THANKSGIVING RECIPES
3
Tbsp. balsamic vinegar
1
Tbsp. butter
2
bunches (about i
'/4
lb. total) kale,
stems removed coarsely chopped
2
cloves garlic, minced
i
. Preheat oven to 375°F. Line large roasting
pan with foil; set aside. I
11
bowl loss onion
with 1 teaspoon of the oil,
lA
teaspoon of the
salt, and
]A
teaspoon of the pepper; set aside.
2 . 1
Ieat
1
tablespoon of the oil in large
skillet; add onion mixture. Cook over
medium-high heat 5 minutes, stirring
occasionally, until onions begin to brown.
Reduce heat to medium-low. Add broth and
vinegar. Cover; cook 15 minutes or until
onions are tender. Add butter. Increase
heat to high. Cook 2 to 3 minutes, shaking
pan occasionally, until onions are glazed.
3
. Meanwhile, add kale to roasting pan. Toss
with remaining oil, garlic, salt, and pepper.
Roast, uncovered, 15 minutes, tossing 3 times.
To serve, gently toss with onions.
SERVES
8
.
EACH SERVING
ISO cal, 12 gfat (2gsat.fat
),
4 mg
chol, 310 nig sodium, lOgcarbo, 1 gfiber,2gpro. Daily
Values: 134% vit.A, 91% vit.
C,
7% calcium, 5% iron.
1
Л
4
,
: •}
W
Л
CREAMY BRUSSELS SPROUTS
This side dish is a crowd-pleaser, proving
that everything is better with bacon.
PREP:20MIN. COOK:15MIN.
4
slices peppered bacon
2
lb. Brussels sprouts, trimmed and
halved through stem end
3/4
cup reduced-sodium chicken broth
V
2
tsp. kosher salt
V
4
tsp. black pepper
3/4
cup whipping cream
Cracked black pepper
1.
In 12-inch skillet cook bacon over
medium heat until browned and crisp.
Drain on paper towels, reserving 2
tablespoons drippings in skillet.
2 . 111
skillet add Brussels sprouts to
drippings; cook and stir over medium heat
4 minutes. Add broth, salt, and pepper. Heat
to boiling. Reduce heat. Simmer, covered,
5 minutes. Uncover; cook 2 to 4 minutes or
until liquid is nearly evaporated. Add cream.
Cook 4 minutes more or until thickened.
3
. Transfer sprouts to serving dish.
Sprinkle with crumbled bacon and cracked
pepper.
SERVES
8
.
EACH SERVING
174 cal, 14gfat (7gsat. fat), 38 mg
chol,305 m g sodium, lOgcarbo, 4 gfiber, fig pro.
Daily Values: 21% vit.A, 123% vit. C, fi% calcium,
8
% iron.
2 4 4 NOVEMBER 2008 BETTER HOMES AND GARDENS
Keep food from
sticking to pans, w oks, skille ts, even w affle irons.
W W W .p a m 4 y O U .c o m c ConAgra Foods, Inc. Ali Rights Reserved
