STOCK OR BROTH:
WHAT’S THE
DIFFERENCE?
Swanson'
Stock is
the secret
ingredient to
great-tasting
meat dishes.
It infuses
your favorite
dishes with a
rich taste, keeps meats juicy
and brings out their natural
flavors. It's also the perfect
base for sauces and gravies.
Swanson
Broth
starts with
chicken Broth
all natural
* 9 * MT FREE, no MSG
chicken
stock and is
simmered
with garden
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secret ingredient you can
trust to bring perfectly
seasoned flavor to soups
and side dishes.
For more information
visit SwansonBroth.com
T H E SECRET
IS
SWANSON”
NANCY WALL HOPKINS’S
C H O C O LA TE G IN G ER B R EA D
W IT H SIM M ERED O R A N G ES
Bittersweet chocolate complements the
peppery hit o f fresh ginger and spices.
PREP: 35 MIN. BAKE:40 MIN. OVEN:350°F
234 cupsall-purposeflour
i
Tbsp. ground ginger
i
tsp.bakingsoda
i
tsp. baking powder
i
tsp. ground black pepper (optional)
/2
tsp. salt
/4
tsp.ground cloves
1
cup full-flavor molasses
2
Tbsp. butter, melted
2
Tbsp. butter
/4
cup fresh peeled ginger, cut into
slivers
/2
cup butter, softened
1
cup sugar
2
eggs
1
cup chopped bittersweet chocolate
Whipped cream
1
recipe Simmered Oranges,
right
Chopped crystallized ginger (optional)
1
. Preheat oven to 350°F. In bowl combine
flour, ground ginger, baking soda, baking
powder, pepper, salt, and cloves; set aside. In
small bowl combine molasses,
1
cup
water,
and
2
tablespoons melted butter; set aside.
2
. In 12-inch oven-going skillet cook and
stir
2
tablespoons butter and slivered
ginger over medium heat just until butter
is melted. Remove from beat; set aside.
3
. In mixing bowl beat the
V
2
cup butter on
medium for 30 seconds. Add sugar; beat
until combined. Add eggs, one at a time,
beating 1 minute after each. Alternately beat
in flour mixture and molasses mixture,
beating on low after each addition until
combined. Stir in chocolate. Pour batter
over butter-ginger mixture in hot skillet.
4
. Bake 40 to 45 minutes or until a wooden
toothpick inserted in center comes out clean.
Cool in skillet on rack 30 minutes (center
may dip slightly). Serve warm topped with
whipped cream, Simmered Oranges, and
crystallized ginger,
m a k es
12
t o
1
6 servings,
s im m e r e d o r ang es
Slice 4 oranges
crosswise about V4 inch thick. Discard
seeds. In 12-inch skillet over medium heat
bring
I V
2
cups sugar, and
l/ 4
cup
each
water,
orange juice, and lemon juice to boiling,
stirring to dissolve sugar; reduce heat.
Simmer, uncovered, 10 minutes or until
syrupy. Add orange slices. Return to boiling,
reduce heat. Simmer, uncovered, 3 minutes
or just until oranges are tender, turning
occasionally. Transfer to serving bowl Cool.
Serve with Chocolate Gingerbread
EACH SERVING WITH ORANGES
559
cal, 18gfat
(11 g sat. fat), 66 mgchol, 328 mg sodium, 99 g
carbo, 3gfiber, 5gpro. Daily Values: 12% vit. A,
22% vit. C, 94% calcium, 22% iron.
BOB RAE’S
S K IL L E T B EEF TEN D ER LO IN
STARTTO FINISH: 30 MIN.
4
6
-oz. beef tenderloin steaks
(/2 to 3/4 inch thick)
1
Tbsp. butter
1
tsp. cookingoil or olive oil
4
shallots, halved if large, or /2 medium
red onion cut in wedges
2
Tbsp. cognac, brandy, or dry red wine
/2
cup beef broth
1
Tbsp. butter, softened
Snipped Italian (flat-leaf) parsley
Crushed pink peppercorns (optional)
1
recipe Braised Swiss chard
,page 102
1
. Sprinkle steaks with
salt
and
pepper.
In
12
-inch skillet heat
1
tablespoon butter and
the oil over high heat. Cook steaks 1 to 2
minutes, until bottoms are browned. Reduce
heat to medium. Turn steaks; cook
6
minutes
more or until desired doneness (145°F for
medium-rare). Remove steaks; keep warm.
2
. Add shallots to skillet. Cook 5 minutes or
until crisp-tender. Remove skillet from heat.
3QB’S SKILLET
______________________
BonJour Stainless Clad Cookware 12-inch
skillet,
above,
$120. Also available in
Copper Clad, $280;
cooking.com
©
2008 CSC Brands LP
IOO JANUARY
2009
BETTER HOMES AND GARDENS
