| 24 | 25 | 26 | 27 | 28 |
| 1 | 39 | 78 | 117 | 156 |
|
the heat.
Drain carrots in a strainer, then stir them into the brown sugar mixture.
Cook over low heat about 5 minutes, stirring occasionally and gently,
until carrots are glazed and hot.
_
___________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Copyright:
"
© General Mills, Inc. 1998."
T(Cook):
0:15"
"
-
- - - - - - - - - - - - - - - - - -
Per serving: 163 Calories (kcal); 6g Total Fat; (31% calories from fat); 1g
Protein; 28g Carbohydrate; 0mg Cholesterol; 242mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 1
Other Carbohydrates
NOTES : Essential Equipment: 3-quart saucepan; 10- or 12-inch skillet.
Nutr. Assoc. : 2495 0 0 4098 0 0
*
Exported from MasterCook *
Caesar Salad
Recipe By
Serving Size : 6
Categories
:
Preparation Time :0:00
: Chapter 5
Salads
On the Side
Amount Measure
Ingredient -- Preparation Method
-
------- ------------ --------------------------------
1
1
8
large bunch or 2 small bunches romaine
clove garlic
flat anchovy fillets (from 2-ounce can),
if desired
1
/3
cup olive or vegetable oil
tablespoons lemon juice
teaspoon Worcestershire sauce
teaspoon salt
3
1
1
1
/4
/4
teaspoon ground mustard (dry)
Freshly ground pepper
cup garlic-flavored croutons
cup grated Parmesan cheese
1
1
/3
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