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* Exported from MasterCook *

                               Acorn Squash

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Chapter 5                       On the Side
                Side Dishes                     Vegetables


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  acorn squash (1 1/2 to 2 pounds)
  1         tablespoon  margarine

Preparing for Cooking: Wash squash. Cut lengthwise in half. You will need
to do this on a cutting board and using your biggest knife because the
shell is quite tough. Scrape out the seeds and fibers with a soup spoon.

Baking: Heat the oven to 400║. Place squash, cut sides up, in a baking
dish. Sprinkle cut sides with salt and pepper. Place small dabs of
margarine or butter over cut surface and in cavity, using about 1
tablespoon margarine for each squash. Pour water into baking dish until it
is about 1/4 inch deep. Cover with aluminum foil. The squash will probably
be taller than the baking dish, so the foil may touch the squash.

Bake 30 to 40 minutes or until tender when pierced with a fork. When
removing the foil to test for doneness, open a side of the foil away from
you to allow steam to escape. Lift the squash from the baking dish with a
large spoon or spatula. Scrape the cooked squash out of the shell and into
a serving dish.

Microwaving: Pierce whole squash with knife in several places to allow
steam to escape. Place on paper towel. Microwave 4 to 6 minutes or until
squash is hot and rind is firm but easy to cut; cool slightly. Carefully
cut in half; remove seeds. Arrange halves, cut sides down, on 10-inch
plate. Cover and microwave 5 to 8 minutes or until squash is tender when
pierced by knife.

1 1/2 to 2 pounds is enough for 4 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: 77 Calories (kcal); 3g Total Fat; (31% calories from fat); 1g Protein; 14g Carbohydrate; 0mg Cholesterol; 37mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : When Shopping: Look for hard, tough rinds with no soft spots. The
        squash should feel heavy for its size.

        Tips
        Use a glass baking dish if possible. If you use a metal pan, the
        water may leave a dark mark on it.

        For more flavor, mash the cooked squash with a fork, then stir in
        about 1 tablespoon margarine or butter and 1 tablespoon packed
        brown sugar.
Nutr. Assoc. : 2017 0


* Exported from MasterCook *

                               Apple Crisp

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Shortening to grease pan
  4             medium  tart cooking apples, such as Granny Smith,
                        Wealthy or Rome Beauty
     2/3           cup  packed brown sugar
     1/2           cup  all-purpose flour
     1/2           cup  quick-cooking or old-fashioned oats
     1/3           cup  margarine or butter at room temperature
     3/4      teaspoon  ground cinnamon
     3/4      teaspoon  ground nutmeg
                        Half-and-half or ice cream -- if desired

Heat the oven to 375║. Grease the bottom and sides of the pan with the
shortening.

Peel the apples if desired. Cut the apple into fourths, and remove seeds.
Cut each fourth into slices. You will need about 4 cups of apple slices.
Spread the slices in the greased pan.

Mix the brown sugar, flour, oats, margarine, cinnamon and nutmeg with a
fork. The mixture will be crumbly. Sprinkle this mixture evenly over the
apples.

Bake about 30 minutes or until the topping is golden brown and the apples
are tender when pierced with a fork. Serve warm with half-or-half or ice
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."
T(Bake):
  "0:30"

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

Per serving: 290 Calories (kcal); 11g Total Fat; (32% calories from fat); 3g Protein; 47g Carbohydrate; 0mg Cholesterol; 130mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1 1/2 Other Carbohydrates

NOTES : Essential Equipment: 8-inch square pan or 9-inch round pan

        Blueberry Crisp: Substitute 4 cups fresh or frozen blueberries for
        the apples. If using frozen blueberries, thaw and drain them
        first.

        Cherry Crisp: Substitute a 21-ounce can cherry pie filling for the
        apples.

        Tips
        Many varieties of apples are available. The ones used for cooking
        and baking remain flavorful and firm when baked.

        Use a vegetable peeler to peel apples. Doing so is quick, and the
        peeler removes just a thin skin.
Nutr. Assoc. : 0 3545 0 0 20223 4098 0 0 0


* Exported from MasterCook *

                                Asparagus

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Chapter 5                       On the Side
                Side Dishes                     Vegetables


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  asparagus

Preparing for Cooking: Break off and discard the tough ends of the
asparagus stalks where they snap easily. Wash asparagus thoroughly,
including the tips, to remove any sandy soil. Remove the scales if sandy
or tough. If stalk ends are quite large, peel about 2 inches of the end
with a vegetable peeler, so they will be more tender after cooking.

Boiling: Add 1 inch of water (and 1/4 teaspoon salt if desired) to a large
skillet (about 10-inch size). Cover and heat to boiling over high heat.
Add asparagus spears. Cover and heat to boiling again. Once water is
boiling, reduce heat just enough so water bubbles gently. Cook covered 8
to 12 minutes or until crisp-tender when pierced with a fork. Thinner,
young asparagus will cook more quickly than the more mature, thicker
stalks. Lift asparagus from water with tongs, allowing extra water to drip
off.

Steaming: Place a steamer basket in 1/2 inch of water in a skillet or
saucepan. The water should not touch the bottom of the basket. Place
asparagus spears in basket. Cover tightly and heat to boiling over high
heat. Once water is boiling, reduce heat to low. Steam covered 6 to 8
minutes or until crisp-tender when pierced with a fork.

Microwaving: Place asparagus spears and 1/4 cup water in an 8-inch square
microwavable dish. Cover with plastic wrap, folding back 2-inch edge to
vent. Microwave on High 6 to 9 minutes, rotating dish 1/2 turn after 3
minutes, until crisp-tender when pierced with a fork. Let stand covered 1
minute; drain in a strainer.

____________________

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

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. 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); trace Total Fat; (5% calories from fat); 2g Protein; 4g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : 1 1/2 pounds is enough for 4 servings

        When Shopping: Look for smooth, firm, medium-size spears with
        tightly closed tips. Cover stem ends with damp paper towel, wrap
        airtight and store in the refrigerator up to 3 days.
Nutr. Assoc. : 26511


* Exported from MasterCook *

                            Au Gratin Potatoes

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Chapter 5                       On the Side
                Potatoes                        Side Dishes
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cooking spray
  2             pounds  potatoes (about 6 medium)
  1              small  onion
  2        tablespoons  margarine or butter
  1         tablespoon  all-purpose flour
     1/2      teaspoon  salt
     1/4      teaspoon  pepper
  2               cups  milk
  2               cups  shredded natural sharp Cheddar cheese (8
                        ounces)
     1/4           cup  dry bread crumbs

Heat the oven to 375║. Spray the casserole with cooking spray. Scrub the
potatoes thoroughly with a vegetable brush. Peel the onion, and chop into
very small pieces.

Melt the margarine in the saucepan over medium heat. Cook the onion in the
margarine about 2 minutes, stirring occasionally, until softened.

Stir in the flour, salt and pepper. Cook 1 to 2 minutes, stirring
constantly, until smooth and bubbly. Remove the saucepan from the heat.

Stir in the milk. Heat to boiling over medium heat, stirring constantly.
Continue boiling 1 minute, stirring constantly. Remove the saucepan from
the heat. Stir in 1 1/2 cups of the cheese until it is melted.

Peel the potatoes if you like, but peeling is not necessary. Cut the
potatoes into enough thin slices to measure about 6 cups. Spread half the
slices in the sprayed casserole. Pour half the sauce over the potatoes.
Repeat with the remaining potatoes and sauce.

Bake uncovered 1 hour. Remove the casserole from the oven. Sprinkle with
the bread crumbs and remaining 1/2 cup cheese. Bake uncovered about 10
minutes longer or until cheese is melted and potatoes are tender when
pierced with a fork. 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."
T(Baking Time):
  "1:10"

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

Per serving: 385 Calories (kcal); 19g Total Fat; (44% calories from fat); 16g Protein; 37g Carbohydrate; 51mg Cholesterol; 545mg Sodium
Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates

NOTES : Let Stand: 5 minutes

        Essential Equipment: shallow 2-quart casserole or 8-inch square
        baking dish; medium saucepan (about 2-quart size)

        Tips
        The sauce may separate a bit after the potatoes bake. Cool, and
        the flavor will be just as good.

        To measure the capacity of your casserole dish, fill it with water
        using a measuring cup. A 2-quart casserole will hold 8 cups of
        water.
Nutr. Assoc. : 0 4600 0 4098 0 0 0 0 26017 0


* Exported from MasterCook *

                            Baked Fish Fillets

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Chapter 3                       Poultry & Seafood Main Dishes
                Seafood Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Shortening to grease pan
  1              pound  lean fish fillets -- about 3/4 inch thick
  3        tablespoons  margarine or butter -- melted
  1         tablespoon  lemon juice
     1/4      teaspoon  salt
     1/4      teaspoon  paprika

Heat the oven to 375║. Grease the bottom of the baking pan with the
shortening.

Cut the fish fillets into 4 serving pieces if needed. Place the pieces,
skin sides down, in the greased pan.

Mix the margarine, lemon juice, salt and paprika. Drizzle this mixture
over the fish.

Bake uncovered 15 to 20 minutes or until the fish flakes easily with a
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."
T(Bake):
  "0:15"

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

Per serving: 245 Calories (kcal); 16g Total Fat; (59% calories from fat); 24g Protein; 1g Carbohydrate; 66mg Cholesterol; 292mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : Bake: 15 to 20 minutes
        Essential Equipment: shallow baking pan, such as 11 ╫ 7-inch
        rectangle or 8-inch square

        Fish is easy to fix and so good for you. Fish is available whole,
        drawn and pan-dressed, but you'll find it most often in steaks or
        fillets. You can purchase fish fresh or frozen. When you select
        fresh fish, the scales should be bright with a sheen, the flesh
        should be firm and elastic and there should be no odor. Frozen
        fish should be tightly wrapped and frozen solid; there should be
        no discoloration and no odor.

        Cuts of Fish
        Fish steaks are the cross section of a large pan-dressed fish.
        Steaks are 1/2 to 3/4 inch thick. Allow 1/4 to 1/3 pound per
        serving.

        Fish fillets are the sides of the fish, cut lengthwise from the
        fish. They can be purchased with or without skin. Fillets usually
        are boneless; however, small bones, called pins, may be present.
        Allow 1/4 to 1/3 pound per serving.
Nutr. Assoc. : 0 5322 4098 0 0 0


* Exported from MasterCook *

                         Baked Flounder Teriyaki

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Chapter 3                       Poultry & Seafood Main Dishes
                Seafood Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cooking spray
  1 1/2         pounds  flounder (about 6 small fillets) or other
                        lean fish fillets
  1             medium  green onion with top
  2             cloves  garlic
     1/3           cup  dry sherry
                        OR
     1/3           cup  apple juice
  3        tablespoons  lemon juice
  2          teaspoons  finely chopped gingerroot
  1           teaspoon  vegetable oil
  2          teaspoons  honey
     1/4      teaspoon  pepper

Spray the rectangular pan with cooking spray. Cut the fish fillets into 6
serving pieces if needed. Place the pieces in the sprayed pan. If the
pieces have skin, place with skin sides down.

Peel and cut the green onion into 1/8-inch slices. Peel and finely chop
the garlic.

Mix the onion, garlic, sherry, lemon juice, gingerroot, oil, honey and
pepper. Spoon this mixture over the fish.

Fish fillets are naturally uneven in thickness, so for even cooking, fold
the thin end under before you spoon onion mixture over fish. Cover with
aluminum foil and refrigerate 1 hour.

Heat the oven to 375║. Bake covered 15 to 20 minutes or until the fish
flakes easily with a 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."
T(Refrigerate):
  "1:00"

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

Per serving: 127 Calories (kcal); 2g Total Fat; (12% calories from fat); 20g Protein; 3g Carbohydrate; 49mg Cholesterol; 63mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Serving Ideas : Serve with SautΘed Mushrooms (see Mushrooms recipe) and Asparagus (see recipe) for a light and healthful supper.

NOTES : Bake: 20 minutes
        Essential Equipment: 13 ╫ 9-inch rectangular pan

        Tips
        You can substitute other lean fish, such as halibut, orange
        roughy, ocean perch, red snapper or scrod, for the flounder.
Nutr. Assoc. : 0 2747 26402 0 0 0 2130706543 0 26086 0 0 0


* Exported from MasterCook *

                           Baked Potato Wedges

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Chapter 5                       On the Side
                Potatoes                        Side Dishes
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4      teaspoon  salt
     1/2      teaspoon  sugar
     1/2      teaspoon  paprika
     1/4      teaspoon  ground mustard (dry)
     1/4      teaspoon  garlic powder -- if desired
  3             medium  baking potatoes (russet or Idaho), 8 to 10
                        ounces each
                        Cooking spray

Heat the oven to 425║. Mix the salt, sugar, paprika, mustard and garlic
powder in a small bowl or measuring cup.

Scrub the potatoes thoroughly with a vegetable brush, but do not peel. Cut
each potato lengthwise in half. Turn potatoes cut sides down, and cut each
half lengthwise into 4 wedges. Place potato wedges, skin sides down, in
the pan.

Spray the potato wedges with cooking spray until lightly coated. Sprinkle
with the salt mixture.

Bake uncovered 25 to 30 minutes or until potatoes are tender when pierced
with fork. The baking time will vary, depending on the size and type of
the potato used.

____________________

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

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. 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):
  "0:30"

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

Per serving: 76 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 17g Carbohydrate; 0mg Cholesterol; 405mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: rectangular pan (about 13 ╫ 9 inches)

        Tips
        For recipe success, cut up potatoes just before using, or the cut
        sides will turn brown.

        Use russet or Idaho potatoes because they are best for baking.
Nutr. Assoc. : 0 0 0 518 0 26314 0


* Exported from MasterCook *

                              Baked Potatoes

Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Chapter 5                       On the Side
                Potatoes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     or more medium baking potatoes (russet or
                        Idaho) -- all about the same size
                        Margarine or butter -- if desired
                        Sour cream or plain yogurt -- if desired

Heat the oven to 375║. Scrub the potatoes thoroughly with a vegetable
brush, but do not peel.

Pierce the potatoes on all sides with a fork to allow steam to escape
while the potatoes bake. Place potatoes directly on the oven rack.

Bake 1 hour to 1 hour 15 minutes or until potatoes feel tender when
squeezed gently. Be sure to use a pot holder because potatoes will be very
hot to the touch.

To serve, cut an X in the top of each potato. Gently squeeze potato from
the bottom to force the potato open. Serve with margarine or sour cream.

Copyright:
  "⌐ General Mills, Inc. 1998."
T(Bake):
  "1:15"

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

Per serving: 96 Calories (kcal); trace Total Fat; (1% calories from fat); 3g Protein; 22g Carbohydrate; 0mg Cholesterol; 7mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: nothing special


        To Microwave 4 potatoes: Scrub the potatoes thoroughly with a
        vegetable brush, but do not peel. Pierce potatoes on all sides
        with a fork to allow steam to escape while the potatoes cook.
        Arrange potatoes about 2 inches apart in a circle on a
        microwavable paper towel in microwave oven. Microwave uncovered on
        High 11 to 13 minutes, turning potatoes over after 6 minutes,
        until tender when squeezed gently. Be sure to use a pot holder
        because potatoes will be very hot to the touch. Let stand
        uncovered 5 minutes. Continue with step 4


        Tips

The bake time and oven temperature for baking potatoes can be
        adjusted so that other foods can be baking in the oven at the same
        time. Bake potatoes in a 350║ oven 1 hour 15 minutes to 1 hour 30
        minutes, in a 325║ oven about 1 hour 30 minutes.


        If potatoes are wrapped in aluminum foil before being baked, the
        steam cannot escape during baking, so the potatoes will be gummy
        instead of fluffy.
Nutr. Assoc. : 3740 0 0


* Exported from MasterCook *

                              Barbecued Ribs

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Beef and Pork Main Dishes       Chapter 2
                Pork Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4 1/2         pounds  pork spareribs
                        Spicy Barbecue Sauce -- (recipe follows)

                        SPICY BARBECUE SAUCE
     1/3           cup  margarine or butter
  2        tablespoons  white vinegar
  2        tablespoons  water
  1           teaspoon  sugar
     1/2      teaspoon  garlic powder
     1/2      teaspoon  onion powder
     1/2      teaspoon  pepper
                  Dash  ground red pepper (cayenne)

Heat the oven to 325║.

Using a sharp knife or kitchen scissors, cut the ribs into 6 serving
pieces. Place the ribs, meaty sides up, in the roasting pan.

Bake uncovered 1 hour. While the ribs are baking, prepare Spicy Barbecue
Sauce.

Coat the ribs liberally with sauce, using a pastry brush. Turn ribs with
tongs, and brush the other side. Bake uncovered about 45 minutes longer,
brushing frequently with sauce, until tender.

SPICY BARBECUE SAUCE:

Heat all ingredients in the saucepan over medium heat, stirring
frequently, until margarine is melted. Or microwave all ingredients in a
1-cup microwavable measuring cup on high about 30 seconds or until
margarine 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.

Copyright:
  "⌐ General Mills, Inc. 1998."
T(Bake):
  "1:45"

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

Per serving: 634 Calories (kcal); 51g Total Fat; (72% calories from fat); 41g Protein; 2g Carbohydrate; 125mg Cholesterol; 269mg Sodium
Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates

Serving Ideas : To serve sauce with ribs, heat any remaining sauce to boiling, stirring constantly. Continue boiling 1 minute, stirring constantly.

Serve with Creamy Coleslaw (see recipe) and crusty rolls from your favorite bakery.

NOTES : Essential Equipment: shallow roasting pan (about 13 ╫ 9-inch
        rectangle); 1-quart saucepan or 1 cup microwavable measuring cup

        Country-Style Saucy Ribs: Use 3 pounds pork country-style ribs.
        Cut the ribs into 6 serving pieces. Place in 13 ╫ 9-inch
        rectangular pan. Cover with aluminum foil and bake at 325║ for 2
        hours; drain. Pour Spicy Barbecue Sauce over the ribs. Bake
        uncovered about 30 minutes longer or until tender.
Nutr. Assoc. : 9128 0 0 0 4098 0 0 0 0 0 0 3624


* Exported from MasterCook *

                                Beef Stew

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Beef and Pork Main Dishes       Chapter 2
                Soups and Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  beef boneless chuck, tip or round roast
  1         tablespoon  vegetable oil or shortening
  3               cups  water
     1/2      teaspoon  salt
     1/8      teaspoon  pepper
  2             medium  carrots
  1              large  potato
  1             medium  green bell pepper
  1       medium stalk  celery
  1              small  onion
  1           teaspoon  salt
  1                     dried bay leaf
     1/2           cup  cold water
  2        tablespoons  all-purpose flour

Cut and discard most of the fat from the beef. Cut the beef into 1-inch
cubes.

Heat the oil in the skillet over medium heat 1 to 2 minutes. Cook the beef
in the oil about 15 minutes, stirring occasionally, until brown on all
sides (Browning helps develop the flavor of the stew).

Remove the skillet from the heat, then add the water, 1/2 teaspoon salt
and the pepper. Heat to boiling over high heat. Once mixture is boiling,
reduce heat just enough so mixture bubbles gently. Cover and cook 2 to 2
1/2 hours or until beef is almost tender.

Peel the carrots, and cut into 1-inch pieces. Scrub the potato thoroughly
with a vegetable brush, but do not peel. Cut the potato into 1 1/2-inch
pieces. Cut the bell pepper lengthwise in half, and cut out seeds and
membrane. Cut the bell pepper into 1-inch pieces. Cut the celery into
1-inch pieces. Peel and chop the onion; cut in half.

Stir the vegetables, 1 teaspoon salt and bay leaf into the beef mixture.
Cover and cook about 30 minutes or until vegetables are tender when
pierced with a fork. Remove and discard bay leaf.

Shake the cold water and flour in a tightly covered jar or container.
Gradually stir this mixture into beef mixture. Heat to boiling over high
heat, stirring constantly. Continue boiling 1 minute, stirring constantly,
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.

Copyright:
  "⌐ General Mills, Inc. 1998."
T(Cook):
  "3:20"

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

Per serving: 332 Calories (kcal); 19g Total Fat; (50% calories from fat); 24g Protein; 17g Carbohydrate; 74mg Cholesterol; 895mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: 12-inch skillet or Dutch oven (about 4-quart
        size)

        Tips
        To save time, use a 16-ounce bag of frozen mixed vegetables
        instead of the carrots, potato, bell pepper, celery and onion.
        There's no need to thaw the vegetables; just stir them into the
        beef mixture in step 5.

        To save time, cut up the vegetables about 1 hour in advance,
        putting the potato pieces in cold water to keep them from turning
        brown.
Nutr. Assoc. : 2223 1563 0 0 0 2495 0 0 0 0 0 26370 0 0


* Exported from MasterCook *

                             Beef Stroganoff

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Beef and Pork Main Dishes       Beef Main Dishes
                Chapter 2

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  beef boneless top loin steak -- about 1 inch thick
  2        tablespoons  margarine or butter
                        Hot Cooked Noodles -- (below)
  1              clove  garlic
  1 1/2           cups  beef broth
  2        tablespoons  ketchup
  1           teaspoon  salt
  1             medium  onion
     1/2         pound  mushrooms
  3        tablespoons  all-purpose flour
  1                cup  sour cream
                        OR
  1                cup  plain yogurt

                        HOT COOKED NOODLES
  6               cups  water
  3               cups  uncooked egg noodles (6 ounces)

Cut the beef across the grain into about 1/8-inch strips. Cut longer
strips crosswise in half.

Melt the margarine in the skillet over medium-high heat. Cook the beef in
the margarine 8 to 10 minutes, stirring occasionally, until brown. While
the beef is cooking, heat the water for Hot Cooked Noodles and continue
with step 3.

Peel and finely chop the garlic. Reserve 1/3 cup of the beef broth. Stir
the remaining broth, the ketchup, salt and garlic into beef. Heat to
boiling over high heat. Once mixture is boiling, reduce heat just enough
so mixture bubbles gently. Cover and cook about 10 minutes or until beef
is tender.

While the beef is cooking, peel and chop the onion and cut the mushrooms
into slices (Rinse mushrooms, and cut off the stem ends. Cut mushrooms
into 1/4-inch slices). Finish preparing the noodles.

Stir the onion and mushrooms into the beef mixture. Cover and cook about 5
minutes or until onion is tender.

Shake the reserved 1/3 cup beef broth and the flour in a tightly covered
jar or container. Gradually stir this mixture into beef mixture. Heat to
boiling over high heat, stirring constantly. Continue boiling 1 minute,
stirring constantly, until thickened. Reduce heat just enough so mixture
bubbles gently.

Stir in the sour cream. Cook until hot, but do not heat to boiling or the
mixture will curdle. Serve over noodles.

HOT COOKED NOODLES:

Heat water to boiling in the saucepan over high heat. Stir in the noodles.
Boil vigorously 8 to 10 minutes, stirring occasionally to prevent
sticking, until noodles are tender. Boiling vigorously allows pasta to
move freely so it cooks evenly, but watch carefully so the water doesn't
boil over. Drain noodles in a strainer or colander.

____________________

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

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. 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(Cook):
  "0:20"

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

Per serving: 401 Calories (kcal); 19g Total Fat; (43% calories from fat); 33g Protein; 24g Carbohydrate; 112mg Cholesterol; 874mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: 10-inch skillet; 3-quart saucepan

        Tips
        For a bit of color and fresh flavor, sprinkle freshly chopped
        parsley over the noodles.

        For a more flavorful and exotic version, use chanterelle, morel or
        shiitake mushrooms instead of regular white mushrooms.
Nutr. Assoc. : 1661 2394 2130706543 0 0 0 0 0 0 0 0 0 2130706543 0 0 0 530


* Exported from MasterCook *

                            Beef with Pea Pods

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Beef and Pork Main Dishes       Beef Main Dishes
                Chapter 2

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  beef boneless sirloin steak
  1              clove  garlic
                        Hot Cooked Rice -- (below)
  1         tablespoon  vegetable oil
     1/4      teaspoon  salt
                  Dash  pepper
     2/3           cup  beef broth
  1         tablespoon  cornstarch
  2        tablespoons  water
  1         tablespoon  soy sauce
  1           teaspoon  finely chopped gingerroot
                        OR
     1/4      teaspoon  ground ginger
  1       (6 ounce) package  frozen snow (Chinese) pea pods -- thawed*

                        HOT COOKED RICE
  1                cup  uncooked regular long-grain white rice
  2               cups  water

Cut and discard most of the fat from the beef. Cut the beef with the grain
into 2-inch strips, then cut the strips across the grain into 1/4-inch
slices. Peel and finely chop the garlic.

Prepare Hot Cooked Rice. While the rice is cooking, continue with the
recipe.

Heat the skillet over high heat 1 to 2 minutes. Add the oil to the hot
skillet. If using a wok, rotate it to coat the side with oil. Add the beef
and garlic to the skillet. Stir-fry with a turner or large spoon about 3
minutes, lifting and stirring constantly, until beef is brown.

Sprinkle salt and pepper over beef, and stir in the broth. Heat to boiling
over high heat.

Mix the cornstarch, water and soy sauce, and stir into the beef mixture.
Cook, stirring constantly, until the mixture thickens and boils. Continue
boiling 1 minute, stirring constantly. The sauce will be thin.

Stir in the gingerroot and pea pods. Cook uncovered about 2 minutes,
stirring occasionally, until pea pods are crisp-tender when pierced with a
fork. Serve over rice.

HOT COOKED RICE:

Heat the rice and water to boiling in the saucepan over high heat,
stirring occasionally to prevent sticking. Once mixture is boiling, reduce
heat just enough so mixture bubbles gently. Cover and cook about 15
minutes or until rice is fluffy and 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."
T(Cook):
  "0:08"

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

Per serving: 395 Calories (kcal); 9g Total Fat; (22% calories from fat); 32g Protein; 43g Carbohydrate; 66mg Cholesterol; 676mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: 2-quart saucepan; 10-inch skillet or wok

        Lighter Beef with Pea Pods: For 4 grams of fat and 320 calories
        per serving, omit the oil and use a nonstick skillet or wok. Spray
        the room-temperature skillet or wok with cooking spray before
        heating in step 3.

        Tips
        For easy preparation, place beef in the freezer for 1 hour before
        slicing; it will be easier to slice when partially frozen.

        For more flavor, use any leftover beef broth to replace part of
        the water used for cooking the rice.

        *Place frozen pea pods in a strainer, then run cold water over
        them until the pea pods can be separated easily.
Nutr. Assoc. : 2228 0 2130706543 0 0 0 0 0 0 0 26086 0 2130706543 3453 0 0
               20107 0


* Exported from MasterCook *

                             Black Bean Soup

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Chapter 4                       Pasta & Meatless Main Dishes
                Soups and Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             medium  onion
  1        large clove  garlic
  1             medium  carrot
  1       medium stalk  celery
                        Parsley sprigs
  1              slice  bacon
  1       (14 1/2 ounce) can  ready-to-serve chicken broth
     1/2      teaspoon  dried oregano leaves
     1/2      teaspoon  crushed red pepper
  1       (15 ounce) can  black beans
  4                     lemon wedges

Peel and chop the onion. Peel and finely chop the garlic. Peel and
coarsely chop the carrot. Coarsely chop the celery.

Rinse sprigs of parsley with cool water, and pat dry with a paper towel.
Chop enough parsley leaves into small pieces on a cutting board using a
chef's knife to measure about 2 tablespoons, or place the leafy portion of
the parsley in a small bowl or cup and snip into very small pieces with
kitchen scissors. Discard the stems.

Cut bacon slice crosswise into 1/2-inch strips. Cook the bacon strips in
the saucepan over medium heat 1 minute, stirring constantly. Do not drain.

Add the onion and garlic to the bacon. Cook about 5 minutes, stirring
frequently, until onion is tender when pierced with a fork and beginning
to turn yellow. Bacon will still be soft. Remove the saucepan from the
heat.

Stir in the chicken broth, carrot, celery, parsley, oregano and red
pepper. Heat to boiling over high heat. Once mixture is boiling, reduce
heat just enough so mixture bubbles gently. Cover and cook 10 minutes.

While broth mixture is cooking, drain the black beans in a strainer, and
rinse with cool water.

Measure out 1/2 cup of the beans. Place the 1/2 cup beans in a small bowl,
and mash them with a fork.

Stir the whole beans and the mashed beans into the broth mixture. Cook
about 1 minute or until beans are heated. Serve soup 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.

Copyright:
  "⌐ General Mills, Inc. 1998."
T(Cook):
  "0:30"

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

Per serving: 131 Calories (kcal); 2g Total Fat; (15% calories from fat); 7g Protein; 20g Carbohydrate; 1mg Cholesterol; 993mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: medium or large saucepan (2- or 3-quart size)

        Tips
        To make this a meatless soup, substitute 1 tablespoon vegetable
        oil for the bacon, and use vegetable broth instead of chicken
        broth.

        The bacon will be easier to cut up if you place it in the freezer
        for 5 minutes first.

        Before adding the chicken broth, remove the saucepan containing
        the hot bacon fat and onion from the heat to prevent spattering
        and steam.

Nutr. Assoc. : 0 0 0 0 0 0 322 3133 0 578 3904


* Exported from MasterCook *

                            Blueberry Muffins

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Breads                          Chapter 5
                On the Side

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Shortening to grease muffin cups
  1                cup  fresh blueberries
                        OR
  1                cup  canned blueberries
  1                cup  milk
     1/4           cup  vegetable oil
     1/2      teaspoon  vanilla
  1                     egg
  2               cups  all-purpose flour
                        OR
  2               cups  whole wheat flour
     1/3           cup  sugar
  3          teaspoons  baking powder
     1/2      teaspoon  salt

Heat the oven to 400║. Grease just the bottoms of 12 regular-size muffin
cups with the shortening, or line each cup with a paper baking cup.

If using canned blueberries, drain them in a strainer. Rinse fresh or
canned blueberries with cool water, and discard any crushed ones. Break
off any stems.

Beat the milk, oil, vanilla and egg in a large bowl with a fork or wire
whisk until well mixed. Stir in the flour, sugar, baking powder and salt
all at once just until the flour is moistened. The batter will be lumpy.
If the batter is mixed too much, the muffins will have high peaks instead
of being rounded.

Carefully stir in the blueberries.

Spoon the batter into the greased muffin cups, dividing batter evenly
among them. You can use an ice-cream scoop for this if you have one.

Bake 20 to 25 minutes or until golden brown. Immediately remove muffins
from the pan to a wire cooling rack. Serve warm or cool.

Makes 12 regular-size muffins

____________________

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

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. 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):
  "0:25"

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

Per serving: 163 Calories (kcal); 6g Total Fat; (32% calories from fat); 3g Protein; 24g Carbohydrate; 18mg Cholesterol; 226mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates

NOTES : Essential Equipment: muffin pan with 12 regular-size muffin cups

        Apple-Cinnamon Muffins: Omit blueberries. Stir in 1 cup chopped
        apple with the milk. Stir in 1/2 teaspoon ground cinnamon with the
        flour. Bake 25 to 30 minutes.

        Lighter Blueberry Muffins: For 3 grams of fat and 135 calories per
        serving, use skim milk, decrease the vegetable oil to 2
        tablespoons and add 1/4 cup unsweetened applesauce.

        Tips
        Substitute 3/4 cup frozen blueberries, thawed and well drained,
        for the fresh or canned blueberries if desired.

        Aluminum foil baking cups purchased at the supermarket can be used
        instead of a muffin pan. Place 12 foil cups on a cookie sheet or
        in a rectangular pan, and fill as directed.
Nutr. Assoc. : 0 0 0 2130706543 0 0 0 0 14 0 2130706543 0 0 0


* Exported from MasterCook *

                              Bread Stuffing

Recipe By     :
Serving Size  : 10    Preparation Time :0:30
Categories    : Side Dishes                     Thanksgiving Dinner


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2              large  celery stalks with leaves
  1             medium  onion
     3/4           cup  margarine or butter (1 1/2 sticks)
  9               cups  soft bread cubes
  1 1/2      teaspoons  chopped fresh thyme
                        OR
     1/2      teaspoon  dried thyme leaves
  1           teaspoon  salt
     1/2      teaspoon  ground sage
     1/4      teaspoon  pepper

Chop the celery, including the leaves. Peel and chop the onion.

Melt the margarine in the Dutch oven over medium-high heat. Cook the
celery and onion in margarine 6 to 8 minutes, stirring occasionally, until
tender when pierced with a fork. Remove the Dutch oven from the heat.

Gently toss the celery mixture with the bread cubes, thyme, salt, sage and
pepper, using a spoon, until bread cubes are evenly coated.

Fill wishbone area with stuffing. Fasten neck skin to back with skewer.
Fold wings across back with tips touching.

Fill body cavity lightly with stuffing. Do not pack; stuffing will expand.
Tuck drumsticks under band of skin at tail, or skewer to tail.

Makes 10 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: 234 Calories (kcal); 15g Total Fat; (58% calories from fat); 4g Protein; 21g Carbohydrate; 37mg Cholesterol; 594mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: Dutch oven (about 4-quart size) or 12-inch
        skillet

        Lighter Bread Stuffing: For 6 grams of fat and 130 calories per
        serving, decrease margarine to 1/4 cup. Heat margarine and 1/2 cup
        chicken broth to boiling in Dutch oven over medium-high heat. Cook
        celery and onion in broth mixture.

Nutr. Assoc. : 26435 0 2394 2337 0 0 2130706543 0 0 0


* Exported from MasterCook *

                                 Broccoli

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Chapter 5                       On the Side
                Side Dishes                     Vegetables


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  broccoli

When Shopping: Look for firm, compact dark green clusters, and avoid
thick, tough stems. Wrap broccoli tightly and store in the refrigerator up
to 5 days.

Preparing for Cooking: Trim the large leaves, and cut off any tough ends
of lower stems. Rinse with cool water. For spears, cut lengthwise into
1/2-inch-wide stalks. For pieces, cut into 1/2-inch-wide stalks, then cut
crosswise into 1-inch pieces.

Boiling: Add 1 inch of water (and 1/4 teaspoon salt if desired) to a
medium saucepan (about 3-quart size). Add the broccoli spears or pieces.
Cover and heat to boiling over high heat. Once water is boiling, reduce
heat just enough so water bubbles gently. Cook uncovered 10 to 12 minutes
or until crisp-tender when pierced with a fork; drain in a strainer.

Steaming: Place a steamer basket in 1/2 inch of water in a skillet or
saucepan. The water should not touch the bottom of the basket. Place
broccoli spears or pieces in basket. Cover tightly and heat to boiling
over high heat. Once water is boiling, reduce heat to low. Steam covered
10 to
11 minutes or until stems are crisp-tender when pierced with a fork.

Microwaving Spears: Place broccoli in an 8-inch square microwavable dish,
arranging in a spoke pattern with flowerets toward the center. Add 1 cup
water. Cover with plastic wrap, folding back 2-inch edge to vent.
Microwave on High 9 to 11 minutes, rotating dish 1/4 turn every 4 minutes,
until crisp-tender when pierced with a fork. Let stand covered 5 minutes;
drain in a strainer.

Microwaving Pieces: Place broccoli and 1 cup water in a 2-quart
microwavable casserole. Cover with plastic wrap, folding back 2-inch edge
to vent. Microwave on High 9 to 11 minutes, stirring every 4 minutes,
until crisp-tender when pierced with a fork. Let stand covered 5 minutes;
drain.

1 1/2 pounds is enough for 4 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: 29 Calories (kcal); trace Total Fat; (8% calories from fat); 3g Protein; 5g Carbohydrate; 0mg Cholesterol; 28mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 206


* Exported from MasterCook *

                            Broiled Fish Steak

Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Chapter 3                       Poultry & Seafood Main Dishes
                Seafood Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4         pound  fish steak, about 3/4 inch thick (1/4 to
                        1/3 pound)
                        Salt and pepper -- to taste
  2          teaspoons  margarine or butter -- melted

You may need to move the oven rack so it is 5 to 6 inches below the
broiler. Set the oven control to broil.

Sprinkle both sides of the fish steak with salt and pepper. Brush both
sides with half of the margarine.

Place fish steak on the rack in the broiler pan. Broil with top of fish
steak about 4 inches from heat 5 minutes. Brush with margarine.

Carefully turn fish over with a turner. If fish sticks to the rack, loosen
it gently with a turner or fork. Brush other side with margarine.

Broil 4 to 6 minutes longer or until the fish flakes easily with a 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."
T(Broil):
  "0:10"

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

Per serving: 236 Calories (kcal); 15g Total Fat; (58% calories from fat); 24g Protein; trace Carbohydrate; 66mg Cholesterol; 148mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: broiler pan with rack

        Broiled Fish Fillets: Substitute 1/4 to 1/3 pound fish fillets for
        the fish steak. Sprinkle with salt and pepper and brush with
        margarine as directed for fish steaks. Broil with tops about 4
        inches from heat 5 to 6 minutes or until fish flakes easily with a
        fork. Turning the fillets is not necessary.

        Fish is easy to fix and so good for you. Fish is available whole,
        drawn and pan-dressed, but you'll find it most often in steaks or
        fillets. You can purchase fish fresh or frozen. When you select
        fresh fish, the scales should be bright with a sheen, the flesh
        should be firm and elastic and there should be no odor. Frozen
        fish should be tightly wrapped and frozen solid; there should be
        no discoloration and no odor.

        Cuts of Fish
        Fish steaks are the cross section of a large pan-dressed fish.
        Steaks are 1/2 to 3/4 inch thick. Allow 1/4 to 1/3 pound per
        serving.

        Fish fillets are the sides of the fish, cut lengthwise from the
        fish. They can be purchased with or without skin. Fillets usually
        are boneless; however, small bones, called pins, may be present.
        Allow 1/4 to 1/3 pound per serving.
Nutr. Assoc. : 5322 0 4098


* Exported from MasterCook *

                        Brown Sugar-Glazed Carrots

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Chapter 5                       On the Side
                Side Dishes                     Thanksgiving Dinner
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  carrots (6 to 7 medium)
     1/2      teaspoon  salt, if desired
     2/3           cup  packed brown sugar
     1/4           cup  margarine or butter
  1           teaspoon  grated orange peel
     1/2      teaspoon  salt

Peel the carrots, and cut into 1/4-inch slices. Heat 1 inch water to
boiling in the saucepan over high heat. Add the 1/4 teaspoon salt if
desired. Add the carrot slices. Cover and heat to boiling again. Reduce
heat just enough so water bubbles gently. Cook covered 12 to 15 minutes or
until carrots are tender when pierced with a fork.

While carrots are cooking, heat the brown sugar, margarine, orange peel
and 1/2 teaspoon salt in the skillet over medium heat, stirring
constantly, until sugar is dissolved and mixture is bubbly. Be careful not
to overcook or the mixture will taste scorched. Remove the skillet from
the heat.

Drain carrots in a strainer, then stir them into the brown sugar mixture.
Cook over low heat about 5 minutes, stirring occasionally and gently,
until carrots are glazed and 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."
T(Cook):
  "0:15"

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

Per serving: 163 Calories (kcal); 6g Total Fat; (31% calories from fat); 1g Protein; 28g Carbohydrate; 0mg Cholesterol; 242mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates

NOTES : Essential Equipment: 3-quart saucepan; 10- or 12-inch skillet.
Nutr. Assoc. : 2495 0 0 4098 0 0


* Exported from MasterCook *

                               Caesar Salad

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Chapter 5                       On the Side
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1        large bunch  or 2 small bunches romaine
  1              clove  garlic
  8                     flat anchovy fillets (from 2-ounce can),
                        if desired
     1/3           cup  olive or vegetable oil
  3        tablespoons  lemon juice
  1           teaspoon  Worcestershire sauce
     1/4      teaspoon  salt
     1/4      teaspoon  ground mustard (dry)
                        Freshly ground pepper
  1                cup  garlic-flavored croutons
     1/3           cup  grated Parmesan cheese

Remove any limp outer leaves from the romaine, and discard. Break
remaining leaves off the core, and rinse with cool water. Shake off excess
water, and blot to dry, or roll up the leaves in a clean, kitchen towel or
paper towel to dry. Tear the leaves into bite-size pieces. You will need
about 10 cups of romaine pieces.

Peel the garlic, and cut the clove in half. Rub the inside of the bowl-a
wooden salad bowl works best-with the cut sides of the garlic. Allow a few
small pieces of garlic to remain in the bowl if desired.

Cut up the anchovies, and place in the bowl. Add the oil, lemon juice,
Worcestershire sauce, salt, mustard and pepper. Mix well with a fork or
wire whisk.

Add the romaine, and toss with 2 large spoons or salad tongs until coated
with the dressing. Sprinkle with the croutons and cheese. To keep salad
crisp, 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: 169 Calories (kcal); 14g Total Fat; (71% calories from fat); 5g Protein; 8g Carbohydrate; 3mg Cholesterol; 225mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: large salad or mixing bowl

        Lighter Caesar Salad: For 9 grams of fat and 120 calories per
        serving, decrease oil to 3 tablespoons, increase lemon juice to
        1/4 cup and add 2 tablespoons water to anchovy mixture. Decrease
        cheese to 3 tablespoons.

        Some traditional Caesar salad recipes may call for raw egg. Using
        uncooked eggs may cause certain types of food poisoning, so these
        recipes should be avoided.

        Tips
        To save time, purchase romaine already washed, torn and ready to
        use. You will need 10 cups, which is about 14 ounces.

        To do ahead, wash and dry romaine and seal in a plastic bag or
        airtight container. It will keep up to a week in the refrigerator.
Nutr. Assoc. : 1280 0 0 986 0 0 0 518 0 489 0


* Exported from MasterCook *

                                 Carrots

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Chapter 5                       On the Side
                Side Dishes                     Vegetables


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  carrots

When Shopping: Look for firm, smooth carrots, and avoid carrots with
cracks or any that have become soft or limp. Store airtight in the
refrigerator up to 2 weeks.

Preparing for Cooking: Peel carrots with a vegetable peeler, and cut off
ends. Cut carrots crosswise into 1/4-inch slices.

Boiling: Add 1 inch of water (and 1/4 teaspoon salt if desired) to a
medium saucepan (about 2-quart size). Cover and heat to boiling over high
heat. Add the carrot slices. Cover and heat to boiling again. Once water
is boiling, reduce heat just enough so water bubbles gently. Cook covered
12 to 15 minutes or until tender when pierced with a fork; drain in a
strainer.

Steaming: Place a steamer basket in 1/2 inch of water in a skillet or
saucepan. The water should not touch the bottom of the basket. Place
carrot slices in basket. Cover tightly and heat to boiling over high heat.
Once water is boiling, reduce heat to low. Steam covered 9 to 11 minutes
or until tender when pierced with a fork.

Microwaving: Place carrot slices and 1/4 cup water in a 1-quart
microwavable casserole. Cover with plastic wrap, folding back 2-inch edge
to vent. Microwave on High 6 to 8 minutes, stirring after 4 minutes, until
tender when pierced with a fork. Let stand covered 1 minute; drain in a
strainer.

1 pound (6 or 7 medium) is enough for 4 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: 43 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 35mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 2495


* Exported from MasterCook *

                            Carving the Turkey

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Chapter 3                       Poultry & Seafood Main Dishes
                Thanksgiving Dinner

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------


Place the turkey, breast up and with its legs to your right if you're
right-handed or to the left if left-handed. Remove the ties or skewers.

While gently pulling the leg and thigh away from the body, cut through the
joint between leg and body. Separate the drumstick and thigh by cutting
down through the connecting joint. Serve the drumstick and thighs whole,
or carve them.

Make a deep horizontal cut into the breast just above the wing. Insert a
fork in the top of the breast, and starting halfway up the breast, carve
thin slices down to the horizontal cut, working upward. Repeat steps 1
through 3 on the other side of the 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: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Use a sharp carving knife for best results when carving a whole
        turkey. While carving, keep the turkey from moving by holding it
        in place with a meat fork. Carve on a stable cutting surface, such
        as a plastic cutting board or platter. Carving is easier if the
        turkey is allowed to stand for about 15 minutes after roasting.
Nutr. Assoc. : 0


* Exported from MasterCook *

                               Cauliflower

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Chapter 5                       On the Side
                Side Dishes                     Vegetables


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  cauliflower (1 medium head)

When Shopping: Look for a clean, firm cauliflower with nonspreading flower
clusters (the white portion) and green leaves. Some supermarkets sell just
the flower clusters, which are already removed from the stalks. Wrap
tightly and store in the refrigerator up to 1 week.

Preparing for Cooking: Remove outer leaves, and cut off the core, or stem,
close to the head.

Cut any discoloration off of the flower clusters. Wash cauliflower. Cut
the flower clusters (flowerets) off the core, and discard the core.

Boiling: Add 1 inch of water (and 1/4 teaspoon salt if desired) to a
medium saucepan (about 3-quart size). Cover and heat to boiling over high
heat. Add the flowerets. Cover and heat to boiling again. Once water is
boiling, reduce heat just enough so water bubbles gently. Cook covered 10
to 12 minutes or until tender when pierced with a fork; drain in a
strainer.

Steaming: Place a steamer basket in 1/2 inch of water in a skillet or
saucepan. The water should not touch the bottom of the basket. Place
flowerets in basket. Cover tightly and heat to boiling over high heat.
Once water is boiling, reduce heat to low. Steam covered 6 to 8 minutes or
until tender when pierced with a fork.

Microwaving: Place flowerets and 1/4 cup water in a 2-quart microwavable
casserole. Cover with plastic wrap, folding back 2-inch edge to vent.
Microwave on High 12 to 14 minutes, stirring after 6 minutes, until tender
when pierced with a fork. Let stand covered 1 minute; drain in a strainer.

1 medium head (2 pounds) is enough for 4 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: 22 Calories (kcal); trace Total Fat; (6% calories from fat); 2g Protein; 5g Carbohydrate; 0mg Cholesterol; 27mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 26556


* Exported from MasterCook *

                            Cheese Enchiladas

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Chapter 4                       Meatless Main Dishes
                Pasta & Meatless Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              small  green bell pepper
  1              clove  garlic
  1             medium  onion
  1         tablespoon  chili powder
  1 1/2      teaspoons  chopped fresh oregano
                        OR
     1/2      teaspoon  dried oregano leaves
     1/4      teaspoon  ground cumin
  1       (15 ounce) can  tomato sauce
  2               cups  shredded Monterey Jack cheese (8 ounces)
  1                cup  shredded Cheddar cheese (4 ounces)
     1/2           cup  sour cream
  2        tablespoons  chopped fresh parsley
     1/4      teaspoon  pepper
  8                     corn tortillas (5 or 6 inches in diameter)
                        Sour cream and chopped green onions -- if desired

Heat the oven to 350║. Cut the bell pepper lengthwise in half, and cut out
seeds and membrane. Chop enough of the bell pepper to measure 1/3 cup.
Wrap and refrigerate any remaining bell pepper. Peel and finely chop the
garlic. Peel and chop the onion, and set aside.

Mix the bell pepper, garlic, chili powder, oregano, cumin and tomato sauce
in a medium bowl, and set aside. Mix the onion, Monterey Jack cheese,
Cheddar cheese, 1/2 cup sour cream, the parsley and pepper in a large
bowl.

Place 2 tortillas between dampened microwavable paper towels or
microwavable plastic wrap and microwave on High 15 to 20 seconds to soften
them.

Immediately spoon about 1/3 cup of the cheese mixture down one side of
each softened tortilla to within 1 inch of edge. Roll tortilla around
filling, and place seam side down in the ungreased baking dish. Repeat
with the remaining tortillas and cheese mixture.

Pour the tomato sauce mixture over the tortillas.

Bake uncovered about 25 minutes or until hot and bubbly. Garnish with sour
cream and chopped 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."
T(Bake):
  "0:25"

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

Per serving: 556 Calories (kcal); 34g Total Fat; (54% calories from fat); 27g Protein; 39g Carbohydrate; 93mg Cholesterol; 1239mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates

NOTES : Cook: 5 minutes
        Essential Equipment: rectangular baking dish or casserole (about
        11 ╫ 7 inches)

        Quick Cheese Enchiladas: Omit the bell pepper, garlic, chili
        powder, oregano, cumin and tomato sauce. Instead, use a 16-ounce
        jar of salsa, which is about 2 cups.

        Tips
        If you like enchiladas with a hotter flavor, seed and finely chop
        2 green jalape±o chilies, and add to the tomato sauce mixture.

        When buying tortillas, check for freshness. They should not look
        dry or cracked around the edges.

Nutr. Assoc. : 0 0 0 0 0 0 2130706543 0 0 26152 4922 0 0 0 2883 2130706543


* Exported from MasterCook *

                    Chicken Breasts with Orange Glaze

Recipe By     :
Serving Size  : 2     Preparation Time :0:00
Categories    : Chapter 3                       Poultry & Seafood Main Dishes
                Poultry Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     skinless, boneless chicken breast halves
                        (about 1/4 pound each)
  1         tablespoon  margarine or butter
     1/2      teaspoon  cornstarch
     1/4      teaspoon  ground mustard (dry)
     1/4           cup  orange juice
  2        tablespoons  orange marmalade
  1         tablespoon  soy sauce

If the chicken is frozen, place it in the refrigerator the night before
you plan to use it or for at least 12 hours. Cut and discard fat from
chicken with kitchen scissors or knife. Rinse chicken under cold water,
and pat dry with paper towels.

Melt the margarine in the skillet over medium heat. Cook chicken in
margarine about 15 minutes, turning chicken over once with tongs, until
juice of chicken is no longer pink when you cut into the center of the
thickest piece.

While the chicken is cooking, mix the cornstarch and mustard in a small
bowl. Stir in the orange juice, orange marmalade and soy sauce, mixing
well.

Place the chicken on a serving plate, and cover with aluminum foil or a
pan lid to keep it warm. Discard any juices left in the skillet.

To make the glaze, pour the orange mixture into the same skillet. Heat to
boiling over medium heat, stirring constantly. Continue boiling about 1
minute, stirring constantly, until the sauce is thickened. Pour the glaze
over chicken on 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."
T(Cook):
  "0:25"

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

Per serving: 252 Calories (kcal); 7g Total Fat; (26% calories from fat); 28g Protein; 18g Carbohydrate; 68mg Cholesterol; 669mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates

NOTES : Essential Equipment: 8-inch skillet or 3-quart saucepan

        Tips
        You can substitute apricot, peach or pineapple preserves for the
        orange marmalade in the glaze.

        Prevent poultry from contaminating any foods in your grocery cart
        by putting it in plastic bags and placing it in the cart so that
        juices do not drip on other foods.
Nutr. Assoc. : 4944 4098 0 518 0 0 0


* Exported from MasterCook *

                                  Chili

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Beef and Pork Main Dishes       Chapter 2
                Soups and Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              large  onion
  2             cloves  garlic
  1              pound  ground beef
  1         tablespoon  chili powder
  2          teaspoons  fresh chopped oregano
                        OR
  1           teaspoon  dried oregano leaves
  1           teaspoon  ground cumin
     1/2      teaspoon  salt
     1/2      teaspoon  red pepper sauce
  1       (16 ounce) can  whole tomatoes -- undrained
  1       (15 ounce) can  red kidney beans (15 to 16 ounce can) -- undrained

Peel and chop the onion. Peel and crush the garlic.

Cook the beef, onion and garlic in the saucepan over medium heat 8 to 10
minutes, stirring occasionally, until beef is brown; drain.

Stir in the chili powder, oregano, cumin, salt, pepper sauce and tomatoes
with their liquid, breaking up the tomatoes with a spoon or fork. This
distributes the tomatoes evenly throughout the chili and makes serving the
chili easier.

Heat the mixture to boiling over high heat. Once mixture is boiling,
reduce heat just enough so mixture bubbles gently. Cover and cook 1 hour,
stirring occasionally.

Stir in the beans with their liquid. Heat to boiling over high heat. Once
mixture is boiling, reduce heat just enough so mixture bubbles gently.
Cook uncovered about 20 minutes, stirring occasionally, until desired
thickness.

____________________

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

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. 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(Cook):
  "1:20"

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

Per serving: 343 Calories (kcal); 15g Total Fat; (38% calories from fat); 29g Protein; 25g Carbohydrate; 70mg Cholesterol; 886mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Serving Ideas : If you really like it hot, top chili with sliced fresh jalape±o chilies.

NOTES : Essential Equipment: 3-quart saucepan or 12-inch skillet with high
        side

        Cincinnati-Style Chili: For each serving, spoon about 3/4 cup beef
        mixture over 1 cup hot cooked spaghetti. Sprinkle each serving
        with 1/4 cup shredded Cheddar cheese and 2 tablespoons chopped
        onion. Top with sour cream if desired.

        Tip
        To save time, increase chili powder to 2 tablespoons, and omit the
        cumin, oregano and pepper sauce.

Nutr. Assoc. : 0 0 9018 0 3390 0 2130706543 0 0 1471 2470 3815


* Exported from MasterCook *

                           Chunky Broccoli Soup

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Chapter 4                       Soups and Stews


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              large  or 2 small stalks broccoli (about 3/4
                        pound)
  1              small  carrot
     1/4      teaspoon  salt
     1/8      teaspoon  pepper
  1       (14 1/2 ounce) can  ready-to-serve chicken broth
  2        tablespoons  all-purpose flour
     1/4           cup  cold water
  1                cup  half-and-half

Trim the large leaves from the broccoli, and cut off any tough ends of
lower stems. Rinse broccoli with cool water. Cut flower end from stalk,
and cut flowerets into bite-size pieces. Cut the stalk into small pieces,
about 1/4- to 1/2-inch cubes. You should have about 3 cups of broccoli,
including the flowerets, but having a little more or less is fine.

Peel and shred the carrot. Any size shreds is fine.

Heat the broccoli, shredded carrot, salt, pepper and chicken broth to
boiling in the saucepan over high heat. Once mixture is boiling, reduce
heat just enough so mixture bubbles gently. Cover and cook 6 to 8 minutes
or until broccoli is tender when pierced with a fork.

Mix the flour and water in a small bowl or measuring cup with a fork or
wire whisk until the flour is dissolved. Pour this mixture gradually into
the broccoli mixture, stirring broccoli mixture constantly while pouring.

Heat to boiling over high heat, stirring constantly. Continue boiling 1
minute, stirring constantly.

Stir in the half-and-half. Cook, stirring occasionally, until hot. The
soup should look hot and steamy, but do not let it boil.

____________________

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

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. 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(Cook):
  "0:10"

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

Per serving: 125 Calories (kcal); 8g Total Fat; (54% calories from fat); 5g Protein; 9g Carbohydrate; 22mg Cholesterol; 499mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: large saucepan (about 3-quart size)

        Broccoli-Cheese Soup: Make Chunky Broccoli Soup as directed. When
        soup is finished and very hot, gradually stir in 1 cup shredded
        Cheddar cheese until it is melted.

        Tips
        One 10-ounce package of frozen chopped broccoli may be substituted
        for the fresh broccoli. There's no need to thaw it before adding
        in step 3.

        The flour mixture is used to thicken the broccoli soup. If it is
        not stirred constantly, it can form lumps instead of making the
        soup smooth and slightly thicker.

Nutr. Assoc. : 2362 0 0 0 327 0 0 704


* Exported from MasterCook *

                                   Corn

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Chapter 5                       On the Side
                Side Dishes                     Vegetables


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4               ears  corn

When Shopping: Look for bright green, tight-fitting fresh-looking silk and
kernels that are plump but not too large. Corn tastes best if it is
purchased and cooked the same day that it was picked. If that's not
possible, wrap unhusked ears in damp paper towels and refrigerate the corn
up to 2 days.

Preparing for Cooking: Pull the green husks off the ears and remove the
silk just before cooking. Do not put the corn husks or silk in your
garbage disposal. If there are any bad spots on the ears, cut them out.
Break off any long stems, so the corn will fit easily into the pan. If any
ears are too long for your pan, cut or break them in half.

Boiling: Fill a Dutch oven about half full of water. Do not add any salt
because that will make the corn tough. Place the corn in the water. Cover
and heat to boiling over high heat. Once water is boiling, continue
cooking uncovered 2 minutes. Remove from heat, and let stand uncovered
about 10 minutes or until tender when pierced with a fork. Lift corn from
water with tongs, allowing extra water to drip off. Serve immediately with
margarine or butter, salt and pepper.

Microwaving: Place corn and 1/4 cup water in an 8-inch square microwavable
dish. Cover with plastic wrap, folding back 2-inch edge to vent. Microwave
on High 9 to 14 minutes, rearranging ears with tongs after 5 minutes,
until tender when pierced with a fork. Let stand covered 5 minutes. Lift
corn from water with tongs, allowing extra water to drip off.

4 ears of corn is enough for 4 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: 77 Calories (kcal); 1g Total Fat; (10% calories from fat); 3g Protein; 17g Carbohydrate; 0mg Cholesterol; 14mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 26338


* Exported from MasterCook *

                                Corn Bread

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Breads                          Chapter 5
                On the Side

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Shortening to grease pan
  1                cup  milk
     1/4           cup  stick margarine or butter (1/2 stick) -- melted
  1                     egg
  1 1/4           cups  yellow, white or blue cornmeal
  1                cup  all-purpose flour
     1/2           cup  sugar
  1         tablespoon  baking powder
     1/2      teaspoon  salt

Heat the oven to 400║. Grease the bottom and side of the pan with the
shortening.

Beat the milk, margarine and egg in a large bowl with a fork or wire whisk
until well mixed. Stir in the cornmeal, flour, sugar, baking powder and
salt all at once just until the flour is moistened. The batter will be
lumpy. Pour the batter into the greased pan.

Bake 20 to 25 minutes or until golden brown and when a toothpick inserted
in the center comes out clean. If corn bread is not fully baked, a
toothpick inserted in the center will have uncooked batter clinging to it.
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."
T(Bake):
  "0:25"

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

Per serving: 175 Calories (kcal); 5g Total Fat; (26% calories from fat); 3g Protein; 29g Carbohydrate; 18mg Cholesterol; 270mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates

NOTES : Essential Equipment: 8-inch square pan or 9 ╫ 1 1/2-inch round pan

        Corn Muffins: Grease just the bottoms of 12 regular-size muffin
        cups with shortening, or line each cup with a paper baking cup.
        Fill each cup about 3/4 full with batter.

        Tips
        If using margarine, purchase regular margarine or a spread that
        contains at least 65 percent vegetable oil and is in a stick form.
        Spreads with less fat do not work well for cakes, cookies and
        other baked desserts.

        To do ahead, measure the cornmeal, flour, sugar, baking powder and
        salt into a plastic bag or a bowl ahead of time; seal or cover.
        Then finishing the cornbread at the last minute so it can be
        served warm will be as easy as using a mix.

Nutr. Assoc. : 0 0 4098 0 435 0 0 0 0


* Exported from MasterCook *

                             Cranberry Sauce

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Condiments                      Thanksgiving Dinner


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4               cups  fresh or frozen cranberries (1 pound)
  2               cups  water
  2               cups  sugar

Rinse the cranberries in a strainer with cool water, and remove any stems
or blemished berries.

Heat the water and sugar to boiling in the saucepan over medium heat,
stirring occasionally. Continue boiling 5 minutes longer, stirring
occasionally.

Stir in the cranberries. Heat to boiling over medium heat, stirring
occasionally. Continue boiling about 5 minutes longer, stirring
occasionally, until cranberries begin to pop. Remove the saucepan from the
heat, and pour the sauce into a bowl or container. Refrigerate about 3
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):
  "3:00"

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

Per serving: 108 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 28g Carbohydrate; 0mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates

NOTES : Cook: 20 minutes
        Essential Equipment: 3-quart saucepan.
Nutr. Assoc. : 2928 0 0


* Exported from MasterCook *

                        Cream Cheese Fiesta Spread

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Appetizers                      Chapter 6
                Dips & Salsas                   Snacks and Desserts


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       (8 ounce) package  cream cheese
     1/4           cup  salsa
     1/4           cup  apricot preserves or orange marmalade
  1         tablespoon  chopped fresh cilantro or parsley
  1         tablespoon  finely shredded Cheddar cheese
                        OR
  1         tablespoon  finely shredded Monterey Jack cheese
  1         tablespoon  chopped ripe olives
                        Assorted crackers, if desired

Place block of cream cheese on the plate, and let stand at room
temperature about 30 minutes to soften it slightly before serving. Or to
soften in the microwave, remove foil wrapper and place cream cheese on
microwavable plate; microwave on medium (50%) 1/2 to 1 minute.

Mix the salsa and preserves, and spread over cream cheese. Sprinkle with
the cilantro, cheese and olives. 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."

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

Per serving: 130 Calories (kcal); 10g Total Fat; (69% calories from fat); 3g Protein; 8g Carbohydrate; 32mg Cholesterol; 139mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates

NOTES : Essential Equipment: serving plate or dinner plate

        Crunchy Cream Cheese-Raspberry Spread: Omit salsa, preserves,
        cilantro, cheese and olives. Spread 1/3 cup raspberry spreadable
        fruit over the cream cheese. Sprinkle with 2 tablespoons each of
        finely chopped toasted almonds, miniature semisweet chocolate
        chips and flaked coconut.

        Curried Cream Cheese-Chutney Spread: Omit salsa, preserves,
        cilantro, cheese and olives. Spread 1/3 cup chopped chutney over
        the cream cheese. Sprinkle generously with curry powder. Sprinkle
        with 1 tablespoon each of chopped peanuts, chopped green onions,
        raisins and chopped cooked egg yolk.

        Lighter Cream Cheese Fiesta Spread: For 1 gram of fat and 55
        calories per serving, use fat-free cream cheese.

        Tips
        If the preserves or marmalade contain large pieces of fruit, snip
        them into smaller pieces with a kitchen scissors.

        A wide selection of salsas is available in the supermarket,
        including fresh salsa in the refrigerated section. Some are mild,
        some quite spicy. Choose the one you prefer.
Nutr. Assoc. : 0 0 2075 20056 4922 0 2130706543 2678 0


* Exported from MasterCook *

                       Creamy Chicken and Dumplings

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Chapter 3                       Poultry & Seafood Main Dishes


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  skinless, boneless chicken breast halves
  1         tablespoon  vegetable oil
  1 3/4           cups  water
  1                cup  milk
  1       (1 ounce) envelope  chicken gravy mix
  2          teaspoons  chopped fresh marjoram
                        OR
     3/4      teaspoon  dried marjoram leaves
     1/2      teaspoon  salt
  1       (16 ounce) bag  frozen broccoli, cauliflower and carrots
                        Dumplings -- (below)

                        DUMPLINGS
  1 2/3           cups  Bisquick« Original baking mix
     1/2           cup  milk

If the chicken is frozen, place it in the refrigerator the night before
you plan to use it or for at least 12 hours. Cut and discard fat from
chicken with kitchen scissors or knife. Rinse chicken under cold water,
and pat dry with paper towels. Cut chicken into 1-inch pieces.

Heat the oil in the Dutch oven over medium heat. Cook chicken in oil 5 to
7 minutes, stirring frequently, until golden brown. Remove the Dutch oven
from the heat.

Stir in the water, milk, gravy mix (dry), marjoram, salt and frozen
vegetables. Although thawing the vegetables is not necessary, stir them
into the chicken mixture to allow them to cook uniformly.

Heat chicken mixture to boiling over high heat. Once mixture is boiling,
reduce heat just enough so mixture bubbles gently.

Prepare Dumplings. With the chicken mixture boiling gently with bubbles
breaking the surface continually, drop the dumpling dough by 12 spoonfuls
onto hot chicken mixture. The dumplings will cook completely through when
they are dropped onto the chicken mixture rather than into the liquid. If
they are dropped directly into the liquid, the dumplings will be doughy
and will not cook through.

Cook uncovered 10 minutes. Cover and cook 10 minutes longer.



DUMPLINGS:

Mix baking mix and milk in small or medium bowl with a fork until baking
mix is completely moistened and a soft dough forms.

____________________

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

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. 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(Cook):
  "0:30"

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

Per serving: 476 Calories (kcal); 15g Total Fat; (28% calories from fat); 35g Protein; 47g Carbohydrate; 78mg Cholesterol; 1395mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: Dutch oven (about 4-quart size) or 3-quart
        saucepan

        Tips
        You can substitute 1 pound skinless, boneless chicken thighs for
        the chicken breast halves.

        For recipe success, mix the dumpling dough only until the baking
        mix and milk form a soft dough; overmixing will cause tough
        dumplings.
Nutr. Assoc. : 2313 0 0 0 0 3382 0 2130706543 0 1110 2130706543 0 0 2250 0


* Exported from MasterCook *

                             Creamy Coleslaw

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Chapter 5                       On the Side
                Side Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  sour cream
  2        tablespoons  mayonnaise
                        OR
  2        tablespoons  salad dressing
  1 1/2      teaspoons  sugar
  1           teaspoon  lemon juice
  1           teaspoon  Dijon mustard
     1/4      teaspoon  celery seed
     1/8      teaspoon  pepper
     1/4                of a medium head of cabbage
     1/2                of a small carrot
     1/2                of a small onion

Mix the sour cream, mayonnaise, sugar, lemon juice, mustard, celery seed
and pepper in the small bowl.

Place a flat side of the 1/4 head of cabbage on a cutting board, and cut
off the core. Cut the cabbage into thin slices with a large sharp knife.
Cut the slices several times to make smaller pieces. You should have about
2 cups.

Peel and shred the carrot. Peel and chop the onion.

Place the cabbage, carrot and onion in the medium bowl. Pour the sour
cream mixture over the vegetables, and mix with a large spoon until the
vegetables are evenly coated with the dressing.

Cover and refrigerate the coleslaw at least 1 hour to blend flavors. Cover
and refrigerate any remaining coleslaw.

Copyright:
  "⌐ General Mills, Inc. 1998."
T(Refrigerate):
  "1:00"

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

Per serving: 111 Calories (kcal); 9g Total Fat; (68% calories from fat); 2g Protein; 8g Carbohydrate; 9mg Cholesterol; 76mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: small and medium bowls

        Lighter Creamy Coleslaw: For 1 gram of fat and 55 calories per
        serving, use reduced-fat sour cream and fat-free mayonnaise.

        Tip
        To save time, purchase a prepackaged coleslaw mixture, washed and
        ready to use, from the produce section of the supermarket.
        Substitute it for the cabbage, carrots and onion. You will need
        about 3 cups of the mixture (6 to 7 ounces).

        You can purchase lemon juice that's ready to use in bottles or
        lemon-shaped plastic containers.
Nutr. Assoc. : 0 881 0 2130706543 0 0 0 20209 0 3681 2495 26410


* Exported from MasterCook *

                           Creamy Lemon Dessert

Recipe By     :
Serving Size  : 9     Preparation Time :0:00
Categories    : Chapter 6                       Desserts
                Snacks and Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  whipping (heavy) cream
                        Graham Cracker Crust -- (below)
  1       (14 ounce) can  sweetened condensed milk
     1/2           cup  lemon juice
  2          teaspoons  grated lemon peel -- if desired
                        Few drops of yellow food color -- if desired
                        Whole strawberries for garnish -- if desired

                        GRAHAM CRACKER CRUST
  16                    graham cracker squares
  2        tablespoons  sugar
     1/4           cup  margarine or butter (1/2 stick) -- melted

Pour the whipping cream into a large bowl, and place in the refrigerator
to chill. The whipping cream will whip better in a cold bowl.

Prepare Graham Cracker Crust (below). While crust is cooling, continue
with recipe.

Mix milk, lemon juice and lemon peel in a small bowl, and set aside.

Add the food color to the whipping cream. Beat the whipping cream with the
electric mixer on high speed until stiff peaks form.

Gently pour the lemon mixture over the whipped cream. To fold together,
use a rubber spatula to cut down vertically through the whipped cream,
then slide the spatula across the bottom of the bowl and up the side,
turning the whipped cream over. Rotate the bowl one-fourth turn, and
repeat this down-across-up motion. Continue mixing in this way just until
ingredients are blended.

Pour the folded mixture over the crust. Cover and refrigerate at least 2
hours but no longer than 48 hours.

Cut dessert into 3-inch squares. Garnish each serving with a strawberry.
Cover and refrigerate any remaining dessert.

GRAHAM CRACKER CRUST:

Heat the oven to 350║. Place a few crackers at a time in a plastic bag.
Seal the bag, and crush crackers into fine crumbs with a rolling pin or
bottle. Mix the crumbs, sugar and margarine in a medium bowl. Press firmly
and evenly on the bottom of the square pan. If using a pie pan, press
crumb mixture against bottom and side of pan. Bake 10 minutes; 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(Refrigerate):
  "2:00"

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

Per serving: 436 Calories (kcal); 30g Total Fat; (59% calories from fat); 6g Protein; 39g Carbohydrate; 87mg Cholesterol; 211mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 2 Other Carbohydrates

NOTES : Essential Equipment: 9-inch square pan or 9-inch pie pan; electric
        mixer or hand beater

        Tips
        Be sure to purchase sweetened condensed milk, not evaporated milk.
        They are used very differently in recipes.

        Instead of using graham crackers, purchase packaged graham cracker
        crumbs at the supermarket, and use 1 1/4 cups of them in the
        crust.

Nutr. Assoc. : 721 2130706543 0 0 20084 2130706543 2130706543 0 0 649 0
               4098


* Exported from MasterCook *

                       Dilled Carrots and Pea Pods

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Chapter 5                       On the Side
                Side Dishes                     Vegetables


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  snow (Chinese) pea pods (about 5 ounces)
  1 1/2           cups  baby-cut carrots
  1         tablespoon  margarine or butter
  2          teaspoons  chopped fresh dill
                        OR
     1/2      teaspoon  dried dill weed
     1/8      teaspoon  salt

Snap off the stem end of each pea pod, and pull the string across the pea
pod to remove it.

Add 1 inch of water to the saucepan. Cover and heat the water to boiling
over high heat. Add carrots. Cover and heat to boiling again. Once water
is boiling, reduce heat just enough so water bubbles gently. Cook covered
about 4 minutes or until carrots are crisp-tender when pierced with a
fork. Do not drain water.

Add pea pods to carrots in saucepan. Heat uncovered until water is boiling
again; continue boiling uncovered 2 to 3 minutes, stirring occasionally,
until pea pods are crisp-tender. Pea pods cook very quickly, so be careful
not to overcook them. Drain carrots and pea pods in a strainer, then
return to saucepan.

Stir margarine, dill weed and salt into carrots and pea pods until
margarine 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.

Copyright:
  "⌐ General Mills, Inc. 1998."
T(Cook):
  "0:07"

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

Per serving: 55 Calories (kcal); 3g Total Fat; (46% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 117mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: medium saucepan (about 2-quart size)

        Tips
        Snow pea pods are very similar to snap pea pods, and they can be
        used interchangeably. Both are edible pea pods with tender, sweet
        peas inside.

        One 6-ounce package of frozen snow (Chinese) pea pods can be
        substituted for the fresh pea pods. Thaw them before cooking in
        step 3.

Nutr. Assoc. : 5020 20024 4098 3360 0 2130706543 0


* Exported from MasterCook *

                        Excellent Eggs ù Five Ways

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Chapter 4                       Eggs


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------


Cooked Eggs

Hard-Cooked Eggs:

Place eggs in a saucepan. Add enough cold water until it is at least 1
inch above the eggs. Heat uncovered to boiling over high heat. Remove the
saucepan from the heat. Cover and let stand 18 minutes. Immediately pour
off the hot water from the eggs, then run cool water over them several
seconds to prevent further cooking; drain. Tap egg lightly on kitchen
counter to crackle the shell. Roll the egg between your hands to loosen
the shell, then peel. If shell is hard to peel, hold egg under cold water
while peeling.

Soft-Cooked Eggs:

Place eggs in a saucepan. Add enough cold water until it is at least 1
inch above the eggs. Heat uncovered to boiling over high heat. Remove the
saucepan from the heat. Cover and let stand 3 minutes. Immediately pour
off the hot water from the eggs, then run cool water over them several
seconds to prevent further cooking; drain. Cut eggs lengthwise in half,
and scoop eggs from shells.

Fried Eggs:

Fried Eggs, Sunny Side Up:

Heat margarine or butter in a heavy skillet over medium heat until it
begins to sizzle and look hot. Use enough margarine so when melted it is
about 1/8 inch deep in the skillet. Break each egg into a custard cup or
saucer. Slip the egg carefully into the skillet. Immediately reduce heat
to low. You should still be able to see and hear the eggs sizzle as they
cook. If they stop sizzling, turn the heat up a little. Cook uncovered 5
to 7 minutes, spooning margarine from the skillet over the eggs
frequently, until the whites are set, a film forms over the yolks and the
yolks are thickened.

Fried Eggs, Over Easy:

Follow directions for Fried Eggs, Sunny Side Up (above), but after cooking
3 minutes, gently turn eggs over with a wide spatula and cook 1 to 2
minutes longer or until yolks are thickened.

Scrambled Eggs:

1. Using 1 tablespoon of milk, half-and-half or water for each egg, beat
eggs and milk with a fork or wire whisk until well mixed. Add salt and
pepper as desired. Heat margarine (about 1 tablespoon for 3 eggs) in a
skillet over medium heat just until the margarine begins to sizzle.

2. Pour egg mixture into skillet. The egg mixture will become firm at the
bottom and side very quickly. When this happens, gently lift the cooked
portions around the edge with a spatula so that the thin, uncooked portion
can flow to the bottom. Avoid constant stirring, but continue to lift the
cooked portion and allow the thin uncooked portions to flow to the bottom.

3. Cook 3 to 4 minutes or until eggs are thickened throughout but still
moist and creamy. Serve immediately.

Allow 1 or 2 eggs per 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: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Cook: Will vary with the method used
        Essential Equipment: Saucepan or skillet large enough to hold
        desired number of eggs.

        Tips
        Store eggs in their carton in the refrigerator. Keeping them in
        the carton protects them from absorbing refrigerator odors.

        Whether the eggshell is white or brown depends on the breed and
        diet of the hen. Flavor, nutritive value and the way the egg cooks
        are the same for both kinds.

        If hard-cooked eggs are used for an egg hunt, avoid keeping them
        at room temperature for more than 2 hours. If you do, don't eat
        the eggs.
Nutr. Assoc. : 0


* Exported from MasterCook *

             Fast and Flavorful Chicken Breasts ù Three Ways

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Chapter 3                       Poultry & Seafood Main Dishes
                Poultry Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------

BROILING OR GRILLING CHICKEN BREASTS

1. Select skinless, boneless chicken breast halves (about 1/4 pound each)
or skinless bone-in chicken breast halves (about 1/2 pound each). If the
chicken is frozen, place it in the refrigerator the night before you plan
to use it or for at least 12 hours. Cut and discard fat from chicken with
kitchen scissors or knife.

Rinse chicken under cold water, and pat dry with paper towels.

2a. To Broil: You may need to move the oven rack so it is 5 to 7 inches
below the broiler. Brush the rack of broiler pan with vegetable oil, or
spray it with cooking spray. Set the oven control to broil.
2b. To Grill: Brush the grill rack with vegetable oil, or spray it with
cooking spray. Prepare the coals or a gas grill for direct heat. Heat to
medium heat, which will take about 40 minutes for charcoal or about 10
minutes for a gas grill.

3a. To Broil: Place the chicken breast on the rack in a broiler pan.
3b. To Grill: Place the chicken breast on the grill 4 to 6 inches from
heat.

4. Broil or Grill uncovered for the time listed in the chart, turning
frequently with tongs. If desired, brush the chicken breasts with prepared
barbecue or teriyaki sauce from your supermarket during the last 15 to 20
minutes for bone-in chicken or the last 10 minutes for boneless chicken.


TIMETABLE FOR BROILING AND GRILLING CHICKEN BREASTS

 CUT OF               APPROXIMATE                      APPROXIMATE
CHICKEN              BROILING TIME                      GRILLING TIME
      DONENESS
______________________________________________________________________
Breast Halves      25 to 35 minutes,                 20 to 25 minutes
Cooked until juice
(bone in)                 turning once
              of chicken is no longer
                        (7 to 9 inches from heat)
             pink when centers of

                           thickest pieces are cut
______________________________________________________________________
Breast Halves      15 to 20 minutes,                 15 to 20 minutes
Cooked until juice
(boneless)              turning once
            of chicken is no longer
                        (4 to 6 inches from heat)
             pink when centers of

                           thickest pieces are cut
______________________________________________________________________

PANFRYING CHICKEN BREASTS

1. Select skinless, boneless chicken breast halves (about 1/4 pound each)
or skinless, bone-in chicken breast halves (about 1/2 pound each). If the
chicken is frozen, place it in the refrigerator the night before you plan
to use it or for at least 12 hours. Cut and discard fat from chicken with
kitchen scissors or knife. Rinse chicken under cold water, and pat dry
with paper towels.

2. Heat 1 teaspoon vegetable oil in a 8-inch nonstick skillet over medium
heat 1 to 2 minutes. If you are preparing 3 to 4 chicken breast halves,
use a 10- or 12-inch skillet. Add the chicken.

3. Cook 8 to 10 minutes, turning chicken over once with tongs, until
outside of chicken is golden brown and the juice is no longer pink when
you cut into the center of the thickest piece. Larger chicken breast
halves may take 2 to 3 minutes longer. If desired, sprinkle with salt,
pepper and paprika.

____________________

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

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. 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: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Tip
        For more flavor, chicken breasts can be marinated before broiling,
        grilling or panfrying. A wide array of marinades are available in
        your supermarket, or you may wish to make your own. Allow about
        1/4 to 1/2 cup marinade for each 1 to 2 pounds of chicken.
        Marinate chicken covered in the refrigerator for 15 minutes to 2
        hours.
Nutr. Assoc. :


* Exported from MasterCook *

                            Fettuccine Alfredo

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Chapter 4                       Pasta
                Pasta & Meatless Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  uncooked fettuccine
     1/2           cup  margarine or butter (1 stick)
     1/2           cup  whipping (heavy) cream
     3/4           cup  grated Parmesan cheese
     1/2      teaspoon  salt
                  Dash  pepper
                        Chopped fresh parsley

Fill the Dutch oven about half full of water. Add 1/2 teaspoon salt if
desired. Cover and heat over high heat until the water is boiling rapidly.
Add the fettuccine. Heat to boiling again. Boil uncovered 11 to 13
minutes, stirring frequently, until tender. To test fettuccine for
doneness, cut a strand of fettuccine on the side of the Dutch oven. While
fettuccine is cooking, continue with the recipe to make the Alfredo sauce.

Heat the margarine and whipping cream in the saucepan over low heat,
stirring constantly, until margarine is melted. Stir in the cheese, salt
and pepper until the mixture is smooth.

Drain the fettuccine in a strainer or colander, and place in a large
serving bowl or back in the Dutch oven. Pour the sauce over the hot
fettuccine, and stir until fettuccine is well coated. 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."
T(Cook):
  "0:15"

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

Per serving: 390 Calories (kcal); 26g Total Fat; (60% calories from fat); 10g Protein; 29g Carbohydrate; 35mg Cholesterol; 552mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: Dutch oven (about 4-quart size); medium
        saucepan (about 2-quart size)

        Lighter Fettuccine Alfredo: For 16 grams of fat and 290 calories
        per serving, decrease margarine to 1/3 cup, and substitute
        evaporated milk for the whipping cream.

        Tips
        Freshly grated Parmesan cheese will make a thinner sauce than will
        canned grated cheese.

        Other pastas may be substituted for the fettuccine. The sauce will
        cling best to a flat, narrow shape, such as linguine or spaghetti.
Nutr. Assoc. : 3274 4098 721 0 0 0 2130706543


* Exported from MasterCook *

                Fresh Fruit with Honey-Poppy Seed Dressing

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Chapter 5                       On the Side
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Honey-Poppy Seed Dressing -- (below)
  1              large  unpeeled apple
                        OR
  2             medium  apricots or nectarines
  1             medium  orange
  1             medium  pineapple
  1        small bunch  seedless green grapes

                        HONEY-POPPY SEED DRESSING
     1/4           cup  vegetable oil
  3        tablespoons  honey
  2        tablespoons  lemon juice
  1 1/2      teaspoons  poppy seed

Prepare Honey-Poppy Seed Dressing (below).

Cut the unpeeled apple into slices, or peel and slice the apricots or
nectarines.

Peel the orange, then cut along the membrane of both sides of one orange
section. Remove that section, and continue with the rest of the orange.

Cut the pineapple lengthwise into fourths. Cut off the rind and the core.
Cut the pineapple into chunks, removing any "eyes" or spots left from the
rind.

Wash the grapes, and cut in half.

Mix the fruits and the dressing in a large bowl. Cover and refrigerate
until ready to serve. Cover and refrigerate any remaining salad.

HONEY-POPPY SEED DRESSING:

Shake all ingredients in a tightly covered jar or container. Shake again
before pouring over fruit.

____________________

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

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. 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); 10g Total Fat; (42% calories from fat); 1g Protein; 29g Carbohydrate; 0mg Cholesterol; 4mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 2 Fat; 1/2 Other Carbohydrates

NOTES : Essential Equipment: large salad or mixing bowl

        Tips
        If you're in a hurry, substitute 1/2 cup frozen whipped topping,
        thawed, and 1/2 teaspoon grated lemon peel for the Honey-Poppy
        Seed Dressing. Stir into fruit just before serving.

        Two cups strawberries, cut in half, can be substituted for half of
        the pineapple.
Nutr. Assoc. : 2130706543 30 0 2130706543 0 0 4881 0 0 0 0 0 1156


* Exported from MasterCook *

                            Fresh Tomato Salsa

Recipe By     :
Serving Size  : 56    Preparation Time :0:00
Categories    : Appetizers                      Chapter 6
                Dips & Salsas                   Snacks and Desserts


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             medium  tomatoes
  1              small  green bell pepper
  6             medium  green onions with tops
  3             cloves  garlic
  1             medium  jalape±o chili
  2        tablespoons  chopped fresh cilantro
  2        tablespoons  lime juice
     1/2      teaspoon  salt
                        Flour tortillas or tortilla chips -- if desired

Place the bowl near your cutting board. After cutting or chopping each
ingredient, add each one to the bowl. Cut the tomato crosswise in half.
Gently squeeze each half, cut side down, to remove the seeds. Chop the
tomatoes.

Cut the bell pepper lengthwise in half, and cut out seeds and membrane.
Chop the bell pepper.

Peel and slice the green onions. Peel and finely chop the garlic.

Cut the stem off the jalape±o chili, cut the chili lengthwise in half and
scrape out the seeds. Cut the chili into strips, and then finely chop.

Add the cilantro, lime juice and salt. Mix all the ingredients. Cover and
refrigerate at least 1 hour to blend flavors but no longer than 7 days.

Serve salsa with flour tortillas or tortilla chips or as an accompaniment
to chicken, fish and other main dishes.

____________________

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

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. 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 1/2 cups"
T(Refrigerate):
  "1:00"

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

Per serving: 3 Calories (kcal); trace Total Fat; (7% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 20mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: large bowl

        Tip
        If you desire a hotter salsa, leave some of the seeds in the
        jalape±o chili.

        The flesh, ribs and seeds of chilies contain irritating, burning
        oils. Wash hands and utensils in soapy water, and be especially
        careful not to rub your face or eyes until the oils have been
        washed away.

Nutr. Assoc. : 5296 0 26402 0 26360 0 0 0 2130706543


* Exported from MasterCook *

                                Fried Rice

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


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Hot Cooked Rice -- (below)
  1                cup  bean sprouts
  3             ounces  mushrooms
  2             medium  green onions with tops
  1         tablespoon  vegetable oil
  2                     eggs
  1         tablespoon  vegetable oil
  3        tablespoons  soy sauce
                  Dash  pepper

                        HOT COOKED RICE
  1                cup  uncooked regular long-grain white rice
  2               cups  water

Prepare Hot Cooked Rice. While the rice is cooking, continue with the
recipe. If the rice is done before you need it, just remove the rice from
the heat and let it stand a few minutes until you're ready.

Rinse the bean sprouts with cool water, and drain in a strainer. Cut off
the ends of the mushroom stems, and slice the mushrooms. You should have
about 1 cup. Peel and slice the green onions.

Heat 1 tablespoon oil in the skillet over medium heat 1 to 2 minutes. Cook
the mushrooms in the oil about 1 minute, stirring frequently, until they
are coated with oil.

Add the bean sprouts, onions and rice to the mushrooms. Stir-fry with a
turner or large spoon, lifting and stirring constantly, until the mixture
is hot. Remove the skillet from the heat.

Beat the eggs slightly in a small bowl with a fork. Push the rice mixture
to one side of the skillet. Add 1 tablespoon oil to the cleared spot, then
pour the eggs into this spot. Cook over medium heat, stirring constantly,
until eggs are thickened and cooked but still moist.

Stir the eggs and rice mixture together. Stir in the soy sauce and pepper.


HOT COOKED RICE:

Heat the rice and water to boiling in the saucepan over high heat,
stirring occasionally to prevent sticking. Once mixture is boiling, reduce
heat just enough so mixture bubbles gently. Cover and cook about 15
minutes or until rice is fluffy and 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."
T(Cook):
  "0:30"

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

Per serving: 284 Calories (kcal); 9g Total Fat; (30% calories from fat); 8g Protein; 41g Carbohydrate; 94mg Cholesterol; 809mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: 2-quart saucepan; 10-inch skillet

        Tips
        Cook extra rice the next time you are serving it with another
        meal. Refrigerate or freeze the leftover rice (you'll need about 3
        cups) in an airtight container, and use it for Fried Rice.

        Substitute ingredients in Fried Rice to suit your taste. Use
        chopped green bell pepper or sliced water chestnuts, or add
        leftover ham or chicken. Make it exactly as you like it.

Nutr. Assoc. : 2130706543 0 4196 26402 0 3218 0 0 0 0 0 20107 0


* Exported from MasterCook *

                         Frozen Chocolate Mousse

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Chapter 6                       Desserts
                Snacks and Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  whipping (heavy) cream
     1/4           cup  almond-, chocolate- or coffee-flavored
                        liqueur
     1/2           cup  chocolate-flavored syrup
                        Crushed cookies or chopped nuts, if
                        desired

Beat the whipping cream in a chilled large bowl with the electric mixer on
high speed until stiff peaks form.

Gently pour the liqueur and chocolate syrup over the whipped cream. To
fold ingredients together, use a rubber spatula to cut down vertically
through the whipped cream, then slide the spatula across the bottom of the
bowl and up the side, turning the whipped cream over. Rotate the bowl
one-fourth turn, and repeat this down-across-up motion. Continue mixing in
this way just until ingredients are blended.

Spread whipped cream mixture into the ungreased pan.

Cover and freeze at least 4 hours but no longer than 2 months. Cut mousse
into squares. Garnish with crushed cookies. Serve immediately. Cover and
freeze any remaining mousse.

____________________

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

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. 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(Freeze):
  "4:00"

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

Per serving: 267 Calories (kcal); 22g Total Fat; (75% calories from fat); 2g Protein; 15g Carbohydrate; 82mg Cholesterol; 32mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 1/2 Other Carbohydrates

NOTES : Essential Equipment: electric mixer or hand beater; 9-inch square
        pan

        Tip
        The whipping cream will beat up more easily if the bowl and mixer
        beaters are chilled in the refrigerator for about 20 minutes
        before beating.

        The liqueur keeps this dessert from freezing totally solid. That's
        why the mousse can be served immediately after taking it from the
        freezer.

Nutr. Assoc. : 1616 2044 370 0


* Exported from MasterCook *

                 Fudgy Brownie Cake with Raspberry Sauce

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Chapter 6                       Desserts
                Snacks and Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Shortening to grease pan
  1 1/2           cups  sugar
     3/4           cup  all-purpose flour
     3/4           cup  margarine or butter (1 1/2 sticks) -- melted
     1/2           cup  baking cocoa
  1 1/2      teaspoons  vanilla
     1/4      teaspoon  salt
  3                     eggs
                        Raspberry Sauce -- (below)
                        Fresh raspberries for garnish, if desired

                        RASPBERRY SAUCE
  3        tablespoons  sugar
  2          teaspoons  cornstarch
     1/3           cup  water
  1       (10 ounce) package  frozen raspberries in syrup -- thawed and undrained


Heat the oven to 350║. Grease the bottom and side of the pan with
shortening. Sprinkle a small amount of flour over the greased surface,
shake the pan to distribute the flour evenly, then turn the pan upside
down and tap the bottom to remove excess flour.

Mix the sugar, flour, margarine, cocoa, vanilla, salt and eggs in a medium
bowl with a spoon or wire whisk. Pour into the greased and floured pan.

Bake 40 to 45 minutes or until the top appears dry. While the cake is
baking, prepare Raspberry Sauce (below).

Cool the cake 10 minutes, then remove it from the pan and place on a wire
cooling rack. Or you can leave the cake in the pan. Cool cake, and serve
with the sauce. Garnish with fresh raspberries.

RASPBERRY SAUCE:

Mix the sugar and cornstarch in the saucepan. Stir in water and
raspberries. Cook over medium heat, stirring constantly, until the mixture
thickens and boils. Continue boiling 1 minute, stirring constantly. Remove
the saucepan from the heat. Strain the sauce through a strainer to the
remove the raspberry seeds if desired. Serve sauce slightly 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."
T(Bake):
  "0:40"

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

Per serving: 436 Calories (kcal); 20g Total Fat; (38% calories from fat); 5g Protein; 65g Carbohydrate; 70mg Cholesterol; 290mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 1/2 Fat; 3 Other Carbohydrates

NOTES : Essential Equipment: 9-inch round pan or 8-inch square pan; small
        saucepan (about 1-quart size)

        Tips
        If using a margarine or spread, make sure it contains at least 65
        percent vegetable oil. Spreads with less fat are not recommended
        for baking.

        For easier cleanup, heat the margarine in a microwavable mixing
        bowl on High for 30 to 45 seconds until melted, then add the
        remaining ingredients for the cake.
Nutr. Assoc. : 0 0 0 4098 395 0 0 3218 2130706543 2130706543 0 0 0 0 0
               1233 0


* Exported from MasterCook *

                               Garlic Bread

Recipe By     :
Serving Size  : 18    Preparation Time :0:00
Categories    : Breads                          Chapter 5
                On the Side

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              clove  garlic
                        OR
     1/4      teaspoon  garlic powder
     1/3           cup  margarine or butter at room temperature
  1            1 pound  loaf French bread

Heat the oven to 400║.

Peel and finely chop the garlic. Mix the garlic and margarine.

Cut the bread crosswise into 1-inch slices. Spread margarine mixture over
1 side of each bread slice. Reassemble the loaf, and wrap securely in
heavy-duty aluminum foil.

Bake 15 to 20 minutes or until hot.

Makes 1 loaf (18 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"
T(Bake):
  "0:20"

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

Per serving: 99 Calories (kcal); 4g Total Fat; (37% calories from fat); 2g Protein; 13g Carbohydrate; 0mg Cholesterol; 193mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: heavy-duty aluminum foil

        Herb-Cheese Bread: Omit the garlic. Mix 2 teaspoons chopped fresh
        parsley, 1/2 teaspoon dried oregano leaves, 2 tablespoons grated
        Parmesan cheese and 1/8 teaspoon garlic salt with the margarine.

        Onion Bread: Omit the garlic. Mix 2 tablespoons finely chopped
        onion or chives with the margarine.

        Seeded Bread: Omit the garlic. Mix 1 teaspoon celery seed, poppy
        seed, dill seed or sesame seed with the margarine.

        Tips
        To save time, heat the bread in your microwave. Do not wrap loaf
        in foil. Instead, divide loaf in half, and place halves side by
        side in napkin-lined microwavable basket or on microwavable dinner
        plate. Cover with napkin and microwave on Medium (50%) 1 1/2 to 3
        minutes, rotating basket 1/2 turn after 1 minute, until bread is
        hot.

        If using margarine, purchase regular margarine or a spread that
        contains at least 65 percent vegetable oil and is in a stick form.
        Spreads with less fat have more water, and the bread may get
        slightly soggy.
Nutr. Assoc. : 0 0 2130706543 4098 3969


* Exported from MasterCook *

                             Glazed Baked Ham

Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    : Beef and Pork Main Dishes       Chapter 2
                Pork Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        BROWN-SUGAR GLAZE
     1/2           cup  packed brown sugar
  2        tablespoons  orange or pineapple juice
     1/2      teaspoon  ground mustard (dry)

Select a fully cooked ham from those listed in Timetable for Roasting Ham.
Allow about 1/3 pound ham per person, slightly less for a boneless ham and
slightly more for ham with a bone.

TIMETABLE FOR ROASTING HAM


                          APPROXIMATE
FULLY COOKED           OVEN                APPROXIMATE
COOKING TIME
 SMOKED HAM       TEMPERATURE     WEIGHT (POUNDS)    (MINUTES PER POUND)
___________________________________________________________________
Boneless Ham               325║                    1 1/2 to 2
           29 to 33
                                                                        3
to 4                         19 to 23
                                                                        6
to 8                         16 to 20
                                                                        9
to 11                       12 to 16
___________________________________________________________________
Bone-in Ham                  325║                          6 to 8
               13 to 17
                                                                      14
to 16                       11 to 14
___________________________________________________________________

Place the ham, fat side up, on a rack in the roasting pan. The rack keeps
the ham out of the drippings and prevents scorching. It is not necessary
to brush the ham with pan drippings while it bakes.

Insert a meat thermometer so the tip is in the thickest part of the ham
and does not touch bone or rest in fat.

Bake uncovered in 325░ oven for the time listed in the chart. It is not
necessary to preheat the oven. While the ham is baking, prepare Brown
Sugar Glaze (below).

Remove the ham from the oven 30 minutes before it is done. Remove any skin
from the ham. Make cuts about 1/2 inch apart in a diamond pattern in the
fat surface of the ham, not into the meat. Insert a whole clove in the
corner of each diamond if desired. Pat or spoon glaze over the ham.

Bake uncovered about 30 minutes longer or until thermometer reads 135░.
Cover the ham with a tent of aluminum foil and let stand 15 to 20 minutes
or until thermometer reads 140░. (Temperature will continue to rise about
5░ and roast will be easier to carve as juices set up.)

Brown-Sugar Glaze Mix all ingredients. Makes enough for a 4- to 8-pound
ham.

CARVING HAM
Place ham, fat side up and bone to your right, on carving board. Cut a few
slices from thin side.

Turn ham cut side down, so it rests firmly. Make vertical slices down to
the leg bone, then cut horizontally along bone to release 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: 17 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 4g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

NOTES : Essential Equipment: shallow roasting pan (about 13 ╫ 9-inch
        rectangle), and rack

        Tip
        For easy cleanup, line bottom of roasting pan with aluminum foil
        before placing ham on rack.
        For more flavor, use dark brown sugar instead of light.
Nutr. Assoc. : 0 0 0 0


* Exported from MasterCook *

                         Great Steak ù Three Ways

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Beef and Pork Main Dishes       Beef Main Dishes
                Chapter 2

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------

TYPES OF STEAK:


Porterhouse


Rib Eye


Sirloin


T-Bone


Tenderloin

Select a steak that is bright red in color. Vacuum-packed beef will have a
darker, purplish red color because the meat is not exposed to air. These
cuts of steak, porterhouse, rib eye, sirloin, T-bone and tenderloin, are
the most tender and are best for broiling, grilling and panfrying.

BROILING A STEAK

1. Select a 3/4- to 1-inch-thick steak from those shown in the photos.

2. You may need to move the oven rack so it is 5 to 6 inches below the
broiler. Set the oven control to broil.

3. To prevent the steak from curling during broiling, cut outer edge of
fat on steak diagonally at 1-inch intervals with a sharp knife. Do not cut
into the meat or it will dry out during broiling.

4. Place steak on the rack in a broiler pan. (For easy cleanup, line the
bottom of the broiler pan with aluminum foil before placing steak on
rack.) Place in oven with the top of the steak the number of inches from
heat listed in the chart.

5. Broil uncovered for about half the time listed in the chart or until
the steak is brown on one side.

6. Turn the steak and continue cooking until desired doneness. To check
doneness, cut a small slit in the center of boneless cuts or in the center
near the bone of bone-in cuts. Medium-rare is very pink in the center and
slightly brown toward the edges. Medium is light pink in center and brown
toward the edges. Or insert a meat thermometer in the center of the steak
to check for desired doneness. Sprinkle salt and pepper over both sides of
steak after cooking if desired. Serve immediately.

GRILLING A STEAK

1. Select a 3/4- to 1-inch-thick steak from those shown in the photos.

2. Prepare the coals or a gas grill for direct heat. Heat to medium heat,
which will take about 40 minutes for charcoal or about 10 minutes for a
gas grill.

3. Cut edges of fat on steak as described in step 3 of Broiling a Steak.

4. Place steak on the grill the number of inches from heat listed in the
chart.

5. Turn the steak and continue cooking until desired doneness. Check for
doneness as described in step 6 of Broiling a Steak.

TIMETABLE FOR BROILING OR GRILLING STEAKS

                                                    APPROXIMATE TOTAL
     APPROXIMATE TOTAL
                                                     BROILING TIME (MIN)
           GRILLING TIME (MIN)
TYPE            INCHES FROM          145║                   160║
     145║              160║
                          HEAT            (medium-rare)       (medium)
(medium-rare)     (medium)
______________________________________________________________________
Porterhouse
& T-Bone           3 to 4                   10                       15
                19                  14
______________________________________________________________________
Rib Eye              2 to 4                    8                        15
                    7                   12
______________________________________________________________________
Sirloin
(boneless)         2 to 4                   10                       21
                12                  16
______________________________________________________________________
Tenderloin         2 to 3                   10                       15
                 11                  13
______________________________________________________________________

PANFRYING A STEAK

1. Select a 1/2- to 1-inch-thick steak from those shown in the photos.

2. If the steak is very lean and has little fat, coat a heavy skillet or
frying pan with a small amount of vegetable oil, or spray it with cooking
spray. Or use a nonstick skillet.

3. If the steak is more than 1/2 inch thick, heat the skillet over
medium-low to medium heat 1 to 2 minutes. If the steak is 1/2 inch, use
medium to medium-high heat.

4. Place the steak in the hot skillet. You do not need to add oil or water
or cover the skillet; covering will cause the steak to be steamed rather
than panfried.

5. Cook for the time listed in the chart. If the steak has extra fat on
it, fat may accumulate in the skillet; remove this fat with a spoon as it
accumulates. Turn steaks thicker than 1/2 inch occasionally, turn steaks
that are 1/2 inch thick once, until brown on both sides and desired
doneness. To check doneness, cut a small slit in the center of boneless
cuts or in the center near the bone of bone-in cuts. Medium-rare is very
pink in center and slightly brown toward the edges. Medium is light pink
in center and brown toward the edges. Or insert a meat thermometer in the
center of the steak to check for desired doneness. Sprinkle salt and
pepper over both sides of steak after cooking if desired. Serve
immediately.

TIMETABLE FOR PANFRYING STEAKS


  APPROXIMATE TOTAL

   COOKING TIME (MIN)
                       THICKNESS       RANGE-TOP               145║ to
160║
TYPE                IN INCHES      TEMPERATURE     (medium-rare to medium)
___________________________________________________________
Porterhouse
& T-Bone            1/2                   Medium                       8
to 10
___________________________________________________________
Rib Eye               1/2               Medium-high                   3 to
5
___________________________________________________________
Sirloin
(boneless)        3/4 to 1    Medium-low to Medium       10 to 12
___________________________________________________________
Tenderloin         3/4 to 1            Medium                         6 to
9
___________________________________________________________


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

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. 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: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Tip
        Marbling in meats, refers to the small flecks of fat throughout
        the lean meat. The flavor and juiciness of the meat is improved
        with marbling.

        Some steaks are aged; aging is a process done by a butcher and
        results in meat with firmer texture and a more concentrated beef
        flavor. Aged steaks are usually more expensive.
Nutr. Assoc. :


* Exported from MasterCook *

                               Greek Salad

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Chapter 5                       On the Side
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Lemon Dressing -- (below)
  1              bunch  spinach (1/2 pound)
  1               head  Boston or Bibb lettuce
  3             medium  green onions with tops
  1             medium  cucumber
  3             medium  tomatoes
  24                    pitted whole ripe olives (from a 6-ounce
                        can)
     3/4           cup  crumbled Feta cheese (3 ounces)

                        LEMON DRESSING
     1/4           cup  vegetable oil
  2        tablespoons  lemon juice
     1/2      teaspoon  sugar
  1 1/2      teaspoons  Dijon mustard
     1/4      teaspoon  salt
     1/8      teaspoon  pepper

Prepare Lemon Dressing (below).

Remove and discard the stems of the spinach. Rinse the leaves in cool
water. Shake off excess water, and blot to dry, or roll up the leaves in a
clean, dry kitchen towel or paper towel to dry. Tear the leaves into
bite-size pieces, and place in the bowl. You will need about 5 cups of
spinach pieces.

Separate the leaves from the head of lettuce. Rinse the leaves with cool
water. Shake off excess water, and blot to dry. Tear the leaves into
bite-size pieces, and add to the bowl.

Peel and slice the green onions. Slice the cucumber. Cut the tomatoes into
wedges. Add these vegetables and the olives to the bowl.

Break up any large pieces of the cheese with a fork, and add to the bowl.

Pour the dressing over the salad ingredients, and toss with 2 large spoons
or salad tongs. To keep salad crisp, serve immediately.

LEMON DRESSING:

Shake all ingredients in a tightly covered jar or container. Shake again
before pouring over 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.

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

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

Per serving: 135 Calories (kcal); 11g Total Fat; (73% calories from fat); 3g Protein; 6g Carbohydrate; 13mg Cholesterol; 360mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: large salad or mixing bowl

        Tips
        Although the spinach you purchase may be labeled washed, you
        should wash it again because it may still contain some sand and
        dirt. Ready-to-eat spinach, available in bags, does not need to be
        washed.

        If you do not want to eat the entire salad, save a portion of it
        in a plastic bag before adding the dressing. Seal tightly and
        refrigerate up to two days. Add just enough dressing to the salad
        to be served to coat the leaves lightly, and refrigerate remaining
        dressing.
Nutr. Assoc. : 2130706543 3407 187 26402 0 5296 20169 20048 0 0 0 0 0 0 0
               0


* Exported from MasterCook *

                        Green and Yellow Wax Beans

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Chapter 5                       On the Side
                Side Dishes                     Vegetables


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  green or yellow wax beans

When Shopping: The wax bean is a pale yellow variety of green bean. For
green or yellow beans, look for long, smooth, crisp pods with
fresh-looking tips and bright green or waxy yellow color. Wrap airtight
and store in the refrigerator up to 5 days.

Preparing for Cooking: Wash beans, and cut off ends. Leave whole, or cut
crosswise into about 1-inch pieces. To save time when cutting, place 3 to
4 beans side by side on a cutting board, and cut off all the ends at one
time.

Boiling: Add 1 inch of water (and 1/4 teaspoon salt if desired) to a
medium saucepan (about 2-quart size). Add the beans. Cover and heat to
boiling over high heat. Once water is boiling, reduce heat just enough so
water bubbles gently. Cook uncovered 5 minutes. Cover and cook 5 to 10
minutes longer or until crisp-tender when pierced with a fork; drain in a
strainer.

Steaming: Place a steamer basket in 1/2 inch of water in a skillet or
saucepan. The water should not touch the bottom of the basket. Place beans
in basket. Cover tightly and heat to boiling over high heat. Once water is
boiling, reduce heat to low. Steam covered 10 to 12 minutes or until
crisp-tender when pierced with a fork.

Microwaving Pieces: Place beans and 1/2 cup water in a 1 1/2-quart
microwavable casserole. Cover with plastic wrap, folding back 2-inch edge
to vent. Microwave on High 9 to 12 minutes, stirring every 5 minutes,
until crisp-tender when pierced with a fork. Let stand covered 5 minutes;
drain in a strainer.

1 pound is enough for 4 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: 31 Calories (kcal); trace Total Fat; (2% calories from fat); 2g Protein; 7g Carbohydrate; 0mg Cholesterol; 6mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 26104


* Exported from MasterCook *

                            Grilled Fish Steak

Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Chapter 3                       Poultry & Seafood Main Dishes
                Seafood Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4         pound  Fish steak about 3/4 inch thick (1/4 to
                        1/3 pound)
                        Salt and pepper, to taste
  1         tablespoon  margarine or butter -- melted
  1           teaspoon  lemon juice

Prepare the coals or a gas grill for direct heat. Heat to medium heat,
which will take about 40 minutes for charcoal or about 10 minutes for a
gas grill.

Sprinkle both sides of the fish steak with salt and pepper. Mix the
margarine and lemon juice.

Grill the fish steak uncovered about 4 inches from medium heat 7 to 10
minutes, brushing 2 or 3 times with the margarine mixture.

Carefully turn the fish steak with a turner. If fish sticks to the grill,
loosen it gently with a turner. Brush other side with margarine mixture.

Grill uncovered 7 to 10 minutes longer or until the fish flakes easily
with a fork. Brush with margarine 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."
T(Grill):
  "0:20"

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

Per serving: 271 Calories (kcal); 19g Total Fat; (63% calories from fat); 24g Protein; 1g Carbohydrate; 66mg Cholesterol; 192mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: grill

        Fish is easy to fix and so good for you. Fish is available whole,
        drawn and pan-dressed, but you'll find it most often in steaks or
        fillets. You can purchase fish fresh or frozen. When you select
        fresh fish, the scales should be bright with a sheen, the flesh
        should be firm and elastic and there should be no odor. Frozen
        fish should be tightly wrapped and frozen solid; there should be
        no discoloration and no odor.

        Cuts of Fish
        Fish steaks are the cross section of a large pan-dressed fish.
        Steaks are 1/2 to 3/4 inch thick. Allow 1/4 to 1/3 pound per
        serving.

        Fish fillets are the sides of the fish, cut lengthwise from the
        fish. They can be purchased with or without skin. Fillets usually
        are boneless; however, small bones, called pins, may be present.
        Allow 1/4 to 1/3 pound per serving.
Nutr. Assoc. : 5322 0 4098 0


* Exported from MasterCook *

                          Home-Style Potato Soup

Recipe By     :
Serving Size  : 5     Preparation Time :0:00
Categories    : Chapter 4                       Potatoes
                Soups and Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  potatoes (about 3 medium)
  1       (14 1/2 ounce) can  ready-to-serve chicken broth
  2             medium  green onions with tops
  1 1/2           cups  milk
     1/4      teaspoon  salt
     1/8      teaspoon  pepper
     1/8      teaspoon  dried thyme leaves

Peel the potatoes, and cut into large pieces.

Heat the chicken broth and potatoes to boiling in the saucepan over high
heat, stirring occasionally with a fork to make sure potatoes do not stick
to the saucepan. Once mixture is boiling, reduce heat just enough so
mixture bubbles gently. Cover and cook about 15 minutes or until potatoes
are tender when pierced with a fork.

While the potatoes are cooking, peel and thinly slice the green onions.
Cut green onions into thin slices, using some of the green part. Throw
away the tip with the stringy end. If you have extra onions, wrap them
airtight and store in the refrigerator up to 5 days.

When the potatoes are done, remove the saucepan from the heat, but do not
drain. Break the potatoes into smaller pieces with the potato masher or
large fork. The mixture should still be lumpy.

Stir the milk, salt, pepper, thyme and onions into the potato mixture.
Heat over medium heat, stirring occasionally, until hot and steaming, but
do not let the soup boil.

____________________

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

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. 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(Cook):
  "0:20"

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

Per serving: 132 Calories (kcal); 3g Total Fat; (20% calories from fat); 6g Protein; 21g Carbohydrate; 10mg Cholesterol; 410mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: large saucepan (about 3-quart size); potato
        masher or large fork

        Potato-Cheese Soup: Make Home-Style Potato Soup as directed. When
        soup is finished and very hot, gradually stir in 1 1/2 cups
        shredded Cheddar cheese until it is melted.

        Tips
        If you refrigerated leftover soup and it seems too thick, just
        stir in some milk, a little at a time, while reheating it.

        Low-fat or nonfat milk can be used for this potato soup, but whole
        milk makes the soup a little richer and creamier.

Nutr. Assoc. : 4600 26438 26402 0 0 0 3159


* Exported from MasterCook *

                            Hot Artichoke Dip

Recipe By     :
Serving Size  : 40    Preparation Time :0:00
Categories    : Appetizers                      Chapter 6
                Dips & Salsas                   Snacks and Desserts


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             medium  green onions with tops
  1       (16 ounce) can  artichoke hearts
     1/2           cup  mayonnaise
                        OR
     1/2           cup  salad dressing
     1/2           cup  grated Parmesan cheese
                        Crackers or cocktail rye bread -- if desired

Heat the oven to 350║.

Peel and chop the green onions.

Drain the artichoke hearts in a strainer. Chop the artichoke hearts into
small pieces.

Mix the green onions, artichoke hearts, mayonnaise and cheese in the
ungreased casserole.

Cover with lid or aluminum foil and bake 20 to 25 minutes or until hot.
Serve with crackers.

Makes about 1 1/2 cups dip

____________________

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

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. 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 1/2 cups"
T(Bake):
  "0:20"

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

Per serving: 30 Calories (kcal); 3g Total Fat; (72% calories from fat); 1g Protein; 1g Carbohydrate; 2mg Cholesterol; 45mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Bake: 20 to 25 minutes
        Essential Equipment: 1-quart casserole

        Tips
        To save time, mix ingredients in a microwavable casserole. Cover
        with plastic wrap, folding back 2-inch edge to vent. Microwave on
        Medium-High (70%) 4 to 5 minutes, stirring after 2 minutes.

        Prepare this dip ahead of time, and refrigerate up to 24 hours.
        Heat when you are ready to serve it. Increase bake time about 5
        minutes.

        Lighter Artichoke Dip: For 1 gram of fat and 20 calories per
        serving, use 1/3 cup plain fat-free yogurt and three tablespoons
        reduced-fat mayonnaise for the 1/2 cup mayonnaise.
Nutr. Assoc. : 26402 42 0 0 2130706543 1034 0


* Exported from MasterCook *

                           Italian Beef Kabobs

Recipe By     :
Serving Size  : 2     Preparation Time :0:00
Categories    : Beef and Pork Main Dishes       Beef Main Dishes
                Chapter 2

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4         pound  beef bone-in sirloin or round steak -- 1 inch thick
  2             cloves  garlic
     1/4           cup  balsamic vinegar
     1/4           cup  water
  1         tablespoon  chopped fresh oregano
                        OR
  1           teaspoon  dried oregano leaves
  2        tablespoons  olive or vegetable oil
  1 1/2      teaspoons  chopped fresh marjoram
                        OR
     1/2      teaspoon  dried marjoram leaves
  1           teaspoon  sugar

Cut and discard most of the fat and the bone from the beef. Cut beef into
1-inch pieces.

Peel and finely chop the garlic. Make a marinade by mixing the vinegar,
water, oregano, oil, marjoram, sugar and garlic in a medium glass or
plastic bowl. Stir in the beef until coated. Cover and refrigerate,
stirring occasionally, at least 1 hour but no longer than 12 hours. If you
are using bamboo skewers, soak them in water 30 minutes before using to
prevent burning.

You may need to move the oven rack so it is near the broiler. Set the oven
control to broil.

Remove the beef from the marinade, reserving the marinade. Thread the beef
on the skewers, leaving a 1/2-inch space between each piece. Brush the
kabobs with the marinade.

Place the kabobs on the rack in the broiler pan. Broil kabobs with tops
about 3 inches from heat 6 to 8 minutes for medium-rare to medium
doneness, turning and brushing with marinade after 3 minutes. (The
distance from the heat to the food is important. If the food is too close
to the heat, it will burn.) 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."
T(Refrigerate):
  "1:00"

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

Per serving: 373 Calories (kcal); 22g Total Fat; (53% calories from fat); 38g Protein; 5g Carbohydrate; 99mg Cholesterol; 99mg Sodium
Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

NOTES : Broil: 8 minutes
        Essential Equipment: four 10-inch metal or bamboo skewers; broiler
        pan with rack

        Tip
        To save time, omit the garlic, vinegar, water, oregano, oil,
        marjoram and sugar, and instead, marinate the beef in 2/3 cup
        purchased Italian dressing in step 2.

        Although you might be tempted to serve the extra marinade with the
        cooked kabobs, you should discard any marinade that has been in
        contact with raw meat. Bacteria from the raw meat could transfer
        to the marinade.
Nutr. Assoc. : 2228 0 0 0 0 0 2130706543 986 3382 0 2130706543 0


* Exported from MasterCook *

                           Italian Pasta Salad

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Chapter 5                       On the Side
                Pasta                           Salads


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Garlic Vinaigrette Dressing (below)
  2               cups  uncooked rotini or rotelle (spiral) pasta
                        (6 ounces)
  1              large  tomato
     1/2                a medium cucumber
  3             medium  green onions with tops (3 to 4 medium)
  1              small  red or green bell pepper
     1/4           cup  chopped ripe olives -- if desired

                        GARLIC VINAIGRETTE DRESSING
  1              clove  garlic
     1/4           cup  rice vinegar or white vinegar
  2        tablespoons  water
  2        tablespoons  olive or vegetable oil
     1/2      teaspoon  salt
     1/2      teaspoon  sesame or vegetable oil

Prepare Garlic Vinaigrette Dressing (below).

Fill the Dutch oven about half full of water. Add 1/4 teaspoon salt if
desired. Cover and heat over high heat until the water is boiling rapidly.
Add the pasta. Heat to boiling again. Boil uncovered, stirring frequently,
8 to 10 minutes for rotini, 9 to 11 minutes for rotelle, until tender.

While the water is heating and pasta is cooking, chop the tomato and
cucumber, and peel and chop the onions. Place the vegetables in a large
bowl.

Cut the bell pepper lengthwise in half, and cut out seeds and membrane.
Cut bell pepper into pieces, and add to vegetables in bowl.

Drain the pasta in a strainer or colander, and rinse thoroughly with cold
water. Add pasta to vegetables in bowl. Add the olives.

Pour the dressing over the vegetables and pasta, and mix thoroughly. Cover
and refrigerate about 30 minutes or until chilled.

GARLIC VINAIGRETTE DRESSING:

Peel and finely chop the garlic. Shake garlic and remaining ingredients in
a tightly covered jar or container. Shake again before pouring over
vegetables 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."
T(Refrigerate):
  "0:30"

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

Per serving: 173 Calories (kcal); 6g Total Fat; (31% calories from fat); 4g Protein; 26g Carbohydrate; 0mg Cholesterol; 242mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: Dutch oven (about 4-quart size)

        Ranch Pasta Salad: Use about 1/2 cup ranch dressing from the
        supermarket instead of the Garlic Vinaigrette Dressing.

        Tips
        The water being heated for cooking the pasta will boil sooner if
        it is covered with a lid.

        Wrap any leftover onions and cucumber in plastic wrap and store in
        the refrigerator.

Nutr. Assoc. : 2130706543 1405 0 26365 26402 4695 2678 0 0 0 4733 0 986 0
               1356


* Exported from MasterCook *

                     Italian Tomato Sauce with Pasta

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Chapter 4                       Pasta
                Pasta & Meatless Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             medium  onion
  1        large clove  garlic
  1              small  green bell pepper
  1         tablespoon  olive or vegetable oil
  1       (14 1/2 ounce) can  whole tomatoes -- undrained
  1       (8 ounce) can  tomato sauce
  1         tablespoon  chopped fresh basil
                        OR
  1           teaspoon  dried basil leaves
  1 1/2      teaspoons  chopped fresh oregano
                        OR
     1/2      teaspoon  dried oregano leaves
     1/4      teaspoon  salt
     1/4      teaspoon  fennel seed
     1/8      teaspoon  pepper
  7             ounces  uncooked spaghetti, fettuccine or linguine
                        (7 to 8 ounces)

Peel and chop the onion. Peel and finely chop the garlic. Cut the bell
pepper lengthwise in half, and cut out seeds and membrane. Chop enough
bell pepper to measure 1/4 cup. Wrap and refrigerate any remaining bell
pepper.

Heat the oil in the saucepan over medium heat 1 to 2 minutes. Cook the
onion, garlic and bell pepper in the oil 2 minutes, stirring occasionally.

Stir in the tomatoes with their liquid, and break them up with a fork.
Stir in the tomato sauce, basil, oregano, salt, fennel seed and pepper.
Heat to boiling over high heat. Once mixture is boiling, reduce heat just
enough so mixture bubbles gently and does not spatter.

Cover and cook 35 minutes, stirring about every 10 minutes to make sure
mixture is just bubbling gently and to prevent sticking. Lower the heat if
the sauce is bubbling too fast.

After the tomato sauce has been cooking about 20 minutes, fill the Dutch
oven about half full of water. Add 1/2 teaspoon salt if desired. Cover and
heat over high heat until the water is boiling rapidly. Add the spaghetti.
Heat to boiling again. Boil uncovered 8 to 10 minutes, stirring
frequently, until tender. If using fettuccine or linguine, boil 9 to 13
minutes.

Drain the spaghetti in a strainer or colander. Serve with the 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.

Copyright:
  "⌐ General Mills, Inc. 1998."
T(Cook):
  "0:35"

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

Per serving: 271 Calories (kcal); 5g Total Fat; (14% calories from fat); 9g Protein; 50g Carbohydrate; 0mg Cholesterol; 634mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: medium saucepan (about 2-quart size); Dutch
        oven (about 4-quart size)

        Tips
        The cooking time over low heat for the sauce allows the flavor to
        develop.

        A tightly held bundle of spaghetti, about the diameter of a
        quarter, weighs about 4 ounces, which makes about 2 servings.

Nutr. Assoc. : 0 0 0 986 2470 1506 0 0 2130706543 0 0 2130706543 0 0 0
               3274


* Exported from MasterCook *

      Juicy Hamburgers ùThree Ways: Broiling, Grilling and Panfrying

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Beef and Pork Main Dishes       Beef Main Dishes
                Chapter 2

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  regular ground beef
                        OR
  1              pound  lean ground beef
  3        tablespoons  water
     1/2      teaspoon  salt
     1/4      teaspoon  pepper
  4                     hamburger buns

BROILING HAMBURGERS

1. You may need to move the oven rack so it is 5 to 6 inches below the
broiler. Set the oven control to broil.

2. Mix the beef, water, salt and pepper in a bowl. Shape the mixture into
4 uniform, flat patties, each about 3/4 inch thick. Shaping the patties to
have smooth edges will keep them together during cooking and result in
uniform doneness. Gently pinch to close any cracks in the patty. Handle
the patties as little as possible. The more the beef is handled, the less
juicy the burgers will be.

3. Place the patties on the rack in a broiler pan. (For easy cleanup, line
the bottom of the broiler pan with aluminum foil before placing patties on
rack.)

4. Broil patties with tops about 3 inches from heat 5 to 7 minutes on each
side for doneness, turning once, until no longer pink in center and juice
is clear. Serve on buns.

GRILLING HAMBURGERS

1. Prepare the coals or a gas grill for direct heat. Heat to medium heat,
which will take about 40 minutes for charcoal or about 10 minutes for a
gas grill.

2. Shape the hamburger patties as described in step 2 of Broiling
Hamburgers.

3. Place the patties on the grill about 4 inches from medium heat. Grill
uncovered 7 to 8 inches on each side for doneness, turning once, until no
longer pink in center and juice is clear. Loosen patties gently with a
turner to prevent crumbling. Serve on buns.

PANFRYING HAMBURGERS

1. Shape the hamburger patties as described in step 2 of Broiling
Hamburgers.

2. Cook the patties in a skillet over medium heat about 10 minutes for
doneness, turning occasionally, 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: 423 Calories (kcal); 26g Total Fat; (55% calories from fat); 24g Protein; 22g Carbohydrate; 85mg Cholesterol; 586mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates

NOTES : Cheeseburgers: About 1 minute before the hamburgers are done, top
        each burger with 1 slice (1 ounce) American, Cheddar, Swiss or
        Monterey Jack cheese. Broil until cheese is melted and bubbling.

        Store the uncooked meat immediately in the coldest part of your
        refrigerator, or freeze as soon as possible. Ground meat
        deteriorates more quickly than other cuts, so it should be used
        promptly.

        Tips
        Don't press the beef patties with a spatula while cooking.
        Pressing squeezes natural juices out and makes the burgers dry and
        less tender.

        For more flavor and better burgers, use lean or regular ground
        beef; hamburgers made with extra-lean ground beef may crumble when
        broiled. For a moister hamburger, use coarsely ground instead of
        finely ground beef.
Nutr. Assoc. : 2130706543 0 0 0 0 0 713


* Exported from MasterCook *

                             Mashed Potatoes

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Chapter 5                       On the Side
                Potatoes                        Side Dishes
                Thanksgiving Dinner

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  potatoes (about 6 medium)
     1/4           cup  margarine or butter (1/2 stick)
     1/4      teaspoon  salt -- if desired
     1/2           cup  milk
     1/2      teaspoon  salt
                  Dash  pepper

Wash and peel the potatoes, and cut into large pieces. Remove the
margarine from the refrigerator so it can soften while the potatoes cook.

Add 1 inch of water (and the 1/4 teaspoon salt if desired) to the
saucepan. Cover and heat to boiling over high heat. Add potato pieces.
Cover and heat to boiling again. Once water is boiling, reduce heat just
enough so water bubbles gently.

Cook covered 20 to 25 minutes or until tender when pierced with a fork.
The cooking time will vary, depending on the size of the potato pieces and
the type of potato used. Drain potatoes in a strainer.

Return the drained potatoes to the saucepan, and cook over low heat about
1 minute to dry them. While cooking, shake the pan often to keep the
potatoes from burning, which can happen very easily once the water has
been drained off.

Place the potatoes in a medium bowl to be mashed. You can mash them in the
same saucepan they were cooked in if the saucepan will not be damaged by
the potato masher or electric mixer.

Mash the potatoes with a potato masher or electric mixer until no lumps
remain. Use a handheld potato masher for the fluffiest mashed potatoes. If
using an electric mixer, do not mix too long; overmixing releases more
potato starch, and the potatoes can become gummy. Add the milk in small
amounts, beating after each addition. You may not use all the milk because
the amount needed to make potatoes smooth and fluffy depends on the type
of potato used. Add the margarine, 1/2 teaspoon salt and the pepper. Beat
vigorously until potatoes are light and fluffy.

Makes 4 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.

Copyright:
  "⌐ General Mills, Inc. 1998."
T(Cook):
  "0:25"

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

Per serving: 300 Calories (kcal); 13g Total Fat; (37% calories from fat); 6g Protein; 42g Carbohydrate; 4mg Cholesterol; 562mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: large saucepan (about 3-quart size); potato
        masher or electric mixer

        Lighter Mashed Potatoes: For 6 grams of fat and 210 calories per
        serving, use skim milk and decrease the margarine to 2
        tablespoons.

        Garlic Mashed Potatoes: Peel six cloves of garlic, and cook them
        with the potatoes. Mash the garlic cloves with the potatoes.

        Tips
        Most types of potatoes can be used for mashed potatoes. Although
        russets are known as baking potatoes, they also can be boiled and
        mashed. Look for potatoes that are nicely shaped, smooth and firm
        with unblemished skin that is free from discoloration.

        Place the milk in a microwavable measuring cup and microwave
        uncovered on High 40 seconds before adding to the mashed potatoes.
        The potatoes will stay hotter.
Nutr. Assoc. : 4600 4098 0 0 0 0


* Exported from MasterCook *

                                Meat Loaf

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Beef and Pork Main Dishes       Beef Main Dishes
                Chapter 2

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  lean ground beef
  1              clove  garlic
                        OR
     1/8      teaspoon  garlic powder
  1              small  onion
  2             slices  bread with crust
     1/4           cup  milk
  2          teaspoons  Worcestershire sauce
  1           teaspoon  chopped fresh sage
                        OR
     1/4      teaspoon  dried sage leaves
     1/4      teaspoon  salt
     1/4      teaspoon  ground mustard (dry)
     1/8      teaspoon  pepper
  1                     egg
     1/3           cup  ketchup
                        OR
     1/3           cup  chili sauce
                        OR
     1/3           cup  barbecue sauce

Heat oven to 350║. Break up the beef into small pieces in a large bowl,
using a fork or spoon.

Peel and finely chop the garlic. Peel the onion, and chop enough of the
onion into small pieces to measure 3 tablespoons. Wrap remaining piece of
onion, and refrigerate for another use. Add the garlic and onion to the
beef.

Tear the bread into small pieces and add to beef mixture.

Add the milk, Worcestershire sauce, sage, salt, mustard, pepper and egg to
the beef mixture. Mix with a fork, large spoon or your hands until the
ingredients are well mixed.

Place the beef mixture in the ungreased baking pan. Almost any size pan
will work; just be sure the pan has sides on it to catch the juices that
will accumulate while the meat loaf bakes. Shape the mixture into an 8 ╫
4-inch loaf in the pan, and spread ketchup over the top.

Bake uncovered 50 to 60 minutes or until beef in center of loaf is no
longer pink. Cut a small slit near center of loaf; meat and juices should
no longer be pink. A meat thermometer inserted in the center of the loaf
should read 160║. Let the loaf stand 5 minutes, so it will be easier to
remove from the pan. Cut the loaf into 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."
T(Bake):
  "1:00"

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

Per serving: 309 Calories (kcal); 16g Total Fat; (46% calories from fat); 25g Protein; 16g Carbohydrate; 119mg Cholesterol; 544mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates

NOTES : Let Stand: 5 minutes
        Essential Equipment: baking pan, such as 8-inch square pan or
        9-inch pie pan

        Lighter Meat Loaf: For 12 grams of fat and 270 calories per
        serving, substitute ground turkey for the ground beef, substitute
        1/4 cup fat-free cholesterol-free egg product for the egg and use
        skim milk. Bake until 180║.

        Tips
        For more flavor, purchase a meat loaf mixture of ground beef, lamb
        and pork, already prepared in your supermarket meat case.

        To save time, purchase fresh garlic already chopped or crushed.
        You'll find it in the produce section of the supermarket. Store it
        in the refrigerator after opening the jar.
Nutr. Assoc. : 9018 0 0 2130706543 0 2342 0 0 3403 0 2130706543 0 518 0 0
               774 0 2130706543 0 2130706543


* Exported from MasterCook *

                     Mexican Beef and Bean Casserole

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Beef and Pork Main Dishes       Beef Main Dishes
                Chapter 2

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  ground beef
  2       (15 ounce) cans  pinto beans (15 to 16 ounces each)
  1       (8 ounce) can  tomato sauce
     1/2           cup  mild chunky-style salsa
  1           teaspoon  chili powder
  1                cup  shredded Monterey Jack cheese (4 ounces)

Heat the oven to 375║.

Cook the beef in the skillet over medium heat 8 to 10 minutes, stirring
occasionally, until brown; drain.

Rinse and drain the beans in a strainer (Rinsing canned beans results in a
cleaner taste and can reduce digestive problems). Mix the beef, beans,
tomato sauce, salsa and chili powder in the ungreased baking pan.

Cover with lid or aluminum foil and bake 40 to 45 minutes, stirring once
or twice, until hot and bubbly. Carefully remove the lid, and sprinkle
cheese over the top. Continue baking uncovered about 5 minutes or until
the 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.

Copyright:
  "⌐ General Mills, Inc. 1998."
T(Bake):
  "0:50"

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

Per serving: 518 Calories (kcal); 24g Total Fat; (42% calories from fat); 38g Protein; 38g Carbohydrate; 96mg Cholesterol; 1588mg Sodium
Food Exchanges: 2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: 10-inch skillet; 2-quart baking pan or
        casserole

        Lighter Mexican Beef and Bean Casserole: For 18 grams of fat and
        465 calories per serving, substitute ground turkey for the beef
        and reduced-fat Cheddar cheese for the Monterey Jack cheese.

        Tips
        For a flavor with more zip, use Monterey Jack cheese with jalape±o
        peppers or, as it's also known, pepper Jack cheese.

        To spice up the flavor, next time try a higher spice level of
        salsa. If it is too hot, cool it with sour cream. Salsa comes in
        mild, hot and extra-hot.

Nutr. Assoc. : 9020 4510 0 1325 0 26152


* Exported from MasterCook *

                          Mexican Snack Platter

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Appetizers                      Chapter 6
                Snacks and Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       (15 ounce) can  refried beans
  2        tablespoons  salsa, chili sauce or ketchup
  1 1/2           cups  sour cream
  1                cup  purchased guacamole
  1                cup  shredded Cheddar cheese (4 ounces)
  2             medium  green onions with tops
                        Tortilla chips, if desired

Mix the refried beans and salsa in a small bowl. Spread in a thin layer
over the serving plate.

Spread the sour cream over the beans, leaving about a 1-inch border of
beans around the edge. Spread the guacamole over the sour cream, leaving a
border of sour cream showing.

Sprinkle the cheese over the guacamole. Peel and chop the green onions;
sprinkle over the cheese. Cover with plastic wrap and refrigerate until
serving time.

Serve the dip with tortilla chips for dipping.

____________________

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

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. 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: 126 Calories (kcal); 9g Total Fat; (64% calories from fat); 4g Protein; 7g Carbohydrate; 17mg Cholesterol; 188mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: 12- or 13-inch round serving plate or pizza
        pan

        Tips
        Purchase guacamole in the dairy section of the supermarket. It may
        be called "avocado dip" instead of "guacamole."

        For a hotter flavor, use a flavored shredded cheese, such as pizza
        or nacho, instead of plain Cheddar.

Nutr. Assoc. : 0 2615 0 3636 4922 26402 2130706543


* Exported from MasterCook *

                                Mushrooms

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Chapter 5                       On the Side
                Side Dishes                     Vegetables


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  mushrooms

When Shopping: Look for creamy white to light brown caps that are tightly
closed around the stems. If the caps have started to open and show the
underside, or "gills," the mushrooms may not be fresh. To store, do not
wash. Wrap in damp paper towels and refrigerate in a plastic bag up to 4
days.

Preparing for Cooking: Rinse mushrooms with cool water, but do not soak
them because they will absorb water and become mushy. Dry thoroughly. Do
not peel.

Cut off and discard the end of each stem. Cut each mushroom lengthwise
into 1/4-inch slices.

SautΘing: Heat 2 tablespoons margarine or butter in a large skillet (about
10-inch size) over medium-high heat 1 to 2 minutes or until margarine
begins to bubble. Add 1/2 pound mushroom slices (about 3 cups). Cook 6 to
8 minutes, lifting and stirring constantly with a turner or large spoon,
until tender when pierced with a fork. If using a nonstick pan, you can
use just 1 tablespoon margarine.

Steaming: Place a steamer basket in 1/2 inch of water in a skillet or
saucepan. The water should not touch the bottom of the basket. Place
mushroom slices in basket. Cover tightly and heat to boiling over high
heat. Once water is boiling, reduce heat to low. Steam covered 6 to 8
minutes or until tender when pierced with a fork.

Microwaving: Place mushroom slices and 1/4 cup water in a 1 1/2-quart
microwavable casserole. Cover with plastic wrap, folding back 2-inch edge
to vent. Microwave on High 5 to 7 minutes or until tender when pierced
with a fork; drain in a strainer.

1 pound is enough for 4 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: 28 Calories (kcal); trace Total Fat; (12% calories from fat); 2g Protein; 5g Carbohydrate; 0mg Cholesterol; 5mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 4977


* Exported from MasterCook *

                          New England Pot Roast

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Beef and Pork Main Dishes       Beef Main Dishes
                Chapter 2

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  beef arm, blade or cross rib pot roast (2
                        to 2 1/2 pounds)
     3/4      teaspoon  salt
     1/2      teaspoon  pepper
     1/2           cup  prepared horseradish
     1/2           cup  water
  8              small  potatoes
  6             medium  carrots
  4              small  onions
                        Pot Roast Gravy -- (below)

                        POT ROAST GRAVY
                        Water
     1/4           cup  cold water
  2        tablespoons  all-purpose flour

Place the pot roast in the room-temperature Dutch oven. Cook over medium
heat, turning about every 6 minutes, until all sides are brown. Browning
is important because it helps develop the rich flavor of the roast. If the
roast sticks to the Dutch oven, loosen it carefully with a fork or turner.
Remove the Dutch oven from the heat.

Sprinkle the salt and pepper over the roast. Spread the horseradish on top
of the roast. Pour the water into the Dutch oven along the side of the
roast, leaving the horseradish on top. Heat to boiling over high heat.
Once water is boiling, reduce heat just enough so water bubbles gently.
Cover and cook 2 hours. If more water is needed to keep the Dutch oven
from becoming dry, add it 2 tablespoons at a time.

After the roast has been cooking for 1 1/2 hours, scrub the potatoes
thoroughly with a vegetable brush, but do not peel. Cut each potato in
half. Peel the carrots, and cut each into 4 equal lengths. Peel the onions
and cut each in half. Add the potatoes, carrots and onions to the Dutch
oven. Cover and cook about 1 hour or until the roast and vegetables are
tender when pierced with a fork. Vegetables that are in the cooking liquid
will cook more quickly, so you may want to move some of the vegetables
from the top of the roast into the liquid to cook all uniformly.

Remove the roast and vegetables to a warm ovenproof platter or pan; keep
warm by covering with aluminum foil or placing in oven with the
temperature set at 200║ or lower for no longer than 10 minutes. Prepare
Pot Roast Gravy.

While keeping the gravy warm over low heat, cut the roast into 1/4-inch
slices. Serve with the gravy and vegetables.

POT ROAST GRAVY:

Gravy is easy if you measure the water and flour accurately. Remove all
but about 1 tablespoon of fat from the Dutch oven by skimming off the
liquid with a large spoon and discarding the fat. Add enough water to the
liquid to measure 1 cup. Shake 1/4 cup water and the flour in a tightly
covered jar. Gradually stir this mixture into the liquid. Heat to boiling
over high heat, stirring constantly. Continue boiling 1 minute, stirring
constantly, 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.

Copyright:
  "⌐ General Mills, Inc. 1998."
T(Cook):
  "3:00"

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

Per serving: 589 Calories (kcal); 20g Total Fat; (31% calories from fat); 46g Protein; 55g Carbohydrate; 136mg Cholesterol; 638mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 5 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: Dutch oven (about 4-quart size) or 12-inch
        skillet

        Tips
        Cut leftover cold pot roast into slices, for a hearty sandwich.

        Look for prepared horseradish in glass jars in the condiment
        section of your supermarket.
Nutr. Assoc. : 9006 0 0 0 0 786 2495 4987 2130706543 0 0 0 0 0


* Exported from MasterCook *

                        Old-Fashioned Potato Salad

Recipe By     :
Serving Size  : 5     Preparation Time :0:00
Categories    : Chapter 5                       On the Side
                Potatoes                        Salads
                Side Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  boiling potatoes (about 3 medium)
  2                     eggs
  1       medium stalk  celery
  1             medium  onion
     3/4           cup  mayonnaise
                        OR
     3/4           cup  salad dressing
  1 1/2      teaspoons  white vinegar
  1 1/2      teaspoons  mustard
     1/2      teaspoon  salt
     1/8      teaspoon  pepper

Choose round red or round white potatoes to boil for potato salad because
they will hold their shape when cooked. Russet potatoes do not work as
well for potato salad. Peel the potatoes, and cut any large potatoes in
half. Add 1 inch of water to the large saucepan. Cover and heat the water
to boiling over high heat. Add potatoes. Cover and heat to boiling again.
Once water is boiling, reduce heat just enough so water bubbles gently.
Cook covered 20 to 25 minutes or until potatoes are tender when pierced
with a fork. Drain potatoes in a strainer, and cool slightly. Cut potatoes
into cubes.

While the potatoes are cooking, place the eggs in the medium saucepan.
Cover with at least 1 inch of cold water, and heat to boiling over high
heat. Remove the saucepan from the heat. Let stand covered 18 minutes.
Immediately pour off the hot water from the eggs, then run cool water over
them several seconds to prevent further cooking; drain.

Peel and chop the eggs. Chop the celery. Peel the onion, and chop enough
of the onion to measure 1/4 cup. Wrap any remaining onion, and refrigerate
for another use.

Mix the mayonnaise, vinegar, mustard, salt and pepper in a large bowl.
Gently stir in the potatoes, celery and onion. Stir in the chopped eggs.

Cover and refrigerate at least 4 hours to blend flavors and to chill.
Cover and refrigerate any 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.

Copyright:
  "⌐ General Mills, Inc. 1998."
T(Refrigerate):
  "4:00"

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

Per serving: 346 Calories (kcal); 30g Total Fat; (73% calories from fat); 5g Protein; 19g Carbohydrate; 86mg Cholesterol; 455mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: large saucepan (about 3-quart size); medium
        saucepan (about 2-quart size)

        Lighter Potato Salad: For 1 gram of fat and 100 calories per
        serving, substitute 1/4 cup fat-free mayonnaise and 1/2 cup plain
        fat-free yogurt for the 3/4 cup mayonnaise. Use 1 egg.

        Tips
        Celery is grown and sold as a bunch and can be stored in a plastic
        bag in the refrigerator for up to 2 weeks. A stalk, or rib, is one
        stem out of the bunch. Stalks should be left attached to the bunch
        until used. Be sure to rinse the stalks and cut off the base and
        the leaves.

        To do ahead, peel potatoes 2 or 3 hours before you plan to cook
        them. Put them in a bowl of cold water to keep them from turning a
        dark color, then cover and refrigerate.

Nutr. Assoc. : 2306 3218 0 0 0 0 2130706543 0 0 0 0


* Exported from MasterCook *

                                  Omelet

Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Chapter 4                       Eggs
                Meatless Main Dishes            Pasta & Meatless Main Dishes


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     eggs
  2          teaspoons  margarine or butter
                        Salt and pepper, if desired

Beat the eggs in a small bowl with a fork or wire whisk until yolks and
whites are well mixed.

Heat the margarine in the skillet over medium-high heat until margarine is
hot and sizzling. As margarine melts, tilt skillet to coat bottom with
margarine.

Quickly pour the eggs into the skillet. While sliding the skillet back and
forth rapidly over the heat, quickly stir the eggs with a fork to spread
them continuously over the bottom of the skillet as they thicken. When
they are thickened, let stand over the heat a few seconds to lightly brown
the bottom. Do not overcookùthe omelet will continue to cook after being
folded.

Tilt the skillet and run a spatula or fork under the edge of the omelet,
then jerk the skillet sharply to loosen omelet from bottom of skillet.
Fold the portion of the omelet nearest you just to the center.

Allow for a portion of the omelet to slide up the side of the skillet.
Turn the omelet onto a warm plate, flipping folded portion of omelet over
so the far side is on the bottom. Tuck sides of omelet under if necessary.
Sprinkle with salt and pepper.

____________________

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

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. 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(Cook):
  "0:05"

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

Per serving: 199 Calories (kcal); 16g Total Fat; (75% calories from fat); 11g Protein; 1g Carbohydrate; 395mg Cholesterol; 189mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: 8-inch skillet

        Cheese Omelet: Before folding omelet, sprinkle with 1/4 cup
        shredded Cheddar, Monterey Jack or Swiss cheese or 1/4 cup
        crumbled blue cheese.

        Denver Omelet: Cook 2 tablespoons chopped fully cooked ham, 1
        tablespoon finely chopped bell pepper and 1 tablespoon finely
        chopped onion in the margarine about 2 minutes, stirring
        frequently, before adding eggs.

        Tips
        To warm a plate for serving the omelet, run hot water over the
        serving plate, then dry it thoroughly just before cooking the
        omelet.

        Using a nonstick skillet makes preparing an omelet easier.

Nutr. Assoc. : 3218 222 0


* Exported from MasterCook *

                             Orange Smoothie

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Beverages                       Chapter 6
                Desserts                        Snacks and Desserts


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              quart  vanilla frozen yogurt or ice cream -- slightly softened
     1/2           cup  frozen (thawed) orange juice concentrate
     1/4           cup  milk
                        Fresh orange slices, if desired

Place the yogurt, orange juice concentrate and milk in a blender. Cover
and blend on medium speed about 45 seconds, stopping blender occasionally
to scrape sides, until thick and smooth.

Pour mixture into 4 glasses. 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.

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

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

Per serving: 295 Calories (kcal); 9g Total Fat; (25% calories from fat); 7g Protein; 49g Carbohydrate; 5mg Cholesterol; 134mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 2 Fat; 2 1/2 Other Carbohydrates

Serving Ideas : Serve these special drinks in your prettiest clear glasses for a quick, freshly made dessert.

NOTES : Essential Equipment: blender
Nutr. Assoc. : 5406 1007 0 2130706543


* Exported from MasterCook *

                         Orange-Glazed Pork Chops

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Beef and Pork Main Dishes       Chapter 2
                Pork Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     pork loin or rib chops -- about 1/2 inch thick (about 1 1/4 pounds total)
                        Cooking spray
     1/4      teaspoon  salt
     1/8      teaspoon  pepper
     1/2           cup  orange juice
     1/4           cup  dry white wine
                        OR
     1/4           cup  chicken broth
  1         tablespoon  chopped fresh tarragon
                        OR
     1/2      teaspoon  dried tarragon leaves
  1         tablespoon  cornstarch
  2        tablespoons  water

Cut and discard most of the fat from the pork chops. Spray the
room-temperature skillet with cooking spray, and heat over medium heat 1
to 2 minutes. Sprinkle salt and pepper over both sides of pork chops. Cook
pork chops in hot skillet about 5 minutes, turning once, until light
brown. Remove the skillet from the heat.

Add the orange juice, wine and tarragon to the skillet. Heat to boiling
over high heat. Once mixture is boiling, reduce heat just enough so
mixture bubbles gently. Cover and cook 10 to 15 minutes, stirring
occasionally, until pork is slightly pink when you cut a small slit near
the bone.

While the pork chops are cooking, mix the cornstarch and water.

When the pork chops are done, remove from the skillet to a serving
platter. Cover with aluminum foil or lid to keep warm. Stir cornstarch
mixture into orange juice mixture in skillet. Cook over medium heat,
stirring constantly, until mixture thickens and boils. Continue boiling 1
minute, stirring constantly. Pour over pork chops.

____________________

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

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. 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(Cook):
  "0:15"

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

Per serving: 178 Calories (kcal); 8g Total Fat; (43% calories from fat); 19g Protein; 5g Carbohydrate; 41mg Cholesterol; 223mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: 10-inch skillet

        Tips
        Serve with roasted sweet potatoes: Scrub fresh medium sweet potato
        with a vegetable brush, and pierce with fork or knife. Bake at
        350║ about 1 hour or until tender when pierced with a fork. Serve
        with butter.

        For recipe success, stir the cornstarch mixture constantly while
        you are heating it; otherwise, the consistency will be lumpy and
        uneven.
Nutr. Assoc. : 9116 0 0 0 0 2130706543 0 0 0 0 2130706543 0 0


* Exported from MasterCook *

                          Oven-Barbecued Chicken

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Chapter 3                       Poultry & Seafood Main Dishes
                Poultry Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  cut-up broiler-fryer chicken (3 to 3 1/2
                        pounds)
     3/4           cup  chili sauce
  2        tablespoons  honey
  2        tablespoons  soy sauce
  1           teaspoon  ground mustard (dry)
     1/2      teaspoon  prepared horseradish
     1/2      teaspoon  red pepper sauce

If the chicken is frozen, place it in the refrigerator the night before
you plan to use it or for at least 12 hours. Cut and discard fat from
chicken with kitchen scissors or knife. Rinse chicken under cold water,
and pat dry with paper towels.

Heat the oven to 375║.

Place the chicken, skin sides down, in a single layer in the ungreased
pan. Cover with aluminum foil and bake 30 minutes.

While the chicken is baking, mix the chili sauce, honey, soy sauce,
mustard, horseradish and pepper sauce in a small bowl. Remove chicken from
oven, and turn pieces over. To retain juices and keep chicken from
becoming dry, turn pieces with tongs instead of a fork.

Pour sauce over chicken, spooning sauce over chicken pieces if necessary
to coat them completely.

Continue baking uncovered about 30 minutes longer or until juice of
chicken is no longer pink when you cut into the center of the thickest
pieces. Spoon remaining sauce over chicken 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(Bake):
  "1:00"

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

Per serving: 193 Calories (kcal); 7g Total Fat; (33% calories from fat); 24g Protein; 8g Carbohydrate; 69mg Cholesterol; 440mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

NOTES : Essential Equipment: 13 ╫ 9-inch rectangular pan

        Tip
        To save time, omit sauce ingredients and use 1 cup purchased
        barbecue sauce.

        When handling uncooked poultry, be sure to keep your hands,
        utensils and countertops soap-and-hot-water clean. When cleaning
        up after working with raw poultry, be sure to use disposable paper
        towels.

Nutr. Assoc. : 5829 0 0 0 518 0 1471


* Exported from MasterCook *

                            Oven-Fried Chicken

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Chapter 3                       Poultry & Seafood Main Dishes
                Poultry Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  cut-up broiler-fryer chicken (3 to 3 1/2
                        pounds)
     1/4           cup  margarine or butter (1/2 stick)
     1/2           cup  all-purpose flour
  1           teaspoon  paprika
     1/2      teaspoon  salt
     1/4      teaspoon  pepper

If the chicken is frozen, place it in the refrigerator the night before
you plan to use it or for at least 12 hours. Cut and discard fat from
chicken with kitchen scissors or knife. Rinse chicken under cold water,
and pat dry with paper towels.

Heat the oven to 425║. Place the margarine in the rectangular pan, and
melt in the oven, which will take about 3 minutes.

Mix the flour, paprika, salt and pepper in a large plastic bag. Place the
chicken, a few pieces at a time, in the bag, seal the bag and shake to
coat with flour mixture. Place the chicken, skin sides down, in a single
layer in margarine in pan.

Bake uncovered 30 minutes. Remove chicken from oven, and turn pieces over
with tongs. Continue baking uncovered about 30 minutes longer or until
juice of chicken is no longer pink when you cut into the center of the
thickest pieces. If chicken sticks to the pan, loosen it gently with a
turner or 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."
T(Bake):
  "1:00"

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

Per serving: 268 Calories (kcal); 15g Total Fat; (50% calories from fat); 24g Protein; 8g Carbohydrate; 89mg Cholesterol; 342mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Serving Ideas : Serve with Garlic Mashed Potatoes (see Mashed Potato recipe). Peel potatoes after chicken goes into the oven to bake. Start to cook the potatoes and garlic just before turning the chicken.

NOTES : Essential Equipment: 13 ╫ 9-inch rectangular pan

        Lighter Oven-Fried Chicken: For 6 grams of fat and 160 calories
        per serving, remove the skin from chicken before cooking by
        lifting and pulling skin away from chicken. Loosen and cut away
        connective membrane with kitchen scissors or knife. Do not melt
        margarine in pan; instead, spray pan with cooking spray. Decrease
        margarine to 2 tablespoons; melt the margarine, and drizzle over
        chicken after turning in step 4.
Nutr. Assoc. : 5829 222 0 0 0 0


* Exported from MasterCook *

                          Panfried Fish Fillets

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Chapter 3                       Poultry & Seafood Main Dishes
                Seafood Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  lean fish fillets -- about 3/4 inch thick
     1/2      teaspoon  salt
     1/8      teaspoon  pepper
  1                     egg
  1         tablespoon  water
     1/2           cup  all-purpose flour
                        OR
     1/2           cup  cornmeal
                        OR
     1/2           cup  grated Parmesan cheese
                        Vegetable oil or shortening

Cut the fish fillets into 6 serving pieces. Sprinkle both sides of fish
with salt and pepper.

Beat egg and water in the shallow bowl or pie pan until well mixed.
Sprinkle the flour on waxed paper or a plate. Dip both sides of fish
pieces into egg, then coat completely with flour.

Heat the oil (1/8 inch) in the skillet over medium heat about 2 minutes.
Fry the fish in the oil 6 to 10 minutes, turning fish over once, until the
fish flakes easily with a fork and is brown on both sides. Drain on paper
towels.

____________________

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

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. 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(Cook):
  "0:10"

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

Per serving: 217 Calories (kcal); 8g Total Fat; (35% calories from fat); 26g Protein; 8g Carbohydrate; 97mg Cholesterol; 246mg Sodium
Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: shallow bowl or pie pan; 10-inch skillet

        Fish is easy to fix and so good for you. Fish is available whole,
        drawn and pan-dressed, but you'll find it most often in steaks or
        fillets. You can purchase fish fresh or frozen. When you select
        fresh fish, the scales should be bright with a sheen, the flesh
        should be firm and elastic and there should be no odor. Frozen
        fish should be tightly wrapped and frozen solid; there should be
        no discoloration and no odor.

        Cuts of Fish
        Fish steaks are the cross section of a large pan-dressed fish.
        Steaks are 1/2 to 3/4 inch thick. Allow 1/4 to 1/3 pound per
        serving.

        Fish fillets are the sides of the fish, cut lengthwise from the
        fish. They can be purchased with or without skin. Fillets usually
        are boneless; however, small bones, called pins, may be present.
        Allow 1/4 to 1/3 pound per serving.
Nutr. Assoc. : 5322 0 0 0 0 0 0 2130706543 0 2130706543 0


* Exported from MasterCook *

                          Parmesan-Dijon Chicken

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Chapter 3                       Poultry & Seafood Main Dishes
                Poultry Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     skinless, boneless chicken breast halves
                        (about 1/4 pound each)
     1/4           cup  margarine or butter (1/2 stick)
     3/4           cup  dry bread crumbs
     1/4           cup  grated Parmesan cheese
  2        tablespoons  Dijon mustard

If the chicken is frozen, place it in the refrigerator the night before
you plan to use it or for at least 12 hours. Cut and discard fat from
chicken with kitchen scissors or knife. Rinse chicken under cold water,
and pat dry with paper towels.

Heat the oven to 375║. Either place the margarine in the shallow
microwavable dish and microwave uncovered on High about 15 seconds until
melted, or place the margarine in a pie pan and place in the oven about 1
minute until melted.

Mix the bread crumbs and cheese in a large plastic bag. Stir the mustard
into the melted margarine until well mixed.

To make breadcrumbs, place 4 pieces of bread on a cookie sheet and in a
200║ oven about 20 minutes or until dry;cool. Crush into crumbs with a
rolling pin or clean bottle.

Dip the chicken, one piece at a time, into the margarine mixture, coating
all sides. Then place in the bag of crumbs, seal the bag and shake to coat
with crumb mixture. Place the chicken in a single layer in the ungreased
rectangular pan.

Bake uncovered 20 to 30 minutes, turning chicken over once with tongs,
until juice of chicken is no longer pink when you cut into the center of
the thickest pieces. If chicken sticks to the pan during baking, loosen it
gently with a turner or 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."
T(Bake):
  "0:30"

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

Per serving: 270 Calories (kcal); 11g Total Fat; (37% calories from fat); 31g Protein; 10g Carbohydrate; 71mg Cholesterol; 407mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Serving Ideas : Serve with Twice-Baked Potatoes (see recipe), which can bake at the same time as the chicken. Put the potatoes in the oven before you begin preparing the chicken.

NOTES : Essential Equipment: shallow microwavable dish or pie pan;
        rectangular pan (about 13 ╫ 9 inches)

        Tips
        For recipe success, pat rinsed chicken until it's very dry before
        dipping it into the margarine mixture, or the coating will not
        adhere.

        To make bread crumbs: Place 4 pieces of bread on a cookie sheet
        and heat in a 200║ oven about 20 minutes or until dry; cool. Crush
        into crumbs with a rolling pin or clean bottle.

Nutr. Assoc. : 4944 4098 0 0 0


* Exported from MasterCook *

                             Parsley Potatoes

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Chapter 5                       On the Side
                Potatoes                        Side Dishes
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  new potatoes (about 10 to 12 whole)
  2        tablespoons  margarine or butter
                        Parsley sprigs
     1/4      teaspoon  salt -- if desired
     1/8      teaspoon  pepper -- if desired

Scrub the potatoes thoroughly with a vegetable brush to remove all the
dirt. Peel a narrow strip around the center of each potato with a
vegetable peeler. This will make the potatoes look prettier when they are
served. If you're in a hurry, you don't need to peel this strip.

Add 1 inch of water to the Dutch oven. Cover and heat the water to boiling
over high heat. Add potatoes. Cover and heat to boiling again. Once water
is boiling, reduce heat just enough so water bubbles gently. Cook covered
20 to 25 minutes or until tender when pierced with a fork; drain in a
strainer.

While the potatoes are cooking, place the margarine in a small
microwavable bowl or measuring cup. Microwave uncovered on High 15 to 30
seconds or until melted.

Rinse a few sprigs of the parsley with cool water, and pat dry with a
paper towel. Chop enough parsley leaves into small pieces on a cutting
board using a chef's knife to measure 1 tablespoon, or place the leafy
portion of the parsley in a small bowl or cup and snip into very small
pieces with kitchen scissors. Discard the stems.

After draining the potatoes, return them to the Dutch oven. Drizzle the
melted margarine over the potatoes, and sprinkle with the chopped parsley,
salt and pepper. Stir gently to coat the potatoes.

____________________

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

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. 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(Cook):
  "0:25"

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

Per serving: 185 Calories (kcal); 6g Total Fat; (27% calories from fat); 4g Protein; 31g Carbohydrate; 0mg Cholesterol; 210mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: Dutch oven (about 4-quart size)

        To Microwave 4 potatoes: Choose potatoes of similar size. Pierce
        potatoes with a fork to allow steam to escape. Place potatoes and
        1/4 cup water in a 2-quart microwavable casserole, arranging
        larger potatoes to the outside edge. Cover with plastic wrap,
        folding back 2-inch edge to vent. Microwave on High 10 to 12
        minutes, stirring after 5 minutes, until tender when pierced with
        a fork. Let stand covered 1 minute; drain in a strainer. Melt
        margarine as directed in step 3, and continue with the recipe.

        Tip
        When shopping, look for nicely shaped, smooth, firm potatoes with
        unblemished skins that are free from discoloration. Store in a
        cool, dark place, and use within 3 days.

        For easy preparation, purchase potatoes that are all about the
        same size so they will cook in the same length of time.
Nutr. Assoc. : 904219 4098 0 0 0


* Exported from MasterCook *

                             Pasta Primavera

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Chapter 4                       Pasta
                Pasta & Meatless Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  uncooked fettuccine or linguine
  2             medium  carrots
  1              small  onion
  1         tablespoon  olive or vegetable oil
  1                cup  broccoli flowerets
  1                cup  cauliflowerets
  1                cup  frozen green peas
  1       (10 ounce) container  refrigerated Alfredo sauce
                        Grated Parmesan cheese -- if desired

Fill the Dutch oven about half full of water. Add 1/2 teaspoon salt if
desired. Cover and heat over high heat until the water is boiling rapidly.
Add the fettuccine. Heat to boiling again. Boil uncovered 11 to 13
minutes, stirring frequently, until tender. While the water is heating and
the fettuccine is cooking, continue with the recipe.

Peel the carrots, and cut crosswise into thin slices. Peel and chop the
onion.

Heat the oil in the skillet over medium-high heat 1 to 2 minutes. Add the
carrots, onion, broccoli flowerets, cauliflowerets and frozen peas.
Stir-fry with a turner or large spoon 6 to 8 minutes, lifting and stirring
constantly, until vegetables are crisp-tender when pierced with a fork.

Stir the Alfredo sauce into the vegetable mixture. Cook over medium heat,
stirring constantly, until hot.

Drain the fettuccine in a strainer or colander. Stir the fettuccine into
the vegetable mixture. Serve 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."
T(Cook):
  "0:15"

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

Per serving: 443 Calories (kcal); 17g Total Fat; (34% calories from fat); 14g Protein; 59g Carbohydrate; 40mg Cholesterol; 447mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: Dutch oven (about 4-quart size); 12-inch
        skillet

        Tip
        To save time, substitute a 16-ounce bag of fresh vegetables for
        stir-fry, available in the produce section of the supermarket, for
        the vegetables in this recipe.

        Many supermarkets carry fresh broccoli flowerets and
        cauliflowerets already washed and ready to use. You'll find them
        in the produce department.
Nutr. Assoc. : 3274 2495 0 986 902358 2512 0 2477 2130706543


* Exported from MasterCook *

                             Pesto with Pasta

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Chapter 4                       Pasta
                Pasta & Meatless Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  uncooked rigatoni pasta (8 ounces)
  1                cup  fresh basil leaves
  2             cloves  garlic
     1/3           cup  grated Parmesan cheese
     1/3           cup  olive or vegetable oil
  2        tablespoons  pine nuts or walnut pieces
                        Grated Parmesan cheese -- if desired

Fill the Dutch oven about half full of water. Add 1/2 teaspoon salt if
desired. Cover and heat over high heat until the water is boiling rapidly.
Add the pasta. Heat to boiling again. Boil uncovered 9 to 11 minutes,
stirring frequently, until tender. While the water is heating and the
pasta is cooking, continue with the recipe to make the pesto.

To measure basil, firmly pack basil leaves into a measuring cup. Use the
style of cup designed for dry ingredients, usually made of metal instead
of glass. Rinse the basil leaves with cool water, and pat dry thoroughly
with a paper towel or clean, dry kitchen towel. Peel the garlic.

Place the basil leaves, garlic, 1/3 cup cheese, the oil and pine nuts in
the blender. Cover and blend on medium speed about 3 minutes, stopping
blender occasionally to scrape sides, until smooth.

Drain the pasta in a strainer or colander, and place in a large serving
bowl or back in the Dutch oven. Immediately pour the pesto over the hot
pasta, and toss until pasta is well coated. Serve with additional 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:
  "Pesto can be used as a spread on sandwiches, mixed into salads or
  used as a topping for hot meats or vegetables."
Copyright:
  "⌐ General Mills, Inc. 1998."
T(Cook):
  "0:12"

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

Per serving: 456 Calories (kcal); 23g Total Fat; (46% calories from fat); 12g Protein; 49g Carbohydrate; 5mg Cholesterol; 129mg Sodium
Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: Dutch oven (about 4-quart size); blender or
        food processor

        Cilantro Pesto: Substitute 3/4 cup firmly packed fresh cilantro
        leaves and 1/4 cup firmly packed fresh parsley leaves for the
        fresh basil.

        Spinach Winter Pesto: Substitute 1 cup firmly packed fresh spinach
        leaves and 1/4 cup firmly packed fresh basil leaves, or 2
        tablespoons dried basil leaves, for the 1 cup fresh basil.

        Tips
        Store pesto airtight in the refrigerator up to 5 days or in the
        freezer up to 1 month. Cover and store immediately because its
        color will darken as it stands.

Nutr. Assoc. : 1405 3332 0 0 1563 20187 2130706543


* Exported from MasterCook *

                          Pork Chops and Apples

Recipe By     :
Serving Size  : 2     Preparation Time :0:00
Categories    : Beef and Pork Main Dishes       Chapter 2
                Pork Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             medium  apple, such as Granny Smith, Wealthy or
                        Rome Beauty
  2        tablespoons  packed brown sugar
     1/4      teaspoon  ground cinnamon
  2        (1/4 pound)  pork rib chops -- 1/2 to 3/4 inch thick
                        Cooking spray

Heat the oven to 350║.

Cut the apple into fourths, and remove the seeds. Cut each fourth into 3
or 4 wedges. Place apple wedges in the casserole. Sprinkle the brown sugar
and cinnamon over the apples.

Cut and discard most of the fat from the pork chops, being careful not to
cut into the meat. Spray the skillet with cooking spray, and heat over
medium heat 1 to 2 minutes. Cook pork chops in hot skillet about 5
minutes, turning once, until light brown.

Place the pork chops in a single layer on the apple wedges. Cover with lid
or aluminum foil and bake about 45 minutes or until pork is slightly pink
when you cut into the center and apples are tender when pierced with a
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."
T(Bake):
  "0:45"

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

Per serving: 180 Calories (kcal); 4g Total Fat; (19% calories from fat); 15g Protein; 22g Carbohydrate; 36mg Cholesterol; 36mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 Other Carbohydrates

Serving Ideas : Serve with baked Acorn Squash (see recipe) and a green salad with Honey-Dijon Dressing (see Spinach-Strawberry Salad recipe).

NOTES : Essential Equipment: 1 1/2-quart casserole; small nonstick skillet
        (8- or 10-inch size)

        Follow cook times for pork carefully. Today's pork is lean and
        requires shorter cooking times. Overcooking pork will make it
        tough.
Nutr. Assoc. : 3545 0 0 4576 0


* Exported from MasterCook *

                      Pork Tenderloin with Rosemary

Recipe By     :
Serving Size  : 3     Preparation Time :0:00
Categories    : Beef and Pork Main Dishes       Chapter 2
                Pork Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cooking spray
  1              clove  garlic
     1/4      teaspoon  salt
     1/8      teaspoon  pepper
     3/4         pound  pork tenderloin (1 whole)
  1 1/2      teaspoons  finely chopped rosemary
                        OR
     1/2      teaspoon  dried rosemary leaves -- crumbled

Heat the oven to 425║. Spray the baking pan with cooking spray.

Peel and crush the garlic. (Garlic can be crushed in a special tool,
called a garlic press, or by pressing with the side of a knife or mallet
to break into small pieces.) Sprinkle salt and pepper over all sides of
the pork tenderloin.

Rub rosemary and garlic on all sides of pork. (When using dried rosemary,
crumble the herbs in the palm of your hand to release more flavor before
rubbing them onto the pork.) Place pork in the sprayed pan.

Bake uncovered 27 to 30 minutes or until meat thermometer inserted in
thickest part of pork reads 160║ or pork is slightly pink when you cut
into the center. Cut pork crosswise 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.

Copyright:
  "⌐ General Mills, Inc. 1998."
T(Bake):
  "0:30"

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

Per serving: 138 Calories (kcal); 4g Total Fat; (26% calories from fat); 24g Protein; trace Carbohydrate; 74mg Cholesterol; 235mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Serving Ideas : Serve with Stir-Fried Green Beans and Pepper (see recipe), which you can easily prepare while the pork is baking.

NOTES : Essential Equipment: baking pan, such as 8-inch square or 11 ╫
        7-inch rectangle
Nutr. Assoc. : 0 0 0 0 1169 3399 0 2130706543


* Exported from MasterCook *

                               Pumpkin Pie

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Chapter 6                       Desserts
                Snacks and Desserts             Thanksgiving Dinner


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Pat-in-the-Pan Pastry -- (below)
  2                     eggs
     1/2           cup  sugar
  1           teaspoon  ground cinnamon
     1/2      teaspoon  salt
     1/2      teaspoon  ground ginger
     1/8      teaspoon  ground cloves
  1       (16 ounce) can  pumpkin
  1       (12 ounce) can  evaporated milk
                        Sweetened Whipped Cream -- (below)
                        OR
  1                cup  frozen (thawed) whipped topping

                        PAT-IN-THE-PAN PASTRY
  1 1/3           cups  all-purpose flour
     1/3           cup  vegetable oil
     1/2      teaspoon  salt
  2        tablespoons  cold water

                        SWEETENED WHIPPED CREAM
     1/2           cup  whipping (heavy) cream
  1         tablespoon  granulated or powdered sugar

Heat the oven to 425║. Prepare Pat-in-the-Pan Pastry (below).

Beat the eggs slightly in a large bowl with a wire whisk or hand beater.
Beat in the sugar, cinnamon, salt, ginger, cloves, pumpkin and milk.

To prevent spilling, place pastry-lined pie plate on oven rack before
adding filling. Carefully pour the pumpkin filling into the pie plate.
Bake 15 minutes.

Reduce the oven temperature to 350║. Bake about 45 minutes longer or until
a knife inserted in the center comes out clean. Place pie on a wire
cooling rack after baking. If after 4 to 6 hours the pie has not been
served, cover and refrigerate it.

Serve pie with Sweetened Whipped Cream (below). Cover and refrigerate any
remaining pie up to 3 days.

PAT-IN-THE-PAN PASTRY:

Mix the flour, oil and salt with a fork in a medium bowl until all flour
is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing
with fork until all water is absorbed. Shape pastry into a ball, using
your hands. Press pastry in bottom and up side of pie pan.

SWEETENED WHIPPED CREAM:

Beat the whipping cream and sugar in a chilled medium bowl with the
electric mixer on high speed until stiff peaks form. Serve immediately, or
continue with recipe to freeze and use later. Place waxed paper on cookie
sheet. Drop whipped cream by 8 spoonfuls onto waxed paper. Freeze
uncovered at least 2 hours. Place frozen mounds of whipped cream in a
freezer container. Cover tightly and freeze no longer than 2 months.

____________________

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

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. 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):
  "1:00"

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

Per serving: 356 Calories (kcal); 19g Total Fat; (47% calories from fat); 7g Protein; 40g Carbohydrate; 80mg Cholesterol; 335mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 1 Other Carbohydrates

NOTES : Essential Equipment: 9-inch pie pan; electric mixer or hand beater

        Lighter Pumpkin Pie: For 2 grams of fat and 120 calories per
        serving, omit Pat-in-the-Pan Pastry. Heat the oven to 350║. Spray
        9-inch pie pan with cooking spray. Use evaporated skimmed milk.
        Prepare filling as directed; pour into sprayed pie pan. Bake about
        45 minutes or until knife inserted in center comes out clean.

        Tips
        Be sure to purchase canned pumpkin, not pumpkin pie mix, for this
        recipe. The pumpkin pie mix would require a different recipe.

        The whipping cream will beat up more easily if the bowl and
        beaters for the mixer are chilled in the refrigerator for about 20
        minutes before beating.

Nutr. Assoc. : 2130706543 3218 0 0 0 0 3615 26007 0 2130706543 0
               2130706543 0 0 0 0 0 0 0 0 721 1440


* Exported from MasterCook *

                               Quesadillas

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Appetizers                      Chapter 4
                Meatless Main Dishes            Pasta & Meatless Main Dishes


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              small  tomato
  3             medium  green onions with tops
  6                     flour tortillas (8 to 10 inches in
                        diameter)
  2               cups  shredded Colby or Cheddar cheese (8
                        ounces)
  2        tablespoons  chopped green chilies (from a 4-ounce can)
                        Chopped fresh cilantro or parsley, if
                        desired

Heat the oven to 350║.

Cut tomato in half; place cut side down on cutting board, and chop into
small pieces. Peel and chop the green onions.

Place the tortillas on a clean counter or on waxed paper. Sprinkle 1/3 cup
of the cheese evenly over half of each tortilla. Top cheese with tomato,
onions, chilies and cilantro, dividing ingredients so each tortilla has an
equal amount.

Fold tortillas over filling, and place on the ungreased cookie sheet.

Bake about 5 minutes or just until cheese is melted. Cut each quesadillas
into wedges or strips, beginning cuts from the center of the folded side.

____________________

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

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed 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:
  "Quesadillas can be served as an appetizer or as a main dish. Add
  shredded cooked beef or chicken or refried beans to the filling for a
  heartier main dish."
Copyright:
  "⌐ General Mills, Inc. 1998."
T(Bake):
  "0:05"

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

Per serving: 264 Calories (kcal); 15g Total Fat; (50% calories from fat); 13g Protein; 20g Carbohydrate; 40mg Cholesterol; 390mg Sodium
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: cookie sheet or large shallow baking pan
        (about 15 ╫ 10 inches)

        Lighter Quesadillas: For 10 grams of fat and 245 calories per
        serving, use reduced-fat cheese and reduced-fat tortillas.

        Tips
        If not all the tortillas will fit on your cookie sheet, bake just
        some of them at a time. Bake more as you need them, so they'll
        always be hot.
Nutr. Assoc. : 0 26402 1664 4922 20197 2130706543


* Exported from MasterCook *

                            Quick Chicken Soup

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Chapter 3                       Poultry & Seafood Main Dishes
                Poultry Main Dishes             Soups and Stews


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4         pound  cooked chicken (about 2 cups cut up)
  2       medium stalks  celery
  2             medium  carrots
  1             medium  onion
  2             cloves  garlic
  4       (14 1/2 ounce) cans  ready-to-serve 1/3-less-sodium chicken
                        broth
  1                cup  frozen green peas
  1         tablespoon  chopped fresh parsley
                        OR
  1           teaspoon  parsley flakes
  1         tablespoon  chopped fresh thyme
                        OR
  1           teaspoon  dried thyme leaves
     1/4      teaspoon  pepper
  1                     dried bay leaf
  1                cup  uncooked gemelli or rotini pasta (4
                        ounces)

Cut the chicken into 1/2-inch pieces. Slice the celery. Peel and slice the
carrots. Peel and chop the onion. Hit garlic clove with flat side of heavy
knife to crack the skin, which will then slip off easily. Finely chop
garlic with knife.

Heat the chicken, celery, carrots, onion, garlic, broth, frozen peas,
parsley, thyme, pepper and bay leaf to boiling in the Dutch oven over high
heat. Stir in the pasta. Heat to boiling over high heat, stirring
occasionally to prevent sticking. Once mixture is boiling, reduce heat
just enough so mixture bubbles gently.

Cook uncovered 10 to 15 minutes, stirring occasionally, until pasta is
tender and vegetables are tender when pierced with a fork. Remove and
discard 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."
T(Cook):
  "0:15"

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

Per serving: 268 Calories (kcal); 5g Total Fat; (15% calories from fat); 33g Protein; 23g Carbohydrate; 51mg Cholesterol; 666mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: Dutch oven (about 4-quart size)

        Tip
        Leftover chicken soup freezes well. Place it in a moistureproof
        and vaporproof container such as a plastic container with
        tight-fitting lid; label and date before freezing.

        For food safetyùand the best flavorùcooked poultry should be
        wrapped tightly and refrigerated no longer than 2 days.

Nutr. Assoc. : 26557 0 2495 0 0 4017 0 20067 0 2130706543 0 0 2130706543 0
               26370 4363


* Exported from MasterCook *

                             Quick Guacamole

Recipe By     :
Serving Size  : 32    Preparation Time :0:00
Categories    : Chapter 6                       Dips & Salsas
                Snacks and Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2              large  ripe avocados
  1         tablespoon  lime juice
     1/3           cup  chunky-style salsa
                        Tortilla chips, if desired

Scoop out the avocado pulp into a medium bowl, using a spoon. Add the lime
juice, and mash the avocado with a fork.

Stir in the salsa. Serve with tortilla chips. Cover and refrigerate any
remaining dip.



____________________



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



You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. 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: 21 Calories (kcal); 2g Total Fat; (75% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 13mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: large knife, such as a chef's knife



Tips

Firm, unripe avocados are usually what are available in the
        supermarket. Let the avocado ripen at room temperature until it
        yields to gentle pressure but is still firm.



The lime juice keeps the color of the mashed avocado from
        darkening. Add it to the avocado pulp as soon as possible.
Nutr. Assoc. : 2108 0 1325 0


* Exported from MasterCook *

                              Quick Lasagna

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Beef and Pork Main Dishes       Beef Main Dishes
                Chapter 2

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              clove  garlic
     1/2         pound  ground beef
  1           teaspoon  Italian seasoning
  1                cup  spaghetti sauce
  6                     purchased precooked or oven-ready lasagna
                        noodles (each about 7 ╫ 3 inches)
  1       (12 ounce) container  reduced-fat cottage cheese (1 1/2 cups)
  1                cup  shredded Mozzarella cheese (4 ounces)
  2        tablespoons  grated Parmesan cheese

Heat the oven to 400║. Peel and finely chop the garlic. Cook the beef and
garlic in the skillet over medium heat about 5 minutes, stirring
occasionally, until the beef is brown; drain.

Stir the Italian seasoning and spaghetti sauce into the beef. Spread 1/4
cup of the beef mixture in the ungreased square pan.

Top with 2 noodles, placing them so they do not overlap or touch the sides
of the pan because they will expand as they bake. Spread about 1/2 cup of
the remaining beef mixture over the noodles.

Spread about 1/2 cup of the cottage cheese over the beef mixture. Sprinkle
with about 1/3 cup of the Mozzarella cheese.

Repeat layering twice more, beginning with 2 more noodles and following
directions in steps 3 and 4. Sprinkle with the Parmesan cheese.

Cover with aluminum foil and bake 30 minutes. Carefully remove the foil,
and continue baking about 10 minutes longer or until lasagna is bubbly
around the edges and looks very hot. Let stand 10 minutes, so the lasagna
will become easier to cut and serve.

____________________

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

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. 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: 415 Calories (kcal); 19g Total Fat; (41% calories from fat); 32g Protein; 29g Carbohydrate; 66mg Cholesterol; 849mg Sodium
Food Exchanges: 1 Grain(Starch); 4 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

NOTES : Let stand: 10 minutes
        Essential Equipment: 10-inch skillet; 8- or 9-inch square pan

        Tips
        To make ahead, assemble the lasagna, but do not bake it. Cover
        with aluminum foil and refrigerate no longer than 24 hours. Bake
        as directed in step 6, increasing the first bake time to 40
        minutes.

        You can substitute Ricotta cheese for the cottage cheese. Ricotta
        is drier in texture than cottage cheese. Look for it in the dairy
        case near the cottage cheese.
Nutr. Assoc. : 0 9018 0 0 306 444 26153 0


* Exported from MasterCook *

                              Ranch Chicken

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Chapter 3                       Poultry & Seafood Main Dishes
                Poultry Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     skinless, boneless chicken breast halves
                        (about 1/4 pound each)
     1/4           cup  ranch dressing
     1/3           cup  seasoned dry bread crumbs
  2        tablespoons  olive or vegetable oil

If the chicken is frozen, place it in the refrigerator the night before
you plan to use it or for at least 12 hours. Uncooked frozen chicken can
be thawed in the microwave oven, following the microwave manufacturer's
directions. Cut and discard fat from chicken with kitchen scissors or
knife. Rinse chicken under cold water, and pat dry with paper towels.

Pour the dressing into the shallow bowl or pie pan. Place the bread crumbs
on waxed paper or a plate.

Dip the chicken, one piece at a time, into the dressing, coating all
sides. Then coat all sides with bread crumbs.

Heat the oil in the skillet over medium-high heat 1 to 2 minutes. Cook
chicken in oil 12 to 15 minutes, turning chicken over once with tongs,
until outside is golden brown and the juice is no longer pink when you cut
into the center of the thickest pieces. If the chicken sticks to the pan,
loosen it gently with a turner or 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."
T(Cook):
  "0:15"

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

Per serving: 303 Calories (kcal); 16g Total Fat; (49% calories from fat); 29g Protein; 8g Carbohydrate; 71mg Cholesterol; 509mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates

Serving Ideas : Serve with a big bowl of cooked pasta sprinkled with olive oil, grated Parmesan cheese and chopped fresh oregano. Round out the meal with a marinated-vegetable salad from the deli.

NOTES : Essential Equipment: shallow bowl or pie pan; 10- or 12-inch
        nonstick skillet

        Tip
        You can use reduced-fat ranch dressing in this recipe.

Nutr. Assoc. : 4944 4681 4866 986


* Exported from MasterCook *

                               Roast Turkey

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Chapter 3                       Poultry & Seafood Main Dishes
                Poultry Main Dishes             Thanksgiving Dinner


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------

Select a turkey that is plump and meaty with smooth, moist-looking skin.
The skin should be creamy colored. The cut ends of the bones should be
pink to red in color.

If the turkey is frozen, thaw it slowly in the refrigerator, in cold water
or quickly in the microwave, following the manufacturer's directions. A
turkey weighing 8 to 12 pounds will thaw in about 2 days in the
refrigerator. A turkey weighing 20 to 24 pounds will thaw in about 5 days
in the refrigerator. A whole frozen turkey can be safely thawed in cold
water. Leave the turkey in its original wrap, free from tears or holes.
Place in cold water, allowing 30 minutes per pound for thawing, and change
the water often.

Remove the package of giblets (gizzard, heart and neck), if present, from
the neck cavity of the turkey, and discard. Rinse the cavity, or inside of
the turkey, with cool water; pat dry with paper towels. Rub the cavity of
turkey lightly with salt if desired. Do not salt the cavity if you will be
stuffing the turkey.

Stuff the turkey just before roasting-not ahead of time. See Bread
Stuffing. Fill the wishbone area (the neck) with stuffing first. Fasten
the neck skin to the back of the turkey with a skewer. Fold the wings
across the back so the tips are touching.

Place the turkey, breast side up, on a rack in a shallow roasting pan.
Brush with melted margarine or butter. It is not necessary to add water or
to cover the turkey. Place a meat thermometer in the thickest part of
thigh muscle, so thermometer does not touch bone. Follow Timetable (below)
for approximate roasting time. Place a tent of aluminum foil loosely over
the turkey when it begins to turn golden. When two thirds done, cut the
band or remove the skewer holding the drumsticks; this will allow the
interior part of the thighs to cook through.

Roast until the thermometer reads 180░ (for a whole turkey) and the juice
is no longer pink when you cut into the center of the thigh. The drumstick
should move easily when lifted or twisted. When the turkey is done, remove
it from the oven and let it stand about 15 minutes for easiest carving.
Keep turkey covered with aluminum foil so it will stay warm.

TIMETABLE FOR ROASTING TURKEY (Stuffed Whole Turkey)

Ready-To Cook Weight      Oven Temperature      Roasting Time*
______________________________________________________
        8 to 12 pounds                    325║                 3 to 3 1/2
hours
      12 to 14 pounds                    325║                 3 1/2 to 4
hours
      14 to 18 pounds                    325║                 4 to 4 1/4
hours
      18 to 20 pounds                    325║           4 1/2 to 4 3/4
hours
      20 to 24 pounds                    325║           4 3/4 to 5 1/4
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.

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

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

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


Nutr. Assoc. :


* Exported from MasterCook *

                              Roasted Garlic

Recipe By     :
Serving Size  : 2     Preparation Time :0:00
Categories    : Appetizers                      Chapter 6
                Snacks and Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     garlic bulb (1 to 4 bulbs)
  2          teaspoons  olive or vegetable oil for each garlic
                        bulb
                        Salt and pepper to taste
                        Sliced French bread, if desired

Heat the oven to 350║.

Carefully peel the paperlike skin from around each bulb of garlic, leaving
just enough to hold the cloves together. Cut a 1/4- to 1/2-inch slice from
the top of each bulb to expose the cloves. Place bulb, cut side up, on a
12-inch square of aluminum foil.

Drizzle 2 teaspoons oil over each bulb. Sprinkle with salt and pepper.
Wrap foil securely around the bulb. Place in the baking pan or pie plate.

Bake 45 to 50 minutes or until garlic is tender when pierced with a
toothpick or fork. Cool slightly. To serve, gently squeeze one end of each
clove to release the roasted garlic. Spread on slices of bread.

Makes 2 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.

Description:
  "Garlic becomes rich and mellow when roasted."
Copyright:
  "⌐ General Mills, Inc. 1998."
T(Bake):
  "0:50"

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

Per serving: 70 Calories (kcal); 5g Total Fat; (56% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 3mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: aluminum foil; baking pan or pie plate

        Tip
        Garlic bulbs, sometimes called "heads" of garlic, are made up of
        as many as fifteen sections called "cloves," each of which is
        covered with a thin skin. You can find garlic bulbs in the produce
        section of the supermarket.

Nutr. Assoc. : 3506 986 0 2130706543


* Exported from MasterCook *

                           Roasted Red Potatoes

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Chapter 5                       On the Side
                Potatoes                        Side Dishes
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  red potatoes (about 12 small)
  2             medium  green onions with tops
  2        tablespoons  olive or vegetable oil
  2        tablespoons  chopped fresh rosemary
                        OR
  2          teaspoons  dried rosemary leaves -- crumbled

Heat the oven to 350║.

Scrub the potatoes thoroughly with a vegetable brush to remove all the
dirt.

Peel and slice the green onions.

Place the potatoes in the ungreased pan. Drizzle the oil over the
potatoes, and turn potatoes so all sides are coated.

Sprinkle the onions and rosemary over the potatoes, and stir the potatoes.

Bake uncovered about 1 hour 15 minutes, stirring occasionally, until
potatoes are tender when pierced with a 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."
T(Cook):
  "1:15"

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

Per serving: 198 Calories (kcal); 7g Total Fat; (30% calories from fat); 4g Protein; 31g Carbohydrate; 0mg Cholesterol; 12mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: baking pan, such as 8- or 9-inch square or 13
        ╫ 9-inch rectangle

        Tips
        Most small red potatoes are about 2 inches in diameter. If they
        are much bigger, cut them in half so they will roast more quickly.

        Leftover roasted potatoes can be cut into pieces and panfried for
        quick fried potatoes. To panfry, cook potato pieces in a small
        amount of oil over medium heat, stirring occasionally, until hot.
Nutr. Assoc. : 926355 26402 986 0 0 2130706543


* Exported from MasterCook *

                            Roasted Vegetables

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Chapter 5                       On the Side
                Side Dishes                     Vegetables


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             medium  red or green bell pepper
  1             medium  onion
  1             medium  zucchini
     1/4         pound  mushrooms
                        Olive oil-flavored or regular cooking
                        spray
     1/4      teaspoon  salt
     1/8      teaspoon  pepper
  2        tablespoons  chopped fresh basil
                        OR
  2          teaspoons  dried basil leaves, if desired

Cut the bell pepper lengthwise in half, and cut out seeds and membrane.
Cut each half lengthwise into 4 strips.

Peel the onion, and cut in half. Wrap one half of onion, and refrigerate
for another use. Cut remaining half into 4 wedges, then separate into
pieces.

Cut the zucchini crosswise into 1-inch pieces. Cut off and discard the end
of each mushroom stem, and leave the mushrooms whole.

Heat the oven to 425║. Spray the bottom of the pan with cooking spray.
Arrange the vegetables in a single layer in the sprayed pan. Spray the
vegetables with cooking spray until lightly coated. Sprinkle with salt,
pepper and basil.

Bake uncovered 15 minutes. Remove the pan from the oven. Turn vegetables
over. Bake uncovered about 10 minutes longer or until vegetables are
crisp-tender when pierced with a 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."
T(Bake):
  "0:25"

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

Per serving: 33 Calories (kcal); trace Total Fat; (6% calories from fat); 2g Protein; 7g Carbohydrate; 0mg Cholesterol; 137mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: rectangular pan (about 13 ╫ 9 inches)

        Tips
        In many supermarkets, you can buy mushrooms that have not been
        prepackaged. Just buy as many as you need.

        Remove the pan of vegetables from the oven when it's time to turn
        them over. Place pan on a heatproof surface such as the burners of
        your range, and close the oven door to retain the heat.

Nutr. Assoc. : 2236 0 0 4196 0 0 0 20028 0 2130706543


* Exported from MasterCook *

                              Shrimp Scampi

Recipe By     :
Serving Size  : 2     Preparation Time :0:00
Categories    : Chapter 3                       Poultry & Seafood Main Dishes
                Seafood Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4         pound  uncooked peeled and cleaned medium shrimp
  1             medium  green onion with top
  1              clove  garlic
  4             ounces  uncooked fettuccine
  1         tablespoon  olive or vegetable oil
  2          teaspoons  chopped fresh basil
                        OR
     1/2      teaspoon  dried basil leaves
  2          teaspoons  chopped fresh parsley
                        OR
     3/4      teaspoon  parsley flakes
  1         tablespoon  lemon juice
     1/8      teaspoon  salt
                        Grated Parmesan cheese -- if desired

Fill the saucepan about half full of water. Add 1/4 teaspoon salt if
desired. Cover and heat over high heat until the water is boiling rapidly.
While water is heating, continue with the recipe.

Rinse the shrimp with cool water, and pat dry with paper towels. If the
shrimp have tails, remove tails with knife. Peel the green onion, and cut
into 1/4-inch slices. Peel and finely chop the garlic.

Once the water is boiling, add the fettuccine and stir to prevent
sticking. Heat to boiling again. Boil uncovered 10 to 13 minutes, stirring
frequently, until tender.

When fettuccine has been cooking for 5 minutes, heat the oil in the
skillet over medium heat 1 to 2 minutes. Cook the shrimp, onion, garlic,
basil, parsley, lemon juice and salt in the oil 2 to 3 minutes, stirring
frequently, until shrimp are pink and firm. Do not overcook the shrimp or
they will become tough. Remove the skillet from the heat.

Drain the fettuccine in a strainer or colander. Toss fettuccine and shrimp
mixture in skillet. Sprinkle with cheese.

Makes 2 or 3 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."
T(Cook):
  "0:12"

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

Per serving: 458 Calories (kcal); 11g Total Fat; (21% calories from fat); 42g Protein; 46g Carbohydrate; 259mg Cholesterol; 391mg Sodium
Food Exchanges: 3 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: 3-quart saucepan; 10-inch skillet

        Tip
        If you use fresh fettuccine instead of dried, it will cook much
        faster. You will need to start the shrimp as soon as the
        fettuccine begins to cook.

        Shrimp is very perishable. Store it uncooked in refrigerator no
        longer than 1 to 2 days.
Nutr. Assoc. : 4125 26402 0 3274 986 0 0 2130706543 0 0 2130706543 0 0 0


* Exported from MasterCook *

                            Sole with Almonds

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Chapter 3                       Poultry & Seafood Main Dishes
                Seafood Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Vegetable oil for greasing pan
  1              pound  sole or other lean fish fillets -- about 3/4 inch thick
     1/3           cup  sliced almonds
                        OR
     1/3           cup  chopped walnuts
  3        tablespoons  margarine or butter at room temperature
  1 1/2    tablespoons  grated lemon peel
  1 1/2    tablespoons  lemon juice
     1/2      teaspoon  salt
     1/2      teaspoon  paprika

Heat the oven to 375║. Grease the bottom of the baking pan with the oil.

Cut the fish fillets into 4 serving pieces if needed. Place the pieces,
skin sides down, in the greased pan.

Mix the almonds, margarine, lemon peel (grate the lemon peel by rubbing
the lemon across the small rough holes of a grater), lemon juice, salt and
paprika. Spoon this mixture over the fish.

Bake uncovered 15 to 20 minutes or until the fish flakes easily with a
fork. You can test fish for doneness by placing a fork in the thickest
part of the fish, then gently twisting the fork. The fish will flake
easily when it's 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.

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

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

Per serving: 235 Calories (kcal); 16g Total Fat; (59% calories from fat); 22g Protein; 2g Carbohydrate; 53mg Cholesterol; 449mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates

Serving Ideas : Serve with Green Beans (see Green and Yellow Wax Beans recipe) and packaged rice pilaf for an easy and impressive dinner ready in one hour.

NOTES : Essential Equipment: shallow baking pan, such as 11 ╫ 7-inch
        rectangle or 9-inch square

        Lighter Sole with Almonds: For 9 grams of fat and 170 calories per
        serving, decrease almonds to 2 tablespoons and margarine to 2
        tablespoons.

        Tip
        Grate only the yellow portion, or the "zest," of the lemon peel.
        The bright yellow peel provides the best flavor without
        bitterness. Also, grate the lemon peel before you squeeze the
        lemon for juice.
Nutr. Assoc. : 0 26457 2130706543 0 0 4098 20084 0 0 0


* Exported from MasterCook *

                        South-of-the-Border Wraps

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Chapter 4                       Meatless Main Dishes
                Pasta & Meatless Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       (8 ounce) can  kidney beans
  1       (8 ounce) can  whole kernel corn
  1              small  bell pepper
     1/2           cup  chunky-style salsa
  1         tablespoon  chopped fresh cilantro or parsley
  4                     flour tortillas (8 to 10 inches in
                        diameter)
     1/2           cup  shredded Cheddar cheese (2 ounces)

Drain the kidney beans in a strainer, rinse with cool water and place in a
bowl. Drain the corn in a strainer.

Cut the bell pepper lengthwise in half, and cut out seeds and membrane.
Chop enough of the bell pepper to measure 1/4 cup. Wrap and refrigerate
any remaining bell pepper.

Mix the beans, corn, bell pepper, salsa and cilantro.

Place the tortillas on a clean counter or on waxed paper. Spread about 1/2
cup of the bean mixture over each tortilla to within 1 inch of the edge.
Sprinkle 2 tablespoons cheese over each tortilla.

Fold opposite sides of each tortilla up toward the center about 1 inch
over the filling-the sides will not meet in the center. Roll up tortilla,
beginning at one of the open ends. Place wraps, seam sides down, in the
microwavable dish.

Microwave uncovered on High 1 minute. Rotate dish 1/4 turn. Microwave 1
minute to 1 minute 30 seconds 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."
T(Cook):
  "0:03"

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

Per serving: 315 Calories (kcal); 9g Total Fat; (24% calories from fat); 13g Protein; 49g Carbohydrate; 15mg Cholesterol; 781mg Sodium
Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: 9-inch square microwavable dish or dinner
        plate

        Tip
        If you have leftover rice from another dinner, stir 1/2 cup of it
        into the filling for these wraps.
Nutr. Assoc. : 3815 26006 0 1325 20056 1666 4922


* Exported from MasterCook *

                               Spanish Rice

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Chapter 5                       On the Side
                Side Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             medium  onion
  1              small  green bell pepper
  2        tablespoons  vegetable oil
  1                cup  uncooked regular long-grain white rice
  2 1/2           cups  water
  1           teaspoon  salt
     3/4      teaspoon  chili powder
     1/8      teaspoon  garlic powder
  1       (8 ounce) can  tomato sauce

Peel and chop the onion. Cut the bell pepper lengthwise in half, and cut
out seeds and membrane. Chop the bell pepper.

Heat the oil in the skillet over medium heat 1 to 2 minutes. Cook the
onion and uncooked rice in the oil about 5 minutes, stirring frequently,
until rice is golden brown.

Remove the skillet from the heat. Stir in the bell pepper, water, salt,
chili powder, garlic powder and tomato sauce. Heat to boiling over high
heat, stirring occasionally.

Once mixture is boiling, reduce heat just enough so mixture bubbles
gently. Cover and cook about 25 minutes, stirring occasionally, until rice
is tender and tomato sauce is absorbed. You may have to lower the heat as
the mixture becomes thicker.

____________________

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

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. 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(Cook):
  "0:30"

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

Per serving: 266 Calories (kcal); 7g Total Fat; (24% calories from fat); 5g Protein; 46g Carbohydrate; 0mg Cholesterol; 889mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Serving Ideas : Serve with warmed tortillas or toasted pita bread wedges and, for dessert, cool sherbet or sorbet.

NOTES : Essential Equipment: large skillet (about 10-inch size)

        Tips
        For extra flavor, sprinkle 1/4 cup shredded Cheddar cheese over
        Spanish Rice just before serving.

Nutr. Assoc. : 0 0 0 20107 0 0 0 0 0


* Exported from MasterCook *

                        Spinach Dip in Bread Bowl

Recipe By     :
Serving Size  : 72    Preparation Time :0:00
Categories    : Appetizers                      Chapter 6
                Dips & Salsas                   Snacks and Desserts


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2       (10 ounce) packages  frozen chopped spinach -- thawed
  1       (8 ounce) can  sliced water chestnuts
  9             medium  green onions with tops
  1              clove  garlic
  1                cup  sour cream
  1                cup  plain yogurt
  2          teaspoons  chopped fresh tarragon
                        OR
     1/2      teaspoon  dried tarragon leaves
     1/2      teaspoon  salt
     1/2      teaspoon  ground mustard (dry)
     1/4      teaspoon  pepper
  1              pound  unsliced round bread loaf

Drain the thawed spinach in a strainer, then squeeze out the excess
moisture from the spinach, using paper towels or a clean kitchen towel,
until the spinach is dry. Place in a large bowl.

Drain the water chestnuts in a strainer. Chop them into small pieces, and
add to the bowl.

Peel and chop the green onions. You will need about 1 cup. Add the onions
to the bowl. Peel and crush the garlic, and add to the bowl.

Add the sour cream, yogurt, tarragon, salt, mustard and pepper to the
bowl. Mix all ingredients thoroughly. Cover and refrigerate at least 1
hour to blend flavors.

Just before serving, cut a 1- to 2-inch slice from the top of the loaf of
bread. Hollow out the loaf by cutting along the edge with a serrated
knife, leaving about a 1-inch shell, and pulling out large chunks of
bread. Cut or tear the top slice and the hollowed-out bread into bite-size
pieces.

Fill the bread loaf with the spinach dip, and place on the serving plate.
Arrange the bread pieces around the loaf to use for dipping.

____________________

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

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. 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 1/2 cups"
T(Refrigerate):
  "1:00"

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

Per serving: 30 Calories (kcal); 1g Total Fat; (29% calories from fat); 1g Protein; 4g Carbohydrate; 2mg Cholesterol; 63mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: serving plate

        Lighter Spinach Dip: For 0 grams of fat and 25 calories per
        serving, substitute 1/2 cup reduced-fat sour cream for the 1 cup
        sour cream and 1 1/2 cups plain fat-free yogurt for the 1 cup
        yogurt.

        Tips
        A loaf of rye bread looks nice filled with the Spinach Dip, but
        white, whole wheat and multigrain breads also taste delicious with
        this snack.

        Place the frozen spinach in the refrigerator the day before you
        need it so it can thaw, or thaw it in the microwave.
Nutr. Assoc. : 20077 1586 26402 0 0 0 0 0 2130706543 0 518 0 5049


* Exported from MasterCook *

                         Spinach-Strawberry Salad

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Chapter 5                       On the Side
                Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Honey-Dijon Dressing (below)
  1              small  jicama
  2                     kiwifruit
     1/2          pint  strawberries (1 cup)
  7               cups  ready-to-eat spinach (from 10-ounce bag) -- (7 to 8 cups)
  1                cup  alfalfa sprouts

                        HONEY-DIJON DRESSING
  2        tablespoons  vegetable oil
  2        tablespoons  honey
  2        tablespoons  orange juice
  1         tablespoon  seasoned rice vinegar or white vinegar
  1           teaspoon  poppy seed -- if desired
  2          teaspoons  Dijon mustard

Prepare Honey-Dijon Dressing (below).

Peel the jicama, removing the brown skin and a thin layer of the flesh
just under the skin. The skin can sometimes be slightly tough. Cut about
half of the jicama into about 1 ╫ 1/4-inch sticks to measure about 3/4
cup. Wrap remaining jicama, and refrigerate for another use.

Peel the kiwifruit. Cut lengthwise in half, then cut into slices.

Rinse the strawberries with cool water, and pat dry. Remove the leaves,
and cut the berries lengthwise into slices.

Remove the stems from the spinach leaves, and tear any large leaves into
bite-size pieces. Place the spinach, strawberries, alfalfa sprouts, jicama
sticks and kiwifruit slices in the bowl. Pour the dressing over the salad
ingredients, and toss with 2 large spoons or salad tongs. To keep salad
crisp, serve immediately.

HONEY-DIJON DRESSING:

Shake all ingredients in a tightly covered jar or container. Shake again
before pouring over 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.

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

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

Per serving: 185 Calories (kcal); 8g Total Fat; (35% calories from fat); 3g Protein; 29g Carbohydrate; 0mg Cholesterol; 80mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates

NOTES : Essential Equipment: large salad or mixing bowl

        Tips
        Besides the spinach, packaged mixed salad greens that are already
        cleaned and ready to use are available in the produce section of
        the supermarket. A 10-ounce bag is about 7 cups of greens. The
        Italian variety is especially pretty.

        Leftover jicama can be cut into sticks and served with other raw
        vegetables for a snack or appetizer.
Nutr. Assoc. : 0 5674 779 1436 3407 0 0 0 0 0 0 4733 1156 0


* Exported from MasterCook *

                       Stir-Fried Broccoli and Pork

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Beef and Pork Main Dishes       Chapter 2
                Pork Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  pork boneless loin or leg
  1              clove  garlic
  2              small  onions
  1       (8 ounces) can  whole water chestnuts
  1         tablespoon  soy sauce
  2          teaspoons  cornstarch
     1/2      teaspoon  ground red pepper (cayenne)
                        Hot Cooked Rice (below)
  2        tablespoons  vegetable oil
  3               cups  broccoli flowerets
                        OR
  1       (16 ounce) bag  frozen broccoli cuts -- thawed
     1/4           cup  chicken broth
     1/2           cup  peanuts

                        HOT COOKED RICE
  1                cup  uncooked regular long-grain white rice
  2               cups  water

Cut and discard most of the fat from the pork. Cut pork into 2 ╫ 1 ╫
1/8-inch slices. Peel and finely chop the garlic. Peel the onions, and cut
each into 8 pieces; set aside. Drain the water chestnuts in a strainer.

To make a marinade, mix the garlic, soy sauce, cornstarch and red pepper
in a glass or plastic bowl. Stir in pork. Cover and refrigerate 20
minutes. (For easier marinating, use a resealable plastic bag. The bag
makes it much easier to turn the pork to coat all sides)

While the pork is marinating, prepare Hot Cooked Rice.

About 10 minutes before rice is done, heat the skillet over high heat 1 to
2 minutes. Add the oil to the hot skillet, then the pork. Stir-fry with a
turner or large spoon 5 to 6 minutes, lifting and stirring constantly,
until pork is no longer pink. (Because stir-frying is done over high heat,
you must constantly lift and turn the pork to prevent scorching and to
cook evenly.)

Add the onions, broccoli and water chestnuts to pork mixture. Stir-fry 2
minutes.

Stir in the broth, and heat to boiling over high heat. Stir in the
peanuts. Serve pork mixture with rice.

HOT COOKED RICE:

Heat the rice and water to boiling in the saucepan over high heat,
stirring occasionally to prevent sticking. Once mixture is boiling, reduce
heat just enough so mixture bubbles gently. Cover and cook about 15
minutes or until rice is fluffy and 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."
T(Cook):
  "0:10"

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

Per serving: 576 Calories (kcal); 24g Total Fat; (36% calories from fat); 36g Protein; 57g Carbohydrate; 73mg Cholesterol; 404mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 3 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates

NOTES : Refrigerate: 20 minutes
        Essential Equipment: 2-quart saucepan; 12-inch skillet or wok

        Tips
        Save a few minutes by buying broccoli at the salad bar. It's
        already cut up, and you can buy only what you need.

        For more flavor and variety, substitute fried rice from the deli
        or frozen food case for the Hot Cooked Rice.
Nutr. Assoc. : 2311 0 4987 1586 0 0 3624 2130706543 0 2130706543 0 3439 0
               0 0 0 20107 0


* Exported from MasterCook *

                    Stir-Fried Green Beans and Pepper

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Chapter 5                       On the Side
                Side Dishes                     Vegetables


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  green beans
  1             medium  yellow or red bell pepper
     1/4           cup  water
  1         tablespoon  vegetable oil
  2          teaspoons  chopped fresh marjoram
                        OR
     1/2      teaspoon  dried marjoram leaves

Cut off ends of green beans and discard. Cut beans crosswise in half.

Cut the bell pepper lengthwise in half, and cut out seeds and membrane.
Cut bell pepper into 1/2-inch pieces.

Heat the water and beans to boiling in the skillet over high heat. Reduce
heat just enough so water bubbles gently. Cover and cook about 5 minutes
or until beans are crisp-tender when pierced with a fork. Larger, more
mature beans will need to cook longer than young, small beans. If
necessary, drain off any excess water.

Add the bell pepper and oil to the beans in the skillet. Increase heat to
medium-high. Stir-fry with a turner or large spoon about 2 minutes,
lifting and stirring constantly, until bell pepper is crisp-tender when
pierced with a fork. Stir in marjoram.

____________________

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

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. 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(Cook):
  "0:08"

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

Per serving: 54 Calories (kcal); 4g Total Fat; (53% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 4mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: 10-inch skillet

        Tips
        To do ahead, wash and cut up green beans and bell pepper. Store
        airtight in refrigerator until needed.

        Drain any remaining water from the beans by pouring them into a
        strainer or colander. Then return them to the skillet.

Nutr. Assoc. : 0 5630 0 0 3382 0 2130706543


* Exported from MasterCook *

             Stir-Fried Scallops with Broccoli and Mushrooms

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Chapter 3                       Poultry & Seafood Main Dishes
                Seafood Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  broccoli
     1/4         pound  mushrooms
  1              pound  scallops
  1       (2 ounce) jar  sliced pimientos
                        Hot Cooked Rice -- (below)
  2        tablespoons  margarine or butter
  1       (10 1/2 ounce) can  condensed chicken broth
  3        tablespoons  cornstarch
  2          teaspoons  soy sauce

                        HOT COOKED RICE
  1                cup  uncooked regular long-grain white rice
  2               cups  water

Trim the large leaves from the broccoli, and cut off any tough ends of
lower stems. Rinse broccoli with cool water. Cut stems and flowerets into
bite-sized pieces. Cut stem ends from the mushrooms, and cut the mushrooms
into 1/4-inch slices.

If the scallops are larger than 1 inch in diameter, cut each in half.
Rinse with cool water, and pat dry with paper towels. Drain the pimientos
in a strainer.

Prepare Hot Cooked Rice. While the rice is cooking, continue with the
recipe.

Melt the margarine in the 3-quart saucepan over medium heat. Cook the
mushrooms in the margarine about 5 minutes, stirring frequently, until
tender when pierced with a fork.

Stir in the scallops, broccoli and pimientos. Cook 3 to 4 minutes,
stirring frequently, until scallops are white. Scallops are very tender
and cook quickly, turning white and opaque when they are done. Longer
cooking results in tough scallops. Remove the saucepan from the heat.

Gradually stir the chicken broth into the cornstarch until the mixture is
smooth. Stir the broth mixture and soy sauce into the scallop mixture.
Heat to boiling over high heat, stirring constantly. Continue boiling 1
minute, stirring constantly. Serve over rice.

Hot Cooked Rice:

Heat the rice and water to boiling in the 2-quart saucepan over high heat,
stirring occasionally to prevent sticking. Once mixture is boiling, reduce
heat just enough so mixture bubbles gently. Cover and cook about 15
minutes or until rice is fluffy and 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."
T(Cook):
  "0:10"

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

Per serving: 376 Calories (kcal); 8g Total Fat; (18% calories from fat); 26g Protein; 50g Carbohydrate; 37mg Cholesterol; 676mg Sodium
Food Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Serving Ideas : Serve with a fruit salad of sliced bananas and halved strawberries drizzled with a tablespoon of orange or pineapple juice.

NOTES : Essential Equipment: 2-quart saucepan; 3-quart saucepan or 12-inch
        skillet

        Tips
        To save time, buy broccoli and mushrooms that are already cleaned
        and sliced at the salad bar.

Nutr. Assoc. : 0 4196 3871 4487 2130706543 4098 327 0 0 0 0 20107 0


* Exported from MasterCook *

                          Strawberry Shortcakes

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              quart  strawberries (4 cups)
     1/2           cup  sugar
  2               cups  all-purpose flour
  2        tablespoons  sugar
  3          teaspoons  baking powder
  1           teaspoon  salt
     1/3           cup  shortening
     3/4           cup  milk
                        Sweetened Whipped Cream -- (below)
                        OR
  1 1/2           cups  frozen (thawed) whipped topping -- if desired

                        SWEETENED WHIPPED CREAM
     3/4           cup  whipping (heavy) cream
  2        tablespoons  granulated or powdered sugar

Wash strawberries, and dry on paper towels. Cut out the hull, or "cap,"
with the point of a paring knife. Cut the strawberries lengthwise into
slices. Mix sliced strawberries and 1/2 cup sugar in a large bowl. Let
stand 1 hour.

Heat the oven to 450║.

Mix the flour, 2 tablespoons sugar, the baking powder and salt in a medium
bowl. Cut the shortening into the flour mixture, using a pastry blender or
crisscrossing 2 knives, until the mixture looks like fine crumbs.

Stir the milk into the crumb mixture just until blended and a dough forms.
If the crumb mixture is not completely moistened, stir in an additional 1
to 3 teaspoons milk. Drop the dough by 6 spoonfuls onto the ungreased
cookie sheet.

Bake 10 to 12 minutes or until golden brown.

Just before serving, prepare Sweetened Whipped Cream (below). Split warm
or cool shortcakes horizontally. Spoon whipped cream and strawberries over
bottoms of shortcakes. Top with tops of shortcakes and additional whipped
cream and strawberries.

SWEETENED WHIPPED CREAM:

Beat the whipping cream and sugar in a chilled medium bowl with the
electric mixer on high speed until stiff peaks form. 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."
T(Bake):
  "0:12"

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

Per serving: 386 Calories (kcal); 13g Total Fat; (30% calories from fat); 6g Protein; 62g Carbohydrate; 4mg Cholesterol; 616mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates

NOTES : Let stand: 1 hour
        Essential Equipment: cookie sheet; electric mixer or hand beater

        Tips
        Wash strawberries just before you plan to use them.

        The whipping cream will beat up more easily if the bowl and
        beaters for the mixer are chilled in the refrigerator for about 20
        minutes before beating.
Nutr. Assoc. : 20229 0 0 0 0 0 0 0 2130706543 0 2130706543 0 0 2130706543
               2130706543


* Exported from MasterCook *

                           Strawberry Smoothie

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Beverages                       Chapter 6
                Desserts                        Snacks and Desserts


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  strawberries (1 pint)
  1                cup  milk
  2       (6 ounce) containers  strawberry yogurt (2/3 cup)

Reserve 4 strawberries for the garnish. Cut out the hull, or "cap," from
the remaining strawberries with the point of a paring knife.

Place strawberries, milk and yogurt in a blender. Cover and blend on high
speed about 30 seconds or until smooth.

Pour mixture into 4 glasses. Garnish each with a strawberry.

____________________

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

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. 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); 5g Total Fat; (26% calories from fat); 6g Protein; 25g Carbohydrate; 12mg Cholesterol; 79mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1 Other Carbohydrates

NOTES : Essential Equipment: blender

        Tip
        Leave the green leaves on the strawberries that will be used to
        garnish the Strawberry Smoothie.

Nutr. Assoc. : 20229 0 5152


* Exported from MasterCook *

                           Stuffed Pasta Shells

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Chapter 4                       Pasta
                Pasta & Meatless Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    uncooked jumbo pasta shells
  1             medium  onion
  1              pound  lean ground beef
  1 1/2      teaspoons  chili powder
  1       (3 ounce) package  cream cheese at room temperature
     1/4           cup  taco sauce
                        Cooking spray
     1/2           cup  taco sauce
  1                cup  shredded Colby-Monterey Jack cheese (4
                        ounces)
     1/2           cup  crushed corn chips
  4             medium  green onions with tops
     1/2           cup  sour cream

Fill the Dutch oven about half full of water. Add 1/2 teaspoon salt if
desired. Cover and heat over high heat until the water is boiling rapidly.
Add the pasta shells. Heat to boiling again. Boil uncovered 11 to 13
minutes, stirring frequently, until tender. While the water is heating and
the pasta shells are cooking, continue with the recipe.

Peel and chop the onion. Cook the ground beef and onion in the skillet
over medium-high heat 5 to 6 minutes, stirring occasionally, until beef is
brown; drain.

Stir the chili powder, cream cheese and 1/4 cup taco sauce into the beef
in the skillet. Heat over medium-low heat 2 to 3 minutes, stirring
occasionally, until cheese is melted. Remove the skillet from the heat.

Heat the oven to 350║. Spray the square pan with cooking spray.

Drain the pasta shells in a strainer or colander. Fill the shells with the
beef mixture, using about 2 tablespoons for each shell. Place filled
shells in the sprayed pan. Pour 1/2 cup taco sauce over the shells.

Cover with aluminum foil and bake 20 minutes. Remove the pan from the
oven. Sprinkle the Colby-Monterey Jack cheese and corn chips over the
shells. Bake uncovered about 10 minutes longer or until cheese is melted.
Peel and slice the green onions. Garnish pasta shells with sour cream and
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."
T(Bake):
  "0:30"

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

Per serving: 425 Calories (kcal); 31g Total Fat; (65% calories from fat); 17g Protein; 20g Carbohydrate; 88mg Cholesterol; 262mg Sodium
Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates

NOTES : Cook: 12 minutes
        Essential Equipment: Dutch oven (about 4-quart size); large
        skillet (about 10-inch size); 8- or 9-inch square pan or baking
        dish

        Lighter Stuffed Pasta Shells: For 24 grams of fat and 540 calories
        per serving, use 1 pound lean ground turkey instead of the ground
        beef and use reduced-fat cream cheese (NeufchΓtel), available in
        8-ounce packages.

        Tips
        Be sure to purchase jumbo-size pasta shells, so they'll hold all
        the filling. Shells also come in small and medium sizes.

        To do ahead, cover and refrigerate pan of unbaked stuffed pasta
        shells up to 24 hours. Increase first bake time to 25 minutes.
Nutr. Assoc. : 900315 0 3605 0 473 0 0 0 971 0 3585 0


* Exported from MasterCook *

                    Succulent Pork Chops ù Three Ways

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Beef and Pork Main Dishes       Chapter 2
                Pork Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------

TYPES OF PORK:

Loin or Rib Chop

Loin Chop, boneless

Blade Chop

BROILING OR GRILLING PORK CHOPS

1. Select pork chop from those shown in the photos.

2a. To Broil: You may need to move the oven rack so it is 5 to 6 inches
below the broiler. Set the oven control to broil.
2b. To Grill: Prepare the coals or a gas grill for direct heat. Heat to
medium heat, which will take about 40 minutes for charcoal or about 10
minutes for a gas grill.

3a. To Broil: Place pork chop on the rack in a broiler pan. (For easy
cleanup, line the bottom of the broiler pan with aluminum foil before
placing pork on rack.) Place in oven with the top of the pork chop the
number of inches from heat listed in the chart.
3b. To Grill: Place pork chop on the grill the number of inches from heat
listed in the chart.

4. Broil or Grill uncovered for about half the time listed in the chart or
until pork chop is brown on one side.

5. Turn the pork chop and continue cooking until the doneness listed in
the chart.* To check doneness, cut a small slit in the center of boneless
cuts or in the center near the bone of bone-in cuts. Medium pork is
slightly pink in center. Well-done pork is no longer pink in center. Or
insert a meat thermometer in the center of the pork chop to check for
desired doneness. Sprinkle salt and pepper over both sides of pork chop
after cooking if desired. Serve immediately.

TIMETABLE FOR BROILING OR GRILLING PORK CHOPS

                                                     INCHES
                   APPROXIMATE           TOTAL
                        APPROXIMATE      FROM     APPROXIMATE      TOTAL
BROILING       GRILLING
PORK CUT         THICKNESS          HEAT       DONENESS               TIME
(MIN)            TIME (MIN)
__________________________________________________________________________
_
Loin or
Rib Chops           3/4  inch             3 to 4        160║ (medium)
     8 to 11                   6 to 8
(boneless)        1 1/2 inches         3 to 4        160║ (medium)
 19 to 22                 12 to 16
__________________________________________________________________________
_
Loin Chop
(boneless)            1 inch               3 to 4        160║ (medium)
     11 to 13                 8 to 10
__________________________________________________________________________
_
Blade Chop         3/4 inch              3 to 4        170║ (medium)
   13 to 15                11 to 13
(bone-in)          1 1/2 inches          3 to 4        170║ (medium)
   26 to 29                19 to 22
__________________________________________________________________________
_

PANFRYING PORK CHOPS

1. Select pork chop from those shown in the photos.

2. If the pork is very lean and has little fat, coat a heavy skillet or
frying pan with a small amount of vegetable oil, or spray it with cooking
spray. Or use a nonstick skillet.

3. Heat the skillet over medium heat 1 to 2 minutes.

4. Place the pork chop in the hot skillet. You do not need to add oil or
water or cover the skillet; covering will cause the pork chop to be
steamed rather than
panfried.

5. Cook for the time listed in the chart, turning pork chop occasionally.
If the pork chop has extra fat on it, fat may accumulate in the skillet;
remove this fat with a spoon as it accumulates. Cook until brown on both
sides and the doneness listed in chart.* To check doneness, cut a small
slit in the center of boneless cuts or in the center near the bone of
bone-in cuts. Medium pork is slightly pink in center. Well-done pork is no
longer pink in center. Or insert a meat thermometer in the center of the
pork chop to check for desired doneness. Sprinkle salt and pepper over
both sides of pork chop after cooking if desired. Serve immediately.


TIMETABLE FOR PANFRYING PORK CHOPS





APPROXIMATE
                        THICKNESS          PORK          TOTAL COOKING
PORK CUT        IN INCHES        DONENESS         TIME (MIN)
___________________________________________________
Loin or
Rib Chops
(boneless)            1/2             160║ (medium)          7 to 8
                             1                160║ (medium)         12 to
14
___________________________________________________
Loin Chops
(boneless)            1/2             160║ (medium)          7 to 8
                              1               160║ (medium)         10 to
12
___________________________________________________


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

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. 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: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Fresh, lean pork should be grayish pink in color and fine grained
        in texture.

        *Well-done pork, although a little less juicy, is recommended for
        some cuts because the pork will be more flavorful.
Nutr. Assoc. :


* Exported from MasterCook *

                        Teriyaki Chicken Stir-Fry

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Chapter 3                       Poultry & Seafood Main Dishes
                Poultry Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  skinless, boneless chicken breast halves
  1         tablespoon  vegetable oil
     1/2           cup  teriyaki baste and glaze
  3        tablespoons  lemon juice
  1       (16 ounce) bag  frozen broccoli, carrots and water
                        chestnuts
                        Hot Cooked Couscous -- (below)

                        HOT COOKED COUSCOUS
  2               cups  water
     1/2      teaspoon  salt
  1         tablespoon  olive or vegetable oil
  1 1/2           cups  uncooked couscous

If the chicken is frozen, place it in the refrigerator the night before
you plan to use it or for at least 12 hours. Cut and discard fat from
chicken with kitchen scissors or knife. Rinse chicken under cold water,
and pat dry with paper towels. Cut into 1-inch pieces.

Heat the skillet over high heat 1 to 2 minutes. Add the oil to the hot
skillet. If using a wok, rotate it to coat the side with oil.

Add the chicken. Stir-fry with a turner or large spoon 3 to 4 minutes,
lifting and stirring constantly, until chicken is no longer pink in
center.

Stir in the teriyaki glaze, lemon juice and frozen vegetables. Although
thawing the vegetables is not necessary, stir them into the chicken
mixture to allow them to cook uniformly.

Heat the mixture to boiling over high heat, stirring constantly. Reduce
heat just enough so mixture bubbles gently. Cover and cook about 6 minutes
or until vegetables are crisp-tender when pierced with a fork.

While chicken mixture is cooking, prepare Hot Cooked Couscous. Serve
chicken mixture with couscous.

HOT COOKED COUSCOUS:

Heat the water, salt and oil just to boiling in the saucepan over high
heat. Stir in the couscous. Cover and remove from heat. Let stand 5
minutes. Use a fork to fluff and lift the couscous after it cooks, which
prevents the couscous from clumping and sticking.

____________________

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

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. 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(Cook):
  "0:10"

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

Per serving: 504 Calories (kcal); 9g Total Fat; (15% calories from fat); 39g Protein; 64g Carbohydrate; 66mg Cholesterol; 1766mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: 12-inch skillet or wok; 2-quart saucepan

        Tips
        Try a flavored couscous, such as roasted garlic and olive, herbed
        chicken or wild mushroom.

        When cutting raw poultry, use hard-plastic cutting boards. They
        are less porous than wooden cutting boards and are easily cleaned
        or washed in a dishwasher.
Nutr. Assoc. : 4944 0 1489 0 1125 2130706543 0 0 0 0 986 449


* Exported from MasterCook *

                         Teriyaki Pork Tenderloin

Recipe By     :
Serving Size  : 3     Preparation Time :0:00
Categories    : Beef and Pork Main Dishes       Chapter 2
                Pork Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              clove  garlic
  2        tablespoons  soy sauce
  1         tablespoon  water
  1           teaspoon  packed brown sugar
  2          teaspoons  lemon juice
  2          teaspoons  vegetable oil
     1/8      teaspoon  coarsely ground pepper
     3/4         pound  pork tenderloin (1 whole)
                        Cooking spray

Peel and finely chop the garlic. To make a teriyaki marinade, mix the
garlic, soy sauce, water, brown sugar, lemon juice, oil and pepper in a
shallow glass or plastic dish. Add pork, and turn to coat with marinade.
Cover and refrigerate, turning occasionally, at least 1 hour but no longer
than 24 hours.

Heat the oven to 425║. Spray the baking pan with cooking spray. Remove the
pork from the marinade, and discard marinade. Place pork in the sprayed
pan.

Bake uncovered 27 to 30 minutes or until meat thermometer inserted in
thickest part of pork reads 160║ or pork is slightly pink when you cut
into the center. Cut pork crosswise 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."
T(Bake):
  "0:30"

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

Per serving: 163 Calories (kcal); 7g Total Fat; (36% calories from fat); 25g Protein; 3g Carbohydrate; 56mg Cholesterol; 737mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Serving Ideas : Serve with Garlic Mashed Potatoes (see Mashed Potato recipe) and Brown Sugar-Glazed Carrots (see recipe) for an impressive and quick dinner.

NOTES : Refrigerate: 1 hour
        Essential Equipment: baking pan, such as 8-inch square or 11 ╫
        7-inch rectangle

        For food safety, be sure to use a glass or plastic dish to
        marinate the pork. Acidic ingredients such as lemon juice can
        react with a metal pan, causing discoloration of the pan and an
        off flavor. You also can use a tightly sealed plastic bag for
        marinating.
Nutr. Assoc. : 0 0 0 0 0 0 0 1239 0


* Exported from MasterCook *

                   Thyme-Baked Chicken with Vegetables

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Chapter 3                       Poultry & Seafood Main Dishes
                Poultry Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  whole broiler-fryer chicken (3 to 3 1/2
                        pounds)
  6             medium  carrots
  4       medium stalk  celery
  3             medium  baking potatoes (russet or Idaho) 8 to 10
                        ounces each
  3             medium  onions
  2        tablespoons  margarine or butter
  1         tablespoon  chopped fresh thyme
                        OR
  1           teaspoon  dried thyme leaves

Heat the oven to 375║. Rinse the chicken under cold water, and pat dry
with paper towels. Pat the inside of the chicken with paper towels. Fold
the wings of chicken across the back so tips are touching. There may be a
little resistance, but once they are in this position, they will stay.

Tie the drumsticks to the tail with string, but if the tail is missing,
tie the drumsticks together.

Place the chicken, breast side up, in the roasting pan. Insert a meat
thermometer so the tip is in the thickest part of inside thigh muscle and
does not touch bone. Roast chicken uncovered 45 minutes.

While the chicken is roasting, prepare the vegetables. Peel the carrots,
and cut into 1-inch pieces. Cut the celery into 1-inch pieces. Scrub the
potatoes thoroughly with a vegetable brush or peel the potatoes, and cut
into 1 1/2-inch pieces. Peel the onions, and cut into wedges.

Remove the chicken from the oven. Arrange the carrots, celery, potatoes
and onions around the chicken. Melt the margarine. Stir the thyme into the
margarine. Drizzle this mixture over the chicken and vegetables.

Cover the chicken and vegetables with aluminum foil and bake 45 to 60
minutes longer or until the thermometer reads 180║, the juice of chicken
is no longer pink when you cut into the center of the thigh and the
vegetables are tender when pierced with a fork. Another way to test for
doneness is to wiggle the drumstick; if it moves easily, the chicken is
done.

Remove the vegetables from the pan, and cover with aluminum foil to keep
warm while carving the chicken. If you have an ovenproof platter, place
the vegetables on the platter, cover with aluminum foil and place in the
oven, which has been turned off.

Place chicken on a stable cutting surface, such as a plastic cutting board
or platter. Place chicken, breast up and with its legs to your right if
you're right-handed or to the left if left-handed. Remove ties from
drumsticks. To carve chicken, see Carving the Turkey (see recipe).

____________________

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

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. 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); 11g Total Fat; (29% calories from fat); 27g Protein; 31g Carbohydrate; 79mg Cholesterol; 181mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : Bake: 1 1/2 to 2 hours
        Essential Equipment: shallow roasting pan (about 13 ╫ 9-inch
        rectangle)

        Tips
        For easy cleanup, use a disposable aluminum pan. For easier
        handling of the heavy chicken and vegetables, buy a heavy-duty pan
        or use two lighter-weight pans.

        To keep vegetables hot while you are carving the chicken, place
        them on an ovenproof serving platter or baking pan. Cover with
        aluminum foil and return to the still-warm oven, which has been
        turned off.
Nutr. Assoc. : 5829 0 0 5669 0 2394 0 0 2130706543


* Exported from MasterCook *

                                 Tiramisu

Recipe By     :
Serving Size  : 9     Preparation Time :0:00
Categories    : Chapter 6                       Desserts
                Snacks and Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  whipping (heavy) cream
  1       (8 ounce) package  cream cheese at room temperature
     1/2           cup  powdered sugar
  2        tablespoons  light rum
                        OR
     1/2      teaspoon  rum extract
  1       (3 ounce) package  ladyfingers (12 ladyfingers)
     1/2           cup  cold prepared espresso or strong coffee
  2          teaspoons  baking cocoa
                        Maraschino cherries with stems for garnish -- if desired

Pour the whipping cream into a medium bowl, and place in the refrigerator
to chill. The cream will whip better in a cold bowl.

Beat the cream cheese and powdered sugar in another medium bowl with the
electric mixer on medium speed until smooth. Beat in the rum on low speed,
and set aside.

Beat the whipping cream on high speed until stiff peaks form. Gently spoon
the whipped cream onto the cream cheese mixture. To fold together, use a
rubber spatula to cut down vertically through the mixtures, then slide the
spatula across the bottom of the bowl and up the side, turning the
mixtures over. Rotate the bowl one-fourth turn, and repeat this
down-across-up motion. Continue mixing in this way just until ingredients
are blended.

Split each ladyfinger horizontally in half. Arrange half of them, cut
sides up, over the bottom of the ungreased pan. Drizzle 1/4 cup of the
cold espresso over the ladyfingers. Spread half of the cream cheese
mixture over ladyfingers.

Arrange the remaining ladyfingers, cut sides up, over the cream cheese
mixture. Drizzle with the remaining 1/4 cup cold espresso, and spread with
the remaining cream cheese mixture.

Sprinkle the cocoa over the top of the dessert. If you have a small
strainer, place the cocoa in the strainer and shake it over the dessert.
Otherwise, shake the cocoa from a spoon. Cover and refrigerate about 4
hours or until the filling is firm. Garnish each serving with a cherry.

____________________

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

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. 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: 250 Calories (kcal); 20g Total Fat; (71% calories from fat); 4g Protein; 14g Carbohydrate; 98mg Cholesterol; 99mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 1 Other Carbohydrates

NOTES : Essential Equipment: electric mixer or hand beater; 8-inch square
        pan or 9-inch round pan

        Lighter Tiramisu: For 8 grams of fat and 165 calories per serving,
        use reduced-fat cream cheese (NeufchΓtel) instead of regular cream
        cheese. Use 2 cups frozen (thawed) reduced-fat whipped topping for
        the whipping cream.

        Tips
        Ladyfingers are small, oval-shaped cakes usually found in the
        bakery department or freezer section of the supermarket.

        Tiramisu may be frozen; be sure to cover tightly. Allow to thaw
        several hours in the refrigerator before serving.
Nutr. Assoc. : 1616 473 0 0 0 2130706543 781 2349 2132 0


* Exported from MasterCook *

                               Turkey Gravy

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Chapter 3                       Poultry & Seafood Main Dishes
                Side Dishes                     Thanksgiving Dinner


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  turkey drippings (fat and juices)
  2        tablespoons  all-purpose flour
  1                cup  liquid (turkey juices, broth or water)
                        Browning sauce, if desired
                        Salt and pepper to taste

Place the turkey on a carving board or warm platter, and cover with
aluminum foil while preparing gravy. Pan and drippings will be hot, so be
careful when handling. Pour drippings from roasting pan into a bowl,
leaving the brown particles in the pan. Return 2 tablespoons of the
drippings to the roasting pan. Measuring accurately is important because
too little fat makes the gravy lumpy and too much fat makes the gravy
greasy.

Stir the flour into the drippings in the pan, using a long-handled fork or
spoon. Cooking with the roasting pan on top of the burner may be unwieldy,
so keep a pot holder handy to steady the pan. Cook over low heat, stirring
constantly, until the mixture is smooth and bubbly. As you stir, the brown
particles will be loosened from the bottom of the pan; they add more
flavor to the gravy. Remove the pan from the heat.

Stir in the 1 cup liquid (turkey juices, broth or water). Heat to boiling
over high heat, stirring constantly. Continue boiling 1 minute, stirring
constantly. Stir in a few drops of browning sauce if you want the gravy to
have a richer, deeper color. Taste the gravy, and add a desired amount of
salt and pepper.

____________________

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

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. 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"
T(Cook):
  "0:05"

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

Per serving: 72 Calories (kcal); 6g Total Fat; (81% calories from fat); trace Protein; 3g Carbohydrate; 7mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: the pan the turkey was roasted in

        Tip
        This recipe can easily be doubled or tripled if there are enough
        drippings. Sprinkle carefully with salt and pepper, though; they
        do not need to be doubled or tripled.

Nutr. Assoc. : 5341 0 1582 2130706543 0


* Exported from MasterCook *

                         Turkey Salad with Fruit

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Chapter 3                       Poultry & Seafood Main Dishes
                Poultry Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Mixed salad greens to line salad plates
  10            ounces  cooked turkey (about 2 cups cut up)
  2       medium stalks  celery
  1             medium  green onion with top
  1       (11 ounce) can  mandarin orange segments
  1       (8 ounce) can  sliced water chestnuts
  1       (6 ounce) container  peach, orange or lemon yogurt (2/3 cup)
     1/4      teaspoon  ground ginger
  1                cup  seedless green grapes

Wash the salad greens, let drain and refrigerate.

Cut the turkey into 1/2-inch pieces. Some pieces will be irregular in
shape. Thinly slice the celery. Peel and cut the green onion into 1/8-inch
slices. Drain the orange segments and water chestnuts in a strainer.

Mix the yogurt and ginger in the bowl. Stir in the turkey, celery, onion,
orange segments, water chestnuts and grapes. Cover and refrigerate at
least 2 hours. Arrange salad greens on 4 plates. Top greens with turkey
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.

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

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

Per serving: 254 Calories (kcal); 4g Total Fat; (14% calories from fat); 24g Protein; 30g Carbohydrate; 56mg Cholesterol; 105mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1 Fruit; 0 Fat; 1/2 Other Carbohydrates

Serving Ideas : Serve with Garlic Bread (see recipe) or toasted pita breads, cut into wedges.

NOTES : Essential Equipment: large serving bowl

        Tips
        To save time, purchase cooked turkey or chicken at the deli
        counter of your favorite supermarket.

Nutr. Assoc. : 0 2848 0 26402 26476 1586 1668 0 5279


* Exported from MasterCook *

                           Twice-Baked Potatoes

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Chapter 5                       On the Side
                Potatoes                        Side Dishes
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2              large  baking potatoes (russet or Idaho), 8 to 10
                        ounces each
  2        tablespoons  margarine or butter
  2        tablespoons  milk (2 to 4 tablespoons)
     1/8      teaspoon  salt
                  Dash  pepper
     1/2           cup  shredded Cheddar cheese (2 ounces)
  2          teaspoons  chopped fresh chives, if desired

Heat the oven to 375║. Scrub the potatoes thoroughly with a vegetable
brush, but do not peel. Pierce the potatoes on all sides with a fork to
allow steam to escape while the potatoes bake. Place potatoes directly on
the oven rack. Measure margarine, and let it stand at room temperature to
soften.

Bake potatoes 1 hour to 1 hour 15 minutes or until potatoes feel tender
when squeezed gently. Be sure to use a pot holder because potatoes will be
very hot to the touch.

When potatoes are cool enough to handle, cut them lengthwise in half.
Scoop out the insides into a medium bowl, leaving about a 1/4-inch shell
in the potato skin.

Increase the temperature of the oven to 400║.

Mash the potatoes with a potato masher or electric mixer until no lumps
remain. Add the milk in small amounts, beating after each addition. The
amount of milk needed to make potatoes smooth and fluffy depends on the
type of potato used.

Add the margarine, salt and pepper. Beat vigorously until potatoes are
light and fluffy. Stir in the cheese and chives. Fill the potato shells
with the mashed potato mixture. Place on an ungreased cookie sheet. Bake
potatoes 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: 185 Calories (kcal); 11g Total Fat; (51% calories from fat); 6g Protein; 17g Carbohydrate; 16mg Cholesterol; 230mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

NOTES : Bake: 1 hour 15 minutes for first baking plus 20 minutes for
        second baking
        Essential Equipment: potato masher or electric mixer; cookie sheet

        Tips
        To save time, arrange filled potato shells in a circle on a
        10-inch microwavable plate. Cover with waxed paper and microwave
        on High 6 to 8 minutes, rotating plate 1/2 turn after 3 minutes,
        until hot.

        To do ahead, wrap filled potato shells airtight and refrigerate no
        longer than 24 hours or freeze no longer than 2 months. Unwrap
        potatoes and place on cookie sheet. Heat in 400║ oven about 30
        minutes for refrigerated potatoes, about 40 minutes for frozen
        potatoes, until hot.
Nutr. Assoc. : 2135 4098 4138 0 0 4922 0


* Exported from MasterCook *

                            Vegetable Lasagna

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Chapter 4                       Meatless Main Dishes
                Pasta                           Pasta & Meatless Main Dishes


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             medium  zucchini
  2               cups  spaghetti sauce
  1       (10 ounce) package  frozen chopped spinach -- thawed
  1 1/2           cups  reduced-fat cottage cheese or Ricotta
                        cheese (12 ounces)
     1/3           cup  grated Parmesan cheese
  2        tablespoons  chopped fresh oregano
                        OR
  1 1/2      teaspoons  dried oregano leaves
  1       (4 ounce) can  mushroom stems and pieces
  8                     purchased precooked or oven-ready lasagna
                        noodles (each about 7 ╫ 3 inches)
  2               cups  shredded Mozzarella cheese (8 ounces)

Shred the zucchini by rubbing it across the largest holes of a shredder.
You will need about 1 cup. Mix the spaghetti sauce and zucchini in a
medium bowl.

Drain the thawed spinach in a strainer, then squeeze out the excess
moisture from the spinach, using paper towels or a clean kitchen towel,
until the spinach is dry.

Mix the spinach, cottage cheese, Parmesan cheese and oregano in a medium
bowl. Drain the mushrooms in a strainer. Spread 1/2 cup of the sauce
mixture in the ungreased square pan.

Top sauce mixture in pan with 2 noodles, placing them so they do not
overlap or touch the sides of the pan because they will expand as they
bake. Spread one fourth of the remaining sauce mixture (about 1/2 cup)
over the noodles.

Drop one fourth of the spinach mixture by small spoonfuls over the sauce
mixture; spread carefully, pulling with the tines of a fork if necessary.
Sprinkle with one fourth of the mushrooms and 1/2 cup of the Mozzarella
cheese.

Repeat layering three more times, beginning with 2 more noodles and
following directions in steps 4 and 5. Cover with plastic wrap and then
with aluminum foil and refrigerate up to 24 hours. (The plastic wrap keeps
the lasagna from touching the aluminum foil while being refrigerated.)

Heat the oven to 400║. Remove the plastic wrap from the lasagna, then
cover the lasagna again with the aluminum foil. Bake 45 minutes. Carefully
remove the foil, and continue baking about 10 minutes longer or until
lasagna is bubbly around the edges. Remove from oven and let stand 10
minutes, so the lasagna will become easier to cut and serve.

____________________

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

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. 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):
  "0:55"

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

Per serving: 386 Calories (kcal); 16g Total Fat; (36% calories from fat); 24g Protein; 38g Carbohydrate; 40mg Cholesterol; 997mg Sodium
Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

NOTES : Let stand: 10 minutes
        Essential Equipment: 8-inch or 9-inch square pan or baking dish

        Tips
        To complete the lasagna and serve just after assembling, heat oven
        to 400║. Cover with aluminum foil and bake as directed in step 7,
        decreasing the first bake time to 35 minutes.

        Precooked or oven-ready lasagna noodles are available with the
        other dried pastas in the supermarket.
Nutr. Assoc. : 0 0 20077 444 0 0 0 2130706543 2461 5857 26153


* Exported from MasterCook *

                   Vegetable Tray with Tangy Yogurt Dip

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Appetizers                      Chapter 6
                Dips & Salsas                   Side Dishes
                Snacks and Desserts             Vegetables


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  plain fat-free yogurt
  2        tablespoons  chili sauce
  1           teaspoon  prepared horseradish
                        Assorted Fresh Vegetables (below)

                        ASSORTED FRESH VEGETABLES
                        Bell pepper strips
                        Broccoli flowerets
                        Carrot slices or sticks or baby-cut
                        carrots*
                        Cauliflowerets
                        Celery sticks
                        Cherry tomatoes
                        Cucumber slices
                        Jicama sticks
                        Snow (Chinese) pea pods or snap pea pods**
                        Zucchini sticks

Mix the yogurt, chili sauce and horseradish in a medium bowl. Cover and
refrigerate at least 1 hour to blend flavors.

Arrange at least 4 or 5 different raw Assorted Fresh Vegetables on the
serving plate. Serve with the dip.


Cut carrots diagonally to make large slices that are easy to dip.

Snap off the stem end of pea pod, and pull the string across the pea to
remove it.
____________________

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

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker«
cookbooks. 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"
T(Refrigerate):
  "1:00"

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

Per serving: 8 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 1g Carbohydrate; trace Cholesterol; 12mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: serving plate

         *Cut carrots diagonally to make large slices that are easy to
        dip.

        **Snap off the stem end of pea pod, and pull the string across the
        pea pod to remove it.

        Tips
        Taste the dip before serving it, and add another teaspoon of
        horseradish if you want a stronger flavor.

        You can purchase whole baby-cut carrots, broccoli flowerets and
        cauliflowerets cleaned and ready to eat in the produce section of
        the supermarket.

Nutr. Assoc. : 20159 0 0 2130706543 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

                             Vegetarian Chili

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Chapter 4                       Meatless Main Dishes
                Pasta & Meatless Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10            ounces  potatoes (about 2 medium)
  1             medium  onion
  1              small  yellow bell pepper
  1       (15 ounce) can  garbanzo beans (15 to 16 ounce can)
  1       (15 ounce) can  kidney beans (15 to 16 ounce can)
  1       (28 ounce) can  whole tomatoes -- undrained
  1       (8 ounce) can  tomato sauce
  1         tablespoon  chili powder
  1           teaspoon  ground cumin
  1             medium  zucchini

Scrub the potatoes thoroughly with a vegetable brush, but do not peel. Cut
the potatoes into cubes that are 1/2 inch or slightly larger. Peel and
chop the onion. Place the potatoes and onion in the Dutch oven.

Cut the bell pepper lengthwise in half, and cut out seeds and membrane.
Chop the bell pepper into small pieces. Add to the Dutch oven.

Drain the garbanzo and kidney beans in a strainer, and rinse with cool
water. Add to the Dutch oven.

Add the tomatoes with their liquid, the tomato sauce, chili powder and
cumin to the Dutch oven. Heat to boiling over high heat, breaking up the
tomatoes with a fork and stirring occasionally.

Once chili is boiling, reduce heat just enough so chili bubbles gently.
Cover and cook 10 minutes.

While chili is cooking, cut the zucchini into 1/2 inch slices. Stir
zucchini into chili. Cover and cook 5 to 7 minutes longer, stirring
occasionally, until potatoes and zucchini are tender when pierced with a
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."
T(Cook):
  "0:17"

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

Per serving: 356 Calories (kcal); 3g Total Fat; (6% calories from fat); 16g Protein; 72g Carbohydrate; 0mg Cholesterol; 1350mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : Essential Equipment: Dutch oven (about 4-quart size)

        Tips
        You may notice that zucchini comes in many sizes, with some
        homegrown ones reaching a foot or more in length. Choose a
        zucchini between 4 and 8 inches long because it will be younger
        and more tender than the bigger ones.

        Substitute a green or red bell pepper if you can't find a yellow
        one. The flavor is similar.
Nutr. Assoc. : 4608 0 0 3502 3815 2470 0 0 0 0