Pillsbury’s cookbook covers the basics of food preparation

Wednesday, May 31, 2000 | 9:35 a.m.

If you're looking for a basic cookbook filled with reliable recipes take a look at Pillsbury's "Complete Cookbook: Recipes From America's Most-Trusted Kitchen" (Potter, $26.95).

More than 900 "tried-true-recipes" from the Pillsbury kitchens are included. Also included is a pull-out section of coupons for many Pillsbury products. Use them all and you'll almost recoup the price of the book.

I especially liked the vegetarian chapter. The recipes would please anyone, vegetarian or not.

The bread chapter paired with soups and stews is an inspired match, with many tempting recipes. How about an oven-baked chicken stew, that bakes at the same temperature as a quick cheese and pepper bread, and for dessert a fruit crisp that takes just 10 minutes to prepare. Add a salad and you've got a comforting, satisfying meal.

Quick Cheese and Pepper Bread

2 c. all-purpose flour

4 oz (1 c.) shredded sharp or medium cheddar cheese

1 Tbs sugar

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp coarse ground black pepper

1 c. buttermilk

1/3 c. margarine or butter, melted

2 eggs

1. Heat oven to 350 F. Grease bottom only of 9 x 5 or 8 x 4-inch loaf pan. In medium bowl, combine flour, cheese, sugar, baking powder, baking soda, salt and pepper; mix well.

2. In small bowl, combine buttermilk, margarine and eggs; blend well. Add to flour mixture; stir just until dry ingredients are moistened. Pour into greased pan.

3. Bake at for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Serve warm or cool completely on wire rack. Wrap tightly and store in refrigerator. Preparation time: 15 minutes (ready in 1 hour, 15 minutes) Yield: 1 (16-slice) loaf.

High altitude (above 3,500 feet): No change.

Per serving:

Serving size 1 slice: Calories 140; calories from fat 60; total fat 7g; saturated fat 2g; cholesterol 35mg; sodium 230 mg; total carbohydrates 14g.

Baked Chicken Stew

1 tsp salt

1/2 tsp poultry seasoning

1/2 tsp paprika

1/4 tsp pepper

3 to 3 1/2 lb cut-up frying chicken

2 Tbs oil

2 Tbs tomato paste

1 c. chicken broth

3 medium carrots, cut in half crosswise, quartered lengthwise

1 (16 oz) pkg frozen small whole onions

1 (6 oz) jar whole mushrooms, drained

1 3/4 c. frozen sweet peas, thawed

3 Tbs cornstarch

1/4 c. water

1. Heat oven to 350 F. In small bowl, combine salt, poultry seasoning, paprika and pepper; mix well. Rub onto chicken pieces. Heat oil in Dutch oven over medium-high heat until hot. Add chicken; cook until browned on both sides.

2. Remove chicken from Dutch oven; drain and discard drippings. Add tomato paste to dutch oven; stir in chicken broth. Bring to a boil. Return chicken to Dutch oven. Stir in carrots, onions and mushrooms; cover.

3. Bake for 1 1/2 hours or until chicken is fork-tender and juices run clear.

4. Stir in peas. Place on burner over medium-high heat. In small bowl, combine cornstarch and water; blend until smooth. Stir into chicken mixture; cook until mixture thickens and boils, stirring frequently. Preparation time: 30 minutes (ready in 2 hours). Yield: 6 (1 1/3-cup) servings.

Per serving:

Serving size 1 1/3 cups: Calories 400; calories from fat 170; total fat 19g; saturated fat 5g; cholesterol 90mg; sodium 820mg; total carbohydrates 24g; dietary fiber 6g; sugars 10g; protein 34g.

Simple Fruit Crisp

Fruit

1 (21 oz) can fruit pie filling (apple, apricot, cherry, blueberry, peach or raspberry)

Topping

3/4 c. all-purpose flour

1/3 c. firmly packed brown sugar

1/2 tsp cinnamon, if desired

1/2 tsp nutmeg, if desired

1/4 c. margarine or butter, softened

1. Heat oven to 375 F. Spread pie filling in ungreased 8-inch square (2-quart) baking dish.

2. In medium bowl, combine all topping ingredients; mix until crumbly. Sprinkle over pie filling.

3. Bake for 25-30 minutes or until bubbly and golden brown. If desired, serve warm with frozen yogurt or whipped topping. Preparation time: 10 minutes (ready in 40 minutes). Yield: 8 servings.

Per serving:

Serving size 1/8 of recipe: Calories 220; calories from fat 50; total fat 6g; saturated fat 1g; cholesterol 0mg; sodium 75mg; total carbohydrates 40g; dietary fiber 1g; sugars 28g; protein 2g.