Serves: 5

NUTRITION GUIDELINES:
We provide nutrition information for each recipe that includes calories, fat, cholesterol, sodium, carbohydrate, fiber and protein. Individual food choices can be based on this information
Recommended intake for a daily diet of 2,000 calories as set by the Food and Drug Organization
Total Fat Less than 65g
Saturated Fat Less than 20g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

CRITERIA USED FOR CALCULATING NUTRITION INFORMATION:
n The first ingredient was used wherever a choice is given (such as 1/3 cup sour cream or plain yogurt).
n The first ingredient amount was used wherever a range is given (such as 3 to 31/2 pound cut-up broiler-fryer chicken).
n The first serving number was used wherever a range is given (such as 4 to 6 servings).
n "If desired" ingredients (such as sprinkle with brown sugar if desired) and recipe variations were not inclued .
n Only the amount of a marinade or frying oil that is estimated to be absorbed by the food during preparation or cooking was calculated.


Cooking Terms Glossary:
Beat: Mix ingredients vigorously with spoon, fork, wire whisk, hand beater or electric mixer until smooth and uniform.
Boil: Heat liquid until bubbles rise continuously and break on the surface and steam is given off. For rolling boil, the bubbles form rapidly.
Chop: Cut into coarse or fine irregular pieces with a knife, food chopper, blender or food processor.
Cube: Cut into squares 1/2 inch or larger.
Dice: Cut into squares smaller than 1/2 inch.
Grate: Cut into tiny particles using small rough holes of grater (citrus peel or chocolate).
Grease: Rub the inside surface of a pan with shortening, using pastry brush, piece of waxed paper or paper towel, to prevent food from sticking during baking (as for some casseroles).
Julienne: Cut into thin, matchlike strips, using knife or food processor (vegetables, fruits, meats).
Mix: Combine ingredients in any way that distributes them evenly.
Sauté: Cook foods in hot oil or margarine over medium-high heat with frequent tossing and turning motion.
Shred: Cut into long thin pieces by rubbing food across the holes of a shredder, as for cheese, or by using a knife to slice very thinly, as for cabbage.
Simmer: Cook in liquid just below the boiling point on top of the stove usually after reducing heat from a boil. Bubbles will rise slowly and break just below the surface.
Stir: Mix ingredients until uniform consistency. Stir once in a while for stirring occasionally, often for stirring frequently and continuously for stirring constantly.
Toss: Tumble ingredients lightly with a lifting motion (such as green salad), usually to coat evenly or mix with another food.


Ingredients Used in Recipe Testing and Nutrition Calculations:
n Ingredients used for testing represent those that the majority of consumers use in their homes: large eggs, 2% milk, 80% lean ground beef, canned ready-to-use chicken broth, and vegetable oil spread containing not less than 65% fat.
n Fat-free, low-fat or low-sodium products are not used, unless otherwise indicated.
n Solid vegetable shortening (not butter, margarine, nonstick cooking sprays or vegetable oil spread as they can cause sticking problems) is used to grease pans, unless otherwise indicated.

Equipment Used in
Recipe Testing:
We use equipment for testing that the majority of consumers use in their homes. If a specific piece of equipment (such as a wire whisk) is necessary for recipe success, it will be listed in the recipe.
n Cookware and bakeware without nonstick coatings were used, unless otherwise indicated.
n No dark colored, black or insulated bakeware was used.
n When a baking pan is specified in a recipe, a metal pan was used a baking dish or pie plate means oven-proof glass was used.
n An electric hand mixer was used for mixing only when mixer speeds are specified in the recipe directions. When a mixer speed is not given, a spoon or fork was used.


Metric Conversion Guide


VOLUME
U.S. Units Canadian Metric Australian Metric
1/4 teaspoon 1 mL 1 ml
1/2 teaspoon 2 mL 2 ml
1 teaspoon 5 mL 5 ml
1 tablespoon 15 mL 20 ml
1/4 cup 50 mL 60 ml
1/3 cup 75 mL 80 ml
1/2 cup 125 mL 125 ml
2/3 cup 150 mL 170 ml
3/4 cup 175 mL 190 ml
1 cup 250 mL 250 ml
1 quart 1 liter 1 liter
11/2 quarts 1.5 liters 1.5 liters
2 quarts 2 liters 2 liters
21/2 quarts 2.5 liters 2.5 liters
3 quarts 3 liters 3 liters
4 quarts 4 liters 4 liters
WEIGHT
U.S. Units Canadian Metric Australian Metric
1 ounce 30 grams 30 grams
2 ounces 55 grams 60 grams
3 ounces 85 grams 90 grams
4 ounces (1/4 pound) 115 grams 125 grams
8 ounces (1/2 pound) 225 grams 225 grams
16 ounces (1 pound) 455 grams 500 grams
1 pound 455 grams 1/2 kilogram

Note: The recipes in this cookbook have not been developed or tested using metric measures. When converting recipes to metric, some variations in quality may be noted.

MEASUREMENTS
Inches Centimeters
1 2.5
2 5.0
3 7.5
4 10.0
5 12.5
6 15.0
7 17.5
8 20.5
9 23.0
10 25.5
11 28.0
12 30.5
13 33.0

TEMPERATURES
Fahrenheit Celsius
32° 0°
212° 100°
250° 120°
275° 140°
300° 150°
325° 160°
350° 180°
375° 190°
400° 200°
425° 220°
450° 230°
475° 240°
500° 260°

More Recipes from the Betty Crocker's Best-Loved Recipes Cookbook:
Betty Crocker Your Best Friend in the Kitchen
Great Women, Great Food
Helpful Nutrition and Cooking Information