LEGUMES 359 Pinto Beans: Speckled pink and brown when dried, they fade to a uniform pinkish brown when cooked. Their full-bodied, earthyflavor makes them a staple of southwestern and Mexican cooking. Red Beans: A dark red bean that's popular in Mexican, southwestern United States and Caribbean cookmg. Use them interchangeably with kidney beans. Soybeans: Soybeans are becoming very popular! They're lncorporated intO energy and nutrition bars, salt-crunchy snacks and are being used just like any Other type Ofbean in a11 sorts Of recipes. Check out our Soybeans and Rice recipe on page 364. Much of the soybean harvest is processed intO 0i1 or tO 応 (bean curd) and tempeh, Often used in meatless dishes. SpIit Peas: Available green or yellow, split peas are used mostly in soups. They don't need presoaking and cook in less time than beans. When COOked, they turn intO a soft mush, making them perfect for soups and stews, as well as for / , a spicy lndian dish. Soaking Dried Legumes Before Cooking With the exception ofblack-eyed peas, lentils and split peas, dried legumes need to be soaked before cooking to soften and plump them. Soaking also makes beans more digestible by dissolving some of the sugars that cause intestinal gas. After soaking dried beans, discard the water and COOk the beans in clean, cold water. And don't forget: Most legumes rehydrate to triple their dry SIze, SO start with a pot that's big enough. There are two methods for soaking legumes: Quick-Soak Method: Place dried legumes in a Heat to boiling; boil 2 minutes. Remove 仕 om the heat, cover and let stand for at least 1 hour before COOking. Drain, then COOk in clean, COld water. ・ Long-Soak Method: Place dried legumes in a large saucepan or bowl; add enough cold water t0 cover them. Let stand 8 tO 24 hours. Drain, then COOk in clean, COld 、 vater. Tips for Cooking Dried Legumes ・ If dried legumes haven't been rehydrated, they'll double or triple in volume as they COOk, SO be sure tO use a large enough saucepan or casserole. I_Jse legumes Of similar Size and cooking times interchangeably in recipes. ・ To reduce foaming and boilovers during cooking, add 1 tablespoon butter, margarine, olive 0i1 or vegetable 0i1 t0 the cooking water; drain legumes and rinse. If the water does foam, skim it Off once or tWIce. Simmer—rather than boil¯beans, stirring them & 〃 or the skins may burst. Go ahead and add seasoning such as garlic, 0n10n , oregano, parsley or thyme during cooking ・ Just don't add salt or acidic ingredients. Salt and acid toughen beans, so add salt and ingredients such as lemon J111Ce, vinegar, 、 V1ne and tomatoes (WhOle, sauce, paste or juice) only after beans are SOft and tender. TO test if beans are done, bite intO one or れ VO. They should be tender but not mushy. Not 0n1 メ does overcooking ruin the texture, it reduces the nutrlents. If legumes aren t quite tender but they've absorbed all the water, add a little more water and cook longer. DRIED BEAN YIELDS Dried beans double or triple in volume as they cook, so be sure tO use a large enough pan or casserole. 、 When buying or COOking beans, use this chart as a guide. 8 ounces dried beans 1 cup dried beans 1 pound dried beans 2 cups dried beans 1 can ( 15 to 16 ounces) cooked beans, drained ThiS amount Equals 1 cup uncooked 2 to 3 cups cooked 2 cups uncooked 4 t0 6 cups cooked 1 1 / 2 to 2 cups

272 POULTRY or heavy-duty aluminum 応 il , and freeze for up to 1 month. Store poultry, giblets, stuffing and gravy in sep- arate containers. Mark the package with the date and contents before freezing. Thawing Poultry Frozen cooked and uncooked poultry can be thawed safely in the refrigerator, in COld water or in your rmcrowave. Never tha 、 chicken or turkey at r00n1 tem- perature on your countertop because these tempera- tures provide the perfect envlronment for tO grow. lfyour poultry was frozen when you bought it or you froze it right after you brought it home, it will keep in the refrigerator for 2 days after thawing. On the other hand, if the fresh poultry was refrigerated several days before freezing, use it the same day you thaw it. Refrigerator Method: Thaw frozen uncooked chicken or turkey gradually in your refrigerator. Place poultry in a dish or baking pan with sides to prevent it 丘 om leak- ing on refrigerator shelves during thawing. Thaw frozen cooked poultry S10W1 ) , in the refrigerator. A110W approximately 3 to 9 hours for 1 pound cubed, chopped or shredded pieces and up to 24 hours for whole pieces (bone-m or boneless). Cold 、 Vater Method: Frozen uncooked chicken and turkey also can be safely thawed in cold water. Don't be tempted tO use hOt water as it is a fOOd safety CO ncern¯cold water works very 、 and keeps every¯ thing at a safe temperature using the guidelines that follow: PIace poultry in its original wrap or in a reseal- able heavy-duty plastic bag in cold water. A110W 30 minutes per pound tO thaw, and change the water Often POULTRY THAWING (REFRIGERATOR METHOD) Approximate Po リ y ( 砒 Whole Chicken Whole Turkey Chicken or Tu rkey, cut-up pieces Weight (pounds) 3 to 4 8t0 12 12 to 16 16t0 20 20 to 24 Up t0 4 0 Ⅳ i れ g Time 加 Refrigerator 24 hours 1 to 2 days 2 to 3 days 3 to 4 days 4 to 5 days 3 to 9 hours Seasoning PouItry The beauty of poultry is that its mild flavor makes it a perfect partner for just about any herb or seasoning. Give poultry a seasoned rub, brush or soak before COOking tO enhance the flavor. For ideas, consult the herbs, spices and seasonings charts in Chapter 16 (pages 446 to 452 ). Or try marinating poultry for deep, (see Tips for Marinades and cooked—in flavors Marinating, page 453 ). tO make sure it stays cold. lfyou're not going tO use the poultry immediately, store it in the refrigerator as directed above; dO not refreeze. Microwave Method: Frozen uncooked and cooked poultry can be thawed in the microwave oven following the manufacturer's directions for your oven. CUTTING BONELESS POULTRY INTO PIECES safely—by using a sharp knife or Here's a nifty trick that makes easier: Freeze itfor to 60 min- cutting boneless pou はワ int0 utes 〇「 until firm and partially poultry shears. frozen. Get the best results— thin slices or strips cubes,

324 SHELLFISH Crabmeat RolI-Ups Steamed MusseIs prep: 20 min; Bake: 25 min * 5 る e ⅲ prep: 20 min; COOk: 5 min per わ atc れ * ィる er じⅲ 1 can ( 6 ounces) crabmeat, drained and cartilage 4 pounds mussels in shells removed 1 / 2 cup boiling water 1 / 2 cup shredded Swiss or Monterey 」 ack cheese Butter or stick margarine, melted, if desired ( 2 ounces) 1. Discard any broken-shell or open (dead) mussels. 1 small zucchini, shredded ( 1 / 2 cup) Scrub remalmng mussels in COld 、 vater, removmg any 1 / 4 cup finely chopped celery barnacles with a dull paring knife. F0110w directions 1 small onion, finely chopped ( 1 / 4 cup) below tO remove beards. 3 tablespoons chili sauce 2. Place mussels in large contalner. Cover with C001 1 / 2 teaspoon salt water.. Agitate water with hand, then drain and discard 10 slices white sandwich bread 3 tablespoons butter or stick margarine, melted water. Repeat several times until 、 runs clear; Avocad0 Sauce (below) drain. 3. PIace half of the mussels in steamer* with boiling 1. Heat oven to 350 。 water. Cover and steam 3 tO 5 minutes, removmg mus¯ 2. Mix crabmeat, cheese, zucchini, celery, onion, chili sels as they open. Discard any unopened mussels. sauce and salt. Repeat With remaining mussels. 3. Remove crusts 伝 om each bread slice. RoII each slice 4. Serve hot mussels in shells with butter. tO about l/4-inch thickness. Spoon crabmeat mixture across center Ofeach slice. Bring sides ofbread up 0 眦〃 . / ノイ 7 / 〃訪〃 g 34 ・ , ・ c り眦 7 ・石んケ crabmeat mixture; secure with toothpicks. 4. Place roll—ups, seam sides down, ln ungreased rec— tangular baking dish, 13 x 9 x 2 inches. Brush with butter. Bake uncovered about 25 minutes or until gold- en brown and hOt. 5. While roll-ups are baking, make Avocado Sauce. Serve sauce over roll—ups. Avocado Sauce 1 / 2 cup sour cream 1 / 4 teaspoon salt 1 medium tomato, seeded, chopped and drained 1 medium avocado, chopped Heat sour cream and salt in l—quart saucepan over 10 、 1 serving: calories 90 (CaIories from Fat (O); Fat 1 g (Saturated heat, stirring occasionally, just until warm. Gently stir (g); Ch01esterol 45mg; S0dium 370mg; Carb0hydrate 3g (Dietary in tomatO. Heat 1 minute; remove 伝 om heat. Gently Fiber (g); protein 17g % Daily Value: Vitamin A IO%; Vitamin C 14 % : calcium 6 % ; ℃ n 100 % Diet Exchanges: 2 Lean Meat Stir ln avocado. STEAMED OYSTERS: Substitute oysters for the mussels. CaIories 380 (Calories from Fat 200 ) : Fat 22g 1 Serving: (Saturated lOg); Ch01esterol 75mg; S0dium 950mg ; Carb0hydrate Clean as directed in step 1 (oysters d0 not have 34g (Dietary Fiber (g); Protein 16g % Daily Value: Vitamin A 16 % : beards). Omit step 2. Continue as directed. Steam Vitamin C 10%; Calcium 22 % ; lr ℃ n 14 % Diet Exchanges: 2 Starch, 5 to 8 minutes. 1 Medium-Fat Meat, 2 Vegetable, 2 Fat ー ow 十 at Pu 〃 beard by giving it 0 tug (using 0 kitchen towel may help). you have trouble removing it, use 0 pliers to grip and pu 〃 gently.

36 BEVERAGES As far as personal taste, that is up to 聖 u. Do you like a deep, rich, んⅡ flavor or something lighter? The best way to figure out what you like is by asking around at your favorite coffee shop or sampling the daily varieties of brews. Storing 朝「作 e Air and moisture are COffee'S worst enemles Slnce they dry up the precious oils that give coffee its wonderful flavor. TO preserve flavor, store whole beans and ground coffee in an airtight container in the cupboard. lt will keep at room temperature for about a month. Or place the airtight container in the freezer for up tO three months. S01 e manufacturers Of vacuum—packed ground coffee suggest storing it tightly covered in the refrigerator after opening the can. Opinions vary on the best way tO store coffee, so be sure tO check the labels on brands Of coffee, t00. Decaffeinated 朝「作 e Some people want tO avoid caffeine, a stimulant that is present in regular co 飛 e. Any bean can be decaffein- ated; however, it loses some aroma and flavor in the decaffeinating process. Caffeine is removed by either the water process or S01 ー vent (chemical) process. The SOlvent process is faster, less expensive and disturbs fewer Of the flavor compo- nents. But if concerned about SOlvent residues you may want tO choose water-processed decaf. lnstant ( 0 「作 e Quickly dissolved in either hOt or cold water, instant coffee powders are made by brewing pure ground cof- fee and evaporating the water. Freeze-dried coffee crys- tals are made 伝 om brewed coffee frozen into a slush before the water has evaporated. Because of this process, freeze-dried COffee iS slightly more expensive than other instant coffees. For the best cup of instant coffee, pour boiling water over the coffee in the cup, rather than stirring the coffee into the water. How to Make 朝「作 e Remember that perfect cup of coffee? Here's how to make it: Start with a clean pot. Wash the pot and filter bas- ket after each use with hOt, soapy water—but not abrasive scouring pads—to get rid Of any bitter oils that may cling to the inside. Rinse well with hOt water. Check manufacturer's directions for periodic cleaning Of the entire coffeemaker. Choose the correct grind for your coffeemaker. Check the manufacturer S recommendations if メ ou re not sure. ・ Use freshly ground beans and fresh cold water. For the best flavor, grind coffee beans just before using. The "magic formula" preferred by many cof- fee lovers is 2 level tablespoons of ground coffee per 3 / 4 cup ()r 6 ounces) of water—this makes a stronger cup of coffee (see below for other formulas). Serve hOt COffee as soon as it's done brewing. Just as alr is the beans worst enemy, heat destroys the flavor of coffee if left on the burner t00 long. If you aren t going tO drink it right away, remove the grounds and keep the heat very 10W , or pour the coffee int() an insulated container. Never reheat coffee, it becomes very bitter. HO 、 leftover COffee can be covered and refrigerated until cold and used for iced co 飛 e. COFFEE BREYMING STRENGTH (PER SERVING) ・ St れ gt わ Ground C0ffee Regular Strong of Brew (level t06 厄平 00 可 Water 1 2 3 / 4 cup ( 6 ounces) 3 / 4 cup ( 6 ounces) 召お / g ど〃ど / c の〃襯ど〃ノ 4 / あ〃 SPecialty 朝「作 es even a dash ofyour favorite liqueur. Of cocoa—or drinks at home, t00. Dress any of them up with sprin- scaled-down equipment now lets you make these coffee available only in coffeehouses cafes, inexpensive, cultures have been savoring them for centuries. once phenomenon, European, Middle Eastern and African Although specialty coffee drinks may seem like a new

361 BEANS 7 Old-Fashioned Baked Beans OId-Fashioned Baked Beans Prep: 20 min; Bake: 6 hr min * 10 る円 v ⅲ Many fond 1 れれ , as as pride, ()ften center around a particular cook's recipe for baked beans. a recipe that 、 stir up 、 memories for you and your family. 2 cups dried navy beans ( 1 pound), sorted and rinsed 10 cups water 1 / 2 cup packed brown sugar 1 / 4 cup molasses 1 teaspoon salt 6 slices bacon, crisply cooked and crumbled 1 medium onion, chopped ( 1 / 2 cup) 3 cups water 1. Heat oven to 350 。 . 2. Heat beans and 10 cups water to boiling in 4-quart Dutch oven. BOil uncovered 2 minutes. Stir in remam— mg ingredients except 3 cups water. 3. Cover and bake 4 hours, stirring occasionally. 4. Stir in 3 cups water. Bake uncovered 2 hours to 2 hours 15 minutes longer, stirring occasionally, until beans are tender and desired consistency.. 1 Serving (about 1 / 2 cup): Calories 200 (CaIories from Fat 20); Fat 2g (Saturated (g); ChoIesterol 5mg; Sodium 300mg; Carbohydrate 42g (Dietary Fiber (g); Protein 10g % Daily Value: Vitamin A 0 % : Vitamin C 0%; CaIcium 10%; on 16 % Diet Exchanges: 2 Starch, 2 Vegetable SIow Cooker Directions: Place beans and 5 cups water in 3 1 / 2 ー to 6-quart slow cooker. Cover and cook on high heat setting 2 hours. Turn off heat; let stand 8 to 24 hours. Stir in brown sugar, molasses, salt, bacon and onion. Cover and cook on 10W heat setting 10 to 12 hours or until beans are very tender and most Of liquid is absorbed. ー ow - ド at

43 Lemonade ド 0 $ t & ー ow - ド at Prep: IO min * 6 託 r じⅲ 3 cups water 1 cup lemon juice (about 4 lemons) 1 / 2 cup sugar Lemon or orange slices, if desired Fresh mint leaves, if desired 1. 、 1 ⅸ water, lemon juice and sugar until sugar is dissolved. 2. Serve over lce. Garnish with lemon slices and 1 れ lnt. 1 Serving: CaIories 75 (Calories from Fat O); Fat Og (Saturated 0g); ChoIesterol 0mg; Sodium 10mg; Carbohydrate 19g (Dietary Fiber (g); Protein Og % DaiIy VaIue: Vitamin A O%; Vitamin C 16 % : CaIcium O%; lron 00/o Diet Exchanges ・ , 1 Fruit LIMEADE: Substitute lime juice (about 10 limes) for the lemon 」 uice and increase sugar tO 3 / 4 cup. Garnish with lime slices and strawberries if desired. COLD BEVERAGES Tangy Citrus Punch 第 0 $ t & 0 Ⅳ - Fat Prep: IO min * 2 ィåer じⅲ Make this punch ahead of time by combining the J111Ce concentrates and water in a half—gallon pitcher or large m1Xing bowl and refrigerating. Just before servmg, pour into a punch bowl and add the soda pop ・ 1 can ( 12 ounces) frozen pineapple-orange juice concen- trate, thawed 1 can ( 12 ounces) frozen limeade concentrate, thawed 1 can ( 12 ounces) frozen lemonade concentrate, thawed 3 cups ( 0 旧 water 1 liter ( 4 1 / 4 cups) lemon-lime soda pop, chilled Lime, lemon and orange slices, if desired 1. N'lix 」 uice concentrates and water in punch bo 、 vl. 2. Just before servmg, stir in soda pop. FIoat fruit slices ln punch. 1 Serving (about 1 / 2 cup): CaIories 125 (CaIories from Fat 0); Fat 0g (Saturated (g); ChoIesteroI 0mg; Sodium 5mg; Carbohydrate 31 g (Dietary Fiber (g); Protein Og % DaiIy VaIue: Vitamin A 0%; Vitamin C 24 % ; CaIcium 0 % 汕℃ n 2 % Diet Exchanges: 2 Fruit Here'S an easy W ・ ay tO make an ice ring for chilling a bowl of punch, using a ring mold or bundt cake pan. Make sure the mold you choose is smaller than your punch bowl. Arrange 1/4-inch slices oflemons, limes and oranges or Other sliced fruit or berries in ring mold. SlowIy MAKING AN ICE RING add 」 ust enough water or fruit juice tO partially cover fruit ( t00 much water will make the fruit float); freeze. When frozen, add enough water or juice t0 flll mold three- fourths full; freeze overnight to make sure ice ring iS SOlid. \Nhen you're ready tO serve the punch, run hOt water over bottom Of the mold tO loosen the ice ring. Remove the ice ring from the mo 旧 , and float it, fruit side up, in the punch. 〇 r use the same method tO make floating ice disks from muffin cups, which take less time to freeze.

EGGS EGGS ( 00 灯 NG CHART 201 Eggs need t0 be cooked until the whites and yolks are firm, not runny, t0 eliminate the 応 0d safety issue of contracting salmonella 伝 om eating raw or undercooked eggs.. Soft-Cooked Hard-Cooked Poached Fried 0 e 「 lngredients CO 旧 water at least 1 inch above egg(s) 1 1 / 2 to 2 inches water Butter, margarine or bacon fat Baked (Shirred) Butter or margarine, softened Directions whites and yolks are firm, not runny. butter. Bake 15 to 18 minutes or until spoon milk or half-and-half. D0t with and pepper. Top each with 1 table- egg int0 each cup. Sprinkle with salt cups with butter. Carefully break 1 Heat oven tO 325 。 . Grease custard are firm, not runny. forms over top and whites and yolks over eggs, until whites are set a film COOk 5 tO 7 minutes, spooning butter skillet.lmmediately reduce heat to low. cup or saucer. Carefully slip egg int0 and hot. Break each egg into custard over medium heat until 1 / 8 inch deep Melt enough butter in heavy skillet over not runny. Remove with SlOtted spoon. utes or until whites and yolks are firm slip egg int0 water. C00k about 5 min- egg int0 custard cup or saucer. Carefully pan; reduce tO simmering. Break each Heat water tO bOiling in skillet or sauce- hands t0 loosen shell, then peel. egg t0 crack shell; roll egg between water tO prevent further cooking. Tap utes.lmmediately ( 0 briefly in ( 0 旧 from heat. Cover and let stand 18 min- Heat tO bOiling in saucepan; remove NOt recommended, see note above. Success Tips ・ HO 旧 cup or saucer close tO surface Of water for best shape and t0 avoid splashing ・ Use a large enough pan so eggs d0 not touch while cooking. ・ Substitute chicken or beef- broth for the water if desired. Lighter Fried Eggs: lJse a non- stick skillet; spray skillet with cooking spray. C00k eggs over IOW heat about 1 minute or until edges turn white. Add 2 teaspoons 、 W ・ ater for each egg. Cover and ( 00k about 5 minutes longer or until a film forms over top and whites and YOlkS are firm, not runny. げ shellis hard to peel, ho 旧 egg in ( 0 旧 water while peeling. Parmesan cheese if desired. shredded Cheddar or grated sprinkle egg with 1 tablespoon lnstead 0f dotting with butter, slip egg into ski 〃 et. 0 「 saucer. 朝肥ル〃 / intO custard cup Break each egg

497 FRESH VEGETABLE COOKING CHART VEGETABLES 期 i ( 「 0 Ⅳ Directions Vegetable with Amo リれ ts ん「 4 Servings 「 ti ( わ okes , Globe ( 4 medium; 1 pound) Choose plump com- pact globes that are heavy in relation tO their size, with fresh, green inner leaves. ( 4 medium; 1 pound) Choose smooth, firm, light-colored tubers with the fewest "knobs. ” Tubers should be free of blotches, green-tinged areas and sprouts. Asparagus ( 1 1 / 2 pounds) Choose smooth, round, tender, medium-size green spears With closed Beans, Green, Purple Wax and Yellow Wax ( 1 pound) Choose bright, smooth, crisp pods. Will feel cut intO l-inch pieces. Leave beans / hO 厄 , or Wash beans; remove ends. intO l-inch pieces. aluminum fo ⅱ . Or cut stalks or ho 旧 together with band 0f stalks in bundles with string, brush. ) For spears, tie whole particles with a vegetable necessary, remove sand scales if sandy or tough. ( げ Wash asparagus; remove down as stalks snap easily. Break off tough ends as far per 1 quart water). ( 1 tablespoon lemon juice small amount oflemon Juice cold water mixed with discoloration, tOSS with I/2-inch cubes. To prevent cut intO l/4-inch slices or if desired. Leave whole, or Artichokes, Jerusalem Scrub artichokes; peel thinly choke heart. ) fuzzy growth covering arti- before cooking. (Choke is the ter leaves and the choke To fill and bake, remove cen- 1 quart water). ( 1 tablespoon lemon juice per small amount oflemon juice intO COld water mixed with TO prevent discoloration, dip sors. Rinse with ( 0 旧 water. remaining leaves Ⅵ・ ith SCiS- card. Snip off points 0f the Cut 1 inch off top and dis- trim stem even ・ ith base. Remove discolored leaves; Prepare dark green. wax beans W ・Ⅲ turn When cooked, purple pliable and velvety. ( 0 れ ve れ tiO れ 0 ー Directions BoiI: Use 6 quarts water and 2 tablespoonslemon Juice. Boil uncovered 20 to 30 mnutes, rotating 0 ( ( a on - ally, untilleaves pull out easily and bottom iS tender when pierced with knife. Steam: Covered 20 to 25 minutes or until bottom iS tender when pierced with knife. Boil: Whole—covered 20 to 25 minutes. Slices 0 「 cubes— covered 7 tO 9 minutes or until crisp-tender. Steam: covered 15 to 20 minutes or until crisp-tender. Note: Can so be fried; see Fried Potatoes (page 515 ) for directions. BoiI: Spears—PIace stalks upright in deep, narrow pan. Boil uncovered 6 to 8 minutes or until crisp-tender. Pieces—Boil uncovered 4 to 6 minutes or until crisp-tender Steam: Covered 6 to 8 minutes or until crisp-tender. Boil: Boil uncovered 6 to 8 minutes or until crisp-tender. Steam: Covered 10 to 12 minutes or until crisp-tender. 1 medium: PIace in 4-cup glass measuring cup; add 1 / 4 cup water. Cover with vented plastic wrap. Micro- 、 wave 5 tO 7 minutes or until leaves pull out easily. 2 medium: Place in 8 x 4- inch loaf pan; add 1 / 4 cup water. Cover with vented plastic wrap. Microwave 9 tO 11 minutes or until leaves pull out easily. Slices 0 「 cubes—PIace in l-quart casserole; add 2 tablespoons water. Cover. Microwave 5 tO 7 minutes, stirring once, until crisp- tender. Let stand 2 minutes. Place spears in 8 x 4-inch loaf pan or pieces in l-quart casserole; add 2 tablespoons water. Cover with vented plastic wrap. Micro 、 4 tO 6 minutes or until crisp-tender. Let stand 2 minutes. Place pieces in l-quart casserole; add 1 cup water. Cover. Microwave 10 to 12 minutes or until crisp- tender. Let stand 5 min- utes; drain. con tinues

BEEF 231 Pot Roast Gravy 1 / 2 cup ( 0 旧 water 1 / 4 cup all-purpose flour Skim excess fat from broth in Dutch oven. Add enough water to broth to measure 2 cups. Shake 1 / 2 cup cold water and the flour in tightly covered container; gradu- ally stir intO broth. Heat tO boiling, stirring constantly. BOil and stir 1 minute. プの / 〃ノ厖を物〃 7 ル〃〃 4 ル / / 翻翔〃 / の・訪〃ヴど ル 4 〃ろど晃 / み / / 〃左法ノ尾 4 記″ル 3 / 4 な〃ゾりつ〃 . 円 0 ( e 「 oast on carving b00 「 d 0 「可 atte 「 . With meat 「 k ⅲ meat tO hO 旧 meat ⅲ可 0 ( e , cut between muscles and around bones. Remove one section 0 「 meat at 0 time. Turn section SO meat grain runs para 〃 el tO carving b00 「 d. Cut meat across grain intO 1 / 4- ⅲ ( h slices. 1 Serving: Calories 385 (CaIories from Fat 100); Fat 11g (Saturated (g); Ch01ester0185mg; S0dium 690mg; Carb0hydrate 40g (Dietary Fiber (g); Protein 37g % Daily Value: \/itamin A 94 % : \/itamin C 22 % ; CaIcium 6 % ; lron 26 % Diet Exchanges: 2 Starch, 4 Very Lean Meat, 2 VegetabIe, 1 Fat ow Cooker Directions: Cook beef in 12-inch skillet over medium heat until brown on a11 sides. Place pota- toes, carrots and onions in 4 ー tO 6—quart S10 、 COOker. PIace beef on vegetables. Mix horseradish, salt and pepper; spread evenly over beef. Pour water into slow cooker. Cover and cook on 10W heat setting 8 to 10 hours or until beef and vegetables are tender. BARBECUE POT ROAST: Decrease pepper to 1 / 2 tea- spoon. Omit horseradish and water. Prepare Smoky Barbecue Sauce (page 337 ). After browning beef in step 1 , pour Smoky Barbecue Sauce over beef. Omit Pot Roast Gravy. Skim fat 丘 om sauce after remov- ing beef and vegetables in step 4. Spoon sauce over beef and vegetables or serve sauce with beef and vegetable s. CREAM GRAVY POT ROAST: For roast—substitute 1 can ()0 1 / 2 ounces) condensed beef broth for the 1 cup water. For gravy—add enough half-and-half or milk, instead ofwater, to the broth (from the roast) to measure 2 cups. Substitute 1 / 2 cup half-and-half or milk for the water. GARLIC-HERB POT ROAST: Decrease pepper to 1 / 2 teaspoon. Omit horseradish. After browning beef in step 1 , sprinkle with 1 tablespoon chopped fresh or 1 teaspoon dried marjoram leaves, 1 table- spoon chopped fresh or 1 teaspoon dried thyme leaves, 2 teaspoons chopped fresh or 1 / 2 teaspoon dried oregano leaves and 4 cloves garlic, crushed. Substitute 1 can ( 10 1 / 2 ounces) condensed beef broth for the 1 cup water.

BEYOND THE BASICS Food 「 0 00 Ⅳ d 537 ・ PIan foods suitable to the weather, seasonal avail- ability, guests' preferences or diet needs and the servmg style メ ou plan tO use. Make it easy. Consider hiring a college student, next-door neighbor's kid or your own children to help with serving and cleanup. The following charts will help you figure out how much food you'll need. Also consider the time of day, weather and number of dishes being served. Plan on one drink per hour per guest; if it's very warm, plan on れ VO. AMOUNTS OF FOOD FOR A CROWD Food ltem Meat, Poultry and Shellfish (bone-in, unshelled) Meat, PouItry and Fish (boneless) Chicken Salad, Side Dish Main Dish Potato Salad, Baked Beans or Coleslaw Meat Co 旧 Cuts Cheese Slices Ro 騰 Crackers Tossed Salad SaIad Dressing Chips Fruit or Vegetable Dippers Cakes, 13 x 9 ″ , 12 ィ up Ring or 9 " Layer Cookies lce Cream Coffee, Brewed Ground Coffee Tea, Brewed Loose Tea Tea Bags lced Tea Punch Mineral Water lce 3 / 4 pound Per Serving 1 / 4 pound 1 / 2 cup 1 cup 1 / 2 cup 2 1 / 2 ounces 1 ounce 1 1 / 2 ro 騰 4 crackers 1 1 / 2 cups 2 tablespoons 2 tablespoons 1 ounce 4 pieces 1 / 16 cake 2 1 / 2 cup 3 / 4 cup 3 / 4 cup 1 / 2 cup 8 ounces 4 ounces 9 pounds 12 Servings 3 pounds 1 1 / 2 quarts 3 quarts 1 1 / 2 quarts 2 pounds 1 pound 2 dozen 8 ounces 4 1 / 2 quarts 1 1 / 2 cups 1 1 / 2 cups 12 ounces 4 dozen 1 cake 2 dozen 2 quarts 9 cups water 1 1 / 2 cups 9 cups water 1 / 4 cup 12 bags 3 q u arts 1 1 / 2 quarts 3 quarts 3 pounds 18 pounds 24 Servings 6 pounds 3 q u arts 1 1 / 2 gallons 3 quarts 4 pounds 2 pounds 3 dozen 1 pound 9 q u arts 3 cups 3 cups 1 1 / 2 pounds 8 dozen 2 cakes 4 dozen 1 gallon 18 cups water 3 cups 18 cups water 1 / 2 cup 24 bags 1 1 / 2 gallons 3 quarts 6 quarts 6 pounds 48 Servings 36 pounds 12 pounds 1 1 / 2 gallons 3 gallons 1 1 / 2 gallons 8 pounds 4 pounds 6 dozen 2 pounds 4 1 / 2 gallons 1 1 / 2 quarts 1 1 / 2 quarts 3 pounds 16 dozen 3 cakes 8 dozen 2 gallons 36 cups water 5 cups 36 cups water 1 cup 48 bags 3 gallons 1 1 / 2 gallons 12 quarts 12 pounds