VEGETARIAN PROTEI N 367 If you take a calcium supplement, follow these three guidelines tO get the most out Of this nutrient: Limit doses tO 6()0 milligrams at one time, so the body can absorb it more easily. ・ Take it with meals, to help with absorption. ・ If not taking multivitamins, 100k for calcium tablets contaming vitamin D, which helps with absorption. 15 BEST CALCIUM SOURCES Food BroccoIi Turnips Navy beans Parmesan cheese ( 1 percent fat) Cottage cheese (calcium-fortified) B read (part-skim) Ricotta cheese Collards with bones Canned salmon cheese (part-skim) Mozzarella (calcium-fortified) Ready-to-eat cereals (calcium-fortified) Orange Juice Yogurt fortified) Tofu (calcium- and low-fat) Milk (fat-free Amount 1 / 2 cup 1 cup 1 ounce 3 ounces 1 / 2 cup cooked 1 / 4 cup 2 slices 2 tablespoons grated 1 cup cooked 1 / 2 cup cooked 1 cup cooked Calcium (milligrams) 300 258 250 240 200 183 179 169 160 138 138 128 125 fact is, American meat eaters are getting more pro- tein than they need. Eliminating meat protein om your diet will decrease protein intake, but vegetarian diets usually meet or even exceed the Recommended Dietary Allowance (RDA). The recommended amounts Of protein are 44 grams for girls fifteen to eighteen years 01d , 59 grams for boys fifteen to eight- een years 01d , 50 grams for adult women and 63 grams for adult men. Recent studies confirm that as long as you eat a variety offoods each day, you'll most likely eat enough protein tO meet your needs. Vegetarians not eatlng protein 丘 0n1 animal sources rely on protein found in combinations Of legumes, grains, pastas, cereals, breads, nuts and seeds. VITAMIN B12 Vitamin B12 is necessary for a11 body cells to function properly. lt occurs naturally only in animal foods but can be found in supplements. Vegans are the 0n1 ) , veg- etarians whO need tO supplement their diets with B12. A deficiency of B12 can lead to anemia and nerve damage ・ Vegetarian lngredient Glossary Meatless eating is growlng in popularity—and it's growing fast! With this new interest, more new and unfamiliar ingredients are popping up in the super- market, in articles about fOOd and restaurant menus. The following glossary will help you become more knowledgeable about these ingredients and foods. Agar-Agar: A thickening agent made 伝 om sea vegeta- tion. lt is often used in place of unflavored gelatin, which is made 丘 om animal products. Arborio Rice: Arborio is shorter, fatter and has a high- er starch content than regular white rice. Hailing 伝 om ltaly, this rice is the preferred ingredient in risotto, where its starch contributes to the creamy texture. Arrowroot: This powdery starch comes from the trop- ical root Of the same name. lt iS a substitute for unfla- vored gelatin.

94 To keep cakes from sticking to the pans, generously ChocoIate Cake grease the bottoms and sides with shortening (about 1 tablespoon for each round pan). Sprinkle each greased Prep: 20 min; Bake: イ 5 min; COOI:I hr 10 min * ー 2 る er ns る pan with flour—use baking cocoa for a chocolate This cake could also be called Devil's Food because cake—then shake the pan until the bottom and sides it's dark, dense and very chocolaty, just the opposite of are well coated; shake out excess flour. For nonstick the white and feathery AngeI Food Cake (page 104 ). pans, fOllOW the manufacturer's directlons; greaslng IS usually recommended. Cooking spray can be used, but 2 1 / 4 cups all-purpose* or 2 1 / 2 cups cake flour the cake may be less attractive with high sides and a lip. 1 2 / 3 cups sugar If used, spray it only on the bottom of the pan; do not 3 / 4 cup butter or stick margarine, softened** sprinkle with flour. 2 / 3 cup baking ( 0 ( oa 1 1 / 4 cups water 1 1 / 4 teaspoons baking soda 1 teaspoon salt 1 teaspoon vanilla 1 / 4 teaspoon baking powder 2 large eggs Fudge Frosting (page 110 ) or White Mountain Frosting (page 112 ) , if desired 1. Heat oven to 350 。 . Grease bottom and sides of rec- tangular pan, 13 x 9 x 2 inches, 2 round pans, 9 x 1 1 / 2 inches, or 3 round pans, 8 x 1 1 / 2 inches, with short- ening; lightly flour. 2. Beat a11 ingredients except Fudge Frosting with elec- tric mlxer on 10W speed 3() seconds, scraping bowl con- stantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan(s). 3. Bake rectangle 40 to 45 minutes, rounds 30 to 35 mmutes, or until toothpick inserted in center comes out clean. C001 rectangle in pan on wire rack. C001 rounds 1() minutes; 01 pans t0 wire rack. 001 C01 れ一 pletely, about 1 hour. 4. Frost rectangle or 6 Ⅱ round layers and frost with Fudge Frosting. Sp 尾 4 必 , 4 / ん / 65 % 0 ん房 / 覦〃ん 伽 & 97 丿・ 1 Serving: CaIories 320 (CaIories from Fat 115 ) ; Fat 13g (Saturated (g); Ch01esteroI 65mg; Sodium 430mg; Carbohydrate 48g (Dietary Fiber (g); Protein 5g % DaiIy Value: Vitamin A 10%; \/itamin C O%; Calcium 2%;Iron 10% Diet Exchanges: Not Recommended CHOCOLATE CAKES Lightly 卩 ou 「 greased pan by adding 0 sma 〃 amount 0 「卩 0 then t 〃 ting the pan and taPPing it so 卩 0 covers 0 〃 the greased surfaces. Discard any excess 卩 0 リ「 . For fruitcakes, line pans with aluminum foil, then grease with shortening. Or line with cooking parch- ment paper. Leave short "ears" (overhang) of foil on れ opposite sides so you can easily lift the baked cake out of the pan. Extend the foil beyond the pan if you plan to store the cake before serving. When the cake is cooled, fold the 応 il over the top of the cake and seal. Vegetable 0i1 is not a suitable substitute for shortening, butter or margarine, when those ingredients are t0 be melted. Recipes formulated with shortening need the SOlids for proper structure and texture. C001 round cakes in their pans on wire racks for 5 to 10 minutes. TO remove a cake 丘 om the pan, insert a knife between the cake and the pan and slide it around the side tO loosen the edge. Put a wire rack on top of the cake. Holding both the rack and the pan firml メ , flip them over and lift the pan offthe cake. Flip again onto another rack SO the cake can C001 top side up. C001 completely on W1re racks.

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.

562 INDEX lngredients なり〃 / used in nutrltlon calculations, used in recipe testing, 547 for vegetarian pantry, 384 lnstant tea, about, 38 lrish coffee, about, 37 lrish Cream Pie, 134 lron, requirements for, 366 lron, sources 0 366 ltalian Bean Cakes ド 0 $ に , 380 Burgers 0 Ⅳ十 at , 335 , 335 Chicken, Zesty, 287 547 Chicken, Zesty, with Sweet Potatoes, 287 Chicken and Couscous, 407 , 407 Dressing, Creamy 第 0 $ t , 431 Dressing ド 0 $ t , 431 Frittata, S avory ド 0 $ t , 206 , 206 Grinders ド 0 $ t , 381 Mixed Grill, 336 , 336 Parmesan Butter ド 0 $ t 458 Roasted Pork Tenderloin, 255 Sausage Lasagna, 398 , 399 Sausage Lasagna, Easy, 399 seasoning, about, 457 , 452 Tomato Sauce, 436 Jalapefio(s) Corn Bread ow 十 at 89 removing seeds from, 9 , 9 Jam, Blueberry Freezer ow 十 at 460 , 460 Jam, Raspberry Freezer ー OW 十 at , 460 J am, Strawberry Freezer ow - ド at 460 , 460 Jamaican Jerk Seasoning 第 0 $ t , ow 十 at , 453 Jambalaya, Quick 469 Jambalaya, To ん and Sweet Potato, 382 JeIIy RoII Low - ド at , 107 Jerk Seasoning, Jamaican ド 0 $ t ow ギ 0 に 453 Jerusalem artichokes, cooking chart for, 497 Jeweled Fruitcake, 102 Cups, Petite, 102 Loaves, Mini, 102 Jicama, about, 491 , 493 Julienne, defined, 8 , & 12 Jumbo Chocolate Chip Cookies, 147 Jumbo muffins, baking chart for, 46 Kabobs, Fruit, with Yogurt 第 0 $ t , 0 Ⅳ - ド at , 528 Kabocha squash, about, 494 , 520 Kale about, 410 , 4 〃 cooking chart, 5 ()() Kasha about, 346 , 347 cooking chart, 349 Kelp, about, 368 Kentucky Pecan Pie, 133 Leaf lettuce, about, 410 , 477 26 , 26 Layered Mexican Snack Platter Fast Lavender gems, about, 524 ltalian Sausage, Easy, 399 ltalian Sausage, 398 , 399 Creamy Seafood, 400 Chunky Vegetable, 372 , 372 L asagna testing for doneness, 222 selecting, 262 roasting, 262 ー 63 retail cuts of, 264 Rack 0 339 Osso Buco, 267 making slits in, 266 Leg of, carving, 262 266 Leg 0 Apricot-Rosemary Marinated, Gyros, 486 grilling, 265 freezing, 220 Chops, Greek, 267 carving, 262 broiling, 265 Lamb. & ど 4 ん Meat Ladyfingers , about, 183 Lacto-vegetarians, 365 Kumquats, about, 524 Kohlrabi, cooking chart for, 500 Kneaded dough , about, 64 Knead, defined, 12 Kiwifruit, about, 525 Kitchen, keeping clean, 532 ー 33 Taco Salad, 429 Red Beans and Rice ー 0 十 at , 363 Mexican Beef and Bean Casserole, 239 Everyday Cassoulet, 468 cooking chart, 360 Cincinnati-Style Chili, 466 , 466 Chili Macaroni, 404 Chili, 466 about, 358 , 358 Kidney beans Key limes, about, 524 Key Lime Pie, 131 Key Lime Curd Low 十 at 461 Learn with Betty tips beating whipped cream , 798 beef steak doneness guide, 334 cooking rice, 349 cooking risotto, 352 differences in chocolate chip cookies, 747 scrambling eggs, 202 softening butter, 738 Leavening about, 18 baking powder, about, 14 baking soda, about, 14 for cookies, 138 yeast, for bread, 63 yeast, types 0 20 Leeks, cooking chart for, 500 Legume(s). & ど 4 ム 0 Bean(s); ゾ“ c burgers, about, 371 cooking basics, 360 cooking chart, 360 cooking tips for, 359 ー 60 selecting, 357 soaking, before cooking, 359 storing, 357 types of, 357 ー 58 , 358 Lemonade 第 0 $ t , 0 十 0 に 43 Pink, Pie, 136 Sorbet ー 0 十 at , 194 Lemongrass, about, 446 , 447 Lemon(s) Bars, 144 Berry Tart, 128 , 728 Buttercream Frosting Chiffon Cake, 106 , 706 -Coconut Bars, 144 -Coconut Cake, 96 Curd ow - ド at , 461 Dressing, 414 Filling ー 0 Ⅳ十 00 114 Fresh, Sherbet, 193 Glaze ド 0 $ t 706 , 113 -Herb Marinade, 454 Lemonade Fast [ ow 十 at , 43 Lemonade Sorbet ー ow - ド at 194 Meringue Pie, 130 , 730 Meringue Torte, 191 Oil, Herbed, 337 Pasta ー ow - ド 00 393 Pepper Butter Fast 458 Pink Lemonade Pie, 136 Poppy Seed Butter ド 0 $ t , 459 -Poppy Seed Pound Cake, 99 , 99 -Poppy Seed Scones, 56 S auce 第 0 $ t ow 十 at , 774 , 197 specialty, types 0 524 squeezing 、 )uice from, 414 ド 0 111

INDEX 557 Cream. & ど 4 なり Whipped Cream FilIing, 175 , 181 storing, 540 types of, 16 Cream Cheese. & ど 4 ムり Cheesecake Brownies, 742 , 143 FiIIing, 143 freezing, 540 Frosting, 145 Frosting, Chocolate 第 0 $ t , 111 Frosting 第 0 $ t , 700 , 111 Gouda and Sun-Dried Tomato Cheese Ball, 26 microwaving, 544 Spreads storing, 540 thawing, 539 Cream Gravy Pot Roast, 231 Cream of Broccoli Soup, 474 Cream of Cauliflower Soup, 474 Cream of Mushroom Soup ド 0 475 第 0 $ t , 459 Cream Of tartar, about, 16 Creamy Cream Puffs, 181 Coconut, 128 Chocolate-Banana, 129 Chocolate, 129 Banana, 129 , 729 ド 0 $ t , 431 ド 0 $ t ー ow ギ at , 443 ド 0 $ t 110 Stirred Custard, 185 , 7 め Seafood Lasagna, 400 Potato Salad, 417 Pesto Dip Fast 21 ltalian Dressing Herb-Mushroom Sauce 第 0 $ t , 444 , 444 Gravy Cucumber Salad, 419 Coleslaw, 420 Cocoa Frosting Cremin1 mushrooms, about, 22 , 22 Yogurt Fruit Dip ド 0 $ t , ー OW - ド 0 に Crumb Topping, 312 Crudité, defined, 21 Croutons, homemade, 430 Crostini 第 0 $ t , 31 Crispy Baked Catfish ド 0 $ t , 313 Crisp-tender, defined, 11 Crisp, Rhubarb, 169 Crisp, Blueberry, 169 Crisp, Apple, 169 Crescent Rolls, 81 Crepes, 60 491 ー 92 , 570 第 0 $ 427 Crunchy Oriental Chicken Salad Crunchy Garlic Chicken, 291 Crunchy Oven-Fried Chicken, 284 , 284 Crunchy Peanut CIusters, 167 , 76 7 Crush, defined, 9 , 9 , 11 Crusts. & ど 4 ん Pastry for cheesecake, 180 Cookie Crumb 第 0 $ t , 122 Graham Cracker ド 0 $ t 122 Pizza, 482 Pizza, Thick, 483 Pizza, Thin, 483 special, for two-crust pies, 126 Cuban Black Bean Soup Low - ド at , 480 Cube, defined, 8 , & 11 Cucumber(s) Salad, Creamy, 419 Salad ー ow - ド at 419 , 479 ー ow ギ at , 436 Sour Cream Sauce, Chicken with, 291 ド 0 $ t 441 S auce powder, about, 4 引 , 452 Pilaf, 350 Curried Rice, 350 Curry Curly endive, about, 410 , 477 Curd, Lemon 0 Ⅳ十 at , 461 Curd, Key Lime Low - ド 0 に 461 Cups , measuring, 5 Cupcakes, baking, 92 Cumin, about, 368 , 449 , 450 and Tomatoes in Yogurt Spread, Easy ド 0 $ t , 25 Custard. & ビ 4 ム 0 Pudding Baked, 184 Caramel, 184 Chocolate, Rich, 184 Créme Brüleé, 187 Pie, 133 Soft, 42 Stirred, Creamy, 185 , 7 め Stirred, Raspberry water baths for, 184 Cut in, defined, 6 Cut up, defined, 8 , & 11 Cutting boards, keeping clean 第 0 $ t , 185 [ 0 Ⅳ十 at 161 Decorated Sugar Cookies Decaffeinated tea, about, 37 Decaffeinated coffee, about D ate Filling, 146 Date Bars, 146 Dash, defined, 11 ow 十 at , 75 Dark Pumpernickel Bread Danish Puff, 53 Daikon, about, 491 , 493 , 532 , 36 Deep-Fried Oysters or CIams, 321 Deep-Fried Sea ScaIIops, 321 Deep-Fried Shrimp, 320 Deep-fry, defined, 11 Deglaze, defined, 11 Delicata squash, about, 494 , 520 Denver Omelet ド 0 203 Desserts. & ど 4 ム 0 Bars; Cake(s); Candy; Cookies; Custard; Pie(s); Pudding; Sauces, dessert Apple Crisp, 169 Apple Dumplings, 170 Apples, Baked, 170 Applesauce ド 0 $ 0 0 十 at , 527 , 528 Blueberry Crisp, 169 Cheesecake New York, Chocolate Chip, 180 New York, 180 Turtle, 179 , 779 Cherry-Berries on a CIoud, 192 , 792 Chocolate Eclairs, 181 Chocolate Mousse Bro 、 vnie Dessert, 177 Chocolate-Dipped Strawberries Cream Puffs, 181 dress-up ideas for, 169 English Trifle, 183 Frozen Yogurt, B anana Frozen Yogurt, Fresh Berry OW 十 at , 194 Gingerbread, 174 , 7 74 Hot Chocolate Soufflé 178 Hot Fudge Sundae Cake, 176 , 776 Chocolate, 193 Fresh Peach, 193 Fresh Strawberry, 193 Vanilla, 193 Meringue for 9-Inch Pie 0 Ⅳ - ド at , 190 , 790 lndividual ow ギ at , 191 Shell ー ow ギ at 190 , 790 Torte, Lemon, 191 Mousse, Chocolate, 186 , 786 ー ow - ド at , 172 , 772 ow 十 at , 194 Dice, defined, 8 , & 11 Zesty ド 0 $ t , 217 with Olives Fast, 217 and Cheese ド 0 $ t 217 Deviled Eggs 第 0 $ t , 217 Tiramisu, 182 Sorbet, Lemonade ow ギ at , 194 Shortcakes, Strawberry, 171 Shortcakes, Drop, 171 Shortcake, Pat-in-the-Pan, 171 Sherbet, Fresh Lemon, 193 Rhubarb Crisp, 169 Profiteroles, 181 Mousse,White Chocolate, 186

554 INDEX Cheddar cheese な 0 〃 / Potato Casserole Supreme, 518 , 578 Potatoes, Smokey, 344 , 344 Sausage and Egg Breakfast Pizza ド 0 $ t , 216 ド 0 $ t 217 Deviled Eggs and cooking basics, 209 Cheesy Broccoli- Rice B ake, 351 ド 0 $ t , 299 , 299 Brandied Turkey with Cheese. & ど 4 ム 0 ゾ靃“ん Twice-Baked Potatoes, 512 Spinach Soufflé, 519 Grilled, Pesto-Parmesan Fast 487 Grilled, American ド 0 $ t 487 freezing, 209 , 540 in Food Guide Pyramid, 530 , 537 Cheesecake varieties of, 210 ー 11 , 272 ー 73 tray, creating, 209 thawing, 539 storing, 540 Steak Supper, Southwestern, 234 , 234 soy, about, 368 Omelet 第 0 $ t , 203 main types of, 208 handling and storing, 2() 8 ー 9 and Noodles, Asian 第 0 $ t 405 Parmigiana, 247 Kiev, Baked, 292 , 292 ltalian Mixed GriII, 336 , 336 Grilled Citrus, 340 , 340 flattening, 274 Fingers, 284 with Curry Sour Cream Sauce, 291 Crunchy Garlic, 291 and Couscous, ltalian, 407 , 407 Cordon Bleu, Baked, 292 ド 0 $ t 297 Dressing Club S alad with Hot B acon Caesar Salad, 413 boning, 274 Apple-Hazelnut Stuffed, 289 breasts Chicken. & ど 4 ん Poultry Chex Party Mix, Original, 33 Chervil, about, 446 , 447 Pie, Quick, 124 Pie, 124 -Nut Frosting OW - ド 0 に 112 -Berries on a Cloud, 192 , 792 Cherry Cherimoya, about, 524 Chef's Sa1ad, Tossed ド 0 430 Turtle, 179 , 779 tips for, 178 storing, 540 New York, 180 New York, ChocoIate Chip, 180 Roasted, Cavatappi with Vegetables and, 406 Satay with Peanut Sauce, 294 Smoked Gouda- and Spinach- Stuffed, 289 Smothered, 295 sodium content of, 289 Stir-Fry, Summer Garden ow - ド at 295 Tandoori, and Chutney, 294 Teriyaki, 341 Two-Mustard, 293 , 293 C acciatore, 290 cooked la King ド 0 296 Artichoke and Red Onion Pizza ド 0 , 481 in Calzone, 483 Cobb Salad, 430 Divan, 300 Montana panilll Pot Pie, 297 in Reuben Sandwiches, 486 S alad, Crunchy Oriental Salad Sandwiches ド 0 489 -Stuffed Tomatoes 第 0 $ t , 428 , 42 & ド 0 $ t , 487 Tetrazzini, 405 Tossed Chef's Salad ド 0 , 430 Coq au Vin, 286 , 2 新 and Dumplings, 285 Fried Buttermilk, 283 Oven-, Crunchy, 284 , 2 Oven-, 284 Skillet-, 283 grilled, keeping moist, 341 GriIIed Caesar, and Vegetables with Pasta, 341 ground Burgers, Mexican Fast, 342 Fiesta Taco Casserole, 296 MeatbaIIs, 241 lndonesian Peanut, 288 , 288 parts, substituting, 282 and Potatoes, Spicy .Jamaican, 283 Roasted, and New Potatoes, 287 第 0 $ t 489 ド 0 $ t , 427 White Chili [ 0 Ⅳ - ド at , 467 , 467 skin, fat in, 292 Soup and Broth ー 0 十 0 ま 472 Noodle OW - ド at , 473 Q_uick OW - ド at 473 Rice ー ow 十 00 473 Wild Rice, 477 testing for doneness, 285 Thyme-Baked, with Vegetables, Tomato-Feta, with Orzo, 290 types of, 282 282 whole, carving, 2 whole, cutting up, 273 Wings, Buffalo, 28 , 28 Wings, Mahogany, 29 wings, preparing, 29 Zesty ltalian, 287 Zesty ltalian, with Sweet P0tatoes, 287 Chickpeas. & ど Garbanzo beans Chicory, cooking chart for, 500 Chiffon Cake Coffee and Cream, 105 Lemon, 106 , 706 Orange, 107 Chilaquiles Casserole, Seaf00d, 329 Chili Cheddar Spread ド 0 , 459 Chili Cocktai1 Sauce, 323 Chili Macaroni, Southwestern, 404 Chili Macaroni, 404 Chili powder, about, 4 引 , 452 Chili (stew), 466 Cincinnati-Style, 466 , 466 Three-Alarm Spaghetti and Pint0 Bean, 378 White ー ow ギ at 467 , 467 Chilies chipotle, about, 368 Green, Baked Rice with, 352 Jalapefio Corn Bread 0 Ⅳ - ド at , 89 Rellenos Bake, 215 removmg seeds from, 9 , 9 Southwestern Egg Bake, 215 types of, 14 ー 15 , 75 Chili-Orange Country-Style Ribs, 258 , 258 Chill, defined, 11 Chipotle chilies, about, 368 Chips, Baked Pita ド 0 40W - ド at , 33 Chips, Baked Torti11a ド 0 , , 33 ー ow - ド 0 に Chives, about, 446 , 447 Chive-Swiss Cream Cheese Spread 第 0 , 459 Chocolate. & ビ 4 ム 0 C hocolate Chip Brownies, 142 , 742 Cream Cheese, 742 , 143 Peanut Butter, 143 Cake, 94 German, 95 Hot Fudge Sundae, 176 , 776 Marble, 96 R011 , 107 S nack, 95 Caramels, 165 cookies Buttery Spritz, 159 Chocolaty Meringue S tars ow - ド at 160 Crinkles OW ギ at 154

480 SOUPS Senate Bean Soup Prep: 20 min; Stand: ロげ : C00 に 3 h 5 min * 8 ルⅲ 2 cups dried navy beans ( 1 pound) 12 cups water 1 ham bone, 2 pounds ham shanks or 2 pounds smoked pork hocks 2 1 / 2 cups mashed cooked potatoes 2 teaspoons salt 1 / 4 teaspoon pepper 1 large onion, chopped ( 1 cup) 2 medium stalks celery, chopped ( 1 cup) 1 clove garlic, finely chopped 1. Heat beans and water to boiling in 4-quart Dutch oven. BOiI uncovered 2 minutes•, remove 丘 01 れ heat. Cover and let stand 1 hour. 2. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 2 hours or beans are tender. 3. Stir in remallllng mgredients. Cover and simmer 1 hour. 4. Remove ham bone; let stand until C001 enough to handle. Remove ham 丘 om bone. Remove excess fat om ham; cut ham intO l/2-inch pieces. Stir ham into soup. 1 Serving (about 1 1 / 2 cups): CaIories 285 (Calories from Fat 80 ) : Fat 9g (Saturated (g); Cholesterol 15mg; Sodium 9BOmg; Carb0hydrate 45g (Dietary Fiber (g); Protein 15g % Daily Value: Vitamin A 4 % : Vitamin C 6 % : CaIcium 10%;lron 18 % Diet Exchanges: 3 Starch, 1 Very Lean Meat Slow Cooker Directions: Decrease water to 8 cups and salt to 1 1 / 2 teaspoons. Mix all ingredients except mashed potatoes in 4 ー to 6-quart slow cooker. Cover and cook on high heat setting 8 to 9 hours or until beans are tender. Remove ham bone; let stand until C001 enough tO handle. Remove excess fat om ham; cut ham into 1/2-inch pieces. Stir ham and mashed pota- toes into soup. Cover and cook on high heat setting 15 minutes. 11 servmgs. SOUTHWESTERN BEAN SOUP: Add 1 can ( 4 ounces) chopped green chilies, 1 tablespoon chili powder and 1 teaspoon ground cumln with remaining mgredients in step 3. Top with salsa if desired. Cuban BIack Bean Soup Prep: 20 min; C00 に 2 hr min * 8 r じⅲ 2 tablespoons vegetable 0 ⅱ 1 large onion, chopped ( 1 cup) 3 cloves garlic, finely chopped 2 2 / 3 cups dried black beans ( 1 pound) 1 cup finely chopped fully cooked ham 3 cups beef broth 3 cups water 1 / 4 cup dark rum or 叩 p 厄 cider 1 1 / 2 teaspoons ground cumin 1 1 / 2 teaspoons dried oregano leaves 1 medium green bell pepper, chopped ( 1 cup) 1 large tomato, chopped ( 1 cup) Chopped Hard-Cooked Eggs (page 201 ) , if desired Chopped onions, if desired 1. Heat 0i1 in 4-quart Dutch oven over medium heat. COOk 1 cup onion and the garlic in 0i1 , stirring occa- sionally, until onion IS tender. 2. Stir in remaining lngredients except eggs and addi- tional chopped onions; heat to boiling. BoiI 2 minutes; reduce heat. Cover and simmer about 2 hours or until beans are tender. 3. Serve soup with eggs and onions. 1 Serving (about 1 1 / 2 cups): CaIories 240 (Calories from Fat 55 ) ; Fat 6g (Saturated (g); CholesteroI 10mg; Sodium 640Eg ; Carb0hydrate 40g (Dietary Fiber 10g); Protein 17g % Daily Value: Vitamin A 2 % ; Vitamin C 1 6 % : CaIcium 10%;lron 22 % Diet Exchanges: 2 Starch, 1 Very Lean Meat, 2 VegetabIe SIow Cooker Direct10ns: Decrease water to 1 3 / 4 cups. Mix a11 ingredients except hard-cooked eggs and additional chopped onions in 3 1 / 2 ー to 6-quart slow cooker. Cover and cook on high heat setting 6 to 8 hours or until beans are tender. Serve soup with eggs and onions. ー 0 Ⅳ - ド 0 に 1

FOAM CAKES 103 Foam Cakes Angel food, sponge, and chiffon are the lighter-than- air, melt-in-your-mouth members Of the foam cake family. They're related because they depend on beaten egg whites for their lightness. But each kind is also a little different: Angel 応 od cakes have no added leavening (such as baking powder), shortening or egg yolks, and they have a high proportion of beaten egg whites to flour. No egg yolks and no shortening make angel 応 od cakes a fabulous no-fat sweet. Don't miss the wonderful Angel Food Cake recipe on page 104. Sponge cakes use both egg whites and yolks and sometimes a little leavening, but like angel food cakes, they don't contain shortening. See Jelly Roll, page 107. Chiffon cakes are a cross between foam and shortening cakes because they're made with leavening, vegetable 0i1 or shortening and egg yolks, as well as beaten whites. See Lemon Chiffon Cake, page 106. Pans and Pan Preparation Don't grease and flour the pans unless the recipe calls for it. When baking, the batter must be able to cling to and climb up the side and tube of the pan. If you're using an angel 応 od cake pan, also called a tube pan, move the oven rack tO the 10 、 vest positlon SO the cake will bake completely without getting t00 brown on top. Mixing Foam Cakes Start with a clean, dry bowl and beaters so the egg whites will beat properly. Even a speck of grease will keep them from whipping up. Beat the egg whites until they form stiff, straight peaks. Not beating the whites enough or not folding them completely into the batter can cause coarse, 10 、ー VOlume cakes. Beating or fOlding t00 much will break down the egg white foam, and you'll end up with a compact cake. Always ld the batter or the sugar-flour mixture into the beaten egg whites rather than stirring it in. To 応 ld cut down through the mixture with your spatula, then slide the spatula across the bottom and up the side of the bO 、 vl. ROtate the bO 、 a quarter turn and continue folding just until no white streaks remain. See page 104 for illustration. Baking Foam Cakes To test if a foam cake baked in rectangular, round or jelly roll pan is done, poke a toothpick in the center. If it comes out clean, the cake iS done. To test if an angel food cake is done, touch it. If the cracks feel dry and the top springs back when you touch it lightly with your fingertip, the cake is done. If the cake pulls away from the side of the pan or falls out Of the pan when turned upside down tO C001 , it wasn t baked long enough ・ After baking, immediately invert a foam cake baked in an angel food cake pan onto a heatproof funnel or bot- tle and let it hang upside down until it is completely C001. To remove a foam cake from an angel food cake pan after it is completely C001 , slide a stiff knife or metal spatula firmly between the cake and the pan. Move it up and down along the side to loosen the cake, being careful not to damage it. Turn the pan upside down, tap one side against the counter, and the cake will slip out. To keep a foam cake fresh overnight, leave it in the baking pan and cover it 100Sd メ with plastic wrap ・ When メ ou re ready t0 serve it, remove it from the pan and frost if desired.

50 QUICK BREADS/LOAVES Zucchini Bread into batter. Bake 1 hour to 1 hour 10 minutes. fresh or frozen (thawed and drained) cranberries spoons grated orange peel with the 0i1. Stir 3 cups cloves and raisins. Stir in 1 / 2 cup milk and 2 tea- CRANBERRY BREAD: Omit zucchini, cinnamon, 1 / 2 Fat CaIcium 0%;lron 2 % Diet Exchanges: 1 / 2 starch, 1 \/egetable, (g); Protein 2g % Daily Value: Vitamin A 0%; \/itamin C 0%; ChoIesterol 15mg; Sodium 110mg; Carbohydrate 13g (Dietary Fiber 1 Slice: CaIories 95 (Calories from Fat 35 ) ; Fat 4g (Saturated 1 g); ア 0 ツ グ / 〃 g 記侭所 / 〃 & アりの〃″んを〃 , 〃〃〃ノんを〃 g 1() days. room temperature up tO 4 days, or refrigerate up to about 2 hours, before slicing. Wrap tightly and store at and place top side up on wire rack. C001 completely, 4. L()()Sen sides 0f loaves れ pans; remove 丘 0n1 pans utes in pans on W1re rack. pick inserted in center comes out clean. C001 1() min- 1 hour l() minutes to 1 hour 2() minutes, or until tooth- 3. Bake 8-inch loaves 50 to 60 minutes, 9-inch 10 between pans. ra1Sins. Stir in nutS and raisins. DiVide batter evenly bO 、 vl. Stir in remaining ingredients except nuts and 2. Mix zucchini, sugar, 0i1 , vanilla and eggs in large inches, or 1 loafpan, 9 x 5 x 3 inches, with shortening ・ bottoms 0n1 メ of 2 loaf pans, 8 1 / 2 x 4 1 / 2 x 2 1 / 2 will be in center of oven. Heat oven to 350 。 . Grease 1. Move oven rack to 10W position so that tops Of pans 1 / 2 cup raisins, if desired 1 / 2 cup coarsely chopped nuts 1 / 2 teaspoon baking powder 1 / 2 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon salt 2 teaspoons baking soda 3 cups all-purpose or whole wheat flour 4 large eggs 2 teaspoons vanilla 2 / 3 cup vegetable 0 ⅱ 1 2 / 3 cups sugar 3 cups shredded zucchini ( 2 to 3 medium) * 2 ′ oa じ e を 2 イ each Prep: min; Bake: ロげ : COOI: 2 h 0 min PUMPKIN BREAD: Substitute 1 can ( 15 ounces) pump- kin (not pumpkin pie mix) for the zucchini. Banana Bread Prep: min: Bake:I hr; COOI: 2 hr 10 min * 2 尾 0 じ e を 2 イ each Don't throw away those bananas that are turning brown and soft. They're just right for banana bread. 1 1 / 4 cups sugar 1 / 2 cup butter or stick margarine, softened* 2 large eggs 1 1 / 2 cups mashed very ripe bananas ( 3 medium) ow 十 0 に 1 cup chopped nuts, if desired 1 teaspoon salt 1 teaspoon baking soda 2 1 / 2 cups all-purpose flour* 1 teaspoon vanilla 1 / 2 cup buttermilk fresh or frozen blueberries into batter. BLUEBERRY-BANANA BREAD: Omit nuts. Stir 1 cup Calcium 0%;lron 2 % Diet Exchanges: 1 / 2 Starch, 1 / 2 Fruit (g); Protein 1 g % DaiIy Value: Vitamin A 2 % ; Vitamin C O%; Ch01esteroI 15mg; Sodium 95mg; Carbohydrate 12g (Dietary Fiber 1 Slice: Calories 70 (CaIories from Fat (0); Fat 2g (Saturated 1 g); 伽 & 45 丿・ Spreads て功雇ん / 65 % 0 ど / ん房 / can ん記 10 days. room temperature up tO 4 days, or refrigerate up t0 about 2 hours, before sIicing.Wrap tightly and store at and place top side up on wire rack. C001 completely, 4. Loosen sides 0f 丘 01 れ pans; remove 丘 01 れ pans comes out clean. ( ) 001 1() minutes in pans on W1re rack. 1 hour 15 minutes, or until toothpick inserted in center 3. Bake 8-inch loaves about 1 hour, 9-inch loaf about between pans. just until moistened. Stir in nuts. Divide batter evenly beat until smooth. Stir in flour, baking soda and salt well blended. Stir in bananas, buttermilk and vanilla; 2. Mix sugar and butter in large bowl. Stir in eggs until inches, or 1 loafpan, 9 x 5 x 3 inches, with shortening ・ bottoms 0n1 メ of 2 loaf pans, 8 1 / 2 x 4 1 / 2 x 2 1 / 2 will be in center of oven. Heat oven to 350 。 . Grease 1. Move oven rack to 10W position so that tops of pans

20 COOKING BASICS & INGREDIENTS Sha110t: An onion with multiple cloves that resemble garlic. The papery skin that covers the bulbs ranges in C010r 伝 om beige to purple and should be removed. ShaIIots and onions can be used interchangeably. Soy Sauce: A brown sauce made from soybeans, wheat, yeast and salt used in COOking and as a condiment especially in Chinese and Japanese cooking. Sugar: Sweetener produced 丘 om sugar beets or cane sugar. Available in several forms: Artificial sweeteners: A variety Of products is available. lt's not recommended for baking because lt isn't really sugar and the flavor may break down. ・ Brown (packed): Brown sugar today is made by nmxmg white sugar with molasses. Available in light and dark varieties; dark brown sugar has the 1 れ ore lntense flavor. If brown sugar hardens, store ln a closed contalner With slice Of apple or a of fresh bread for 1 to 2 days. ・ Granulated: Standard white sugar available in quantitles ranging from l-pound boxes to 100 ー pound bags, as well as in cubes and l-teaspoon packets. ・ M01as ses : A dark, thick syrup 丘 om the sugar refining process. Powdered: Granulated sugar that has been processed intO a fine powder and used for frostings and for dusting pastries and cakes. Tomatillo: Easily mistaken for a small green tomatO, tomatillos grow in a paper husk that's removed before use. Citrusy in flavor, tomatillos are commonly used in salsas and Mexican sauces. TortiIIa: The everyday bread of Mexico, tortillas 100k like a very thin pancake. Made 伝 om ground wheat or corn, tortillas can be eaten plain or as a 、 around both hot and cold fillings. Both fresh and fried (hard shell) tortillas are available in varieties such as blue corn, spinach and tomatO. Truffle: This European fungus is one of the world's most expensive 応 OdS. lt gröws Wild near the roots Of trees; truffle hunters sometimes employ tralned pigs and dogs tO sniff out the treasured morsels. Roundish with thick, wrinkled skin and pungent flavor, truffles are used in sauces and omelets and as a garnish. Available fresh, canned and as a paste in a tube. 、 Vorcestershire sauce: : 01 れ 1 れ condiment made 伝 om exotic blend Of ingredients: garlic, soy sauce, tamarind, omons, molasses, 1i1 れ e , anch0V1es, V1negar and Other seasonlngs. Although named for Worcester, England, where it was first bottled, Worcestershire sauce was developed in lndia by the British. Yeast: Leavemng Whose fermentation causes yeast bread to rise. The combination ofwarmth, food (sugar) and hquid causes yeast to release carbon dioxide bub- bles that, in turn, cause dough tO rise. Yeast is very sen- sitive; t00 much heat will kill it, and COld will stunt its growth. Always use yeast before its expiration date. bread machine yeast. amount tO 1 teaspoon for each 3 / 4 teaspoon Of bread machines, メ ou may need tO increase the can be used in 1 OSt yeast bread recipes. For use ln ・ Regular active dry yeast: Dehydrated yeast that ably with bread machine yeast. Quick active dry yeast can be used interchange- a110 、 bread tO rise in less time than regular yeast. Qyick active dry yeast: Dehydrated yeast that they are interchangeable. cake of yeast is equal to 1 package of dry yeast— or those with a long r1Sing time. One 0.6 ounce especially good for breads starting with a sponge entS or SOften in warm 、 vater first. ThiS yeast iS using. Simply crumble the cake into dry ingredi- process, it doesnt need tO be dissolved before 2 ounces. Because it has not undergone the drying iS SOId in moist cakes in れ VO SIZes, 0.6 ounce and ・ Compressed cake or fresh active yeast: This yeast not r1Se. use brewer s yeast for making bread; the bread will it is also sold as a 応 od supplement. DO not in making beer. Due tO its rich vitamin B content, Bre 、 ver s yeast: Special nonleavening yeasts used bread machines. finely granulated and works exceptionally well in Bread machine yeast: A strain Of yeast that's