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Home-Style Beef and Potato Skillet
Are meat and potatoes a dinner expectation?
Try this skillet-easy dumpling version of meat and potatoes.
Prep Time:20 min Start to Finish:40 min
Makes:4 servings
1 lb lean (at least 80%) ground beef
4 medium green onions, chopped (1/4 cup)
1 cup water
1/2 teaspoon garlic salt
1 package (0.87 oz) onion gravy mix
2 cups frozen potatoes O'Brien with onions and peppers (from 24-oz bag)
1/2 cup Green Giant Select® LeSueur® frozen baby sweet peas
1 large tomato, chopped (1 cup)
1 1/2 cups Original Bisquick® mix
1/2 cup water
1. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain. Stir in 2 tablespoons of the onions, 1 cup water, the garlic salt and gravy mix (dry). Cook, stirring constantly, until mixture thickens. Stir in potatoes, peas and tomato. Heat until hot; reduce heat to medium-low.
2. In small bowl, stir Bisquick mix, remaining 2 tablespoons onions and 1/2 cup water until soft dough forms. Drop dough by tablespoonfuls (see Success tip) onto beef mixture.
3. Cover; cook 8 minutes. Uncover; cook 8 to 10 minutes longer or until toothpick inserted in center of dumplings comes out clean.
High Altitude (3500-6500 ft): No change.
Nutrition Information 1 Serving: Calories 520 (Calories from Fat 180); Total Fat 20g (Saturated Fat 7g, Trans Fat 2g); Cholesterol 70mg; Sodium 1090mg; Total Carbohydrate 56g (Dietary Fiber 4g, Sugars 6g); Protein 27g Percent Daily Value*: Vitamin A 20%; Vitamin C 15%; Calcium 10%; Iron 30% Exchanges: 2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 3 Medium-Fat Meat; 1 Fat Carbohydrate Choices: 4 *Percent Daily Values are based on a 2,000 calorie diet.
Success When making dumplings, a great way to drop the dough is to use a small cookie-dough scoop, quickly scooping dough and dropping onto the beef mixture. Mango-Pork Fried Rice Tropical mango gives this fried rice the aroma and taste of paradise!
Prep Time:25 min Start to Finish:30 min
Makes:5 servings
3/4 cup diced cooked pork
1/2 teaspoon cornstarch
1 mango, peeled and diced (1 pound)
1 can (8 ounces) sliced water chestnuts, drained
1 cup sliced fresh mushrooms (3 ounces)
1 tablespoon finely chopped gingerroot
1 garlic clove, finely chopped
3 cups cold cooked rice
2 teaspoons reduced-sodium soy sauce
1 cup frozen green peas, thawed
2 medium green onions, sliced (2 tablespoons)
1/8 teaspoon pepper
1. Mix pork and cornstarch. Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add pork, mango, water chestnuts, mushrooms, gingerroot and garlic; stir-fry 1 minute. Remove pork mixture from wok.
2. Spray wok or skillet with cooking spray; heat until cooking spray starts to bubble. Add rice; stir-fry about 1 minute or until rice is hot. Stir in soy sauce. Add pork mixture, peas, onions and pepper; stir-fry 1 minute. --------------------------------------------------------------------------------
Nutrition Information1 Serving: Calories 260 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 1 g); Cholesterol 15 mg; Sodium 110 mg; Total Carbohydrate 52 g (Dietary Fiber 5 g); Protein 11 g Percent Daily Value*: Vitamin A 18 %; Vitamin C 26 %; Calcium 4 %; Iron 14 % Exchanges: 2 Starch; 1 Fruit; 1 Vegetable; 1/2 Very Lean Meat *Percent Daily Values are based on a 2,000 calorie diet.
Serve With Use any remaining mango in a fresh-fruit salad, and serve alongside the fried rice.
Substitution Can't find fresh mangoes? Use 1 cup of diced mango slices available in jars instead. Five-Spice Pork With its enticing aroma, five-spice powder makes this pork and veggie recipe irresistible!
Prep Time:20 min Start to Finish:50 min
Makes:4 servings
3/4 pound pork tenderloin
1/4 cup sake or dry white wine
1 teaspoon black bean sauce
1/2 teaspoon five-spice powder
1/2 cup reduced-sodium chicken broth
1 tablespoon cornstarch
1 tablespoon oyster sauce
2 cups snow (Chinese) pea pods
1 medium yellow summer squash, cut into 1/4-inch slices (2 cups)
1 medium red bell pepper, cut into 1/4-inch strips
4 cups hot cooked rice 1. Remove fat from pork. Cut pork into 2x1x1/8-inch slices. Mix sake, bean sauce and five-spice powder in medium glass of plastic bowl. Stir in pork. Cover and refrigerate 20 minutes.
2. Mix broth, cornstarch and oyster sauce.
3. Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add pork with marinade; stir-fry about 3 minutes or until pork is no longer pink. Add pea pods, squash and bell pepper; stir-fry 2 minutes.
4. Stir in broth mixture. Heat to boiling, stirring constantly. Boil and stir about 1 minute or until thickened. Serve over rice. --------------------------------------------------------------------------------
Nutrition Information 1 Serving: Calories 355 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 2 g); Cholesterol 50 mg; Sodium 290 mg; Total Carbohydrate 57 g (Dietary Fiber 3 g); Protein 26 g Percent Daily Value*: Vitamin A 14 %; Vitamin C 60 %; Calcium 6 %; Iron 26 % Exchanges: 3 Starch; 2 Vegetable; 2 Very Lean Meat *Percent Daily Values are based on a 2,000 calorie diet.
Substitution Sake, a slightly sweet Japanese wine, can be found at your local spirits store. If you prefer, use dry sherry or chicken broth in place of the sake.
Success You can find five-spice powder in the spice aisle of the supermarket. Or make this pungent combination of cinnamon, cloves, fennel seed, anise and Sichuan peppercorns at home using equal amounts of each ground spice.
Substitution To increase fiber and for a nuttier flavor, use brown rice instead of white rice.
Serve With Serve with hot tea and rice crackers. Thai Beef Stir-Fry Packed with veggies and seasoned with traditional Thai flavors, this recipe is a keeper!
Prep Time:30 min Start to Finish:50 min
Makes:4 servings (about 2 cups each)
Recipe 1 pound beef boneless sirloin steak
1/2 cup beef broth
1 tablespoon cornstarch
2 tablespoons fish sauce
1 tablespoon white vinegar
2 teaspoons packed brown sugar
1 tablespoon vegetable oil
2 teaspoons finely chopped gingerroot or 1/2 teaspoon ground ginger
2 garlic cloves, finely chopped
1 tablespoon vegetable oil
7 medium carrots, thinly sliced (3 1/2 cups)
6 green onions, cut into 1/2-inch pieces
1 can (8 ounces) sliced water chestnuts, drained
1 tablespoon grated lemon peel
4 cups hot cooked rice
1. Trim excess fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (Beef is easier to cut if partially frozen, about 1 hour.)
2. Mix broth, cornstarch, fish sauce, vinegar and brown sugar.
3. Heat wok or 10-inch skillet over high heat. Add 1 tablespoon oil; rotate wok to coat side. Add beef, gingerroot and garlic; stir-fry about 3 minutes or until beef is brown. Remove beef from wok with slotted spoon.
4. Add 1 tablespoon oil to wok; rotate wok to coat side. Add carrots and onions; stir-fry about 5 minutes or until vegetables are crisp-tender. Stir in beef, water chestnuts and lemon peel; heat to boiling. Stir in broth mixture. Cook and stir about 1 minute or until heated through.
5. Serve beef mixture over rice. --------------------------------------------------------------------------------
Nutrition Information1 Serving: Calories 480 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 2 g); Cholesterol 60 mg; Sodium 300 mg; Total Carbohydrate 74 g (Dietary Fiber 6 g); Protein 29 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 14 %; Calcium 8 %; Iron 28 % Exchanges: 4 Starch; 3 Vegetable; 2 Lean Meat *Percent Daily Values are based on a 2,000 calorie diet. Apricot-Glazed Pork Apricot preserves lightly sweetens this colorful stir-fry.
Prep Time:10 min Start to Finish:20 min
Makes:4 servings
1 pound pork tenderloin
1 tablespoon chili or vegetable oil
1 bag (1 pound) frozen broccoli, carrots and cauliflower
3 tablespoons apricot preserves
1 tablespoon oyster sauce or hoisin sauce
Hot cooked rice or noodles, if desired
1. Remove fat from pork. Cut pork into 1/2-inch slices.
2. Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add pork; stir-fry 4 to 5 minutes or until no longer pink. Add frozen vegetables; stir-fry 2 minutes.
3. Stir in preserves and oyster sauce; cook and stir about 30 seconds or until heated through. Serve over rice. --------------------------------------------------------------------------------
Nutrition Information1 Serving: Calories 230 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 2 g); Cholesterol 70 mg; Sodium 250 mg; Total Carbohydrate 16 g (Dietary Fiber 3 g); Protein 27 g Percent Daily Value*: Vitamin A 36 %; Vitamin C 32 %; Calcium 4 %; Iron 12 % Exchanges: 1 Fruit; 4 Very Lean Meat; 1 Fat *Percent Daily Values are based on a 2,000 calorie diet. Chinese Pork and Pasta Asian night! Time to bring out the chopsticks for delicious noodles, pork and veggies.
Prep Time:30 min Start to Finish:1 hr 30 min
Makes:4 servings
1/2-pound pork tenderloin
1 can (8 ounces) pineapple chunks in juice, drained and juice reserved
1 tablespoon soy sauce
1 teaspoon honey or packed brown sugar
2 cloves garlic, finely chopped
1 tablespoon cornstarch
4 ounces uncooked vermicelli
2 teaspoons dark sesame oil
1/4 cup fat-free chicken broth
1/2 medium onion, sliced
1 medium red bell pepper, chopped (1 cup)
4 large stalks bok choy, chopped
4 ounces snow (Chinese) pea pods, strings removed
1. Cut pork into 1/4-inch slices. In medium glass bowl, mix reserved pineapple juice, soy sauce, honey, garlic and cornstarch. Stir in pork. Cover and refrigerate 1 hour.
2. Cook and drain vermicelli as directed on package. Spray wok or 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Add oil; rotate wok to coat side. Add pork; cook and stir 2 minutes. Remove pork.
3. Add broth, onion, bell pepper and bok choy to wok; cook and stir 6 minutes. Add pea pods, pineapple and vermicelli. Cook 2 minutes, stirring constantly. Add pork. Cook about 1 minute, stirring constantly, until sauce is thickened and pork is no longer pink in center. --------------------------------------------------------------------------------Nutrition Information1 Serving: Calories 255 (Calories from Fat 25); Total Fat 3g (Saturated Fat 1g, Trans Fat ncg); Cholesterol 35mg; Sodium 330mg; Total Carbohydrate 41g (Dietary Fiber 3g, Sugars ncg); Protein 19g Percent Daily Value*: Vitamin A 22%; Vitamin C 68%; Calcium 4%; Iron 16% Exchanges: 2 Starch; 0 Other Carbohydrate; 2 Vegetable; 1 Very Lean Meat Carbohydrate Choices: nc *Percent Daily Values are based on a 2,000 calorie diet. Russian Tea Cakes These buttery melt-in-your-mouth cookie balls go by many names in recipe collections, including Mexican Wedding Cakes. They always contain finely chopped nuts and are twice rolled in powdered sugar. This holiday favorite is one of Betty's Best!
Prep Time:20 min Start to Finish:30 min
Makes:4 dozen cookies
1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups Gold Medal® all-purpose flour
3/4 cup finely chopped nuts
1/4 teaspoon salt
Powdered sugar
1. Heat oven to 400ºF.
2. Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
3. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
4. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
5. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again. (Total time will vary; cook or bake time is per batch.)
Nutrition Information:1 Serving: Calories 75 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 55 mg; Total Carbohydrate 6 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 0%; Iron 2 % Exchanges: 1/2 Starch; 1 Fat *Percent Daily Values are based on a 2,000 calorie diet.
Special Touch These rich little cookies are extra-special when made with macadamia nuts.
Success To ensure recipe success, do not use self-rising flour or vegetable oil spreads in this recipe.
Variation Make it your way. Toasted Coconut Tea Cakes are a special treat for coconut lovers. Toast 3/4 cup coconut by baking uncovered in an ungreased shallow pan at 350°F for 5 to 7 minutes, stirring occasionally, until golden brown. Let coconut cool before adding to the dough. Cheesy Broccoli This veggie-laden comfort food is calling your name! With only 3 ingredients, it’s a snap to prepare.
Prep Time:10 min Start to Finish:20 min
Makes:12 servings
3 pounds broccoli
12 ounces process cheese spread loaf, shredded
1/2 cup crumbled cooked bacon or toasted sliced almonds
1. Cut thick broccoli stems lengthwise into fourths. Heat 1 inch water (salted if desired) to boiling. Add broccoli. Cover and heat to boiling; reduce heat.
2. Cook 5 to 8 minutes or until stems are tender; drain. Arrange half of the broccoli in serving dish. Sprinkle with half of the cheese and bacon; repeat.
Nutrition Information:1 Serving: Calories 145 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 6 g); Cholesterol 30 mg; Sodium 480 mg; Total Carbohydrate 4 g (Dietary Fiber 2 g); Protein 9 g Percent Daily Value*: Vitamin A 24 %; Vitamin C 52 %; Calcium 18 %; Iron 4 % Exchanges: 1 Vegetable; 1 High-Fat Meat; 1/2 Fat *Percent Daily Values are based on a 2,000 calorie diet.
How-To Using almonds? You can toast them quickly in the microwave. Place nuts and 1 tablespoon butter or margarine in 1-quart microwavable casserole. Microwave uncovered on High 2 to 3 minutes, stirring after 1 minute, until golden brown.
Simplify Make it in the microwave. Arrange broccoli with tops in the center in a rectangular microwavable dish, 11x7x1 1/2 inches. Add 1/4 cup water. Cover with plastic wrap, folding back one side to vent steam. Microwave on High 7 to 9 minutes or until stems are tender; drain. Arrange half of the broccoli in a serving dish. Sprinkle with half of the cheese and bacon; repeat. Company Broccoli Three-Cheese Bake Have a crowd to feed? Arm yourself with five easy ingredients, including Green Giant® veggies. A few minutes of prep, and you'll have a delicious veggie casserole in the oven.
Prep Time:10 min Start to Finish:1 hr
Makes:14 servings (1/2 cup each)
1 can (2.8 oz) French-fried onions
2 bags (24 oz each) Green Giant® frozen broccoli & three cheese sauce
1 package (3 oz) cream cheese, cut into cubes
1/4 cup chopped red bell pepper, if desired
1/2 teaspoon red pepper sauce
1. Heat oven to 350°F. Reserve 1 cup French-fried onions for topping.
2. In 5-quart Dutch oven, mix remaining onions, the broccoli, cream cheese, bell pepper and red pepper sauce. Cover; cook over medium-low heat about 20 minutes, stirring once halfway through cooking, until sauce chips are melted. Transfer to ungreased 2- to 3-quart casserole.
3. Bake uncovered 20 to 25 minutes or until vegetables are tender. Sprinkle reserved onions around outer edge of casserole; bake 5 minutes longer. High Altitude (3500-6500 ft): Heat oven to 375°F. In step 2, cover and cook over medium heat 20 to 25 minutes, stirring every 5 minutes. In step 3, bake 25 to 30 minutes.
Nutrition Information:1 Serving: Calories 110 (Calories from Fat 60); Total Fat 6g (Saturated Fat 2 1/2g, Trans Fat 1g); Cholesterol 10mg; Sodium 430mg; Total Carbohydrate 9g (Dietary Fiber 2g, Sugars 3g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 20%; Calcium 4%; Iron 2% Exchanges: 1/2 Other Carbohydrate; 1 Vegetable; 1 Fat Carbohydrate Choices: 1/2 *Percent Daily Values are based on a 2,000 calorie diet.
Do-Ahead To make ahead, prepare recipe through step 2, then cover and refrigerate up to 24 hours. Add 5 to 10 minutes to the bake time to heat thoroughly. Beef Rib Roast with Yorkshire Pudding Make your next beef roast dinner extra special by preparing it with this classic English “pudding.” Only 20 minutes hands-on prep time required!
Prep Time: 20 min Start to Finish: 4 hr
Makes:8 servings
Beef Roast 1 beef rib roast (small end), 4 to 6 lb
1/2 teaspoon salt
1/4 teaspoon pepper
Yorkshire Pudding
Vegetable oil, if necessary
1 cup Gold Medal® all-purpose flour
1 cup milk
1/2 teaspoon salt
2 eggs
1. Heat oven to 350°F. For easy cleanup, line shallow roasting pan with foil. In pan, place beef, fat side up; sprinkle with 1/2 teaspoon salt and the pepper. Insert ovenproof meat thermometer so tip is in center of the thickest part of beef and does not rest in fat or touch bone. (Do not add water.)
2. For medium-rare, bake 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 135°F. Remove beef from pan onto carving board. Cover beef loosely with foil and let stand 15 to 20 minutes until thermometer reads 145°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) For medium, bake uncovered 2 hours 15 minutes to 2 hours 45 minutes or until thermometer reads 150°F. Cover beef loosely with foil and let stand 15 to 20 minutes or until thermometer reads 160°F.
3. While beef is standing, make Yorkshire Pudding. Measure pan drippings, adding enough oil to drippings, if necessary, to measure 1/4 cup. Place hot drippings in 9-inch square pan; place pan in oven and heat until hot. Increase oven temperature to 450°F. In medium bowl, beat flour, milk, 1/2 teaspoon salt and the eggs with wire whisk just until smooth. Pour batter into pan of drippings and oil. Bake 18 to 23 minutes or puffy and golden brown (pudding will puff during baking but will deflate shortly after being removed from oven). Cut pudding into squares; serve immediately with beef.
Nutrition Information: 1 Serving: Calories 340 (Calories from Fat 160); Total Fat 17g (Saturated Fat 7g, Trans Fat 1/2g); Cholesterol 140mg; Sodium 390mg; Total Carbohydrate 13g (Dietary Fiber 0g, Sugars 2g); Protein 32g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 20% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 4 Lean Meat; 1 Fat Carbohydrate Choices: 1 *Percent Daily Values are based on a 2,000 calorie diet.
Did You Know? Yorkshire Pudding is similar to a popover. Instead of baking in individual cups, though, Yorkshire Pudding bakes in a pan, nestled with the roast beef drippings. When puffed and golden, it is cut into squares and served with the roast beef.
Success: Like a hot soufflé, Yorkshire pudding deflates shortly after it comes out of the oven. If you’re going for the “oohs” and “aahs” of dinner guests, try to get the pudding to the table as quickly as possible. Beef Roast with Fruit The sweetness of the peaches and pears complements the hearty beef flavor beautifully in this easy one-dish recipe.
Prep Time:10 min Start to Finish: 3 hr 55 min
Makes:8 servings
1 beef arm, blade or rib pot roast, 4 pounds
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup dry white wine or beef broth
2 medium onions, sliced
2 medium tomatoes, chopped (1 1/2 cups)
2 medium yams or Sweet potatoes, peeled and cut into 1/4-inch slices
1 can (16 ounces) sliced peaches in juice, drained
1 can (16 ounces) sliced pears in juice, drained
1 tablespoon cornstarch
2 tablespoons cold water
1. Trim fat from beef.
2. Cook beef in nonstick Dutch oven over medium heat until brown on all sides; drain. Sprinkle with salt and pepper. Add wine, onions and tomatoes. Heat to boiling; reduce heat. Cover and simmer 3 hours.
3. Add yams, peaches and pears. Cover and simmer about 30 minutes or until yams and meat are tender.
4. Remove beef, fruit and vegetables; keep warm. Skim any fat from liquid in Dutch oven. If necessary, add enough water to liquid to measure 2 cups.
5. Mix cornstarch and cold water; gradually stir into liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with beef, fruit and vegetables. Garnish with chopped fresh parsley if desired.
Nutrition Information: 1 Serving: Calories 310 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 4 g); Cholesterol 85 mg; Sodium 240 mg; Total Carbohydrate 23 g (Dietary Fiber 3 g); Protein 33 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 14 %; Calcium 2 %; Iron 18 % Exchanges: 1 Fruit; 2 Vegetable; 4 Lean Meat *Percent Daily Values are based on a 2,000 calorie diet.
Did You Know... Two varieties of sweet potatoes are commercially grown in the U.S., one with light yellow skin and pale yellow flesh and a darker-skinned variety with dark orange flesh. The darker of the two is often confused with yams of Africa and Central and South America.
Storage tip Instead of storing sweet potatoes and yams in the refrigerator, store them in a cool, dark, dry place to keep them fresh. Herbed Pot Roast with Vegetables Nothing says home cooking like slow simmered pot roast and vegetables, it's a classic.
Prep Time: 25 min Start to Finish: 2 hr 50 min
Makes:6 servings
1 beef arm, blade or cross rib pot roast or boneless chuck eye or shoulder roast, 4 pounds
1 1/2 teaspoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
1 teaspoon chopped fresh basil leaves or 1/4 teaspoon dried basil leaves
1 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, crushed
1/4 cup apple cider
1/4 cup water
5 medium carrots, cut into 2-inch pieces
4 medium turnips, cut into fourths
1 medium onion, cut into fourths
2 medium celery stalks, cut into 1-inch pieces (1 cup)
2 tablespoons chopped fresh parsley
1 medium green bell pepper, cut into 1-inch pieces
1. Trim excess fat from beef. Rub Dutch oven with fat.
2. Cook beef in Dutch oven over medium heat about 10 minutes or until brown.
3. Sprinkle with marjoram, basil, salt, pepper and garlic; add cider and water. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours.
4. Add vegetables, parsley and, if necessary, 1/4 cup water. Cover and simmer about 45 minutes or until vegetables and beef are tender.
Nutrition Information:1 Serving: Calories 385 (Calories from Fat 190 ); Total Fat 21 g (Saturated Fat 8 g); Cholesterol 110 mg; Sodium 550 mg; Total Carbohydrate 14 g (Dietary Fiber 4 g); Protein 39 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 30 %; Calcium 4 %; Iron 26 % Exchanges: 3 Vegetable; 5 Lean Meat; 1 Fat *Percent Daily Values are based on a 2,000 calorie diet.
Did You Know... Besides being delicious, this recipe is a good source of protein, vitamins A, C and iron
Success: Don't panic if your pot roast sticks to the bottom of the pot. Many cooks contend that a good pot roast needs to "catch on" for proper browning and flavor. Just make sure it cooks at a gentle simmer and enough liquid remains for the entire simmer time. Burgundy Beef This classic recipe is a pot full of richly flavored beef and sauce. It's great as soup with bread or spooned over noodles.
Prep Time:20 min Start to Finish:1 hr 35 min
Makes:6 servings (about 1 1/2 cups each)
2 pounds beef round steak, 1 inch thick
2 tablespoons shortening or bacon fat
3 large onions, sliced
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 tablespoons Gold Medal® all-purpose flour
1 teaspoon salt
1/2 teaspoon snipped fresh marjoram leaves or 1/4 teaspoon dried marjoram leaves
1/2 teaspoon snipped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
1/2 cup beef bouillon
1 cup red Burgundy or other dry red wine or tomato juice
1. Cut beef into 1-inch cubes. Melt shortening in Dutch oven.
2. Cook beef in shortening over medium heat until brown; remove. Cook onions and mushrooms in Dutch oven, stirring occasionally, until onions are tender, adding shortening if neccessary. Remove mushrooms and onions; cover and refrigerate.
3. Return beef to Dutch oven; sprinkle with flour, salt, marjoram, thyme and pepper. Stir in bouillon and Burgundy.
4. Heat to boiling; reduce heat. Cover and simmer about 1 1/4 hours or until beef is tender. (Liquid should just cover beef.) If necessary, stir in additional bouillon and Burgundy (1 part bouillon to 2 parts Burgundy).
5. Add mushrooms and onions; heat through, stirring occasionally. Nutrition Information:1 Serving: Calories 230 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 3 g); Cholesterol 75 mg; Sodium 650 mg; Total Carbohydrate 11 g (Dietary Fiber 2 g); Protein 30 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 8 %; Calcium 2 %; Iron 20 % Exchanges: 2 Vegetable; 4 Very Lean Meat; 1 Fat *Percent Daily Values are based on a 2,000 calorie diet.
Substitution: If both wine and tomato juice are not for you, use apple juice instead.
How-To: Ready to cry at the thought of slicing 3 large onions? Frequently rinse onion pieces under cold water between chopping to hold back the tears. Beef Stroganoff Casserole Savor the taste of a classic! Enjoy the rich slow-simmered taste of beef stroganoff in an easy casserole.
Prep Time:20 min Start to Finish: 45 min
Makes:6 servings
1 pound lean ground beef
1/3 cup chopped onion
1 package (3/4 ounce) mushroom gravy mix
3/4 cup water
1 jar (2 1/2 ounces) sliced mushrooms, drained
1 cup sour cream
1 cup Original Bisquick® mix
1/4 cup milk
1 egg
1 small bell pepper, cut into rings
1. Heat oven to 400ºF. Grease rectangular baking dish, 11x7x1 1/2 inches. Cook beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in gravy mix (dry), water and mushrooms. Cook 1 to 2 minutes, stirring constantly, until thickened; remove from heat. Stir in sour cream. Spoon mixture into baking dish.
2. Stir Bisquick mix, milk and egg until blended. Spread evenly over beef mixture. Top with bell pepper rings.
3. Bake 18 to 22 minutes or until topping is light golden brown. Let stand 5 minutes before cutting. High Altitude (3500-6500 ft) Bake 22 to 26 minutes.
Nutrition Information:1 Serving: Calories 345 (Calories from Fat 200 ); Total Fat 22 g (Saturated Fat 10 g); Cholesterol 105 mg; Sodium 620 mg; Total Carbohydrate 19 g (Dietary Fiber 1 g); Protein 19 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 10 %; Calcium 10 %; Iron 12 % Exchanges: 1 Starch; 2 High-Fat Meat; 1 Fat *Percent Daily Values are based on a 2,000 calorie diet.
Did You Know... Stroganoff is named after a 19th-century Russian diplomat named Count Paul Stroganov.
Traditional stroganoff is made with thin slices of beef tenderloin and served over rice or egg noodles.
Serve With Round out this meal with a fresh-fruit salad from the deli. Substitution: The next time you make this casserole, omit the bell pepper rings and sprinkle the topping with paprika.
Classic Beef Stroganoff (lighter recipe) An easy-to-make recipe that tastes just like a true stroganoff should but with less than 25 percent of its calories from fat!
Prep Time:20 min Start to Finish: 40 min
Makes:6 servings
1 1/2 pounds beef sirloin steak, 1/2 inch thick
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1 garlic clove, finely chopped
2 tablespoons margarine
1 1/2 cups beef broth
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup Gold Medal® all-purpose flour
1 1/2 cups fat-free sour cream
3 cups hot cooked egg noodles
1. Cut beef across grain into about 1 1/2x1/2-inch strips.
2. Cook mushrooms, onions and garlic in margarine in 10-inch nonstick skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
3. Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
4. Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.
Nutrition Information:1 Serving: Calories 410 (Calories from Fat 80 ); Total Fat 9 g (Saturated Fat 4 g); Cholesterol 90 mg; Sodium 590 mg; Total Carbohydrate 34 g (Dietary Fiber 2 g); Protein 50 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 4 %; Calcium 16 %; Iron 22 % Exchanges: 2 Starch; 6 Very Lean Meat; 1 Fat *Percent Daily Values are based on a 2,000 calorie diet.
Success: Beef is easier to cut when it has been partially frozen for about 1 hour first.
Planned-Overs: Leftover stroganoff mixture is equally delicious served over mashed potatoes or even toast! Banana Bread Rich buttermilk, crunchy nuts and flavorful, ripe bananas make this banana bread tops.
Prep Time:15 min Start to Finish:3 hr 25 min
Makes:2 loaves (24 slices each)
1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 eggs
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean.
Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack.
Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition Information:1 Serving: Calories 70 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 15 mg; Sodium 95 mg; Total Carbohydrate 12 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%; Iron 2 % Exchanges: 1 Starch *Percent Daily Values are based on a 2,000 calorie diet. Hawaiian Banana Bread Enjoy this classic quick bread with a tropical, nutty twist!
Prep Time:20 min Start to Finish:3 hr 30 min
Makes:2 loaves (24 slices each)
1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 eggs
1 1/2 cups mashed ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 jar (3 1/2 ounces) macadamia nuts, chopped and toasted
1/2 cup flaked coconut
1. Move oven rack to lowest position. Heat oven to 350°F . Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
2. Stir together sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat with wire whisk until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts and coconut. Pour into pans.
3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean.
Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack.
Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
To Bake Mini-Loaves: Grease bottoms only of 10 miniature loaf pans, 4 1/2x2 3/4x1 1/4 inches. Divide batter among pans (about 1/2 cup each). Bake 30 to 35 minutes. 10 mini-loaves.
Nutrition Information:1 Serving: Calories 90 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 2 g); Cholesterol 15 mg; Sodium 95 mg; Total Carbohydrate 13 g (Dietary Fiber 1 g); Protein 1 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%; Iron 2 % Exchanges: 1/2 Starch; 1/2 Fruit; 1/2 Fat *Percent Daily Values are based on a 2,000 calorie diet. Banana Bread (lighter recipe) How do you make a good thing even better? By reducing the calorie and fat content of this irresistible banana bread. Ripe bananas and unsweetened applesauce ensure that the bread stays moist and tender.
Prep Time:15 min Start to Finish:3 hr 25 min
Makes:2 loaves (24 slices each)
1 1/4 cups sugar
1/4 cup unsweetened applesauce
1/4 cup margarine, softened
1/2 cup fat-free cholesterol-free egg product
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
2. Mix sugar, applesauce and margarine in large bowl. Stir in egg product until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean.
Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack.
Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Nutrition Information:1 Serving: Calories 60 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 65 mg; Total Carbohydrate 12 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 2 %
Exchanges: 1 Starch *Percent Daily Values are based on a 2,000 calorie diet.
Variation Mini Banana Breads make great gifts! To make, grease bottoms only of 10 miniature loaf pans, 4 1/2x2 3/4x1 1/4 inches. Divide batter among pans (about 1/2 cup each). Bake 30 to 35 minutes.
Variation Stir 1/4 cup miniature or regular chocolate chips into the batter for mouthwatering flavor combinations. Special Touch A fat-free glaze makes this quick bread even more irresistible! Mix 1/2 cup powdered sugar with about 2 teaspoons fat-free (skim) milk. Drizzle over warm bread.
Substitution Rise to the occasion! If using self-rising flour, there is no need to add baking soda and salt.
Success Don’t worry about “cracking up.” A large, lengthwise crack in the thin, tender top crust of a quick bread is normal. Cherry-Fudge Cheesecake Dessert Chocolate and cherries marry in this decadent cheesecake made easy with a brownie mix.
Prep Time:15 min
Start to Finish:3 hr 25 min
Makes:16 servings
1 package Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
3 tablespoons butter or margarine, melted
2 packages (8 ounces each) cream cheese, softened
1 1/2 cups whipping (heavy) cream
1 can (21 ounces) cherry pie filling
1. Heat oven to 350ºF. Stir together 1 1/2 cups of the brownie mix (dry) and the butter. Press in bottom of ungreased springform pan, 9x3 inches, or square pan, 9x9x2 inches.
2. Beat cream cheese in large bowl with electric mixer on medium speed about 2 minutes, scraping bowl frequently, until smooth. Add remaining brownie mix, the whipping cream and chocolate syrup. Beat on medium speed, scraping bowl frequently, until smooth. Pour over crust in pan.
3. Bake 45 to 50 minutes for springform pan, 35 to 40 minutes for 9-inch square pan, or until set; cool 20 minutes. Run metal spatula along side of cheesecake to loosen before and after refrigerating. Spread pie filling over cheesecake. Cover and refrigerate until chilled, about 2 hours. Cover and refrigerate any remaining cheesecake.
High Altitude; (3500-6500 ft) Stir 2 tablespoons Gold Medal® all-purpose flour into brownie mix (dry) before measuring.
Bake springform pan 65 to 70 minutes, 9-inch pan 55 to 60 minutes.
Nutrition Information:1 Serving: Calories 370 (Calories from Fat 190 ); Total Fat 21 g (Saturated Fat 12 g); Cholesterol 55 mg; Sodium 250 mg; Total Carbohydrate 41 g (Dietary Fiber 0g); Protein 4 g Percent Daily Value*: Vitamin A 16 %; Vitamin C 0%; Calcium 6 %; Iron 6 % Exchanges: *Percent Daily Values are based on a 2,000 calorie diet.
Success; Removing the dessert from the pan will be easier if you press the crust rather than pack it too firmly.
Variation; Looking for another great flavor combo? Use strawberry or raspberry pie filling. French Silk Pie A pie shop classic that’s easily made at home.
Give it a try with this easy-to-follow recipe!
Prep Time:25 min
Start to Finish:3 hr 20 min
Makes:10 servings
Pastry
1 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
Filling
1 cup granulated sugar
3/4 cup butter, softened (do not use margarine or vegetable oil spreads)
1 1/2 teaspoons vanilla
3 oz unsweetened baking chocolate, melted, cooled
3/4 cup fat-free cholesterol-free egg product
Topping
3/4 cup whipping cream
2 tablespoons granulated or powdered sugar
1 teaspoon vanilla
Chocolate curls, if desired
1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3. Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.
4. In medium bowl, beat 1 cup granulated sugar and the butter with electric mixer on medium speed until light and fluffy. Beat in 1 1/2 teaspoons vanilla and the chocolate. Gradually beat in egg product on high speed until light and fluffy (about 3 minutes). Pour into pie crust. Refrigerate until set, at least 2 hours but no longer than 24 hours.
5. In chilled medium bowl, beat whipping cream, 2 tablespoons granulated sugar and 1 teaspoon vanilla with electric mixer on high speed until stiff. Top pie with whipped cream; garnish with chocolate curls.
Nutrition Information:1 Serving: Calories 420 (Calories from Fat 260); Total Fat 29g (Saturated Fat 13g, Trans Fat 2g); Cholesterol 35mg; Sodium 250mg; Total Carbohydrate 35g (Dietary Fiber 2g, Sugars 22g); Protein 4g Percent Daily Value*: Vitamin A 10%; Vitamin C 0%; Calcium 2%; Iron 8% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 6 Fat Carbohydrate Choices: 2 *Percent Daily Values are based on a 2,000 calorie diet.
Time Saver; Use Betty Crocker® pie crust mix for the scratch pie crust in this recipe and save time.
Variation; Make it Mocha French Silk Pie by adding 2 teaspoons instant coffee (dry) when melting the baking chocolate. Chocolate Mousse Brownie Dessert Treat yourself to velvety chocolate mousse baked into rich, chewy brownies.
It's a dessert easy enough for everyday yet elegant enough for guests.
Prep Time:15 min
Start to Finish:2 hr
Makes:12 servings
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
1/4 cup water
1/3 cup vegetable oil
2 eggs
3/4 cup whipping cream
1 bag (6 oz) semisweet chocolate chips (1 cup)
3 eggs
1/3 cup granulated sugar
Chocolate Whipped Cream, if desired
3/4 cup whipping cream
3 tablespoons powdered sugar
2 tablespoons unsweetened baking cocoa
1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan or 10-inch springform pan. In large bowl, stir brownie mix, chocolate syrup, water, oil and 2 eggs until well blended. Spread batter in pan.
2. In 2-quart saucepan, heat 3/4 cup whipping cream and the chocolate chips over medium heat, stirring constantly, until chocolate is melted and mixture is smooth; cool slightly. In medium bowl, beat 3 eggs and the granulated sugar with electric mixer on medium speed until foamy; stir into cream-chocolate mixture. Pour evenly over batter.
3. Bake rectangular pan about 45 minutes, springform pan about 1 hour 5 minutes, or until topping is set. Cool completely, about 1 hour. Serve at room temperature, or cover tightly and refrigerate until chilled.
4. In small bowl, beat all whipped cream ingredients with electric mixer on high speed until soft peaks form. Serve dessert with whipped cream. Store in refrigerator.
Nutrition Information:1 Serving: Calories 425 (Calories from Fat 180 ); Total Fat 20 g (Saturated Fat 8 g); Cholesterol 105 mg; Sodium 210 mg; Total Carbohydrate 57 g (Dietary Fiber 1 g); Protein 5 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 0%; Calcium 4 %; Iron 8 % Exchanges: *Percent Daily Values are based on a 2,000 calorie diet.
Special Touch; Serve this decadent chocolate dessert on pretty plates sprinkled with cocoa.
Variation; Make it your way! Create butterscotch mousse bars by using butterscotch chips in place of chocolate chips in the mousse layer. Toffee Tiramisu Have your toffee, cake and eat it, too!
Toffee adds a rich, buttery crunch to this easy dessert that's just as tempting as the restaurant favorite.
Prep Time:15 min
Start to Finish:1 hr 15 min
Makes:12 servings
1 package (10.75 ounces) frozen pound cake loaf, thawed and cut into 9 slices
3/4 cup strong coffee
1 cup sugar
1/2 cup chocolate-flavor syrup
1 package (8 ounces) cream cheese, softened
2 cups whipping (heavy) cream
2 bars (1.4 ounces each) chocolate-covered toffee candy, chopped
1. Arrange cake slices in rectangular baking dish, 11x7x1 1/2 inches, cutting cake slices if necessary to cover bottom of dish. Drizzle coffee over cake.
2. Beat sugar, chocolate syrup and cream cheese in large bowl with electric mixer on medium speed until smooth. Add whipping cream. Beat on medium speed until light and fluffy. Spread over cake. Sprinkle with candy.
3. Cover and refrigerate at least 1 hour, but no longer than 24 hours.
Nutrition Information:1 Serving: Calories 430 (Calories from Fat 250 ); Total Fat 28 g (Saturated Fat 16 g); Cholesterol 95 mg; Sodium 130 mg; Total Carbohydrate 42 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 16 %; Vitamin C 0%; Calcium 6 %; Iron 6 % Exchanges: *Percent Daily Values are based on a 2,000 calorie diet.
How-To Chopping chocolate toffee bars is easy if you freeze them first. If your store has chocolate-covered toffee bits, save freezing and chopping time by using 1/3 cup of the bits.
Did You Know... Softening cream cheese is easy. Just microwave unwrapped cream cheese in a microwavable bowl on High for 15 to 20 seconds. Raspberry Mousse Brownies Brownie mix, chocolate chips and whipping cream create a chocolate lover's dreamy indulgence.
Prep Time:20 min
Start to Finish:4 hr 10 min
Makes:24 servings
1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
Water, oil and eggs called for on brownie mix box
1 bag (10 oz) raspberry-flavored or semisweet chocolate chips
1 1/4 cups whipping cream 1 container
(1 lb) Betty Crocker® Rich & Creamy cream cheese frosting
1 tablespoon whipping cream
Fresh raspberries, if desired
1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening (for easier cutting, line pan with foil, then grease foil on bottom only of pan). Make brownies as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
2. Reserve 1/4 cup chocolate chips for drizzle. In large microwavable bowl, place remaining chocolate chips and 1 1/4 cups whipping cream. Microwave uncovered on High 2 to 3 minutes, stirring once every minute, until chocolate is melted. Stir until mixture is smooth. Refrigerate about 20 minutes or until slightly thickened.
3. Add frosting to chocolate mixture. Beat with electric mixer on high speed 1 to 2 minutes or until well blended and soft peaks form. Spread over cooled brownies, smoothing top.
4. In small microwavable bowl, microwave reserved 1/4 cup chocolate chips and 1 tablespoon whipping cream uncovered on High 30 to 45 seconds, stirring once, until mixture can be stirred smooth. Drizzle over frosting mixture. Refrigerate 1 to 2 hours or until set.
5. Cut into 12 squares; cut each square diagonally in half to make triangles. Garnish with raspberries.
High Altitude (3500-6500 ft): Follow High Altitude directions on brownie mix box for 13x9-inch pan.
Nutrition Information:1 Serving: Calories 330 (Calories from Fat 150); Total Fat 16g (Saturated Fat 7g, Trans Fat 2g); Cholesterol 30mg; Sodium 140mg; Total Carbohydrate 42g (Dietary Fiber 2g, Sugars 34g); Protein 2g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 8% Exchanges: 1/2 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 3 *Percent Daily Values are based on a 2,000 calorie diet.
Variation; Fresh strawberries or chocolate-covered coffee beans instead of the raspberries are other tasty garnishes. Slow Cooker North Woods Wild Rice Soup 2 teaspoons vegetable oil
1 medium onion, chopped (1/2 cup)
2 medium stalks celery, diced (1 cup)
2 medium carrots, diced (1 cup)
1 cup diced smoked turkey (6 ounces)
1/2 cup uncooked wild rice
1 teaspoon dried tarragon leaves
1/4 teaspoon pepper
2 cans (14 1/2 ounces each) chicken broth
1 can (12 ounces) evaporated fat-free milk
1/3 cup Gold Medal® all-purpose flour
1 cup Green Giant® frozen sweet peas, thawed
2 tablespoons dry sherry, if desired
1. In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender.
2. Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2- to 4-quart slow cooker. Pour broth over top.
3. Cover and cook on low heat setting 6 to 8 hours or until wild rice and vegetables are tender. Stir in peas last 15 minutes of cooking.
4. Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened.
Nutrition Information:1 Serving: Calories 225 (Calories from Fat 25); Total Fat 3g (Saturated Fat 1g, Trans Fat ncg); Cholesterol 25mg; Sodium 750mg; Total Carbohydrate 32g (Dietary Fiber 3g, Sugars ncg); Protein 21g Percent Daily Value*: Vitamin A 82%; Vitamin C 4%; Calcium 22%; Iron 12% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Very Lean Meat Carbohydrate Choices: nc *Percent Daily Values are based on a 2,000 calorie diet. White Chili
1/4 cup butter or margarine
1 large onion, chopped (1 cup)
1 garlic clove, finely chopped
4 cups 1/2-inch cubes cooked chicken or turkey
3 cups chicken broth
2 tablespoons chopped fresh cilantro
1 tablespoon dried basil leaves
2 teaspoons ground red chilies or Chili powder
1/4 teaspoon ground cloves
2 cans (15 to 16 ounces each ) great northern beans, undrained
1 medium tomato, chopped (3/4 cup)
Blue or yellow corn tortilla chips
1. Melt butter in 4-quart Dutch oven over medium heat. Cook onion and garlic in butter, stirring occasionally until onion is tender.
2. Stir in remaining ingredients except tomato and tortilla chips. Heat to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally. Serve with tomato and tortilla chips.
Nutrition Information:1 Serving: Calories 435 (Calories from Fat 145 ); Total Fat 16 g (Saturated Fat 7 g); Cholesterol 100 mg; Sodium 650 mg; Total Carbohydrate 40 g (Dietary Fiber 10 g); Protein 431 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 4 %; Calcium 16 %; Iron 38 % Exchanges: 2 Starch; 4 Lean Meat *Percent Daily Values are based on a 2,000 calorie diet.
Wild Rice and Turkey Casserole
2 cups cut-up cooked turkey or chicken
2 1/4 cups boiling water
1/3 cup milk
1 small onion, chopped (1/4 cup)
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 package (6 ounces) seasoned long grain and wild rice
1. Heat oven to 350ºF. Mix all ingredients, including seasoning packet from rice mix, in ungreased 2-quart casserole.
2. Cover and bake 45 to 50 minutes or until rice is tender. Uncover and bake 10 to 15 minutes longer or until liquid is absorbed.
Nutrition Information:1 Serving: Calories 175 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 2 g); Cholesterol 45 mg; Sodium 510 mg; Total Carbohydrate 13 g (Dietary Fiber 1 g); Protein 16 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 4 %; Iron 6 % Exchanges: 1 Starch; 2 Lean Meat *Percent Daily Values are based on a 2,000 calorie diet. Pizza Pancakes Create fun and tasty mini-pizzas by topping pancakes with all of your favorite toppings. Who would have thought that “pizza” was so easy to make?
2 cups Original Bisquick® mix
1 cup milk
2 eggs
1/2 cup shredded mozzarella cheese (2 ounces)
1/2 cup chopped pepperoni
1/2 cup chopped tomato
1/2 cup chopped bell pepper
2 teaspoons Italian seasoning Pizza sauce or spaghetti sauce, if desired Grated Parmesan cheese, if desired
1 . Heat griddle or skillet; grease if necessary. Stir Bisquick, milk and eggs in large bowl until blended. Stir in remaining ingredients except pizza sauce and Parmesan cheese (batter will be thick).
2 . Pour batter by slightly less than 1/4 cupfuls onto hot griddle; spread slightly.
3 . Cook until edges are dry. Turn; cook until golden brown. Serve topped with pizza sauce. Sprinkle with Parmesan cheese.
High Altitude (3500-6500 ft)
Spread batter more than slightly on hot griddle.
Cook about 2 minutes on each side. Slow Cooker Jambalaya 1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
2 medium celery stalks, chopped (1 cup)
3 garlic cloves, finely chopped
1 can (28 ounces) diced tomatoes, undrained
2 cups chopped fully cooked smoked sausage
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce
3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen
4 cups hot cooked rice
1. Mix all ingredients except shrimp and rice in 3 1/2- to 6-quart slow cooker.
2. Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender.
3. Stir in shrimp. Cover and cook on low heat setting about 1 hour or until shrimp are pink and firm. Serve jambalaya with rice. Note:
This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature. (Total time will vary with appliance and setting.) Rum-Raisin Bars Why wait for the holidays to make a flavor favorite? Rum-Raisin Bars are easy enough to make for a weeknight treat.
1/2 cup rum
1 cup golden raisins
2 1/4 cups Wheat Chex® or Multi-Bran Chex® cereal
1 cup packed brown sugar
1/2 cup butter or margarine, softened
1/4 cup water
1 egg
1 3/4 cups Gold Medal® all-purpose flour
1 cup shredded coconut
1/2 cup coarsely chopped well-drained maraschino cherries
1 teaspoon baking soda
1. In medium bowl, pour rum over raisins; let stand 1 hour. Drain, reserving rum if desired.
2. Heat oven to 350°F. Spray with cooking spray or grease 13x9-inch pan. Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.)
3.In large bowl, stir brown sugar, butter, water (or 1/4 cup reserved rum) and egg until blended. Stir in cereal, raisins and remaining ingredients. Spread in pan.
4. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. For bars, cut into 6 rows by 6 rows. Store tightly covered. Multigrain Cutouts Create fun-shaped, great-tasting cookies that have the benefit of multigrain goodness and the ease of a baked-on frosting. Cookies
3 1/4 cups Gold Medal® whole wheat flour
1 cup sugar
1/4 cup cornmeal
1/4 cup wheat germ
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup shortening
3/4 cup milk
1/2 teaspoon vanilla Baked-On Frosting
2/3 cup Gold Medal® all-purpose flour
2/3 cup butter or margarine, softened
3 to 4 teaspoons hot water
1. Heat oven to 350°F. In large bowl, mix all cookie ingredients until well blended. Divide dough into thirds. On lightly floured surface, roll each third 1/8 inch thick. Cut dough with cookie cutters. On ungreased cookie sheets, place shapes 2 inches apart.
2. In medium bowl, mix 2/3 cup flour and the butter until smooth. Stir in hot water until thin enough to drizzle. Place in decorating bag with number 5 writing tip. Outline or decorate unbaked cookies with frosting.
3. Bake 12 to 14 minutes or until edges are light brown. Cool slightly; remove from cookie sheets to cooling racks. Sugar Cookies Some things just don't change. Delicate sugar cookies have been favorites for generations. Whether sprinkled with colored sugar, frosted or elaborately decorated, they're as popular now as in years past. 1 1/2 cups powdered sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar Granulated sugar or colored sugar
1. Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours.
2.Heat oven to 375F. Lightly grease cookie sheet.
3.Divide dough in half. Roll each half 1/4 inch thick on lightly floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. Sprinkle with granulated sugar. Place on cookie sheet.
4. Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet. Cool on wire rack. Chocolate Crinkles These cookies have an attractive light and dark contrast perfect for an interesting addition to a cookie tray or for serving by themselves, any time of year! 1/2 cup vegetable oil
4 ounces unsweetened baking chocolate, melted and cooled
2 cups granulated sugar
2 teaspoons vanilla
4 eggs
2 cups Gold Medal® all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar
1.Mix oil, chocolate, granulated sugar and vanilla in large bowl. Mix in eggs, one at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours.
2. Heat oven to 350F Grease cookie sheet.
. 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 imprint remains when touched lightly in center. Remove from cookie sheet. Cool on wire rack. Success To ensure recipe success, do not use self-rising flour in this recipe. Chocolate Crinkles (lighter recipe) Indulge with less guilt! We’ve made a tasty lighter version of this classic cookie with the familiar powdered sugar and chocolate crinkled appearance. 1/2 cup unsweetened applesauce
4 ounces unsweetened baking chocolate, melted and cooled
2 cups granulated sugar
2 teaspoons vanilla
1 cup fat-free cholesterol-free egg product
2 cups Gold Medal® all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar
1. Mix applesauce, chocolate, granulated sugar and vanilla in large bowl. Mix in egg product, 1/4 cup at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours.
2. Heat oven to 350º F. Grease cookie sheet.
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 imprint remains when touched lightly in center. Remove from cookie sheet. Cool on wire rack. Beef Pasta and Green Beans Only five ingredients are needed (and one of them is hot water!) in this super-simple skillet Hamburger Helper® dinner mix family favorite.
Prep Time: 5 min Start to Finish:30 min
Makes: 5 servings full
1 pound lean ground beef
1 package Hamburger Helper® beef pasta
3 2/3 cups hot water
2 cups Green Giant® frozen cut green beans
1/4 cup grated Parmesan cheese, if desired
1. Brown beef in 10-inch skillet over medium-high heat, stirring occasionally; drain.
2. Stir in uncooked Pasta, Sauce Mix, hot water and beans. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until beans are tender.
3. Remove from heat; cover and let stand about 5 minutes or until sauce is as thick as you'd like, (sauce will thicken as it stands). Sprinkle with cheese.
High Altitude (3500-6500 ft) Simmer about 14 minutes.
Nutrition Information 1 Serving: Calories 280 (Calories from Fat 100); Total Fat 11g (Saturated Fat 4g, Trans Fat 1/2g); Cholesterol 55mg; Sodium 810mg; Total Carbohydrate 25g (Dietary Fiber 2g, Sugars 2g); Protein 21g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 15% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 1/2 Vegetable; 2 Medium-Fat Meat Carbohydrate Choices: 1 1/2 *Percent Daily Values are based on a 2,000 calorie diet.
Health Twist The fat content of ground beef depends on the cut of meat it came from. Regular ground beef—made from less-expensive cuts—contains up to 30 percent fat. Moderately priced ground chuck contains just enough fat to give it flavor and make it juicy. The leanest (around 5 percent fat) is the most expensive and is made from round and sirloin cuts.
Substitution Of course you can use French-fried onions instead of the seasoned croutons!
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