VEGETABLES 521 1. Heat oven to 350 . 2. Cut each squash lengthwise in half; remove seeds and fibers. PIace squash, cut sides up, ln ungreased rec- tangular pan, 13 x 9 x 2 inches. Spoon 1 tablespoon maple syrup and 1 tablespoon whipping cream into each half. 3. Bake uncovered about 1 hour or until tender. 1 Serving: CaIories 210 (CaIories from Fat 45 ) ; Fat 5g (Saturated (g); CholesteroI 15mg; S0dium 35mg; Carb0hydrate 47g (Dietary Fiber (g); Protein 3g % DaiIy VaIue: Vitamin A 12 % : Vitamin C 18 % : Calcium 10%;lron 10% Diet Exchanges: 2 Starch, 1 Fruit, GIazed Acorn Squash Prep: IO min; Bake:I hr * ィⅲ 2 acorn squash ( 1 to 1 1 / 2 pounds each) 4 tablespoons maple-flavored syrup 4 tablespoons whipping (heavy) cream, butter or stick margarlne 1 Fat 1 / 2 pound whole mushrooms 2 medium zucchini, cut intO l-inch pieces 1 medium onion, cut intO 8 wedges and separated 1 medium red bell pepper, cut into l-inch pieces 1 medium green bell pepper, cut into l-inch pieces 2-inch chunks 1 medium unpeeled eggplant ( 1 1 / 2 pounds), cut into Prep: 25 min; Bake: ィ 5 min * 8 r じⅲ Mixed Roasted Vegetables 3() minutes longer or until tender. Spoon apple mixture into squash halves. Bake about and 1 tablespoon butter or stick margarine, melted. chopped nuts, 2 tablespoons packed brown sugar utes. Mix 1 large tart red apple, diced, 2 tablespoons and whipping cream. Bake squash halves 30 min- APPLE-STUFFED ACORN SQUASH: Omit maple syrup heat setting 3 tO 4 hours or until tender. whipping cream into each half. Cover and cook on high Spoon 1 tablespoon maple syrup and 1 tablespoon (Stacking squash halves in cooker may be necessary. ) cooker. Place squash halves, cut sides up, in cooker. and fibers. Pour 1 / 4 cup water into 5 ー to 6-quart slow pound each. Cut squash crosswlse in half; remove seeds S10w Cooker Directions: Use squash that are 3 / 4 to 1 1 / 3 cup chopped fresh or 2 tablespoons dried basil leaves 3 tablespoons olive or vegetable 0 ⅱ 2 tablespoons red wine vinegar 1 teaspoon dried oregano leaves 1 / 2 teaspoon salt 1 / 4 teaspoon pepper 1 medium tomato, seeded and cut intO 2-inch pieces Grated Parmesan cheese, if desired 1. Heat oven to 350 。 . 2. PIace eggplant, bell peppers, onion, zucchini and mushrooms in 3-quart casserole. Sprinkle evenly with basil. 3. Mix 0i1 , vinegar, oregano, salt and pepper. Drizzle evenly over vegetables. 4. Bake uncovered 3() minutes. Add tomatoes; toss to coat. Bake uncovered about 15 minutes or until vegeta- bles are tender. Serve with cheese. 1 Serving (about 1 cup): CaIories 90 (CaIories from Fat 55 ) : Fat 6g (Saturated (g); ChoIesterol 0mg; Sodium 150mg; Carbohydrate 11g (Dietary Fiber (g); Protein 2g % Daily Value: Vitamin A 12 % ; Vitamin C 42 % ; Calcium 2 % : II ℃ n 6 % Diet Exchanges: 2 VegetabIe, 1 Fat Ratatouille Prep: 20 min; C00 に min * 6 る er じⅲ 1 medium unpeeled eggplant ( 1 1 / 2 pounds), cut into I/2-inch cubes 2 small zucchini ( 1 / 2 pound), cut into 1/2-inch slices 1 medium green bell pepper, chopped ( 1 cup) 1 medium onion, finely chopped ( 1 / 2 cup) 2 medium tomatoes, cut intO fourths 1 / 4 cup olive or vegetable 0 ⅱ 1 1 / 2 teaspoons salt 1 / 4 teaspoon pepper 2 cloves garlic, finely chopped Cook a11 ingredients in 12-inch skillet over medium heat l() tO 15 minutes, stirring occasionally, until zuc- chini iS tender. 1 Serving (about 1 cup): Calories 120 (Calories from Fat (0); Fat 9g (Saturated (g); Cholesterol 0mg; Sodium 600mg; Carbohydrate 12g (Dietary Fiber (g); Protein 2g % Daily Value: Vitamin A 6 % : Vitamin C 26 % : CaIcium 2 % Ⅱ「 on 4 % Diet Exchanges: 2 Vegetable, 1 1 / 2 Fat

248 PORK bone-in, boneless or sliced. TO get rid Of the excess salt before serving these hams, if you like, soak them in cold water for 24 to 72 hours. Refrigerate the ham lmmediately after soaking if メ ou won't be serving it cold right away or if you re not ready tO serve it hOt. To serve it hot, heat tO an internal temperature of 140 。 (see Roasting Ham, page 252 ). Turkey ham is skinless, boneless turkey thigh meat that has been cured and smoked to taste like ham. Turkey ham may be lower in calories and fat than regular ham, but check the label. Turkey hams are available in large, boneless pieces or as cold cuts. The large pieces, like ん 11Y cooked hams, can be eaten cold or warm by heat- ing tO an mternal temperature Of 140 。 . HOW tO Carve a Pork Loin Roast 円 0 ( e 「 oast on carving b00 「 d 0 「 platter; remove backbone om ribs 和「 easy ( 0 「ⅵ ng. 円 0 ( e 「 oast with side toward / 0 リ . With meat ⅸ inserted ⅲ「 oast tO keep the meat om moving, cut slices on each side 0 「「 ib bones. (Every Other slice wi 〃 contain 0 bone. ) TIMETABLE FOR ROASTING PORK* Pork Cut LOin Center (bone in) TenderIoin ( 450 。 ) Blade Loin or Sirloin (boneless, tied) Rib (boneless) Top Loin DoubIe (boneless) Top L0in (boneless) Boston Butt (boneless) Back Ribs Country-Style Ribs Spareribs Approximate Weight (pounds) 3 to 5 1 / 2 to 1 2 1 / 2 to 3 1 / 2 2 to 4 3 to 4 2 to 4 6 to 10 3 to 6 l-inch slices Meat Thermometer Reading (after 「 005t ⅲ g ) 155 。 155 。 155 。 155 。 155 。 155 。 Final Meat Thermometer Reading (after standing) 160 。 (medium) 160 。 (medium) 160 。 (medium) 160 。 (medium) 160 。 (medium) 160 。 (medium) 160 。 (medium) 160 。 (medium) Until tender Untiltender Approximate ( 00 ng Time (minutes per pound) 20 20 20 20 20 20 20 TotaI Cooking Time 1 1 / 2 to 2 hours 1 1 / 2 to 1 3 / 4 hours 1 1 / 2 to 2 hours

COOKING BASICS & INGREDIENTS HELPFUL HOW-TO'S Cru : Press with side 0 「 knife, ma 〃 et 0 「 「 0 〃ⅲ g Pin t0 break into sma 〃 Pieces. FO 「 ga 浦 ( , chop into sma 〃 pieces 0 「 te 「 crushing. Cutting an 0 「 0 れ ge 加 tO Sections: Cut along the membrane 0 「 both sides 0 「 one orange section. Remove that sectlon, and continue with the rest 0 「 the orange. Seeding 0 」 ape 0 ( ん Cut stem 0 pe ⅱ 0 ( h 市 . Cut chililengthwise ⅲ ha 垢 scrape out the seeds. The flesh, 「市 s and seeds contain irritating, burning 0 〃 S SO be especia 〃 / ( e 「ⅵ not t0 rub / ou 「 face 0 「 eyes. Be sure tO Ⅳ ea 「 protective gloves and be sure tO wash the 0 〃 S 斤 om / ou 「 hands. 5 m 部 : ( 00k ⅲ liquid on the stove top Bo 〃 : Heat liquid on the stove top until just below the bo 〃 ing point wh 〃 e bubbles bubbles rise continuously and break on rise slowly and break just below the sur- the surface and steam is given 0 「「 Pasta 徊 ( e. Simmering usua 〃 / is done 0 「 te 「 is us リ 0 〃 / cooked in boiling Ⅳ ate 「 . reducing heat om 0 bo 〃 . Peeling 0 れ d Cutting Up Pineapple: Cut pineapple lengthwise int0 fourths. Cut 0 the rind and the ( 0 「 e. Cut pineapple into chunks, removing any eyes" 0 「 spots 厄「 t を om the rind. Seeding 0 Tomato: Cut tomatO cross- wise in ha Gently squeeze ea 朝 ha 『 to 「 ( e out the seeds. Removing the H リ〃作 om 0 St 「 0 Ⅳ be ″ y : Cut out the わ u 〃 , 0 「 "cap," with the point 0 「 0 paring knife. Separating Eggs: Eggs 0 肥 easiest to separate When ( 0 ー d. Use an inexpensive egg separator placed over 0 sma 〃 bowl. 00 ( k egg, 0 〃 owing yolk t0 徊〃 into center 可 separator, and white wi 〃引ゆ through the slots. Do not pass the yolk back and 「 0 「 th om she 〃 ha 『 to she 〃 ha Bacteria may be present on the outside 0 「 the she 〃 , Ⅳん ( わ could contaminate the yolk 0 「 white.

SEASONINGS 445 Seasomngs BasiCS For many COOks, hOW tO season fOOd tO enhance its nat- ural flavors or tO add a new accent can be a big mystery. B ut with a little p ractice—and a little courage—you can unlock the mystery.. Fresh herbs, ground spices, flavored oils and vinegars a11 lend themselves well to a variety of dishes. And with a little bit of practice, it will become second nature! And you re making the most Of a wonderful world Of new tastes and flavor combinations. With ingredients you probably have on hand, you can blend your own seasoning mixes. Or the next time you re at the supermarket, choose a new seasoning, sea— somng m1X or marinade tO experiment With. The charts in this chapter will give you a general idea about herbs, spices, seeds and seasonings¯their form, flavor and how they can be used. They're 」 ust a start, so explore and e 可 0 当 Storing Seasonings TO store most fresh herbs, wrap the stems in a damp paper towel, then put the herbs in a plastic bag and refrigerate. Keep herbs such as parsley and cilantro fresh in a lit- tle "vase in the refrigerator. Cut about 1 / 8 to 1 / 4 inch Off the bottoms Of stems SO the water can be absorbed into the herb. Fill a jar with about two inches Of water, place the stems in the water, then put a plastic bag over the herbs. H01d the bag in place with a rubber band around the neck of the jar. Most herbs will keep 1 to 2 weeks. That spice rack hanging next to the stove may 100k homey, but being close to heat is tough on spices, dried herbs and seeds. lnstead, store them ln airtight containers away om heat, light and moisture but still within easy reach of where you'll be C00 ng. Dried herbs, spices and seasonings can be stored 1 tO 2 years, although over time, the flavor may become weaker. Paprika, red pepper (cayenne) and chili powder should be refrigerated tO retain C010r and guard against infes- tation. This is particularly important during the sum- mer months and in hOt climates. After opening marinades, store them ln the refrigerator. C00king with Herbs A pinch of dried herbs or a snippet of fresh herbs adds oomph tO just about any fOOd, om iced tea tO toma- toes. Some herbs grow wild and some are cultivated on herb farms, but you can easily grow kitchen favorites such as basil, parsley, oregano and chives in your garden or ln windowsill pots. Keep your kitchen scissors handy tO snip herbs for a simple but impressive garnish. Herbs range in flavor 伝 om delicate and sweet to strong and savory. Sometimes 」 ust a little bit goes a long way, especially with the more bold herbs such as rosemary and oregano. If you're using an herb for the first time, start out with 1 teaspoon 0f fresh herb or 1 / 4 teaspoon of dried herb for every four servings. Taste, then add more—a little at a time—until the flavor's just right. After measuring dried herbs, crumble them in your hand to release their flavor before adding to your recipe. Use a kitchen scissors or knife tO cut fresh herbs. Because their flavor lsnt as concentrated, you'll need three tO four times more fresh herbs than dried. Cook1ng with herbs is an adventure with exciting flavor combinations and uses for you tO discover.

6 ( 00 灯 NG BASICS & INGREDIENTS Mixing I ngredients If you've ever been confused by cooking terms and t001S , this guide will help clear things up and help make your time in the kitchen easler, t00. Mixing Terms Beat: Combine ingredients vigorously with a spoon, fork, wire whisk, hand beater or electric mixer until smooth. BIend: Combine ingredients with spoon, wire whisk or rubber scraper until very smooth, or tO combine ingredients in a blender or 応 Od processor. Cut in: Thoroughly combine butter, margarine or shortening with dry ingredients. As you cut in the fat, it will begin to clump with the dry ingredients. Use 紅 pastry blender with an up-and-down rockmg motion until the particles are the desired size, such as the size Of a pea. or cut in by crisscrossing れ VO knives or using the side of a table fork. FoId: Lightly combine ingredients without removmg air.With a rubber spatula, cut down vertically through the mixture. Next, slide the spatula across the bOttom of the bowl and up the side, turning the mixture over. Continue this down-across—up—over 1 れ Otion While rotating the bO 、 1 / 4 turn with each series Of strokes. 、償ⅸ : Combine ingredients ln any way that distributes them evenly. Process: Use a fOOd processor or mini—chopper tO liquefy, blend, chop, grind or knead food. Stir: Combine ingredients with a circular or figure- eight motion until thoroughly blended. Whip: Beat ingredients t0 add air and increase volume until light and fluffy (cream, egg whites). Mixing Tools Fork or Hand Beater: Use a fork or hand beater to lightly beat eggs, sauces and salad dressings as well as some batters. Hands: Use your hands for mixing doughs, streusel toppings and very thick mixtures, such as meat 10 矼 Wash your hands thoroughly before and after handling the 応 od , or ifyou prefer, wear plastic or rubber gloves. Pastry B1ender: Use a pastry blender for cutting solid fat into flour for pie crusts and biscuit doughs. Lift it up and down with a rocking motion. Rubber Spatula: Use a rubber spatula for folding, m1Xing and stirring batters or sauces. l-Jse a heatproof rubber spatula for mixing hot foods in saucepans and skillets. Spoon: Use a spoon for general all-purpose nmxing and stirring. Most people prefer sturdy wooden or plastic cooklng spoons. 、 Vire 、 Vhisk: Use a wire whisk for beating eggs, egg whites and thin batters as well as for stirring puddings, sauces and gravies tO remove 1u1 れ PS. Electric Mixing Appliances BIender: For liquefying or blending mixtures or chop- ping small amounts 0f nuts, herbs or bread crumbs. Most batters or doughs are t00 thick for a blender. Food Processor: For blending, pureeing, chopping, slicing, dicing, grinding, pulverizing and shredding many 応 ods. Some 応 od processors m1X and knead dough. Hand BIender: For liquefying or blending mixtures. This smaller, less-powerful blender may not perform お well as a regular one for some mIXtures. Handheld Mixer: For all but the thickest batters. Use for recipes in this bOOk that specify "electric mlxer. " We used a handheld mixer for testing recipes ・ Mini-Chopper: For m1X1ng small amounts of sauces and dips or chopping small amounts ofvegetables, nuts and herbs. Stand Mixer: Has a more powerful motor than a hand- held mixer, and it frees up your hands. lt may have added attachments, including a dough hook.

430 MAIN DISH SALADS Tossed Chef's SaIad 第。“ prep: 25 min * 5 r じⅲ 1 / 4 cup Classic French Dressing (page 432 ) * 1 / 2 cup julienne strips cooked meat (beef, pork or smoked ham) 1 / 2 cup julienne strips cooked chicken or turkey 1 / 2 cup julienne strips Swiss cheese 8 medium green onions, chopped ( 1 / 2 cup) 1 medium head lettuce, torn intO bite-size pieces ( 10 cups) 1 bunch romaine, torn intO bite-size pieces ( 6 cups) 1 medium stalk celery, sliced ( 1 / 2 cup) 1 / 2 cup mayonnaise or salad dressing 2 Hard-Cooked Eggs (page 201 ) , sliced 2 medium tomatoes, cut intO wedges 1. Make CIassic French Dressing ・ 2. Reserve a few strips of meat, chicken and cheese for topping salad. Mix remaining meat, chicken and cheese, the omons, lettuce, romame and celery in large bowl. 3. Mix mayonnaise and CIassic French Dressing. Pour over lettuce mlxture; tOSS. Top with reserved meat, chicken and cheese strips, the eggs and tomatoes. Store remalmng salad covered in refrigerator. / 加 Classic F1 で〃訪 D 尾〃 g. 1 Serving (about 3 cups): Calories 380 (Calories from Fat 290 ) : Fat 32g (Saturated (g); Ch01esterol 130mg; S0dium 300mg; Carb0hydrate 9g (Dietary Fiber (g); Protein 17g % DaiIy Value: Vitamin A 32 % ; Vitamin C 58 % ; Calcium 18 % ; lr ℃ n 14 % Diet Exchanges: 2 High-Fat Meat, 2 Vegetable, 3 Fat Cobb Salad prep:l hr IO min * ィⅲ , about 3 each This is a show-off salad! lnstead of arranging salads on individual servlng plates, arrange it on a platter or in a large, wide, shallow bowl. Lemon Vinaigrette (below) 1 small head lettuce, finely shredded ( 6 cups) 2 cups cut-up cooked chicken 3 Hard-Cooked Eggs (page 201 ) , chopped 2 medium tomatoes, chopped ( 1 1 / 2 cups) 1 ripe avocado, chopped 1 / 4 cup crumbled blue cheese ( 1 ounce) 4 slices bacon, crisply cooked and crumbled 1. Make Lemon Vinaigrette. 2. Divide lettuce among 4 salad plates or shallow bowls. Arrange remaining lngredients in ro 、 VS on lettuce. Serve with vinaigrette. Lemon Vinaigrette 1 / 2 cup vegetable 0 ⅱ 1 / 4 cup lemon juice 1 tablespoon red wine vinegar 2 teaspoons sugar 1 / 2 teaspoon salt 1 / 2 teaspoon ground mustard 1 / 2 teaspoon Worcestershire sauce 1 / 4 teaspoon pepper 1 clove garlic, finely chopped Shake a11 ingredients in tightly covered contamer. Refrigerate at least 1 hour to blend flavors. 1 Serving (about 3 cups): Calories 590 (CaIories from Fat 440 ) ; Fat 49g (Saturated 10g); Ch01esterol 2B0mg; Sodium 640mg; Carb0hydrate 12g (Dietary Fiber (g); Protein 30g % Daily Value: Vitamin A 16 % : Vitamin C 36 % ; CaIcium 10%;Iron 14 % Diet Exchanges: 4 High-Fat Meat, 2 Vegetable, 3 Fat Make your own croutons in one Of tWO ways: Spread one side of dry (not hard) bread with softened but- ter or margarine, and cut intO 1/2-inch cubes. HOMEMADE CROUTONS Cut dry (not hard) bread into I/2-inch cubes, and toss with olive tolightly coat. Then sprinkle either type of bread cubes with grated Parmesan cheese and ltalian seasoning or your favorite herbs and seasonings. COOk in an ungreased heavy skillet over medium heat4 tO 7 minutes, stirring frequently, until golden brown.

230 BEEF Roast Beef Prep: 5 min; ROUt.• 2 hr * 6 ⅲ A sharp knife with 紅 straight edge or an electric knife works best tO cut even slices Of roast beef. TO keep beef in place while cutting, hold it with a two-tined meat fork. Beef roast Oven-Browned Potatoes or Yorkshire Pudding (below), if desired Pan Gravy (page 442 ) , if desired 1. Pick the type of beef roast you want to make 伝 om those listed in Timetable for Roasting Beef on page 226. 2. F0110W steps for Roasting Beef on page 225. 3. Make Oven-Browned Potatoes and Pan Gravy, or spoon hot beef drippings over carved beef. グ〃 za を〃 ) 切ん尾 / ノ浦〃 & 〃 4 rib roast のマヴど 〃 , ″ / ん〃ん / ん 7 在巳 1 Serving: Calories 110 (CaIories from Fat 25 ) ; Fat 3g (Saturated (g); ChoIesteroI 55mg; sodium 150mg; Carbohydrate 0g (Dietary Fiber (g); Protein 20g % DaiIy VaIue: Vitamin A 0%; Vitamin C 0%; Calcium 0%;lron 10% Diet Exchanges: 3 Very Lean Meat Oven-Browned Potatoes About 1 1 / 2 hours before beef roast is done, prepare and boil 6 medium potatoes as directed on page 503. decoratlve potatoes, make crosswlse cuts almost through whole potatoes to make thin slices and decrease boiling time tO lO minutes. Place potatoes in beefdrippings in pan, turning each potato to coat com- pletely; or brush potatoes with melted butter or mar- garine and place on rack with beef. Continue cooking about 1 1 / 4 hours, turning potatoes once, until golden brown. Sprinkle with salt and pepper if desired. Yorkshire Pudding 1 cup all-purpose flour 1 cup milk 1 / 2 teaspoon salt 2 large eggs MeIted shortening, if necessary Thirty minutes before rib roast or rib ey ℃ roast is done, mix all ingredients except shortening with hand beater just until smooth. Heat square pan, 9 x 9 x 2 inches, in oven. Remove beeffrom oven. Spoon offdrippings and add enough melted shortening to drippings, if neces- sary, tO measure 2 tablespoons. lncrease oven temperature tO 425 。 . Return beefto oven. PIace hot drippings in heated square pan. Pour batter into pan. Bake beef and pudding 20 minutes. Remove beef 丘 om oven. Bake pudding 5 to 10 minutes longer or until deep golden brown (pudding will puff during baking but will deflate shortly after being removed 佇 om oven). Cut pudding into squares; serve with beef. New EngIand Pot Roast Prep: 30 min; C00 に 3 hr 30 min * 8 r じⅲ ThiS pot roast has 紅 secret ingredient—horseradish! NO, the roast doesn't taste hot or SPICY or like horse- radish. During the cooking, the horseradish just blends right in and mellows, leaving behind an utterly delicious flavor メ ou cant quite put your finger on. 4-pound beef arm, blade or cross rib pot roast 1 tO 2 teaspoons salt 1 teaspoon pepper 1 jar ( 8 ounces) prepared horseradish 1 cup water 8 small potatoes, cut in half 8 medium carrots, cut intO fourths 8 small onions Pot Roast Gravy (right) 1. Cook beefin 4-quart Dutch oven over medium heat until brown on all sides; reduce heat tO 10 、 V. 2. Sprinkle beefwith salt and pepper. Spread horserad- ish over all sides of beef. Add water to Dutch oven. Heat to boiling; reduce heat. Cover and simmer 2 hours 3() minutes. 3. Add potatoes, carrots and onions to Dutch oven. Cover and simmer about 1 hour or until beef and veg- etables are tender. 4. Remove beef and vegetables to warm platter; keep warm. Make Pot Roast Gravy. Serve gravy with beef and vegetables. ow 十 0 に

POULTRY TIMETABLE FOR MICROWAVING POULTRY 279 Poultry Type Chicken BroiIer-fryer (cut up) Breast halves (bone in) Breast halves (boneless) Amount 3 to 3 1 / 2 2 ( 1 to 1 1 / 2 pounds) 4 ( 2 to 2 1 / 2 pounds) 4 ( 1 to 1 1 / 2 pounds) Drummies/Wings 1 1 / 2 to 2 Legs or thighs Ground turkey or chicken Ground chicken or turkey patties ounces each) skinless ( 6 to 7 Halves, boneless, Chicken Breast 0 Ⅳ Frozen Hens Rock Cornish Breast slices Tenderloins Turkey ( 1 / 2 inch thick) pounds 1 to 1 1 / 2 pounds 1 pound 1 pound 4 3 1 2 pounds each) 2 hens ( 1 1 / 2 1 to 1 1 / 2 pounds 1 to 1 1 / 2 Power Level Medium-High ( 70 % ) Medium ( 60 % ) Medium-High ( 70 % ) Medium ( 60 % ) High ( 100 % ) High ( 100 % ) High ( 100 % ) Medium-High ( 70 % ) Medium ( 50 % ) Medium-High ( 70 % ) Medium-High ( 70 % ) Medium ( 50 % ) Medium ( 50 % ) Medium ( 50 % ) Medium ( 50 % ) Time 18 to 22 minutes, rearrangng once; let stand 5 minutes stand 5 minutes rearrangng once, 10 to 12 minutes, stand 5 minutes 14 to 16 minutes; let stand 5 minutes 18 to 22 minutes; let stand 5 minutes 14 to 16 minutes; let •let turning over once 6 tO 7 minutes, turrung over once 5 tO 6 minutes, turning over once 3 tO 4 minutes, turning over once 1 1 / 2 to 2 minutes, stand 5 minutes rearranging once; let 30 to 35 minutes, 3 minutes 10 minutes; let stand dish. Microwave 8 tO seam Side dO 、 in ROII up slices; place stand 3 minutes 6 tO 8 minutes; let stand 5 minutes rearranging once; let 6 tO 8 minutes, stirring once 4 tO 6 minutes, stand 5 minutes 9 to 11 minutes; let Doneness Center still will be icy. Center still will be icy. Center still will be icy. Center still will be icy. thigh is cut. no longer pink when center Of reads 180 。 and juice 0f hen is Cook until meat thermometer longer pink in center. C00k until turkey is no Of thickest pieces are cut. no longer pink when centers Cook untiljuice of turkey is in center. Cook until no longer pink C00k until no longer pink. Of thickest pieces are cut. no longer pink when centers C00k untiljuice of chicken is Of thickest pieces are cut. no longer pink 、 Mhen centers C00k untiljuice of chicken is Of thickest pieces are cut. no longer pink when centers Cook untiljuice of chicken is Of thickest pieces are cut. no longer pink when centers Cook untiljuice of chicken is Of thickest pieces are cut. no longer pink when centers C00k untiljuice of chicken is

273 POULTRY CUTTING UP A WHOLE CHICKEN 1. Place chicken, breast up, on cutting 3. Continue cutting around bone and 2. Cut 0 ea ( わ leg by cutting skin b00 「 d. Remove wing 斤 om body わ / cutting pu 〃 ing leg 斤 om body until meat is sepa- between the thigh and body 0 「 the chick- into wing joint with sharp knife, ro 〃 ing rated を om bone as shown. Cut through en; continue cutting through the meat knife to let the blade 〃 0 Ⅳ through at between the ta 〃 and hip ノ 0 ⅲ t , cutting as remaining skin. Repeat on Ot わ e 「 side. the ( u 「肥 0 「 the jOint as shown. Repeat closely as possible to the backbone. Bend With remaining Wing. leg back until h ゆノ 0 ⅲ t pops out as shown. 4. Separate thigh and drumstick by cut- 6. Bend breast halves back to pop 0 リ t the 5. Separate back 〃 om breast by holding ting about 1 / 8 inch を om the fat line keel bone,• remove ( 「 0 「 n10 「 e body, neck end down, and cutting down- toward the drumstick side as shown. (A deta 〃 , see step 2 on page 274. Using ward along ea ( わ side 0 「 backbone thin white fat line runs crosswise at ノ 0 ⅲ t poultry shears 0 「ⅲ作 , cut breast intO through the ribjoints. between drumstick and thigh. ) Repeat halves through wishbone; cut each breast with rem aining 厄 g. ha into わ 0 ル es.

504 VEGETABLES FRESH VEGETABLE COOKING CHART (cont. ) Vegetable with Amounts fO 「 4 Servings Squa , Winter ( A ( 0 「れ , B uttercup, Butternut, Spaghetti) and Pumpkin ( 2 pounds) Choose squash that are heavy in relation tO size, with good yellow-orange color and hard, tough rinds with no SOft spots. Turnips ( 1 pound; 4 medium) Choose turnips that are smooth, round and firm, with fresh tOPS. * & ど 4 んア〃 g ど 496. 料 & ど 4 ム。ア 4 & 496. To Prepare Wash squash. TO bake— Cut each squash lengthwise in half; remove seeds and fibers. To bo 〃 4eeI squash if desired. Cut into l-inch slices or cubes. Cut off tops. Wash turnips peel thinly. Leave whole, or cut intO l/2-inch pieces. Conventional Directions Bake: PIace squash halves, cut sides up, in ungreased 13 x 9-inch baking dish. Sprinkle cut sides with salt and pepper. D0t with butter or margarine. Pour water into dish until 1 / 4 inch deep. Cover and bake in 400 。 oven 30 to 40 minutes, in 350 。 oven about 40 minutes, in 325 。 oven about 45 minutes or until tender. BOil: Slices 0 「 cubes—covered 10 t0 15 minutes or until tender. Steam: Slices—covered 12 to 15 minutes. Cubes—covered 7 t0 10 minutes or until tender. BoiI: Whole—covered 25 tO 30 minutes. Pieces— covered 15 tO 20 minutes or until tender. Steam: Pieces—covered 15 tO 20 minutes or until tender. 期 i ( 「 0W0 e Directions** Fo 「Ⅳ ho 厄 squash except spaghetti—Pierce with knife in several places tO allOW steam tO escape. Place on paper towel. Microwave uncovered 5 minutes or until squash feels warm t0 the touch. Cut in half; remove seeds. Arrange halves, cut sides down, in shallow dish. Microwave 5 tO 8 minutes, or until tender. Let stand 5 minutes. Fo 「Ⅳわ 0 厄 spaghetti—Pierce with knife in several places tO allOW steam tO escape. Place on paper towel. Micro- wave uncovered 18 to 23 minutes, turning once, until tender. Let stand 10 min- utes. Cut in half; remove seeds and fibers. Pieces—PIace in l-quart casserole; add 2 tablespoons 、 water. Cover. Microw ・ ave 6 tO 8 minutes, stirring once, until tender. Let stand 2 minutes. Grilling Fresh VegetabIes Grilling takes vegetables beyond the ordinary. They pick up that wonderful smoky flavor of grilled foods, their sugars caramelize and their COlors deepen and brighten. For perfect grilled veggies every time, 応Ⅱ ow these simple steps: 1. Make your selection, then prep the veggies by f01 ー lowing the directions in the Fresh Vegetable Cooking Chart, page 497. 2. GriII the vegetables four to five inches 伝 om medium heat. 3. To prevent them from drying out, brush the veg- gles occasionally with melted butter, margarine, 01 ⅳ e 0i1 , vegetable 0i1 or your favorite bottled or homemade dressing. 4. Use the chart at right as a guide for appr 砒 / 〃 za た grilling times. The kind of grill you have and the weather can affect grilling time.