138 COOKIES LEARN WITH Sweeteners Butter PerfectIy Softened ー SOFTENING BUTTER Butter T00 So ln addition tO adding sweetness tO COOkies and bars, S 、 veeteners alSO aid in bro 、 and affect the texture ofbaked goods ・ Most recipes call for granulated white sugar, brown sugar or bOth, but Other types Of S 、 are used, such as honey or maple syrup. The higher the sugar-to- flour rat10 ln a recipe, the more tender and crisp the cookies will be. Leavening Cookies usually call for one or れ vo types of leavening, either baking soda or baking powder, which react with liquids tO form a gas that causes the COOkies tO rise. Baking powder and baking soda are not interchange- able. You want leaveners to be fresh, so always check the expiration dates on the containers. If the product is older than the date on the label, the leavening power is significantly decreased or completely gone, so cookies and bars made with it will be flat and dense in texture. Eggs Eggs add richness, moisture and structure tO COOkies. Yet, t00 many eggs can make cookies crumbly. All the recipes in this book have been tested with large eggs ・ Egg product substitutes, made of egg whites can be used in place of whole eggs, but cookies made with them may be drier. Butter Pa 「 tia 〃 / MeIted also used. When nuts are called for in a recipe, メ ou can peanuts. Hazelnuts, cashews and macadamia nutS are MOSt recipes call for walnuts, pecans, almonds or Nuts and Peanuts soda, the leavening wont work very well. dough with the flour. The reason? Without the baking baking soda already in it, add the baking soda to your the recipe you re using doesn't have 1 / 4 teaspoon 0f Buttermilk can be substituted for regular milk, but if more. Add 0n1 メ as much liquid as your recipe calls 応 r. tO make COOkies crisper by causing them tO spread Liquids such as water, fruit Juice, cream and milk te nd Liquids eat it, too—safely, that is! these optlons, you can have your cookie dough and like to nibble on it while baking cookies. With some cookie dough never gets baked, because you ctl メ safe to eat raw. We happen to ow that your area) or egg product substitutes; both are per- with pasteurized raw whole eggs ()f available in made with raw whole eggs ・ Or make your cookies eggs. The solution? Don't eat unbaked dough bactena, can be contracted by eatmg raw whOle very senous and potentially fatal 応 od poisonmg cookie dough? A word of caution: S almonella, a Note: Can't break the habit of nibbling on raw

450 SEASONINGS SEED CHART Seeds are little kernels Of seasoning that you can sprinkle on top Of dishes or mix intO the fOOd tO give flavor, texture and ℃ appeal ・ Seed 0 d Form Anise seed (whole) Caraway seed (whole) Cardamom (whole pod, seeds, ground) Celery seed (whole, ground) Coriander (whole, ground) Cumin (whole, ground) Dill seed (whole, ground) Fennel seed (whole, ground) Fenugreek seed (whole) Mustard seed (whole, ground) Poppy seed (whole) Sesame seed (whole) 日 0Y0 「 Tastes like black licorice Tangy, strongly fragrant and a little smoky; reminiscent Of caraw ・ ay rye bread Strongly fragrant with a slight lemony- sweet flavor and a touch 0f pepper and ginger; reminiscent Of S 、 wedish cardamom bread Slightly bitter, like really strong celery MiIdIy fragrant, a cross between lemon peel and caraway, like curry powder Sweet with a delicate black licorice flavor Strongly fragrant and slightly smoky, reminiscent Of Mexican fOOd Tangy; tastes like dill pickles Pleasantly bitter and slightly sweet H0t, strongly fragrant with dusty aftertaste; reminiscent Of yellOW or Dijon mustard Sweet and nutty, very crunchy, reminiscent Of poppy seed muffins Oi ツ with a nutty, slightly sweet flavor; reminiscent Of hummus, hamburger buns and breadsticks Use Baked goods, candy, sweetened warm milk Cabbage, cheese, dumplings, meats, pickling, rye bread, sauerkraut, soups, Ste 、 NS Coffee, curry, custard, fruits, Scandinavian breads, sausages Meats, pickling, salads, sauces, soups, stuffings, tomato juice-based drinks Curry powder, marinades, Mexican and Spanish dishes, pastries, pickling, sausages, seafood Cheese, chili, chili powder, curry pow- der, pickling, pork, sauerkraut Fish, meats, pickling, processed meats, salads, sauces, soups Breads, eggs, fish, ltalian dishes, sauces, sausages, soups, ・ eet pickles Chutneys, curry powder Casseroles, Chinese dishes, meats, pickling, relishes, salads, vegetables Noodles, salad dressings, breads, cakes, cookies, cabbage, carrots Breads, dips, salad dressings, poultry, seafood

CRUNCHY SNACKS 33 4. pour sugar ml-xture over popcorn; toss until evenly coated. If using bowl, transfer mixture tO 2 ungreased rectangular pans, 13 x 9 x 2 inches. 5. Bake 1 hour, stirring every 15 minutes. Spread on aluminum foil or cooking parchment paper. C001 com- pletely, about 30 minutes. Store tightly covered. *Do 〃の〃眦 & みん房 / ゾ rea ケ ag ビ 77 丿 . 1 cup: calories 200 (Calories from Fat IOO); Fat 11g (Saturated (g); Cholesterol 15mg; S0dium 170mg; Carb0hydrate 25g (Dietary Fiber (g); protein lg % Daily Value: Vitamin A 4 % ; Vitamin C 0 % ; 1 Starch, 1 Fruit, 1 Fat. CaIcium 2%;Iron 2 % Diet Exchanges: NUTTY OVEN CARAMEL CORN: Decrease popcorn to 12 cups. Add 3 cups walnut halves, pecan halves or unblanched whole almonds Original Chex@ Party Mix prep: 20 min; Ba に e hr * About12 6 tablespoons butter or stick margarine 2 tablespoons Worcestershire sauce 1 1 / 2 teaspoons seasoned salt 3 / 4 teaspoon garlic powder 1 / 2 teaspoon onion powder 3 cups Corn Chex@ cereal 3 cups Rice Chex cereal 3 cups Wheat Chex cereal 1 cup mixed nuts 1 cup pretzels 1 cup garlic-flavor bite-size bagelchips or regular-size bagelchips, broken into l-inch pieces 1. Heat oven to 250 . 2. Melt butter in large roasting pan in oven. Stir in worcestershire sauce, seasoned salt, garlic POWder and onion POWder. GraduaIIy stir in remaining ingredients until evenly coated. 3. Bake 1 hour, stirring every 15 minutes. Spread on paper towels tO C001. Store ln airtight contamer. *Do 〃″化 0 ん房 / ゾ rea 必ケ ag ど 77 丿 . 1 / 2 Cup: calories 140 (CaIories from Fat 65 ) ; Fat 7g (Saturated 1 g); Cholesterol 0mg; S0dium 340mg; Carb0hydrate 18g (Dietary Fiber (g); protein 3g % Daily Value: \/itamin A 4 % ; Vitamin C 2 % ; 1 Starch, 1 Fat CaIcium 0%; lt ℃ n 26 % Diet Exchanges: Lighter Chex Party Mix: For 2 grams of 無 and 90 calories per serving, decrease butter t0 3 table- spoons. Omit mixed nuts; use fat-free bagel chips. Baked TortiIIa Chips ド 0 $ に & ow - ド at prep: IO min; Bake: 8 min * ィ dozen 4 corn or flour tortillas ( 8 inches in diameter) 2 tablespoons butter or StiCk margarine, melted* Chili powder, if desired 1. Heat oven to 375 。 . 2. Brush tortillas lightly with butter. Sprinkle with chili powder. Cut each tortilla int0 12 wedges or pieces with kitchen SC1ssors. Place in single ℃ r in 2 ungreased jelly roll pans, 15 1 / 2 x 10 1 / 2 x 1 inch, or on 2 cookie sheets. 3. Bake uncovered 6 to 8 minutes or until light brown and crisp. C001 slightly (chips will continue t0 crisp as they C001 ). Serve warm or C001. Store in tightly covered container up tO 3 weeks at room temperature. *Do 〃の use 0 ん房 / 平ァ•ea ケ 4 & 77 丿 . 1 Chip: calories 15 (Calories from Fat (O); Fat 1 g (Saturated ()g); ChoIesterol 2mg; sodium 5mg; Carb0hydrate lg (Dietary Fiber Og); protein Og % Daily Value: Vitamin A 0%; \/itamin C O%; Calcium 0%; lt ℃ n 0% Diet Exchanges: 1 Serving is free BAKED PITA CHIPS: Split 6 pita breads ( 6 inches in diameter) around edge with knife to make 12 rounds. Brush with melted butter. Sprinkle with dried basil leaves and grated Parmesan cheese if desired. Cut each round into 8 wedges. Bake as directed.

452 SEASONINGS SEASONING CHART Seasonings are nifty shortcuts for adding lots of flavor to food. They include blends of dry herbs, spices and salt as well as liquid blends such as red pepper sauce,Worcestershire sauce and marinades. Pick them up at the super- market, or create your own seasomng collection at home. Seasonin and Form Apple pie spice (ground blend Of cinnamon, cloves, nutmeg or mace, allspice and ginger) Barbecue spice (ground blend of chili peppers, cumin, garlic, cloves, paprika, salt and sugar) Chili powder (ground blend of chili peppers, cumin, coriander, garlic, onion powder, oregano, cloves, allspice or Other spices) Cinnamon-sugar (blend of ground cinnamon and granulated sugar) Crab boil (blend of whole spices such as peppercorns, bayleaves, crushed red peppers, mustard seed, gingerroot) Curry powder (ground blend of as many as twenty splces—ginger, turmeric, fenugreek seed, cloves, cinnamon, cumin seed, black pepper and red pepper are typical) Fines herbes (blend of herbs such as parsley, chives and tarragon) Five-spice powder (varied blend of five spices—star anise, cinnamon and cloves are usually used) Grill seasoning (varied blends for different kinds of meat, poultry and fish) Herb seasoning (varied blends of mild dried herb such as marjoram, oregano, basil and chervil) ltalian seasoning (blend of oregano, basil, red pepper, rosemary, garlic powder) Poultry seasoning (ground blend of sage, thyme, marjoram, savory and sometimes rosemary and Other spices) Pumpkin pie spice (ground blend of cinnamon, nutmeg, cloves and ginger) 日 0M0 「 Sweet and spicy; reminiscent Of a spice rack Savory and spicy; reminiscent Of tomato with a bit of a smoky kick Flavors from mild to hot, depending on the variety Delicate, yet tangy Sweet and fragrant; reminiscent Of Clnnamon toast savory and fragrant; reminiscent Of shrimp with cocktail sauce Strongly fragrant, ranges in "heat" from mild tO hOt; reminiscent Of an lndian restaurant Slightly sweet and strongly fragrant; renmniscent Of a Chinese restaurant MiId to spicy MiId and savory S 、 weet and aromatic; reminiscent of Thanksgiving Savory and strongly fragrant; reminiscent Of ltalian dressing Savory and musty; reminiscent Of turkey stuffing Use Chutneys, fruit pies, fruit sauces, pastnes Barbecue sauce, casseroles, cheese, eggs, meats Cocktail sauce, COttage cheese, eggs, Mexican dishes, soups, stews Baked goods, fruit desserts, toast Add t0 water when boiling seafood Appetizers, chicken and shrimp salads, eggs, fish, fruit compotes, meats, sauces, split pea soup, vegetables Dips, eggs, fish, French dishes, poultry, salad dressings, salads, sauces, veal, vegetables Chinese and Other ASian dishes, mari- nades, meats, poultry, sauces Fish and seafood, meats, poultry, vegetables Cookies and bars, pumpkin pie, winter squash Casseroles, meat loaves, salad dress- ings, salads, vegetables ltalian dishes, pasta, pizza Meat loaves, poultry and Other meat stuffings

154 SHAPED COOKIES/DROP ( 00K に S Chocolate Crinkles Prep: 20 min; Chill: 3 hr; Bake: IO tO に min per bheet * About 6 dozen ー 0 Ⅳ十 at 2 cups granulated sugar 1 / 2 cup vegetable 0 ⅱ 2 teaspoons vanilla 4 ounces unsweetened baking chocolate, ( 00 厄 d 4 large eggs 2 cups all-purpose flour* 2 teaspoons baking powder 1 / 2 teaspoon salt 1 cup powdered sugar melted and 1. Mix granulated sugar, 0i1 , vanilla and chocolate in large bowl. Mix in eggs, one at a time. Stir in flour, bak- ing powder and salt. Cover and refrigerate at least 3 hours. 2. Heat oven to 350 。 . Grease cookie sheet with short- ening or spray with cooking spray ・ 3. Drop dough by teaspoonfuls into powdered sugar; roll around to coat. Shape into balls. Place about 2 inches apart on COOkie sheet. 4. Bake 10 to 12 minutes or until almost no indenta- tion remams when touched. lmmediately remove 佇 om cookie sheet tO 、 vire rack. 1 Cookie: CaIories 70 (CaIories from Fat 25 ) ; Fat 3g (Saturated (g); Cholester0110mg; Sodium 35mg; Carbohydrate 10g (Dietary Fiber (g); Protein lg % DaiIy VaIue: Vitamin A O%; Vitamin C O%; Calcium 0%; lr ℃ n 2 % Diet Exchanges: 1 / 2 Starch, 1 / 2 Fat Peanut Butter Cookies Prep: min; Bake: 9 tO IO min per M1eet; COOI: 5 min * About 2 2 dozen flatten. Bake as directed. directed. Dip tops of balls into sugar, but do not 1 cup peanut butter chips. Shape dough into balls as flour, baking soda, baking powder and salt, stir in softened, for 1 / 4 cup shortening. After stirring in sugar; substitute 1 / 4 cup butter or stick margarine, 1 / 2 cup packed brown sugar for 1 / 2 cup granulated RICH PEANUT BUTTER CHIP COOKIES: Substitute Calcium 0%; lron 2 % Diet Exchanges: 1 Starch, 1 Fat Fiber (g); Protein 2g % DaiIy VaIue: Vitamin A 2 % ; Vitamin C O%; (g); CholesteroI 5mg; Sodium 105mg; Carbohydrate 13g (Dietary 1 Cookie: CaIories 115 (CaIories from Fat 55 ) : Fat 6g (Saturated 4 〃ノな Sp 尾 4 語勗ん 4 65 % 眦 & なみん房 / 覦〃ん〃ノ mlnutes; remove from COOkie sheet tO 、 V1re rack. 4. Bake 9 to 10 minutes or until light brown. C001 5 crisscross p attern with fork dippe d in granulated sugar ・ inches apart on ungreased COOkie sheet. Flatten in 3. Shape dough into 1 1/4-inch balls. Place about 3 and salt. with spoon. Stir in flour, bakmg soda, baking powder bowl with electric mixer on medium speed, or mix peanut butter, shortening, butter and egg in large 2. Beat 1 / 2 cup granulated sugar, the brown sugar, 1. Heat oven to 375 。 . Granulated sugar 1 / 4 teaspoon salt 1 / 2 teaspoon baking powder 3 / 4 teaspoon baking soda 1 1 / 4 cups all-purpose flour* 1 large egg 1 / 4 cup butter or stick margarine, softened* 1 / 4 cup shortening 1 / 2 cup peanut butter 1 / 2 cup packed brown sugar 1 / 2 cup granulated sugar a potato masher or COOkie stamp. new 100k , try using the bottom of a cut-crystal glass, Vary the patterns on your peanut butter cookies. For a

56 QUICK BREADS/BISCUITS Easy GarIic-Cheese Biscuits Prep.•ー 0 min; Bake: ー 0 min * ー 0 tO ー 2 bi6cuit6 These biscuits are so yummy, they've found them- selves on restaurant menus. ThiS reclpe iS frequently requested by our consumers. 2 cups Original Bisquick 2 / 3 cup milk 1 / 2 cup shredded Cheddar cheese ( 2 ounces) 1 / 4 cup butter or stick margarine, melted* 1 / 4 teaspoon garlic powder 1. Heat oven to 450 。 . 2. Mix Bisquick, milk and cheese until soft dough forms; beat vigorously 30 seconds. Drop dough by IO to 12 spoonfuls about 2 inches apart onto ungreased cookie sheet. 3. Bake 8 to IO minutes or until golden brown. Mix butter and garlic powder; brush on warm biscuits before removing fr()l れ C()()kie sheet. warm. Spreads / 功 4 / ん / 65 % 眦 & なみん房 / 〃ん & 45 丿・ 1 Biscuit: CaIories 165 (Calories from Fat (0); Fat 10g (Saturated (g); ChoIesterol 20mg; Sodium 410mg; Carbohydrate 15g (Dietary Fiber (g); Protein 4g % DaiIy VaIue: Vitamin A 6 % ; Vitamin C 0%; CaIcium 8 % 汕℃ n 4 % Diet Exchanges: 1 Starch, 2 Fat Lighter Easy Garfic-Cheese Biscuits: For 2 grams 0f 無 and 105 calories per serving, use Reduced Fat Bisquick, fat-free (skim) milk and reduced-fat Cheddar cheese. Omit butter. lncrease garlic powder t0 1 / 2 teaspoon; stir in with the Bisquick. Spray warm biscuits with butter- flavored cooking sprayif desired. EASY HERBED-CHEESE BISCUITS: Stir in 3 / 4 teaspoon dried dill weed, dried rosemary leaves, crumbled, or ltalian seasoning with the baking mix. ド 0 $ t Scones 門℃ p : min; Bake: min * 8 る con ln a hurry? Just drop dough from a large spoon into 8 equal mounds on ungreased COOkie sheet. Flatten tO about 1 / 2 inch with floured fingers. Bake as directed. 1 3 / 4 cups all-purpose flour* 3 tablespoons sugar 2 1 / 2 teaspoons baking powder 1 / 2 teaspoon salt 1 / 3 cup firm butter or stick margarine 1 large egg, beaten 1 / 2 cup currants raisins 4 t0 6 tablespoons half-and-half Additional half-and-half White coarse sugar crystals (decorating sugar) or granulated sugar 1. Heat oven to 400 . 2. Mix flour, 3 tablespoons sugar, baking powder and salt in large bowl. Cut in butter, using pastry blender or crisscrossmg 2 knives, until mixture 100kS like fine crumbs. Stir in egg, currants and just enough 0f the 4 to 6 tablespoons half-and-half so dough leaves side of bowl. 3. PIace dough on lightly floured surface; gently roll in flour to coat. Knead lightly IO times. R011 or pat into 8-inch circle on ungreased COOkie sheet. Cut intO 8 wedges with sharp knife that has been dipped in flour, but do not separate wedges. Brush with addition- al half-and-half; sprinkle with sugar crystals. 4. Bake 14 to 16 minutes or until golden. lmmediately remove om COOkie sheet; carefully separate wedges. Serve 、紅れ . Sp 尾 4 語 / 功 4 / ん / 65 % 0 ん房 / can ん〃、「 伽 & 4 砂 1 Scone: CaIories 250 (Calories from Fat (0); Fat 10g (Saturated (g); Ch01ester0150mg; Sodium 360mg; Carbohydrate 37g (Dietary Fiber (g); Protein 4g % Daily Value: Vitamin A 8 % : Vitamin C 0%; CaIcium 10%;lron 10% Diet Exchanges: 1 1 / 2 Starch, 1 Fruit, 1 1 / 2 Fat LEMON-POPPY SEED SCONES: Omit currants. Stir in 1 tablespoon grated lemon peel and 1 tablespoon poppy seed with the egg ・ SPICY FRUIT SCONES: Add 3 / 4 teaspoon ground cin- namon and 1 / 8 teaspoon ground cloves with the flour. Substitute finely chopped dried apricots, figs or dates for the currants if desired.

429 Taco SaIad TortiIIa SheIIs (right) Prep: 冂げ min * 8 ⅲ MAIN DISH SALADS Tortilla Shells Reserved empty kidney bean can Vegetable 0 ⅱ 8 flour tortillas ( 10 inches in diameter) 3 / 4 cup Thousand lsland Dressing (page 432 ) 1 pound lean ground beef 2 / 3 cup water 1 tablespoon chili powder 1 / 2 teaspoon salt 1 / 4 teaspoon garlic powder 1 / 4 teaspoon ground red pepper (cayenne) 1 can ( 15 to 16 ounces) kidney beans, drained and can reserved 1 medium head lettuce, torn intO bite-size pieces ( 10 cups) 1 cup shredded Cheddar cheese ( 4 ounces) 2 / 3 cup sliced ripe olives 2 medium tomatoes, coarsely chopped ( 1 1 / 2 cups) 1 medium onion, chopped ( 1 / 2 cup) 1 medium avocado, thinly sliced Sour cream, if desired 1. Make TortiIIa Shells and Thousand lsland Dressing. 2. Cook beef in 10-inch skillet over medium heat 8 to IO minutes, stirring occasionally, until brown; drain. Stir in water, chili powder, salt, garlic powder, red pep- per and beans. Heat tO bOiling; reduce heat. Simmer uncovered 15 minutes, stirring occasionally. C001 10 mmutes. 3. Mix lettuce, cheese, olives, tomatoes and onion ln large bowl. Toss with dressing. Add beef mixture and toss. Divide among TortiIIa Shells. Garnish with avo- cadO and sour cream. Serve lmmediately. Store covered in refrigerator. 1. Remove label and both ends of kidney bean can. Wash can and dry thoroughly. 2. Heat 0i1 ( 1 1 / 2 inches) in 3-quart saucepan to 375 。 . (Diameter of saucepan should be at least 9 inches. ) 3. PIace 1 tortilla on top ofsaucepan. HoIding can with long-handled tongs, place can on center of tortilla. Push tortilla into 0i1 by gently pushing can down. 4. Fry tortilla about 5 seconds or until set; remove can with tO ngs. Fry tortilla 1 to 2 minutes longer, turning tortilla in oil, until crisp and golden brown. 5. CarefuIIy remove tortilla om 0i1 , and drain excess 0i1 仕 om inside. Turn tortilla shell upside down on paper towels; C001. 6. Repeat with remaining tortillas. 1 Serving (about 2 cups): Calories 670 (Calories from Fat 360 ) : Fat 40g (Saturated (g); ChoIesterol 70mg; sodium 1 ,030mg; Carbohydrate 56g (Dietary Fiber (g); Protein 29g % Daily value: Vitamin A 8 % ; Vitamin C 1 8 % : Calcium 30%; ℃ n O% Diet Exchanges: 3 Starch, 2 High-Fat Meat, 2 VegetabIe, 4 Fat Lighter Taco Sa1ads: For 9 grams of 無 and 285 calories per serving, omit Tortilla SheIIs. Substitute ground turkey breast for the ground beef. Use reduced-fat Cheddar cheese, prepared Thousand lsland dressing and sour cream. Omit avocado. Serve salad on about 12 baked tortilla chips.

350 RICE Rice PiIaf prep: IO min: C00 に 20 min; stand: 5 min * イ記 r じⅲ 2 tablespoons butter or stick margarine 1 small onion, chopped ( 1 / 4 cup) 1 cup uncooked regular long-grain rice 2 cups chicken broth 1 / 4 teaspoon salt 1. Melt butter in 3—quart saucepan over medium heat. COOk onion in butter about 3 minutes, stirring occa- sionally, until tender. 2. Stir in rice. COOk 5 minutes, stirring frequently. Stir in broth and salt. 3. Heat t0 boiling, stirring once or tW1ce; reduce heat t0 10 、 v,. Cover and simmer 16 minutes ()O not lift cover or stir); remove 丘 om heat. Let stand covered 5 minutes. 1 Serving (about 3 / 4 cup): Calories 245 (CaIories from Fat 65 ) ; Fat 7g (Saturated (g); Ch01esterol 15mg; Sodium 1,250mg; Carb0hydrate 41g (Dietary Fiber (g); Protein 6g % Daily Value: Vitamin A 4 % ; Vitamin C 0%; CaIcium 2 % ; on 10% Diet Exchanges: 2 Starch, 2 \/egetable, 1 Fat CURRY PILAF: Stir in 1 / 2 cup diced dried fruit and ra1Sin nuxture, 1 / 4 teaspoon ground allspice, 1 / 4 teaspoon ground turmenc and 1 / 4 teaspoon curry powder with the broth and salt in step 2. MUSHROOM PILAF: Stir in 1 can ( 4 ounces) mush- room pieces and stems, drained, with the broth and salt in step 2. Spanish Rice Low-Fat prep: る min: C00 に 35 min * 6 る e ⅱ 1 2 tablespoons vegetable 0 ⅱ 1 cup uncooked regular long-grain rice 1 medium onion, chopped ( 1 / 2 cup) 2 1 / 2 cups water 1 1 / 2 teaspoons salt 3 / 4 teaspoon chili powder 1 / 8 teaspoon garlic powder 1 small green bell pepper, chopped ( 1 / 2 cup) 1 can ( 8 ounces) tomato sauce 1. Heat 0i1 in 10-inch skillet over medium heat. Cook r1Ce and onion in 0i1 about 5 minutes, stirring fre— quently, until rice iS golden brown and onion is tender. 2. Stir in remalning lngredients. Heat to boiling; reduce heat. Cover and simmer about 3() minutes, stir- occasionally, until rice iS tender. 1 Serving (about 2 / 3 cup): Calories 175 (Calories from Fat 45 ) ; Fat 5g (Saturated (g); Cholesterol 0mg; Sodium 820mg; Carbohydrate 32g (Dietary Fiber (g); Protein 3g % Daily Value: Vitamin A 6 % : Vitamin C 14 % ; Calcium 2 % ; lr ℃ n 8 % Diet Exchanges: 2 Starch, 1 / 2 Fat Curried Rice prep: IO min; C00 に 25 min * イⅲ Curry POWder is not a single spice, as many believe, but a blend of up to twenty spices. Hot, mild and Madras are the types commonly available at most large supermarkets. 1 cup uncooked regular long-grain rice 2 cups water 2 tablespoons butter or stick margarine 1 tablespoon finely chopped onion 1 / 2 to 1 teaspoon curry powder 1 / 4 teaspoon salt 1 / 4 teaspoon pepper 1 / 4 cup slivered almonds, toasted (page 177 ) 1 / 4 cup chopped pimiento-stuffed or ripe olives 1. Heat rice and water to boiling in 2-quart saucepan; reduce heat. Cover and simmer about 15 minutes or until rice is tender and liquid is absorbed. Fluff rice with fork; set aside. 2. Melt butter in 10-inch skillet over medium heat. COOk onion in butter about 2 minutes, stirring occasionally, until tender. Stir in curry po 、 salt and pepper ・ 3. Stir 0n10n mixture 1ntO hot rlce. Sprinkle with almonds and 01 ⅳ es. 1 Serving (about 3 / 4 cup): Calories 280 (Calories from Fat 100 ) : Fat 11g (Saturated (g); Cholesterol 15mg; S0dium 410mg; Carb0hydrate 42g (Dietary Fiber (g); Protein 5g % Daily Value: Vitamin A 4 % : Vitamin C 0 % ; Calcium 4 % : on 12 % Diet Exchanges: 2 Starch, 2 Vegetable, 2 Fat

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.

176 CAKE/BAKED DESSERTS 当ト Hot Fudge Sundae Cake Hot Fudge Sundae Cake Prep: 20 min: Bake: ィ 0 min; COOI: IO min * 9 ドじⅲ This special dessert separates into れ vo layers as it bakes and becomes a fudge sauce topped with cake. serve it warm topped with ice cream. 1 cup all-purpose flour* 3 / 4 cup granulated sugar 2 tablespoons baking ( 0 ( oa 2 teaspoons baking powder 1 / 4 teaspoon salt 1 / 2 cup milk 2 tablespoons vegetable 0 ⅱ 1 teaspoon vanilla 1 cup chopped nuts, if desired 1 cup packed brown sugar 1 / 4 cup baking ( 0 ( oa 1 3 / 4 cups very hot water lce cream, if desired 1. Heat oven to 350 . 2. Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in ungreased square pan, 9 x 9 x 2 inches. Mix in milk, 0i1 and vanilla with fork until smooth. Stir in nuts. Spread in pan. 3. Sprinkle brown sugar and 1 / 4 cup coco 紅 over batter. Pour water evenly over batter. 4. Bake about 40 minutes or until top is dry. C001 10 mlnutes. 5. Spoon warm cake into dessert dishes. Top with ice cream. Spoon sauce 01 pan ontO each servmg. グ / 〃 g 侭 / 〃アの〃 ; の〃″んを〃 g アり 7 ・ 4 〃ノ望 / /. 1 Serving: Calories 255 (CaIories from Fat 35 ) : Fat 4g (Saturated 1 g); ChoIesteroI 0mg; S0dium 190mg; Carb0hydrate 54g (Dietary Fiber (g); Protein 3g % Daily VaIue: \/itamin A 00/o; \/itamin C 0%; CaIcium IO%; lron IO% Diet Exchanges: 1 Starch, 2 1 / 2 Fruit, 1 / 2 Fat