betty crocker best of baking recipes.txt

teaspoon ground allspice

teaspoon ground cinnamon

teaspoon ground nutmeg

cup dry white wine

cup water

(6 ounce) can no-salt-added tomato paste

tablespoon margarine

cup all-purpose flour

(12 ounce) cans evaporated skimmed milk

(14 1/2 ounce) can 1/3 less-salt clear chicken broth

teaspoon pepper

cup crumbled Feta cheese (4 ounces)

cup chopped fresh parsley

Heat oven to 350º. Grease rectangular baking dish, 13 × 9 × 2 inches. Cook

and drain pasta as directed on package. While pasta is cooking, cook

ground beef and onion in 10-inch nonstick skillet over medium heat,

stirring occasionally, until beef is brown; drain. Stir in salt, allspice,

cinnamon, nutmeg, wine and tomato paste; remove from heat and reserve.

Melt margarine in 3-quart saucepan over medium heat. Stir in flour. Cook,

stirring frequently, until bubbly. Stir in milk, broth and pepper. Cook,

stirring frequently with wire whisk, until mixture begins to thicken (do

not boil). Stir in cheese and parsley until cheese is melted. Stir in

pasta.

Spread half of the pasta mixture in baking dish. Spread beef mixture

evenly over pasta mixture. Spread remaining pasta mixture over beef

mixture. Bake uncovered 30 minutes.

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

approved Betty Crocker® Recipe.

T(Bake):

0:30"

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Per serving: 447 Calories (kcal); 11g Total Fat; (21% calories from fat); 25g

Protein; 62g Carbohydrate; 37mg Cholesterol; 438mg Sodium

Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

Nutr. Assoc. : 4363 9018 0 0 0 0 0 0 0 2130706543 26425 0 0 551 20115 0

0048 0

Exported from MasterCook *

Peach-Almond Shortcake

Preparation Time :0:00

Recipe By

Serving Size : 8

Betty Crocker - Best Of Baking Recipes