| 1 | 2 | 3 | 4 | 5 |
| 1 | 39 | 78 | 117 | 156 |
|
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(Bake):
0:30"
"
-
- - - - - - - - - - - - - - - - - -
Per serving: 290 Calories (kcal); 11g Total Fat; (32% calories from fat); 3g
Protein; 47g Carbohydrate; 0mg Cholesterol; 130mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1
1
/2 Other Carbohydrates
NOTES : Essential Equipment: 8-inch square pan or 9-inch round pan
Blueberry Crisp: Substitute 4 cups fresh or frozen blueberries for
the apples. If using frozen blueberries, thaw and drain them
first.
Cherry Crisp: Substitute a 21-ounce can cherry pie filling for the
apples.
Tips
Many varieties of apples are available. The ones used for cooking
and baking remain flavorful and firm when baked.
Use a vegetable peeler to peel apples. Doing so is quick, and the
peeler removes just a thin skin.
Nutr. Assoc. : 0 3545 0 0 20223 4098 0 0 0
*
Exported from MasterCook *
Asparagus
Recipe By
Serving Size : 4
Categories
:
Preparation Time :0:00
: Chapter 5
Side Dishes
On the Side
Vegetables
Amount Measure
------- ------------ --------------------------------
1/2 pounds asparagus
Ingredient -- Preparation Method
-
1
Preparing for Cooking: Break off and discard the tough ends of the
asparagus stalks where they snap easily. Wash asparagus thoroughly,
including the tips, to remove any sandy soil. Remove the scales if sandy
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