Betty Crocker Cooking Basics ...

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Acorn Squash
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chapter 5 On the Side
Side Dishes Vegetables
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds acorn squash (1 1/2 to 2 pounds)
1 tablespoon margarine
Preparing for Cooking: Wash squash. Cut lengthwise in half. You will need
to do this on a cutting board and using your biggest knife because the
shell is quite tough. Scrape out the seeds and fibers with a soup spoon.
Baking: Heat the oven to 400º. Place squash, cut sides up, in a baking
dish. Sprinkle cut sides with salt and pepper. Place small dabs of
margarine or butter over cut surface and in cavity, using about 1
tablespoon margarine for each squash. Pour water into baking dish until it
is about 1/4 inch deep. Cover with aluminum foil. The squash will probably
be taller than the baking dish, so the foil may touch the squash.
Bake 30 to 40 minutes or until tender when pierced with a fork. When
removing the foil to test for doneness, open a side of the foil away from
you to allow steam to escape. Lift the squash from the baking dish with a
large spoon or spatula. Scrape the cooked squash out of the shell and into
a serving dish.
Microwaving: Pierce whole squash with knife in several places to allow
steam to escape. Place on paper towel. Microwave 4 to 6 minutes or until
squash is hot and rind is firm but easy to cut; cool slightly. Carefully
cut in half; remove seeds. Arrange halves, cut sides down, on 10-inch
plate. Cover and microwave 5 to 8 minutes or until squash is tender when
pierced by knife.
1 1/2 to 2 pounds is enough for 4 servings
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Copyright:
"© General Mills, Inc. 1998."
- - - - - - - - - - - - - - - - - - -
Per serving: 77 Calories (kcal); 3g Total Fat; (31% calories from fat); 1g
Protein; 14g Carbohydrate; 0mg Cholesterol; 37mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
NOTES : When Shopping: Look for hard, tough rinds with no soft spots. The
squash should feel heavy for its size.
Tips
Use a glass baking dish if possible. If you use a metal pan, the
water may leave a dark mark on it.
For more flavor, mash the cooked squash with a fork, then stir in
about 1 tablespoon margarine or butter and 1 tablespoon packed
brown sugar.
Nutr. Assoc. : 2017 0
* Exported from MasterCook *
Apple Crisp
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chapter 6 Desserts
Snacks and Desserts
Amount Measure Ingredient -- Preparation Method
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Shortening to grease pan
4 medium tart cooking apples, such as Granny Smith,
Wealthy or Rome Beauty
2/3 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup margarine or butter at room temperature
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Half-and-half or ice cream -- if desired
Heat the oven to 375º. Grease the bottom and sides of the pan with the
shortening.
Peel the apples if desired. Cut the apple into fourths, and remove seeds.
Cut each fourth into slices. You will need about 4 cups of apple slices.
Spread the slices in the greased pan.
Mix the brown sugar, flour, oats, margarine, cinnamon and nutmeg with a
fork. The mixture will be crumbly. Sprinkle this mixture evenly over the
apples.
Bake about 30 minutes or until the topping is golden brown and the apples
are tender when pierced with a fork. Serve warm with half-or-half or ice
cream.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Copyright:
"© General Mills, Inc. 1998."
T(Bake):
"0:30"
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Per serving: 290 Calories (kcal); 11g Total Fat; (32% calories from fat); 3g
Protein; 47g Carbohydrate; 0mg Cholesterol; 130mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1
1/2 Other Carbohydrates
NOTES : Essential Equipment: 8-inch square pan or 9-inch round pan
Blueberry Crisp: Substitute 4 cups fresh or frozen blueberries for
the apples. If using frozen blueberries, thaw and drain them
first.
Cherry Crisp: Substitute a 21-ounce can cherry pie filling for the
apples.
Tips
Many varieties of apples are available. The ones used for cooking
and baking remain flavorful and firm when baked.
Use a vegetable peeler to peel apples. Doing so is quick, and the
peeler removes just a thin skin.
Nutr. Assoc. : 0 3545 0 0 20223 4098 0 0 0
* Exported from MasterCook *
Asparagus
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chapter 5 On the Side
Side Dishes Vegetables
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds asparagus
Preparing for Cooking: Break off and discard the tough ends of the
asparagus stalks where they snap easily. Wash asparagus thoroughly,
including the tips, to remove any sandy soil. Remove the scales if sandy
or tough. If stalk ends are quite large, peel about 2 inches of the end
with a vegetable peeler, so they will be more tender after cooking.
Boiling: Add 1 inch of water (and 1/4 teaspoon salt if desired) to a large
skillet (about 10-inch size). Cover and heat to boiling over high heat.
Add asparagus spears. Cover and heat to boiling again. Once water is
boiling, reduce heat just enough so water bubbles gently. Cook covered 8
to 12 minutes or until crisp-tender when pierced with a fork. Thinner,
young asparagus will cook more quickly than the more mature, thicker
stalks. Lift asparagus from water with tongs, allowing extra water to drip
off.
Steaming: Place a steamer basket in 1/2 inch of water in a skillet or
saucepan. The water should not touch the bottom of the basket. Place
asparagus spears in basket. Cover tightly and heat to boiling over high
heat. Once water is boiling, reduce heat to low. Steam covered 6 to 8
minutes or until crisp-tender when pierced with a fork.
Microwaving: Place asparagus spears and 1/4 cup water in an 8-inch square
microwavable dish. Cover with plastic wrap, folding back 2-inch edge to
vent. Microwave on High 6 to 9 minutes, rotating dish 1/2 turn after 3
minutes, until crisp-tender when pierced with a fork. Let stand covered 1
minute; drain in a strainer.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Copyright:
"© General Mills, Inc. 1998."
- - - - - - - - - - - - - - - - - - -
Per serving: 21 Calories (kcal); trace Total Fat; (5% calories from fat); 2g
Protein; 4g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
NOTES : 1 1/2 pounds is enough for 4 servings
When Shopping: Look for smooth, firm, medium-size spears with
tightly closed tips. Cover stem ends with damp paper towel, wrap
airtight and store in the refrigerator up to 3 days.
Nutr. Assoc. : 26511
* Exported from MasterCook *
Au Gratin Potatoes
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chapter 5 On the Side
Potatoes Side Dishes
Vegetables
Amount Measure Ingredient -- Preparation Method
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Cooking spray
2 pounds potatoes (about 6 medium)
1 small onion
2 tablespoons margarine or butter
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk
2 cups shredded natural sharp Cheddar cheese (8
ounces)
1/4 cup dry bread crumbs
Heat the oven to 375º. Spray the casserole with cooking spray. Scrub the
potatoes thoroughly with a vegetable brush. Peel the onion, and chop into
very small pieces.
Melt the margarine in the saucepan over medium heat. Cook the onion in the
margarine about 2 minutes, stirring occasionally, until softened.
Stir in the flour, salt and pepper. Cook 1 to 2 minutes, stirring
constantly, until smooth and bubbly. Remove the saucepan from the heat.
Stir in the milk. Heat to boiling over medium heat, stirring constantly.
Continue boiling 1 minute, stirring constantly. Remove the saucepan from
the heat. Stir in 1 1/2 cups of the cheese until it is melted.
Peel the potatoes if you like, but peeling is not necessary. Cut the
potatoes into enough thin slices to measure about 6 cups. Spread half the
slices in the sprayed casserole. Pour half the sauce over the potatoes.
Repeat with the remaining potatoes and sauce.
Bake uncovered 1 hour. Remove the casserole from the oven. Sprinkle with
the bread crumbs and remaining 1/2 cup cheese. Bake uncovered about 10
minutes longer or until cheese is melted and potatoes are tender when
pierced with a fork. Let stand 5 minutes before serving.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Copyright:
"© General Mills, Inc. 1998."
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