WINMX Assorted Textfiles/Ebooks.tar/Text - Recipes - Betty Crocker - 4 cookbooks (TXT).zip/betty crocker best of hearty cooking recipes.txt

Text File | 2001-09-28 | 984KB | 24,224 lines

* Exported from MasterCook *

                            Almond Apple Crisp

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  water
  1           teaspoon  almond extract
  6               cups  sliced unpeeled tart eating apples (about
                        4 medium)
     1/2           cup  coarsely crushed zwieback crumbs
  2        tablespoons  all-purpose flour
  2        tablespoons  sugar
  2        tablespoons  chopped almonds
     1/2      teaspoon  ground cinnamon
  3        tablespoons  reduced-fat margarine
                        Yogurt Topping -- (recipe follows)

                        YOGURT TOPPING
     1/2           cup  plain nonfat yogurt
     1/8      teaspoon  almond extract
  1           teaspoon  sugar

Heat oven to 375║. Mix water and almond extract; toss with apples in 1
1/2-quart casserole sprayed with nonstick cooking spray. Mix remaining
ingredients except Yogurt Topping until crumbly; sprinkle over apples.

Bake until top is golden brown and apples are tender, about 30 minutes.
Serve warm with Yogurt Topping.

YOGURT TOPPING:

Mix all ingredients.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 166 Calories (kcal); 5g Total Fat; (27% calories from fat); 3g Protein; 29g Carbohydrate; 1mg Cholesterol; 94mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 26659 1626 0 0 0 0 20100 2130706543 0 0 0 0 0


* Exported from MasterCook *

                            Amaretto Brownies

Recipe By     :
Serving Size  : 39    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3           cup  blanched whole almonds -- toasted
  1       (8 ounce) package  semisweet baking chocolate
     1/3           cup  butter or margarine
  1 1/4           cups  all-purpose flour
  1                cup  sugar
  2        tablespoons  amaretto
  1           teaspoon  baking powder
     1/2      teaspoon  salt
  2                     eggs
                        Amaretto Frosting -- (recipe follows)

                        AMARETTO FROSTING
  2               cups  powdered sugar
  3        tablespoons  butter or margarine -- softened
  1         tablespoon  amaretto
  1         tablespoon  milk (1 to 2 tablespoons)

Heat oven to 350║. Grease rectangular pan, 13 ╫ 9 ╫ 2 inches. Place 1/3
cup of the almonds in food processor. Cover and process, using quick
on-and-off motions, until almonds are ground; set aside. Chop remaining
1/3 cup almonds; reserve.

Melt chocolate and butter in 3-quart saucepan over low heat, stirring
frequently; remove from heat. Stir in ground almonds and remaining
ingredients except Amaretto Frosting. Spread in pan.

Bake 22 to 27 minutes or until toothpick inserted in center comes out
clean. Cool completely. Prepare Amaretto Frosting. Spread on brownies.
Sprinkle with reserved chopped almonds. Cut into about 3 ╫ 1-inch bars.

AMARETTO FROSTING:

Mix all ingredients until smooth.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "39 Brownies"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 129 Calories (kcal); 6g Total Fat; (38% calories from fat); 1g Protein; 19g Carbohydrate; 16mg Cholesterol; 69mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates


Nutr. Assoc. : 2277 1353 222 0 0 0 0 0 3218 2130706543 0 0 222 0 4038


* Exported from MasterCook *

                          Apple Cinnamon Popcorn

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                bag  94% fat-free butter or natural flavor
                        microwave popcorn -- popped (12 cups)
  1                cup  Apple-Cinnamon Cheerios«
     1/2           cup  dried apple pieces
  1           teaspoon  ground cinnamon

Toss all ingredients in large bowl. Store loosely covered.

6 servings (about 2 cups each)

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 63 Calories (kcal); 1g Total Fat; (9% calories from fat); 1g Protein; 14g Carbohydrate; 0mg Cholesterol; 78mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 1493 1097 514 0


* Exported from MasterCook *

                           Apple-Rhubarb Bread

Recipe By     :
Serving Size  : 48    Preparation Time :0:00
Categories    : Breads and Sides

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  finely chopped rhubarb (1/2 pound)
  1 1/2           cups  chopped peeled or unpeeled apples (1 1/2
                        medium)
  1 1/2           cups  sugar
     1/2           cup  vegetable oil
  1           teaspoon  vanilla
  4                     eggs
  3               cups  all-purpose flour
  1                cup  chopped walnuts or pecans -- if desired
  3 1/2      teaspoons  baking powder
  1           teaspoon  salt
  1           teaspoon  ground cinnamon

Move oven rack to low position so that tops of pans will be in center of
oven. Heat oven to 350║. Grease bottoms only of 2 loaf pans,
8 1/2 ╫ 4 1/2 ╫ 2 1/2 or 9 ╫ 5 ╫ 3 inches. Mix rhubarb, apples, sugar,
oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour
into pans.

Bake 50 to 60 minutes or until toothpick inserted in center comes out
clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans
to wire rack. Cool completely before slicing.

2 loaves (24 slices each)

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "2 Loaves"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 98 Calories (kcal); 4g Total Fat; (38% calories from fat); 2g Protein; 13g Carbohydrate; 16mg Cholesterol; 85mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 1248 26658 0 0 0 3218 0 20187 0 0 0


* Exported from MasterCook *

                      Apple-Stuffed Chicken Breasts

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Grilling                        Poultry


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  skinless boneless chicken breast halves (4
                        breasts)
  2        tablespoons  sugar
     1/4      teaspoon  ground cinnamon
  2             medium  tart cooking apples -- peeled and cut into thin slices
  1                cup  apple cider
  1         tablespoon  cornstarch

Heat coals or gas grill. Place chicken breast halves between 2 pieces of
waxed paper. Pound chicken to 1/8-inch thickness. Mix sugar and cinnamon.
Coat apple slices with sugar mixture. Divide apple slices among chicken
breast halves. Fold chicken around apples; secure with toothpicks.

Cover and grill chicken 4 to 6 inches from medium heat 20 to 25 minutes,
turning once, until juice is no longer pink when centers of thickest
pieces are cut. Remove toothpicks.

Mix apple cider and cornstarch in 1-quart saucepan. Cook over medium heat,
stirring constantly, until thickened and bubbly. Spoon over chicken.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 217 Calories (kcal); 2g Total Fat; (6% calories from fat); 26g Protein; 23g Carbohydrate; 66mg Cholesterol; 77mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 1/2 Other Carbohydrates

NOTES : To add a savory kick to this sweetened chicken, add 1 teaspoon
        chopped fresh sage leaves to the cinnamon-sugar mixture.
Nutr. Assoc. : 26033 0 0 5260 0 0


* Exported from MasterCook *

                           Apricot-Glazed Pork

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Meat                            Pork


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  chili oil
  1              pound  pork tenderloin -- cut into 2 ╫ 2 ╫ 1/4-inch slices
  1       (16 ounce) package  frozen broccoli, cauliflower and carrots
  3        tablespoons  apricot preserves
  1         tablespoon  black bean sauce

Heat wok or 12-inch skillet over high heat until hot. Add oil; rotate wok
to coat sides. Add pork; stir-fry 4 to 5 minutes or until no longer pink.
Add vegetables; stir-fry 2 minutes. Stir in preserves and black bean
sauce; cook and stir 30 seconds or until heated through.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 237 Calories (kcal); 8g Total Fat; (29% calories from fat); 27g Protein; 16g Carbohydrate; 74mg Cholesterol; 137mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 4267 0 3439 0 0


* Exported from MasterCook *

                            Autumn Pork Chops

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Meat                            Pork


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             medium  acorn squash -- cut into 6 rings and seeded
  2        tablespoons  margarine or butter
  6                     pork loin or rib chops -- about 1/2 inch thick
  2          teaspoons  chopped fresh oregano
                        OR
     1/2      teaspoon  dried oregano
     1/2      teaspoon  salt
     1/8      teaspoon  pepper
  1             medium  onion -- sliced
  2             medium  unpeeled cooking apples -- cut into wedges
  2        tablespoons  honey
  2        tablespoons  water

Heat oven to 375║. Place squash in ungreased rectangular baking dish, 13 ╫
9 ╫ 2 inches. Heat 1 tablespoon of the margarine in 10-inch skillet over
medium heat until melted. Cook pork, turning once, until brown. Place pork
on top of squash; sprinkle with oregano, salt and pepper. Place onion on
pork; top with apple. Mix honey and water; pour over apples. Dot with
remaining 1 tablespoon margarine. Cover and bake 50 to 60 minutes or until
pork is no longer pink in center and squash is tender. Serve pan drippings
with pork if desired.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 272 Calories (kcal); 12g Total Fat; (39% calories from fat); 19g Protein; 22g Carbohydrate; 52mg Cholesterol; 261mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 0 222 9116 0 0 2130706543 0 0 0 30 0 0


* Exported from MasterCook *

                            Baked Brown Bread

Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    : Breads and Sides

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  plain nonfat yogurt
     1/4           cup  reduced-fat sour cream
  1                cup  unsweetened grape juice
     1/4           cup  reduced-calorie maple-flavored syrup
  1                cup  stone-ground or degerminated cornmeal
  1                cup  all-purpose flour
  1                cup  rye flour
  2          teaspoons  grated orange peel
  1           teaspoon  baking powder
  1           teaspoon  baking soda
  1           teaspoon  ground cinnamon
     1/2      teaspoon  salt
  1         tablespoon  frozen (thawed) apple juice concentrate

Heat oven to 350║. Spray loaf pan, 9 ╫ 5 ╫ 3 or 8 1/2 ╫ 4 1/2 ╫ 2 1/2
inches, with nonstick cooking spray. Mix yogurt, sour cream, grape juice
and maple syrup in large bowl. Stir in remaining ingredients except apple
juice concentrate. Spread in pan.

Bake 35 to 40 minutes or until toothpick inserted in center comes out
clean. Remove from pan. Brush with apple juice concentrate. Cool
completely on wire rack before slicing.

1 loaf (24 slices)

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "1 Loaf"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 72 Calories (kcal); trace Total Fat; (3% calories from fat); 2g Protein; 15g Carbohydrate; trace Cholesterol; 129mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 5042 654 0 3048 0 0 0 0 0 0 0 2061


* Exported from MasterCook *

                     Baked Eggplant with Two Cheeses

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Breads and Sides                Vegetables


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             medium  eggplant (1 1/2 pounds)
  1       (14 1/2 ounce) can  stewed tomatoes -- undrained
  2          teaspoons  sugar
  1           teaspoon  all-purpose flour
     1/2      teaspoon  salt
     1/2      teaspoon  garlic powder
     1/2      teaspoon  paprika
     1/4      teaspoon  dried oregano leaves
     1/4      teaspoon  pepper
     2/3           cup  shredded reduced-fat Swiss cheese
                        OR
     2/3           cup  shredded reduced-fat Mozzarella cheese
  2        tablespoons  grated Parmesan cheese

Heat oven to 350║. Spray rectangular baking dish, 11 ╫ 7 ╫ 1 1/2 inches,
with nonstick cooking spray. Cut unpeeled eggplant into 1/2-inch slices.
Place in 3-quart saucepan; cover with water (salted if desired). Heat to
boiling; reduce heat. Cover and simmer 5 minutes; drain and pat dry.

Mix remaining ingredients except cheeses in 2-quart saucepan. Cook over
medium-high heat about 5 minutes, stirring frequently, until slightly
thickened.

Place eggplant in baking dish; top with tomato mixture and cheeses. Cover
and bake 20 minutes. Uncover and bake about 10 minutes longer or until
light brown.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "You'll never believe this dish, oozing with cheese, is low in fat!"
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 117 Calories (kcal); 2g Total Fat; (15% calories from fat); 9g Protein; 18g Carbohydrate; 9mg Cholesterol; 393mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 26407 0 0 0 0 0 0 3133 0 26151 0 2130706543 0


* Exported from MasterCook *

                  Baked Halibut with Tomatoes and Spices

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              large  onion -- sliced
  2             cloves  garlic -- chopped
  2                     jalape±o chilis -- seeded and chopped
  1       (16 ounce) can  whole tomatoes -- drained and chopped
  2        tablespoons  white vinegar
  1 1/4      teaspoons  ground cumin
     3/4      teaspoon  ground coriander
  4                     halibut or other lean fish steaks -- about 1 inch thick (about 2 pounds)
                        Chopped fresh cilantro -- if desired

Heat oven to 350║. Spray 10-inch nonstick skillet with nonstick cooking
spray. Cook onion, garlic and chilis in skillet over medium heat, stirring
frequently, until onion is tender; reduce heat. Stir in remaining
ingredients except fish steaks. Simmer uncovered over low heat 5 minutes,
stirring occasionally.

Arrange fish in ungreased rectangular baking dish, 11 ╫ 7 ╫ 1 1/2 inches.
Spoon tomato mixture over fish. Bake uncovered 25 to 30 minutes or until
fish flakes easily with fork. Sprinkle with cilantro.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 228 Calories (kcal); 4g Total Fat; (17% calories from fat); 37g Protein; 9g Carbohydrate; 54mg Cholesterol; 262mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 26360 2470 0 0 0 3647 0


* Exported from MasterCook *

                            Baked Herb Omelet

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Eggs                            Meatless


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             medium  onion -- chopped (1/2 cup)
     1/2           cup  shredded part-skim Mozzarella cheese (2
                        ounces)
  1 1/2           cups  skim milk
  1                cup  fat-free cholesterol-free egg product
                        OR
  2                     eggs
                        PLUS
  3                     egg whites
     1/3           cup  all-purpose flour
     1/2      teaspoon  baking powder
     1/2      teaspoon  dried basil leaves
     1/2      teaspoon  dried oregano leaves
     1/4      teaspoon  salt
     3/4           cup  salsa

Heat oven to 350║. Spray pie plate, 9 ╫ 1 1/4 inches, with nonstick
cooking spray. Sprinkle onion and cheese in bottom of pie plate. Place
remaining ingredients except salsa in blender. Cover and blend on
medium-high speed about 30 seconds or until smooth. Pour into pie plate.

Bake about 40 minutes or until knife inserted in center comes out clean.
Let stand 5 minutes. Cut into wedges. Serve with salsa.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
T(Bake):
  "0:40"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 107 Calories (kcal); 2g Total Fat; (16% calories from fat); 9g Protein; 13g Carbohydrate; 6mg Cholesterol; 409mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 921 0 3220 0 2130706543 0 2130706543 0 0 3091 3133 0 0


* Exported from MasterCook *

                           Baked Lemon Chicken

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  skinless boneless chicken breast halves (4
                        halves)
  1                     egg white
  1           teaspoon  water
     1/4           cup  all-purpose flour
  1           teaspoon  baking soda
     1/4      teaspoon  ground red pepper (cayenne) -- if desired (1/4 to 1/2 teaspoon)
                        Chinese Lemon Sauce -- (recipe follows)
                        Chopped green onions and lemon slices

                        CHINESE LEMON SAUCE
     1/3           cup  fat-free reduced-sodium chicken broth
     1/4           cup  sugar
  1 1/2      teaspoons  grated lemon peel
  3        tablespoons  lemon juice
  2        tablespoons  rice vinegar
  2        tablespoons  light corn syrup
  1              clove  garlic -- finely chopped
                        OR
     1/2      teaspoon  garlic powder
     1/4      teaspoon  salt
  2          teaspoons  cornstarch
  2          teaspoons  cold water

Cut breasts crosswise in half. Mix egg white and water in medium bowl. Add
chicken; turn chicken to coat. Let stand 10 minutes. Heat oven to 450║.
Spray nonstick cookie sheet with nonstick cooking spray. Remove chicken
from egg white mixture; discard mixture. Mix flour, baking soda and red
pepper in plastic bag. Add 1 chicken piece at a time. Seal bag and shake
to coat chicken. Place chicken on cookie sheet; spray with cooking spray
about 5 seconds or until surface of chicken appears moist.

Bake uncovered 20 to 25 minutes or until juice of chicken is no longer
pink when centers of thickest pieces are cut. Meanwhile, prepare Chinese
Lemon Sauce. Let chicken stand 5 minutes; cut each piece crosswise into
about 5 slices. Pour sauce over chicken. Garnish with green onion and
lemon slices.

CHINESE LEMON SAUCE:

Heat broth, sugar, lemon peel, lemon juice, vinegar, corn syrup, garlic
and salt to boiling in 1-quart saucepan, stirring occasionally. Mix
cornstarch and cold water; stir into sauce. Cook and stir about 30 seconds
or until thickened. Serve warm, or cover and refrigerate up to 2 weeks.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 248 Calories (kcal); 2g Total Fat; (5% calories from fat); 29g Protein; 30g Carbohydrate; 66mg Cholesterol; 590mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates


Nutr. Assoc. : 2313 0 0 0 0 272 2130706543 0 0 0 20116 0 20084 0 0 0 0 0 0
               0 0 0


* Exported from MasterCook *

                             Baked Pita Chips

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     whole wheat pita breads (6 inches in
                        diameter)

Heat oven to 400║. Cut around outside edges of pita breads to separate
layers. Cut each layer into 8 wedges. Place in single layer on 2 ungreased
cookie sheets. Bake about 9 minutes or until crisp and light brown; cool.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
T(Bake):
  "0:09"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 85 Calories (kcal); 1g Total Fat; (8% calories from fat); 3g Protein; 18g Carbohydrate; 0mg Cholesterol; 170mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 26190


* Exported from MasterCook *

                   Baked Pork Chops with Glazed Apples

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Meat                            Pork


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  margarine or butter
  6                     pork loin or rib chops -- about 1/2 inch thick
  3             medium  unpeeled cooking apples -- cored and cut into 1/2-inch rings
     1/4           cup  packed brown sugar
     1/2      teaspoon  ground cinnamon

Heat oven to 350║. Heat 1 tablespoon of the margarine in 12-inch skillet
over medium heat until melted. Cook pork, turning once, until brown. Place
pork chops in ungreased rectangular baking dish, 13 1/2 ╫ 9 ╫ 2 inches.
Place apple rings on pork. Sprinkle with sugar and cinnamon. Dot with 1
tablespoon margarine. Cover and bake about 45 to 55 minutes or until pork
is no longer pink in center.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 263 Calories (kcal); 12g Total Fat; (41% calories from fat); 19g Protein; 20g Carbohydrate; 41mg Cholesterol; 89mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates

NOTES : Try Rome Beauty apples for this easy pork dish. The red peel will
        delicately tint the white apple slices a soft rosy pink.
Nutr. Assoc. : 4098 9116 30 0 0


* Exported from MasterCook *

                   Balsamic Pork with Mixed-Herb Brush

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Grilling                        Meat
                Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        (3/4-pound)  pork tenderloins (about 1 1/2 pounds)
  8       large sprigs  rosemary
  8       large sprigs  thyme
     1/2           cup  balsamic vinegar
     1/4           cup  olive or vegetable oil

Cut each pork tenderloin crosswise into 6 pieces. Press each piece, cut
side down, to form a round, about 1 1/2 inches thick. If end pieces are
thin, coil into round fillets; secure with toothpicks. Place rosemary and
thyme sprigs in nonmetal dish or heavy-duty resealable plastic bag. Stir
in vinegar and oil. Add pork, turning to coat with marinade. Cover dish or
seal bag and refrigerate, turning pork 2 to 3 times, at least 1 hour but
no longer than 24 hours.

Brush grill rack with vegetable oil. Heat coals or gas grill for direct
heat. Remove pork and herbs from marinade; reserve marinade. Place herbs
directly on hot coals. Immediately cover and grill pork 4 to 5 inches from
medium heat 7 minutes, turning and brushing frequently with marinade.
Discard any remaining marinade. Cover and grill pork 6 to 8 minutes
longer, turning frequently, until slightly pink in center. Remove
toothpicks.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Please note that although this recipe contains ingredients that are not
fully consumed in the finished product, nutritional information by
MasterCook includes all of the ingredients listed, including the portions
that are not consumed.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 249 Calories (kcal); 14g Total Fat; (49% calories from fat); 25g Protein; 8g Carbohydrate; 74mg Cholesterol; 62mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

NOTES : To prevent overcooking, the thin ends of the tenderloin are coiled
        into round fillets and secured with toothpicks.
Nutr. Assoc. : 27121 0 0 0 986


* Exported from MasterCook *

                        Banana-Gingerbread Muffins

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Breads and Sides

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       (14 1/2 ounce) package  gingerbread cake and cookie mix
  2                     ripe medium bananas -- mashed (1 cup)
     3/4           cup  quick-cooking oats
     3/4           cup  water
  2                     eggs

Heat oven to 375║. Grease bottoms only of 16 medium muffin cups, 2 1/2 ╫ 1
1/4 inches, or line with paper baking cups. Mix all ingredients until well
blended. Divide batter evenly among muffin cups.

Bake 15 to 20 minutes or until toothpick inserted in center comes out
clean. Immediately remove from pan.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "16 Muffins"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 149 Calories (kcal); 4g Total Fat; (26% calories from fat); 3g Protein; 25g Carbohydrate; 23mg Cholesterol; 176mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates


Nutr. Assoc. : 3522 26344 0 0 3218


* Exported from MasterCook *

                          Basil Pepper Biscuits

Recipe By     :
Serving Size  : 10    Preparation Time :0:00
Categories    : Breads and Sides

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  shortening
  2               cups  all-purpose flour
                        OR
  2               cups  whole wheat flour
  2        tablespoons  chopped fresh basil
                        OR
  2          teaspoons  dried basil leaves
  1         tablespoon  sugar -- if desired
  3          teaspoons  baking powder
  1           teaspoon  salt
  1           teaspoon  cracked black pepper
     3/4           cup  milk (about)

Heat oven to 450║. Cut shortening into remaining ingredients except milk
in medium bowl with pastry blender or 2 knives until mixture resembles
fine crumbs. Stir in just enough milk so dough leaves side of bowl and
forms a ball. (Too much milk will make dough sticky; not enough will make
biscuits dry.)

Turn dough onto lightly floured surface. Knead lightly 20 to 25 times.
Roll or pat 1/2 inch thick. Cut with floured 2 1/2-inch biscuit cutter.
Place on ungreased cookie sheet about 1 inch apart for crusty sides,
touching for soft sides.

Bake 10 to 12 minutes or until golden brown. Immediately remove from
cookie sheet. Serve warm.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "10 Biscuits"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 154 Calories (kcal); 6g Total Fat; (35% calories from fat); 3g Protein; 22g Carbohydrate; 2mg Cholesterol; 369mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 2130706543 0 0 2130706543 0 0 0 0 4138


* Exported from MasterCook *

                             Bean-Cheese Pie

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Meatless

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  all-purpose flour
  1                cup  shredded Cheddar cheese (4 ounces)
  1 1/2      teaspoons  baking powder
     1/2      teaspoon  salt
     1/3           cup  milk
  1                     egg -- slightly beaten
  1       (15 1/2 ounce) can  garbanzo beans -- drained
  1       (15 ounce) can  kidney beans -- drained
  1       (8 ounce) can  tomato sauce
     1/2           cup  chopped green bell pepper (about 1 small)
     1/4           cup  chopped onion (about 1 small)
  2          teaspoons  chili powder
  2          teaspoons  fresh oregano
                        OR
     1/2      teaspoon  dried oregano leaves
     1/4      teaspoon  garlic powder

Heat oven to 375║. Spray pie plate, 10 ╫ 1 1/2 inches, with nonstick
cooking spray. Mix flour, 1/2 cup of the cheese, the baking powder and
salt in medium bowl. Stir in milk and egg until blended. Spread over
bottom and up sides of pie plate.

Mix remaining ingredients except 1/2 cup cheese. Spoon into pie plate;
sprinkle with remaining cheese. Bake uncovered about 25 minutes or until
edge is puffy and light brown. Let stand 10 minutes before cutting.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 287 Calories (kcal); 8g Total Fat; (23% calories from fat); 16g Protein; 41g Carbohydrate; 40mg Cholesterol; 508mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 4922 0 0 0 0 2814 2822 0 20088 2679 0 0 0 2130706543 0


* Exported from MasterCook *

                   Beef and Broccoli with Garlic Sauce

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Beef                            Meat


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  beef boneless sirloin or round steak
     1/4      teaspoon  salt
                  Dash  white pepper
  1              pound  broccoli -- cut into flowerets and 1 ╫ 1/2-inch pieces (4 cups)
  1           teaspoon  cornstarch
  1           teaspoon  soy sauce
  1           teaspoon  sesame oil
     1/4           cup  fat-free reduced-sodium chicken broth
  1           teaspoon  vegetable oil
  1         tablespoon  finely chopped garlic (6 cloves)
  1           teaspoon  finely chopped gingerroot
  2        tablespoons  brown bean paste
  1       (8 ounce) can  sliced bamboo shoots -- drained
  2               cups  hot cooked rice

Trim fat from beef. Cut beef lengthwise into 2-inch strips. Cut strips
crosswise into 1/8-inch slices. Toss beef with salt and white pepper.
Place broccoli in 1 inch boiling water; heat to boiling. Cover and cook 2
minutes. Immediately rinse with cold water; drain. Mix cornstarch and soy
sauce; stir in sesame oil and broth.

Spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat
over medium-high heat until cooking spray starts to bubble. Add beef;
stir-fry about 2 minutes or until brown. Remove beef from wok. Cool wok
slightly. Wipe clean and respray. Add oil and rotate wok to coat sides.
Heat over medium-high heat. Add garlic, gingerroot and bean paste;
stir-fry 30 seconds. Add bamboo shoots; stir-fry 20 seconds. Stir in beef
and broccoli. Stir in cornstarch mixture; cook and stir about 30 seconds
or until thickened. Serve over rice.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 263 Calories (kcal); 5g Total Fat; (18% calories from fat); 18g Protein; 36g Carbohydrate; 33mg Cholesterol; 314mg Sodium
Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : By using a nonstick pan and nonstick cooking spray, you don't need
        to add any oil to stir-fry the sirloin.
Nutr. Assoc. : 5313 0 0 2362 0 0 0 20116 0 26351 26086 2165 82 0


* Exported from MasterCook *

                              Beef Burritos

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Beef                            Meat


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  shredded cooked beef
  1                cup  canned fat-free refried beans (from 16
                        ounce can)
  8                     flour tortillas (8 to 10 inches in
                        diameter) -- warmed
  2               cups  shredded lettuce
  2             medium  tomatoes -- chopped (1 1/2 cups)
  1                cup  shredded reduced-fat Cheddar cheese (4
                        ounces)
                        Salsa -- if desired

Heat beef in 1-quart saucepan over medium heat, stirring occasionally,
until warm. Heat beans in 1-quart saucepan over medium heat, stirring
occasionally, until warm. Fold up bottom third of each tortilla; roll up
to form cone shape with folded end at bottom. Spoon beans, beef, lettuce,
tomatoes and cheese into cone. Serve with salsa.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 268 Calories (kcal); 11g Total Fat; (38% calories from fat); 17g Protein; 24g Carbohydrate; 37mg Cholesterol; 381mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 2816 25028 1664 0 5296 26148 0


* Exported from MasterCook *

                      Beef in Creamy Mushroom Sauce

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Beef                            Meat


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  cornstarch
  1                cup  water
  1              pound  lean beef boneless sirloin steak -- about 1/2 inch thick
  1              small  onion -- chopped (about 1/4 cup)
  1              clove  garlic -- crushed
     1/4      teaspoon  salt
     1/8      teaspoon  pepper
  1             medium  red bell pepper -- cut into bite-size pieces
  3               cups  sliced mushrooms (about 8 ounces)
     1/4           cup  brandy
                        OR
     1/4           cup  water
  1           teaspoon  low-sodium beef bouillon granules
  2        tablespoons  nonfat sour cream
  3        tablespoons  chopped fresh chives
  3               cups  hot cooked mostaccioli

Stir cornstarch into water; set aside. Trim fat from beef steak. Cut beef
into thin strips, about 1 1/2 ╫ 1/2 inch.

Spray 10-inch skillet with nonstick cooking spray; heat over medium-high
heat. Cook onion, garlic, salt and pepper in skillet about 3 minutes,
stirring frequently, until onion is tender. Stir in beef and bell pepper.
Cook about 4 minutes, stirring frequently until beef is no longer pink.
Stir in mushrooms.

Add brandy to skillet; sprinkle bouillon granules over beef mixture. Heat
to boiling; reduce heat. Cover and simmer 1 minute. Stir in sour cream.
Stir in cornstarch mixture. Cook over medium-high heat about 2 minutes,
stirring frequently, until thickened. Stir in chives. Serve over
mostaccioli.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "Choose this meal when you're in the mood for hearty comfort food."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 229 Calories (kcal); 4g Total Fat; (15% calories from fat); 20g Protein; 28g Carbohydrate; 44mg Cholesterol; 196mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 5313 0 0 0 0 0 4977 2130706543 0 0 26440 0 0 2836


* Exported from MasterCook *

                             Beef-Barley Stew

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Beef                            Meat
                Soups/Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  extra-lean ground beef
     1/2           cup  chopped onion (about 1 medium)
  2               cups  beef broth
     2/3           cup  uncooked barley
  2          teaspoons  chopped fresh oregano
                        OR
     1/2      teaspoon  dried oregano leaves
     1/4      teaspoon  salt
     1/4      teaspoon  pepper
  1       (16 ounce) can  whole tomatoes -- undrained
  1       (8 ounce) can  sliced water chestnuts -- undrained
  1       (10 ounce) package  frozen mixed vegetables

Heat oven to 350║. Spray 10-inch nonstick skillet with nonstick cooking
spray. Cook ground beef and onion in skillet over medium heat, stirring
occasionally, until beef is brown; drain. Mix beef mixture and remaining
ingredients except frozen mixed vegetables in 3-quart casserole; break up
tomatoes. Cover and bake 30 minutes. Stir in mixed vegetables. Cover and
bake 30 to 40 minutes longer or until barley is done.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "This easy, hearty stew requires next to no kitchen preparation."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 290 Calories (kcal); 10g Total Fat; (30% calories from fat); 20g Protein; 31g Carbohydrate; 47mg Cholesterol; 529mg Sodium
Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 3 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 9018 2679 26439 2151 0 0 2130706543 0 0 2470 1586 0


* Exported from MasterCook *

                          Beefy Skillet Calzone

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Beef                            Meat


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8                     diagonally cut slices French bread -- 1/2 inch thick
  2        tablespoons  grated Parmesan cheese
     3/4         pound  beef sirloin or flank steak -- cut into thin strips
  1         tablespoon  olive or vegetable oil
  1              small  green bell pepper -- sliced
  1              clove  garlic -- finely chopped (1 to 2 cloves)
  1       (14 1/2 ounce) can  diced tomatoes with Indian-style herbs -- undrained
  1       (8 ounce) can  pizza sauce
  1       (4 1/2 ounce) jar  sliced mushrooms -- drained

Set oven control to broil. Place bread slices on ungreased cookie sheet.
Spray bread with cooking spray; sprinkle with cheese. Broil with tops 4 to
6 inches from heat 1 to 2 minutes or until light brown; set aside.

Cut beef into thin strips (beef is easier to cut if partially frozen,
about 1 1/2 hours). Heat oil in 10-inch nonstick skillet over medium-high
heat. Cook beef, bell pepper and garlic in oil, stirring occasionally,
until beef is brown. Stir in tomatoes, pizza sauce and mushrooms. Cook 2
to 4 minutes or until hot.

Place 2 toasted bread slices on each of 4 serving plates; top with beef
mixture.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 371 Calories (kcal); 12g Total Fat; (28% calories from fat); 27g Protein; 40g Carbohydrate; 51mg Cholesterol; 1045mg Sodium
Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : Lean ground beef could be easily substituted for the beef sirloin
        strips. Shaved Parmesan cheese scattered over each serving adds a
        rich, tangy flavor.
Nutr. Assoc. : 594 0 2228 986 0 0 2470 0 2461


* Exported from MasterCook *

                        Beer-Marinated Rump Roast

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Beef                            Grilling
                Meat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  vegetable oil
  1             medium  onion -- chopped (1/2 cup)
  1              clove  garlic -- finely chopped
     1/2           cup  chili sauce
     1/2      teaspoon  salt
     1/4      teaspoon  pepper
  1       (12 ounce) can  beer or nonalcoholic beer (1 can or
                        bottle)
  3 1/2         pounds  beef rolled rump roast (3 1/2 to 4 pounds)
  2               cups  hickory wood chips

Heat oil in 1-quart saucepan over medium-high heat. Cook onion and garlic
in oil, stirring frequently, until onion is tender; remove from heat. Stir
in chili sauce, salt, pepper and beer. Place beef in shallow nonmetal dish
or heavy-duty resealable plastic bag. Pour beer mixture over beef; turn
beef to coat with marinade. Cover dish or seal bag and refrigerate,
turning beef occasionally, at least 8 hours but no longer than 24 hours.

Cover wood chips with water; soak 30 minutes. Brush grill rack with
vegetable oil. Heat coals or gas grill for indirect heat. Remove beef from
marinade; reserve marinade. Insert spit rod lengthwise through center of
beef; hold firmly in place with adjustable holding forks. Insert barbecue
meat thermometer so tip is near center of beef but not touching spit rod.
Drain wood chips. Allow about
1/2 cup wood chips to medium-low coals or rock.

Cover and grill beef on rotisserie over drip pan and 4 inches from
medium-low heat about 2 hours for medium doneness (160║ on meat
thermometer), brushing occasionally with marinade and adding 1/2 cup wood
chips to coals or rock every 30 minutes. Remove spit rod, holding forks
and thermometer. Discard any remaining marinade.

Cover beef with aluminum foil and let stand 15 minutes before slicing.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Please note that although this recipe contains ingredients that are not
fully consumed in the finished product, nutritional information by
MasterCook includes all of the ingredients listed, including the portions
that are not consumed.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 239 Calories (kcal); 12g Total Fat; (47% calories from fat); 26g Protein; 4g Carbohydrate; 85mg Cholesterol; 241mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 142 1662 5618


* Exported from MasterCook *

                       Beets in Sweet Orange Sauce

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Breads and Sides                Vegetables


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  9             medium  beets (9 or 10 medium, 2 bunches)
  2          teaspoons  olive or vegetable oil
     1/2           cup  reduced-sodium chicken broth
  2          teaspoons  grated orange peel
     2/3           cup  orange juice
     1/4           cup  packed brown sugar
  6        tablespoons  chopped fresh parsley
  1           teaspoon  chopped crystallized ginger
                        OR
     1/2      teaspoon  ground ginger

Heat oven to 400║. Cut beets into fourths. Place beets, oil and broth in
ovenproof 3-quart saucepan. Cover and bake 30 to 45 minutes, stirring
occasionally, until beets are tender. Remove from oven.

Stir in orange peel, orange juice and brown sugar. Cook over medium-high
heat 5 to 8 minutes, stirring frequently, until sauce is reduced and beets
are coated with glaze. Stir in parsley and ginger.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 182 Calories (kcal); 3g Total Fat; (12% calories from fat); 5g Protein; 36g Carbohydrate; 1mg Cholesterol; 218mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates


Nutr. Assoc. : 2231 986 4017 0 0 0 0 3003 0 2130706543


* Exported from MasterCook *

                            Bell Pepper Nachos

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2                orange bell pepper -- seeded and cut into 6 strips
     1/2                red bell pepper -- seeded and cut into 6 strips
     1/2                yellow bell pepper -- seeded and cut into 6 strips
     3/4           cup  shredded reduced-fat Monterey Jack cheese
                        (3 ounces)
  2        tablespoons  chopped ripe olives
     1/4      teaspoon  crushed red pepper

Cut bell pepper strips crosswise in half. Arrange close together in
ungreased broilerproof pie pan, 9 ╫ 1 1/4 inches, or round pan, 9 ╫ 1 1/2
inches. Sprinkle with cheese, olives and crushed red pepper.

Set oven control to broil. Broil peppers with tops 3 to 4 inches from heat
about 3 minutes or until cheese is melted.

6 servings (6 strips each)

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 47 Calories (kcal); 2g Total Fat; (38% calories from fat); 4g Protein; 3g Carbohydrate; 5mg Cholesterol; 105mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 3530 0 0 26424 2678 0


* Exported from MasterCook *

                          Black Bean Taco Salad

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Meatless

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2       (15 ounce) cans  black beans -- rinsed and drained
  1       (2 1/4 ounce) can  sliced ripe olives -- drained
  1 1/2           cups  chopped seeded tomatoes (about 2 medium)
     1/3           cup  shredded Cheddar cheese
     1/4           cup  chopped green onions (2 to 3 medium)
     1/4           cup  chopped fresh cilantro
  2        tablespoons  lime juice
  1           teaspoon  ground cumin
     1/4      teaspoon  pepper
  4               cups  chopped spinach (about 6 ounces)

Mix beans, olives, tomatoes, cheese, green onions and cilantro. Mix lime
juice, cumin and pepper; toss with bean mixture. Serve on spinach.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 364 Calories (kcal); 6g Total Fat; (15% calories from fat); 23g Protein; 57g Carbohydrate; 10mg Cholesterol; 232mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 2797 4971 20183 4922 2665 0 0 0 0 2687


* Exported from MasterCook *

                       Black Bean-Corn Wonton Cups

Recipe By     :
Serving Size  : 36    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  36                    wonton skins
     2/3           cup  thick-and-chunky salsa
     1/4           cup  chopped fresh cilantro
     1/2      teaspoon  ground cumin
     1/2      teaspoon  chili powder
  1       (15 1/4 ounce) can  whole kernel corn -- drained
  1       (15 ounce) can  black beans -- rinsed and drained
     1/4           cup  plus 2 tablespoons nonfat sour cream
                        Cilantro sprigs -- if desired

Heat oven to 350║. Gently fit 1 wonton skin into each of 36 small muffin
cups, 1 3/4 ╫ 1 inch. Bake 8 to 10 minutes or until light golden brown.
Remove from pan; cool on wire racks. Mix remaining ingredients except sour
cream and cilantro sprigs. Just before serving, spoon bean mixture into
wonton cups. Top each with 1/2 teaspoon sour cream. Garnish each with
cilantro sprig.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "This recipe is great when you need appetizers that can be prepared
  ahead of time. Just bake the wonton cups ahead and mix up the filling.
  Fill and garnish the wonton cups right before serving."
Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "36 Appetizers"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 44 Calories (kcal); trace Total Fat; (5% calories from fat); 2g Protein; 9g Carbohydrate; 1mg Cholesterol; 130mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 5617 1325 0 0 0 26006 578 25082 0


* Exported from MasterCook *

                          Blueberry Corn Muffins

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Breads and Sides

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  fresh or unthawed frozen blueberries
  1         tablespoon  all-purpose flour
  1                cup  plain nonfat yogurt
  3        tablespoons  vegetable oil
  1           teaspoon  vanilla
  1                     egg
                        OR
     1/4           cup  fat-free cholesterol-free egg product
  1                cup  whole wheat flour
  1                cup  cornmeal
     1/4           cup  sugar
  3          teaspoons  baking powder
  1           teaspoon  baking soda

Heat oven to 400║. Spray 12 medium muffin cups, 2 1/2 ╫ 1 1/4 inches, with
nonstick cooking spray, or line with paper baking cups. Toss blueberries
and all-purpose flour; set aside. Beat yogurt, oil, vanilla and egg in
large bowl. Stir in remaining ingredients just until moistened. Carefully
stir in blueberries.

Divide batter evenly among muffin cups (cups will be about two-thirds
full). Bake about 15 minutes or until golden. Immediately remove from pan
to wire rack. Serve warm if desired.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "12 Muffins"
T(Bake):
  "0:15"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 149 Calories (kcal); 4g Total Fat; (25% calories from fat); 4g Protein; 24g Carbohydrate; 16mg Cholesterol; 247mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 175 0 0 0 0 0 0 2130706543 0 0 0 0 0


* Exported from MasterCook *

                         Bok Choy with Baked Tofu

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Meatless

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       (14 ounce) package  firm lite tofu
  8       large stalks  bok choy
  2        tablespoons  soy sauce
  1           teaspoon  sugar
     1/2      teaspoon  garlic powder
  1           teaspoon  vegetable oil
  3                     shallots -- thinly sliced
     1/4      teaspoon  salt
  2        tablespoons  oyster sauce

Wrap tofu in kitchen towel; cover with plastic wrap. Place heavy weight on
top; let stand 30 minutes to press out excess moisture.

Cut tofu into 1 ╫ 1 ╫ 1/4-inch pieces. Remove leaves from bok choy stems.
Cut leaves into 2-inch pieces; cut stems into 1/4-inch diagonal slices.
Mix soy sauce, sugar and garlic powder.

Heat oven to 425║. Line cookie sheet with aluminum foil. Place tofu on
foil, brushing with soy sauce mixture. Bake 5 minutes. Spray tofu with
cooking spray; bake about 2 minutes or until brown. Turn tofu over; bake 5
minutes longer.

Meanwhile, spray nonstick wok or 12-inch skillet with nonstick cooking
spray; heat over medium-high heat until cooking spray starts to bubble.
Add oil; rotate wok to coat sides. Add bok choy and shallots; stir-fry 1
minute. Add salt, tofu and oyster sauce; cover and cook 1 minute.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 106 Calories (kcal); 4g Total Fat; (33% calories from fat); 10g Protein; 9g Carbohydrate; 0mg Cholesterol; 830mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 5678 0 0 0 0 0 4902 0 0


* Exported from MasterCook *

                               Bread Salad

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Breads and Sides                Salads


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             slices  day-old French or Italian bread -- 1 inch thick
  2             medium  tomatoes -- chopped (1 1/2 cups)
  1             medium  cucumber -- peeled and chopped (1 1/4 cups)
  1              small  onion -- thinly sliced
     1/3           cup  fat-free red wine vinegar dressing
  2        tablespoons  chopped fresh basil
                        OR
  2          teaspoons  dried basil leaves
     1/4      teaspoon  pepper

Tear bread into 1-inch pieces. Mix bread and remaining ingredients in
nonmetal bowl. Cover and refrigerate, stirring once, at least 1 hour to
blend flavors and soften bread. Stir before serving.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "Making bread salad, or panzanella, is a favorite way for Italian
  cooks to use up dried bread. It may turn into one of your favorites as
  well."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 96 Calories (kcal); 1g Total Fat; (9% calories from fat); 3g Protein; 19g Carbohydrate; 0mg Cholesterol; 326mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 594 5296 0 0 4240 0 0 2130706543 0


* Exported from MasterCook *

                    Broccoli and Pasta in Dijon Sauce

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Breads and Sides                Pasta
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  uncooked anelli (tiny rings) pasta (4
                        ounces)
  1       (10 ounce) package  frozen chopped broccoli
  2        tablespoons  reduced-fat sour cream
  2          teaspoons  Dijon mustard
     1/4      teaspoon  salt

Cook and drain pasta and broccoli as directed on packages. Toss pasta,
broccoli and remaining ingredients. Serve warm.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 127 Calories (kcal); 1g Total Fat; (7% calories from fat); 6g Protein; 24g Carbohydrate; 2mg Cholesterol; 192mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 4363 0 4055 0 0


* Exported from MasterCook *

                   Broiled Cod with Sun-Dried Tomatoes

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  cod or other firm lean fish fillets -- about 3/4 inch thick
  8                     sun-dried tomato halves (not oil-packed)
     1/4           cup  mayonnaise
                        OR
     1/4           cup  salad dressing
  2        tablespoons  chopped fresh parsley
     1/8      teaspoon  pepper

Set oven control to broil. Grease rack of broiler pan. Place fish on rack
in broiler pan. Broil with tops 4 inches from heat 8 minutes. Soak tomato
halves in 1 cup very hot water about 5 minutes or until softened; drain
and finely chop. Mix with remaining ingredients; spread on fish. Broil 1
to 2 minutes longer or until topping is light brown and fish flakes easily
with fork.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 203 Calories (kcal); 13g Total Fat; (54% calories from fat); 21g Protein; 2g Carbohydrate; 54mg Cholesterol; 224mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : Chewy, sweet and intensely favored, sun-dried tomatoes can be
        found packed in oil or packed dry in cellophane bags. They add a
        rich flavor to dishes that you can't get with fresh tomatoes.
Nutr. Assoc. : 2747 1447 0 0 2130706543 0 0


* Exported from MasterCook *

                          Broiled Dijon Burgers

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Beef                            Meat


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             slices  bread -- torn into 1-inch pieces
     1/4           cup  fat-free cholesterol-free egg product
                        OR
  2                     egg whites
  2        tablespoons  skim milk
     3/4         pound  extra-lean ground beef
     1/4      teaspoon  salt
     1/8      teaspoon  pepper
     1/4           cup  finely chopped onion (about 1 small)
  2          teaspoons  Dijon mustard
  6                     sourdough or plain English muffins -- split and lightly toasted
  6                     leaves lettuce
  6             slices  tomato
                        Dijon-Yogurt Sauce -- (recipe follows)

                        DIJON-YOGURT SAUCE
     1/2           cup  plain nonfat yogurt
  1           teaspoon  sweet pickle relish
     1/2      teaspoon  Dijon mustard

Set oven control to broil. Spray broiler pan rack with nonstick cooking
spray. Mix bread, egg product and milk in medium bowl. Stir in ground
beef, salt, pepper, onion and mustard. Shape by about 1/3 cupfuls into 6
patties, about 3 1/2 ╫ 1/2 inch. Place on rack in broiler pan. Broil with
tops 3 to 4 inches from heat about 5 minutes or until brown. Turn patties.
Broil 3 to 4 minutes longer or until no longer pink in center. Serve on
English muffins with lettuce, tomato and Dijon-Yogurt Sauce.

DIJON-YOGURT SAUCE:

Mix all ingredients.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 313 Calories (kcal); 9g Total Fat; (25% calories from fat); 19g Protein; 39g Carbohydrate; 36mg Cholesterol; 508mg Sodium
Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 2130706543 0 0 0 9018 0 0 20034 0 545 810 0 2130706543 0
               0 0 0 0


* Exported from MasterCook *

                      Broiled Sesame Halibut Kabobs

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  halibut or sea bass steaks or fillets -- 1 inch thick
  1             medium  zucchini -- cut into 1/4-inch slices
  1             medium  yellow summer squash -- cut into 1/4-inch slices
     1/4      teaspoon  sugar
  1              clove  garlic -- finely chopped
  2        tablespoons  soy sauce
  1           teaspoon  grated gingerroot
  1           teaspoon  sesame oil
  1         tablespoon  sesame seed

Cut fish into 3/4- to 1-inch pieces. Thread fish, zucchini and squash
alternately on each of eight 8-inch skewers.* Set oven control to broil.
Spray broiler pan rack with nonstick cooking spray. Mix sugar, garlic, soy
sauce, gingerroot and sesame oil. Brush generously on all sides of kabobs.
Sprinkle sesame seed over kabobs.

Place kabobs on rack in broiler pan. Broil with tops 4 inches from heat
about 3 minutes; turn. Broil about 2 minutes longer or until fish flakes
easily with fork.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 153 Calories (kcal); 5g Total Fat; (27% calories from fat); 23g Protein; 5g Carbohydrate; 47mg Cholesterol; 594mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : *If using wooden bamboo skewers, soak in water for 30 minutes
        before using to prevent burning.
Nutr. Assoc. : 4856 0 5654 0 0 0 0 0 1357


* Exported from MasterCook *

                         Broiled Veal and Onions

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Meat                            Veal


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     veal rib or loin chops -- about 3/4 inch thick
  1         tablespoon  Dijon mustard
  1           teaspoon  mustard seed
     1/4      teaspoon  salt
     1/2      teaspoon  pepper
  2              large  yellow onions (about 3 inches in diameter) -- cut into halves
  4          teaspoons  reduced-fat margarine -- softened
  2        tablespoons  packed brown sugar

Set oven control to broil. Brush both sides of veal chops lightly with
mustard; sprinkle with mustard seed, salt and 1/4 teaspoon of the pepper.
Place veal and onions, cut sides down, on rack in broiler pan. Broil with
tops of veal about 3 inches from heat about 6 minutes or until veal is
brown; turn veal and onions.

Spread 1 teaspoon margarine over each onion half; sprinkle with brown
sugar and remaining 1/4 teaspoon pepper. Broil about 6 minutes longer or
until veal is brown and onions are tender.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 283 Calories (kcal); 14g Total Fat; (44% calories from fat); 25g Protein; 14g Carbohydrate; 99mg Cholesterol; 337mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

NOTES : If the onions won't stand upright, cut a thin slice off the small
        end of each one.
Nutr. Assoc. : 5424 0 0 0 0 3875 3931 0


* Exported from MasterCook *

                         Brown Sugar Strawberries

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  fresh strawberries
     1/3           cup  plain nonfat yogurt
     1/3           cup  loosely packed brown sugar

Rinse and dry strawberries but do not hull. Place strawberries in serving
bowl. Place yogurt and brown sugar in 2 separate bowls. To eat, dip
strawberries into yogurt and then into brown sugar.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "A fabulous fat-free dessert that everyone will love!"
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 102 Calories (kcal); trace Total Fat; (2% calories from fat); 2g Protein; 24g Carbohydrate; trace Cholesterol; 22mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates


Nutr. Assoc. : 3411 0 4335


* Exported from MasterCook *

                             Bulgur Biscuits

Recipe By     :
Serving Size  : 10    Preparation Time :0:00
Categories    : Breads and Sides

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  shortening
  1                cup  all-purpose flour
  1                cup  whole wheat flour
  3          teaspoons  baking powder
     1/2      teaspoon  salt
     1/2           cup  cooked bulgur
                        OR
     1/2           cup  cooked brown rice
     2/3           cup  skim milk (about)

Heat oven to 450║. Cut shortening into flours, baking powder and salt with
pastry blender or 2 knives in large bowl until mixture resembles fine
crumbs. Stir in bulgur. Stir in just enough milk so dough leaves side of
bowl and forms a ball.

Turn dough onto lightly floured surface; gently roll in flour to coat.
Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2
1/2-inch biscuit cutter. Place about 1 inch apart on ungreased cookie
sheet.

Bake 12 to 14 minutes or until golden brown. Immediately remove from
cookie sheet.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "10 Biscuits"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 149 Calories (kcal); 6g Total Fat; (33% calories from fat); 4g Protein; 22g Carbohydrate; trace Cholesterol; 262mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 2130706543 0 0 4938


* Exported from MasterCook *

                      Buttermilk Toasted-Oat Scones

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Breads and Sides

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  quick-cooking or regular oats
     1/2           cup  oat bran
  3        tablespoons  firm margarine
  1                cup  all-purpose flour
     1/4           cup  packed brown sugar
  1 1/2      teaspoons  baking powder
     1/4      teaspoon  baking soda
     1/4      teaspoon  salt
     1/2           cup  chopped dried figs or prunes
  2                     egg whites
     1/2           cup  low-fat buttermilk (about)
                        OR
     1/2           cup  nonfat buttermilk (about)

Heat oven to 350║. Spread oats and oat bran in ungreased rectangular pan,
13 ╫ 9 ╫ 2 inches. Bake 15 to 20 minutes, stirring occasionally, until
light brown; cool.

Increase oven temperature to 400║. Cut margarine into flour, brown sugar,
baking powder, baking soda and salt with pastry blender in large bowl
until mixture resembles fine crumbs. Stir in oat mixture and figs. Stir in
egg whites and just enough buttermilk so dough leaves side of bowl and
forms a ball.

Turn dough onto lightly floured surface; gently roll in flour to coat.
Knead lightly 10 times. Pat or roll into 8-inch circle on ungreased cookie
sheet. Cut into 8 wedges but do not separate. Brush with buttermilk and
sprinkle with oats if desired.

Bake 16 to 18 minutes or until golden brown. Immediately remove from
cookie sheet; carefully separate wedges. Serve warm.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "8 Scones"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 197 Calories (kcal); 5g Total Fat; (23% calories from fat); 5g Protein; 35g Carbohydrate; 1mg Cholesterol; 282mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates

NOTES : Whole grains absorb liquid differently than all-purpose flour, so
        be careful not to add too much liquid to these scones.
Nutr. Assoc. : 20223 0 4098 0 0 0 0 0 3115 3231 2130706543 0 26420


* Exported from MasterCook *

                           Cajun Beef and Rice

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Beef                            Meat


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  ground beef
  1       medium stalk  celery -- chopped (1/2 cup)
  1             medium  onion -- chopped (1/2 cup)
  2          teaspoons  Cajun or Creole seasoning
  2               cups  uncooked instant rice
  1                cup  water
  8             medium  fresh okra -- sliced
                        OR
  1                cup  frozen (thawed) cut okra
  2             medium  tomatoes -- chopped (1 1/2 cups)
  1              small  green bell pepper -- chopped (1/2 cup)
  2       (11 1/2 ounce) cans  lightly tangy eight-vegetable juice

Heat 12-inch nonstick skillet over medium-high heat. Cook beef, celery,
onion and Cajun seasoning in skillet about 4 minutes, stirring frequently,
until beef is brown and vegetables are tender. Stir in remaining
ingredients. Reduce heat to medium-low. Cover and cook about 5 minutes or
until rice is tender.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 365 Calories (kcal); 8g Total Fat; (18% calories from fat); 17g Protein; 58g Carbohydrate; 35mg Cholesterol; 753mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 9018 0 0 2419 752 0 2130706543 0 4280 5296 0 5396


* Exported from MasterCook *

                        Cajun Seafood and Noodles

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             ounces  uncooked medium noodles (about 3 cups)
  1         tablespoon  vegetable oil
     3/4           cup  chopped green bell pepper (about 1 medium)
     1/2           cup  chopped onion (about 1 medium)
  2        tablespoons  chopped fresh parsley
     1/8      teaspoon  ground red pepper (cayenne)
     1/8      teaspoon  pepper
  2             cloves  garlic -- finely chopped
  1         tablespoon  all-purpose flour
  1       (16 ounce) can  whole tomatoes -- undrained
  1       (10 ounce) package  frozen cut okra -- thawed
  1       (6 ounce) package  frozen cooked small shrimp -- thawed and drained
  1       (6 ounce) package  frozen crabmeat -- thawed, drained and cartilage removed


Cook noodles as directed on package; drain. Heat oil in 10-inch nonstick
skillet over medium heat. Cook bell pepper, onion, parsley, red pepper,
pepper and garlic in oil 3 minutes, stirring frequently. Stir in flour and
tomatoes; break up tomatoes. Cook uncovered, stirring frequently, until
mixture thickens and boils. Stir in okra, shrimp and crabmeat. Cook
uncovered 5 minutes, stirring occasionally. Serve over noodles.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 230 Calories (kcal); 4g Total Fat; (17% calories from fat); 18g Protein; 30g Carbohydrate; 107mg Cholesterol; 279mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : If frozen shrimp and crab are not readily available, canned shrimp
        and crab are just as delicious.
Nutr. Assoc. : 4244 0 20088 2679 0 2514 0 0 0 2470 3464 2842 461 0


* Exported from MasterCook *

                             Cajun Side Dish

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Breads and Sides                Vegetables


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  vegetable oil
  2 1/2           cups  sliced okra (about 8 ounces)
  1                cup  frozen whole kernel corn
  1              large  onion -- chopped (about 1 cup)
  1             medium  green, red or yellow bell pepper -- chopped (about 1 cup)
  3              large  tomatoes -- seeded and chopped (about 3 cups)
  1       (15 ounce) can  black-eyed peas (15 to 16 ounce can) -- rinsed and drained
  2          teaspoons  chopped fresh thyme
                        OR
     1/2      teaspoon  dried thyme leaves
  2          teaspoons  chopped fresh oregano
                        OR
     1/2      teaspoon  dried oregano leaves
     1/2      teaspoon  salt
     1/2      teaspoon  paprika
     1/8      teaspoon  ground red pepper (cayenne) (1/8 to 1/4
                        teaspoon)

Heat oil in 12-inch nonstick skillet over medium-high heat. Cook okra,
corn, onion and bell pepper in oil, stirring frequently, until
crisp-tender. Stir in remaining ingredients. Cook about 5 minutes,
stirring frequently, until hot.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 141 Calories (kcal); 3g Total Fat; (19% calories from fat); 6g Protein; 24g Carbohydrate; 0mg Cholesterol; 400mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : When selecting okra, look for fresh pods that are bright green in
        color, firm and less than 4 inches long.
Nutr. Assoc. : 0 4978 0 0 3572 5296 2275 0 0 2130706543 0 0 2130706543 0 0
               2514


* Exported from MasterCook *

                              Calypso Shrimp

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Bean Salsa -- (recipe follows)
     1/2      teaspoon  grated orange peel
  1         tablespoon  orange juice
  1         tablespoon  vegetable oil
  1 1/2      teaspoons  chopped fresh thyme
                        OR
     1/2      teaspoon  dried thyme leaves
  1              clove  garlic -- finely chopped
     3/4         pound  raw medium shrimp -- peeled and deveined

                        BEAN SALSA
  1       (15 ounce) can  black beans -- rinsed and drained
  1             medium  mango -- peeled and chopped (about 1 cup)
  1              small  red bell pepper -- chopped (about 1/2 cup)
     1/4           cup  sliced green onions (2 to 3 medium)
  2        tablespoons  orange juice
  1         tablespoon  red wine vinegar
     1/2      teaspoon  grated orange peel

Prepare Bean Salsa; set aside. Mix remaining ingredients except shrimp in
medium bowl. Stir in shrimp. Spray 10-inch nonstick skillet with nonstick
cooking spray; heat over medium-high heat. Cook shrimp mixture in skillet,
turning shrimp once, until pink. Divide salsa among 4 serving plates.
Arrange shrimp on salsa.

BEAN SALSA:

Mix all ingredients.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "The citrus-spiked bean salsa is the perfect counterpoint to the
  marinated shrimp."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 262 Calories (kcal); 6g Total Fat; (20% calories from fat); 24g Protein; 28g Carbohydrate; 129mg Cholesterol; 456mg Sodium
Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 2130706543 0 0 0 0 0 2130706543 0 20127 0 0 578 0 0 20030 0
               0 0


* Exported from MasterCook *

                             Caponata Pockets

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Meatless

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          teaspoons  olive or vegetable oil
  1             medium  onion -- chopped (1/2 cup)
  2             cloves  garlic -- crushed
  1 1/2          large  eggplants -- peeled and chopped (7 cups)
  1             medium  tomato -- chopped (3/4 cup)
  2        tablespoons  chopped fresh basil
                        OR
  2          teaspoons  dried basil leaves
  2        tablespoons  red wine vinegar
     1/4      teaspoon  pepper
     1/8      teaspoon  salt
  3                     pita breads (6 inches in diameter) -- cut in half
                        Leaf lettuce
                        Fresh basil leaves -- if desired
  1       (7 ounce) jar  roasted red bell peppers -- drained and cut into strips


Heat oil in 10-inch nonstick skillet over medium heat. Cook onion and
garlic in oil about 3 minutes, stirring occasionally, until onion is
tender. Stir in eggplant and tomato. Cook uncovered 8 to 10 minutes,
stirring frequently, until eggplant is very tender. Stir in chopped basil,
vinegar, pepper and salt. Cover and refrigerate about 2 hours or until
cool; drain if necessary.

Line each pita bread half with lettuce, whole basil leaves and red bell
peppers. Fill with eggplant mixture.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 148 Calories (kcal); 2g Total Fat; (12% calories from fat); 5g Protein; 29g Carbohydrate; 0mg Cholesterol; 212mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 986 0 0 3234 0 0 0 2130706543 0 0 0 4513 0 0 4752 0


* Exported from MasterCook *

                           Cardamom Cashew Bars

Recipe By     :
Serving Size  : 48    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Crust -- (recipe follows)
  1 1/2           cups  packed brown sugar
     1/2           cup  fat-free cholesterol-free egg product
                        OR
  2                     eggs
  3        tablespoons  all-purpose flour
  2          teaspoons  vanilla
     1/2      teaspoon  ground cardamom
     1/4      teaspoon  salt
  1                     egg yolk
  1 1/2           cups  cashews -- coarsely crushed
                        Orange Glaze -- (recipe follows)
                        Shredded orange peel -- if desired

                        CRUST
     1/2  (8 ounce) package  reduced-fat cream cheese (NeufchΓtel)
     1/2           cup  powdered sugar
     1/4           cup  packed brown sugar
  2          teaspoons  vanilla
  1                     egg yolk
  1 1/2           cups  all-purpose flour

                        ORANGE GLAZE
     3/4           cup  powdered sugar
  1         tablespoon  orange juice

Heat oven to 350║. Prepare Crust. Beat remaining ingredients except
cashews, Orange Glaze and orange peel in medium bowl with electric mixer
on medium speed about 2 minutes or until well blended. Stir in cashews.
Spread over baked crust.

Bake 19 to 22 minutes or until top is golden brown and set around edges.
Cool in pan on wire rack. Prepare Orange Glaze; spread evenly over baked
layer. Cut into 2 ╫ 1 1/2-inch bars. Garnish with orange peel.

CRUST:

Grease rectangular pan, 13 ╫ 9 ╫ 2 inches. Beat cream cheese and sugars in
medium bowl with electric mixer on medium speed until fluffy. Beat in
vanilla and egg yolk. Gradually stir in enough flour to make a soft dough.
Knead dough on floured surface 1 minute (do not overknead). Press dough
evenly in pan. Bake 15 to 20 minutes or until very light brown.

ORANGE GLAZE:

Mix ingredients until smooth and spreadable.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "Cardamom is a favorite spice among many Scandinavian people. A member
  of the ginger family, cardamom has a delightful spice-sweet flavor."
Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "48 Bars"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 93 Calories (kcal); 3g Total Fat; (26% calories from fat); 2g Protein; 16g Carbohydrate; 11mg Cholesterol; 28mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 2130706543 0 3220 0 2130706543 0 0 0 0 0 0 2130706543
               2130706543 0 0 947 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

                        Caribbean Jerk Pork Chops

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Grilling                        Meat
                Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  water
     1/3           cup  lemon juice
     1/3           cup  chopped onion
  1         tablespoon  packed brown sugar
  1         tablespoon  chopped green onion
  1         tablespoon  canola or vegetable oil
     3/4      teaspoon  salt
     3/4      teaspoon  ground allspice
     3/4      teaspoon  ground cinnamon
     3/4      teaspoon  pepper
     1/2      teaspoon  ground thyme
     1/4      teaspoon  ground red pepper (cayenne)
  2 1/4         pounds  lean pork loin or rib chops (6 chops) -- about 5/8 inch thick

Place all ingredients except pork in blender. Cover and blend until
smooth. Reserve 1/2 cup of the marinade; cover and refrigerate for
basting. Trim excess fat from pork. Place pork in shallow nonmetal dish or
heavy-duty resealable plastic bag. Pour remaining marinade over pork.
Cover dish or seal bag and refrigerate at least 12 hours but no longer
than 24 hours.

Heat coals or gas grill. Remove pork from marinade; discard marinade.
Cover and grill pork 4 to 5 inches from medium heat 8 to 11 minutes,
turning frequently and brushing with reserved marinade, for medium
doneness (160║) or until pork is slightly pink when cut near bone. Discard
any remaining basting marinade.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Please note that although this recipe contains ingredients that are not
fully consumed in the finished product, nutritional information by
MasterCook includes all of the ingredients listed, including the portions
that are not consumed.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 183 Calories (kcal); 8g Total Fat; (40% calories from fat); 22g Protein; 5g Carbohydrate; 53mg Cholesterol; 312mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 2665 244 0 0 0 0 0 2514 4576


* Exported from MasterCook *

                         Carrot-Zucchini Muffins

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Breads and Sides

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3           cup  skim milk
     1/4           cup  fat-free cholesterol-free egg product
                        OR
  2                     egg whites
  2        tablespoons  vegetable oil
  2               cups  Bisquick« Reduced Fat baking mix
  2        tablespoons  sugar
  1           teaspoon  grated lemon peel
  1              small  carrot -- shredded (1/2 cup)
     1/2           cup  shredded zucchini

Heat oven to 400║. Spray 12 medium muffin cups, 1 1/2 ╫ 1 1/4 inches, with
nonstick cooking spray, or line with paper baking cups. Beat milk, egg
product and oil in large bowl until smooth. Stir in baking mix, sugar and
lemon peel just until baking mix is moistened (batter will be lumpy). Fold
in carrot and zucchini.

Fill cups about three-fourths full. Bake 20 to 25 minutes or until golden
brown. Immediately remove from pan. Cool on wire rack. Serve warm or cool.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "Kids will like these muffins with a glass of milk for an after-school
  snack."
Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "12 Muffins"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 114 Calories (kcal); 4g Total Fat; (28% calories from fat); 3g Protein; 18g Carbohydrate; trace Cholesterol; 269mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 3220 0 2130706543 0 25091 0 20084 0 5663


* Exported from MasterCook *

                            Catfish with Pesto

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     catfish, orange roughy or red snapper
                        fillets (1 1/2 pounds)
     1/4           cup  pesto
  20            strips  roasted bell pepper (from 12-ounce jar)

Heat oven to 425║. If fish fillets are large, cut into 4 serving pieces.
Place fish in greased square baking dish, 8 ╫ 8 ╫ 2 inches. Spread pesto
evenly over each piece of fish. Top each piece with 5 roasted pepper
strips. Cover and bake about 18 minutes or until fish flakes easily with
fork.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 223 Calories (kcal); 8g Total Fat; (32% calories from fat); 21g Protein; 17g Carbohydrate; 27mg Cholesterol; 180mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Serving Ideas : Add warm bread, steamed broccoli and fresh strawberries for dessert to complete the meal.


Nutr. Assoc. : 4308 4449 4752


* Exported from MasterCook *

                        Cheese and Currant Wedges

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Breads and Sides

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  all-purpose flour
     1/2           cup  currants or raisins
  1           teaspoon  baking powder
     1/2      teaspoon  salt
     1/4      teaspoon  baking soda
  1                cup  shredded reduced-fat Mozzarella cheese
     3/4           cup  nonfat buttermilk
  2        tablespoons  olive or vegetable oil
  1                     egg

Heat oven to 375║. Spray round pan, 9 ╫ 1 1/2 inches, with nonstick
cooking spray. Mix flour, currants, baking powder, salt and baking soda in
large bowl. Stir in remaining ingredients. Spread in pan.

Bake 30 to 35 minutes or until golden brown. Cool 10 minutes before
cutting. Serve warm.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 133 Calories (kcal); 5g Total Fat; (30% calories from fat); 5g Protein; 18g Carbohydrate; 21mg Cholesterol; 227mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 4680 0 0 0 27033 0 986 0


* Exported from MasterCook *

                            Cheesecake Sherbet

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  sugar
  2               cups  buttermilk
  1           teaspoon  grated lemon peel
     1/4           cup  lemon juice

Mix all ingredients until sugar is dissolved. Pour into 1-quart ice-cream
freezer. Freeze according to manufacturer's directions.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 124 Calories (kcal); 1g Total Fat; (3% calories from fat); 2g Protein; 29g Carbohydrate; 2mg Cholesterol; 65mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 20084 0


* Exported from MasterCook *

                    Cheesecake with Strawberry Topping

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Cakes                           Desserts


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4               cups  plain nonfat yogurt
  4                     chocolate wafers -- crushed (about 1/4 cup)
  1       (8 ounce) package  reduced-fat cream cheese (NeufchΓtel) -- softened
     2/3           cup  sugar
     1/4           cup  low-fat milk
  2        tablespoons  all-purpose flour
  2          teaspoons  vanilla
  3                     egg whites
                        OR
     1/2           cup  cholesterol-free egg product
                        Strawberry Topping -- (recipe follows)

                        STRAWBERRY TOPPING
  1       (10 ounce) package  frozen strawberries in light syrup -- thawed, drained and syrup reserved
     1/4           cup  sugar
  2        tablespoons  cornstarch

Line 6-inch strainer with basket-style paper coffee filter or double
thickness of cheesecloth. Place strainer over bowl. Spoon yogurt into
strainer. Cover and refrigerate 12 hours, draining liquid from bowl
occasionally.

Heat oven to 300║. Spray springform pan, 9 ╫ 3 inches, with nonstick
cooking spray. Sprinkle chocolate wafer crumbs on bottom of pan. Beat
yogurt and cream cheese in medium bowl on medium speed until smooth. Add
sugar, milk, flour, vanilla and egg whites. Beat on medium speed about
2 minutes or until smooth. Carefully spread batter over crumbs in pan.

Bake 1 hour. Turn off oven; leave cheesecake in oven 30 minutes. Remove
from oven. Cool 15 minutes. Prepare Strawberry Topping; spread over
cheesecake.
Cover and refrigerate at least 3 hours. Run metal spatula along side of
cake to loosen; remove side of pan. Refrigerate any remaining cheesecake.

STRAWBERRY TOPPING:

Add enough water to reserved syrup to measure 1 1/4 cups. Mix sugar and
cornstarch in 1 1/2-quart saucepan. Stir in juice mixture and
strawberries. Heat to boiling over medium heat, stirring frequently. Boil
and stir 1 minute; cool.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 196 Calories (kcal); 5g Total Fat; (22% calories from fat); 8g Protein; 31g Carbohydrate; 16mg Cholesterol; 162mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates


Nutr. Assoc. : 0 2647 947 0 4038 0 0 0 0 2130706543 2130706543 0 0 3473 0
               0


* Exported from MasterCook *

                       Chicken 'n' Pepper Stir-fry

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  soy sauce
  2        tablespoons  ketchup
     1/2      teaspoon  ground ginger
  2             cloves  garlic -- finely chopped
  3                     skinless boneless chicken breast halves -- thinly sliced (about 3/4 pound)
  2        tablespoons  vegetable oil
  6                     green onions -- cut into 1-inch pieces
  1             medium  green bell pepper -- thinly sliced
  1             medium  red bell pepper -- thinly sliced
  4               cups  hot cooked Chinese noodles
                        OR
  4               cups  hot cooked rice

Mix soy sauce, ketchup, ginger and garlic in resealable heavy-duty plastic
bag. Add chicken; seal bag and turn to coat with marinade. Let stand 15
minutes. Heat 1 tablespoon of the oil in 10-inch skillet or wok over
medium-high heat. Add green onions and bell peppers; stir-fry until
crisp-tender. Remove from skillet. Heat remaining 1 tablespoon oil in
skillet. Add chicken; stir-fry 4 to 5 minutes or until no longer pink in
center. Stir in bell pepper mixture. Serve with noodles.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 436 Calories (kcal); 9g Total Fat; (18% calories from fat); 27g Protein; 61g Carbohydrate; 51mg Cholesterol; 670mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : The secret to a perfect stir-fry is to make sure the skillet or
        wok is hot before you add the oil and food. To ensure even
        cooking, keep the food moving by stirring constantly.
Nutr. Assoc. : 0 0 0 0 2313 0 3585 0 0 2130706543 0 0


* Exported from MasterCook *

                      Chicken and Asparagus Roulades

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4              small  skinless boneless chicken breast halves -- (about 2 pounds)
     1/4      teaspoon  salt
     1/4      teaspoon  onion powder
     1/4      teaspoon  dried dill weed
  1       (10 ounce) package  frozen asparagus spears -- thawed and drained
     1/2        medium  red bell pepper -- cut into (1/4-inch strips)
                        Mock Hollandaise Sauce -- (recipe follows)
                        Fresh dill weed sprigs -- if desired

                        MOCK HOLLANDAISE SAUCE
  2        tablespoons  reduced-fat margarine
  1         tablespoon  all-purpose flour
     1/4      teaspoon  salt
     2/3           cup  skim milk
  1                     egg yolk
     1/2      teaspoon  grated lemon peel
  2          teaspoons  lemon juice

Heat oven to 375║. Remove excess fat from chicken; flatten each chicken
breast half to 1/4-inch thickness between plastic wrap or waxed paper. Mix
salt, onion powder and dill weed; sprinkle over chicken. Place 1/4 of
asparagus spears and pepper strips crosswise on large end of each chicken
breast half. Roll tightly and secure with wooden picks. Place chicken,
seam sides down, in square pan, 8 ╫ 8 ╫ 2 inches, sprayed with nonstick
cooking spray. Cover and bake until chicken is done, about 30 minutes.
Prepare Mock Hollandaise Sauce; serve with chicken. Garnish with fresh
dill weed sprigs.

MOCK HOLLANDAISE SAUCE:

Heat margarine in 1-quart nonstick saucepan over low heat until melted.
Stir in flour and salt. Cook over low heat until mixture is smooth and
bubbly, stirring constantly; remove from heat. Mix milk and egg yolk until
smooth; stir into flour mixture. Heat to boiling, stirring constantly.
Boil and stir 1 minute. Remove from heat; stir in lemon peel and lemon
juice.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "This dish is a taste of spring anytime of the year. Slice the
  roulades crosswise and arrange the slices in a shallow pool of sauce."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 213 Calories (kcal); 6g Total Fat; (24% calories from fat); 32g Protein; 8g Carbohydrate; 122mg Cholesterol; 441mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 2313 0 0 0 3432 0 2130706543 2130706543 0 0 3931 0 0 0 0
               20084 0


* Exported from MasterCook *

                       Chicken and Tortellini Salad

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Poultry                         Salads


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       (8 ounce) package  cheese-filled tortellini
  1 1/2           cups  cut-up cooked chicken or turkey (about 8
                        ounces)
     1/3           cup  dry white wine
                        OR
     1/3           cup  chicken broth
  2        tablespoons  olive or vegetable oil
  2        tablespoons  lemon juice
  1         tablespoon  chopped fresh tarragon
                        OR
  1           teaspoon  dried tarragon leaves
  1           teaspoon  sugar
     1/2      teaspoon  salt
     1/4      teaspoon  pepper
  3               cups  bite-size pieces of salad greens (spinach,
                        leaf lettuce, romaine)
  1              small  red or green bell pepper -- cut into 1/2-inch pieces

Cook tortellini as directed on package; drain. Rinse with cold water;
drain. Mix tortellini and chicken in large bowl. Shake wine, oil, lemon
juice, tarragon, sugar, salt and pepper in tightly covered container. Stir
into tortellini mixture. Cover and refrigerate at least 2 hours. Toss
tortellini mixture with salad greens and bell pepper just before serving.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
T(Refrigerate):
  "2:00"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 286 Calories (kcal); 13g Total Fat; (43% calories from fat); 22g Protein; 17g Carbohydrate; 98mg Cholesterol; 651mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 26957 1578 0 0 2130706543 986 0 0 0 2130706543 0 0 0 3600
               26719


* Exported from MasterCook *

                          Chicken Breasts Dijon

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  skinless boneless chicken breast halves
                        (about 6 small)
     1/4           cup  Dijon mustard
  1           teaspoon  vegetable oil
  2        tablespoons  dry white wine
                        Freshly ground pepper
  2        tablespoons  mustard seed
                        Chopped parsley -- if desired

Heat oven to 400║. Remove excess fat from chicken. Place chicken, meaty
sides up, in rectangular pan, 13 ╫ 9 ╫ 2 inches, sprayed with nonstick
cooking spray. Mix mustard, oil and wine; brush over chicken. Sprinkle
with pepper and mustard seed. Bake uncovered until chicken is done, about
30 minutes. Sprinkle with chopped parsley.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 285 Calories (kcal); 5g Total Fat; (17% calories from fat); 54g Protein; 2g Carbohydrate; 132mg Cholesterol; 273mg Sodium
Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Try honey Dijon mustard for a flavor twist!
Nutr. Assoc. : 2313 0 0 0 0 0 0


* Exported from MasterCook *

               Chicken Breasts with Sun-Dried Tomato Sauce

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  coarsely chopped sun-dried tomatoes (not
                        oil-packed)
     1/2           cup  chicken broth
  4                     skinless boneless chicken breast halves
                        (about 1 pound)
     1/2           cup  sliced mushrooms (1 1/2 ounces)
  2        tablespoons  chopped green onions (2 medium)
  2             cloves  garlic -- finely chopped
  2        tablespoons  dry red wine
                        OR
  2        tablespoons  apple juice
  1           teaspoon  vegetable oil
     1/2           cup  skim milk
  2          teaspoons  cornstarch
  2          teaspoons  chopped fresh basil
                        OR
     1/2      teaspoon  dried basil leaves
  3               cups  hot cooked fettuccine

Mix tomatoes and broth. Let stand 30 minutes. Trim fat from chicken. Cook
mushrooms, green onions and garlic in wine in 10-inch nonstick skillet
over medium heat about 3 minutes, stirring occasionally, until mushrooms
are tender; remove mixture from skillet.

Add oil to skillet. Cook chicken in oil over medium heat until brown on
both sides. Add tomato mixture. Heat to boiling; reduce heat. Cover and
simmer about 10 minutes, stirring occasionally, until juice of chicken is
no longer pink when centers of thickest pieces are cut. Remove chicken
from skillet; keep warm.

Mix milk, cornstarch and basil; stir into tomato mixture. Heat to boiling,
stirring constantly. Boil and stir 1 minute. Stir in mushroom mixture,
heat through. Serve over chicken and fettuccine.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "Sun-dried tomatoes add a rich flavor to this low-fat chicken and
  pasta dish."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 328 Calories (kcal); 4g Total Fat; (10% calories from fat); 35g Protein; 36g Carbohydrate; 69mg Cholesterol; 266mg Sodium
Food Exchanges: 2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 20180 26438 2313 4977 2665 0 0 0 2130706543 0 0 0 0 0
               2130706543 2836


* Exported from MasterCook *

                          Chicken Gazpacho Salad

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Poultry                         Salads


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       (14 ounce) package  uncooked fusilli pasta
  2               cups  cubed cooked chicken
  1                cup  chopped cucumber (about 1 small)
  1                cup  chopped yellow or red bell pepper (about 1
                        medium)
  1                cup  chopped tomato (about 1 large)
     3/4           cup  spicy eight-vegetable juice
     1/4           cup  lemon juice
     1/2      teaspoon  pepper
     1/4      teaspoon  salt
  1              clove  garlic -- finely chopped

Cook pasta as directed on package; drain. Mix pasta and remaining
ingredients. Serve immediately.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 351 Calories (kcal); 3g Total Fat; (8% calories from fat); 24g Protein; 55g Carbohydrate; 40mg Cholesterol; 242mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 4363 2805 3010 26064 20183 5084 0 0 0 0


* Exported from MasterCook *

                             Chicken Lo Mein

Recipe By     :
Serving Size  : 5     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  skinless boneless chicken breast halves
     1/2         pound  snap pea pods -- strings removed (2 cups)
  6             ounces  baby-cut carrots -- cut lengthwise into 1/4 inch sticks (1 cup)
     1/2  (9 ounce) package  refrigerated linguine -- cut into 2-inch pieces
  2          teaspoons  cornstarch
  1           teaspoon  sugar
  2          teaspoons  water
     1/3           cup  fat-free reduced-sodium chicken broth
  1         tablespoon  soy sauce
  4             cloves  garlic -- finely chopped
  2          teaspoons  finely chopped gingerroot
                        Toasted sesame seed -- if desired

Cut chicken breast halves lengthwise into 2-inch pieces; cut pieces
crosswise into 1/2-inch strips. Heat 2 quarts water to boiling in 3-quart
saucepan. Add pea pods, carrots and linguine; heat to boiling. Boil 2 to 3
minutes or until linguine is just tender; drain. Mix cornstarch, sugar and
water. Mix broth, soy sauce, garlic and gingerroot; stir in cornstarch
mixture.

Spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat
over medium-high heat until cooking spray starts to bubble. Add chicken;
stir-fry about 2 minutes or until chicken is white. Stir broth mixture;
stir into chicken mixture. Stir in pea pods, carrots and linguine. Cook 2
minutes, stirring occasionally. Sprinkle with toasted sesame seed.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 169 Calories (kcal); 1g Total Fat; (7% calories from fat); 16g Protein; 23g Carbohydrate; 45mg Cholesterol; 289mg Sodium
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Low-fat boiled vegetables and noodles soak up maximum flavor when
        they are stir-fried in a fresh gingerroot sauce.
Nutr. Assoc. : 2313 4373 2111 3380 0 0 0 20116 0 0 26086 0


* Exported from MasterCook *

                           Chicken Pot Stickers

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  ground chicken
     1/2           cup  finely chopped red bell pepper (about 1
                        small)
     1/2           cup  shredded green cabbage
     1/3           cup  chopped green onions (about 3 medium)
  2          teaspoons  chopped gingerroot
  1           teaspoon  sesame oil
     1/4      teaspoon  white pepper
  1                     egg white
  1       (10 ounce) package  round wonton skins
  2               cups  chicken broth
  4          teaspoons  reduced-sodium soy sauce

Mix all ingredients except wonton skins, broth and soy sauce. Brush each
wonton skin with water. Place 1 scant tablespoon chicken mixture on center
of skin. Pinch 5 pleats on each of one half of circle. Fold circle in half
over chicken mixture, pressing pleated edge to unpleated edge. Repeat with
remaining skins and chicken mixture.

Spray 12-inch skillet with nonstick cooking spray. Heat over medium heat.
Cook 12 pot stickers at a time in skillet 3 minutes or until light brown;
turn. Stir in 1/2 cup of the broth and 1 teaspoon of the soy sauce. Cover
and cook 5 minutes. Uncover and cook 1 minute longer or until liquid has
evaporated. Repeat with remaining pot stickers, broth and soy sauce.

16 servings (3 pot stickers each)

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 157 Calories (kcal); 5g Total Fat; (27% calories from fat); 16g Protein; 12g Carbohydrate; 42mg Cholesterol; 290mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : If you can't find ground chicken, you can substitute ground
        turkey.
Nutr. Assoc. : 0 20164 4920 2665 630 0 0 0 5617 26438 4026


* Exported from MasterCook *

                           Chicken Ratatouille

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  all-purpose flour
  1           teaspoon  salt
  1           teaspoon  paprika
     1/4      teaspoon  plus 1/8 teaspoon pepper
  3             pounds  cut-up broiler-fryer chicken (3 to 3 1/2
                        pounds)
  1         tablespoon  vegetable oil
     1/4           cup  water
  3             cloves  garlic -- finely chopped
  1         tablespoon  chopped fresh basil
                        OR
  1           teaspoon  dried basil leaves
  4               cups  eggplant (about 1 pound) -- (1-inch pieces)
  2               cups  sliced zucchini (about 2 small)
  1             medium  green bell pepper -- cut into 1-inch pieces
     1/2           cup  chopped onion (about 1 medium)
  3             medium  tomatoes -- cut into wedges

Mix flour, 1/2 teaspoon of the salt, the paprika and 1/8 teaspoon of the
pepper; sprinkle over chicken. Heat oil in 12-inch nonstick skillet or
4-quart Dutch oven. Cook chicken over medium heat about 15 minutes or
until brown on all sides; add water. Heat to boiling; reduce heat. Cover
and simmer 20 minutes.

Mix garlic, basil and remaining 1/4 teaspoon pepper. Add eggplant to
skillet; sprinkle with half of the garlic mixture. Add zucchini, bell
pepper and onion; sprinkle with remaining garlic mixture. Add 1 to 2
tablespoons water if necessary. Cover and simmer 10 to 15 minutes,
stirring occasionally, until juices of thickest pieces of chicken run
clear and vegetables are crisp-tender. Add tomato wedges; sprinkle with
remaining 1/2 teaspoon salt. Cover and simmer about 5 minutes or until
tomatoes are hot.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 233 Calories (kcal); 10g Total Fat; (37% calories from fat); 25g Protein; 11g Carbohydrate; 69mg Cholesterol; 451mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Serving Ideas : Sprinkle lightly with freshly grated Parmesan cheese for extra flavor at only a few calories!


Nutr. Assoc. : 0 0 0 1091 5829 0 0 0 0 0 2130706543 3234 26099 0 2679 5296


* Exported from MasterCook *

                              Chicken Satay

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  boneless skinless chicken breasts
     1/3           cup  hoisin sauce
     1/3           cup  plum sauce
  2        tablespoons  sliced green onions (with tops)
  1         tablespoon  grated gingerroot
  2        tablespoons  dry sherry
  2        tablespoons  white vinegar

Trim fat from chicken breasts. Cut chicken lengthwise into 1/2-inch
strips. Mix all ingredients except chicken in large glass or plastic bowl.
Add chicken; toss to coat. Cover and refrigerate 2 hours.

Set oven control to broil. Remove chicken from marinade; drain. Reserve
marinade. Thread 2 pieces chicken on each of twelve
10-inch skewers.* Place on rack in broiler pan. Broil with tops 3 to 4
inches from heat about 8 minutes, turning once, until done. Heat marinade
to boiling in 1-quart saucepan; boil 1 minute. Serve with chicken.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "An authentic Asian satay consists of marinated meat or seafood
  grilled on skewers and served with a sauce. Hoisin and plum sauce
  replace the high-fat peanut sauce that usually accompanies satay."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 71 Calories (kcal); 1g Total Fat; (10% calories from fat); 9g Protein; 6g Carbohydrate; 22mg Cholesterol; 170mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : *If using bamboo skewers, soak skewers in water at least 30
        minutes before using to prevent burning.
Nutr. Assoc. : 2314 0 0 20030 0 0 0


* Exported from MasterCook *

                        Chicken with Bell Peppers

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  vegetable oil
  2             medium  bell peppers -- cut into 1/4-inch strips
  1              small  onion -- chopped (1/4 cup)
  1              clove  garlic -- finely chopped
  1              pound  skinless boneless chicken breasts -- cut into 1-inch pieces
  1           teaspoon  salt
     1/8      teaspoon  pepper
     1/2                lemon
  4               cups  hot cooked couscous
                        OR
  4               cups  hot cooked rice

Heat oil in 10-inch skillet over medium-high heat. Cook bell peppers,
onion and garlic in oil about 5 minutes, stirring occasionally, until
peppers are almost tender. Stir in chicken, salt and pepper. Cook about 8
minutes, stirring occasionally, until chicken is no longer pink in center.
Squeeze juice from lemon over chicken mixture. Serve with couscous.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 390 Calories (kcal); 9g Total Fat; (20% calories from fat); 33g Protein; 44g Carbohydrate; 66mg Cholesterol; 617mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 2236 0 0 2314 0 0 0 2809 0 2130706543


* Exported from MasterCook *

                           Chicken with Fennel

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     bone-in chicken breast halves (about 3
                        pounds)
     1/4           cup  margarine or butter (1/2 stick) -- softened
  1 1/2    tablespoons  chopped fresh basil
                        OR
  1 1/2      teaspoons  dried basil leaves
  1         tablespoon  chopped fresh parsley
                        OR
  1           teaspoon  dried parsley flakes
     1/2      teaspoon  fennel seed
     1/8      teaspoon  pepper

Heat oven to 375║. Place chicken, skin sides up, on rack in shallow
roasting pan. Mix remaining ingredients. Gently loosen skin from chicken
with fingers. Spread margarine mixture between breast meat and skin. Cover
breast with skin. Bake uncovered 50 to 60 minutes or until juice of
chicken is no longer pink when centers of thickest pieces are cut.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 199 Calories (kcal); 9g Total Fat; (42% calories from fat); 27g Protein; trace Carbohydrate; 68mg Cholesterol; 166mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 4948 4098 0 0 2130706543 0 0 2130706543 0 0


* Exported from MasterCook *

                      Chicken with Garden Vegetables

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  wheat germ
  1           teaspoon  chopped fresh basil
                        OR
     1/4      teaspoon  dried basil leaves
  4                     skinless boneless chicken breast halves
                        (about 1 pound)
     1/4           cup  hot water
     1/2      teaspoon  chicken bouillon granules
     1/4           cup  water
  1         tablespoon  lemon juice
  1              clove  garlic -- crushed
  1                cup  cut-up broccoli
  2             medium  carrots -- cut into julienne strips
  1             medium  red bell pepper -- cut into julienne strips
  1              small  onion -- sliced and separated into rings
  1           teaspoon  chopped fresh basil
                        OR
     1/4      teaspoon  dried basil leaves -- if desired
                        Salt and pepper to taste -- if desired
  2               cups  hot cooked wild and brown rice mix

Mix wheat germ and 1 teaspoon basil in plastic bag. Add 1 chicken breast
half at a time and shake until evenly coated. Spray 10-inch nonstick
skillet with nonstick cooking spray; heat skillet over medium heat. Cook
chicken in skillet 10 minutes, turning once, until golden brown. Mix 1/4
cup hot water and the bouillon granules; pour into skillet. Cover and cook
5 to 10 minutes longer or until juice of chicken is no longer pink when
centers of thickest pieces are cut. Remove chicken from skillet; keep
warm.

Remove any chicken coating from skillet. Heat 1/4 cup water to boiling in
skillet; add lemon juice. Cook garlic in liquid in skillet 30 seconds.
Stir in remaining ingredients except rice. Cover and cook over medium heat
about 5 minutes, stirring occasionally, until vegetables are crisp-tender.
Spoon vegetables over rice. Serve with chicken.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "Celebrate good nutrition with this healthful chicken dish! Bell
  peppers provide vitamin C; carrots provide lots of vitamin A; and the
  rice, wheat germ and vegetables provide extra flavor."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 281 Calories (kcal); 3g Total Fat; (8% calories from fat); 34g Protein; 31g Carbohydrate; 68mg Cholesterol; 148mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 2130706543 2313 0 0 0 0 0 2653 2495 0 0 0 0
               2130706543 0 2851


* Exported from MasterCook *

                        Chicken with Orange Glaze

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  broiler-fryer chicken (3 to 3 1/2 pounds)
     1/2           cup  honey
  2        tablespoons  orange juice
  1         tablespoon  lemon juice
     1/4      teaspoon  ground nutmeg

Heat oven to 375║. Fold wings of chicken across back with tips touching.
Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack
in shallow roasting pan. Insert meat thermometer so tip is in thickest
part of inside thigh muscle and does not touch bone. Roast uncovered 1
hour 15 minutes. Mix remaining ingredients; reserve half of the orange
mixture. Brush some of remaining orange mixture on chicken. Roast
uncovered about 15 minutes longer, brushing once or twice with remaining
orange mixture, until thermometer reads 180║ and juice of chicken is no
longer pink when center of thigh is cut. Serve chicken with reserved
orange juice mixture.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "This quick honey-orange glaze is an adaptation of the more
  time-consuming classic French orange sauce."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 251 Calories (kcal); 7g Total Fat; (24% calories from fat); 23g Protein; 24g Carbohydrate; 69mg Cholesterol; 87mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates


Nutr. Assoc. : 5829 0 0 0 0


* Exported from MasterCook *

                   Chicken with Peppers and Artichokes

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Grilling                        Poultry


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       (6 ounce) jar  marinated artichoke hearts
     1/3           cup  white wine or white wine vinegar
  4                     skinless boneless chicken breast halves (1
                        pound)
  2             medium  bell peppers -- each cut lengthwise into fourths
  4             medium  green onions -- sliced (1/2 cup)
     1/4      teaspoon  pepper

Drain marinade from artichoke hearts; reserve marinade. Mix marinade and
wine in shallow nonmetal dish or heavy-duty resealable plastic bag. Add
chicken and peppers, turning to coat with marinade. Cover dish or seal bag
and refrigerate at least 8 hours but no longer than 24 hours.

Brush grill rack with vegetable oil. Heat coals or gas grill for direct
heat. Remove chicken and peppers from marinade; reserve marinade. Cover
and grill chicken 4 to 6 inches from medium heat 5 minutes. Turn chicken;
add peppers to grill. Cover and grill 10 to 15 minutes longer or until
peppers are tender and juice of chicken is no longer pink when centers of
thickest pieces are cut.

Strain marinade. Mix marinade, artichoke hearts, green onions and pepper.
Heat to boiling; boil and stir 1 minute. Serve artichoke sauce with
chicken and peppers.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 192 Calories (kcal); 4g Total Fat; (18% calories from fat); 30g Protein; 9g Carbohydrate; 68mg Cholesterol; 217mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 1409 5555 4948 2236 3585 0


* Exported from MasterCook *

                            Chicken-Apple PΓtΘ

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Appetizers                      Dips, Spreads & Salsas
                Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  chicken livers
     1/2         pound  skinless boneless chicken breasts
  1              small  onion -- cut in half
     1/4           cup  half-and-half
     1/4           cup  bourbon
                        OR
     1/4           cup  chicken broth
  1           teaspoon  salt
     1/2      teaspoon  ground nutmeg
  2                     eggs
  1                cup  shredded peeled apple (1 medium)
                        Red onion or apple slices -- if desired
                        Bread slices or crackers -- if desired

Heat oven to 350║. Grease loaf pan, 8 1/2 ╫ 4 1/2 ╫ 2 1/2 inches, or 4-cup
ovenproof glass mold or porcelain terrine. Place chicken livers, chicken
breasts and onion in food processor. Cover and process until coarsely
ground. Add remaining ingredients except shredded apple. Cover and process
until well blended. Stir in apple.

Pour chicken mixture into mold. Cover tightly and bake 60 to 70 minutes or
until meat thermometer inserted in center reads 180║. Let stand uncovered
1 hour at room temperature. Cover and refrigerate 2 hours to set. Unmold
onto serving platter. Garnish with red onion or apple slices. Serve with
bread slices.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 73 Calories (kcal); 2g Total Fat; (31% calories from fat); 8g Protein; 4g Carbohydrate; 66mg Cholesterol; 326mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 2130706543 2314 0 704 2130706543 0 0 0 0 3218 30 2130706543
               2130706543


* Exported from MasterCook *

                          Chicken-Artichoke Toss

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  uncooked radiatore (nugget) pasta (9
                        ounces)
  1       (6 ounce) jar  marinated artichoke hearts -- undrained
  1              pound  skinless boneless chicken breast halves -- cut into 1/2-inch slices
  3               cups  sliced mushrooms (8 ounces)
  1       (7 ounce) jar  roasted red peppers -- sliced
     3/4           cup  chicken broth
     1/2           cup  dry white wine (or nonalcoholic)
                        OR
     1/2           cup  apple juice
  1         tablespoon  cornstarch
     1/2      teaspoon  salt
     1/4      teaspoon  pepper
  1         tablespoon  chopped fresh parsley

Cook and drain pasta as directed on package. Drain liquid from artichokes
into 10-inch skillet; heat over medium-high heat. Cook chicken in liquid 3
minutes, stirring occasionally. Stir in mushrooms. Cook 4 to 6 minutes,
stirring occasionally, until chicken is light brown and no longer pink.
Stir in artichokes and peppers.

Shake broth, wine, cornstarch, salt and pepper in tightly covered
container. Gradually stir into chicken mixture. Heat to boiling, stirring
constantly. Boil and stir 1 minute. Toss with pasta. Sprinkle with
parsley.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 341 Calories (kcal); 4g Total Fat; (10% calories from fat); 27g Protein; 46g Carbohydrate; 44mg Cholesterol; 514mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 4363 1409 2313 4977 576 0 3186 0 2130706543 0 0 0 0


* Exported from MasterCook *

                          Chicken-Basil Noodles

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          teaspoons  olive or vegetable oil
  1             medium  onion -- finely chopped (1/2 cup)
  1              clove  garlic -- finely chopped
  3             medium  tomatoes -- seeded and chopped (2 1/4 cups)
  2               cups  cubed cooked chicken or turkey breast
     1/4           cup  chopped fresh basil
     1/2      teaspoon  salt
  2               cups  uncooked cholesterol-free noodles (4
                        ounces)

Heat oil in 10-inch nonstick skillet over medium-high heat. Cook onion and
garlic in oil, stirring occasionally, until onion is tender. Stir in
remaining ingredients except noodles; reduce heat to medium. Cover and
cook about 5 minutes, stirring frequently, until mixture is hot and
tomatoes are soft. Meanwhile, cook and drain noodles as directed on
package. Serve chicken mixture over noodles.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 256 Calories (kcal); 7g Total Fat; (23% calories from fat); 25g Protein; 24g Carbohydrate; 53mg Cholesterol; 331mg Sodium
Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 986 0 0 5296 2848 0 0 335


* Exported from MasterCook *

                          Chicken-Rice Casserole

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  reduced-fat margarine
     1/3           cup  all-purpose flour
     3/4      teaspoon  salt
     1/8      teaspoon  pepper
  1 1/2           cups  skim milk
  1                cup  chicken broth
  2               cups  cut-up cooked chicken or turkey (about 10
                        ounces)
  1 1/2           cups  cooked white rice
                        OR
  1 1/2           cups  cooked wild rice
     1/3           cup  chopped green bell pepper
     1/4           cup  slivered almonds
  2        tablespoons  chopped pimiento
  1       (4 ounce) can  mushroom stems and pieces -- drained
                        Parsley -- if desired

Heat oven to 350║. Heat margarine in 2-quart saucepan over medium heat.
Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly;
remove from heat. Stir in milk and broth. Heat to boiling, stirring
constantly. Boil and stir 1 minute. Stir in remaining ingredients. Pour
into ungreased 2-quart casserole or square baking dish, 8 ╫ 8 ╫ 2 inches.
Bake uncovered 40 to 45 minutes or until bubbly. Garnish with parsley.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 269 Calories (kcal); 10g Total Fat; (32% calories from fat); 21g Protein; 24g Carbohydrate; 41mg Cholesterol; 635mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 3931 0 0 0 0 0 2805 0 0 2130706543 0 0 4487 2461 2130706543


* Exported from MasterCook *

                        Chicken-Stuffed Mushrooms

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Appetizers                      Poultry


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  chopped onion (about 1 small)
  2        tablespoons  chopped fresh cilantro
  3        tablespoons  cholesterol-free egg product
                        OR
  3        tablespoons  egg white
  1         tablespoon  Dijon mustard
  1 1/2      teaspoons  finely chopped gingerroot
  2          teaspoons  reduced-sodium soy sauce
  1              clove  garlic -- finely chopped
     1/2         pound  ground chicken
  12             large  mushrooms -- stems removed

Heat oven to 450║. Spray cookie sheet with nonstick cooking spray. Mix all
ingredients except mushrooms. Fill mushroom caps with chicken mixture.
Place mushrooms, filled sides up, on cookie sheet. Bake 7 to 10 minutes or
until tops are light brown and chicken mixture is done. Serve hot.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 38 Calories (kcal); 2g Total Fat; (40% calories from fat); 4g Protein; 1g Carbohydrate; 15mg Cholesterol; 74mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : For a deeper mushroom flavor, look for cultivated wild mushrooms,
        such as cremini, for this appetizer.
Nutr. Assoc. : 2679 0 2130706543 0 0 0 26086 4026 0 694 26405


* Exported from MasterCook *

                         Chicken-Vegetable Kabobs

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Grilling                        Poultry


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3           cup  olive or vegetable oil
  1         tablespoon  chopped fresh basil
                        OR
  1           teaspoon  dried basil leaves
  1 1/2      teaspoons  snipped fresh dill
                        OR
     1/2      teaspoon  dried dill weed
  2             cloves  garlic -- finely chopped
  1              pound  skinless boneless chicken breast halves -- cut into strips
                        Assorted bite-size pieces fresh vegetables
                        (carrots,* zucchini, yellow squash, peeled
                        red pearl onions, small red potatoes,*
                        ears of corn cut into 1 1/2 inch chunks*)




Mix oil, basil, dill weed and garlic in medium glass or plastic dish. Add
chicken; stir to coat with marinade. Cover dish or seal bag and
refrigerate 1 to 2 hours. Remove chicken from marinade; reserve marinade.

Heat coals or gas grill. Thread chicken and vegetables alternately on each
of six 15-inch metal skewers, leaving space between each. Cover and grill
kabobs 4 to 5 inches from medium coals 10 to 15 minutes, turning and
brushing 2 or 3 times with marinade, until chicken is no longer pink in
center.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "No matter what the spellingùkabob or kebabùeveryone likes them!
  Include an assortment of vegetables so that guests can choose their
  favorites."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 191 Calories (kcal); 13g Total Fat; (61% calories from fat); 18g Protein; trace Carbohydrate; 44mg Cholesterol; 49mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

NOTES : *Partially cook before grilling to ensure doneness. Place carrots,
        potatoes, corn and 2 tablespoons water in microwavable dish. Cover
        and microwave on High 3 to 6 minutes.
Nutr. Assoc. : 986 0 0 2130706543 0 0 2130706543 0 2313 0 0 0 0


* Exported from MasterCook *

                           Chili Baked Potatoes

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Meatless

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4              large  baking potatoes
  1       (15 ounce) can  chili beans -- undrained
     1/4           cup  grated Parmesan cheese
                        Salt and pepper to taste
                        Cottage Cheese Topping -- (recipe follows)
                        Chopped bell pepper -- if desired

                        COTTAGE CHEESE TOPPING
  1 1/2           cups  cottage cheese
  1         tablespoon  milk (1 to 2 tablespoons)
  1         tablespoon  lemon juice

Heat oven to 375║. Pierce potatoes with fork. Bake potatoes 1 1/4 to 1 1/2
hours (or microwave on High 12 to 14 minutes) until tender. Cool just
until easy to handle.

Heat chili beans in 2-quart saucepan over medium heat until hot. Split
open potatoes; top with beans. Sprinkle with cheese, salt and pepper.
Serve with Cottage Cheese Topping. Sprinkle with bell pepper.

COTTAGE CHEESE TOPPING:

Place all ingredients in blender. Cover and blend on medium-high speed,
stopping blender occasionally to scrape sides, until smooth. Add
additional milk if necessary to achieve desired creaminess.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 288 Calories (kcal); 4g Total Fat; (12% calories from fat); 22g Protein; 45g Carbohydrate; 11mg Cholesterol; 1254mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 4600 815 0 0 2130706543 2130706543 0 0 0 4038 0


* Exported from MasterCook *

                        Chilled Shrimp Fettuccine

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  uncooked fettuccine
  8             ounces  frozen peeled and deveined cooked medium
                        shrimp -- thawed and drained
  1         tablespoon  lemon juice
     3/4           cup  fat-free mayonnaise or salad dressing
     1/4           cup  chopped fresh parsley
     1/4           cup  finely chopped red onion (about 1 small)
     1/4           cup  fat-free Italian dressing
  1           teaspoon  Creole or Cajun seasoning
     1/2      teaspoon  pepper

Cook and drain fettuccine as directed on package. Rinse with cold water;
drain. Toss shrimp and lemon juice in large bowl. Mix remaining
ingredients. Add mayonnaise mixture and fettuccine to shrimp; toss. Cover
and refrigerate 1 to 2 hours to blend flavors.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 321 Calories (kcal); 2g Total Fat; (5% calories from fat); 19g Protein; 55g Carbohydrate; 86mg Cholesterol; 924mg Sodium
Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 3274 4125 0 25021 0 20034 25018 2419 0


* Exported from MasterCook *

                           Chilled Spring Rolls

Recipe By     :
Serving Size  : 10    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     green onions
  5               cups  bean sprouts (10 ounces)
  10                    cooked fresh crab legs (each about 2
                        inches long) -- shelled
                        OR
  10                    imitation whole crab legs (each about 2
                        inches long)
  1           teaspoon  sesame oil
  10                    leaf lettuce leaves
  10                    ready-to-eat spring roll skins (8 1/2
                        inches square)
     1/3           cup  chopped fresh cilantro
                        Honey Sichuan Sauce -- (recipe follows)

                        HONEY SICHUAN SAUCE
     1/3           cup  honey
     1/3           cup  chili purΘe

Cut green onions into 2-inch pieces; cut pieces lengthwise into thin
strips. Mix green onions and bean sprouts; divide mixture into 10 equal
parts. Sprinkle crabmeat pieces with sesame oil. Tear each lettuce leaf
into 3-inch squares.

Place 1 lettuce square on center of 1 spring roll skin. (Cover remaining
skins with plastic wrap to keep them pliable.) Place 1 part bean sprout
mixture on lettuce; top with 1 crabmeat piece and 1 1/2 teaspoons
cilantro. Fold bottom corner of spring roll skin over filling, tucking the
point under. Fold in and overlap the 2 opposite corners. Brush fourth
corner generously with cold water; roll up to seal.

Repeat with remaining spring roll skins. (Cover filled spring rolls with
plastic wrap to keep them from drying out.) Cover and refrigerate at least
2 hours but no longer than 8 hours. Cut in half if desired. Serve with
Honey Sichuan Sauce.

HONEY SICHUAN SAUCE:

Mix ingredients.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
T(Refrigerate):
  "2:00"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 285 Calories (kcal); 3g Total Fat; (10% calories from fat); 31g Protein; 32g Carbohydrate; 74mg Cholesterol; 1675mg Sodium
Food Exchanges: 1 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 26402 96 790 0 2130706543 0 810 20188 0 2130706543 0 0 0
               27232


* Exported from MasterCook *

                               Chimichangas

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  lean ground turkey
  1              small  onion -- finely chopped (1/4 cup)
  1              clove  garlic -- finely chopped
     1/4           cup  slivered almonds
     1/4           cup  raisins
  1         tablespoon  red wine vinegar
  1           teaspoon  ground red chilis or chili powder
     1/2      teaspoon  salt
     1/4      teaspoon  ground cinnamon
     1/8      teaspoon  ground cloves
  1             medium  tomato -- chopped (3/4 cup)
  1       (4 ounce) can  chopped green chilis
  8                     flour tortillas (8 to 10 inches in
                        diameter) -- warmed
  1                     egg -- beaten
                        Salsa -- if desired

Cook turkey, onion and garlic in 10-inch nonstick skillet over medium heat
8 to 10 minutes, stirring occasionally, until turkey is no longer pink;
drain. Stir in almonds, raisins, vinegar, ground red chilis, salt,
cinnamon, cloves, tomato and green chilis. Heat to boiling; reduce heat.
Simmer uncovered 20 minutes, stirring occasionally.

Spoon about 1/2 cup turkey mixture onto center of each tortilla. Fold one
end of tortilla up about 1 inch over turkey mixture; fold right and left
sides over folded end, overlapping. Fold remaining end down. Brush edges
with egg to seal.

Heat oven to 400║. Spray chimichangas with cooking spray. Place seam sides
down in ungreased jelly roll pan, 15 1/2 ╫ 10 1/2 ╫ 1 inch. Bake 8 to 10
minutes or until tortillas begin to brown and filling is hot. Serve
chimichangas with salsa.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 306 Calories (kcal); 11g Total Fat; (33% calories from fat); 16g Protein; 35g Carbohydrate; 68mg Cholesterol; 600mg Sodium
Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 694 0 0 0 0 0 2614 0 0 0 0 27203 1666 0 0


* Exported from MasterCook *

                          Chinese Barbecued Ribs

Recipe By     :
Serving Size  : 42    Preparation Time :0:00
Categories    : Appetizers                      Meat
                Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  fresh pork spareribs (1 1/2 to 2 pounds)
     1/4           cup  soy sauce
     1/4           cup  hoisin sauce
                        OR
     1/4           cup  chili sauce
  2        tablespoons  honey
  2        tablespoons  sake or dry sherry
  1        small clove  garlic -- crushed

Have butcher cut spareribs crosswise into 1 1/2-inch pieces. Place ribs in
shallow glass or plastic dish. Mix remaining ingredients; spoon over ribs.
Cover and refrigerate at least 2 hours but no longer than 24 hours.

Heat oven to 325║. Line broiler pan with aluminum foil. Remove ribs from
marinade; reserve marinade. Arrange ribs, meaty sides up, in single layer
on rack in broiler pan. Brush with reserved marinade. Cover and bake 1
hour. Brush ribs with marinade. Bake uncovered about 45 minutes longer,
brushing occasionally with marinade, until tender.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 34 Calories (kcal); 2g Total Fat; (53% calories from fat); 2g Protein; 2g Carbohydrate; 6mg Cholesterol; 130mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Look for sake and hoisin sauce in the ethnic section of your
        supermarket.
Nutr. Assoc. : 9128 0 0 0 2130706543 0 4810 0


* Exported from MasterCook *

                Chinese Chicken Salad with Peanut Dressing

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Poultry                         Salads


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Crispy Wonton Strips -- (recipe follows)
                        Warm Peanut Dressing -- (recipe follows)
  1       (8 ounce) can  pineapple tidbits in juice -- drained and juice reserved
     1/2         pound  Chinese pea pods (2 cups)
  6               cups  shredded romaine lettuce
  1              large  red bell pepper -- cut lengthwise into fourths and sliced crosswise
  1                cup  shredded cooked chicken breast
     1/4           cup  sliced green onions (3 medium)

                        CRISPY WONTON STRIPS
  1         tablespoon  water
  1         tablespoon  soy sauce
                  Dash  garlic powder
  12                    wonton skins
                        Sesame seed -- if desired

                        WARM PEANUT DRESSING
     1/3           cup  unsweetened pineapple juice
     1/4           cup  water
  1 1/4      teaspoons  ground coriander
  1           teaspoon  cornstarch
  2             cloves  garlic -- finely chopped
  2        tablespoons  creamy peanut butter
  1 1/2    tablespoons  cider vinegar
  2          teaspoons  soy sauce
  1 1/2      teaspoons  grated gingerroot

Prepare Crispy Wonton Strips and Warm Peanut Dressing, using reserved
pineapple juice for the dressing recipe. Remove strings from pea pods.
Place pea pods in boiling water. Cover and cook 1 minute; drain.
Immediately rinse with cold water; drain. Cut pea pods in half. Toss
romaine, pea pods, bell pepper and pineapple. Divide among 4 plates. Top
with chicken, peanut dressing and green onions. Garnish with wonton
strips.

CRISPY WONTON STRIPS:

Heat oven to 350║. Spray cookie sheet with nonstick cooking spray. Mix
water, soy sauce and garlic powder; brush on wonton skins. Cut each skin
into 3/8-inch strips. Place strips on cookie sheet. Sprinkle with sesame
seed. Bake 6 to 8 minutes or until golden brown; cool.

WARM PEANUT DRESSING:

Heat all ingredients to boiling in 1-quart saucepan, stirring constantly.
Stir until smooth; remove from heat. Let stand 5 minutes.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 286 Calories (kcal); 7g Total Fat; (20% calories from fat); 19g Protein; 40g Carbohydrate; 32mg Cholesterol; 652mg Sodium
Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 2 Vegetable; 1 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Leftover egg roll skins can be used to make the crispy wonton
        strips. They are also great for low-fat snacking!
Nutr. Assoc. : 2130706543 2130706543 26135 4373 4924 0 2805 20030 4373
               4924 0 0 0 5617 2130706543 0 0 0 0 5617 0 0 5011 0 0 0


* Exported from MasterCook *

                           Chinese Firecrackers

Recipe By     :
Serving Size  : 14    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  plus 2 teaspoons vegetable oil
     1/2         pound  ground turkey
  1                cup  finely chopped cabbage
     1/2           cup  shredded carrot (about 1 medium)
  2        tablespoons  finely chopped green onions (with tops)
  1         tablespoon  chili paste or purΘe
  1         tablespoon  dry white wine
  1           teaspoon  cornstarch
  14                    frozen phyllo leaves (13 ╫ 9 inches) -- thawed
     3/4           cup  sweet-and-sour sauce

Heat 1 teaspoon oil in 10-inch nonstick skillet. Cook ground turkey,
cabbage, carrot and green onions in oil over medium heat about 5 minutes,
stirring frequently, until turkey is done and vegetables are crisp-tender.
Stir in chili paste. Mix wine and cornstarch; stir into turkey mixture.
Cook uncovered, stirring occasionally, until slightly thickened.

Heat oven to 375║. Cut phyllo leaves crosswise in half. Cover with damp
towel to keep them from drying out while you work. Place 1 piece phyllo on
flat surface. Brush with small amount of oil. Top with second piece
phyllo. Place about 2 tablespoons turkey mixture on short end of phyllo;
shape into about 4-inch log. Roll up phyllo and turkey mixture. Twist
phyllo 1 inch from each end to form firecracker shape. Repeat with
remaining phyllo and turkey mixture. Brush firecrackers with remaining
oil.

Bake on ungreased cookie sheet 18 to 22 minutes or until phyllo is crisp
and golden brown. Serve with sweet-and-sour sauce.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "Twisted in a crisp phyllo wrapping, these sweet-and-sour appetizers
  look like little firecrackers."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 111 Calories (kcal); 4g Total Fat; (28% calories from fat); 4g Protein; 15g Carbohydrate; 13mg Cholesterol; 159mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 1563 694 5806 4921 20029 27232 0 0 1290 26325


* Exported from MasterCook *

                  Chinese Tacos with Tomato-Ginger Salsa

Recipe By     :
Serving Size  : 10    Preparation Time :0:00
Categories    : Beef                            Meat


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Tomato-Ginger Salsa -- (recipe follows)
  1              pound  lean ground beef
     1/4           cup  hoisin sauce
  3        tablespoons  water
  2        tablespoons  soy sauce
     1/8      teaspoon  ground red pepper (cayenne)
  10                    taco shells
     1/4           cup  sesame seed
  2               cups  shredded napa (Chinese) cabbage (8 ounces)
  1             medium  carrot -- shredded (3/4 cup)
                        Plum sauce -- if desired

                        TOMATO-GINGER SALSA
  1              large  tomato (1 cup) -- finely chopped
  1         tablespoon  chopped fresh cilantro
  1           teaspoon  finely chopped gingerroot

Prepare Tomato-Ginger Salsa. Cook ground beef in 10-inch skillet, stirring
frequently, until brown; drain. Stir in hoisin sauce,
2 tablespoons of the water, 1 tablespoon of the soy sauce and the red
pepper. Heat to boiling, stirring constantly. Boil and stir 2 minutes.

Heat oven to 350║. Mix remaining 1 tablespoon water and 1 tablespoon soy
sauce. Brush taco shells with mixture; sprinkle with sesame seed. Place on
ungreased cookie sheet. Bake 5 to 7 minutes or until heated through. Fill
taco shells with beef mixture. Top with cabbage, carrot and salsa. Serve
with plum sauce.

TOMATO-GINGER SALSA:

Mix all ingredients.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 195 Calories (kcal); 11g Total Fat; (48% calories from fat); 11g Protein; 15g Carbohydrate; 28mg Cholesterol; 389mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 2130706543 9018 0 0 0 2514 1473 1357 4920 0 2130706543 0 0
               3872 0 26086


* Exported from MasterCook *

                        Chocolate Apricot Squares

Recipe By     :
Serving Size  : 25    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  all-purpose flour
     1/4           cup  powdered sugar
     1/4           cup  margarine -- softened
  3                     egg whites
     1/2           cup  granulated sugar
     1/2           cup  apricot jam
  3        tablespoons  miniature semisweet chocolate chips

Heat oven to 350║. Spray square pan, 9 ╫ 9 ╫ 2 inches, with nonstick
cooking spray. Mix flour, powdered sugar, margarine and 1 of the egg
whites. Press in pan. Bake about 15 minutes or until set.

Increase oven temperature to 400║. Beat remaining 2 egg whites in small
bowl with electric mixer on high speed until foamy. Beat in granulated
sugar, 1 tablespoon at a time; continue beating until whites are stiff and
glossy. Do not underbeat.

Spread jam over baked layer. Sprinkle with chocolate chips. Spread beaten
egg whites over jam and chocolate chips. Bake about 10 minutes or until
meringue is brown. Cool completely. Cut into 1 1/2-inch squares.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "25 Squares"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 78 Calories (kcal); 2g Total Fat; (25% calories from fat); 1g Protein; 14g Carbohydrate; 0mg Cholesterol; 31mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

NOTES : Any flavor of jam is delicious in this recipe. To make cutting
        this dessert easier, simply wet the knife to keep it from
        sticking.
Nutr. Assoc. : 0 0 0 3231 0 0 4149


* Exported from MasterCook *

                   Chocolate Kiss-Peanut Butter Cookies

Recipe By     :
Serving Size  : 36    Preparation Time :0:00
Categories    : Cookies                         Desserts


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       (14 ounce) can  sweetened condensed milk
     3/4           cup  peanut butter
  2               cups  Bisquick« Original baking mix
  1           teaspoon  vanilla
                        Sugar
  36                    foil-wrapped milk chocolate or milk and
                        white chocolate kisses -- unwrapped (about)


Heat oven to 375║. Mix milk and peanut butter in large bowl until smooth.
Stir in baking mix and vanilla. Shape dough into 1 1/4-inch balls. Roll in
sugar. Place 2 inches apart on ungreased cookie sheet. Bake 8 to 10
minutes or until bottoms of cookies just begin to brown. Immediately press
chocolate kiss into top of each cookie.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "36 Cookies"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 121 Calories (kcal); 6g Total Fat; (44% calories from fat); 3g Protein; 14g Carbohydrate; 5mg Cholesterol; 121mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 2250 0 0 918 0


* Exported from MasterCook *

                      Chocolate Pudding Yogurt Pops

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Appetizers                      Desserts


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       (16 ounce) container  extra-creamy plain nonfat yogurt (2 cups)
  1            package  (4 serving size ) chocolate instant
                        pudding and pie filling
  6                     paper cups (3 ounce size)
  6                     wooden ice-cream sticks

Beat yogurt and pudding and pie filling (dry) with wire whisk or hand
beater until smooth. Spoon into six 3-ounce paper cups; insert wooden
ice-cream sticks in center of yogurt mixture in each cup. Freeze about 4
hours or until firm. Peel off paper cups before serving.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "6 Pops"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 101 Calories (kcal); trace Total Fat; (3% calories from fat); 5g Protein; 20g Carbohydrate; 1mg Cholesterol; 294mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates

NOTES : You can also make sandwich cookies by spreading 1 tablespoon of
        the pudding-yogurt mixture between graham crackers or 1 teaspoon
        of the mixture between vanilla wafers. Then freeze 2 hours and
        enjoy!
Nutr. Assoc. : 20137 1546 0 0


* Exported from MasterCook *

                         Chocolate-Cherry Cobbler

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        tablespoons  packed brown sugar
  2        tablespoons  cornstarch
  1       (16 ounce) can  pitted red tart cherries packed in water -- undrained
     1/4      teaspoon  almond extract
  6              drops  red food color -- if desired
  2        tablespoons  reduced-fat margarine
     1/2           cup  all-purpose flour
  1         tablespoon  plus 1 teaspoon cocoa
     3/4      teaspoon  baking powder
     1/8      teaspoon  salt
     1/3           cup  skim milk
  1           teaspoon  vanilla

Heat oven to 375║. Mix 2 tablespoons of the brown sugar and the cornstarch
in 2-quart saucepan; stir in cherries. Cook over medium heat, stirring
occasionally, until slightly thickened, 4 to 5 minutes. Stir in almond
extract and food color. Pour into ungreased 1-quart casserole.

Cut margarine into flour, cocoa, remaining 1 tablespoon brown sugar, the
baking powder and salt until mixture resembles fine crumbs. Stir in milk
and vanilla. Drop dough by 6 spoonfuls onto hot cherry mixture.

Bake until topping is no longer doughy, 20 to 25 minutes. Serve warm.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 135 Calories (kcal); 2g Total Fat; (14% calories from fat); 2g Protein; 28g Carbohydrate; trace Cholesterol; 141mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 314 0 4706 4295 0 2727 0 0 0 0


* Exported from MasterCook *

                        Chocolate-Glazed Brownies

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  sugar
     1/3           cup  margarine -- softened
  1           teaspoon  vanilla
  3                     egg whites
     2/3           cup  all-purpose flour
     1/2           cup  cocoa
     1/2      teaspoon  baking powder
     1/4      teaspoon  salt
                        Chocolate Glaze -- (recipe follows)

                        CHOCOLATE GLAZE
     2/3           cup  powdered sugar
  2        tablespoons  cocoa
     1/4      teaspoon  vanilla
  3          teaspoons  hot water (3 to 4 teaspoons)

Heat oven to 350║. Spray square pan, 8 ╫ 8 ╫ 2 inches, with nonstick
cooking spray. Mix sugar, margarine, vanilla and egg whites in medium
bowl. Stir in remaining ingredients except Chocolate Glaze. Spread in pan.


Bake 20 to 25 minutes or until toothpick inserted in center comes out
clean; cool. Prepare Chocolate Glaze. Spread glaze evenly over brownies.
Cut into about 2-inch squares.

CHOCOLATE GLAZE:

Mix all ingredients.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "16 Brownies"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 132 Calories (kcal); 4g Total Fat; (27% calories from fat); 2g Protein; 23g Carbohydrate; 0mg Cholesterol; 104mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates


Nutr. Assoc. : 0 0 0 3231 0 0 0 0 2130706543 0 0 0 0 0 3728


* Exported from MasterCook *

                     Chocolate-Orange Angel Food Cake

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Cakes                           Desserts


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  powdered sugar
     3/4           cup  cake flour
     1/4           cup  cocoa
  1 1/2           cups  egg whites (about 12)
  1 1/2      teaspoons  cream of tartar
  1                cup  granulated sugar
     1/4      teaspoon  salt
  3               cups  orange sherbet -- softened

Move oven rack to lowest position. Heat oven to 375║. Sift together
powdered sugar, flour and cocoa. Beat egg whites and cream of tartar in
large bowl on medium speed until foamy. Beat in granulated sugar, 2
tablespoons at a time, on high speed, adding salt with the last addition
of sugar. Continue beating until stiff and glossy. Do not underbeat.

Sprinkle cocoa mixture, 1/4 cup at a time, over meringue, folding in just
until cocoa mixture disappears. Spread batter in ungreased tube pan, 10 ╫
4 inches. Gently cut through batter with metal spatula.

Bake 30 to 35 minutes or until cracks feel dry and top springs back when
touched lightly. Invert pan onto metal funnel or glass bottle about 2
hours or until cake is completely cool. Remove from pan.

Slice off top of cake about 1 inch down; set aside. Cut down into cake 1
inch from outer edge and 1 inch from edge of hole, leaving substantial
"walls" on each side. Remove cake within cuts with curved knife or spoon,
being careful to leave a base of cake 1 inch thick. Spoon sherbet into
cake cavity; smooth up. Replace top of cake. Cover and freeze about 3
hours or until firm.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 176 Calories (kcal); 1g Total Fat; (4% calories from fat); 3g Protein; 40g Carbohydrate; 2mg Cholesterol; 88mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 3231 0 0 0 0


* Exported from MasterCook *

                           Chunky Artichoke Dip

Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    : Dips, Spreads & Salsas

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  reduced-fat sour cream
     1/4           cup  reduced-fat cream cheese (NeufchΓtel)
     1/2      teaspoon  sugar -- if desired
  1              small  green bell pepper -- chopped (1/2 cup)
  4             medium  green onions -- chopped (1/4 cup)
  1              clove  garlic -- finely chopped
  1       (6 ounce) jar  marinated artichoke hearts -- drained and coarsely chopped
                        Assorted crackers or vegetable dippers -- if desired

Mix all ingredients except crackers. Cover and refrigerate about 2 hours
or until chilled. Serve with crackers.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "Have it your way! You can use a red, yellow or green bell pepper to
  make this crunchy dip."
Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "1 1/2 Cups"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 20 Calories (kcal); 1g Total Fat; (45% calories from fat); 1g Protein; 2g Carbohydrate; 2mg Cholesterol; 42mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 4055 20218 0 0 3585 0 1409 2130706543


* Exported from MasterCook *

                        Chunky Tuna Salad Roll-Ups

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Sandwiches                      Seafood


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       (6 ounce) can  tuna in water -- drained
  1       medium stalk  celery -- coarsely chopped (1/2 cup)
  2             medium  green onions -- sliced (1/4 cup)
  1              small  apple -- coarsely chopped (1/4 cup)
     1/2           cup  nonfat lemon-flavored yogurt
     1/8      teaspoon  coarsely ground pepper
  4                     fat-free flour tortillas (6 or 7 inches in
                        diameter)
                        Leaf lettuce
                        Thin slices red onion

Mix all ingredients except tortillas, lettuce and red onion. Layer
tortillas with lettuce and red onion. Fold up bottom third of each
tortilla; roll up tortilla to form cone shape with folded end at bottom.
Secure with toothpick. Spoon tuna mixture into center of each tortilla
cone.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 151 Calories (kcal); 1g Total Fat; (3% calories from fat); 14g Protein; 22g Carbohydrate; 13mg Cholesterol; 329mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 3585 0 4237 3907 25064 0 0


* Exported from MasterCook *

                          Cilantro Pesto Chicken

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cilantro Pesto -- (recipe follows)
  6             ounces  uncooked fettuccine
  2          teaspoons  vegetable oil
  1                cup  1-inch diagonal slices asparagus (4
                        ounces)
  1                cup  sliced fresh mushrooms (3 ounces)
  1             medium  onion -- chopped (1/2 cup)
  1 1/2           cups  cut-up cooked chicken

                        CILANTRO PESTO
     1/4           cup  reduced-sodium chicken broth
  2        tablespoons  olive or vegetable oil
  2          teaspoons  lemon juice
     1/4           cup  grated Parmesan cheese
  1         tablespoon  pine nuts
  2             cloves  garlic
  1                cup  firmly packed fresh cilantro

Prepare Cilantro Pesto. Cook and drain fettuccine as directed on package.
While fettuccine is cooking, heat oil in 10-inch nonstick skillet over
high heat. Cook asparagus, mushrooms and onion in oil 4 minutes, stirring
frequently, until asparagus is crisp-tender; reduce heat. Stir in chicken.
Heat through; remove from heat. Add hot fettuccine and pesto to skillet;
toss. Serve immediately.

CILANTRO PESTO:

Place all ingredients in blender or food processor in the order listed.
Cover and blend on medium speed, stopping occasionally to scrape sides,
until almost smooth.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 388 Calories (kcal); 14g Total Fat; (33% calories from fat); 27g Protein; 38g Carbohydrate; 49mg Cholesterol; 172mg Sodium
Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

NOTES : You can make the Cilantro Pesto ahead of time and keep it covered
        in the refrigerator. It will keep up to 3 days.
Nutr. Assoc. : 2130706543 3274 1563 110 4977 0 4732 0 0 4017 986 0 0 1126
               0 384


* Exported from MasterCook *

                          Coconut Curry Chicken

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4         pound  skinless boneless chicken breast halves
  1         tablespoon  curry powder
  1           teaspoon  vegetable oil
  1              small  onion -- cut into 2 ╫ 1/4-inch slices
  1              small  zucchini -- cut into 1/4-inch slices
  1             medium  green bell pepper -- cut into 3/4-inch pieces
     1/3           cup  reduced-fat (lite) coconut milk
  1         tablespoon  brown bean sauce
  1           teaspoon  grated gingerroot
     1/2      teaspoon  salt
  2        tablespoons  shredded coconut -- toasted*
                        Hot cooked rice -- if desired

Trim fat from chicken. Rub curry powder on chicken. Cut chicken into
3/4-inch pieces. Let stand 10 minutes. Spray 12-inch nonstick skillet or
wok with nonstick cooking spray; heat over medium-high heat. Add chicken;
stir-fry 2 minutes. Move chicken to side of skillet. Add oil to center of
skillet. Add onion, zucchini and bell pepper; stir-fry 2 minutes. Add
coconut milk, bean sauce, gingerroot and salt; cook and stir until sauce
coats vegetables and chicken and is heated through. Sprinkle with coconut.
Serve over rice.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 158 Calories (kcal); 4g Total Fat; (24% calories from fat); 21g Protein; 9g Carbohydrate; 49mg Cholesterol; 362mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Toasted coconut adds an exotic tropical flavor, but just 2
        tablespoons contain 4 grams of fat. By limiting the amount of
        coconut you use and using reduced-fat coconut milk, you can enjoy
        this favorite taste without excess fat and calories.

        *To toast coconut, heat oven to 350║. Bake in ungreased pan 5 to 7
        minutes, stirring occasionally, until golden brown.

Nutr. Assoc. : 2313 0 0 0 0 0 564 1509 0 0 4923 2130706543


* Exported from MasterCook *

                       Cod with Tomato-Olive Sauce

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  cod fillets
  1         tablespoon  olive or vegetable oil
  1              large  onion -- chopped (1 cup)
  14 1/2        ounces  diced tomatoes with roasted garlic, onion
                        and oregano
  1       (4 1/2 ounce) can  sliced ripe olives -- drained
     1/4      teaspoon  salt
     1/4      teaspoon  pepper
  2        tablespoons  lemon juice

If fish fillets are large, cut into 4 serving pieces. Heat oil in 10-inch
nonstick skillet over medium-high heat. Cook onion in oil 2 to 3 minutes,
stirring occasionally, until crisp-tender. Stir in tomatoes, olives, salt
and pepper; heat to boiling. Arrange fish fillets in single layer in
tomato mixture. Sprinkle with lemon juice; reduce heat to medium-high.
Cover and cook 8 to 10 minutes or until fish flakes easily with fork.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 201 Calories (kcal); 8g Total Fat; (33% calories from fat); 22g Protein; 11g Carbohydrate; 49mg Cholesterol; 831mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : When buying frozen fish, look for packages that are well wrapped
        and free from ice crystals. Frozen fish should be thawed in the
        refrigerator or in the microwave. This is delicious served with
        chunks of crusty bread to sop up all of the flavorful juices.
        Serve with chopped fresh parsley for a bit of color.
Nutr. Assoc. : 2748 986 0 1408 4971 0 0 0


* Exported from MasterCook *

                       Cool Chocolate-Coffee Shake

Recipe By     :
Serving Size  : 2     Preparation Time :0:00
Categories    : Appetizers                      Beverages


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  chocolate low-fat ice cream or frozen
                        yogurt
     1/4           cup  prepared espresso or strong coffee
     1/4           cup  skim milk
                  Dash  ground cinnamon
                  Dash  cocoa

Place all ingredients except cocoa in blender. Cover and blend on high
speed until smooth and frothy. Pour into 2 glasses. Sprinkle with cocoa.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "This shake gives you the treat of a classic milkshake, but puts the
  freeze on fat by using ice milk, which has 3 grams of fat per serving.
  In contrast, premium ice cream can weigh in at 17 grams of fat per
  1/2-cup serving!"
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 184 Calories (kcal); 7g Total Fat; (30% calories from fat); 5g Protein; 28g Carbohydrate; 6mg Cholesterol; 122mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 2 Other Carbohydrates


Nutr. Assoc. : 2638 2349 0 0 0


* Exported from MasterCook *

                       Cranberry Raspberry Iced Tea

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Appetizers                      Beverages


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4               cups  iced tea
  4               cups  chilled cranberry-raspberry drink
  1                cup  raspberries
                        Fresh mint leaves -- if desired

Mix tea and cranberry-raspberry drink. Pour over ice. Top with
raspberries. Garnish with mint.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 81 Calories (kcal); trace Total Fat; (2% calories from fat); trace Protein; 20g Carbohydrate; 0mg Cholesterol; 6mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 2350 469 1232 0


* Exported from MasterCook *

                   Cream of Corn and Broccoli Casserole

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Breads and Sides

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       (10 ounce) package  frozen broccoli flowerets
  1       (15 ounce) can  cream-style corn
     1/4           cup  fat-free cholesterol-free egg product
                        OR
  2                     egg whites -- slightly beaten
     1/3           cup  chopped onion
     1/4      teaspoon  salt
                        Pepper to taste
  2             slices  white bread
  1           teaspoon  margarine

Heat oven to 350║. Spray 2-quart casserole with nonstick cooking spray.
Cook broccoli as directed on package. Mix broccoli, corn, egg product,
onion, salt and pepper; spoon into casserole.

Cut desired shapes from bread with small cookie cutters. Spread margarine
on one side of bread cutouts; arrange margarine side up on broccoli
mixture. Cover and bake about 45 minutes or until heated through.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
T(Bake):
  "0:45"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 150 Calories (kcal); 2g Total Fat; (11% calories from fat); 6g Protein; 31g Carbohydrate; trace Cholesterol; 548mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 2960 3220 0 2130706543 0 0 0 0 0


* Exported from MasterCook *

                             Creamy Coleslaw

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Breads and Sides                Salads


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3           cup  plain nonfat yogurt
  2        tablespoons  Dijon mustard
  1         tablespoon  reduced-fat mayonnaise or salad dressing
  2          teaspoons  sugar
                        Freshly ground pepper
  3               cups  finely shredded red or green cabbage
     1/2           cup  shredded carrot (about 1 small)
  3        tablespoons  chopped red onion

Mix yogurt, mustard, mayonnaise, sugar and pepper in medium glass or
plastic bowl or in heavy plastic bag. Stir in remaining ingredients until
evenly coated. Cover and refrigerate at least 1 hour.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "It is hard to believe that coleslaw can be part of a lower-calorie
  menu. This one is as crunchy and creamy as delicatessen coleslaw."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 55 Calories (kcal); 1g Total Fat; (18% calories from fat); 2g Protein; 10g Carbohydrate; 2mg Cholesterol; 142mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 3932 0 0 4920 4921 2679


* Exported from MasterCook *

                           Creamy Fish Chowder

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  cubed potatoes (about 2 medium)
  1                cup  1/4-inch slices carrots (about 2 medium)
     1/2           cup  chopped onion (about 1 medium)
  1                cup  clam juice
  1                cup  water
  1         tablespoon  reduced-fat margarine
     1/2      teaspoon  salt
     1/4      teaspoon  pepper
  1              pound  haddock or other lean fish fillets -- cut into 1-inch pieces
  1       (6 1/2 ounce) can  whole clams -- undrained
  1       (12 ounce) can  evaporated skim milk
  2        tablespoons  chopped fresh chives
  1           teaspoon  paprika

Heat potatoes, carrots, onion, clam juice, water, margarine, salt and
pepper to boiling in 3-quart saucepan; reduce heat. Cover and simmer 15 to
20 minutes or until potatoes are almost tender. Stir in fish and clams.
Cover and heat to boiling; reduce heat. Simmer about 5 minutes or until
fish flakes easily with fork. Stir in milk, chives, and paprika; heat
through.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "This rich-looking chowder is light on calories but full of flavor."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 213 Calories (kcal); 5g Total Fat; (22% calories from fat); 22g Protein; 19g Carbohydrate; 50mg Cholesterol; 384mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 4600 20024 2679 0 0 3931 0 0 5322 2450 0 0 0


* Exported from MasterCook *

                          Creamy Onion Tartlets

Recipe By     :
Serving Size  : 10    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Phyllo Tartlets -- (recipe follows)
  8               cups  chopped onions (about 4 pounds)
  1                cup  beef broth
     1/4      teaspoon  pepper
  2             slices  lean turkey bacon -- cooked and chopped
  6        tablespoons  grated Parmesan cheese

                        PHYLLO TARTLETS
     1/4           cup  apple juice
  2        tablespoons  reduced-fat margarine
  4                     frozen phyllo sheets (13 ╫ 9 inches) -- thawed

Prepare Phyllo Tartlets. Cook remaining ingredients except cheese in
10-inch nonstick skillet over medium heat 20 minutes; reduce heat to
medium-low. Cook uncovered 50 minutes, stirring occasionally, until all
liquid is absorbed and onions are consistency of marmalade. Heat oven to
400║.

Fill each tartlet with 2 teaspoons onion mixture. Place on ungreased
cookie sheet. Sprinkle each tartlet with 1/2 teaspoon cheese. Bake 6 to 8
minutes or until cheese is light brown. Serve hot.

PHYLLO TARTLETS:

Heat oven to 400║. Heat apple juice and margarine over low heat until
margarine is melted. Cover phyllo sheets with waxed paper, then with damp
towel to prevent them from drying out as you work. Brush 1 phyllo sheet at
a time with apple juice mixture. Fold sheet crosswise into thirds,
overlapping the sides; cut into 10 pieces.

Place pieces in ungreased small muffin cups, 1 3/4 ╫ 1 inch, making pleats
as necessary to fit into cups. Bake 5 to 7 minutes or until brown. Remove
from pan to wire rack; cool.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 111 Calories (kcal); 3g Total Fat; (25% calories from fat); 5g Protein; 16g Carbohydrate; 5mg Cholesterol; 276mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 2130706543 2679 0 0 26626 0 0 0 0 4295 1290


* Exported from MasterCook *

                         Creamy Rice-Fruit Salad

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Breads and Sides                Rice and Grains
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     kiwifruit -- peeled and cut into 1/4-inch slices
  1                cup  lemon or orange low-fat yogurt
  1         tablespoon  honey
  2               cups  cold cooked wild or brown rice
  1                cup  strawberries -- cut in half
     1/2           cup  seedless green grapes -- cut in half
  1           teaspoon  chopped fresh mint
                        OR
     1/4      teaspoon  dried mint leaves
  1             medium  seedless orange -- cut into 1-inch pieces (about 1 cup)

Cut kiwifruit into fourths. Mix yogurt and honey in medium bowl. Add
kiwifruit and remaining ingredients; toss. Refrigerate remaining salad.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "Leftover cooked rice is just right for this easy salad."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 113 Calories (kcal); 1g Total Fat; (6% calories from fat); 3g Protein; 24g Carbohydrate; 1mg Cholesterol; 21mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 779 4051 0 2801 1436 4881 0 0 2130706543 4212


* Exported from MasterCook *

                            Creamy Smoked Ham

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Meat                            Pork


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             medium  onion -- thinly sliced
  1         tablespoon  reduced-fat margarine
  3               cups  cut-up fully cooked smoked extra-lean ham
                        (about 12 ounces)
  4              small  zucchini (about 1 pound) -- cut into 1/4-inch slices
  1                     green bell pepper -- cut into 1/4-inch slices
     1/8      teaspoon  pepper
     1/2           cup  reduced-fat sour cream
  1           teaspoon  poppy seed
  3               cups  hot cooked noodles

Cook and stir onion in margarine in 10-inch nonstick skillet until onion
is tender. Stir in ham, zucchini, bell pepper and pepper. Cover and cook
over medium heat, stirring occasionally, until vegetables are
crisp-tender, about 8 minutes. Stir in sour cream and poppy seed; heat
just until hot. Serve over noodles.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "The addition of crisp-crunchy zucchini strips makes this creamy dish
  lighter and more fun. Look for at least 95 percent fat-free ham."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 232 Calories (kcal); 6g Total Fat; (23% calories from fat); 18g Protein; 26g Carbohydrate; 31mg Cholesterol; 916mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 4295 3255 2117 0 0 4055 1156 26043


* Exported from MasterCook *

                           Crispy Baked Catfish

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  yellow cornmeal
     1/4           cup  dry bread crumbs
  1           teaspoon  chili powder
     1/4      teaspoon  paprika
     1/2      teaspoon  garlic salt
     1/4      teaspoon  pepper
     1/4           cup  reduced-fat French dressing
  1              pound  catfish fillets -- cut into 4 pieces

Heat oven to 450║. Spray broiler pan rack with nonstick cooking spray. Mix
cornmeal, bread crumbs, chili powder, paprika, garlic salt and pepper.
Lightly brush dressing on fish fillets, coating all sides of fish. Coat
fish with cornmeal mixture. Place fish on rack in broiler pan. Bake
uncovered about 15 minutes or until fish flakes easily with fork.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 191 Calories (kcal); 5g Total Fat; (22% calories from fat); 20g Protein; 16g Carbohydrate; 67mg Cholesterol; 498mg Sodium
Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 246 2507


* Exported from MasterCook *

                           Crispy Chili Twists

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  uncooked rotini pasta (6 ounces)
                        Vegetable oil
  2        tablespoons  grated Parmesan cheese
     1/2      teaspoon  chili powder
     1/4      teaspoon  seasoned salt
     1/8      teaspoon  garlic powder

Cook and drain pasta as directed on package. Rinse with cold water; drain
very thoroughly (excess water on pasta will cause oil to spatter). Heat
oil (1 inch) in skillet to 375║. Fry pasta, about 1 cup at a time, about 2
minutes or until crisp and light golden brown, stirring if necessary to
separate. Drain on paper towels. Mix remaining ingredients in large bowl;
toss with pasta until evenly coated.

16 servings (1/4 cup each)

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "Here's a spicy alternative to chips using pasta as a base. They also
  add some crunch and zip to a soup or sandwich meal."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 52 Calories (kcal); trace Total Fat; (7% calories from fat); 2g Protein; 10g Carbohydrate; trace Cholesterol; 35mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 4363 0 0 0 0 0


* Exported from MasterCook *

                Crispy Pork with Sweet-and-Sour Vegetables

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Meat                            Pork


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  pork tenderloin
  1                     egg white -- lightly beaten
  1           teaspoon  water
  34                    crisp rice crackers -- crushed (1/2 cup)
     1/4      teaspoon  garlic powder
     1/4      teaspoon  ground mustard (dry)
  1           teaspoon  sesame or vegetable oil
  1       (21 ounce) package  frozen stir-fry vegetables with
                        sweet-and-sour sauce and pineapple*


Trim fat from pork. Cut pork crosswise into 1/4-inch slices; stack slices
and cut lengthwise into 1/2-inch strips. Mix egg white and water in medium
bowl. Stir in pork until well coated. Mix crushed crackers, garlic powder
and mustard in plastic bag or glass bowl. Add a few pork strips at a time;
toss to coat evenly.

Spray 12-inch nonstick skillet with nonstick cooking spray; heat over
medium-high heat until cooking spray starts to bubble. Add sesame oil;
rotate skillet to coat bottom. Reduce heat to medium. Place pork strips
flat in skillet; cook 2 to 3 minutes or until brown on bottom. Turn pork.
Cook 2 to 3 minutes more or until no longer pink in center.

Remove pork from skillet. Wipe skillet clean. Add frozen vegetables and
sauce. Cover and cook 7 to 10 minutes, stirring frequently, until
vegetables are crisp-tender and sauce is hot. Gently stir in pork strips
just until well coated with sauce. Serve immediately.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 162 Calories (kcal); 3g Total Fat; (18% calories from fat); 17g Protein; 16g Carbohydrate; 37mg Cholesterol; 124mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Rice cracker crumbs are used in place of the traditional
        deep-fried batter coating to create a low-fat crisp-crumb coating.
        Using a skillet rather than a wok allows for all of the pork to
        come in contact with the surface of the pan so it browns evenly.
        It's best to brown the meat with a minimum of turning.

        *Frozen stir-fry vegetables without sauce and 1/2 cup purchased
        sweet-and-sour sauce can be substituted for the vegetables with
        sauce.

Nutr. Assoc. : 0 0 0 584 0 518 1356 1112 0


* Exported from MasterCook *

                            Crunchy Baked Fish

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  flounder, sole or orange roughy fillets
     1/3           cup  finely crushed reduced-fat cheese crackers
  1           teaspoon  dried parsley flakes
  3        tablespoons  fat-free Western or French dressing

Heat oven to 450║. Spray cookie sheet with nonstick cooking spray. If fish
fillets are large, cut into 4 serving pieces. Mix crackers and parsley.
Brush both sides of fish with dressing; coat one side of fish with cracker
mixture. Place fish, cracker sides up, on cookie sheet. Bake uncovered 10
to 15 minutes or until fish flakes easily with fork.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 117 Calories (kcal); 2g Total Fat; (13% calories from fat); 17g Protein; 7g Carbohydrate; 23mg Cholesterol; 210mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 26453 5694 3135 4235


* Exported from MasterCook *

                  Crunchy Garden Vegetable Deviled Eggs

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Appetizers                      Eggs


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     hard-cooked eggs -- peeled
  3        tablespoons  fat-free mayonnaise or salad dressing
  1         tablespoon  finely chopped red bell pepper
  1         tablespoon  finely chopped green onion
  1           teaspoon  mustard
     1/4      teaspoon  salt

Cut eggs lengthwise in half. Slip out egg yolks; mash with fork. Stir in
remaining ingredients. Fill egg whites with egg yolk mixture, heaping
slightly.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 42 Calories (kcal); 3g Total Fat; (58% calories from fat); 3g Protein; 1g Carbohydrate; 106mg Cholesterol; 128mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 3236 25021 20164 20029 0 0


* Exported from MasterCook *

                            Crunchy Lemon Rice

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Breads and Sides                Rice and Grains


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  uncooked regular long-grain rice
  1                cup  water
  1         tablespoon  chicken bouillon granules
  4              drops  red pepper sauce (4 to 6 drops)
  1       (8 ounce) can  water chestnuts -- drained and chopped
     1/3           cup  sliced green onions
  1         tablespoon  finely shredded lemon peel

Heat rice, water, bouillon granules and pepper sauce to boiling in 2-quart
saucepan, stirring once or twice; reduce heat. Cover and simmer 14 minutes
(do not lift cover or stir); remove from heat. Stir in remaining
ingredients. Cover and let stand 10 minutes. Fluff lightly with fork.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 80 Calories (kcal); trace Total Fat; (2% calories from fat); 2g Protein; 18g Carbohydrate; trace Cholesterol; 192mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 3977 0 0 1471 1586 0 20084


* Exported from MasterCook *

                          Crustless Tuna Quiche

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2       (6 ounce) cans  tuna in water -- drained
  1                cup  shredded Swiss cheese (4 ounces)
  1             medium  onion -- chopped (1/2 cup)
  2        tablespoons  all-purpose flour
  2                     eggs
  2                     egg whites
  1                cup  skim milk
     3/4      teaspoon  salt
     1/8      teaspoon  red pepper sauce

Heat oven to 350║. Spray pie plate, 9 ╫ 1 1/4 inches, with nonstick
cooking spray. Toss tuna, cheese, onion and flour; spread in pie plate.
Beat eggs and egg whites slightly in small bowl; beat in remaining
ingredients. Pour egg mixture over tuna mixture. Bake uncovered 35 to 40
minutes or until knife inserted in center comes out clean. Let stand 10
minutes before cutting.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 195 Calories (kcal); 7g Total Fat; (34% calories from fat); 25g Protein; 6g Carbohydrate; 97mg Cholesterol; 566mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 26154 0 0 3218 3231 0 0 1471


* Exported from MasterCook *

                        Cuban Black Beans and Rice

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Meatless

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       (14 1/2 ounce) can  whole tomatoes -- undrained
  1                cup  orange juice
  1                cup  chopped onion (about 1 large)
  1             medium  green bell pepper -- chopped (1 cup)
  1 1/2         medium  carrots -- chopped (3/4 cup)
  2             cloves  garlic -- finely chopped
  2          teaspoons  paprika
  1           teaspoon  ground coriander
     1/8      teaspoon  crushed red pepper
  1       (15 ounce) can  black beans -- rinsed and drained
  4               cups  hot cooked brown rice
  1                cup  plain nonfat yogurt
  1                     lime -- cut into 6 wedges, if desired


Heat tomatoes, orange juice, onion, bell pepper, carrots, garlic, paprika,
coriander, and red pepper to boiling in 2-quart saucepan, breaking up
tomatoes; reduce heat. Cover and simmer about 45 minutes, stirring
occasionally, until thick; remove from heat. Stir in beans.

Place 1 cup of the bean mixture in blender or food processor. Cover and
blend about 30 seconds or until smooth. Stir blended mixture into bean
mixture in saucepan. Cook over medium heat about 3 minutes or until hot.
Serve over rice with yogurt and lime wedges.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.



Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 289 Calories (kcal); 2g Total Fat; (6% calories from fat); 11g Protein; 58g Carbohydrate; 1mg Cholesterol; 358mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 2470 0 2679 0 2495 0 0 0 0 578 2801 0 0 0


* Exported from MasterCook *

                           Cuban Glazed Chicken

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  lime juice
  1         tablespoon  olive or vegetable oil
  1 1/8      teaspoons  ground cumin
     1/2      teaspoon  salt
     1/8      teaspoon  pepper
  2             cloves  garlic -- finely chopped
  3             pounds  cut-up broiler-fryer chicken
     1/4           cup  guava or apple jelly
     1/4           cup  guava fruit drink or apple juice
     1/2      teaspoon  Worcestershire sauce
     1/2      teaspoon  cider vinegar
     1/4      teaspoon  paprika
  1                     jalape±o chili -- seeded and finely chopped

Mix 2 tablespoons of the lime juice, the oil, 1 teaspoon of the cumin, the
salt, pepper and garlic in resealable heavy-duty plastic bag. Add chicken;
seal bag and turn to coat with marinade. Refrigerate at least 1 hour but
no longer than 24 hours, turning bag occasionally.

Heat oven to 325║. Line broiler pan with aluminum foil. Spray rack of
broiler pan with nonstick cooking spray. Remove chicken from marinade;
discard marinade. Place chicken, skin sides up, on rack in broiler pan.
Bake uncovered 30 minutes.

Heat remaining 2 tablespoons lime juice, 1/8 teaspoon cumin, and remaining
ingredients to boiling in 1-quart saucepan; reduce heat. Simmer uncovered
about 5 minutes, stirring frequently, until mixture thickens and is
reduced by about half; remove from heat. Brush chicken with jelly mixture.
Bake uncovered about 30 minutes longer, brushing frequently with jelly
mixture, until juice is no longer pink when centers of thickest pieces are
cut.

Grilling Directions: Heat coals or gas grill. Cover and grill marinated
chicken, skin sides up, 5 to 6 inches from medium heat 15 minutes; turn
chicken. Brush with jelly mixture. Cover and grill 20 to 40 minutes
longer, turning and brushing frequently with jelly mixture until juice is
no longer pink when centers of thickest pieces are cut. Discard any unused
jelly mixture.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Please note that although this recipe contains ingredients that are not
fully consumed in the finished product, nutritional information by
MasterCook includes all of the ingredients listed, including the portions
that are not consumed.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 226 Calories (kcal); 9g Total Fat; (37% calories from fat); 23g Protein; 12g Carbohydrate; 69mg Cholesterol; 279mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 0 986 0 0 0 0 5829 369 25 0 0 0 26360


* Exported from MasterCook *

              Cucumbers, Carrots and Smoked Salmon CruditΘs

Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             ounces  salmon lox -- finely chopped
     1/2           cup  fat-free soft cream cheese -- softened
     3/4      teaspoon  chopped fresh dill weed
                        OR
     1/4      teaspoon  dried dill weed
  2              large  cucumbers -- cut into 1/4 inch slices (24 slices)
                        OR
  2              large  carrots -- cut into 1/4 inch slices (24 slices)
                        Dill weed sprigs -- if desired

Mix lox, cream cheese and chopped dill weed. Place lox mixture in
decorating bag fitted with large star tip, and pipe 1 heaping teaspoonful
onto each carrot slice; or spoon lox mixture onto each carrot slice.
Garnish each with dill weed sprig.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 10 Calories (kcal); trace Total Fat; (16% calories from fat); 1g Protein; 1g Carbohydrate; 1mg Cholesterol; 46mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Isn't it great to know that appetizers don't always have to be fat
        traps? And, by using carrot or cucumber slices instead of
        crackers, this healthful appetizer is even lower in fat and
        calories!
Nutr. Assoc. : 0 25014 2130706543 0 0 2130706543 0 0 0


* Exported from MasterCook *

                        Curried Chicken-Rice Salad

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Poultry                         Salads


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  reduced-fat mayonnaise
                        OR
     1/2           cup  reduced-fat salad dressing
     1/2           cup  plain nonfat yogurt
     3/4      teaspoon  curry powder
     1/2      teaspoon  ground ginger
     1/4      teaspoon  salt
     1/4      teaspoon  ground red pepper (cayenne)
  3               cups  cold cooked rice
  2               cups  cut-up cooked chicken
  2       medium stalks  celery -- sliced (1 cup)
  1              small  bell pepper -- chopped (1/2 cup)
  1       (15 1/4 ounce) can  pineapple chunks in juice -- drained
                        Salad greens
  2             medium  tomatoes -- cut into wedges

Mix mayonnaise, yogurt, curry powder, ginger, salt and red pepper in large
bowl. Stir in rice, chicken, celery, bell pepper and pineapple. Cover and
refrigerate about 2 hours or until chilled. Just before serving, line 6
salad plates with salad greens. Divide salad evenly among plates. Garnish
with tomato wedges.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 322 Calories (kcal); 8g Total Fat; (21% calories from fat); 19g Protein; 44g Carbohydrate; 47mg Cholesterol; 250mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 2130706543 0 0 0 0 2514 2840 4732 0 0 0 0 5296


* Exported from MasterCook *

                         Curried Grilled Chicken

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Grilling                        Poultry


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  orange juice
     1/4           cup  peanut butter
  2          teaspoons  curry powder
  4                     skinless boneless chicken breast halves
                        (about 1 pound)
  1             medium  red bell pepper -- cut in half
     1/2           cup  shredded coconut
     1/2           cup  currants
                        Hot cooked rice -- if desired

Beat orange juice, peanut butter and curry powder in medium nonmetal bowl
with wire whisk. Add chicken, turning to coat with marinade. Cover and
refrigerate at least 1 hour but no longer than 24 hours.

Heat coals or gas grill. Remove chicken from marinade; discard marinade.
Cover and grill chicken and bell pepper 4 to 6 inches from medium heat 15
to 20 minutes, turning once, until chicken is no longer pink in center.

To serve, cut chicken breasts diagonally into 1/2-inch slices and bell
pepper into 1/2-inch strips. Sprinkle chicken and bell pepper with coconut
and currants. Serve with rice.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Please note that although this recipe contains ingredients that are not
fully consumed in the finished product, nutritional information by
MasterCook includes all of the ingredients listed, including the portions
that are not consumed.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 337 Calories (kcal); 13g Total Fat; (34% calories from fat); 33g Protein; 24g Carbohydrate; 68mg Cholesterol; 157mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1 Fruit; 2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 2313 0 4923 3024 2130706543


* Exported from MasterCook *

                   Curried Meatballs with Chutney Sauce

Recipe By     :
Serving Size  : 48    Preparation Time :0:00
Categories    : Appetizers                      Meat


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Chutney Sauce -- (recipe follows)
  1              pound  ground turkey breast
     1/2           cup  crushed cracker crumbs
     1/3           cup  evaporated skim milk
  2        tablespoons  finely chopped green onions
  1 1/2      teaspoons  curry powder (1 1/2 to 2 teaspoons)
     1/4      teaspoon  salt

                        CHUTNEY SAUCE
     1/2           cup  plain nonfat yogurt
  1         tablespoon  finely chopped chutney
     1/4      teaspoon  curry powder

Prepare Chutney Sauce. Heat oven to 400║. Mix remaining ingredients. Shape
into forty-eight 1-inch balls. Place in ungreased rectangular pan, 13 ╫ 9
╫ 2 inches. Bake uncovered 10 to 15 minutes or until no longer pink in
center. Serve hot with sauce.

CHUTNEY SAUCE:

Mix all ingredients. Cover and refrigerate at least 1 hour.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 21 Calories (kcal); 1g Total Fat; (34% calories from fat); 2g Protein; 1g Carbohydrate; 6mg Cholesterol; 30mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Chutney is a spicy condiment that contains fruit, vinegar, sugar
        and spices. You can substitute sweet-and-sour sauce for the
        chutney in this recipe.

        Microwave Directions: Prepare Chutney Sauce and meatballs as
        directed. Place 24 meatballs in microwavable pie plate, 9 ╫ 1 1/4
        inches. Cover with waxed paper and microwave on High 5 to 7
        minutes, rearranging meatballs after 3 minutes, until no longer
        pink in center. Let stand covered 3 minutes; drain. Repeat with
        remaining meatballs.

Nutr. Assoc. : 2130706543 5686 1381 0 0 492 0 0 0 0 382 0


* Exported from MasterCook *

                         Curried Turkey Spaghetti

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  ground turkey
                        OR
     1/2         pound  lean ground beef
     1/2           cup  chopped onion (about 1 medium)
  1              clove  garlic -- finely chopped
     3/4           cup  chopped unpeeled tart eating apple (about
                        1 medium)
     1/4           cup  chopped fresh parsley
  1 1/2      teaspoons  curry powder
     1/2      teaspoon  ground cumin
     1/8      teaspoon  ground red pepper (cayenne)
     1/4           cup  unsweetened apple juice
  1       (16 ounce) can  whole tomatoes -- undrained
  6             ounces  uncooked spaghetti
  2        tablespoons  chopped dry-roasted peanuts

Cook ground turkey, onion and garlic in 10-inch nonstick skillet over
medium heat, stirring frequently, until turkey is no longer pink; drain.
Stir in remaining ingredients except spaghetti and peanuts; break up
tomatoes. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes
or until apple is tender, stirring occasionally. Cook spaghetti as
directed on package; drain. Serve sauce over spaghetti. Sprinkle with
peanuts.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 347 Calories (kcal); 10g Total Fat; (26% calories from fat); 19g Protein; 46g Carbohydrate; 35mg Cholesterol; 205mg Sodium
Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : Curry is a catchall term used to refer to many types of sauces,
        all of which have curry powder as a dominant ingredient. To vary
        this curry, try spinach or whole wheat pasta.
Nutr. Assoc. : 2130706543 0 9018 2679 0 26658 0 0 0 2514 25 2470 1405
               26041


* Exported from MasterCook *

                                Date Balls

Recipe By     :
Serving Size  : 72    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  sugar
     1/2           cup  margarine or butter
  1              pound  pitted dates -- cut up
  1         tablespoon  skim milk
  1           teaspoon  vanilla
     1/2      teaspoon  salt
     1/4           cup  fat-free cholesterol-free egg product
                        OR
  1                     egg -- well beaten
     1/2           cup  chopped nuts
  4               cups  Wheaties« -- crushed
                        Finely chopped nuts or shredded coconut -- if desired

Mix sugar, margarine and dates in 2-quart saucepan. Cook over low heat,
stirring constantly, until margarine is melted; remove from heat. Mix in
milk, vanilla, salt and egg. Cook over very low heat about 4 minutes,
stirring constantly, until slightly thickened; remove from heat. Stir in
1/2 cup nuts. Cool 5 minutes. Stir in cereal. Shape mixture into 1-inch
balls. Roll balls in finely chopped nuts.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "72 Balls"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 50 Calories (kcal); 2g Total Fat; (33% calories from fat); 1g Protein; 8g Carbohydrate; 3mg Cholesterol; 43mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 4098 20027 0 0 0 2130706543 0 0 0 885 2130706543


* Exported from MasterCook *

                              Deviled Steaks

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Beef                            Grilling
                Meat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  Dijon mustard
  2          teaspoons  chopped fresh rosemary
                        OR
     1/2      teaspoon  dried rosemary leaves -- crushed
  1           teaspoon  coarsely ground pepper
  2             cloves  garlic -- finely chopped
  1              pound  beef boneless top loin steaks (4 steaks) -- about 1 inch thick

Mix mustard, rosemary, pepper and garlic. Cover and let stand 30 minutes.

Brush grill rack with vegetable oil. Heat coals or gas grill for direct
heat. Spread mustard mixture on both sides of beef. Grill beef uncovered 4
to 5 inches from medium heat 1 minute on each side to seal in juices.
Cover and grill 8 to 9 minutes longer for medium doneness (160║F), turning
once.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 266 Calories (kcal); 19g Total Fat; (65% calories from fat); 20g Protein; 2g Carbohydrate; 69mg Cholesterol; 243mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 2130706543 0 0 26143


* Exported from MasterCook *

                       Dilled Smoked Salmon Spread

Recipe By     :
Serving Size  : 48    Preparation Time :0:00
Categories    : Appetizers                      Dips, Spreads & Salsas


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       (8 ounce) package  cream cheese -- softened
  1              pound  smoked salmon -- skinned and boned
     1/4           cup  chopped green onions (3 medium)
  1           teaspoon  chopped dill weed
                        OR
     1/4      teaspoon  dried dill weed
     3/4  (8 ounce) container  whipped cream cheese -- softened (about 3/4 cup)
     1/4           cup  chopped nuts -- toasted, if desired
                        Crackers or sliced vegetables -- if desired

Mix 8-ounce package cream cheese, the salmon, green onions and dill
thoroughly. Shape mixture into ball or ring shape. Spread with whipped
cream cheese. Sprinkle with nuts. Cover and refrigerate at least 2 hours
until chilled.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "3 Cups"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 40 Calories (kcal); 3g Total Fat; (73% calories from fat); 2g Protein; trace Carbohydrate; 12mg Cholesterol; 103mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Do-Ahead Directions: Store tightly covered in refrigerator up to 2
        weeks or in freezer up to 4 weeks. Thaw frozen spread covered in
        refrigerator about 8 hours. Serve with crackers.
Nutr. Assoc. : 0 0 2665 3362 0 2130706543 0 2130706543 2130706543


* Exported from MasterCook *

                            Double Fruit Shake

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Appetizers                      Beverages


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       (16 ounce) container  extra-creamy plain or vanilla nonfat
                        yogurt (2 cups)
  1       (10 ounce) package  frozen sweetened strawberries
                        OR
  1       (10 ounce) package  frozen sweetened raspberries -- partially thawed
  1             medium  banana -- sliced (1 cup)

Place all ingredients in blender. Cover and blend on medium speed about 30
seconds or until smooth.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 146 Calories (kcal); trace Total Fat; (2% calories from fat); 7g Protein; 31g Carbohydrate; 2mg Cholesterol; 88mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 20159 1437 0 2130706543 0


* Exported from MasterCook *

                          Double Orange Delight

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  plain nonfat yogurt
  1         tablespoon  frozen (partially thawed) orange juice
                        concentrate
  2              large  oranges -- peeled and sectioned
  2        tablespoons  semisweet chocolate chips
  1           teaspoon  shortening

Mix yogurt and orange juice concentrate. Spoon 2 tablespoons yogurt
mixture onto each of 4 dessert plates. Arrange orange sections on yogurt
mixture.

Heat chocolate chips and shortening over low heat, stirring constantly,
until chocolate is melted. Carefully drizzle chocolate in thin lines over
oranges.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "Arranging the fruit over the yogurt sauce gives this dessert a very
  elegant look. The oranges can be peeled easily by hand, while peeling
  with a knife will give a more finished look."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 88 Calories (kcal); 3g Total Fat; (26% calories from fat); 3g Protein; 15g Carbohydrate; 1mg Cholesterol; 22mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 1007 1014 4886 0


* Exported from MasterCook *

                        Double Spinach Fettuccine

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Meatless                        Pasta


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  uncooked spinach fettuccine
  1           teaspoon  vegetable oil
  1              clove  garlic -- crushed
  3               cups  shredded spinach (about 4 ounces)
  1 1/4           cups  thinly sliced zucchini (about 2 small)
     1/4           cup  unsalted sunflower seeds -- toasted
  2        tablespoons  grated lemon peel
     1/2      teaspoon  salt
  1       (15 ounce) can  garbanzo beans (15 to 16 ounce can) -- rinsed and drained

Cook fettuccine as directed on package; drain. Heat oil in 10-inch skillet
over medium-high heat. Cook garlic in oil, stirring occasionally, until
golden. Stir in remaining ingredients. Cook about 2 minutes, stirring
occasionally, until zucchini is tender. Stir in fettuccine.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 365 Calories (kcal); 8g Total Fat; (19% calories from fat); 15g Protein; 60g Carbohydrate; 41mg Cholesterol; 619mg Sodium
Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : To add protein when serving this for a meal, offer low-fat frozen
        yogurt or ice milk and assorted toppings for dessert.
Nutr. Assoc. : 3408 0 0 2687 26099 1452 20084 0 3502


* Exported from MasterCook *

                           Easy Beef Casserole

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Beef                            Meat


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  cut-up cooked lean beef
  1 1/2           cups  uncooked elbow macaroni (about 6 ounces)
  1                cup  sliced celery (about 2 medium stalks)
     1/2           cup  skim milk
     1/4           cup  chopped onion (about 1 small)
  1 1/2      teaspoons  dried basil leaves
     1/2      teaspoon  garlic powder
     1/8      teaspoon  pepper
  1       (8 ounce) jar  mushroom stems and pieces -- undrained
  1       (8 ounce) can  tomato sauce

Heat oven to 350║. Mix all ingredients in ungreased 2-quart casserole.
Cover and bake 30 minutes; stir. Cover and bake until macaroni is tender,
about 20 minutes longer.

Microwave Directions: Mix all ingredients in 3-quart microwavable
casserole; pour 1/2 cup water over top. Cover tightly and microwave on
High, stirring every 6 minutes, until macaroni is tender, 15 to 18
minutes. Let stand covered 5 minutes.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 242 Calories (kcal); 8g Total Fat; (31% calories from fat); 15g Protein; 27g Carbohydrate; 34mg Cholesterol; 451mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 2796 4363 20195 0 2679 3091 0 0 26798 0


* Exported from MasterCook *

                            Easy Burgundy Stew

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Beef                            Meat
                Soups/Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  beef boneless bottom or top round, tip or
                        chuck steak
  4             medium  carrots -- sliced (2 cups)
  2       medium stalk  celery -- sliced
  2             medium  onions -- sliced
  1       (8 ounce) can  sliced water chestnuts -- drained
  1       (8 ounce) can  mushroom stems and pieces -- drained
  3        tablespoons  all-purpose flour
  1         tablespoon  chopped fresh thyme
                        OR
  1           teaspoon  dried thyme leaves
  1           teaspoon  ground mustard (dry)
     1/2      teaspoon  salt
     1/4      teaspoon  pepper
  1                cup  water
  1                cup  dry red wine
                        OR
  1                cup  beef broth
  1       (16 ounce) can  whole tomatoes -- undrained

Heat oven to 325║. Trim fat from beef. Cut beef into 1-inch cubes. Mix
beef, carrots, celery, onions, water chestnuts and mushrooms in Dutch
oven. Mix flour, thyme, mustard, salt and pepper; stir into beef mixture.
Stir in remaining ingredients, breaking up tomatoes. Cover and bake about
4 hours or until beef is tender and stew is thickened.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.



Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 194 Calories (kcal); 6g Total Fat; (26% calories from fat); 19g Protein; 17g Carbohydrate; 41mg Cholesterol; 566mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 26997 2495 0 4288 1586 2461 0 0 0 2130706543 518 0 0 0
               2130706543 0 0 2470


* Exported from MasterCook *

                          Easy Cheesy Crescents

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Breads and Sides

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  shredded reduced-fat Cheddar cheese (4
                        ounces)
     1/2           cup  nonfat Ricotta cheese
  2                     egg whites
                        OR
     1/4           cup  fat-free cholesterol-free egg product
     1/4           cup  fat-free buttermilk
     1/4           cup  reduced-fat sour cream
  2               cups  all-purpose flour
  1         tablespoon  baking powder
     1/4      teaspoon  salt

Heat oven to 425║. Spray cookie sheet with nonstick cooking spray. Mix
cheeses, egg whites, buttermilk and sour cream in large bowl. Stir in
flour, baking powder and salt until dough leaves side of bowl.

Divide dough in half. Turn each half onto lightly floured surface; gently
roll in flour to coat and shape into ball. Pat or roll each ball into
9-inch circle. Cut each circle into 6 wedges. Roll up wedges, starting at
wide end. Place rolls with points underneath on cookie sheet; curve
slightly.

Bake 15 to 20 minutes or until golden brown. Remove from cookie sheet.
Cool on wire rack.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "12 Crescents"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 115 Calories (kcal); 2g Total Fat; (14% calories from fat); 7g Protein; 17g Carbohydrate; 7mg Cholesterol; 261mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 26495 0 3231 0 2130706543 26420 3940 0 0 0


* Exported from MasterCook *

                     Easy Fish and Vegetable Packets

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     frozen lean fish fillets (about 1 pound)
  16            ounces  frozen broccoli, cauliflower and carrots -- (1 package)
  1         tablespoon  snipped fresh dill weed
                        OR
  1           teaspoon  dried dill weed
     1/2      teaspoon  salt
     1/4      teaspoon  pepper
  4        tablespoons  dry white wine

Heat oven to 450║. Place each frozen fish fillet on 12-inch square of
aluminum foil. Top each fish fillet with one-fourth of the vegetables;
sprinkle with dill weed, salt and pepper. Pour 1 tablespoon wine over
each. Fold up sides of foil to make tent; fold top edges over to seal.
Fold in sides, making a packet; fold to seal. Place packets on cookie
sheet. Bake about 40 minutes or until vegetables are crisp-tender and fish
flakes easily with fork.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 146 Calories (kcal); 1g Total Fat; (5% calories from fat); 23g Protein; 7g Carbohydrate; 43mg Cholesterol; 383mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 401 1110 3362 0 2130706543 0 0 0


* Exported from MasterCook *

                             Easy Herb Rolls

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Breads and Sides

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/4           cups  all-purpose flour
  2        tablespoons  sugar
  1           teaspoon  salt
  1           teaspoon  caraway seed
  1         tablespoon  chopped fresh sage
                        OR
     1/2      teaspoon  dried sage leaves -- crumbled
     1/4      teaspoon  ground nutmeg
  1            package  active dry yeast
  1                cup  very warm water (120║ to 130║)
  2        tablespoons  shortening
  1                     egg

Mix 1 1/4 cups of the flour, the sugar, salt, caraway seed, sage, nutmeg
and yeast in large bowl. Add water, shortening and egg; beat until smooth.
Stir in remaining flour until smooth. Scrape batter from side of bowl.
Cover and let rise in warm place until double, about 30 minutes.

Spray 12 medium muffin cups, 2 1/2 ╫ 1 1/4 inches, with nonstick cooking
spray. Stir down batter, beating about 25 strokes. Spoon into muffin cups.
Let rise until batter rounds over tops of cups, 20 to 30 minutes.

Heat oven to 400║. Bake until golden brown, 15 to 20 minutes.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "12 Rolls"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 120 Calories (kcal); 3g Total Fat; (21% calories from fat); 3g Protein; 20g Carbohydrate; 16mg Cholesterol; 184mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 3403 0 2130706543 0 0 5472 0 0


* Exported from MasterCook *

                          Easy Multigrain Bread

Recipe By     :
Serving Size  : 20    Preparation Time :0:00
Categories    : Breads and Sides

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package  active dry yeast
  1 1/4           cups  warm water (105║ to 115║)
  2               cups  all-purpose flour
  2        tablespoons  honey
  2        tablespoons  margarine -- softened
  1           teaspoon  salt
  1                cup  whole wheat flour
     1/2           cup  uncooked mixed grain hot cereal (dry)

Dissolve yeast in warm water in large bowl. Add all-purpose flour, honey,
margarine and salt. Beat on low speed 30 seconds, scraping bowl
constantly. Beat on medium speed 2 minutes, scraping bowl occasionally (or
beat 300 vigorous strokes by hand). Stir in whole wheat flour and cereal
until well blended. Scrape batter from side of bowl.

Cover and let rise in warm place 40 to 45 minutes or until almost double.
Spray loaf pan, 9 ╫ 5 ╫ 3 or 1 1/2 ╫ 4 1/2 ╫ 2 1/2 inches, with nonstick
cooking spray. Stir down batter by beating about 25 strokes. Spread batter
in pan. Smooth and pat batter, using floured hands. Cover and let rise in
warm place about 30 minutes or until double. (Batter is ready if
indentation remains when touched with floured finger.)

Heat oven to 375║. Bake 35 to 40 minutes or until loaf sounds hollow when
tapped. Remove loaf from pan; cool on wire rack.

1 loaf (20 slices)

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "1 Loaf"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 91 Calories (kcal); 1g Total Fat; (13% calories from fat); 3g Protein; 17g Carbohydrate; 0mg Cholesterol; 121mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Using multigrain hot cereal is a shortcut to keeping several
        different flours on hand for breadmaking.
Nutr. Assoc. : 0 5472 0 0 0 0 0 5759


* Exported from MasterCook *

                             Easy Sesame Beef

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Beef                            Meat


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  beef boneless sirloin steak
  2        tablespoons  sugar
  2        tablespoons  soy sauce
     1/4      teaspoon  pepper
     1/4           cup  finely chopped green onions (3 medium)
  2             cloves  garlic -- finely chopped
  1         tablespoon  sesame seed
  2        tablespoons  vegetable oil
  2               cups  hot cooked vermicelli

Cut beef diagonally across grain into 1/8-inch slices. (Beef is easier to
cut if partially frozen, about 1 1/2 hours.) Mix sugar, soy sauce, pepper,
green onions and garlic in glass or plastic bowl. Stir in beef until well
coated. Cover and refrigerate 30 minutes. Drain beef mixture.

Heat sesame seed in 10-inch skillet over medium heat, stirring frequently,
until golden brown. Remove sesame seed from skillet. Heat oil in same
skillet over medium-high heat. Cook beef mixture in oil, stirring
occasionally, until brown. Serve over vermicelli. Sprinkle with sesame
seed.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 321 Calories (kcal); 14g Total Fat; (39% calories from fat); 20g Protein; 28g Carbohydrate; 42mg Cholesterol; 559mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 27220 0 0 0 2665 0 1357 0 2845


* Exported from MasterCook *

                               Fiesta Steak

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Beef                            Grilling
                Meat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  beef boneless top round steak -- about 1 inch thick
                        Tequila Marinade -- (recipe follows)
  1                cup  prepared tomato salsa
     1/2           cup  sour cream
  1       (6 ounce) container  frozen avocado dip -- thawed

                        TEQUILA MARINADE
     1/4           cup  lime juice
  2        tablespoons  vegetable oil
  2        tablespoons  tequila
                        OR
  2        tablespoons  lime juice
     1/2      teaspoon  salt
     1/2      teaspoon  ground cumin
     1/2      teaspoon  ground red pepper (cayenne)
  2             cloves  garlic -- finely chopped

Pierce beef with fork several times on both sides. Prepare Tequila
Marinade in shallow nonmetal dish or heavy-duty resealable plastic bag.
Add beef, turning to coat with marinade. Cover dish or seal bag and
refrigerate, turning beef occasionally, at least 6 hours but no longer
than 24 hours.

Brush grill rack with vegetable oil. Heat coals or gas grill for direct
heat. Remove beef from marinade; reserve marinade. Cover and grill beef 4
to 5 inches from medium heat 20 to 25 minutes for medium doneness (160║F),
brushing occasionally with marinade and turning once. Discard any
remaining marinade.

Cut beef across grain into thin slices. Serve with tomato salsa, sour
cream and avocado dip.

TEQUILA MARINADE:

Mix all ingredients. Makes about 1/2 cup.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Please note that although this recipe contains ingredients that are not
fully consumed in the finished product, nutritional information by
MasterCook includes all of the ingredients listed, including the portions
that are not consumed.

Description:
  "Have a party! Serve with rice and beans and a salad of sliced
  oranges, avocado and red onion rings."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 320 Calories (kcal); 21g Total Fat; (60% calories from fat); 25g Protein; 6g Carbohydrate; 60mg Cholesterol; 437mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 5311 2130706543 1325 0 1470 0 0 0 0 0 0 2130706543 0 0 2514
               0


* Exported from MasterCook *

                          Fiesta Taco Casserole

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Beef                            Meat


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  lean ground beef
  1       (15 ounce) can  spicy chili beans (15 to 16 ounces) -- undrained
  1                cup  salsa
  2               cups  coarsely broken tortilla chips
     1/2           cup  reduced-fat sour cream
  4             medium  green onions -- sliced (1/2 cup)
  1             medium  tomato -- chopped (3/4 cup)
     1/2           cup  shredded Cheddar or Monterey Jack cheese
                        (4 ounces)
                        Tortilla chips -- if desired
                        Shredded lettuce -- if desired
                        Salsa -- if desired

Heat oven to 350║. Cook beef in 10-inch skillet over medium heat 8 to 10
minutes, stirring occasionally, until brown; drain. Stir in beans and
salsa. Heat to boiling, stirring occasionally.

Place broken tortilla chips in ungreased 2-quart casserole. Top with beef
mixture. Spread with sour cream. Sprinkle with onions, tomato and cheese.
Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange tortilla
chips around edge of casserole. Serve with lettuce and salsa.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 381 Calories (kcal); 15g Total Fat; (34% calories from fat); 25g Protein; 39g Carbohydrate; 61mg Cholesterol; 770mg Sodium
Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 9018 5930 0 1620 4055 3585 0 4922 2130706543 2130706543
               2130706543


* Exported from MasterCook *

                           Fish and Fennel Rice

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  sole or other lean fish fillets
  1                cup  chopped fennel (about 1/2 bulb)
     1/4           cup  chopped onion (about 1 small)
  2        tablespoons  water
  2               cups  chicken broth
  1                cup  uncooked regular long-grain rice
  1                cup  shredded spinach (about 1 1/2 ounces)
                        Paprika
  1         tablespoon  chopped fresh tarragon
                        OR
  1           teaspoon  dried tarragon
                        Lemon wedges

Cut fish fillets into 4 serving pieces. Cook fennel and onion in water in
10-inch nonstick skillet over medium heat about 4 minutes, stirring
occasionally, until crisp-tender. Stir in broth, rice and spinach. Heat to
boiling; reduce heat. Cover and simmer 10 minutes.

Place fish on rice mixture. Cover and simmer 8 to 10 minutes longer or
until fish flakes easily with fork and liquid is absorbed. Sprinkle fish
with paprika and tarragon. Serve with lemon wedges.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "The anise flavor of fennel is a perfect complement to tarragon and
  spinach."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 304 Calories (kcal); 2g Total Fat; (7% calories from fat); 28g Protein; 40g Carbohydrate; 54mg Cholesterol; 494mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 5030 26098 2679 0 0 20107 1423 0 0 0 2130706543 0


* Exported from MasterCook *

                            Fluffy Corn Bread

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Breads and Sides

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     egg -- separated
  1                     egg white
     1/4      teaspoon  cream of tartar
     2/3           cup  all-purpose flour
     1/3           cup  yellow cornmeal
     2/3           cup  skim milk
  1         tablespoon  vegetable oil
  1 1/2      teaspoons  baking powder
  1 1/2      teaspoons  chopped fresh cilantro
     1/4      teaspoon  salt
     1/4      teaspoon  ground cumin
                        Whole cilantro leaves -- if desired
                        Additional cornmeal to sprinkle on top

Heat oven to 425║. Spray round pan, 8 ╫ 1 1/2 inches, with nonstick
cooking spray. Beat the 2 egg whites and the cream of tartar in medium
bowl with electric mixer on high speed until stiff but not dry.

Mix egg yolk, flour, cornmeal, milk, oil, baking powder, cilantro, salt
and cumin in medium bowl; beat vigorously 30 seconds. Fold cornmeal
mixture into egg whites. Pour into pan.

Place cilantro leaves on batter. Sprinkle with additional cornmeal. Bake
15 to 20 minutes or until golden brown. Cut into wedges. Serve warm.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 92 Calories (kcal); 2g Total Fat; (24% calories from fat); 3g Protein; 14g Carbohydrate; 24mg Cholesterol; 183mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

                         French-Style Beef Roast

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Beef                            Meat


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  beef boneless chuck or rolled rump roast
  1           teaspoon  salt
  1         tablespoon  chopped fresh thyme leaves
                        OR
  1           teaspoon  dried thyme leaves
  1                     bay leaf
  1        large clove  garlic -- cut into fourths
  6                     whole cloves
  5                     peppercorns
  4               cups  water
  4             medium  carrots -- cut crosswise in half
  2             medium  onions -- cut into fourths
  2             medium  turnips -- cut into fourths
  2       medium stalk  celery -- cut into 1-inch pieces

Place beef roast, salt, thyme, bay leaf, garlic, cloves and peppercorns in
4-quart Dutch oven; add water. Heat to boiling; reduce heat. Cover and
simmer 2 1/2 hours. Add remaining ingredients. Cover and simmer about 30
minutes or until beef and vegetables are tender. Remove beef; cut into
1/4-inch slices. Serve vegetables with beef. Strain broth; serve with beef
and vegetables.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 267 Calories (kcal); 7g Total Fat; (24% calories from fat); 39g Protein; 12g Carbohydrate; 99mg Cholesterol; 422mg Sodium
Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 5825 0 3413 0 2130706543 0 0 5563 4437 0 0 0 0 0


* Exported from MasterCook *

                        Fresh Herb Vegetable Grill

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Grilling                        Vegetables


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              large  bell pepper -- cut lengthwise into fourths
  2             medium  zucchini -- cut lengthwise in half
  8              small  new red potatoes -- cut into fourths
     1/3           cup  plus 2 tablespoons reduced-fat Italian
                        dressing
  3        tablespoons  chopped mixed fresh herbs (such as basil,
                        cilantro, dill weed, rosemary, thyme)
  4               ears  unhusked corn
  8                     fresh herb leaves -- if desired (8 to 12 leaves)

Place bell pepper, zucchini, potatoes, 1/3 cup of the dressing and the
chopped herbs in large resealable heavy-duty plastic bag. Shake sealed bag
to evenly distribute dressing. Let stand at least 30 minutes but no longer
than 1 hour.

Heat coals or gas grill. Carefully pull back husks from corn but do not
detach. Remove silk. Brush corn lightly with remaining 2 tablespoons
dressing. Place 2 or 3 herb leaves on corn. Pull husk back up around corn
and tie security at tip with fine wire or heavy kitchen string. Remove
vegetables from marinade; reserve marinade.

Cover and grill corn and potatoes about 4 inches from medium heat 10
minutes. Add zucchini and bell pepper to grill. Cover and grill 10 to 20
minutes, turning frequently and brushing with marinade, until vegetables
are tender. (Remove vegetables from grill as they become done; keep warm.)

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 328 Calories (kcal); 5g Total Fat; (11% calories from fat); 10g Protein; 68g Carbohydrate; 0mg Cholesterol; 189mg Sodium
Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 4600 1692 3373 3209 2153


* Exported from MasterCook *

                      Fresh Jamaican Jerk Tuna Salad

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  tuna steak -- 1 inch thick
  2        tablespoons  lemon juice
  3 1/2      teaspoons  chopped fresh thyme
                        OR
     1/2      teaspoon  dried thyme leaves
  1           teaspoon  sugar
     3/4      teaspoon  pepper
     1/2      teaspoon  ground allspice
     1/2      teaspoon  ground red pepper (cayenne)
     1/4      teaspoon  salt
                  Dash  ground cloves
  1              clove  garlic -- crushed
  2               cups  uncooked rotini pasta (about 4 ounces)
  2        tablespoons  olive or vegetable oil
  2        tablespoons  tarragon vinegar
     1/2      teaspoon  celery salt
  1             medium  cucumber -- coarsely chopped (about 1 cup)
  2        tablespoons  sliced green onions
  4             medium  tomatoes -- cut into 1/2-inch slices

Set oven control to broil. Place fish steaks on rack in broiler pan. Mix
lemon juice, 1 1/2 teaspoons of the thyme (1/4 teaspoon if dried), the
sugar, 1/2 teaspoon of the pepper, the allspice, red pepper, salt, cloves
and garlic. Brush fish with half of the lemon juice mixture. Broil with
top about 4 inches from heat 7 minutes. Carefully turn fish; brush with
remaining lemon juice mixture. Broil about 7 minutes longer or until fish
flakes easily with fork; cool. Flake fish.

Cook and drain pasta as directed on package. Rinse with cold water; drain.
Mix oil, vinegar, celery salt, remaining 2 teaspoons thyme and remaining
1/4 teaspoon pepper in large bowl. Add fish, pasta, cucumber and green
onions; toss. Arrange tomato slices around edge of serving platter. Spoon
pasta mixture onto center of platter.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 322 Calories (kcal); 9g Total Fat; (23% calories from fat); 20g Protein; 43g Carbohydrate; 27mg Cholesterol; 369mg Sodium
Food Exchanges: 2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 26861 0 0 0 2130706543 0 0 0 2514 0 3615 0 4785 986 0 0 0
               20030 5296


* Exported from MasterCook *

                        Fresh Mushroom Fettuccine

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Meatless                        Pasta


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  uncooked fettuccine
  3               cups  sliced mushrooms (about 8 ounces)
     1/4           cup  chopped fresh parsley
     1/4           cup  red wine vinegar
     1/4           cup  olive or vegetable oil
  3        tablespoons  grated Parmesan cheese
  2          teaspoons  chopped fresh rosemary
     1/2      teaspoon  pepper
     1/4      teaspoon  salt
  1              clove  garlic -- crushed

Cook and drain fettuccine as directed on package. Rinse with cold water;
drain. Toss fettuccine and remaining ingredients.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "This fettuccine is wonderful with any combination of fresh
  mushrooms-combine your favorites for a personalized dish."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 183 Calories (kcal); 8g Total Fat; (38% calories from fat); 5g Protein; 23g Carbohydrate; 1mg Cholesterol; 106mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 3274 4977 0 0 986 0 0 0 0 0


* Exported from MasterCook *

                        Frosty Pink Lemonade Pops

Recipe By     :
Serving Size  : 7     Preparation Time :0:00
Categories    : Appetizers                      Desserts


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  cranberry juice cocktail
     1/2           cup  water
  1       (6 ounce) can  frozen lemonade concentrate -- thawed
  7                     paper cups (3-ounce size)
  7                     wooden ice-cream sticks

Mix cranberry juice cocktail, water and lemonade concentrate. Pour into
paper cups. Freeze about 1 hour or until mixture is thick and slushy.
Place wooden stick in center of each pop. Freeze about 7 hours or until
pops are solid. Peel paper cups from frozen pops before eating.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "A real crowd pleaser for kids! You can also use apple juice instead
  of the lemonade."
Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "7 Pops"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 65 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 17g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates


Nutr. Assoc. : 0 0 3912 2130706543 2130706543


* Exported from MasterCook *

                         Garbanzo Bean Sandwiches

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Meatless

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       (15 ounce) can  garbanzo beans (15 to 16 ounce can) -- rinsed and drained
     1/2           cup  water
  2        tablespoons  chopped fresh parsley
  2        tablespoons  chopped walnuts
  1         tablespoon  finely chopped onion
  1              clove  garlic -- finely chopped
  4                     whole wheat pita breads (6 inches in
                        diameter)
                        Lettuce leaves
  1             medium  tomato -- seeded and chopped
     1/2        medium  cucumber -- sliced and quartered
     1/2           cup  reduced-fat cucumber-ranch dressing

Place beans, water, parsley, walnuts, onion and garlic in food processor
or blender. Cover and process until smooth. Cut each pita bread in half to
form 2 pockets; line with lettuce leaves. Spoon 2 tablespoons bean spread
into each pita half. Add tomato, cucumber and dressing.

4 servings (2 sandwiches each)

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "Walnuts and garbanzo beans are a delicious duo in these hearty pita
  sandwiches."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 394 Calories (kcal); 11g Total Fat; (24% calories from fat); 13g Protein; 65g Carbohydrate; 0mg Cholesterol; 924mg Sodium
Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 3502 0 0 0 0 0 4514 0 0 0 26371


* Exported from MasterCook *

                           Garbanzo-Rice Chili

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Beef                            Meat


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  beef round steak
  2          teaspoons  vegetable oil
     1/3           cup  chopped fresh parsley
  1 1/2           cups  water
  1         tablespoon  chopped fresh oregano
                        OR
  1           teaspoon  dried oregano leaves
  2          teaspoons  paprika
  1           teaspoon  ground cumin
     1/2      teaspoon  salt
     1/2      teaspoon  crushed red pepper
     1/2      teaspoon  ground coriander
  1 1/2         medium  bell peppers -- chopped (1 1/2 cups)
  1              large  onion -- chopped (1 cup)
  1              clove  garlic -- finely chopped
  1                     bay leaf
  1       (10 1/2 ounce) can  condensed beef broth
  3               cups  cooked rice
  1       (15 ounce) can  garbanzo beans (15 to 16 ounces)
                        Diced bell peppers, green onion, zucchini
                        and tomato -- if desired


Trim fat from beef. Cut beef into 1/2-inch cubes. Heat oil in nonstick
Dutch oven over medium heat. Cook beef in oil, stirring occasionally,
until light brown; drain. Stir in remaining ingredients except rice and
beans. Heat to boiling; reduce heat. Cover and simmer 1 hour, stirring
occasionally. Uncover and simmer about 30 minutes longer, stirring
occasionally, until mixture is thickened and beef is tender. Remove bay
leaf.

Mix rice and beans. Heat over low heat, stirring occasionally, just until
hot. Divide rice mixture among 8 serving bowls. Spoon beef mixture over
rice. Top with diced vegetables.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "In this recipe, beans complement meat and pack this chili with fiber
  and protein."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 295 Calories (kcal); 5g Total Fat; (15% calories from fat); 25g Protein; 35g Carbohydrate; 49mg Cholesterol; 540mg Sodium
Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 5825 0 0 0 0 0 2130706543 0 0 0 0 0 2236 0 0 0 117 0 2603
               2130706543 0


* Exported from MasterCook *

                          Garden Phyllo Quiches

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Meatless

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       (10 ounce) package  frozen chopped spinach -- thawed and squeezed to drain
  1                cup  sliced mushrooms (3 ounces)
  1                cup  milk
     1/2      teaspoon  ground mustard (dry)
     1/4      teaspoon  salt
     1/8      teaspoon  ground nutmeg
  2                     eggs
  4                     frozen (thawed) phyllo sheets
  2          teaspoons  margarine or butter -- melted
     1/4           cup  shredded Mozzarella cheese (1 ounce)
     1/4           cup  alfalfa sprouts

Heat oven to 350║. Spray 10-inch skillet with nonstick cooking spray. Cook
spinach and mushrooms in skillet over medium heat, stirring occasionally,
until spinach is wilted and mushrooms are tender; remove from heat. Mix
milk, mustard, salt, nutmeg and eggs; set aside.

Spray four 6-ounce custard cups with nonstick cooking spray. Place 1
phyllo sheet on flat surface; lightly brush with margarine. Top with
remaining phyllo sheets, brushing each with margarine. Cut phyllo into
fourths. Place 1 phyllo section in each custard cup. Trim overhanging edge
of phyllo 1 inch from rim of cup.

Divide spinach mixture evenly among cups. Pour about 1/3 cup egg mixture
into each cup. Fold edges of phyllo toward center. Bake 15 to 20 minutes
or until egg mixture is set. Sprinkle with cheese. Top with alfalfa
sprouts. Serve immediately.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 190 Calories (kcal); 9g Total Fat; (43% calories from fat); 10g Protein; 17g Carbohydrate; 108mg Cholesterol; 388mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Serving Ideas : Serve these individual quiches with lemon-poppy seed muffins and fresh strawberries.


Nutr. Assoc. : 0 4977 0 518 0 0 3218 1290 4098 26153 12


* Exported from MasterCook *

                           Garden Potato Salad

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Breads and Sides                Salads


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  plain nonfat yogurt
  1         tablespoon  reduced-fat French dressing
  2          teaspoons  mustard
     1/2      teaspoon  celery seed
     1/2      teaspoon  salt
     1/4      teaspoon  pepper
  2               cups  diced cooked potatoes
  1                cup  sliced radishes
  1                cup  diced zucchini (about 1 medium)
  1                cup  thinly sliced celery (about 2 medium
                        stalks)
     1/2           cup  shredded carrots (about 2 medium)
     1/2           cup  sliced green onions (with tops)
  2                     hard-cooked eggs -- chopped

Mix yogurt, French dressing, mustard, celery seed, salt and pepper in
medium glass or plastic bowl or in heavy plastic bag. Add remaining
ingredients; toss until vegetables are evenly coated. Cover and
refrigerate at least 3 hours.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "Ordinary potato salad weighs in at about three times the calories of
  this version, made crunchy with added vegetables."
Copyright:
  "⌐ General Mills, Inc. 1998."
T(Refrigerate):
  "3:00"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 58 Calories (kcal); 1g Total Fat; (17% calories from fat); 3g Protein; 9g Carbohydrate; 36mg Cholesterol; 150mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 3989 0 0 0 0 2299 1223 5663 20195 4921 20030 3236


* Exported from MasterCook *

                       Garden Vegetable Appetizers

Recipe By     :
Serving Size  : 30    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package  pie crust mix
  1       (0.4 ounce) package  ranch dressing mix
  1           teaspoon  baking soda
     1/4           cup  plus 1 tablespoon water
  1       (8 ounce) package  cream cheese -- softened
     1/2           cup  sour cream
  2               cups  chopped vegetables
  3             medium  green onions -- thinly sliced (1/3 cup)
  6             slices  bacon -- crisply cooked and crumbled


Heat oven to 400║. Stir pie crust mix, 2 teaspoons of the dressing mix
(dry), the baking soda and water until pastry forms a ball. Press mixture
evenly in bottom of ungreased jelly roll pan, 15 1/2 ╫ 10 1/2 ╫ 1 inch,
with floured hands. Bake 8 to 10 minutes or until golden brown; cool
completely.

Beat cream cheese, sour cream and remaining dressing mix with electric
mixer on medium speed until smooth. Spread evenly over pastry. Sprinkle
evenly with vegetables, onions and bacon. Cover and refrigerate at least 2
hours but no longer than 24 hours. Cut into 3-inch squares. Cut each
square diagonally in half to make triangles.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "These popular appetizers are perfect to tote to picnics. Pack the
  triangles in a flat container that will fit into your cooler."
Copyright:
  "⌐ General Mills, Inc. 1998."
T(Refrigerate):
  "2:00"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 94 Calories (kcal); 7g Total Fat; (66% calories from fat); 2g Protein; 6g Carbohydrate; 11mg Cholesterol; 187mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 538 0 1582 0 0 2653 3585 0 0


* Exported from MasterCook *

                   Garlic Beef Patties with Vegetables

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Beef                            Meat


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  lean ground beef
     1/2      teaspoon  salt
     1/4      teaspoon  garlic powder
     1/8      teaspoon  pepper
  2              small  onions -- cut into fourths
  1              small  green bell pepper -- cut into 1/2-inch slices
  1              small  yellow summer squash -- cut into 1/2-inch slices
  1         tablespoon  chopped fresh oregano
                        OR
     1/2      teaspoon  dried oregano leaves

Mix beef, salt, garlic powder and pepper. Shape mixture into 4 patties,
each about 1/2 inch thick. Cook patties and onions in 10-inch skillet over
medium heat about 5 minutes or until light brown; turn. Arrange bell
pepper and squash around patties; sprinkle with oregano. Cover and cook
about 8 minutes or until vegetables are crisp-tender and patties are no
longer pink in center and juice is clear.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 251 Calories (kcal); 14g Total Fat; (50% calories from fat); 23g Protein; 8g Carbohydrate; 70mg Cholesterol; 328mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 9018 0 0 0 4288 0 5654 2130706543 0 3133


* Exported from MasterCook *

                       Garlic Chicken and Mushrooms

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Pasta                           Poultry


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/4           cups  uncooked mafalde (mini-lasagna noodles)
                        pasta (4 1/4 ounces)
  2        tablespoons  olive or vegetable oil
  1              pound  skinless boneless chicken breast halves -- cut into 1/2-inch slices
  8             cloves  garlic -- finely chopped
  8             ounces  whole mushrooms -- cut into fourths
     1/2           cup  sliced green onions (5 medium)
  1       (14 1/2 ounce) can  diced tomatoes -- undrained
     1/2           cup  chicken broth
     1/2      teaspoon  crushed red pepper
     1/2      teaspoon  cornstarch
     1/2      teaspoon  salt
     1/2           cup  chopped fresh cilantro or parsley

Cook and drain pasta as directed on package. Heat 1 tablespoon of the oil
in 12-inch skillet over medium-high heat. Cook chicken in oil 3 to 4
minutes, stirring occasionally, until light brown. Remove from skillet;
keep warm.

Heat remaining 1 tablespoon oil in skillet over medium-high heat. Cook
garlic in oil, stirring occasionally, until golden. Stir in mushrooms and
green onions. Cook 2 minutes, stirring occasionally. Stir in tomatoes,
broth, red pepper, cornstarch and salt. Heat to boiling; reduce heat to
medium. Cook 4 to 5 minutes, stirring occasionally, until thickened. Stir
in pasta, chicken and cilantro.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "Without chicken, this becomes a delicious side dish, especially with
  grilled meat."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 415 Calories (kcal); 9g Total Fat; (20% calories from fat); 36g Protein; 46g Carbohydrate; 66mg Cholesterol; 597mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 4137 986 2313 0 26405 20030 2470 0 0 0 0 20056


* Exported from MasterCook *

                           Garlic Chicken Kiev

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        tablespoons  reduced-fat margarine -- softened
  1         tablespoon  snipped fresh chives or parsley
     1/8      teaspoon  garlic powder
  6              small  skinless boneless chicken breast halves
                        (about 3 pounds)
  2               cups  corn flakes -- crushed (about 1 cup)
  2        tablespoons  chopped fresh parsley
     1/2      teaspoon  paprika
     1/4           cup  buttermilk
                        OR
     1/4           cup  skim milk

Mix margarine, chives and garlic powder; shape into rectangle, 3 ╫ 2
inches. Cover and freeze until firm, about 30 minutes. Remove excess fat
from chicken; flatten each chicken breast half to 1/4-inch thickness
between waxed paper or plastic wrap.

Heat oven to 425║. Cut margarine mixture crosswise into 6 pieces. Place 1
piece on center of each chicken breast. Fold long sides over margarine;
fold up ends and secure with wooden pick. Mix corn flakes, parsley and
paprika. Dip chicken into buttermilk; lightly and evenly coat with corn
flake mixture. Place chicken breasts, seam sides down, in square pan, 9 ╫
9 ╫ 2 inches, sprayed with nonstick cooking spray. Bake uncovered until
chicken is done, about 35 minutes.

Microwave Directions: Prepare chicken as directed. Arrange coated chicken
breasts, seam sides down, on microwavable rack in microwavable dish.
Microwave uncovered on High 4 minutes; rotate dish 1/2 turn. Microwave
until chicken is done, 4 to 6 minutes longer. Let stand uncovered 5
minutes.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 194 Calories (kcal); 5g Total Fat; (21% calories from fat); 28g Protein; 9g Carbohydrate; 69mg Cholesterol; 225mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 4295 3347 0 2313 0 0 0 0 0 2130706543


* Exported from MasterCook *

                         Garlic Rosemary Halibut

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Grilling                        Seafood


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        tablespoons  reduced-sodium chicken broth
  4             cloves  garlic -- finely chopped
  1         tablespoon  chopped fresh rosemary
                        OR
  1           teaspoon  dried rosemary leaves -- crushed
     1/2      teaspoon  ground mustard (dry)
  2          teaspoons  soy sauce
  3        tablespoons  red or white wine vinegar
  1              pound  halibut, cod or red snapper fillets -- 1/2 to 3/4 inch thick

Heat broth to boiling in 1-quart saucepan over medium-high heat. Cook
garlic in broth, stirring frequently, until golden. Stir in rosemary,
mustard and soy sauce; remove from heat. Stir in vinegar; cool.

Place fish in shallow nonmetal dish or heavy-duty resealable plastic bag.
Pour marinade over fish. Cover dish or seal bag and refrigerate, turning
once, at least 1 hour but no longer than 24 hours.

Generously spray grill rack with nonstick cooking spray. Heat coals or gas
grill. Remove fish from marinade; reserve marinade. Cover and grill fish
about 4 inches from medium heat 8 to 12 minutes, brushing frequently with
marinade and turning once, until fish flakes easily with fork. Discard any
remaining marinade.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Please note that although this recipe contains ingredients that are not
fully consumed in the finished product, nutritional information by
MasterCook includes all of the ingredients listed, including the portions
that are not consumed.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 105 Calories (kcal); 1g Total Fat; (7% calories from fat); 21g Protein; 2g Carbohydrate; 49mg Cholesterol; 258mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 4017 0 2130706543 0 3152 518 0 5605 2748


* Exported from MasterCook *

                       Garlicky Meatballs over Rice

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Beef                            Meat


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4         pound  extra-lean ground beef
  1              slice  whole wheat bread -- crumbled
     1/4           cup  salsa
  4             cloves  garlic -- finely chopped
  2       (8 ounce) cans  tomato sauce
  3               cups  hot cooked rice

Mix all ingredients except tomato sauce and rice. Shape into sixteen 1
1/2-inch meatballs. Spray 10-inch nonstick skillet with nonstick cooking
spray; heat over medium-high heat. Place meatballs in skillet; spray
meatballs with nonstick cooking spray. Cook until meatballs are brown on
all sides. Stir in tomato sauce. Heat to boiling; reduce heat to low.
Cover and simmer about 20 minutes, stirring occasionally until meatballs
are no longer pink in center. Serve over rice.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "If you love garlic and chilis, these are the meatballs for you!"
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 395 Calories (kcal); 11g Total Fat; (25% calories from fat); 22g Protein; 52g Carbohydrate; 53mg Cholesterol; 833mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 9018 4003 0 0 0 0


* Exported from MasterCook *

                         Garlicky Pork with Basil

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Meat                            Pork


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4         pound  lean pork tenderloin
  1           teaspoon  vegetable oil
     1/4           cup  chicken broth
     1/4           cup  chopped fresh basil
                        OR
  1         tablespoon  plus 1 teaspoon dried basil leaves
     1/8      teaspoon  ground red pepper (cayenne)
  4             cloves  garlic -- crushed

Trim fat from pork if necessary. Cut pork crosswise into 8 pieces. Flatten
each piece to 1/4-inch thickness between waxed paper or plastic wrap. Heat
oil in 10-inch nonstick skillet over medium-high heat. Cook pork in oil
about 3 minutes, turning once, until brown. Stir in remaining ingredients.
Heat to boiling; reduce heat. Cover and simmer about 5 minutes or until
pork is no longer pink in center.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 120 Calories (kcal); 4g Total Fat; (32% calories from fat); 18g Protein; 1g Carbohydrate; 55mg Cholesterol; 91mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : If you're concerned about sodium in your diet, try using
        reduced-sodium versions of prepared foods such as chicken broth.
Nutr. Assoc. : 1169 0 0 0 0 2130706543 2514 0


* Exported from MasterCook *

                           Ginger Mint Iced Tea

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Appetizers                      Beverages


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4               cups  water
  4                     tea bags
  1                     3 inch piece gingerroot (3 to 4-inch) -- thinly sliced
  1         tablespoon  grated orange peel (1 to 2 tablespoons)
  4             sprigs  mint

Heat water to boiling. Add tea bags, gingerroot and orange peel; remove
from heat. Steep 10 minutes; remove tea bags. Let stand 30 to 60 minutes.
Place mint in ice-filled glasses. Strain tea over ice. Strain and
refrigerate any remaining tea.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Please note that although this recipe contains ingredients that are not
fully consumed in the finished product, nutritional information by
MasterCook includes all of the ingredients listed, including the portions
that are not consumed.

Description:
  "The secret to this flavorful tea is the gingerroot. The more
  gingerroot you use and the longer the tea stands, the stronger the
  ginger flavor will be."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 26 Calories (kcal); trace Total Fat; (6% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 15mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 5263 630 20085 0


* Exported from MasterCook *

                           Ginger-Eggplant Dip

Recipe By     :
Serving Size  : 36    Preparation Time :0:00
Categories    : Appetizers                      Dips, Spreads & Salsas


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             medium  eggplant (about 1 1/2 pounds) -- cut lengthwise in half
  1                     1 inch piece peeled gingerroot
  1              clove  garlic (1 to 2 cloves)
     1/2         small  onion
  2        tablespoons  packed brown sugar
  2        tablespoons  cider vinegar
                        Baked Pita Chips -- (see recipe) if desired

Place eggplant, cut sides up, in rectangular microwavable dish, 22 ╫ 7 ╫ 1
1/2 inches. Cover with plastic wrap, folding back one corner to vent.
Microwave on High 8 to 10 minutes, rotating dish 1/2 turn after 4 minutes,
until tender.

Place gingerroot, garlic and onion in food processor. Cover and process
until chopped. Scoop out eggplant pulp. Add eggplant pulp, brown sugar and
vinegar to gingerroot mixture. Cover and process until smooth. Serve with
Baked Pita Chips.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "2 1/4 Cups"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 26 Calories (kcal); trace Total Fat; (6% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 39mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : You'll find gingerroot in the produce section of your supermarket.
Nutr. Assoc. : 26407 3520 620 0 0 0 0


* Exported from MasterCook *

                             Baked Pita Chips

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     whole wheat pita breads (6 inches in
                        diameter)

Heat oven to 400║. Cut around outside edges of pita breads to separate
layers. Cut each layer into 8 wedges. Place in single layer on 2 ungreased
cookie sheets. Bake about 9 minutes or until crisp and light brown; cool.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
T(Bake):
  "0:09"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 85 Calories (kcal); 1g Total Fat; (8% calories from fat); 3g Protein; 18g Carbohydrate; 0mg Cholesterol; 170mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 26190


* Exported from MasterCook *

                          Ginger-Glazed Carrots

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Breads and Sides                Vegetables


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4               cups  carrots -- cut into 1/4-inch slices (8 medium)
     1/2           cup  water
     1/2           cup  dry white wine
                        OR
     1/2           cup  apple juice
  2          teaspoons  margarine
  1           teaspoon  ground ginger
  1         tablespoon  lemon juice
  2          teaspoons  packed brown sugar

Cook all ingredients except lemon juice and brown sugar in 10-inch skillet
over medium heat 12 to 15 minutes, stirring occasionally, until liquid has
evaporated. Reduce heat to medium-low. Stir in lemon juice and brown
sugar. Cook 5 minutes, stirring occasionally, until carrots are glazed.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 63 Calories (kcal); 1g Total Fat; (19% calories from fat); 1g Protein; 13g Carbohydrate; 0mg Cholesterol; 47mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 2495 0 2130706543 0 0 0 0 0 210


* Exported from MasterCook *

                         Ginger-Lime Tuna Steaks

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Grilling                        Seafood


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Ginger-Lime Marinade -- (recipe follows)
  1 1/2         pounds  tuna, swordfish or halibut steaks -- 3/4 to 1 inch thick
                        Lime wedges -- if desired

                        GINGER-LIME MARINADE
     1/4           cup  lime juice
  2        tablespoons  olive or vegetable oil
  1           teaspoon  finely chopped gingerroot
     1/4      teaspoon  salt
                  Dash  ground red pepper (cayenne)
  1              clove  garlic -- crushed

Prepare Ginger-Lime Marinade. If fish steaks are large, cut into 6 serving
pieces. Place in shallow nonmetal dish or heavy-duty resealable plastic
bag. Add marinade; turn fish to coat with marinade. Cover dish or seal bag
and refrigerate at least 1 hour but no longer than 24 hours.

Brush grill rack with vegetable oil. Heat coals or gas grill for direct
heat. Remove fish from marinade; reserve marinade. Cover and grill fish
about 4 inches from medium heat 15 to 20 minutes, brushing 2 or 3 times
with marinade and turning once, until fish flakes easily with fork.
Discard any remaining marinade. Serve fish with lime wedges.

GINGER-LIME MARINADE:

Mix all ingredients.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Please note that although this recipe contains ingredients that are not
fully consumed in the finished product, nutritional information by
MasterCook includes all of the ingredients listed, including the portions
that are not consumed.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 207 Calories (kcal); 10g Total Fat; (45% calories from fat); 27g Protein; 1g Carbohydrate; 43mg Cholesterol; 133mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 2130706543 5328 2130706543 0 0 0 986 26051 0 2514 0


* Exported from MasterCook *

                  Ginger-Lime-Marinated Swordfish Steaks

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Grilling                        Seafood


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  swordfish steaks -- 3/4 to 1 inch thick
     1/4           cup  lime juice
  2        tablespoons  olive or vegetable oil
  1           teaspoon  finely chopped gingerroot
     1/4      teaspoon  salt
                  Dash  ground red pepper (cayenne)
  1              clove  garlic -- crushed
                        Lime wedges -- if desired

If fish steaks are large, cut into 6 serving pieces. Mix remaining
ingredients except lime wedges in shallow nonmetal dish or heavy-duty
resealable plastic bag. Add fish, turning to coat with marinade. Cover
dish or seal bag and refrigerate at least 30 minutes but no longer than 2
hours.

Heat coals or gas grill. Remove fish from marinade; reserve marinade.
Cover and grill fish 4 to 6 inches from medium heat 15 to 20 minutes,
brushing 2 or 3 times with marinade and turning once, until fish flakes
easily with fork. Discard any remaining marinade. Serve fish with lime
wedges.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Please note that although this recipe contains ingredients that are not
fully consumed in the finished product, nutritional information by
MasterCook includes all of the ingredients listed, including the portions
that are not consumed.

Description:
  "Any firm fish, such as tuna or halibut, can be used in this recipe."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 181 Calories (kcal); 9g Total Fat; (46% calories from fat); 23g Protein; 1g Carbohydrate; 44mg Cholesterol; 191mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 1468 0 986 26051 0 2514 0 2130706543


* Exported from MasterCook *

                         Ginger-Spice Beef Kabobs

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Beef                            Grilling
                Meat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Ginger-Spice Marinade -- (recipe follows)
  1              pound  beef sirloin steak or round steak -- 1 1/4 inches thick
  2            bunches  green onions

                        GINGER-SPICE MARINADE
     1/4           cup  soy sauce
     1/4           cup  water
  2        tablespoons  honey
     1/2      teaspoon  grated gingerroot
                        OR
     1/4      teaspoon  ground ginger
     1/4      teaspoon  ground allspice
  1              clove  garlic -- finely chopped

Prepare Ginger-Spice Marinade in shallow nonmetal dish or heavy-duty
resealable plastic bag. Trim fat and bone from beef. Cut beef into 1
1/2-inch strips; cut each strip into 1/4-inch pieces. Add beef to
marinade, stirring to coat with marinade. Cover dish or seal bag and
refrigerate at least 1 hour but no longer than 24 hours.

Brush grill rack with vegetable oil. Heat coals or gas grill for direct
heat. Trim green tops from onions and reserve for another use. Cut onions
into 1-inch pieces. Remove beef from marinade; reserve marinade. Thread
beef and onion pieces alternately on each of four 15-inch metal skewers,
leaving space between each.

Grill kabobs uncovered 4 to 5 inches from medium heat 10 to 15 minutes for
medium doneness (160║F), turning frequently and brushing occasionally with
marinade.

To serve, heat remaining marinade to boiling; boil and stir 1 minute.
Spoon marinade over kabobs.

GINGER-SPICE MARINADE:

Mix all ingredients.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 189 Calories (kcal); 4g Total Fat; (19% calories from fat); 26g Protein; 11g Carbohydrate; 66mg Cholesterol; 1096mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

NOTES : Not a beef lover? Then try these kabobs with chicken. Use 1 pound
        skinless boneless chicken breast meat, cut into 1 ╫ 1 ╫ 1/4-inch
        pieces.
Nutr. Assoc. : 2130706543 5825 3585 0 0 0 0 0 0 0 2130706543 0 0


* Exported from MasterCook *

                      Gingerbread with Orange Sauce

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  all-purpose flour
     1/4           cup  molasses
     1/4           cup  hot water
  2        tablespoons  packed brown sugar
  2        tablespoons  shortening
     1/2      teaspoon  baking soda
     1/2      teaspoon  ground ginger
     1/2      teaspoon  ground cinnamon
     1/8      teaspoon  salt
  1                     egg white
                        Frozen (thawed) reduced-fat whipped
                        topping -- if desired
                        Orange Sauce -- (recipe follows)

                        ORANGE SAUCE
  3        tablespoons  sugar
  1         tablespoon  cornstarch
  1                cup  water
  1         tablespoon  finely shredded orange peel
  1         tablespoon  orange juice

Heat oven to 325║. Spray loaf pan, 8 1/2 ╫ 4 1/2 ╫ 2 1/2 inches, with
nonstick cooking spray. Beat all ingredients except whipped topping and
Orange Sauce in medium bowl with electric mixer on low speed 30 seconds,
scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl
occasionally. Pour into pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out
clean. Cool 10 minutes; remove from pan. Serve warm or cool with whipped
topping and Orange Sauce.

ORANGE SAUCE:

Mix sugar and cornstarch in 1-quart saucepan. Gradually stir in water.
Cook over medium heat, stirring constantly, until mixture thickens and
boils. Boil and stir 1 minute; remove from heat. Stir in orange peel and
orange juice. Serve warm or cool.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 152 Calories (kcal); 3g Total Fat; (19% calories from fat); 2g Protein; 29g Carbohydrate; 0mg Cholesterol; 126mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 2130706543 2130706543 0 0 0 0 0 20085 0


* Exported from MasterCook *

                          Gingered Beef Lo Mein

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Beef                            Meat


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  water
  3        tablespoons  cornstarch
  1         tablespoon  packed brown sugar
  3        tablespoons  low-sodium soy sauce
  3          teaspoons  grated gingerroot
  1           teaspoon  low-sodium beef bouillon granules
  4             ounces  uncooked vermicelli
  2          teaspoons  chili oil
  1              pound  beef boneless sirloin steak -- cut into 2 ╫ 1/4-inch strips
  1              clove  garlic -- crushed
  1             medium  red bell pepper -- cut into 2 ╫ 1/4-inch strips
  1                cup  1/4-inch slices mushrooms (about 3 ounces)
  1                cup  Chinese pea pods
  1         tablespoon  sesame seed -- toasted

Mix water, cornstarch, brown sugar, soy sauce, 2 teaspoons of the
gingerroot and the bouillon granules; set aside. Cook and drain vermicelli
as directed on package.

While vermicelli is cooking, heat wok or 12-inch nonstick skillet until 1
or 2 drops of water bubble and skitter when sprinkled in wok. Add oil;
rotate wok to coat sides. Add beef, remaining 1 teaspoon gingerroot and
the garlic; stir-fry about 3 minutes or until beef is brown. Add bell
pepper, mushrooms and pea pods; stir-fry 1 minute. Stir in cornstarch
mixture. Cook and stir about 1 minute or until thickened. Stir in
vermicelli. Sprinkle with sesame seed.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 286 Calories (kcal); 13g Total Fat; (40% calories from fat); 17g Protein; 25g Carbohydrate; 47mg Cholesterol; 399mg Sodium
Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : Chili oil is vegetable oil that has been steeped or infused with
        hot chilis. It adds a hot, spicy "kick" to this recipe.
Nutr. Assoc. : 0 0 0 0 0 26440 1569 4267 27226 0 0 4977 4373 1357


* Exported from MasterCook *

                           Glazed Chicken Wings

Recipe By     :
Serving Size  : 30    Preparation Time :0:00
Categories    : Appetizers                      Poultry


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  chicken wings (about 15)
     2/3           cup  soy sauce
     1/2           cup  honey
  2        tablespoons  vegetable oil
  2          teaspoons  five-spice powder
  2             cloves  garlic -- crushed

Cut each chicken wing at joints to make 3 pieces; discard tip. Place
chicken in shallow glass or plastic dish. Mix remaining ingredients; pour
over chicken. Cover and refrigerate at least 1 hour but no longer than 4
hours, turning chicken occasionally.

Heat oven to 375║. Line broiler pan with aluminum foil. Remove chicken
from marinade; reserve marinade. Arrange chicken on rack in broiler pan.
Brush with reserved marinade. Bake 30 minutes. Turn chicken. Bake about 30
minutes longer, brushing occasionally with marinade, until juice of
chicken is no longer pink when center of thickest pieces are cut. Discard
any remaining marinade.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Please note that although this recipe contains ingredients that are not
fully consumed in the finished product, nutritional information by
MasterCook includes all of the ingredients listed, including the portions
that are not consumed.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 83 Calories (kcal); 5g Total Fat; (51% calories from fat); 5g Protein; 5g Carbohydrate; 19mg Cholesterol; 384mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

NOTES : Do-Ahead Directions: After baking, chicken wings can be covered
        and refrigerated up to 24 hours. Bake uncovered in 375║ oven about
        15 minutes or until hot.
Nutr. Assoc. : 2594 0 0 0 0 0


* Exported from MasterCook *

                            Glazed Lemon Bars

Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  Bisquick« Original baking mix
  2        tablespoons  powdered sugar
  2        tablespoons  firm margarine or butter
     3/4           cup  granulated sugar
     1/4           cup  flaked coconut -- if desired
  1         tablespoon  Bisquick« Original baking mix
  2                     eggs
  2          teaspoons  grated lemon peel
  2        tablespoons  lemon juice
                        Lemon Glaze -- (recipe follows)

                        LEMON GLAZE
     1/2           cup  powdered sugar
  1         tablespoon  lemon juice

Heat oven to 350║. Mix 1 cup of the baking mix and the powdered sugar. Cut
in margarine until crumbly. Press in ungreased square pan, 8 ╫ 8 ╫ 2
inches. Bake about 10 minutes or until light brown.

Mix remaining ingredients except Lemon Glaze. Pour over baked layer. Bake
about 25 minutes or until set and golden brown. Loosen edges from sides of
pan while warm. Prepare glaze. Spread evenly over baked layer; cool
completely. Cut into 2 ╫ 1 1/4-inch bars.

LEMON GLAZE:

Mix ingredients until smooth and spreading consistency.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "24 Bars"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 76 Calories (kcal); 2g Total Fat; (26% calories from fat); 1g Protein; 13g Carbohydrate; 16mg Cholesterol; 80mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 2250 0 4098 0 2737 2250 3218 20084 0 2130706543 0 0 0 0


* Exported from MasterCook *

                              Granola Candy

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  fat-free granola
                        OR
     1/2           cup  low-fat fruit granola
     1/2           cup  crispy corn puff cereal
  2        tablespoons  raisins or dried cranberries -- if desired
     1/2           cup  miniature marshmallows
  1         tablespoon  honey
  1         tablespoon  reduced-fat peanut butter

Line cookie sheet with waxed paper. Mix granola, corn puff cereal and
raisins in medium bowl. Heat remaining ingredients in 1-quart nonstick
saucepan over low heat, stirring constantly, until marshmallows are
melted. Immediately pour over cereal mixture; stir until evenly coated.
Shape mixture into 1 1/2-inch balls, using wet hands. Place on waxed
paper. Refrigerate at least 10 minutes.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "These low-fat candies are perfect for children. Kids can snack on
  them and get a little nutrition at the same time."
Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "12 Candies"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 44 Calories (kcal); 1g Total Fat; (15% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 22mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 2130706543 0 25049 371 4680 4150 0 0


* Exported from MasterCook *

                           Greek Couscous Salad

Recipe By     :
Serving Size  : 7     Preparation Time :0:00
Categories    : Breads and Sides                Salads


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10                    sun-dried tomato halves (not oil-packed)
  1 1/2           cups  cold cooked couscous
  1              small  unpeeled cucumber -- seeded and coarsely chopped (about 3/4 cup)
  2        tablespoons  chopped fresh parsley
                        OR
  2          teaspoons  dried parsley flakes
  1         tablespoon  chopped fresh basil
                        OR
  1           teaspoon  dried basil leaves
  2             ounces  Feta cheese -- crumbled (about 1/3 cup)
  1         tablespoon  pine nuts -- toasted
  1         tablespoon  olive or vegetable oil
  1         tablespoon  lemon juice
  1 1/2      teaspoons  chopped fresh oregano
                        OR
     1/2      teaspoon  dried oregano leaves
     1/4      teaspoon  salt
     1/8      teaspoon  coarsely ground pepper

Pour enough hot water over sun-dried tomatoes to cover. Let stand 10 to 15
minutes or until softened; drain and coarsely chop. Mix tomatoes,
couscous, cucumber, parsley, basil, cheese and nuts in large bowl. Mix
remaining ingredients. Pour over couscous mixture; toss. Cover and
refrigerate 1 to 2 hours to blend flavors.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 97 Calories (kcal); 4g Total Fat; (40% calories from fat); 3g Protein; 11g Carbohydrate; 7mg Cholesterol; 230mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 1447 448 26365 2130706543 0 3135 0 0 2130706543 0 1126 986
               0 0 0 2130706543 0 0


* Exported from MasterCook *

                         Greek Turkey Tenderloins

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Grilling                        Poultry


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  plain yogurt
  2        tablespoons  chopped fresh parsley
                        OR
  2          teaspoons  dried parsley flakes
  2        tablespoons  chopped fresh oregano
                        OR
  2          teaspoons  dried oregano leaves
  2        tablespoons  lemon juice
     1/4      teaspoon  pepper
  1              clove  garlic -- finely chopped
  2        (3/4 pound)  turkey breast tenderloins
                        Lemon slices -- if desired
                        Parsley sprigs -- if desired

Mix all ingredients except turkey, lemon slices and parsley in shallow
nonmetal dish or heavy-duty resealable plastic bag. Add turkey, turning to
coat with marinade. Cover dish or seal bag and refrigerate at least 8
hours but no longer than 24 hours.

Brush grill rack with vegetable oil. Heat coals or gas grill for direct
heat. Remove turkey from marinade; reserve marinade. Cover and grill
turkey 4 to 5 inches from medium heat 25 to 30 minutes, brushing
occasionally with marinade and turning after 15 minutes, until juice is no
longer pink when center of thickest piece is cut. Discard any remaining
marinade.

Remove turkey from grill; let stand 10 minutes before cutting. To serve,
cut turkey diagonally into 1/2-inch slices. Garnish with lemon slices and
parsley.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Please note that although this recipe contains ingredients that are not
fully consumed in the finished product, nutritional information by
MasterCook includes all of the ingredients listed, including the portions
that are not consumed.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 176 Calories (kcal); 8g Total Fat; (41% calories from fat); 23g Protein; 2g Carbohydrate; 69mg Cholesterol; 71mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 2130706543 0 0 2130706543 0 0 0 27130 2130706543
               2130706543


* Exported from MasterCook *

                Grilled Halibut with Tomato-Avocado Salsa

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Grilling                        Seafood


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Tomato-Avocado Salsa -- (recipe follows)
  1 1/2         pounds  halibut, tuna or swordfish steaks -- 3/4 to 1-inch thick
  2        tablespoons  olive or vegetable oil
  1         tablespoon  lemon juice
     1/4      teaspoon  salt
     1/4      teaspoon  ground cumin
     1/8      teaspoon  ground red pepper (cayenne)
  1              clove  garlic -- crushed

                        TOMATO-AVOCADO SALSA
  2             medium  tomatoes -- chopped (about 1 1/2 cups)
  2                     green onions -- thinly sliced
  1             medium  avocado -- peeled and coarsely chopped
  1              small  jalape±o chili -- seeded and finely chopped
     1/4           cup  chopped fresh cilantro
  2          teaspoons  lemon juice
     1/4      teaspoon  salt

Prepare Tomato-Avocado Salsa. If fish steaks are large, cut into 6 serving
pieces. Mix remaining ingredients in shallow nonmetal dish or heavy-duty
resealable plastic bag. Place fish in dish; turn to coat with marinade.
Cover dish or seal bag and refrigerate at least 30 minutes but no longer
than 2 hours.

Heat coals or gas grill. Remove fish from marinade; reserve marinade.
Cover and grill fish about 4 inches from medium coals 15 to 20 minutes,
brushing 2 or 3 times with marinade and turning once, until fish flakes
easily with fork. Discard any remaining marinade. Serve fish with salsa.

TOMATO-AVOCADO SALSA:

Mix all ingredients. Cover and refrigerate about 20 minutes or until
chilled.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Please note that although this recipe contains ingredients that are not
fully consumed in the finished product, nutritional information by
MasterCook includes all of the ingredients listed, including the portions
that are not consumed.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 224 Calories (kcal); 11g Total Fat; (43% calories from fat); 26g Protein; 5g Carbohydrate; 53mg Cholesterol; 228mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Serving Ideas : Serve leftover salsa with tortilla chips the next day!


Nutr. Assoc. : 2130706543 26861 986 0 0 0 2514 0 0 0 5296 3585 0 26360 0 0
               0


* Exported from MasterCook *

                 Grilled Honey-Mustard Chicken Sandwiches

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Grilling                        Poultry


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  Dijon mustard
  2        tablespoons  honey
  1           teaspoon  dried oregano leaves
     1/4      teaspoon  garlic powder
     1/8      teaspoon  ground red pepper (cayenne) (1/8 to 1/4
                        teaspoon)
  1           teaspoon  water
  4                     skinless boneless chicken breast halves
                        (about 1 pound)
  4                     whole grain sandwich buns -- split
  8                     thin slices tomato
                        Leaf lettuce

Mix mustard, honey, oregano, garlic powder, red pepper and water; brush on
chicken.

Heat coals or gas grill. Cover and grill chicken 4 to 6 inches from medium
coals 15 to 20 minutes, brushing with mustard mixture and turning
occasionally, until juice is no longer pink when centers of thickest
pieces are cut. Discard any remaining mustard mixture.

Serve chicken on buns with tomato and lettuce.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Please note that although this recipe contains ingredients that are not
fully consumed in the finished product, nutritional information by
MasterCook includes all of the ingredients listed, including the portions
that are not consumed.

Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "4 Sandwiches"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 297 Calories (kcal); 5g Total Fat; (14% calories from fat); 33g Protein; 31g Carbohydrate; 68mg Cholesterol; 466mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 3133 0 2514 0 2313 4161 258 0


* Exported from MasterCook *

                     Grilled Mahi Mahi with Pineapple

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Grilling                        Seafood


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/4         pounds  mahi mahi fillets -- 1/2 to 1/4 inch thick
  4             slices  fresh pineapple -- about 3/4 inch thick
                        Gingered Pineapple Marinade -- (recipe follows)

                        GINGERED PINEAPPLE MARINADE
  1 1/2           cups  unsweetened pineapple juice
     1/4           cup  reduced-sodium soy sauce
  3        tablespoons  sesame oil
  2          teaspoons  grated gingerroot
  1 1/2      teaspoons  finely chopped garlic
     1/2      teaspoon  crushed red pepper
  4             medium  green onions -- chopped (1/4 cup)

Prepare Gingered Pineapple Marinade. Remove 1 cup of the marinade; cover
and refrigerate remaining marinade for basting. Cut fish into 4 serving
pieces. Place fish in shallow nonmetal dish or heavy-duty resealable
plastic bag. Pour 1 cup marinade over fish. Cover dish or seal bag and
refrigerate, turning once, at least 2 hours but no longer than 12 hours.

Generously spray grill rack with nonstick cooking spray. Heat coals or gas
grill. Remove fish from marinade; discard marinade. Cover and grill fish
and pineapple about 4 inches from medium heat 8 to 12 minutes, brushing
frequently with reserved marinade and turning once, until fish flakes
easily with fork. (If pineapple becomes too brown, remove from grill.)
Discard any remaining basting marinade.

GINGERED PINEAPPLE MARINADE:

Mix all ingredients.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Please note that although this recipe contains ingredients that are not
fully consumed in the finished product, nutritional information by
MasterCook includes all of the ingredients listed, including the portions
that are not consumed.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 335 Calories (kcal); 12g Total Fat; (31% calories from fat); 28g Protein; 30g Carbohydrate; 104mg Cholesterol; 730mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 3077 5748 2130706543 0 0 0 5063 0 0 26351 0 3585


* Exported from MasterCook *

                     Grilled Southwestern Pork Chops

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Grilling                        Meat
                Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  chili powder
  1         tablespoon  vegetable oil
  1           teaspoon  ground cumin
     1/4      teaspoon  salt
     1/4      teaspoon  ground red pepper (cayenne)
  1        large clove  garlic -- finely chopped
  2 1/2         pounds  pork loin or rib chops -- about 1/2 inch thick (8 chops)

Mix all ingredients except pork. Cut outer edge of fat on pork chops
diagonally at 1-inch intervals to prevent curling (do not cut into meat).
Spread chili powder mixture evenly on both sides of pork chops. Cover and
refrigerate at least 30 minutes but no longer than 24 hours.

Heat coals or gas grill. Cover and grill pork 4 to 6 inches from medium
heat 10 to 12 minutes, turning frequently, until slightly pink when cut
near bone.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 184 Calories (kcal); 8g Total Fat; (40% calories from fat); 26g Protein; 1g Carbohydrate; 64mg Cholesterol; 129mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 2514 0 5782


* Exported from MasterCook *

                      Grilled Teriyaki Chicken Salad

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Grilling                        Poultry


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Sweet-and-Sour Dressing -- (recipe follows)
  1       (8 ounce) can  sliced pineapple -- drained and juice reserved
     1/4           cup  teriyaki baste and glaze sauce
  4                     skinless boneless chicken breast halves
                        (about 1 pound)
     1/4      teaspoon  seasoned pepper
  6               cups  bite-size pieces mixed salad greens
  4               cups  cut-up vegetables (Chinese pea pods,
                        sliced mushrooms, red bell pepper strips)

                        SWEET-AND-SOUR DRESSING
     1/4           cup  (about) teriyaki baste and glaze
                        Reserved pineapple juice
     1/4           cup  white wine vinegar
  2        tablespoons  sugar
  2        tablespoons  vegetable oil
     1/4           cup  teriyaki baste and glaze (about)

Prepare Sweet-and-Sour Dressing. Brush both sides of pineapple with
teriyaki sauce. Brush both sides of chicken with teriyaki sauce; sprinkle
with seasoned pepper.

Heat coals or gas grill. Cover and grill chicken 4 to 6 inches from medium
coals 15 to 20 minutes, turning occasionally, until juice of chicken is no
longer pink when centers of thickest pieces are cut. Grill pineapple 2 to
3 minutes, turning once, until heated through. Cut chicken diagonally into
1-inch strips.

Divide salad greens among 4 dinner plates. Top with vegetables. Arrange
chicken and pineapple on vegetables. Drizzle with dressing.

SWEET-AND-SOUR DRESSING:

Add enough teriyaki sauce to pineapple juice to equal 1/2 cup. Shake juice
mixture and remaining ingredients in tightly covered small container.
Shake again just before serving.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 313 Calories (kcal); 9g Total Fat; (24% calories from fat); 32g Protein; 28g Carbohydrate; 68mg Cholesterol; 1482mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates

NOTES : Ground pepper combinations are popular. Seasoned pepper is a blend
        of black pepper and spices, but you also can use lemon pepper,
        garlic pepper or freshly ground black pepper.
Nutr. Assoc. : 2130706543 4498 1489 2313 0 4165 4977 0 0 0 0 0 0 0 1489


* Exported from MasterCook *

                   Grilled Thai Marinated Summer Squash

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Grilling                        Vegetables


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             medium  zucchini -- cut lengthwise in half
  1             medium  yellow summer squash -- cut lengthwise in half
     1/4           cup  reduced-sodium chicken broth
  1         tablespoon  lime juice
     1/2      teaspoon  chopped fresh mint
                        OR
     1/8      teaspoon  dried mint leaves
     1/2      teaspoon  chopped fresh basil
                        OR
     1/8      teaspoon  dried basil leaves
     1/2      teaspoon  finely chopped gingerroot
     1/2      teaspoon  finely chopped jalape±o chili
  1           teaspoon  reduced-sodium soy sauce

Place zucchini and squash in square baking dish 8 ╫ 8 ╫ 2 inches. Mix
remaining ingredients; pour over vegetables. Cover and let stand at least
1 hour but no longer than 2 hours.

Heat coals or gas grill. Remove vegetables from marinade; reserve
marinade. Cover and grill vegetables 4 inches from medium heat 10 to 15
minutes, turning and brushing 2 or 3 times with marinade, until golden
brown and tender.

Cut each crosswise into 4 pieces. Toss with any remaining marinade.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 18 Calories (kcal); trace Total Fat; (6% calories from fat); 2g Protein; 3g Carbohydrate; 0mg Cholesterol; 85mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 5654 4017 0 0 0 2130706543 0 0 2130706543 26051 26060
               5063


* Exported from MasterCook *

                          Grilled Turkey Burgers

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Grilling                        Poultry


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  ground turkey
  1              small  onion -- finely chopped (1/4 cup)
  1         tablespoon  Worcestershire sauce
     1/4      teaspoon  pepper
  2        tablespoons  Dijon mustard
  2        tablespoons  horseradish sauce
  4                     hamburger buns -- split and toasted

Heat coals or gas grill. Mix turkey, onion, Worcestershire sauce and
pepper. Shape mixture into 4 patties, each about 3/4 inch thick. Cover and
grill patties 4 to 6 inches from medium coals 12 to 15 minutes, turning
once, until no longer pink in center. Mix mustard and horseradish sauce.
Serve burgers on buns with mustard mixture.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 330 Calories (kcal); 14g Total Fat; (38% calories from fat); 24g Protein; 26g Carbohydrate; 94mg Cholesterol; 505mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Serving Ideas : There's nothing like a juicy, sizzling burger hot off the grill. Serve with potato salad and grilled corn on the cob for a great summer meal.


Nutr. Assoc. : 0 0 0 0 0 0 713


* Exported from MasterCook *

                                Guacamole

Recipe By     :
Serving Size  : 36    Preparation Time :0:00
Categories    : Appetizers                      Dips, Spreads & Salsas


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2              large  ripe avocados -- mashed
  2             medium  tomatoes -- finely chopped (1 1/2 cups)
  2                     jalape±o chilis -- seeded and chopped*
  1             medium  onion -- chopped (1/2 cup)
  1              clove  garlic
  2        tablespoons  finely chopped fresh cilantro
  2        tablespoons  lime or lemon juice
     1/2      teaspoon  salt
                  Dash  pepper
                        Spicy Tortilla Chips -- (see recipe) if desired
                        OR
                        Baked Pita Chips -- (see recipe) if desired
                        OR
                        tortilla chips -- if desired

Mix all ingredients except Spicy Tortilla Chips in glass or plastic bowl.
Cover and refrigerate 1 hour to blend flavors. Serve with tortilla chips.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "This versatile dip can be served with chips, or to top burgers,
  sandwiches or anything that needs a kick of flavor."
Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "2 1/4 Cups"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 39 Calories (kcal); 2g Total Fat; (40% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 70mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : *2 tablespoons canned chopped green chilis can be substituted for
        the jalape±o chilis.
Nutr. Assoc. : 26517 5296 26360 0 0 20056 822 0 0 2130706543 0 2130706543
               0 2130706543


* Exported from MasterCook *

                             Baked Pita Chips

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     whole wheat pita breads (6 inches in
                        diameter)

Heat oven to 400║. Cut around outside edges of pita breads to separate
layers. Cut each layer into 8 wedges. Place in single layer on 2 ungreased
cookie sheets. Bake about 9 minutes or until crisp and light brown; cool.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
T(Bake):
  "0:09"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 85 Calories (kcal); 1g Total Fat; (8% calories from fat); 3g Protein; 18g Carbohydrate; 0mg Cholesterol; 170mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 26190


* Exported from MasterCook *

                           Spicy Tortilla Chips

Recipe By     :
Serving Size  : 96    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  margarine -- melted
     1/2      teaspoon  chili powder
  8                     corn tortillas
                        OR
  8                     flour tortillas (8 inches in diameter)

Heat oven to 400║. Mix margarine and chili powder; brush on one side of
tortillas. Cut each into 12 wedges. Place on ungreased jelly roll pan, 15
1/2 ╫ 10 1/2 ╫ 1 inch. Bake uncovered 8 to 10 minutes or until crisp and
golden brown; cool. (Tortillas will continue to crisp as they cool.)

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "96 chips"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 7 Calories (kcal); trace Total Fat; (37% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 6mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 2883 0 2130706543


* Exported from MasterCook *

                     Halibut with Braised Vegetables

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  finely chopped onions (about 2 large)
     1/2           cup  tomato juice
     1/2           cup  apple juice
  2             cloves  garlic -- finely chopped
  1                cup  chopped red or green bell pepper (about 1
                        medium)
  1                cup  cooked fresh corn (about 2 medium ears)
                        OR
  1                cup  frozen (thawed) whole kernel corn
                        OR
  1                cup  canned (drained) whole kernel corn
     1/2           cup  sliced green onions (about 5 medium)
  2        tablespoons  lime juice
  1         tablespoon  Dijon mustard
     1/4      teaspoon  salt
     1/4      teaspoon  celery seed
     1/4      teaspoon  pepper
  1 1/2         pounds  halibut or other lean fish fillets -- cut into 6 serving pieces

Heat onions, tomato juice, apple juice and garlic to boiling in 2-quart
saucepan; reduce heat to medium. Cook uncovered about 10 minutes, stirring
occasionally, until most of the liquid has evaporated. Stir in remaining
ingredients except fish. Cook uncovered 6 to 8 minutes or until corn is
tender. Cover and remove from heat.

Set oven control to broil. Spray broiler pan rack with nonstick cooking
spray. Place fish on rack in broiler pan. Broil with tops about 4 inches
from heat about 10 minutes or until fish flakes easily with fork. Serve
with vegetables.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 195 Calories (kcal); 3g Total Fat; (13% calories from fat); 26g Protein; 16g Carbohydrate; 36mg Cholesterol; 261mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 20034 0 0 0 20164 2873 0 2130706543 0 2130706543 20030 0 0
               0 20209 0 705


* Exported from MasterCook *

                        Halibut-Asparagus Stir-fry

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  fresh asparagus -- cut into 1-inch pieces
                        OR
  1       (10 ounce) package  frozen asparagus cuts -- thawed and drained
  1              pound  halibut or other lean fish steaks -- cut into 1-inch pieces
  1             medium  onion -- thinly sliced
  3             cloves  garlic -- finely chopped
  1           teaspoon  finely chopped gingerroot
  1                cup  sliced mushrooms (3 ounces)
                        OR
  1       (4 1/2) ounce jar  sliced mushrooms -- drained
  2        tablespoons  reduced-sodium soy sauce
  1         tablespoon  lemon juice
  1             medium  tomato -- cut into thin wedges

Spray nonstick wok or 10-inch nonstick skillet with nonstick cooking
spray. Heat over medium-high heat until hot. Add asparagus; stir-fry 2
minutes. Add fish, onion, garlic and gingerroot; stir-fry 2 to 3 minutes
or until fish flakes with fork. Carefully stir in remaining ingredients.
Cook until mixture is heated through and fish flakes easily with fork.
Serve with additional reduced-sodium soy sauce if desired.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 176 Calories (kcal); 3g Total Fat; (15% calories from fat); 28g Protein; 10g Carbohydrate; 36mg Cholesterol; 507mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 2130706543 0 3432 3645 0 0 26086 2130706543 0 2461 4026 0 0


* Exported from MasterCook *

                       Hamburger Cabbage Casserole

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Beef                            Meat


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  ground beef
  1              large  onion -- chopped (1 cup)
     1/2           cup  uncooked instant rice
     1/2      teaspoon  salt
     1/2      teaspoon  pepper
  1       (10 3/4 ounce) can  condensed tomato soup
     1/4           cup  water
  4               cups  coleslaw mix or shredded cabbage

Heat oven to 400║. Cook beef and onion in 10-inch skillet over medium heat
8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir
in rice, salt, pepper, soup and water.

Place coleslaw mix in ungreased 2-quart casserole. Spoon beef mixture over
coleslaw mix. Cover and bake about 45 minutes or until hot and bubbly.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
T(Bake):
  "0:45"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 230 Calories (kcal); 11g Total Fat; (42% calories from fat); 16g Protein; 18g Carbohydrate; 47mg Cholesterol; 510mg Sodium
Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Serving Ideas : Serve with mashed potatoes on the side, or spoon beef mixture over mashed potatoes.


Nutr. Assoc. : 9020 0 752 0 0 5301 0 4920


* Exported from MasterCook *

                        Hearty Bean and Pasta Stew

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Meatless                        Soups/Stews


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  uncooked pasta shells
     1/4           cup  chopped green bell pepper
  1         tablespoon  chopped fresh basil
                        OR
  1           teaspoon  dried basil leaves
  1           teaspoon  Worcestershire sauce
  1              large  tomato -- coarsely chopped (1 cup)
  1              small  onion -- chopped (1/4 cup)
  1              clove  garlic -- finely chopped
  1       (15 ounce) can  kidney beans (15 to 16 ounce can) -- drained
  1       (14 1/2 ounce) can  ready-to-serve vegetable or chicken broth
  1       (8 ounce) can  garbanzo beans -- drained

Mix all ingredients in 2-quart saucepan. Heat to boiling, stirring
occasionally; reduce heat. Cover and simmer about 15 minutes, stirring
occasionally, until pasta is tender.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "Running late? For a quick and tasty meal, this stew can be prepared
  in about 20 minutes."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 192 Calories (kcal); 2g Total Fat; (7% calories from fat); 11g Protein; 34g Carbohydrate; 0mg Cholesterol; 881mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 2130706543 0 0 0 0 3815 26438 2603


* Exported from MasterCook *

                           Hearty Bean Patties

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Meatless

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       (15 ounce) can  pinto beans (15 to 16 ounce can) -- rinsed and drained
     1/2           cup  shredded reduced-fat Cheddar cheese (2
                        ounces)
     1/4           cup  dry bread crumbs
  2        tablespoons  chopped green onions
  1           teaspoon  Worcestershire sauce
     1/4      teaspoon  pepper
     1/8      teaspoon  salt
  1                     egg white
  4                     whole wheat hamburger buns -- split
                        Horseradish Sauce -- (recipe follows)
  4             slices  tomato
  4                     lettuce leaves

                        HORSERADISH SAUCE
     1/2           cup  plain nonfat yogurt
  2          teaspoons  prepared horseradish

Spray 10-inch nonstick skillet with nonstick cooking spray. Mash beans in
medium bowl. Mix in cheese, bread crumbs, green onions, Worcestershire
sauce, pepper, salt and egg white. Shape mixture into 4 patties.

Cook patties in skillet over medium heat about 10 minutes, turning once,
until light brown. Serve on buns with Horseradish Sauce, tomato and
lettuce.

HORSERADISH SAUCE:

Mix ingredients.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 276 Calories (kcal); 4g Total Fat; (14% calories from fat); 16g Protein; 44g Carbohydrate; 3mg Cholesterol; 909mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 26002 26495 0 2665 0 0 0 0 4161 2130706543 258 810 0 0 0 0


* Exported from MasterCook *

                        Hearty Multigrain Biscuits

Recipe By     :
Serving Size  : 10    Preparation Time :0:00
Categories    : Breads and Sides

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  shortening
     3/4           cup  whole wheat flour
     1/2           cup  all-purpose flour
     1/2           cup  stone-ground or degerminated cornmeal
  3          teaspoons  baking powder
     1/2      teaspoon  salt
     1/2           cup  quick-cooking or regular oats
     3/4           cup  skim milk (about)

Heat oven to 450║. Cut shortening into whole wheat flour, all-purpose
flour, cornmeal, baking powder and salt with pastry blender or 2 knives in
large bowl until mixture resembles fine crumbs. Stir in oats. Stir in just
enough milk so dough leaves side of bowl and forms a ball.

Turn dough onto lightly floured surface; gently roll in flour to coat.
Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with 2 1/2-inch
biscuit cutter. Place about 1 inch apart on ungreased cookie sheet. Brush
with milk and sprinkle with oats if desired.

Bake 10 to 12 minutes or until golden brown. Immediately remove from
cookie sheet. Serve hot.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "You can expect these biscuits (and other breads made with whole
  grains) to be a little lower in volume than traditional biscuits."
Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "10 Biscuits"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 147 Calories (kcal); 6g Total Fat; (34% calories from fat); 4g Protein; 21g Carbohydrate; trace Cholesterol; 263mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 3048 0 0 20223 4938


* Exported from MasterCook *

                           Hearty Seafood Stew

Recipe By     :
Serving Size  : 7     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             medium  carrots -- sliced (about 1 cup)
  2       medium stalk  celery -- sliced (about 1 cup)
  1              large  onion -- chopped (about 1 cup)
  1              clove  garlic -- finely chopped
  1       (14 1/2 ounce) can  no-salt-added stewed tomatoes -- undrained
  2               cups  water
  2          teaspoons  low-sodium beef bouillon granules
  1             medium  potato -- cut into 1/2-inch pieces (about 1 cup)
     1/2         pound  catfish fillets -- cut into 1-inch pieces
     1/4         pound  peeled and deveined raw medium shrimp
  1       (15 ounce) can  great northern beans (15 to 16 ounces) -- rinsed and drained
  1              small  zucchini -- cut lengthwise in half and crosswise into slices (about 1 cup)
  1           teaspoon  chopped fresh thyme leaves
                        OR
     1/4      teaspoon  dried thyme leaves
                        Chopped fresh parsley -- if desired

Spray nonstick Dutch oven with nonstick cooking spray; heat over
medium-high heat. Cook carrots, celery, onion and garlic in Dutch oven,
stirring frequently, until vegetables are tender. Stir in tomatoes, water,
bouillon granules and potato. Heat to boiling; reduce heat. Cover and
simmer 20 minutes, stirring occasionally.

Stir in catfish, shrimp, beans, zucchini and thyme. Heat to boiling;
reduce heat. Cover and simmer about 10 minutes or until fish flakes easily
with fork. Serve topped with parsley.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 170 Calories (kcal); 2g Total Fat; (8% calories from fat); 15g Protein; 25g Carbohydrate; 44mg Cholesterol; 174mg Sodium
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 2495 0 0 0 26427 0 26440 0 264 20127 3564 0 3413 0
               2130706543 0


* Exported from MasterCook *

                              Herb Popovers

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Breads and Sides

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     egg
  2                     egg whites
  1                cup  all-purpose flour
  1                cup  skim milk
     1/2      teaspoon  dried basil leaves
     1/4      teaspoon  onion salt

Heat oven to 450║. Spray six 6-ounce custard cups with nonstick cooking
spray. Place all ingredients in blender. Cover and blend on medium speed
about 15 seconds, stopping blender to scrape sides if necessary, just
until smooth. Fill custard cups about half full.

Bake 20 minutes. Reduce oven temperature to 350║. Bake 15 to 20 minutes
longer or until deep golden brown. Immediately remove from cups. Serve
hot.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "6 Popovers"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 107 Calories (kcal); 1g Total Fat; (8% calories from fat); 6g Protein; 18g Carbohydrate; 32mg Cholesterol; 116mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : For variety, try substituting dried dill weed or crumbled rosemary
        leaves for the basil in this recipe.
Nutr. Assoc. : 0 3231 0 0 3091 0


* Exported from MasterCook *

                            Herbed Pork Steaks

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Grilling                        Meat
                Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Herbed Marinade -- (recipe follows)
  1              pound  pork boneless sirloin steaks -- about 3/4 inch thick (4 steaks)

                        HERBED MARINADE
     1/4           cup  olive or vegetable oil
  1         tablespoon  chopped fresh oregano leaves
                        OR
  1           teaspoon  dried oregano leaves
  1           teaspoon  chopped fresh thyme leaves
                        OR
     1/4      teaspoon  dried thyme leaves
     3/4      teaspoon  salt
     1/4      teaspoon  pepper
  1              clove  garlic -- finely chopped

Prepare Herbed Marinade in shallow nonmetal dish or heavy-duty plastic
bag. Add pork, turning to coat with marinade. Cover dish or seal bag and
refrigerate at least 1 hour but no longer than 24 hours.

Brush grill rack with vegetable oil. Heat coals or gas grill for direct
heat. Remove pork from marinade; discard marinade. Cover and grill pork 4
to 5 inches from medium heat 14 to 16 minutes, turning once, until
slightly pink in center.

HERBED MARINADE:

Mix all ingredients. Makes about 1/3 cup.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Please note that although this recipe contains ingredients that are not
fully consumed in the finished product, nutritional information by
MasterCook includes all of the ingredients listed, including the portions
that are not consumed.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 249 Calories (kcal); 18g Total Fat; (66% calories from fat); 20g Protein; trace Carbohydrate; 50mg Cholesterol; 441mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 2130706543 2312 0 0 986 26053 0 2130706543 26058 0
               2130706543 0 0 0


* Exported from MasterCook *

                              Herbed Seafood

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Grilling                        Seafood


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  fresh or frozen raw large shrimp in shells
     1/2         pound  bay or sea scallops
     1/2         pound  orange roughy fillets -- cut into 1-inch pieces
  2        tablespoons  chopped fresh marjoram leaves
                        OR
  2          teaspoons  dried marjoram leaves
     1/2      teaspoon  grated lemon peel
     1/8      teaspoon  white pepper
  3        tablespoons  margarine or butter -- melted
  2        tablespoons  lemon juice
  4               cups  hot cooked pasta
                        OR
  4               cups  hot cooked rice

Heat coals or gas grill for direct heat. If shrimp, scallops or fish are
frozen, do not thaw; rinse in cold water. Peel shrimp. Make a shallow cut
lengthwise down back of each shrimp; wash out vein. If using sea scallops,
cut each in half.

Spray 18-inch square piece of heavy-duty aluminum foil with nonstick
cooking spray. Arrange shrimp, scallops and fish on foil, placing shrimp
on top. Sprinkle with marjoram, lemon peel and pepper. Drizzle with
margarine and lemon juice. Bring corners of foil up to center and seal
loosely.

Cover and grill foil packet 4 inches from medium heat 8 to 10 minutes or
until scallops are white, fish flakes easily with fork and shrimp are pink
and firm.

Serve seafood mixture over pasta.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 428 Calories (kcal); 11g Total Fat; (24% calories from fat); 36g Protein; 43g Carbohydrate; 116mg Cholesterol; 313mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : For a special touch, grill the seafood in natural baking shells,
        which are found at some supermarkets or kitchen specialty stores.
        Spray each shell with nonstick cooking spray before filling, then
        enclose each in a 12-inch square of aluminum foil. Cover and grill
        5 to 7 minutes.
Nutr. Assoc. : 1372 2161 4308 3382 0 2130706543 20084 0 4098 0 2836 0
               2130706543


* Exported from MasterCook *

                    Honey Green Beans with Cranberries

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Breads and Sides                Vegetables


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  green beans
  1           teaspoon  grated orange peel
     1/2           cup  dried cranberries
  2        tablespoons  honey
                        Shredded orange peel -- if desired

Heat beans and orange peel in 1 inch water to boiling in 2-quart saucepan.
Boil uncovered 5 minutes; reduce heat. Cover and simmer 10 to 15 minutes
or until beans are crisp-tender; drain. Toss beans, cranberries and honey.
Garnish with orange peel.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 80 Calories (kcal); trace Total Fat; (1% calories from fat); 3g Protein; 20g Carbohydrate; 0mg Cholesterol; 9mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 3568 0 26507 0 2130706543


* Exported from MasterCook *

                         Honey Mustard Pork Chops

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Grilling                        Meat
                Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  honey
  2        tablespoons  Dijon mustard
  1         tablespoon  orange juice
  1           teaspoon  chopped fresh tarragon
                        OR
     1/4      teaspoon  dried tarragon leaves
  1           teaspoon  cider vinegar
     1/2      teaspoon  white wine
                        Worcestershire sauce
                  Dash  onion powder
  1              pound  pork boneless loin chops (4 chops) -- 1 inch thick

Heat coals or gas grill. Mix all ingredients except pork. Cover and grill
pork 4 to 6 inches from medium heat 14 to 16 minutes, brushing
occasionally with honey mixture and turning once, until pork is slightly
pink when centers of thickest pieces are cut. Discard any remaining honey
mixture.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Please note that although this recipe contains ingredients that are not
fully consumed in the finished product, nutritional information by
MasterCook includes all of the ingredients listed, including the portions
that are not consumed.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 248 Calories (kcal); 11g Total Fat; (41% calories from fat); 18g Protein; 18g Carbohydrate; 56mg Cholesterol; 139mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates

NOTES : The sweet honey glaze on these chops browns easily, so watch the
        chops carefully, and make sure the coals aren't too hot.
Nutr. Assoc. : 0 0 0 0 0 2130706543 0 0 0 0 4563


* Exported from MasterCook *

                         Honey Raisin Wheat Bread

Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    : Breads and Sides

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4           cup  cooked cracked wheat
  1 1/4           cups  skim milk
     1/2           cup  honey
     1/4           cup  vegetable oil
  1           teaspoon  vanilla
  1                     egg
  2 3/4           cups  whole wheat flour
  3          teaspoons  baking powder
     1/2      teaspoon  salt
     3/4           cup  raisins

Heat oven to 350║. Spray bottom only of 1 loaf pan, 9 ╫ 5 ╫ 3 inches, or 2
loaf pans, 8 1/2 ╫ 4 1/2 ╫ 2 1/2 inches, with nonstick cooking spray. Mix
cracked wheat, milk, honey, oil, vanilla and egg in large bowl. Stir in
flour, baking powder and salt. Stir in raisins. Pour into pan.

Bake 9-inch loaf 55 to 60 minutes, 8-inch loaves 40 to 45 minutes, or
until toothpick inserted in center comes out clean. Cool 10 minutes.
Loosen sides of loaf from pan; remove from pan. Cool completely on wire
rack before slicing. Store tightly wrapped in refrigerator up to 1 week.

1 loaf (24 slices) or 2 loaves (12 slices each)

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "2 Loaves"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 123 Calories (kcal); 3g Total Fat; (21% calories from fat); 4g Protein; 22g Carbohydrate; 8mg Cholesterol; 116mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 2990 0 0 0 0 0 0 0 0 4680


* Exported from MasterCook *

                           Honey-Glazed Chicken

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Grilling                        Poultry


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  honey
  2        tablespoons  reduced-sodium chicken broth
  2        tablespoons  mustard
     1/2      teaspoon  grated lemon peel
  2        tablespoons  lemon juice
     1/4      teaspoon  salt
  3             pounds  cut-up broiler-fryer chicken -- skin removed (3 to 3 1/2 pounds)

Heat coals or gas grill. Mix all ingredients except chicken. Cover and
grill chicken, bone sides down, 5 to 6 inches from medium heat 15 to 30
minutes. Turn chicken. Cover and grill 20 to 40 minutes longer, turning
and brushing 2 or 3 times with honey mixture, until juice of chicken is no
longer pink when centers of thickest pieces are cut. Discard any remaining
honey mixture.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Please note that although this recipe contains ingredients that are not
fully consumed in the finished product, nutritional information by
MasterCook includes all of the ingredients listed, including the portions
that are not consumed.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 253 Calories (kcal); 7g Total Fat; (25% calories from fat); 24g Protein; 24g Carbohydrate; 69mg Cholesterol; 249mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates


Nutr. Assoc. : 0 4017 0 20084 0 0 5829


* Exported from MasterCook *

                Honey-Glazed Turkey with Roasted Pineapple

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4 1/2         pounds  turkey breast (4 1/2 to 5 pounds)
  1                     pineapple
     1/2           cup  dry white wine
                        OR
     1/2           cup  apple juice
  2        tablespoons  honey
  2        tablespoons  soy sauce
  1           teaspoon  finely chopped gingerroot
                        OR
     1/2      teaspoon  ground ginger
  1        large clove  garlic -- finely chopped
  2          teaspoons  cornstarch
  2        tablespoons  cold water

Heat oven to 325║. Place turkey breast, skin side up, on rack in shallow
roasting pan. Insert meat thermometer so tip is in thickest part of meat
and does not touch bone. Roast uncovered 1 hour.

Peel pineapple. Cut lengthwise into 16 wedges; remove core. Cut each wedge
in half crosswise to make 32 wedges. Mix wine, honey, soy sauce,
gingerroot and garlic. Arrange pineapple on rack around turkey. Brush
turkey and pineapple with wine mixture. Roast uncovered about 1 hour,
brushing turkey and pineapple frequently with wine mixture, until
thermometer reads 170║ and juice is no longer pink when center is cut.
Remove turkey and pineapple; keep warm.

Pour drippings into measuring cup; skim off any excess fat. Add enough
water to drippings to measure 1 cup. Heat drippings to boiling in 1-quart
saucepan. Mix cornstarch and cold water; stir into drippings. Boil and
stir 1 minute. Serve with turkey.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 209 Calories (kcal); 8g Total Fat; (36% calories from fat); 25g Protein; 7g Carbohydrate; 75mg Cholesterol; 197mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 5335 0 2130706543 0 0 0 0 26086 0 2130706543 0 0 0


* Exported from MasterCook *

                          Honey-Lime Fruit Salad

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Breads and Sides                Salads


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  honey
     1/4           cup  frozen (thawed) limeade concentrate
  4          teaspoons  poppy seed -- if desired
  4               cups  cut-up fresh fruit
     1/2           cup  slivered almonds -- toasted

Mix honey, limeade concentrate and poppy seed in medium bowl. Carefully
toss fruit and honey mixture. Sprinkle with almonds.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 130 Calories (kcal); 5g Total Fat; (31% calories from fat); 2g Protein; 22g Carbohydrate; 0mg Cholesterol; 3mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates

Serving Ideas : Enjoy this refreshing salad with a variety of fresh fruit-kiwifruit, strawberries, pineapple, mangoes and papayas.


Nutr. Assoc. : 0 826 2130706543 4354 0


* Exported from MasterCook *

                        Honey-Thyme Grilled Shrimp

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Grilling                        Seafood


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Roasted Garlic Marinade -- (recipe follows)
  2             pounds  fresh or frozen raw large shrimp in shells
  1             medium  red bell pepper -- cut into 1-inch pieces and blanched
  1             medium  yellow bell pepper -- cut into 1-inch pieces and blanched
  1             medium  red onion -- cut into fourths and separated into chunks

                        ROASTED GARLIC MARINADE
  1                     medium bulb garlic
     1/3           cup  olive or vegetable oil
     2/3           cup  orange juice
     1/4           cup  spicy honey mustard
  3        tablespoons  honey
     3/4      teaspoon  dried thyme leaves -- crushed

Prepare Roasted Garlic Marinade. Peel shrimp. (If shrimp are frozen, do
not thaw; peel in cold water.) Make a shallow cut lengthwise down back of
each shrimp; wash out vein.

Pour 1/2 cup of the marinade into small resealable plastic bag; seal bag
and refrigerate until serving. Pour remaining marinade into heavy-duty
resealable plastic bag. Add shrimp, bell peppers and onion, turning to
coat with marinade. Seal bag and refrigerate at least 2 hours but no
longer than 24 hours.

Brush grill rack with vegetable oil. Heat coals or gas grill for direct
heat. Remove shrimp and vegetables from marinade; drain well. Discard
marinade. Thread shrimp and vegetables alternately on each of six 15-inch
metal skewers, leaving space between each. Grill kabobs uncovered 4 to 6
inches from hot heat 7 to 10 minutes, turning once, until shrimp are pink
and firm.

Place kabobs on serving tray. Cut a tiny corner from small plastic bag of
reserve marinade, using scissors. Drizzle marinade over shrimp and
vegetables.

ROASTED GARLIC MARINADE:

Heat oven to 375║F. Cut one-third off top of unpeeled garlic bulb,
exposing cloves. Place garlic in small baking dish; drizzle with oil.
Cover tightly and bake 45 minutes; cool. Squeeze garlic pulp from papery
skin. Place garlic and remaining ingredients in blender. Cover and blend
on high speed until smooth.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Please note that although this recipe contains ingredients that are not
fully consumed in the finished product, nutritional information by
MasterCook includes all of the ingredients listed, including the portions
that are not consumed.

Description:
  "These shrimp swim in a sophisticated marinade, then leap on the grill
  as a no-fuss kabob. This champion comes from the Marvelous Marinade
  Recipe Contest, sponsored by Zip-Loc« Bags, Dow Brands."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 342 Calories (kcal); 16g Total Fat; (40% calories from fat); 32g Protein; 19g Carbohydrate; 230mg Cholesterol; 363mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 2130706543 1372 0 0 0 0 0 0 986 0 20015 0 3159


* Exported from MasterCook *

                     Hot and Peppery Cocktail Shrimp

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  peeled and deveined raw medium shrimp
                        (about 65)
     1/4           cup  chopped green onions (2 to 3 medium)
     1/4           cup  lime juice
  1         tablespoon  reduced-sodium soy sauce
  2          teaspoons  grated lime peel
     1/4      teaspoon  pepper
     1/8      teaspoon  crushed red pepper
  2             cloves  garlic -- finely chopped
  2          teaspoons  sesame oil

Mix all ingredients except oil in large glass or plastic bowl. Cover and
refrigerate 4 hours. Heat oven to 400║. Spray rectangular pan, 13 ╫ 9 ╫ 2
inches, with nonstick cooking spray. Arrange shrimp in single layer in
pan. Bake 10 to 12 minutes or until shrimp are pink. Drizzle with oil.
Serve hot with toothpicks.

12 servings (about 5 shrimp each)

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 54 Calories (kcal); 1g Total Fat; (20% calories from fat); 10g Protein; 1g Carbohydrate; 87mg Cholesterol; 150mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 26456 2665 0 4026 20217 0 0 0 0


* Exported from MasterCook *

                          Hot and Spicy Popcorn

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       (3 ounce) bag  fat-free microwave popcorn -- popped (12 cups)
  1                cup  fat-free pretzel sticks
  1         tablespoon  reduced-fat margarine -- melted
     1/4      teaspoon  paprika
     1/8      teaspoon  garlic powder
     1/8      teaspoon  ground red pepper (cayenne)

Mix popcorn and pretzels in large bowl. Mix remaining ingredients. Drizzle
over popcorn and pretzels; toss until evenly coated.

6 servings (about 2 cups each)

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 80 Calories (kcal); 2g Total Fat; (17% calories from fat); 2g Protein; 16g Carbohydrate; 0mg Cholesterol; 268mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 1488 924 3931 0 0 2514


* Exported from MasterCook *

                    Hot Chicken Salad with Plum Sauce

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Poultry                         Salads


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          teaspoons  olive or vegetable oil
  4                     skinless boneless chicken breast halves
                        (about 1 pound)
  1       (16 ounce) can  purple plums in juice -- rinsed, drained and pitted
  1         tablespoon  lemon juice
  2          teaspoons  packed brown sugar
     1/4      teaspoon  ground ginger
     1/8      teaspoon  crushed red pepper
  1              clove  garlic
  4               cups  shredded Chinese cabbage
  1                cup  bean sprouts (about 2 ounces)
  1         tablespoon  thinly sliced green onion with top (about
                        1/2 medium)

Heat oil in 10-inch nonstick skillet over medium heat. Cook chicken breast
halves, turning once, about 10 minutes or until done. Place remaining
ingredients except cabbage, bean sprouts and green onion in blender or
food processor. Cover and blend on high speed or process about 30 seconds
or until smooth. Heat sauce if desired. Arrange cabbage, bean sprouts and
green onion on 4 serving plates. Top with chicken. Spoon plum sauce over
chicken.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 222 Calories (kcal); 4g Total Fat; (15% calories from fat); 30g Protein; 18g Carbohydrate; 68mg Cholesterol; 126mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 986 2313 4530 0 0 0 0 0 2616 96 20030


* Exported from MasterCook *

                         Impossible Vegetable Pie

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Meatless

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  chopped fresh broccoli or sliced fresh
                        cauliflowerets*
     1/2           cup  chopped onion
     1/2           cup  chopped bell pepper
  1                cup  shredded Cheddar cheese (4 ounces)
  1 1/2           cups  milk
  3                     eggs
     3/4           cup  Bisquick« Original baking mix
  1           teaspoon  salt
     1/4      teaspoon  pepper

Heat oven to 400║. Grease glass pie plate, 10 ╫ 1 1/2 inches. Heat 1 inch
salted water (1/2 teaspoon salt to 1 cup water) to boiling; add broccoli.
Cover and heat to boiling. Cook about 5 minutes or until almost tender;
drain thoroughly.

Mix broccoli, onion, bell pepper and cheese in pie plate. Stir remaining
ingredients with fork until blended. Pour into pie plate. Bake 35 to 40
minutes or until knife inserted between center and edge comes out clean.
Cool 5 minutes.

Impossible Spinach Pie: Substitute 1 package (10 ounces) frozen spinach,
thawed and drained, for the broccoli. Do not cook. Omit bell pepper.
Substitute Swiss cheese for the Cheddar cheese. Add 1/4 teaspoon ground
nutmeg. Continue as directed-except bake about 30 minutes.

6 to 8 servings

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 221 Calories (kcal); 13g Total Fat; (50% calories from fat); 11g Protein; 16g Carbohydrate; 122mg Cholesterol; 712mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

NOTES : *One package (10 ounces) frozen chopped broccoli or cauliflower,
        thawed and drained, can be substituted for the fresh broccoli or
        cauliflower. Do not cook.
Nutr. Assoc. : 206 0 20088 4922 0 3218 2250 0 0


* Exported from MasterCook *

                      Indian Beef with Cucumber Rice

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Beef                            Meat


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  lean beef boneless chuck roast
  1 1/4           cups  plain nonfat yogurt
  1           teaspoon  cardamom seeds (removed from pods) -- crushed
     1/4      teaspoon  ground cloves
     1/8      teaspoon  ground nutmeg
  1         tablespoon  reduced-fat margarine
  2               cups  chopped onions (about 2 large)
  1         tablespoon  grated gingerroot
  2             cloves  garlic -- finely chopped
     3/4      teaspoon  coriander seed -- crushed
     1/2      teaspoon  cumin seed
     1/4      teaspoon  ground turmeric
     3/4      teaspoon  salt
                        Cucumber Rice -- (recipe follows)
     1/4           cup  cold water
  1         tablespoon  cornstarch
  1         tablespoon  all-purpose flour
                        Chopped fresh cilantro

                        CUCUMBER RICE
  2               cups  hot cooked rice
  1                cup  chopped seeded cucumber (about 1 medium)
  2        tablespoons  lemon juice

Trim fat from beef roast; cut beef into 1-inch cubes. Mix 1 cup of the
yogurt, the cardamom, cloves and nutmeg in glass or plastic bowl or heavy
plastic bag; stir in beef. Cover and refrigerate at least 4 hours.

Heat margarine in 10-inch nonstick skillet over medium heat until melted.
Cook and stir onions, gingerroot and garlic about 2 minutes. Stir in beef
mixture, coriander, cumin, turmeric and salt. Heat to boiling; reduce
heat. Cover and cook, stirring occasionally, until meat is tender, about 1
1/2 hours.

Prepare Cucumber Rice. Shake water, cornstarch and flour in tightly
covered container; gradually stir into beef mixture. Heat to boiling,
stirring constantly. Boil and stir 1 minute. Serve beef mixture over
Cucumber Rice; drizzle with remaining 1/4 cup yogurt and sprinkle with
cilantro.

CUCUMBER RICE:

Mix all ingredients; heat if necessary.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "Here are many of the classic flavors of far-away India: cardamom,
  cloves, nutmeg, ginger, coriander, cumin and turmeric. The Indians
  love their cooling raita, yogurt with cucumber. We've stirred crunchy
  cucumber right into the rice."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 323 Calories (kcal); 10g Total Fat; (26% calories from fat); 31g Protein; 30g Carbohydrate; 97mg Cholesterol; 402mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 1660 0 253 3615 0 3931 2679 0 0 0 0 0 0 2130706543 0 0 0 0
               0 0 0 3010 0


* Exported from MasterCook *

                         Indian Lentils and Rice

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Meatless

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             medium  green onions -- chopped (1/2 cup)
  1         tablespoon  finely chopped gingerroot
     1/8      teaspoon  crushed red pepper
  2             cloves  garlic -- finely chopped
  5 1/4           cups  vegetable broth*
  1 1/2           cups  dried lentils -- sorted and rinsed
  1           teaspoon  ground turmeric
     1/2      teaspoon  salt
  1              large  tomato -- chopped (1 cup)
     1/4           cup  shredded coconut
  2        tablespoons  chopped fresh mint
                        OR
  2          teaspoons  dried mint leaves
  3               cups  hot cooked rice
  1 1/2           cups  plain nonfat yogurt


Spray 3-quart saucepan with nonstick cooking spray. Cook green onions,
gingerroot, red pepper and garlic in saucepan over medium heat 3 to 5
minutes, stirring occasionally, until onions are tender. Stir in 5 cups of
the broth, the lentils, turmeric and salt. Heat to boiling; reduce heat.

Cover and simmer about 25 to 30 minutes, adding remaining stock if needed,
until lentils are tender. Stir in tomato, coconut and mint. Serve over
rice with yogurt.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 358 Calories (kcal); 3g Total Fat; (7% calories from fat); 20g Protein; 64g Carbohydrate; 1mg Cholesterol; 1109mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : *5 1/4 cups water and 2 tablespoons vegetable bouillon granules
        can be substituted for the vegetable broth.
Nutr. Assoc. : 26402 26051 0 0 5846 0 0 0 0 4923 0 0 2130706543 0 0


* Exported from MasterCook *

                             Irish Soda Bread

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Breads and Sides

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        tablespoons  margarine -- softened
  2 1/2           cups  all-purpose flour
  2        tablespoons  sugar
  1           teaspoon  baking soda
  1           teaspoon  baking powder
     1/2      teaspoon  salt
     1/3           cup  raisins -- if desired
     3/4           cup  nonfat buttermilk

Heat oven to 375║. Grease cookie sheet. Cut margarine into flour, sugar,
baking soda, baking powder and salt with pastry blender or 2 knives until
mixture resembles fine crumbs. Stir in raisins and enough buttermilk to
make a soft dough.

Turn dough onto lightly floured surface. Knead 1 to 2 minutes or until
smooth. Shape into round loaf, about 6 1/2 inches in diameter. Place on
cookie sheet. Cut an X about one-fourth of the way through loaf with
floured knife.

Bake 35 to 45 minutes or until golden brown. Brush with margarine if
desired. Remove from cookie sheet; cool on wire rack.

1 loaf (16 slices)

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "There are many variations of this traditional Irish bread, but it is
  nearly always identified by the cross on top of the loaf."
Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "1 Loaf"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 110 Calories (kcal); 2g Total Fat; (19% calories from fat); 3g Protein; 19g Carbohydrate; trace Cholesterol; 214mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 652 0 0 0 0 0


* Exported from MasterCook *

                            Irish Yogurt Bread

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Breads and Sides

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 3/4           cups  all-purpose flour
     1/2           cup  currants or raisins
  1 1/2      teaspoons  baking powder
     1/4      teaspoon  baking soda
     1/4      teaspoon  salt
  1                cup  lemon, orange or plain low-fat yogurt
  2        tablespoons  vegetable oil

Heat oven to 375║. Spray round pan, 9 ╫ 1 1/2 inches, with nonstick
cooking spray. Mix flour, currants, baking powder, baking soda and salt in
medium bowl. Mix yogurt and oil; stir into flour mixture just until flour
is moistened. Spread dough in pan.

Bake 20 to 25 minutes or until toothpick inserted in center comes out
clean. Serve warm or cool.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 174 Calories (kcal); 4g Total Fat; (21% calories from fat); 5g Protein; 30g Carbohydrate; 2mg Cholesterol; 219mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 3024 0 0 0 4061 0


* Exported from MasterCook *

                          Italian Baked Bluefish

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  bluefish or other medium-fat fish fillets
     1/4           cup  dry red wine
  2        tablespoons  chopped ripe olives
  1         tablespoon  capers
  4                     anchovy fillets -- drained and finely chopped
  2             cloves  garlic -- crushed
  1       (28 ounce) can  Italian plum tomatoes -- drained and chopped

Heat oven to 350║. Cut fish fillets into 4 serving pieces. Place in
ungreased square baking dish, 8 ╫ 8 ╫ 2 inches. Mix remaining ingredients;
pour over fish. Bake uncovered about 40 minutes or until fish flakes
easily with fork.

Microwave Directions: Decrease wine to 2 tablespoons. Cut fish fillets
into 4 serving pieces. Arrange fish, thickest parts to outside edges, in
square microwavable dish, 8 ╫ 8 ╫ 2 inches. Mix remaining ingredients;
pour over fish. Cover loosely and microwave on High 9 to 11 minutes,
rotating dish 1/4 turn every 4 minutes, until fish flakes easily with
fork.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 206 Calories (kcal); 6g Total Fat; (27% calories from fat); 26g Protein; 10g Carbohydrate; 70mg Cholesterol; 581mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : The blue-red flesh of bluefish lightens with cooking. For a less
        "fishy" flavor, remove the dark fatty stripe down the side of the
        fillet. Halibut or ocean perch can be substituted in this recipe
        with fine results.
Nutr. Assoc. : 2294 0 2678 2478 26004 0 2470


* Exported from MasterCook *

                         Italian Chicken Skillet

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  olive or vegetable oil
  4                     skinless boneless chicken breast halves
                        (about 1 pound)
  2             cloves  garlic -- finely chopped
  2              large  bell peppers -- cut into 1-inch pieces
  1             medium  onion -- thinly sliced
  2             medium  zucchini -- sliced
     1/4           cup  sliced pepperoni (about 1 ounce) -- (1/4-inch strips)
     1/4           cup  chicken broth
                        OR
     1/4           cup  dry red wine (or nonalcoholic)
  1 1/2      teaspoons  chopped fresh thyme leaves
                        OR
     1/4      teaspoon  dried thyme leaves
  1 1/2      teaspoons  chopped fresh rosemary leaves
                        OR
     1/4      teaspoon  dried rosemary leaves
     1/4      teaspoon  salt
     1/8      teaspoon  pepper
  4               cups  hot cooked vermicelli, fettuccine or
                        linguine
  1         tablespoon  grated Parmesan cheese

Heat oil in 10-inch nonstick skillet over medium-high heat. Add chicken
and garlic. Cook 15 to 20 minutes, turning once, until juice of chicken is
no longer pink when centers of thickest pieces are cut. Remove chicken
mixture from skillet; keep warm. Heat remaining ingredients except
vermicelli and cheese to boiling in same skillet. Cook and stir 3 to 4
minutes or until vegetables are crisp-tender. Stir in vermicelli; cook
until hot. Serve chicken over vermicelli mixture. Sprinkle with cheese.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 482 Calories (kcal); 13g Total Fat; (24% calories from fat); 40g Protein; 50g Carbohydrate; 81mg Cholesterol; 589mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 986 2313 0 2236 0 0 4981 0 4440 2130706543 3413 3177
               2130706543 3399 3159 2130706543 0 1091 2836 0


* Exported from MasterCook *

                         Italian Chicken Stir-fry

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  skinless boneless chicken breasts
  1         tablespoon  olive or vegetable oil
     1/4           cup  1/4-inch strips thinly sliced pepperoni
                        (about 1 ounce)
  2             cloves  garlic -- finely chopped
  2              large  bell peppers -- cut into 1-inch pieces
  1             medium  onion -- thinly sliced
  2               cups  zucchini (about 2 medium) -- (1/4-inch slices)
     1/4           cup  dry red wine
  1           teaspoon  chopped fresh thyme leaves
                        OR
     1/2      teaspoon  dried thyme leaves
  1           teaspoon  chopped fresh rosemary leaves
                        OR
     1/2      teaspoon  dried rosemary leaves
     1/4      teaspoon  salt
     1/8      teaspoon  pepper
  1         tablespoon  grated Parmesan cheese

Remove excess fat from chicken; cut chicken into 2-inch pieces. Heat oil
in 10-inch nonstick skillet or wok over medium-high heat. Add chicken,
pepperoni and garlic; stir-fry until chicken is almost done, 3 to 4
minutes. Remove chicken mixture from skillet; keep warm. Heat remaining
ingredients except cheese to boiling in skillet; stir-fry until vegetables
are crisp-tender, 3 to 4 minutes. Stir in chicken; heat through. Sprinkle
with cheese.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 283 Calories (kcal); 12g Total Fat; (39% calories from fat); 32g Protein; 9g Carbohydrate; 78mg Cholesterol; 546mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : Pepperoni cut into strips rather than left in slices makes that
        marvelous flavor go further.
Nutr. Assoc. : 2314 986 4981 0 2236 0 5663 0 2130706543 0 1492 2130706543
               0 3152 0 0 0


* Exported from MasterCook *

                           Italian Flank Steak

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Beef                            Grilling
                Meat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  beef flank or round steak -- 1/2 inch thick
  1         tablespoon  chopped fresh oregano leaves
                        OR
  1           teaspoon  dried oregano leaves
  3        tablespoons  olive or vegetable oil
  2        tablespoons  white vinegar
                        OR
  2        tablespoons  lemon juice
  1           teaspoon  salt
  2             cloves  garlic -- finely chopped
  1       (8 ounce) can  tomato sauce

Make cuts about 1/2 inch apart and 1/8 inch deep in diamond pattern on
both sides of beef. Mix remaining ingredients except tomato sauce in
shallow nonmetal dish or heavy-duty resealable plastic bag. Add beef,
turning to coat with marinade. Cover dish or seal bag and refrigerate at
least 1 hour but no longer than 24 hours.

Brush grill rack with vegetable oil. Heat coals or gas grill for direct
heat. Open can of tomato sauce and place at edge of grill to warm. Grill
beef uncovered 4 inches from medium heat about 10 minutes for medium
doneness (160║F), brushing frequently with tomato sauce and turning once.

Heat any remaining tomato sauce to boiling; boil and stir 1 minute. Cut
beef diagonally across grain into thin slices. Serve beef with remaining
tomato sauce.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Please note that although this recipe contains ingredients that are not
fully consumed in the finished product, nutritional information by
MasterCook includes all of the ingredients listed, including the portions
that are not consumed.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 282 Calories (kcal); 14g Total Fat; (46% calories from fat); 34g Protein; 3g Carbohydrate; 88mg Cholesterol; 670mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : Open food cans can be heated directly on the grill. If they have
        paper labels, be sure to remove them before placing the can on the
        grill.
Nutr. Assoc. : 2228 26053 0 2130706543 986 0 0 2130706543 0 0 0


* Exported from MasterCook *

                          Jamaican Jerk Chicken

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  chopped fresh thyme leaves
                        OR
  2          teaspoons  dried thyme leaves
     1/2      teaspoon  crushed red pepper
     1/2      teaspoon  salt
     1/4      teaspoon  ground allspice
  4                     skinless boneless chicken breast halves
                        (about 1 pound)
  1                cup  sliced papaya
  1                cup  sliced mango
  1             medium  red onion -- sliced
  1             medium  yellow bell pepper -- cut into 1/4-inch strips

Heat oven to 375║. Mix thyme, red pepper, salt and allspice. Rub chicken
breast halves with thyme mixture. Place chicken in greased rectangular
pan, 13 ╫ 9 ╫ 2 inches. Cover and bake 30 minutes. Turn chicken; arrange
remaining ingredients around chicken in pan. Bake uncovered 20 to 30
minutes longer or until juice is no longer pink when centers of thickest
pieces are cut.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 196 Calories (kcal); 2g Total Fat; (8% calories from fat); 28g Protein; 16g Carbohydrate; 68mg Cholesterol; 347mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : The tradition of "jerking" meat is unique to Jamaica. Originally,
        the hot spicy seasonings were applied to wild boar to make it more
        edible. The tradition was then extended to meat and chicken. This
        recipe is spicy, hot and very colorful with its papaya, mango, red
        onion and yellow pepper.
Nutr. Assoc. : 2130706543 0 1492 0 0 0 2313 4354 4088 0 0


* Exported from MasterCook *

                       Jamaican Jerk Chicken Salad

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Grilling                        Poultry
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  chopped fresh thyme leaves
                        OR
  2          teaspoons  dried thyme leaves
     1/2      teaspoon  crushed red pepper
     1/4      teaspoon  salt
     1/4      teaspoon  ground allspice
  4                     skinless boneless chicken breast halves
                        (about 1 pound)
  2             medium  red onions -- cut into 1/2-inch slices
  2             medium  bell peppers -- each cut into 8 pieces
  6               cups  bite-size pieces mixed salad greens
                        OR
  1               head  romaine lettuce -- torn into bite-size pieces
     1/3           cup  fat-free Caesar dressing
                        OR
     1/3           cup  fat-free Italian dressing
  1                     papaya -- peeled, seeded and cubed

Heat coals or gas grill. Mix thyme, red pepper, salt and allspice; rub on
chicken with the back of a spoon. Cover and grill chicken 5 to 6 inches
from medium heat 15 to 20 minutes, turning once, until juice of chicken is
no longer pink when centers of thickest pieces are cut. After 5 minutes,
add onions and bell peppers; grill, turning 2 or 3 times, until
crisp-tender.

Cut chicken into 1/2-inch slices. Toss salad greens and dressing.
Carefully toss salad mixture with grilled vegetables and papaya. Serve
salad mixture with chicken.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 230 Calories (kcal); 2g Total Fat; (7% calories from fat); 31g Protein; 23g Carbohydrate; 68mg Cholesterol; 518mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 26058 0 2130706543 0 0 0 2313 4712 2236 4165 0 2130706543
               2130706543 0 4236 0


* Exported from MasterCook *

              Jicama-Spinach Salad with Lime-Yogurt Dressing

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Breads and Sides                Salads


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Lime-Yogurt Dressing -- (recipe follows)
  2               cups  shredded spinach
  1                cup  finely chopped jicama
  2             medium  carrots -- chopped (1 cup)
  1              small  red bell pepper -- chopped (1/2 cup)
     1/2        medium  red onion -- finely chopped (1/2 cup)
  2               cups  shredded lettuce

                        LIME-YOGURT DRESSING
     3/4           cup  plain nonfat yogurt
  3        tablespoons  chopped fresh parsley
  2        tablespoons  lime juice
  2        tablespoons  red wine vinegar
     1/2      teaspoon  grated lime peel
     1/2      teaspoon  salt
     1/4      teaspoon  pepper

Prepare Lime-Yogurt Dressing in large glass or plastic bowl. Add remaining
ingredients except lettuce; toss. Cover and refrigerate about 2 hours or
until chilled. Serve on lettuce.

LIME-YOGURT DRESSING:

Mix all ingredients with fork or wire whisk.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 53 Calories (kcal); trace Total Fat; (4% calories from fat); 3g Protein; 11g Carbohydrate; 1mg Cholesterol; 220mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Serving Ideas : The Lime-Yogurt Dressing is delightful on any tossed green salad. Try it on a salad of spinach, mandarin orange segments and slivered almonds.


Nutr. Assoc. : 2130706543 1423 3794 2495 0 0 0 0 0 0 0 0 0 20217 0 0


* Exported from MasterCook *

                             Jungle Fun Toss

Recipe By     :
Serving Size  : 20    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6               cups  frosted Cheerios«
  1 1/2           cups  animal crackers
  1 1/2           cups  small pretzel twists
  1 1/2           cups  cheese-flavored snack crackers
     1/2  (9 ounce) package  chewy fruit snack

Mix all ingredients. Store in airtight container.

20 servings (about 1/2 cup each)

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 119 Calories (kcal); 2g Total Fat; (19% calories from fat); 2g Protein; 22g Carbohydrate; 0mg Cholesterol; 190mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 868 5896 923 5695 1214


* Exported from MasterCook *

                          Korean Barbecued Beef

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Beef                            Meat


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  beef boneless top loin or sirloin steak
     1/4           cup  soy sauce
  3        tablespoons  sugar
  2        tablespoons  sesame or vegetable oil
     1/4      teaspoon  pepper
  3                     green onions -- finely chopped
  2             cloves  garlic -- chopped

Trim fat from beef steak. Cut beef diagonally across grain into 1/8-inch
slices. (Beef is easier to cut if partially frozen, about 1 1/2 hours.)
Mix remaining ingredients in medium glass or plastic bowl. Stir in beef
until well coated. Cover and refrigerate 30 minutes. Drain beef. Heat wok
or 10-inch skillet over medium heat until hot. Add beef; stir-fry 2 to 3
minutes or until brown. Serve beef with hot cooked rice if desired.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Please note that although this recipe contains ingredients that are not
fully consumed in the finished product, nutritional information by
MasterCook includes all of the ingredients listed, including the portions
that are not consumed.

Description:
  "This is probably the most popular Korean meat dish. The meat is
  tenderized by a soy sauce and sesame oil marinade."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 269 Calories (kcal); 12g Total Fat; (41% calories from fat); 26g Protein; 12g Carbohydrate; 66mg Cholesterol; 1096mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 2228 0 0 1356 0 3585 0


* Exported from MasterCook *

                          Layered Black Bean Dip

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Appetizers                      Dips, Spreads & Salsas


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       (15 ounce) can  black beans -- rinsed and drained
  1       (4 ounce) can  chopped ripe olives -- drained
  1              small  onion -- finely chopped (1/4 cup)
  1              clove  garlic -- finely chopped
  2        tablespoons  vegetable oil
  2        tablespoons  lime juice
     1/4      teaspoon  salt
     1/4      teaspoon  crushed red pepper
     1/4      teaspoon  ground cumin
     1/8      teaspoon  pepper
  1       (8 ounce) package  cream cheese -- softened
  2                     hard-cooked eggs -- chopped
     1/4           cup  finely chopped red bell pepper
  1             medium  green onion -- sliced (2 tablespoons)
                        Tortilla chips -- if desired

Mix beans, olives, chopped onion, garlic, oil, lime juice, salt, crushed
red pepper, cumin, and pepper in glass or plastic bowl. Cover and
refrigerate 1 to 2 hours to blend flavors.

Spread cream cheese on serving plate. Spoon bean mixture evenly over cream
cheese. Arrange eggs on bean mixture in ring around edge of plate.
Sprinkle bell pepper and green onion over bean mixture. Serve with
tortilla chips.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 146 Calories (kcal); 11g Total Fat; (67% calories from fat); 5g Protein; 7g Carbohydrate; 56mg Cholesterol; 303mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 578 2678 0 0 0 0 0 0 0 0 0 3236 20164 0 2130706543


* Exported from MasterCook *

                       Layered Eggplant Parmigiana

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Meatless

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  water
  1                cup  uncooked bulgur
     3/4           cup  cholesterol-free egg product
                        OR
  3                     eggs
     3/4           cup  Italian-style dry bread crumbs
     1/4           cup  chopped fresh parsley
     1/4           cup  grated Parmesan cheese
  1         tablespoon  chopped fresh basil
                        OR
  1           teaspoon  dried basil leaves
  1         tablespoon  olive or vegetable oil
  1              small  eggplant (about 1 pound) -- thinly sliced
  1       (8 ounce) can  tomato sauce
     1/2           cup  shredded part-skim Mozzarella cheese (2
                        ounces)

Heat water to boiling in 2-quart saucepan; remove from heat and stir in
bulgur. Let stand uncovered 30 to 60 minutes or until liquid is absorbed.
Mix bulgur, egg product, bread crumbs, parsley, Parmesan cheese and basil.


Heat oil in 10-inch skillet over low heat. Place half of the eggplant
slices in skillet; top with bulgur mixture. Arrange remaining eggplant
slices over bulgur; top with tomato sauce. Cover and cook 30 to 35 minutes
or until eggplant is tender. Sprinkle with Mozzarella cheese.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 239 Calories (kcal); 6g Total Fat; (22% calories from fat); 12g Protein; 36g Carbohydrate; 8mg Cholesterol; 509mg Sodium
Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 218 3220 0 2130706543 3166 0 0 0 0 2130706543 986 26407 0
               921


* Exported from MasterCook *

                      Layered Mixed Vegetable Salad

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Breads and Sides                Salads


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8               cups  bite-size pieces mixed salad greens
  1              small  red onion -- thinly sliced and separated into rings
  2       medium stalk  celery -- sliced (1 cup)
  2              small  zucchini -- thinly sliced (3 cups)
  1                cup  shredded Cheddar cheese (4 ounces)
  1 1/2           cups  frozen green peas -- thawed and drained
  2               cups  cherry tomatoes -- cut in half
  1                cup  reduced-fat mayonnaise or salad dressing
  1         tablespoon  mustard
     1/2      teaspoon  prepared horseradish
                        Cherry tomatoes, parsley, watercress for
                        garnish -- if desired


Place about half of the salad greens in large glass bowl. Layer with
onion, celery, zucchini, cheese, peas, remaining salad greens and the
tomatoes. Mix mayonnaise or salad dressing, mustard and horseradish;
spread over tomatoes, spreading to edge of bowl.

Cover and refrigerate at least 8 hours but no longer than 24 hours.
Garnish with additional cherry tomatoes and parsley or watercress.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 97 Calories (kcal); 7g Total Fat; (59% calories from fat); 3g Protein; 7g Carbohydrate; 12mg Cholesterol; 151mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 3921 0 0 0 4922 3459 2557 20122 0 0 2130706543 0


* Exported from MasterCook *

                            Lemon Greek Salad

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Breads and Sides                Salads


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             medium  unpeeled cucumber
  2               cups  bite-size pieces spinach
  2               cups  bite-size pieces Boston lettuce
     1/4           cup  crumbled Feta cheese
  2        tablespoons  sliced green onions (with tops)
  10                    pitted ripe olives -- sliced
  1             medium  tomato -- cut into thin wedges
                        Lemon and Mustard Dressing -- (recipe follows)

                        LEMON AND MUSTARD DRESSING
  2        tablespoons  lemon juice
  1         tablespoon  olive or vegetable oil
  1           teaspoon  sugar
  1           teaspoon  Dijon mustard
     1/8      teaspoon  pepper

Score cucumber by running tines of fork lengthwise down sides; slice. Toss
cucumber slices and remaining ingredients with Lemon and Mustard Dressing.

LEMON AND MUSTARD DRESSING:

Shake all ingredients in tightly covered container.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 98 Calories (kcal); 7g Total Fat; (58% calories from fat); 3g Protein; 8g Carbohydrate; 8mg Cholesterol; 234mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : There is only 1 tablespoon of olive oil in this salad, so you may
        want to use one with a good olive flavor. As a rule of thumb, the
        darker the color of the oil, the stronger the olive flavor. Oils
        that are quite green in appearance usually have rich flavor.
Nutr. Assoc. : 26365 1423 187 0 20030 20169 0 2130706543 0 0 0 986 0 0 0


* Exported from MasterCook *

                           Lemon-Broiled Scrod

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  scrod or other lean fish fillets -- skin removed
     1/2           cup  plain nonfat yogurt
  2        tablespoons  grated Parmesan cheese
  1         tablespoon  lemon juice
     1/8      teaspoon  pepper

Set oven control to broil. Spray broiler pan rack with nonstick cooking
spray. Place fish on rack in broiler pan. Mix yogurt, cheese and lemon
juice; spread evenly over fish. Sprinkle with pepper. Broil with tops
about 4 inches from heat 5 to 8 minutes or until fish flakes easily with
fork.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "Scrod sometimes is referred to as "poor man's lobster." When broiled,
  it's juicy and flavorful. It also contains significantly less
  cholesterol than lobster."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 121 Calories (kcal); 2g Total Fat; (12% calories from fat); 23g Protein; 3g Carbohydrate; 51mg Cholesterol; 130mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 2747 0 0 0 0


* Exported from MasterCook *

                             Lemon-Curry Cod

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  cod, halibut or red snapper fillets
  1         tablespoon  coconut -- if desired
  2        tablespoons  reduced-fat mayonnaise or salad dressing
  2        tablespoons  honey
  1         tablespoon  lemon juice
  1         tablespoon  Dijon mustard
  1           teaspoon  curry powder
     1/2      teaspoon  salt

Set oven control to broil. Spray broiler pan rack with nonstick cooking
spray. Place fish on rack in broiler pan. Mix remaining ingredients;
spread evenly over fish. Broil with tops 4 to 6 inches from heat 5 to 8
minutes or until fish flakes easily with fork.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 155 Calories (kcal); 3g Total Fat; (20% calories from fat); 21g Protein; 10g Carbohydrate; 51mg Cholesterol; 411mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 2747 0 20122 0 0 0 0 0


* Exported from MasterCook *

                          Lemony Seafood Risotto

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4          teaspoons  olive or vegetable oil
     1/4           cup  finely chopped shallots (about 2 large)
                        OR
     1/4           cup  green onions
  2             cloves  garlic -- finely chopped
  1                cup  uncooked arborio or regular medium-grain
                        white rice
     1/2           cup  dry white wine
                        OR
     1/2           cup  nonalcoholic white wine
  2       (14 1/2 ounce) cans  1/3-less-salt clear chicken broth
     1/2         pound  bay scallops
     1/2         pound  raw medium shrimp -- peeled and deveined
  1           teaspoon  grated lemon peel
  2        tablespoons  fresh chopped parsley

Heat 2 teaspoons of the oil in 12-inch nonstick skillet over medium-high
heat. Cook shallots and garlic in oil, stirring frequently, until shallots
are crisp-tender. Reduce heat to medium. Stir in rice. Cook, stirring
frequently, until rice begins to brown. Stir in wine. Cook until liquid is
absorbed. Pour 1/2 cup of the broth over rice mixture. Cook uncovered,
stirring occasionally, until liquid is absorbed. Continue cooking 15 to 20
minutes, adding broth 1/2 cup at a time and stirring occasionally, until
rice is tender and creamy.

Meanwhile, heat remaining 2 teaspoons oil in 10-inch skillet over medium
heat. Cook scallops and shrimp in oil 4 to 5 minutes, stirring frequently,
until shrimp are pink. Remove scallops and shrimp from skillet, using
slotted spoon. Gently stir scallops, shrimp and lemon peel into cooked
rice mixture. Sprinkle with parsley.

4 to 5 servings

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "Risotto is an Italian dish in which rice is first browned in butter
  and then cooked in broth. Arborio rice is traditionally used because
  it cooks up to a wonderful creamy consistency."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 388 Calories (kcal); 6g Total Fat; (14% calories from fat); 34g Protein; 43g Carbohydrate; 105mg Cholesterol; 614mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 986 26631 0 2130706543 0 2081 3186 0 2130706543 4017 4847
               20127 20084 2682


* Exported from MasterCook *

                         Louisiana Seafood Creole

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  dry white wine
                        OR
     1/2           cup  fat-free reduced-sodium chicken broth
  3               cups  frozen green beans, red pepper and carrots -- (from 16-ounce package)
  4                     large cloves garlic -- finely chopped (1 tablespoon)
     1/4      teaspoon  ground red pepper (cayenne) (1/4 to 1/2
                        teaspoon)
     1/2         pound  cod, halibut or red snapper fillets -- cubed
  1       (16 ounce) can  stewed tomatoes -- undrained
  1              pound  peeled and deveined raw small shrimp -- thawed if frozen
                        Hot cooked rice -- if desired

Heat 1/4 cup of the wine to boiling in 4-quart Dutch oven or saucepan.
Stir in vegetable mixture and garlic. Cook about 10 minutes, stirring
frequently, until liquid has evaporated. Stir in remaining wine, the red
pepper, fish and tomatoes. Heat to boiling; reduce heat to medium. Cover
and cook 20 minutes. Stir in shrimp. Cook about 5 to 7 minutes or until
shrimp are pink and firm. Serve over rice.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 200 Calories (kcal); 2g Total Fat; (6% calories from fat); 31g Protein; 16g Carbohydrate; 197mg Cholesterol; 342mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Packaged frozen vegetables and canned tomatoes make this flavorful
        supper dish a snap.
Nutr. Assoc. : 2130706543 0 58487 3458 620 2514 26444 0 26456 2130706543


* Exported from MasterCook *

                     Macaroni with Marinated Tomatoes

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Breads and Sides                Pasta
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  chopped tomatoes (about 2 medium)
  2                     green onions (with tops) -- chopped
  2             cloves  garlic -- finely chopped
     1/4           cup  chopped fresh parsley
     1/2      teaspoon  salt
  2          teaspoons  chopped fresh basil leaves
                        OR
     1/2      teaspoon  dried basil leaves
     1/8      teaspoon  coarsely cracked pepper
  2        tablespoons  olive or vegetable oil
  1       (7 ounce) package  uncooked pasta shells

Mix all ingredients except macaroni shells. Cover and refrigerate at least
2 hours but no longer than 24 hours. Prepare macaroni as directed on
package; drain. Immediately toss with tomato mixture.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 179 Calories (kcal); 5g Total Fat; (26% calories from fat); 5g Protein; 28g Carbohydrate; 0mg Cholesterol; 188mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 20183 26402 0 0 0 20028 0 2130706543 20061 986 4365


* Exported from MasterCook *

                                Manicotti

Recipe By     :
Serving Size  : 5     Preparation Time :0:00
Categories    : Meatless

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10                    uncooked manicotti shells (from 8-ounce
                        package)
  1       (15 ounce) can  tomato sauce
  1              large  tomato -- chopped (1 cup)
  1         tablespoon  chopped fresh basil leaves
                        OR
  1           teaspoon  dried basil leaves
  2               cups  small-curd creamed cottage cheese
     1/4           cup  grated Parmesan cheese
  1           teaspoon  chopped fresh thyme leaves
                        OR
     1/2      teaspoon  dried thyme leaves
  1              small  onion -- chopped (1/4 cup)
  1              clove  garlic -- finely chopped
  2                     eggs
  1       (10 ounce) package  frozen chopped spinach -- thawed and squeezed to drain
  1                cup  shredded Mozzarella cheese (4 ounces)

Heat oven to 350║. Grease rectangular baking dish, 13 ╫ 9 ╫ 2 inches. Cook
and drain manicotti as directed on package. Mix tomato sauce, tomato and
basil. Spread 1 cup tomato sauce mixture evenly in baking dish. Mix
remaining ingredients except Mozzarella cheese. Fill manicotti with
spinach mixture. Place in baking dish.

Pour remaining tomato sauce mixture over shells. Sprinkle with Mozzarella
cheese. Cover and bake 15 minutes; uncover and bake 15 to 20 minutes or
until hot and bubbly.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 381 Calories (kcal); 13g Total Fat; (31% calories from fat); 27g Protein; 40g Carbohydrate; 111mg Cholesterol; 1093mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Serving Ideas : Looking for a crowd pleaser? Serve this with a salad and crusty bread for a meal the whole family will love.


Nutr. Assoc. : 305 0 0 20028 0 2130706543 2962 0 26058 0 2130706543 0 0
               3218 0 26153


* Exported from MasterCook *

                              Maple Custard

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 3/4           cups  skim milk
  1                     egg
  2                     egg whites
  3        tablespoons  sugar
     1/2      teaspoon  maple flavoring
                  Dash  salt
  4          teaspoons  maple-flavored syrup
  2               cups  cut-up fruit

Heat oven to 350║. Heat milk in 1-quart saucepan just to boiling. Remove
from heat; cool. Beat egg, egg whites, sugar, maple flavoring and salt in
small bowl. Gradually stir in milk. Pour into four 6-ounce custard cups.
Drop 1 teaspoon maple-flavored syrup carefully onto center of mixture in
each cup (syrup will sink to bottom).

Place cups in square pan, 9 ╫ 9 ╫ 2 inches, on oven rack. Pour very hot
water into pan to within 1/2 inch of tops of cups. Bake about 45 minutes
or until knife inserted halfway between center comes out clean. Remove
cups from water. Let stand 15 minutes. Unmold and serve warm with fruit.
Or cover, refrigerate and unmold at serving time. Immediately refrigerate
any remaining custard.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 154 Calories (kcal); 1g Total Fat; (7% calories from fat); 7g Protein; 29g Carbohydrate; 49mg Cholesterol; 97mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates


Nutr. Assoc. : 0 0 3231 0 866 0 866 1068


* Exported from MasterCook *

                            Marble Cheesecake

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Cakes                           Desserts


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  Thick Yogurt -- (recipe follows)
  4                     chocolate wafers -- crushed (1/4 cup)
  1       (8 ounce) package  reduced-fat cream cheese (NeufchΓtel) -- softened
     2/3           cup  sugar
     1/4           cup  skim milk
  2        tablespoons  all-purpose flour
  2          teaspoons  vanilla
  3                     egg whites
  1         tablespoon  cocoa
  1           teaspoon  chocolate extract
     3/4           cup  raspberry preserves -- if desired

                        THICK YOGURT
  4               cups  plain nonfat yogurt (without gelatin)

Prepare Thick Yogurt. Heat oven to 300║. Spray springform pan, 9 ╫ 3
inches, with nonstick cooking spray. Sprinkle chocolate wafer crumbs on
bottom of pan.

Beat Thick Yogurt and cream cheese in medium bowl with electric mixer on
medium speed until smooth. Add sugar, milk, flour, vanilla and egg whites.
Beat on medium speed about 2 minutes or until smooth. Place 1 cup batter
in small bowl. Beat in cocoa and chocolate extract until blended.

Carefully spread vanilla batter over crumbs in pan. Drop chocolate batter
by spoonfuls onto vanilla batter. Swirl through batters with metal
spatula, being careful not to touch bottom, for marbled design.

Bake 1 hour. Turn off oven; leave cheesecake in oven 30 minutes. Cool 15
minutes. Cover and refrigerate at least 3 hours. Heat preserves in 1-quart
saucepan over medium-low heat, stirring occasionally, until warm. Serve
with cheesecake.

THICK YOGURT:

Line 6-inch strainer with basket-style paper coffee filter or double
thickness of cheesecloth. Place strainer over bowl. Spoon yogurt into
strainer. Cover strainer and bowl and refrigerate at least 12 hours,
draining liquid from bowl occasionally.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 200 Calories (kcal); 4g Total Fat; (18% calories from fat); 13g Protein; 28g Carbohydrate; 16mg Cholesterol; 283mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates


Nutr. Assoc. : 2130706543 2647 4049 0 0 0 0 533 0 0 2130706543 0 0 26509


* Exported from MasterCook *

                     Margarita Beef with Orange Salsa

Recipe By     :
Serving Size  : 5     Preparation Time :0:00
Categories    : Beef                            Grilling
                Meat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3           cup  frozen (thawed) orange juice concentrate
     1/2           cup  tequila
     1/2           cup  fresh lime juice
  2        tablespoons  finely chopped gingerroot
  2        tablespoons  olive or vegetable oil
  1           teaspoon  salt
  1           teaspoon  dried oregano leaves
     1/4      teaspoon  ground red pepper (cayenne)
  2             cloves  garlic -- crushed
     1/2         pound  well-trimmed beef boneless top round steak -- 1 inch thick
                        Orange Salsa -- (recipe follows)
                        Cilantro sprigs -- if desired
                        Lime wedges -- if desired

                        ORANGE SALSA
  2             medium  oranges -- peeled and cut into 1/2 inch pieces
     1/2           cup  red or white chopped onion
  1             medium  jalape±o chili -- seeded and finely chopped
     1/4           cup  chopped fresh cilantro
  2        tablespoons  fresh lime juice (2 to 3 tablespoons)
  2        tablespoons  olive or vegetable oil
     1/2      teaspoon  salt
     1/2      teaspoon  dried oregano leaves

Mix juice concentrate, tequila, lime juice, gingerroot, oil, salt,
oregano, red pepper and garlic in shallow nonmetal dish or heavy-duty
resealable plastic bag. Add beef, turning to coat with marinade. Cover
dish or seal bag and refrigerate at least 4 hours but no longer than 24
hours. Prepare Orange Salsa.

Brush grill rack with vegetable oil. Heat coals or gas grill for direct
heat. Remove beef from marinade; discard marinade. Insert barbecue meat
thermometer so tip is in center of beef and not touching bone. Grill beef
uncovered 4 to 6 inches from medium heat 22 to 26 minutes for medium-rare
(150║F) to medium (160║F) doneness, turning once.

Remove beef to carving board; let stand 10 minutes. Cut beef crosswise
into thin slices; place on serving platter. Garnish with cilantro sprigs
and lime wedges. Serve with Orange Salsa.

ORANGE SALSA:

Mix all ingredients in nonmetal bowl. Cover and refrigerate at least 1
hour.

5 to 6 servings

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Please note that although this recipe contains ingredients that are not
fully consumed in the finished product, nutritional information by
MasterCook includes all of the ingredients listed, including the portions
that are not consumed.

Description:
  "This winning beef recipe comes from the National Beef Cook-Off«,
  sponsored by the National Livestock and Meat Board. It adds a taste of
  the tropics anytime you grill."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 308 Calories (kcal); 13g Total Fat; (43% calories from fat); 11g Protein; 26g Carbohydrate; 26mg Cholesterol; 668mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 1007 0 0 26086 986 0 3133 1007 0 5313 2130706543 2130706543
               2130706543 3133 272 1014 2679 26360 26108 822 986 0 1016


* Exported from MasterCook *

                            Margarita Chicken

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  nonalcoholic margarita mix
  3        tablespoons  lime juice
  1              clove  garlic -- crushed
  3             pounds  cut-up broiler-fryer chicken (3 to 3 1/2
                        pounds)
  1           teaspoon  coarse salt

Mix margarita mix, lime juice and garlic in resealable heavy-duty plastic
bag. Add chicken; seal bag and turn to coat with marinade. Refrigerate at
least 1 hour but no longer than 24 hours, turning bag occasionally. Remove
chicken from marinade; reserve marinade.

Heat oven to 375║. Line broiler pan with aluminum foil. Spray rack of
broiler pan with nonstick cooking spray. Place chicken, skin sides down,
on rack in broiler pan. Brush with marinade; sprinkle with 1/2 teaspoon of
the salt. Bake uncovered 30 minutes; turn chicken. Brush with remaining
marinade; sprinkle with remaining 1/2 teaspoon salt. Bake uncovered about
35 minutes longer or until juice of chicken is no longer pink when centers
of thickest pieces are cut. (If chicken begins to brown too quickly, cover
with aluminum foil.)

Grilling Directions: Heat coals or gas grill. Place marinated chicken,
skin sides up, on grill. Brush with marinade, sprinkle with 1/2 teaspoon
of the salt. Cover and grill 5 to 6 inches from medium heat 15 minutes;
turn chicken. Brush with remaining marinade; sprinkle with remaining 1/2
teaspoon salt. Cover and grill 20 to 40 minutes longer, turning
occasionally, until juice of chicken is no longer pink when centers of
thickest pieces are cut.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "Serve up some corn bread spiked with jalape±o chilis and shredded
  Cheddar cheese for a spicy accompaniment to this south-of-the-border
  chicken."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 186 Calories (kcal); 7g Total Fat; (34% calories from fat); 23g Protein; 6g Carbohydrate; 69mg Cholesterol; 406mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 5691 0 0 5829 0


* Exported from MasterCook *

                 Marinated Balsamic Pasta and Vegetables

Recipe By     :
Serving Size  : 18    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2           cups  uncooked radiatore (nugget) pasta (8
                        ounces)
  6             ounces  whole green beans
  18                    pearl onions
  1              large  red bell pepper -- cut into 1-inch pieces
  1              large  yellow bell pepper -- cut into 1-inch pieces
     1/2           cup  sugar
     1/2           cup  white wine vinegar
     1/3           cup  olive or vegetable oil
     1/4           cup  balsamic vinegar
  1 1/2      teaspoons  chopped fresh basil leaves
                        OR
     1/2      teaspoon  dried basil leaves
     1/4      teaspoon  coarsely ground pepper
     1/8      teaspoon  salt

Cook pasta as directed on package; drain. Rinse with cold water; drain.
Place beans and pearl onions in 1 inch water in 2-quart saucepan. Heat to
boiling; reduce heat. Simmer uncovered 10 to 15 minutes or until
crisp-tender; drain. Immediately rinse with cold water; drain. Mix
remaining ingredients.

Place pasta, beans and onions and peppers in 8 ╫ 8 inch-baking dish,
keeping each item separate. Pour dressing mixture over pasta and
vegetables. Cover and refrigerate at least 3 hours but no longer than 8
hours, spooning marinade over mixture occasionally.

Remove pasta and vegetables from marinade with slotted spoon; discard
marinade. Arrange pasta and vegetables on shallow serving platter. Serve
with toothpicks.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Please note that although this recipe contains ingredients that are not
fully consumed in the finished product, nutritional information by
MasterCook includes all of the ingredients listed, including the portions
that are not consumed.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 80 Calories (kcal); 1g Total Fat; (9% calories from fat); 2g Protein; 17g Carbohydrate; trace Cholesterol; 325mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

NOTES : Peel the pearl onions quickly and easily by dropping them into the
        boiling water before cooking the pasta. After a few minutes,
        remove the onions from the water, and the skins will slip right
        off.
Nutr. Assoc. : 4364 3568 4417 0 0 0 0 0 0 20028 0 2130706543 0 0


* Exported from MasterCook *

                       Marinated Shrimp Kabob Salad

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  grated orange peel
     1/2           cup  orange juice
  2        tablespoons  vegetable oil
     1/2      teaspoon  salt
     1/2      teaspoon  crushed red pepper
  2             cloves  garlic -- crushed
  16                    uncooked large shrimp -- peeled and deveined
  8             ounces  jicama -- peeled and cut into 1 inch pieces
  1             medium  red bell pepper -- cut into 1 1/2-inch pieces
     1/2         small  pineapple -- peeled and cut into chunks
  4               cups  bite-size pieces salad greens

Mix orange peel, orange juice, oil, salt, red pepper and garlic in large
glass or plastic bowl. Reserve 1/3 cup orange juice mixture; cover and
refrigerate. Toss shrimp and remaining orange juice mixture in bowl. Cover
and refrigerate at least 2 hours.

Set oven control to broil. Remove shrimp from marinade; reserve marinade.
Alternate shrimp, jicama, bell pepper and pineapple on each of eight
10-inch skewers. Place on rack in broiler pan. Broil with tops about 4
inches from heat about 8 minutes, turning and brushing once with marinade,
until shrimp are pink. Divide salad greens among 4 serving plates. Top
each with 2 kabobs; remove skewers. Serve with reserved orange juice
mixture.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 174 Calories (kcal); 8g Total Fat; (38% calories from fat); 8g Protein; 20g Carbohydrate; 43mg Cholesterol; 317mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Serving Ideas : Serve these nutritious seafood kabobs with some crusty sourdough bread for a simple yet satisfying meal.

NOTES : *If using bamboo skewers, soak in water at least 30 minutes before
        using to prevent burning.
Nutr. Assoc. : 0 0 0 0 0 0 1374 0 0 0 3921


* Exported from MasterCook *

                        Meatless "Meatball" Pizza

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Meatless

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     Italian bread shell or prepared pizza
                        crust (12 inches in diameter)
     3/4           cup  pizza sauce
  2                     frozen soybean-based vegetable burgers -- thawed
  1         tablespoon  grated Parmesan cheese
     1/2      teaspoon  Italian seasoning -- crumbled
  2        tablespoons  sliced ripe olives
  1                cup  shredded part-skim or regular Mozzarella
                        cheese (4 ounces)
  1                cup  shredded Provolone cheese (4 ounces)

Heat oven to 425║. Place bread shell on ungreased large cookie sheet.
Spread pizza sauce over bread shell. Mix burgers, Parmesan cheese and
Italian seasoning. Shape into 1/2-inch balls.

Top pizza with burger balls and olives. Sprinkle with cheeses. Bake 18 to
20 minutes or until cheese is melted and light golden brown.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "The "meatballs" here are prepared with 100 percent vegetable burgers
  flavored with Parmesan cheese and Italian seasoning; they taste just
  like traditional sausage."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 369 Calories (kcal); 13g Total Fat; (30% calories from fat); 22g Protein; 42g Carbohydrate; 27mg Cholesterol; 974mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 5935 0 0 0 0 4971 27033 1198


* Exported from MasterCook *

                   Mediterranean Bean and Basil Spread

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Appetizers                      Dips, Spreads & Salsas


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  canned garbanzo beans -- rinsed and drained
     1/4           cup  fat-free Italian dressing
                        OR
     1/4           cup  reduced-fat Italian dressing
     1/3           cup  fresh basil leaves
                        OR
  2          teaspoons  dried basil leaves
     1/2      teaspoon  garlic powder
                        Salt -- if desired
                        Pita bread wedges -- if desired

Place beans, dressing, basil and garlic powder in blender or food
processor. Cover and blend on medium-high speed about 1 minute, stopping
blender occasionally to scrape sides, until smooth. Add salt to taste.
Serve with pita bread wedges.

4 servings (1/4 cup each)

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 80 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g Protein; 15g Carbohydrate; 0mg Cholesterol; 390mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Serving Ideas : Try using this as a sandwich spread. You might add alfalfa sprouts or a slice of tomato.


Nutr. Assoc. : 2603 25018 0 2130706543 3332 0 2130706543 0 2130706543
               2130706543


* Exported from MasterCook *

                       Mediterranean Vegetable Ziti

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Meatless

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  uncooked ziti pasta (9 ounces)
  1       (14 ounce) can  artichoke hearts -- drained and 1/4 cup liquid reserved
  3             medium  tomatoes -- chopped (2 1/4 cups)
  3             medium  green onions -- chopped (3 tablespoons)
  1                     yellow bell pepper -- cut into 1/2-inch strips
  1 1/2      teaspoons  chopped fresh oregano leaves
                        OR
     1/2      teaspoon  dried oregano leaves
  12                    Kalamata or medium ripe olives -- pitted and halved
  1       (3 1/2 ounce) package  goat cheese
                        Fresh oregano sprig -- if desired

Cook and drain pasta as directed on package. While pasta is cooking, cut
artichoke hearts in quarters. Cook artichokes, reserved artichoke liquid,
tomatoes, green onions, bell pepper and chopped oregano in 12-inch skillet
over medium heat about 7 minutes, stirring frequently, just until hot. Add
pasta, olives and goat cheese; toss until cheese is melted. Garnish with
oregano sprig.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 331 Calories (kcal); 8g Total Fat; (20% calories from fat); 15g Protein; 52g Carbohydrate; 17mg Cholesterol; 187mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 5662 42 5296 3585 0 26053 0 2130706543 4285 0 2130706543


* Exported from MasterCook *

                            Mexicali Meatballs

Recipe By     :
Serving Size  : 30    Preparation Time :0:00
Categories    : Appetizers                      Meat


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  ground chicken
                        OR
  1              pound  ground beef
  1             medium  onion -- chopped (1/2 cup)
  1                     egg
     1/3           cup  dry bread crumbs
     1/4           cup  milk
     1/4      teaspoon  salt
     1/8      teaspoon  pepper
  1 1/2           cups  salsa
                        Thinly sliced green onions -- if desired

Heat oven to 400║. Mix all ingredients except salsa and green onions.
Shape into thirty 1-inch balls. Place in ungreased rectangular pan, 13 ╫ 9
╫ 2 inches. Bake uncovered about 15 minutes or until no longer pink in
center; drain. Heat meatballs and salsa in 2-quart saucepan until salsa is
hot. Sprinkle with green onions. Serve with wooden or plastic toothpicks.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.



Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 42 Calories (kcal); 2g Total Fat; (46% calories from fat); 3g Protein; 2g Carbohydrate; 16mg Cholesterol; 95mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Do-Ahead Directions: Place meatballs in single layer on ungreased
        cookie sheet. Freeze uncovered about 1 hour or until firm. Store
        tightly sealed in heavy-duty plastic food-storage bag or freezer
        container up to 2 months.

        About 25 minutes before serving, place salsa and frozen meatballs
        in 2-quart saucepan. Heat to boiling, stirring occasionally;
        reduce heat. Cover and simmer about 20 minutes or until meatballs
        are hot.
Nutr. Assoc. : 2130706543 0 9018 0 0 0 0 0 0 0 2130706543


* Exported from MasterCook *

                               Mexican Dip

Recipe By     :
Serving Size  : 56    Preparation Time :0:00
Categories    : Appetizers                      Dips, Spreads & Salsas


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  lean ground turkey breast
     1/2      teaspoon  ground mustard (dry)
     1/4      teaspoon  chili powder (1/4 to 1/2 teaspoon)
  1              small  onion -- finely chopped (1/4 cup)
     1/4           cup  finely chopped green bell pepper
  1       (15 ounce) can  black beans -- rinsed and drained
  1       (8 ounce) can  tomato sauce
  1       (1 1/4 ounce) envelope  taco seasoning mix
                        Yogurt Topping -- (recipe follows)
     1/2           cup  finely shredded lettuce
     1/2           cup  shredded reduced-fat Cheddar cheese (2
                        ounces)
                        Baked Pita Chips -- (see recipe)
                        OR
                        Tortilla chips -- if desired

                        YOGURT TOPPING
  1                cup  plain nonfat yogurt
  2        tablespoons  shredded Cheddar cheese
     1/4      teaspoon  chili powder

Cook turkey in 10-inch skillet over medium heat 8 to 10 minutes, stirring
occasionally, until brown; drain. Stir in mustard, chili powder, onion,
bell pepper, beans, tomato sauce and seasoning mix (dry). Heat to boiling,
stirring constantly. Spread turkey mixture in ungreased pie plate, 9 ╫ 1
1/4 inches. Prepare Yogurt Topping; spread over turkey mixture. Sprinkle
with lettuce and cheese. Serve with Baked Pita Chips.

YOGURT TOPPING:

Mix all ingredients.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "This also makes a quick and appetizing dinner!"
Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "3 1/2 Cups"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 37 Calories (kcal); 1g Total Fat; (15% calories from fat); 3g Protein; 6g Carbohydrate; 4mg Cholesterol; 105mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 694 518 2614 0 20088 157 0 0 2130706543 4924 26495
               2130706543 0 0 0 0 0 0 0


* Exported from MasterCook *

                             Baked Pita Chips

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     whole wheat pita breads (6 inches in
                        diameter)

Heat oven to 400║. Cut around outside edges of pita breads to separate
layers. Cut each layer into 8 wedges. Place in single layer on 2 ungreased
cookie sheets. Bake about 9 minutes or until crisp and light brown; cool.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
T(Bake):
  "0:09"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 85 Calories (kcal); 1g Total Fat; (8% calories from fat); 3g Protein; 18g Carbohydrate; 0mg Cholesterol; 170mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 26190


* Exported from MasterCook *

                           Mexican Polenta Pie

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Meatless

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  cornmeal
  2               cups  water
     1/4      teaspoon  salt
  1                     egg -- slightly beaten
  1       (15 ounce) can  chili beans (15 to 16 ounce can) -- drained
     3/4           cup  shredded Monterey Jack cheese with
                        jalape±o peppers (3 ounces)
     1/3           cup  crushed corn chips
                        OR
     1/3           cup  tortilla chips

Heat oven to 375║. Grease pie plate, 9 ╫ 1 1/4 inches. Mix cornmeal, water
and salt in 2-quart saucepan. Heat to boiling, stirring constantly; reduce
heat to medium. Cook about 6 minutes, stirring frequently, until mixture
is very thick; remove from heat. Quickly stir in egg. Let stand 5 minutes.


Spread cornmeal mixture in pie plate. Bake uncovered 15 minutes. Spread
beans over cornmeal mixture. Sprinkle with cheese and corn chips. Bake
uncovered about 20 minutes or until center is set. Let stand 5 minutes
before cutting.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 168 Calories (kcal); 7g Total Fat; (34% calories from fat); 9g Protein; 20g Carbohydrate; 46mg Cholesterol; 880mg Sodium
Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 815 3783 2130706543 0 1619


* Exported from MasterCook *

                              Mexican Steak

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Beef                            Meat


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  beef tenderloin or boneless top loin steak -- about 1/2 inch thick
  1         tablespoon  vegetable oil
  1             medium  onion -- chopped (1/2 cup)
  1       (15 ounce) can  Mexican-style chunky tomato sauce
  1           teaspoon  chili powder
  1           teaspoon  ground cumin

Cut beef across grain into strips about 1 1/2 ╫ 1/2 inch. (Beef is easier
to cut if partially frozen, about 1 1/2 hours.) Heat oil in 10-inch
skillet over medium-high heat. Cook beef and onion in oil, stirring
occasionally, until beef is brown. Stir in tomato sauce, chili powder and
cumin. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or
until beef is tender.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 235 Calories (kcal); 10g Total Fat; (36% calories from fat); 27g Protein; 10g Carbohydrate; 66mg Cholesterol; 89mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 2228 0 0 2702 0 0


* Exported from MasterCook *

                        Microwave Chicken Nuggets

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Apricot Honey Sauce -- (recipe follows)
  4                     skinless boneless chicken breast halves
                        (about 1 pound)
  1         tablespoon  vegetable oil
     1/2           cup  Bisquick« Reduced Fat baking mix
     1/2           cup  corn flake crumbs
     3/4      teaspoon  paprika
     1/2      teaspoon  salt
     1/4      teaspoon  pepper

                        APRICOT HONEY SAUCE
     1/2           cup  apricot spreadable fruit
  2        tablespoons  honey
  2        tablespoons  Dijon mustard
  1         tablespoon  white vinegar

Prepare Apricot Honey Sauce. Trim fat from chicken. Cut chicken into
1-inch pieces. Toss chicken and oil. Mix remaining ingredients in plastic
bag. Shake about 5 pieces chicken at a time in bag until coated. Shake off
excess crumbs. Arrange chicken pieces in single layer in microwavable pie
plate, 10 ╫ 1 1/2 inches. Cover with waxed paper and microwave on High 7
to 8 minutes, rotating dish 1/2 turn after 3 minutes, until chicken is no
longer pink in center. Serve with sauce.

APRICOT HONEY SAUCE:

Mix all ingredients in 2-cup microwavable measure. Microwave uncovered on
High about 2 minutes or until hot.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "Kids won't mind skipping the fast food if they can stay home and
  enjoy these nuggets."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 246 Calories (kcal); 4g Total Fat; (15% calories from fat); 20g Protein; 32g Carbohydrate; 46mg Cholesterol; 496mg Sodium
Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 2130706543 2313 0 25091 2871 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

                               Millet Pilaf

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Breads and Sides                Rice and Grains


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             medium  onion -- thinly sliced
  1             medium  green bell pepper -- chopped (about 1 cup)
  1                cup  uncooked millet
  3               cups  water
  1         tablespoon  low-sodium chicken bouillon granules
     1/8      teaspoon  ground ginger
  1             medium  unpeeled apple -- coarsely chopped (about 1 cup)


Spray 10-inch nonstick skillet with nonstick cooking spray. Cook onion,
bell pepper and millet in skillet about 5 minutes over medium heat,
stirring occasionally, until onion is crisp-tender. Stir in water,
bouillon granules and ginger. Heat to boiling; reduce heat. Cover and
simmer about 15 to 20 minutes or until millet is tender. Stir in apple;
heat through.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 155 Calories (kcal); 2g Total Fat; (9% calories from fat); 4g Protein; 31g Carbohydrate; trace Cholesterol; 192mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 26636 0 26441 0 30 0


* Exported from MasterCook *

                           Mississippi Mud Bars

Recipe By     :
Serving Size  : 36    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3           cup  plus 1 tablespoon margarine or butter
  5       (1 ounce) squares  unsweetened chocolate
     3/4           cup  Bisquick« Original baking mix
                        OR
     2/3           cup  Bisquick« Reduced Fat baking mix
     3/4           cup  plus 2 tablespoons granulated sugar
  2                     eggs
  2          teaspoons  vanilla
  1 1/2           cups  miniature marshmallows
     2/3           cup  sour cream
  1 1/2           cups  powdered sugar

Heat oven to 350║. Grease and flour square pan, 9 ╫ 9 ╫ 2 inches. Melt 1/3
cup of the margarine and 2 1/2 squares of the chocolate in 1 1/2-quart
saucepan over low heat, stirring frequently; cool. Beat chocolate mixture,
baking mix, granulated sugar, eggs and vanilla in medium bowl on low speed
30 seconds, scraping bowl frequently. Beat on medium speed 1 minute.
Spread in pan.

Bake 20 to 25 minutes or until toothpick inserted in center comes out
clean. Immediately sprinkle with marshmallows. Cover and let stand 5
minutes or until marshmallows soften. Uncover; cool completely.

Melt remaining 2 1/2 squares chocolate and 1 tablespoon margarine; cool
slightly. Stir in sour cream and powdered sugar until smooth. Spread over
marshmallow layer. Cover and refrigerate at least 2 hours or until firm.
Store in refrigerator; bring to room temperature before serving. Cut into
2 ╫ 1-inch bars.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "36 Bars"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 99 Calories (kcal); 5g Total Fat; (45% calories from fat); 1g Protein; 13g Carbohydrate; 12mg Cholesterol; 56mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 4098 0 2250 0 2130706543 652 3218 0 4150 0 0


* Exported from MasterCook *

                   Mixed Herb Spaghetti and Clam Sauce

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  chopped tomatoes (about 2 large)
  1                cup  tomato juice
     1/2           cup  dry white wine
                        OR
     1/2           cup  tomato juice
  2        tablespoons  lemon juice
  1           teaspoon  olive or vegetable oil
     1/4      teaspoon  salt
     1/4      teaspoon  pepper
     1/4           cup  chopped fresh parsley
  2        tablespoons  chopped fresh basil leaves
                        OR
  2          teaspoons  dried basil leaves
  2       (10 ounce) cans  whole baby clams -- drained
  6               cups  hot cooked spaghetti

Heat tomatoes, tomato juice, wine, lemon juice, oil, salt and pepper to
boiling in Dutch oven; reduce heat. Simmer uncovered 5 minutes or until
slightly thickened. Stir in parsley, basil and clams. Serve over
spaghetti.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 370 Calories (kcal); 4g Total Fat; (9% calories from fat); 32g Protein; 51g Carbohydrate; 63mg Cholesterol; 423mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

NOTES : Keep these ingredients in your pantry so on those hectic days,
        this meal will be a snap to fix.
Nutr. Assoc. : 26059 0 2130706543 0 0 0 986 0 0 0 20028 0 2130706543 2450
               2845


* Exported from MasterCook *

                          Mixed Vegetable Salad

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Breads and Sides                Salads


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  cauliflowerets
  2               cups  bite-size pieces broccoli flowerets and
                        stems
  1       (10 ounce) package  frozen green peas
     1/3           cup  reduced-fat mayonnaise or salad dressing
     1/4           cup  plain nonfat yogurt
  1         tablespoon  lemon juice
     1/4      teaspoon  salt
     1/4      teaspoon  pepper
  1 1/2         medium  carrots -- thinly sliced (3/4 cup)
  2               cups  cherry tomatoes -- cut in half

Heat 1 inch water to boiling in 2-quart saucepan. Add cauliflowerets and
broccoli. Heat to boiling; reduce heat. Cover and cook 5 minutes; drain.
Rinse with cold water; drain. Rinse peas with cold water to separate;
drain.

Mix mayonnaise, yogurt, lemon juice, salt and pepper in large glass or
plastic bowl. Add cauliflowerets, broccoli, peas and carrots; toss. Cover
and refrigerate at least 4 hours. Stir in tomatoes.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 84 Calories (kcal); 3g Total Fat; (31% calories from fat); 4g Protein; 12g Carbohydrate; 3mg Cholesterol; 179mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 2512 2358 0 20122 0 0 0 0 2495 2557


* Exported from MasterCook *

                                Mocha Whip

Recipe By     :
Serving Size  : 2     Preparation Time :0:00
Categories    : Appetizers                      Beverages


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             medium  banana
  1                cup  skim milk
  1         tablespoon  sugar
  2          teaspoons  cocoa
  1           teaspoon  powdered instant coffee
     1/2      teaspoon  vanilla
  3                     ice cubes -- cracked (3 to 4)

Place all ingredients except ice cubes in blender. Cover and blend on high
speed about 15 seconds or until smooth. Add ice cubes. Cover and blend
about 15 seconds more or until blended. Serve immediately.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 131 Calories (kcal); 1g Total Fat; (4% calories from fat); 5g Protein; 28g Carbohydrate; 2mg Cholesterol; 65mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 3752 0 0


* Exported from MasterCook *

                             Morning Parfaits

Recipe By     :
Serving Size  : 2     Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  vanilla nonfat yogurt
     1/8      teaspoon  almond extract
     1/3           cup  chopped cantaloupe
     1/3           cup  chopped strawberries
     1/3           cup  chopped kiwifruit
  2        tablespoons  sliced almonds -- toasted

Mix yogurt and almond extract. Alternate layers of fruit and 1/4 cup
yogurt mixture in 2 goblets or parfait glasses, beginning and ending with
fruit. Top with almonds.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 191 Calories (kcal); 5g Total Fat; (23% calories from fat); 8g Protein; 30g Carbohydrate; 2mg Cholesterol; 83mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1 Other Carbohydrates

NOTES : For extra crunch and texture, add 1/2 cup low-fat granola to the
        yogurt before layering this eye-opening parfait.
Nutr. Assoc. : 4242 0 26364 1436 779 0


* Exported from MasterCook *

                           No-Knead Bran Rolls

Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    : Breads and Sides

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3 1/2           cups  all-purpose flour (3 1/2 to 3 3/4 cups)
     1/2           cup  bran flake cereal
     1/4           cup  packed brown sugar
  1           teaspoon  salt
  1            package  regular or quick active dry yeast
  1                cup  very warm water (120║ to 130║)
  3        tablespoons  shortening
  1                     egg

Mix 1 3/4 cups of the flour, the cereal, brown sugar, salt and yeast in
large bowl. Add warm water, shortening and egg. Beat with electric mixer
on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1
minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at
a time, to make dough easy to handle. Place dough in greased bowl; turn
greased side up. Cover and let rise in warm place about 1 1/2 hours or
until double. (Dough is ready if indentation remains when touched.)

Grease 2 round pans, 9 ╫ 1 1/2 inches. Punch down dough; divide into 24
equal pieces. Shape each piece into a ball (dough will be slightly sticky)
with greased hands. Place 12 balls in each pan. Cover and let rise in warm
place about 45 minutes or until double.

Heat oven to 375║. Bake 20 to 25 minutes or until golden brown.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "24 Rolls"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 96 Calories (kcal); 2g Total Fat; (18% calories from fat); 2g Protein; 17g Carbohydrate; 8mg Cholesterol; 95mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 14 13 0 0 26366 5472 0 0


* Exported from MasterCook *

                        Olive Cream Cheese Spread

Recipe By     :
Serving Size  : 32    Preparation Time :0:00
Categories    : Appetizers                      Dips, Spreads & Salsas


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       (8 ounce) package  cream cheese -- softened
     1/4           cup  grated Parmesan cheese
  1         tablespoon  sliced pimiento-stuffed olives
  1         tablespoon  sliced ripe olives
  2          teaspoons  chopped fresh chives
                        OR
     1/2      teaspoon  freeze-dried chives
     1/4      teaspoon  pepper
     1/2           cup  slivered almonds -- toasted*
  1         tablespoon  chopped fresh basil leaves
                        OR
  1           teaspoon  dried basil leaves
                        Assorted crackers or bread -- if desired

Mix all ingredients except almonds, basil and crackers. Cover and
refrigerate 1 to 2 hours to blend flavors. Just before serving, sprinkle
with almonds and basil. Serve with crackers.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "2 Cups"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 42 Calories (kcal); 4g Total Fat; (81% calories from fat); 1g Protein; 1g Carbohydrate; 8mg Cholesterol; 37mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : *To toast nuts, heat oven to 350║. Place nuts in ungreased shallow
        baking pan. Bake about 10 minutes, stirring occasionally, until
        golden brown.
Nutr. Assoc. : 0 0 3584 4971 20210 0 2130706543 0 0 2130706543 0 3091 0


* Exported from MasterCook *

                              Olive Crostini

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12            slices  French bread -- 1 inch thick
     1/3           cup  chopped green olives
     1/3           cup  chopped ripe olives
  1       (5 ounce) container  garlic-and-herb or herb soft spreadable
                        cheese

Set oven control to broil. Place bread on ungreased cookie sheet. Broil
with tops 4 to 6 inches from heat 30 to 60 seconds or until lightly
toasted. Mix olives and cheese; spread on bread. Broil 1 to 2 minutes or
until cheese is warm.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 106 Calories (kcal); 4g Total Fat; (32% calories from fat); 4g Protein; 14g Carbohydrate; 7mg Cholesterol; 312mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 594 2678 2678 4049


* Exported from MasterCook *

                               Onion Bagels

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Breads and Sides

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2           packages  regular active dry yeast
  1 1/4           cups  warm water (105║ to 115║)
     1/4           cup  onion (1 small) -- finely chopped
     1/4           cup  shallots (2 large) -- finely chopped
  1           teaspoon  salt
     1/8      teaspoon  pepper
  3 1/2           cups  all-purpose flour (3 1/2 to 4 cups)
                        Stone-ground or degerminated cornmeal
                        Hot water

Dissolve yeast in warm water in large bowl. Stir in onion, shallots, salt,
pepper and enough flour, 1 cup at a time, to make dough easy to handle.

Turn dough onto lightly floured surface. Knead about 10 minutes or until
dough is smooth and elastic. Spray large bowl with nonstick cooking spray.
Place dough in bowl, and turn greased side up. Cover and let rise in warm
place about 30 minutes or until almost double. (Dough is ready if
indentation remains when touched.)

Spray cookie sheet with nonstick cooking spray; sprinkle with cornmeal.
Punch down dough. Divide dough into 12 equal pieces. Shape each piece into
a ball with floured hands. Poke a hole into the center of each ball and
enlarge hole with thumb to 1 1/2 inches. Place on cookie sheet. Cover and
let rise in warm place 15 minutes.

Heat oven to 400║. Carefully lift each bagel off cookie sheet and dip into
hot water. Place back on cookie sheet; reshape hole if necessary. Bake 25
to 30 minutes or until golden brown. Remove from cookie sheet. Cool on
wire rack.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "Try your hand at making homemade bagels-an activity your whole family
  will enjoy! The water dip creates a crusty outside."
Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "12 Bagels"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 140 Calories (kcal); trace Total Fat; (2% calories from fat); 4g Protein; 29g Carbohydrate; 0mg Cholesterol; 180mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 26366 5472 4288 4902 0 0 14 0 0


* Exported from MasterCook *

                          Open-Face Crab Burgers

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  imitation crabmeat -- chopped
                        OR
  8             ounces  cooked crabmeat -- chopped
     1/4           cup  reduced-fat mayonnaise or salad dressing
  2        tablespoons  reduced-fat cream cheese (NeufchΓtel)
  2          teaspoons  chopped fresh dill
                        OR
     1/2      teaspoon  dried dill weed
  2          teaspoons  chopped fresh parsley
  2          teaspoons  lemon juice
  1           teaspoon  Dijon mustard
     1/4      teaspoon  red pepper sauce
  2                     green onions -- finely chopped
  3                     English muffins -- split and toasted
     1/4           cup  shredded reduced-fat Mozzarella cheese (1
                        ounce) -- if desired

Mix all ingredients except muffins and Mozzarella cheese. Spread 1/4 cup
crabmeat mixture on each muffin half. Sprinkle with Mozzarella cheese. Set
oven control to broil. Spray rack of broiler pan with nonstick cooking
spray. Place muffin halves on rack in broiler pan. Broil with tops 4
inches from heat 5 to 6 minutes or until tops are golden brown.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.



Description:
  "These are perfect when you're looking for a change from hamburger."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 140 Calories (kcal); 4g Total Fat; (26% calories from fat); 8g Protein; 17g Carbohydrate; 16mg Cholesterol; 255mg Sodium
Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 434 0 2130706543 20122 947 3360 0 2130706543 0 0 0 1471
               3585 545 2130706543


* Exported from MasterCook *

                          Orange Almond Biscotti

Recipe By     :
Serving Size  : 42    Preparation Time :0:00
Categories    : Cookies                         Desserts


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  sugar
     1/2           cup  margarine or butter -- softened
  1         tablespoon  grated orange peel
  2                     eggs
  3 1/2           cups  all-purpose flour
  1           teaspoon  baking powder
     1/2      teaspoon  salt
     1/3           cup  slivered almonds -- chopped

Heat oven to 350║. Beat sugar, margarine, orange peel and eggs in large
bowl. Stir in flour, baking powder and salt. Stir in almonds. Shape half
of the dough at a time into rectangle, 10 ╫ 3 inches, on ungreased cookie
sheet. Bake about 20 minutes or until toothpick inserted in center comes
out clean. Cool on cookie sheet 15 minutes.

Cut crosswise into 1/2-inch slices. Place slices cut sides down on cookie
sheet. Bake about 15 minutes or until crisp and light brown. Remove from
cookie sheet. Cool on wire rack.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "42 Cookies"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 86 Calories (kcal); 3g Total Fat; (32% calories from fat); 2g Protein; 13g Carbohydrate; 9mg Cholesterol; 65mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 0 4098 0 3218 0 0 0 0


* Exported from MasterCook *

                               Orange Frost

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Appetizers                      Beverages


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  milk
     3/4           cup  water
  1       (6 ounce) can  frozen orange juice concentrate
  8                     ice cubes
     1/4           cup  sugar
  1           teaspoon  vanilla

Place all ingredients in order listed in blender. Cover and blend on high
speed about 30 seconds or until mixture is smooth and frothy. Serve
immediately. Or pour mixture into square baking dish, 8 ╫ 8 ╫ 2 inches.
Cover and freeze about 2 hours or until firm. Let stand at room
temperature about 30 minutes before serving. Stir until smooth.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.



Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 86 Calories (kcal); trace Total Fat; (4% calories from fat); 1g Protein; 20g Carbohydrate; 1mg Cholesterol; 8mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0


* Exported from MasterCook *

                      Orange Roughy with Red Peppers

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  orange roughy or other lean fish fillets
  1           teaspoon  olive or vegetable oil
  1              small  onion -- cut into thin slices
  2             medium  red or green bell peppers -- cut into julienne strips
  1         tablespoon  chopped fresh thyme
                        OR
  1           teaspoon  dried thyme leaves
     1/4      teaspoon  pepper

If fish fillets are large, cut into 4 serving pieces. Heat oil in 10-inch
nonstick skillet. Layer onion and bell peppers in skillet; sprinkle with
half of the thyme and pepper. Layer fish on bell peppers, sprinkle with
remaining thyme and pepper. Cover and cook over low heat 15 minutes.
Uncover and cook 10 to 15 minutes longer or until fish flakes easily with
fork.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "This dish also is delicious prepared with mahi mahi or red snapper."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 116 Calories (kcal); 2g Total Fat; (16% calories from fat); 18g Protein; 6g Carbohydrate; 23mg Cholesterol; 74mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 1010 986 0 4695 3413 0 2130706543 0


* Exported from MasterCook *

                              Orange Trifle

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       (16 ounce) package  white angel food cake mix
  1       (1 1/8 ounce) package  sugar-free vanilla instant pudding and pie
                        filling
                        Skim milk
  1         tablespoon  grated orange peel
  1       (4 ounce) container  frozen whipped topping -- thawed
  6        tablespoons  orange juice
     1/4           cup  sliced almonds

Heat oven to 350║. Prepare cake mix as directed on package except divide
batter between 2 ungreased loaf pans, 9 ╫ 5 ╫ 3 inches. Bake until tops
are deep golden brown and cracks feel dry, 45 to 50 minutes. Do not
underbake. Immediately invert pans; cool cakes completely. Remove cakes
from pans; freeze 1 cake for future use. Cut remaining cake into 1-inch
cubes.

Prepare pudding and pie filling as directed on package except use skim
milk. Fold orange peel and half of the whipped topping into pudding. Place
one-third of the cake cubes in 2-quart serving bowl; sprinkle with 2
tablespoons of the orange juice. Spread one-third of the pudding mixture
over cake cubes; repeat twice. Spread remaining whipped topping over top.
Cover and refrigerate at least 3 hours. Sprinkle with almonds before
serving.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 195 Calories (kcal); 3g Total Fat; (13% calories from fat); 4g Protein; 38g Carbohydrate; 0mg Cholesterol; 337mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 2 1/2 Other Carbohydrates


Nutr. Assoc. : 2052 5740 0 0 2861 0 0


* Exported from MasterCook *

                            Oven-Fried Chicken

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2          pound  cut-up broiler-fryer chicken (2 1/2 to 3
                        1/2 pounds)
  1         tablespoon  margarine or butter
     2/3           cup  Bisquick« Reduced Fat baking mix
                        OR
     2/3           cup  Bisquick« Original baking mix
  1 1/2      teaspoons  paprika
  1 1/4      teaspoons  salt
     1/4      teaspoon  pepper

Heat oven to 425║. Remove skin from chicken if desired. Heat margarine in
rectangular baking dish or pan 13 ╫ 9 ╫ 2 inches in oven until melted. Mix
baking mix, paprika, salt and pepper; coat chicken. Place skin sides down
(meaty sides down if skinned) in pan (pan and margarine should be hot).
Bake 35 minutes. Turn; bake about 15 minutes longer or until juice of
chicken is no longer pink when centers of thickest pieces are cut.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 204 Calories (kcal); 9g Total Fat; (38% calories from fat); 20g Protein; 10g Carbohydrate; 57mg Cholesterol; 707mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 5829 4098 25091 0 2130706543 0 0 0


* Exported from MasterCook *

                Oven-Steamed Halibut with Garlic and Lemon

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  halibut or whitefish fillets -- cut into 6 serving pieces
  2             cloves  garlic -- finely chopped
     1/2      teaspoon  salt
     1/4      teaspoon  pepper
     1/3           cup  white wine
                        OR
     1/3           cup  apple juice
  1 1/2           cups  julienne strips carrots (about 3 medium)
  12            slices  lemon, 1/8 inch thick (about 2 medium)

Heat oven to 375║. Spray six 12-inch-square pieces of aluminum foil with
nonstick cooking spray. Place 1 fish fillet in center of each piece of
foil. Sprinkle fish with garlic, salt and pepper. Pour wine over fish.
Place 1/4 cup carrots on each fillet. Top with 2 lemon slices. Wrap foil
around fish; seal. Bake about 10 minutes or until fish flakes easily with
fork.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 120 Calories (kcal); 1g Total Fat; (6% calories from fat); 21g Protein; 5g Carbohydrate; 49mg Cholesterol; 251mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Place the packets directly on the plates and serve-the aroma
        released when the foil is opened is wonderful. The fish is nice
        with potatoes, rice or pasta.
Nutr. Assoc. : 2747 0 0 0 0 0 2130706543 2495 3903


* Exported from MasterCook *

                           Parmesan-Basil Perch

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  ocean perch or other lean fish fillets -- cut into 4 serving pieces
  2        tablespoons  dry bread crumbs
  1         tablespoon  grated Parmesan cheese
  1         tablespoon  chopped fresh basil leaves
                        OR
  1           teaspoon  dried basil leaves
     1/2      teaspoon  paprika
                  Dash  pepper
  1         tablespoon  margarine -- melted
  2        tablespoons  chopped fresh parsley

Move oven rack to position slightly above middle of oven. Heat oven to
500║. Spray rectangular pan, 13 ╫ 9 ╫ 2 inches, with nonstick cooking
spray. Mix ingredients except fish, margarine and parsley. Brush one side
of fish with margarine; dip into crumb mixture. Place fish, coated sides
up, in pan. Baked uncovered about 10 minutes or until fish flakes easily
with fork. Sprinkle with parsley.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 153 Calories (kcal); 5g Total Fat; (32% calories from fat); 22g Protein; 3g Carbohydrate; 49mg Cholesterol; 172mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 4262 0 0 20028 0 2130706543 0 0 0 0


* Exported from MasterCook *

                          Parmesan-Pepper Rolls

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Breads and Sides

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/4           cups  all-purpose flour
  2        tablespoons  sugar
  2        tablespoons  grated Parmesan cheese
  1           teaspoon  salt
     1/4      teaspoon  coarsely ground pepper
  1            package  active dry yeast
  1                cup  very warm water (120║ to 130║)
  2                     egg whites
                        OR
     1/4           cup  cholesterol-free egg product
  2        tablespoons  vegetable oil

Mix 1 1/4 cups of the flour, the sugar, cheese, salt, pepper and yeast in
large bowl. Beat in water, egg whites and oil until smooth. Stir in
remaining flour until smooth. Scrape batter from side of bowl. Cover and
let rise in warm place about 30 minutes or until double.

Spray 12 medium muffin cups, 2 1/2 ╫ 1 1/4 inches, with nonstick cooking
spray. Stir down batter, beating about 25 strokes. Divide batter among
muffin cups. Let rise uncovered 20 to 30 minutes or until batter rounds
over tops of cups.

Heat oven to 400║. Bake 15 to 20 minutes or until golden brown.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "12 Rolls"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 121 Calories (kcal); 3g Total Fat; (20% calories from fat); 3g Protein; 20g Carbohydrate; 1mg Cholesterol; 202mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 5472 2130706543 0 3220 0


* Exported from MasterCook *

                              Party Potatoes

Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12             small  new potatoes (about 1 1/2 pounds)
     1/2           cup  fat-free sour cream
  2        tablespoons  chopped fresh chives

Heat 1 inch water to boiling in 3-quart saucepan. Add potatoes. Cover and
heat to boiling; reduce heat. Simmer 20 to 25 minutes or until tender;
drain and cool. Cut potatoes in half; place cut sides up on serving tray.
(Cut thin slice from bottom of each potato half, if necessary, to help
stand upright.) Top each potato half with 1 teaspoon sour cream. Sprinkle
with chives. Cover and refrigerate 2 hours or until chilled.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "If you like potato salad, you'll enjoy these sophisticated
  appetizers."
Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "24 Appetizers"
T(Refrigerate):
  "2:00"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 51 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 12g Carbohydrate; 1mg Cholesterol; 7mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 4219 0 0


* Exported from MasterCook *

                        Pasta with Lemon and Herbs

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Meatless                        Pasta


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             ounces  uncooked vermicelli
  2        tablespoons  chopped fresh basil
  2        tablespoons  chopped fresh parsley
  1         tablespoon  grated lemon peel
     1/4           cup  lemon juice
  3        tablespoons  olive or vegetable oil
     1/2      teaspoon  coarsely ground pepper
  1             medium  tomato -- chopped
     1/3           cup  grated Parmesan cheese

Cook and drain vermicelli as directed on package. Toss vermicelli and
remaining ingredients except cheese. Sprinkle with cheese.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "This is a wonderful, light dish that is ready in about 20 minutes!"
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 189 Calories (kcal); 8g Total Fat; (38% calories from fat); 5g Protein; 25g Carbohydrate; 3mg Cholesterol; 86mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 1569 0 0 20084 0 986 0 0 0


* Exported from MasterCook *

                           Peach Bread Pudding

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  cubed French bread (about four 1/2 inch
                        thick slices)
  2             medium  peaches -- peeled and chopped
                        OR
  2               cups  frozen (thawed) sliced peaches
  1                cup  skim milk
     1/4           cup  fat-free cholesterol-free egg product
                        OR
  1                     egg
     1/4           cup  peach or apricot spreadable fruit -- melted
  2        tablespoons  packed brown sugar
     1/2      teaspoon  vanilla
                        Peach or apricot spreadable fruit -- if desired

Heat oven to 350║. Spray loaf pan, 9 ╫ 5 ╫ 3 or 8 1/2 ╫ 4 1/2 ╫ 2 1/2
inches, with nonstick cooking spray. Toss bread and peaches in pan. Beat
milk, egg product, melted spreadable fruit, brown sugar and vanilla with
wire whisk or fork in medium bowl until blended. Pour evenly over bread
and peaches.

Place loaf pan in rectangular pan, 13 ╫ 9 ╫ 2 inches, on oven rack. Pour
boiling water into rectangular pan until 1 inch deep. Bake 30 to 35
minutes or until knife inserted in center comes out clean. Spread
additional spreadable fruit over top of bread pudding for glaze. Cool 10
minutes; cut into 4 pieces. Serve warm. Cover and refrigerate any
remaining bread pudding.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "This pudding is a real treat for people trying to watch their fat
  grams. Each serving has only 2 grams of fat!"
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 154 Calories (kcal); 1g Total Fat; (3% calories from fat); 5g Protein; 32g Carbohydrate; 1mg Cholesterol; 147mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 20157 26349 0 2130706543 0 3220 0 2130706543 1107 0 0
               2130706543


* Exported from MasterCook *

                               Peking Fish

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  plus 2 tablespoons water
     1/4           cup  hoisin sauce
  2             cloves  garlic -- finely chopped
  2        tablespoons  grated gingerroot
  2        tablespoons  soy sauce
  1         tablespoon  seasoned rice vinegar
  3          teaspoons  cornstarch
  1              pound  halibut, monkfish or sea bass fillets -- 1 inch thick
  2          teaspoons  dry sherry
                        OR
  2          teaspoons  water
  1           teaspoon  chili oil
  1              pound  broccoli -- cut into flowerets and 2 ╫ 1/2-inch pieces (4 cups)
  3              small  carrots -- roll-cut
  1             medium  yellow or red bell pepper -- cut into 3/4-inch pieces
  1              small  red onion -- cut into wedges

Mix 1/2 cup of the water, the hoisin sauce, garlic, gingerroot, soy sauce,
vinegar and 2 teaspoons of the cornstarch. Cut fish into 3/4-inch pieces.
Mix remaining 1 teaspoon cornstarch and the sherry in medium glass or
plastic bowl. Stir in fish until coated.

Spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat
over medium-high heat until cooking spray starts to bubble. Add 1/2
teaspoon of the chili oil; rotate wok to coat sides. Add fish; stir-fry
about 2 1/2 minutes or until fish flakes easily with fork. Remove fish
from wok.

Add remaining 1/2 teaspoon chili oil to wok. Add broccoli, carrots, bell
pepper, onion and remaining 2 tablespoons water. Cover and cook 5 to 7
minutes, stirring frequently, until vegetables are crisp-tender (add water
if necessary to prevent sticking). Stir in hoisin sauce mixture; cook and
stir until thickened. Stir in fish; heat through.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 215 Calories (kcal); 4g Total Fat; (15% calories from fat); 21g Protein; 25g Carbohydrate; 29mg Cholesterol; 834mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

NOTES : The low-fat technique of braise-deglazing is basically stir-frying
        using very little cooking oil. Use a small amount of water or
        broth to prevent sticking and ensure that food browns
        attractively.
Nutr. Assoc. : 1582 0 0 0 0 0 0 914 2130706543 0 0 4267 0 0 5630 0


* Exported from MasterCook *

               Peppercorn Steaks with Brandied Cream Sauce

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Beef                            Grilling
                Meat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        tablespoons  cracked black pepper
  6                     beef boneless sirloin steaks -- about 3/4 inch thick
  1         tablespoon  margarine or butter
     1/4           cup  finely chopped shallots or green onions
     1/4           cup  brandy
                        OR
     1/4           cup  beef broth
     1/2           cup  beef broth
     1/2           cup  sour cream

Heat coals or gas grill. Press pepper onto both sides of beef. Cover and
grill beef 4 to 6 inches from medium heat 10 to 15 minutes for medium
doneness, turning once.

Melt margarine in 1-quart saucepan over medium heat. Cook shallots in
margarine about 2 minutes, stirring occasionally, until tender. Stir in
brandy and broth. Cook over medium-high heat about 5 minutes, stirring
occasionally, until mixture is slightly reduced. Stir in sour cream. Serve
with beef.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 194 Calories (kcal); 9g Total Fat; (40% calories from fat); 25g Protein; 4g Carbohydrate; 70mg Cholesterol; 243mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 960 2394 20029 2130706543 0 0 0 0


* Exported from MasterCook *

                         Peppered Beef with Pasta

Recipe By     :
Serving Size  : 2     Preparation Time :0:00
Categories    : Beef                            Meat


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  beef boneless sirloin steak -- about 1/2 inch thick
     1/2      teaspoon  coarsely ground pepper
  2        tablespoons  tomato paste
  1         tablespoon  red wine vinegar
  1           teaspoon  chopped fresh thyme leaves
                        OR
     1/2      teaspoon  dried thyme leaves
  1             medium  bell pepper -- chopped (1 cup)
  1              small  onion -- chopped (1/4 cup)
  2               cups  hot cooked farfalle (bow-tie) pasta or
                        soba noodles (2 ounces)


Cut beef into 2 serving pieces. Rub both sides of beef with coarsely
ground pepper. Heat 10-inch nonstick skillet over medium-high heat. Cook
beef in skilled 4 minutes on each side, turning once. Stir in remaining
ingredients except pasta. Reduce heat to medium-low. Cook uncovered about
5 minutes, stirring occasionally, until beef is medium doneness (160║).
Serve sauce over beef and pasta.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 366 Calories (kcal); 7g Total Fat; (16% calories from fat); 24g Protein; 52g Carbohydrate; 42mg Cholesterol; 177mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 27220 0 0 0 3413 0 2130706543 0 0 2836 0


* Exported from MasterCook *

                            Picnic Pasta Salad

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Breads and Sides                Salads


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       (16 ounce) package  uncooked rotini pasta
  1       (8 ounce) can  tomato sauce
  1                cup  fat-free Italian dressing
  1         tablespoon  chopped fresh basil leaves
                        OR
  1           teaspoon  dried basil leaves
  1         tablespoon  chopped fresh oregano leaves
                        OR
  1           teaspoon  dried oregano leaves
  1                cup  sliced mushrooms (3 ounces)
  5                     Roma (plum) tomatoes -- coarsely chopped (1 1/2 cups)
  1              large  cucumber -- coarsely chopped (about 1 1/2 cups)
  1             medium  red onion -- chopped
  1       (2 1/4 ounce) can  sliced ripe olives -- drained
                        Fresh basil leaves -- if desired
                        Sliced tomatoes -- if desired

Cook and drain pasta as directed on package. Rinse with cold water; drain.
Mix tomato sauce, dressing, basil and oregano in large bowl. Add remaining
ingredients; toss. Cover and refrigerate about 2 hours or until chilled.
Garnish with basil and tomatoes.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 175 Calories (kcal); 1g Total Fat; (6% calories from fat); 6g Protein; 35g Carbohydrate; 0mg Cholesterol; 447mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 4785 0 25018 20028 0 2130706543 3390 0 2130706543 4977
               26401 0 0 4971 2130706543 2130706543


* Exported from MasterCook *

                     Pineapple-Lemon Upside-Down Cake

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Cakes                           Desserts


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       (8 1/4 ounce) can  crushed pineapple in juice -- drained and juice reserved
  1       (1/3 ounce) package  sugar-free lemon- or orange-flavored
                        gelatin
  2                     eggs
  1                     egg white
     3/4           cup  sugar
  1           teaspoon  vanilla
     3/4           cup  all-purpose flour
  1           teaspoon  baking powder
     1/4      teaspoon  salt

Heat oven to 375║. Line round pan, 9 ╫ 1 1/2 inches, with waxed paper;
spray with nonstick cooking spray. Spread pineapple evenly in pan;
sprinkle with gelatin (dry).

Beat eggs and egg white in small bowl on high speed until very thick and
lemon colored, about 5 minutes; pour into medium bowl. Gradually beat in
sugar. Add enough water to reserved pineapple juice to measure 1/3 cup.
Beat in pineapple juice and vanilla on low speed. Gradually add flour,
baking powder and salt, beating just until batter is smooth. Pour into
pan.

Bake until wooden toothpick inserted in center comes out clean, 25 to 30
minutes. Immediately loosen cake from edge of pan; invert pan on heatproof
serving plate. Carefully remove waxed paper. Serve warm.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 157 Calories (kcal); 1g Total Fat; (7% calories from fat); 4g Protein; 33g Carbohydrate; 47mg Cholesterol; 175mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates


Nutr. Assoc. : 0 3512 3218 0 0 0 0 0 0


* Exported from MasterCook *

                         Poached Raspberry Pears

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  seedless raspberry spreadable fruit
  1                cup  apple juice
  2          teaspoons  grated lemon peel
  2        tablespoons  lemon juice
  3                     firm Bosc pears -- peeled and cut into fourths

Mix all ingredients except pears in 10-inch skillet. Add pears. Heat to
boiling; reduce heat to medium-low. Simmer uncovered 30 minutes, spooning
juice mixture over pears and turning every 10 minutes, until pears are
tender. Serve warm or chilled.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 123 Calories (kcal); trace Total Fat; (2% calories from fat); trace Protein; 31g Carbohydrate; 0mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Bosc pears are perfect here, as they hold up well to cooking; firm
        Anjous can also be used. Apricot spreadable fruit would make a
        nice flavor and color variation in place of the raspberry.
Nutr. Assoc. : 0 0 20084 0 1079


* Exported from MasterCook *

                   Poached Salmon with Dilled Cucumbers

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     salmon steaks (1 1/2 pounds)
  1         tablespoon  chopped fresh dill weed
                        OR
     1/2      teaspoon  dried dill weed
     1/4      teaspoon  salt
     1/4           cup  water
  1         tablespoon  lemon juice
                        Dilled Cucumbers -- (recipe follows)

                        DILLED CUCUMBERS
  1             medium  cucumber -- peeled
  1         tablespoon  chopped fresh dill weed
                        OR
  1           teaspoon  dried dill weed
  1         tablespoon  white vinegar
  1 1/2      teaspoons  sugar
     1/4      teaspoon  salt

Place fish in 10-inch nonstick skillet. Sprinkle with dill weed and salt.
Pour water and lemon juice into skillet. Heat to boiling; reduce heat.
Cover and cook 15 to 20 minutes or until fish flakes easily with fork.
Meanwhile, prepare Dilled Cucumbers. Serve over fish.

DILLED CUCUMBERS:

Cut cucumber lengthwise in half; seed and cut into thin slices. Mix
cucumber and remaining ingredients in 1 1/2-quart saucepan. Cook over high
heat 1 to 2 minutes, stirring frequently, until cucumber is crisp-tender.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 215 Calories (kcal); 6g Total Fat; (25% calories from fat); 34g Protein; 4g Carbohydrate; 88mg Cholesterol; 383mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 3404 3360 0 2130706543 0 0 0 2130706543 0 0 0 3360 0
               2130706543 0 0 0


* Exported from MasterCook *

                     Polenta with Italian Vegetables

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Meatless

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  yellow cornmeal
     3/4           cup  cold water
  2 1/2           cups  boiling water
     1/2      teaspoon  salt
     2/3           cup  shredded Swiss cheese (about 2 1/2 ounces)
  2          teaspoons  olive or vegetable oil
  2               cups  sliced yellow squash
  1                cup  sliced zucchini
  1                cup  chopped red bell pepper (about 1 medium)
     1/4           cup  finely chopped onion (about 1 small)
  1              clove  garlic -- crushed
     1/4           cup  chopped fresh basil
                        OR
  1         tablespoon  dried basil leaves
  1       (14 ounce) can  artichoke hearts -- drained and cut into fourths

Mix cornmeal and cold water in 2-quart saucepan. Stir in boiling water and
salt. Cook, stirring constantly, until mixture thickens and boils; reduce
heat. Cover and cook 10 minutes, stirring occasionally. Add cheese and
stir until smooth; keep polenta warm.

Heat oil in 10-inch skillet over medium-high heat. Cook squash, zucchini,
bell pepper, onion and garlic in oil about 5 minutes, stirring
occasionally, until vegetables are crisp-tender. Stir in basil and
artichokes. Spoon polenta into shallow platter; top with vegetable
mixture.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 199 Calories (kcal); 6g Total Fat; (24% calories from fat); 9g Protein; 30g Carbohydrate; 12mg Cholesterol; 280mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 26154 986 5654 0 20164 20034 0 0 0 2130706543 42


* Exported from MasterCook *

                          Poppy Seed Drop Scones

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Breads and Sides

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  whole wheat flour
  1                cup  all-purpose flour
     1/2           cup  old-fashioned or quick-cooking oats
     1/2           cup  currants
  1         tablespoon  poppy seed
  1 1/2      teaspoons  baking powder
     1/2      teaspoon  baking soda
     1/2      teaspoon  salt
  1         tablespoon  margarine
  1                cup  fat-free buttermilk
     1/4           cup  fat-free cholesterol-free egg product
                        OR
  2                     egg whites

Heat oven to 375║. Spray cookie sheet with nonstick cooking spray. Mix all
ingredients except margarine, buttermilk and egg product in large bowl.
Cut in margarine with fork. Mix buttermilk and egg product; stir into
flour mixture.

Drop dough by 1/4 cupfuls onto cookie sheet. Bake about 20 minutes or
until golden brown. Remove from cookie sheet. Serve warm.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "12 Scones"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 125 Calories (kcal); 2g Total Fat; (13% calories from fat); 4g Protein; 23g Carbohydrate; 1mg Cholesterol; 243mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 20223 3024 1156 0 0 0 0 26420 3220 0 2130706543


* Exported from MasterCook *

                        Pork and Black Bean Sauce

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Meat                            Pork


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  stir-fry sauce
  2        tablespoons  black bean sauce
     3/4         pound  pork boneless loin or leg -- cut into 2 ╫ 1 ╫ 1/8-inch strips
  1                cup  frozen green peas
  1             medium  zucchini -- cut into 1/4-inch slices (2 cups)
  1             medium  red bell pepper -- cut into 1-inch pieces

Mix stir-fry sauce and bean sauce. Spray wok or 12-inch skillet with
nonstick cooking spray. Heat over high heat until hot. Add pork; stir-fry
about 3 minutes or until no longer pink in center. Add peas, zucchini and
bell pepper; stir-fry 2 minutes. Stir in stir-fry sauce mixture. Cook and
stir 1 minute.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 139 Calories (kcal); 4g Total Fat; (23% calories from fat); 15g Protein; 12g Carbohydrate; 27mg Cholesterol; 688mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 4575 0 0 0


* Exported from MasterCook *

                               Pork Fajitas

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Meat                            Pork


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4         pound  lean pork tenderloin
  2        tablespoons  lime juice
  1         tablespoon  vegetable oil
  2             cloves  garlic -- sliced
  2          teaspoons  chili powder
  1           teaspoon  garlic powder
     1/2      teaspoon  salt
     1/4      teaspoon  pepper
  4                     flour tortillas (8-inch)
  1             medium  onion -- sliced
  1             medium  green or red bell pepper -- cut into 1/4-inch strips
     3/4           cup  chopped seeded tomato (about 1 medium)
     1/4           cup  reduced-fat sour cream

Trim fat from pork tenderloin; cut with grain into 2-inch strips. Cut
strips across grain into 1/4-inch slices. (For ease in cutting, partially
freeze pork, about 1 1/2 hours.) Mix lime juice, oil, garlic, chili
powder, garlic powder, salt and pepper in glass or plastic bowl or heavy
plastic bag. Place pork in bowl, tossing to coat. Cover and refrigerate at
least 8 hours but no longer than 24 hours, turning pork occasionally.

Heat oven to 350║. Wrap tortillas in foil and heat until warm, about 15
minutes. Remove from oven; keep wrapped. Remove pork from marinade. Heat
10-inch nonstick skillet or wok over medium-high heat until drops of water
bubble and skitter when sprinkled in skillet. Add pork; stir-fry 4
minutes. Add onion and bell pepper; stir-fry until vegetables are
crisp-tender, 4 to 5 minutes longer.

For each serving, place one-fourth of the pork mixture, chopped tomato and
sour cream in center of tortilla. Fold tortilla over filling; serve with
lime wedges if desired.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 296 Calories (kcal); 10g Total Fat; (30% calories from fat); 23g Protein; 28g Carbohydrate; 47mg Cholesterol; 498mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 9130 0 0 0 0 0 0 0 1664 0 3572 20183 4055


* Exported from MasterCook *

                   Pork Loin Roast with Rosemary Brush

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Grilling                        Meat
                Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        tablespoons  vegetable oil
  1         tablespoon  chopped fresh rosemary leaves
                        OR
  1           teaspoon  dried rosemary leaves -- crushed
  1        large clove  garlic -- finely chopped
     1/3           cup  dry sherry, dry white wine
                        OR
     1/3           cup  nonalcoholic white wine
     1/2      teaspoon  salt
     1/4      teaspoon  coarsely ground pepper
  4             pounds  pork boneless top loin roast
                        Fresh rosemary sprigs

Heat oil in 10-inch skillet over medium heat. Cook chopped rosemary and
garlic in oil, stirring frequently, until garlic is golden; remove from
heat. Stir in sherry, salt and pepper.

Brush grill rack with vegetable oil. Heat coals or gas grill for indirect
heat. Insert spit rod lengthwise through center of pork; hold firmly in
place with adjustable holding forks. Cover and grill pork on rotisserie
over drip pan and 4 inches from medium-low heat 2 to 2 1/2 hours, brushing
frequently with sherry mixture using rosemary sprigs as a "brush," until
meat thermometer reads 160║F.

Remove spit rod, holding forks and thermometer. Discard any remaining
sherry mixture. Cover pork with a tent of aluminum foil and let stand 15
minutes before slicing.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Please note that although this recipe contains ingredients that are not
fully consumed in the finished product, nutritional information by
MasterCook includes all of the ingredients listed, including the portions
that are not consumed.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 160 Calories (kcal); 7g Total Fat; (45% calories from fat); 20g Protein; trace Carbohydrate; 51mg Cholesterol; 109mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : If fresh rosemary sprigs aren't available to use as a brush for
        the marinade, use an ordinary basting brush.
Nutr. Assoc. : 0 26055 0 2130706543 0 3181 0 2130706543 0 0 26384 0


* Exported from MasterCook *

                   Pork Sausages with Apples and Onions

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Grilling                        Meat
                Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  maple-flavored syrup
  2        tablespoons  packed brown sugar
  2              large  apples -- sliced
  1              large  sweet onion (Vidalia, Walla Walla) -- sliced
  2       (8 ounce) packages  pork sausages

Brush grill rack with vegetable oil. Heat coals or gas grill for direct
heat. Mix maple syrup and brown sugar. Place apple and onion slices on
18-inch square of aluminum foil. Brush with half of the syrup mixture.
Wrap foil securely around apples and onions.

Cover and grill sausages and foil packet 4 to 5 inches from medium heat 15
minutes, turning sausages occasionally. Continue grilling about 5 minutes
longer, brushing sausages with remaining syrup mixture, until sausages are
no longer pink in center. Discard any remaining syrup mixture.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Please note that although this recipe contains ingredients that are not
fully consumed in the finished product, nutritional information by
MasterCook includes all of the ingredients listed, including the portions
that are not consumed.

Description:
  "These sausages make an easy summer brunch or breakfastùjust add fresh
  fruit and muffins for an outdoor feast."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 206 Calories (kcal); 11g Total Fat; (46% calories from fat); 9g Protein; 19g Carbohydrate; 41mg Cholesterol; 290mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 866 0 29 5203 5826


* Exported from MasterCook *

                          Provenτal Fish Kabobs

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Grilling                        Seafood


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  red wine vinegar
  1         tablespoon  vegetable oil
  2          teaspoons  chopped fresh tarragon leaves
                        OR
     1/2      teaspoon  dried tarragon leaves
  2          teaspoons  chopped fresh thyme
                        OR
     1/2      teaspoon  dried thyme leaves
  1              pound  tuna or swordfish steaks -- cut into 2-inch pieces
  1              small  eggplant (1 pound)
  2               cups  cherry tomatoes
     1/2         pound  medium whole mushrooms
  6       large cloves  garlic -- peeled

Mix vinegar, oil, tarragon and thyme in shallow nonmetal dish or
heavy-duty resealable plastic bag. Add fish, stirring to coat with
marinade. Cover dish or seal bag and refrigerate 20 minutes.

Brush grill with vegetable oil. Heat coals or gas heat for direct heat.
Remove fish from marinade; reserve marinade. Cut eggplant into 1-inch
slices; cut slices into fourths. Thread fish, eggplant, tomatoes and
mushrooms alternately on each of six 15-inch skewers, leaving space
between each. Thread 1 clove garlic on end of each skewer.

Cover and grill kabobs 5 to 6 inches from medium heat 12 to 15 minutes,
turning and brushing 2 to 3 times with marinade, until fish flakes easily
with fork. Discard any remaining marinade.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Please note that although this recipe contains ingredients that are not
fully consumed in the finished product, nutritional information by
MasterCook includes all of the ingredients listed, including the portions
that are not consumed.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 177 Calories (kcal); 6g Total Fat; (31% calories from fat); 20g Protein; 11g Carbohydrate; 29mg Cholesterol; 39mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 2130706543 0 1484 2130706543 0 1492 27019 26407 2557
               4196 0


* Exported from MasterCook *

                           Pumpkin-Fruit Bread

Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    : Breads and Sides

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  canned pumpkin
     2/3           cup  packed brown sugar
  3        tablespoons  vegetable oil
  1           teaspoon  vanilla
  3                     egg whites
                        OR
     1/2           cup  cholesterol-free egg product
  1 1/2           cups  all-purpose flour
     1/2           cup  diced dried fruit and raisin mixture
  2          teaspoons  baking powder
     3/4      teaspoon  ground cinnamon
     1/2      teaspoon  salt
     1/4      teaspoon  ground cloves

Heat oven to 350║. Spray loaf pan, 9 ╫ 5 ╫ 3 or 8 1/2 ╫ 4 1/2 ╫ 2 1/2
inches, with nonstick cooking spray. Mix pumpkin, brown sugar, oil,
vanilla and egg whites in large bowl. Stir in remaining ingredients just
until moistened. Pour into pan.

Bake 50 to 60 minutes or until toothpick inserted in center comes out
clean. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan.
Cool completely on wire rack before slicing. Store tightly wrapped in
refrigerator up to 1 week.

1 loaf (24 slices)

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "1 Loaf"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 78 Calories (kcal); 2g Total Fat; (20% calories from fat); 1g Protein; 14g Carbohydrate; 0mg Cholesterol; 95mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 2130706543 0 515 0 0 0 3615


* Exported from MasterCook *

                             Quick Jambalaya

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          teaspoons  margarine or butter
  1              large  onion -- chopped (1 cup)
  1       medium stalk  celery -- chopped (1/2 cup)
  1              small  green bell pepper -- chopped (1/2 cup)
  2             cloves  garlic -- finely chopped
  1                cup  peeled and deveined raw small shrimp (1/2
                        pound) -- thawed if frozen
     1/2           cup  fat-free reduced-sodium chicken broth
     1/2      teaspoon  dried basil leaves
     1/2      teaspoon  dried thyme leaves
     1/4      teaspoon  pepper
     1/8      teaspoon  red pepper sauce
  1                     bay leaf
  1       (14 1/2 ounce) can  diced tomatoes -- undrained
  3               cups  cooked quick-cooking brown or instant rice

Melt margarine in 3-quart saucepan over medium-high heat. Cook onion,
celery, bell pepper and garlic in margarine, stirring frequently, until
onion is tender. Stir in remaining ingredients except rice. Heat to
boiling; reduce heat. Cover and simmer 5 minutes. Stir in rice. Cover and
let stand 10 minutes. Remove bay leaf.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 246 Calories (kcal); 3g Total Fat; (11% calories from fat); 18g Protein; 37g Carbohydrate; 90mg Cholesterol; 339mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Because quick-cooking brown rice is fast to prepare, you'll have
        time to cook it while the shrimp mixture cooks. Brown rice has
        more fiber than white rice, and many people prefer it because of
        its nutty flavor.
Nutr. Assoc. : 4098 0 0 0 0 4991 20116 3091 3159 0 1471 0 2470 637


* Exported from MasterCook *

                            Quick Tomato Salsa

Recipe By     :
Serving Size  : 64    Preparation Time :0:00
Categories    : Appetizers                      Dips, Spreads & Salsas


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2       (14 1/2 ounce) cans  Mexican-style stewed tomatoes -- undrained
  1       (4 ounce) can  chopped green chilis -- drained
  8             medium  green onions -- chopped (1/2 cup)
  1              small  green bell pepper -- chopped (1/2 cup)
  1              clove  garlic -- finely chopped
     1/2           cup  chopped fresh cilantro
                  Dash  chili powder
                        Baked Pita Chips -- (see recipe)
                        OR
                        Spicy Tortilla Chips -- (see recipe)
                        OR
                        Tortilla chips -- if desired

Place all ingredients except tortilla chips in blender. Cover and blend on
medium speed until blended but still chunky. Cover and refrigerate until
serving. Serve with tortilla chips.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "4 Cups"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 16 Calories (kcal); trace Total Fat; (6% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 46mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Do-Ahead Directions: Store tightly covered in refrigerator up to 5
        days.
Nutr. Assoc. : 213 27203 3585 0 0 0 0 2130706543 0 2130706543 0 2130706543


* Exported from MasterCook *

                             Baked Pita Chips

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     whole wheat pita breads (6 inches in
                        diameter)

Heat oven to 400║. Cut around outside edges of pita breads to separate
layers. Cut each layer into 8 wedges. Place in single layer on 2 ungreased
cookie sheets. Bake about 9 minutes or until crisp and light brown; cool.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
T(Bake):
  "0:09"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 85 Calories (kcal); 1g Total Fat; (8% calories from fat); 3g Protein; 18g Carbohydrate; 0mg Cholesterol; 170mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 26190


* Exported from MasterCook *

                           Spicy Tortilla Chips

Recipe By     :
Serving Size  : 96    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  margarine -- melted
     1/2      teaspoon  chili powder
  8                     corn tortillas
                        OR
  8                     flour tortillas (8 inches in diameter)

Heat oven to 400║. Mix margarine and chili powder; brush on one side of
tortillas. Cut each into 12 wedges. Place on ungreased jelly roll pan, 15
1/2 ╫ 10 1/2 ╫ 1 inch. Bake uncovered 8 to 10 minutes or until crisp and
golden brown; cool. (Tortillas will continue to crisp as they cool.)

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "96 chips"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 7 Calories (kcal); trace Total Fat; (37% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 6mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 2883 0 2130706543


* Exported from MasterCook *

                          Rainbow Seafood Pasta

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  fresh or frozen raw medium shrimp in
                        shells
  2          teaspoons  vegetable oil
  1             medium  onion -- chopped (1/2 cup)
  2             cloves  garlic -- finely chopped
  2        tablespoons  cornstarch
  1 3/4           cups  clam- and tomato-flavored cocktail
     1/2         pound  bay scallops
  2               cups  1/4-inch slices yellow squash (2 small)
  1             medium  green bell pepper -- cut into 1/4-inch strips
  2        tablespoons  chopped fresh basil leaves
                        OR
  2          teaspoons  dried basil leaves
  1           teaspoon  salt
     1/4      teaspoon  pepper
  6               cups  cooked tricolor rotini pasta
  1              large  tomato -- coarsely chopped (1 cup)
  2        tablespoons  chopped fresh parsley
  2        tablespoons  Parmesan cheese -- if desired

Peel shrimp. (If shrimp are frozen, do not thaw; peel in cold water.) Make
a shallow cut lengthwise down back of each shrimp; wash out vein. Heat oil
in nonstick Dutch oven over medium heat. Cook onion and garlic in oil,
stirring occasionally, until onion is tender. Mix cornstarch and clam- and
tomato-flavored cocktail; stir into onion mixture. Cook and stir until
thickened and bubbly. Stir shrimp, scallops, squash, bell pepper, basil,
salt and pepper into onion mixture. Cover and cook about 5 minutes or
until scallops are white, shrimp are pink and vegetables are crisp-tender.
Stir in pasta, tomato and parsley; heat through. Sprinkle with Parmesan
cheese.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 301 Calories (kcal); 4g Total Fat; (10% calories from fat); 23g Protein; 43g Carbohydrate; 97mg Cholesterol; 635mg Sodium
Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 1372 0 0 0 0 2715 4847 5745 0 20028 0 2130706543 0 0 2845 0
               0 0


* Exported from MasterCook *

                       Raita Pasta with Spicy Steak

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Beef                            Meat


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Spicy Rub -- (recipe follows)
     1/2         pound  beef flank steak
  1 1/2           cups  uncooked gemelli (twists) pasta (6 ounces)
  1                cup  plain yogurt
     1/2         large  tomato (1/2 cup) -- seeded and diced
     1/2        medium  cucumber (1/2 cup) -- seeded and diced
     1/4           cup  chopped fresh cilantro or parsley
     1/4      teaspoon  salt

                        SPICY RUB
  1 1/2      teaspoons  olive or vegetable oil
     1/2      teaspoon  ground cumin
     1/4      teaspoon  crushed red pepper
     1/4      teaspoon  salt
     1/8      teaspoon  ground red pepper (cayenne)
     1/8      teaspoon  chili powder
  1              clove  garlic -- finely chopped

Prepare Spicy Rub; rub mixture on both sides of beef. Cover and
refrigerate 1 hour. Cook and drain pasta as directed on package. Mix
yogurt, tomato, cucumber, cilantro and salt in large bowl; toss with
pasta.

Set oven control to broil. Grease broiler pan rack. Place beef on rack in
broiler pan. Broil with top about 3 inches from heat about 5 minutes or
until brown. Turn beef; broil 4 to 6 minutes longer for medium doneness or
until desired doneness. Cut beef diagonally into very thin slices. Serve
with pasta mixture.

SPICY RUB:

Mix all ingredients.

Grilling Directions: Heat coals or gas grill. Grill rubbed beef uncovered
4 to 5 inches from medium heat 6 to 8 minutes on each side for medium
doneness, turning occasionally, or until desired doneness.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "This Indian-influenced dish takes raitaùthe typical yogurt-chopped
  vegetable accompanimentùand adds a pasta twist."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 289 Calories (kcal); 7g Total Fat; (22% calories from fat); 20g Protein; 35g Carbohydrate; 41mg Cholesterol; 335mg Sodium
Food Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 2130706543 2228 4363 0 3872 26365 20056 0 0 0 986 0 0 0
               2514 0 0


* Exported from MasterCook *

                         Raspberry Bread Pudding

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4               cups  2-inch cubes day-old bread (5 to 7 slices)
  1                cup  fresh raspberries
     1/2           cup  raisins
  2 1/2           cups  low-fat milk
     1/2           cup  cholesterol-free egg product
  2        tablespoons  packed brown sugar
  1           teaspoon  vanilla
     1/2      teaspoon  ground cinnamon
     1/4      teaspoon  ground nutmeg

Heat oven to 350║. Spray square baking dish, 8 ╫ 8 ╫ 2 inches, with
nonstick cooking spray. Mix all ingredients; let stand 15 minutes. Spread
mixture in baking dish. Place baking dish in rectangular pan, 13 ╫ 9 ╫ 2
inches, on oven rack. Pour boiling water into pan until 1 inch deep. Bake
25 to 30 minutes or until brown.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 197 Calories (kcal); 2g Total Fat; (10% calories from fat); 8g Protein; 37g Carbohydrate; 4mg Cholesterol; 255mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

NOTES : Stale bread that is not quite totally dried out is best for this
        bread pudding. White, whole wheat or cinnamon-raisin bread all
        work equally well. If using cinnamon-raisin bread, omit raisins
        and cinnamon from recipe. Blueberries also make a nice
        substitution for the raspberries.
Nutr. Assoc. : 2337 1232 4680 4038 3220 0 0 0 0


* Exported from MasterCook *

                             Raspberry Br√lΘe

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  raspberries
     1/3           cup  sugar
  2        tablespoons  cornstarch
     1/4      teaspoon  salt
  2               cups  nonfat half-and-half
                        OR
  2               cups  skim milk
     1/2      teaspoon  vanilla
  4          teaspoons  packed brown sugar

Place raspberries evenly in bottom of four 10-ounce custard cups or
ramekins. Mix sugar, cornstarch and salt in 2-quart saucepan. Stir in
half-and-half. Heat to boiling over medium heat, stirring frequently. Stir
in vanilla. Spoon over raspberries.

Set oven control to broil. Sprinkle 1 teaspoon brown sugar over mixture in
each custard cup. Broil with tops 4 to 6 inches from heat 2 to 3 minutes
or just until brown sugar is melted. Serve immediately. Cover and
refrigerate any remaining desserts.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "This dessert isn't just low-fat, it's easy! CrΦme br√lΘe, a
  restaurant favorite, can now be made quickly and deliciously at home."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 78 Calories (kcal); trace Total Fat; (2% calories from fat); 2g Protein; 17g Carbohydrate; 1mg Cholesterol; 99mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 1232 0 0 0 2130706543 0 0 0 0


* Exported from MasterCook *

                           Raspberry Jelly Roll

Recipe By     :
Serving Size  : 10    Preparation Time :0:00
Categories    : Cakes                           Desserts


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                     eggs
  1                cup  granulated sugar
     1/3           cup  water
  1           teaspoon  vanilla
     3/4           cup  all-purpose flour
                        OR
  1                cup  cake flour
  1           teaspoon  baking powder
     1/4      teaspoon  salt
                        Powdered sugar
     2/3           cup  raspberry jelly or jam (about)

Heat oven to 375║. Line jelly roll pan, 15 1/2 ╫ 101/2 ╫ 1 inch, with
cooking parchment paper, aluminum foil or waxed paper; generously grease
foil or waxed paper. Beat eggs in small bowl with electric mixer on high
speed about 5 minutes or until very thick and lemon colored. Pour eggs
into medium bowl. Gradually beat in granulated sugar. Beat in water and
vanilla on low speed. Gradually add flour, baking powder and salt, beating
just until batter is smooth. Pour into pan, spreading to corners.

Bake 12 to 15 minutes or until toothpick inserted in center comes out
clean. Immediately loosen cake from edges of pan and turn upside down onto
towel generously sprinkled with powdered sugar. Carefully remove paper.
Trim off stiff edges of cake if necessary. While hot, carefully roll cake
and towel from narrow end. Cool on wire rack at least 30 minutes.

Unroll cake and remove towel. Beat jelly slightly with fork to soften;
spread over cake. Roll up cake. Sprinkle with powdered sugar.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 190 Calories (kcal); 1g Total Fat; (6% calories from fat); 3g Protein; 43g Carbohydrate; 56mg Cholesterol; 128mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 1/2 Other Carbohydrates


Nutr. Assoc. : 3218 0 0 0 2130706543 0 0 0 0 0 4684


* Exported from MasterCook *

                        Raspberry Marbled Brownies

Recipe By     :
Serving Size  : 48    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cream Cheese Filling -- (recipe follows)
  1                cup  margarine or butter (2 sticks)
  4             ounces  unsweetened chocolate
  2               cups  sugar
  2          teaspoons  vanilla
  4                     eggs
  1 1/2           cups  all-purpose flour
     1/2      teaspoon  salt
  1                cup  coarsely chopped nuts -- if desired
     1/3           cup  raspberry jam or preserves

                        CREAM CHEESE FILLING
  1       (8 ounce) package  cream cheese -- softened
     1/4           cup  sugar
  1           teaspoon  ground cinnamon
  1 1/2      teaspoons  vanilla
  1                     egg

Heat oven to 350║. Grease square pan, 9 ╫ 9 ╫ 2 inches. Prepare Cream
Cheese Filling. Melt margarine and chocolate over low heat, stirring
occasionally; cool.

Beat chocolate mixture, sugar, vanilla and eggs in medium bowl with
electric mixer on medium speed 1 minute, scraping bowl occasionally. Beat
in flour and salt on low speed 30 seconds, scraping bowl occasionally.
Beat on medium speed 1 minute. Stir in nuts.

Spread half of the batter in pan. Spread with filling. Gently spread
remaining batter over filling. Drop jam by scant teaspoonfuls randomly
over batter. Gently swirl through batter, filling and jam with spoon in an
over-and-under motion for marbled design.

Bake 55 to 65 minutes or until toothpick inserted in center comes out
clean; cool. Cut into about 1 1/2 ╫ 1-inch bars.

CREAM CHEESE FILLING:

Beat all ingredients in small bowl with electric mixer on medium speed 2
minutes, scraping bowl occasionally.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "48 Bars"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 126 Calories (kcal); 7g Total Fat; (49% calories from fat); 2g Protein; 15g Carbohydrate; 25mg Cholesterol; 88mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 2130706543 4098 0 0 0 3218 0 0 2130706543 4684 0 0 0 0 0 0
               0


* Exported from MasterCook *

                         Raspberry-Peach Chicken

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  fresh or frozen unsweetened raspberries
  1              small  peach -- peeled and sliced
  2        tablespoons  peach brandy
                        OR
  2        tablespoons  apple juice
  2        tablespoons  honey
     1/4           cup  all-purpose flour
     1/4      teaspoon  salt
     1/4      teaspoon  pepper
  4                     skinless boneless chicken breast halves
                        (about 1 pound)
  1         tablespoon  vegetable oil

Place raspberries, peach slices, brandy and honey in blender or food
processor. Cover and blend on high speed about 1 minute or until smooth.
Heat blended mixture in 1-quart saucepan until hot; reduce heat. Keep
warm.

Mix flour, salt and pepper. Coat chicken with flour mixture. Heat oil in
10-inch skillet over medium heat. Cook chicken in oil 12 to 14 minutes,
turning once, until juice is no longer pink when centers of thickest
pieces are cut.

Spoon some of the raspberry sauce on serving plate. Place chicken on
sauce. Drizzle with additional sauce. Garnish with additional raspberries
if desired.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "A wedding anniversary? The boss coming over for dinner? This recipe
  is perfect for any special occasion."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 243 Calories (kcal); 5g Total Fat; (18% calories from fat); 28g Protein; 20g Carbohydrate; 68mg Cholesterol; 211mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 1232 0 2130706543 0 0 0 0 0 0 2313 0


* Exported from MasterCook *

                               Ratatouille

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Breads and Sides                Vegetables


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  1/2-inch cubes eggplant (about 1/2 pound)
  1                cup  1/4-inch slices zucchini (1 small)
  2             cloves  garlic -- chopped
  1              small  onion -- sliced
     1/2        medium  green bell pepper -- cut into strips
  2        tablespoons  chopped fresh parsley
  1         tablespoon  chopped fresh basil leaves
                        OR
     1/2      teaspoon  dried basil leaves
  2        tablespoons  water
     1/2      teaspoon  salt
     1/4      teaspoon  pepper
  2             medium  tomatoes -- cut into eighths

Cook all ingredients except tomatoes in 10-inch skillet over medium heat
until vegetables are tender, about 10 minutes. Remove from heat; stir in
tomatoes. Cover and let stand 2 to 3 minutes.

Microwave Directions: Omit water. Mix all ingredients in 2-quart
microwavable casserole. Cover tightly and microwave on High 5 minutes;
stir. Cover and microwave until vegetables are tender, 2 to 5 minutes
longer.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 25 Calories (kcal); trace Total Fat; (6% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 139mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 3234 26099 0 0 0 0 20028 0 2130706543 0 0 0 0


* Exported from MasterCook *

                            Red Beans and Rice

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Meat                            Pork


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  water
  1                cup  dried kidney beans (8 ounces)
  2             ounces  salt pork (with rind)
                        OR
  3             slices  bacon -- cut up
  1             medium  onion -- chopped (1/2 cup)
  1             medium  green bell pepper -- chopped (1 cup)
  1                cup  uncooked regular long-grain rice
  1           teaspoon  salt

Heat water and beans to boiling in 3-quart saucepan. Boil uncovered 2
minutes; reduce heat. Cover and simmer 1 to 1 1/4 hours or until tender
(do not boil or beans will burst). Drain beans, reserving liquid; set
aside.

Cook salt pork in 10-inch skillet over medium heat, stirring occasionally,
until crisp. Stir in onion and bell pepper. Cook, stirring occasionally,
until onion is tender. Add enough water to bean liquid, if necessary, to
measure 2 cups.

Add bean liquid, salt pork mixture, rice and salt to beans in 3-quart
saucepan. Heat to boiling, stirring once or twice; reduce heat. Cover and
simmer 14 minutes (do not lift cover or stir); remove from heat. Fluff
with fork. Cover and let steam 5 to 10 minutes.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 290 Calories (kcal); 7g Total Fat; (21% calories from fat); 11g Protein; 46g Carbohydrate; 8mg Cholesterol; 451mg Sodium
Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : Short on time? Substitute 1 can (15 to 16 ounces) red kidney
        beans, drained and liquid reserved, for the dried kidney beans,
        and omit water.
Nutr. Assoc. : 0 3122 2130706543 0 26321 0 0 20107 0


* Exported from MasterCook *

                           Red Snapper Teriyaki

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  vegetable oil
  1              pound  red snapper or other lean fish fillets -- cut into 1-inch pieces
  3               cups  sugar snap peas
  1             medium  red bell pepper -- cut into 1/4 inch strips
     1/2           cup  teriyaki baste and glaze

Heat wok or 12-inch skillet until very hot. Add oil; rotate wok to coat
sides. Add fish; stir-fry 2 minutes. Add peas and bell pepper; stir-fry 2
to 3 minutes or until vegetables are crisp-tender. Stir in teriyaki baste
and glaze; cook and stir 30 seconds.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 181 Calories (kcal); 4g Total Fat; (21% calories from fat); 24g Protein; 11g Carbohydrate; 49mg Cholesterol; 1444mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Sugar snap peas are a cross between Chinese pea pods and garden
        peas. If you can't find them, you can use Chinese pea pods or
        1-inch pieces of asparagus instead.
Nutr. Assoc. : 0 2747 4373 0 1489


* Exported from MasterCook *

                      Red Snapper with Mango Relish

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              large  mango, papaya or peach -- seeded, peeled and diced (3/4 cup)
  1              small  tomato -- diced (1/2 cup)
     1/2           cup  chopped fresh cilantro
  2        tablespoons  finely chopped red onion
     1/4           cup  lime juice
  1              pound  red snapper, orange roughy or walleye
                        fillets
     1/2      teaspoon  salt

Mix mango, tomato, cilantro, onion and lime juice in nonmetal bowl. Cover
and let stand 30 minutes. Set oven control to broil. Place fish on rack in
broiler pan. Spray fish with nonstick cooking spray; sprinkle with salt.
Broil with tops 4 to 6 inches from heat 5 to 8 minutes or until fish is
light brown and flakes easily with fork. Serve with mango relish.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 160 Calories (kcal); 2g Total Fat; (9% calories from fat); 24g Protein; 12g Carbohydrate; 42mg Cholesterol; 344mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Mangoes vary in sweetness, so start with the lesser amount of lime
        juice and add more as desired.
Nutr. Assoc. : 4088 0 0 20034 0 1242 0


* Exported from MasterCook *

                               Rice Pudding

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     egg whites
  1                     egg
  2               cups  cooked white rice
     1/2           cup  sugar
     1/2           cup  golden raisins
  2               cups  skim milk
     1/2      teaspoon  vanilla
     1/4      teaspoon  ground cardamom

Heat oven to 325║. Beat egg whites and egg in ungreased 1 1/2-quart
casserole. Stir in remaining ingredients. Bake uncovered 50 to 60 minutes,
stirring after 30 minutes, until knife inserted halfway between center and
edge comes out clean. Serve warm or cold. Immediately refrigerate any
remaining pudding.

Microwave Directions: Prepare as directed-except use 1 1/2-quart
microwavable casserole and decrease skim milk to 1 1/2 cups. Elevate
casserole on inverted microwave pie plate in microwave oven. Microwave
uncovered on Medium 8 to 10 minutes, stirring every 3 minutes, just until
creamy. (Pudding will continue to cook while standing.) Let stand
uncovered on heatproof surface 10 minutes. Sprinkle with ground cinnamon
if desired. Cover and refrigerate any remaining pudding.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 174 Calories (kcal); 1g Total Fat; (4% calories from fat); 5g Protein; 37g Carbohydrate; 24mg Cholesterol; 54mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates


Nutr. Assoc. : 3231 0 0 0 3532 0 0 0


* Exported from MasterCook *

                         Rigatoni with Artichokes

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Meatless                        Pasta


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  uncooked rigatoni pasta (6 ounces)
  2        tablespoons  margarine, butter or spread
  1 1/2           cups  soft bread crumbs (about 2 1/2 slices
                        bread)
  1         tablespoon  chopped fresh parsley
  1           teaspoon  olive or vegetable oil
  2             cloves  garlic -- finely chopped
     3/4           cup  chicken broth
  2        tablespoons  finely chopped oil-packed sun-dried
                        tomatoes -- drained
  1           teaspoon  cornstarch
     1/4      teaspoon  salt
     1/4      teaspoon  crushed red pepper
     1/4      teaspoon  pepper
  1       (14 ounce) can  artichoke hearts -- drained
  1         tablespoon  grated Romano or Parmesan cheese

Cook and drain pasta as directed on package. Melt margarine in 10-inch
skillet over medium-high heat. Cook bread crumbs in margarine 5 to 6
minutes, stirring occasionally, until light brown. Stir in parsley. Remove
bread crumbs from skillet; keep warm.

Heat oil in same skillet over medium-high heat. Cook garlic in oil,
stirring frequently, until golden. Shake broth, tomatoes, cornstarch,
salt, red pepper and pepper in tightly covered container. Gradually stir
into garlic. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Stir in artichokes. Toss with pasta. Sprinkle with bread crumbs and
cheese.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 227 Calories (kcal); 6g Total Fat; (24% calories from fat); 8g Protein; 36g Carbohydrate; 1mg Cholesterol; 375mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 1405 4098 20226 0 986 0 0 1448 0 0 0 0 42 20087


* Exported from MasterCook *

                            Risotto Primavera

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Meatless

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          teaspoons  olive or vegetable oil
  1             medium  onion -- chopped (about 1/2 cup)
  1              small  carrot -- cut into julienne strips (about 1/2 cup)
  1                cup  uncooked arborio rice
                        OR
  1                cup  regular medium-grain white rice
  2       (14 1/2 ounce) cans  1/3-less-salt clear chicken broth
  1                cup  broccoli flowerets
  1                cup  frozen green peas
  1              small  zucchini -- cut into julienne strips (about 1/2 cup)
  2        tablespoons  grated Parmesan cheese

Heat oil in 3-quart nonstick saucepan over medium-high heat. Cook onion
and carrot in oil, stirring frequently, until crisp-tender. Stir in rice.
Cook, stirring frequently, until rice begins to brown. Pour 1/2 cup of the
broth over rice mixture. Cook uncovered, stirring occasionally, until
liquid is absorbed.

Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and
stirring occasionally, until rice is tender and creamy; add broccoli, peas
and zucchini with the last addition of broth. Sprinkle with cheese.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "Primavera is an Italian term meaning "spring." Here, as with pasta
  primavera, it refers to the fresh vegetables used in the dish."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 149 Calories (kcal); 2g Total Fat; (10% calories from fat); 9g Protein; 25g Carbohydrate; 1mg Cholesterol; 268mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 986 0 0 2081 0 2130706543 4017 2653 0 0 3562


* Exported from MasterCook *

                       Roast Beef Pocket Sandwiches

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Beef                            Meat


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  plain nonfat yogurt
  1 1/2      teaspoons  snipped fresh dill
                        OR
     1/2      teaspoon  dried dill weed
  1           teaspoon  mustard
  1                cup  chopped bell pepper (about 1 medium)
  2                     pita breads (6 inches in diameter) -- cut into halves
     1/3         pound  thinly sliced lean roast beef
  1                cup  alfalfa sprouts

Mix yogurt, dill weed and mustard; stir in bell pepper. Fill each pita
bread half with 1/3 cup yogurt mixture and 1/4 of the beef and alfalfa
sprouts.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "These are terrific take-along sandwiches when the yogurt mixture is
  packed separately and added just before serving."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 210 Calories (kcal); 5g Total Fat; (21% calories from fat); 17g Protein; 24g Carbohydrate; 31mg Cholesterol; 245mg Sodium
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 3360 0 2130706543 0 20164 4513 27215 0


* Exported from MasterCook *

                     Roast Chicken with Spiced Yogurt

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  broiler-fryer chicken (3 to 3 1/2 pounds)
     1/4           cup  plus 1/2 teaspoon water
     1/4      teaspoon  ground mustard (dry)
  1                cup  plain nonfat yogurt
     1/4           cup  lemon juice
     1/2      teaspoon  salt
     1/2      teaspoon  ground cardamom
     1/4      teaspoon  ground ginger
     1/4      teaspoon  ground cumin
     1/4      teaspoon  crushed red pepper
     1/4      teaspoon  pepper
  1              clove  garlic -- chopped

Fold wings of chicken across back with tips touching. Tie or skewer
drumsticks to tail. Place chicken in large glass or plastic bowl. Mix 1/2
teaspoon of the water with the mustard in small bowl. Stir in remaining
ingredients except 1/4 cup water; pour over chicken. Turn chicken to coat
well with marinade. Cover and refrigerate at least 12 hours but no longer
than 24 hours.

Heat oven to 375║. Remove chicken from marinade; reserve marinade. Place
chicken on rack in shallow roasting pan. Insert thermometer so tip is in
the thickest part of inside thigh muscle and does not touch bone. Roast
uncovered 1 to 1 1/4 hours, brushing marinade over chicken during last 30
minutes of roasting, until thermometer reads 180║ and juice is no longer
pink when center of thigh is cut. Remove chicken from pan; keep warm. Stir
1/4 cup water into pan drippings; heat just until hot. Remove and discard
chicken skin. Serve chicken with sauce.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 187 Calories (kcal); 7g Total Fat; (34% calories from fat); 25g Protein; 4g Carbohydrate; 69mg Cholesterol; 293mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 5829 1582 518 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

                           Roasted Baby Carrots

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Breads and Sides                Vegetables


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4          teaspoons  vegetable oil
  1         tablespoon  chopped fresh thyme
                        OR
  1           teaspoon  dried thyme leaves
     1/4      teaspoon  garlic salt
     1/8      teaspoon  pepper
  1       (16 ounce) package  baby-cut carrots (6 cups)

Heat oven to 425║. Spray rectangular pan, 13 ╫ 9 ╫ 2 inches, with cooking
spray. Mix all ingredients except carrots in large bowl; toss to coat.
Spread carrots in pan.

Bake uncovered 35 to 40 minutes, stirring occasionally, until carrots are
tender.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "Roasting carrots makes them even sweeter because while they cook,
  more of the carrot starches turn into sugar. Another plus-carrots are
  very high in vitamin A."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 57 Calories (kcal); 3g Total Fat; (47% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 130mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 2130706543 0 0 3444


* Exported from MasterCook *

                    Roasted Cauliflower and Mushrooms

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Breads and Sides                Vegetables


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  cauliflowerets (1 pound)
  1                cup  chopped mushrooms (4 ounces)
     1/2           cup  chopped red onion (1/2 medium)
  1         tablespoon  olive or vegetable oil
  2          teaspoons  lemon juice
  2          teaspoons  balsamic or cider vinegar
     1/2      teaspoon  salt
     1/4      teaspoon  pepper
  2             cloves  garlic -- finely chopped
     1/3           cup  chopped green onions (4 medium)

Heat oven to 350║. Spray rectangular baking dish, 13 ╫ 9 ╫ 2 inches, with
nonstick cooking spray. Mix all ingredients except green onions. Spread
evenly in baking dish.

Bake uncovered 40 to 45 minutes, stirring occasionally, until vegetables
are tender and golden brown. Sprinkle with green onions.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 44 Calories (kcal); 2g Total Fat; (44% calories from fat); 2g Protein; 5g Carbohydrate; 0mg Cholesterol; 194mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Balsamic vinegar is dark in color and has a pungent sweetness that
        results from being aged in wood barrels.
Nutr. Assoc. : 2512 2673 2679 986 0 2140 0 0 0 2665


* Exported from MasterCook *

                         Roasted-Vegetable Pizza

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Meatless

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             medium  bell pepper -- cut lengthwise into eighths
  1             medium  zucchini -- cut into 1/4-inch slices
     1/2         small  eggplant (1/2 pound) -- cut into 1/4-inch slices
  1       (8 ounce) package  fresh portobello mushrooms -- cut into 1/2-inch slices
  1         tablespoon  roasted garlic-flavored or regular
                        vegetable oil
     1/2      teaspoon  salt
     1/4      teaspoon  pepper
  1       (10 ounce) package  thin Italian bread shell or ready-to-serve
                        pizza crust (12 to 14 inches in diameter)
     1/2           cup  shredded reduced-fat Mozzarella cheese (2
                        ounces)

Heat oven to 400║. Spray jelly roll pan, 15 1/2 ╫ 10 1/2 ╫ 1 inch, with
nonstick cooking spray. Place bell pepper, zucchini, eggplant and
mushrooms in single layer in pan. Brush with oil. Sprinkle with salt and
pepper. Bake 25 to 30 minutes, turning vegetables once, until edges of
vegetables are light brown.

Place bread shell on ungreased cookie sheet. Top with vegetables. Sprinkle
with cheese. Bake 8 to 10 minutes or until cheese is melted.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "The vegetables for this recipe can easily be prepared ahead of time
  and refrigerated until you make the pizza."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 191 Calories (kcal); 5g Total Fat; (21% calories from fat); 7g Protein; 31g Carbohydrate; 4mg Cholesterol; 175mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 26407 3386 1563 0 0 26558 27128


* Exported from MasterCook *

                         Rosemary-Mustard Chicken

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        tablespoons  reduced-fat sour cream
  3        tablespoons  Dijon mustard
  1           teaspoon  dried rosemary leaves -- crushed
     1/4      teaspoon  white pepper
  12                    skinless boneless chicken thighs (about 2
                        1/4 pounds)










Mix all ingredients except chicken in large glass or plastic dish. Add
chicken; turn to coat with marinade. Cover and refrigerate at least 3
hours but no longer than 24 hours.

Heat oven to 400║. Spray rectangular pan, 13 ╫ 9 ╫ 2 inches, with nonstick
cooking spray. Place chicken in pan. Bake uncovered about 20 minutes or
until juice of chicken is no longer pink when centers of thickest pieces
are cut.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 180 Calories (kcal); 6g Total Fat; (31% calories from fat); 28g Protein; 2g Carbohydrate; 116mg Cholesterol; 221mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Serving Ideas : Serve with roasted new potatoes and steamed asparagus for a meal that's sure to say, "Welcome, spring."


Nutr. Assoc. : 4055 0 3152 0 4951 0


* Exported from MasterCook *

                             Sacher Cake Roll

Recipe By     :
Serving Size  : 10    Preparation Time :0:00
Categories    : Cakes                           Desserts


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     eggs
  2                     egg whites
     3/4           cup  sugar
     1/3           cup  water
  1           teaspoon  vanilla
     3/4           cup  all-purpose flour
  3        tablespoons  cocoa plus extra for sprinkling
  1           teaspoon  baking powder
     1/4      teaspoon  salt
     1/2           cup  apricot preserves or jam
                        Chocolate Glaze -- (recipe follows)

                        CHOCOLATE GLAZE
     1/3           cup  powdered sugar
  1         tablespoon  cocoa
  1 1/2      teaspoons  hot water (1 1/2 to 2 1/2 teaspoons)
     1/4      teaspoon  vanilla

Heat oven to 375║. Line jelly roll pan, 15 1/2 ╫ 10 1/2 ╫ 1 inch, with
aluminum foil or waxed paper; spray with nonstick cooking spray. Beat eggs
and egg whites in small bowl on high speed until very thick and lemon
colored, about 5 minutes. Pour into medium bowl. Gradually beat in sugar.
Beat in water and vanilla on low speed. Gradually beat in flour, 3
tablespoons of the cocoa, the baking powder and salt just until batter is
smooth. Pour into pan.

Bake until wooden toothpick inserted in center comes out clean, 12 to 15
minutes. Immediately loosen cake from edges of pan; invert on towel
sprinkled with cocoa. Carefully remove foil. Trim off stiff edges of cake
if necessary. While hot, carefully roll cake and towel from narrow end.
Cool on wire rack at least 30 minutes.

Unroll cake; remove towel. Beat preserves with fork to soften; spread over
top of cake. Roll up cake. Prepare Chocolate Glaze; immediately spread
over cake roll.

CHOCOLATE GLAZE:

Mix all ingredients until smooth and of desired consistency.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 170 Calories (kcal); 1g Total Fat; (6% calories from fat); 3g Protein; 38g Carbohydrate; 37mg Cholesterol; 132mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 Other Carbohydrates

NOTES : Sifted cocoa, rather than powdered sugar, is sprinkled on the
        towel before the cake is rolled, enhancing the deep chocolate
        flavor.
Nutr. Assoc. : 3218 3231 0 0 0 0 2727 0 0 2075 2130706543 0 0 0 0 3728 0


* Exported from MasterCook *

                       Salmon with Cucumber Relish

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Grilling                        Seafood


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cucumber Relish -- (recipe follows)
  2             pounds  salmon fillet (1 large fillet)
  2        tablespoons  olive or vegetable oil
     1/4      teaspoon  dried dill weed (1/4 to 1/2 teaspoons)
     1/2      teaspoon  salt
     1/4      teaspoon  pepper

                        CUCUMBER RELISH
  1             medium  cucumber -- seeded and coarsely chopped (1 1/4 cups)
  2        tablespoons  chopped onion
  2        tablespoons  white vinegar
  2        tablespoons  water
  1           teaspoon  sugar
     1/2      teaspoon  salt
  2        tablespoons  chopped fresh parsley

Prepare Cucumber Relish. Heat coals or gas grill for direct heat. Place
fish on 24-inch piece of heavy-duty aluminum foil. Brush fish with oil.
Sprinkle with dill weed, salt and pepper. Wrap foil securely around fish.

Cover and grill fish 4 inches from medium heat 20 to 30 minutes or until
fish flakes easily with fork. Serve relish with fish.

CUCUMBER RELISH:

Mix all ingredients in nonmetal bowl. Cover and refrigerate at least 1
hour but no longer than 8 hours. Drain relish.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 273 Calories (kcal); 14g Total Fat; (45% calories from fat); 33g Protein; 3g Carbohydrate; 68mg Cholesterol; 427mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 2130706543 405 986 20042 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

                        Salmon with Mint Couscous

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Mint Sauce -- (recipe follows)
  1 1/2         pounds  salmon or other medium-fat fish fillets -- cut into 6 serving pieces
  1           teaspoon  grated lemon peel
     1/2      teaspoon  salt
     1/4      teaspoon  pepper
  3               cups  hot cooked couscous
  2        tablespoons  finely chopped fresh mint
                        OR
  2          teaspoons  dried mint leaves

                        MINT SAUCE
     3/4           cup  plain nonfat yogurt
  1         tablespoon  finely chopped fresh mint leaves
                        OR
  1           teaspoon  dried mint leaves
  1         tablespoon  cholesterol-free reduced-calorie
                        mayonnaise or salad dressing
  1           teaspoon  grated orange peel
  1              clove  garlic -- finely chopped (about 1/2 teaspoon)


Prepare Mint Sauce. Sprinkle fish fillets with lemon peel, salt and
pepper. Set oven control to broil. Spray broiler pan rack with nonstick
cooking spray. Place fish on rack in broiler pan. Broil with tops about 4
inches from heat 5 to 6 minutes or until fish flakes easily with fork. Mix
couscous and mint. Serve fish over couscous with Mint Sauce.

MINT SAUCE:

Mix all ingredients.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 268 Calories (kcal); 8g Total Fat; (26% calories from fat); 28g Protein; 20g Carbohydrate; 52mg Cholesterol; 250mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 2130706543 405 0 0 0 2809 20062 20084 2130706543 0 448
               20062 20062 20135 2130706543 20106 20062 0 20135


* Exported from MasterCook *

                                Salsa Cod

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  cod, orange roughy or other medium-fat
                        fish fillets (about 1/2 inch thick)
  1                cup  chopped tomato (about 1 large)
     1/2           cup  chopped green bell pepper (about 1 small)
     1/4           cup  chopped onion (about 1 small)
  2        tablespoons  finely chopped fresh cilantro or parsley
     1/4      teaspoon  salt
     1/4           cup  dry white wine
                        OR
     1/4           cup  chicken broth

If fish fillets are large, cut into 4 serving pieces. Spray 10-inch
nonstick skillet with nonstick cooking spray. Heat over medium heat.
Arrange fish in single layer in skillet. Cook uncovered 4 to 6 minutes,
turning once, until fish flakes easily with fork. Remove fish to warm
platter; keep warm.

Cook remaining ingredients except wine in skillet over medium heat 3 to 5
minutes, stirring frequently, until bell pepper and onion are
crisp-tender. Stir in wine. Heat until hot. Spoon tomato mixture over
fish.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 122 Calories (kcal); 1g Total Fat; (7% calories from fat); 21g Protein; 4g Carbohydrate; 49mg Cholesterol; 200mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Cilantro, a southwestern favorite, is also known as fresh
        coriander, Mexican parsley and Chinese parsley. While cilantro
        resembles flat-leaf parsley, its flavor is more intense.
Nutr. Assoc. : 2748 20183 20088 2679 26108 0 0 0 2130706543


* Exported from MasterCook *

                      Sassy Southwestern Pork Chops

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Grilling                        Meat
                Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     lean pork loin or rib chops -- about 1/4 inch thick (about 1 1/4 pounds)
  1         tablespoon  reduced-sodium chicken broth
  1         tablespoon  lime juice
     1/2      teaspoon  chili powder
  1              clove  garlic -- crushed
                        Cilantro-Mint Salsa -- (recipe follows)
                        Salt and pepper to taste

                        CILANTRO-MINT SALSA
  1              large  tomato -- seeded and chopped (1 cup)
  1                     jalape±o chili -- seeded and finely chopped
  1         tablespoon  chopped fresh cilantro
  1         tablespoon  chopped fresh mint leaves
                        OR
  1           teaspoon  dried mint leaves
  1         tablespoon  chopped onion
     1/2      teaspoon  lime juice

Place pork in shallow glass or plastic dish or heavy-duty resealable
plastic bag. Mix broth, lime juice, chili powder and garlic; rub on both
sides of pork, using back of spoon. Cover dish or seal bag and refrigerate
at least 1 hour but no longer than 24 hours.

Prepare Cilantro-Mint Salsa. Heat coals or gas grill. Place pork on grill;
sprinkle with salt and pepper. Cover and grill 4 to 5 inches from medium
heat 8 to 11 minutes, turning frequently, for medium doneness (160║).
Serve with salsa.

CILANTRO-MINT SALSA:

Mix all ingredients in glass or plastic bowl. Cover and let stand at least
1 hour before serving.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 166 Calories (kcal); 8g Total Fat; (45% calories from fat); 19g Protein; 3g Carbohydrate; 41mg Cholesterol; 56mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 9116 4017 0 0 0 2130706543 2130706543 0 0 0 26360 0 3383 0
               2130706543 0 0


* Exported from MasterCook *

                     Sauerkraut and Chicken Casserole

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       (16 ounce) can  sauerkraut -- drained
  4                     skinless boneless chicken breast halves
                        (about 1 pound)
  1           teaspoon  garlic powder
     3/4           cup  barbecue sauce

Heat oven to 350║. Spread sauerkraut evenly in bottom of ungreased
rectangular baking dish, 11 ╫ 7 ╫ 1 1/2 inches. Place chicken on
sauerkraut; sprinkle with garlic powder. Spread barbecue sauce over
chicken. Cover and bake about 1 hour or until juice of chicken is no
longer pink when centers of thickest pieces are cut.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 189 Calories (kcal); 2g Total Fat; (12% calories from fat); 29g Protein; 11g Carbohydrate; 68mg Cholesterol; 1208mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

NOTES : Four fully cooked smoked pork loin chops can be used in place of
        the chicken. Reduce baking time to about 30 minutes, or until pork
        and sauerkraut are hot. Serve with buttered, boiled potatoes and
        string beans.
Nutr. Assoc. : 0 2313 0 0


* Exported from MasterCook *

                     Sausage-Mushroom Pasta Calzones

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Meat                            Pork


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  bulk pork sausage
  1              small  onion -- chopped (1/4 cup)
  1                cup  spaghetti sauce
  6             square  egg roll wrappers (about 6 1/2 inches
                        square)
     1/2           cup  sliced mushrooms
  1                cup  shredded Mozzarella cheese (4 ounces)
     1/4           cup  crumbled Gorgonzola cheese -- if desired

Heat oven to 400║. Grease rectangular baking dish, 13 ╫ 9 ╫ 2 inches. Cook
sausage and onion in 10-inch skillet over medium-high heat, stirring
occasionally, until sausage is no longer pink; drain. Stir in spaghetti
sauce; cook until hot. Spoon sausage mixture on half of each egg roll
wrapper to within 1/2 inch of edge. Top with mushrooms, 1/2 cup of the
Mozzarella cheese and the Gorgonzola cheese. Moisten edges of wrappers
lightly with water. Fold over filling; press edges to seal. Place in
baking dish. Sprinkle with remaining Mozzarella cheese. Bake uncovered 15
to 20 minutes or until calzones are hot and cheese begins to brown. Serve
with additional spaghetti sauce if desired.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "Stuff egg roll wrappers with delicious fillings, and you've got
  individual pasta pockets without a lot of work!"
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 311 Calories (kcal); 16g Total Fat; (45% calories from fat); 15g Protein; 28g Carbohydrate; 52mg Cholesterol; 723mg Sodium
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 5826 0 0 20188 4977 26153 0


* Exported from MasterCook *

                          Savory Mushroom Strata

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Eggs                            Meatless


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  chopped mushrooms (4 ounces)
  1                cup  fat-free cottage cheese
     1/4           cup  chopped green onions (4 medium)
  1           teaspoon  chopped fresh rosemary leaves
                        OR
     1/2      teaspoon  dried rosemary leaves
  1              clove  garlic -- finely chopped
  12            slices  whole grain bread
                        OR
  12            slices  white bread
  1 1/2           cups  skim milk
  1                cup  fat-free cholesterol-free egg product
                        OR
  6                     egg whites
     1/4           cup  shredded reduced-fat Havarti or Monterey
                        Jack cheese


Spray square pan, 9 ╫ 9 ╫ 2 inches, with nonstick cooking spray. Mix
mushrooms, cottage cheese, green onions, rosemary and garlic. Place 4 of
the bread slices in pan. Spread with half the mushroom mixture. Beat milk
and egg product; pour one-third of the milk mixture over bread in pan.
Spread 4 of the bread slices with remaining mushroom mixture. Place bread,
mushroom side up, in pan. Top with remaining 4 slices bread; press down
gently if bread is higher than edge of dish. Pour remaining milk mixture
over bread. Sprinkle with cheese. Cover and refrigerate at least 2 hours
but no longer than 24 hours.

Heat oven to 325║. Bake uncovered 45 to 50 minutes or until mixture is set
and top is golden brown. Let stand 10 minutes before cutting.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "This is a great dish to serve when company is coming. Make it the day
  before and pop it in the oven the next morning. No one will guess it's
  low in fat."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 213 Calories (kcal); 3g Total Fat; (11% calories from fat); 16g Protein; 30g Carbohydrate; 5mg Cholesterol; 483mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 2673 4232 2665 26055 0 2130706543 0 2130706543 0 2342 0
               2130706543 0 0 26474 0


* Exported from MasterCook *

                             Savory Pork Stew

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Meat                            Pork
                Soups/Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  lean pork boneless shoulder
  1                cup  chopped onion (about 1 large)
  1         tablespoon  chopped fresh basil
                        OR
  1           teaspoon  dried basil leaves
  1           teaspoon  chopped fresh rosemary leaves
                        OR
     1/2      teaspoon  dried rosemary leaves
     1/4      teaspoon  pepper
     1/2           cup  water
  2               cups  sliced carrot (about 6 medium) -- (1 inch slices)
  1              large  green bell pepper -- cut into 1-inch pieces
  3               cups  halved mushrooms (about 8 ounces)
     1/2           cup  Burgundy or other dry red wine
  1       (8 ounce) can  tomato sauce

Trim fat from pork shoulder; cut into 1-inch cubes. Spray 3-quart nonstick
saucepan with nonstick cooking spray. Cook and stir pork over medium heat
until brown. Stir in onion, basil, rosemary, pepper and water. Heat to
boiling; reduce heat. Cover and simmer until pork is almost tender, about
1 hour.

Stir in remaining ingredients. Cover and simmer until vegetables are
tender, stirring occasionally, about 30 minutes.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 187 Calories (kcal); 8g Total Fat; (41% calories from fat); 15g Protein; 10g Carbohydrate; 49mg Cholesterol; 304mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 5834 4583 2679 20028 2130706543 3091 26055 2130706543 0 0
               20024 2495 4196 2390 0


* Exported from MasterCook *

                         Savory Zucchini Frittata

Recipe By     :
Serving Size  : 3     Preparation Time :0:00
Categories    : Eggs                            Meatless


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     eggs
     1/4           cup  water
  3        tablespoons  chopped parsley
  2        tablespoons  soft bread crumbs
  1           teaspoon  salt
  1              clove  garlic -- finely chopped
  1         tablespoon  olive or vegetable oil
  1                cup  1/4-inch zucchini slices (about 1 medium)
                        Flour
  1         tablespoon  grated Parmesan cheese

Beat eggs, water, parsley, bread crumbs, salt and garlic.

Heat oil in 8-inch nonstick ovenproof skillet over medium heat until hot.
Coat zucchini lightly with flour; cook until golden, about 2 minutes on
each side. Pour egg mixture over zucchini. Cook without stirring until
eggs are thickened throughout but still moist, 3 to 5 minutes. Gently lift
edge with fork so that uncooked portion can flow to bottom. Sprinkle with
cheese.

Set oven control to broil. Broil omelet with top 5 inches from heat until
golden brown, 3 to 4 minutes. Loosen edge with spatula; slip cheese side
up onto serving plate.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 192 Calories (kcal); 14g Total Fat; (65% calories from fat); 12g Protein; 4g Carbohydrate; 375mg Cholesterol; 867mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 3218 0 0 0 0 0 986 5663 0 0


* Exported from MasterCook *

                  Scallops with Artichokes and Tomatoes

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  bay scallops
     1/4           cup  sliced green onions (3 medium)
     1/4      teaspoon  salt
     1/8      teaspoon  white pepper
  1              clove  garlic -- finely chopped
  1       (9 ounce) package  frozen artichoke hearts -- thawed and drained
                        OR
  1       (14 ounce) can  artichoke hearts -- drained and cut into fourths
  1                cup  cherry tomatoes (about 10) -- cut into fourths
  1                cup  shredded spinach or romaine lettuce
  1         tablespoon  lemon juice

Cook scallops, green onions, salt, pepper and garlic in 10-inch nonstick
skillet over medium-high heat 4 minutes, stirring frequently, or until
scallops are white. Stir in artichoke hearts, tomatoes and spinach. Cook,
stirring occasionally, until tomatoes are hot and spinach is wilted.
Sprinkle with lemon juice.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 163 Calories (kcal); 1g Total Fat; (6% calories from fat); 23g Protein; 17g Carbohydrate; 37mg Cholesterol; 421mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Serving Ideas : Serve this dish over cooked rice or angel hair pasta.


Nutr. Assoc. : 2161 20030 0 0 0 2130706543 0 42 2557 1423 0


* Exported from MasterCook *

                          Scampi with Fettuccine

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  fresh or frozen raw medium shrimp in
                        shells
  6             ounces  uncooked spinach fettuccine
  2        tablespoons  thinly sliced green onions
  1         tablespoon  chopped fresh basil
                        OR
  1 1/2      teaspoons  dried basil leaves
  1         tablespoon  chopped fresh parsley
  2        tablespoons  lemon juice
     1/4      teaspoon  salt
  2             cloves  garlic -- finely chopped

Peel shrimp. (If shrimp are frozen, do not thaw; peel in cold water.) Make
a shallow cut lengthwise down back of each shrimp; wash out vein. Cook and
drain fettuccine as directed on package. While fettuccine is cooking,
spray 10-inch skillet with nonstick cooking spray; heat over medium heat.
Add shrimp and remaining ingredients. Cook 2 to 3 minutes, stirring
frequently, until shrimp are pink; remove from heat Toss fettuccine and
shrimp mixture in skillet.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 255 Calories (kcal); 3g Total Fat; (9% calories from fat); 25g Protein; 31g Carbohydrate; 215mg Cholesterol; 365mg Sodium
Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 26456 1418 0 0 0 2130706543 0 0 0 0


* Exported from MasterCook *

             Seafood Lasagna Roll-Ups with Lemon-Caper Sauce

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8                     uncooked lasagna noodles
  1         tablespoon  margarine
     1/4           cup  all-purpose flour
  2       (12 ounce) cans  evaporated skim milk
  1         tablespoon  grated lemon peel
  1         tablespoon  snipped fresh dill weed
                        OR
  1           teaspoon  dried dill weed
  1 1/2    tablespoons  capers
     1/2           cup  cholesterol-free egg product
  1         tablespoon  chopped fresh thyme leaves
                        OR
     1/4      teaspoon  dried thyme leaves
     1/2      teaspoon  salt
     1/2      teaspoon  lemon pepper
  1              small  onion -- finely chopped (about 1/4 cup)
  8             ounces  frozen, peeled and deveined cooked medium
                        shrimp -- thawed, drained and coarsely chopped
  1       (15 ounce) container  nonfat Ricotta cheese
  1       (10 ounce) package  frozen chopped broccoli -- thawed and drained
     1/4      teaspoon  paprika

Heat oven to 350║. Cook and drain noodles as directed on package. Cover
noodles with cold water. Melt margarine in 2-quart saucepan over medium
heat. Mix flour and milk until smooth; pour into saucepan. Cook over
medium heat, stirring occasionally, until mixture begins to thicken. Stir
in lemon peel, dill weed and capers. Remove from heat and set aside.

Mix 1/2 cup of the reserved sauce and the remaining ingredients except
paprika. Drain noodles. Spread about 1/2 cup shrimp mixture to edges of 1
noodle. Roll up noodle. Place seam side down in greased rectangular baking
dish, 13 ╫ 9 ╫ 2 inches. Repeat with remaining noodles. Pour remaining
reserved sauce over roll-ups. Sprinkle with paprika. Bake uncovered about
30 minutes or until heated through.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 273 Calories (kcal); 2g Total Fat; (8% calories from fat); 26g Protein; 36g Carbohydrate; 67mg Cholesterol; 482mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 307 0 0 0 20084 3362 0 2130706543 2478 3220 26058 0
               2130706543 0 0 0 2823 0 0 0


* Exported from MasterCook *

                            Seaside Crab Rolls

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  finely chopped red bell pepper
     1/2           cup  extra-creamy plain nonfat yogurt
  1         tablespoon  chopped fresh cilantro
     1/4      teaspoon  ground cumin
     1/4      teaspoon  red pepper sauce
     1/8      teaspoon  pepper
  12            ounces  shredded cooked crabmeat (about 2 1/2
                        cups)*
  2             medium  green onions -- sliced (1/4 cup)
  1              small  tomato -- chopped (1/2 cup)
  6              whole  grain hot dog buns -- split
  1 1/2           cups  finely shredded cabbage

Mix all ingredients except buns and cabbage. Fill buns with cabbage. Top
with crabmeat mixture.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 200 Calories (kcal); 3g Total Fat; (15% calories from fat); 19g Protein; 24g Carbohydrate; 43mg Cholesterol; 433mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : *12 ounces flaked salad-style imitation crabmeat can be
        substituted for the cooked crabmeat.
Nutr. Assoc. : 20164 20159 0 0 1471 0 433 3585 0 3721 4920


* Exported from MasterCook *

                Shrimp Pasta Salad with Fresh Fruit Salsa

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Fresh Fruit Salsa -- (recipe follows)
  2               cups  uncooked farfalle (bow-tie) pasta (4
                        ounces)
  1               head  Boston lettuce
  1             medium  cucumber -- cut lengthwise in half, then sliced crosswise
  12            ounces  peeled and deveined cooked large shrimp
  1                     avocado -- sliced

                        FRESH FRUIT SALSA
     1/2           cup  coarsely chopped pineapple
     1/2           cup  coarsely chopped strawberries
  1           teaspoon  grated orange peel
  2        tablespoons  orange juice
  1         tablespoon  olive or vegetable oil
     1/4      teaspoon  salt
     1/8      teaspoon  white pepper
  2                     kiwifruit -- peeled and coarsely chopped
  1              small  jalape±o chili -- chopped

Prepare Fresh Fruit Salsa. Cook and drain pasta as directed on package.
Rinse with cold water; drain. Divide lettuce leaves among serving plates.
Arrange pasta, cucumber, shrimp and avocado on lettuce-lined plates. Serve
with salsa.

FRESH FRUIT SALSA:

Mix all ingredients.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "Looking for a light and refreshing salad? Try this intriguing
  combination with either fresh or frozen cooked shrimp."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 226 Calories (kcal); 4g Total Fat; (15% calories from fat); 17g Protein; 31g Carbohydrate; 114mg Cholesterol; 137mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 2130706543 1405 0 0 2823 2842 0 0 4490 26054 1436 0 986 986
               0 779 26360


* Exported from MasterCook *

                               Shrimp Toast

Recipe By     :
Serving Size  : 10    Preparation Time :0:00
Categories    : Appetizers                      Seafood


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  uncooked shrimp -- peeled, deveined and coarsely chopped
     1/2           cup  chopped green onions (5 medium)
     1/4           cup  all-purpose flour
     1/4           cup  water
  1         tablespoon  cornstarch
     1/2      teaspoon  salt
     1/2      teaspoon  sesame oil
     1/4      teaspoon  sugar
                  Dash  white pepper
  2                     egg whites
  1          (8 ounce)  baguette -- cut into 3/8-inch diagonal slices

Heat oven to 425║. Place wire rack on cookie sheet; spray rack with
nonstick cooking spray. Mix all ingredients except bread. Spread about 1
tablespoon shrimp mixture on each bread slice. Place slices on rack on
cookie sheet. Spray lightly with cooking spray. Bake about 15 minutes or
until edges of bread are deep golden brown and crisp.

10 servings (2 toasts each)

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 108 Calories (kcal); 1g Total Fat; (11% calories from fat); 8g Protein; 16g Carbohydrate; 35mg Cholesterol; 290mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Baking these toasts on a rack allows the hot air in the oven to
        circulate around them so they are crispy, without fat-laden deep
        frying!
Nutr. Assoc. : 1372 2665 0 0 0 0 0 0 0 0 20053


* Exported from MasterCook *

                         Shrimp with Feta Cheese

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  fresh or frozen raw medium shrimp in
                        shells
  3        tablespoons  olive or vegetable oil
  1                cup  chopped onion (about 1 large)
  2             cloves  garlic -- chopped
     1/3           cup  dry white wine
  1         tablespoon  chopped fresh basil
                        OR
  1           teaspoon  dried basil leaves
  1         tablespoon  chopped fresh oregano leaves
                        OR
  1           teaspoon  dried oregano leaves
                  Dash  ground red pepper (cayenne)
  1       (28 ounce) can  Italian pear-shaped tomatoes -- drained and chopped
  2        tablespoons  lemon juice
  2             ounces  Feta cheese -- crumbled
                        Chopped fresh parsley
                        Hot cooked rice -- if desired

Peel shrimp. (If shrimp are frozen, do not thaw; peel in cold water.) Make
a shallow cut lengthwise down back of each shrimp; wash out vein. Heat oil
in 10-inch skillet over medium heat. Cook onion and garlic in oil,
stirring occasionally, until onion is softened. Stir in wine, basil,
oregano, red pepper and tomatoes. Heat to boiling; reduce heat. Simmer
uncovered 20 minutes. Stir in shrimp and lemon juice. Cover and cook 3 to
5 minutes or until shrimp are pink. Sprinkle with cheese and parsley.
Serve with rice.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 318 Calories (kcal); 15g Total Fat; (44% calories from fat); 27g Protein; 15g Carbohydrate; 185mg Cholesterol; 622mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 4125 986 2679 0 0 0 0 2130706543 26053 0 2130706543 272
               2470 0 0 0 0


* Exported from MasterCook *

                         Shrimp with Garlic Sauce

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8                     dried black (shiitake) mushrooms
  2          teaspoons  cornstarch
  1         tablespoon  water
     3/4         pound  raw medium shrimp -- peeled, deveined and cut lengthwise in half
     3/4         pound  green cabbage -- cut into 2 ╫ 3/4-inch pieces
  2             medium  carrots -- cut into thin diagonal slices
     1/2           cup  fat-free reduced-sodium chicken broth
  4             cloves  garlic -- finely chopped
  4                     green onions -- cut into 1-inch diagonal pieces
  1         tablespoon  chili purΘe with garlic

Soak mushrooms in hot water about 20 minutes or until soft; drain. Rinse
with warm water; drain. Squeeze out excess moisture. Remove and discard
stems; cut caps into thin strips. Mix cornstarch and water.

Spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat
over medium-high heat until cooking spray starts to bubble. Add shrimp;
stir-fry just until pink. Remove shrimp from wok. Cool wok slightly.

Respray and heat over medium-high heat until cooking spray starts to
bubble. Add mushrooms, cabbage and carrots; stir-fry 1 minute. Add broth
and garlic; heat to boiling. Cover and boil 4 minutes. Stir in cornstarch
mixture; cook and stir about 30 seconds or until thickened. Add shrimp,
green onions and chili purΘe; cook and stir about 30 seconds or until
shrimp are hot.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 166 Calories (kcal); 2g Total Fat; (9% calories from fat); 21g Protein; 18g Carbohydrate; 129mg Cholesterol; 221mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Slicing the shrimp lengthwise in half makes it possible to stretch
        a smaller amount-plus the shrimp curls attractively when
        stir-fried.
Nutr. Assoc. : 1365 0 0 4125 2415 2495 20116 0 26402 2615


* Exported from MasterCook *

                         Sichuan Shrimp Stir-fry

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4         pound  raw medium shrimp -- peeled, deveined and cut lengthwise in half
  2        tablespoons  cornstarch
  4          teaspoons  dry sherry or rice wine -- if desired
     1/4      teaspoon  salt
  1                cup  fat-free reduced-sodium chicken broth
  1 1/2    tablespoons  soy sauce
  1         tablespoon  chili purΘe
  2          teaspoons  sugar
  2          teaspoons  grated gingerroot
  1 1/2      teaspoons  Chinese black vinegar or balsamic vinegar
  3             cloves  garlic -- finely chopped
  1         tablespoon  water
  2 1/2           cups  frozen sugar snap pea, baby carrot and
                        pearl onion mixture
  1                cup  canned (drained) baby corn
     1/2           cup  canned whole straw mushrooms -- drained
  1                     jalape±o chili -- thinly sliced into rings, seeded, if desired


Mix shrimp, 1 tablespoon of the cornstarch, 2 teaspoons of the sherry and
the salt in small glass or plastic bowl. Cover and refrigerate at least 20
minutes but no longer than 8 hours. Mix broth, soy sauce, chili purΘe,
sugar, gingerroot, remaining 2 teaspoons sherry, the vinegar and garlic.
Mix remaining 1 tablespoon cornstarch and the water.

Spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat
over medium-high heat until cooking spray starts to bubble. Add shrimp;
stir-fry 2 to 3 minutes or just until shrimp are pink. Remove shrimp from
wok. Add frozen vegetables to wok; stir-fry 1 minute. Add broth mixture;
cover and simmer 5 to 6 minutes or until carrots are tender. Stir in corn
and mushrooms. Stir in cornstarch mixture; cook and stir until thickened.
Stir in shrimp and chili; heat through.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 181 Calories (kcal); 2g Total Fat; (8% calories from fat); 23g Protein; 17g Carbohydrate; 129mg Cholesterol; 864mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Hot chili peppers are a hallmark of Sichuan-style cooking. Jarred
        chili purΘes make sauces flavorful as well as spicy. Stir in the
        fresh jalape±o at the end so it stays bright green and slightly
        crunchy. The seeds will add more heat, so keep the seeds or
        discard them to create just the right amount of heat in the sauce.
Nutr. Assoc. : 20127 0 4734 0 20116 0 2615 0 0 2140 0 0 3453 1259 2461
               26360 0


* Exported from MasterCook *

                        Sizzling Swordfish Fajitas

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Fresh Spicy Salsa -- (recipe follows)
  2        tablespoons  lime juice
  1           teaspoon  vegetable oil
     1/2      teaspoon  coarsely ground pepper
  1              pound  swordfish or other medium-fat fish steaks
  6                     flour tortillas (8 inches in diameter) -- warmed
  1 1/2           cups  shredded lettuce (1/2 small head)
  1              small  red bell pepper -- finely chopped (1/2 cup)

                        FRESH SPICY SALSA
  2             medium  tomatoes -- finely chopped (1 1/2 cups)
  2             cloves  garlic -- finely chopped
  1              small  jalape±o chili -- finely chopped
     1/2           cup  sliced green onions (5 medium)
  2        tablespoons  chopped fresh cilantro
  2        tablespoons  lime juice
     1/2      teaspoon  ground cumin

Prepare Fresh Spicy Salsa. Set oven control to broil. Spray rack of
broiler pan with nonstick cooking spray. Mix lime juice, oil and pepper;
brush on fish. Place fish on rack in broiler pan. Broil with tops about 4
inches from heat 5 minutes; turn. Broil 5 to 10 minutes longer or until
fish flakes easily with fork.

Break fish into bite-size pieces. Spoon 1/3 cup fish onto center of each
tortilla. Top with lettuce, bell pepper and salsa. Fold one end of each
tortilla up about 1 inch over filling; fold right and left sides over
folded end, overlapping. Fold down remaining end.

FRESH SPICY SALSA:

Mix all ingredients.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 283 Calories (kcal); 8g Total Fat; (24% calories from fat); 20g Protein; 33g Carbohydrate; 30mg Cholesterol; 310mg Sodium
Food Exchanges: 2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 2130706543 0 0 0 1468 1666 4924 0 0 0 5296 0 26360 20030 0
               0 0


* Exported from MasterCook *

                           Skewered Ratatouille

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Grilling                        Vegetables


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              small  eggplant (about 3/4 pound)
     3/4      teaspoon  salt
  2              small  zucchini (about 1/2 pound)
  1             medium  green bell pepper
  1              small  onion
     1/3           cup  Italian dressing
  1                cup  spaghetti sauce or Italian tomato sauce -- heated

Cut eggplant into 1-inch chunks. Place eggplant in colander over bowl or
sink. Sprinkle with salt. Let drain 30 minutes. Rinse and pat dry.

Brush grill rack with vegetable oil. Heat coals or gas grill for direct
heat. Cut zucchini, bell pepper and onion into 1-inch chunks. Thread
eggplant, zucchini, bell pepper and onion alternately on each of six
10-inch metal skewers, leaving space between each. Brush with dressing.
Cover and grill kabobs 4 to 6 inches from medium heat 15 to 20 minutes,
turning and brushing twice with dressing, until vegetables are
crisp-tender.

Heat spaghetti sauce in small pan or can with label removed during last 10
minutes of grilling, stirring occasionally. Serve kabobs with spaghetti
sauce.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 115 Calories (kcal); 7g Total Fat; (48% calories from fat); 3g Protein; 14g Carbohydrate; 0mg Cholesterol; 381mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : Sprinkling eggplant with salt and letting it stand 30 minutes
        eliminates the bitter taste often found in eggplant.
Nutr. Assoc. : 26962 0 26408 0 0 758 2702


* Exported from MasterCook *

                      Snappy Meat and Potato Skillet

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Beef                            Meat


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  beef boneless sirloin steak
  1         tablespoon  vegetable oil
  1           teaspoon  garlic pepper
  1       (16 ounce) package  frozen green beans, potatoes, onions and
                        red peppers
  1       (12 ounce) jar  beef gravy

Cut beef into thin strips (beef is easier to cut if partially frozen,
about 1 1/2 hours). Heat oil and garlic pepper in 10-inch nonstick skillet
over medium-high heat. Cook beef in oil, stirring occasionally, until
brown. Stir in vegetables and gravy; reduce heat to medium. Cover and
simmer 7 to 9 minutes, stirring occasionally, until vegetables are
crisp-tender.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 344 Calories (kcal); 21g Total Fat; (54% calories from fat); 26g Protein; 13g Carbohydrate; 74mg Cholesterol; 538mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

NOTES : If you like a thicker gravy, coat the meat lightly with flour
        before browning.
Nutr. Assoc. : 27226 0 1091 3458 0


* Exported from MasterCook *

                             Soft Shell Tacos

Recipe By     :
Serving Size  : 10    Preparation Time :0:00
Categories    : Beef                            Meat


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  extra-lean ground beef
  1       (15 ounce) can  kidney beans (15 to 16 ounces) -- rinsed and drained
  1       (11 ounce) can  whole kernel corn with red and green
                        peppers -- drained
  1       (14 1/2 ounce) can  Mexican-style stewed tomatoes -- undrained
  10                    nonfat flour tortillas (8 inches in
                        diameter)
  1                cup  shredded carrots (about 1 1/2 medium)
  1                cup  shredded jicama
                        Salsa -- if desired
                        Nonfat sour cream -- if desired

Cook ground beef in 10-inch nonstick skillet over medium-high heat,
stirring occasionally, until brown; drain. Stir in beans, corn and
tomatoes, breaking up tomatoes. Cook, stirring occasionally, until hot.
Spoon about 1/2 cup bean mixture onto each tortilla. Top each with about 2
tablespoons carrots and jicama; roll up. Serve with salsa and sour cream.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 204 Calories (kcal); 4g Total Fat; (18% calories from fat); 11g Protein; 32g Carbohydrate; 16mg Cholesterol; 295mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : If you can't find jicama in your produce section, you can use
        water chestnuts instead.
Nutr. Assoc. : 3256 2822 2884 213 25064 4921 3794 0 0


* Exported from MasterCook *

                     South-of-the-Border Swiss Steak

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Beef                            Meat


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  all-purpose flour
  1           teaspoon  chili powder
     1/4      teaspoon  salt
  1              pound  beef boneless top round steak -- about 3/4 inch thick
  1         tablespoon  vegetable oil
  1                cup  salsa
     1/2           cup  water
     1/2      teaspoon  sugar
  2               cups  sweet potato -- peeled and cut into 1 inch cubes (1 large)
  1       (10 ounce) package  frozen whole kernel corn -- thawed
                        Hot cooked noodles -- if desired

Heat oven to 350║. Mix flour, chili powder and salt. Sprinkle half of the
flour mixture over 1 side of beef; pound in. Turn beef and pound in
remaining flour mixture. Cut beef into 4 serving pieces.

Heat oil in Dutch oven over medium heat. Cook beef in oil about 10
minutes, turning once, until brown on both sides; drain. Stir in remaining
ingredients except noodles. Heat to boiling; remove from heat. Cover and
bake 1 hour or until beef is tender. Serve over noodles.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 355 Calories (kcal); 10g Total Fat; (24% calories from fat); 30g Protein; 39g Carbohydrate; 66mg Cholesterol; 497mg Sodium
Food Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 2228 0 0 0 0 0 0 0


* Exported from MasterCook *

                            Southwest Fajitas

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Beef                            Meat


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  lean beef flank steak or skirt steak
     1/4           cup  lime juice
  2          teaspoons  chili powder
  1           teaspoon  ground cumin
  2             cloves  garlic -- crushed
  4                     fat-free flour tortillas (10 inches in
                        diameter)
     1/2           cup  salsa
     1/2           cup  nonfat sour cream

Trim fat from beef. Pierce beef with fork in several places. Mix lime
juice, chili powder, cumin and garlic in shallow glass or plastic dish.
Place beef in dish; turn to coat both sides. Cover and refrigerate at
least 4 hours but no longer than 24 hours, turning beef occasionally.

Heat oven to 325║. Wrap tortillas in aluminum foil. Heat in oven about 15
minutes or until warm. Remove from oven; keep wrapped. Set oven control to
broil. Spray broiler pan rack with nonstick cooking spray. (For easy
cleanup, line broiler pan with aluminum foil.) Place beef on rack in
broiler pan. Broil with top 2 to 3 inches from heat 10 to 12 minutes,
turning after 6 minutes, until medium doneness.

Cut beef diagonally across grain into very thin slices. Place one-fourth
of the beef slices, 2 tablespoons of the salsa and 2 tablespoons of the
sour cream on center of each tortilla. Fold one end of tortilla up about 1
inch over beef mixture; fold right and left sides over folded end,
overlapping. Fold down remaining end. Serve with additional salsa and sour
cream if desired.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 332 Calories (kcal); 9g Total Fat; (23% calories from fat); 30g Protein; 33g Carbohydrate; 60mg Cholesterol; 609mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 5841 0 0 0 0 5918 0 0


* Exported from MasterCook *

                             Southwest Snack

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                bag  94% fat-free butter or natural flavor
                        microwave popcorn -- popped (12 cups)
  3               cups  light Cheddar cheese-flavored corn snacks
  1                cup  fat-free pretzel sticks
  1         tablespoon  reduced-fat margarine -- melted
     1/2      teaspoon  chili powder
     1/4      teaspoon  ground cumin
     1/4      teaspoon  garlic powder
  2        tablespoons  grated Parmesan cheese

Heat oven to 300║. Mix popcorn, corn snacks and pretzels in 2-gallon
plastic food-storage bag. Mix margarine, chili powder, cumin and garlic
powder; pour over mixture in bag. Seal bag; shake to coat. Sprinkle with
cheese. Seal bag; shake to coat.

Pour mixture into ungreased rectangular pan, 13 ╫ 9 ╫ 2 inches. Bake 10
minutes; cool. Store in airtight container.

8 servings (about 2 cups each)

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 109 Calories (kcal); 2g Total Fat; (24% calories from fat); 2g Protein; 14g Carbohydrate; 1mg Cholesterol; 275mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 1488 5939 924 4295 0 0 0 0


* Exported from MasterCook *

                          Southwestern Frittata

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Eggs                            Meatless


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  chopped onion (about 1 medium)
  6                     eggs
     1/2           cup  milk
     1/2      teaspoon  chili powder
     1/4      teaspoon  dried oregano leaves
  1       (11 ounce) can  whole kernel corn with red and green
                        peppers -- drained
     1/4           cup  shredded Cheddar cheese (1 ounce)
     1/2           cup  salsa

Spray 10-inch skillet with nonstick cooking spray. Cook onion in skillet
over medium heat, stirring occasionally, until tender. Beat eggs, milk,
chili powder and oregano until well mixed; pour over onion. Stir in corn.
Cover and cook over medium-low heat 9 to 11 minutes or until eggs are set
around edge and light brown on bottom. Sprinkle with cheese. Cut into
wedges. Serve with salsa.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 148 Calories (kcal); 7g Total Fat; (41% calories from fat); 9g Protein; 14g Carbohydrate; 195mg Cholesterol; 371mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Serving Ideas : Serving corn bread will add a further touch of southwestern flavor to this festive quickie.


Nutr. Assoc. : 2679 3218 0 0 3133 2884 4922 0


* Exported from MasterCook *

                    Southwestern Grilled Chicken Salad

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Grilling                        Poultry
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     skinless boneless chicken breast halves (1
                        pound)
     1/4      teaspoon  salt
     1/4      teaspoon  pepper
     1/4           cup  fat-free creamy Caesar dressing
  2        tablespoons  chopped fresh cilantro
  2        tablespoons  canned chopped green chilis
  8               cups  bite-size pieces romaine lettuce
  1              large  red bell pepper -- sliced

Heat coals or gas grill. Cover and grill chicken 5 to 6 inches from medium
heat 15 to 20 minutes, turning once, until juice of chicken is no longer
pink when centers of thickest pieces are cut. Sprinkle with salt and
pepper. Cover and refrigerate chicken at least 1 hour or until chilled.

Cut each chicken breast half into slices. Mix dressing, cilantro and
chilis. Place 2 cups romaine on each of 4 serving plates. Top with bell
pepper slices and 1 sliced chicken breast half. Serve with dressing
mixture.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 170 Calories (kcal); 2g Total Fat; (9% calories from fat); 29g Protein; 8g Carbohydrate; 68mg Cholesterol; 419mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 2313 0 0 25011 0 27203 1280 0


* Exported from MasterCook *

                         Southwestern Pork Salad

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Meat                            Pork
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4         pound  pork tenderloin
     1/4      teaspoon  salt
     1/4      teaspoon  pepper
  8               cups  bite-size pieces mixed salad greens
                        OR
  1       (4 ounce) package  mixed salad greens
  1             medium  yellow bell pepper -- sliced
  3               cups  sliced mushrooms (8 ounces)
  1       (15 ounce) can  black-eyed peas (15 to 16 ounce can) -- rinsed and drained
                        Creamy Lime Dressing -- (recipe follows)

                        CREAMY LIME DRESSING
     1/2           cup  nonfat sour cream
     1/4           cup  chopped fresh cilantro
  2        tablespoons  lime juice
  2        tablespoons  vegetable oil
     1/4      teaspoon  salt

Heat oven to 425║. Place pork on rack in shallow roasting pan. Sprinkle
with salt and pepper. Insert meat thermometer horizontally so tip is in
thickest part of pork. Roast uncovered 27 to 29 minutes or until
thermometer reads 160║ (medium doneness). Cool pork; cut into slices.

Arrange salad greens, bell pepper, mushrooms, black-eyed peas and pork on
large serving plate. Serve with Creamy Lime Dressing.

CREAMY LIME DRESSING:

Mix all ingredients.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.



Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 292 Calories (kcal); 11g Total Fat; (32% calories from fat); 27g Protein; 24g Carbohydrate; 59mg Cholesterol; 659mg Sodium
Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates

NOTES : The tenderloin is considered the choicest of pork cuts. Although
        higher in price per pound than loin roast, tenderloin is a good
        value because it is lean and has no waste.
Nutr. Assoc. : 0 0 0 2130706543 0 0 0 4977 2275 2130706543 0 0 0 0 0 0 0


* Exported from MasterCook *

                             Spaghetti Torte

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Meatless                        Pasta


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       (16 ounce) package  spaghetti
     1/2           cup  grated Parmesan cheese
     1/2           cup  Ricotta cheese
  1         tablespoon  Italian seasoning
  4                     egg whites
                        OR
     1/2           cup  fat-free cholesterol-free egg product
     1/4           cup  chopped fresh basil
                        OR
  1 1/2      teaspoons  dried basil leaves
  2             medium  tomatoes -- coarsely chopped
  4       (1 ounce) slices  Provolone cheese -- cut into fourths
                        Spaghetti sauce -- if desired

Heat oven to 350║. Spray springform pan, 9 ╫ 3 inches, with nonstick
cooking spray. Cook and drain spaghetti as directed on package. Rinse with
cold water; drain. Toss spaghetti, Parmesan cheese, Ricotta cheese,
Italian seasoning and egg whites until spaghetti is well coated.

Press half of the spaghetti mixture in bottom of pan. Sprinkle with half
of the basil. Layer with half of the tomatoes and cheese slices. Press
remaining spaghetti mixture on top. Sprinkle with remaining basil. Layer
with remaining tomatoes and cheese slices.

Bake 30 minutes. Let stand 15 minutes. Remove sides of pan. Cut torte into
wedges. Serve with spaghetti sauce.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "For a new twist on spaghetti, try this simple torte. It's easy to cut
  and serve too!"
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 326 Calories (kcal); 8g Total Fat; (23% calories from fat); 17g Protein; 45g Carbohydrate; 21mg Cholesterol; 264mg Sodium
Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 2130706543 0 0 2130706543 5296 1198 0


* Exported from MasterCook *

                  Spaghetti with Broccoli and Mushrooms

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Meatless                        Pasta


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       (10 ounce) package  frozen chopped broccoli
  1       (4 1/2 ounce) jar  sliced mushrooms -- drained
  2        tablespoons  reduced-fat margarine
     1/2      teaspoon  salt
     1/8      teaspoon  pepper
  1       (7 ounce) package  uncooked spaghetti
     1/4           cup  grated Parmesan cheese
  1         tablespoon  lemon juice

Cook broccoli as directed on package; drain. Stir in mushrooms, margarine,
salt and pepper. Heat over low heat, stirring occasionally until mushrooms
are hot, about 5 minutes. Cook spaghetti as directed on package; drain.
Toss spaghetti, broccoli mixture, Parmesan cheese and lemon juice.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 129 Calories (kcal); 3g Total Fat; (18% calories from fat); 6g Protein; 21g Carbohydrate; 2mg Cholesterol; 292mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 2461 3931 0 0 1405 0 0


* Exported from MasterCook *

                           Spicy Beef Chow Mein

Recipe By     :
Serving Size  : 5     Preparation Time :0:00
Categories    : Beef                            Meat


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  sake, rice wine
                        OR
  2        tablespoons  chicken broth
  1           teaspoon  finely chopped gingerroot
     1/4      teaspoon  crushed red pepper (1/4 to 1/2 teaspoon)
  1              clove  garlic -- finely chopped
     3/4         pound  beef boneless sirloin -- cut into 2 ╫ 1 ╫ 1/8-inch strips
  1       (3 ounce) package  beef-flavored ramen noodles
  1                cup  water
  2          teaspoons  cornstarch
  4       medium stalk  celery -- sliced (2 cups)
  1       (15 ounce) can  whole straw mushrooms -- drained
  1       (15 ounce) can  baby corn -- drained
  1       (8 ounce) can  sliced bamboo shoots -- drained
  1       (2 ounce) jar  sliced pimientos -- drained

Spray wok or 12-inch skillet with nonstick cooking spray. Heat over high
heat until hot. Add beef; stir-fry about 3 minutes or until brown. Add
celery; stir-fry 2 minutes or until crisp-tender. Stir in mushrooms, corn,
bamboo shoots and pimientos. Stir in cornstarch mixture. Heat to boiling,
stirring constantly. Boil and stir 1 minute. Add noodles; toss.

Mix sake, gingerroot, red pepper and garlic in medium glass or plastic
bowl. Stir in beef. Cover and refrigerate 15 minutes. Cook and drain
noodles as directed on package. Mix water, cornstarch and contents of
ramen flavor packet.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "Move over, old-fashioned chow mein! Our new version features ramen
  noodles, straw mushrooms and only 6 grams of fat per serving."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 305 Calories (kcal); 13g Total Fat; (38% calories from fat); 20g Protein; 25g Carbohydrate; 43mg Cholesterol; 637mg Sodium
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 4810 0 2130706543 26086 4713 0 2210 357 0 0 0 5142 0 2141
               4487


* Exported from MasterCook *

                             Spicy Beef Salad

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Beef                            Meat
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  beef flank steak or boneless sirloin steak
  2        tablespoons  sherry
  1         tablespoon  soy sauce
  2          teaspoons  sugar
     1/2           cup  thinly sliced green onions (with tops)
  2             medium  tomatoes -- cut into chunks
  4               cups  sliced mushrooms (about 10 ounces)
  6               cups  shredded lettuce (about 1 small head) or
                        radicchio (about 2 small heads)
                        Spicy Dressing -- (recipe follows)

                        SPICY DRESSING
     1/4           cup  rice wine or white wine vinegar
  2        tablespoons  soy sauce
  1           teaspoon  finely chopped gingerroot
  1           teaspoon  sesame oil
     1/8      teaspoon  ground red pepper
  1              clove  garlic -- finely chopped

Trim fat from beef steak; cut beef with grain into 2-inch strips. Cut
strips across grain into 1/8-inch slices. (For ease in cutting, partially
freeze beef, about 1 1/2 hours.) Toss beef, sherry, soy sauce and sugar in
glass or plastic bowl or in heavy plastic bag. Cover and refrigerate 30
minutes.

Heat 10-inch nonstick skillet over medium-high heat until 1 or 2 drops of
water bubble and skitter when sprinkled on surface. Add half of the beef;
stir-fry until beef is no longer pink, about 3 minutes. Remove beef from
skillet; drain. Repeat with remaining beef; toss beef with green onions in
large bowl. Layer tomatoes, mushrooms and lettuce over beef. Cover and
refrigerate at least 1 hour but no longer than 10 hours. Pour Spicy
Dressing over salad; toss until well coated.

SPICY DRESSING:

Shake all ingredients in tightly covered container.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "The Oriental influence in this salad is unmistakable: rice wine
  vinegar, soy sauce, gingerroot and sesame oil."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 163 Calories (kcal); 5g Total Fat; (27% calories from fat); 19g Protein; 10g Carbohydrate; 44mg Cholesterol; 570mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 2228 0 0 0 20030 20231 4977 4924 2130706543 0 0 4735 0
               26086 0 0 0


* Exported from MasterCook *

                              Spicy Burgers

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Beef                            Meat


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  extra-lean ground beef
     1/2      teaspoon  chili powder
     1/2      teaspoon  pepper
     1/4      teaspoon  salt
     1/4      teaspoon  ground red pepper (cayenne)
  1              clove  garlic -- finely chopped

Mix all ingredients thoroughly. Shape mixture into 4 patties, each 1/2
inch thick. Heat 10-inch nonstick skillet until hot. Place patties in
skillet; reduce heat to medium. Cover and cook 6 to 8 minutes, turning
once, until desired doneness.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 218 Calories (kcal); 14g Total Fat; (58% calories from fat); 21g Protein; 1g Carbohydrate; 70mg Cholesterol; 196mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Serving Ideas : Top this burger with some Guacamole (see recipe) for a special treat.


Nutr. Assoc. : 9018 0 0 0 2514 0


* Exported from MasterCook *

                         Spicy Caribbean Chicken

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Grilling                        Poultry


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     skinless boneless chicken breast halves
                        (about 1 pound)
                        Spicy Marinade -- (recipe follows)

                        SPICY MARINADE
  4             medium  green onions -- sliced
  2                     jalape±o chilis -- seeded and chopped
     1/3           cup  lemon juice
     1/4           cup  honey
  2        tablespoons  chopped fresh thyme
                        OR
  2          teaspoons  dried thyme leaves
  2        tablespoons  vegetable oil
     1/2      teaspoon  salt
     1/4      teaspoon  ground allspice
     1/4      teaspoon  ground nutmeg

Prepare Spicy Marinade. Place chicken in shallow nonmetal dish or
heavy-duty resealable plastic bag. Pour marinade over chicken; turn
chicken to coat with marinade. Cover and refrigerate at least 2 hours but
no longer than 6 hours.

Brush grill rack with vegetable oil. Heat coals or gas grill for direct
heat. Remove chicken from marinade; reserve marinade. Cover and grill
chicken 4 to 6 inches from medium heat 15 to 20 minutes, turning and
brushing frequently with marinade, until juice of chicken is no longer
pink when centers of thickest pieces are cut. Discard any remaining
marinade.

SPICY MARINADE:

Place all ingredients in food processor or blender. Cover and process
about 20 seconds or until smooth.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Please note that although this recipe contains ingredients that are not
fully consumed in the finished product, nutritional information by
MasterCook includes all of the ingredients listed, including the portions
that are not consumed.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 222 Calories (kcal); 6g Total Fat; (24% calories from fat); 28g Protein; 14g Carbohydrate; 68mg Cholesterol; 257mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates


Nutr. Assoc. : 2313 2130706543 0 0 3585 26360 0 0 26058 0 2130706543 0 0 0
               0


* Exported from MasterCook *

                           Spicy Citrus Chicken

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     skinless boneless chicken breast halves
                        (about 1 1/2 pounds)
     1/2           cup  unsweetened grape juice
                        OR
     1/2           cup  red wine
  1         tablespoon  grated orange peel
     1/2           cup  orange juice
  1         tablespoon  grated lemon peel
     1/2           cup  lemon juice
  2        tablespoons  chopped fresh cilantro
  2        tablespoons  chopped green onions
  1 1/2      teaspoons  chopped fresh oregano
                        OR
     1/2      teaspoon  dried oregano leaves
  1           teaspoon  ground cumin
     1/2      teaspoon  salt
     1/4      teaspoon  crushed red pepper
                        Orange slices -- if desired

Place chicken in shallow glass or plastic dish. Mix remaining ingredients
except orange slices; pour over chicken. Cover and refrigerate at least 3
hours but no longer than 24 hours.

Heat oven to 375║. Spray rack in shallow roasting pan with nonstick
cooking spray. Remove chicken from marinade; place on rack. Reserve
marinade. Bake uncovered 35 to 45 minutes, brushing with marinade every 15
minutes, until juice of chicken is no longer pink when centers of thickest
pieces are cut. Discard any remaining marinade. Garnish with orange
slices.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Please note that although this recipe contains ingredients that are not
fully consumed in the finished product, nutritional information by
MasterCook includes all of the ingredients listed, including the portions
that are not consumed.

Description:
  "You'll love serving this to company! Just add a cool, crisp salad and
  crusty French rolls, and your meal's complete."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 161 Calories (kcal); 2g Total Fat; (9% calories from fat); 28g Protein; 8g Carbohydrate; 68mg Cholesterol; 257mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 2313 654 0 2130706543 0 0 20084 0 0 0 0 0 2130706543 0 0 0
               2130706543


* Exported from MasterCook *

                   Spicy Curried Chicken with Couscous

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4              small  skinless boneless chicken breast halves
                        (about 2 pounds)
  3          teaspoons  vegetable oil
     1/4      teaspoon  salt
     1/8      teaspoon  ground red pepper (cayenne)
  1                cup  chopped unpeeled green apple (about 1
                        medium)
     1/2           cup  chopped onion (about 1 medium)
  1              clove  garlic -- finely chopped
  2          teaspoons  curry powder
  2          teaspoons  grated orange peel
  1                cup  chicken broth
                        OR
  1                cup  water
     1/4           cup  raisins
  1         tablespoon  cornstarch
     1/4           cup  cold water
  2               cups  hot cooked couscous
                        OR
  2               cups  hot cooked rice

Remove excess fat from chicken; cut chicken into 1-inch pieces. Heat 2
teaspoons of the oil in 10-inch nonstick skillet until hot. Cook and stir
chicken, salt and red pepper in oil over medium heat until chicken is
done, about 5 minutes; remove chicken. Add remaining 1 teaspoon oil, the
apple, onion, garlic, curry powder and orange peel; cook and stir until
apple is tender, about 7 minutes.

Stir in chicken broth and raisins. Heat to boiling, stirring constantly.
Mix cornstarch and water; stir into chicken mixture. Boil and stir 1
minute. Serve over couscous.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 308 Calories (kcal); 5g Total Fat; (15% calories from fat); 31g Protein; 33g Carbohydrate; 68mg Cholesterol; 219mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 2313 0 0 2514 3567 2679 0 0 0 2130706543 0 0 4680 0 0 2809
               0 2130706543


* Exported from MasterCook *

                      Spicy Five-Pepper Spoon Bread

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Meatless

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  yellow cornmeal
  2               cups  milk
  2               cups  water
     1/2           cup  shredded GruyΦre or Swiss cheese (2
                        ounces)
  1                cup  frozen whole kernel corn
  1                cup  chopped yellow bell pepper (about 1
                        medium)
     1/2           cup  chopped red bell pepper (about 1 small)
     1/2           cup  chopped green bell pepper (about 1 small)
     1/2           cup  chopped onion (about 1 medium)
     1/2      teaspoon  salt
     1/4      teaspoon  white pepper
  1       (4 ounce) can  chopped green chilis -- drained
  1                     egg
  3                     egg whites
  1                cup  salsa

Heat oven to 400║. Grease 3-quart casserole. Mix cornmeal, milk and water
in 2-quart saucepan. Cook, stirring constantly, until mixture thickens and
boils; reduce heat. Stir in 1/4 cup of the cheese and the remaining
ingredients except the 3 egg whites and salsa.

Beat egg whites on high speed until soft peaks form; fold into cornmeal
mixture. Spoon into casserole (casserole will be full). Sprinkle with
remaining cheese. Bake uncovered 35 to 40 minutes or until set and golden
brown. Serve with salsa.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 360 Calories (kcal); 9g Total Fat; (22% calories from fat); 18g Protein; 54g Carbohydrate; 71mg Cholesterol; 1049mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 4039 0 697 0 26064 20164 20088 2679 0 0 27203 0 3231 0


* Exported from MasterCook *

                             Spicy Garbanzos

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Meatless

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  vegetable oil
  1           teaspoon  mustard seed
  1              large  onion -- chopped (1 cup)
     1/2           cup  vegetable broth
                        OR
     1/2           cup  chicken broth
  2        tablespoons  tomato paste
     1/2      teaspoon  salt
     1/4      teaspoon  ground cinnamon
     1/8      teaspoon  ground cloves
  2       (15 ounce) cans  garbanzo beans (15 to 16 ounce cans) -- rinsed and drained
  2        tablespoons  chopped parsley -- if desired

Heat oil in 2-quart saucepan over medium-high heat. Cook mustard seed and
onion in oil, stirring occasionally, until onion is tender. Stir in
remaining ingredients. Cook about 5 minutes, stirring occasionally, until
beans are hot. Sprinkle with parsley.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 326 Calories (kcal); 7g Total Fat; (18% calories from fat); 12g Protein; 56g Carbohydrate; trace Cholesterol; 1172mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : Mustard seeds, available in both white and brown varieties, add
        unexpected flavor and crunch to food.
Nutr. Assoc. : 0 0 0 0 0 2130706543 0 0 0 3615 2603 0


* Exported from MasterCook *

                          Spicy Grilled Sirloin

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Beef                            Grilling
                Meat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  beef boneless top sirloin steak -- about 1 inch thick
     1/4           cup  soy sauce
  2        tablespoons  lemon juice
  1         tablespoon  vegetable oil
  1           teaspoon  ground cumin
  1           teaspoon  chili powder
  1              clove  garlic -- finely chopped

Pierce beef with fork several times on both sides. Mix remaining
ingredients in shallow nonmetal dish or heavy-duty resealable plastic bag.
Add beef, turning to coat with marinade. Cover dish or seal bag and
refrigerate, turning beef occasionally, at least 6 hours but no longer
than 24 hours.

Heat coals or gas grill. Remove beef from marinade; discard marinade.
Cover and grill beef 4 to 6 inches from medium heat 15 to 18 minutes for
medium doneness, turning once. Cut beef cross grain into 1/2-inch slices.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Please note that although this recipe contains ingredients that are not
fully consumed in the finished product, nutritional information by
MasterCook includes all of the ingredients listed, including the portions
that are not consumed.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 188 Calories (kcal); 8g Total Fat; (39% calories from fat); 26g Protein; 2g Carbohydrate; 66mg Cholesterol; 755mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 2228 0 0 0 0 0 0


* Exported from MasterCook *

                      Spicy Mexican Skillet Chicken

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2      teaspoon  chili powder (1/2 to 1 teaspoon)
     1/4      teaspoon  salt
     1/4      teaspoon  pepper
  4                     skinless boneless chicken breast halves
                        (about 1 pound)
  1         tablespoon  vegetable oil
  1                cup  frozen (thawed) corn
                        OR
  1                cup  canned (drained) whole kernel corn
     1/3           cup  chunky salsa
  2        tablespoons  chopped fresh cilantro
  1              large  tomato -- chopped (about 1 cup)
  1       (15 ounce) can  black beans -- rinsed and drained

Mix chili powder, salt and pepper. Sprinkle evenly over both sides of
chicken. Heat oil in 10-inch skillet over medium-high heat. Cook chicken
in oil 10 minutes or until brown on both sides. Stir in remaining
ingredients. Heat to boiling; reduce heat Cover and simmer 3 to 5 minutes
or until juice of chicken is no longer pink when centers of thickest
pieces are cut and vegetables are heated through.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 300 Calories (kcal); 6g Total Fat; (18% calories from fat); 35g Protein; 25g Carbohydrate; 68mg Cholesterol; 638mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 2614 0 0 2313 0 3450 0 2130706543 1325 0 0 578


* Exported from MasterCook *

                           Spicy Mexican Torte

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  turkey Italian sausage links
  2             medium  onions -- chopped (1 cup)
  2             cloves  garlic -- finely chopped
  1       (4 ounce) can  chopped green chilis -- drained
  8                     flour tortillas (8 to 10 inches in
                        diameter)*
  2               cups  shredded reduced-fat Monterey Jack cheese
                        (8 ounces)
  1       (16 ounce) can  fat-free refried beans
  1       (7 ounce) jar  roasted red bell peppers -- drained
                        Salsa, sour cream or guacamole, if desired


Remove casings from sausage links. Cut sausages into 1/4-inch slices. Cook
sausage, onions and garlic in 10-inch nonstick skillet over medium heat,
stirring occasionally, until sausage is brown; drain. Stir in chilis; set
aside.

Heat oven to 400║. Grease pie plate, 10 ╫ 1 1/2 inches. Place 2 tortillas
in pie plate. Spread with half of the sausage mixture; sprinkle with 1 cup
of the cheese. Place 2 tortillas on cheese; spread with beans. Place 2
tortillas on beans; top with bell peppers. Place 2 tortillas on peppers;
spread with remaining sausage mixture. Sprinkle with remaining 1 cup
cheese. Cover and bake 40 minutes or until cheese is melted and center is
hot. Cool 10 minutes before cutting. Serve with salsa.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 339 Calories (kcal); 9g Total Fat; (25% calories from fat); 20g Protein; 42g Carbohydrate; 34mg Cholesterol; 942mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : *16 corn tortillas (5 to 6 inches in diameter) can be substituted
        for the flour tortillas. Overlap 4 corn tortillas for each layer.
Nutr. Assoc. : 26513 27188 0 27203 1666 26424 0 4752 0 0


* Exported from MasterCook *

                           Spicy Peach Chicken

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Grilling                        Poultry


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       (12 ounce) jar  peach preserves
  1         tablespoon  orange juice concentrate
  1           teaspoon  grated gingerroot
  1           teaspoon  ground cinnamon
     1/2      teaspoon  ground nutmeg
     1/4      teaspoon  salt
  4                     skinless boneless chicken breast halves
                        (about 1 pound)


Mix all ingredients except chicken in shallow nonmetal dish or heavy-duty
resealable plastic bag. Add chicken, turning to coat with marinade. Cover
dish or seal bag and refrigerate 2 to 4 hours, turning chicken
occasionally.

Heat coals or gas grill. Remove chicken from marinade; reserve marinade.
Place chicken on grill; brush with half of the marinade. Cover and grill 5
to 6 inches from medium heat 15 to 20 minutes, turning once and brushing
with remaining marinade, until juice of chicken is no longer pink when
centers of thickest pieces are cut.

If desired, heat remaining marinade to boiling. Boil 1 minute. Serve with
chicken.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 346 Calories (kcal); 2g Total Fat; (4% calories from fat); 28g Protein; 57g Carbohydrate; 68mg Cholesterol; 244mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3 1/2 Other Carbohydrates


Nutr. Assoc. : 0 1007 0 0 0 0 2313 0


* Exported from MasterCook *

                  Spicy Shredded Chicken and Vegetables

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3           cup  fat-free reduced-sodium chicken broth
     1/2         pound  skinless boneless chicken breast halves
  2               cups  broccoli slaw or coleslaw mix
     1/2        medium  red bell pepper -- cut into 2 ╫ 1/4-inch pieces (1/2 cup)
  2        tablespoons  brown bean sauce*
  2          teaspoons  sugar
  2          teaspoons  chili purΘe with garlic
  1           teaspoon  finely chopped gingerroot
  4               cups  hot cooked rice

Heat broth to boiling in 10-inch skillet. Add chicken; reduce heat to
medium-low. Cover and cook about 8 minutes or until juice of chicken is no
longer pink when centers of thickest pieces are cut. Remove chicken from
broth; reserve broth. Cool chicken 5 minutes. Cut chicken into 2-inch
pieces. Shred pieces with 2 knives or forks.

Spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat
over medium-high heat until cooking spray starts to bubble. Add broccoli
slaw; stir-fry about 2 minutes or until crisp-tender. Add bell pepper and
chicken; stir-fry 1 minute. Stir bean sauce, sugar, chili purΘe and
gingerroot into reserved broth. Pour into wok; stir-fry about 1 minute or
until heated through. Serve over rice.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 223 Calories (kcal); 1g Total Fat; (4% calories from fat); 13g Protein; 39g Carbohydrate; 22mg Cholesterol; 122mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Using precut vegetables, such as broccoli slaw or coleslaw mix, is
        a real time-saver.

        *Hoisin sauce can be substituted for the brown bean sauce.
        Decrease sugar to 1 teaspoon.
Nutr. Assoc. : 25062 2313 4920 0 2255 0 2615 26086 0


* Exported from MasterCook *

                      Spicy Shrimp with Creole Sauce

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Grilling                        Seafood


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  fresh or frozen raw large shrimp in shells
     1/2           cup  olive or vegetable oil
     1/2      teaspoon  poultry seasoning
     1/2      teaspoon  dried oregano leaves (do not substitute
                        fresh)
     1/2      teaspoon  chili oil or crushed red pepper
     1/4      teaspoon  salt
  1              clove  garlic -- finely chopped
                        Creole Sauce -- (recipe follows)
  3               cups  hot cooked rice

                        CREOLE SAUCE
  1         tablespoon  margarine or butter
  1              small  green bell pepper -- diced (1/2 cup)
  2             cloves  garlic -- finely chopped
  1       (14 1/2 ounce) can  stewed tomatoes -- undrained
  1         tablespoon  chopped fresh thyme leaves
                        OR
  1           teaspoon  dried thyme leaves
     1/8      teaspoon  pepper
     1/8      teaspoon  red pepper sauce
  2              large  bay leaves

Peel shrimp. (If shrimp are frozen, do not thaw; peel in cold water.) Make
a shallow cut lengthwise down back of each shrimp; wash out vein.

Mix remaining ingredients except Creole Sauce and rice in large nonmetal
bowl. Add shrimp, stirring to coat with marinade. Cover and refrigerate at
least 15 minutes but no longer than 1 hour.

Brush grill rack with vegetable oil. Heat coals or gas grill for direct
heat. Prepare Creole Sauce; keep warm. Drain shrimp; discard marinade.
Grill shrimp uncovered 4 inches from medium heat 4 to 6 minutes, turning
once, until shrimp are pink and firm.

Serve shrimp and sauce over rice.

CREOLE SAUCE:

Melt margarine in 1 1/2-quart saucepan over medium heat. Cook bell pepper
and garlic in margarine, stirring occasionally, until bell pepper is
crisp-tender. Stir in remaining ingredients, breaking up tomatoes. Heat to
boiling; reduce heat to low. Simmer uncovered 5 to 10 minutes, stirring
occasionally, until thickened. Discard bay leaves. Serve warm.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Please note that although this recipe contains ingredients that are not
fully consumed in the finished product, nutritional information by
MasterCook includes all of the ingredients listed, including the portions
that are not consumed.

Description:
  "These delicious shrimp can also be served as an appetizer. Use the
  Creole Sauce on the side for dipping. Make grilling the shrimp easier
  by using a grill screen to cook them in."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 574 Calories (kcal); 31g Total Fat; (49% calories from fat); 24g Protein; 49g Carbohydrate; 175mg Cholesterol; 397mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 26456 986 4614 1016 3002 0 620 2130706543 0 0 0 4098 0 3505
               0 26058 0 2130706543 0 4713 2160


* Exported from MasterCook *

                           Spicy Tortilla Chips

Recipe By     :
Serving Size  : 96    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  margarine -- melted
     1/2      teaspoon  chili powder
  8                     corn tortillas
                        OR
  8                     flour tortillas (8 inches in diameter)

Heat oven to 400║. Mix margarine and chili powder; brush on one side of
tortillas. Cut each into 12 wedges. Place on ungreased jelly roll pan, 15
1/2 ╫ 10 1/2 ╫ 1 inch. Bake uncovered 8 to 10 minutes or until crisp and
golden brown; cool. (Tortillas will continue to crisp as they cool.)

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "96 chips"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 7 Calories (kcal); trace Total Fat; (37% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 6mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 2883 0 2130706543


* Exported from MasterCook *

                    Spinach Frittata with Creole Sauce

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Eggs                            Meatless


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Creole Sauce -- (recipe follows)
  2          teaspoons  margarine or butter
  1              small  onion -- chopped (1/4 cup)
  3               cups  coarsely chopped spinach (4 ounces)
  6                     eggs
                        OR
  1 1/2           cups  fat-free cholesterol-free egg product
     1/2      teaspoon  chopped fresh thyme leaves
                        OR
     1/8      teaspoon  dried thyme leaves
     1/8      teaspoon  salt
     1/8      teaspoon  pepper
  2        tablespoons  shredded Mozzarella cheese

                        CREOLE SAUCE
  1              large  tomato -- coarsely chopped (1 cup)
  1              small  onion -- chopped (1/4 cup)
  2        tablespoons  sliced celery
     1/4      teaspoon  paprika
     1/8      teaspoon  pepper
  4              drops  red pepper sauce

Prepare Creole Sauce; keep warm. Melt margarine in 10-inch nonstick
skillet over medium heat. Cook onion in margarine 3 minutes, stirring
occasionally. Add spinach; toss just until spinach is wilted. Reduce heat
to medium-low.

Beat eggs, thyme, salt and pepper until blended; pour over spinach. Cover
and cook 5 to 7 minutes or until eggs are set in center and light brown on
bottom. Sprinkle with cheese. Cut into wedges. Serve with Creole Sauce.

CREOLE SAUCE:

Heat all ingredients to boiling in 1-quart saucepan, stirring
occasionally; reduce heat. Simmer uncovered about 5 minutes, stirring
occasionally, until thickened.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "Corn muffins and cut-up fresh fruit make a delicious accompaniment to
  this frittata, which is inspired by the flavors of New Orleans."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 160 Calories (kcal); 10g Total Fat; (53% calories from fat); 11g Protein; 8g Carbohydrate; 284mg Cholesterol; 213mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 2130706543 4098 0 2687 3218 0 2130706543 26058 0 2130706543
               0 0 0 0 0 0 0 0 0 0 1471


* Exported from MasterCook *

                         Spring Vegetable Paella

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Meatless

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  asparagus -- cut into 2-inch pieces
  3               cups  broccoli flowerets
  2          teaspoons  olive or vegetable oil
  1             medium  red bell pepper -- cut into 1/4-inch strips
  1 1/4           cups  sliced zucchini (about 1 medium)
     1/2           cup  chopped onion (about 1 medium)
  4               cups  cooked brown or regular long-grain rice
  2               cups  coarsely chopped seeded tomatoes (about 2
                        large)
     3/4      teaspoon  salt
     1/2      teaspoon  saffron threads
                        OR
     1/4      teaspoon  ground turmeric
  2       (15 ounce) cans  garbanzo beans (15 to 16 ounce cans) -- rinsed and drained
  1       (10 ounce) package  frozen green peas -- thawed

Cook asparagus and broccoli in enough boiling water to cover in 2-quart
saucepan about 4 minutes or until crisp-tender; drain. Heat oil in Dutch
oven over medium-high heat. Cook asparagus, broccoli, bell pepper,
zucchini and onion in oil about 5 minutes, stirring occasionally, until
onion is crisp-tender. Stir in remaining ingredients. Cook about 5
minutes, stirring frequently, until hot.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 409 Calories (kcal); 5g Total Fat; (10% calories from fat); 16g Protein; 78g Carbohydrate; 0mg Cholesterol; 767mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 2358 986 0 26099 2679 2827 26059 0 0 0 2130706543 2603 0


* Exported from MasterCook *

                        Squash and Bean Chili Stew

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Meatless                        Soups/Stews


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  vegetable oil
     1/4           cup  chopped onion
  1              clove  garlic -- finely chopped
  1              large  red bell pepper -- cut into 2 ╫ 1/2-inch strips
  2             medium  poblano or Anaheim chilis -- seeded and cut into 2 ╫ 1/2-strips
  1                     jalape±o chili -- seeded and chopped
  1                cup  cubed Hubbard or acorn squash (1/2 pound)
  2       (14 1/2 ounce) cans  reduced-sodium chicken broth
     1/2      teaspoon  salt
     1/2      teaspoon  pepper
     1/2      teaspoon  ground coriander
  1                cup  thinly sliced zucchini
  1                cup  thinly sliced yellow summer squash
  1       (15 1/4 ounce) can  whole kernel corn -- drained
  1       (15 ounce) can  pinto beans (15 to 16 ounce can) -- drained

Heat oil in Dutch oven over medium heat. Cook onion and garlic in oil,
stirring occasionally, until onion is tender. Stir in bell pepper and
poblano and jalape±o chilis. Cook 15 minutes. Stir in Hubbard squash,
broth, salt, pepper and coriander. Heat to boiling; reduce heat. Cover and
simmer about 15 minutes or until squash is tender. Stir in remaining
ingredients. Simmer uncovered about 10 minutes, stirring occasionally,
until zucchini is tender.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 202 Calories (kcal); 5g Total Fat; (22% calories from fat); 12g Protein; 30g Carbohydrate; 0mg Cholesterol; 915mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 4532 20103 3729 4017 0 0 0 26099 5654 26006 26002


* Exported from MasterCook *

                     Steamed Red Snapper and Carrots

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  reduced-sodium chicken broth
  2        tablespoons  oyster sauce
  2        tablespoons  rice wine vinegar or cider vinegar
  1              pound  baby-cut carrots (3 cups)
  1              pound  red snapper or other lean fish fillets -- cut into 4 pieces
  4                     green onions -- cut into 1-inch pieces
  2               cups  shredded napa (Chinese) cabbage (8 ounces) -- if desired

Mix broth, oyster sauce and vinegar in 12-inch skillet. Add carrots. Heat
to boiling; reduce heat. Cover and simmer 5 minutes. Add fish. Heat to
boiling; reduce heat to medium. Cover and simmer 10 to 15 minutes or until
fish flakes easily with fork. Stir in onions. Cover and cook 2 minutes.
Serve over cabbage.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 154 Calories (kcal); 1g Total Fat; (8% calories from fat); 23g Protein; 12g Carbohydrate; 49mg Cholesterol; 246mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Instead of using oil to cook the carrots and fish, we use chicken
        broth. The result? Lots of flavor, less fat.
Nutr. Assoc. : 4017 0 4735 2111 2747 3585 2616


* Exported from MasterCook *

                       Steamed Vegetable Dumplings

Recipe By     :
Serving Size  : 10    Preparation Time :0:00
Categories    : Appetizers                      Vegetables


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Horseradish Dipping Sauce -- (recipe follows)
  6                     dried black (shiitake) mushrooms
  4               cups  coleslaw mix (8 ounces)
     1/3           cup  chopped green onions (4 medium)
  1           teaspoon  grated gingerroot
  2             cloves  garlic -- finely chopped
  2        tablespoons  soy sauce
     1/2      teaspoon  sesame oil
  30                    wonton or siu mai skins

                        HORSERADISH DIPPING SAUCE
     1/4           cup  soy sauce
  2        tablespoons  prepared horseradish
  2          teaspoons  grated gingerroot
  1           teaspoon  sugar
  1 1/2      teaspoons  rice vinegar

Prepare Horseradish Dipping Sauce. Soak mushrooms in hot water about 20
minutes or until soft; drain. Rinse with warm water; drain. Squeeze out
excess moisture. Remove and discard stems; chop caps. Spray nonstick wok
or 12-inch skillet with nonstick cooking spray; heat over medium-high heat
until cooking spray starts to bubble. Add mushrooms, coleslaw mix, green
onions, gingerroot and garlic; stir-fry about 4 minutes or until
vegetables are very tender. Stir in soy sauce and sesame oil; cool.

Brush edges of 1 wonton skin with water. Place 1 scant tablespoon
vegetable mixture on center of skin. (Cover remaining skins with plastic
wrap to keep them pliable.) Fold bottom corner of wonton skin over filling
to opposite corner, forming a triangle; pleat unfolded edges. (Cover
filled dumplings with plastic wrap to keep them from drying out.) Repeat
with remaining skins and vegetable mixture.

Place dumplings on heatproof plate; place plate on rack in steamer. Cover
and steam over boiling water in wok or Dutch oven 15 minutes. Serve hot
with dipping sauce.

HORSERADISH DIPPING SAUCE:

Mix all ingredients.

10 servings (3 dumplings each)

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 96 Calories (kcal); 1g Total Fat; (6% calories from fat); 4g Protein; 19g Carbohydrate; 2mg Cholesterol; 770mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 2130706543 1365 4920 2665 0 0 0 0 5617 0 0 0 0 0 0 0


* Exported from MasterCook *

                   Steamed Vegetables with Yogurt Sauce

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Breads and Sides                Vegetables


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Yogurt Sauce -- (recipe follows)
  3               cups  cauliflowerets (1 pound)
  2             medium  zucchini -- cut into 1-inch slices
  1             medium  red or green bell pepper -- cut into 1/4-inch strips
     1/2                lemon (1 lemon half)

                        YOGURT SAUCE
  1                cup  plain nonfat yogurt
  2        tablespoons  honey
  1           teaspoon  Dijon mustard
     1/4      teaspoon  salt
     3/4      teaspoon  chopped fresh basil leaves
                        OR
     1/4      teaspoon  dried basil leaves
     3/4      teaspoon  chopped fresh tarragon leaves
                        OR
     1/4      teaspoon  dried tarragon leaves
  1              clove  garlic -- crushed
                  Dash  dried dill weed

Prepare Yogurt Sauce. Place steamer basket in 1/2 inch water in saucepan
or skillet (water should not touch bottom of basket). Place
cauliflowerets, zucchini and bell pepper in basket. Cover tightly and heat
to boiling; reduce heat. Steam about 6 minutes or until vegetables are
crisp-tender Arrange vegetables on plate. Squeeze juice from lemon over
vegetables. Serve with sauce.

Microwave Directions: Prepare Yogurt Sauce as directed. Place
cauliflowerets, zucchini, bell pepper, 1/4 cup water and 1/2 teaspoon salt
in 2-quart microwavable casserole. Cover tightly and microwave on High 7
to 9 minutes, stirring after 4 minutes, until vegetables are crisp-tender;
drain.

YOGURT SAUCE:

Mix all ingredients. Cover and refrigerate at least 2 hours but no longer
than 24 hours.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.



Description:
  "Drizzled with herb-yogurt sauce, these vegetables will be the star of
  your plate!"
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 54 Calories (kcal); trace Total Fat; (3% calories from fat); 3g Protein; 11g Carbohydrate; 1mg Cholesterol; 109mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 2130706543 26073 0 4695 3896 0 0 0 0 0 0 20028 0 2130706543
               26057 0 2130706543 0 0


* Exported from MasterCook *

                 Stir-fried Asparagus with Sichuan Sauce

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Breads and Sides                Vegetables


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          teaspoons  sesame seed
  1           teaspoon  sugar
  1           teaspoon  sesame oil
  1           teaspoon  chili purΘe with garlic
  1              pound  asparagus -- cut into 2-inch diagonal pieces
     1/4           cup  fat-free reduced-sodium chicken broth

Heat nonstick wok or 12-inch skillet over medium-high heat until hot;
reduce heat to medium-low. Add sesame seed; cook and stir about 2 minutes
or until light brown. Remove sesame seed from wok. Mix sugar, sesame oil
and chili purΘe.

Cool wok slightly; wipe clean. Spray with nonstick cooking spray and heat
over medium-high heat until cooking spray starts to bubble. Add asparagus;
stir-fry 1 minute. Stir in broth; cover and cook 2 minutes. Add chili
sauce mixture; stir-fry 1 minute. Stir in sesame seed.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 38 Calories (kcal); 2g Total Fat; (40% calories from fat); 2g Protein; 4g Carbohydrate; 0mg Cholesterol; 33mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 1357 0 0 2615 0 25062


* Exported from MasterCook *

                         Stir-fried Chicken Pitas

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4         pound  skinless boneless chicken breast -- cut into 1-inch pieces
  1              small  zucchini -- sliced
  1             medium  carrot -- shredded
  1              small  onion -- sliced and separated into rings
  1           teaspoon  chopped fresh basil leaves
                        OR
     1/4      teaspoon  dried basil leaves
     1/4      teaspoon  chopped fresh oregano
                        OR
     1/4      teaspoon  dried oregano leaves
     1/4      teaspoon  pepper
  1             medium  tomato -- chopped (3/4 cup)
  3                     pita breads (6 inches in diameter) -- cut in half to form pockets
     1/3           cup  shredded Mozzarella cheese

Spray 10-inch nonstick skillet with nonstick cooking spray; heat skillet
over medium-high heat until hot. Add chicken; stir-fry 3 to 4 minutes or
until no longer pink in center. Add zucchini, carrot, onion, basil,
oregano and pepper; stir-fry 2 to 3 minutes or until vegetables are
crisp-tender. Stir in tomato. Fill pita breads with chicken mixture.
Sprinkle with cheese.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 186 Calories (kcal); 3g Total Fat; (13% calories from fat); 18g Protein; 22g Carbohydrate; 39mg Cholesterol; 231mg Sodium
Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 2314 0 0 0 20028 0 2130706543 26053 0 2130706543 0 0 4513 0


* Exported from MasterCook *

                         Strawberry Margarita Pie

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Desserts                        Pies


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Graham Cracker Shell -- (recipe follows)
  2          envelopes  unflavored gelatin
     1/2           cup  water
  3               cups  strawberries
     1/3           cup  sugar
     1/4           cup  tequila
  1         tablespoon  orange-flavored liqueur
     1/2  (2.8 ounce) package  whipped topping mix (1 envelope)

                        GRAHAM CRACKER SHELL
  1 1/4           cups  graham cracker crumbs
  2        tablespoons  strawberry jelly
  1         tablespoon  vegetable oil

Prepare Graham Cracker Shell. Sprinkle gelatin on water in 2-quart
saucepan. Let stand 1 minute to soften. Place strawberries, sugar, tequila
and liqueur in blender or food processor. Cover and blend on medium speed
until smooth. Stir 1 cup strawberry mixture into gelatin mixture in
saucepan.

Heat over low heat 3 to 5 minutes, stirring constantly, until gelatin is
dissolved. Stir in remaining strawberry mixture. Place pan in bowl of ice
and water, or refrigerate 30 to 40 minutes, stirring occasionally, just
until mixture mounds slightly when dropped from spoon.

Prepare topping mix in large bowl as directed on package-except omit
vanilla and substitute skim milk for the milk. Fold strawberry mixture
into whipped topping. Spoon into pie shell. Sprinkle with reserved crumb
mixture from shell. Refrigerate about 2 hours or until set.

GRAHAM CRACKER SHELL:

Spray pie plate, 9 ╫ 1 1/4 inches, with nonstick cooking spray. Mix all
ingredients. Reserve 2 tablespoons mixture for topping. Press remaining
mixture firmly against bottom and side of pie plate.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 189 Calories (kcal); 5g Total Fat; (26% calories from fat); 3g Protein; 29g Carbohydrate; 0mg Cholesterol; 92mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1 Other Carbohydrates


Nutr. Assoc. : 2130706543 26353 0 1436 0 0 4305 27102 0 0 0 0 0


* Exported from MasterCook *

                      Strawberry Margarita Swordfish

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Grilling                        Seafood


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  nonalcoholic margarita mix
  3        tablespoons  lime juice
  1              clove  garlic -- crushed
  1 1/2         pounds  swordfish, tuna or marlin steaks -- 1/2 to 1 inch thick
     1/2      teaspoon  coarse salt
  3               cups  quartered strawberries
     1/2           cup  coarsely broken fat-free pretzels

Mix margarita mix, lime juice and garlic in shallow glass or plastic dish.
Add fish, turning to coat with marinade. Cover and refrigerate at least 1
hour but no longer than 24 hours.

Heat coals or gas grill. Remove fish from marinade; reserve marinade.
Place fish on grill. Brush with marinade; sprinkle with 1/4 teaspoon of
the salt. Cover and grill about 4 inches from medium heat 10 minutes,
brushing 1 or 2 times with marinade. Turn fish. Brush with remaining
marinade; sprinkle with remaining 1/4 teaspoon salt. Cover and grill 5 to
10 minutes longer or until fish flakes easily with fork. Spoon
strawberries and pretzels over fish.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 198 Calories (kcal); 5g Total Fat; (22% calories from fat); 23g Protein; 14g Carbohydrate; 44mg Cholesterol; 323mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 5691 0 0 5234 0 1436 924


* Exported from MasterCook *

                       Streusel-Topped Pumpkin Pie

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Desserts                        Pies


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Brown Sugar Topping -- (recipe follows)
  1       (12 ounce) can  evaporated skim milk
  3                     egg whites
  1       (16 ounce) can  pumpkin
     1/2           cup  sugar
     1/2           cup  all-purpose flour
  1 1/2      teaspoons  pumpkin pie spice
     3/4      teaspoon  baking powder
     1/8      teaspoon  salt
  2          teaspoons  grated orange peel

                        BROWN SUGAR TOPPING
     1/4           cup  packed brown sugar
     1/4           cup  quick-cooking oats
  1         tablespoon  margarine or butter -- softened

Heat oven to 350║. Prepare Brown Sugar Topping. Spray pie plate, 10 ╫ 1
1/2 inches, with nonstick cooking spray. Place remaining ingredients in
blender or food processor in order listed. Cover and blend until smooth.
Pour into pie plate. Sprinkle with topping.

Bake 50 to 55 minutes or until knife inserted in center comes out clean.
Cool 15 minutes. Refrigerate at least 4 hours or up to 24 hours.

BROWN SUGAR TOPPING:

Mix all ingredients.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 181 Calories (kcal); 2g Total Fat; (8% calories from fat); 6g Protein; 36g Carbohydrate; 2mg Cholesterol; 169mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates


Nutr. Assoc. : 2130706543 0 3231 0 0 0 0 0 0 0 0 0 0 0 4098


* Exported from MasterCook *

                         Stuffed Pattypan Squash

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Appetizers                      Vegetables


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16                    tiny pattypan squash (about 1 1/2 inches
                        in diameter)*
     1/2           cup  soft bread crumbs
     1/4      teaspoon  dried thyme leaves
     1/4      teaspoon  salt
  2                     green onions (with tops) -- finely chopped
  1         tablespoon  grated Parmesan cheese

Heat oven to 350║. Heat 1 inch water to boiling. Add squash. Cook 6 to 8
minutes or until crisp-tender; drain. Cut off stem ends. Hollow out
squash; reserve squash shells. Chop squash meat finely. Mix squash and
remaining ingredients except cheese. Spoon 1 heaping teaspoon filling into
each squash shell. Sprinkle with cheese. Place in ungreased square pan, 9
╫ 9 ╫ 2 inches. Bake uncovered 10 to 12 minutes or until hot.

8 servings (2 squash each)

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 12 Calories (kcal); trace Total Fat; (22% calories from fat); 1g Protein; 2g Carbohydrate; 1mg Cholesterol; 94mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : *8 small pattypan squash (about 2 1/2 inches in diameter) can be
        substituted for the tiny squash. Spoon 1 heaping tablespoon
        filling into each squash shell.
Nutr. Assoc. : 0 0 3159 0 26402 0


* Exported from MasterCook *

                   Sun-Dried Tomato and Apricot Chicken

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  orange juice
  2        tablespoons  balsamic vinegar
  3             pounds  cut-up broiler-fryer chicken (3 to 3 1/2
                        pounds)
     1/2      teaspoon  salt
     1/4      teaspoon  pepper
     1/3           cup  orange marmalade
  1       (8 ounce) jar  sun-dried tomatoes in oil -- drained
  1       (6 ounce) package  dried apricots
  3        tablespoons  packed brown sugar

Heat oven to 375║. Mix orange juice and vinegar in ungreased rectangular
pan, 13 ╫ 9 ╫ 2 inches. Arrange chicken, skin sides up, in pan. Spoon
orange juice mixture over chicken. Sprinkle with salt and pepper. Spread
marmalade over chicken. Bake uncovered 30 minutes.

Spoon orange juice mixture over chicken. Sprinkle tomatoes and apricots
around chicken; toss with orange juice mixture. Sprinkle brown sugar over
tomatoes and apricots. Bake uncovered 35 to 40 minutes, spooning orange
juice mixture frequently over chicken, until juice of chicken is no longer
pink when centers of thickest pieces are cut. (Cover pan loosely with
aluminum foil when chicken begins to brown.)

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 389 Calories (kcal); 12g Total Fat; (27% calories from fat); 26g Protein; 47g Carbohydrate; 69mg Cholesterol; 380mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 1 Fat; 1 Other Carbohydrates

NOTES : If you prefer to use sun-dried tomatoes that aren't packed in oil,
        pour enough hot water over the dried tomatoes to cover them. Let
        them stand 10 to 15 minutes to soften; drain. You'll need 1 1/2
        cups of the softened tomatoes.
Nutr. Assoc. : 0 0 5829 0 0 0 1448 0 0


* Exported from MasterCook *

                 Sun-Dried Tomato and Bell Pepper Spread

Recipe By     :
Serving Size  : 32    Preparation Time :0:00
Categories    : Appetizers                      Dips, Spreads & Salsas


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  sun-dried tomatoes (not oil-packed)
     1/2           cup  part-skim Ricotta cheese
     1/4           cup  chopped fresh parsley
  2        tablespoons  chopped fresh basil
                        OR
  2          teaspoons  dried basil leaves
  4              drops  red pepper sauce
  1             medium  yellow bell pepper -- chopped
     1/2  (8 ounce) package  reduced-fat cream cheese (NeufchΓtel)
                        Mini-sweet peppers -- if desired
                        Baked Pita Chips -- (see recipe)
                        OR
                        Reduced-fat crackers
                        OR
                        Fresh vegetable dippers

Cover sun-dried tomatoes with hot water. Let stand at room temperature 10
minutes or until tender. Drain and chop. Mix sun-dried tomatoes and
remaining ingredients except Baked Pita Chips. Garnish with mini-sweet
peppers. Serve with Baked Pita Chips.

about 2 cups spread and 64 chips

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "2 Cups"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 37 Calories (kcal); 1g Total Fat; (26% calories from fat); 2g Protein; 5g Carbohydrate; 3mg Cholesterol; 76mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 1447 0 0 0 0 2130706543 1471 0 20218 2130706543 0 0
               2130706543 0 2130706543


* Exported from MasterCook *

                             Baked Pita Chips

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     whole wheat pita breads (6 inches in
                        diameter)

Heat oven to 400║. Cut around outside edges of pita breads to separate
layers. Cut each layer into 8 wedges. Place in single layer on 2 ungreased
cookie sheets. Bake about 9 minutes or until crisp and light brown; cool.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
T(Bake):
  "0:09"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 85 Calories (kcal); 1g Total Fat; (8% calories from fat); 3g Protein; 18g Carbohydrate; 0mg Cholesterol; 170mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 26190


* Exported from MasterCook *

                       Super-Easy Chicken Stir-fry

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  vegetable oil
  1              pound  skinless boneless chicken breast halves -- cut into 1-inch pieces
                        OR
  1              pound  skinless boneless chicken thighs -- cut into 1-inch pieces
  3               cups  cut-up assorted vegetables (bell pepper,
                        broccoli flowerets, shredded carrots)
  1              clove  garlic -- finely chopped
     1/2           cup  stir-fry sauce
                        Hot cooked vermicelli or rice -- if desired

Heat 1 tablespoon of the oil in 12-inch skillet or wok over high heat. Add
chicken; stir-fry about 3 minutes or until no longer pink in center.
Remove from skillet. Heat remaining 1 tablespoon oil in skillet. Add
vegetables and garlic; stir-fry about 2 minutes or until vegetables are
crisp-tender. Add chicken and stir-fry sauce. Cook and stir about 2
minutes or until heated through. Serve with vermicelli.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 231 Calories (kcal); 8g Total Fat; (32% calories from fat); 30g Protein; 9g Carbohydrate; 66mg Cholesterol; 1148mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 2313 0 2130706543 206 0 0 0


* Exported from MasterCook *

                  Sweet-and-Sour Broccoli and Baby Corn

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Breads and Sides                Vegetables


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  broccoli -- cut into flowerets and 1-inch pieces (4 cups)*
  2          teaspoons  cornstarch
  2          teaspoons  cold water
  2        tablespoons  fat-free reduced-sodium chicken broth
  2        tablespoons  honey
  2        tablespoons  lemon juice
  1         tablespoon  ketchup
  1           teaspoon  finely chopped garlic
  1           teaspoon  grated lemon peel
     1/4      teaspoon  salt
                  Dash  crushed red pepper -- if desired
  1                cup  canned baby corn -- rinsed and drained

Cut any broccoli stems more than 1 inch wide lengthwise in half. Place
broccoli in boiling water; heat to boiling. Boil 1 minute; drain.
Immediately rinse with cold water; drain. Mix cornstarch and cold water.

Heat broth, honey, lemon juice, ketchup, garlic, lemon peel and salt to
boiling in nonstick wok or 12-inch skillet, stirring frequently. Stir in
cornstarch mixture. Cook and stir about 1 minute or until thickened. Stir
in red pepper. Add broccoli and corn; cook and stir about 30 seconds or
until heated through.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "A tasty sweet-and-sour sauce with minimal cooking makes this broccoli
  dish delicious without any added fat."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 69 Calories (kcal); trace Total Fat; (2% calories from fat); 3g Protein; 17g Carbohydrate; 0mg Cholesterol; 223mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

NOTES : Leftover canned broth can be frozen in ice cube trays; remove when
        frozen and seal in freezer bag; one cube is about 1 tablespoon of
        broth.

        *1 package (16 ounces) frozen broccoli cuts, thawed and drained,
        can be substituted for the fresh broccoli. Do not cook.
Nutr. Assoc. : 0 0 0 20116 0 0 0 26351 20084 0 0 0


* Exported from MasterCook *

                          Sweet-and-Sour Chicken

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  skinless boneless chicken breast halves
                        OR
  1              pound  skinless boneless chicken thighs
  1                     egg white
  1           teaspoon  water
  2        tablespoons  all-purpose flour
  2        tablespoons  crushed rice crackers
                        OR
  2        tablespoons  cornmeal
                        OR
  2        tablespoons  soft bread crumbs
     1/4      teaspoon  baking soda
     1/4           cup  cold water
  2        tablespoons  cornstarch
  1       (8 ounce) can  pineapple chunks in juice -- drained and juice reserved
     1/2           cup  sugar
     1/3           cup  seasoned rice vinegar
  2          teaspoons  dark soy sauce
  1              clove  garlic -- finely chopped
     1/4      teaspoon  salt
  2             medium  Roma (plum) tomatoes -- cut into eighths
  1             medium  green bell pepper -- cut into 1-inch pieces

Cut chicken into 3/4-inch pieces. Mix egg white and 1 teaspoon water; toss
with chicken in medium glass or plastic bowl. Let stand 10 minutes.

Heat oven to 425║. Spray nonstick cookie sheet with nonstick cooking
spray. Mix flour, crushed crackers and baking soda in medium bowl. Remove
chicken pieces from egg mixture; dip into flour mixture, turning to coat.
Place chicken on cookie sheet; spray with cooking spray about 10 seconds
or until surface of chicken appears moist. Bake 10 to 15 minutes, turning
once, until brown and no longer pink in center.

Mix 1/4 cup cold water and the cornstarch. Heat reserved pineapple juice,
the sugar, vinegar, soy sauce, garlic and salt to boiling in nonstick wok
or 12-inch skillet, stirring frequently. Stir in cornstarch mixture; cook
and stir about 1 minute or until thickened. Add tomatoes, bell pepper and
pineapple; cook and stir 1 minute. Stir in chicken.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 238 Calories (kcal); 6g Total Fat; (21% calories from fat); 14g Protein; 33g Carbohydrate; 39mg Cholesterol; 307mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates

NOTES : We baked crumb-coated chicken in a very hot oven to keep the
        crispness of the original deep-fried recipe without the fat. Stir
        the crisp chicken into the sauce just before serving.
Nutr. Assoc. : 324 0 2130706543 0 0 0 2130706543 0 435 0 2130706543 0 0 0
               0 0 0 1396 0 0 26401 0


* Exported from MasterCook *

                  Sweet-and-Sour Halibut with Lemon Rice

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  cider vinegar
  2        tablespoons  chopped green onions
  1         tablespoon  tomato paste
  2          teaspoons  packed brown sugar
  2          teaspoons  finely chopped gingerroot
  2          teaspoons  reduced-sodium soy sauce
     1/2      teaspoon  ground anise
     1/2      teaspoon  salt
     1/8      teaspoon  ground red pepper (cayenne) (1/8 to 1/4
                        teaspoon)
  1 1/2         pounds  halibut or whitefish fillets -- cut into 1 1/2-inch pieces
  1       (8 ounce) can  crushed pineapple in juice -- undrained
                        Lemon Rice -- (recipe follows)

                        LEMON RICE
     1/2           cup  uncooked regular long-grain rice
  1                cup  water
  1         tablespoon  grated lemon peel
  1           teaspoon  chicken bouillon granules
  4              drops  red pepper sauce (4 to 6 drops)

Mix all ingredients except Lemon Rice in large glass or plastic bowl.
Cover and refrigerate 2 hours. Heat oven to 375║. Spray rectangular baking
dish, 13 ╫ 9 ╫ 2 inches, with nonstick cooking spray. Place fish mixture
in dish. Bake uncovered 12 to 15 minutes, stirring once, until fish flakes
easily with fork. Serve over Lemon Rice.

LEMON RICE:

Heat all ingredients to boiling, stirring once or twice. Cover and simmer
14 minutes. (Do not lift cover or stir.) Remove from heat. Let stand
covered 10 minutes.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.



Description:
  "This takeoff on sweet-and-sour pork is so delicious, it's hard to
  believe it's low in fat too. We've substituted fish for the pork and
  used nonstick cooking spray instead of oil."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 218 Calories (kcal); 3g Total Fat; (11% calories from fat); 25g Protein; 22g Carbohydrate; 36mg Cholesterol; 393mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 26086 4026 23 1326 2514 705 0 2130706543 0 0 3977
               1582 0 26441 1471


* Exported from MasterCook *

                     Sweet-and-Sour Veggies and Beans

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Breads and Sides

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  water
  1       (16 ounce) package  frozen broccoli, carrots, water chestnuts
                        and red peppers
  1       (15 ounce) can  kidney beans (15 to 16 ounce can) -- rinsed and drained
     1/3           cup  sweet-and-sour sauce
  1         tablespoon  sesame seed -- toasted

Heat water to boiling in 12-inch nonstick skillet. Cook vegetables in
water 4 to 6 minutes, stirring occasionally, until tender. Stir in beans
and sweet-and-sour sauce; heat through, stirring occasionally. Sprinkle
with sesame seed. Serve warm or cold.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 168 Calories (kcal); 2g Total Fat; (10% calories from fat); 9g Protein; 31g Carbohydrate; 0mg Cholesterol; 489mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

Serving Ideas : Using purchased sweet-and-sour sauce makes this recipe extra easy. Try serving it with grilled turkey burgers.


Nutr. Assoc. : 0 3439 3815 1454 1357


* Exported from MasterCook *

                       Sweet-and-Spicy Carrot Salad

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Breads and Sides                Salads


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             medium  carrots -- shredded (2 1/2 cup)
     3/4           cup  finely chopped pineapple
     1/3           cup  plain nonfat yogurt
  2        tablespoons  chopped fresh mint
  2        tablespoons  lemon juice
  1           teaspoon  honey
     1/2      teaspoon  ground cinnamon
     1/4      teaspoon  ground cumin
  3               cups  bite-size pieces leaf lettuce (1/2 large
                        head)

Mix all ingredients except lettuce in glass or plastic bowl. Cover and
refrigerate about 2 hours or until chilled. Serve on lettuce.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "This Southwest-inspired salad is not your everyday carrot-raisin
  salad. Herb enthusiasts might enjoy using fresh pineapple mint in this
  dish."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 49 Calories (kcal); trace Total Fat; (5% calories from fat); 2g Protein; 11g Carbohydrate; trace Cholesterol; 30mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 2495 4490 0 0 0 0 0 0 3921


* Exported from MasterCook *

                          Sweet-and-Spicy Shrimp

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  soy sauce
  2          teaspoons  sugar
  2          teaspoons  cornstarch
     1/2      teaspoon  crushed red pepper
     1/2      teaspoon  sesame or vegetable oil
  1         tablespoon  vegetable oil
  1              small  onion -- sliced
  1              small  green bell pepper -- sliced
  1             medium  carrot -- thinly sliced (1/2 cup)
     3/4         pound  peeled and deveined raw large shrimp -- thawed if frozen
                        Hot cooked rice -- if desired

Mix soy sauce, sugar, cornstarch, red pepper and sesame oil; set aside.
Heat vegetable oil in 10-inch skillet over medium-high heat. Cook onion,
bell pepper and carrot in oil 2 to 3 minutes, stirring occasionally, until
crisp-tender. Stir in soy sauce mixture and shrimp. Cook 3 to 5 minutes,
stirring occasionally, until shrimp are pink and firm and sauce is
thickened. Serve over rice.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 150 Calories (kcal); 5g Total Fat; (28% calories from fat); 16g Protein; 11g Carbohydrate; 131mg Cholesterol; 1186mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Serving Ideas : Serve the rice tossed with chopped fresh cilantro and shredded coconut for a Thai flavor.

NOTES : To save time during cooking, mix the soy sauce mixture and arrange
        all other ingredients on a tray in the order they will be used.
Nutr. Assoc. : 0 0 0 0 1356 0 0 0 0 26456 0


* Exported from MasterCook *

                           Swiss Capellini Tart

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Meatless                        Pasta


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  BΘchamel Sauce -- (recipe follows)
  4             ounces  uncooked capellini (angel hair) pasta
  18            slices  French bread -- about 1/4 inch thick
  2        tablespoons  margarine, butter or spread -- softened
     3/4           cup  shredded Swiss cheese (3 ounces)
  2        tablespoons  chopped fresh basil leaves
                        OR
  2          teaspoons  dried basil leaves
  3                     Roma (plum) tomatoes -- chopped (1 cup)
     1/4           cup  sliced green onions (3 medium)
  2        tablespoons  grated Romano or Parmesan cheese

                        B╔CHAMEL SAUCE
  1         tablespoon  margarine, butter or spread
  1                cup  skim milk
  2        tablespoons  all-purpose flour
     1/4      teaspoon  salt
     1/8      teaspoon  pepper
  1           teaspoon  butter-flavored sprinkles

Heat oven to 400║. Prepare BΘchamel Sauce. Cook and drain pasta as
directed on package. Brush bread with margarine. Line bottom and sides of
pie plate, 10 ╫ 1 1/2 inches, with bread, slightly overlapping slices.
Bake about 10 minutes or until light brown. Reduce oven temperature to
350║.

Stir Swiss cheese and 1 tablespoon of the basil into sauce. Toss sauce and
pasta. Spoon into baked crust. Mix tomatoes, green onions and remaining 1
tablespoon basil. Sprinkle with Romano cheese. Bake 15 to 20 minutes or
until heated through. Let stand 5 minutes before cutting.

B╔CHAMEL SAUCE:

Heat margarine in 1 1/2-quart saucepan over medium heat until melted and
bubbly. Shake milk, flour, salt and pepper in tightly covered container.
Gradually stir into margarine. Heat to boiling, stirring constantly. Boil
and stir 1 minute. Stir in butter-flavored sprinkles.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 318 Calories (kcal); 12g Total Fat; (33% calories from fat); 13g Protein; 40g Carbohydrate; 15mg Cholesterol; 489mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Serving Ideas : Try serving this attractive tart for brunch with your favorite fresh fruit.


Nutr. Assoc. : 2130706543 2053 5840 4098 26154 20028 2394 2130706543 26401
               20030 3562 26401 20030 4098 0 0 0 0 2392


* Exported from MasterCook *

                             Tangy Sunset Dip

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Appetizers                      Dips, Spreads & Salsas


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  extra-creamy plain nonfat yogurt
  2        tablespoons  chili sauce
  1           teaspoon  prepared horseradish (1 to 2 teaspoons)
                        Baked Pita Chips -- (see recipe)
                        OR
                        Raw vegetables

Mix yogurt, chili sauce and horseradish. Cover and refrigerate at least 1
hour to blend flavors. Serve with Baked Pita Chips.

Yields about 1 cup dip and 64 chips

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "1 Cup"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 51 Calories (kcal); trace Total Fat; (7% calories from fat); 2g Protein; 10g Carbohydrate; trace Cholesterol; 96mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 20159 0 4624 0 0 2130706543


* Exported from MasterCook *

                             Baked Pita Chips

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     whole wheat pita breads (6 inches in
                        diameter)

Heat oven to 400║. Cut around outside edges of pita breads to separate
layers. Cut each layer into 8 wedges. Place in single layer on 2 ungreased
cookie sheets. Bake about 9 minutes or until crisp and light brown; cool.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
T(Bake):
  "0:09"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 85 Calories (kcal); 1g Total Fat; (8% calories from fat); 3g Protein; 18g Carbohydrate; 0mg Cholesterol; 170mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 26190


* Exported from MasterCook *

                   Tarragon Marlin Steaks with Vermouth

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Grilling                        Seafood


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  dry vermouth
                        OR
     1/4           cup  lemon juice
                        PLUS
     1/4           cup  water
     1/4      teaspoon  aromatic bitters
  4       large sprigs  tarragon
  1 1/2         pounds  marlin, tuna or opah steaks -- 1 to 1 1/2 inches thick
  1 1/2      teaspoons  chopped fresh tarragon leaves
                        OR
     1/2      teaspoon  dried tarragon leaves

Mix vermouth and bitters in shallow nonmetal dish. Add 2 sprigs tarragon.
Add fish, turning to coat with marinade. Top fish with remaining 2 sprigs
tarragon. Cover and let stand, turning once, at least 15 minutes but no
longer than 30 minutes.

Brush grill rack with vegetable oil. Heat coals or gas grill for direct
heat. Drain fish; discard marinade but not the tarragon sprigs. Place all
4 tarragon sprigs directly on hot coals. Immediate cover and grill fish 4
inches from medium heat 10 to 15 minutes, turning once, until fish flakes
easily with fork. Remove fish to platter. Sprinkle with chopped tarragon.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Please note that although this recipe contains ingredients that are not
fully consumed in the finished product, nutritional information by
MasterCook includes all of the ingredients listed, including the portions
that are not consumed.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 196 Calories (kcal); 6g Total Fat; (30% calories from fat); 27g Protein; 3g Carbohydrate; 43mg Cholesterol; 50mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 2130706543 0 2130706543 2252 0 5328 3412 0 2130706543


* Exported from MasterCook *

                     Tequila Chicken with Fettuccine

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  tequila
                        OR
     1/4           cup  chicken broth
     1/4           cup  frozen (thawed) limeade
  1         tablespoon  grated lime peel
  1 1/2         pounds  skinless boneless chicken breast halves -- cut into 1 1/2 ╫ 1/2-strips
  1              small  orange or yellow bell pepper -- cut into 1/4-inch strips
  1 1/2           cups  sliced mushrooms (4 ounces)
  1              clove  garlic -- finely chopped
  1       (16 ounce) package  uncooked spinach fettuccine
     1/2           cup  grated Parmesan cheese

Mix tequila, limeade and lime peel in medium glass or plastic bowl. Stir
in chicken. Cover and refrigerate 30 minutes. Place chicken and marinade
in 12-inch skillet. Stir in bell pepper, mushrooms and garlic. Cook over
medium-high heat 10 to 12 minutes, stirring occasionally, until chicken is
no longer pink in center. Cook and drain fettuccine as directed on
package. Divide fettuccine among 6 serving plates. Spoon chicken mixture
over fettuccine. Sprinkle with cheese. Garnish with additional grated lime
peel if desired.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 491 Calories (kcal); 5g Total Fat; (9% calories from fat); 39g Protein; 65g Carbohydrate; 71mg Cholesterol; 204mg Sodium
Food Exchanges: 4 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : This is guaranteed to be a big hit at your next gathering! Toss
        the fettuccine with 1 teaspoon of the grated lime peel to add
        vibrant color.
Nutr. Assoc. : 0 0 2130706543 826 20217 2313 5630 4977 0 1405 0


* Exported from MasterCook *

                           Teriyaki Beef Kabobs

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Beef                            Grilling
                Meat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  beef boneless top sirloin steak -- cut into 1-inch cubes
  1                cup  teriyaki baste and glaze
  1             medium  bell pepper -- cut into 1-inch pieces
  18            medium  mushrooms
  2        tablespoons  vegetable oil
     1/4           cup  sesame seed -- toasted

Place beef in shallow nonmetal dish or heavy-duty resealable plastic bag.
Pour teriyaki baste over beef. Cover dish or seal bag and refrigerate,
stirring beef occasionally, at least 4 hours but no longer than 24 hours.

Heat coals or gas grill. Remove beef from teriyaki baste; discard baste.
Thread beef, bell pepper and mushrooms alternately on each of six 15-inch
metal skewers, leaving space between each item. Brush bell pepper and
mushrooms with oil. Sprinkle kabobs with sesame seed. Cover and grill
kabobs 4 to 6 inches from medium heat 15 to 20 minutes, turning
frequently.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Please note that although this recipe contains ingredients that are not
fully consumed in the finished product, nutritional information by
MasterCook includes all of the ingredients listed, including the portions
that are not consumed.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 134 Calories (kcal); 8g Total Fat; (49% calories from fat); 5g Protein; 13g Carbohydrate; 0mg Cholesterol; 1843mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : Teriyaki sauce comes in two forms. The baste-and-glaze type is
        thick and clings well to meats, poultry and seafood during
        cooking; the marinade type is thinner, and foods absorb the flavor
        best during marinating.
Nutr. Assoc. : 4932 1489 0 4196 0 1357


* Exported from MasterCook *

                          Teriyaki Beef Stir-fry

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Beef                            Meat


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  ground beef
  2          teaspoons  soy sauce
  1           teaspoon  finely chopped gingerroot
     1/4           cup  sliced green onions (3 medium)
  1              clove  garlic -- finely chopped
  1              small  red bell pepper -- thinly sliced
     1/2         large  red onion -- thinly sliced
  1                cup  bok choy -- cut into 1-inch slices (2 stalks)
  1                cup  teriyaki barbecue marinade
  1       (8 ounce) package  uncooked Chinese noodles or spaghetti

Mix beef, soy sauce, 1/2 teaspoon of the gingerroot, the green onions and
garlic. Shape mixture into 1-inch balls. Cook over medium-high heat about
6 minutes, turning occasionally, until beef is no longer pink in center
and juice is clear. Remove meatballs from skillet; keep warm. Drain
drippings from skillet, reserving 1 tablespoon.

Cook remaining 1/2 teaspoon gingerroot in drippings in skillet over
medium-high heat 30 seconds. Add bell pepper, red onion and bok choy.
Cook, stirring occasionally, until crisp-tender. Stir in teriyaki barbecue
marinade. Stir in meatballs; cook until hot. Cook and drain noodles as
directed on package. Serve meatball mixture over noodles.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 352 Calories (kcal); 10g Total Fat; (25% calories from fat); 20g Protein; 45g Carbohydrate; 47mg Cholesterol; 1739mg Sodium
Food Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates


Nutr. Assoc. : 9018 0 26086 20030 0 0 0 0 5926 1405


* Exported from MasterCook *

                         Teriyaki Chicken Kabobs

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Grilling                        Poultry


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  skinless boneless chicken breast halves -- cut into 1-inch pieces
  2        tablespoons  teriyaki sauce
     1/2      teaspoon  sugar
  1 1/2      teaspoons  vegetable oil
     1/4      teaspoon  ground ginger
  1        small clove  garlic -- finely chopped
  1       (8 ounce) can  pineapple chunks in juice
                        OR
  8             ounces  fresh pineapple chunks
  1             medium  green bell pepper -- cut into 1 1/2-inch pieces
  2              small  onions -- cut into fourths

Mix chicken, teriyaki sauce, sugar, oil, ginger and garlic in glass or
plastic bowl. Cover and refrigerate 20 minutes. Remove chicken from
marinade; reserve marinade.

Heat coals or gas grill. Thread 4 or 5 chicken pieces, pineapple, bell
pepper and onion alternately on each of four 15-inch metal skewers. Cover
and grill kabobs 4 to 5 inches from medium coals 10 to 15 minutes, turning
and brushing with marinade, until chicken is no longer pink in center.
Discard any remaining marinade.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Please note that although this recipe contains ingredients that are not
fully consumed in the finished product, nutritional information by
MasterCook includes all of the ingredients listed, including the portions
that are not consumed.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 214 Calories (kcal); 3g Total Fat; (13% calories from fat); 28g Protein; 18g Carbohydrate; 66mg Cholesterol; 422mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 2313 0 0 0 0 0 0 0 2130706543 0 4288


* Exported from MasterCook *

                        Teriyaki Pork Tenderloins

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Grilling                        Meat
                Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        (3/4-pound)  pork tenderloins
                        Peppery Teriyaki Marinade -- (recipe follows)

                        PEPPERY TERIYAKI MARINADE
     1/4           cup  soy sauce
  2        tablespoons  water
  1         tablespoon  lemon juice
  1         tablespoon  vegetable oil
  1           teaspoon  packed brown sugar
     1/4      teaspoon  coarsely ground pepper
  1              clove  garlic -- finely chopped

Fold thin end of each pork tenderloin under so pork is an even thickness;
secure with toothpicks. Mix Peppery Teriyaki Marinade in shallow nonmetal
dish or heavy-duty resealable plastic bag. Add pork, turning to coat with
marinade. Cover dish or seal bag and refrigerate, turning pork
occasionally, at least 8 hours but no longer than 24 hours.

Brush grill rack with vegetable oil. Heat coals or gas grill for indirect
heat. Remove pork from marinade; reserve marinade. Cover and grill pork
over drip pan and 4 to 5 inches from medium heat 25 to 30 minutes,
brushing occasionally with marinade and turning once, until pork is
slightly pink in center. Discard any remaining marinade.

Remove toothpicks. To serve, cut pork across grain into thin slices.

PEPPERY TERIYAKI MARINADE:

Mix all ingredients.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Please note that although this recipe contains ingredients that are not
fully consumed in the finished product, nutritional information by
MasterCook includes all of the ingredients listed, including the portions
that are not consumed.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 173 Calories (kcal); 7g Total Fat; (39% calories from fat); 23g Protein; 2g Carbohydrate; 61mg Cholesterol; 742mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 158 2130706543 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

                        Tex-Mex Rice and Bean Bake

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Meatless

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  cooked brown or white rice
     1/4           cup  fat-free cholesterol-free egg product
                        OR
  1                     egg
  1 1/2           cups  picante sauce
  1                cup  shredded reduced-fat or regular Cheddar
                        cheese (4 ounces)
  1       (15 ounce) can  pinto beans (15 to 16 ounce can) -- drained
     1/4      teaspoon  chili powder

Heat oven to 350║. Spray square baking dish, 8 ╫ 8 ╫ 2 inches, with
nonstick cooking spray. Mix rice, egg product, 1/2 cup of the picante
sauce and 1/2 cup of the cheese; press in bottom of baking dish.

Mix beans and remaining 1 cup picante sauce; spoon over rice mixture.
Sprinkle with remaining 1/2 cup cheese and the chili powder. Bake
uncovered 30 to 35 minutes or until cheese is melted and bubbly. Let stand
5 minutes before serving.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 228 Calories (kcal); 7g Total Fat; (28% calories from fat); 11g Protein; 30g Carbohydrate; 20mg Cholesterol; 902mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 2801 3220 0 2130706543 0 4922 26002 0


* Exported from MasterCook *

                           Thai Chicken Skillet

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  Thai Seasoning Mix -- (recipe follows)
  4                     skinless boneless chicken breast halves
                        (about 1 pound)
  1         tablespoon  vegetable oil
  1       (15 ounce) can  lychees -- drained
     1/4           cup  sliced green onions (3 medium)
  2                     jalape±o or red chilis -- seeded and chopped
     1/4           cup  chopped dry-roasted peanuts

                        THAI SEASONING MIX
     1/3           cup  chopped fresh lemongrass
  3        tablespoons  grated lemon peel
  1         tablespoon  five-spice powder
     3/4      teaspoon  salt
     1/2      teaspoon  garlic powder

Sprinkle seasoning mix evenly over both sides of chicken. Heat oil in
12-inch skillet over medium-high heat. Cook chicken in oil about 4 minutes
or until chicken is brown on both sides. Add remaining ingredients except
peanuts; reduce heat. Cover and cook 10 to 15 minutes or until juice of
chicken is no longer pink when centers of thickest pieces are cut.
Sprinkle with peanuts.

THAI SEASONING MIX:

Mix all ingredients in storage container with tight-fitting lid.
Refrigerate up to 5 days. Stir to mix before each use.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 290 Calories (kcal); 10g Total Fat; (30% calories from fat); 31g Protein; 21g Carbohydrate; 68mg Cholesterol; 480mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : Leftover Thai Seasoning Mix? Brush 4 skinless boneless chicken
        breast halves with oil, rub with about 2 tablespoons seasoning mix
        and bake for 35 to 45 minutes.
Nutr. Assoc. : 2130706543 2313 0 0 20030 26360 26041 0 0 0 20084 0 0 0


* Exported from MasterCook *

                        Thin Crust Create-a-Pizza

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Meatless

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  Bisquick« Original baking mix
     1/3           cup  very hot water
  1       (8 ounce) can  tomato sauce
  1           teaspoon  Italian seasoning
     1/8      teaspoon  garlic powder
                        Vegetable Toppings -- (below)
  1 1/2           cups  shredded Mozzarella cheese (6 ounces)

                        VEGETABLE TOPPINGS
                        Sliced mushrooms
                        Chopped green bell pepper
                        Sliced green onions or chopped onion
                        Sliced ripe olives
                        Sliced pimiento-stuffed olives

Move oven rack to lowest position. Heat oven to 450║. Grease cookie sheet
or 12-inch pizza pan. Mix baking mix and hot water; beat vigorously 20
strokes. Turn dough onto surface well dusted with baking mix. Knead about
60 times or until smooth and no longer sticky. Press dough into 13-inch
circle on cookie sheet. Or press in pizza pan with fingers dipped in
baking mix; pinch edge, forming 1/2-inch rim.

Mix tomato sauce, Italian seasoning and garlic powder. Spread over crust.
Top with desired Vegetable Toppings. Sprinkle with cheese. Bake 12 to 15
minutes or until crust is brown and cheese is melted and bubbly.

Deep-Dish Pizza Crust: Grease jelly roll pan, 15 1/2 ╫ 10 1/2 ╫ 1 inch, or
cookie sheet. Dissolve 1 package regular or quick-acting active dry yeast
in 3/4 cup warm water (105║ to 115║) in large bowl. Stir in 3 cups
Bisquick« Original baking mix; beat vigorously 20 strokes. Turn dough onto
surface generously dusted with baking mix. Knead about 60 times or until
smooth and no longer sticky. Let dough rest 5 minutes. Press dough in
bottom and up sides of pan. Or pat into rectangle 13 ╫ 10 inches on cookie
sheet; pinch edges, forming 3/4-inch rim.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 167 Calories (kcal); 8g Total Fat; (44% calories from fat); 6g Protein; 17g Carbohydrate; 19mg Cholesterol; 523mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 2250 3728 0 0 0 0 26153 0 0 0 0 0 0 0


* Exported from MasterCook *

                             Three-Bean Chili

Recipe By     :
Serving Size  : 5     Preparation Time :0:00
Categories    : Meatless                        Soups/Stews


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              large  onion -- chopped (1 cup)
  2             cloves  garlic -- crushed
  1       (14 1/2 ounce) can  ready-to-serve vegetable or chicken broth
  2              large  tomatoes -- seeded and cubed (2 cups)
  2        tablespoons  chopped fresh cilantro
  1         tablespoon  chopped fresh oregano leaves
                        OR
  1           teaspoon  dried oregano leaves
  2          teaspoons  chili powder
  1           teaspoon  ground cumin
  1       (15 ounce) can  kidney beans (15 to 16 ounce can) -- undrained
  1       (15 ounce) can  garbanzo beans (15 to 16 ounce can) -- undrained
  1       (15 ounce) can  spicy chili beans -- undrained

Cook onion and garlic in 1/4 cup of the broth in nonstick Dutch oven over
medium heat about 5 minutes, stirring occasionally, until onion is
crisp-tender. Stir in remaining broth and remaining ingredients except
beans. Heat to boiling; reduce heat. Cover and simmer 30 minutes, stirring
occasionally. Stir in beans. Heat to boiling; reduce heat. Simmer
uncovered about 20 minutes, stirring occasionally, until desired
consistency.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 285 Calories (kcal); 3g Total Fat; (8% calories from fat); 16g Protein; 53g Carbohydrate; 0mg Cholesterol; 1468mg Sodium
Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 26438 5296 26108 26053 0 2130706543 0 0 26001 2603 815


* Exported from MasterCook *

                         Three-Cheese Noodle Bake

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Meatless                        Pasta


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             ounces  uncooked noodles (about 2 cups)
  1                cup  low-fat cottage cheese
     3/4           cup  shredded reduced-fat Cheddar cheese (3
                        ounces)
     1/2           cup  reduced-fat sour cream
     1/3           cup  chopped green onions (with tops)
  3        tablespoons  grated Parmesan cheese
     1/2      teaspoon  Worcestershire sauce
     1/8      teaspoon  pepper
  2                     egg whites
  1                     egg

Heat oven to 350║. Spray square baking dish, 8 ╫ 8 ╫ 2 inches, with
nonstick cooking spray. Cook noodles as directed on package; drain. Mix
noodles and remaining ingredients. Spread in dish. Bake uncovered 30 to 35
minutes or until center is set and edges are golden brown. Let stand 5
minutes.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 267 Calories (kcal); 7g Total Fat; (23% calories from fat); 23g Protein; 27g Carbohydrate; 90mg Cholesterol; 518mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : If you prefer to use regular rather than low-fat Cheddar cheese,
        add 50 calories per serving.
Nutr. Assoc. : 4244 444 26495 4055 2665 0 0 0 3231 0


* Exported from MasterCook *

                          Three-Pepper Stir-Fry

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Breads and Sides                Vegetables


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          teaspoons  grated gingerroot
  2             cloves  garlic -- finely chopped
     1/4           cup  reduced-sodium chicken broth
  1             medium  red bell pepper -- thinly sliced
  1             medium  yellow bell pepper -- thinly sliced
  1             medium  orange or green bell pepper -- thinly sliced
  1         tablespoon  hoisin sauce

Spray nonstick wok or 10-inch skillet with nonstick cooking spray; heat
over medium-high heat. Add gingerroot and garlic; stir-fry 1 minute. Add
broth; heat until boiling. Add bell peppers. Cook 5 to 8 minutes, stirring
occasionally, until crisp-tender. Stir in hoisin sauce.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 39 Calories (kcal); trace Total Fat; (6% calories from fat); 2g Protein; 8g Carbohydrate; trace Cholesterol; 99mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 4017 0 5630 3572 0


* Exported from MasterCook *

                        Tomato Pesto Batter Bread

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Breads and Sides

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  all-purpose flour
                        OR
  3               cups  bread flour
  2        tablespoons  sugar
  1 1/2      teaspoons  salt
     1/3           cup  pesto
  1            package  regular or quick active dry yeast
  1                cup  very warm water (120║ to 130║)
     1/2           cup  coarsely chopped sun-dried tomatoes (not
                        oil-packed)
                        Butter or margarine -- softened

Mix 1 1/2 cups of the flour, the sugar, salt, pesto and yeast in large
bowl. Add water. Beat with electric mixer on low speed 1 minute, scraping
bowl frequently. Beat on medium speed 2 minutes, scraping bowl
occasionally. Stir in tomatoes and remaining flour until smooth (batter
will be very stiff). Scrape batter from side of bowl.

Cover and let rise in warm place about 30 minutes or until double. (Batter
is ready if indentation remains when touched with floured finger.) Grease
2-quart casserole. Stir down batter by beating about 25 strokes. Spread
evenly in casserole. Round top of loaf by patting with floured hands.
Cover and let rise in warm place about 40 minutes or until double.

Move oven rack to low position so that top of casserole will be in center
of oven. Heat oven to 375║. Bake 40 to 45 minutes or until loaf is brown
and sounds hollow when tapped. Immediately remove loaf from casserole to
wire rack. Brush top of loaf with butter; cool.

1 loaf (16 slices)

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "1 Loaf"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 122 Calories (kcal); 3g Total Fat; (19% calories from fat); 4g Protein; 21g Carbohydrate; 1mg Cholesterol; 271mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 2130706543 0 0 4449 26366 5472 20180 0


* Exported from MasterCook *

                            Tortellini Kabobs

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24                    uncooked refrigerated or dried
                        cheese-filled spinach tortellini
     1/2           cup  reduced-fat Italian dressing
  12             small  whole mushrooms
  12             small  cherry tomatoes
                        Fresh mustard greens or parsley -- if desired

Cook tortellini as directed on package; drain and cool. Place dressing in
shallow bowl. Stir in tortellini, mushrooms and tomatoes. Cover and
refrigerate 1 to 2 hours, stirring once to coat. Drain tortellini mixture.
Thread tortellini, mushrooms and tomatoes alternately on each of twelve
6-inch skewers. Serve on bed of mustard greens.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 25 Calories (kcal); 2g Total Fat; (56% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 79mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 1692 26405 0 0


* Exported from MasterCook *

                  Tossed Greens with Sesame and Oranges

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Breads and Sides                Salads


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       (11 ounce) can  mandarin orange segments -- drained and 2 tablespoons syrup or juice reserved
                        Orange-Sesame Dressing -- (recipe follows)
  5               cups  bite-size pieces lettuce (Bibb, romaine,
                        red leaf)
  1                cup  sliced mushrooms (3 ounces)
  1                cup  bean sprouts
     1/3           cup  sliced red onion
  2          teaspoons  sesame seed -- toasted*

                        ORANGE-SESAME DRESSING
  3        tablespoons  seasoned rice vinegar
  2        tablespoons  reserved mandarin orange syrup
  1         tablespoon  honey
  1           teaspoon  sesame oil
                  Dash  ground cinnamon

Place orange segments in shallow glass or plastic dish. Pour Orange-Sesame
Dressing over oranges. Cover and refrigerate at least 15 minutes.

Toss lettuce, mushrooms, bean sprouts and onion in large salad bowl. Spoon
oranges and dressing onto salad; toss lightly. Sprinkle with sesame seed
before serving.

ORANGE-SESAME DRESSING:

Shake all ingredients in tightly covered container.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 97 Calories (kcal); 2g Total Fat; (18% calories from fat); 3g Protein; 19g Carbohydrate; 0mg Cholesterol; 13mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates

NOTES : *To toast sesame seed, heat the seed in an ungreased skillet over
        medium heat about 2 minutes, stirring occasionally, until golden
        brown.
Nutr. Assoc. : 4086 2130706543 3921 4977 0 20230 1357 0 0 0 4084 0 0 0


* Exported from MasterCook *

                          Triple-Cheese Ravioli

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Meatless

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       (8 ounce) package  dried cheese-filled ravioli or tortellini
  2               cups  chopped tomatoes (about 2 large or 1
                        pound)
     1/2           cup  sliced mushrooms (about 1 1/2 ounces)
     1/4           cup  chopped onion (about 1 small)
     1/4           cup  dry red wine
                        OR
     1/4           cup  chicken broth
  1         tablespoon  chopped fresh basil leaves
                        OR
  1           teaspoon  dried basil leaves
     1/8      teaspoon  salt
     1/8      teaspoon  pepper
  1              clove  garlic -- finely chopped
     1/2           cup  part-skim Ricotta cheese
  2        tablespoons  grated Parmesan cheese

Cook ravioli as directed on package; drain. Cook remaining ingredients
except cheeses in 10-inch skillet over medium-high heat about 5 minutes,
stirring frequently, until tomatoes are soft.

Heat oven to 325║. Place ravioli in ungreased square baking dish, 8 ╫ 8 ╫
2 inches. Spread Ricotta cheese over ravioli. Pour tomato sauce over top.
Sprinkle with Parmesan cheese. Bake uncovered about 20 minutes or until
hot.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 202 Calories (kcal); 9g Total Fat; (39% calories from fat); 13g Protein; 18g Carbohydrate; 61mg Cholesterol; 439mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 1046 26059 4977 2679 2130706543 0 0 3332 0 2130706543 0 0 0
               0 0


* Exported from MasterCook *

                   Tropical Fruit, Rice and Tuna Salad

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Salads                          Seafood


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  cold cooked brown rice
                        OR
  1 1/2           cups  cold cooked white rice
     1/2           cup  vanilla low-fat yogurt
  1       (8 ounce) can  pineapple tidbits in juice -- drained and 1 teaspoon juice reserved
  2                     kiwifruit -- peeled and sliced
  1             medium  mango -- peeled and chopped (about 1 cup)
  1       (6 1/8 ounce) can  white tuna in water -- drained and flaked
  1         tablespoon  coconut -- toasted

Mix rice, yogurt and reserved pineapple juice in medium bowl. Cover and
refrigerate 1 to 2 hours to blend flavors. Cut kiwifruit slices into
fourths. Gently stir kiwifruit, pineapple, mango and tuna into rice
mixture. Sprinkle with coconut.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 269 Calories (kcal); 2g Total Fat; (7% calories from fat); 16g Protein; 47g Carbohydrate; 20mg Cholesterol; 194mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 2840 0 2130706543 0 1129 779 0 0 0


* Exported from MasterCook *

                         Turkey Pasta with Pesto

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Pesto -- (recipe follows)
  2               cups  uncooked rigatoni pasta (about 4 ounces)
  2               cups  1/4-inch slices zucchini (about 2 medium)
     1/3           cup  chopped onion
  1             medium  carrot -- cut into julienne strips
  1           teaspoon  olive or vegetable oil
  3               cups  cut-up cooked turkey or chicken

                        PESTO
  2        tablespoons  olive oil
  1         tablespoon  plain nonfat yogurt
  2          teaspoons  lemon juice
     1/4           cup  grated Parmesan cheese
  1         tablespoon  pine nuts
  2             cloves  garlic (2 to 3 cloves)
  1                cup  firmly packed fresh basil leaves

Prepare Pesto. Cook pasta as directed on package; drain. Cook and stir
zucchini, onion and carrot in oil in 10-inch nonstick skillet over medium
heat until zucchini is crisp-tender, 3 to 4 minutes. Stir in turkey; heat
just until turkey is hot, about 3 minutes. Stir in pasta and pesto; toss
until well coated. Heat until hot.

PESTO:

Place all ingredients in blender container in order listed. Cover and
blend on medium speed, stopping blender occasionally to scrape sides,
until almost smooth, about 2 minutes.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 308 Calories (kcal); 10g Total Fat; (29% calories from fat); 28g Protein; 25g Carbohydrate; 62mg Cholesterol; 124mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : Use a flavorful olive oil to make this pesto. Calories have been
        cut dramatically here, but the wonderful distinctive flavor
        remains.
Nutr. Assoc. : 2130706543 1405 26099 0 0 986 4732 0 0 0 0 0 0 1126 620
               2153


* Exported from MasterCook *

                                Turkey Pie

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  cut-up cooked turkey or chicken
  1       (4 1/2 ounce) jar  sliced mushrooms -- drained
     1/2           cup  sliced green onions
  1                cup  shredded natural Swiss cheese (4 ounces)
  1 1/3           cups  skim milk
     3/4           cup  Bisquick« baking mix
  2                     eggs
  2                     egg whites

Heat oven to 400║. Sprinkle turkey, mushroom, green onions and cheese in
pie plate, 10 ╫ 1 1/2 inches, sprayed with nonstick cooking spray. Beat
remaining ingredients until smooth, 15 seconds in blender on high speed or
1 minute with hand beater. Pour into pie plate. Bake until golden brown
and knife inserted halfway between center and edge comes out clean, 30 to
35 minutes. Let stand 5 minutes before cutting.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 265 Calories (kcal); 11g Total Fat; (38% calories from fat); 25g Protein; 15g Carbohydrate; 116mg Cholesterol; 324mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 2848 4977 20030 26154 0 2250 0 0


* Exported from MasterCook *

                            Turkey Soft Tacos

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  chicken broth
  1             medium  onion -- chopped (1/2 cup)
  1              small  red or green bell pepper -- diced (1/2 cup)
     1/2           cup  whole kernel corn
     1/2         pound  lean ground turkey breast
  4             cloves  garlic -- finely chopped
     1/2           cup  salsa
     1/4           cup  chopped fresh cilantro
  8                     flour tortillas (8 to 10 inches in
                        diameter) -- warmed*
                        Nonfat sour cream -- if desired

Heat broth to boiling in nonstick wok or 10-inch skillet. Add onion, bell
pepper and corn; stir-fry 2 to 3 minutes or until vegetables are
crisp-tender. Add turkey and garlic; stir-fry 2 minutes. Stir in salsa;
cook about 5 minutes or until desired consistency. Stir in cilantro. Spoon
scant 1/2 cup turkey mixture down center of each tortilla; roll up
tortilla. Serve with sour cream.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 344 Calories (kcal); 9g Total Fat; (23% calories from fat); 20g Protein; 47g Carbohydrate; 37mg Cholesterol; 585mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : For a more healthful alternative, try using whole wheat flour
        tortillas.

        *To warm tortillas, heat them in a hot ungreased skilled or
        griddle for 30 seconds to 1 minute. Or wrap desired number of
        tortillas tightly in aluminum foil and heat in 250║ oven for 15
        minutes. Or place 2 tortillas at a time between dampened
        microwavable paper towels or microwavable plastic wrap and
        microwave on High for 15 to 20 seconds or until warm.
Nutr. Assoc. : 26438 0 2236 5567 5686 0 0 0 1664 0


* Exported from MasterCook *

                        Turkey Teriyaki Meatballs

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       (5 ounce) package  Japanese curly noodles
     3/4         pound  ground turkey breast
     1/4           cup  seasoned dry bread crumbs
  1                     egg white
  1                cup  chicken broth
     1/4           cup  teriyaki sauce
  1         tablespoon  rice wine vinegar
  2               cups  sliced shiitake or other mushrooms (6
                        ounces)
  1             medium  red bell pepper -- cut into 1-inch pieces (1 cup)
  1              large  zucchini -- cut into 1/4-inch slices (2 cups)
  1         tablespoon  cornstarch
  2        tablespoons  water

Cook and drain noodles as directed on package. While noodles are cooking,
mix turkey, bread crumbs and egg white. Divide mixture into 12 equal
pieces; roll each into a ball with palm of hand. Cook meatballs in 12-inch
nonstick skillet over medium-high heat 5 minutes or until brown on all
sides; reduce heat.

Mix broth, teriyaki sauce and vinegar; pour into skillet. Cover and simmer
10 minutes. Stir in mushrooms, bell pepper and zucchini. Cook 3 minutes,
stirring occasionally, until bell pepper is crisp-tender and meatballs are
no longer pink in center. Move meatballs to side of skillet. Mix
cornstarch and water; stir into sauce in skillet. Cook 1 to 2 minutes,
stirring constantly, until thickened and bubbly. Serve over noodles.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 336 Calories (kcal); 7g Total Fat; (18% calories from fat); 27g Protein; 42g Carbohydrate; 55mg Cholesterol; 1810mg Sodium
Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : You can substitute angel hair pasta for the Japanese curly noodles
        in this recipe.
Nutr. Assoc. : 765 5686 4866 0 26438 0 0 4977 0 0 0 0


* Exported from MasterCook *

                        Turkey with Chipotle Sauce

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Chipotle Sauce -- (recipe follows)
  2          teaspoons  vegetable oil
  1              pound  boneless turkey breast slices, cutlets or
                        turkey tenderloin steaks (1/4 to 1/2 inch
                        thick)*
     3/4           cup  chopped seeded tomato (about 1 medium)
  2        tablespoons  sliced green onion tops

                        CHIPOTLE SAUCE
     1/2           cup  plain nonfat yogurt
  2        tablespoons  chopped green onions
  1         tablespoon  chopped seeded and drained canned chipotle
                        chilis in adobo sauce (1 to 2 tablespoons)
  2        tablespoons  creamy peanut butter
     1/8      teaspoon  salt

Prepare Chipotle Sauce; keep warm. Heat oil in 10-inch nonstick skillet
over medium-high heat until hot. Cook turkey in oil, turning once, until
no longer pink, 8 to 10 minutes. Arrange on serving plate; top with
Chipotle Sauce. Sprinkle with tomato and green onion tops.

CHIPOTLE SAUCE:Place all ingredients in blender container. Cover and blend
on medium speed, stopping blender occasionally to scrape sides, until well
blended, about 20 seconds. Heat sauce over low heat until hot, stirring
occasionally.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 219 Calories (kcal); 7g Total Fat; (30% calories from fat); 32g Protein; 6g Carbohydrate; 71mg Cholesterol; 197mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : Chipotle chilis are ripened, dried and smoked jalape±o chilis.
        These wrinkled brown chilis have a smoky flavor and can be
        purchased in specialty food shops and in the gourmet section of
        many supermarkets.

        *If turkey pieces are too thick, flatten each piece to 1/4- to
        1/2-inch thickness between plastic wrap or waxed paper.
Nutr. Assoc. : 2130706543 0 27022 20183 20030 0 0 0 0 1094 5011 0


* Exported from MasterCook *

                        Turkey with Red Wine Sauce

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  margarine or butter
  1              clove  garlic -- finely chopped
  1              pound  boneless turkey breast slices, cutlets or
                        turkey breast tenderloins (1/4 to 1/2-inch
                        thick)*
     1/2           cup  dry red wine
                        OR
     1/2           cup  chicken broth
  1         tablespoon  tomato paste
                        OR
  1         tablespoon  ketchup
  3               cups  sliced mushrooms (8 ounces)
  2             medium  green onions -- chopped (2 tablespoons)

Heat margarine and garlic in 10-inch nonstick skillet over medium heat
until margarine is melted and garlic begins to brown. Cook turkey in
melted margarine 8 to 10 minutes, turning once, until no longer pink in
center. Remove turkey from skillet; keep warm. Mix wine and tomato paste
in skillet; stir in mushrooms. Cook uncovered over medium heat 3 to 5
minutes, stirring occasionally, until mushrooms are tender. Serve mushroom
mixture over turkey. Sprinkle with onions.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 193 Calories (kcal); 4g Total Fat; (20% calories from fat); 29g Protein; 5g Carbohydrate; 70mg Cholesterol; 144mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Boneless chicken breasts can easily be substituted for the turkey
        in this recipe.

        *If turkey pieces are too thick, flatten each piece to 1/4- to
        1/2-inch thickness between plastic wrap or waxed paper.

Nutr. Assoc. : 4098 0 27022 0 0 2130706543 1504 0 2130706543 4977 3585


* Exported from MasterCook *

                    Tuscan Ham, Bean and Cabbage Stew

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Meat                            Pork


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  margarine, butter or spread
  1         tablespoon  olive or vegetable oil
  8             ounces  chopped fully cooked smoked ham (1 cup)
  1              large  onion -- coarsely chopped (1 cup)
  2       medium stalk  celery -- sliced (1 cup)
  1              clove  garlic -- finely chopped
  4               cups  chicken broth
  1       (28 ounce) can  whole Italian-style tomatoes -- undrained
  3               cups  uncooked radiatore (nugget) pasta (4
                        ounces)
  2               cups  coleslaw mix (4 ounces)
  2       (15 ounce) cans  great northern beans (2 cans, 15 to 16
                        each) -- rinsed and drained
  1         tablespoon  chopped fresh basil leaves
                        OR
  1           teaspoon  dried basil leaves

Heat margarine and oil in Dutch oven over medium heat. Cook ham, onion,
celery and garlic in margarine mixture, stirring occasionally, until onion
is tender. Stir in broth and tomatoes, breaking up tomatoes. Heat to
boiling. Stir in pasta. Heat to boiling; reduce heat to low. Cover and
simmer about 10 minutes or until pasta is tender. Stir in remaining
ingredients. Heat to boiling; reduce heat to low. Simmer uncovered about 3
minutes or until cabbage is tender.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 396 Calories (kcal); 8g Total Fat; (18% calories from fat); 22g Protein; 60g Carbohydrate; 16mg Cholesterol; 938mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 4098 986 2819 0 0 0 26438 2470 4363 4920 3564 20028 0
               2130706543


* Exported from MasterCook *

                   Two-Potato Salad with Dill Dressing

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Breads and Sides                Salads


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  extra-creamy plain nonfat yogurt
                        OR
     1/2  (8 ounce) container  plain nonfat yogurt
  1         tablespoon  fat-free mayonnaise or salad dressing
  1           teaspoon  chopped fresh dill
                        OR
     1/2      teaspoon  dried dill weed
  1           teaspoon  Dijon mustard
     1/4      teaspoon  salt
  1              large  white potato -- cooked and cubed (2 cups)
  1              large  sweet potato -- cooked and cubed (2 cups)
  1        small stalk  celery -- chopped (1/3 cup)
  2             medium  green onions -- chopped (2 tablespoons)
     1/4           cup  sliced radishes

Mix yogurt, mayonnaise, dill weed, mustard and salt in large glass or
plastic bowl. Add remaining ingredients; toss. Cover and refrigerate about
4 hours or until chilled.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
T(Refrigerate):
  "4:00"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 85 Calories (kcal); trace Total Fat; (2% calories from fat); 3g Protein; 18g Carbohydrate; 1mg Cholesterol; 238mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 20137 0 2130706543 25021 3360 0 2130706543 0 0 26103 0 0
               3585 378


* Exported from MasterCook *

                          Upside-Down Apple Cake

Recipe By     :
Serving Size  : 9     Preparation Time :0:00
Categories    : Cakes                           Desserts


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              large  peeled or unpeeled cooking apple -- thinly sliced
     1/4           cup  packed brown sugar
     1/2      teaspoon  ground cinnamon
  1       (16 ounce) package  Betty Crocker« Sweet Rewards« apple
                        cinnamon muffin mix
     3/4           cup  water
  2                     egg whites
                        OR
     1/4           cup  fat-free cholesterol-free egg product

Heat oven to 375║. Spray square pan, 9 ╫ 9 ╫ 2 inches, with nonstick
cooking spray. Arrange apple slices in pan, overlapping slices if
necessary. Mix brown sugar and cinnamon; sprinkle over apple slices.

Mix cake mix (dry), water and egg whites in medium bowl, using spoon,
about 1 minute or until all mix is moistened. Pour batter over apple
slices.

Bake 30 to 35 minutes or until toothpick inserted in center comes out
clean. Cool 5 minutes. Loosen edges of cake from pan. Turn upside down
onto heatproof serving plate. Serve warm.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 195 Calories (kcal); trace Total Fat; (0% calories from fat); 3g Protein; 47g Carbohydrate; 0mg Cholesterol; 267mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 30 0 0 5725 0 0 0 2130706543


* Exported from MasterCook *

                       Veal Cutlets with Mushrooms

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Veal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6        (1/4 pound)  veal cutlets
     1/2      teaspoon  paprika
     1/4      teaspoon  salt
  6               cups  sliced mushrooms (1 pound)
     1/3           cup  water
  1           teaspoon  grated lemon peel
  1         tablespoon  lemon juice
  1              clove  garlic -- finely chopped
  2          teaspoons  cornstarch
  1         tablespoon  cold water
  1                cup  beef broth
                        Hot cooked noodles -- if desired

Spray 10-inch nonstick skillet with nonstick cooking spray. Trim fat from
veal. Sprinkle veal with paprika and salt. Cook veal in skillet over
medium heat, turning once, until brown on both sides. Add mushrooms. Mix
1/3 cup water, the lemon peel, lemon juice and garlic; pour over veal and
mushrooms. Heat to boiling; reduce heat. Cover and simmer about
30 minutes or until veal is tender.

Mix cornstarch and 1 tablespoon cold water. Stir broth and cornstarch
mixture into veal mixture. Heat to boiling, stirring constantly. Boil and
stir 1 minute. Serve over noodles.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 151 Calories (kcal); 7g Total Fat; (41% calories from fat); 17g Protein; 5g Carbohydrate; 57mg Cholesterol; 367mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Try substituting fresh shiitake mushrooms in this dish for a
        slightly more exotic taste.
Nutr. Assoc. : 5424 0 0 4977 0 0 0 0 0 0 0 0


* Exported from MasterCook *

                                Veal Saut

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Veal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  veal round steak -- about 1/2 inch thick
  2        tablespoons  all-purpose flour
     1/2      teaspoon  paprika
     1/2      teaspoon  salt
     1/8      teaspoon  pepper
  2          teaspoons  olive or vegetable oil
     1/2           cup  dry white wine
                        OR
     1/2           cup  chicken broth
     1/4           cup  water
  1           teaspoon  chopped fresh rosemary or thyme leaves
                        OR
     1/4      teaspoon  dried rosemary or thyme leaves
     3/4           cup  peeled tiny pearl onions (4 ounces)
  2             medium  carrots -- cut into julienne strips

Trim fat from veal. Cut veal into 4 serving pieces. Mix flour, paprika,
1/4 teaspoon of the salt and the pepper. Coat veal with flour mixture.
Flatten veal to 1/4-inch thickness between waxed paper or plastic wrap.

Heat oil in 10-inch nonstick skillet over medium-high heat. Cook veal in
oil, turning once, until brown; drain. Add wine, water, rosemary,
remaining 1/4 teaspoon salt, the onions and carrots. Heat to boiling;
reduce heat. Cover and simmer about 45 minutes, adding water if necessary,
until veal and vegetables are tender. Place veal and vegetables on
platter; pour pan drippings over top.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 179 Calories (kcal); 6g Total Fat; (36% calories from fat); 16g Protein; 9g Carbohydrate; 69mg Cholesterol; 430mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 5419 0 0 0 0 986 0 0 2130706543 0 3399 0 2130706543 4417
               2495


* Exported from MasterCook *

                    Vegetable and Pork Pita Sandwiches

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Meat                            Pork


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             medium  zucchini (1 1/2 pounds) -- cut into 3 ╫ 1/2-inch strips
  2             medium  red bell peppers -- cut into 1/4-inch strips
  2        (1/2 pound)  pork boneless loin chops -- cut into 1/4-inch strips
     1/4           cup  fat-free Italian dressing
     1/2      teaspoon  pepper
  2        tablespoons  grated fat-free Parmesan cheese
  2        tablespoons  chopped fresh parsley
                        OR
  2          teaspoons  dried parsley flakes
  4                     whole wheat pita breads (6 inches in
                        diameter) -- cut in half to form pockets
                        Lettuce leaves -- if desired

Set oven control to broil. Spray jelly roll pan, 15 1/2 ╫ 10 1/2 ╫ 1 inch,
with nonstick cooking spray. Place zucchini, bell peppers and pork in
heavy-duty resealable plastic bag. Add dressing and pepper. Seal bag;
shake bag to coat ingredients. Pour mixture into pan; spread evenly. Broil
with tops 2 to 3 inches from heat 6 to 8 minutes, stirring once, until
pork is no longer pink. Sprinkle with cheese and parsley. Line pita bread
halves with lettuce. Spoon pork mixture into pita bread halves.

4 servings (2 halves each)

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 224 Calories (kcal); 5g Total Fat; (19% calories from fat); 21g Protein; 26g Carbohydrate; 39mg Cholesterol; 422mg Sodium
Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 26965 4695 4576 25018 0 25023 0 0 2130706543 5685 0


* Exported from MasterCook *

                          Vegetable Beef Burgers

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Beef                            Meat


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  extra-lean ground beef
  1 1/2           cups  grated carrots
  1                     egg -- lightly beaten
  1 1/2    tablespoons  chopped onion
  1           teaspoon  salt
     1/4      teaspoon  pepper
  4                     whole wheat hamburger buns

Spray 10-inch nonstick skillet with nonstick cooking spray. Mix all
ingredients except buns. Shape mixture into 8 patties. Cook patties in
skillet over medium heat, turning once, until brown; reduce heat to low.
Cover and cook about 10 minutes or until no longer pink in center and
juice is clear. Serve on buns.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 267 Calories (kcal); 10g Total Fat; (33% calories from fat); 17g Protein; 28g Carbohydrate; 82mg Cholesterol; 853mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : Try substituting shredded or finely chopped vegetables, such as
        carrots, cabbage or zucchini, for some of the meat next time you
        make burgers or meat loaf, as we've done here. You'll be cutting
        the fat and adding fiber, vitamins and flavor.
Nutr. Assoc. : 9018 26083 0 0 0 0 26197


* Exported from MasterCook *

                           Vegetable Beef Soup

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Appetizers                      Beef
                Meat                            Soups/Stews


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  ground beef
  1             medium  onion -- chopped (1/2 cup)
  1            package  Betty Crocker« Hamburger Helper« mix for
                        beef pasta
  5               cups  water
     1/4      teaspoon  salt
     1/8      teaspoon  pepper
  1                     bay leaf
  1       (16 ounce) can  whole tomatoes -- undrained
  1       (10 ounce) package  frozen mixed vegetables

Cook beef and onion in Dutch oven over medium heat, stirring occasionally,
until beef is brown; drain. Stir in sauce mix, water, salt, pepper, bay
leaf and tomatoes, breaking up tomatoes. Heat to boiling, stirring
constantly; reduce heat. Cover and simmer 10 minutes, stirring
occasionally. Stir in pasta and vegetables. Cover and simmer 10 minutes
longer. Remove bay leaf before serving.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 301 Calories (kcal); 10g Total Fat; (29% calories from fat); 20g Protein; 33g Carbohydrate; 47mg Cholesterol; 1020mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 9018 0 5726 0 0 0 0 2470 0


* Exported from MasterCook *

                            Vegetable Burritos

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Meatless

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1           teaspoon  vegetable oil
  1              large  onion -- finely chopped (1 cup)
  1             medium  green bell pepper -- finely chopped (1 cup)
  1                cup  rinsed and drained canned kidney beans
  2          teaspoons  salt-free herb seasoning
  2        tablespoons  tomato sauce
  4                     flour tortillas (8 to 10 inches in
                        diameter)
  1              large  tomato -- finely chopped (1 cup)
     1/2           cup  shredded Mozzarella cheese (2 ounces)
  1                cup  plain nonfat yogurt
  1                cup  alfalfa sprouts

Heat oven to 350║. Heat oil in 8-inch skillet over medium heat. Cook onion
and bell pepper in oil about 5 minutes, stirring frequently, until tender.


Place beans, herb seasoning and tomato sauce in blender or food processor.
Cover and blend on medium speed about 20 seconds or until smooth. Spread
each tortilla with one-fourth of the bean mixture. Top with onion mixture,
tomato, cheese, yogurt and sprouts.

Roll up tortillas, secure with toothpicks. Place in ungreased rectangular
pan, 13 ╫ 9 ╫ 2 inches. Bake 10 to 12 minutes or until heated through and
cheese is melted.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "Try this dish especially if you're trying to cut down on your meat
  consumption. The beans take the place of meat and provide fiber along
  with protein."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 328 Calories (kcal); 9g Total Fat; (23% calories from fat); 15g Protein; 48g Carbohydrate; 14mg Cholesterol; 610mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 3815 20098 0 1666 0 26153 0 0


* Exported from MasterCook *

                            Vegetable Couscous

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Meatless

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2              large  tomatoes -- chopped (2 cups)
  1              small  red bell pepper -- chopped (1/2 cup)
  1              clove  garlic -- finely chopped
  1       (15 ounce) can  garbanzo beans (15 to 16 ounce can) -- drained
     1/2           cup  chopped green onions (5 medium)
  1         tablespoon  chopped fresh oregano leaves
                        OR
  1           teaspoon  dried oregano leaves
  1           teaspoon  paprika
  1           teaspoon  olive or vegetable oil
  5               cups  hot cooked couscous
     1/4           cup  grated Parmesan cheese

Heat all ingredients except couscous and cheese in 2-quart saucepan about
5 minutes, stirring occasionally, until hot. Serve over couscous. Sprinkle
with cheese.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 271 Calories (kcal); 3g Total Fat; (9% calories from fat); 11g Protein; 51g Carbohydrate; 3mg Cholesterol; 286mg Sodium
Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Look for couscous where rice is sold or in the ethnic section of
        the supermarket. It cooks so quickly, you may find it a nice
        change from rice.
Nutr. Assoc. : 20231 0 0 3502 2665 26053 0 2130706543 0 986 448 0


* Exported from MasterCook *

                            Vegetable Kung Pao

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Meatless

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  partially defatted roasted peanuts
                        OR
     1/4           cup  dry-roasted peanuts
  1         tablespoon  cornstarch
  1           teaspoon  sugar
  1         tablespoon  cold water
     1/2           cup  fat-free reduced-sodium chicken broth
  1           teaspoon  chili purΘe with garlic
  1       (16 ounce) package  frozen broccoli, carrots, red peppers with
                        garbanzo and other beans


Spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat
over medium-high heat until cooking spray starts to bubble. Spread peanuts
in single layer on paper towel; spray lightly with cooking spray about 2
seconds. Add to wok; stir-fry about 1 minute or until toasted. Immediately
remove from wok; cool.

Mix cornstarch, sugar and cold water; set aside. Mix broth and chili purΘe
in wok; heat to boiling. Stir in vegetables. Heat to boiling; reduce heat
to medium-low. Cover and cook 5 minutes, stirring several times.

Move vegetables to side of wok. Stir cornstarch mixture into liquid in
skillet. Cook and stir vegetables and sauce over high heat about 1 minute
or until sauce is thickened. Stir in peanuts.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 110 Calories (kcal); 5g Total Fat; (35% calories from fat); 6g Protein; 12g Carbohydrate; 0mg Cholesterol; 173mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 2130706543 0 0 0 0 0 20116 2615 1125 0


* Exported from MasterCook *

                          Vegetable-Kasha Salad

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Breads and Sides                Salads


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  uncooked roasted buckwheat kernels or
                        groats (kasha)
  1                     egg white
  1                cup  boiling water
     1/4           cup  thinly sliced green onions (2 to 3 medium)
  2             medium  tomatoes -- seeded and coarsely chopped (about 1 1/2 cups)
  1             medium  unpeeled cucumber -- seeded and chopped (about 1 1/4 cups)
                        Balsamic Vinaigrette -- (recipe follows)

                        BALSAMIC VINAIGRETTE
  1         tablespoon  olive or vegetable oil
  1         tablespoon  balsamic or red wine vinegar
  1           teaspoon  sugar
     1/4      teaspoon  salt
     1/8      teaspoon  pepper
  1              clove  garlic -- finely chopped

Mix buckwheat and egg white. Cook buckwheat mixture in 8-inch skillet over
medium-high heat, stirring constantly, until kernels separate and dry.
Transfer buckwheat to medium bowl. Pour boiling water over buckwheat; let
stand 10 to 15 minutes or until water is absorbed.

Add green onions, tomatoes and cucumber to buckwheat. Pour Balsamic
Vinaigrette over buckwheat mixture; toss. Cover and refrigerate 1 to 2
hours to blend flavors.

BALSAMIC VINAIGRETTE:

Shake all ingredients in tightly covered container.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 135 Calories (kcal); 4g Total Fat; (26% calories from fat); 4g Protein; 22g Carbohydrate; 0mg Cholesterol; 159mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 217 0 0 20030 20231 3010 2130706543 0 0 986 2140 0 0 0 0


* Exported from MasterCook *

                        Vegetarian Burger Sandwich

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Meatless

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     unsliced round loaf whole grain or
                        sourdough bread (8 to 10 inches in
                        diameter)
  4                     frozen soybean-based vegetable burgers -- thawed
  1       (7 1/4 ounce) jar  roasted red bell peppers -- drained and sliced
  1       (16 ounce) jar  frozen leaf spinach -- thawed and well drained
     1/4           cup  chopped onion (about 1 small)
  1              clove  garlic -- finely chopped
  1             medium  tomato -- thinly sliced
     1/2           cup  shredded Mozzarella cheese (2 ounces)
     1/2      teaspoon  Italian seasoning

Heat oven to 350║. Cut 1-inch slice from top of bread loaf, set aside.
Remove soft bread from inside of loaf to within 3/4 inch of crust.
(Reserve bread trimmings for another use.) Arrange burgers on bottom of
loaf. Top with roasted peppers.

Spray 10-inch skillet with nonstick cooking spray. Cook spinach, onion and
garlic in skillet, stirring occasionally, until onion is tender. Spread
spinach mixture over roasted peppers. Top with tomato. Mix cheese and
Italian seasoning; sprinkle evenly over tomato.

Replace top of bread. Wrap loaf tightly in aluminum foil. Bake about 40
minutes or until loaf is heated through. Cool 5 minutes. Cut into wedges.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "Looking for a satisfying meal but trying to cut back on meat? Here's
  a sandwich that will hit the spot."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 337 Calories (kcal); 6g Total Fat; (16% calories from fat); 21g Protein; 50g Carbohydrate; 10mg Cholesterol; 755mg Sodium
Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 132 0 0 5088 2679 0 0 26153 0


* Exported from MasterCook *

                             Vegetarian Chili

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Appetizers                      Meatless
                Soups/Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          teaspoons  vegetable oil
  1              large  onion -- chopped (1 cup)
  1              small  green bell pepper -- chopped (1/2 cup)
  1             medium  zucchini -- cut into 1 ╫ 1/2 ╫ 1/4-inch sticks (2 cups)
  2             cloves  garlic -- chopped
  2       (15-ounce) cans  pinto beans (15 to 16-ounce cans) -- rinsed and drained
  2       (14 1/2-ounce) cans  salsa tomatoes with diced green chilis -- undrained
  2          teaspoons  chili powder
     1/4           cup  sour cream -- if desired
                        Chili powder -- if desired

Heat oil in 4-quart nonstick saucepan over medium-high heat. Cook onion,
bell pepper, zucchini and garlic in oil, stirring frequently, until onion
is tender. Stir in beans, tomatoes and 2 teaspoons chili powder; reduce
heat. Cover and simmer 20 minutes. Serve with a dollop of sour cream;
sprinkle with chili powder
____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 287 Calories (kcal); 7g Total Fat; (19% calories from fat); 13g Protein; 47g Carbohydrate; 6mg Cholesterol; 1212mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 26002 2470 0 0 0


* Exported from MasterCook *

                        Warm Ham and Spinach Salad

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Meat                            Pork
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10            ounces  spinach -- torn into bite-size pieces (8 cups)
  6             slices  bacon
  1                cup  cubed fully cooked smoked ham
  2             medium  zucchini -- cut into julienne strips
     1/3           cup  chopped green onions (4 medium)
                        Hot Dressing -- (recipe follows)

                        HOT DRESSING
     1/2           cup  water
     1/4           cup  cider vinegar
  1         tablespoon  sugar
  1         tablespoon  all-purpose flour
  1           teaspoon  Dijon mustard
     1/2      teaspoon  celery seed

Place spinach in large serving bowl. Cook bacon in 10-inch skillet over
medium-high heat about 5 minutes or until crisp; drain and crumble. Drain
fat from skillet. Cook ham, zucchini and green onions in same skillet
about 2 minutes, stirring occasionally, until onions are crisp-tender. Add
bacon and ham mixture to spinach; toss. Prepare Hot Dressing in same
skillet. Pour dressing over spinach mixture; toss. Serve warm.

HOT DRESSING:

Heat water and vinegar in skillet until hot. Stir in remaining
ingredients. Cook about 1 minute, stirring constantly, until slightly
thickened.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 114 Calories (kcal); 6g Total Fat; (43% calories from fat); 8g Protein; 8g Carbohydrate; 18mg Cholesterol; 449mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Use leftover ham or pick up a small amount of ham from the deli
        for this quick, light main-dish salad.
Nutr. Assoc. : 0 0 3650 0 2665 2130706543 0 0 0 0 0 0 0 20209


* Exported from MasterCook *

                         Warm Thai Chicken Salad

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Poultry                         Salads


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  vegetable oil
  1              clove  garlic -- finely chopped
  1                     jalape±o chili -- seeded and finely chopped
  1              pound  skinless boneless chicken breast halves -- cut into 1/2-inch strips
  1              large  red bell pepper -- cut into 1-inch pieces
  1             medium  cucumber -- cut lengthwise in half then crosswise into 1/4-inch slices (2 cups)
  2                     green onions -- sliced
     1/4           cup  lime juice
  2        tablespoons  soy sauce
  1         tablespoon  chopped fresh cilantro
  2          teaspoons  sugar
     1/4      teaspoon  pepper
                        Salad greens
                        Dry roasted peanuts -- if desired
                        Lime slices -- if desired

Heat oil in 10-inch skillet or wok over medium-high heat. Cook garlic and
chili in oil 30 seconds, stirring frequently. Stir in chicken. Cook,
stirring occasionally, until chicken is no longer pink in center. Add bell
pepper, cucumber and green onions; toss with chicken mixture. Stir in
remaining ingredients except salad greens. Heat to boiling, stirring
constantly; boil and stir 30 seconds. Remove from heat.

Divide salad greens among 4 dinner plates. Spoon chicken mixture over
salad greens, using slotted spoon. Drizzle liquid from skillet over
chicken mixture and salad greens. Garnish with peanuts and lime slices.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 195 Calories (kcal); 5g Total Fat; (23% calories from fat); 28g Protein; 9g Carbohydrate; 66mg Cholesterol; 592mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Be sure to wear rubber or plastic gloves when seeding and chopping
        the jalape±o chili to prevent irritating your skin.
Nutr. Assoc. : 0 0 26360 2313 0 0 3585 0 0 0 0 0 4163 2130706543
               2130706543


* Exported from MasterCook *

                       White Bean and Chicken Chili

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  chopped cooked chicken breast
  1 1/2           cups  chicken broth
  1       (15 ounce) can  cannellini or great northern beans (15 to
                        16 ounces) -- rinsed and drained
  1       (9 ounce) package  frozen shoepeg white corn
  1       (7 ounce) can  salsa verde
                        OR
     3/4           cup  green taco sauce
     1/4           cup  chopped fresh cilantro
                        Sour cream -- if desired
                        Salsa -- if desired

Mix chicken, broth, beans, corn and salsa verde in 3-quart saucepan. Heat
to boiling; reduce heat. Cover and simmer 15 minutes. Stir in cilantro.
Top each serving with sour cream and salsa.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 330 Calories (kcal); 6g Total Fat; (14% calories from fat); 34g Protein; 39g Carbohydrate; 60mg Cholesterol; 539mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Keep cans of chunk chicken on the shelf to use when you don't have
        time to cook chicken. Or just add another can of beans in place of
        the chicken and enjoy a vegetarian chili.
Nutr. Assoc. : 2805 0 3564 3476 2130706543 0 1472 0 0 0


* Exported from MasterCook *

                          White Bean Pita Pizzas

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     whole wheat pita breads (4 inches in
                        diameter)
  1              small  onion -- chopped (1/4 cup)
  1        small clove  garlic -- finely chopped
  1       (15 ounce) can  great northern beans (15 to 16 ounces) -- drained and 1/4 cup liquid reserved
  2        tablespoons  chopped fresh basil leaves
                        OR
  2          teaspoons  dried basil leaves
  1              large  tomato -- seeded, cut into 1/4 inch pieces
  1              large  green bell pepper -- cut into 16 thin rings
  1                cup  shredded reduced-fat Mozzarella cheese (4
                        ounces)

Heat oven to 425║. Cut pita breads around edge with knife to split in
half. Place in ungreased jelly roll pan 15 1/2 ╫ 10 ╫ 1 inch. Bake
uncovered about 5 minutes or just until crisp.

Cook onion and garlic in reserved bean liquid in 10-inch nonstick skillet
over medium heat 5 minutes, stirring occasionally. Stir in beans; heat
through. Place bean mixture and basil in blender or food processor. Cover
and blend, or process, until smooth.

Spread about 2 tablespoons bean mixture on each pita bread half. Top each
with tomato, bell pepper and cheese. Bake in jelly roll pan 5 to 7 minutes
or until cheese is melted.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "Who said pizza is junk food? Whole wheat pita bread, great northern
  beans and fresh vegetables make these appetizer pizzas a wholesome
  treat!"
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 301 Calories (kcal); 6g Total Fat; (17% calories from fat); 19g Protein; 45g Carbohydrate; 15mg Cholesterol; 307mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 5685 0 0 3564 20028 0 2130706543 0 0 26150


* Exported from MasterCook *

                 Wild Rice and Almond Stuffed Pork Chops

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Grilling                        Meat
                Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Wild Rice and Almond Stuffing -- (recipe follows)
     1/3           cup  apricot preserves
  1         tablespoon  dry white wine
                        OR
  1         tablespoon  apple juice
     1/8      teaspoon  ground cinnamon
  2 1/2         pounds  pork loin chops -- 1 inch thick (4 chops)

                        WILD RICE AND ALMOND STUFFING
  1           teaspoon  margarine or butter
     1/3           cup  finely chopped celery
  1             medium  green onion -- finely chopped (1 tablespoon)
  1                cup  cooked wild rice
  1         tablespoon  sliced almonds
     1/4      teaspoon  salt
     1/8      teaspoon  pepper

Prepare Wild Rice and Almond Stuffing. Mix apricot preserves, wine and
cinnamon. Make a horizontal cut in side of each pork chop on the meatiest
side of the bone, forming a pocket (do not cut through to opposite side).
Press about 1/3 cup stuffing mixture into each pocket. Secure openings
with toothpicks.

Brush grill with vegetable oil. Heat coals or gas grill for direct heat.
Cover and grill pork 4 to 5 inches from medium-low heat 40 to 45 minutes,
brushing occasionally with apricot mixture and turning 2 to 3 times, until
pork is slightly pink when cut near bone on the unstuffed sides of chops.
Remove toothpicks; discard any remaining apricot mixture.

WILD RICE AND ALMOND STUFFING:

Melt margarine in 8-inch skillet over medium heat. Cook celery and green
onion in margarine, stirring frequently, until celery is crisp-tender.
Stir in remaining ingredients. Makes about 1 1/3 cups.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Please note that although this recipe contains ingredients that are not
fully consumed in the finished product, nutritional information by
MasterCook includes all of the ingredients listed, including the portions
that are not consumed.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 374 Calories (kcal); 12g Total Fat; (29% calories from fat); 38g Protein; 27g Carbohydrate; 89mg Cholesterol; 239mg Sodium
Food Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates

NOTES : Quick-cooking wild rice is faster to prepare than regular wild
        rice and is equally delicious. If you can't find wild rice, try a
        wild rice blend or brown rice instead.
Nutr. Assoc. : 2130706543 0 0 0 2130706543 0 4576 0 0 4098 0 0 0 0 0 0


* Exported from MasterCook *

                            Winter Baked Pasta

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Meatless                        Pasta


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6               cups  hot cooked tricolored wheel-shaped pasta
  3               cups  cooked broc-o-flower or broccoli flowerets
                        (about 1 pound)
  3               cups  peeled and chopped cooked acorn, buttercup
                        or butternut squash
     1/2           cup  chopped green onions
     1/2           cup  chopped celery
  2               cups  milk
  1                cup  part-skim or regular Ricotta cheese
  1         tablespoon  cornstarch
  1           teaspoon  salt
     1/2      teaspoon  pepper
     1/4      teaspoon  ground nutmeg
  1              clove  garlic -- finely chopped
     1/2           cup  soft bread crumbs
  2        tablespoons  grated fresh Parmesan cheese
  2        tablespoons  shredded Gouda cheese

Heat oven to 375║. Grease 3-quart casserole. Mix pasta, broc-o-flower,
squash, green onions and celery. Mix milk, Ricotta, cornstarch, salt,
pepper and nutmeg. Pour over pasta, mix well. Spoon into casserole.
Sprinkle with remaining ingredients. Bake uncovered about 35 minutes or
until golden brown.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 391 Calories (kcal); 9g Total Fat; (19% calories from fat); 19g Protein; 61g Carbohydrate; 28mg Cholesterol; 551mg Sodium
Food Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 2836 1538 2017 0 0 0 20167 0 0 0 0 0 0 0 5684


* Exported from MasterCook *

                      Yogurt-Lime-Marinated Chicken

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  cut-up broiler-fryer chicken (3 to 3 1/2
                        pounds)
     1/4      teaspoon  salt
     1/8      teaspoon  pepper
     3/4           cup  plain low-fat yogurt
  1         tablespoon  vegetable oil
  1         tablespoon  lime juice
  1           teaspoon  honey
  1           teaspoon  finely chopped gingerroot
  1              clove  garlic -- finely chopped
  1             medium  lime -- thinly sliced

Place chicken in shallow glass or plastic dish. Sprinkle with salt and
pepper. Mix remaining ingredients except lime slices; pour evenly over
chicken. Cover and refrigerate at least 1 hour but no longer than 24
hours, turning occasionally.

Heat oven to 375║. Remove chicken from marinade; discard marinade. Arrange
chicken, skin sides up, in ungreased rectangular pan, 13 ╫ 9 ╫ 2 inches.
Arrange lime slices on chicken. Cover and bake 20 minutes. Remove lime
slices; discard. Bake uncovered about 40 minutes longer or until juice of
chicken is no longer pink when centers of thickest pieces are cut. Garnish
with additional lime slices if desired.

Grilling Directions: Heat coals or gas grill. Cut lime in half instead of
into slices. Place marinated chicken, skin sides up, on grill. Squeeze
juice from lime halves over chicken. Cover and grill 5 to 6 inches from
medium heat 15 minutes; turn chicken. Cover and grill 20 to 40 minutes
longer, turning occasionally, until juice is no longer pink when centers
of thickest pieces are cut.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Please note that although this recipe contains ingredients that are not
fully consumed in the finished product, nutritional information by
MasterCook includes all of the ingredients listed, including the portions
that are not consumed.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 209 Calories (kcal); 10g Total Fat; (42% calories from fat); 25g Protein; 5g Carbohydrate; 71mg Cholesterol; 197mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 5829 0 0 0 0 0 0 26086 0 0


* Exported from MasterCook *

                         Yummy Black Bean Hummus

Recipe By     :
Serving Size  : 64    Preparation Time :0:00
Categories    : Appetizers                      Dips, Spreads & Salsas


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       (15 ounce) can  black beans -- rinsed and drained
  15            ounces  garbanzo beans (chick peas) -- rinsed and drained
     1/2           cup  water
                        OR
     1/2           cup  bean liquid
  3        tablespoons  lemon juice
  2        tablespoons  olive or vegetable oil
  1           teaspoon  sesame oil
     1/4      teaspoon  ground cumin
                        Salt and pepper to taste
  2             cloves  garlic -- finely chopped
  2        tablespoons  chopped fresh parsley
                        Pita bread or raw vegetables -- if desired

Place all ingredients except parsley and pita bread in blender. Cover and
blend on medium speed until smooth. Place in serving bowl. Sprinkle with
parsley. Cover and refrigerate about 2 hours or until chilled. Serve with
pita bread.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "Add a twist to traditional hummus, usually made with only garbanzo
  beans, by using black beans. Try it at your next fiesta."
Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "4 Cups"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 18 Calories (kcal); 1g Total Fat; (30% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 40mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 578 2603 0 0 2130706543 0 986 0 0 0 0 0 2130706543


* Exported from MasterCook *

                      Zesty Beef with Bow-tie Pasta

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Beef                            Meat


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  beef boneless sirloin steak
  1              pound  asparagus -- cut into 2-inch pieces (3 cups)
                        OR
  2       (10 ounce) packages  frozen asparagus cuts -- thawed
  2             medium  onions -- sliced
  1 1/2           cups  beef broth
  4               cups  cooked farfalle (bow-tie) pasta
  1                cup  tomato purΘe
  3        tablespoons  chopped fresh basil leaves
                        OR
  1         tablespoon  dried basil leaves
  3        tablespoons  chopped sun-dried tomatoes (not
                        oil-packed)
     1/4      teaspoon  pepper
  2        tablespoons  grated Parmesan cheese

Trim fat from beef. Cut beef across grain into 2-inch strips; cut strips
crosswise into 1/8-inch slices. Spray 12-inch skillet with nonstick
cooking spray; heat over medium heat. Cook asparagus, onions and 1 cup of
the broth in skillet 5 to 7 minutes, stirring occasionally, until liquid
has evaporated; remove mixture from skillet.

Cook beef in skillet over medium heat about 2 minutes, stirring
frequently, until no longer pink. Return vegetable mixture to skillet.
Stir in remaining 1/2 cup broth and remaining ingredients except cheese.
Cook about 2 minutes, stirring frequently until hot. Sprinkle with cheese.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 188 Calories (kcal); 2g Total Fat; (7% calories from fat); 8g Protein; 37g Carbohydrate; 1mg Cholesterol; 431mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 4932 0 0 2130706543 0 26439 2845 0 20028 0 2130706543 20180
               0 0


* Exported from MasterCook *

                             Zesty Lime Steak

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Beef                            Grilling
                Meat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  beef boneless top round steak -- about 1 inch thick
     1/2      teaspoon  grated lime peel
     1/3           cup  lime juice
     1/4           cup  tomato juice
  1         tablespoon  chopped fresh cilantro or parsley
  2          teaspoons  vegetable oil
     1/4      teaspoon  salt
     1/8      teaspoon  red pepper sauce
  2             cloves  garlic -- finely chopped

Pierce beef with fork several times on both sides. Mix remaining
ingredients in shallow nonmetal dish or heavy-duty resealable plastic bag.
Add beef; turn to coat with marinade. Cover dish or seal bag and
refrigerate at least 8 hours, but no longer than 24 hours, turning beef
occasionally.

Heat coals or gas grill. Remove beef from marinade; discard marinade.
Cover and grill beef 4 to 5 inches from medium heat 25 to 30 minutes for
medium doneness (160║), turning once. Cut beef across grain into thin
slices.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Please note that although this recipe contains ingredients that are not
fully consumed in the finished product, nutritional information by
MasterCook includes all of the ingredients listed, including the portions
that are not consumed.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 172 Calories (kcal); 7g Total Fat; (36% calories from fat); 25g Protein; 2g Carbohydrate; 66mg Cholesterol; 159mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Round steak is among the leanest beef cuts. "Select" is the
        leanest grade of beef, with less fat than either "choice" beef or
        "prime" beef.
Nutr. Assoc. : 2228 20217 0 0 20056 0 0 1471 0


* Exported from MasterCook *

                          Zesty Sangria Chicken

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Sangria Salsa -- (recipe follows)
     1/2           cup  white grape juice
  1         tablespoon  Dijon mustard
     1/4      teaspoon  pepper
  3             pounds  cut-up broiler-fryer chicken (3 to 3 1/2
                        pounds)

                        SANGRIA SALSA
  1                cup  grape halves
  1                cup  coarsely chopped strawberries
  1              small  orange -- peeled, sectioned and coarsely chopped
     1/3           cup  white grape juice
  2                     jalape±o chilis -- seeded and finely chopped
                  Dash  crushed red pepper

Prepare Sangria Salsa. Mix grape juice, mustard and pepper in rectangular
microwavable dish, 11 ╫ 7 ╫ 1 1/2 inches. Add chicken; turn to coat with
marinade. Cover and refrigerate at least 2 hours but no longer than 24
hours, turning chicken occasionally.

Arrange chicken, thickest parts to outside edges, in dish. Cover with
plastic wrap, folding back one corner to vent. Microwave on High 10 to 12
minutes, rotating dish 1/2 turn after 5 minutes, until edges of chicken
begin to cook. Remove chicken from marinade; reserve marinade.

Heat coals or gas grill. Cover and grill chicken, skin sides up, 4 to 6
inches from medium heat 15 to 20 minutes, brushing with marinade and
turning occasionally, until juice is no longer pink when centers of
thickest pieces are cut. Discard any remaining marinade. Serve with salsa.

SANGRIA SALSA:

Mix grapes, strawberries and orange. Place 1/2 cup of the fruit mixture in
blender. Add grape juice. Cover and blend on high speed about 15 seconds
or until smooth. Toss blended mixture, remaining fruit mixture, chilis and
red pepper. Cover and refrigerate at least 2 hours, but no longer than 24
hours, to blend flavors.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Please note that although this recipe contains ingredients that are not
fully consumed in the finished product, nutritional information by
MasterCook includes all of the ingredients listed, including the portions
that are not consumed.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 214 Calories (kcal); 7g Total Fat; (30% calories from fat); 24g Protein; 13g Carbohydrate; 69mg Cholesterol; 119mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Who can resist a grill full of barbecued chicken? Partially
        cooking the chicken in the microwave before grilling reduces the
        grilling time and keeps the chicken moist and juicy.
Nutr. Assoc. : 2130706543 654 0 0 5829 0 0 3556 1436 0 654 26360 0


* Exported from MasterCook *

                            Zesty Shrimp Bites

Recipe By     :
Serving Size  : 60    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     uncooked manicotti shells
  1       (8 ounce) package  cream cheese -- softened
     1/2           cup  margarine, butter or spread -- softened
     1/2           cup  mayonnaise
                        OR
     1/2           cup  salad dressing
     1/4           cup  sliced pimiento-stuffed olives
     1/2      teaspoon  red pepper sauce
     1/2           cup  sliced green onions -- including tops (5 medium)
  1       (10 ounce) package  frozen cooked shrimp -- thawed, drained and chopped
                        Sliced green onions -- if desired

Cook and drain manicotti as directed on package; pat dry. Place remaining
ingredients in food processor. Cover and process about 30 seconds or until
smooth. Fill manicotti with cream cheese mixture. Place in shallow
container. Cover tightly with plastic wrap and refrigerate about 2 hours
or until firm.

Cut manicotti into about 1/2-inch slices. Arrange slices on serving plate.
Sprinkle with additional sliced green onions.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 52 Calories (kcal); 5g Total Fat; (77% calories from fat); 2g Protein; 1g Carbohydrate; 14mg Cholesterol; 55mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Use a pastry bag with a wide tip to fill the manicotti shells
        quickly and easily.
Nutr. Assoc. : 305 0 4098 0 0 2130706543 4281 1471 0 2842 0


* Exported from MasterCook *

                      Zippy Red Snapper and Zucchini

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  red snapper or other lean fish fillets -- cut into 4 serving pieces
                        Tomato Chili Sauce -- (recipe follows)
  2        tablespoons  grated Parmesan cheese
  2              small  zucchini -- cut into 1/4-inch slices (3 cups)
     1/4      teaspoon  garlic salt
     1/4           cup  coarsely shredded carrot

                        TOMATO CHILI SAUCE
  1                cup  chili sauce
  2          teaspoons  prepared horseradish
  2          teaspoons  lemon juice
     1/4      teaspoon  Worcestershire sauce
     1/8      teaspoon  salt

Arrange fish, thickest parts to outside edge, in microwavable pie plate, 9
╫ 1 1/4 inches. Cover with plastic wrap, folding back one side to vent.
Microwave on High 3 minutes; drain.

Prepare Tomato Chili Sauce. Spread 1 tablespoon of the sauce over each
piece of fish. Sprinkle 1 tablespoon of the cheese over fish. Place
zucchini slices on fish. Sprinkle with garlic salt and remaining cheese.
Re-cover and microwave on High 3 to 4 minutes or until fish flakes easily
with fork. Top with carrot. Serve with remaining sauce.

TOMATO CHILI SAUCE:

Mix all ingredients in 2-cup microwavable measure. Microwave uncovered on
High 1 to 2 minutes or until hot. Stir before serving.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Description:
  "Lots of flavor and only 2 grams of fat per serving. Plus, using the
  microwave makes this meal a snap to prepare."
Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 156 Calories (kcal); 2g Total Fat; (14% calories from fat); 26g Protein; 7g Carbohydrate; 44mg Cholesterol; 345mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 5018 2130706543 0 0 0 4921 0 0 0 0 0 0 0


* Exported from MasterCook *

                             Zucchini Lasagna

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Meatless                        Pasta


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  chunky spaghetti sauce
  1                cup  shredded zucchini (about 1 medium)
  6                     uncooked lasagna noodles
  1                cup  Ricotta or small-curd creamed cottage
                        cheese
     1/4           cup  grated Parmesan cheese
  1         tablespoon  chopped fresh oregano
                        OR
  1           teaspoon  dried oregano leaves
  2               cups  shredded Mozzarella cheese (8 ounces)

Heat oven to 350║. Mix spaghetti sauce and zucchini. Spread 1 cup mixture
in ungreased rectangular baking dish, 11 ╫ 7 ╫ 1 1/2 inches. Top with 3
noodles. Mix Ricotta cheese, Parmesan cheese and oregano; spread over
noodles in dish. Spread with 1 cup of the spaghetti sauce mixture. Top
with remaining noodles, sauce mixture and Mozzarella cheese. Bake
uncovered about 45 minutes or until hot and bubbly. Let stand 15 minutes
before cutting.

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 244 Calories (kcal); 13g Total Fat; (47% calories from fat); 14g Protein; 18g Carbohydrate; 37mg Cholesterol; 819mg Sodium
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 1501 5663 306 20167 0 0 0 2130706543 26153


* Exported from MasterCook *

                            Zucchini Snackers

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             medium  zucchini (1 1/2 inches in diameter)
     1/3           cup  fat-free cream cheese -- softened
                        OR
     1/3           cup  reduced-fat cream cheese (NeufchΓtel) -- softened
     1/4           cup  finely chopped red bell pepper
  2        tablespoons  chopped fresh parsley
     1/2      teaspoon  onion-and-herb seasoning mix
                        OR
     1/2      teaspoon  onion powder
  2              drops  red pepper sauce

Cut zucchini lengthwise into 6 strips. Cut each strip crosswise in half;
trim each piece to 2 inches. Mix remaining ingredients. Spoon 2 to 3
teaspoons bell pepper spread on each piece of zucchini.

6 servings (2 appetizers each)

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "8 Appetizers"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 19 Calories (kcal); trace Total Fat; (10% calories from fat); 2g Protein; 2g Carbohydrate; 1mg Cholesterol; 70mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 5663 25063 0 2130706543 20164 0 2130706543 0 0 1471


* Exported from MasterCook *

                          Zucchini-Apricot Bread

Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    : Breads and Sides

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  zucchini -- shredded (1 medium)
     3/4           cup  sugar
     1/4           cup  vegetable oil
  3                     egg whites
                        OR
     1/2           cup  fat-free cholesterol-free egg product
  1 1/2           cups  all-purpose flour
  1           teaspoon  ground cinnamon
  2          teaspoons  vanilla
     3/4      teaspoon  baking soda
     1/2      teaspoon  salt
     1/4      teaspoon  baking powder
     1/4      teaspoon  ground cloves
     1/2           cup  finely chopped dried apricots
                        Fat-free cream cheese -- if desired

Heat oven to 350║. Spray loaf pan, 8 1/2 ╫ 4 1/2 ╫ 2 1/2 or 9 ╫ 5 ╫ 3
inches, with nonstick cooking spray. Mix zucchini, sugar, oil and egg
whites in large bowl. Stir in remaining ingredients except apricots and
cream cheese. Stir in apricots. Pour into pan.

Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center
comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove
from pan. Cool completely on wire rack before slicing. Serve with cream
cheese.

1 loaf (24 slices)

____________________

Please note, if you should change this recipe it will no longer be an
approved Betty Crocker« Recipe.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. Because MasterCook and Betty Crocker« use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.

Copyright:
  "⌐ General Mills, Inc. 1998."
Yield:
  "1 Loaf"

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 84 Calories (kcal); 2g Total Fat; (25% calories from fat); 1g Protein; 14g Carbohydrate; 0mg Cholesterol; 96mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 2130706543 0 0 0 0 0 0 3615 26024 2130706543