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1500 recipes for the way you cook today

THE

NEW EDITION

of THE BIG RED COOKBOOK®

1500 recipes for the way you cook today

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This fantastic new 11th Edition features:

• 1,500 recipes (50% new to this edition)

• Nearly 1,100 all-new, full-color photos, more than 3x the number in the previous edition, including 350 how-to photos

• A bold, contemporary and colorful design that brings the recipes to life

• Icons flagging recipes that are Fast (20 minutes or less) and Lower Calorie, as well as variation icons giving Make-Ahead, Lighter and Slow Cooker directions

• Special icons indicating variations and ideas contributed by BettyCrocker.com members

• New feature: Learn to Make recipes show how to prepare repertoire-building dishes like Roast Turkey and Apple Pie, complete with step-by-step photos and success tips

• New feature: Heirloom Recipes and a New Twist showcasing beloved classic dishes paired with a fresh twist, like Creamy Potato Salad and Southwest Sweet Potato Salad

• Mini recipes in short paragraph form for quick bursts of inspiration

• Three new chapters on Breakfast and Brunch, Do It Yourself (canning, preserving, pickling and more) and Entertaining (including cocktails, wine, beer and party treats)

This fantastic new 11th Edition features:

• 1,500 recipes (50% new to this edition)

• Nearly 1,100 all-new, full-color photos,more than 3x the number in the previous edition, including 350 how-to photos

• A bold, contemporary and colorfuldesign that brings the recipes to life

• Icons flagging recipes that are Fast (20 minutes or less) and Lower Calorie, as well as variation icons giving Make-Ahead, Lighter and Slow Cooker directions

• Special icons indicating variations and ideas contributed by BettyCrocker.com members

• New feature: Learn to Make recipes show how to prepare repertoire-building dishes like Roast Turkey and Apple Pie, complete with step-by-step photos and success tips

• New feature: Heirloom Recipes and a New Twist showcasing beloved classic dishes paired with a fresh twist, like Creamy Potato Salad and Southwest Sweet Potato Salad

• Mini recipes in short paragraph form for quick bursts of inspiration

• Three new chapters on Breakfast and Brunch, Do It Yourself (canning, preserving, pickling and more) and Entertaining (including cocktails, wine, beer and party treats)

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CONTENTSCONTENTSCHAPTER 1 Getting Started 5

CHAPTER 2 Appetizers & Beverages 41

CHAPTER 3 Breakfast & Brunch 71

CHAPTER 4 Breads 95

CHAPTER 5 Cakes, Pies & Tarts 129

CHAPTER 6 Cookies, Bars & Candies 175

CHAPTER 7 Desserts 209

CHAPTER 8 Do It Yourself 237

CHAPTER 9 Entertaining 257

CHAPTER 10 Fish & Shellfish 277

CHAPTER 11 Grilling & Smoking 301

CHAPTER 12 Meats 327

CHAPTER 13 Pasta 365

CHAPTER 14 Poultry 393

CHAPTER 15 Rice, Grains & Beans 425

CHAPTER 16 Salads & Salad Dressings 449

CHAPTER 17 Sauces, Seasonings & Condiments 477

CHAPTER 18 Slow Cooker Suppers 503

CHAPTER 19 Soups, Sandwiches & Pizzas 525

CHAPTER 20 20 Minutes or Less 551

CHAPTER 21 Vegetables & Fruits 573

CHAPTER 22 Vegetarian 615

HELPFUL NUTRITION AND COOKING INFORMATION 641 METRIC CONVERSION CHART 642 INDEX 643

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4 appetizers & beverages

1 Remove stems, seeds and ribs from chile; chop chile. Cut avocados lengthwise in half; remove pit and peel. In medium glass or plastic bowl, mash avocados with fork. Stir in chile and remaining ingredients except tortilla chips until mixed.

2 Press and smooth plastic wrap directly on surface of guacamole to help prevent discoloration. Serve with tortilla chips.*1 tablespoon canned chopped green chiles can be substituted for the jalapeño chile.

1 Tablespoon: Calories 15; Total Fat 1g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 15mg; Total Carbohydrate 0g (Dietary Fiber 0g); Protein 0g Exchanges: Free Carbohydrate Choices: 0

COTIJA GUACAMOLE Stir in 1/2 cup crumbled Cotija cheese (page 00) with remaining ingredients in Step 1.

TEX-MEX LAYERED DIPFAST LOWER CALORIE

PREP 20 min TOTAL 20 min ● 32 servings

1 can (15.5 oz) refried black beans with lime juice

2 tablespoons chunky-style salsa 11/2 cups sour cream 1 cup Guacamole or purchased

guacamole 1 cup shredded Cheddar cheese (4 oz) 1 small tomato, seeded, chopped (1/2 cup) 2 medium green onions, chopped

(2 tablespoons) Tortilla chips

1 In small bowl, mix black beans and salsa. Spoon in thin layer over 12- or 13-inch serving plate.

2 Spoon sour cream over beans, leaving about 1-inch border of beans around edge. Spread guacamole over sour cream, leaving border of sour cream showing.

3 Sprinkle cheese, tomato and onions over guacamole. Serve immediately, or cover with plastic wrap and refrigerate up to 2 hours. Serve with tortilla chips.

1 Serving (2 Tablespoons Dip and 3 Tortilla Chips): Calories 90; Total Fat 6g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 10mg; Sodium 140mg; Total Carbohydrate 7g (Dietary Fiber 1g); Protein 3g Exchanges: 1/2 Starch, 1 Fat Carbohydrate Choices: 1/2

Carefully slide table teaspoon under pit to remove.

With knife, make criss-cross cuts through flesh; remove with spoon.

GUACAMOLE FAST LOWER CALORIE

PREP 20 min TOTAL 20 min ● 2 cups dip

1 small jalapeño chile* 2 ripe large avocados 2 tablespoons fresh lime or lemon juice 2 tablespoons finely chopped fresh cilantro 1/4 to 1/2 teaspoon salt Dash pepper 1 small clove garlic, finely chopped 1 small tomato, seeded, chopped (1/2 cup) 2 tablespoons finely chopped red onion Tortilla chips, if desired

Guacamole

Cutting an Avocado

Cut avocado length-wise through skin and flesh around pit.

With hands, slowly twist both sides of avo-cado to separate.

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appetizers & beverages 5

ROASTED GARLIC HUMMUS Stir 1 to 2 tablespoons Roasted Garlic (page 00) into blended mixture.

SUN-DRIED TOMATO HUMMUS Stir 1⁄³ cup chopped drained sun-dried tomatoes (packed in oil) into blended mixture.

CREAMY FRUIT DIPFAST LOWER CALORIE

PREP 5 min TOTAL 5 min ● 11/2 cups dip

1 package (8 oz) cream cheese, softened 1 jar (7 oz) marshmallow creme 1 tablespoon milk

In medium bowl, beat all ingredients with electric mixer on medium speed until smooth and creamy.2 Tablespoons: Calories 120; Total Fat 7g (Saturated Fat 4g; Trans Fat 0g); Cholesterol 20mg; Sodium 65mg; Total Carbohydrate 14g (Dietary Fiber 0g); Protein 2g Exchanges: 1 Starch, 1 Fat Carbohydrate Choices: 1

CREAMY CINNAMON FRUIT DIP Add 1/4 teaspoon ground cinnamon.

CREAMY GINGERED FRUIT DIP Add 2 table-spoons finely chopped crystallized ginger.

CREAMY LEMON FRUIT DIP Substitute lemon juice for the milk and add 1 teaspoon grated lemon peel.

CREAMY ORANGE FRUIT DIP Substitute orange juice for the milk and add 1 teaspoon grated orange peel.

HUMMUS FAST LOWER CALORIE

Tahini, a thick paste made from ground sesame seed, gives this dip its distinctive flavor. Look for tahini in the condiment, ethnic-foods or pickle aisle.

PREP 5 min TOTAL 5 min ● 2 cups dip

1 can (15 to 16 oz) garbanzo beans, drained, 1/4 cup liquid reserved

1/2 cup tahini* 1/4 cup olive oil 2 cloves garlic, finely chopped 3 tablespoons lemon juice 1 teaspoon salt 1⁄8 teaspoon pepper Chopped fresh parsley Pita bread wedges, crackers or fresh

vegetables, if desired

1 In blender or food processor, place beans, reserved bean liquid, tahini, oil, garlic, lemon juice, salt and pepper. Cover and blend on high speed, stopping blender occasionally to scrape sides, until smooth.

2 Spoon into serving dish. Garnish with parsley. Serve with pita bread wedges.

*1/2 cup sesame seed can be substituted for the tahini, but the hummus will not be smooth.

2 Tablespoons: Calories 60; Total Fat 3g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 85mg; Total Carbohydrate 6g (Dietary Fiber 1g); Protein 2g Exchanges: 1 Vegetable, 1/2 Fat Carbohydrate Choices: 1/2

CUMIN HUMMUS Add 1/4 teaspoon ground cumin with the salt and pepper. Omit parsley. Sprinkle with cumin seed, if desired.

Hummus

Creamy Fruit Dip

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6 grilling & smoking

1 Bavarian-Style Burgers: Spread thin layer of hot sweet mustard on split onion buns. Top grilled ground beef patties with Emmentaler cheese slices after turning. Place on buns and top with Caramelized Onions (page 00).

2 Caprese Burgers: Mix equal parts mayonnaise and Basil Pesto (page 00, or purchased) and spread on split Italian rolls. Top grilled ground beef pat-ties with thick slices of fresh mozzarella cheese and sliced tomatoes; sprinkle with fresh ground pepper.

3 Chicago Burgers: Season 1 pound ground beef  with celery salt. Shape into patties and grill as directed in timetable (page 00). Place on poppy seed buns and top with yellow mustard, sweet pickle relish, chopped onions, tomato wedges and jarred green sport peppers (made famous on Chicago-style hot dogs) or banana pepper rings.

4 Chicken Avocado BLT Burgers: Spread thin layer of mayonnaise on buns. Top with grilled ground chicken patties. Place on buns and top with sliced avocado, crisp bacon, lettuce leaves and tomato slices.

BURGER BASHStep out of the ketchup, mustard, and pickle routine to create your own signature burgers. Choose from the selections below or get creative and whip-up a creation of your own. Use our Timetable for Grilling Meat (page 00) or Timetable for Grilling Poultry (page 00) for basic cooking directions. There’s no end to the world of burgers!

5 Hawaiian Burgers: Top grilled ground beef patties with mozzarella cheese slices after turning. Place on buns and top with smoky barbeque sauce and grilled pineapple slices.

6 Pepper Jack Jalapeño Burgers: Spread thin layer of chipotle mayonnaise on buns. Top grilled ground beef patties with pepper-Jack cheese slices after turning. Place on buns and top with well-drained sliced pickled jalapeño peppers.

7 Tex-Mex Burgers: Season 1 pound ground beef with 1 ounce package fajita seasoning mix and 1/4 cup finely chopped onion. Shape into patties and grill as directed in timetable (page 00). Place on buns and top with Guacamole (page 00, or purchased) and salsa.

8 Turkey Reuben Burgers: Spread toasted rye bread or buns with Thousand Island dressing (page 00, or purchased). Top grilled ground turkey patties with Swiss cheese slices after turning. Place on toasted bread slices or buns and top with well-drained sauerkraut; serve with additional dressing if desired.

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grilling & smoking 7

EASY GRILLED VEGETABLES LOWER CALORIE

PREP 25 min TOTAL 1 hr 25 min ● 6 servings

12 pattypan squash (about 1 inch in diameter) 2 medium red or green bell peppers,

each cut into 6 pieces 1 large red onion, cut into 1/2-inch slices 1⁄³ cup Italian dressing (page 00) Freshly ground pepper, if desired

1 In 13x9-inch (3-quart) glass baking dish, place squash, bell peppers and onion. Pour dressing over vegetables. Cover; let stand 1 hour to blend flavors.

2 Heat gas or charcoal grill. Remove vegeta-bles from marinade; reserve marinade. Place squash and bell peppers in grill basket (grill “wok”). Place grill basket on grill over medium heat. Cover grill; cook 5 minutes.

3 Add onion to grill basket. Cover grill; cook 5 to 10 minutes longer, turning and brushing vegetables with marinade 2 or 3 times, until tender. Sprinkle with pepper.

1 Serving: Calories 110; Total Fat 6g (Saturated Fat 0.5g; Trans Fat 0g); Cholesterol 0mg; Sodium 120mg; Total Carbohydrate 11g (Dietary Fiber 3g); Protein 2g Exchanges: 1/2 Other Carbohydrate, 1 Vegetable, 1 Fat Carbohydrate Choices: 1

FRESH VEGETABLE GRILLING CHART

Vegetable Form Minutes

Asparagus spears Whole 8 to 10

Bell peppers Cut into 1⁄2-inch strips 5 to 10

Broccoli florets Cut in half lengthwise 15 to 20

Carrots, baby-cut Whole 20 to 25

Cauliflower florets Cut in half lengthwise 10 to 15

Cherry tomatoes Whole 5 to 10

Corn on the cob, husked and wrapped in foil

Whole 20 to 25

Green beans Whole 10 to 15

Mushrooms, white Whole with stems removed 8 to 10

Mushrooms, portabella

Whole with stems removed 8 to 10

Onions Cut into 1⁄2-inch slices 10 to 15

Potatoes, russet or Idaho

Cut into quarters lengthwise 15 to 20

Potatoes, small red Cut into quar-ters 10 to 15

Zucchini, small Cut in half lengthwise 10 to 15

Easy Grilled Vegetables Grilled Corn with Herb Butter

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CLASSIC

CHICKEN POT PIEPot pie for dinner is possible even if you're busy. Just pick up refrigerated pie crusts instead of making them yourself. You'll cut your preparation time in half.

PREP 40 min TOTAL 1 hr 15 min ● 6 servings

1⁄³ cup butter 1⁄³ cup all-purpose flour 1⁄³ cup chopped onion 1/2 teaspoon salt 1/4 teaspoon pepper 13/4 cups chicken broth (for homemade

broth, see page 00) 2⁄³ cup milk 21/2 to 3 cups cut-up cooked chicken or turkey 1 box (10 oz) frozen peas and carrots* Pastry for Two-Crust Pie (page 00)

1 In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mix-ture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.

2 Heat oven to 425°F. Roll two-thirds of pastry into 13-inch square. Ease into ungreased 9-inch square pan. Pour chicken mixture into pastry-lined pan.

3 Roll remaining pastry into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on pastry. Turn edges of pastry under and flute see Pastry Edges (page 00). Bake about 35 minutes or until golden brown.

*About 11/2 cups of any frozen vegetable combination can be substituted. (Smaller vegetable pieces will be distributed more evenly throughout the filling.)

1 Serving: Calories 670; Total Fat 43g (Saturated Fat 14g; Trans Fat 5g); Cholesterol 80mg; Sodium 1050mg; Total Carbohydrate 44g (Dietary Fiber 3g); Protein 25g Exchanges: 3 Starch, 21/2 Lean Meat, 61/2 Fat Carbohydrate Choices: 3

LIGHTER DIRECTIONS For 22 grams of fat and 425 calories per serving, decrease butter to 2 tablespoons, increase flour to 1/2 cup, decrease broth to 11/2 cups and use fat-free (skim) milk. After melting butter in Step 1, stir in milk, onion, salt and pepper; stir in flour. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth. Continue as directed — except use Pastry for One-Crust Pie; use pastry for top crust in Step 3. Spray 9-inch square pan with cooking spray. Pour chicken mixture into pan (not pastry-lined). Bake 25 to 35 minutes or until golden brown.

TUNA POT PIE Substitute 1 can (12 oz) tuna in water, drained, for the chicken.

CHICKEN DIVAN POT PIE Substitute 1 box (9 oz) broccoli cuts for the frozen sweet peas and carrots. Stir 1 teaspoon curry powder and a few drops hot pepper sauce into flour mixture before cooking. Continue as directed.

PORTABELLA CHICKEN POT PIE Add 11/2-cups sliced baby portabella mushrooms to flour mixture before cooking in Step 1. Spoon cranberry sauce into small bowl; stir well. Continue as directed in Step 2.

Heirloom Recipe and New TwistThis classic pot pie has appeared in some form in most of the Betty Crocker cookbooks throughout the years. It’s still a favorite of many. Our new twist has similar flavors in individual pies that are topped with tender puff pastry.

For more chicken ideas visit www.bettycrocker.com/cookbook

Contributed by Alison Thode, from Brentwood, Californiafrom Brentwood,

Contributed by Mary Nester Allard, from Haverford, PA

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poultry 9

NEW TWIST

Chicken Pot Pie Individual Chicken Pot Pies

INDIVIDUAL CHICKEN POT PIES LOWER CALORIE

This twist on pot pie is easy to make and easy to serve. It's also lower in calories, so it's easy on the diet, too.

PREP 35 min TOTAL 1 hr 15 min ● 8 servings

1 tablespoon olive oil 1 cup diced unpeeled red potatoes 1 medium carrot, thinly sliced (1/2 cup) 1 medium stalk celery, thinly sliced

(1/2 cup) 1 medium onion, chopped (1/2 cup) 2 cloves garlic, finely chopped 2 cans (103/4 oz each) condensed 98%

fat-free cream of chicken soup with 45% less sodium

1 cup fat-free or regular half-and-half 1/2 cup dry sherry, nonalcoholic wine

or chicken broth 3/4 cup water 11/2 teaspoons parsley flakes 1 teaspoon poultry seasoning 2 cups cubed cooked chicken breast 1 cup frozen sweet peas, thawed 1 package (17.3 oz) frozen puff pastry

sheets, thawed

1 Heat oven to 400°F. Lightly spray 8 (8-oz) individual baking dishes (ramekins) with cook-ing spray.

2 In 3-quart saucepan, heat oil. Cook potatoes, carrot, celery, onion and garlic over medium heat about 10 minutes, stirring occa-sionally, until vegetables are tender. Stir in soup, half-and-half, sherry, water, 1 teaspoon of the parsley, poultry seasoning, chicken and peas; heat to boiling. Remove from heat.

3 Cut 8 (4-inch) squares from puff pastry.

4 Place ramekins on cookie sheet. Divide chicken mixture evenly among ramekins. Top each ramekin with puff pastry square. Sprinkle with remaining 1/2 teaspoon parsley.

5 Bake 30 to 35 minutes or until pastry is puffed and golden brown. Cool 5 minutes before serving.

1 Serving: Calories 200; Total Fat 6g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 35mg; Sodium 610mg; Total Carbohydrate 21g (Dietary Fiber 3g); Protein 15g Exchanges: 11/2 Starch, 11/2 Lean Meat Carbohydrate Choices: 11/2

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CHOCOLATE CHIP COOKIESHomemade chocolate chip cookies are hard to resist — especially when they are perfectly soft and chewy on the inside with a golden brown, slightly crusty exterior. The secret to these gems is a combination of fresh ingredients, correct measuring and a good baking technique.

PREP 55 min TOTAL 55 min ● 4 dozen cookies

3/4 cup granulated sugar 3/4 cup packed brown sugar 1 cup butter, softened 1 teaspoon vanilla 1 egg 21/4 cups all-purpose flour

1 teaspoon baking soda 1/2 teaspoon salt 1 bag (12 oz) semisweet or dark chocolate

chips (2 cups) 1 cup coarsely chopped nuts, if desired

Chocolate Chip Cookies

Learn to Make Chocolate Chip Cookies

1 Heat oven to 375°F. In large bowl, beat sugars, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon until well blended. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips and nuts.

2 On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart. For perfectly-sized and shaped cookies, use a #70 cookie scoop.

3 Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheets to cooling racks.

1 Cookie: Calories 140; Total Fat 8g (Saturated Fat 3.5g; Trans Fat 0g); Cholesterol 15mg; Sodium 80mg; Total Carbohydrate 16g (Dietary Fiber 0g); Protein 1g Exchanges: 1 Other Carbohydrate, 1 1/2 Fat Carbohydrate Choices: 1

LIGHTER CHOCOLATE CHIP COOKIES For 5 grams of fat and 90 calories per serving, decrease butter to 3/4 cup and omit nuts. Substitute 1 cup miniature semisweet chocolate chips for the 12-oz bag of chocolate chips.

CANDY COOKIES Substitute 2 cups candy-coated chocolate candies for the chocolate chips.

CHOCOLATE CHIP BARS Press dough in ungreased 13x9-inch pan. Bake 15 to 20 minutes or until golden brown. Cool in pan on cooling rack. Makes 48 bars.

JUMBO CHOCOLATE CHIP COOKIES Drop dough by 1/4 cupfuls or #16 cookie scoop about 3 inches apart onto ungreased cookie sheets. Bake 12 to 15 minutes or until edges are set (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Makes 11/2 dozen cookies.

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cookies, bars & candies 11

Learn with Betty | CHOCOLATE CHIP COOKIE CURES

Perfect Cookie: It is slightly rounded on top and evenly golden brown.

Flat Cookie: The butter was too soft of partially melted, flour was under measured or the cookie sheet was too hot.

Round or Hard Cookie: To much flour was used and cookie was over baked.

Keys to Success• Measure ingredients accurately. Dough

that is the right consistency will make cookies that have great shape and texture. (See Measuring Ingredients, page 00.)

• Use softened butter. Do not melt or the dough will be too soft and may result in oddly shaped cookies. To soften butter, see Microwave Cooking and Heating chart (page 00).

• Use a cookie scoop to make cookies perfect size and shape.

• Place dough on completely cooled cookie sheets. Warm cookie sheets can be cooled quickly by placing in the freezer for a few minutes or running under cold running water and wiping dry.

• Let baked cookies rest on cookie sheet a couple minutes. This allows them to firm up a little so that they are easy to remove from the sheet.

• Cool cookies until chips are firm before storing, to prevent melted chocolate from getting over all the cookies.

• Freeze individual unbaked cookies on cookie sheets. When frozen, place in container or resealable plastic freezer bag; label and freeze up to 6 months. Bake the frozen cookies a little longer than the bake time.

Cookies for GiftsSharing a gift of homemade chocolate chip cookies or other homemade goodies can be the perfect way to spread a little good cheer, whether delivered by hand or mailed. Here are tips for giving any cookies, bars or candies to ensure they stay fresh and intact.

• Keep containers on hand for when you want to give homemade items as a gift:

• Look for inexpensive plates or serving containers in the dollar section of your discount store.

• Wash and keep to-go containers from take-out meals.

• Look for inexpensive decorative tins or paper containers in craft stores or import stores.

• Cushion items by first placing a paper towel or napkin in the bottom of the container. If you stack items, place layers of waxed paper between layers.

• Cover tightly with plastic wrap or foil, if container doesn’t have a lid.

• If baking in advance and freezing, let frozen cookies thaw directly in gift container for maxiumum freshness.

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Heirloom Recipe and New TwistFreezer jams have become very popular not only because of their fresh, just-picked flavor, but also because they are easy to make. Strawberry Freezer Jam is a favorite for us and was first printed in the 1995 edition of this cookbook. Triple Berry – Pomegranate Freezer Jam is a wonderful unique flavor combination that will get rave reviews from anyone you serve it to.

Strawberry Freezer Jam

For more Freezer Jam ideas visit www.bettycrocker.com/cookbook

CLASSIC

STRAWBERRY FREEZER JAMPREP 20 min TOTAL 24 hr 30 min ● 5 half-pints jam

1 quart (4 cups) strawberries, cut in half 4 cups sugar 3/4 cup water 1 package (13/4 oz) powdered fruit pectin

1 In large bowl, mash strawberries with potato masher, or process in food processor until slightly chunky (not pureed) to make 2 cups crushed strawberries. Stir sugar into strawberries in large bowl; mix well. Let stand at room temperature 10 minutes, stirring occasionally.

2 In 1-quart saucepan, mix water and pectin until pectin is dissolved. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over strawberry mixture; stir constantly until sugar is completely dissolved, about 3 minutes.

3 Immediately spoon mixture into hot, sterilized jars or freezer containers, leaving 1/2 inch at top for expansion during freezing; cover. Let stand at room temperature about 24 hours or until set.

4 Store in freezer up to 12 months or in refrigerator up to 3 weeks. Thaw frozen jam in refrigerator and stir before serving.

1 Tablespoon: Calories 45; Total Fat 0g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 11g (Dietary Fiber 0g); Protein 0g Exchanges: 1/2 Other Carbohydrate Carbohydrate Choices: 1

BLUEBERRY FREEZER JAM Substitute 2 pints (4 cups) blueberries, crushed (21/2 cups crushed) for the strawberries. Decrease sugar to 3 cups. Add 1 teaspoon grated lemon or orange peel, if desired. Decrease water to 1/2 cup.

RASPBERRY FREEZER JAM Substitute 3 pints (6 cups) raspberries, crushed (3 cups crushed) for the strawberries. Increase sugar to 51/4 cups.

Triple Berry –Pomegranate Freezer Jam

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do it yourself 13

APPLE-PEPPER JELLY PREP 20 min TOTAL 20 min ● 4 half-pints jelly

2 cups water 1 can (6 oz) frozen apple juice

concentrate, thawed 1 package (13/4 oz) powdered fruit pectin 33/4 cups sugar Few drops red food color, if desired 1 to 2 tablespoons crushed red pepper

flakes

1 In 3-quart saucepan, mix water, apple juice concentrate and pectin until pectin is dissolved. Heat to boiling, stirring constantly. Stir in sugar. Heat to rolling boil, stirring constantly; remove from heat. Stir in food color. Quickly skim off foam. Stir in pepper flakes.

2 Immediately pour into hot, sterilized jars or freezer containers, leaving 1/2 inch at top for expansion during freezing; cover. Let stand at room temperature about 24 hours or until set. Store covered in refrigerator up to 1 month or in freezer up to 2 months. Thaw jelly in refrigerator before serving.

1 Tablespoon: Calories 50; Total Fat 0g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 14g (Dietary Fiber 0g); Protein 0g Exchanges: 1 Other Carbohydrate Carbohydrate Choices: 1

Apple-Pepper Jelly

Dissolving Pectin

In saucepan, mix water and pectin until pectin is dissolved. Heat to boil-ing, stirring constantly.

Pour hot pectin mixture over strawberry mixture; stir constantly until sugar is completely dissolved.

NEW TWIST

TRIPLE BERRY– POMEGRANATE FREEZER JAMPREP 25 min TOTAL 24 hr 35 min ● 6 half-pints jam

1 pint (2 cups) strawberries, cut in half 1 pint (2 cups) raspberries 1/2 pint (1 cup) blueberries 41/4 cups sugar 3/4 cup pomegranate juice 1 package (13/4 oz) powdered fruit pectin

1 In large bowl, mash berries with potato masher, or process in food processor until slightly chunky (not pureed) to make 21/2 cups crushed berries. Stir sugar into berries in large bowl; mix well. Let stand at room temperature 10 minutes, stirring occasionally.

2 In 1-quart saucepan, mix juice and pectin. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over berry mixture; stir constantly until sugar is completely dissolved, about 3 minutes.

3 Immediately spoon mixture into hot, sterilized jars or freezer containers, leaving 1/2 inch at top for expansion during freezing; cover. Let stand at room temperature about 24 hours or until set.

4 Store in freezer up to 12 months or in refrigerator up to 3 weeks. Thaw frozen jam in refrigerator and stir before serving.

1 Tablespoon: Calories 40; Total Fat 0g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 10g (Dietary Fiber 0g); Protein 0g Exchanges: 1/2 Other Carbohydrate Carbohydrate Choices: 1/2

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Heirloom Tomatoes

American Eggplant

Asian Eggplant

Yellow Pear Tomatoes

Beefsteak Tomatoes

Compari Tomatoes

Cherry Tomatoes

Grape Tomatoes

Sweet Bell Peppers

Tomatillos

Plum (Roma)Tomatoes

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vegetables & fruit 15

Anaheim Peppers

Jalapeno Peppers

Chipotle Peppers

Poblano Pepper

Fresno Peppers

Serrano Peppers

Habanero Peppers

Thai Chili Peppers

Ancho (dried Poblano) Peppers

Banana Peppers

NIGHTSHADE VEGETABLESThis family also includes potatoes, page 583.

Eggplant: Choose firm, even-colored, unblemished eggplants heavy for size. Caps and stems should be intact with no mold. Refrigerate unwashed in plastic bag up to 5 days.

Asian (Chinese, Japanese, Thai): Colors include purple, green, white or striated. Longer, smaller than common eggplant.

Sweet Peppers: Choose shiny, bright-colored, unblemished peppers with firm sides. Refrigerate unwashed in plastic bag up to 5 days.

Bell: Available in green, red, yellow, orange, purple, brown.

Banana Peppers: Long, yellow, banana-shaped.

Tomatillos: Choose firm, unblemished fruit with tight-fitting husks. Store in paper bag in refrigerator up to 1 month. Remove husks; wash fruit before using.

Tomatoes: Choose firm, unblemished fruit heavy for size. Store at room temperature (refrigerating will cause flavor loss); use within a few days.

Beefsteak: Rich flavor, meaty texture. Good fresh or cooked.

Cherry: Red or yellow; bite-size, great flavor. Use in salads, as garnish or cooked.

Heirloom: Seeds are passed down through generations. Have distinct attributes like exceptional flavor or unusual coloring.

Plum (Roma): Great flavor, fleshy, making them great for sauces and salads, as there is less juice and fewer seeds than a round tomato. Grape tomatoes are baby Plum tomatoes.

CHILESChoose firm chiles; avoid shriveled or soft spots. Store fresh in refrigerator drawer; store dried in airtight container in cool, dark place. Typically, the larger the chile, the milder the flavor.

Anaheim: Fresh or canned. Mild flavor; frequently stuffed.

Fresno: Fresh. Medium-size. Similar in flavor to jalapeño and usually red.

Habeñero: Fresh or dried. Range from light green to bright orange. Distinctively hot.

Jalapeño: Fresh or canned. Dark green; hot to very hot. Chipotle is a dried, smoked jalapeño.

Poblano: Fresh or canned. Green: flavor ranges from mild to zippy. Reddish-brown: sweeter than green. Ancho is a dried Poblano.

Serrano: Fresh. Medium-size. Very hot and green at first, ripening to red or orange.

Thai: Fresh. Small; several colors. Very hot.

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