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.

You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed 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.”

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

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

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

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

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

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 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

Grilled Fish Steak

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.

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

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.

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

Great Steak — Three Ways

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 145ş 160ş
145ş 160ş
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 145ş to
160ş
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.

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.

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

Glazed Baked Ham

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 325ş 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 325ş 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.

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.

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

Fried Rice

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.

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.

Filed Under Basics, Main Dish, Rice, Vegetarian | Leave a Comment

Fast and Flavorful Chicken Breasts — Three Ways

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.

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.

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

Creamy Chicken and Dumplings

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

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.

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.

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

Chili

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.

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 jalapeńo 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.

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

Chicken Breasts with Orange Glaze

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

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.

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.

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

Cheese Enchiladas

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 350ş. 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.

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 jalapeńo chilies, and add to the tomato sauce mixture.

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

Filed Under Basics, Cheese, Main Dish, Mexican, Vegetarian | Leave a Comment

Broiled Fish Steak

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.

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.

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.

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

Black Bean Soup

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.

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.

Filed Under Basics, Beans and Grains, Main Dish, Stews | Leave a Comment

Beef with Pea Pods

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:

____________________

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

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.

Filed Under Basics, Beans and Grains, Beef, Main Dish | Leave a Comment

Beef Stroganoff

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.

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.

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

Beef Stew

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.

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.

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

Barbecued Ribs

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 325ş.

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.

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 325ş for 2
hours; drain. Pour Spicy Barbecue Sauce over the ribs. Bake
uncovered about 30 minutes longer or until tender.

Filed Under Baked Goods, Barbeque, Basics, Beef, Main Dish, Pork | Leave a Comment

Baked Flounder Teriyaki

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 375ş. 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.

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 Sautéed 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.

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

Baked Fish Fillets

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 375ş. 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.

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

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.

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

« Previous Page — Next Page »

Pesto with Pasta

Pasta Primavera

Parmesan-Dijon Chicken

Panfried Fish Fillets

Oven-Fried Chicken

Oven-Barbecued Chicken

Orange-Glazed Pork Chops

Omelet

New England Pot Roast

Mexican Beef and Bean Casserole

Meat Loaf

Juicy Hamburgers —Three Ways: Broiling, Grilling and Panfrying

Italian Beef Kabobs

Grilled Fish Steak

Great Steak — Three Ways

Glazed Baked Ham

Fried Rice

Fast and Flavorful Chicken Breasts — Three Ways

Creamy Chicken and Dumplings

Chili

Chicken Breasts with Orange Glaze

Cheese Enchiladas

Broiled Fish Steak

Black Bean Soup

Beef with Pea Pods

Beef Stroganoff

Beef Stew

Barbecued Ribs

Baked Flounder Teriyaki

Baked Fish Fillets

Recipes

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