Betty Crocker's Good and Easy Cook Book by Betty Crocker

Betty Crocker's Good and Easy Cook Book by Betty Crocker

Author:Betty Crocker
Language: eng
Format: epub
ISBN: eBook ISBN: 9781510724167
Publisher: Skyhorse Publishing
Published: 2017-01-27T05:00:00+00:00

QUICK PICKLED BEETS

no. 2 can sliced beets

¼ cup vinegar

1 tsp. salt

¼ tsp. cinnamon

⅛ tsp. cloves

dash of pepper

Drain juice from beets; add remaining ingredients to juice and bring to boiling. Pour over beets and set in refrigerator to chill and season overnight.

CURRIED FRUIT BAKE

no. 1 can pear halves

6 maraschino cherries

no. 1 can cling peach or apricot halves

no. 2 can pineapple slices or chunks

⅓ cup butter, melted

¾ cup brown sugar (packed)

4 tsp. curry powder

Heat oven to 325° (slow mod.). Drain fruit and arrange in 13x9½x2" pan. Pour over a mixture of remaining ingredients. Bake 15 min. Baste with drippings in pan; bake 15 min. more. Serve hot as meat accompaniment.

SPICED PRUNES

½ lb. prunes (about 1 cup)

1 stick cinnamon

½ tsp. whole cloves

¼ cup brown sugar

2 tbsp. vinegar

Cover prunes with water; simmer 30 min. Add remaining ingredients; simmer 30 min. more, until tender. Serve hot as a garnish with meat. 6 servings.

QUICK FROZEN PRESERVES

16-oz. pkg. frozen fruit (strawberries, other berries, peaches)

2 tbsp. powdered pectin (such as Sure-Jell, Certo)

¾ cup sugar

Place frozen fruit in tightly covered saucepan; cook over high heat about 2 min., stirring occasionally to break up fruit. Stir in pectin; bring to a rapid boil and boil 1 min. Add sugar and bring to full rolling boil; boil 1 min. while stirring constantly. Pour mixture into jelly glasses and chill until it sets.

MINUTE CHUTNEY

½ cup canned mincemeat

¼ cup chopped pear or apple

1 tbsp. chopped green pepper

1 tbsp. vinegar

1 tsp. grated onion

dash of cayenne pepper

Combine all ingredients. ⅔ cup relish.



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