Roast Turkey

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 325ş 3 to 3 1/2
hours
12 to 14 pounds 325ş 3 1/2 to 4
hours
14 to 18 pounds 325ş 4 to 4 1/4
hours
18 to 20 pounds 325ş 4 1/2 to 4 3/4
hours
20 to 24 pounds 325ş 4 3/4 to 5 1/4
hours
______________________________________________________

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

Filed Under Basics, Chicken, Main Dish | Leave a Comment

Ranch Chicken

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.

____________________

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.

Filed Under Basics, Chicken, Main Dish | Leave a Comment

Quick Lasagna

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 400ş. 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.

____________________

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.

Filed Under Basics, Beef, Main Dish | Leave a Comment

Quick Guacamole

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.

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.

Filed Under Basics, Dressing Dips, Mexican | Leave a Comment

Quick Chicken Soup

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.

____________________

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 safety—and the best flavor—cooked poultry should be
wrapped tightly and refrigerated no longer than 2 days.

Filed Under Basics, Chicken, Soups | Leave a Comment

Quesadillas

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 350ş.

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.

____________________

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.”

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.

Filed Under Appetizers, Basics, Main Dish, Mexican | Leave a Comment

Pumpkin Pie

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 425ş. 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 350ş. 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.

____________________

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 350ş. 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.

Filed Under Basics, Desserts, Pies | Leave a Comment

Pork Tenderloin with Rosemary

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 425ş. 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 160ş or pork is slightly pink when you cut
into the center. Cut pork crosswise into thin slices.

____________________

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

Filed Under Basics, Main Dish, Pork | Leave a Comment

Pork Chops and Apples

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 350ş.

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.

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.

Filed Under Basics, Main Dish, Pork | Leave a Comment

Pesto with Pasta

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.

Description:
“Pesto can be used as a spread on sandwiches, mixed into salads or
used as a topping for hot meats or vegetables.”

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.

Filed Under Basics, Main Dish, Pasta | Leave a Comment

Pasta Primavera

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.

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.

Filed Under Basics, Main Dish, Pasta | Leave a Comment

Parsley Potatoes

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.

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.

Filed Under Basics, potato, Side Dish, Vegetables | Leave a Comment

Parmesan-Dijon Chicken

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 375ş. 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
200ş 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.

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 200ş oven about 20 minutes or until dry; cool. Crush
into crumbs with a rolling pin or clean bottle.

Filed Under Basics, Chicken, Main Dish | Leave a Comment

Panfried Fish Fillets

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.

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.

Filed Under Basics, Main Dish, Seafood | Leave a Comment

Oven-Fried Chicken

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

Heat the oven to 425ş. 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.

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.

Filed Under Basics, Chicken, Main Dish | Leave a Comment

Oven-Barbecued Chicken

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

Heat the oven to 375ş.

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.

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.

Filed Under Basics, Chicken, Main Dish | Leave a Comment

Orange-Glazed Pork Chops

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.

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
350ş 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.

Filed Under Basics, Main Dish, Pork | Leave a Comment

Orange Smoothie

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.

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

Filed Under Basics, Beverages, Desserts | Leave a Comment

Omelet

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 overcook—the 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.

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.

Filed Under Basics, Eggs, Main Dish | Leave a Comment

Old-Fashioned Potato Salad

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.

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.

Filed Under Basics, potato, Salad | Leave a Comment

New England Pot Roast

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 200ş 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.

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.

Filed Under Basics, Beef, Main Dish | Leave a Comment

Mushrooms

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.

Sautéing: 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.

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

Filed Under Basics, Side Dish, Vegetables | Leave a Comment

Mexican Snack Platter

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.

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.

Filed Under Appetizers, Basics, Mexican, Snacks | Leave a Comment

Mexican Beef and Bean Casserole

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 375ş.

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.

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 jalapeńo
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.

Filed Under Basics, Beef, Casseroles, Main Dish | Leave a Comment

Meat Loaf

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 350ş. 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 160ş. 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.

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 180ş.

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.

Filed Under Basics, Beef, Main Dish | Leave a Comment

Mashed Potatoes

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.

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.

Filed Under Basics, potato, Side Dish, Vegetables | Leave a Comment

Juicy Hamburgers —Three Ways: Broiling, Grilling and Panfrying

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.

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.

Filed Under Basics, Beef, Main Dish | Leave a Comment

Italian Tomato Sauce with Pasta

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.

____________________

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.

Filed Under Basics, Italian recipes, Pasta, Sauces | Leave a Comment

Italian Pasta Salad

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.

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.

Filed Under Basics, Italian recipes, Pasta, Salad | Leave a Comment

Italian Beef Kabobs

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.

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.

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.

Filed Under Basics, Beef, Italian recipes, Main Dish | Leave a Comment

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Roast Turkey

Ranch Chicken

Quick Lasagna

Quick Guacamole

Quick Chicken Soup

Quesadillas

Pumpkin Pie

Pork Tenderloin with Rosemary

Pork Chops and Apples

Pesto with Pasta

Pasta Primavera

Parsley Potatoes

Parmesan-Dijon Chicken

Panfried Fish Fillets

Oven-Fried Chicken

Oven-Barbecued Chicken

Orange-Glazed Pork Chops

Orange Smoothie

Omelet

Old-Fashioned Potato Salad

New England Pot Roast

Mushrooms

Mexican Snack Platter

Mexican Beef and Bean Casserole

Meat Loaf

Mashed Potatoes

Juicy Hamburgers —Three Ways: Broiling, Grilling and Panfrying

Italian Tomato Sauce with Pasta

Italian Pasta Salad

Italian Beef Kabobs

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