ENGLISH
14
Oven-Roasted Vegetables 8 medium (about 1 lb.
[455 g]) red potatoes,
cut into eighths
1
1⁄2 cups (355 ml) fresh
broccoli florets
1 cup (235 ml) fresh
cauliflower florets
1 medium onion, cut
into thin wedges
1 small red pepper, cut
into eighths
2 cloves garlic, minced
3 tablespoons (45 ml)
olive oil
1 tablespoon (15
ml) chopped fresh
marjoram leaves
3⁄4 teaspoon (4 ml) salt
1⁄4 teaspoon (1 ml)
black pepper
In large bowl, combine all ingredients in order listed. Toss
to coat evenly. Spread vegetable mixture in broil pan.
Bake with oven rack in up position in lower slots of oven
(Position C on page 7) at 425°F (218°C) for 20 to 30
minutes, or until vegetables are tender and browned,
stirring occasionally.
Yield: 10 servings (1⁄2 cup [120 ml] per serving).
Per Serving: About 90 cal, 2 g pro, 12 g carb,
4 g total fat, 0.5 g sat fat, 0 mg chol, 180 mg sod.
Blueberry Lemon Scones 2 cups (475 ml)
all-purpose flour
3 tablespoons (45 ml)
granulated sugar
1 tablespoon (15 ml)
baking powder
3⁄4 teaspoon (4 ml) salt
1⁄4 cup (60 ml) cold
butter or margarine,
cut into 1⁄2-inch
(1.25 cm) pieces
1⁄2 cup (120 ml)
whipping cream
2 eggs
1⁄2 teaspoon (2 ml)
grated lemon peel
1 cup (235 ml) fresh
blueberries
1 cup (235 ml)
powdered sugar
2-3 tablespoons
(30-45 ml) fresh
lemon juice
In food processor, position multipurpose blade in work
bowl. Add flour, granulated sugar, baking powder, and
salt. Process 3 to 4 seconds. Add butter. Process 10 to
15 seconds, or until crumbly. Remove to medium bowl.
Position multipurpose blade in work bowl. Add cream,
eggs, and lemon peel. Process 3 to 4 seconds, or
until mixed.
Gently stir blueberries into flour mixture. Add cream
mixture; stir gently just until moistened. Gather into a
ball. Divide dough in half. Pat each half into a
5-inch (12.7 cm) circle on floured surface. With floured
knife, cut each circle into 4 wedges. Place in ungreased
broil pan 1⁄2 inch (1.25 cm) apart.
Bake with oven rack in up position in lower slots of
oven (Position C on page 7) at 375°F (191°C) for 12 to
18 minutes, or until golden brown. Cool 10 minutes.
Meanwhile, in small bowl, mix powdered sugar and
enough lemon juice for drizzling consistency. Drizzle over
warm scones.
Yield: 8 servings (1 scone per serving).
Per Serving: About 320 cal, 5 g pro, 47 g carb,
12 g total fat, 7 g sat fat, 90 mg chol, 430 mg sod.