PORK 255 Peach- and Mustard-Glazed Pork Tenderloin Prep: IO min; Marinate:I hr; Bake: 30 min; Stand: min; C00 に 2 min * 6 åe ⅲ 1 / 2 cup peach preserves 2 tablespoons Dijon mustard 2 teaspoons vegetable 0 ⅱ 1 / 4 teaspoon dried thyme leaves 1 / 4 teaspoon salt 2 pork tenderloins (about 3 / 4 pound each) 1. Mix a11 ingredients except pork. P1ace pork in reseal- able plastic food-storage bag or shallow glass or plastic dish. Pour preserves m1Xture over pork; turn pork to coat with preserves mixture. Seal bag or cover dish and refrigerate at least 1 hour but no longer than 8 hours, turning pork occasionally,. 2. Heat oven to 450 。 . 3. Remove pork fror れ marinade•, reserve marinade in l-quart saucepan. Place pork in shallow roasting pan ・ lnsert meat thermometer so tip is in thickest part of pork. 4. Bake uncovered 25 to 30 minutes or until ther- mometer reads 155 。 . Cover pork with aluminum foil and let stand 10 to 15 minutes, brushing once with reserved marinade, until thermometer reads 160 。 (Temperature will continue to rise about 5 。 , and pork 、 be easler tO carve. ) 5. Heat marinade to boiling. Boil 1 minute, stirring constantly.. Cut pork intO slices. Serve with marinade. 1 Serving: Calories 220 (CaIories from Fat 55 ) ; Fat 6g (Saturated (g); CholesteroI 65mg; Sodium 220mg; Carbohydrate 18g (Dietary Fiber (g); Protein 24g % DaiIy Value: Vitamin A 0 % : Vitamin C 2 % : CaIcium O%;lron 8 % Diet Exchanges: 3 1 / 2 Very Lean Meat, 1 Fruit, 1 Fat ltalian Roasted Pork Tenderloin Prep: IO min; Bake: 30 min; Stand: る min * 6 åe ⅲ 1 teaspoon Olive or vegetable 0 ⅱ 1 / 2 teaspoon salt 1 / 2 teaspoon fennel seed, crushed 1 / 4 teaspoon pepper 1 clove garlic, finely chopped 2 pork tenderloins, about 3 / 4 pound each 1. Heat oven to 450 。 . Spray shallow roasting pan with cooking spray ・ 2. Mash a11 ingredients except pork into a paste. Rub paste on pork. Place pork in pan. lnsert meat ther- mometer SO tip is in thickest part ofpork. 3. Bake uncovered 25 to 30 minutes or until ther- mometer reads 155 。 . Cover pork with aluminum 応 il and let stand 10 to 15 minutes or until thermometer reads 160 。 . (Temperature will continue to rise about 5 and pork will be easier tO carve. ) 1 Serving: CaIories 140 (CaIories from Fat 45 ) : Fat 5g (Saturated (g); Cholester0165mg; Sodium 240mg; Carbohydrate 0g (Dietary Fiber (g); Protein 24g % Daily Value: Vitamin A 0 % ; Vitamin C 0 % ; CaIcium O%; ℃ n 6 % Diet Exchanges: 31ean meat

QUICK BREADS/BISCUITS 55 1 0 1 1 Baking Powder Biscuits ド。“ prep: ー 0 min; Bake: ー 2 min * ー 2 biåcuitå Try the Sausage Biscuits (right) as a great twist and an easy meal. Split the biscuits, add a slice 0f cheese and you have a delicious handheld breakfast sandwich. 2 cups all-purpose flour* 1 tablespoon sugar 3 teaspoons baking powder 1 teaspoon salt 1 / 2 cup shortening 3 / 4 cup milk 1. Heat oven to 450 。 . 2. Mix flour, sugar, baking powder and salt in medium bowl. Cut in shortening using pastry blender or criss- crossing 2 knives, until mixture 100kS like fine crumbs. Stir in milk until dough leaves side ofbowl (dough will be soft and sticky). 3. Place dough on lightly floured surface. Knead lightly 10 times. Roll or pat 1 / 2 inch thick. Cut with floured 2 to 2 1/4-inch round cutter. Place on ungreased C00 e sheet about 1 inch apart for crusty sides, touching for soft sides. 4. Bake IO to 12 minutes or until golden brown. lmmediately remove om C00 e sheet. Serve warm. 1 Biscuit: CaIories 160 (Calories from Fat (0); Fat 9g (Saturated (g); Ch01esteroI 0mg; Sodium 330mg; Carbohydrate 18g (Dietary Fiber 1 g); Protein 3g % DaiIy VaIue: Vitamin A 00/o; Vitamin C O%; Calcium 8 % : ℃ n 6 % Diet Exchanges: 1 Starch, 2 Fat BUTTERMILK BISCUITS: Decrease baking powder to 2 teaspoons; add 1 / 4 teaspoon baking soda with the sugar. Substitute buttermilk for the milk. (lfbutter- milk is thick, using slightly more than 3 / 4 cup may be necessary. ) DROP BISCUITS: Grease cookie sheet with shortening ・ lncrease milk to 1 cup. Drop dough by 12 spoonfuls ontO cookie sheet. PESTO BISCUITS: Decrease shortening to 1 / 3 cup, salt to 1 / 2 teaspoon and milk to 1 / 2 cup. Cut 1 / 4 cup pestO intO flour mixture with the shortening. Sprinkle with grated Parmesan cheese before bak- ing if desired. SAUSAGE BISCUITS: Decrease shortening to 1 / 3 cup and salt to 1 / 4 teaspoon. Cook 1 / 2 pound bulk pork sausage in l()-inch over medium heat, stir- ring occasionally, until no longer pink; drain, C001 slightly and crumble. Stir sausage into flour- shortening nuxture before adding milk. pan Biscuits 第 0 Prep: る min; Bake: る min * に biruitå 1 / 3 cup butter or stick margarine 1 / 3 cup packed brown sugar 1 / 3 cup chopped pecans 2 cups Original Bisquick@ 1 / 2 cup milk 1. Heat oven to 425 。 . 2. Heat butter and brown sugar in l-quart saucepan over 10W heat, stirring constantly, until melted. Pour into round pan, 9 x 1 1 / 2 inches, or square pan, 8 x 8 x 2 inches. Sprinkle with pecans. 3. Mix Bisquick and milk until dough forms; beat 30 seconds. lfdough is t00 sticky, gradually mix in enough baking mix ()p to 1 / 4 cup) to make dough easy to handle. 4. PIace dough on surface dusted with Bisquick; gently roll in Bisquick to coat. Knead 10 times. Divide dough into 12 equal pieces; gently shape each piece into a ball. Place balls on bro 、Ⅵ 1 sugar mixture in pan. 5. Bake 12 to 15 minutes or until golden brown. Turn pan upside down onto heatproof servlng plate. Leave pan over biscuits a few mmutes tO a110 、 bro 、 sugar mixture to drizzle over biscuits. C001 slightly b efo re servmg. Spreads ツみ 4 / least 65 % 眦 g ど / 4 みん房 / 〃〃ノ 伽 & 45 丿・ 1 Biscuit: CaIories 170 (CaIories from Fat (0); Fat 10g (Saturated (g); Ch01esteroI 15mg; S0dium 3B0mg; Carb0hydrate 19g (Dietary Fiber (g); Protein 2g % DaiIy VaIue: Vitamin A 4 % ; Vitamin C O%; CaIcium 4%;lron 4 % Diet Exchanges: 1 Starch, 2 Fat

470 STEWS/ B ROTH S Oyster Stew 第。 Prep: IO min: C00 に 1 / 4 cup butter or stick margarine 1 pint shucked oysters, undrained 2 cups milk 1 / 2 cup half-and-half 1 / 2 teaspoon salt Dash of pepper ー 0 min * イる er じⅱ 18 る 1. Me1t butter in 1 1/2-quart saucepan over 10W heat. Stir in oysters. COOk, stirring occasionally, just until edges curl. 2. Heat milk and half-and-half in 2-quart saucepan over medium-low heat until hot. Stir in salt' pepper and oyster mixture; heat until hOt. 1 serving (about 1 cup): Calories 285 (Calories from Fat 180 ) ; Fat 20g (Saturated 12g ) ; Ch01esterol 115mg : S0dium 710mg; Carb0hydrate 12g (Dietary Fiber (g); Protein 14g % DailY Value: Vitamin A 22 % ; Vitamin C 4 % ; Calcium 24 % ; lron 46 % Diet Exchanges: 1 Medium-Fat Meat, 3 Fat, 1 Skim Milk Easy Cioppino ー ow 十 at prep: 25 min; COOk: ィ 5 min * 6 ⅲ Ciopp1no is a San Francisco fish stew made with tomatoes and a variety of fish and shellfish. 2 tablespoons butter or stick margarine 1 medium onion, chopped ( 1 / 2 cup) 1 medium green bell pepper, chopped ( 1 cup) 2 cloves garlic, finely chopped 1 can ( 14 1 / 2 ounces)ltalian-style stewed tomatoes, undrained 1 cup dry red wine, nonalcoholic red wine or beef broth 1 cup spicy eight-vegetable juice 1 bottle ( 8 ounces) clam juice 1 teaspoon salt 1 pound halibut or haddock steaks, cut into bite-size peces 12 clams or mussels, cleaned (page 324 ) 1 pound uncooked peeled deveined medium shrimp with tails on, thawed if frozen 1. Melt butter in 4-quart Dutch oven over medium- high heat. Cook onion, bell pepper and garlic in butter about 5 minutes, stirring occasionally, until tender. 2. Stir in tomatoes, W1ne, vegetable juice, clam jtllce and salt. Heat tO boiling; reduce heat. Cover and sim- mer 15 minutes. 3. Stir in fish and clams. Heat to boiling; reduce heat. Cover and simmer 5 minutes. 4. Stir in shrimp. Heat to boiling; reduce heat. Cover and simmer about 5 minutes or until f1Sh flakes easily with fork and shrimp are pink and firm. Discard any unopened clams. 1 Serving (about 1 1 / 3 cups): Calories 175 (Calories from Fat 45 ) ; Fat 5g (Saturated (g); Cholesterol 125mg : S0dium 970mg; Carbohydrate 9g (Dietary Fiber (g); Protein 25g % Daily Value: Vitamin A 18 % ; Vitamin C 36 % : CaIcium 8 % ■ ron 34 % Diet Exchanges: 3 Very Lean Meat, 2 \/egetable Tips for Broths Wash vegetables, then cut into large pieces ・ There's no need tO peel or trim them first. ) 〃 control the amount Ofsalt and spices in home- made broths. F0110W the reupe, then adjust seasomngs tO your taste. Remember, as broths evaporate, their flavor becomes concentrated or lntense. Short on time? Toss leftover cooked vegetables, meat and/or pasta or rlce intO broth, and you ve got soup ・ Freeze leftover sauces and strongly flavored veg- etable cooking liquid. Use them to replace some 0f the water in recipes that call for broth. lfyou don't have time t0 make your own broth, try one Of these quick alternatives: Ready-to-serve broth: 1 can ( 14 1 / 2 ounces) chicken, beefor vegetable broth equals about 1 3 / 4 cups broth. Condensed broth: 1 can ()0 1 / 2 ounces) con- densed chicken or beef broth diluted with 1 soup can water equals 2 2 / 3 cups broth. Boui110n: 1 chicken, beef or vegetable bouillon cube or 1 teaspoon bouillon granules mixed with 1 cup water equals 1 cup broth. Broth or Stock Base: Follow directions on con- tainer; each brand is different.

405 Chicken Tetrazzini Prep: 20 min; Bake: 30 min * 6 間ⅱ 1 This rich casserole apparently was named for the opera singer Luisa Tetrazzini. Serve With Bacon— Spinach Salad (page 416 ) for a dinner that is 襯 ag 〃 9 怩 / 1 package ( 7 ounces) spaghetti, broken int0 thirds 1 / 4 cup butter or stick margarine 1 / 4 cup all-purpose flour 1 / 2 teaspoon salt 1 / 4 teaspoon pepper 1 cup chicken broth 1 cup whipping (heavy) cream 2 tablespoons dry sherry or water 2 cups cubed cooked chicken or turkey 1 can ( 4 ounces) sliced mushrooms, drained 1 / 2 cup grated Parmesan cheese 1. Heat oven to 350 。 . 2. Cook spaghetti as directed on package ・ 3. WhiIe spaghetti is cooking, melt butter in 2-quart saucepan over 10W heat. Stir in flour, salt and pepper. COOk, stirring constantly, until mixture iS smooth and bubbly; remove om heat. Stir in broth and whipping cream. Heat tO boiling, stirring constantly. BOil and stir 1 minute. 4. Drain spaghetti. Stir spaghetti, sherry, chicken and mushrooms intO sauce. 5. pour spaghetti mixture into ungreased 2-quart casse- role. Sprinkle with cheese. Bake uncovered about 30 minutes or until bubbly in center. 1 Serving (about 1 cup): Calories 480 (CaIories from Fat 260 ) ; Fat 29g (Saturated 15g ) ; CholesteroI 110mg; Sodium 680mg; Carb0hydrate 34g (Dietary Fiber (g); Protein 22g % Daily Value: Vitamin A 1 8 % ; Vitamin C 0%; CaIcium 14 % : lron 14 % Diet Exchanges: 2 Stat て h, 2 Medium-Fat Meat, 3 Fat, 1 / 2 Skim Milk Lighter Chicken Tetrazzini: For 12 grams of fat and 320 calories per serving, decrease butter to 2 tablespoons and Parmesan cheese to 1 / 4 cup; substitute fat-free (skim) milk for the whipping cream. PASTA Asian Chicken and NoodIes ド。“ prep: る min; C00 に 7 min * ィⅲ 01 れ sesame seed, sesame 0i1 is in light and dark varieties. The darker sesame 0i1 is dark brown in C010r With a much stronger flavor. Teriyaki baste and glaze is a thick, bro 、 vn-colored sauce; dO not confuse it With teriyaki sauce or teriyakl marinade, which has a watery consistency. You can find teriyaki baste and glaze in the condiments or ASian fOOdS sec- tion Ofyour supermarket. 8 ounces uncooked soba (buckwheat) noodles* 1 tablespoon vegetable 0 ⅱ 1 / 2 pound boneless, skinless chicken breast halves, cut intO thin slices 1 bag ( 16 ounces) fresh (refrigerated) stir-fry vegetables 1 / 4 cup chicken broth or water 1 / 2 cup teriyaki baste and glaze (from 12-ounce bottle) 1 teaspoon dark sesame 0 ⅱ 1 / 4 teaspoon crushed red pepper 1. Cook noodles as directed on package ・ 2.WhiIe noodles are cooking, heat vegetable 0i1 in 10- inch skillet or wok over high heat. Add chicken; stir-fry 3 tO 5 minutes or until no longer pink in center. Remove chicke n 佇 om s killet. 3. Add vegetables and broth to skillet. Heat to boiling. Cover and bOil about 2 minutes or until vegetables are crisp- te nder. 4. Drain noodles. Mix teriyaki glaze, sesame 0i1 and red pepper; stir intO vegetables. Stir in chicken. Heat tO boiling. Serve chicken mixture over noodles. / 4 〃おど〃〃〃のイな , , んん加ゾ ag ん〃 / , ra 〃盟 2 〃 00 イなの・ 4 〃 g ツ乃〃耘ア / 4 〃望ん扉雇ア r / 加ルん 〃クりイん & 1 Serving (about 1 1 / 2 cups): CaIories 引 5 (Calories from Fat 70); Fat 8g (Saturated (g); ChoIesteroI 35mg; S0dium 2,160mg; Carbohydrate 48g (Dietary Fiber (g); Protein 17g % Daily Value: Vitamin A 68 % : Vitamin C 50 % ; Calcium 8 % : lr ℃ n 10% Diet Exchanges: 3 Starch, 1 Lean Meat, 1 Vegetable

SOUPS/PIZZAS 481 SpIit Pea Soup Low-Fat Prep: 20 min; COOk: 2 hr 30 min * 8 記ⅲ 86 Split peas are a variety of pea grown specifically for drying. They are found with dried beans and lentils in the supermarket. 2 1 / 4 cups dried split peas ( 1 pound), sorted and rinsed 8 cups water 1 / 4 teaspoon pepper 1 large onion, chopped ( 1 cup) 2 medium stalks celery, finely chopped ( 1 cup) 1 ham bone, 2 pounds ham shanks or 2 pounds smoked pork hocks 3 medium carrots, cut into 1/4-inch slices ( 1 1 / 2 cups) 1. Heat a11 ingredients except carrots to boiling in 4-quart Dutch oven, stlrring occasionally; reduce heat. Cover and simmer 1 hour tO 1 hour 3() minutes. 2. Remove ham bone; let stand until C001 enough to handle. Remove ham om bone. Remove excess fat 丘 om ham; cut ham intO l/2-inch pieces. 3. Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 3() minutes or until carrots are tender and soup iS desired consistency,. 1 Serving (about 1 1 / 2 cups): Calories 195 (CaIories from Fat 45 ) ; Fat 5g (Saturated (g); Cholesterol 15mg; Sodium 220mg ; Carb0hydrate 34g (Dietary Fiber 12g ) : Protein 16g % DaiIy VaIue: Vitamin A 36 % : Vitamin C 4 % : Calcium 4 % ; on 12 % Diet Exchanges: 2 Starch, 1 Very Lean Meat, 1 \/egetable Slow Cooker Directions: Decrease water to 7 cups. Mix a11 ingredients in 4 ー to 6-quart slow cooker. Cover and cook on high heat setting 3 to 4 hours or until peas are tender. Remove ham bone; let stand until C001 enough tO handle. Remove excess fat from ham; cut ham into 1/2-inch pieces. Stir ham into soup. Chicken, Artichoke and Red Onion Pizza ド 0 $ t Prep: 5 min; Bake: IO min * イ記 r じⅲ Artichoke hearts add a distinctive flavor to this easy pizza. Serve the pizza for a light supper, or cut into small squares for a great appetizer. If roasted red bell peppers aren t available, use canned pimientos. 2 teaspoons butter or stick margarine 1 large red onion, sliced ( 2 cups) 1 package ( 16 ounces) ltalian bread shell or ready-to- serve pizza crust ( 12 tO 14 inches in diameter) 1 cup cubed cooked chicken or turkey 1 jar ( 6 tO 7 ounces) marinated artichoke hearts, drained and sliced 3 tablespoons sliced drained roasted red bell peppers (from 7-ounce jar) 1 cup shredded sharp Cheddar cheese ( 4 ounces) 1. Heat oven to 400 。 Melt butter in 8-inch skillet over medium heat. COOk onion in butter 3 tO 5 minutes, stirring occasionally, until crisp -te nder. 2. Spread onion over bread shell. Top with chicken, artichoke hearts, bell peppers and cheese. 3. Bake 8 to 10 minutes or until cheese is melted. 1 Serving: Calories 440 (CaIories from Fat 170 ) ; Fat 19g (Saturated 10g); CholesteroI 65mg; Sodium 670mg ; Carbohydrate 43g (Dietary Fiber (g); Protein 28g % Daily Value: Vitamin A 10 % ; Vitamin C 16 % ; CaIcium 38 % Ⅱ ron 14 % Diet Exchanges: 2 Starch, 2 High-Fat Meat, 3 VegetabIe Before tossing the peas into the soup pot, you'll need to sort through them tO remove any fO 「 - eign objects. Spread the peas out in a shallow pan, and inspect them fo 「 PREPARING SPLIT PEAS any small 「 0 ( k pebbles or stones, grit, discolored peas, or dried and shriveled peas which should be dis- carded. Then place the peas in a bowl, and cover them with water. After a minute or tWO, remove any skins or split peas that float tO the top. Finally, rinse the split peas in a colander.

FROZEN DESSERTS 193 Tips for lce Cream Although store-bought ice cream is delicious, makmg ice cream in an old-fashioned hand¯crank freezer somehow tastes even better. lt's great family entertain- ment, t00. AS you take turns on the crank, stories and catch up on family news. Or if time's short' use an electric freezer; the results still are a special treat. Following are tips for making wonderful ice cream' frozen yogurt, sherbet or sorbet at home: Every ice cream freezer is different, SO fOllOW the manufacturer S lnstructlons for freezing the ice cream. Get a11 your supplies ready—ingredients, plenty of lce, salt. Be sure tO clear a big enough space in your freezer. Eggs are an ingredient 1 れ OSt ice and must be cooked SO the ice cream will be safe tO eat. If you're using a recipe that calls for raw eggs ou ' Ⅱ need tO revlse it or find a different one. The 1Ce cream recipe in this bOOk features COOked eggs ・ VaniIla lce Cream Prep: IO min; C00 に : IO min: Chill: 3 hr; Freeze: Time ルⅢしの y * ー quart ice cream 3 large egg yolks, slightly beaten 1 / 2 cup sugar 1 cup milk 1 / 4 teaspoon salt 2 cups whipping (heavy) cream 1 tablespoon vanilla 1. Mix egg yolks, sugar, milk and salt in 2-quart saucepan. COOk just tO bOiling over medium heat' stir- ring constantly ()o not boil ). Pour into chilled bowl. Refrigerate uncovered 2 tO 3 hours, stirring occasional- 1 ) , , until room temperature. At this point, mixture can be refrigerated up to 24 hours before completing recipe if desired. 2. Stir whipping cream and vanilla into milk mixture. pour intO l—quart ice—cream freezer and freeze accord- ing tO manufacturer's directions. 1 serving (about 1 / 2 cup): Calories 265 (CaIories from Fat 190 ) ; Fat 21 g (Saturated 13g ) ; Cholesterol 150Eg ; S0dium 110mg : Carbohydrate 16g (Dietary Fiber (g); Protein 3g % Daily Value: Vitamin A 18 % ; Vitamin C 0%; CaIcium 8 % : on 0 % Diet Exchanges: 1 Starch, 4 Fat CHOCOLATE ICE CREAM: lncrease sugar to 1 cup. Beat 2 ounces unsweetened baking chocolat% melted and cooled, into milk mixture before cook- ing. Decrease vanilla tO 1 teaspoon. FRESH PEACH ICE CREAM: Decrease vanilla to 1 tea- spoon. Mash 4 or 5 peaches with potato masher or in food processor until slightly chunky (not pureed) to make 2 cups. Stir an additional 1 / 2 cup sugar into peache s; St1r intO mixture after adding vanilla. FRESH STRAWBERRY ICE CREAM: Decrease vanilla to 1 teaspoon. Mash 1 pint ( 2 cups) strawberries and an additional 1 / 2 cup sugar with potato masher or in food processor until slightly chunky (not pureed); stlr intO milk mi.xture after adding vanilla. Stir in a few drops of red food color if desired. Fresh Lemon Sherbet Prep: IO min; Freeze: Time Ⅲ卍じ ary * ー quart bherbet 1 1 / 4 cups sugar 2 cups half-and-half 1 / 3 cup lemon juice 1 to 2 tablespoons grated lemon peel 1 or 2 drops yellow food color 1. Mix all ingredients until sugar is dissolved. 2. pour intO l-quart ice-cream freezer and freeze according tO directions. 1 serving (about 1 / 2 cup): Calories 210 (Calories from Fat 65 ) ; Fat 7g (Saturated (g); Ch01esterol 20mg; S0dium 25mg; Carb0hydrate 35g (Dietary Fiber (g); Protein 2g % DailY Value: Diet Vitamin A 6 % : Vitamin C 6 % ; Calcium 6 % : on 00/o Exchanges: 2 Fruit, 1 Fat, 1 / 2 Skim Milk

CUSTARDS AND PUDDINGS Rice Pudding ー ow - ド at 187 Créme Brülée Recommended Vitamin C 36 % : CaIcium 16 % ■ ron 4 % Diet Exchanges: N0t (Dietary Fiber (g); Protein 6g % Daily Value: Vitamin A 36 % : 24g ) ; Ch01esterol 340mg; S0dium 60mg; Carb0hydrate 54g 1 Serving: Calories 610 (CaIories from Fat 380 ) ; Fat 42g (Saturated ″ん〃ノ / ん加雇尹ク〃 2 んツ / / 〃 g 4 〃ノ襯の , んん のり〃の useglasscustard c ゞの・ g なアたアん , ・坊ヴ〃〃死 ered in refrigerator. refrigerate 1 to 2 hours or until slightly firm. Store cov- a glaze. Serve immediately (mixture will be runny)' or heat about 3 minutes or until sugar is melted and forms ly over custard. Broil with tops about 5 inches from 5. Set oven control tO broil. Sprinkle brown sugar even- overheating ・ broiling with brown sugar on top t0 keep custard 伝 om 24 hours. Custard must be completely chilled before and refrigerate at least 2 hours but no longer than ungreased ceramic pie plate, 9 x 1 1 / 4 inches. * Cover 4. pour custard intO four 6—ounce ceram1C ramekins* or until mixture thickens ()O not bOil ). Stir in vanilla. COOk over 10W heat 5 tO 8 minutes, stirring constantly, yolk mixture, then stir back intO hOt cream ln saucepan. 3. Gradually stir at least half of the hot cream into egg medium heat just until hOt. 2. Heat whipping cream in 2-quart saucepan over colored. Gradually beat in granulated sugar ・ on high speed about 3 minutes or until thick and lemon 1. Beat egg yolks in medium bowl with electric mixer 1 / 3 cup packed brown sugar 1 teaspoon vanilla 2 cups whipping (heavy) cream 3 tablespoons granulated sugar 4 large egg yolks a few taps ofa spoon. cake, break up the delicious caramelized topping with cake or pound cake. Before spoomng over fruit or its own or spooned over fruit or Of angel Od ture with a caramelized topping. lt's delicious a11 on This unbaked verslon of んツを has a puddinglike tex- prep: min: C00 に : min: Chill: 3 hr * ィろ er じⅲ Prep: 30 min: Bake: イ 5 min: Stand: る min * 8 ⅲ 第 vo cups of leftover cooked rice can be used for the rlce in this recipe; increase the bake time by about 5 minutes because the rice will be COld. 1 / 2 cup uncooked regular long-grain rice 1 cup water 2 large eggs or 4 large egg yolks 1 / 2 cup sugar 1 / 2 cup raisins or chopped dried apricots 2 1 / 2 cups milk 1 teaspoon vanilla 1 / 4 teaspoon salt Ground cinnamon or nutmeg Raspberry Sauce (page 197 ) or Sweetened Whipped Cream (page 198 ) , if desired 1. Heat rice and water to boiling in 1 1/2-quart saucepan, stirring once or tWice; heat tO 10 、 V. Cover and simmer 14 minutes ()O not lift cover or stir). AII water should be absorbed. 2. Heat oven to 325 。 . 3. Beat eggs in ungreased 1 1/2-quart casserole with W1re WhiSk or fork. Stir in sugar, raiS1ns, 1 れ , vanilla, salt and hOt rice. Sprinkle with cinnamon. 4. Bake uncovered 45 minutes, stirring every 15 min- utes. Top ofpudding will be very wet and not set (over- baking may cause pudding to curdle). 5. Stir well; let stand 15 minutes. Enough liquid will be absorbed while standing to make pudding creamy ・ Serve warm, or cover and refrigerate about 3 hours or until chilled. Serve with Raspberry Sauce. Store cov- ered in refrigerator. 1 Serving (about 2 卩 cup): CaIories 265 (Calories from Fat 25 ) ; Fat Bg (Saturated (g); Cholesterol 60mg; S0dium 130mg ; Carbohydrate 54g (Dietary Fiber 1 g); Protein 7g % Daily Value: Vitamin A 6 % : Vitamin C 0%; Calcium 12 % : on IO% Diet Exchanges: 2 Starch, 1 1 / 2 Fruit, 1 / 2 Fat

184 CUSTARDS AND PUDDINGS Baked Custard Prep: る min; Bake: イ 5 min; COOI: 3 large eggs, slightly beaten 1 / 3 cup sugar 1 teaspoon vanilla Dash of salt 2 1 / 2 cups very warm milk Ground nutmeg 1. Heat oven to 350 。 . 30 min * 6 ⅲ 2. Mix eggs, sugar, vanilla and salt in medium bowl with wire whisk or fork. Gradually stir in milk. Pour intO six 6-ounce custard cups. Sprinkle With nutmeg. 3. Place cups in rectangular pan, 13 x 9 x 2 inches, on oven rack. Pour very hOt water into pan tO within 1 / 2 inch of tops of cups (see box, below). 4. Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. C001 about 30 minutes. Unmold and serve warm, or refrigerate and unmold before serung. Store covered in refrigerator. 1 Serving: CaIories 135 (CaIories from Fat 45 ) ; Fat 5g (Saturated (g); ChoIesterol 115mg ; Sodium 120mg; Carbohydrate 16g (Dietary Fiber (g); Protein 7g % Daily Value: Vitamin A 8 % : Vitamin C 0%; CaIcium 14 % ■ ron 2 % Diet Exchanges: 1 Fat, 1 Skim MiIk CARAMEL CUSTARD (CREME CARAMEL): Before making custard, heat 1 / 2 cup sugar in heavy l-quart saucepan over 10W heat IO tO 15 minutes, stirring constantly with WOOden spoon, until sugar is melt- ed and golden brown (sugar becomes very hot and could melt a plastic spoon). lmmediately divide syrup among six 6-ounce custard cups before it hardens in saucepan; carefully tilt cups tO coat bot- toms (syrup will be extremely hot). Let syrup harden in cups about lO minutes. Make custard as directed in step 2 ; pour over syrup in cups. Bake as 2 1 / 4 cups half-and-half 1 bag ( 6 ounces) semisweet chocolate chips ( 1 cup) 4 eggs 1 / 2 cup sugar 1 / 4 teaspoon salt Sweetened Whipped Cream (page 198 ) , if desired 1. Heat oven to 350 。 . 2. Heat half-and-half and chocolate chips in 1 1 / 2 ー quart saucepan over medium heat, stirring constantly, until chocolate is melted and mixture is smooth; C001 5 mmutes. 3. Mix eggs, sugar and salt in medium bowl with wire whisk or fork. Gradually stir egg mrxture into chocolate mixture until blended. Pour intO eight 6-ounce custard CIIPS. 4. Place cups in rectangular pan, 13 x 9 x 2 inches, on oven rack. Carefully pour very hOt water into pan to within 1 / 2 inch of tops of cups (see box, below). 5. Bake 20 to 25 minutes or until set. Remove cups 丘 om water. Serve custard warm or chilled 市 Sweetened Whipped Cream. Store covered in refrigerator. ・ 1 Serving: CaIories 290 (CaIories from Fat 155 ) : Fat 17g (Saturated (g); Ch01esteroI 130mg; Sodium 135mg : Carbohydrate 29g (Dietary Fiber (g); Protein 6g % Daily Value: Vitamin A 10%; Vitamin C 0%; Calcium 8%;lron 6 % Diet Exchanges: 1 1 / 2 Starch, directed in steps 3 and 4. C001 completely; cover and refrigerate until servlng or up to 48 hours. To unmold, carefully loosen side of custard with knife or small spatula. Place dessert dish on top of cup and, holding tightly, turn dish and cup upside down. Shake cup gently to loosen custard. Caramel syrup will drizzle over custard, forming a sauce. Rich ChocoIate Custard Prep: min; Bake: 25 min * 8 る er じⅲ 1 / 2 Skim MiIk, 3 Fat 、 h / are these custards baked in a pan 0f water? This method, called a water bath, helps the custards bake gently and evenly. 、 Without the hot BAKING IN A WATER BATH water, the edges Of the custard would cook t00 quickly. Put the cus- tard cups in the empty pan, place the pan on the oven rack, then carefully pour hOt water intO the pan. 、 When the custards are done, remove the cups from the water or they will keep cooking.

BAR ( 00 灯 ES 143 2. Melt butter and chocolate in 1 ー quart saucep an over 10W heat, stirring constantly.. C001 5 minutes. 3. Beat sugar, vanilla and eggs in medium bowl with electric mixer on high speed 5 minutes. Beat in chOCO- late mixture on 10W speed, scraping bowl occasionally. Beat in flour just until blended, scraping bowl occa- sionall メ . Stir in walnuts. Spread in pan. 4. Bake 40 to 45 minutes or just until brownies begin to pull away 伝 om sides ofpan. C001 completely in pan on W1re rack, about 2 hours. Frost with Chocolate Buttercream Frosting. For bro 、 vnles, cut intO 4 rows by 4 rows. Sp 尾 4 / 坊雇ん / 65 % 眦 g ん房 / 〃 伽 & 97 丿・ 1 Brownie: Calories 300 (CaIories from Fat 160 ) : Fat 18g (Saturated (g); Ch01esteroI 40mg; Sodium 115mg ; Carbohydrate 32g (Dietary Fiber (g); Protein 4g % Daily Value: Vitamin A 12 % ; Vitamin C 0%; Calcium 2 % ■ ron 6 % Diet Exchanges: Not Recommended CHOCOLATE BROWNIE PIE: Grease bottom and side of pie plate, 10 x 1 1 / 2 inches, with shortening. Spread batter in pie plate. Bake 35 to 40 minutes or until center iS set. C001 completely in pan on W1re rack. Cut intO wedges. Omit frosting. Serve with ice cream and Hot Fudge Sauce (page 195 ) if desired. 12 serungs. CHOCOLATE-PEANUT BUTTER BROWNIES: Sub stitute 1 / 3 cup crunchy peanut butter for 1 / 3 cup of the butter. O mit walnuts. B efore b aking, arrange 16 one-inch chocolate-covered peanut but- ter cup candies, unwrapped, over top. Press intO bat- ter SO tops Of cups are even with top ofbatter. Cream Cheese Brownies prep: 25 min; Bake: 50 min * ィ 8 browniæ 1 cup butter or stick margarine 4 ounces unsweetened baking chocolate Cream Cheese Filling (right) 2 cups sugar 2 teaspoons vanilla 4 large eggs 1 1 / 2 cups all-purpose flour** 1 / 2 teaspoon salt 1 cup coarsely chopped nuts 1. Heat oven to 350 。 . Grease bottom and sides of rec- tangular pan, 13 x 9 x 2 inches, with shortening. 2. Melt butter and chocolate in l-quart saucepan over 10W heat, stirring frequently. Remove 伝 om heat; C001 5 mmutes. 3. Make Cream Cheese FiIIing; set aside. 4. Beat chocolate mixture, sugar, vanilla and eggs in large bowl with electric mixer on medium speed 1 mlnute, scraping bowl occasionally. Beat in flour and salt on 10W speed 30 seconds, scraping bowl occasional- ly. Beat on medium speed 1 minute. Stir in nuts. Spread 1 3 / 4 of the batter in pan. Spread filling over batter. Drop remaining batter in mounds randomly over 6 Ⅱー ing. Carefully spread tO cover cream cheese la ) ℃ r. 5. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. C001 in pan on W1re rack. For brownles, cut intO 8 rows by 6 rows. store covered in refrigerator. Cream Cheese FiIIing 2 packages ( 8 ounces each) cream cheese, softened 1 / 2 cup sugar 2 teaspoons vanilla 1 large egg Beat all ingredients until smooth. Sp 尾 4 ん / 65 % 眦 g ん房 / 〃んバ記 1 Brownie: CaIories 165 (CaIories from Fat 100); Fat 11 g (Saturated (g); ChoIesterol 30mg; Sodium 110mg; Carbohydrate 15g (Dietary Fiber 1 g); Protein 2g % Daily Value: Vitamin A 8 % : Vitamin C 0%; CaIcium 2 % ロ ron 2 % Diet Exchanges: 1 Stat て h, 2 Fat Lighter Cream Cheese Brownies: For 6 grams of fat and 120 calories per servlng, substitute 1 / 2 cup unsweetened applesauce for 1 / 2 cup of the butter and 2 eggs plus 4 egg whites for the 4 eggs ・ Decrease nuts tO 1 / 2 cup. Use reduced-fat cream cheese (Neufchåtel) , softened, in Cream Cheese Filling.

236 BEEF Beef Stroganoff dried out or shriveled. blemishes. Their surface should be dry but not those with smooth, flrm caps without major Be picky when picking mushrooms. Look for PICKING MUSHROOMS Exchanges: 3 Lean Meat, 2 \/egetable, 4 Fat Diet Vitamin A 8 % : Vitamin C 2 % : CaIcium 6 % : lt ℃ n 14 % Carb0hydrate 9g (Dietary Fiber (g); Protein 24g % Daily Value: 28g (Saturated 13g ) : ChoIesteroI 100mg : Sodium 800mg; 1 Serving (about 1 cup): Calories 380 (Calories from Fat 250 ) ; Fat 6. Stir in sour cream; heat until hot. Serve over noodles. reduce heat tO 10W. boiling, stirring constantly,. BOil and stir 1 minute; container; gradually stir intO beef mixture. Heat to 5. Shake reserved broth and the flour in tightly covered about 5 minutes or until onion iS tender. 4. Stir in mushrooms and onion. Cover and simmer until beef is tender. reduce heat. Cover and simmer about 1() minutes or the ketchup, salt and garlic into skillet. Heat to boiling; 3. Reserve 1 / 3 cup of the broth. Stir remaining broth, brown. heat. COOk beef in butter, stirring occasionally, until 2. MeIt butter in 10-inch skillet over medium-high minutes. ) strips. (Beef is easier to cut if partially frozen, 30 to 60 1. Cut beef across grain into about 1 1 / 2 x 1/2-inch if desired H0t cooked noodles or rice (page 390 or 348 ) , 1 cup sour cream or plain yogurt 3 tablespoons all-purpose flour 1 medium onion, chopped ( 1 / 2 cup) 3 cups sliced mushrooms ( 8 ounces) 1 small clove garlic, finely chopped 1 teaspoon salt 2 tablespoons ketchup 1 1 / 2 cups beef broth 2 tablespoons butter or stick margarine steak, about 1 / 2 inch thick 1 1 / 2 pounds beef tenderloin or boneless top loin Prep: 20 min; C00 に 30 min * 6 ⅲ Pepper Steak Prep: min; C00 に 30 min * 6 r じⅲ heating in step 2. let. Spray cold skillet with cooking spray before calories per servmg, omit 0i1 and use nonstick skil- Lighter Pepper Steak: For 4 grams offat and 350 Exchanges: 3 Starch, 2 Medium-Fat Meat, 1 VegetabIe Di et Vitamin A 4 % : Vitamin C 36 % : Calcium 2 % ; lt ℃ n 24 % Carbohydrate 52g (Dietary Fiber (g); Protein 26g % DaiIy VaIue: Fat 1 lg (Saturated (g); ChoIesteroI 55mg; Sodium 350mg; 1 Serving (about 2 cups): CaIories 405 (CaIories from Fat 100 ) ; just until tomatoes are heated through. Serve with rice. ture. Cover and COOk over 10W heat about 3 minutes or 5. Cut each tomato into 8 wedges; place on beef mix- 1 。 w,. ens and bOils. BOil and stir 1 minute; reduce heat tO mIXture. COOk, stirring constantly, until mixture thick- 4. Mix cornstarch, sugar and soy sauce; stir into beef ing, until beef is tender and peppers are crisp-tender. adding bell peppers during last 5 minutes of simmer- utes for round steak, 5 tO 8 minutes for sirloin steak, boiling; reduce heat. Cover and simmer 12 to 15 min- 3. Stir in water, onion, garlic and gingerroot. Heat to until brown. Cook beef in 0i1 about 5 minutes, turning frequently, 2. Heat 0i1 in 12-inch skillet over medium-high heat. mmutes. strips. (Beef is easier to cut if partially frozen, 30 to 60 1. Remove fat from beef. Cut beef into 2 x 1/4-inch 6 cups hot cooked rice (page 348 ) 2 medium tomatoes 2 tablespoons SOY sauce 2 teaspoons sugar, if desired 1 tablespoon cornstarch 2 medium green bell peppers, cut into 3/4-inch strips spoon ground ginger 1 / 2 teaspoon finely chopped gingerroot or 1 / 4 tea- 1 clove garlic, finely chopped 1 medium onion, cut intO l/4-inch slices 1 cup water 3 tablespoons vegetable 0 ⅱ inch thick 1 1 / 2 pounds beef top round or sirloin steak, 3 / 4 to 1