Acorn SquashRecipe By :Serving Size : 4 Preparation Time :0:00Categories : Chapter 5 On the SideSide Dishes VegetablesAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 1/2 pounds acorn squash (1 1/2 to 2 pounds)1 tablespoon margarinePreparing for Cooking: Wash squash. Cut lengthwise in half. You will needto do this on a cutting board and using your biggest knife because theshell 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 bakingdish. Sprinkle cut sides with salt and pepper. Place small dabs ofmargarine or butter over cut surface and in cavity, using about 1tablespoon margarine for each squash. Pour water into baking dish until itis about 1/4 inch deep. Cover with aluminum foil. The squash will probablybe 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. Whenremoving the foil to test for doneness, open a side of the foil away fromyou to allow steam to escape. Lift the squash from the baking dish with alarge spoon or spatula. Scrape the cooked squash out of the shell and intoa serving dish.Microwaving: Pierce whole squash with knife in several places to allowsteam to escape. Place on paper towel. Microwave 4 to 6 minutes or untilsquash is hot and rind is firm but easy to cut; cool slightly. Carefullycut in half; remove seeds. Arrange halves, cut sides down, on 10-inchplate. Cover and microwave 5 to 8 minutes or until squash is tender whenpierced 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 anapproved Betty Crocker® Recipe.You may notice that the nutritional information calculated by MasterCookis different from the nutritional information listed in the Betty Crocker®cookbooks. Because MasterCook and Betty Crocker® use different nutritionalanalysis programs and different nutrient databases, variations in resultsare expected.Copyright:"© General Mills, Inc. 1998."- - - - - - - - - - - - - - - - - - -
Per serving: 77 Calories (kcal); 3g Total Fat; (31% calories from fat); 1gProtein; 14g Carbohydrate; 0mg Cholesterol; 37mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0Other CarbohydratesNOTES : When Shopping: Look for hard, tough rinds with no soft spots. Thesquash should feel heavy for its size. TipsUse a glass baking dish if possible. If you use a metal pan, thewater may leave a dark mark on it. For more flavor, mash the cooked squash with a fork, then stir inabout 1 tablespoon margarine or butter and 1 tablespoon packedbrown sugar.Nutr. Assoc. : 2017 0 * Exported from MasterCook *Apple CrispRecipe By :Serving Size : 6 Preparation Time :0:00Categories : Chapter 6 DessertsSnacks and DessertsAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------Shortening to grease pan4 medium tart cooking apples, such as Granny Smith,Wealthy or Rome Beauty2/3 cup packed brown sugar1/2 cup all-purpose flour1/2 cup quick-cooking or old-fashioned oats1/3 cup margarine or butter at room temperature3/4 teaspoon ground cinnamon3/4 teaspoon ground nutmegHalf-and-half or ice cream -- if desiredHeat the oven to 375º. Grease the bottom and sides of the pan with theshortening.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 afork. The mixture will be crumbly. Sprinkle this mixture evenly over theapples.Bake about 30 minutes or until the topping is golden brown and the applesare tender when pierced with a fork. Serve warm with half-or-half or icecream.____________________
Please note, if you should change this recipe it will no longer be anapproved Betty Crocker® Recipe.You may notice that the nutritional information calculated by MasterCookis different from the nutritional information listed in the Betty Crocker®cookbooks. Because MasterCook and Betty Crocker® use different nutritionalanalysis programs and different nutrient databases, variations in resultsare expected.Copyright:"© General Mills, Inc. 1998."T(Bake):"0:30"- - - - - - - - - - - - - - - - - - -Per serving: 290 Calories (kcal); 11g Total Fat; (32% calories from fat); 3gProtein; 47g Carbohydrate; 0mg Cholesterol; 130mg SodiumFood Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 11/2 Other CarbohydratesNOTES : Essential Equipment: 8-inch square pan or 9-inch round panBlueberry Crisp: Substitute 4 cups fresh or frozen blueberries forthe apples. If using frozen blueberries, thaw and drain themfirst. Cherry Crisp: Substitute a 21-ounce can cherry pie filling for theapples. TipsMany varieties of apples are available. The ones used for cookingand baking remain flavorful and firm when baked. Use a vegetable peeler to peel apples. Doing so is quick, and thepeeler removes just a thin skin.Nutr. Assoc. : 0 3545 0 0 20223 4098 0 0 0 * Exported from MasterCook *AsparagusRecipe By :Serving Size : 4 Preparation Time :0:00Categories : Chapter 5 On the SideSide Dishes VegetablesAmount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 1/2 pounds asparagusPreparing for Cooking: Break off and discard the tough ends of theasparagus stalks where they snap easily. Wash asparagus thoroughly,including the tips, to remove any sandy soil. Remove the scales if sandy
of 00
Betty Crocker Cooking Basics Recipes
3,354 Reads
Info and Rating
| Category: | |
| Rating: | |
| Upload Date: | 06/20/2009 |
| Copyright: | Attribution Non-commercial |
| Tags: |
Leave a Comment