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betty crocker best of baking recipes.txt
cup sugar
teaspoons baking powder
teaspoon salt
cup chopped fresh strawberries
cup chopped macadamia nuts
2
1
1
/3
/2
/2
2
1
Heat oven to 400º. Grease bottoms only of 12 medium muffin cups, 2 1/2 × 1
/4 inches, or line with paper baking cups. Beat milk, margarine and egg
1
in large bowl. Stir in flour, sugar, baking powder and salt just until
flour is moistened. Fold in strawberries and macadamia nuts. Divide batter
evenly among muffin cups (cups will be almost full). Sprinkle with sugar
if desired.
Bake 20 to 22 minutes or until golden brown. Immediately remove from pan.
_
___________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Copyright:
"
© General Mills, Inc. 1998."
Yield:
12 Muffins"
"
-
- - - - - - - - - - - - - - - - - -
Per serving: 222 Calories (kcal); 10g Total Fat; (40% calories from fat); 4g
Protein; 30g Carbohydrate; 18mg Cholesterol; 242mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1
Other Carbohydrates
NOTES : Macadamia nuts have a rich, buttery, slightly sweet flavor. To
keep them fresh, store opened containers of macadamia nuts in the
refrigerator or freezer. If you'd like, you can substitute chopped
pecans or almonds for the macadamia nuts in this recipe.
Nutr. Assoc. : 0 4098 0 0 0 0 0 3411 20125
*
Exported from MasterCook *
Stuffed Zucchini
Recipe By
Serving Size : 8
:
Preparation Time :0:00
Categories
: Main and Side Dishes
Vegetables
Amount Measure
------- ------------ --------------------------------
Ingredient -- Preparation Method
-
4
1
medium zucchini (about 2 pounds)
medium onion -- chopped (about 1/2 cup)
cup margarine or butter (1/2 stick)
(4 ounce) can chopped green chiles -- drained
(2 ounce) jar diced pimientos -- drained
cups herb-seasoned stuffing mix (dry)
cup shredded Mozzarella or Monterey Jack
cheese
1
/4
1
1
1
1/2
3/4
Heat 2 inches water (salted if desired) to boiling. Add zucchini. Heat to
boiling; reduce heat. Cover and simmer just until tender, 8 to 10 minutes;
drain. Cool slightly; cut each zucchini lengthwise in half. Spoon out
pulp; chop coarsely. Place zucchini, cut sides up, in ungreased baking
dish, 13 × 9 × 2 inches.
Heat oven to 350º. Cook and stir onion in margarine in 10-inch skillet
until onion is tender. Stir in chopped pulp, chiles, pimientos and
stuffing mix. Divide stuffing mixture among zucchini halves. Sprinkle each
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