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betty crocker best of baking recipes.txt
cloves garlic
4
Place all ingredients in food processor or blender; cover and process
until smooth. Use immediately or cover and refrigerate sauce up to 48
hours. Freeze up to 2 months. Thaw in refrigerator before using.
_
___________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Copyright:
"
© General Mills, Inc. 1998."
Yield:
3 Cups"
"
-
- - - - - - - - - - - - - - - - - -
Per serving: 417 Calories (kcal); 12g Total Fat; (22% calories from fat); 16g
Protein; 75g Carbohydrate; 2mg Cholesterol; 2913mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 13 1/2 Vegetable; 0 Fruit; 2 Fat;
0
Other Carbohydrates
Nutr. Assoc. : 2470 0 0 20087 0 0 0 0
*
Exported from MasterCook *
Rutabaga Casserole
Recipe By
Serving Size : 6
Categories
:
Preparation Time :0:00
: Casseroles
Vegetables
Main and Side Dishes
Amount Measure Ingredient -- Preparation Method
------- ------------ --------------------------------
-
2
2
medium rutabagas* (about 2 pounds)
eggs -- beaten
cup dry bread crumbs
cup half-and-half
1
1
/4
/4
2
teaspoons sugar
OR
2
1
teaspoons corn syrup
teaspoon salt
teaspoon ground nutmeg
tablespoons margarine or butter
1
/4
2
Wash rutabagas; peel thinly. Cut into 1/2-inch cubes or 2-inch pieces.
Boil cubes 20 to 25 minutes; boil pieces 30 to 40 minutes or until tender.
Or steam 25 to 28 minutes or until tender.
Heat oven to 350º. Grease 11/2-quart casserole.
Drain rutabagas, reserving 1/4 cup cooking liquid. Mash rutabagas with
reserved liquid. Stir remaining ingredients except margarine into
rutabagas. Pour into casserole; dot with margarine.
Bake 45 to 50 minutes until top is light brown.
6
_
servings, about 3/4 cup each
___________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
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