lntroduction Dear Friends, Here it is—my newest edition of 召り 0 既ん C 。 , also fondly known as "Big Red@." This indispensable kitchen resource brings 50 years of cooking and baking success 仕 om 1 れメ kitchen tO yours. This updated edition of Americas most trusted cookbook includes the latest infor- matIOn on cooking and baking, over 950 great-tasting recipes and all-new C010r photography. lt's loaded with charts for cooking meats, poultry, grains, legumes and vegetables. We added a Grilling chapter because it's a favorite way to cook ーイ br family and casual entertaining. The new Vegetarian chapter satisfies the ever-growlng popularity Of meatless eating. Learn about the types ofvegetarians, nutrition guidelines for vegetarian eating and vegetarian ingredients. Check out TO ん and Tempeh Know- How on pages 369 to 371. Look for "Learn with Betty' throughout my book—it's a series of mini cooking lessons with photographs. Ever wonder "What do perfect scrambled eggs 100k like?" or 'Why do my chocolate chip cookies always come out flat?" Find out on pages 202 and 147. We've also flagged recipes that are low-fat or fast and added slow cooker and bread machine directions for convemence and versatility.. The tried-and-true classics a11 are here t00 , 丘 om Macaroni and Cheese (page 398 ) to Meat Loaf (page 240 ) , Old-Fashioned Baked Beans (page 361 ) and Chocolate Chip Cookies (page 146 ). We don't stop there—lots of new and exciting tastes are added to this edition! Check out Brie with Caramelized Onions, Pistachio and Cranberry (page 27 ) , Chai Tea (page 39 ) and artisan-style breads such as Asiago Bread (page 72 ) and Sun-Dried Tomato and Olive Bread (page 71 ). Travel the globe without leaving your kitchen by trying Tandoori Chicken and Chutney (page 294 ) and Greek Lamb Chops (page 266 ). Bigger and better describes how our chapters have expanded to match the way メ ou re cooking tOday. For starters, each chapter begins with current, comprehensive information in an easy-to-read format describing the basics about the recipes within that chapter. You'll also find specifics about methods, techniques and equipment, help- ful tips, solutions tO common problems, ingredient glossanes, ingredient selection and storage, cooking ChartS and much more. More illustratlons, hOW-tO phOtOS and fOOd identification photos are sprinkled throughout the pages ・ We hope you will en 」 0 メ this cookbook, as have thousands of other families, for years tO come!

SAUCES 435 Sauce Basics Sauces, whether a simple butter sauce, savory barbecue sauce or an extra—special bordelaise sauce, Often make a dish special. They make plain dishes sing and more complex dishes dance with flavor. Sauces shouldn't mask the other ingredients in a dish, but rather, they should enhance them. And sauces aren't just for savory dishes. Looking for a dessert sauce? See pages 195 to 197. Here are some super saucy ideas: ・ Mix with food: ltalian Tomato Sauce (page 436 ) layered in lasagna or White Sauce (page 440 ) as a creamy soup base. ・ Top food: Hollandaise Sauce (page 440 ) spooned over steamed asparagus and Eggs Benedict (page 204 ) or Pan Gravy (page 442 ) over Garlic Mashed Potatoes (page 517 ). Serve on the side: Sweet-and-Sour Sauce (page 438 ) with chicken kabobs or Cranberry Sauce (page 439 ) with roast turkey. ・ P001 or drizzle on a plate just like they do in restaurants, magazines and cookbooks: Fresh Tomato Sauce (page 436 ) under a slice of Meat Loaf (page 240 ) or Dill Sauce (page 441 ) under Broiled Fish Fillets (page 308 ). MiXing Sauces Lumps, be gone! TO prevent lumping, use a wire whisk tO mix sauces. AISO, before you add flour tO thicken 紅 dish such as stew, mix it separately with a little bit of cold water first to keep the flour 佇 om clumping. The same goes for cornstarch. A roux, a cooked mixture of fat (usually butter) and flour, is the most common way t0 thicken savory sauces. White Sauce (page 440 ) , Velouté Sauce (page 442 ) and Brown Sauce (page 443 ) are some examples of roux-based sauces. When you re making a roux, stir the fat-and-flour mixture as it cooks, letting it bubble before adding the liquid. That bit ofcooking does away with any raw flour taste, and the sauce will thicken the way it should. Another way tO thicken sauces 1S with cornstarch. As they cook, cornstarch-based sauces become clear, almost shiny, so they're perfect for sparkling fruit sauces. You can also thicken sauces with egg yolks, but you must cook them thoroughly, to avoid bacterial contammatlon, and at 10W temperatures, t0 avoid overcooklng them. Sauces will thicken by reduction, t00. Reductions boil the liquid until some of it evaporates, thereby concen- trating and intensifying flavors as it thickens the sauce. You can speed up reduction by using a skillet with a large surface area instead Of a saucepan. Storing and Reheating Sauces put leftover sauces ln covered contamers and refriger— ate immediately.. FOIIOW storage directions glven in the reCIP e. reheating sauces, use a saucepan 」 ust enough tO hOld the sauce tO prevent t00 much evapora- tion, and stir the sauce frequently. If the sauce starts to stick tO the pan, reduce the heat, stir more frequently and/or add a little liquid. NOt all sauces can be reheated the same way—some require different temperatures. U 〃 / ん c ん〃どノ望〃懿 (barbecue sauce): Reheat to boiling over medium heat. / の〃・一の・ c の・〃 . 「 / 4 だ訪ー坊 / ど〃どノ〃 c ぉ (White Sauce, page 440 ) : Use 10W or medium heat. kg ー / ん c ん〃記望ぉ (Hollandaise Sauce, page 440 ) : Use 10W heat so they wont separate. reheat sauces in the mlcrowave, a heatproof glass measuring cup works well. Choose a power setting gimilar tO the one メ ou d use on the stove- top. Stir the sauce at least once during heating and again before serving.

128 FRUIT PIES/CREAM PIES Lemon Be 「Ⅳ Tart Lemon Berry Tart prep: min; Bake: に min; Chill: ロ * 8 記ルⅲ Cookie Tart Pastry (page 121 ) 1 / 2 cup lemon curd 1 package ( 8 ounces) cream cheese, softened 3 cups berries or sliced fruits 1. Bake Cookie Tart Pastry in ll-inch tart pan or 12-inch pizza pan with 1/2-inch side. 2. Beat 1e1 れ on curd and cream cheese ln medium bO 、 with spoon or electric mixer on 10W speed until smooth. Spread over crust. Refrigerate at least 1 hour. 3. Arrange berries on lemon mixture just before serv- ing. Store covered in refrigerator. 1 Serving: CaIories 370 (CaIories from Fat 205 ) ; Fat 23g (Saturated 14g ) ; Ch01esteroI 90mg; S0dium 180mg; Carb0hydrate 38g (Dietary Fiber (g); Protein 6g % DaiIy VaIue: Vitamin A 18 % : Vitamin C 18 % ; Calcium 4 % ■ ron 8 % Diet Exchanges: N0t Recommended Coconut Cream Pie Prep: 30 min; Ba : IO min; COOk: min: Chill: 2 hr * 8 r じⅲ Try an easy C00 e Crumb Crust or Graham Cracker Crust (page 122 ) for any of these delicious cream pies ・ Pastry for One-Crust Pie (page 117 ) , Buttermilk Pastry (page 121 ) or Pat-in-the-Pan 0 ⅱ Pastry (page 121 ) 4 large egg yolks 2 / 3 cup sugar 1 / 4 cup cornstarch 1 / 2 teaspoon salt 3 cups milk 2 tablespoons butter or stick margarine, softened* 2 teaspoons vanilla 1 cup flaked coconut 1 cup Sweetened Whipped Cream (page 198 )

POULTRY/STUFFING 281 MUSHROOM STUFFING: Cook 2 cups sliced mush- rooms (about 5 ounces) with the celery and onion. 10 servings, 1 / 2 cup each. OYSTER STUFFING: Add 2 cans ( 8 ounces each) oysters, drained and chopped, or 2 cups shucked oysters, drained and chopped, with the remaining ingredients. 12 servmgs, 1 / 2 cup each. SAUSAGE STUFFING: Omit salt. Cook 1 pound bulk pork sausage in l()-inch skillet over medium heat, stirring occasionally, until no longer pink; drain, reserving drippings. Substitute drippings for part of the butter. Add cooked sausage with the remaining ingredients. 12 servlngs, 1 / 2 cup each. Rice Stuffing prep: 20 min; C00 に 5 min * 8 r じⅲ 2 tablespoons butter or stick margarine 1 medium stalk celery, chopped ( 1 / 2 cup) 1 small onion, chopped ( 1 / 4 cup) 1 / 2 teaspoon salt 1 / 8 teaspoon pepper 2 cups cooked rice (page 348 ) 1 / 2 cup chopped walnuts 1 / 3 cup raisins 1 / 4 teaspoon paprika 4 slices bacon, crisply cooked and crumbled 1. MeIt butter in 10-inch skillet over medium-high heat. Cook celery, onion, salt and pepper in butter, stir- ring occasionally, until vegetables are tender; remove 丘 om heat. 2. Use to stuffone 8 ー to 10-pound turkey. See Roasting Poultry (page 276 ) , Timetable for Roasting Poultry (page 276 ) and Tips for Stuffing Poultry (page 280 ) for specific directions. 1 serving (about 1 / 2 cup): Calories 165 (Calories from Fat 80); Fat 9g (Saturated (g); CholesteroI 10mg; S0dium 220mg; Carb0hydrate 19g (Dietary Fiber (g); Protein 3g % Daily Value: Diet Vitamin A 2 % : Vitamin C 0 % : Calcium 2 % ; lron 4 % Exchanges: 1 Starch, 1 Vegetable, 1 1 / 2 Fat WILD RICE STUFFING: Substitute 1 cup cooked wild rice (page 348 ) for 1 cup of the cooked rice. Substitute pecans for the walnuts. Omit raisins and paprika ・ 第 0 $ に Apricot-WiId Rice Stuffing prep: ー 0 min * ー 2 ærvingå rice IS actually an aquatic grass native to North America. It iS more expensive than Other types Of rice because of its limited supply. 1 cup hOt water 1 cup cooked wild rice (page 348 ) 1 / 2 cup chopped pecans 1 / 2 cup chopped dried apricots 1 / 4 cup butter or stick margarine, melted 1 large onion, chopped ( 1 cup) 1 package ( 6 ounces) stuffing mix for chicken Use to stuff one 10- to 12-pound turkey. See Roasting Poultry (page 276 ) , Timetable for Roasting Poultry (page 276 ) and Tips for Stuffing Poultry (page 280 ) for specific directions. 1 Serving (about 1 / 2 cup): CaIories 130 (Calories from Fat 55 ) : Fat 6g (Saturated (g); Ch01esterol 0mg; S0dium 130mg ; Carbohydrate 17g (Dietary Fiber (g); Protein 3g % Daily Value: Vitamin A 6 % ; Vitamin C 0%; Calcium 2 % ; on 4 % Diet Exchanges: 1 Starch/Bread, 1 Fat CRANBERRY-WILD RICE STUFFING: Substitute 1 / 2 cup dried cranberries for the dried apriCOtS. 第 0 $ t

342 POULTRY AND SEAFOOD GRILLING Herbed Se 可 00d Mexican Chicken Burgers prep: IO min; GriII: min * イ記 r じⅲ 1 pound ground chicken or turkey 1 envelope ( 1 1 / 4 ounces) taco seasoning mix 4 slices ( 1 ounce each) Monterey 」 ack cheese 4 hamburger buns, split 1 medium avocado, sliced 1 / 4 cup thick-and-chunky salsa 1. Heat coals or gas grill for direct heat (page 332 ). 2. Mi_x chicken and taco seasoning mix. Shape mixture into 4 patties, about 3 / 4 inch thick. 3. Cover and grill patties 4 to 6 inches from medium heat 14 tO 16 minutes, turning once, until chicken is no longer pink in center and juices ofpatties run clear. TOP each patty with cheese slice. Grill 1 tO 2 minutes or until cheese begins tO melt. Place patties on bottoms Of buns; top with avocado, salsa and tops of buns. 第 0 $ t 1 Serving: CaIories 470 (Calories from Fat 215 ) : Fat 24g (Saturated (g); Cholesterol 100mg; S0dium 900mg; Carb0hydrate 32g (Dietary Fiber (g); Protein 36g % Daily Value: Vitamin A 22 % ; Vitamin C 8 % : CaIcium 30%;Iron 18 % Diet Exchanges: 2 Starch, 4 Medium-Fat Meat Herbed Seafood ド。“ prep: 20 min; GriII: IO min * ィる er じⅲ 1 / 2 pound sea or bay scallops 1 / 2 pound orange roughy fillets, cut int0 1-inch pieces 1 / 2 pound uncooked fresh or frozen large shrimp, peeled and deveined (page 320 ) 2 tablespoons chopped fresh or 2 teaspoons dried marjoram leaves 1 / 2 teaspoon grated lemon peel 1 / 8 teaspoon white pepper 3 tablespoons butter or StiCk margarine, melted 2 tablespoonslemon juice 4 cups hot cooked pasta (page 390 ) or rice (page 348 ) 1. Heat coals or gas grill for direct heat (page 332 ). 2. If using sea scallops, cut each in half.

QUICK BREADS/DUMPLINGS 57 Scones (page 56 ) crumbs. S tir in milk. crisscrossing 2 knives, until mixture 100kS like fine bowl. Cut in shortening using pastry blender or 1. Mix flour, parsley, baking powder and salt in medium 第 0 $ t 3 / 4 cup milk 3 tablespoons shortening 1 / 2 teaspoon salt 2 teaspoons baking powder 1 tablespoon parsley flakes, if desired 1 1 / 2 cups all-purpose flour* Stew (page 465 ) and Rabbit ltaliano (page 269 ). addition to Beef Stew (page 465 ) , Burgundy Beef are COOked on top Of simmering stew,. They are a great These dumplings are similar to biscuits except they Prep: IO min; C00 に 20 min * dumplingå Dumplings 2. Drop dough by IO spoonfuls onto hot meat or veg- etables in boiling stew ()o not drop directly into liquid or dumplings may become soggy). Cook uncovered 10 minutes. Cover and COOk 10 minutes longer. 1 DumpIing: CaIories 105 (Calories from Fat 35 ) ; Fat 4g (Saturated 1 g); ChoIesteroI 0mg; Sodium 220mg; Carbohydrate 15g (Dietary Fiber (g); Protein 3g % DaiIy VaIue: Vitamin A 0 % ; Vitamin C 0%; Calcium 8 % ; ℃ n 4 % Diet Exchanges: 1 Starch, 1 / 2 Fat HERB DUMPLINGS: Substitute 2 teaspoons chopped fresh or 1 teaspoon dried herbs (such as basil, sage or thyme leaves or celery seed) for the parsley.

1 1 0 し CUSTARD PIES Pecan Pie 133 Custard Pie Prep: min; Bake: イ 5 min; COOI: 2 hr * 8 r じⅲ Pastry for One-Crust Pie (page 117 ) or ButtermiIk Pastry (page 121 ) 4 large eggs 2 / 3 cup sugar 2 2 / 3 cups milk 1 teaspoon vanilla 1 / 2 teaspoon salt 1 / 4 teaspoon ground nutmeg 1. Heat oven to 425 。 . Make pastry for unbaked One- Crust Pie; before adding filling, partially bake pastry as directed on page 118 to prevent crust 丘 om becoming soggy ・ 2. lncrease oven temperature to 450 。 . Beat eggs slight- 1 メ in medium bowl with wire whisk or hand beater. Beat in remaimng lngredients. 3. Cover edge ofpie crust with 2 ー to 3-inch strip ofalu- f0il t0 prevent excessive browning (page 116 ) ; remove foil during last 15 minutes of baking. To pre- vent spilling filling, place pie plate on oven rack. Pour fllling intO hOt pie crust. 4. Bake 20 minutes. Reduce oven temperature to 350 。 . Bake 10 to 15 minutes longer or until knife inserted halfway between center and edge comes out clean. C001 on W1re rack 2 hours. After cooling, pie can remaln at room temperature up tO an additional 4 hours , then should be covered and refrigerated. 1 Serving: Calories 290 (CaIories from Fat 125 ) ; Fat 14g (Saturated (g); CholesteroI 110mg; Sodium 220mg ; Carbohydrate 33g (Dietary Fiber (g); Protein 8g % DaiIy VaIue: Vitamin A 8 % : Vitamin C 0%; Calcium 10 % : lr ℃ n 6 % Diet Exchanges: 2 Starch, 3 Fat Prep: 20 min; Bake: 50 min * 8 る e ⅲ sweet chocolate chips ( 1 cup) with the pecans. with the corn syrup. Stir in 1 bag ( 6 ounces) semi- KENTUCKY PECAN 円 E: Add 2 tablespoons bourbon Recommended Diet Exchanges: Not Vitamin C 0%; Calcium 2 % : on 6 % (Dietary Fiber (g); Protein 5g % DaiIy VaIue: Vitamin A 8 % : (g); CholesteroI 100mg; Sodium 420mg; Carbohydrate 63g 1 Serving: Calories 530 (CaIories from Fat 260 ) ; Fat 29g (Saturated Sp 尾 4 必 , ん 4 65 % 眦 g ん房 / 〃記 3. Bake 40 to 50 minutes or until center is set. plate. blended. Stir in pecans. Pour into pastry-lined pie um bowl with wire whisk or hand beater until well 2. Beat sugar, butter, corn syrup, salt and eggs in medi- Crust Pie. 1. Heat oven to 375 。 . Make pastry for unbaked One- 1 cup pecan halves or broken pecans 3 large eggs 1 / 2 teaspoon salt 1 cup corn syrup 1 / 3 cup butter or stick margarine, melted* 2 / 3 cup sugar (page 121 ) or Pat-in-the-Pan 0 ⅱ Pastry (page 121 ) Pastry for One-Crust Pie (page 117 ) , Buttermilk Pastry

POULTRY 275 Cooking Poultry Ground: No longer pink ・ No longer pink in center. S mall Pieces (for stir-fry, fajitas or chicken tenders) : Of thickest pieces are cut. BoneIess JulCe 1S no longer pink when centers longer pink when centers Of thickest pieces are cut. Cut—up BroiIer—Fryers Bone—in Pieces: Juice IS center IS cut. WhoIe Turkey Breast: Juice is no longer pink when easily when lifted or twisted. when center of thigh is cut and drumstick (leg) moves 、 VhoIe Chicken and Turkey: Juice is no longer pink done when: poultry is done with a sharp knife or fork. Poultry is If メ ou don't have a meat thermometer, check if ー Don't Have 0 Thermometer tip is in center Of the thickest part ofbreast muscle. Boneless Turkey Breast: lnsert meat thermometer so touch bone. is in the thickest part Of the breast muscle and does not WholeTurkey Breast: lnsert meat thermometer so t1P and does not touch bone. so tip is in the thickest part of the inside thigh muscle Whole Chicken or Turkey: lnsert meat thermometer Where DO ー Put the Thermometer? ・ 165 。 for center of stuffing boneless PIeces ・ 170 。 for whole turkey breasts, bone-in pieces, ・ 180 。 for whole birds thermometer, the internal temperature should reach: cooklng whole chicken or turkey. When using a meat culture recommends using a meat thermometer When cookmg is complete. The U. S. Department of Agri- partial cooking may encourage bacteria growth before through and then finish cooklng it again later, because medium or rare. Don't stop cooklng poultry partway Always cook chicken and turkey until well done, never Pou1try Cooked in a Sauce or with Other lngredients: When checkmg for doneness, be sure you are checking that the juice of the poultry is no longer pink, not any other liquids being cooked with the poultry. , 人 11 0f our recipes include directions on how t0 tell when the dish is properly cooked, which may include t11 れ e , temperature, appearance or any combination Of these. And on the following pages, you'll find charts and tips for the different methods of cooking poultry: Roasting Poultry, page 276 ; Broi1ing or Grilling Poultry, page 277 ; and Microwaving Poultry, page 279. Keep in mind that the COOking times are アル x / 襯 4 SO be sure tO check doneness as indicated in each chart. Cooked PouItry YieIds If a recipe calls for 1 cup cubed cooked chicken, how much chicken or turkey should you cook?We've pulled that informafion together for you in the chart below. ln any recipe calling for cooked chicken or turkey, it's okay tO use convemence products such as canned or frozen cooked chicken or poultry from the deli. COOKED POULTRY YIELDS ( ん ( n Broiler-fryer, whole Whole breast, bone in Boneless, skinless breast halves Legs (thighs and drumsticks) Turkey WhoIe turkey Whole breast, bone in Tenderloins Poultry Type 1 1 / 2 Weight of リ n ( 00 ed Po リ y (pounds) 3 to 3 1 / 2 1 1 / 2 1 1 / 2 6 to 8 1 1 / 2 1 1 / 2 Approximate Yield of Chopped, Cubed 0 「 Shredded Cooked Poultry 2 1 / 2 to 3 cups 2 cups 3 cups 1 3 / 4 cups 7 to 10 cups 2 1 / 2 cups 3 cups

124 FRUIT PIES Cherry Pie prep: イ 0 min; Bake: イ 5 min,• COOI: 2 hr * 8 ⅲ are れ V() groups 0f cherries¯s 、 and sour. Sour cherries are S01 れ etll れ es called tart cherries or tart red cherries. Sour cherries make wonderful pies, which become showpieces when topped with a lattice crust (page 120 ). Pastry for Two-Crust Pie (page 117 ) or Buttermilk Pastry (page 121 ) 1 1 / 3 cup sugar 1 / 2 cup all-purpose flour 6 cups sour cherries, pitted 2 tablespoon butter or stick margarine, if desired 1. Heat oven to 425 。 Make pastry ・ 2. Mix sugar and flour in large bowl. Stir in cherries. Turn into pastry-lined pie plate. Cut butter into small pieces; sprinkle over cherries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2 ー to 3-inch strip of aluminum foil to prevent excesslve browning (page 116 ) ; remove 応 il during last 15 min- utes of baking. 3. Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust. C001 on W1re rack at least 2 hours. 1 Serving: CaIories 525 (Calories from Fat 190 ) ; Fat 21g (Saturated (g); ChoIesterol Omg; S0dium 300mg; Carbohydrate 81 g (Dietary Fiber (g); Protein 6g % Daily Value: Vitamin A 2 % ; Vitamin C 6 % ; Calcium 2 % ; lron 12 % Diet Exchanges: Not Recommended QUICK CHERRY 円 E: Substitute 6 cups frozen unsweetened pitted red tart cherries, tha 、 and drained, or 3 cans ( 14 1 / 2 ounces each) pitted red tart cherries, drained, for the fresh cherries. Peach Pie Prep: イ 5 min; Bake: ィ 5 min; COOI: 2 hr * 8 記ⅲ For a hint of butterscotch flavor, use packed brown sugar instead 0f granulated sugar in the peach fllling. Pastry for Two-Crust Pie (page 117 ) or ButtermiIk Pastry (page 121 ) 2 / 3 cup sugar 1 / 3 cup all-purpose flour 1 / 4 teaspoon ground cinnamon 6 cups sliced peaches ( 6 t0 8 medium) 1 teaspoon lemon Juice 1 tablespoon butter or stick margarine, if desired 1. Heat oven to 425 。 . Make pastry. 2. Mix sugar, flour and cinnamon in large bowl. Stir in peaches and lemon juice. Turn into pastry-lined pie plate. Cut butter intO small pieces; sprinkle over peaches. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2 ー to 3-inch strip of aluminum fOil tO prevent excessive bro 、 vning (page 116 ) ; remove 応 il during last 15 minutes of baking. 3. Bake about 45 minutes or until crust is golden brown nd j uice begins to bubble through slits in crust. C001 on wire rack at least 2 hours. 1 Serving: CaIories 405 (CaIories from Fat 180 ) : Fat 20g (Saturated (g); Cholesterol 0mg; Sodium 300mg; Carb0hydrate 59g (Dietary Fiber (g); Protein 5g % Daily Value: Vitamin A 6 % ; Vitamin C 6 % ; CaIcium O%;Iron IO% Diet Exchanges: N0t Recommended APRICOT PIE: Substitute 6 cups fresh apricot halves for the peaches. QUICK PEACH PIE: Substitute 6 cups frozen sliced peaches, partially thawed and drained, for the fresh peaches.

132 CUSTARD PIES Pumpkin Pie prep: 20 min; Bake: ロ IO min; COOI: 2 hr * 8 る e ⅲ Be sure tO use canned pumpkin, not pumpkin pie mIX, in this recipe. The mix has some of the additional ingredients already in it, so ifyou have purchased the pumpkin pie mix, 応Ⅱ ow the directions on that label. Or ifyou like, use 1 1 / 2 cups cooked pumpkin (page 504 ). Pastry for One-Crust Pie (page 117 ) , Buttermilk Pastry (page 121 ) or Pat-in-the-Pan 0 ⅱ Pastry (page 121 ) 2 large eggs 1 / 2 cup sugar 1 teaspoon ground cinnamon 1 / 2 teaspoon salt 1 / 2 teaspoon ground ginger 1 / 8 teaspoon ground cloves 1 can ( 16 ounces) pumpkin (not pumpkin pie mix) 1 can ( 12 ounces) evaporated milk Sweetened Whipped Cream (page 198 ) , if desired 1. Heat oven to 425 。 . Make pastry for unbaked One- Crust Pie; before adding filling, partially bake pastry as directed on page 118 to prevent crust 伝 om becoming soggy. ()O not partially bake if using the Pat-in-the- Pan Oil Pastry. ) 2. Beat eggs slightly in medium bowl with wire whisk or hand beater. Beat in remaining lngredlents except Sweetened Whipped Cream. 3. Cover edge ofpie crust with 2 ー to 3-inch strip ofalu- mlnum 応 il to prevent excessive browning (page 116 ) ; remove foil during last 15 minutes of baking. To pre- vent spilling filling, place pie plate on oven rack. Pour filling into hot pie crust. 4. Bake 15 minutes. Reduce oven temperature to 350 。 . Bake about 45 minutes longer or until knife inserted in center comes out clean. C001 on W1t•e rack 2 hours. Serve with Sweetened Whipped Cream. After cooling, pie can remaln at r001 temperature up tO an addition¯ al 4 hours, then should be covered and refrigerated. 1 Serving: CaIories 280 (Calories from Fat 115 ) : Fat 13g (Saturated (g); CholesteroI 60mg; S0dium B70mg; Carbohydrate 35g (Dietary Fiber (g); Protein 8g % Daily Value: Vitamin A IOO%; Vitamin C 2 % ; CaIcium 16 % : ll ℃ n 10% Diet Exchanges: 2 Starch, 1 VegetabIe, 2 Fat PRALINE PUMPKIN PIE: Make pie as directed— except decrease second bake time tO 35 minutes. Mix 1 / 3 cup packed brown sugar, 1 / 3 cup chopped pecans and 1 tablespoon butter or stick margarine, softened. Sprinkle over pie. Bake about 10 minutes longer or until knife inserted in center comes out clean. lmpossibly Easy Pumpkin Pie prep: 7 min; Bake: イ 0 min; COOI: 2 hr * 8 ⅲ lmpossibly easy? Yes, because this pie forms a light crust as it bakes. Because there's no crust tO make, it's truly a one-step pie ・ 1 cup canned pumpkin (not pumpkin pie mix) 1 / 2 cup Original or Reduced Fat Bisquick@ 1 / 2 cup sugar 1 cup evaporated milk 1 tablespoon butter or stick margarine, softened* 1 1 / 2 teaspoons pumpkin pie spice 1 teaspoon vanilla 2 large eggs Sweetened Whipped Cream (page 198 ) , if desired 1. Heat oven to 350 。 . Grease pie plate, 9 x 1 1 / 4 inches, with shortening. 2. Mix a11 ingredients with fork until blended. To pre- vent spilling, place pie plate on oven rack. Pour filling intO pie plate. 3. Bake 35 to 40 minutes or until knife inserted in cen- ter comes out clean. C001 on 、 V1re rack 2 hours. Serve with Sweetened Whipped Cream. After cooling, pie can remain at r001 temperature up tO an additional 4 hours, then should be covered and refrigerated. Store pie covered in refrigerator. ァ•ea 必 , 勗雇ん 4 け 65 % 0 ど / ん房 / 〃ん記 1 Serving: Calories 155 (Calories from Fat 45 ) ; Fat 5g (Saturated (g); Ch01esteroI 60mg; S0dium 170mg; Carb0hydrate 23g (Dietary Fiber (g); Protein 5g % DaiIy VaIue: Vitamin A 72 % : Vitamin C 0%; CaIcium 12 % 汕℃ n 4 % Diet Exchanges: 1 Starch, 1 VegetabIe, 1 Fat 4