betty crocker best of baking recipes.txt

Exported from MasterCook *

Duchess Potatoes

Recipe By

Serving Size : 12

Preparation Time :0:00

Categories

: Holiday

Main and Side Dishes

Amount Measure

Ingredient -- Preparation Method

------- ------------ --------------------------------

pounds potatoes (about 12 medium) -- peeled and cut into pieces

cup milk (2/3 to 1 cup)

cup margarine or butter -- softened

teaspoon salt

Dash pepper

eggs -- beaten

Margarine or butter -- melted

Heat 1 inch water (salted if desired) in 3-quart saucepan to boiling. Add

potatoes. Cover and heat to boiling. Cook whole potatoes 30 to 35 minutes,

pieces 20 to 25 minutes or until tender; drain. Shake pan with potatoes

over low heat to dry.

Heat oven to 425º. Grease cookie sheet. Mash potatoes until no lumps

remain. Beat in milk in small amounts (amount of milk needed to make

potatoes smooth and fluffy depends on kind of potatoes used). Add 1/2 cup

margarine, the salt and pepper. Beat vigorously until potatoes are light

and fluffy. Add eggs; beat until blended.

Drop potato mixture by spoonfuls into mounds onto cookie sheet. Or place

in decorating bag with star tip and form rosettes or pipe in a border

around meat. Brush with melted margarine.

Bake about 15 minutes or until light brown.

___________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

T(Bake):

0:15"

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Per serving: 215 Calories (kcal); 9g Total Fat; (38% calories from fat); 5g

Protein; 28g Carbohydrate; 63mg Cholesterol; 212mg Sodium

Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;

Other Carbohydrates

NOTES : For a different twist, use sweet potatoes or yams, and sprinkle

with nutmeg or cinnamon.

Nutr. Assoc. : 4600 4038 4098 0 0 0 0

Exported from MasterCook *

Easy Pull-Apart Coffee Cake

Recipe By

Serving Size : 16

Betty Crocker - Best Of Baking Recipes