| 53 | 54 | 55 | 56 | 57 |
| 1 | 95 | 190 | 285 | 380 |
|
betty crocker best of baking recipes.txt
powdered sugar and hot water until smooth and of spreading consistency. If
necessary, stir in additional hot water, 1 teaspoon at a time.
_
___________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Copyright:
"
© General Mills, Inc. 1998."
-
- - - - - - - - - - - - - - - - - -
Per serving: 488 Calories (kcal); 19g Total Fat; (33% calories from fat); 5g
Protein; 79g Carbohydrate; 89mg Cholesterol; 217mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2
Fat; 4 1/2 Other Carbohydrates
NOTES : TIP
Instead of taking the time to make the tree stump and Meringue
Mushrooms, garnish the "log" with chopped pistachio nuts and
candied red cherries.
Nutr. Assoc. : 3218 0 0 0 0 0 0 721 0 750 2130706543 2130706543 0 721 0
4
098 0 0 3728 0 0 3231 2394 0 0 0 0 0 0 4098 0 0
*
Exported from MasterCook *
Burgundy Meatballs
Recipe By
Serving Size : 12
:
Preparation Time :0:00
Categories
: Beef
Holiday
Amount Measure
------- ------------ --------------------------------
Ingredient -- Preparation Method
-
2
1
pounds ground beef
cup dry bread crumbs
cup water chestnuts -- finely chopped
cup milk
1
1
/2
/2
1
1
teaspoon salt
teaspoon Worcestershire sauce
teaspoon pepper
1
/8
2
1
eggs
medium onion -- chopped (about 1/2 cup)
Burgundy Sauce -- (recipe follows)
Chopped fresh parsley
BURGUNDY SAUCE
cup cornstarch
cup cold water
1
1
/3
/2
1
1
cup burgundy
OR
cup dry red wine
OR
1
1
2
cup beef broth
clove garlic -- crushed
(10 1/2) ounce cans condensed beef broth
Heat oven to 400º. Mix all ingredients except Burgundy Sauce and parsley.
Shape mixture into 1-inch balls. Place in ungreased jelly roll pan, 15 1/2
×
10 1/2 × 1 inch.
Bake uncovered about 10 minutes or until done.
Prepare Burgundy Sauce. Stir meatballs into Burgundy Sauce. Meatball
mixture can be covered and refrigerated up to 24 hours at this point. Heat
Page 55
Page
Quick Jump
|