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+{"text":"\n\nCopyright \u00a9 2016 by General Mills, Minneapolis, Minnesota. All rights reserved.\n\nFor information about permission to reproduce selections from this book, write to trade.permissions@hmhco.com or Permissions, Houghton Mifflin Harcourt Publishing Company, 3 Park Avenue, New York, New York 10016.\n\nwww.hmhco.com\n\nLibrary of Congress Cataloging-in-Publication Data is available.\n\nISBN 978-0-544-64892-0 (hbk); ISBN 978-0-544-81102-7 (ebk)\n\nv1.1016\n\n## General Mills\n\nOwned Media and Publishing Director: Amy Halford\n\nOwned Media and Publishing Manager: Audra Carson\n\nSenior Editors: Grace Wells and Cathy Swanson\n\nFood Editor: Lori Fox\n\nRecipe Development and Testing: Betty Crocker Kitchens\n\nPhotography: General Mills Photography Studios and Image Library\n\nPhotographers: Val Bourassa, Mike Jensen, Chuck Nields, Kayla Pieper, Maja Sahlberg\n\nPhoto Assistants: Dusty Hoskovec, Olga Ivanova, Morgan Marks, Kayla Pieper, Brie Rinkel, Kevin Santavy, Kacey Wyrick\n\nFood Stylists: Junita Bognanni, Sue Brosious, Carol Grones, Sharon Harding, Nancy Johnson, Stacey LeNeave, Karen Linden, Cindy Lund, Alynna Malson, Betsy Nelson, Amy Peterson, Beth Rosendahl, Cindy Syme\n\nFood Styling Assistants: Susan Barrientos Hevey, Sara Bartus, Jerry David Dudycha, Patty Gabbert, Phyllis Kral, Alynna Malson, Kari Setterholm\n\n## Houghton Mifflin Harcourt\n\nEditorial Director: Cindy Kitchel\n\nExecutive Editor: Anne Ficklen\n\nSenior Editor: Adam Kowit\n\nEditorial Assistant: Melissa Fisch\n\nEditorial Associate: Molly Aronica\n\nManaging Editor: Marina Padakis Lowry\n\nAssociate Production Editor: Helen Seachrist\n\nCover Design: Tai Blanche\n\nInterior Design and Layout: Tai Blanche\n\nDirector of Production Technologies: David Futato\n\nSenior Production Coordinator: Kimberly Kiefer\n\nEbook design and Production: Rebecca Springer\n\nThe Betty Crocker Kitchens seal guarantees success in your kitchen. Every recipe has been tested in America's Most Trusted Kitchens\u2122 to meet our high standards of reliability, easy preparation and great taste.\n\nFind more great ideas at\n\n# CONTENTS\n\n1\u2022Getting Started\n\n2\u2022Appetizers\n\n3\u2022Beverages\n\n4\u2022Breakfast & Brunch\n\n5\u2022Salads & Salad Dressings\n\n6\u2022Soups, Stews & Chilies\n\n7\u2022Pasta & Pizza\n\n8\u2022Whole Grains & Rice\n\n9\u2022Vegetables, Beans & Legumes\n\n10\u2022One-Dish Dinners\n\n11\u2022Beef, Pork & Lamb\n\n12\u2022Chicken & Turkey\n\n13\u2022Fish & Shellfish\n\n14\u2022Vegetarian\n\n15\u2022Grilling & Smoking\n\n16\u2022Do It Yourself\n\n17\u2022Sauces, Seasonings & Marinades\n\n18\u2022Breads\n\n19\u2022Cookies, Bars & Candies\n\n20\u2022Cakes & Cupcakes\n\n21\u2022Pies & Tarts\n\n22\u2022Desserts & Fruits\n\n Helpful Nutrition and Cooking Information\n\n Index \nDear Friends,\n\nWhether you are just learning to cook or know your way around the kitchen, you'll find _Betty Crocker Cookbook_ to be an indispensable resource you'll consistently reach for. It's like having a trusted cook nearby whenever you have a cooking question!\n\nBetty Crocker still provides the expertise you need to make cooking approachable and rewarding\u2014everything you'd expect from America's most-trusted test kitchens. This is the 12th edition of the popular cookbook that's been helping cooks for more than 75 years\u2014but it isn't your grandmother's version. Loaded with over 1500 recipes, this edition has hand-selected, frequently requested traditional favorites plus brand new, taste-tempting recipes utilizing fresh ingredients and the wide variety of flavors available today.\n\nIn addition, you'll love the breadth and depth of cooking information, provided by means of the many features woven throughout. Our \"Quick Technique\" photos and descriptions will show you how to easily master cooking skills. Each \"Make Ahead\" feature highlights one recipe and several simple ways to use it. \"Betty's Staples\" shows how to use ingredients typically found in your pantry, in easy ways that are sure to please.\n\nWhether you cook with others or for others, food brings people together; conversations are richer, laughter erupts and guests linger. Each time in the kitchen can be a fun, rewarding and satisfying experience! Let us help you make delicious meals and memories with your family and friends.\n\nSincerely,\n\n## Getting Started\n\nA Place in Your Kitchen Called Home\n\nKeeping Your Kitchen Sanity\n\nMeal Planning\n\nShop Smart\n\nSmart and Creative Storage\n\nSmart Shopping Strategies\n\nSupermarket Skills\n\n## Ingredients\n\nBaking\n\nCondiments, Sauces and Seasonings\n\nDairy\/Refrigerated\n\nNuts and Seeds\n\nPantry\n\n## EQUIPMENT\n\nCooking Tools and Handy Gadgets\n\nCookware\n\nCutting Boards\n\nBakeware\n\nKnives and Related Tools\n\nMeasuring Utensils\n\nOther Ovenware\n\nThermometers\n\nSmall Electric Appliances\n\n## Entertaining\n\nCheese Types\n\nCreating a Cheese Tray\n\nEasy Entertaining Strategies\n\n## Additional Help\n\nCooking at Higher Altitudes\n\nCooking Terms\n\nFood Safety\n\nFood Storage\n\nHealth and Nutrition\n\nMicrowave Cooking\n\nMicrowave Cooking and Heating Chart\n\nQuick Techniques\n\nBasting\n\nBlanching\n\nBoiling and Simmering\n\nBroiling\n\nCoring Fruit\n\nCrushing\n\nCutting\n\nDeep Frying\n\nDrizzling\n\nHulling\n\nMaking Soft and Stiff Peaks\n\nMeasuring Correctly\n\nPeeling Fruit\n\nStraining\n\nUsing Kitchen Scissors\n\nUsing Silicon Mats\n\nToasting Coconut\n\nToasting Nuts and Sesame Seed\n\nRefrigerator and Freezer Food Storage Chart\n\n# Getting Started\n\nWhether you are just learning to cook or to want to make cooking more inspirational, a little organization can be just what you need.\n\n## A Place in Your Kitchen Called Home\n\n  * Store items where you use them\u2014pans by the stove, spices near where you mix, tableware near where you serve.\n  * Keep items you use frequently in easy-to-grab spaces and store things you rarely use in a different spot.\n  * Use cabinet organizers so everything can be located quickly.\n  * Install roll-out shelves if you don't already have them\u2014they make it easier to see and grab items.\n  * Keep your counters clutter-free so they are open for cooking.\n\n## Keeping Your Kitchen Sanity\n\nAre you tired of looking for an item you know you have but can't locate it? Keeping things in order lets you cook more easily and effortlessly:\n\n  * Use Prime Real Estate Well: Reserve the front and center parts of any space for the ingredients you reach for most often. Group items by how often your family uses items. Use the space around (higher and lower shelves) for those items you use occasionally.\n  * Label Liberally: Leave no question as to what things are and where they are stored. Mark foods with name and date.\n  * Tame Clutter: Use containers to keep foods together easily and neatly, such as sauce and seasoning packets or bags of pasta.\n  * Use Trays: Place raw meats on trays or in containers with sides to catch any meat juice drips in the refrigerator. Store these items separately from produce to prevent bacterial contamination.\n  * First In, First Out: Avoid food waste and missed expiration dates by placing newer, unopened packages behind older ones. What you buy first should be used first.\n\n## Smart and Creative Storage\n\nHere are some of our favorite unexpected household storage ideas:\n\n  * Store snacks or bulk spices in leftover food containers or baby food jars.\n  * Use canning jars to store for rice, grains, pasta and other dry goods.\n  * Use plastic shoe boxes to store sauce and seasoning packets, as well as herbs and spices.\n  * Use magazine holders with holes to store potatoes and onions.\n  * Use an over-the-door clear plastic shoe organizer to store individual snacks.\n\n## Smart Shopping Strategies\n\nSet aside time for weekly meal planning to avoid last-minute dashes to the store or take-out splurges. Also, be strategic about grocery shopping, to save money and cut down on food waste. Shopping will be more efficient, helping you stick to your list and budget. It will also be easier, so you'll have the energy and time to enjoy cooking and eating at home.\n\n### Meal Planning\n\n  * Start Fresh: Before you shop, do a quick cleanup and inventory of your fridge, freezer and pantry so you know what you have, as well as what you need to use soon.\n  * Keep a Running List: Keep a dry-erase board inside your pantry or cupboard door. As you finish an item, add it to the board. Each time you go shopping, start a shopping list from this list.\n  * Create a Chart: Map out a chart of the week's needed meals, snacks and brown-bag lunches. Consider your schedule and the time you can spend to make each meal.\n  * Strategize Your List: Plan meals that help you make use of foods you already have\u2014especially those items you noted need to be used soon.\n  * A Meal and Recipe at a Time: As you consider each item on your chart, add any needed ingredients to your shopping list.\n\n### Shop Smart\n\n  * If possible, shop alone so that you aren't distracted.\n  * Bring your own bags\u2014many stores offer a reusable bag discount.\n  * Clip coupons ahead of time and read store ads, both print and online.\n  * Know your budget and stick to it.\n  * Always shop with a list.\n\n### Supermarket Skills\n\n  * Shop and cook seasonally to get the freshest food at the best prices.\n  * Shop the perimeter of the store for the most healthful items (dairy, produce, meats).\n  * Check out the discount shelves for bargains.\n  * Buy in bulk for those items you use often.\n  * Check the **unit price per ounce** to compare package sizes or brands for the best price. Many stores offer this information on the shelf labels, right below the item. If not, you can determine the unit price with this equation: **price\/number of units (such as ounces)** = **cost per unit**. Use the calculator feature on your phone to do the math for you.\n\n## Ingredients\n\n### Baking Ingredients\n\nBaking Powder: A leavening mixture made from baking soda and a moisture absorber. When mixed with liquid, carbon dioxide gas bubbles are released, causing baked goods to rise. Not interchangeable with baking soda.\n\nBaking Soda: A leavening ingredient that must be mixed with an acid ingredient, such as lemon juice or buttermilk, in order for it to cause baked goods to rise.\n\nButter: Available salted or unsalted and must contain at least 80 percent butterfat. Recipes in this book were tested with salted butter unless unsalted butter is noted. Butter (not margarine) was tested for recipes in this book for the best taste, texture, appearance and performance. See Cake Basics; Cookie and Bar Basics; Quick Bread Basics.\n\nChocolate: Cocoa beans are made into a thick paste called chocolate liquor, and then processed to make the various forms of chocolate:\n\n  * **Baking Cocoa:** Made from dried chocolate liquor with cocoa butter removed; unsweetened.\n  * **Bittersweet, Sweet (German), Milk and Semisweet Chocolate:** Available in bars and chips (German chocolate in bars only) for baking and eating.\n  * **Dark Chocolate:** Contains a higher percentage of cocoa solids (more than 60 percent) and little or no added sugar. A rich, intense flavor; available as baking chocolate, chocolate bars and candies.\n  * **Unsweetened Chocolate:** Bitter in flavor, so use just for baking; available in bars.\n  * **White Chocolate:** Contains no chocolate liquor and so it is not truly chocolate. Labeled as white baking chips or vanilla baking bar.\n\n**Photo (above):** **1** Brown Sugar **2** Granulated Sugar **3** Egg **4** Yeast **5** White Baking Chips **6** Coconut **7** Sweet Baking (German) Chocolate **8** Baking Cocoa **9** Chocolate Chips **10** Butter **11** Whole Wheat Flour **12** All-Purpose Flour **13** Salt **14** Ground Cinnamon **15** Baking Powder\n\nCoconut: Made from the fruit of the coconut palm tree; available sweetened or unsweetened. **Shredded Coconut** is moist and therefore best for baking. **Dried (desiccated) Flaked Coconut** is used mostly for decorating.\n\nCorn Syrup: A sweetener made from corn sugar processed with acid or enzymes. **Dark Corn Syrup** has a caramel-like flavor and dark color; it can be used interchangeably with **Light Corn Syrup** , although flavor and color of the finished dish may be affected.\n\nCornstarch: A thickener derived from corn; good for making clear (rather than opaque) sauces.\n\nCream of Tartar: An acid ingredient that adds stability and volume when beating eggs.\n\nEggs: Adds richness, moisture and structure to baked goods.\n\nFlour: A primary baking ingredient; comes in many varieties. Below are the varieties of wheat flour. (See Quick Bread Basics, Yeast Bread Basics, and Cookie and Bar Basics.) In addition, many other non-wheat flour choices are either gluten-free or low in gluten. Follow recipes specifically designed for these products, as they are not directly interchangeable with wheat flour.\n\n  * **All-Purpose:** The most common flour; available bleached and unbleached.\n  * **Bread Flour:** Higher in protein so it gives more structure to bread.\n  * **Cake Flour:** Made from soft wheat; makes tender, fine-textured cakes.\n  * **Quick-Mixing Flour:** Processed to blend easily; used for sauces and gravies.\n  * **Self-Rising Flour:** Flour combined with baking powder and salt. Not interchangeable with other flours.\n  * **Whole Wheat Flour:** Made from the whole grain; gives foods a nutty flavor and heartier texture. **White Whole Wheat Flour** is whole-grain flour made with white wheat.\n\nMolasses: Made from the sugar-refining process; available in light and dark varieties, which are interchangeable unless specified otherwise.\n\nSalt: Adds flavor, controls the growth of yeast in breads.\n\nShortening: Sold in sticks and cans, this solid all-vegetable product is available in regular and butter-flavored varieties. Used to grease pans, make pie pastry and sometimes as all or part of the fat in cookies.\n\nSpices: Adds flavor to baked goods. See Spices\/Seasonings.\n\nSugar: Made from sugar beets or sugarcane.\n\n  * **Brown Sugar:** Made from granulated sugar plus molasses. Light or dark brown in color; use interchangeably unless one is specified in a recipe.\n  * **Coarse, Decorating or Pearl Sugar:** Large grained; use for decorating.\n  * **Colored Sugar:** Use for decorating.\n  * **Granulated Sugar:** Available in boxes or bags, cubes or packets. **Superfine Sugar** dissolves quickly and is great for beverages, meringues and frostings.\n  * **Powdered Sugar:** Granulated sugar that has been processed to a fine powder and contains a very small amount of cornstarch to keep it from clumping.\n  * **Raw or Turbinado Sugar:** This golden brown\u2013colored sugar is coarser than granulated sugar. Use to sprinkle on cookies and pies before baking.\n\nYeast: A leavening ingredient used to make breads rise. There are several varieties available:\n\n  * **Bread Machine Yeast:** Finely granulated yeast for bread machine recipes.\n  * **Fast-Acting Dry Yeast:** Dehydrated yeast that allows bread to rise in less time than regular yeast.\n  * **Regular Active Dry Yeast:** Dehydrated yeast that can be used in most bread recipes.\n\n### Dairy\/Refrigerated Ingredients\n\nButter: See Butter.\n\nCheese: See Cheese Types.\n\nCream: Smooth, rich dairy product made from milk; churned to make butter and buttermilk; pasteurized and processed into several forms:\n\n  * **Half-and-Half:** Contains 10 to 20 percent butterfat and does not whip. To save on fat and calories, look for fat-free half-and-half: although not recommended for baking, it is great for soups and beverages.\n  * **Sour Cream:** Regular sour cream has 18 to 20 percent butterfat. Low-fat and fat-free varieties are available and can often be substituted for regular.\n  * **Whipping Cream:** Available in light and heavy varieties. Contains 36 to 40 percent butterfat and doubles in volume when whipped. **Ultra-Pasteurized Cream** has a longer shelf life than regular cream.\n\nDairy Ingredients\n\nEggs: See Egg Basics.\n\nMilk: Pasteurized dairy milk is available in many types. Today there are also many nondairy options to choose from. See There Is More to Milk. Read labels to compare protein, calcium and calories. Common forms of milk:\n\n  * **Buttermilk:** Fat-free or low-fat product adds a tangy taste to baked goods. See Betty's Staples: Buttermilk.\n  * **Dulce de Leche:** Sweetened milk that's slowly heated to caramelize the sugar, changing the flavor and thickness to be more like caramel sauce. Common in Mexican, Central and South American cooking; meaning \"sweet milk\" or \"milk candy.\"\n  * **Evaporated Milk:** Milk with at least half of the water removed. Available in cans, typically in the baking aisle; whole, low-fat and skim varieties.\n  * **Fat-Free (Skim) Milk:** Contains little or no fat.\n  * **Low-Fat Milk:** Available as 1% milk (99% of milk fat removed) and 2% milk (98% of milk fat removed). Recipes in this book were tested with 2% milk.\n  * **Sweetened Condensed Milk:** A highly sweetened milk product used mostly for baking.\n  * **Whole Milk:** Contains at least 3.5% milk fat.\n\nYogurt: Product made from milk heated and combined with healthful bacteria. A variety of yogurts are available with a range of fat content, sugar and possibly added fruit for flavor. Look for yogurt with \"live and active cultures\" to be sure you are getting the most from your yogurt.\n\nThick, creamy Greek yogurt is regular yogurt with the whey strained off, resulting in yogurt with generally higher protein content and less sugar than regular yogurt. See Betty's Staples: Yogurt; to make your own, see page 444.\n\n### Pantry Ingredients\n\nBouillon\/Broth\/Stock: **Bouillon** is available in cubes or granules. **Broth** and **Stock** are available in cans and larger-quantity boxes. **Soup Base** is a highly concentrated stock available near the broth in supermarkets.\n\nCoffee: Available as whole beans or ground and instant. See Beverage Basics.\n\nCooking Oil: The healthiest oils are those that are high in monounsaturated and polyunsaturated fats, such as **Vegetable Oil** and **Olive Oil**. When cooking, not all oils are equal. Choose the right oil, depending on what you will use it for:\n\n  * **For High-Heat Cooking:** For frying and stir-frying, choose Corn, Soybean, Peanut or Sesame Oil.\n  * **For Moderate-Heat Cooking:** For saut\u00e9ing, choose Olive, Canola or Grapeseed Oil.\n  * **Other Oils:** Some oils don't perform well with heat, such as Flaxseed or Walnut. They can be used when no heat is required, such as in making dressings or dips.\n\nPantry Ingredients\n\nGelatin: Colorless, tasteless thickening agent used to thicken foods when dissolved in liquid and refrigerated. Also available in sweetened fruit flavors.\n\nHerbs and Spices: See Herbs, and Spices\/Seasonings.\n\nHoney: A sweetener produced by bees. Store it at room temperature.\n\nLegumes: See Bean Basics, and Betty's Staples: Canned Beans.\n\nMaple Syrup: Made from maple tree sap. Maple-flavored syrup and pancake syrup are made from corn syrup and other sweeteners with some maple syrup or maple flavor added.\n\nPasta: See Pasta Basics.\n\nRice: See Grains and Rice Basics.\n\nSun-Dried Tomatoes: Available dehydrated and in jars packed in oil; use the type specified in the recipe.\n\nTea: Available in a variety of loose tea, tea bags and instant products; both regular and decaffeinated. See Beverage Basics.\n\nTortillas: Corn and flour tortillas are often used for sandwich wraps and in recipes.\n\n### Condiments, Sauces and Seasonings\n\nCapers: Unopened buds of a Mediterranean plant with a sharp, tangy flavor; packed in vinegar brine. Use in appetizers and cooking.\n\nKetchup: Thick, spicy sauce made from tomatoes, vinegar and seasonings. Use it as sauce or in cooking. To make your own, see page 446. Sriracha is the hot, spicy Thai \"ketchup\"; see Asian Flavors. To make your own, see page 463.\n\n**Photo (above):** **1** Red Pepper Sauce **2** Worcestershire Sauce **3** Balsamic Vinegar **4** Red Wine Vinegar **5** Mayonnaise **6** and **7** Mustards **8** Salsa **9** Roasted Bell Peppers **10** Pesto **11** Capers\n\nMayonnaise\/Salad Dressing: Creamy sauce used in cooking and for salads and sandwiches. Salad dressing is usually sweeter than mayonnaise. To make your own, see page 460.\n\nMustard: A range of flavors available from yellow to darker, more highly flavored varieties; adds a sharp flavor to dishes.\n\nPesto: Italian sauce traditionally made from basil, Parmesan cheese, olive oil and pine nuts. Make your own, page 456, or look for it in the refrigerated area and in jars near the spaghetti sauce.\n\nRed Pepper Sauce: Spicy sauce made from hot peppers.\n\nRoasted Bell Peppers: Both red and yellow bell peppers are available packed in jars for salads, sandwiches, snacking and cooking.\n\nSalsa: Sauce made from tomatoes and a variety of other ingredients. Make your own, page 458, or look for varieties ranging from mild to spicy.\n\nSoy Sauce: Asian sauce made from fermented soybeans.\n\nVinegar: Many varieties with different flavors that can balance other ingredients in salad dressings and other recipes. Varieties include: apple cider, wine (both red and white), balsamic (both dark and white), rice and rice wine.\n\nWorcestershire Sauce: Highly flavored sauce containing a mixture of garlic, soy sauce, onions, molasses and vinegar; for stew and meat dishes.\n\n### Nuts and Seeds\n\nNuts and seeds are great sources of protein, and also contain vitamins, minerals and other components that may contribute to good health. Perfect for eating out of hand or adding to recipes for flavor and crunch. They naturally contain oil, so they may spoil easily; store at room temperature 1 month or see Refrigerator and Freezer Food Storage Chart, for storage times.\n\nAlmonds: Available whole in shell or shelled, blanched, sliced or slivered. Also ground into almond flour and meal or made into almond milk.\n\nBrazil Nuts: Actually seeds. Shells are extremely hard; kernels are rich, oily. Eat raw or use in trail mixes.\n\nCashews: Rich, buttery flavor. Also made into cashew milk.\n\nChestnuts: Available fresh, canned (whole or pieces) or as puree. For fresh, choose firm, plump, blemish-free nuts. Store unshelled canned chestnuts in a cool, dry place. Refrigerate shelled nuts in an airtight container.\n\nHazelnuts (Filberts): Available whole or chopped. Use in a variety of desserts, salads and main dishes.\n\nMacadamia Nuts: Available shelled, either roasted or raw; rich, buttery, sweet flavor.\n\nPecans: Available shelled (halves or chopped) or unshelled. Unshelled should be blemish- and crack-free and the kernels shouldn't rattle when shaken.\n\nPine Nuts: From the pinecones of several varieties of pine trees. Commonly used in pesto.\n\nPistachios: Available raw, roasted, salted or unsalted. Available shelled as well as unshelled (partially open) in tan, red (dyed) or white (blanched).\n\nPumpkin Seeds (Pepitas): Available with or without hulls, raw, roasted or salted. Delicious, delicate flavor; common in Mexican cooking.\n\nSunflower Seeds: Available shelled or unshelled, dried, roasted plain or salted. Good for snacking, or in salads, sandwiches and baked goods.\n\nWalnuts: English (most common) or black varieties, shelled or unshelled. Unshelled walnuts should have shells free from cracks or holes; shelled walnuts should be crisp and meaty (not shriveled).\n\n**Photo (above):** **1** Colanders and Strainers **2** Pancake Turner **3** Graters **4** Spoons **5** Timer **6** Kitchen Towel **7** Salad Spinner **8** Cooling Racks **9** Zester **10** Offset Metal Spatula **11** Basting Brushes **12** Whisks **13** Rolling Pin **14** Pastry Blender **15** Jar Opener **16** Ruler **17** Citrus Reamer **18** Scrubbing Brush **19** Silicone Mat **20** Rubber Spatulas **21** Bowls **22** Meat Mallet **23** Potato Masher **24** Silicone Pot Holder\n\n## The Right Tool for the Job\n\nJust imagine trying to cut a lawn with a pair of scissors\u2014it wouldn't be easy, quick or enjoyable, right? Similarly, having the right tools in the kitchen can help make cooking easier, quicker and more a lot more fun! Don't worry\u2014you won't necessarily need everything listed below. Start by stocking your kitchen with items you'll use often or that can slash prep time. As you expand your cooking abilities, you can continue to add to your kitchen tool collection.\n\n### Cooking Tools and Handy Gadgets\n\nBaster: Use to baste meat and poultry when roasting to keep it moist. The bulb draws up liquid into the stem. Squeeze the bulb again over the meat to release the liquid.\n\nBowls (Large, Medium and Small): Use for combining ingredients.\n\nBrushes: A wide variety of sizes and materials are available. Keep brushes used for pastry separate from those used to baste meat.\n\nCan Opener: Available in handheld and electric versions.\n\nCheese Servers: Sets of **Cheese Knives** are available; use a **Spreader** for soft cheese, a **Curved Blade Knife** for hard cheese, a **Cheese Plane** or **Wide Blade Knife** for semi-hard cheese and a **Thin Blade Knife** for semi-soft cheeses.\n\nCitrus Reamer and Juicer: Both remove juice easily from citrus fruits; juicers also keep seeds from getting into the juice.\n\nColanders and Strainers: Use colanders for draining pasta and vegetables. Use strainers to drain liquid from canned goods.\n\nCooling Racks: Use to cool baked goods so that air can get underneath hot pans or foods.\n\nCutting Boards: See note below.\n\n## Cutting Board Smarts\n\n  * Have at least two boards\u2014one for raw meats and poultry and one for vegetables and fruit.\n  * Hard plastic or glass cutting boards are the best choices for raw meat, poultry and seafood as they are less porous than other types.\n  * Avoid cutting cooked foods with the same knife and board used to cut raw foods.\n\nFat Separator: Made with a special spout so that as fat rises to the top, juices can be poured off, leaving the fat behind.\n\nGraters: Many styles with a variety of hole sizes for grating\/shredding. A handheld **Plane Grater** is sharp with many very small holes.\n\nJar Opener: Aids in opening jars and bottles.\n\nKitchen Towels: Dish and hand towels should be absorbent; tea towels are made for drying stemware and cutlery without scratching or leaving lint.\n\nMeat Mallet: Breaks down tough meat fibers for more tender meat, among other tasks.\n\nOven Mitt\/Pot Holder: Use to remove hot pans from oven or stovetop. **Barbecue Mitts** cover more of the forearm for grilling.\n\nPastry Blender: Handy for making pastry, but you can substitute a potato masher or fork.\n\nPotato Masher: Handheld tool for mashing potatoes, cooked vegetables and apples (for applesauce); also used for making pie pastry.\n\nRolling Pin: Use for rolling cookies, pastry and bread dough. Look for one with sturdy, easy-to-hold handles.\n\nRuler: Use to measure dough and in other recipes requiring food to be shaped to a certain size; also use for determining correct pan sizes.\n\nSalad Spinner: Quickly removes the water from lettuce and leafy herbs after washing.\n\nScrubbing Brush: Aids in pan\/dish washing to remove stuck-on food while keeping hands dry.\n\nSilicone Mat: Use to line cookie sheets when baking cookies or pastries, as an alternate to waxed paper or as a floured surface for rolling out pie pastry.\n\nRubber Spatulas or Scrapers: A must-have for folding, stirring and scraping food from bowls, jars or saucepans. Look for those that are heat resistant.\n\nSpatula or Pancake Turner: Use to turn foods such as burgers or pancakes, remove cookies from baking sheets or serve desserts. Offset Metal Spatulas frost baked goods while keeping fingers from marking the frosted surface.\n\nSpoons: Use to stir thick batters and dough. Use wooden spoons for nonstick cookware and for hot items on the stove, such as soups and sauces. Slotted Spoons allow liquid to drain away from food.\n\nTimer: Alerts you when food is finished cooking or baking and for timed directions in recipes.\n\nTongs: Use to handle raw cuts of meat without touching, for turning foods when cooking and serving or for tossing and serving green salads. (Do not let tongs that have touched raw meat contact other foods until thoroughly washed.)\n\nVegetable Peeler: Used to peel any vegetable or fruit, and to make vegetable ribbons and chocolate curls.\n\nWhisk: Cuts the time to beat eggs, sauces and dressings, and to smooth lumpy batters.\n\nZester: Removes the peel from citrus fruit, leaving the bitter pith below it.\n\n### Knives and Related Tools\n\nAn integral part of cooking, a good set of knives is a worthwhile investment. Because you'll use them daily, invest in the best quality that you can afford. Wash them by hand; keep them sharp and they will last many years. Choose knives that feel good in your hand. Look for stainless steel blades with sturdy, durable handles. If you can't afford an entire set of knives, these three knives would get you by: a chef's knife, a paring knife and a serrated knife. As you can afford more, check out the variety of choices and select those that fit your needs.\n\nCarving Knife: The long, thin blade of this knife makes it the perfect choice for carving meat and poultry or slicing cooked meats.\n\nChef's Knife: Use for chopping, slicing and dicing foods. Choose an 8- or 10-inch blade for your first chef's knife; later, add shorter-blade versions for other specific tasks.\n\nKitchen Scissors: Great for snipping herbs, cutting up chicken, cutting fat from chicken pieces and other tasks.\n\nParing Knife: The short, small blade of this knife is great for peeling vegetables and fruits, removing the seeds of fruit or cutting small food items such as grapes.\n\nSantoku Knife: Similar in size to a chef's knife but with a different-shaped blade for a slightly different cutting action. Typically has a thinner, sharper blade, which gives more precise control when slicing dense food such as carrots.\n\nSerrated (Bread) Knife: Use a longer-blade serrated knife to cut bread or angel food cake without tearing or compressing it.\n\nSharpening Steel: A quick way to occasionally sharpen knives by gently scraping blade back and forth several times across it; rinse and wipe blade before using.\n\nSteak Knife: Use to cut meat into bite-size pieces while dining.\n\nUtility Knife: Smaller than a chef's knife, larger than a paring knife; use for many kitchen tasks when these other knives aren't the right size.\n\n**Photo (above):** **1** Sharpening Steel **2** Chef's Knife **3** Carving or Utility Knife **4** Kitchen Scissors **5** Serrated Knives **6** Paring Knives **7** Steak Knives\n\n### Cutting Techniques\n\n**Chop:** Gather food into close cluster. Hold down top of knife with fingers from one hand while holding knife handle in other hand. Manipulate knife (holding tip of knife on board) up and down over food, until evenly chopped.\n\n**Slice:** Hold food with fingers of one hand tucking fingers under. Slice with knife held in the other hand.\n\n**Julienne:** Slice long, thin, uniform strips of food, using slicing method.\n\n**Dice or Cube:** Hold food with fingers of one hand, tucking fingers under. With knife in other hand, cut into strips; rotate, then cut into small squares.\n\n### Cookware\n\nA variety of cookware is essential. Often, you are able to purchase sets of cookware with an assortment of pieces to provide for basic cooking needs.\n\nThe best heat conductors are copper and aluminum, so buying pans made of these materials ensures better cooking results. Avoid purchasing uncoated aluminum pans, as the aluminum can react with acidic foods, causing off flavors in the food as well as discoloring the pans. Also avoid pans made entirely of stainless steel, as they can get hot spots when heated, causing food to cook unevenly.\n\nDutch Oven: A large pot with a tight-fitting lid used mostly for moist, slow-cooking methods such as braising and stewing or a large batch of chili or soup, if you don't have a stockpot. Sides are shorter than a stockpot.\n\nGriddle: Large, heavy, flat pan with very short sides; great for pancakes, bacon, sandwiches and fried potatoes. Regular pans are used on the stovetop; electric versions are also available.\n\nGrill Pan: Heavy pan with shallow sides and ridged cooking surface that allows fat to drain away from food as it cooks and leaves grill marks on the food. Regular grill pans are used on the stovetop; electric versions are also available.\n\nSaucepan: Comes in a range of sizes from 1- to 4-quart and should have tight-fitting lid. Having a variety of sizes will ensure you have you have the right size for cooking or reheating food. Using the wrong size can be a reason a recipe isn't successful.\n\nSaut\u00e9 Pan: Similar to skillets, saut\u00e9 pans generally have sides that are a little higher. The sides can be straight or slightly sloped. In addition to a long handle, these pans typically have a loop handle on the side opposite the long handle so the pan can be lifted easily. Use to brown and cook meats or almost any other kind of food on the stovetop.\n\nSkillet: Usually available in 8-, 10- and 12-inch sizes. Skillets generally have low, gently sloping sides that allow steam to escape. Use to pan-fry or cook almost any kind of food on the stovetop.\n\nStockpot: Large pan with tall sides; perfect for making stocks and soups or cooking pasta.\n\nWok: A rounded, flat-bottomed pan with high, sloping sides; popular for Asian cooking, for stir-frying, steaming and deep frying. Electric woks are also available.\n\n### Bakeware\n\nBakeware is available in many materials, including aluminum, glass, ceramic and terra-cotta (clay). For the recipes in this book, _pan_ refers to a shiny metal pan and _baking dish_ refers to a heat-resistant glass or ceramic dish.\n\nBaking Dish: Made of heat-resistant glass or ceramic, usually round, square or rectangular. Use for desserts, egg bakes, casseroles and main dishes.\n\nBaking Pans: Metal baking pans are available in a variety of sizes\u2014round, square, rectangular and loaf shapes. Use for cakes, breads and desserts. See below for specific types of cake pans.\n\nCake Pans:\n\n  * **Angel Food Cake Pan (Tube Pan):** Round metal 10-inch pan with a hollow tube in the middle. The bottom is usually removable, making it easy to remove the cake from the pan. Use for angel food, chiffon and sponge cakes.\n  * **Fluted Tube Cake Pan:** Round, fluted pan; typically metal pan with center tube. Use for cakes and coffee cakes.\n  * **Jelly Roll Pan:** The 15x10-inch pan has 1-inch sides and is technically used for baking thin, rectangular cakes (called jelly rolls when filled and rolled up) or bars. Some refer to this pan as a _sheet pan, baking sheet_ or _cookie sheet._ While these pans can be used for baking cookies, the sides can cause cookies near the edges to brown more quickly and the edges of the pan can make removing cookies without damaging them more difficult.\n\nCasserole: Glass or ceramic cookware for baking and serving food; may come with a matching cover.\n\nCookie Sheet: Flat, rectangular aluminum sheets of various sizes with very short sides on one or more edges. The open sides allow for good air circulation while baking cookies, biscuits, scones, shortcakes or bread.\n\nCustard Cup or Ramekin: Custard Cups are small, deep, glass or ceramic heatproof individual dishes (6- and 8-ounce) with flat bottoms. Ramekins are similar but come in a variety of shapes and sizes\u2014and can be short or tall and deep, like custard cups\u2014and are made of a variety of materials. Use for baking individual custards or other desserts.\n\nMuffin Pan: Pan with 6 or 12 individual cups for baking muffins or cupcakes. Cups can range in size from miniature to jumbo.\n\nPie and Tart Pans:\n\n  * **Pie Plate or Pan:** A pie plate is glass with a flared side, designed for baking pies with flaky (not soggy) crusts. A pie pan is the metal version.\n  * **Tart Pan:** Available in a variety of shapes and sizes, typically metal with a removable bottom.\n\nPizza Pan: Round metal pan with no sides or low sides (deep-dish) for baking pizza. Some are perforated to help crisp the crust. A **Pizza Stone** is typically flat and should be preheated in the oven; the unbaked pizza is slid onto the hot stone to help crisp pizza crust while it bakes.\n\nPopover Pan: Pan with 6 or 12 individual extra-deep cups especially designed for baking popovers.\n\nSouffl\u00e9 Dish: Round, open dish with high sides, especially designed for making souffl\u00e9s.\n\nSpringform Pan: Round, deep pan with a removable side; available in various sizes. Use for cheesecakes and desserts that can't be turned upside down to remove from pan.\n\n**Photo (above):** **1** Baking Dish **2** Baking Pans **3** Roasting Pan and Rack **4** Muffin Pan **5** Fluted Tube Cake Pan **6** Baking Dish **7** Cookie Sheet **8** Broiler Pan and Rack **9** Pie Plate and Pie Pan **10** Tart Pan **11** Jelly Roll Pan\n\n### Other Ovenware\n\nBroiler Pan and Rack: Rack has slits to allow fat to drip away from food as it cooks, falling into the pan below. For easier cleanup, line pan and rack separately with foil; cut through foil over broiler rack slits with knife.\n\nMicrowavable Cooking Dishes: Specifically made and designated to be microwavable. Use only dishes labeled \"microwave-safe\" in the microwave.\n\nRoasting Pan: Large, rectangular pan with short sides so that the oven heat can reach as much of the food as possible. Typically comes with a roasting rack to elevate the food and allow the fat to drain away from the food as it cooks. Use to roast whole chicken, turkey, pork and tender cuts of meat with little or no liquid.\n\n### Measuring Utensils\n\nUsing the correct measuring equipment can make a difference in how a recipe turns out:\n\n  * **Glass Measuring Cups:** Use to measure liquids. To measure accurately, pour liquid to desired mark on cup; set on counter and read at eye level.\n  * **Plastic and Metal Measuring Cups:** Use to measure dry ingredients. Spoon dry ingredient into cup; level off with metal spatula or flat side of a knife.\n  * **Measuring Spoons:** Use to measure small amounts of liquid, such as extracts or food color, and dry ingredients, such as salt, baking soda and baking powder. For dry ingredients, fill and level off. For liquid ingredients, fill to rim.\n\n### Measuring Correctly\n\nSpoon in dry ingredients, then level off top using a flat-edged utensil such as a knife or metal spatula.\n\nSpoon brown sugar into measuring cup; firmly pack with back of spoon.\n\nCheck amount of liquid by looking at it at eye level while cup sits steady on counter.\n\nDip measuring spoon into food; level off (if dry) or fill to rim (if liquid).\n\n### Thermometers\n\nLook for a variety of thermometers in domestic retail stores and kitchen specialty stores.\n\nCandy Thermometer: Use to check temperature of candy while it cooks and to check liquid temperature for bread making and deep frying.\n\nDigital Oven Probe Thermometer: Temperature readout goes on your counter or oven door and has a long cord with a probe that allows the thermometer to measure temperature of food without opening the oven door. You can set the temperature you wish to cook your food to and an alarm will sound when the food has reached temperature.\n\nInstant-Read Thermometer: Gives an accurate reading of food's temperature in seconds. These thermometers are not heat-safe: Don't leave in oven or on grill while cooking.\n\nOven Thermometer: Ovens can run hot or cool over time\u2014the wrong temperature can affect the success of a recipe. Use to ensure oven is at the proper temperature; nudge the heat up or down as needed to get the temperature to where it needs to be.\n\nOvenproof Meat Thermometer: Heat-safe so they can be left in the food while in the oven.\n\n**Photo (above):** **1** Oven Thermometers **2** Regular and Digital Candy\/Deep Fry Thermometers **3** Ovenproof Meat Thermometers **4** Digital Thermometer **5** Refrigerator\/Freezer Thermometer **6** Digital Oven Probe Thermometer **7** Instant-Read Thermometer\n\n## Is My Thermometer Accurate?\n\nThermometers can lose accuracy over time. To check whether your food thermometer is reading accurately, heat 2 cups water in 1-quart saucepan to boiling. Immerse the stem of the thermometer 2 inches into the boiling water; it should read 212\u00b0F after 30 seconds. If the thermometer is off a few degrees, calibrate it according to the manufacturer's directions or allow for this adjustment when measuring the temperature of food. Check thermometers once or twice a year for accuracy.\n\n### Small Electric Appliances\n\nSome appliances are necessary if you want to make a recipe\u2014making waffles is impossible if you don't have a waffle iron, for example. Many times small appliances aren't essential, but they certainly can make your time in the kitchen easier, quicker and a lot more enjoyable. As you think about equipment for your kitchen, consider purchasing these items as you need them.\n\nBlender: Use to blend, liquefy and puree. An **Immersion Blender** is a handheld appliance used to puree soups and sauces right in the pan.\n\nBread Machine: Mixes, kneads, rises and bakes bread or can be used to make dough to shape for other foods such as rolls and pizza crust to be baked in your oven.\n\nCoffee Grinder: Quickly grinds whole beans for making coffee.\n\nCoffee Maker: Makes coffee automatically; available in models ranging from making coffee a cup at a time to a full pot, or the option of both.\n\nFood Processor: Handles a host of cooking tasks quickly: chopping, slicing, mixing, shredding, pureeing and kneading.\n\nHand Mixer: Use to whip and mix liquid foods or thin batters quickly. Not good for heavy batters or dough.\n\nMini Chopper: Much smaller than a food processor. Use to chop small amounts of food or grind whole dried spices quickly.\n\nPressure Cooker: Meals cook in much less time than if prepared on the stovetop or in the oven. Moisture from the food builds up pressure inside the cooker, causing the temperature to rise above what it could if cooked conventionally, so it can cook faster.\n\nSlow Cooker: An easy way to make meals with little preparation, as the food cooks for long periods with little attention or electricity, and without heating up your kitchen. Great for less tender cuts of meat.\n\nStand Mixer: Preferred by professional chefs over hand mixers for ease of use (hands-free) and power (heavy-duty and quicker).Handles thicker, stiffer mixtures, such as bread dough.\n\nToaster or Toaster Oven: For toasting bread, bagels and frozen waffles, use a **Toaster.** A **Toaster Oven** can toast as well as heat up, broil or toast foods (such as garlic bread and frozen snacks) more quickly and with less energy than if done in the regular oven.\n\nWaffle Maker: Bakes waffles and is available in a variety of shapes and sizes.\n\n**Photo (above):** **1** Electric Hand Mixer **2** Food Processor **3** Stand Mixer **4** Waffle Maker **5** Mini Chopper **6** Blender\n\n### Quick Techniques\n\nWe've gathered the best ways to tackle the most-used cooking skills you'll need to know when cooking. Refer back to this feature any time you come across a technique that's unfamiliar. It's an easy way to build your cooking prowess. Many techniques have more in-depth instructions elsewhere in this book. See Index for specific techniques.\n\n### Basting\n\nBrushing foods with liquid adds flavor to the food while also keeping it moist during cooking.\n\n### Blanching\n\nImmerse food into boiling water to loosen skins, partially cook or brighten color.\n\nImmediately immerse food into ice water to stop the cooking process.\n\n### Boiling and Simmering\n\nBoil liquid or cook food in liquid at a temperature that causes bubbles to rise continuously and break on surface.\n\nSimmer food in liquid at a temperature just below boiling point. Bubbles rise slowly and break just below surface.\n\n### Broiling\n\nBroil food directly under heated broiler element at a specified distance to keep from burning.\n\n### Coring Fruit\n\nPierce fruit at stem end with corer; twist into fruit and pull out to remove core.\n\nWith paring knife, cut fruit into quarters; cut out core with knife.\n\n### Crushing\n\nPlace food to be crushed into resealable plastic bag; seal. Roll over bag with rolling pin until food is in small, even pieces.\n\n### Deep-Frying\n\nHeat oil to desired temperature.\n\nDrop food carefully into oil; do not crowd.\n\nDrain fried food on paper towel\u2013lined plate.\n\n### Drizzling\n\nWith spoon, drop glaze in a thin stream while moving over food.\n\nCut tiny (\u215b-inch) corner from bag of glaze. Squeeze glaze over food in thin stream.\n\n### Hulling\n\nGently press huller into fruit. Squeeze while twisting and pulling hull away from fruit.\n\n### Making Soft and Stiff Peaks\n\n**Soft Peaks:** Beat just until peaks form but curl over.\n\n**Stiff Peaks:** Continue beating until peaks stand upright.\n\n### Straining\n\nPlace food in sieve; with back of spoon, press liquid through.\n\n### Peeling Fruit\n\nCut into top of fruit just below the skin. Turn the fruit, carefully peeling off skin in strip(s).\n\n### Using Kitchen Scissors\n\n**Snipping:** Place small items such as herbs into small cup. Snip with scissors into uniform size.\n\n**Cutting:** Use scissors to cut small pieces of food into even smaller, similar-shaped pieces.\n\n## Cooking Terms\n\nAl Dente: Used to describe pasta or other food cooked just enough\u2014neither soft nor underdone.\n\nBake: To cook food in the oven with dry heat. Bake uncovered for a dry, crisp top or covered to keep food moist.\n\nBaste: To add liquid or fat over surface of food during cooking to keep food moist. Use a spoon, pastry brush or bulb baster to baste.\n\nBatter: Mixture of flour, eggs, liquid and other ingredients that is thin enough to be spooned or poured.\n\nBeat: To combine ingredients vigorously with a spoon, fork, whisk or electric mixer. When electric mixer is specified, mixer speed is included. See Learn to Beat, Whip and Fold.\n\nBlanch: To place food in boiling water briefly and then into ice water to stop the cooking process as a way to preserve color and texture, or to remove skin. See Learn to Blanch.\n\nBlend: To combine ingredients using a spoon, whisk or rubber spatula, or using a blender or food processor.\n\nBoil: To heat liquid or cook food at a temperature that causes bubbles to rise continuously and break the surface.\n\nBraise: Less tender cuts of meat are seared and then cooked in a large amount of liquid to make them tender. See Learn to Braise.\n\nBread or Coat: To cover food with a coating by dipping or brushing with a liquid (like beaten egg or milk), then dipping or rolling in bread or cracker crumbs or cornmeal before frying or baking.\n\nBroil: To cook food from a measured distance directly under the heat source in the oven. See Learn to Broil.\n\nBrown: To cook quickly, usually over high heat, causing surface of food to turn brown and adding color and flavor to the finished dish.\n\nCaramelize: To melt sugar slowly over low heat until golden brown and syrupy. Sugar can be caramelized on top of food with a kitchen torch or by placing it under the broiler.\n\nChill: To place food in the refrigerator until thoroughly cold.\n\nChop: To cut food into coarse or fine pieces of irregular shapes, using a knife, food processor or chopper.\n\nCore: To remove the center of a fruit (apple, pear, pineapple).\n\nCrisp-Tender: Describes doneness of cooked vegetables when they are between completely soft and hard and crunchy.\n\nCrush: To smash into small pieces using the side of a knife blade (garlic), a meat mallet, mortar and pestle (dried herbs and seeds) or rolling pin.\n\nCube: To cut food with a knife into uniform squares, \u00bd inch or larger.\n\nCut In: To work butter or shortening into dry ingredients. Use a pastry blender, potato masher or fork, lifting up and down with a rocking motion, until particles are of desired size.\n\nCut Up: To cut food into small pieces of irregular sizes, using a knife or kitchen scissors. Or to cut a large food, like whole chicken, into smaller pieces.\n\nDash: Refers to less than \u215b teaspoon of an ingredient.\n\nDeep-Fry: Cooking in hot fat that's deep enough to cover and float the food being fried. See also Fry and Panfry, and Learn to Deep-Fry.\n\nDeglaze: After food has been fried, a small amount of liquid is added to a hot pan to loosen the brown bits, which are full of flavor. See Learn to Deglaze.\n\nDice: To cut food with a knife into uniform \u00bc-inch squares.\n\nDip: To moisten or coat food by submerging into liquid mixture to cover completely.\n\nDissolve: To stir a dry ingredient, like gelatin, into a liquid, like boiling water, until dry ingredient disappears.\n\nDot: To drop small pieces of an ingredient, like butter, randomly over another food.\n\nDough: A stiff but pliable mixture of flour, liquid and other ingredients that can be dropped from a spoon, rolled or kneaded.\n\n## Using Silicone Mats\n\nSilicone mats prevent food from sticking to pans (and no greasing is necessary). Placed in a baking pan on a lower racks in oven, they catch juices bubbling out of pies or casseroles to prevent burning on the bottom of the oven. They're also great for rolling dough, since the dough will release from the mat easily.\n\nDrain: To pour off liquid by putting food into a colander or strainer. To drain fat from meat, place strainer over a disposable container.\n\nDrizzle: To pour a thin stream over food from a spoon, a bag, a squeeze bottle with a tip or a liquid measuring cup.\n\nDust: To sprinkle lightly with flour, granulated sugar, powdered sugar or baking cocoa.\n\nFlake: Using a fork to break off pieces or layers of food.\n\nFlute: Using fingers to squeeze pastry, making a decorative edge.\n\nFold: To combine ingredients without losing volume. See Learn to Beat, Whip and Fold.\n\nFry: To cook in hot fat over medium to high heat. See also Deep-Fry and Panfry.\n\nGarnish: A decorative, edible accessory added when serving a dish to enhance its visual appeal with color, flavor or texture. Garnishes may be placed under, around or on top of finished dishes.\n\nGlaze: To spread, drizzle or brush an ingredient on hot or cold food, adding a thin, glossy coating.\n\nGrate: To rub a hard-textured food across the holes of a grater to make tiny particles.\n\nGrease: To coat the bottom and sides of a pan with shortening, using a pastry brush or paper towel, to prevent food from sticking. Cooking spray can often be used. Don't use butter unless specified in a recipe, as it may make foods stick.\n\nGrease and Flour: After greasing pan, sprinkle with a small amount of flour and shake pan to distribute evenly on bottom and sides. Turn pan upside down over sink; tap bottom to remove excess flour. See Flouring Pan.\n\nGrill: See Grilling Basics.\n\nHull: To remove stems and leaves from strawberries with a paring knife or huller.\n\nHusk: To remove leaves and silk from fresh ears of corn.\n\nJuice: To extract the juice from fruit and vegetables. See Learn to Juice.\n\nJulienne: To cut into long, thin slices. Stack slices; cut into match-like sticks.\n\nKnead: See Learn to Knead.\n\nMarinate: To soak food in a flavorful liquid (called a marinade), which infuses flavor into and\/or tenderizes food. Meat, fish or vegetables can be marinated. See Marinade Success.\n\nMelt: To turn a solid into a liquid or semiliquid by heating.\n\nMicrowave: To cook, reheat or thaw food in a microwave oven. See Microwave Cooking.\n\nMince: To cut food with a knife into very fine pieces that are smaller than chopped but bigger than crushed.\n\nMix: To combine ingredients to distribute evenly.\n\nPanfry: To crisp or brown meat or other food in an uncovered skillet, using less fat than with deep frying (if fat is necessary). See also Deep-Fry and Fry.\n\nPeel: To cut off an outer covering with a paring knife, vegetable peeler or citrus zester, or to remove peel with your fingers. Also refers to the outside colored layer of citrus fruit that contains aromatic oils and flavor.\n\nPoach: To cook in simmering liquid just below the boiling point.\n\nProcess: To use a blender, food processor or mini chopper to liquefy, blend, chop, grind or knead food.\n\nPuree: See Learn to Puree.\n\nReduce: To boil liquid uncovered in order to reduce volume as a way to thicken it and\/or intensify the flavor.\n\nRoast: To cook meat or vegetables in the oven in a shallow, uncovered pan to achieve a brown exterior and moist interior. A dry-heat cooking method, using little to no liquid, it is great for more tender cuts of meat, poultry, potatoes and vegetables. See Learn to Roast.\n\nRoll: To use a rolling pin to flatten dough into a thin, even layer. Also means to shape food into balls or to turn over in all directions to coat food.\n\nRoll Up: To roll a flat food that's spread with filling or with filling placed at one end. Begin at one end and turning food over and over, until food is log-shaped.\n\nSaut\u00e9: To cook food over medium-high heat in a small amount of fat, frequently tossing or turning.\n\nScore: To cut shallow lines, about \u00bc inch deep, through surface of food such as meat or bread to decorate, tenderize or let fat drain away as food cooks or bakes.\n\nSear: See Learn to Sear.\n\nSeason: To add flavor with salt, pepper, herbs, spices or seasoning mixes.\n\nShred: To cut food into thin strips with a knife or with a food processor fitted with a shredding disk. Or to pull apart very tender cooked meat using two forks.\n\nSimmer: See Learn to Simmer.\n\nSkim: To remove fat or foam from soup, broth, stock or jam, using a spoon, ladle or skimmer (a flat utensil with small holes).\n\nSlice: To cut into flat pieces of about the same size.\n\nSmoke: See Smoking Basics.\n\nSnip: To cut into very small pieces with kitchen scissors.\n\nSoft Peaks: Refers to egg whites or whipping cream beaten until peaks curl over when beaters are lifted from bowl. See Learn to Beat, Whip and Fold.\n\nSteam: To cook food by placing it in a steamer basket or steamer pan insert over a small amount of boiling or simmering water in a covered pan.\n\nStew: To cook slowly in a covered pot, pan or casserole in a small amount of liquid to tenderize less tender cuts of meat and\/or to blend flavors.\n\nStiff Peaks: Refers to egg whites or whipping cream beaten until peaks stand up straight when beaters are lifted from the bowl. See also Soft Peaks. See Learn to Beat, Whip and Fold.\n\nStir: To combine ingredients with a circular or figure-eight motion until thoroughly blended.\n\nStir-Fry: Method of cooking small, similar-size pieces of food in a small amount of hot oil in a wok or skillet over high heat while stirring constantly.\n\nStrain: To pour a mixture or liquid through a fine-mesh strainer or cheesecloth to remove unwanted larger particles.\n\nTear: To break into pieces with your fingers.\n\nToast: To brown lightly in a toaster, oven, broiler or skillet. See below.\n\n## Toasting Coconut\n\nTo toast coconut, heat the oven to 350\u00b0F. Spread the coconut in an ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown. Or, sprinkle in an ungreased skillet. Cook over medium-low heat 6 to 14 minutes, stirring frequently until coconut begins to brown, then stirring constantly until golden brown.\n\n## Toasting Nuts and Sesame Seed\n\nTo toast nuts, heat the oven to 350\u00b0F. Spread the nuts in an ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Or, sprinkle in an ungreased skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until light brown.\n\nTo toast sesame seed, sprinkle in an ungreased skillet. Cook over medium-low heat 5 to 7 minutes, stirring frequently until seed begins to brown, then stirring constantly until golden brown.\n\nToss: To gently combine ingredients by lifting and dropping using hands or utensils.\n\nWhip: To add air by beating ingredients; whipping increases the volume until ingredients are light and fluffy. See Learn to Beat, Whip and Fold.\n\n## COOKING AT HIGHER ALTITUDES\n\nFor elevations of 3,500 feet or higher, there are unique cooking challenges. Air pressure is lower, so water has a lower boiling point and liquids evaporate faster. That means recipes for conventional and microwave cooking may need to be adjusted.\n\nUnfortunately, no set of rules applies to all recipes; sometimes the only way to make improvements is through trial and error. Here are some guidelines to help you with high-altitude cooking challenges:\n\n  * **Boiling foods** such as pasta, rice and vegetables will take longer.\n  * **Microwave cooking** may require more liquid and foods may need to be microwaved longer; the type and amount of food, the water content of the food and the elevation may affect how much.\n  * **Meat and poultry cooking** when braising (see page 330) or boiling takes longer\u2014possibly 50 to 100 percent longer. Cooking large meat cuts such as roasts and turkeys in the oven also take longer.\n  * **Grilling foods** will take longer.\n  * **Baked goods** made with baking powder or baking soda (but not yeast) can be improved with one or more of these changes: \n    * Increase oven temperature by 25\u00b0F\n    * Increase liquid\n    * Decrease baking powder or baking soda\n    * Decrease sugar and\/or use larger pan\n  * **High-fat baked** goods such as pound cakes will turn out better if you decrease the fat. Quick breads and cookies usually don't require as many adjustments.\n  * **Yeast bread dough** may need less flour, as flour dries out more quickly at high altitudes. Use the minimum amount called for or decrease the amount by \u00bc to \u00bd cup. Dough rises faster at high altitudes and can easily overrise: let dough rise just until doubled in size.\n\n## Specific High Altitude Cooking Adjustments\n\n**Slow Cooking:** Meats may take twice as long as specified to get tender. To shorten meat cooking times, use High heat setting. Cut vegetable into smaller pieces than the recipe specifies so that they cook more quickly.\n\n**Deep-Fried Foods:** May brown too quickly on the outside before the centers are cooked. Reduce oil temperature by 3\u00b0F for every 1,000 feet of elevation and increase fry time, if necessary.\n\n**Cooked Sugar Mixtures:** Any cooked sugar mixtures, such as **boiled candy** or **cooked frostings** , will concentrate faster because water evaporates quicker. Watch the recipe closely during cooking so that it doesn't scorch. You can try reducing the recipe temperature by 2\u00b0F for every 1,000 feet of elevation or use the cold water test for candy (see Testing Candy Temperatures).\n\n## More Cooking Help\n\nIf you're new to high-altitude cooking, go to the **U.S. Department of Agriculture website** for more information: <http:\/\/www.fsis.usda.gov\/wps\/portal\/fsis\/topics\/food-safety-education\/get-answers\/food-safety-fact-sheets\/safe-food-handling\/high-altitude-cooking-and-food-safety\/ct_index>.\n\nOr visit the **Colorado State University website** : <http:\/\/www.extension.colostate.edu\/SEA\/High%20Altitude%20Cooking.pdf>\n\n## Easy Entertaining Strategies\n\nGreat food and good friends are the perfect ingredients for a memorable event. Relationships are formed and deepened and conversations flow when people can relax and be themselves. But the secret to pulling off a successful gathering starts with a relaxed host or hostess. Use these strategies to entertain with minimal fuss so you can enjoy the party, too.\n\n  * Sometimes there isn't time to make everything. Select a few \"wow\" recipes to prepare that will make a delicious statement, then fill in the rest with go-to prepared foods.\n  * Consider local delis, specialty bakeries, gourmet shops, ethnic grocers and organic food stores as your behind-the-scenes food providers. Scope them out ahead of time, making sure any unusual items you are interested in will be available when you need them (not just on certain days or for certain occasions).\n  * Consider asking guests to bring a food item to the party. It's a great way to slash the cost of entertaining if you are on a budget. People will be happy to bring something because you are doing the hosting. If ask them to bring something specifically, it will be easy to round out the menu.\n\n## Creating a Cheese Tray\n\nFrom simple and inexpensive to impressive showstoppers, cheese trays offer limitless variety and are a perfectly-easy choice for an appetizer or dessert.\n\n  * Start with at least 3 types of cheese on a tray. For larger groups or buffets, add more varieties and\/or larger quantities (plan on at least 2 ounces per person).\n  * Aim for a variety of flavors and textures (see Cheese Types). Many specialty grocery stores offer countless types and can provide samples for you to try as well as pairing suggestions.\n  * Cheese is easier to cut when cold but tastes better at room temperature. Remove from the refrigerator and unwrap 30 to 60 minutes before eating.\n  * Provide appropriate servers or butter knives appropriate for each type of cheese (see Cheese Servers).\n  * Offer crackers or bread to go with the cheese. Consider also adding other foods for more color, interest and flavors, such as dried or fresh fruit, nuts, olives, preserves, mustard, chutney, honey, fig spread or quince paste.\n\nCheese tray arrangement with a variety of items\n\n## Cheese Types\n\n### Very Hard (Grating)\n\nAsiago: Mild when young; nutty and semisharp when aged. Melts best when grated. Use with pasta, potatoes, rice salads, vegetables.\n\nCotija: Firm, dry, crumbly. Salty, sharp flavor. **Cotija A\u00f1ejo** (aged) is firmer and harder than regular cotija. Both will soften but do not change shape when heated. Crumble over salads or Mexican dishes such as tacos or refried beans.\n\nParmesan: Sharp, savory, salty. Flavor intensifies with age. Melts best when grated. Use in salads, cooked dishes or casseroles, or sprinkle on pizza.\n\nRomano: Sharp, robust; similar to but richer than Parmesan. **Pecorino Romano** is made from sheep's milk. Melts best when grated. Use in pasta, soups, salads, egg dishes and stuffings, or sprinkle on pizza.\n\n### Hard\n\nCheddar: Rich, nutty flavor ranging from mild to full-bodied (sharp Cheddar also has a bite). **Smoked Cheddar** contains smoked hardwood flavor. Other ingredients may be added.\n\nGouda: Mellow, rich caramel flavor. **Smoked Gouda** contains smoked hardwood flavor. Melts best when shredded. Use in sandwiches, soups, salads and snacks.\n\nGruy\u00e8re: Mellow, buttery, nutty. Melts well. Use in fondues, baked dishes and onion soup.\n\nJarlsberg: Similar to Swiss. Slightly sweet, nutty. Use in baked dishes, sandwiches and snacks.\n\nManchego: Creamy, mildly nutty. Melts well. Use as any meal course or in sandwiches, salads, baked dishes and snacks.\n\n### Semisoft\n\nBlue: Rich, robust, salty with a lingering tang. Melts best when crumbled. Use in vegetable, green, fruit and pasta salads, spreads, dressings, dips and with grilled meats.\n\nFeta: Very sharp, salty flavor. Melts best in sauces. Use in salads, Greek or egg dishes and hot or cold pasta dishes.\n\nFontina: Delicate, nutty, with a hint of honey flavor. Melts well. Use in sandwiches, baked dishes and snacks.\n\nGorgonzola: Italian blue cheese; spicy flavor becomes more pronounced as it ages. Melts best when crumbled. Use in salads, pasta, souffl\u00e9s, spreads, dressings and dips.\n\nPaneer: Indian cheese, similar to queso blanco. Mild, fresh, mozzarella-like flavor. Unaged, nonmelting, it's customarily diced and used in a variety of dishes including vegetables and salads.\n\nQueso Blanco: Fresh (unripened), with a crumbly, curdy texture. Commonly fried. Softens but holds its shape when heated. Use in soups, salads, stuffings and snacks.\n\nQueso Fresco: Spongy, fresh (unripened), with a grainy texture and slightly acidic flavor. Softens but holds its shape when heated. Crumble over enchiladas or refried beans.\n\nRoquefort: French blue cheese made from sheep's milk. Similar in flavor to blue cheese with a melt-in-your-mouth texture. See Blue cheese for uses.\n\n### Soft\n\nBrie: Rich, buttery. Softens and flows when heated. Use as an appetizer and in sandwiches or snacks.\n\nCh\u00e8vre (Goat): Creamy, fresh, mildly tangy. Made with goat's milk. Softens but holds its shape when heated. Use in appetizers, salads, baked dishes and sauces.\n\nFresh Mozzarella: Creamy, soft texture with a delicate, milky flavor. Use in salads, sandwiches, as an appetizer or as a pizza topping.\n\nMascarpone: Very soft, sweet, mild with a buttery texture. Melts best in sauces. Use in fillings, toppings, dips, spreads and sauces.\n\nRicotta: Mild, slightly sweet. Use in fillings, stuffings, spreads and cheesecakes.\n\n## Health and Nutrition\n\nWhat is healthy eating? It means eating foods that are good for you and also enjoying them. Trendy diets come and go, as does frequently changing nutrition research, leaving a haze of questions. Bottom line: Common sense and balance are the pillars of good health, and good food choices can have a positive effect on our health.\n\n### Small but Mighty Changes\n\nStart with small changes that build positive habits over time. Try these easy ways based on www.choosemyplate.gov to up your healthy eating game:\n\n  * **Don't Skip Meals:** When meals are missed, it's harder to maintain blood glucose levels, making it easy to overeat at the next meal or overindulge in anything just to take away the hunger. Stick to your food plan, but if you don't have time for a meal, have satisfying snacks on hand.\n  * **Plan Meals and Snacks:** Planning what you eat might seem a little over the top at first, but in time, you'll become aware of what foods keep you satisfied and when your hunger tends to hit, so you can be armed with healthy foods that keep you on track. Plan to grocery shop when you aren't hungry, with a list of the healthy foods you need, so you won't be tempted to purchase foods that aren't part of your plan.\n  * **Make Half Your Plate Fruits and Vegetables:** Focus on whole fruits (rather than juice). Satisfy your sweet tooth with fresh, frozen, canned or dried fruits instead of cookies or candies; they also make a healthy dessert choice. Vary your veggies to include greens as well as other colorful choices like red and orange. Add veggies to salads, side dishes and main dishes as a way to increase your consumption.\n  * **Reduce Sugar, Saturated Fat and Sodium:** The USDA Dietary Guidelines recommend consuming: less than 10 percent of calories per day from added sugar, less than 10 percent of calories per day from saturated fats and less than 2,300 milligrams (mg) per day of sodium. Guidelines are based on gender and age; to find out more information visit **http:\/\/health.gov\/dietaryguidelines\/**\n  * One way to help keep your sodium, saturated fat and added sugars in check is to prepare your veggies without sauces or glazes.\n  * **Make Half Your Grains Whole Grains:** Choose whole-grain foods, such as oats, whole wheat flour and popcorn, over refined grains for at least half of the grains you eat each day. Read Nutrition Facts labels and ingredient lists on packages to be sure foods are whole grain.\n  * **Move to Low-Fat and Fat-Free Dairy:** Choose low-fat or fat-free milk and yogurt and low-fat varieties of cheese more often than full-fat varieties.\n  * **Vary Your Protein Routine:** Mix up your protein choices to include seafood, beans, nuts, seeds, soy, eggs, lean meats and poultry. Eat fish and seafood twice a week. Add beans or peas, unsalted nuts or seeds and soy to main dishes and snacks to add protein.\n\n## Microwave Cooking\n\nConvenient to use and great for many tasks, the microwave oven is an indispensable, time-saving appliance for any kitchen. It's perfect to use for reheating but it can be used to cook many food items with little time or fuss. Look here to get great microwave tips and a chart for cooking a variety of foods.\n\n### Microwaving Tips\n\n  * Increase the cooking time stated in the chart on the next two pages if you increase the amount of food.\n  * Check food at the minimum time to avoid overcooking. Microwave longer if necessary.\n  * Stir food from the outer edge to the center so food cooks evenly.\n  * If food cannot be stirred (or the microwave doesn't have a turntable), rotate dish one-quarter to one-half turn during cooking.\n  * Foods that contain high amounts of sugar, fat or moisture may cook more quickly.\n  * Small pieces of food cook faster than larger pieces.\n  * For even cooking, arrange food in a circle with thickest parts to the outside of the dish.\n  * Use standing time to help finish cooking and distribute heat through food.\n  * For microwaving vegetables, see Fresh Vegetable Cooking Chart.\n\n### Microwave Testing for this Book\n\nRecipes in this book that are cooked or heated in a microwave oven were tested in consumer ovens with 700 to 800 watts of power. Find the wattage of your microwave inside the door or unit, on the back near the UL tag or in your Use and Care Manual. Adjust your cooking times if the wattage of your oven is more or less than ours.\n\n### Microwave Cooking and Heating Chart\n\n---\n\nHere are at-a-glance times for cooking, warming and softening many favorite foods. Be sure to use microwavable dishes and microwave-safe paper towels or plastic wrap. Follow any directions that follow microwave times for stirring or standing.\n\nFood, Utensil and Tips | Power Level | Amount | Time\n\nBacon (cook)\n\nPlace on plate or bacon rack lined with paper towels. Place paper towels between layers; cover with paper towel. Microwave until crisp. | High | 1 slice | 30 seconds to 1\u00bd minutes\n\n2 slices | 1 to 2 minutes\n\n4 slices | 2 to 3 minutes\n\n6 slices | 3 to 5 minutes\n\n8 slices | 4 to 6 minutes\n\nBrown Sugar (soften)\n\nPlace in glass bowl; cover with damp paper towel, then plastic wrap. | High | 1 to 3 cups | 1 minute\n\nLet stand 2 minutes, until softened. Repeat heating once or twice.\n\nButter (melt)\n\nRemove wrapper. Place in glass bowl; cover with paper towel. | High | 1 to 8 tablespoons | 10 to 50 seconds\n\n\u00bd to 1 cup | 60 to 75 seconds\n\nButter (soften)\n\nRemove wrapper. Place in glass bowl, uncovered. | Low (30%) | 1 to 8 tablespoons | 10 to 40 seconds\n\n\u00bd to 1 cup | 30 seconds to 1 minute\n\nCaramels (melt)\n\nRemove wrappers. Place in a 4-cup glass measuring cup, uncovered. | High | 1 bag (11 ounces) plus 2 to 4 tablespoons milk | 2 to 3 minutes, stirring once or twice\n\nBaking Chocolate (melt)\n\nRemove wrappers. Place in glass dish, covered. | Medium (50%) | 1 to 3 ounces | 1\u00bd to 2\u00bd minutes, until can be stirred smooth.\n\nChocolate Chips (melt)\n\nPlace in glass bowl, uncovered. | Medium (50%) | \u00bd to 1 cup | 2 to 3 minutes, until can be stirred smooth.\n\nCoconut (toast)\n\nPlace in pie plate, uncovered. | High | \u00bc to \u00bd cup | 1\u00bd to 2 minutes\n\n1 cup | 2 to 3 minutes\n\nStir every 30 seconds.\n\nCream Cheese (soften)\n\nRemove wrapper or tub. Place in glass bowl, uncovered. | Medium (50%) | 8-oz package | 1 to 1\u00bd minutes\n\n8-oz tub | 45 seconds to 1 minute\n\nFruit, Dried (soften)\n\nPlace in 2-cup glass measuring cup; add \u00bd teaspoon water for each \u00bd cup fruit. Cover with plastic wrap, turning back a corner or \u00bc-inch edge to vent steam. | High | \u00bc to \u00bd cup | 30 to 45 seconds\n\n\u00bd to 1 cup | 45 seconds to 1 minute\n\nLet stand 2 minutes.\n\nFruit, Frozen (thaw)\n\nPlace in glass bowl. | Medium (50%) | 16-oz bag | 3 to 5 minutes\n\nThaw until most of the ice is gone, stirring or rearranging twice.\n\nFruit, Refrigerated (warm)\n\nPlace on turntable or floor of microwave. | High | 1 medium | 15 seconds\n\n2 medium | 20 to 30 seconds\n\nLet stand 2 minutes.\n\nHoney (dissolve crystals)\n\nLeave in jar with lid removed, uncovered. | High | \u00bd to 1 cup | 45 seconds to 1\u00bd minutes, stirring every 20 to 30 seconds or until crystals dissolve.\n\nIce Cream (soften)\n\nLeave in original container; remove any foil or plastic covering and loosen the lid (whether cardboard or plastic). | Low (10%) | \u00bd gallon | 2 to 3 minutes\n\nLet stand 2 to 3 minutes.\n\nMuffins or Rolls, Small to Medium (heat)\n\nPlace on plate, napkin or napkin-lined non-metal basket, uncovered. | High | 1 | 5 to 10 seconds\n\n2 | 10 to 15 seconds\n\n3 | 12 to 20 seconds\n\n4 | 20 to 30 seconds\n\nMuffins, Large to Jumbo (heat)\n\nPlace on plate or napkin, uncovered. | High | 1 | 10 to 20 seconds\n\n2 | 20 to 30 seconds\n\n3 | 30 to 40 seconds\n\n4 | 40 to 50 seconds\n\nLet stand 1 minute.\n\nNuts, Chopped (toasted)\n\nPlace in glass measuring cup, uncovered; add \u00bc teaspoon vegetable oil for each \u00bc cup nuts. | High | \u00bc to \u00bd cup | 2\u00bd to 3\u00bd minutes\n\n\u00bd to 1 cup | 3 to 4 minutes\n\nStir every 30 seconds, until light brown.\n\nSnack, Popcorn, Pretzels, Corn or Potato Chips (crisp)\n\nPlace in paper towel\u2013lined non-metal basket, uncovered. | High | 2 cups | 20 to 40 seconds\n\n4 cups | 40 seconds to 1 minute\n\nSyrup (heat)\n\nPlace in glass measuring cup or pitcher, uncovered. | High | \u00bd cup | 30 to 45 seconds\n\n1 cup | 45 seconds to 1 minute\n\nStir every 30 seconds.\n\nWater (boil)\n\nPlace in glass measuring cup, uncovered. | High | 1 cup | 2 to 3 minutes\n\n## Food Safety\n\nAmerica's food supply is one of the safest in the world. Farmers, ranchers, food processors, supermarkets and restaurants must follow strict rules and regulations while getting food to you. Once food leaves the grocery store, care must be taken to keep it safe.\n\nWhy worry about food safety? Because most illnesses reported from \"bad food\" are caused by bacterial contamination. Nearly all cases can be linked to improper food handling and could have been prevented.\n\nMicroorganisms are always with us: They are on us and on animals, in the air and water and on raw food. Some bacteria are useful, like those used to make cheese or ferment beer. But other bacteria cause foods to spoil or cause food poisoning.\n\nBacteria that can cause food to spoil can grow at refrigerator temperatures (below 40\u00b0F). They usually make the food look or smell bad, raising a red flag that it should be thrown out. Food poisoning bacteria grow at temperatures between 40\u00b0F and 140\u00b0F\u2014those temperatures between hot-from-the-oven and chilled. These are pathogens that you can't see, smell or taste, which if eaten may lead to illness, disease or even death.\n\nTo prevent this type of bacteria from becoming harmful, they must be stopped from multiplying. If contaminated food is eaten, people most often get sick within 4 to 48 hours. It's not always easy to determine if the problem is the flu or food poisoning. Call a doctor or go to a hospital immediately if symptoms are severe.\n\n### Basic Food Safety Rules\n\n#### Wash Your Hands\n\nProper hand washing could eliminate nearly half of all causes of food-borne illness. Always wash hands:\n\n  * Before handling food and utensils and serving and eating food.\n  * After handling food\u2014especially raw meat, poultry, fish, shellfish and eggs.\n  * Between jobs like cutting up raw chicken and making a salad.\n  * After using the bathroom, blowing your nose, changing diapers, touching pets, or handling garbage, dirty dishes, hair, dirty laundry and phones.\n  * If you have any kind of skin cut or infection on your hands; and wear protective plastic or rubber gloves.\n\n#### Keep It Clean\n\n  * Wash all utensils and surfaces with hot, soapy water after contact with raw meat, poultry, fish or seafood. Use paper towels when working with these foods.\n  * Bleach and commercial kitchen-cleaning agents are the most effective at killing bacteria. Hot water and soap or hot water alone may not kill all strains of bacteria that are present.\n  * Keep dishcloths and sponges clean and dry because when wet, these materials harbor bacteria and may promote their growth. Wash them often in hot water in the washing machine and, for added safety, sanitize them three times a week by soaking them in a mixture of \u00be cup bleach to 1 gallon water.\n  * Clean refrigerator surfaces inside and out. Sort through perishable foods each week, tossing out anything past its prime.\n  * Keep pets out the kitchen and away from food.\n\n#### Don't Cross-Contaminate\n\nCross-contamination happens when cooked or ready-to-eat foods pick up bacteria from other foods, hands, cutting boards and utensils. Raw meat, poultry, shellfish, fish and eggs require special handling to keep them from contaminating other foods:\n\n  * Keep them separate from cooked or ready-to-eat foods in your grocery cart.\n  * Prevent leaks by repacking leaky packages and thawing foods in the refrigerator on a tray with sides to catch any juices.\n  * It's best to have at least two cutting boards\u2014one for raw meats and so forth and one for vegetables and fruit. Don't cut raw meat on wooden boards, as the raw juices can get into the wood, where bacteria can grow.\n  * Don't put cooked food on an unwashed plate that was used for raw meats.\n  * Wash sinks and sink mats with hot, soapy water if they've come in contact with raw meat.\n\n#### Keep Hot Food Hot\n\n  * Hot foods can't be left at room temperature for more than 2 hours, including preparation time. Keeping foods hot means keeping them at 140\u00b0F or higher.\n  * Don't partially cook perishable foods and then set them aside or refrigerate to finish them later. It's okay to cook them with one appliance if they are immediately completed with another\u2014grilling recipes will frequently use this technique.\n  * Keep cooked food hot, or refrigerate until ready to serve. This includes take-out foods, too.\n  * Reheat leftovers, stirring often, until steaming hot (165\u00b0F), using a cover to get the food hot in the center and retain moisture. Heat soups, sauces and gravies to a rolling boil, then boil 1 minute, stirring frequently, before serving.\n\n#### Keep Cold Food Cold\n\n  * Cold foods can't be left at room temperature for more than 2 hours, including preparation time. Keeping foods cold means keeping them at 40\u00b0F or lower.\n  * When shopping, put perishable foods (eggs, milk, seafood, fish, meat and poultry or items that contain them) in your cart last. Make sure they are cold to the touch when you select them. Put packages that can leak into plastic bags to prevent dripping on other foods in your cart.\n  * Perishable foods should be taken home and refrigerated immediately. If the trip is longer than 30 minutes or it is a hot day, bring freezer shopping bags or a cooler with freezer packs for these items to prevent them from reaching unsafe temperatures.\n  * Purchase frozen foods that are free from ice crystals, because ice crystals may mean the food had been partially thawed and refrozen.\n  * Foods will chill faster if stored in smaller, shallow containers and there is space between them in the refrigerator or freezer.\n  * Never thaw foods at room temperature\u2014thaw only in the refrigerator or microwave following manufacturer's directions. If food is thawed in the microwave, cook it immediately.\n\n## Safe Buffets\n\n  * Serve food in family-size dishes rather than larger, catering-size ones. Put out new dishes of food as they become empty.\n  * Keep foods hot (at least 140\u00b0F) by using slow cookers, chafing dishes, fondue pots or a warming tray. Use warming units heated by electricity or canned cooking fuel\u2014not candles, as they don't get hot enough to keep foods safe.\n  * Chill both salads made with seafood, poultry, meat or dairy products and the dish before serving; they will stay cold longer.\n  * Hot or cold foods shouldn't stand at room temperature for more than 2 hours. Toss it if you don't know how long it's been out.\n  * At restaurants or potlucks, salad bars and buffets should look clean. Make sure cold foods are cold and hot foods are steaming before putting them on your plate.\n\n## Safe Picnics and Packed Lunches\n\n  * Pack lunches in insulated lunch bags or in a small cooler with a freezer pack, frozen juice box or frozen small plastic bottle of water to keep food cold. Keep out of the sun. Perishable foods packed in an uninsulated bag should be refrigerated.\n  * Wash thermal containers and rinse well with boiling water after each use. Be sure hot foods are boiling when poured into these containers.\n  * Wash fruits and vegetables before packing.\n  * Chill picnic food before packing it in freezer shopping bags or an ice-filled cooler. Because beverage coolers will be opened more frequently, use one cooler for beverages and one for perishable food.\n  * Tightly wrap raw meat, poultry, fish and seafood or pack them in a separate cooler to keep them from dripping on other foods. Bring along hand sanitizer for washing hands after handling raw poultry, meat, fish or seafood.\n\n## Storing Food in the Refrigerator and Freezer\n\n### Refrigerator and Freezer Food Storage Chart\n\n---\n\nFoods | Refrigerator (35\u00b0F to 40\u00b0F) | Freezer (0\u00b0F or below)\n\nBaked Products\n\nBreads, coffee cakes, muffins, quick and yeast breads\n\nCool completely; wrap tightly after frostings have set at room temperature. Freeze muffins uncovered before packaging together. | 5 to 7 days\n\nRefrigerate bread during hot, humid weather or if it contains perishable ingredients like meat or cheese. | 2 to 3 months\n\nFreeze tightly wrapped in freezer plastic bags. Thaw by loosening wrap; let stand 2 to 3 hours.\n\nCakes (unfrosted or frosted)\n\nCool completely; wrap tightly.\n\nDo not freeze cakes with fruit filling.\n\nThaw by loosening wrap; thaw unfrosted cakes at room temperature. For frosted cakes, place in refrigerator overnight. | 3 to 5 days\n\nRefrigerate cakes that contain dairy products in the filling (like custard filling) or frosting. | 3 to 4 months (unfrosted)\n\n2 to 3 months (frosted)\n\nCakes filled and frosted with plain sweetened whipped cream can be frozen. Freeze unwrapped on a plate. When frozen, wrap and freeze.\n\nCheesecakes (baked) | 3 to 5 days | 4 to 5 months\n\nThaw wrapped in refrigerator 4 to 6 hours.\n\nCookies (baked)\n\nPlace delicate or frosted cookies between layers of waxed paper.\n\nDo not freeze meringue, custard-filled or cream-filled cookies. | Only if stated in recipe | Up to 12 months (unfrosted)\n\nUp to 3 months (frosted)\n\nThaw most cookies, covered, in container at room temperature 1 to 2 hours. Crisp cookies: Remove from container to thaw.\n\nPies (unbaked or baked fruit pies, baked pecan and baked pumpkin pies)\n\nThaw frozen baked fruit and pecan pies unwrapped at room temperature or unwrap and thaw at room temperature 1 hour, then heat in 375\u00b0F oven 35 to 40 minutes or until warm.\n\nThaw frozen baked pecan pie unwrapped 3 to 4 hours in refrigerator. | 3 to 5 days (baked pumpkin pie)\n\n2-3 days (baked fruit pie)\n\n1-2 days (unbaked fruit pie)\n\n3-5 days (pecan pie) | Up to 4 months (unbaked and baked fruit pies, baked pecan pie)\n\n1 month (baked pumpkin pie)\n\nTo thaw unbaked fruit pies, unwrap and cut slits in top crust. Bake at 425\u00b0F for 15 minutes. Reduce oven to 375\u00b0F; bake 30 to 45 minutes longer or until juices begin to bubble through slits.\n\nDairy Products\n\nCottage cheese and creamy ricotta | Up to 10 days | Not recommended\n\nHard cheese\n\nIf hard cheese is moldy, trim \u00bd inch from the affected area and rewrap tightly. | 3 to 4 weeks | 6 to 8 weeks\n\nThaw wrapped cheeses in refrigerator. Texture will be crumbly; use in baked goods.\n\nButtermilk, cream and milk | Up to 5 days | Not recommended\n\n1 day (sweetened whipped cream). | Unsweetened and sweetened whipped cream can be frozen by dropping small mounds onto waxed paper; freeze and store in airtight container 1 to 2 weeks. To thaw, let stand at room temperature about 15 minutes.\n\nSour cream and yogurt | Up to 1 week | Not recommended\n\nEggs\n\nFresh eggs in shell | 2 weeks | Not recommended\n\nCooked eggs in shell | 1 week | Not recommended\n\nFats and Oils\n\nButter | No longer than 2 weeks | No longer than 2 months\n\nMargarine and spreads | No longer than 1 month | No longer than 2 months\n\nMayonnaise and salad dressing | No longer than 6 months | Not recommended\n\nMeats\n\nIf wrapped in white butcher paper, rewrap tightly in plastic wrap, foil or plastic freezer bags.\n\nChops (uncooked) | 3 to 5 days | 4 to 6 months\n\nGround (uncooked) | 1 to 2 days | 3 to 4 months\n\nRoasts and steaks (uncooked) | 3 to 5 days | 6 to 12 months\n\nCooked | 3 to 4 days | 2 to 3 months\n\nCold cuts | 3 to 5 days (opened) | Not recommended\n\n2 weeks (unopened) | Not recommended\n\nBacon, cured | 5 to 7 days | No longer than 1 month\n\nHot dogs | 1 week (opened) | 1 to 2 months\n\n2 weeks (unopened) | 1 to 2 months\n\nHam, whole or half (cooked) | 5 to 7 days | 1 to 2 months\n\nHam slices (cooked) | 3 to 4 days | 1 to 2 months\n\nNuts\n\nStore nuts in airtight container\n\n|\n\n6 months | 1 year\n\nPoultry\n\nWhole, including game birds, ducks and geese (uncooked) | 1 to 2 days | No longer than 12 months\n\nCut up (cooked) | 5 to 7 days | No longer than 9 months\n\nCooked | 3 to 4 days | 1 to 2 months\n\nSeafood\n\nFish (uncooked) | 1 to 2 days | 3 to 6 months\n\nFish (breaded, cooked) | Store in freezer | 2 to 3 months\n\nShellfish (uncooked) | Up to 1 to 2 days | 3 to 4 months\n\nShellfish (cooked) | 3 to 4 days | 1 to 2 months\n\n# Chapter 2: Appetizers\n\n## Appetizer Basics\n\nChoosing Appetizers\n\nServing with Style\n\n## Features\n\nBetty's Staples: Yogurt\n\nGlobal Flavors: Charcuterie\n\nHeirloom Recipe and New Twist\n\nLearn to Deep-Fry\n\nMake-Ahead: Meatballs\n\n## Dips and Spreads\n\nBaba Ghanoush Calorie Smart\n\nChipotle Guacamole\n\nCotija Guacamole\n\nCumin Hummus\n\nFig-Hazelnut Tapenade Calorie Smart \u2022 Fast\n\nGreek Layered Dip Calorie Smart \u2022 Fast\n\nGuacamole Calorie Smart \u2022 Fast\n\nHot Artichoke Dip Calorie Smart \u2022 Easy\n\nHot Artichoke-Spinach Dip\n\nHummus Calorie Smart \u2022 Fast\n\nOlive Tapenade Calorie Smart \u2022 Fast\n\nPeanut Butter\u2013Yogurt Dip\n\nPersonal Taco Dip\n\nRoasted Garlic Calorie Smart \u2022 Easy\n\nRoasted Garlic Hummus\n\nRoasted Vegetable Dip with Baked Pita Crisps Calorie Smart\n\nSpicy Vegetable Dip\n\nSun-Dried Tomato Hummus\n\nTzatziki Dip Calorie Smart \u2022 Easy\n\n## Finger Foods\n\nBacon-Cheddar Deviled Eggs\n\nBlue Cheese Deviled Eggs\n\nChipotle Deviled Eggs\n\nCinnamon-Cardamom Mixed Nuts\n\nCinnamon-Sugared Nuts\n\nDeviled Eggs Calorie Smart \u2022 Fast\n\nProvolone-Onion Crostini\n\nReuben Deviled Eggs\n\nShrimp Cocktail Shooters\n\nSouthwestern Spiced Cashews\n\nSouthwestern Spiced Party Nuts Fast\n\nSteamed Edamame in the Shell with Dipping Sauces Calorie Smart \u2022 Fast\n\nTomato-Basil Crostini Calorie Smart \u2022 Fast\n\n## Hot Appetizers\n\nBasil-Cheese Triangles Calorie Smart\n\nBeef or Chicken Nachos\n\nBlack Bean Sliders Calorie Smart\n\nBrie in Puff Pastry with Cranberry Sauce\n\nBrie in Puff Pastry with Double-Orange Cranberry Sauce\n\nBuffalo Chicken Wings Calorie Smart\n\nCheesy Potato Skins\n\nChicken Satay with Peanut Sauce\n\nClassic Crab Cakes Fast\n\nEasy Square Meatballs\n\nHoney-Mustard Chicken Wings\n\nHot and Saucy Cocktail Meatballs Calorie Smart\n\nMeatballs Calorie Smart\n\nNachos Fast\n\nPork Carnitas Taco Bites\n\nSalmon Cakes\n\nSalsa Chicken Wings\n\nShrimp Egg Rolls\n\nSweet Chili Kabobs\n\nSweet-Spicy Chicken Wings\n\nTeriyaki Sliders\n\n## Cold Appetizers\n\nBell Pepper Cheese Ball\n\nCheese Ball Calorie Smart\n\nClassic Shrimp Cocktail Calorie Smart \u2022 Fast\n\nDill Havarti Cheese Ball\n\nMini French Cheese Balls Calorie Smart\n\nMini Indian Cheese Balls\n\nMini Korean Cheese Balls\n\nMini Mexican Cheese Balls\n\nPecan-Coated Cheese Ball\n\nPepper Jack Cheese Ball\n\nPickled Red Onions Calorie Smart\n\nShrimp Cocktail Shooters\n\nVietnamese Beef Lettuce Wraps Calorie Smart\n\n## Bonus Recipes\n\nApple-Yogurt Snacks\n\nBlue Cheese Yogurt Dressing\n\nCheeseburger Hoagies\n\nFrozen Yogurt Pops\n\nGranola-Blueberry Parfaits\n\nMeatball Pizza\n\nOrange-Pineapple Smoothies\n\nPesto Pasta and Meatballs\n\nSalsa Tacos\n\nCalorie Smart = See Helpful Nutrition and Cooking Information\n\nFast = Ready in 30 minutes or less\n\nEasy = Prep in 10 minutes or less **plus** five ingredients or less\n\nLighter = 25% fewer calories or grams of fat\n\nMake Ahead = Make-ahead directions\n\nSlow Cooker = Slow cooker directions\n\n# Appetizer Basics\n\nWhether you call them appetizers or hors d'oeuvres, variety is the name of the game when these tasty morsels are part of the occasion. And it doesn't need to be a special occasion to enjoy their amazing versatility.\n\nThe word \"appetizers\" simply refers to any food served before a meal to entice the appetite. Often we think of appetizers as being small plates served at the table and hors d'oeuvres as small finger foods that are served separately from the meal\u2014a subtle difference. But the terms are used interchangeably and include all snack-type foods, whether they are served as a meal itself, or simply to awaken taste buds.\n\nThe array of appetizers ranges from dips and spreads to elegant choices such as tapas and fancy canap\u00e9s. But whether you are serving one or two or expecting a crowd, planning is key.\n\n## choosing Appetizers\n\n  * Depending on the occasion, you might want to make a meal of appetizers or just snack on one or two tasty morsels before the meal.\n  * Select a menu with an eye toward different foods, flavors and textures. For larger groups, choose both hot and cold appetizers for variety and ease of serving. Be mindful of oven space when planning hot choices.\n  * Allow for 2 or 3 pieces of each appetizer per person. Many recipes can be doubled or tripled easily.\n  * Map out how many guests will attend, what you want to serve and when and where you will serve food before deciding what to make.\n  * Make recipes or parts of recipes ahead as much as possible.\n\n## Serving with Style\n\n  * Choose a place for the food that guests can access easily. For a larger gathering, set up several areas with different appetizers so guests can help themselves at their leisure.\n  * Consider your theme and who will attend, then decorate and set the table or buffet area ahead of time. Think about serving\u2014will the event require equipment such as a fondue pot, slow cooker or hot plate?\n  * Make cutlery bundles wrapped in paper or cloth napkins for foods that require utensils. Add small trays for guests to gather appetizers\u2014often beverages will fit on these trays, too.\n  * Unless it is a sit-down occasion, choose appetizers that are easy to pick up.\n  * Serve foods in interesting containers\u2014pretty plates\/bowls, hollowed-out loaves of bread, fun baskets.\n\nTomato-Basil Crostini (page 59)\nGlobal Flavors\n\n## Charcuterie\n\nIf you have never assembled a charcuterie board, a wonderful experience awaits you. This crowd-pleasing appetizer is simply a tasty combination of cured meats and other delicious foods to round out the display. Like a cheese platter, a charcuterie board is low maintenance and can serve a crowd easily.\n\nMake your display stand out by including a few other foods tucked in around the meats, adding visual interest, flavors and textures to the board. You'll find good ideas both in this chapter and the Do It Yourself chapter. Most can be made ahead and then simply spooned into serving dishes.\n\nStart by adding bread to the board. Choose toasted French bread, breadsticks, small cocktail breads or even hearty crackers. Add a spicy food, such as spiced nuts or spicy pickles. Offer a sweet sauce, like Sweet Tomato Jam (page 438) or chutney. Sour, crunchy foods like Pickled Red Onions (page 38) or other pickled vegetables add delightful contrast to the rich meats. Or check out gourmet food shops for unique finds when you're short on time. Cheeses can be added, too, for variety. (See page 27 for cheese types.)\n\nCutting boards of many shapes and sizes are available, a large flat tray, marble or other smooth surfaces make visually interesting and practical choices for serving charcuterie.\n\nFor the meats, check out a good deli, ethnic market or butcher shop. Be sure to ask for samples so that you can try any meats that are unfamiliar. Here are some popular choices, but there are many more options available.\n\nBacon: Smoked pork belly\n\nBresaola: Cured beef tenderloin that is air-dried and salted\n\nCapicola (Capocollo): Dry-cured rolled pork shoulder\n\nCesina: Spanish version of bresaola\n\nChorizo: Cured hard sausage with a spicy garlicky flavor\n\nFinocchiona: Cured Italian salami flavored with fennel seed\n\nLomo de Cerdo: Cured pork tenderloin\n\nMortadella: Large Italian hard sausage made with pork\n\nPancetta: Italian bacon made from cured pork belly\n\nP\u00e2t\u00e9 or Terrine: Cooked ground meat and fat minced into a spreadable paste\u2014mixture in a terrine will be more coarsely chopped\n\nPepperoni: Variety of salami, usually made with pork and beef\n\nProsciutto: Dry-cured ham\n\nRillettes: Rustic p\u00e2t\u00e9 made from meat that has been poached in its own fat, then shredded and combined with some of the fat.\n\nSalami: Cured sausage made from fermented and air-dried beef or pork\n\nSerrano Ham: Spanish dry-cured ham similar to prosciutto\n\nSmoked Country Ham: Salty cured ham\n\nSopressata: Cured hard spicy sausage\n\nSpeck and Lardo: German and Italian types of salted and seasoned lard\n\n## Pickled Red Onions Calorie Smart\n\nPrep 20 min Total 8 hr 20 min \u25cf 16 servings\n\n  * 3 medium red onions, thinly sliced\n  * 2 tablespoons vegetable oil\n  * 2 cloves garlic, finely chopped\n  * 1 cup cider vinegar or \u2153 cup fresh lime juice\n  * 4 black peppercorns\n  * 1 teaspoon salt\n  * \u215b teaspoon dried oregano leaves\n  * \u215b teaspoon dried thyme leaves\n  * \u215b teaspoon dried marjoram leaves\n  * 3 dried bay leaves\n\n1 In large bowl, place onions. Cover with boiling water; let stand about 10 minutes. Drain well.\n\n2 In 12-inch skillet, heat oil over medium-high heat. Add onions and garlic; cook 5 to 8 minutes, stirring frequently, until onions are crisp-tender. Transfer onions to medium bowl. Stir in remaining ingredients until blended.\n\n3 Cover tightly; refrigerate at least 8 hours. Remove bay leaves before serving. Store in refrigerator up to 3 days.\n\n1 Serving: Calories 25 (Calories from Fat 15); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 150mg; Total Carbohydrate 2g (Dietary Fiber 0g, Sugars 2g); Protein 0g Exchanges: \u00bd Vegetable Carbohydrate Choices: 0\n\nRoasted Garlic\n\n## Roasted Garlic Calorie Smart \u2022 Easy\n\nRoasting garlic turns it into a sweet and delicious spread. Garlic bulbs (heads of garlic) are made up of as many as 15 sections, called cloves.\n\nPrep 10 min Total 1 hr \u25cf 2 to 8 tablespoons\n\n  * 1 to 4 bulbs garlic\n  * 2 teaspoons olive or vegetable oil for each bulb garlic\n  * Salt and pepper to taste\n  * Sliced French bread, if desired\n\n1 Heat oven to 350\u00b0F. Carefully peel paperlike skin from around each bulb of garlic, leaving just enough to hold cloves together. Cut \u00bc- to \u00bd-inch slice from top of each bulb to expose cloves. Place each bulb, cut side up, on 12-inch square of foil.\n\n2 Drizzle 2 teaspoons oil over each bulb. Sprinkle with salt and pepper. Wrap securely in foil. Place in pie plate or shallow baking pan.\n\n3 Bake 45 to 50 minutes or until garlic is tender when pierced with toothpick or fork. Let stand until cool enough to handle. To serve, gently squeeze soft garlic out of cloves. Spread garlic on bread.\n\n1 Tablespoon: Calories 70; Total Fat 4.5g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 300mg; Total Carbohydrate 6g (Dietary Fiber 0g, Sugars 0g); Protein 1g Exchanges: 1 Vegetable, 1 Fat Carbohydrate Choices: \u00bd\n\nSouthwestern Spiced Party Nuts\n\n## Southwestern Spiced Party Nuts Fast\n\nPrep 10 min Total 20 min \u25cf 2\u00bc cups nuts\n\n  * 1 can (9.5 to 11.5 oz) salted mixed nuts\n  * 1 tablespoon butter, melted\n  * 2 teaspoons chili powder\n  * \u00bd teaspoon garlic powder\n  * \u00bd teaspoon onion powder\n  * \u00bc teaspoon ground cinnamon\n  * \u00bc teaspoon ground red pepper (cayenne)\n  * 2 tablespoons sugar\n\n1 Heat oven to 300\u00b0F. In medium bowl, mix nuts and butter until nuts are coated. In small bowl, mix remaining ingredients except sugar; sprinkle over nuts. Stir until nuts are completely coated. In ungreased 15x10x1-inch pan, spread nuts in single layer.\n\n2 Bake uncovered about 10 minutes or until nuts are toasted. Return to medium bowl. While nuts are still hot, sprinkle with sugar and toss to coat. Serve warm, or cool completely, about 1 hour. Store in airtight container at room temperature up to 3 weeks.\n\n\u00bc Cup: Calories 250; Total Fat 21g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 240mg; Total Carbohydrate 11g (Dietary Fiber 3g, Sugars 4g); Protein 6g Exchanges: 1 Starch, \u00bd High-Fat Meat, 3 Fat Carbohydrate Choices: 1\n\nSouthwestern Spiced Cashews Substitute salted whole cashews for the mixed nuts.\n\n## Cinnamon-Sugared Nuts\n\nPrep 10 min Total 40 min \u25cf 2 cups nuts\n\n  * 1 tablespoon slightly beaten egg white\n  * 2 cups pecan halves, unblanched whole almonds or walnut halves\n  * \u00bc cup sugar\n  * 2 teaspoons ground cinnamon\n  * \u00bc teaspoon ground nutmeg\n  * \u00bc teaspoon ground cloves\n\n1 Heat oven to 300\u00b0F. In medium bowl, stir egg white and nuts until nuts are coated and sticky.\n\n2 In small bowl, stir remaining ingredients until well mixed; sprinkle over nuts. Stir until nuts are coated. In ungreased 15x10x1-inch pan, spread nuts in single layer.\n\n3 Bake uncovered about 30 minutes or until toasted (nut coating becomes crunchy during baking and cooling). Serve warm, or cool completely, about 1 hour. Store in airtight container at room temperature up to 3 weeks.\n\n\u00bc Cup: Calories 210; Total Fat 18g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 10g (Dietary Fiber 3g, Sugars 7g); Protein 3g Exchanges: \u00bd Other Carbohydrate, \u00bd High-Fat Meat, 3 Fat Carbohydrate Choices: \u00bd\n\nCinnamon-Cardamom Mixed Nuts Substitute lightly salted mixed nuts for the pecans and ground cardamom for the nutmeg. Omit cloves.\n\nGuacamole\n\n## Guacamole Calorie Smart \u2022 Fast\n\nRipe avocados yield to gentle pressure. To ripen, let stand at room temperature in a closed paper bag until ripe.\n\nPrep 15 min Total 15 min \u25cf 2 cups dip\n\n  * 1 small jalape\u00f1o chile*\n  * 2 large ripe avocados\n  * 2 tablespoons fresh lime or lemon juice\n  * 2 tablespoons finely chopped fresh cilantro\n  * \u00bc to \u00bd teaspoon salt\n  * Dash pepper\n  * 1 small clove garlic, finely chopped\n  * 1 small tomato, seeded, chopped (\u00bd cup)\n  * 2 tablespoons finely chopped red onion\n  * Tortilla chips, if desired\n\n1 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. Gently stir in chile and remaining ingredients except tortilla chips until mixed.\n\n2 Serve with tortilla chips. Press and smooth plastic wrap directly on surface of leftover guacamole to help prevent discoloration.\n\n*Or substitute 1 tablespoon canned chopped green chiles for the jalape\u00f1o chile.\n\n1 Tablespoon: Calories 15; Total Fat 1g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 15mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 0g Exchanges: Free Carbohydrate Choices: 0\n\nCotija Guacamole Stir in \u00bd cup crumbled Cotija cheese with remaining ingredients in Step 1.\n\nChipotle Guacamole Omit the jalape\u00f1o and add 1 chopped chipotle chile in adobo sauce instead.\n\n### Cutting an Avocado\n\nCut avocado lengthwise through skin around pit.\n\nWith hands, slowly twist both sides to separate.\n\nSlide flatware tablespoon under pit to remove.\n\nMake cuts through flesh; remove with spoon.\n\n## Hummus Calorie Smart \u2022 Fast\n\nTahini, a thick paste made from ground sesame seed, gives this dip its distinctive flavor. Look for it in the condiment, ethnic foods or pickle aisle.\n\nPrep 5 min Total 5 min \u25cf 2 cups dip\n\n  * 1 can (15 to 16 oz) chickpeas, drained, \u00bc cup liquid reserved\n  * \u00bd cup tahini*\n  * \u00bc cup olive oil\n  * 2 cloves garlic, finely chopped\n  * 3 tablespoons lemon juice\n  * 1 teaspoon salt\n  * \u215b teaspoon pepper\n  * Chopped fresh parsley\n  * Pita bread wedges, crackers or fresh vegetables, if desired\n\n1 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 occasionally to scrape side, until smooth.\n\n2 Spoon into serving dish. Garnish with parsley. Serve with pita bread wedges.\n\n*Or substitute \u00bd cup sesame seed for the tahini, but the hummus will not be smooth.\n\n2 Tablespoons: Calories 60; Total Fat 3g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 85mg; Total Carbohydrate 6g (Dietary Fiber 1g, Sugars 0g); Protein 2g Exchanges: 1 Vegetable, \u00bd Fat Carbohydrate Choices: \u00bd\n\nCumin Hummus Add \u00bc teaspoon ground cumin with the salt and pepper. Omit parsley. Sprinkle with cumin seed, if desired.\n\nRoasted Garlic Hummus Stir 1 to 2 tablespoons Roasted Garlic (page 40) into blended mixture.\n\nSun-Dried Tomato Hummus Stir \u2153 cup chopped drained sun-dried tomatoes (packed in oil) into blended mixture.\n\n## Baba Ghanoush Calorie Smart\n\nThis heathly vegan dip comes together easily and is a flavorful way to enjoy eggplant \u2014 even for those who don't like eggplant!\n\nPrep 10 min Total 1 hr 35 min \u25cf 1\u00bd cups dip\n\n  * 1 large eggplant (about 1\u00bd lb)*\n  * 1 tablespoon olive oil\n  * 2 tablespoons sesame tahini paste\n  * 1 tablespoon fresh lemon juice\n  * 1 clove garlic, minced\n  * \u00be teaspoon salt\n  * \u00bd teaspoon ground cumin\n  * \u215b teaspoon pepper\n  * Pomegranate seeds and chopped fresh parsley, if desired\n  * Toasted baguette slices or pita wedges, if desired\n\n1 Heat oven to 450\u00b0F. Line 15x10x1-inch pan with foil. Pierce eggplant in several places with tip of sharp knife; place on pan. Roast uncovered 45 to 55 minutes, turning once, until skin is blackened and inside begins to soften. Let stand until cool enough to handle, about 30 minutes.\n\n2 Cut eggplant lengthwise in half. Scoop out flesh and place on several layers of paper towel to absorb excess moisture. In food processor, place eggplant, oil, tahini, lemon juice, garlic, salt, cumin and pepper. Cover and process until smooth.\n\n3 Spoon into serving bowl. Sprinkle with pomegranate seeds and parsley. Serve with toasted baguette slices.\n\n*Choose dark purple, smooth, glossy, taut-skinned eggplant that is free from blemishes and rust spots. Caps and stems should be intact and free of mold.\n\n2 Tablespoons: Calories 45; Total Fat 2.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 150mg; Total Carbohydrate 4g (Dietary Fiber 2g, Sugars 2g); Protein 1g Exchanges: 1 Vegetable, \u00bd Fat Carbohydrate Choices: 0\n\n### Charring Eggplant\n\nRoast eggplant until skin is blackened and insides begin to soften.\n\nScoop out flesh and place on several layers of paper towel to absorb excess moisture.\n\nTzatziki Dip, Baba Ghanoush, Hummus\n\n## Tzatziki Dip Calorie Smart \u2022 Easy\n\nA classic Greek yogurt dip, tzatziki typically includes cucumber and mint.\n\nPrep 10 min Total 2 hr 10 min \u25cf 2 cups dip\n\n  * 1\u00bd cups plain Greek yogurt (to make your own, see page 445)\n  * \u2154 cup finely chopped peeled, seeded English (hothouse) cucumber\n  * 3 tablespoons finely chopped fresh mint leaves\n  * 1\u00bd teaspoons fresh lemon juice\n  * 1 teaspoon olive oil\n  * \u00bd teaspoon salt\n  * Additional fresh mint leaves, if desired\n  * Pita fold breads or pita (pocket) breads, cut into wedges, if desired\n  * Fresh vegetables, if desired\n\n1 In medium bowl, gently mix yogurt, cucumber, chopped mint, lemon juice, oil and salt until blended. Cover and refrigerate 2 hours to blend flavors.\n\n2 Garnish with mint leaves. Serve with pita wedges and vegetables.\n\n2 Tablespoons: Calories 20; Total Fat 1g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 85mg; Total Carbohydrate 1g (Dietary Fiber 0g, Sugars 1g); Protein 2g Exchanges: Free Carbohydrate Choices: 0\n\nGreek Layered Dip\n\n## Greek Layered Dip Calorie Smart \u2022 Fast\n\nPrep 20 min Total 20 min \u25cf 12 servings\n\n  * 2 whole wheat pita (pocket) breads (6 inch)\n  * Cooking spray\n  * 1 container (8 oz) plain hummus (to make your own, see page 42)\n  * 1 container (6 oz) plain Greek yogurt (to make your own, see page 445)\n  * 1 tablespoon chopped fresh parsley\n  * 1 teaspoon lemon juice\n  * \u215b teaspoon pepper\n  * 1 medium plum (Roma) tomato, seeded, chopped\n  * \u2153 cup pitted kalamata or ripe olives, quartered\n  * \u2153 cup finely chopped seeded cucumber\n  * 1 cup crumbled feta cheese (4 oz)\n  * 4 medium green onions, chopped (\u00bc cup)\n  * 1 tablespoon olive oil\n  * \u00bd medium cucumber, sliced\n  * 1 medium green or red bell pepper, cut into strips\n\n1 Heat oven to 350\u00b0F. Split each pita bread horizontally to make 2 rounds. Cut each round into 6 wedges. Place bread, rough surface up, on ungreased cookie sheet. Spray with cooking spray. Bake 8 to 10 minutes or until golden brown and crisp; cool.\n\n2 Meanwhile, spread hummus on shallow serving platter or in pie plate. In small bowl, mix yogurt, parsley, lemon juice and pepper; spread evenly over hummus. Top with tomato, olives, chopped cucumber, cheese and onions. Drizzle with oil. Serve with pita chips, sliced cucumber and bell pepper strips.\n\n1 Serving (\u00bc Cup Dip, 2 Chips and 4 Veggies): Calories 100; Total Fat 4.5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 5mg; Sodium 270mg; Total Carbohydrate 12g (Dietary Fiber 2g, Sugars 3g); Protein 4g Exchanges: \u00bd Starch, \u00bd Skim Milk, \u00bd Fat Carbohydrate Choices: 1\n\nLighter Directions To reduce the fat and calories in this recipe, use fat-free plain Greek yogurt. Reduce feta cheese to \u00bd cup and olive oil to 1 teaspoon.\n\nSteamed Edamame in Shell with Dipping Sauces\n\n## Steamed Edamame in the Shell with Dipping Sauces Calorie Smart \u2022 Fast\n\nPrep 15 min Total 15 min \u25cf 10 servings\n\nGinger-Soy Dipping Sauce\n\n  * \u2154 cup reduced-sodium or regular soy sauce\n  * 2 tablespoons honey\n  * 2 teaspoons finely chopped gingerroot\n  * \u00bd teaspoon crushed red pepper flakes\n  * 2 green onions with green tops, thinly sliced\n\nCreamy Wasabi Dipping Sauce\n\n  * \u00bd cup mayonnaise\n  * \u2153 cup sour cream\n  * 2 teaspoons wasabi powder*\n  * \u00bc teaspoon salt\n  * Toasted sesame seed and black sesame seed, if desired\n\nEdamame\n\n  * 1 bag (12 oz) frozen edamame soybeans (in the pod)**\n\n1 In small bowl, mix soy sauce, honey, gingerroot and pepper flakes until well blended; stir in onions. In another small bowl, mix mayonnaise, sour cream, wasabi powder and salt until smooth; sprinkle with sesame seed. Set sauces aside.\n\n2 In 4-quart saucepan, place steamer basket. Add 1 cup water; heat to boiling. Add edamame to basket; cover and cook 3 to 6 minutes or until crisp-tender. Remove from basket to serving bowl; let stand until cool enough to handle. Serve warm or room temperature with dipping sauces.\n\n*Wasabi, also called Japanese horseradish, has a sharp, pungent, fiery flavor. It comes in both powder and paste form and is available in the Asian-foods aisle of large supermarkets. If you can't find it, regular prepared horseradish makes a great substitute.\n\n**Fresh edamame (green soybeans), found in the produce section, can be substituted for frozen edamame. Increase steaming time to 20 minutes.\n\n1 Serving: (10 Edamame and 1 Tablespoon of Each Sauce): Calories 150; Total Fat 11g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 710mg; Total Carbohydrate 8g (Dietary Fiber 1g, Sugars 5g); Protein 3g Exchanges: \u00bd Other Carbohydrate, \u00bd Vegetable, 2 Fat Carbohydrate Choices: \u00bd\n\n## Olive Tapenade Calorie Smart \u2022 Fast\n\nTapenade is a French condiment often served with vegetables, fish and meat. The flavor is tangy, rich and strong. Fresh rosemary is delicious in this version, but you could use parsley instead.\n\nPrep 10 min Total 10 min \u25cf 1\u00be cups dip\n\n  * 1\u00bd cups pitted kalamata or ripe olives\n  * \u00bc cup chopped walnuts\n  * 3 tablespoons olive oil\n  * 3 tablespoons capers, drained\n  * 1\u00bd teaspoons fresh rosemary leaves\n  * 1 teaspoon Italian seasoning\n  * 2 cloves garlic, peeled\n  * Chopped red bell pepper, if desired\n  * Assorted crackers, if desired\n\n1 In food processor or blender, place all ingredients except bell pepper and crackers. Cover; process, using quick on-and-off motions, until slightly coarse.\n\n2 Spoon into serving dish. Sprinkle with bell pepper. Serve with crackers.\n\n2 Tablespoons: Calories 60; Total Fat 6g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 190mg; Total Carbohydrate 2g (Dietary Fiber 0g, Sugars 0g); Protein 0g Exchanges: 1 Fat Carbohydrate Choices: 0\n\n# Heirloom Recipe and New Twist\n\nThis classic cheese ball has been a favorite in the Betty Crocker Kitchens for many years. It is ideal for any occasion and is even easy to tote if you are asked to bring along an appetizer. Often it is the first item on a buffet to be gone. The new twist provides ideas for a variety of mini cheese balls that can be customized for a theme party. Enjoy!\n\nCheese Ball\n\nHeirloom\n\n## Cheese Ball Calorie Smart\n\nPrep 15 min Total 10 hr 45 min \u25cf 16 servings\n\n  * 2 packages (8 oz each) cream cheese\n  * 1 cup shredded sharp Cheddar cheese (4 oz)\n  * \u00be cup crumbled blue, Gorgonzola or feta cheese (3 oz)\n  * 1 small onion, finely chopped (\u00bc cup)\n  * 1 tablespoon Worcestershire sauce\n  * \u00bd cup chopped fresh parsley\n  * Assorted crackers, if desired\n\n1 Place cheeses in medium bowl; let stand at room temperature about 30 minutes or until softened. Add onion and Worcestershire sauce. Beat with electric mixer on low speed until mixed. Beat on medium speed 1 to 2 minutes, scraping bowl frequently, until fluffy. Cover and refrigerate at least 8 hours or until firm enough to shape into ball.\n\n2 Shape cheese mixture into 1 large ball. Roll in parsley; place on serving plate. Cover and refrigerate about 2 hours or until firm. Serve with crackers.\n\n1 Serving: (2 Tablespoons): Calories 160; Total Fat 14g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 45mg; Sodium 240mg; Total Carbohydrate 2g (Dietary Fiber 0g, Sugars 0g); Protein 6g Exchanges: 1 High-Fat Meat, 1 Fat Carbohydrate Choices: 0\n\nLighter Directions For 3 grams of fat and 65 calories per serving, use fat-free cream cheese and reduced-fat Cheddar cheese.\n\nPepper Jack Cheese Ball Substitute \u00be cup shredded pepper Jack cheese for the blue cheese. Omit Worcestershire sauce. Substitute cilantro for the parsley.\n\nPecan-Coated Cheese Ball Omit the parsley and roll the cheese ball in \u00bc cup finely chopped pecans.\n\nBell Pepper Cheese Ball Omit the onion and stir in \u00bc cup finely chopped red bell pepper instead.\n\nDill Havarti Cheese Ball Substitute dill Havarti cheese for the blue cheese and roll the cheese ball in chopped fresh dill weed instead of parsley.\nNew Twist\n\n## Mini French Cheese Balls Calorie Smart\n\nPrep 1 hr Total 2 hr \u25cf 75 cheese balls\n\nBasic Cheese Ball\n\n  * 2 packages (8 oz each) cream cheese, softened\n  * 1 package (10 to 11 oz) ch\u00e8vre (goat) cheese, softened\n  * 1 teaspoon fresh lemon juice\n  * \u00bd teaspoon Worcestershire sauce\n  * \u00bc teaspoon kosher (coarse) salt\n  * \u00bc teaspoon freshly ground black pepper\n\nFlavor Stir-Ins\n\n  * 3 cups crumbled Roquefort cheese (12 oz)\n  * 2 tablespoons honey\n  * 3 tablespoons finely chopped shallot\n  * \u00bc cup chopped fresh parsley\n\nCoating\n\n  * \u00be cup chopped fresh parsley\n  * \u00bc cup finely chopped Marcona almonds\n\nServe-With, if desired\n\n  * Toasted baguette slices\n\n1 Line large cookie sheet with waxed paper or cooking parchment paper. In large bowl, beat all basic cheese ball ingredients with electric mixer on medium speed until combined. Stir in Roquefort cheese, honey, shallot and \u00bc cup parsley.\n\n2 With moistened hands, shape mixture into 1-inch balls. (If mixture is too soft to shape, refrigerate 30 minutes.) Place cheese balls on cookie sheet. Refrigerate until firm, about 1 hour.\n\n3 In small bowl, stir together \u00be cup parsley and the almonds. Roll cheese balls in coating before serving. Serve with baguette slices.\n\n1 Cheese Ball: Calories 60; Total Fat 5g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 15mg; Sodium 130mg; Total Carbohydrate 1g (Dietary Fiber 0g, Sugars 0g); Protein 2g Exchanges: \u00bd Medium-Fat Meat, \u00bd Fat Carbohydrate Choices: 0\n\nMake-Ahead  Directions Make cheese balls as directed through Step 2. Cover and refrigerate up to 3 days or freeze up to 1 month. If frozen, allow cheese balls to thaw in the refrigerator before rolling in coating and serving.\n\nMini Indian Cheese Balls Omit flavor stir-ins, coating and serve-with. Beat cheese ball ingredients as directed in Step 1. Stir in 3 cups finely shredded paneer cheese (12 ounces), 1 tablespoon each grated lime peel and curry powder and \u00bc cup chopped fresh cilantro. Continue as directed in Step 2. In small bowl, stir together \u00be cup chopped fresh cilantro and \u00be cup finely chopped roasted salted cashews. Before serving, roll cheese balls in cashew mixture. Serve with naan bread if desired.\n\nMini Korean Cheese Balls Omit flavor stir-ins, coating and serve-with. Beat cheese ball ingredients as directed in Step 1. Stir in 3 cups shredded mozzarella cheese (12 ounces), 1\u00bd teaspoons chili paste, \u00be cup finely chopped mild kimchi, 6 tablespoons finely chopped green onions (6 medium) and 1 tablespoon grated lime peel. Continue as directed in Step 2. Before serving, roll cheese balls in 2\u00bc cups black sesame seed. Serve with rice crackers if desired.\n\nMini Mexican Cheese Balls Omit flavor stir-ins, coating and serve-with. Beat cheese ball ingredients as directed in Step 1. Stir in 3 cups crumbled queso fresco cheese, 1\u00bd teaspoons ancho chile powder, 2 tablespoons chopped chipotle chiles in adobo sauce (from 7-ounce can) and 6 tablespoons chopped green onions (6 medium). Continue as directed in Step 2. Before serving, roll cheese balls in 1\u00bd cups finely chopped pepitas (pumpkin seeds). Serve with tortilla chips if desired.\n\nMini Korean Cheese Balls\n\n## Hot Artichoke Dip Calorie Smart \u2022 Easy\n\nPrep 10 min Total 35 min \u25cf About 1\u00bd cups\n\n  * \u00bd cup mayonnaise or salad dressing\n  * \u00bd cup grated Parmesan cheese\n  * 4 medium green onions, chopped (\u00bc cup)\n  * 1 can (14 oz) artichoke hearts, drained, coarsely chopped\n  * Crackers or cocktail rye bread, if desired\n\n1 Heat oven to 350\u00b0F. In small bowl, stir mayonnaise and cheese until well mixed. Stir in onions and artichoke hearts. Spoon into ungreased 1-quart casserole.\n\n2 Cover and bake 20 to 25 minutes or until hot. Serve warm with crackers.\n\n1 Tablespoon: Calories 50; Total Fat 4.5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 115mg; Total Carbohydrate 2g (Dietary Fiber 0g, Sugars 0g); Protein 2g Exchanges: 1 Fat Carbohydrate Choices: 0\n\nHot Artichoke-Spinach Dip Increase mayonnaise and Parmesan cheese to 1 cup each. Stir in 1 box (9 ounces) frozen chopped spinach, thawed (squeeze to drain; spread on paper towels and pat dry).\n\n## Roasted Vegetable Dip with Baked Pita Crisps Calorie Smart\n\nPrep 20 min Total 1 hr \u25cf 6 servings\n\nBaked Pita Crisps\n\n  * 2 pita (pocket) breads (6 inch)\n  * 1 tablespoon olive oil or melted butter\n  * 1\u00bc teaspoons dried basil leaves\n  * 3 tablespoons grated Parmesan cheese\n\nRoasted Vegetable Dip\n\n  * 1 medium zucchini, sliced (2 cups)\n  * 1 medium yellow summer squash, sliced (1\u00bd cups)\n  * 1 medium red bell pepper, sliced\n  * 1 medium red onion, thinly sliced\n  * 2 cloves garlic, peeled\n  * Cooking spray\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon ground red pepper (cayenne)\n\n1 Heat oven to 375\u00b0F. Split each pita bread horizontally to make 2 rounds. Cut each round into 6 wedges. Lightly brush oil over smooth surface of bread; sprinkle with basil and cheese. Place bread, cheese side up, on ungreased cookie sheet. Bake 6 to 8 minutes or until golden brown and crisp; cool.\n\n2 Increase oven temperature to 400\u00b0F. In 15x10x1-inch pan, spread zucchini, yellow squash, bell pepper, onion and garlic in single layer. Spray vegetables with cooking spray. Sprinkle with salt and red pepper.\n\n3 Roast about 30 minutes, turning vegetables once, until tender and light brown.\n\n4 Place roasted vegetables in blender or food processor. Cover and blend on high speed about 1 minute, stopping occasionally to scrape side, until smooth. Spoon dip into serving bowl. Serve warm with pita crisps, or refrigerate at least 2 hours or until chilled.\n\n1 Serving (\u00bc Cup Dip and 4 Chips): Calories 25; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 170mg; Total Carbohydrate 5g (Dietary Fiber 1g, Sugars 2g); Protein 1g Exchanges: 1 Vegetable Carbohydrate Choices: \u00bd\n\n## Fig-Hazelnut Tapenade Calorie Smart \u2022 Fast\n\nPrep 15 min Total 15 min \u25cf 16 servings\n\n  * 1 cup dried Mission figs\n  * \u2153 cup water\n  * \u00bd cup pitted kalamata olives, chopped\n  * \u00bd cup roasted red bell peppers (from a jar), drained, chopped\n  * 2 tablespoons olive oil\n  * \u00bc cup chopped hazelnuts (filberts)\n  * 1 tablespoon chopped fresh thyme leaves\n  * 1 container (8 oz) mascarpone cheese or 1 package (8 oz) cream cheese, softened\n  * Crisp wheat crackers\n\n1 In small saucepan, heat figs and water to boiling over medium-high heat. Reduce heat; simmer 5 minutes, stirring occasionally, until liquid is absorbed and figs are soft. Cool; chop.\n\n2 In medium bowl, stir together figs, olives, roasted peppers, oil and nuts until well combined. Sprinkle with thyme. To serve, spread cheese on crackers; spoon fig mixture over cheese.\n\n1 Serving: Calories 190; Total Fat 11g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 10mg; Sodium 210mg; Total Carbohydrate 20g (Dietary Fiber 2g, Sugars 7g); Protein 2g Exchanges: 1 Starch, \u00bd Other Carbohydrate, 2 Fat Carbohydrate Choices: 1\n\n## Betty's Staples  \nYogurt\n\nA favorite food for many, yogurt is wonderful all by itself as part of a breakfast or lunch, or just simply as a snack. But this versatile food is also useful to have on hand for impromptu quick recipes. These ideas suggest a type or flavor and sometimes an amount, but you can certainly vary the recipe to suit your taste or what you might have on hand.\n\n  1. 1. **Apple-Yogurt Snacks:** Place plain Greek yogurt in small bowl; top with apple slices and a drizzle of caramel sauce.\n  2. 2. **Blue Cheese Yogurt Dressing:** In small bowl, mix \u00bc cup each plain Greek yogurt, mayonnaise and crumbled blue cheese until blended. Add 1 to 2 tablespoons milk to thin if desired. Serve on tossed green salads or use as dip for vegetables.\n  3. 3. **Frozen Yogurt Pops:** Place any flavor yogurt in small (5-ounce) paper cups. Insert wooden craft stick into center of yogurt; freeze until firm. To serve, remove paper cup.\n  4. 4. **Granola-Blueberry Parfaits:** Layer Greek yogurt with granola cereal and fresh blueberries in parfait glasses or small bowls.\n  5. 5. **Orange-Pineapple Smoothies:** To make 2 smoothies, place 1 cup orange juice, 1 cup orange or vanilla yogurt, 1 small banana and \u00bd cup fresh or canned pineapple chunks in blender; blend until smooth.\n  6. 6. **Peanut Butter\u2013Yogurt Dip:** In medium serving bowl, mix 1 cup vanilla yogurt with 2 tablespoons creamy or crunchy peanut butter. Sprinkle with chopped peanuts and serve with sliced pears, celery pieces and baby-cut carrots for dipping.\n  7. 7. **Personal Taco Dip:** Layer equal amounts of plain Greek yogurt, guacamole, chunky salsa, shredded lettuce and just a sprinkle of shredded Cheddar cheese in individual custard cups or small glasses. Serve with tortilla chips.\n  8. 8. **Spicy Vegetable Dip:** In medium serving bowl, mix 1 cup plain Greek or regular yogurt, 2 tablespoons chili sauce and 1 tablespoon prepared horseradish until well blended. Serve with cut-up fresh vegetables.\n\nGranola-Blueberry Parfaits, Spicy Vegetable Dip, Apple-Yogurt Snacks\n\n## Learn to Deep-Fry\n\nCooking food in enough hot oil to cover it is called deep-frying. You want to be sure that your food is very dry before frying, as water can cause the oil to splatter. Start with fresh oil\u2014a neutral-flavored oil such as canola, peanut, safflower or sunflower works best so you only taste the flavor of the food and not the oil. These oils also have a high smoke point, which means that the oil can be kept at a fairly high temperature without smoking. A deep-fry thermometer is a must for monitoring the temperature of the cooking oil. Follow recipe directions carefully to bring the oil to the proper temperature for the recipe.\n\nUse a deep fryer or a large pot with a heavy bottom for frying. The vessel should be tall enough to have at least 2 inches between the top of the oil and the top of the pan, as the oil will rise and bubble as the food cooks. Follow these basic steps to crispy-cooked food:\n\n  * Heat oil to desired temperature and maintain it using deep-fry thermometer.\n  * Be sure food to be fried is dry; pat with paper towels if necessary.\n  * Carefully place food into hot oil using metal slotted spoon or tongs; do not crowd.\n  * Remove food from oil with slotted spoon to drain on paper towel\u2013lined plate.\n\nWhen done at the correct temperature, deep-frying produces a deliciously crispy exterior without the food being greasy.\n\n## Shrimp Egg Rolls\n\nShredded cooked chicken or pork can be substituted for the shrimp. Thaw frozen egg roll skins at room temperature.\n\nPrep 1 hr 15 min Total 1 hr 15 min \u25cf 8 egg rolls\n\n  * 1 teaspoon cornstarch\n  * \u00bc teaspoon five-spice powder\n  * 4 teaspoons soy sauce\n  * 1 tablespoon vegetable oil\n  * 4 cups coleslaw mix (from 1-lb bag)\n  * 1 cup fresh bean sprouts\n  * 2 tablespoons sliced green onions\n  * \u00bd teaspoon grated gingerroot\n  * \u00bd cup finely chopped cooked shrimp\n  * Vegetable oil for frying\n  * 8 egg roll skins (from 1-lb package)\n  * 1 egg, beaten\n  * Sweet-and-sour sauce\n\n1 In small bowl, mix cornstarch, five-spice powder and soy sauce until blended.\n\n2 In large skillet or wok, heat 1 tablespoon oil over medium-high heat until hot. Add coleslaw mix, bean sprouts, onions and gingerroot; cook 3 to 4 minutes, stirring constantly, until tender. Add shrimp and cornstarch mixture; cook 1 to 2 minutes, stirring constantly, until mixture is thoroughly coated. Remove from skillet; cool to room temperature. In deep fryer or 4-quart Dutch oven, heat 3 to 4 inches oil to 350\u00b0F.\n\n3 Meanwhile, place 1 egg roll skin on work surface with 1 corner facing you. (Cover remaining skins with damp paper towel to prevent drying out.) Place \u00bc cup coleslaw mixture slightly below center of egg roll skin. Fold corner of egg roll skin closest to filling over filling, tucking point under. Fold in and overlap right and left corners. Brush remaining corner with egg; gently roll egg roll toward remaining corner and press to seal. (Cover filled egg roll with damp paper towel to prevent drying out.) Repeat with remaining egg roll skins and coleslaw mixture.\n\n4 Fry egg rolls, a few at a time, in hot oil 4 to 6 minutes, turning once, until golden brown. Drain on paper towels. Serve with sweet-and-sour sauce.\n\n1 Egg Roll: Calories 220; Total Fat 11g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 60mg; Sodium 220mg; Total Carbohydrate 22g (Dietary Fiber 2g, Sugars 2g); Protein 8g Exchanges: 1\u00bd Starch, \u00bd Very Lean Meat, 2 Fat Carbohydrate Choices: 1\u00bd\n\nShrimp Egg Rolls\n\n### Forming Egg Rolls\n\nFold corner of egg roll skin over filling, tucking in corner.\n\nFold in and overlap left and right corners.\n\nBrush remaining corner with egg; gently roll egg roll toward remaining corner and press to seal.\n\n## Cheesy Potato Skins\n\nPrep 15 min Total 2 hr \u25cf 8 servings\n\n  * 4 large russet potatoes (about 2 lb)\n  * 2 tablespoons butter, melted\n  * 1 cup shredded Cheddar or Colby\u2013Monterey Jack cheese blend (4 oz)\n  * 4 slices bacon, crisply cooked, crumbled (\u00bc cup)\n  * \u00bd cup sour cream\n  * 8 medium green onions, sliced (\u00bd cup)\n\n1 Heat oven to 375\u00b0F. Prick potatoes with fork. Bake potatoes 1 hour to 1 hour 15 minutes or until tender. Let stand until cool enough to handle. Cut potatoes lengthwise into quarters; carefully scoop out pulp, leaving \u00bc-inch shells. Refrigerate potato pulp for another use.\n\n2 Set oven control to broil. Place potato shells, skin sides down, on rack in broiler pan. Brush with butter. Broil with tops 4 to 5 inches from heat 8 to 10 minutes or until crisp and brown. Sprinkle cheese and bacon over potato shells. Broil about 30 seconds longer or until cheese is melted. Serve hot with sour cream and onions.\n\n1 Serving: Calories 280; Total Fat 12g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 35mg; Sodium 230mg; Total Carbohydrate 33g (Dietary Fiber 3g, Sugars 3g); Protein 9g Exchanges: 2 Starch, \u00bd High-Fat Meat, 1\u00bd Fat Carbohydrate Choices: 2\n\nLighter Directions For 5 grams of fat and 115 calories per serving, decrease cheese to \u00bd cup; use fat-free sour cream.\n\n## Nachos Fast\n\nPrep 5 min Total 10 min \u25cf 4 servings\n\n  * 28 tortilla chips\n  * 1 cup shredded Monterey Jack or Cheddar cheese (4 oz)\n  * \u00bc cup canned chopped green chiles, if desired\n  * 2 tablespoons sliced ripe olives, well drained\n  * \u2153 cup sour cream\n  * \u00bc cup salsa\n\n1 Heat oven to 400\u00b0F. Line cookie sheet with foil. Place tortilla chips on cookie sheet. Sprinkle with cheese, chiles and olives.\n\n2 Bake about 4 minutes or until cheese is melted. Top with sour cream and salsa. Serve hot.\n\n1 Serving: Calories 260; Total Fat 18g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 35mg; Sodium 370mg; Total Carbohydrate 15g (Dietary Fiber 1g, Sugars 2g); Protein 9g Exchanges: 1 Starch, 1 High-Fat Meat, 2 Fat Carbohydrate Choices: 1\n\nBeef or Chicken Nachos Sprinkle 1 cup shredded cooked beef or chicken over tortilla chips. Continue as directed.\n\n## Hot and Saucy Cocktail Meatballs Calorie Smart\n\nPrep 30 min Total 1 hr 20 min \u25cf 72 meatballs\n\n  * 2 lb lean (at least 80%) ground beef\n  * 1 cup dry bread crumbs (any flavor)\n  * \u2154 cup finely chopped onion\n  * \u00bd cup milk\n  * 2 tablespoons chopped fresh parsley\n  * 2 teaspoons salt\n  * 1 teaspoon Worcestershire sauce\n  * \u215b teaspoon pepper\n  * 2 eggs\n  * 2 bottles (12 oz each) chili sauce\n  * 2\u00bd cups grape jelly\n\n1 Heat oven to 400\u00b0F. In medium bowl, mix all ingredients except chili sauce and jelly. Shape into 1-inch meatballs. Place in ungreased 13x9-inch pan or on rack in broiler pan.\n\n2 Bake uncovered about 20 minutes or until thoroughly cooked and no longer pink in center.\n\n3 In 5-quart Dutch oven or stockpot, heat chili sauce and jelly over medium heat, stirring constantly, until jelly is melted. Stir in meatballs until coated. Simmer uncovered 30 minutes. Serve hot with toothpicks.\n\n1 Meatball: Calories 60; Total Fat 1.5g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 15mg; Sodium 210mg; Total Carbohydrate 9g (Dietary Fiber 0g, Sugars 5g); Protein 3g Exchanges: \u00bd Other Carbohydrate, \u00bd Lean Meat Carbohydrate Choices: \u00bd\n\n## Pork Carnitas Taco Bites\n\nCarnitas, which translates as \"little meats,\" have long been a popular taco filling but recently gained fame as a food truck favorite. Our tasty version follows the tradition of cooking the pork until it gets brown and crispy.\n\nPrep 45 min Total 1 hr 45 min \u25cf 20 servings\n\nCarnitas\n\n  * 2 lb boneless pork shoulder or butt or country-style ribs, cut into 1-inch pieces*\n  * 1 medium onion, chopped (\u00bd cup)\n  * 3 cloves garlic, finely chopped\n  * 1 teaspoon dried marjoram leaves\n  * 1 teaspoon dried thyme leaves\n  * \u00be teaspoon salt\n  * \u00bc teaspoon pepper\n\nGreen Salsa Crema\n\n  * \u2154 cup crema (Mexican-style cream) or sour cream\n  * \u2154 cup green tomatillo salsa\n\nTacos\n\n  * 15 flour tortillas (10 to 12 inch)\n  * 3 cups shredded iceberg lettuce\n  * 2 medium avocados, peeled, pitted and each cut into 30 slices\n  * 1 jar (24 oz) roasted red bell peppers, drained, cut into \u00bcx\u00bd-inch strips\n  * 1\u00bc cups crumbled cotija or queso fresco cheese\n\n1 In 12-inch skillet, place meat in single layer. Add cold water until meat is almost but not completely covered (about 1\u00bd cups). Add remaining carnitas ingredients. Heat to boiling; reduce heat to medium. Cook uncovered until liquid has evaporated and meat begins to brown, 35 to 45 minutes.\n\n2 In small bowl, mix crema and salsa; refrigerate until serving time. Using 4-inch round cookie or biscuit cutter, cut out 4 mini tortillas from each tortilla. Cover with plastic wrap to prevent drying out; set aside.\n\n3 Heat oven to 425\u00b0F. Into 15x10x1-inch pan, spoon meat mixture, pan juices and any browned bits from skillet. Bake uncovered 10 to 15 minutes or until pork is brown and edges are crisp. Drain fat if necessary; scrape any browned bits from pan and reserve. Cut meat into \u00bc-inch pieces; place in medium bowl. Add browned bits and mix together.\n\n4 To assemble, spoon 1 tablespoon pork down center of each mini tortilla; top with 1 tablespoon lettuce, 1 avocado slice, about 3 roasted pepper strips and 1 teaspoon cheese. Drizzle each with about 1 teaspoon green salsa crema.\n\n*If using the ribs, they may be too lean to render enough fat to get brown and crisp. If you don't see any fat in the skillet after the water has evaporated in Step 1, add 1 tablespoon vegetable oil with the onion. Continue as directed.\n\n1 Serving (3 Tacos): Calories 310; Total Fat 16g (Saturated Fat 6g, Trans Fat 0.5g); Cholesterol 40mg; Sodium 690mg; Total Carbohydrate 27g (Dietary Fiber 2g, Sugars 4g); Protein 14g Exchanges: 1 Starch, 1 Other Carbohydrate, 1\u00bd Lean Meat, 2 Fat Carbohydrate Choices: 2\n\n## Make-Ahead Meatballs\n\nCalorie Smart\n\nHomemade meatballs are a versatile snack that can be served in a variety of ways. They are ideal for appetizers or added to soups, but can be served as a main dish too.\n\nPrep 20 min Total 40 min \u25cf 60 meatballs\n\n  * 1 lb lean (at least 80%) ground beef\n  * \u00bd lb ground pork\n  * 1 medium onion, finely chopped (\u00bd cup)\n  * \u00bc cup unseasoned dry bread crumbs\n  * \u00bd teaspoon ground mustard\n  * \u00bd teaspoon seasoned salt\n  * \u215b teaspoon pepper\n  * 1 egg\n\n1 Heat oven to 375\u00b0F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix all ingredients. Shape into 1-inch meatballs. Place in pan.\n\n2 Bake 15 to 20 minutes or until no longer pink in center and meat thermometer inserted in center of meatball reads 160\u00b0F. Cool completely. Cover tightly and refrigerate 3 to 4 days or freeze 2 to 3 months. Reheat in desired sauce.\n\n1 Meatball: Calories 25; Total Fat 1.5g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 20mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 2g Exchanges: \u00bd Fat Carbohydrate Choices: 0\n\n### Making Meatballs\n\nShape mixture into 1-inch balls, place in pan.\n\nBake until no longer pink in center and thermometer reads 160\u00b0F.\n\n## Easy Square Meatballs\n\nHere is a quick way to make meatballs without making balls. Make the meat mixture. In a 13x9-inch pan, shape the meat mixture into a rectangle, 10x6 inches. With a knife dipped in water, cut the mixture into 60 squares (6 squares x 10 squares) but do not separate. Bake 20 to 25 minutes or until no longer pink. Cool slightly and separate meatballs by cutting apart.\n\n## Ways to Use Meatballs\n\nMake up a batch or two of these easy meatballs and store in the refrigerator for up to 3 days or in the freezer for up to 3 months. The meatballs are easy to heat and can be served as they are with a little ketchup or chili sauce, or try the ideas below.\n\n  1. 1. **Cheeseburger Hoagies:** Fill individual small hoagie buns with 3 or 4 warm meatballs, 2 to 3 tablespoons barbecue sauce or ketchup and 3 or 4 dill pickle slices. Sprinkle with 2 to 3 tablespoons shredded Cheddar cheese. Microwave each sandwich on plate for 30 to 60 seconds or until cheese is melted.\n  2. 2. **Meatball Pizza:** Top a purchased pizza crust (or make your own, page 192) with 1 cup each canned diced tomatoes with basil, garlic and oregano, halved meatballs and shredded mozzarella cheese. Bake as directed on pizza package.\n  3. 3. **Pesto Pasta and Meatballs:** For 4 servings, toss 6 ounces hot cooked linguine with \u00bd cup refrigerated pesto; toss with about 20 warm meatballs.\n  4. 4. **Salsa Tacos:** Fill individual taco shells with 1 or 2 meatballs, \u00bc cup shredded lettuce, 2 tablespoons chunky-style salsa and 2 tablespoons shredded Monterey Jack cheese.\n  5. 5. **Sweet Chili Kabobs:** Thread meatballs on skewers with strips of any color bell pepper and whole fresh mushrooms. Brush with sweet chili sauce. Place kabobs on a cookie sheet. Bake 15 to 20 minutes at 350\u00b0F or until hot and vegetables are crisp-tender.\n  6. 6. **Teriyaki Sliders:** Fill individual slider buns with 1 or 2 warm meatballs, 1 tablespoon teriyaki baste and glaze, 1 slice drained canned pineapple and 1 to 2 tablespoons sliced roasted red bell pepper.\n\nMake-Ahead Meatballs, Sweet Chili Kabobs\n\n## Vietnamese Beef Lettuce Wraps Calorie Smart\n\nMake restaurant food at home with these easy and tasty lettuce wraps. They are great on their own, but also good served with Ginger-Soy Dipping Sauce (page 45), Peanut Sauce (page 462) or your favorite purchased sauce.\n\nPrep 40 min Total 40 min \u25cf 25 servings\n\n  * 1 lb lean (at least 80%) ground beef*\n  * 4 medium green onions, sliced diagonally (\u00bc cup)\n  * 2 teaspoons finely chopped lemongrass**\n  * 1 teaspoon finely chopped gingerroot\n  * 1 teaspoon finely chopped seeded red or green Thai, serrano or jalape\u00f1o chile\n  * 1 clove garlic, finely chopped\n  * 1 tablespoon sugar\n  * 2 tablespoons soy sauce or fish sauce\n  * 2 tablespoons lime juice\n  * 1 cup shredded carrots\n  * 1 can (8 oz) sliced water chestnuts, drained, finely chopped\n  * 25 small (about 3-inch) Bibb lettuce leaves (about 2 heads), breaking larger leaves into small size if necessary\n  * \u00bd cup finely chopped lightly salted dry-roasted peanuts\n  * Fresh cilantro leaves, if desired\n  * Lime slices, if desired\n\n1 In 12-inch skillet, cook beef, onions, lemongrass, gingerroot, chile and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in sugar, soy sauce and lime juice just until sugar dissolves. Stir in carrots and water chestnuts. Heat until mixture is hot, stirring frequently.\n\n2 To assemble, spoon 2 tablespoons beef mixture onto each lettuce leaf. Sprinkle with peanuts and cilantro. Arrange on serving platter; garnish with lime slices. Serve immediately.\n\n*Ground chicken, pork or turkey can be substituted for the beef.\n\n**Once a mysterious ingredient, lemongrass is now available in many supermarkets. Resembling a green reed, it's an ancient herb of Southeast Asia. The flavor is reminiscent of citrus, bay leaves and pepper.\n\n1 Serving: Calories 60; Total Fat 3.5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 10mg; Sodium 105mg; Total Carbohydrate 3g (Dietary Fiber 0g, Sugars 0g); Protein 4g Exchanges: \u00bd Very Lean Meat, \u00bd Fat Carbohydrate Choices: 0\n\n## Chicken Satay with Peanut Sauce\n\nPrep 15 min Total 2 hr 25 min \u25cf 8 servings\n\n  * 3 tablespoons lime juice\n  * 1 teaspoon curry powder\n  * 2 teaspoons honey\n  * \u00bd teaspoon ground coriander\n  * \u00bd teaspoon ground cumin\n  * \u215b teaspoon salt\n  * 2 cloves garlic, finely chopped\n  * 1 lb boneless skinless chicken breasts, cut into 1-inch cubes\n  * 1 medium red bell pepper, cut into 1\u00bc-inch pieces\n  * 4 medium green onions, cut into 2-inch pieces\n  * Peanut Sauce (page 462) or purchased spicy peanut sauce\n\n1 In small bowl, stir lime juice, curry powder, honey, coriander, cumin, salt and garlic until well mixed. Place chicken in resealable food-storage plastic bag or shallow glass or plastic dish. Add lime juice mixture; seal bag tightly. Shake or stir to coat chicken with juice mixture. Cover and refrigerate 2 hours, turning bag or stirring occasionally.\n\n2 Set oven control to broil. Spray rack in broiler pan with cooking spray. Remove chicken from marinade; reserve marinade. On each of 8 (8-inch) metal or bamboo* skewers, thread chicken, bell pepper and onion pieces, leaving space between each piece. Place skewers on rack in broiler pan.\n\n3 Broil with tops about 3 inches from heat 4 minutes. Turn; brush with reserved marinade. Discard any remaining marinade. Broil chicken 4 to 5 minutes longer or until chicken is no longer pink in center. Serve chicken with peanut sauce.\n\n*Soak bamboo skewers in water at least 30 minutes to prevent burning.\n\n1 Serving (1 Skewer and 1 Tablespoon Sauce): Calories 330; Total Fat 15g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 70mg; Sodium 500mg; Total Carbohydrate 17g (Dietary Fiber 2g, Sugars 12g); Protein 32g Exchanges: \u00bd Other Carbohydrate, 5 Lean Meat, 3\u00bd Fat Carbohydrate Choices: 1\n\n## Buffalo Chicken Wings Calorie Smart\n\nIn our testing, we found that coating the wings with flour really helped the sauce to cling to the wings.\n\nPrep 20 min Total 55 min \u25cf 24 appetizers\n\n  * 12 chicken wings (about 2 lb)\n  * 2 tablespoons butter\n  * \u00bd cup all-purpose flour\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon pepper\n  * 1 cup barbecue sauce (for homemade sauce, see page 411)\n  * 1 tablespoon red pepper sauce\n  * \u00bd teaspoon Cajun seasoning\n  * \u00bc teaspoon ground cumin\n  * 1 bottle (8 oz) blue cheese dressing (to make your own, see page 138)\n  * Celery, carrot and zucchini sticks, if desired\n\n1 Heat oven to 425\u00b0F. Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off and discard excess skin.\n\n2 In 13x9-inch pan, melt butter in oven. In resealable heavy-duty food-storage plastic bag, mix flour, salt and pepper. Add chicken; seal bag tightly. Shake until chicken is completely coated with flour mixture. Place chicken in pan.\n\n3 Bake uncovered 20 minutes. In small bowl, stir barbecue sauce, pepper sauce, Cajun seasoning and cumin until well mixed. Turn chicken. Pour sauce mixture over chicken; toss until evenly coated with sauce.\n\n4 Bake uncovered 10 to 12 minutes longer or until light golden brown on outside and juice of chicken is clear when thickest part is cut to bone (165\u00b0F). Serve with dressing and vegetable sticks.\n\n1 Appetizer: Calories 80; Total Fat 4.5g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 15mg; Sodium 180mg; Total Carbohydrate 6g (Dietary Fiber 0g, Sugars 3g); Protein 5g Exchanges: 1 Medium-Fat Meat Carbohydrate Choices: \u00bd\n\nHoney-Mustard Chicken Wings Substitute honey-mustard barbecue sauce for barbecue sauce. Omit red pepper sauce. Substitute barbecue seasoning for the Cajun seasoning and omit ground cumin. Stir 1 tablespoon mustard seed into sauce mixture.\n\nSalsa Chicken Wings Substitute salsa for the barbecue sauce and chili powder for the Cajun seasoning.\n\nSweet-Spicy Chicken Wings Substitute sweet-spicy French dressing for the barbecue sauce and Montreal chicken grill seasoning for the Cajun seasoning; omit ground cumin.\n\n## Classic Crab Cakes Fast\n\nPrep 25 min Total 25 min \u25cf 6 servings\n\n  * \u2153 cup mayonnaise or salad dressing\n  * 1 egg\n  * 1\u00bc cups soft white bread crumbs (about 2 slices bread)\n  * 1 teaspoon ground mustard\n  * \u00bc teaspoon salt\n  * \u00bc teaspoon ground red pepper (cayenne), if desired\n  * \u215b teaspoon black pepper\n  * 2 medium green onions, chopped (2 tablespoons)\n  * 1 can (1 lb) or 2 refrigerated containers (8 oz each) pasteurized lump crabmeat, well drained, cartilage removed*\n  * \u00bc cup unseasoned dry bread crumbs\n  * 2 tablespoons vegetable oil\n\n1 In medium bowl, mix mayonnaise and egg with whisk. Gently stir in remaining ingredients except dry bread crumbs and oil so that crabmeat doesn't break apart into small pieces. Shape mixture into 6 patties about 3 inches in diameter (mixture will be moist). Coat each patty with dry bread crumbs.\n\n2 In 12-inch nonstick skillet, heat oil over medium heat. Cook patties in oil about 10 minutes, gently turning once, until golden brown and hot in center. Reduce heat if crab cakes become brown too quickly.\n\n*Or substitute 3 cans (6 ounces each) lump crabmeat for the 1-pound can or the refrigerated crabmeat.\n\n1 Serving: Calories 330; Total Fat 18g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 120mg; Sodium 690mg; Total Carbohydrate 20g (Dietary Fiber 0g, Sugars 2g); Protein 22g Exchanges: 1 Starch, 3 Lean Meat, 2 Fat Carbohydrate Choices: 1\n\nSalmon Cakes Substitute 1 can (15 ounces) red salmon, drained, for the lump crabmeat.\n\n## Classic Shrimp Cocktail Calorie Smart \u2022 Fast\n\nPrep 30 min Total 30 min \u25cf 6 servings\n\nShrimp\n\n  * 4 cups water\n  * 1\u00bd lb uncooked large shrimp in shells, thawed if frozen, peeled (tail shells left on) and deveined\n\nCocktail Sauce\n\n  * 1 cup ketchup\n  * 4 to 6 teaspoons prepared horseradish*\n  * 1 teaspoon Worcestershire sauce\n  * 2 or 3 drops red pepper sauce\n\nGarnish, if desired\n\n  * Lemon wedges\n\n1 In 3-quart saucepan, heat water to boiling. Add shrimp. Cover and return to boiling; reduce heat. Simmer uncovered 3 to 5 minutes or until shrimp are pink; drain.\n\n2 Meanwhile, in small bowl, mix sauce ingredients. Serve shrimp with sauce and lemon wedges.\n\n*Stir in 1 to 2 teaspoons additional horseradish if you like a hotter cocktail sauce.\n\n1 Serving: Calories 100; Total Fat 0.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 105mg; Sodium 770mg; Total Carbohydrate 11g (Dietary Fiber 0g, Sugars 9g); Protein 12g Exchanges: \u00bd Starch, 1\u00bd Very Lean Meat Carbohydrate Choices: 1\n\nShrimp Cocktail Shooters Serve the shrimp in decorative shot glasses. Place about 1 tablespoon of the cocktail sauce in each shot glass, and top with 1 or 2 cooked shrimp. Garnish with a little chopped fresh parsley or celery leaves.\n\n## Basil-Cheese Triangles Calorie Smart\n\nPrep 30 min Total 45 min \u25cf 72 appetizers\n\n  * 1 lb feta cheese*\n  * 2 eggs, slightly beaten\n  * \u00bc cup finely chopped fresh or 1 tablespoon dried basil leaves**\n  * \u00bc teaspoon white or black pepper\n  * 1 package (16 oz) frozen phyllo (filo) sheets (18x14 inch), thawed\n  * \u2153 cup butter, melted\n\n1 Heat oven to 400\u00b0F. Grease cookie sheets with shortening or cooking spray. Crumble cheese into medium bowl; mash with fork. Stir in eggs, basil and pepper until well mixed.\n\n2 Cut phyllo sheets lengthwise into 2-inch strips. (Cover with plastic wrap, then with damp towel to keep them from drying out.) Place 1 level teaspoon cheese mixture on end of 1 strip. Fold strip over cheese mixture, end over end in triangular shape, to opposite end. Place on cookie sheet. Repeat with remaining strips and cheese mixture. Brush triangles lightly with butter.\n\n3 Bake 12 to 15 minutes or until puffed and golden brown. Serve warm.\n\n*Finely shredded Monterey Jack cheese can be substituted for the feta cheese.\n\n**Chopped fresh chives or 1 tablespoon freeze-dried chives can be substituted for the basil.\n\n1 Appetizer: Calories 45; Total Fat 2.5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 10mg; Sodium 105mg; Total Carbohydrate 4g (Dietary Fiber 0g, Sugars 0g); Protein 2g Exchanges: \u00bd Starch, \u00bd Fat Carbohydrate Choices: 0\n\nMake-Ahead  Directions Cover and refrigerate unbaked triangles up to 24 hours before baking; bake as directed. Or freeze tightly covered up to 2 months; increase bake time by 5 minutes.\n\n### Making Phyllo Triangles\n\nCut phyllo sheets lengthwise into 2-inch strips. Place 1 teaspoon cheese mixture on end of strip.\n\nFold strip over cheese mixture, end over end in triangle shape to opposite end.\n\n## Tomato-Basil Crostini Calorie Smart \u2022 Fast\n\nPrep 15 min Total 25 min \u25cf 12 appetizers\n\n  * 12 slices (\u00bd inch thick) Italian bread\n  * \u00bc cup olive or vegetable oil\n  * 1 large tomato, seeded, chopped (1 cup)\n  * 3 tablespoons chopped fresh basil leaves\n  * 1 tablespoon large capers or chopped pitted ripe olives\n  * \u00bd teaspoon salt\n  * \u00bd teaspoon coarsely ground pepper\n  * 12 slices (1 oz each) regular or fresh mozzarella cheese\n\n1 Heat oven to 375\u00b0F. On ungreased cookie sheet, place bread slices in single layer. Drizzle 1 teaspoon oil over each slice.\n\n2 In small bowl, mix tomato, basil, capers, salt and pepper. Spread half of the tomato mixture over bread slices; top each with a cheese slice. Spread remaining tomato mixture over cheese.\n\n3 Bake about 8 minutes or until bread is hot and cheese is melted. Serve hot.\n\n1 Appetizer: Calories 180; Total Fat 11g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 15mg; Sodium 390mg; Total Carbohydrate 12g (Dietary Fiber 0g, Sugars 0g); Protein 9g Exchanges: 1 Starch, 1 High-Fat Meat Carbohydrate Choices: 1\n\nProvolone-Onion Crostini Substitute a chopped green onion for the capers and provolone cheese for the mozzarella.\n\n## Deviled Eggs Calorie Smart \u2022 Fast\n\nPrep 15 min Total 30 min \u25cf 12 appetizers\n\n  * 6 eggs\n  * 3 tablespoons mayonnaise, salad dressing or half-and-half\n  * 1 teaspoon prepared yellow, Dijon or spicy brown mustard*\n  * \u215b teaspoon pepper\n\n1 In 2-quart saucepan, place eggs in single layer. Cover with cold water at least 1 inch above eggs. Cover saucepan; heat to boiling.\n\n2 Immediately remove from heat; let stand covered 15 minutes for large eggs (12 minutes for medium eggs and 18 minutes for extra-large eggs).\n\n3 Drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled.\n\n4 To peel, gently tap egg on countertop until entire shell is finely crackled. Roll gently between hands to loosen shell. Starting at large end, peel egg under cold running water to help remove shell.\n\n5 Cut lengthwise in half. Slip out yolks into small bowl; mash with fork. To prevent eggs from tipping on serving plate, cut a thin slice from bottom of each egg white half before filling. Or, to stand eggs upright, cut crosswise slice about two-thirds from top of narrow end of egg to remove yolk; cut thin slice from bottom of wide end of egg white to rest on serving platter.\n\n6 Stir mayonnaise, mustard and pepper into yolks. Fill whites with egg yolk mixture, heaping lightly. Cover and refrigerate up to 24 hours.\n\n*Any flavored prepared mustard can be used, or \u00bd teaspoon ground mustard can be substituted for yellow mustard.\n\n1 Appetizer: Calories 60; Total Fat 5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 110mg; Sodium 75mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 3g Exchanges: \u00bd Medium-Fat Meat, \u00bd Fat Carbohydrate Choices: 0\n\nLighter Directions For 1 gram of fat and 25 calories per serving, mash only 6 yolk halves in Step 5 (reserve remaining yolks for another use or discard). Use fat-free mayonnaise. Stir in \u2153 cup finely chopped zucchini.\n\nBacon-Cheddar Deviled Eggs Mix 2 slices crisply cooked crumbled bacon and 2 tablespoons finely shredded Cheddar cheese into yolk mixture. Garnish with additional crumbled bacon or chopped fresh chives or parsley.\n\nBlue Cheese Deviled Eggs Omit mustard. Mix \u00bc cup crumbled blue cheese into yolk mixture. Garnish with coarse ground black pepper and small celery leaves.\n\nChipotle Deviled Eggs Omit mustard. Mix 1\u00bd to 2 teaspoons finely chopped chipotle chiles in adobo sauce (from 7-ounce can), drained, and 1 thinly sliced green onion into yolk mixture. Garnish with whole or chopped fresh cilantro leaves.\n\nReuben Deviled Eggs Omit mustard. Substitute Thousand Island dressing for the mayonnaise. Stir in 2 tablespoons each finely chopped thinly sliced deli corned beef and finely chopped sauerkraut (squeezed in paper towel to drain). Garnish with shredded Swiss cheese and caraway seed.\n\n### Making Deviled Eggs\n\nCut a thin slice from bottom of egg half so that egg sits on a platter.\n\nSpoon prepared filling into egg halves.\n\n## Brie in Puff Pastry with Cranberry Sauce\n\nPrep 30 min Total 1 hr 25 min \u25cf 12 servings\n\nCranberry Sauce*\n\n  * 1 cup fresh cranberries\n  * 6 tablespoons packed brown sugar\n  * 1 tablespoon orange juice\n  * \u00bd teaspoon grated orange peel\n\nBrie in Pastry\n\n  * 1 tablespoon butter\n  * \u2153 cup sliced almonds\n  * 1 frozen (thawed) puff pastry sheet (from a 17.3-oz package)\n  * 1 round (14 to 15 oz) Brie cheese\n  * 1 egg, beaten\n  * Assorted crackers or sliced fresh fruit, if desired\n\n1 In 1-quart saucepan, stir cranberries, brown sugar and orange juice until well mixed. Heat to boiling, stirring frequently; reduce heat. Simmer uncovered 15 to 20 minutes, stirring frequently, until mixture thickens and cranberries are tender. Stir in orange peel; remove from heat and set aside.\n\n2 In 8-inch skillet, melt butter over medium heat. Cook almonds in butter, stirring frequently, until golden brown; remove from heat and set aside.\n\n3 Heat oven to 400\u00b0F. Spray cookie sheet with cooking spray. On lightly floured surface, roll pastry into 16x9-inch rectangle; cut out 2 circles, 1 (8\u00bd-inch) round and 1 (7-inch) round.\n\n4 Remove paper from cheese; leave rind on. Place cheese round on center of 8\u00bd-inch pastry round. Spoon cranberry sauce and almonds over cheese. Bring pastry up and press around side of cheese. Brush top edge of pastry with egg. Place 7-inch pastry round on top, pressing around edge to seal. Brush top and side of pastry with egg. Cut decorations from remaining pastry and arrange on top; brush with egg. Place on cookie sheet.\n\n5 Bake 20 to 25 minutes or until golden brown. Cool on cookie sheet on cooling rack 30 minutes before serving. Serve with crackers.\n\n*Or substitute 1 cup purchased whole berry cranberry sauce for the cranberry sauce.\n\n1 Serving: Calories 270; Total Fat 19g (Saturated Fat 9g, Trans Fat 1g); Cholesterol 75mg; Sodium 270mg; Total Carbohydrate 17g (Dietary Fiber 0g, Sugars 8g); Protein 9g Exchanges: 1 Starch, 1 High-Fat Meat, 2 Fat Carbohydrate Choices: 1\n\nBrie in Puff Pastry with Double-Orange Cranberry Sauce Add 1 tablespoon orange-flavored liqueur or chai-flavored liqueur to the cranberry mixture before cooking.\n\n### Wrapping Brie in Puff Pastry\n\nCenter cheese on puff pastry. Spoon sauce and almonds over cheese, and wrap pastry around sides of cheese.\n\nPlace 7-inch round on top, pressing around edge to seal.\n\nBrush top and sides of pastry with egg.\n\nCut garnish from pastry scraps; place on top, and press lightly to secure.\n\n## Black Bean Sliders Calorie Smart\n\nPrep 45 min Total 2 hr 45 min \u25cf 20 sandwiches\n\nBuns\n\n  * 5 frozen stone-ground 100% whole wheat Texas rolls (from 3-lb bag)\n  * 2 tablespoons butter, melted\n\nCorn Salsa\n\n  * 1 can (7 oz) whole kernel corn with red and green peppers, drained\n  * \u2154 cup chunky-style medium salsa\n\nBean Patties\n\n  * 5 teaspoons olive oil\n  * \u00bc cup finely chopped red or yellow onion\n  * 1 can (15 oz) black beans, drained, rinsed*\n  * 1 egg, beaten\n  * \u00bd cup unseasoned dry bread crumbs\n  * 2 cloves garlic, finely chopped\n  * 1 teaspoon ground cumin\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon freshly ground pepper\n  * 20 small pieces Bibb or leaf lettuce\n  * 5 slices (\u00be oz each) Cheddar cheese, cut into quarters\n\n1 Thaw rolls at room temperature until soft but still cold, about 10 minutes. Spray cookie sheet with cooking spray. Cut each roll into quarters; shape dough pieces into balls. Place on cookie sheet. Brush tops of dough balls with butter. Cover with plastic wrap sprayed with cooking spray. Let rise in warm place 2 hours to 2 hours 30 minutes or until doubled in size.\n\n2 Heat oven to 350\u00b0F. Remove plastic wrap. Bake buns 12 to 15 minutes or until golden brown. Remove from pan to cooling rack.\n\n3 Meanwhile, in medium bowl, mix corn salsa ingredients. Cover and refrigerate until serving time.\n\n4 In 10-inch nonstick skillet, heat 1 teaspoon of the oil over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until softened. Remove from heat; cool slightly.\n\n5 In medium bowl, mash beans with potato masher, leaving a few beans whole. Stir in egg, bread crumbs, garlic, cumin, salt and pepper. Add cooled onion; mix until thoroughly combined. Shape mixture into 20 (1-inch) balls, using slightly less than 1 tablespoon per ball.\n\n6 In same skillet, heat 2 teaspoons oil over medium heat. Place half of the bean balls in skillet; with back of spatula, flatten balls into patties, about 1\u00bd inches in diameter. Cook 4 to 6 minutes, turning once, until browned. Remove from skillet; cover to keep warm. Repeat with remaining 2 teaspoons oil and bean balls.\n\n7 Split buns in half. On bottom half of each bun, place lettuce piece, bean patty, cheese quarter and 1 heaping tablespoon corn salsa. Cover with top halves of buns.\n\n*Cannellini beans or chickpeas (garbanzo beans) can be substituted for the black beans.\n\n1 Sandwich: Calories 130; Total Fat 5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 20mg; Sodium 270mg; Total Carbohydrate 17g (Dietary Fiber 3g, Sugars 2g); Protein 5g Exchanges: 1 Starch, \u00bd Vegetable, 1 Fat Carbohydrate Choices: 1\n\n### Making Black Bean Sliders\n\nSlightly flatten bean balls to about 1\u00bd inches in diameter.\n\nTop each slider with prepared corn salsa.\n\n# Chapter 3: Beverages\n\nMartini Cocktails\n\n## Beverage Basics\n\nCoffee Anytime\n\nTea for Relaxation\n\nThere Is More to Milk\n\n## Features\n\nBetty's Staples: Buttermilk\n\nHeirloom Recipe and New Twist\n\nLearn to Juice\n\nMake-Ahead: Lemonade Concentrate\n\nSimple Syrup\n\n## Coffee and Tea\n\nApple-Mint Iced Green Tea Calorie Smart \u2022 Fast \u2022 Easy\n\nBerry Tea\n\nCappuccino Calorie Smart \u2022 Fast \u2022 Easy\n\nCaramel Latte\n\nChai Calorie Smart \u2022 Fast\n\nDill Tea\n\nEasy Iced Tea\n\nGinger Tea\n\nHazelnut Iced Coffee\n\nIced Coffee Calorie Smart \u2022 Easy\n\nIced Vanilla Soy Latte Calorie Smart \u2022 Fast \u2022 Easy\n\nLemonade Sweet Tea\n\nRaspberry-Ginger Tea Calorie Smart \u2022 Fast \u2022 Easy\n\nSweetened Iced Coffee\n\nVietnamese Iced Coffee\n\n## Hot Beverages\n\nHot Buttered Rum\u2013Spiced Cider\n\nHot Spiced Cider Calorie Smart \u2022 Fast \u2022 Easy\n\n## Milk Beverages\n\nChocolate Milk\n\nDouble-Chocolate Hot Chocolate\n\nEggnog\n\nFresh Strawberry Milk Fast \u2022 Easy\n\nHot Chocolate Fast\n\nMarshmallow-Topped Hot Chocolate\n\nNew York Egg Cream\n\nRoot Beer Milk\n\n## Fruit and Vegetable Beverages\n\nBlueberry Smoothies\n\nCitrus Splash\n\nDill Simple Syrup\n\nEasy-Being-Green Smoothies Fast \u2022 Easy\n\nGinger Lemonade\n\nGinger Simple Syrup\n\nLemonade Ice Cubes\n\nLemonade Concentrate Calorie Smart \u2022 Fast \u2022 Easy\n\nLemonade from Concentrate\n\nLemonade Smoothies\n\nLemonade Sweet Tea\n\nLimeade Concentrate\n\nOrange Smoothies\n\nPeach Smoothies\n\nRaspberry Lemonade\n\nRaspberry Smoothies\n\nRaspberry-Lime Juice Fast \u2022 Easy\n\nRefreshing Green Juice Calorie Smart \u2022 Fast \u2022 Easy\n\nSparkling Lemonade\n\nStrawberry Smoothies Calorie Smart \u2022 Fast \u2022 Easy\n\nStrawberry-Banana Smoothies\n\nStrawberry-Lemonade Slush\n\nTriple-Berry Simple Syrup\n\n## Drinks Basics\n\nTools for the Bar\n\nGlassware\n\nCocktail Mixology\n\nAbout Beer\n\nWine Primer\n\n## Drinks\n\nBeergaritas Fast \u2022 Easy\n\nBerry Sangria\n\nBourbon-Maple Eggnog\n\nChocolate Martini Cocktails\n\nClassic Bloody Mary Calorie Smart \u2022 Fast\n\nDill Martini\n\nFrozen Strawberry Margaritas\n\nGreen Tea Martini Cocktails\n\nLemon Sangria\n\nMango Martini Cocktails\n\nMango Mimosas Calorie Smart \u2022 Fast \u2022 Easy\n\nManhattan Cocktails Calorie Smart \u2022 Fast \u2022 Easy\n\nMargaritas Fast\n\nMartini Cocktails Calorie Smart \u2022 Fast \u2022 Easy\n\nMojitos\n\nMulled Wine Calorie Smart\n\nPineapple Mimosas\n\nPomegranate-Mango Mimosas\n\nPomegranate Martini Cocktails\n\nSangria Calorie Smart \u2022 Fast\n\nSweet Martini Cocktails\n\nWhite Sangria\n\n## Bonus Recipes\n\nChopped Salad with Tangy Dressing\n\nStrawberry Pops\n\nTangy Coleslaw\n\nCalorie Smart = See Helpful Nutrition and Cooking Information\n\nFast = Ready in 30 minutes or less\n\nEasy = Prep in 10 minutes or less **plus** five ingredients or less\n\nLighter = 25% fewer calories or grams of fat\n\nMake Ahead = Make-ahead directions\n\nSlow Cooker = Slow cooker directions\n\n# Beverage Basics\n\nHaving coffee in the morning, tea in the afternoon or even milk with a meal are all traditional choices for beverages. Why not shake things up a bit? Break out of your routine with flavored coffee, tangy chai tea or almond milk. Or you might even want to try a creamy smoothie or tall glass of lemonade for a refreshing change of pace.\n\n## Coffee Anytime\n\nCoffee is grown in more than 50 countries around the world in tropical climates at high altitudes and in rich soil. _Arabica_ is the most common variety, as well as the highest quality, and is a descendent of the original coffee beans grown in Ethiopia hundreds of years ago. _Robusta_ is another coffee variety that is becoming more common, particularly in blends and instant coffees. This coffee has a higher caffeine level than Arabica.\n\nThere are many methods for brewing coffee and a large selection of coffeemakers to choose from. You might choose an automatic drip coffeemaker, a French press, cone and filter, percolator or even a cappuccino machine. However you make coffee, here some tips:\n\n  * Purchase coffee in small amounts that can be used within one to two weeks.\n  * French or dark roast yields a dark, rich cup of coffee, ideal for espresso. Lighter roasts will be better for a mild morning cup of coffee.\n  * Store unopened packages of coffee in the freezer for up to 1 month.\n  * If you grind whole beans, do it as close to brew time as possible.\n  * Be conscious of the grind you are using in relation to how you are making coffee. If coffee is bitter, it may be ground too finely. If it is flat tasting, the grind may be too coarse. Check with professionals where you purchase beans for the correct grind. Here are some general guidelines:\n\n  * **Automatic drip:** medium grind\n  * **Espresso maker:** fine grind\n  * **Percolator:** coarse grind\n  * **French press:** coarse grind\n\n  * Use good water for best flavor\u2014filtered or bottled water are good choices.\n  * For regular-strength coffee, use 1 level tablespoon coffee for 6 ounces water. If you like stronger coffee, use 2 tablespoons coffee for 6 ounces water.\n\n## Tea for Relaxation\n\nThis simple beverage is the most-commonly consumed drink in the world because it is delicious, healthful, easy to make and just plain relaxing. The thousands of different varieties of tea vary by where they are grown, the time of year they are picked and how they are processed. Black and green teas contain a good amount of antioxidants. Some common varieties of tea include:\n\n  * **Black tea:** This tea contains the most caffeine of all tea, 50 to 65 percent of the amount in coffee. It is processed by crushing and fermenting the leaves. Common black teas include Darjeeling and English Breakfast.\n  * **Green tea:** Pale green with a light, fresh flavor, green tea is favored in Asia. The leaves are steamed and dried but not fermented. Varieties include Gunpowder and Tencha.\n  * **White tea:** Pale in color with a light, sweet flavor, white tea is the purest and least processed of all teas, and contains very little caffeine. Familiar varieties include Silver Needle and White Peony.\n  * **Oolong tea:** Partially fermented and a cross between black and green teas, it is also known as Chinese restaurant tea. Oolong is full bodied with a sweet aroma. Imperial oolong is prized for honey flavor and Formosa oolong tastes a bit like peaches.\n  * **Herbal teas:** Because these teas do not contain any leaves from the Camellia sinensis plant, they are referred to as tisanes. These blends consist of herbs, flowers and fruits.\n\nFor brewing tea, some equipment you might want on hand includes:\n\n  * Tea kettle for boiling water.\n  * Teapot for brewing.\n  * Infuser for holding tea leaves in a teapot.\n  * Strainer for pouring if there is no infuser.\n\nTo brew tea:\n\n  * Start with cold water in a tea kettle. For black or oolong tea, bring water to a boil. For green or white tea, water should reach between 170\u00b0F and 190\u00b0F.\n  * Warm a teapot by filling with hot water and letting it stand for a few minutes; drain.\n  * Place desired tea in teapot, using about 1 teaspoon loose tea or 1 teabag for each 6 ounces of water. Pour boiling or hot water over tea; steep 3 to 5 minutes.\n  * Pour tea into cups; use a strainer to catch loose tea leaves.\n\n## There Is More to Milk\n\nMilk has come a long way, with many varieties to choose from. Look for organic, lactose-free (for those who cannot drink regular milk) and milk with added calcium or omega-3 fatty acids. Goat's milk is easy to digest, has less lactose than cow's milk and is less allergenic.\n\nThere are many tasty nondairy choices, which are delicious and healthful:\n\n  * **Soymilk:** Made from soybeans and available unsweetened, sweetened and flavored. Often organic, it has a nutrition profile and protein content similar to dairy milk \n  * **Almond and cashew milks:** Although these have less protein than dairy milk, they contain about \u2153 fewer calories than 2% milk. They are made with ground almonds or cashews, water and often a sweetener.\n  * **Rice milk:** Made from boiled rice, brown rice syrup and brown rice starch, this alternative is low in protein compared to dairy milk. Look for rice milk that is calcium fortified.\n  * **Coconut milk:** This alternative is the closest to dairy milk in texture but is high in fat content. It is a good choice for those with multiple food allergies and does not contain soy or gluten. It has fewer calories, less protein and less calcium than dairy milk.\n  * **Hemp milk:** Sometimes available, this alternative is another choice for those with multiple allergies. It is made from hemp seeds, water and sweeteners and is often free of soy, nuts and gluten.\n\n## Iced Coffee Calorie Smart \u2022 Easy\n\nThe coffee concentrate base in this recipe uses ground coffee and water. In addition to making iced coffee, you can use it for ice cubes so that cold coffee-flavored drinks are not diluted by regular ice cubes.\n\nPrep 5 min Total 12 hr 35 min \u25cf 4 cups\n\nCoffee Concentrate\n\n  * 1 package (12 oz) medium or coarsely ground medium to dark roasted coffee beans*\n  * 8 cups cold water\n\nIced Coffee\n\n  * Ice cubes\n  * \u00bd cup Coffee Concentrate\n  * \u00bd cup cold whole milk\n\n1 In large bowl, stir coffee grounds and water until coffee grounds are completely moistened. Cover and let stand at room temperature 12 to 15 hours. The longer it stands, the stronger the flavor will be.\n\n2 Line fine-mesh strainer with paper coffee filter or several layers of cheesecloth; place over 2-quart pitcher. Pour coffee mixture through strainer, in batches, allowing all the liquid to drain through without pressing on the grounds (this may take up to 30 minutes; replace cheesecloth or coffee filter as needed). Pressing on the grounds can cause cloudy coffee. Discard grounds.\n\n3 Cover pitcher and store coffee concentrate in refrigerator up to 2 weeks. Stir concentrate before each use. To make iced coffee, fill a glass with ice. Mix \u00bd cup coffee concentrate with \u00bd cup milk, or if desired, water.\n\n*Medium or coarsely ground coffee is recommended because the concentrate will be clearer. Using finely ground coffee will result in a cloudy concentrate.\n\n\u00bd Cup: Calories 80; Total Fat 4g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 70mg; Total Carbohydrate 8g (Dietary Fiber 0g, Sugars 6g); Protein 4g Exchanges: \u00bd Milk Carbohydrate Choices: \u00bd\n\nSweetened Iced Coffee In coffee mug or glass, mix \u00be cup coffee concentrate with \u00bc cup water and 1 to 2 tablespoons Simple Syrup (page 81). Stir well and add ice cubes.\n\nHazelnut Iced Coffee In coffee mug or glass, mix \u00be cup Coffee Concentrate with \u00bc to \u2153 cup hazelnut-flavored liquid nondairy creamer. Add ice cubes. If you don't prefer hazelnut, use your favorite flavor of liquid coffee creamer.\n\nVietnamese Iced Coffee In coffee mug or glass, mix \u00be cup Coffee Concentrate with 2 to 3 tablespoons sweetened condensed milk. Add ice cubes.\n\n### Straining Iced Coffee\n\nLine fine-mesh strainer with several layers of cheesecloth. Pour coffee through cheesecloth to catch all coffee bean particles.\n\n## Cappuccino Calorie Smart \u2022 Fast \u2022 Easy\n\nCappuccino is easy to make at home without special equipment. A microwave or stove and an electric mixer work just fine to heat the milk and create a foamy top. Make sure to look for French roast coffee\u2014its bold, strong flavor is preferred for espresso-based coffee drinks.\n\nPrep 10 min Total 10 min \u25cf 2 servings\n\n  * \u00bd cup ground French roast or espresso coffee\n  * 1\u00bd cups water\n  * \u00be cup whole milk\n  * Ground cinnamon, if desired\n\n1 Brew coffee according to manufacturer's directions, using ground coffee and water.\n\n2 Meanwhile, in medium microwavable bowl, microwave milk on High 45 seconds to 1 minute or until hot; do not boil. (Or heat milk in 1-quart saucepan over medium heat.) With electric mixer, beat milk on low speed, gradually increasing speed until milk begins to thicken and form foam. Continue beating until desired amount of foam forms. Hot milk will settle to the bottom and foam will float on top; do not stir.\n\n3 To serve, pour brewed coffee into 2 mugs or cups. Add hot milk (pour by holding table knife against edge of bowl or saucepan to hold back foam). Spoon foam on top. Sprinkle with cinnamon. Serve immediately.\n\n1 Serving: Calories 60; Total Fat 3g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 45mg; Total Carbohydrate 5g (Dietary Fiber 0g, Sugars 5g); Protein 3g Exchanges: \u00bd Milk Carbohydrate Choices: \u00bd\n\nCaramel Latte Make recipe as directed\u2014except increase milk to 1 cup and heat in microwavable measuring cup or saucepan; do not beat milk with mixer. For each serving, spoon 3 tablespoons caramel topping into each cup before adding \u00bd cup each coffee and milk; stir to blend. Microwave 40 to 50 seconds or until hot. Top with whipped cream; drizzle with additional caramel topping. Sprinkle with cinnamon.\n\n### Making Foam\n\nBeat hot milk, starting on low speed and gradually increasing speed until milk thickens and foams.\n\nCarefully spoon foam on top of coffee and milk.\n\n## Iced Vanilla Soy Latte Calorie Smart \u2022 Fast \u2022 Easy\n\nPrep 10 min Total 10 min \u25cf 2 servings\n\n  * \u00bd cup ground espresso or French roast coffee\n  * 1\u00bd cups water\n  * 2 cups vanilla soymilk\n  * 2 teaspoons caramel or chocolate fat-free topping\n  * Ice cubes\n  * Sugar, if desired\n\n1 Brew coffee according to manufacturer's directions, using ground coffee and water.\n\n2 In heatproof pitcher, stir together coffee and soymilk.\n\n3 Drizzle topping over insides of 2 large glasses. Fill glasses with ice cubes. Pour soymilk mixture over ice. Sweeten to taste with sugar.\n\n1 Serving: Calories 120; Total Fat 3g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 210mg; Total Carbohydrate 16g (Dietary Fiber 0g, Sugars 13g); Protein 7g Exchanges: 1 Low-Fat Milk Carbohydrate Choices: 1\n\nHot Spiced Cider, Chai, Hot Chocolate\n\n## Chai Calorie Smart \u2022 Fast\n\nPrep 5 min Total 10 min \u25cf 4 servings\n\n  * 2 cups water\n  * \u00bc cup loose Darjeeling tea leaves or 5 tea bags black tea\n  * 2 cups milk\n  * \u215b teaspoon ground cardamom\n  * 2 whole cloves, crushed\n  * 2 to 4 black peppercorns, crushed\n  * Pinch of ground cinnamon\n  * \u00bc cup sweetened condensed milk or 4 teaspoons sugar\n\n1 In 2-quart saucepan, heat water to a rapid boil over medium-high heat; reduce heat to low. Add tea leaves; simmer 2 to 4 minutes to blend flavors. (If using tea bags, remove and discard.)\n\n2Stir in remaining ingredients except condensed milk. Heat just to boiling, but do not let boil over. Remove from heat; stir in condensed milk. Strain tea through strainer into cups. Sprinkle with additional ground cinnamon, if desired.\n\n1 Serving: Calories 140; Total Fat 6g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 25mg; Sodium 85mg; Total Carbohydrate 16g (Dietary Fiber 0g, Sugars 16g); Protein 6g Exchanges: 1 Low-Fat Milk, 1 Fat Carbohydrate Choices: 1\n\n## Hot Spiced Cider Calorie Smart \u2022 Fast \u2022 Easy\n\nA slow cooker is a great way to keep this cider warm after it's made.\n\nPrep 5 min Total 15 min \u25cf 6 servings\n\n  * 6 cups apple cider\n  * \u00bd teaspoon whole cloves\n  * \u00bc teaspoon ground nutmeg\n  * 3 sticks cinnamon\n\n1 In 3-quart saucepan, heat all ingredients to boiling over medium-high heat; reduce heat to low. Simmer uncovered 10 minutes.\n\n2 Strain cider mixture through strainer into hot-beverage carafe or pitcher to remove cloves and cinnamon. Serve hot with additional cinnamon sticks, if desired.\n\n1 Serving: Calories 120; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 5mg; Total Carbohydrate 29g (Dietary Fiber 0g, Sugars 24g); Protein 0g Exchanges: 2 Fruit Carbohydrate Choices: 2\n\nHot Buttered Rum\u2013Spiced Cider Make as directed. For each serving, place 1 tablespoon butter (do not use margarine or vegetable oil spreads), 1 tablespoon packed brown sugar and 2 tablespoons rum in mug. Fill with hot cider.\n\n## Hot Chocolate Fast\n\nPrep 10 min Total 10 min \u25cf 4 servings\n\n  * 2 tablespoons sugar\n  * 2 tablespoons unsweetened baking cocoa\n  * 2\u00bd cups milk\n  * \u00bd cup half-and-half\n  * \u00bc cup semisweet or dark chocolate chips\n  * \u00bd teaspoon vanilla\n\n1 In 2-quart saucepan, mix sugar and cocoa. Using whisk, gradually stir in milk and half-and-half until well blended. Cook and stir over medium heat until thoroughly heated (do not boil). Remove from heat.\n\n2 Add chocolate chips; stir constantly with whisk until chips are melted and mixture is smooth. Stir in vanilla. Pour into cups.\n\n1 Serving: Calories 230; Total Fat 12g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 25mg; Sodium 75mg; Total Carbohydrate 23g (Dietary Fiber 1g, Sugars 20g); Protein 6g Exchanges: \u00bd Other Carbohydrate, 1 Milk, 1 Fat Carbohydrate Choices: 1\u00bd\n\nLighter Directions For 4 grams of fat and 160 calories per serving, substitute fat-free (skim) milk and fat-free half-and-half.\n\nDouble-Chocolate Hot Chocolate Substitute chocolate milk for regular milk.\n\nMarshmallow-Topped Hot Chocolate Top each serving with 2 to 4 tablespoons miniature marshmallows or one large homemade marshmallow (page 550).\n\nNew York Egg Cream, Fresh Strawberry Milk\n\n## Fresh Strawberry Milk Fast \u2022 Easy\n\nBecause fresh strawberries are used to make this beverage, the flavor is light, fresh and sweet.\n\nPrep 5 min Total 5 min \u25cf 4 servings\n\n  * 4 cups milk\n  * 4 cups sliced fresh strawberries\n  * 1 cup powdered sugar\n  * Additional sliced strawberries, if desired\n\nIn blender, place milk, 4 cups strawberries and the powdered sugar. Cover and blend on low speed 30 seconds or until smooth. Pour through fine-mesh strainer, if desired. Pour into 4 glasses. Garnish rim of each glass with strawberry slice.\n\n1 Serving: Calories 300; Total Fat 5g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 20mg; Sodium 115mg; Total Carbohydrate 54g (Dietary Fiber 3g, Sugars 50g); Protein 9g Exchanges: 1 Fruit, 2 Other Carbohydrate, 1 Low-Fat Milk Carbohydrate Choices: 3\u00bd\n\nChocolate Milk In small microwavable bowl, mix \u00bd cup milk and \u00bc cup unsweetened baking cocoa. Microwave on High 10 to 15 seconds or until warm. Pour into blender; add 3\u00bd cups milk, \u2153 cup powdered sugar and \u00bd teaspoon vanilla. Cover and blend on low speed about 30 seconds or until well blended. Pour into 4 glasses.\n\nNew York Egg Cream In each of 4 (10-ounce) glasses, place 2 tablespoons chocolate-flavored syrup. Add \u00bd cup cold whole milk or half-and-half to each glass. While beating vigorously, slowly add \u00bd cup cold club soda to each glass.\n\nRoot Beer Milk In blender, place 2 cups cold root beer and 2 cups cold milk. Cover and blend on low speed about 30 seconds or until well blended. Pour into 4 glasses.\n\n## Betty's Staples Buttermilk\n\nIn years past, buttermilk was the portion of milk remaining after it was churned to make butter. Today buttermilk is milk \"cultured\" with lactic acid bacteria. Cultured buttermilk is low in fat and calories but still has the traditional tangy flavor and creamy texture. Store it in the refrigerator and shake the carton before using, as it can separate. Many people drink buttermilk just as it is, but it is also wonderful in a variety of recipes. Here are some ways to use it (and don't miss the Buttermilk Ranch Dressing, page 138).\n\n  1. **Chopped Salad with Tangy Dressing:** In medium bowl, with wire whisk, beat \u00bc cup buttermilk and \u00bc cup lime juice until blended. Beat in \u2153 cup buttermilk until mixture is smooth. Add 1 cup cooked shelled edamame, 1 cup chopped romaine, \u00bd cup chopped red bell pepper and \u00bd cup cooked corn. Toss to mix. Add salt and pepper to taste.\n  2. **Strawberry Pops:** Place 2 cups fresh strawberries in blender and blend until smooth. Add 1 cup buttermilk and \u00bc cup sugar and blend until smooth. Pour into small paper cups and freeze until slightly firm, about 1 hour. Place wooden craft stick into center of each pop and freeze until firm.\n  3. **Tangy Coleslaw:** In medium bowl, mix \u00bc cup buttermilk, \u00bc cup mayonnaise and 1 tablespoon sugar until blended. Stir in 2 cups coleslaw mix or shredded cabbage and carrot mixture. Season to taste with salt and pepper.\n  4. **Orange Smoothies:** In blender, place 1 cup buttermilk, \u00bd cup orange juice and 1 cup orange sherbet. Blend until smooth; pour into glasses.\n\nStrawberry Pops\n\nApple-Mint Iced Green Tea, Raspberry-Ginger Tea\n\n## Apple-Mint Iced Green Tea Calorie Smart \u2022 Fast \u2022 Easy\n\nPrep 5 min Total 30 min \u25cf 6 servings\n\n  * 6 tea bags green tea with mint\n  * 4 cups boiling water\n  * 2 cups apple juice\n  * Mint sprigs, if desired\n\n1 In large heatproof bowl or pitcher, place tea bags. Pour boiling water over tea bags. Cover and let steep 10 minutes. Remove tea bags. Cool tea 15 minutes.\n\n2 Stir apple juice into tea. Pour over ice. Garnish with mint.\n\n1 Serving: Calories 40; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 10mg; Total Carbohydrate 10g (Dietary Fiber 0g, Sugars 8g); Protein 0g Exchanges: \u00bd Other Carbohydrate Carbohydrate Choices: \u00bd\n\n## Easy Iced Tea\n\nFor iced tea, brew a pot of tea, using double the amount of tea bags. Remove the tea bags and pour into a pitcher. Cool the tea before refrigerating so it does not get cloudy. Refrigerate until very cold. To sweeten iced tea, add Simple Syrup (page 81), or use honey, agave nectar or sugar.\n\n## Raspberry-Ginger Tea Calorie Smart \u2022 Fast \u2022 Easy\n\nPrep 5 min Total 15 min \u25cf 6 servings\n\n  * 3 cups brewed tea\n  * 3 cups cranberry-raspberry or raspberry juice\n  * 3 slices (\u00bc inch thick) gingerroot\n  * Fresh raspberries, if desired\n  * Mint sprigs, if desired\n\n1 In 3-quart saucepan, heat tea, juice and gingerroot to boiling over medium-high heat; reduce heat to low.\n\n2 Simmer uncovered 10 minutes, stirring occasionally. Remove gingerroot. Serve warm. Garnish with raspberries and mint.\n\n1 Serving: Calories 80; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 5mg; Total Carbohydrate 21g (Dietary Fiber 0g, Sugars 17g); Protein 0g Exchanges: 1\u00bd Other Carbohydrate Carbohydrate Choices: 1\u00bd\n\n## Make-Ahead Lemonade Concentrate\n\nCalorie Smart \u2022 Fast \u2022 Easy\n\nPrep 10 min Total 10 min \u25cf 5 cups\n\n  * 2 cups sugar\n  * 2 cups water\n  * 2 cups lemon juice (about 8 medium lemons, at room temperature)\n  * 2 teaspoons grated lemon peel, if desired\n\n1 In 2-quart saucepan, stir together sugar and water. Heat over medium heat, stirring frequently, until sugar is dissolved. Remove from heat; stir in lemon juice and lemon peel. Store covered in refrigerator up to 1 month or in freezer up to 3 months.\n\n\u00bc Cup: Calories 90; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 22g (Dietary Fiber 0g, Sugars 21g); Protein 0g Exchanges: 1\u00bd Other Carbohydrate Carbohydrate Choices: 1\u00bd\n\nLemonade from Concentrate In a pitcher, mix together 1 cup concentrate and 3 cups cold water.\n\nLimeade Concentrate Substitute lime juice for the lemon juice and lime peel for the lemon peel. Continue as directed. Make limeade as directed for lemonade in step 2.\n\n## Ways to Use Lemonade Concentrate\n\nIt is so easy to make delicious lemonade when you have this concentrate on hand in the refrigerator. But that's not all you can make with the mixture. Try some of these tasty ideas, including a slush, a sangria and a delicious tea. It is such a versatile concentrate that you might decide that one batch is not enough! Be sure to experiment with your own ideas, too.\n\n  1. 1. **Citrus Splash:** Mix 1 cup lemonade concentrate and 2 cups orange juice and pour over ice. Garnish with lemon and orange wedges. \n  2. 2. **Sparkling Lemonade:** In pitcher filled with 2 cups ice cubes, mix 1 cup concentrate with 3 cups club soda until well blended.\n  3. 3. **Raspberry Lemonade:** In pitcher, mix \u00bd cup concentrate, 2 cups raspberry juice and 3 cups cold water until blended.\n  4. 4. **Lemonade Sweet Tea:** In kettle or saucepan, heat 4 cups water to boiling. In large heatproof container, pour hot water over 6 tea bags of black tea. Stir in 3 cups cold water and 1 cup concentrate. Refrigerate until chilled.\n  5. 5. **Strawberry-Lemonade Slush:** Microwave 1 (10-ounce) package frozen strawberries 1 to 2 minutes on High or until partially thawed in syrup. In blender, blend strawberries and syrup with \u00be cup concentrate until smooth. Stir in \u00bd cup vodka and 1 cup water. Freeze until firm (will not totally freeze because of vodka). To serve, spoon slush mixture into pitcher and add 3 to 4 cups ginger ale, club soda or lemon-lime carbonated beverage.\n  6. 6. **Lemon Sangria:** In pitcher, mix 1 cup concentrate, \u00bd cup orange juice and 1 bottle (750 ml) dry red wine. Stir until mixed.\n  7. 7. **Lemonade Smoothies:** In blender, place 1 cup vanilla yogurt, 1 cup orange juice, 1 medium cut-up banana and \u00bc cup concentrate. Blend until smooth.\n  8. 8. **Lemonade** **Ice Cubes:** Pour concentrate into ice cube trays and freeze until firm. Place ice cubes in lemonade or tea when serving.\n\n### Grating Lemon Zest\n\n**Handheld plane grater:** Use to grate tiny pieces of citrus peel or whole nutmeg.\n\nUsing a sharp paring knife or zester, pull across peel pressing lightly to remove peel, but not the bitter white pith below.\n\n### Juicing Lemons\n\nBefore squeezing, roll lemon back and forth on counter with palm of hand, using firm pressure, to help burst the cells holding the juice.\n\nCut lemon in half crosswise. Using citrus reamer, press into center of cut side of lemon and twist to squeeze out juice. Strain juice through mesh strainer.\n\nLemonade Sweet Tea\n\n## Learn to Juice\n\nJuicing is an easy way to incorporate more fresh produce into your diet. And a diet that is rich in produce can make you feel fabulous, with an added plus that it is fun to blend your own flavors together.\n\n### Types of Juicers\n\nThere are two main types of juicers:\n\n  * **Slow juicer:** Also known as an upright juicer, this type uses a single auger to crush and squeeze produce and extract juice. This juicer takes just a few minutes longer than the other type. Juice from a slow juicer will be fairly thick and a pretty color, with a small amount of foam.\n  * **Centrifugal juicer:** Sometimes called a high-speed juicer, this juicer separates juice from pulp with high-speed spinning, removing more pulp and making more foam. This appliance is great for making juice in larger quantities.\n\n### Prepping Produce\n\nChoose vibrant, fresh produce\u2014juice will only be as good as the produce that it is made from. Here are some tips for produce preparation.\n\n  * Wash produce before cutting.\n  * Cut produce into pieces that will fit in the feed tube. Most fruits and veggies can be juiced with the peel, stems and leaves left on, if they are scrubbed and have not been chemically treated. Peels can add color and boost nutrients.\n  * Roll leaves such as lettuce and kale into tight balls before adding.\n  * Remove pits from foods and rind from melon, pineapple and citrus.\n  * Wrap herbs around other produce before adding so that they are evenly incorporated.\n  * Have all produce ready before you start juicing so that it is easy to add produce to the juicer.\n  * Alternate adding different produce pieces to the juicer. For produce stuck in the juicer, add a little juice that has already been made to help unstick the juicer.\n\n## Tips for Success\n\n  * If you are new to juicing, start with fruit-based combinations and slowly work into using more vegetables.\n  * For the best flavor, add fruit to vegetable mixtures. Apples and pears can play a great supporting role in vegetable juices.\n  * Think about the colors of the produce, as eye appeal makes a difference.\n\n## Refreshing Green Juice Calorie Smart \u2022 Fast \u2022 Easy\n\nPrep 10 min Total 10 min \u25cf 2 servings\n\n  * 8 large leaves fresh green kale (6 oz), \u00bd inch cut off stem ends\n  * 1 medium Bartlett pear (9 oz)\n  * \u00bc bunch fresh cilantro (1 oz)\n  * \u00bd medium lemon, peeled\n\n1 Turn juicer on. Alternate adding ingredients, a little at a time, to juicer, until fruit and vegetables are processed into juice.\n\n2 Stir juice well; pour into 2 glasses. Serve immediately. Discard pulp.\n\n1 Serving: Calories 140; Total Fat 1g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 45mg; Total Carbohydrate 29g (Dietary Fiber 6g, Sugars 13g); Protein 3g Exchanges: 1\u00bd Fruit, 1\u00bd Vegetable Carbohydrate Choices: 2\n\nRefreshing Green Juice\n\n## Raspberry-Lime Juice Fast \u2022 Easy\n\nApples that work well in this juice include Regent, Gala and Fuji. Leave the skin on so it adds to the red color of the juice.\n\nPrep 10 min Total 10 min \u25cf 2 servings\n\n  * 2 unpeeled sweet red apples (about \u00bd lb each)\n  * 1 package (6 oz) fresh raspberries (1\u2153 cups)\n  * \u00bd medium lime, peeled\n\n1 Turn juicer on. Alternate adding ingredients, a little at a time, to juicer, until fruit is processed into juice.\n\n2 Stir juice well; pour into 2 glasses. Serve immediately. Discard pulp.\n\n1 Serving: Calories 170; Total Fat 1g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 40g (Dietary Fiber 10g, Sugars 25g); Protein 1g Exchanges: 2\u00bd Fruit Carbohydrate Choices: 2\u00bd\n\nPeach, Strawberry, and Blueberry Smoothies\n\n## Strawberry Smoothies Calorie Smart \u2022 Fast \u2022 Easy\n\nPrep 5 min Total 5 min \u25cf 4 servings\n\n  * 2 cups fresh strawberries\n  * 1 cup milk\n  * 2 containers (6 oz each) strawberry yogurt (1\u2153 cups)\n\nReserve 4 strawberries for garnish. Cut out the hull, or \"cap,\" from remaining strawberries. In blender, place strawberries, milk and yogurt. Cover and blend on high speed about 30 seconds or until smooth. Pour into 4 glasses. Garnish each with reserved strawberry.\n\n1 Serving: Calories 140; Total Fat 2.5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 10mg; Sodium 80mg; Total Carbohydrate 24g (Dietary Fiber 2g, Sugars 21g); Protein 6g Exchanges: 1 Fruit, 1 Skim Milk Carbohydrate Choices: 1\u00bd\n\nBlueberry Smoothies Substitute 2 cups fresh or frozen blueberries for the strawberries and blueberry yogurt for the strawberry yogurt. Sweeten to taste with honey or agave nectar.\n\nPeach Smoothies Substitute frozen sliced peaches for the strawberries and peach yogurt for the strawberry yogurt.\n\nRaspberry Smoothies Substitute fresh or frozen raspberries for the strawberries and raspberry yogurt for the strawberry yogurt. Sweeten to taste with honey or agave nectar.\n\nStrawberry-Banana Smoothies Substitute 1 medium banana, cut into chunks, for 1 cup of the strawberries.\n\n## Easy-Being-Green Smoothies Fast \u2022 Easy\n\nPrep 10 min Total 10 min \u25cf 2 servings\n\n  * 1 box (9 oz) frozen chopped spinach\n  * 1 container (6 oz) Key lime pie low-fat yogurt\n  * 2 medium kiwifruit, peeled, quartered\n  * \u00bd cup ice cubes\n  * \u2153 cup apple juice\n  * Kiwi slices, if desired\n\n1 Microwave spinach as directed on box. Rinse with cold water until cooled. Drain, squeezing out as much liquid as possible.\n\n2 In blender, place \u2153 cup of the cooked spinach and remaining ingredients. (Cover and refrigerate remaining spinach for another use.) Cover and blend on high speed about 30 seconds or until smooth. Pour into 2 glasses. Garnish with kiwi slices. Serve immediately.\n\n1 Serving: Calories 160; Total Fat 1.5g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 5mg; Sodium 60mg; Total Carbohydrate 32g (Dietary Fiber 3g, Sugars 24g); Protein 4g Exchanges: 1\u00bd Fruit, \u00bd Skim Milk, 1 Vegetable Carbohydrate Choices: 2\n\n## Smoothie Success\n\nFor the coolest smoothies, start with refrigerated juice and fruit. Be sure to cool cooked vegetables before adding to smoothies. If you like frosty smoothies, chill the glasses in the freezer about 15 minutes ahead of time.\n\n# Drinks Basics\n\nWhether you are a cocktail lover, wine drinker or beer aficionado, having a good selection of bar ingredients at hand for gatherings is the secret to being a great host. Start with a sampling of liquors, wines and beers plus a variety of mixers and nonalcoholic beverages and build from there. Also, having the right bar equipment makes it a cinch to whip up drinks quickly and with confidence.\n\n## Tools for the Bar\n\n  * Blender\n  * Bottle opener\n  * Cocktail shaker\n  * Corkscrew\n  * Ice bucket and tongs\n  * Pitcher\n  * Mini measure or shot glass\n  * Muddler\n  * Stir sticks and toothpicks\n  * Coasters and cocktail napkins\n\n## Glassware\n\n  * Highball tumblers (10 to 14 ounces): used for gin and tonics, Tom Collins, coolers, spritzers, iced tea and soft drinks\n  * Old-fashioned, lowball or rocks glasses (6 to 10 ounces): used for Scotch or other on-the-rocks drinks and old-fashioned cocktails\n  * Martini\/cocktail glasses: used for martinis, Manhattans, some iced and frozen drinks\n  * Wine glasses (stemmed or not stemmed): used for white or red wine\n  * Margarita glasses: used for margaritas, daiquiris and some frozen or slushy drinks\n  * Champagne flutes\n  * Beer mugs\n  * Shot glasses\n\n## Cocktail Mixology\n\nMixology is all about making good drinks, understanding what goes into drinks and using quality ingredients. Most cocktails follow formulas that are fairly classic, and the difference in flavor will be due to the brand of liquor, the mixer or even the garnish used.\n\n### Spirits to Stock\n\n  * Bourbon and\/or whiskey\n  * Brandy or cognac\n  * Gin\n  * Liqueurs as desired\n  * Scotch\n  * Tequila\n  * Vermouth\n  * Vodka\n\n### Mixers to Stock\n\n  * Club soda\n  * Cola\n  * Ginger ale\n  * Lemon-lime soda\n  * Drink mixes (Bloody Mary, margarita, daiquiri)\n  * Lime and lemon juices\n  * Bitters\n\n### Garnishes to Stock\n\nMost cocktail recipes will suggest a certain garnish, but you can mix it up a bit, too\u2014use decorative toothpicks for spearing cherries, olives and fruit. Small containers are a fun way to showcase garnishes.\n\n  * Stuffed cocktail olives\n  * Maraschino cherries\n  * Cocktail onions\n  * Fresh fruit (lemons, limes, oranges, berries)\n  * Whole hazelnuts\n  * Coarse salt\n  * Granulated, coarse and powdered sugar\n  * Black pepper\n  * Celery sticks\n  * Fresh mint or basil\n\n### Shaken Cocktails\n\nThe best shaken cocktails are always served refreshingly cold, with a very thin layer of ice floating on the surface. Knowing a few tips will make cocktails an easy task and just might make you legendary.\n\n  * Chill glasses in the freezer.\n  * Use correct amounts of the chosen cocktail ingredients.\n  * Have garnishes ready to add quickly.\n  * Use a cocktail shaker with a strainer insert so that the drink mixture moves around the ice cubes, chilling it well.\n  * Strain the drink immediately after mixing so that ice chills the drink but doesn't dilute it.\n  * Serve shaken drinks immediately.\n\n## About Beer\n\nAlthough the major ingredients of beer are simple (grain, hops and yeast), the explosion of different flavors of craft beer has made this simple beverage an art, with local breweries sprouting up virtually everywhere. It is truly remarkable that the United States now has more beer styles and brands than any other place in the world!\n\nHere are the basic categories of beer with some varieties (or flavors) you might like to sample:\n\n### Ales\n\nOften higher in alcohol than lagers, ales tend to be sweet, tasty beers. Varieties include:\n\n  * India Pale Ale (IPA): general category of pale ales with hoppy flavor\n  * Brown Ale: generally mellow but flavorful, with a caramel taste\n  * Saison\/Farmhouse Ale: refreshing fruity ale with mild to moderate tartness\n  * Belgian Pale Ale: copper colored with a malty, somewhat spicy flavor\n  * Berliner Weisse: wheat based and very pale. but refreshingly sour flavor\n  * Lambic: wheat based, with a complex sour flavor\n  * Oatmeal Stout: dark ale that is full bodied and malty, with a slight oatmeal flavor\n\n### Lagers\n\nMost of the mass-produced beers are lagers, but a large variety of styles are available, including:\n\n  * American Pale Lagers: light color with delicate sweetness; serve very cold\n  * Bock Beer: dark, somewhat strong, with an intense malty flavor\n  * Doppelbock: dark, with a malty, rich flavor and high alcohol content\n  * Pilsner: very aromatic, with a crisp, refreshingly bitter flavor\n\n### Specialty\n\nThese beers do not fit in the other categories. They are often quite memorable and will have distinct flavors from fruits, herbs and spices to make them unusual but interesting and delicious.\n\n  * Fruit Beers: usually light- to medium-bodied lagers or ales that have fruit extract or real fruit added, resulting in sweet-flavored beers\n  * Smoked Beers: flavor and aroma are derived from added smoky flavoring\n  * Herb and Spice Beers: beer flavor resembles the ingredients that are added\n\n## Wine Primer\n\nThree things determine the flavor of wine: the type of grapes, where the grapes were grown and how the grapes are processed for the wine. Whether you are serving wine with a meal or with appetizers, the choice of wine is mostly personal; there are no fixed rules. Wine stores can be very helpful and provide guidance. Experimenting with different wines will be helpful, too, as in the end, it is about what you like and what tastes good!\n\n\"Varietal\" refers to a particular variety of grape. Some wines are made from a single varietal, and others are blends; here are some general flavor guidelines:\n\n### White Grape Varietals\n\n  * Chardonnay: rich and creamy, with a buttery, full flavor that often has vanilla overtones\n  * Chenin Blanc: light and fruity, this wine often has a spicy peach flavor\n  * Pinot Gris or Pinot Grigio: refreshing wine with a little spice and fruit overtones\n  * Riesling: crisp and fresh with a delightful fruity flavor and notes of peach, apple or apricot\n  * Sauvignon Blanc or Fum\u00e9 Blanc: often slightly acidic with citrus and herb overtones\n\n### Red Grape Varietals\n\n  * Cabernet Sauvignon: bold with a velvety texture and rich flavor often reminiscent of chocolate, coffee, blackberries and plums\n  * Malbec: dark red, with rich flavor\n  * Merlot: fruity flavor with a medium body and overtones of blackberry and plum\n  * Pinot Noir: light-bodied wine that is often spicy with the flavors of cherries, blackberries and currants\n  * Syrah (Shiraz): dark red, bold and spicy, with overtones of dark fruit like blackberries and plums\n  * Zinfandel: spicy red with earthy overtones of berries and peppers\n\n### Other Wines\n\n  * Sparkling wines include Champagne, Prosecco, and Cava.\n  * Fortified wines have added liquor and include Madeira, Marsala, port, and sherry.\n  * Aromatic wines such as vermouth are flavored with herbs and spices.\n\n### Storing and Serving Wine\n\n  * Store wine in a cool, dry location away from light. Lay bottles on their sides, not upright, so corks do not dry out and shrink, which can allow air to enter and spoil the wine.\n  * Serve white and sparkling wines between 45\u00b0F and 55\u00b0F. Reds should be a bit warmer at 55\u00b0F to 60\u00b0F for the best flavor.\n  * Wineglasses are designed to maximize aromas and flavors of wine. A set of all-purpose glasses for both red and white wines is a good place to start.\n  * If you have wine left over, place the cork back into the bottle or seal with a wine plug. Refrigerate and use within 3 days.\n\n## Manhattan Cocktails Calorie Smart \u2022 Fast \u2022 Easy\n\nPrep 5 min Total 5 min \u25cf 2 servings\n\n  * 2 maraschino cherries\n  * \u00bc cup small ice cubes or shaved ice\n  * \u2153 cup bourbon or whiskey\n  * \u2153 cup sweet vermouth\n  * 2 dashes aromatic bitters\n\n1 Chill 2 (3-oz) stemmed glasses in freezer.\n\n2 Place cherry in each chilled glass. Place ice in martini shaker or pitcher. Add bourbon, vermouth and bitters; shake or stir to blend and chill. Pour into glasses, straining out ice.\n\n1 Serving: Calories 130; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 4g (Dietary Fiber 0g, Sugars 3g); Protein 0g Carbohydrate Choices: \u00bd\n\n## Martini Cocktails Calorie Smart \u2022 Fast \u2022 Easy\n\nPrep 5 min Total 5 min \u25cf 2 servings\n\n  * 2 pimiento-stuffed green olives or lemon twists\n  * \u00bc cup small ice cubes or shaved ice\n  * \u2153 cup gin\n  * \u2153 cup dry vermouth\n  * 2 dashes aromatic bitters\n\n1 Chill 2 (3-oz) stemmed glasses in freezer.\n\n2 Place olive in each chilled glass. Place ice in martini shaker or pitcher. Add gin, vermouth and bitters; shake or stir to blend and chill. Pour into glasses, straining out ice.\n\n1 Serving: Calories 150; Total Fat 0.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 65mg; Total Carbohydrate 5g (Dietary Fiber 0g, Sugars 0g); Protein 0g Carbohydrate Choices: \u00bd\n\nSweet Martini Cocktails Substitute sweet vermouth for the dry vermouth.\n\nChocolate Martini Cocktails Omit all ingredients except ice. Swirl about 1 tablespoon chocolate syrup on inside of each chilled glass. To serve, add \u2153 cup chocolate-flavored liqueur, \u2153 cup Irish cream liqueur, \u2153 cup vanilla-flavored vodka and \u2153 cup cr\u00e8me de cacao to ice in martini shaker; shake or stir and pour over swirled chocolate in each glass.\n\nMango Martini Cocktails Omit all ingredients except ice. Puree 5 slices mango and 5 tablespoons syrup from one jar (24 ounces) refrigerated mango slices in extra-light syrup to make about \u00bd cup puree. Add \u00bd cup mango puree, \u00bd cup peach-flavored vodka, \u00bc cup orange-flavored liqueur and 2 tablespoons fresh lime juice to ice in martini shaker; shake or stir and pour as directed. Garnish each cocktail with a slice of mango and slice of lime, if desired.\n\nPomegranate Martini Cocktails Omit all ingredients except ice. Wet rim of each glass by rubbing with lime wedge; dip into colored sugar. Add 1 cup pomegranate juice, 3 tablespoons citrus-flavored vodka, 2 tablespoons orange-flavored liqueur and 1 tablespoon lime juice to ice in martini shaker; shake or stir and pour as directed.\n\nGreen Tea Martini Cocktails Omit all ingredients except ice. Add \u00bd cup citrus-flavored vodka, \u00bd cup chilled brewed green tea and \u2153 cup sweet tea\u2013flavored vodka or regular vodka to ice in martini shaker; shake or stir and pour as directed.\n\n### Shaking Cocktails\n\nPlace ice in shaker. Add liquor; cover and shake vigorously to blend and chill.\n\nRemove shaker cover; place strainer over top of shaker. Pour liquor into glass, straining out ice.\n\n## Mojitos\n\nPrep 15 min Total 40 min \u25cf 4 servings\n\nMint Syrup\n\n  * \u00bd cup sugar\n  * \u00be cup water\n  * 1 cup packed fresh mint leaves, coarsely chopped\n\nMojitos\n\n  * 1 cup rum\n  * \u00bc cup fresh lime juice (2 medium limes)\n  * 1\u00bd cups chilled club soda\n  * Ice cubes or crushed ice\n  * 12 thin lime slices (from 2 limes), cut in half\n  * 4 mint sprigs\n\n1 In 1-quart saucepan, mix syrup ingredients. Heat to boiling over high heat, stirring occasionally. Reduce heat to low; simmer 5 minutes or until sugar is dissolved. Remove from heat; let stand at room temperature about 20 minutes.\n\n2 Strain mixture into pitcher; do not push on leaves or syrup will turn a dark green color.\n\n3 Stir in rum, lime juice and club soda. Fill 4 lowball glasses with ice. Place lime slices in glasses, pushing down alongside of glass, allowing ice cubes to hold them in place. Pour mint mixture over ice. Garnish with mint sprigs.\n\n1 Serving: Calories 250; Total Fat 0 (Saturated Fat 0, Trans Fat 0); Cholesterol 0; Sodium 25; Total Carbohydrate 30 (Dietary Fiber 1, Sugars 26); Protein 0 Carbohydrate Choices: 2\n\nMake-Ahead Directions Make a big batch of the Mint Syrup and store it in your refrigerator for up to 1 week. If you make it beforehand, the mojitos will take only a few minutes to make. For more mint flavor, place 1 tablespoon chopped mint leaves in glasses before adding the ice.\n\n### Making a Citrus Twist\n\nWith vegetable peeler or small knife, cut strip of orange or lemon peel; twist as desired.\n\n## Simple Syrup\n\nUse this syrup to sweeten drinks instead of granulated sugar\u2014it works especially well in cold drinks. Use 1 teaspoon per drink or more to taste.\n\nTo make simple syrup: In 2-quart saucepan, stir together 2 cups sugar and 2 cups water. Heat over medium heat, stirring frequently, until sugar is dissolved. Store covered in refrigerator up to 1 month. Makes 3 cups.\n\nDill Simple Syrup: Make as directed\u2014except add 1\u00bd cups lightly packed fresh dill weed. After removing from heat, let stand 30 minutes. Strain through fine-mesh strainer; discard dill.\n\n  * **Dill Martini:** Mix up a Martini (page 80) and shake it up with 1 teaspoon syrup. For more dill flavor, try adding a little more of the syrup.\n  * **Dill Tea:** Make hot black or green tea and stir 1 teaspoon syrup into each serving.\n\nGinger Simple Syrup: Make as directed\u2014except add \u00bd pound fresh gingerroot, peeled, cut into \u00bc-inch slices. After removing from heat, let stand 30 minutes. Strain through fine-mesh strainer; discard gingerroot, or reserve for another use.\n\n  * **Ginger Tea:** Make Easy Iced Tea (recipe) and stir in 1 to 2 teaspoons syrup.\n  * **Ginger Lemonade:** Make Lemonade (page 72) and stir in enough syrup (1 to 2 teaspoons) for desired flavor.\n\nTriple-Berry Simple Syrup: Make as directed\u2014except add 3 cups frozen (thawed) mixed berries. After removing from heat, let stand 30 minutes. Strain through fine-mesh strainer; discard berries or reserve for another use.\n\n  * **Berry Tea:** Make Easy Iced Tea (recipe) and stir in 1 to 2 teaspoons syrup.\n  * **Berry Sangria:** Stir 2 to 3 teaspoons syrup into a pitcher of Sangria (page 83).\n\n## Margaritas Fast\n\nPrep 15 min Total 15 min \u25cf 8 servings\n\n  * Margarita salt or kosher (coarse) salt\n  * 2 cups cracked ice\n  * 2\u00bd cups sweet-and-sour drink mix or nonalcoholic margarita drink mix\n  * 1\u2153 cups tequila\n  * 1\u2153 cups fresh lime juice (about 9 limes)*\n  * \u00be cup orange-flavored liqueur (such as Cointreau or triple sec)\n\nRub rims of 8 stemmed glasses with water; dip rims of glasses into salt. Place ice in pitcher. Add drink mix, tequila, lime juice and liqueur; shake or stir until blended and chilled. Pour into glasses, straining out ice.\n\n*Or substitute \u00be cup frozen (thawed) limeade concentrate for the lime juice.\n\n1 Serving: Calories 180; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 11g (Dietary Fiber 0g, Sugars 8g); Protein 0g Carbohydrate Choices: 3\n\nFrozen Strawberry Margaritas In blender, place 6 ounces (half of 12-ounce can) frozen (thawed) limeade concentrate and 1 box (10 ounces) frozen strawberries. Cover and blend on high speed until smooth. Add 3 cups water and \u00be cup tequila; blend until smooth. Pour into freezer container. Freeze until slushy, at least 24 hours. To serve, stir and spoon \u2154 cup mixture into each glass and fill with \u2153 cup lemon-lime carbonated beverage.\n\n### Coating the Edge of a Glass\n\nWet rim of glass with citrus wedge or dip into lemon or lime juice or water on small plate; shake off excess.\n\nDip wet rim into sugar, coarse (kosher) salt, decorator sugar or chocolate candy sprinkles on small plate.\n\n## Classic Bloody Mary Calorie Smart \u2022 Fast\n\nBloody Marys are very easy to make at home. As with any cocktail, it helps to start with chilled ingredients. Store your vodka in the freezer; it won't freeze but will be icy cold!\n\nPrep 10 min Total 10 min \u25cf 4 servings\n\n  * 1 cup vodka\n  * \u00be cup chilled tomato juice\n  * \u00bc cup lemon juice\n  * \u00bc teaspoon celery salt\n  * \u00bc teaspoon pepper\n  * \u00bc teaspoon Worcestershire sauce\n  * Hot pepper sauce, if desired\n  * Ice cubes\n\nGarnishes, if desired\n\n  * Celery stalk\n  * Pickle spear\n  * Cucumber spear\n  * Beef jerky stick\n  * Lime or lemon wedge\n\n1 In half-gallon pitcher, mix vodka, tomato juice, lemon juice, celery salt, pepper and Worcestershire sauce until well blended. Add pepper sauce to taste.\n\n2 Fill 4 glasses with ice; add tomato juice mixture. Garnish as desired.\n\n1 Serving: Calories 140; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 220mg; Total Carbohydrate 3g (Dietary Fiber 0g, Sugars 2g); Protein 0g Carbohydrate Choices: 0\n\n## Mango Mimosas Calorie Smart \u2022 Fast \u2022 Easy\n\nPrep 5 min Total 5 min \u25cf 12 servings\n\n  * 2 cups chilled orange juice\n  * 2 cups chilled mango nectar*\n  * 1 bottle (750 ml) regular or nonalcoholic dry champagne or sparkling white wine, chilled\n\nIn 1\u00bd-quart pitcher, mix orange juice and mango nectar. Pour champagne into glasses until half full. Fill glasses with juice mixture.\n\n*Apricot or peach nectar can be substituted for the mango nectar.\n\n1 Serving: Calories 100; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 10mg; Total Carbohydrate 11g (Dietary Fiber 0g, Sugars 9g); Protein 0g Carbohydrate Choices: 1\n\nPineapple Mimosas Substitute pineapple juice for the mango nectar. Garnish with a pineapple wedge.\n\nPomegranate-Mango Mimosas Substitute pomegranate juice for the orange juice. Place a few fresh pomegranate seeds in each glass for a fun garnish.\n\n## Sangria Calorie Smart \u2022 Fast\n\nSangria is also lovely made with white or ros\u00e9 (blush) wine. Try adding fresh peach or plum slices instead of the lemon and orange.\n\nPrep 10 min Total 10 min \u25cf 8 servings\n\n  * \u2154 cup lemon juice\n  * \u2153 cup orange juice\n  * \u00bc cup sugar\n  * 1 lemon, cut into thin slices\n  * 1 orange, cut into thin slices\n  * 1 bottle (750 ml) dry red wine or nonalcoholic red wine\n  * Ice cubes, if desired\n\nIn half-gallon glass pitcher, mix juices and sugar until sugar is dissolved. Add lemon and orange slices. Stir in wine. Add ice, if desired.\n\n1 Serving: Calories 100; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 10mg; Total Carbohydrate 10g (Dietary Fiber 0g, Sugars 8g); Protein 0g Carbohydrate Choices: \u00bd\n\nWhite Sangria Substitute dry white wine, such as Chardonnay or Sauvignon Blanc, for the dry red wine.\n\n# Heirloom Recipe and New Twist\n\nThis classic eggnog recipe is easy to make ahead of time so is ideal for gatherings. It is a favorite among many on our staff. The new twist is made with bacon and bourbon\u2014our taste panel raved about this fun combination. Serve it at your next holiday gathering.\n\nHeirloom\n\n## Eggnog\n\nFor food safety, our eggnog is made with a cooked egg custard instead of raw eggs.\n\nPrep 35 min Total 2 hr 35 min \u25cf 10 servings\n\nSoft Custard\n\n  * 3 eggs, slightly beaten\n  * \u2153 cup granulated sugar\n  * Dash salt\n  * 2\u00bd cups milk\n  * 1 teaspoon vanilla\n\nEggnog\n\n  * 1 cup whipping cream\n  * 2 tablespoons powdered sugar\n  * \u00bd teaspoon vanilla\n  * \u00bd cup light rum, brandy or whiskey*\n  * 1 to 2 drops yellow food color, if desired\n  * Ground nutmeg\n\n1 In heavy 2-quart saucepan, stir eggs, granulated sugar and salt until well mixed. Gradually stir in milk. Cook over medium heat 10 to 15 minutes, stirring constantly, until mixture just coats a metal spoon; remove from heat. Stir in 1 teaspoon vanilla. Place saucepan in cold water until custard is cool. (If custard curdles, beat vigorously with hand beater until smooth.) Cover and refrigerate at least 2 hours but no longer than 24 hours.\n\n2Just before serving, in chilled medium bowl, beat whipping cream, powdered sugar and \u00bd teaspoon vanilla with electric mixer on high speed until stiff. Gently stir 1 cup of the whipped cream, the rum and the food color into custard.\n\n3 Pour custard mixture into small punch bowl. Drop remaining whipped cream in mounds onto custard mixture. Sprinkle with nutmeg. Serve immediately. Store covered in refrigerator up to 2 days.\n\n*Or substitute 2 tablespoons rum extract and \u2153 cup milk for the rum.\n\n1 Serving: Calories 160; Total Fat 10g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 95mg; Sodium 70mg; Total Carbohydrate 12g (Dietary Fiber 0g, Sugars 12g); Protein 4g Carbohydrate Choices: 1\nNew Twist\n\n## Bourbon-Maple Eggnog\n\nPrep 35 min Total 2 hr 35 min \u25cf 10 servings\n\nCustard\n\n  * 3 eggs, slightly beaten\n  * \u00bd cup real maple syrup\n  * Dash salt\n  * 2\u00bd cups milk\n  * 1 teaspoon vanilla\n\nEggnog\n\n  * 1 cup whipping cream\n  * 2 tablespoons powdered sugar\n  * 2 tablespoons real maple syrup\n  * \u00bd teaspoon vanilla\n  * \u00bd cup bourbon\n  * Crisply cooked bacon, finely chopped, if desired\n\n1 In 2-quart saucepan, stir eggs, \u00bd cup syrup and the salt until well mixed. Gradually stir in milk. Cook over medium heat 10 to 15 minutes, stirring constantly, until mixture just coats a metal spoon; remove from heat. Stir in 1 teas-poon vanilla. Place saucepan in cold water until custard is cool. (If custard curdles, beat vigorously with hand beater until smooth.) Cover and refrigerate at least 2 hours but no longer than 24 hours.\n\n2 Just before serving, in chilled medium bowl, beat whipping cream, powdered sugar, 2 tablespoons syrup and \u00bd teaspoon vanilla with electric mixer on high speed until stiff. Gently stir 1 cup of the whipped cream and the bourbon into custard.\n\n3 Pour custard mixture into small punch bowl. Drop remaining whipped cream in mounds onto custard mixture. Sprinkle each serving with bacon. Serve immediately. Store covered in refrigerator up to 2 days.\n\n1 Serving: Calories 220; Total Fat 12g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 95mg; Sodium 90mg; Total Carbohydrate 19g (Dietary Fiber 0g, Sugars 17g); Protein 4g Carbohydrate Choices: 1\n\nEggnog\n\nBourbon-Maple Eggnog\n\n## Beergaritas Fast \u2022 Easy\n\nThis takeoff on the classic margarita is a fun alternative to plain beer. For an authentic touch, salt the rims of the glasses. Pour \u00bd cup margarita salt or coarse salt onto a small flat plate. Rub a lime wedge around the edge of each glass and then dip into salt.\n\nPrep 10 min Total 10 min \u25cf 8 servings\n\n  * 1 can (12 oz) frozen (thawed) limeade concentrate\n  * 1 cup tequila\n  * \u00bc cup orange-flavored liqueur\n  * 2 bottles (12 oz each) light-colored beer\n  * Crushed ice\n  * 8 lime slices\n\n1 In pitcher, mix limeade concentrate, tequila and liqueur until well blended. Pour beer into pitcher; stir.\n\n2 Fill 8 lowball or margarita glasses with crushed ice. Pour beer mixture over ice. Garnish each with lime slice.\n\n1 Serving: Calories 210; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 31g (Dietary Fiber 0g, Sugars 20g); Protein 0g Carbohydrate Choices: 2\n\n## Mulled Wine Calorie Smart\n\nPrep 5 min Total 1 hr 5 min \u25cf 12 servings\n\n  * 2 bottles (750 ml each) dry red wine\n  * \u00bd cup brandy\n  * 1 cup honey\n  * 2 oranges, thinly sliced\n  * 4 cinnamon sticks\n  * 8 whole cloves\n  * \u00bd teaspoon whole allspice\n  * Cinnamon sticks, if desired\n  * Orange slices, if desired\n\n1 In 3-quart stainless steel or nonstick saucepan (not aluminum), mix all ingredients. Heat to simmering over low heat. Simmer uncovered 1 hour, being careful not to boil.\n\n2 Pour mixture through strainer into heatproof pitcher or punch bowl; serve warm. Garnish with additional cinnamon sticks and orange slices.\n\n1 Serving: Calories 113; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 5mg; Total Carbohydrate 26g (Dietary Fiber 0g, Sugars 0g); Protein 0g Carbohydrate Choices: 1\u00bd\n\n# Chapter 4: Breakfast and Brunch\n\nGranola, Greek Yogurt\n\n## Breakfast & Brunch Basics\n\nFor Morning Rush Breakfasts\n\nFor a Leisurely Brunch\n\nEgg Basics\n\n## Features\n\nBetty's Staples: Cooked Pork Sausage\n\nGlobal Flavors: Middle Eastern\n\nHeirloom Recipe and New Twist\n\nLearn with Betty: Scrambled Eggs\n\nMake-Ahead: Granola\n\n## Basic Eggs\n\nBaked Eggs Calorie Smart \u2022 Fast \u2022 Easy\n\nBasic Omelet Calorie Smart\n\nFried Eggs, Sunny Side Up Calorie Smart \u2022 Fast\n\nHard-Cooked Eggs Calorie Smart \u2022 Fast \u2022 Easy\n\nPoached Eggs Calorie Smart \u2022 Fast\n\nScrambled Eggs Calorie Smart \u2022 Fast \u2022 Easy\n\n## Cooked Eggs\n\nAvocado, Bacon and Cheese Omelet\n\nBacon, Kale and Egg Cups Calorie Smart\n\nBreakfast Burritos\n\nBreakfast Roll-Up\n\nCheese Omelet\n\nChiles Rellenos Bake Calorie Smart\n\nChorizo, Potato and Egg Scramble\n\nClassic Shakshuka Calorie Smart\n\nDenver Omelet\n\nEggs Benedict Fast\n\nHam 'n Egg Breakfast Sandwich\n\nHam and Cheese Omelet\n\nHam and Cheddar Strata Calorie Smart\n\nHuevos Rancheros\n\nPotato, Bacon and Egg Scramble Calorie Smart \u2022 Fast\n\nPuffy Omelet Calorie Smart \u2022 Fast\n\nQuiche Lorraine\n\nRoasted Poblano Rellenos Bake\n\nSausage 'n Eggs\n\nSeafood Quiche\n\nSkillet Eggs with Summer Squash Hash Calorie Smart\n\nSpinach and Cheddar Quiche Calorie Smart\n\nSpinach Quiche\n\nSun-Dried Tomato Omelet\n\nTex-Mex Egg Bake\n\n## Breakfast Meats\n\nBalsamic and Brown Sugar Bacon\n\nHoney-Mustard Bacon\n\nOven-Baked Bacon Calorie Smart \u2022 Easy\n\nPeppered Brown Sugar Bacon\n\nPraline Bacon\n\n## Pancakes, French Toast and Waffles\n\nApple Oven Pancake\n\nApricot Stuffed French Toast Calorie Smart\n\nBerry Pancakes\n\nBuckwheat Pancakes Calorie Smart \u2022 Fast\n\nButtermilk Pancakes\n\nCornbread Pancakes Calorie Smart \u2022 Fast\n\nCrepes Calorie Smart\n\nDouble Oven Pancake\n\nFrench Toast Calorie Smart \u2022 Fast\n\nFrench Toast Sticks\n\nGranola Pancakes\n\nOrange-Cranberry Pancakes\n\nOven French Toast\n\nPancakes Calorie Smart \u2022 Fast\n\nPuffy Oven Pancake Calorie Smart \u2022 Easy\n\nSausage Waffles\n\nUpside-Down Banana-Walnut French Toast\n\nWaffles Calorie Smart\n\nWhole Wheat Waffles with Honey\u2013Peanut Butter Drizzle Calorie Smart\n\n## Cereal, Oatmeal and Other Grains\n\nBacon and Cheese Grits\n\nBacon and Pecan Wild Rice Porridge\n\nBaked Apple Oatmeal Calorie Smart\n\nBreakfast Quinoa Calorie Smart \u2022 Fast \u2022 Easy\n\nCheese Grits Calorie Smart\n\nCranberry\u2013Wild Rice Porridge\n\nGranola\n\nGranola Bars\n\nGranola Cereal\n\nGranola Fruit Salad\n\nSteel-Cut Oatmeal\n\nTriple-Berry Oatmeal-Flax Muesli Calorie Smart\n\n## Syrups\n\nButter-Pecan Syrup\n\nSpicy Cider Syrup\n\n## Bonus Recipes\n\nEasy Sausage-Broccoli Pizza\n\nGranola Cookies\n\nIce Cream and Granola\n\nYogurt Parfaits\n\nCalorie Smart = See Helpful Nutrition and Cooking Information\n\nFast = Ready in 30 minutes or less\n\nEasy = Prep in 10 minutes or less **plus** five ingredients or less\n\nLighter = 25% fewer calories or grams of fat\n\nMake Ahead = Make-ahead directions\n\nSlow Cooker = Slow cooker directions\n\n# Breakfast & Brunch Basics\n\nMaking breakfast is about more than nutrition\u2014it's a good thing that you can do for yourself and those in your home. Starting the day with a wholesome, satisfying breakfast just might make everyone's day better.\n\nWhile ready-to-go options like cereal, yogurt and toast are wholesome time-savers for busy days, it never hurts to branch out. Make homemade Granola, page 108, to have ready for eating and using all sorts of ways, or you could even whip up a Basic Omelet, page 94\u2014it just takes a few minutes. On leisurely mornings, indulge in brunch with Eggs Benedict, page 93, or Upside-Down Banana-Walnut French Toast, page 107\u2014two choices to wow guests. Be sure to check other chapters, too, for beverages, breads, sides and even main dishes that you might want to serve for breakfast.\n\n## For Morning Rush Breakfasts\n\n  * Make a list before you grocery shop. Half the battle is remembering to stock your kitchen with quick and easy breakfast options and ingredients for recipes your family enjoys.\n  * Everyone tends to be short on time in the morning, so take a few minutes the night before to pull together breakfast. Hard-Cooked Eggs, page 91, and Granola, page 108, for topping yogurt, are both good choices. Or wrap up a Ham 'n Egg Breakfast Sandwich, page 93, for quick heating in the microwave in the morning.\n\n## For a Leisurely Brunch\n\n  * Plan brunch for any time of the morning that works for you. The foods you make might vary with the time of day. If it is an early brunch, try a make-the-night-before item like Bacon, Kale and Egg Cups, page 97, with a bowl of mixed fruit. For a later morning brunch, you might choose Quiche Lorraine, page 95, with a tossed green salad.\n  * Choose a variety of foods that include one or two main dishes, fresh fruit and\/or vegetable salads and sweet or savory breads. Beverages can be as simple as coffee, tea and juices, or why not add Mango Mimosas, page 83?\n  * Plan for some foods that can be served at room temperature or chilled, if possible. Often it is just the main dish that needs to be served warm.\n\n## Let the Sun Shine!\n\nWhen you sit down for breakfast or even if you are getting food ready to run out the door, open the curtains and enjoy some sunlight. It will make you feel alert and brighten the morning. Add some relaxing music while you eat, and you're on the way to a beautiful day!\n\n## Egg Basics\n\nEggs are the perfect combination of nutrition, versatility and good taste! Packed inside each egg is a great supply of protein, vitamins and minerals. Although eggs do contain some fat and cholesterol, they are low in sodium. And 1 large egg has just 80 calories. Here are a few basic methods for cooking eggs. Choose your favorite or look for more egg recipes in the pages that follow.\n\n## Scrambled Eggs Calorie Smart \u2022 Fast \u2022 Easy\n\nPrep 10 min Total 10 min \u25cf 4 servings\n\n  * 6 eggs\n  * \u2153 cup water, milk or half-and-half\n  * \u00bc teaspoon salt\n  * \u215b teaspoon pepper, if desired\n  * 1 tablespoon butter\n\n1 In medium bowl, beat eggs, water, salt and pepper thoroughly with fork or whisk until well mixed.\n\n2 In 10-inch skillet, heat butter over medium heat just until butter begins to sizzle. Pour egg mixture into skillet.\n\n3 As mixture begins to set at bottom and side, gently lift cooked portions with metal spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.\n\n1 Serving: Calories 140; Total Fat 11g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 325mg; Sodium 260mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 9g Exchanges: 1 Medium-Fat Meat, 1 Fat Carbohydrate Choices: 0\n\n### Learn with Betty Scrambled Eggs\n\n**Perfectly Scrambled Eggs:** These eggs are fluffy and moist with large curds and no visible liquid egg remaining.\n\n**Undercooked Scrambled Eggs:** These eggs haven't been cooked long enough, as liquid egg remains.\n\n**Overcooked Scrambled Eggs:** These eggs are dry with small curds. Brown spots will affect the flavor.\n\n## Fried Eggs, Sunny Side Up Calorie Smart \u2022 Fast\n\nPrep 15 min Total 15 min \u25cf 4 servings\n\n  * 2 tablespoons butter\n  * 4 eggs\n\n1 In 10-inch skillet, melt butter over medium-high heat. Break 1 egg into custard cup or small glass bowl. Carefully slide egg from cup into skillet. Repeat with remaining 3 eggs. Immediately reduce heat to low.\n\n2 Cook uncovered 5 to 7 minutes, frequently spooning butter from skillet over eggs, until film forms over top and whites and yolks are firm, not runny.\n\n1 Serving: Calories 130; Total Fat 11g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 225mg; Sodium 105mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 6g Exchanges: 1 Medium-Fat Meat, 1 Fat Carbohydrate Choices: 0\n\nLighter Directions Omit butter and use nonstick skillet. Add eggs to skillet as directed. Cook over low heat about 1 minute or until edges turn white. Add 2 teaspoons water for each egg. Cover and cook about 5 minutes longer or until film forms over top and whites and yolks are firm, not runny.\n\n### Making Fried Eggs\n\nCarefully slide each egg from custard cup into pan.\n\nCook until film forms over top and whites and yolks are firm, not runny.\n\n## Poached Eggs Calorie Smart \u2022 Fast\n\nBe sure to use a large enough pan so the eggs do not touch during cooking.\n\nPrep 15 min Total 15 min \u25cf 4 servings\n\n  * 4 eggs\n\n1 In 10-inch skillet or 2-quart saucepan, heat 2 to 3 inches water to boiling. Reduce heat so water is simmering (bubbles rise slowly and break just below surface).\n\n2 Break 1 egg into custard cup or small glass bowl. Holding cup close to water's surface, carefully slide egg into water. Repeat with remaining 3 eggs.\n\n3 Cook uncovered 3 to 5 minutes or until whites and yolks are firm, not runny. Carefully remove eggs with slotted spoon.\n\n1 Serving: Calories 80; Total Fat 5g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 210mg; Sodium 60mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 6g Exchanges: 1 Medium-Fat Meat Carbohydrate Choices: 0\n\n### Making Poached Eggs\n\nCarefully slide egg into water.\n\nCook until whites and yolks are firm, not runny.\n\n## Baked Eggs Calorie Smart \u2022 Fast \u2022 Easy\n\nPrep 5 min Total 25 min \u25cf 2 servings\n\n  * 2 eggs\n  * \u215b teaspoon salt\n  * Dash pepper\n  * 2 tablespoons milk or half-and-half\n  * 2 teaspoons butter\n\n1 Heat oven to 325\u00b0F. Grease 2 (6-oz) custard cups with butter. Break 1 egg into each cup; sprinkle with salt and pepper. Top each with 1 tablespoon milk and 1 teaspoon butter.\n\n2 Bake 15 to 18 minutes or until whites and yolks are firm, not runny.\n\n1 Egg: Calories 120; Total Fat 9g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 200mg; Sodium 250mg; Total Carbohydrate 1g (Dietary Fiber 0g, Sugars 1g); Protein 7g Exchanges: 1 Medium-Fat Meat, 1 Fat Carbohydrate Choices: 0\n\n## Hard-Cooked Eggs Calorie Smart \u2022 Fast \u2022 Easy\n\nPrep 10 min Total 30 min \u25cf 6 eggs\n\n  * 6 eggs\n\n1 In 2-quart saucepan, place eggs in single layer; cover with cold water at least 1 inch above eggs. Cover and heat to boiling. Immediately remove from heat; let stand covered 15 minutes for large eggs (12 minutes for medium or 18 minutes for extra-large).\n\n2 Drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled.\n\n3 To peel, gently tap egg on countertop until entire shell is cracked. Roll gently between hands to loosen shell. Starting at large end, peel egg under cold running water to help remove shell.\n\n1 Egg: Calories 80; Total Fat 5g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 185mg; Sodium 60mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 6g Exchanges: 1 Medium-Fat Meat Carbohydrate Choices: 0\n\n### Making Hard-Cooked Eggs\n\nPlace eggs in single layer, covering with at least 1 inch of water above eggs.\n\nGently tap egg until entire shell is finely cracked.\n\nStarting a large end, peel under water to help remove shell.\n\n## Potato, Bacon and Egg Scramble Calorie Smart \u2022 Fast\n\nPrecooking the potatoes in boiling water helps them cook faster, turning this scramble into a 20-minute meal.\n\nPrep 10 min Total 20 min \u25cf 5 servings\n\n  * 1 lb small red potatoes (6 or 7), cubed\n  * 6 eggs\n  * \u2153 cup milk\n  * \u00bc teaspoon salt\n  * \u215b teaspoon pepper\n  * 2 tablespoons butter\n  * 4 medium green onions, sliced (\u00bc cup)\n  * 5 slices bacon, crisply cooked, crumbled\n\n1 In 2-quart saucepan, heat 1 inch water to boiling. Add potatoes. Heat to boiling; reduce heat to medium-low. Cover and cook 6 to 8 minutes or until potatoes are tender; drain.\n\n2 In medium bowl, beat eggs, milk, salt and pepper with fork or whisk until well mixed; set aside.\n\n3 In 10-inch skillet, melt butter over medium-high heat. Cook potatoes in butter 3 to 5 minutes, turning occasionally, until light brown. Stir in onions. Cook 1 minute, stirring constantly.\n\n4 Pour egg mixture into skillet with potatoes and onions. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with bacon.\n\n1 Serving: Calories 290; Total Fat 15g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 275mg; Sodium 370mg; Total Carbohydrate 25g (Dietary Fiber 3g, Sugars 3g); Protein 13g Exchanges: 1 Starch, 1 Vegetable, 1 High-Fat Meat, 1 Fat Carbohydrate Choices: 1\u00bd\n\nChorizo, Potato and Egg Scramble Omit bacon. In 8-inch skillet, crumble \u00bc pound bulk chorizo sausage; add \u00bd cup chopped green bell pepper. Cook and stir until sausage is no longer pink; drain. Stir into eggs at end of cook time. Garnish each serving with 1 to 2 tablespoons salsa.\n\n## Huevos Rancheros\n\n_Huevos rancheros_ is Spanish for \"rancher's eggs.\" When buying tortillas, check for freshness by making sure they are soft and pliable when you bend the package, and check that the edges are not dry or cracked.\n\nPrep 45 min Total 45 min \u25cf 6 servings\n\n  * \u00bd lb bulk chorizo or pork sausage\n  * Vegetable oil\n  * 6 soft corn tortillas (6 to 7 inch)\n  * 1\u00bc cups salsa (for homemade salsa, see page 458)\n  * 6 Fried Eggs (page 90)\n  * 1\u00bd cups shredded Cheddar cheese (6 oz)\n\n1 In 8-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain. Remove to bowl; cover to keep warm.\n\n2 In same skillet, heat \u215b inch oil over medium heat just until hot. Cook 1 tortilla at a time in oil about 1 minute, turning once, until crisp; drain on paper towels.\n\n3 In 1-quart saucepan, heat salsa, stirring occasionally, until hot.\n\n4 Spread 1 tablespoon salsa over each tortilla to soften. Place 1 fried egg on each tortilla. Top with sausage, cheese and remaining salsa.\n\n1 Serving: Calories 460; Total Fat 33g (Saturated Fat 14g, Trans Fat 1g); Cholesterol 275mg; Sodium 1100mg; Total Carbohydrate 16g (Dietary Fiber 2g, Sugars 3g); Protein 25g Exchanges: 1 Starch, 3 High-Fat Meat, 2 Fat Carbohydrate Choices: 1\n\n## Skillet Eggs with Summer Squash Hash Calorie Smart\n\nPrep 35 min Total 1 hr 15 min \u25cf 4 servings\n\n  * 2 medium yellow summer squash (1 lb), shredded\n  * 2 medium zucchini (1 lb), shredded\n  * 1 teaspoon salt\n  * 1 tablespoon olive oil\n  * \u00bc cup chopped red onion\n  * 1 small tomato, chopped (\u00bd cup)\n  * \u00bd cup diced cooked 95% fat-free ham\n  * 1 tablespoon chopped fresh dill weed\n  * 1 teaspoon grated lemon peel\n  * 4 eggs\n  * \u215b teaspoon pepper\n\n1 In large colander, place yellow squash and zucchini. Sprinkle with salt; stir. Let stand in sink 30 minutes to drain.\n\n2 Gently rinse squash to remove excess salt; squeeze to remove as much liquid as possible. Set aside.\n\n3 In 12-inch nonstick skillet, heat oil over medium-high heat. Add onion; cook 2 minutes, stirring frequently. Stir in squash mixture. Cook 8 minutes, stirring occasionally, until vegetables are crisp-tender. Add tomato, ham, dill and lemon peel. Cook and stir 1 minute longer. Reduce heat to medium.\n\n4 Spread squash mixture evenly in skillet. Make 4 (2\u00bd-inch-wide) indentations in mixture with back of spoon. Break eggs, 1 at a time, into custard cup or small glass bowl; carefully slide into indentations. Sprinkle eggs with pepper. Cover and cook 8 to 10 minutes or until whites and yolks are firm, not runny.\n\n1 Serving: Calories 260; Total Fat 13g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 225mg; Sodium 1550mg; Total Carbohydrate 10g (Dietary Fiber 2g, Sugars 7g); Protein 24g Exchanges: 2 Vegetable, 2 Very Lean Meat, 1 Medium-Fat Meat, 1\u00bd Fat Carbohydrate Choices: \u00bd\n\n## Ham 'n Egg Breakfast Sandwich\n\nMake biscuits as directed on page 488 using 3-inch cutter (yield will be 6 biscuits). Split biscuits in half while still warm. Spread with mayonnaise and mustard if desired. For each sandwich, place \u00bd slice American cheese, 1 Fried Egg (page 90) or Poached Egg (page 91) and 1 thin slice deli ham on bottom half of biscuit. Top each with tops of biscuits. Serve immediately.\n\nOr, cool sandwiches and wrap individually with plastic wrap and refrigerate up to 1 week. To reheat, unwrap sandwich and rewrap with a paper towel. Microwave on High 50 seconds. Let stand 1 minute in microwave before eating.\n\n## Eggs Benedict Fast\n\nAs one story goes, Delmonico's restaurant in New York City was the birthplace of this classic brunch dish. In the late 1800s, when regular patrons Mr. and Mrs. LeGrand Benedict complained of nothing new on the lunch menu, the chef created this now-famous dish and named it after them.\n\nPrep 30 min Total 30 min \u25cf 6 servings\n\n  * Hollandaise Sauce (page 461)\n  * 3 English muffins, split, toasted\n  * 7 teaspoons butter, softened\n  * 6 thin slices Canadian bacon or cooked ham\n  * 6 Poached Eggs (page 91)\n  * Paprika, if desired\n\n1 Keep hollandaise sauce warm.\n\n2 Spread each toasted muffin half with 1 teaspoon butter; keep warm.\n\n3 In 10-inch skillet, melt remaining 1 teaspoon butter over medium heat. Cook bacon in butter until light brown on both sides.\n\n4 Place 1 slice bacon on each muffin half; top with 1 poached egg. Spoon warm hollandaise sauce over eggs. Sprinkle with paprika.\n\n1 Serving: Calories 410; Total Fat 33g (Saturated Fat 14g, Trans Fat 1.5g); Cholesterol 400mg; Sodium 670mg; Total Carbohydrate 14g (Dietary Fiber 0g, Sugars 5g); Protein 15g Exchanges: 1 Starch, 1\u00bd High-Fat Meat, 4 Fat Carbohydrate Choices: 1\n\nDenver Omelet\n\n## Basic Omelet Calorie Smart\n\nOmelets are a great way to start your day or an easy go-to for a quick dinner. Make them just with eggs or try one of the variations.\n\nPrep 40 min Total 40 min \u25cf 4 omelets\n\n  * 8 eggs\n  * Salt and pepper, if desired\n  * 8 teaspoons butter\n\n1 For each omelet, in small bowl, beat 2 of the eggs until fluffy. Add salt and pepper to taste. In 8-inch nonstick omelet pan or skillet, heat 2 teaspoons of the butter over medium-high heat just until butter is hot and sizzling. As butter melts, tilt pan to coat bottom.\n\n2 Quickly pour eggs into pan. While rapidly sliding pan back and forth over heat, quickly and continuously stir with spatula to spread eggs over bottom of pan as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. Do not overcook; omelet will continue to cook after folding. If desired, add filling before folding.\n\n3 To remove from pan, first run spatula under one edge of omelet, folding about one-third of it to the center. Transfer to plate by tilting pan, letting flat unfolded edge of omelet slide out onto plate. Using edge of pan as a guide, flip folded edge of omelet over the flat portion on the plate.\n\n4 Repeat with remaining butter and eggs. If desired, omelets can be kept warm on platter in 200\u00b0F oven while preparing remaining omelets.\n\n1 Omelet: Calories 220; Total Fat 18g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 445mg; Sodium 170mg; Total Carbohydrate 1g (Dietary Fiber 0g, Sugars 1g); Protein 13g Exchanges: 2 Medium-Fat Meat, 1\u00bd Fat Carbohydrate Choices: 0\n\nLighter Directions For 8 grams of fat and 130 calories per omelet, substitute \u00bd cup fat-free egg product for the 2 eggs.\n\nCheese Omelet Before folding omelet, sprinkle with \u00bc cup shredded Cheddar, Monterey Jack or Swiss cheese or \u00bc cup crumbled blue cheese.\n\nDenver Omelet Before adding eggs to pan, cook 2 tablespoons chopped cooked ham, 1 tablespoon finely chopped bell pepper and 1 tablespoon finely chopped onion in butter about 2 minutes, stirring frequently. Continue as directed in Step 2.\n\nHam and Cheese Omelet Before folding omelet, sprinkle with 2 tablespoons shredded Cheddar, Monterey Jack or Swiss cheese and 2 tablespoons finely chopped cooked ham.\n\nAvocado, Bacon and Cheese Omelet Before folding omelet, sprinkle with 2 tablespoons shredded Cheddar cheese and top with 1 or 2 strips cooked chopped bacon and 2 or 3 avocado slices.\n\nSun-Dried Tomato Omelet Before folding omelet, sprinkle with 2 tablespoons chopped sun-dried tomatoes in oil and 1 to 2 tablespoons crumbled goat cheese. After folding, top omelet with 1 tablespoon shredded fresh basil.\n\n### Making an Omelet\n\nQuickly and continuously stir with spatula.\n\nFold about one-third of omelet over other side.\n\nUse edge of pan to flip folded edge of omelet onto plate.\n\n## Puffy Omelet Calorie Smart \u2022 Fast\n\nPrep 15 min Total 30 min \u25cf 2 servings\n\n  * 4 eggs, separated\n  * \u00bc cup water\n  * \u00bc teaspoon salt\n  * \u215b teaspoon pepper\n  * 1 tablespoon butter\n  * Cheese Sauce (page 459), if desired\n\n1 Heat oven to 325\u00b0F. In medium bowl, beat egg whites, water and salt with electric mixer on high speed until stiff but not dry. In small bowl, beat egg yolks and pepper on high speed about 3 minutes or until very thick and lemon colored. Fold egg yolks into egg whites.\n\n2 In 10-inch ovenproof skillet, melt butter over medium heat. As butter melts, tilt skillet to coat bottom. Pour egg mixture into skillet. Gently level surface with spatula; reduce heat to low. Cook about 5 minutes or until puffy and bottom is light brown. Carefully lift omelet at edge to see color.\n\n3 Bake uncovered 12 to 15 minutes or until knife inserted in center comes out clean. Tilt skillet and slip pancake turner or metal spatula under omelet to loosen. Carefully fold omelet in half. Slip onto warm serving plate. Serve with cheese sauce.\n\n1 Serving: Calories 200; Total Fat 16g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 440mg; Sodium 460mg; Total Carbohydrate 1g (Dietary Fiber 0g, Sugars 1g); Protein 13g Exchanges: 2 Medium-Fat Meat, 1 Fat Carbohydrate Choices: 0\n\n## Quiche Lorraine\n\nPrep 25 min Total 1 hr 40 min \u25cf 8 servings\n\n  * One-Crust Pastry (page 586)\n  * 8 slices bacon, chopped\n  * \u2153 cup finely chopped onion\n  * 4 eggs\n  * 2 cups whipping cream or half-and-half\n  * \u00bc teaspoon salt\n  * \u00bc teaspoon black pepper\n  * \u215b teaspoon ground red pepper (cayenne)\n  * 1 cup shredded Swiss or Gruy\u00e8re cheese (4 oz)\n\n1 Heat oven to 425\u00b0F. After folding pastry into fourths, place in 9-inch quiche dish or pie plate. Unfold and ease into dish, pressing firmly against bottom and side. Carefully line pastry with double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes. Carefully remove foil; bake 2 to 4 minutes longer or until pastry just begins to brown and is set. If crust bubbles, gently push bubbles down with back of spoon.\n\n2 Meanwhile, in 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels. Drain all but 2 teaspoons bacon drippings from skillet. Cook onion in bacon drippings over medium heat 3 to 5 minutes, stirring occasionally, until light golden brown. Set aside.\n\n3 In large bowl, beat eggs slightly with fork or whisk. Beat in whipping cream, salt, black pepper and red pepper. Sprinkle bacon, onion and cheese into warm pie crust. Gently pour egg mixture into crust.\n\n4 Reduce oven to 325\u00b0F. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.\n\n1 Serving: Calories 620; Total Fat 52g (Saturated Fat 25g, Trans Fat 3g); Cholesterol 255mg; Sodium 580mg; Total Carbohydrate 20g (Dietary Fiber 0g, Sugars 3g); Protein 17g Exchanges: 1 Starch, 1 Vegetable, 1\u00bd High-Fat Meat, 8 Fat Carbohydrate Choices: 1\n\nSeafood Quiche Substitute 1 cup chopped cooked crabmeat (patted dry), imitation crabmeat, cooked shrimp or cooked salmon for the bacon. Use \u2153 cup finely chopped green onions; increase salt to \u00bd teaspoon.\n\nSpinach Quiche Substitute 1 box (9 ounces) frozen chopped spinach, thawed and squeezed to drain, for the bacon. Sprinkle over onion and cheese.\n\nSpinach Quiche\n\n## Spinach and Cheddar Quiche Calorie Smart\n\nPrep 25 min Total 1 hr 10 min \u25cf 6 servings\n\nCrust\n\n  * \u00bd cup all-purpose flour\n  * \u00bd cup whole wheat flour\n  * \u00bc teaspoon salt\n  * \u00bc cup butter\n  * 3 to 4 tablespoons cold water\n\nFilling\n\n  * \u00bd cup shredded reduced-fat sharp Cheddar cheese (2 oz)\n  * 1 tablespoon all-purpose flour\n  * 4 eggs, slightly beaten\n  * 1\u00bd cups milk\n  * \u00bd teaspoon salt\n  * 1 cup firmly packed fresh spinach leaves, coarsely chopped\n  * 1 small red bell pepper, chopped (\u00bd cup)\n\n1 Heat oven to 375\u00b0F. In medium bowl, mix \u00bd cup all-purpose flour, the whole wheat flour and \u00bc teaspoon salt. Cut in butter, using pastry blender or fork, until mixture looks like small crumbs. Sprinkle with water, 1 tablespoon at a time, tossing with fork just until flour is moistened. Shape into a ball; flatten slightly.\n\n2 On floured surface, roll dough into 12-inch round. Fold dough into fourths; place in 9-inch glass pie plate. Unfold and ease into pie plate, pressing firmly against bottom and side; crimp edge. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute.\n\n3 In large bowl, mix cheese and 1 tablespoon all-purpose flour. Stir in eggs, milk and \u00bd teaspoon salt until well blended. Stir in spinach and bell pepper. Pour into pie crust.\n\n4 Bake 15 minutes. Cover edge of crust with pie crust shield or strip of foil to prevent excessive browning. Bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.\n\n1 Serving: Calories 250; Total Fat 13g (Saturated Fat 7g, Trans Fat 0.5g); Cholesterol 170mg; Sodium 510mg; Total Carbohydrate 21g (Dietary Fiber 2g, Sugars 4g); Protein 11g Exchanges: 1 Starch, \u00bd Other Carbohydrate, 1 Medium-Fat Meat, 1\u00bd Fat Carbohydrate Choices: 1\u00bd\n\n## Ham and Cheddar Strata Calorie Smart\n\nPrep 15 min Total 1 hr 35 min \u25cf 8 servings\n\n  * 12 slices bread\n  * 2 cups cut-up cooked smoked ham (about 10 oz)\n  * 2 cups shredded Cheddar cheese (8 oz)\n  * 8 medium green onions, sliced (\u00bd cup)\n  * 6 eggs\n  * 2 cups milk\n  * 1 teaspoon ground mustard\n  * \u00bc teaspoon red pepper sauce\n  * Paprika, if desired\n\n1 Heat oven to 300\u00b0F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.\n\n2 Trim crusts from bread. Arrange 6 of the slices in baking dish. Layer ham, cheese and onions on bread in dish. Cut remaining 6 bread slices diagonally in half; arrange on onions.\n\n3 In medium bowl, beat eggs, milk, mustard and pepper sauce with fork or whisk; pour evenly over bread. Sprinkle with paprika.\n\n4 Bake uncovered 1 hour to 1 hour 10 minutes or until center is set and bread is golden brown. Let stand 10 minutes before cutting.\n\n1 Serving: Calories 350; Total Fat 19g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 215mg; Sodium 920mg; Total Carbohydrate 20g (Dietary Fiber 0g, Sugars 5g); Protein 24g Exchanges: 1 Starch, 3 Medium-Fat Meat, 1 Fat Carbohydrate Choices: 1\n\nMake-Ahead Directions Prepare recipe as directed through Step 3; cover and refrigerate up to 24 hours. Increase bake time by 5 to 10 minutes if necessary.\n\n## Breakfast Burritos\n\nTo make 2 burritos, scramble 4 eggs as directed on page 90. On each of 2 (10-inch) flour tortillas, spread \u00bc cup refried beans and 2 tablespoons salsa. Top each with \u00bc cup shredded Cheddar cheese. Microwave each on microwavable plate 30 to 45 seconds or until cheese is melted. Top each with scrambled eggs and roll up.\n\n## Chiles Rellenos Bake Calorie Smart\n\nPrep 10 min Total 55 min \u25cf 8 servings\n\n  * 8 eggs\n  * 1 container (8 oz) sour cream\n  * \u00bc teaspoon salt\n  * 2 drops red pepper sauce\n  * 2 cups shredded Monterey Jack cheese (8 oz)\n  * 2 cups shredded Cheddar cheese (8 oz)\n  * 2 cans (4.5 oz each) chopped green chiles, undrained\n  * 2 cups salsa (for homemade salsa, see page 458)\n  * 2 tablespoons chopped fresh cilantro\n  * \u00bd cup black beans (from 15-oz can), drained, rinsed\n  * \u00bd cup frozen (thawed) or canned (drained) whole kernel corn, cooked as directed on package; drained and cooled\n\n1 Heat oven to 350\u00b0F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.\n\n2 In large bowl, beat eggs, sour cream, salt and pepper sauce with whisk. Stir in cheeses and chiles. Pour into baking dish.\n\n3 Bake uncovered 40 to 45 minutes or until golden brown and set in center.\n\n4 In small bowl, mix 1 cup of the salsa and the cilantro. In another small bowl, mix remaining 1 cup salsa, the beans and corn. Serve casserole with salsa mixtures.\n\n1 Serving: Calories 400; Total Fat 29g (Saturated Fat 17g, Trans Fat 0.5g); Cholesterol 285mg; Sodium 870mg; Total Carbohydrate 12g (Dietary Fiber 2g, Sugars 5g); Protein 23g Exchanges: 1 Starch, 3 High-Fat Meat, \u00bd Fat Carbohydrate Choices: 1\n\nRoasted Poblanos Rellenos Bake Set oven control to broil. Place 2 fresh poblano chiles (4\u00bdx3-inch) on cookie sheet. Broil with tops 2 inches from heat about 10 minutes, turning frequently with tongs, until all sides are blackened and blistered. Place chiles in paper bag; seal bag. Let chiles steam 15 minutes. Wearing food-safe plastic gloves, peel blackened skin from chiles. Cut open chiles and remove stems, seeds and membranes; chop. Substitute for the canned chiles.\n\n## Bacon, Kale and Egg Cups Calorie Smart\n\nPrep 30 min Total 1 hr \u25cf 12 servings\n\n  * 3 large kale leaves\n  * 6 slices packaged precooked bacon (from 2.1-oz package)\n  * \u00bc cup finely chopped red bell pepper\n  * 1 green onion, chopped (1 tablespoon)\n  * 3 tablespoons grated Parmesan cheese\n  * 12 eggs\n  * \u00bc teaspoon salt\n  * \u215b teaspoon pepper\n  * Additional grated Parmesan cheese, if desired\n\n1 Heat oven to 350\u00b0F. Grease 12 regular-size muffin cups with shortening.\n\n2 Cut kale into 2- to 3-inch pieces. In 2-quart saucepan, heat \u00bd inch water to boiling. Add kale pieces; cover and cook about 5 minutes or until bright green and just tender.\n\n3 Line bottom and side of each muffin cup with several small leaves of steamed kale (leaves should stick up around edge of cup). Cut each bacon slice crosswise in half; place half slice in bottom of each cup or around edge over kale.\n\n4 In small bowl, stir together bell pepper and onion; reserve 1 tablespoon. Stir cheese into remaining bell pepper and onion. Place about 1 teaspoon vegetable-cheese mixture into each muffin cup. Press mixture down slightly with back of spoon. Break eggs 1 at a time into small custard cup; slide into muffin cup over cheese mixture. Top with reserved bell pepper and onion. Sprinkle with salt, pepper and additional cheese.\n\n5 Bake 25 to 30 minutes or until egg yolks are set. Serve immediately.\n\n1 Serving: Calories 110; Total Fat 7g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 190mg; Sodium 230mg; Total Carbohydrate 1g (Dietary Fiber 0g, Sugars 0g); Protein 8g Exchanges: 1 Medium-Fat Meat, \u00bd Fat Carbohydrate Choices: 0\n\n### Filling Egg Cups\n\nLine muffin cups with several leaves of softened kale. Place bacon in cup over kale.\nGlobal Flavors\n\n## Middle Eastern\n\nTake a trip to the other side of the world without even leaving your kitchen! Explore the variety of flavors and diversity of Middle Eastern cuisine.\n\nDates The fruit of the date palm. Very sweet; contain a long, narrow seed. Available dried, or fresh in late summer through mid-fall.\n\nFigs Fresh figs can be found May to December, depending on the variety, which can range in color and flavor. Dried figs are available year round.\n\nFlatbread There are many varieties that vary slightly in ingredients and technique. Flatbread is used at nearly every meal to scoop up meat, vegetables and rice and to sop up sauces and dips. **Pita** rounds can be split horizontally to form a pocket that is used to stuff ingredients for sandwiches. **Naan** is traditionally baked in a tandoor oven to achieve its characteristic smoky flavor. **Sabaayed** is a grilled Somali flatbread that has a crispy outside and flaky interior.\n\nHarissa A spicy-hot sauce, both green and red; use as accompaniment for couscous and to flavor soups, stews and other dishes. Available canned or jarred. To make your own, see page 446.\n\nPomegranates Inside the leathery skin of this fruit are hundreds of juicy, tart seeds packed in sections separated by membranes. Typically available August through December; also look for fresh pomegranate seeds, which eliminates peeling and separating the fruit.\n\nPomegranate Molasses Pomegranate juice reduced to thick, tart-sweet syrup, used as a marinade for grilled meats or in everything from dips to stews.\n\nPreserved Lemons A staple in Moroccan cooking, these lemons have been preserved in salty lemon juice brine\u2014possibly with cinnamon, cloves or other spices\u2014giving them a silky texture and unique flavor.\n\nSumac Ground dried berries found in Middle Eastern markets, this brick- to dark-purple spice adds fruity, astringent flavor to meat, fish and vegetables.\n\nTahini A MIddle Eastern staple, this thick paste is made from ground sesame seed. Available in many grocery stores near the international ingredients.\n\nZa'atar Both a native spice of the Middle East with the flavors reminiscent of marjoram, oregano and thyme and also the name of a popular dry spice blend containing toasted sesame seed, marjoram and sumac. Mix with olive oil and salt and drizzle over warm bread or use to season meat and vegetables.\n\n## Classic Shakshuka Calorie Smart\n\nHere is our version of a Middle Eastern favorite.\n\nPrep 25 min Total 50 min \u25cf 6 servings\n\n  * 2 tablespoons olive oil\n  * 1 large onion, chopped (1 cup)\n  * 1 medium red bell pepper, chopped\n  * 3 cloves garlic, finely chopped\n  * 2 teaspoons ground cumin\n  * 1 teaspoon paprika\n  * 1 can (28 oz) crushed tomatoes, undrained\n  * 1 teaspoon sugar\n  * 1\u00bc teaspoons salt\n  * \u00bc teaspoon pepper\n  * \u00bc teaspoon crushed red pepper flakes\n  * 6 pasteurized eggs (see page 177)\n  * \u00be cup crumbled feta cheese (3 oz)\n  * Chopped fresh cilantro or chives, if desired\n  * Crusty bread, if desired\n\n1 Heat oven to 350\u00b0F. In 12-inch ovenproof skillet, heat oil over medium heat. Cook onion, bell pepper and garlic in oil about 8 minutes, stirring occasionally, until tender. Add cumin and paprika; cook 1 minute, stirring once. Stir in tomatoes, sugar, salt, pepper and pepper flakes.\n\n2 Heat to simmer; remove from heat. With back of spoon, make 6 (3-inch) indentations in tomato mixture. Break eggs, 1 at a time, into custard cup; carefully slide egg into each indentation. Place skillet in oven.\n\n3 Bake uncovered 20 to 25 minutes or until whites are firm but yolks are still slightly runny. Bake longer if desired for firm yolks. Sprinkle with cheese and cilantro. Serve with bread.\n\n1 Serving: Calories 220; Total Fat 14g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 205mg; Sodium 960mg; Total Carbohydrate 13g (Dietary Fiber 2g, Sugars 9g); Protein 10g Exchanges: 2 Vegetable, 1 Medium-Fat Meat, 2 Fat Carbohydrate Choices: 1\n\n## Betty's Staples Cooked Pork Sausage\n\nTo cook bulk pork sausage, crumble the sausage and cook in a skillet over medium heat 10 to 15 minutes or until well browned and thoroughly cooked, stirring frequently. Drain in a colander or on a paper towel and store tightly covered in the refrigerator for up to 3 days or freeze for up to 2 months.\n\n  1. 1. **Breakfast Roll-Up:** For each roll-up, heat \u00bc cup cooked sausage in the microwave for about 20 seconds. Spoon onto center of flour tortilla. Top with 1 sliced hard-cooked egg and \u00bd cup each shredded lettuce and chopped tomato. Drizzle with taco sauce and roll up.\n  2. 2. **Sausage Waffles:** Make Waffles, page 104. For each waffle, pour batter onto waffle maker as directed; sprinkle with \u00bc cup cooked sausage. Bake waffle as directed.\n  3. 3. **Sausage 'n Eggs:** Make Scrambled Eggs mixture as directed on page 90. Stir in \u00bd to \u00be cup cooked sausage. Cook egg and sausage mixture as directed in recipe.\n  4. 4. **Easy Sausage-Broccoli Pizza:** Sprinkle purchased Italian pizza crust with 1 cup cooked sausage, 1 cup chopped cooked broccoli and 1\u00bd cups shredded Italian cheese blend. Bake as directed on pizza crust package.\n  5. 5. **Tex-Mex Egg Bake:** Spread 5 cups frozen diced hash brown potatoes in greased 13x9-inch (3-quart) glass baking dish. Top with 1 cup cooked sausage, 1 can (4.5 oz) chopped green chiles and 1\u00bd cups shredded Colby\u2013Monterey Jack cheese. In medium bowl, beat 6 eggs with 1\u00bd cups milk; pour over mixture. Sprinkle with 1\u00bd cups additional cheese. Bake at 350\u00b0F for 50 to 60 minutes or until knife inserted in center comes out clean. Serve with salsa.\n\nOven-Baked Bacon, Peppered Brown Sugar Bacon, Praline Bacon\n\n## Oven-Baked Bacon Calorie Smart \u2022 Easy\n\nPrep 5 min Total 40 min \u25cf 12 slices\n\n  * 12 slices bacon\n\n1 Heat oven to 350\u00b0F. Line 15x10x1-inch pan with foil. Place metal cooling rack on foil, making sure rack fits within interior of pan so drippings don't fall to bottom of oven. Arrange bacon in single layer on rack.\n\n2 Bake 20 minutes. Turn bacon over. Bake 10 to 15 minutes longer or until crisp and golden brown. Remove from rack to paper towels. Serve warm.\n\n1 Slice: Calories 60; Total Fat 3g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 10mg; Sodium 135mg; Total Carbohydrate 5g (Dietary Fiber 0g, Sugars 5g); Protein 2g Exchanges: \u00bd Other Carbohydrate, \u00bd Fat Carbohydrate Choices: \u00bd\n\nBalsamic and Brown Sugar Bacon In small bowl, mix \u00bc cup packed brown sugar and 2 tablespoons balsamic vinegar. Make bacon as directed\u2014except after turning bacon over, brush slices with balsamic mixture.\n\nHoney-Mustard Bacon Brush both sides of bacon with \u2153 cup honey mustard. Arrange bacon in single layer on rack. Bake as directed.\n\nPeppered Brown Sugar Bacon In large resealable food-storage plastic bag, mix \u00bd cup packed brown sugar, 1 teaspoon coarse ground black pepper and \u00bc teaspoon ground red pepper (cayenne). Separate bacon slices and place in bag; seal and shake to coat. Arrange bacon in single layer on rack. Bake as directed.\n\nPraline Bacon In small bowl, mix \u00bc cup packed brown sugar and \u00bc cup finely chopped pecans. Make bacon as directed\u2014except after turning bacon over, sprinkle evenly with pecan mixture.\n\n## Pancakes Calorie Smart \u2022 Fast\n\nThis classic pancake recipe has appeared in every Betty Crocker cookbook since 1950.\n\nPrep 25 min Total 25 min \u25cf 9 pancakes\n\n  * 1 egg\n  * 1 cup all-purpose or whole wheat flour\n  * 1 tablespoon sugar\n  * 3 teaspoons baking powder\n  * \u00bc teaspoon salt\n  * \u00be cup milk\n  * 2 tablespoons vegetable oil or melted butter\n\n1 In medium bowl, beat egg with whisk until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. For thinner pancakes, stir in 1 to 2 tablespoons additional milk.\n\n2 Heat griddle or skillet over medium-high heat (375\u00b0F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).\n\n3 For each pancake, pour slightly less than \u00bc cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.\n\n1 Pancake: Calories 110; Total Fat 5g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 25mg; Sodium 250mg; Total Carbohydrate 13g (Dietary Fiber 0g, Sugars 3g); Protein 3g Exchanges: 1 Starch, \u00bd Fat Carbohydrate Choices: 1\n\nBerry Pancakes Stir \u00bd cup fresh or frozen (thawed and well drained) sliced strawberries, blackberries, blueberries or raspberries into batter. Top pancakes with vanilla yogurt and additional berries.\n\nButtermilk Pancakes Substitute 1 cup buttermilk for the \u00be cup milk. Reduce baking powder to 1 teaspoon. Add \u00bd teaspoon baking soda.\n\nOrange-Cranberry Pancakes Substitute orange juice for the milk. Stir in \u00bc cup dried cranberries and \u00bc cup chopped dried apples after mixing ingredients in Step 1.\n\n### Turning Pancakes\n\nPancakes are ready to turn when they are puffed and bubbles form on top.\n\n## Cornbread Pancakes Calorie Smart \u2022 Fast\n\nMake the syrup first, then the pancakes, so both are warm and ready at the same time.\n\nPrep 30 min Total 30 min \u25cf 8 servings\n\n  * 1\u00bc cups all-purpose flour\n  * \u00be cup cornmeal\n  * \u00bc cup sugar\n  * 2 teaspoons baking powder\n  * \u00bd teaspoon salt\n  * 1\u2153 cups milk\n  * \u00bc cup vegetable oil\n  * 1 egg, beaten\n  * Butter-Pecan Syrup (recipe)\n\n1 Heat griddle or skillet over medium-high heat (375\u00b0F). Brush with vegetable oil if necessary (or spray with cooking spray before heating).\n\n2 In large bowl, mix flour, cornmeal, sugar, baking powder and salt. Stir in milk, oil and egg just until blended.\n\n3 For each pancake, pour about \u00bc cup batter onto hot griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown. Top each serving (2 pancakes) with 2 tablespoons syrup.\n\n1 Serving: Calories 380; Total Fat 15g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 35mg; Sodium 350mg; Total Carbohydrate 57g (Dietary Fiber 2g, Sugars 20g); Protein 6g Exchanges: 1 Starch, 3 Other Carbohydrate, 3 Fat Carbohydrate Choices: 4\n\n## Puffy Oven Pancake Calorie Smart \u2022 Easy\n\nMore like a popover than a pancake, this oven pancake puffs up high around the edges when it's done. Serve it quickly, before it sinks.\n\nPrep 10 min Total 40 min \u25cf 4 servings\n\n  * 2 tablespoons butter\n  * 2 eggs\n  * \u00bd cup all-purpose flour\n  * \u00bc teaspoon salt\n  * \u00bd cup milk\n  * Lemon juice and powdered sugar or cut-up fruit, if desired\n\n1 Heat oven to 400\u00b0F. In 9-inch glass pie plate or cast-iron skillet, melt butter in oven; brush butter over bottom and side of pie plate.\n\n2 In medium bowl, beat eggs slightly with whisk. Stir in flour, salt and milk just until flour is moistened (do not overbeat or pancake may not puff). Pour into pie plate.\n\n3 Bake 25 to 30 minutes or until puffy and deep golden brown. Serve immediately sprinkled with lemon juice and powdered sugar or topped with fruit.\n\n1 Serving: Calories 160; Total Fat 9g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 125mg; Sodium 230mg; Total Carbohydrate 14g (Dietary Fiber 0g, Sugars 2g); Protein 5g Exchanges: 1 Starch, 2 Fat Carbohydrate Choices: 1\n\nApple Oven Pancake Make pancake as directed\u2014except sprinkle 2 tablespoons packed brown sugar and \u00bc teaspoon ground cinnamon evenly over melted butter in pie plate. Arrange 1 cup thinly sliced peeled baking apple (1 medium) over sugar. Pour batter over apple. Bake 30 to 35 minutes. Immediately loosen edge of pancake and turn upside down onto heatproof serving plate.\n\nDouble Oven Pancake In 13x9-inch pan, melt \u2153 cup butter. Use 4 eggs, 1 cup all-purpose flour, \u00bc teaspoon salt and 1 cup milk. Bake 30 to 35 minutes.\n\n## Cast-Iron Skillets\n\nIt's worth digging out your heavy cast-iron skillet from the recesses of your cupboard or picking one up at a garage sale (if you are lucky enough to find one). What makes cast iron so special? It holds the heat like no other pan. So it's a perfect choice for the Puffy Oven Pancake because the heat of the pan helps to make the pancake puff up and gives it a delicious crispy exterior.\n\nA cast-iron skillet is also great for meats that need to get a nice sear (see page 302) before being braised, delivering a great deep brown color without getting burnt bits in the bottom of the pan. Also oven compatible, it makes delicious roasted veggies with perfectly golden-brown crispy exteriors. And it's the secret of many for gorgeous fried chicken, as the heat of the pan helps keep the oil very hot, producing crispy chicken while the deep side cuts down on oil splatters.\n\n## Buckwheat Pancakes Calorie Smart \u2022 Fast\n\nStore buckwheat tightly covered for up to 1 month in the pantry or in the freezer for up to 2 months.\n\nPrep 30 min Total 30 min \u25cf 5 servings\n\n  * 1 egg\n  * \u00bd cup buckwheat flour\n  * \u00bd cup whole wheat flour\n  * 1 cup milk\n  * 1 tablespoon sugar\n  * 2 tablespoons vegetable oil\n  * 1 tablespoon baking powder\n  * \u00bd teaspoon salt\n  * Whole bran or wheat germ, if desired\n  * Butter-Pecan Syrup (below)\n\n1 Heat griddle or skillet over medium-high heat (375\u00b0F). Grease with vegetable oil if necessary (or spray with cooking spray before heating).\n\n2 In medium bowl, beat egg with whisk until fluffy. Beat in remaining pancake ingredients except bran just until smooth.\n\n3 For each pancake, pour about 3 tablespoons batter onto hot griddle. Cook pancakes until puffed and dry around edges. Sprinkle each pancake with 1 teaspoon bran. Turn; cook other side until golden brown.\n\n4 Top each serving (2 pancakes) with about 2 tablespoons syrup.\n\n1 Serving: Calories 340; Total Fat 13g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 50mg; Sodium 620mg; Total Carbohydrate 48g (Dietary Fiber 3g, Sugars 17g); Protein 6g Exchanges: 2 Starch, 1 Other Carbohydrate, 2\u00bd Fat Carbohydrate Choices: 3\n\n## Butter-Pecan Syrup\n\nIn 1-quart saucepan, melt 2 tablespoons butter over medium heat. Add \u2153 cup pecans; cook 2 to 3 minutes, stirring frequently, until browned. Stir in \u00be cup real maple syrup; heat until hot. Serve over pancakes.\n\nApple Oven Pancake\n\n## Crepes Calorie Smart\n\nPrep 35 min Total 35 min \u25cf 12 crepes\n\n  * 1\u00bd cups all-purpose flour\n  * 1 tablespoon granulated sugar\n  * \u00bd teaspoon baking powder\n  * \u00bd teaspoon salt\n  * 2 cups milk\n  * 2 tablespoons butter, melted\n  * \u00bd teaspoon vanilla\n  * 2 eggs\n  * Applesauce, sweetened berries, jelly or jam, if desired\n  * Powdered sugar, if desired\n\n1 In medium bowl, mix flour, granulated sugar, baking powder and salt. Add milk, 2 tablespoons butter, the vanilla and eggs; beat with whisk just until smooth.\n\n2 Lightly butter 6- to 8-inch skillet or crepe pan. Heat over medium heat until bubbly. For each crepe, pour slightly less than \u00bc cup batter into hot skillet. Immediately tilt and rotate skillet so thin layer of batter covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Repeat with remaining batter, buttering skillet as needed.\n\n3 Stack crepes, placing waxed paper between each; keep covered. Spread applesauce, sweetened berries, jelly or jam thinly over each warm crepe; roll up. (Fill crepes so when rolled the more attractive side is on the outside.) Sprinkle with powdered sugar.\n\n1 Crepe: Calories 140; Total Fat 8g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 55mg; Sodium 190mg; Total Carbohydrate 15g (Dietary Fiber 0g, Sugars 3g); Protein 4g Exchanges: 1 Starch, 1\u00bd Fat Carbohydrate Choices: 1\n\nMake-Ahead Directions Make crepes as directed and cool completely; do not fill. Stack crepes with plastic wrap between each; wrap tightly and freeze up to 2 months.\n\n## Waffles Calorie Smart\n\nPrep 35 min Total 35 min \u25cf 6 (7-inch) round waffles\n\n  * 2 eggs\n  * 2 cups all-purpose or whole wheat flour\n  * 1 tablespoon sugar\n  * 4 teaspoons baking powder\n  * \u00bc teaspoon salt\n  * 1\u00be cups milk\n  * \u00bd cup vegetable oil or melted butter\n  * Syrup or fresh berries, if desired\n\n1 Heat waffle maker. (Waffle makers without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.)\n\n2 In large bowl, beat eggs with whisk until fluffy. Beat in flour, sugar, baking powder, salt, milk and oil just until smooth.\n\n3 Pour slightly less than \u00be cup batter onto center of hot waffle maker. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle maker.\n\n4 Bake about 5 minutes or until steaming stops. Carefully remove waffle. Serve immediately with syrup. Repeat with remaining batter.\n\n1 Waffle: Calories 380; Total Fat 22g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 75mg; Sodium 480mg; Total Carbohydrate 38g (Dietary Fiber 1g, Sugars 6g); Protein 9g Exchanges: 2\u00bd Starch, 4 Fat Carbohydrate Choices: 2\u00bd\n\nLighter Directions For 7 grams of fat and 255 calories per waffle, substitute \u00bd cup fat-free egg product for the eggs, use fat-free (skim) milk and reduce oil to 3 tablespoons.\n\n## Whole Wheat Waffles with Honey\u2013Peanut Butter Drizzle Calorie Smart\n\nPrep 35 min Total 35 min \u25cf 8 servings\n\nWaffles\n\n  * 2 eggs\n  * 1 cup whole wheat flour\n  * 1 cup all-purpose flour\n  * 2 cups buttermilk\n  * 1 tablespoon sugar\n  * 3 tablespoons vegetable oil\n  * 2 teaspoons baking powder\n  * \u00bc teaspoon salt\n\nDrizzle and topping\n\n  * \u00bd cup honey\n  * \u00bc cup creamy peanut butter\n  * \u00bd cup low-fat granola\n\n1 Heat waffle maker. (Waffle makers without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.)\n\n2 In medium bowl, beat eggs with whisk until foamy. Beat in remaining waffle ingredients just until smooth.\n\n3 Pour about 1 cup of batter onto the center of hot waffle maker. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle maker.\n\n4 Bake about 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter.\n\n5 Meanwhile, in small microwavable bowl, mix honey and peanut butter. Microwave uncovered on High 40 to 60 seconds or until warm; stir until smooth.\n\n6 Top each serving (2 waffle squares) with 4\u00bd teaspoons honey mixture and 1 tablespoon granola.\n\n1 Serving: Calories 350; Total Fat 12g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 55mg; Sodium 330mg; Total Carbohydrate 52g (Dietary Fiber 3g, Sugars 25g); Protein 10g Exchanges: 1\u00bd Starch, 2 Other Carbohydrate, \u00bd High-Fat Meat, 1\u00bd Fat Carbohydrate Choices: 3\u00bd\n\n## Apricot Stuffed French Toast Calorie Smart\n\nPrep 20 min Total 1 hr 15 min \u25cf 6 servings\n\n  * 1 loaf (\u00bd-lb size) or \u00bd loaf (1-lb size) day-old French bread\n  * 3 oz (from 8-oz package) cream cheese, softened\n  * 3 tablespoons apricot preserves\n  * \u00bc teaspoon grated lemon peel\n  * 3 eggs\n  * \u00be cup half-and-half or milk\n  * 2 tablespoons granulated sugar\n  * 1 teaspoon vanilla\n  * \u215b teaspoon salt\n  * \u215b teaspoon ground nutmeg, if desired\n  * 2 tablespoons butter, softened\n  * Powdered sugar, if desired\n\n1 Spray 13x9-inch pan with cooking spray. Cut bread crosswise into 12 (1-inch) slices. Cut a horizontal slit in the side of each bread slice, cutting to but not through the other side.\n\n2 In medium bowl, beat cream cheese, preserves and lemon peel with electric mixer on medium speed about 1 minute or until well mixed. Spread 2 teaspoons cream cheese mixture into slit in each bread slice. Place stuffed bread slices in pan.\n\n3 In medium bowl, beat eggs, half-and-half, granulated sugar, vanilla, salt and nutmeg with fork or whisk until mixed. Pour egg mixture over bread slices in pan; turn slices carefully to coat. Cover and refrigerate at least 30 minutes but no longer than 24 hours.\n\n4 Heat oven to 425\u00b0F. Uncover French toast. Bake 20 to 25 minutes or until golden brown. Top with butter and sprinkle with powdered sugar.\n\n1 Serving (2 Slices): Calories 310; Total Fat 16g (Saturated Fat 8g, Trans Fat 1g); Cholesterol 145mg; Sodium 380mg; Total Carbohydrate 32g (Dietary Fiber 1g, Sugars 11g); Protein 9g Exchanges: 1 Starch, 1 Other Carbohydrate, 1 High-Fat Meat, 1\u00bd Fat Carbohydrate Choices: 2\n\n# Heirloom Recipe and New Twist\n\nFrench toast has been a breakfast favorite for generations, and this recipe has been in our collection for many years. Although there are subtle differences in recipes, this classic fried bread dish is typically crispy on the outside and tender on the inside\u2014and is made and cooked right before serving. The secrets to success are beating the eggs well and having the griddle at the correct temperature. The new twist is ideal for make-ahead occasions. It has wonderful flavor and looks impressive.\n\nHeirloom\n\n## French Toast Calorie Smart \u2022 Fast\n\nPrep 25 min Total 25 min \u25cf 8 slices\n\n  * 3 eggs\n  * \u00be cup milk\n  * 1 tablespoon sugar\n  * \u00bc teaspoon vanilla\n  * \u215b teaspoon salt\n  * 8 slices firm-textured sandwich bread, Texas toast or 1-inch-thick French bread\n\n1 In medium bowl, beat eggs, milk, sugar, vanilla and salt with whisk until well mixed. Pour into shallow bowl.\n\n2 Heat griddle or skillet over medium-high heat (375\u00b0F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).\n\n3 Dip bread into egg mixture. Place on hot griddle. Cook about 4 minutes on each side or until golden brown.\n\n1 Slice: Calories 230; Total Fat 3.5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 80mg; Sodium 490mg; Total Carbohydrate 39g (Dietary Fiber 1g, Sugars 8g); Protein 10g Exchanges: 2 Starch, \u00bd Other Carbohydrate, \u00bd Medium-Fat Meat Carbohydrate Choices: 2\u00bd\n\nLighter Directions For 95 calories and 2 grams of fat per serving, use 1 whole egg and 2 egg whites for the 3 eggs, use \u2154 cup fat-free (skim) milk and increase vanilla to \u00bd teaspoon.\n\nOven French Toast Heat oven to 450\u00b0F. Generously butter 15x10x1-inch pan. Heat pan in oven 1 minute; remove from oven. Arrange dipped bread in hot pan. Drizzle any remaining egg mixture over bread. Bake 5 to 8 minutes or until bottoms are golden brown; turn bread. Bake 2 to 4 minutes longer or until golden brown.\n\nFrench Toast Sticks Use 8 slices firm-textured whole-grain sandwich bread. Cut each piece into 3 strips. Dip bread strips into batter. Cook on griddle about 4 minutes on each side or until golden brown. Serve with Spicy Cider Syrup, below, or real maple syrup for dipping.\n\n## Spicy Cider Syrup\n\nIn 2-quart saucepan, mix 1 cup sugar, 3 tablespoons all-purpose flour, \u00bc teaspoon each ground cinnamon and nutmeg, 2 cups apple cider, and 2 tablespoons lemon juice. Cook and stir over medium heat until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 4 tablespoons butter, cut into several pieces, until melted.\n\nFrench Toast Sticks\nNew Twist\n\n## Upside-Down Banana-Walnut French Toast\n\nPrep 15 min Total 2 hr 10 min \u25cf 10 servings\n\n  * 1\u00bd cups packed brown sugar\n  * \u00bd cup butter, melted\n  * \u00bc cup light corn syrup\n  * \u00bd cup chopped walnuts\n  * 3 medium bananas, sliced\n  * 1 loaf (about 1 lb) sliced unfrosted firm cinnamon bread\n  * 6 eggs\n  * 1\u00bd cups milk\n  * 1 teaspoon vanilla\n  * Powdered sugar, if desired\n\n1 Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix brown sugar, butter, corn syrup and walnuts. Gently stir in bananas. Spoon mixture into baking dish.\n\n2 Reserve ends of bread loaf for another use; they do not soak up egg mixture very well. Arrange 2 layers of bread on banana mixture, tearing bread to fit if needed.\n\n3 In medium bowl, beat eggs, milk and vanilla with whisk until well blended. Pour over bread. Cover tightly and refrigerate at least 1 hour but no longer than 24 hours.\n\n4 Heat oven to 325\u00b0F. Uncover baking dish; bake 45 to 55 minutes or until knife inserted in center comes out clean. Serve portions upside down, spooning sauce from bottom of dish over each serving. Sprinkle with powdered sugar.\n\n1 Serving: Calories 490; Total Fat 19g (Saturated Fat 7g, Trans Fat 1g); Cholesterol 155mg; Sodium 380mg; Total Carbohydrate 72g (Dietary Fiber 2g, Sugars 42g); Protein 10g Exchanges: 3 Starch, 2 Other Carbohydrate, 3\u00bd Fat Carbohydrate Choices: 5\n\n## Triple-Berry Oatmeal-Flax Muesli Calorie Smart\n\nPrep 10 min Total 45 min \u25cf 6 servings\n\n  * 2\u00be cups old-fashioned oats or rolled barley\n  * \u00bd cup sliced almonds\n  * 2 containers (6 oz each) banana cr\u00e8me or French vanilla fat-free yogurt\n  * 1\u00bd cups fat-free (skim) milk\n  * \u00bc cup ground flaxseed or flaxseed meal\n  * \u00bd cup fresh blueberries\n  * \u00bd cup fresh raspberries\n  * \u00bd cup sliced fresh strawberries\n\n1 Heat oven to 350\u00b0F. In ungreased 15x10x1-inch pan, spread oats and almonds.\n\n2 Bake 18 to 20 minutes, stirring occasionally, until light golden brown. Cool 15 minutes.\n\n3 In large bowl, mix yogurt and milk until well blended. Stir in flaxseed and toasted oats and almonds. Top each serving with berries.\n\n1 Serving: Calories 290; Total Fat 8g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Total Carbohydrate 42g (Dietary Fiber 7g, Sugars 11g); Protein 11g Exchanges: 2\u00bd Starch, \u00bd Skim Milk, 1 Fat Carbohydrate Choices: 3\n\n## Is Muesli Really Granola?\n\nThink of muesli as granola's fresher cousin. While both foods contain oats (traditionally), fruit, seeds and nuts, they are not the same food. Muesli combines toasted grains with other fresh ingredients. Granola is baked. Muesli is usually less sweet\u2014not adding any extra sugar or oil. Granola adds sweeteners and oil to make it more clumpy\u2014perfect for eating out of your hand, anytime. Muesli is a loose mixture\u2014meant for eating with milk, yogurt or water, either hot or cold.\n\n## Make-Ahead Granola\n\nPrep 10 min Total 1 hr \u25cf 8 servings\n\n  * 3 cups old-fashioned or quick-cooking oats\n  * 1 cup whole almonds\n  * 1 teaspoon ground cinnamon\n  * \u2153 cup real maple syrup or honey\n  * \u00bd cup dried cherries\n  * \u00bd cup dried blueberries\n\n1 Heat oven to 300\u00b0F. In ungreased 15x10x1-inch pan, spread oats and almonds. Sprinkle evenly with cinnamon; drizzle with syrup. Toss to coat; spread mixture evenly in pan.\n\n2 Bake 15 minutes. Remove from oven. Stir well to mix so granola toasts evenly. Spread mixture evenly in pan. Bake 15 minutes longer or until mixture is dry and lightly toasted. Cool completely.\n\n3 Place granola in container with tight-fitting lid or resealable food-storage plastic bag. Add dried fruit; stir to distribute. Cover tightly and store at room temperature up to 1 month.\n\n1 Serving (\u00bd Cup): Calories 330; Total Fat 11g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 50g (Dietary Fiber 7g, Sugars 22g); Protein 8g Exchanges: 2 Starch, 1\u00bd Other Carbohydrate, 2 Fat Carbohydrate Choices: 3\n\n## Ways to Use Granola\n\n  1. 1. **Granola Cereal:** Pour soymilk or almond milk over granola and top with sliced fresh strawberries.\n  2. 2. **Granola Pancakes:** Make Pancake batter, page 101, as directed. Stir in \u00be cup granola before spooning pancakes onto griddle.\n  3. 3. **Granola Cookies:** Make Oatmeal-Raisin Cookies, page 522. Substitute 1 cup granola for the raisins, nuts and chocolate. Bake as directed.\n  4. 4. **Ice Cream and Granola:** For each serving, spoon ice cream or frozen yogurt (any flavor) into bowl. Sprinkle with 2 to 4 tablespoons granola.\n  5. 5. **Yogurt Parfaits:** In parfait glasses or dessert dishes, layer vanilla yogurt with granola and sliced bananas.\n  6. 6. **Granola Bars:** In medium bowl, mix 1 cup all-purpose or whole wheat flour, 1 teaspoon baking powder, 1 cup packed brown sugar, \u2153 cup vegetable oil and 2 eggs until well blended. Stir in 2 cups granola. Spread mixture in lightly greased 9-inch square pan. Bake at 350\u00b0F for 30 minutes or until set. Cool and cut into squares.\n  7. 7. **Granola Fruit Salad:** In medium bowl, mix 1 cup sliced strawberries, 1 cup raspberries, 1 sliced banana, 1 or 2 sectioned oranges and 1 cup granola. Toss with \u00bc cup honey-mustard salad dressing.\n\nGranola Bars, Granola\n\nBaked Apple Oatmeal\n\n## Baked Apple Oatmeal Calorie Smart\n\nSteel-cut oats, also known as Scottish or Irish oats, are kernels of the oat sliced lengthwise.\n\nPrep 10 min Total 1 hr \u25cf 8 servings\n\n  * 2\u2154 cups old-fashioned or steel-cut oats\n  * \u00bd cup raisins, sweetened dried cranberries or dried cherries\n  * \u2153 cup packed brown sugar\n  * 1 teaspoon ground cinnamon\n  * \u00bc teaspoon salt\n  * 4 cups milk\n  * 2 medium apples or pears, chopped (2 cups)\n  * \u00bd cup chopped walnuts, toasted (page 23) if desired\n  * Additional milk, if desired\n\n1 Heat oven to 350\u00b0F. In ungreased 2-quart casserole, mix oats, raisins, brown sugar, cinnamon, salt, 4 cups milk and the apples.\n\n2 Bake uncovered 40 to 50 minutes or until most of the milk is absorbed (a small amount of milk will remain in the center); do not overbake (oats will look chewy). Sprinkle walnuts over top. Serve with additional milk.\n\n1 Serving: Calories 300; Total Fat 9g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 130mg; Total Carbohydrate 45g (Dietary Fiber 5g, Sugars 24g); Protein 10g Exchanges: 1\u00bd Starch, 1 Other Carbohydrate, \u00bd Low-Fat Milk, 1 Fat Carbohydrate Choices: 3\n\n## Steel-Cut Oatmeal\n\nFor about 4 servings of oatmeal, stir 1 cup steel-cut oats into 4 cups boiling water or milk. Reduce heat to low and cook uncovered for 20 to 30 minutes or until thickened and oats are tender, stirring occasionally. For firmer oats, use a little less water.\n\n## Breakfast Quinoa Calorie Smart \u2022 Fast \u2022 Easy\n\nQuinoa makes a quick and hearty base for this new spin on hot cereal. Experiment with your favorite dried or fresh fruits and nuts. Use more liquid for a creamier cereal, or serve additional milk or cream on the side.\n\nPrep 5 min Total 20 min \u25cf 4 servings\n\n  * 1 cup uncooked quinoa\n  * 2 cups water, milk or soymilk\n  * \u00bc teaspoon ground cinnamon\n  * 1 cup fresh or frozen (thawed) blueberries\n  * \u00bc cup pecans or walnuts, toasted (page 23) if desired\n  * Real maple syrup, if desired\n\n1 Rinse quinoa thoroughly by placing in fine-mesh strainer and holding under cold running water until water runs clear; drain well.\n\n2 In 1-quart saucepan, heat water and quinoa to boiling. Reduce heat to low; cover and simmer 15 minutes or until liquid is absorbed (mixture will still be moist).\n\n3 Stir in cinnamon. Spoon quinoa into bowls. Top with blueberries and pecans. Sweeten to taste with a drizzle of syrup.\n\n1 Serving (\u00bd Cup): Calories 230; Total Fat 7g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 5mg; Total Carbohydrate 34g (Dietary Fiber 4g, Sugars 7g); Protein 7g Exchanges: 2\u00bd Starch, 1 Fat Carbohydrate Choices: 2\n\n## What Is Quinoa?\n\nTiny and bead shaped, quinoa cooks quickly and expands to four times its volume. The flavor is delicate and similar to couscous. Look for this grain at most supermarkets and health food stores.\n\n## Cheese Grits Calorie Smart\n\nCoarsely ground dried corn kernels called hominy grits are a treasured tradition in many families. A bowl of steaming-hot grits, topped with a pat of butter, is a breakfast favorite. The cheese can be left out if you prefer.\n\nPrep 20 min Total 1 hr 10 min \u25cf 8 servings\n\n  * 2 cups milk\n  * 2 cups water\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon pepper\n  * 1 cup uncooked quick-cooking corn grits\n  * 1\u00bd cups shredded Cheddar cheese (6 oz)\n  * 2 medium green onions, sliced (2 tablespoons)\n  * 2 eggs, slightly beaten\n  * 1 tablespoon butter, cut into small pieces\n  * \u00bc teaspoon paprika\n\n1 Heat oven to 350\u00b0F. Spray 1\u00bd-quart casserole with cooking spray.\n\n2 In 2-quart saucepan, heat milk, water, salt and pepper to boiling. Gradually add grits, stirring constantly; reduce heat. Simmer uncovered about 5 minutes, stirring frequently, until thickened. Stir in cheese and onions.\n\n3 Stir 1 cup of the grits mixture into eggs, then stir back into remaining grits in saucepan. Pour into casserole. Sprinkle with butter and paprika.\n\n4 Bake uncovered 35 to 40 minutes or until set. Let stand 10 minutes before serving.\n\n1 Serving: Calories 220; Total Fat 11g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 85mg; Sodium 340mg; Total Carbohydrate 19g (Dietary Fiber 0g, Sugars 4g); Protein 11g Exchanges: 1 Starch, 1 High-Fat Meat, \u00bd Fat Carbohydrate Choices: 1\n\nLighter Directions For 1 gram of fat and 125 calories per serving, use fat-free (skim) milk and 1 cup reduced-fat Cheddar cheese; substitute \u00bd cup fat-free egg product for the eggs. Omit butter.\n\nBacon and Cheese Grits Stir in 4 slices crumbled cooked bacon just before pouring into casserole. Bake as directed.\n\n## Cranberry\u2013Wild Rice Porridge\n\nIn this recipe, wild rice turns out a toothsome and hearty bowl of \"porridge\" that is a delicious breakfast or brunch treat. Be sure to check out the savory bacon variation, too.\n\nPrep 15 min Total 1 hr 15 min \u25cf 4 servings\n\n  * 4 cups water\n  * 1 cup uncooked wild rice, rinsed, drained\n  * \u00bd cup dried cherries or golden raisins\n  * \u00bd cup dried blueberries\n  * \u2153 cup real maple syrup or honey\n  * 1\u00bc cups whipping cream\n  * \u00bd cup chopped pecans, toasted (page 23)\n\n1 In 2-quart saucepan, heat water and wild rice to boiling; reduce heat to low. Cover and simmer 45 to 55 minutes or until kernels are opened and tender. Drain well in colander or strainer.\n\n2 Return rice to saucepan; add cherries, blueberries and syrup. Cook over medium-high heat about 5 minutes, stirring frequently, until hot. Cook 3 minutes longer, stirring frequently. Stir in whipping cream. Heat to boiling; reduce heat to medium. Simmer 4 to 6 minutes or until mixture is slightly thickened and creamy. Let stand uncovered 5 minutes. Sprinkle with pecans.\n\n1 Serving (About 1 Cup): Calories 740; Total Fat 38g (Saturated Fat 18g, Trans Fat 1g); Cholesterol 100mg; Sodium 45mg; Total Carbohydrate 89g (Dietary Fiber 7g, Sugars 46g); Protein 10g Exchanges: 3 Starch, 1 Fruit, 2 Other Carbohydrate, 7\u00bd Fat Carbohydrate Choices: 6\n\nBacon and Pecan Wild Rice Porridge Make recipe as directed\u2014except omit dried cherries and blueberries. While porridge simmers in Step 2, cook 4 slices bacon until crisp; crumble. Top each serving with crumbled bacon and toasted pecans. For a twist, top with a fried or poached egg.\n\n# Chapter 5: Salads & Salad Dressings\n\nHeirloom Tomato Caprese Salad\n\n## Salad Basics\n\nAbout Greens\n\nBold Greens and Cabbage\n\nMild Greens\n\n## Features\n\nBetty's Staples: Canned Tuna or Salmon\n\nBetty's Staples: Seeds and Nuts\n\nHeirloom Recipe and New Twist\n\nLearn to Blanch\n\nMake-Ahead: Fresh Herb Vinaigrette\n\nOther Crispy Toppers\n\n## Lettuce\/Greens Salads\n\nAsian Salad with Wonton Crisps Fast\n\nBeets and Baby Greens Salad\n\nCaesar Salad Calorie Smart \u2022 Fast\n\nCherry-Walnut Kale Salad Calorie Smart \u2022 Fast\n\nCreamy Coleslaw Calorie Smart\n\nFennel-Asparagus Seven-Layer Salad\n\nGreek Salad Calorie Smart \u2022 Fast\n\nGreens with Prosciutto and Gorgonzola Calorie Smart \u2022 Fast\n\nGrilled Ceasar Salad\n\nKale Caesar Salad\n\nMandarin Salad with Sugared Almonds Calorie Smart \u2022 Fast\n\nPanzanella Salad Calorie Smart\n\nSanta Fe Salad with Tortilla Straws\n\nSpinach-Bacon Salad with Hard-Cooked Eggs Calorie Smart \u2022 Fast\n\nSunny Sunflower Salad\n\nSweet-and-Sour Coleslaw Calorie Smart\n\nTropical Creamy Coleslaw\n\n## Fruit and Vegetable Salads\n\nAsparagus-Almond Salad\n\nAsparagus-Cashew Salad\n\nAsparagus-Orange Salad\n\nAsparagus-Strawberry Salad Calorie Smart \u2022 Fast\n\nCranberry-Orange Mold Calorie Smart \u2022 Easy\n\nCreamy Potato Salad\n\nDilled Potato Salad\n\nGreen and Yellow Bean Salad Calorie Smart\n\nHeirloom Tomato Caprese Salad Calorie Smart \u2022 Fast \u2022 Easy\n\nHot German Potato Salad Calorie Smart\n\nMango-Avocado Salad\n\nRatatouille Salad Calorie Smart\n\nRoasted Beet Salad\n\nRoasted Potato Salad\n\nSeven-Layer Salad\n\n## Main Dish Salads\n\nBlue Cheese Chicken Salad\n\nChicken and Bacon Chopped Salad\n\nChicken Caesar Salad\n\nChicken Chopped Salad\n\nChopped Summer Salad\n\nCinnamon-Maple Glazed Salmon Salad\n\nCobb Salad\n\nCrunchy Chicken-Mandarin Salad\n\nItalian Chopped Salad Fast\n\nMediterranean Tuna Salad\n\nNi\u00e7oise Salmon Salad\n\nNorthern Italian White Bean Salad Calorie Smart\n\nRatatouille Salad Calorie Smart\n\nSalad Lyonnaise Calorie Smart \u2022 Fast\n\nShrimp Caesar Salad\n\nTurkey-Cheese Chopped Salad\n\n## Pasta Salads\n\nChicken-Thyme Penne Salad\n\nSesame Noodle Salad Calorie Smart \u2022 Fast\n\nTurkey-Basil Penne Salad\n\n## Salad Toppings\n\nBacon Crumbles\n\nCandied Nuts\n\nCroutons Calorie Smart \u2022 Easy\n\nEdamame\n\nGarlic Croutons\n\nHerbed Croutons\n\nPumpernickel or Rye Croutons\n\nSweet Peppery Pecans\n\nTortilla Straws\n\n## Dressing Basics\n\nAbout Oil\n\nAbout Vinegar\n\n## Creamy Dressings\n\nBlue Cheese Dressing Calorie Smart \u2022 Easy\n\nButtermilk Ranch Dressing Calorie Smart \u2022 Easy\n\nButtermilk Ranch-Parmesan Dressing\n\nCreamy Fresh Herb Vinaigrette\n\nCreamy Italian Dressing\n\nRussian Dressing\n\nThousand Island Dressing Calorie Smart \u2022 Fast\n\n## Oil Dressings\n\nAsian Dressing\n\nBlue Cheese Herb Vinaigrette\n\nFrench Dressing\n\nFresh Herb Vinaigrette Calorie Smart \u2022 Fast\n\nHoney Miso Dressing\n\nHoney-Mustard Dressing Calorie Smart \u2022 Fast \u2022 Easy\n\nHoney\u2013Poppy Seed Dressing\n\nItalian Dressing Calorie Smart \u2022 Fast\n\nMiso Dressing Calorie Smart \u2022 Fast\n\nRaspberry Vinaigrette Calorie Smart \u2022 Fast \u2022 Easy\n\nSriracha Miso Dressing\n\n## Bonus Recipes\n\nBaked Potatoes with Tuna Topping\n\nCheddar Tuna Melts\n\nHerbed Marinated Chicken\n\nItalian Beef Sandwiches\n\nTuna Quesadillas\n\nTuna-Lettuce Wraps\n\nCalorie Smart = See Helpful Nutrition and Cooking Information\n\nFast = Ready in 30 minutes or less\n\nEasy = Prep in 10 minutes or less **plus** five ingredients or less\n\nLighter = 25% fewer calories or grams of fat\n\nMake Ahead = Make-ahead directions\n\nSlow Cooker = Slow cooker directions\n\n# Salad Basics\n\nWe love our salads! From mixed greens and fresh fruit to tender pasta and crisp vegetables, salad ingredients span a delicious range of flavors and textures. In this collection of recipes, there are many side salads that will complement other recipes on your menu, as well as salads that can stand alone as a main course.\n\nLooking for ways to break out of your salad rut? Explore some of the newer greens that are available. From mild greens like mesclun, leaf or Bibb lettuce to bolder varieties like kale or radicchio, the many choices let you vary the taste, texture and appearance of salads easily!\n\n## About Greens\n\nWithin the two categories of lettuce (delicate and assertive-flavored), there are four lettuce types: crisphead (iceberg), butterhead (Bibb or Boston), loose leaf (oak leaf) and long leaf (romaine).\n\n### Selecting and Handling Greens\n\n  * Choose the freshest greens possible\u2014there should be no bruising, discoloration or wilting.\n  * Keep greens chilled\u2014store unwashed in the refrigerator, wrapped in a paper towel and placed in a plastic bag or tightly covered container for up to 5 days.\n  * Wash greens well just before using\u2014rinse well in cold water, removing any dirt.\n  * Dry greens well\u2014use a salad spinner or pat dry with paper towels.\n  * Trim greens\u2014remove stems and roots as necessary and discard. Serve small leaves whole and cut up larger pieces.\n\n### Drying Fresh Greens\n\nSalad Spinner: Place washed leaves in basket of spinner; cover spinner and spin until lettuce is dry.\n\nTowel Dry: Place washed leaves on clean kitchen towel or in several layers of paper towels and pat dry.\n\n#### Mild Greens\n\nButterhead Lettuce (Bibb, Boston): Small rounded heads of soft, tender, buttery leaves; delicate, mild flavor.\n\nCrisphead Lettuce (Iceberg): Solid, compact heads with leaves ranging in color from medium green outer leaves to pale green inner ones; very crisp, mild flavor.\n\nLong Leaf Lettuce (Romaine, Cos): Narrow, elongated, dark green, crisp leaves with tips sometimes tinged with red. The broad white center rib is especially crunchy.\n\nLoose Leaf Lettuce (Green, Red, Oak): Tender, crisp leaves in loose heads. Mildly flavored but stronger than iceberg lettuce.\n\nM\u00e2che (Lamb's Lettuce, Corn Salad): Spoon-shaped medium to dark green leaves with velvety texture; mild, subtly sweet and nutty.\n\nMesclun (Field or Wild Greens): A mixture of young, tender, small greens often including arugula, chervil, chickweed, dandelion, fris\u00e9e, mizuna and oak leaf lettuce.\n\nMixed Salad Greens (Prepackaged): These prewashed greens come in many varieties, some with dressing, croutons or cheese.\n\n#### Bold Greens and Cabbage\n\nArugula (Rocket): Small, slender, dark green leaves similar to radish leaves; slightly bitter, peppery mustard flavor. Pick smaller leaves for milder flavor.\n\nBelgian Endive (French): Narrow, cupped, cream-colored leaves tinged with green or red; slightly bitter flavor.\n\nCabbage: Comes in several distinctly flavored varieties. Green and red cabbage are most common; look for compact heads of waxy, tightly wrapped leaves. Savoy cabbage has crinkled leaves and Chinese (or napa) cabbage has long, crisp leaves.\n\nCurly Endive: Frilly, narrow, slightly prickly leaves; slightly bitter taste.\n\nEscarole: Broad, wavy, medium-green leaves; slightly bitter flavor but milder than Belgian or curly endive.\n\nFris\u00e9e: Slender, curly leaves ranging in color from yellow-white to yellow-green; slightly bitter flavor.\n\nGreens (Beet, Chard, Collard, Dandelion, Mustard): All have a strong, sharp flavor. Young greens are milder and more tender for tossed salads; older greens are more bitter and should be cooked for best flavor.\n\nKale: Firm, dark green leaves with frilly edges tinged with shades of blue and purple; mild cabbage taste. Pick young, small leaves for best flavor.\n\nRadicchio: Looks like a small, loose-leaf cabbage with smooth, tender leaves; slightly bitter flavor. The two most common radicchios in the United States are a ruby red variety with broad white veins and one with leaves speckled in shades of pink, red and green.\n\nSorrel (Sour Grass): Resembles spinach, but with smaller leaves; sharp, lemony flavor.\n\nSpinach: Smooth, tapered, dark green leaves, sometimes with crumpled edges; slightly bitter flavor. Baby spinach leaves are smaller and milder in flavor than regular spinach leaves.\n\nWatercress: Small, crisp, dark green, coin-size leaves; strong, peppery flavor.\n\nCaesar Salad\n\n## Caesar Salad Calorie Smart \u2022 Fast\n\nThis classic salad is the perfect go-to recipe to accompany most any meal. It's not hard to whip up, but knowing how to make a great dressing and crisp croutons turns a ho-hum Caesar into a specialty salad that folks will ask you to make again and again.\n\nPREP 15 min TOTAL 15 min \u25cf 6 servings\n\n  * 1 clove garlic, cut in half\n  * 8 anchovy fillets, cut up*\n  * \u2153 cup olive oil\n  * 3 tablespoons fresh lemon juice\n  * 1 pasteurized egg yolk**\n  * 1 teaspoon Worcestershire sauce\n  * \u00bc teaspoon salt\n  * \u00bc teaspoon ground mustard\n  * Freshly ground pepper to taste\n  * 1 large or 2 small bunches romaine lettuce, torn into bite-size pieces (10 cups)\n  * 1 cup Garlic Croutons (page 117)\n  * \u2153 cup freshly grated Parmesan cheese\n\n1 Rub large salad bowl with cut clove of garlic for extra flavor, if desired. Chop garlic and place in bowl.\n\n2 In salad bowl, mix anchovies, oil, lemon juice, egg yolk, Worcestershire sauce, salt, mustard and pepper with whisk.\n\n3 Add lettuce; toss until coated. Sprinkle with croutons and cheese; toss. Serve immediately.\n\n*2 teaspoons anchovy paste can be substituted for the anchovies. If you prefer, anchovies can be omitted.\n\n**Use only pasteurized eggs in this recipe to prevent the risk of food poisoning that can result from eating (raw or undercooked) eggs.\n\n1 Serving (1\u00be Cups): Calories 190; Total Fat 16g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 10mg; Sodium 500mg; Total Carbohydrate 7g (Dietary Fiber 2g, Sugars 2g); Protein 6g Exchanges: 1\u00bd Vegetable, \u00bd High-Fat Meat, 2\u00bd Fat Carbohydrate Choices: \u00bd\n\nChicken Caesar Salad Broil 6 boneless skinless chicken breasts (page 351); slice diagonally and arrange on salads. Serve chicken warm or chilled.\n\nGrilled Caesar Salad Heat gas or charcoal grill. Make dressing as directed in small bowl. Omit halved garlic clove; do not tear lettuce. Carefully cut head of romaine lengthwise in half through stem. Brush each cut side with 1 tablespoon of dressing. Place on grill cut side down; cook 2 to 4 minutes over medium-high heat or until lightly browned. Brush with dressing; turn and cook 2 to 4 minutes or until lightly browned. Place romaine on serving platter. Drizzle with desired amount of remaining dressing; sprinkle with croutons and cheese.\n\nKale Caesar Salad Substitute baby kale leaves for romaine lettuce.\n\nShrimp Caesar Salad Broil or grill 1 pound deveined peeled large shrimp (page 370); arrange on salads. Serve shrimp warm or chilled.\n\n### Making Caesar Salad\n\nRub bowl with cut side of garlic.\n\nMix ingredients with whisk.\n\nToss lettuce until coated with dressing.\n\n## Croutons Calorie Smart \u2022 EASY\n\nHomemade croutons taste so much better than purchased ones and are super easy to make. We've suggested cutting the bread into \u00bd-inch cubes, but by all means, if you love big croutons, cut them larger (they will take longer to get golden and crisp).\n\nPREP 10 min TOTAL 55 min \u25cf 16 servings\n\n  * 10 slices (\u00bd inch thick) firm white or whole-grain bread\n  * \u00bd cup butter, melted*\n\n1 Heat oven to 300\u00b0F. Cut bread slices into \u00bd-inch cubes. In ungreased 15x10x1-inch pan, spread bread cubes in single layer. Drizzle butter evenly over bread cubes; toss until coated.\n\n2 Bake 30 to 35 minutes, stirring occasionally, until golden brown, dry and crisp. Cool completely. Store tightly covered at room temperature up to 2 days.\n\n*Olive oil can be substituted for the melted butter. After drizzling bread cubes with oil, sprinkle evenly with \u00bd teaspoon coarse (kosher or sea) salt; toss until coated.\n\n1 Serving: Calories 90; Total Fat 6g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 15mg; Sodium 150mg; Total Carbohydrate 8g (Dietary Fiber 0g, Sugars 0g); Protein 1g Exchanges: \u00bd Starch, 1 Fat Carbohydrate Choices: \u00bd\n\nGarlic Croutons Add 3 cloves garlic, very finely chopped, or \u00bc teaspoon garlic powder to butter before drizzling over bread cubes.\n\nHerbed Croutons Drizzle bread cubes with olive oil instead of butter. Sprinkle with 2 teaspoons Italian seasoning and \u00bd teaspoon salt; toss until coated.\n\nPumpernickel or Rye Croutons Substitute pumpernickel or rye bread. Bake as directed or until pumpernickel cubes are dry and crisp or rye cubes are light golden brown, dry and crisp.\n\n## Greek Salad Calorie Smart \u2022 Fast\n\nPREP 20 min TOTAL 20 min \u25cf 8 servings\n\nSalad\n\n  * 5 cups fresh baby spinach leaves\n  * 1 head Boston lettuce, torn into bite-size pieces (4 cups)\n  * 1 cup crumbled feta cheese (4 oz)\n  * 24 pitted kalamata or Greek olives*\n  * 4 medium green onions, sliced (\u00bc cup)**\n  * 3 medium tomatoes, cut into wedges\n  * 1 medium cucumber, sliced\n\nLemon Dressing\n\n  * \u00bc cup olive oil\n  * 2 tablespoons fresh lemon juice\n  * 1\u00bd teaspoons Dijon mustard\n  * \u00bd teaspoon sugar\n  * \u00bc teaspoon salt\n  * \u215b teaspoon pepper\n\nIn large bowl, mix salad ingredients. In tightly covered container, shake dressing ingredients. Pour dressing over salad; toss until coated. Serve immediately.\n\n*Extra-large pitted ripe olives can be substituted for the kalamata or Greek olives.\n\n**Chopped red onion can be substituted for the green onions.\n\n1 Serving (1\u00be Cups): Calories 140; Total Fat 11g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 15mg; Sodium 680mg; Total Carbohydrate 6g (Dietary Fiber 2g, Sugars 2g); Protein 4g Exchanges: 1 Vegetable, 2\u00bd Fat Carbohydrate Choices: \u00bd\n\n## Other Crispy Toppers\n\nIdeas for other toppings that add crunch and flavor to salads can be as simple as chopped cashews or peanuts, thin or thick chow mein noodles, french-fried crispy onions or shoestring potatoes, or opt for shredded carrots, radishes or cucumber. Here are a couple of other ideas to try:\n\n**Tortilla Straws:** Brush flour tortillas with vegetable oil and sprinkle each with \u00bc teaspoon each chili powder and salt. Cut into \u00bc-inch-wide strips. Place on cookie sheet and bake at 350\u00b0F for 10 to 12 minutes or until crisp.\n\n**Bacon Crumbles:** Chop bacon and cook in skillet over medium heat until crisp. Drain on paper towels.\n\n**Edamame:** Cook frozen shelled edamame until crisp-tender as directed on package. Chill in cold water and drain.\n\n**Sweet Peppery Pecans:** Cook \u00bc cup pecan halves and 1 tablespoon brown sugar in skillet over low heat until sugar begins to melt; sprinkle with coarsely ground pepper. Cook and stir until sugar is melted. Remove pecans to plate to cool before using.\n\n### Making Tortilla Straws\n\nCut tortilla in half; cut each half crosswise into \u00bc-inch strips.\n\nPlace on cookie sheet; bake until crisp and golden brown.\n\nGreens with Prosciutto and Gorgonzola\n\n## Greens with Prosciutto and Gorgonzola Calorie Smart \u2022 Fast\n\nArugula is a bitter, aromatic salad green with a peppery mustard flavor that looks like radish leaves and is sold in bunches with the roots attached. It's very perishable, so wrap it tightly in a resealable food-storage plastic bag and refrigerate no longer than 2 days. Wash it thoroughly before using to remove any grit in the leaves.\n\nPREP 25 min TOTAL 25 min \u25cf 6 servings\n\n  * 4 oz prosciutto (8 to 10 slices), cut into \u215b-inch strips*\n  * 4 cups bite-size pieces mixed salad greens\n  * 1 cup bite-size pieces arugula\n  * 1 small head radicchio, cut into thin strips (1 cup)\n  * \u2153 cup Red Wine Vinaigrette Dressing (page 119)\n  * \u00bd cup crumbled Gorgonzola or feta cheese (2 oz)\n  * 6 pepperoncini peppers (bottled Italian peppers), drained, sliced if desired\n\n1 In 10-inch nonstick skillet, cook prosciutto over medium-high heat 5 minutes, stirring occasionally. Reduce heat to medium. Cook 5 to 10 minutes longer, stirring frequently, until prosciutto becomes mostly crisp. Drain on paper towels.\n\n2 In large bowl, toss mixed greens, arugula, radicchio and dressing. Sprinkle with prosciutto and cheese. Garnish with pepperoncini peppers.\n\n*Very thinly sliced deli ham can be substituted for the prosciutto. Pat ham dry with paper towels before cooking. The ham may not become as crisp and may remain in larger pieces. Another substitution is 6 slices bacon, crisply cooked and crumbled.\n\n1 Serving: Calories 110; Total Fat 8g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 20mg; Sodium 500mg; Total Carbohydrate 4g (Dietary Fiber 1g, Sugars 3g); Protein 5g Exchanges: 1 Vegetable, \u00bd High-Fat Meat, 1 Fat Carbohydrate Choices: 0\n\n## Italian Chopped Salad Fast\n\nGenoa and cotto salamis are the best-known Italian salamis. Genoa is rich, fatty and studded with white peppercorns; cotto is studded with black peppercorns.\n\nPREP 25 min TOTAL 25 min \u25cf 4 servings\n\nSalad\n\n  * 6 cups chopped romaine lettuce\n  * 1 cup chopped fresh basil leaves\n  * 1 cup chopped cooked chicken\n  * 2 large tomatoes, chopped (2 cups)\n  * 2 medium cucumbers, chopped (1\u00bd cups)\n  * 1 package (3 oz) Italian salami, chopped\n  * 1 can (15 to 19 oz) cannellini beans, drained, rinsed\n\nBasil Vinaigrette Dressing\n\n  * \u2153 cup olive oil\n  * \u00bc cup red wine vinegar\n  * 2 tablespoons chopped fresh or 2 teaspoons dried basil leaves\n  * 1 teaspoon sugar\n  * \u00bc teaspoon salt\n\nIn large bowl, mix salad ingredients. In tightly covered container, shake dressing ingredients. Pour dressing over salad; toss until coated. Serve immediately.\n\n1 Serving: Calories 560; Total Fat 31g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 45mg; Sodium 740mg; Total Carbohydrate 41g (Dietary Fiber 11g, Sugars 7g); Protein 27g Exchanges: 2 Starch, 2 Vegetable, 2 Lean Meat, 4 Fat Carbohydrate Choices: 3\n\nChicken and Bacon Chopped Salad Substitute 4 slices crumbled cooked bacon for the salami and navy beans for the cannellini beans.\n\nTurkey-Cheese Chopped Salad Substitute turkey for the chicken and 1 cup shredded pepper Jack cheese for the salami. Use red kidney beans instead of cannellini.\n\n## Quick Chop\n\nTo chop fresh basil leaves quickly, lay the leaves on top of one another and then roll up lengthwise to chop them quickly.\n\nSpinach-Bacon Salad with Hard-Cooked Eggs\n\n## Spinach-Bacon Salad with Hard-Cooked Eggs Calorie Smart \u2022 Fast\n\nA little bit sweet, a little bit salty\u2014this classic salad is delicious. Look for bags of prewashed spinach to get this on the table faster.\n\nPREP 30 min TOTAL 30 min \u25cf 6 servings\n\n  * 4 slices bacon, cut into \u00bd-inch pieces\n  * 3 tablespoons vegetable oil\n  * 5 medium green onions, chopped (\u2153 cup)\n  * 2 teaspoons sugar\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon pepper\n  * 2 tablespoons white or cider vinegar\n  * 8 oz fresh spinach leaves (9 cups)\n  * 2 Hard-Cooked Eggs (page 91), sliced\n\n1 In 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels. Drain all but 3 tablespoons bacon drippings from skillet (if fewer than 3 tablespoons remain, add enough vegetable oil to drippings to equal 3 tablespoons).\n\n2 Add oil, onions, sugar, salt and pepper to drippings in skillet. Cook over medium heat 2 to 3 minutes, stirring occasionally, until onions are slightly softened. Stir in vinegar.\n\n3 Place spinach in very large bowl. Pour warm dressing over spinach; toss until coated. Arrange egg slices on top. Crumble bacon and sprinkle on top. Serve immediately.\n\n1 Serving (1\u00bd Cups): Calories 130; Total Fat 11g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 65mg; Sodium 340mg; Total Carbohydrate 4g (Dietary Fiber 1g, Sugars 2g); Protein 5g Exchanges: 1 Vegetable, \u00bd Medium-Fat Meat, 1\u00bd Fat Carbohydrate Choices: 0\n\nSalad Lyonnaise\n\n## Salad Lyonnaise Calorie Smart \u2022 Fast\n\nThis timeless salad from France is made with fresh fris\u00e9e or other crisp greens and always has a poached or fried egg on top.\n\nPREP 15 min TOTAL 15 min \u25cf 4 servings\n\nRed Wine Vinaigrette Dressing\n\n  * 3 tablespoons olive oil\n  * 1 tablespoon red wine vinegar\n  * 2 teaspoons Dijon mustard\n  * 1 teaspoon finely chopped shallot\n  * \u00bd teaspoon sugar\n  * \u215b teaspoon coarse ground black pepper\n\nSalad\n\n  * 6 cups torn fris\u00e9e or escarole\n  * 4 Poached or Fried Eggs (pages  and )\n  * 4 slices bacon, crisply cooked, crumbled\n  * \u00be cup Croutons (page 117)\n  * Additional coarse ground black pepper, if desired\n  * Paprika, if desired\n\n1 In small bowl, mix dressing ingredients with whisk until smooth.\n\n2 In large bowl, toss fris\u00e9e and dressing until coated. Divide among 4 shallow serving bowls or plates. Top each with egg, bacon and croutons. Sprinkle egg with pepper and paprika.\n\n1 Serving: Calories 230; Total Fat 20g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 195mg; Sodium 290mg; Total Carbohydrate 4g (Dietary Fiber 1g, Sugars 1g); Protein 10g Exchanges: 1 Vegetable, 1 Medium-Fat Meat, 3 Fat Carbohydrate Choices: 0\n\nCherry-Walnut Kale Salad\n\n## Cherry-Walnut Kale Salad Calorie Smart \u2022 Fast\n\nMassaging kale means to rub the leaves with a bit of oil, lemon juice and salt. This makes the fibrous green more tender and palatable. Wear plastic gloves to do this if you wish; or instead, toss the leaves with oil, lemon juice and salt and refrigerate overnight. If you like, substitute baby kale for part of the kale and add with the vinaigrette.\n\nPREP 20 min TOTAL 20 min \u25cf 4 servings\n\n  * 1 bunch (8 oz) fresh kale, ribs removed, leaves thinly sliced (6 cups)\n  * 3 tablespoons lemon juice\n  * 1 tablespoon olive oil\n  * \u00bd teaspoon salt\n  * 1 tablespoon white balsamic or white wine vinegar\n  * 1 tablespoon honey\n  * \u00bd teaspoon pepper\n  * 2 tablespoons dried tart cherries\n  * 2 tablespoons chopped walnuts, toasted (page 23), if desired\n  * 2 tablespoons crumbled blue cheese\n\n1 In large bowl, mix kale, lemon juice, 1 teaspoon of the oil and the salt. Massage kale with your hands 3 to 5 minutes or until it starts to wilt; set aside.\n\n2 In small bowl, beat vinegar, honey and pepper with whisk. Slowly pour in remaining 2 teaspoons oil while continuing to beat. Pour vinaigrette over kale mixture; toss to coat.\n\n3 Top individual servings with cherries, walnuts and cheese.\n\n1 Serving: Calories 120; Total Fat 5g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 380mg; Total Carbohydrate 16g (Dietary Fiber 1g, Sugars 9g); Protein 3g Exchanges: \u00bd Starch, 1 Vegetable, 1 Fat Carbohydrate Choices: 1\n\nMandarin Salad with Sugared Almonds\n\n## Mandarin Salad with Sugared Almonds Calorie Smart \u2022 Fast\n\nPREP 30 min TOTAL 30 min \u25cf 6 servings\n\nSugared Almonds\n\n  * \u00bc cup sliced almonds\n  * 4 teaspoons sugar\n\nSweet-Sour Dressing\n\n  * \u00bc cup vegetable oil\n  * 2 tablespoons sugar\n  * 2 tablespoons white or cider vinegar\n  * 1 tablespoon chopped fresh parsley\n  * \u00bd teaspoon salt\n  * Dash pepper\n  * Dash red pepper sauce\n\nSalad\n\n  * 3 cups bite-size pieces mixed salad greens or iceberg lettuce\n  * 3 cups bite-size pieces romaine lettuce\n  * 2 medium stalks celery, chopped (1 cup)\n  * 2 medium green onions, thinly sliced (2 tablespoons)\n  * 1 can (11 oz) mandarin orange segments, drained\n\n1 In 1-quart saucepan, cook almonds and 4 teaspoons sugar over low heat about 10 minutes, stirring constantly, until sugar is melted and almonds are coated. Cool; break apart.\n\n2 Meanwhile, in tightly covered container, shake dressing ingredients. Refrigerate until serving time.\n\n3 In large bowl, mix salad ingredients. Shake dressing; pour over salad and toss until coated. Sprinkle with sugared almonds. Serve immediately.\n\n1 Serving (1\u2153 Cups): Calories 170; Total Fat 12g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 220mg; Total Carbohydrate 15g (Dietary Fiber 2g, Sugars 12g); Protein 2g Exchanges: \u00bd Fruit, 2 Vegetable, 2 Fat Carbohydrate Choices: 1\n\nCrunchy Chicken-Mandarin Salad Top each serving with a grilled boneless skinless chicken breast, sliced (warm or cold) and sprinkle with 2 tablespoons chow mein noodles.\n\n### Making Sugared Almonds\n\nCook almonds and sugar over low heat about 10 minutes, stirring constantly.\n\nCook until sugar is melted and almonds are coated; cool and break apart.\n\n## Roasted Beet Salad\n\nPREP 15 min TOTAL 1 hr 25 min \u25cf 4 servings\n\n  * 1\u00bd lb small beets (1\u00bd to 2 inches in diameter)\n  * 1 tablespoon olive or vegetable oil\n  * 4 cups bite-size pieces mixed salad greens\n  * 1 medium orange, peeled, sliced\n  * \u00bd cup walnut halves, toasted (page 23), coarsely chopped\n  * \u00bc cup crumbled ch\u00e8vre (goat) cheese (1 oz)\n  * \u00bd cup Fresh Herb Vinaigrette (page 136)\n\n1 Heat oven to 425\u00b0F. Remove greens from beets, leaving about \u00bd inch of stem. Wash beets well; leave whole with root ends attached. Place beets in ungreased 13x9-inch pan; drizzle with oil. Bake uncovered about 40 minutes or until tender.\n\n2 Remove skins from beets under running water. Let beets cool until easy to handle, about 30 minutes. Cut off root ends and cut beets into slices (cut slices in half if large).\n\n3 On 4 salad plates, arrange salad greens. Top with beets, orange slices, toasted walnuts and cheese. Serve with dressing.\n\n1 Serving: Calories 410; Total Fat 33g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 5mg; Sodium 440mg; Total Carbohydrate 19g (Dietary Fiber 6g, Sugars 11g); Protein 7g Exchanges: \u00bd Other Carbohydrate, 3 Vegetable, 6\u00bd Fat Carbohydrate Choices: 1\n\n## Betty's Staples Seeds and Nuts\n\nA touch of something crunchy in a salad can be a wonderful surprise. This can come from crisp vegetables or croutons (page 117), but nuts or seeds are a fun way to add both crunch and some protein. Walnuts, pecans, almonds, cashews, pistachios, sunflower seeds and pumpkin seeds (pepitas)\u2014any of these little treasures can be added plain, toasted (see page 23) or for a special treat, candied, which works well with pecan or walnut halves, whole or slivered almonds and whole cashews.\n\n**Candied Nuts:** In medium bowl, mix 1 cup nuts, 2 tablespoons corn syrup, 1 tablespoon sugar and \u00bc teaspoon salt (unless the nuts are salted). If you want a spicy mixture, include \u215b teaspoon ground red (cayenne) pepper too. Spread the nuts on a shallow baking pan lined with parchment paper and bake at 350\u00b0F for 10 to 15 minutes or until nuts are golden brown and sugar mixture is bubbly, stirring once or twice during baking. Cool completely and store tightly covered.\n\n**Sunny Sunflower Salad:** Toss kale leaves with torn butter lettuce leaves, small cauliflower florets, sliced roasted red bell pepper pieces (page 247), sliced yellow summer squash, toasted sunflower seeds and Honey-Mustard Dressing (page 137).\n\n**Asparagus-Almond Salad:** Blanch asparagus spears (see page 130). Arrange spears on individual salad plates. Drizzle with Fresh Herb Vinaigrette (page 136) and sprinkle with chopped toasted sliced almonds.\n\n**Beets and Baby Greens Salad:** In medium bowl, toss mixed baby greens with chopped cooked beets and crumbled goat cheese. Drizzle with vinaigrette and sprinkle with toasted walnuts. Toss lightly to mix.\n\n**Mango-Avocado Salad:** On individual salad plates, arrange sliced mango with sliced avocado and fresh raspberries. Sprinkle with toasted slivered almonds and drizzle with Raspberry Vinaigrette (page 137).\n\n**Chicken Chopped Salad:** In medium bowl, mix chopped romaine, chopped cooked chicken, crumbled bacon, chopped fresh tomato, chopped cauliflower and chopped pistachios. Drizzle with Italian Dressing (page 137) and toss to mix.\n\nBeets and Baby Greens Salad\n\n## Ratatouille Salad Calorie Smart\n\nPREP 30 min TOTAL 4 hr 40 min \u25cf 8 servings\n\n  * 1 cup water\n  * \u00be teaspoon salt\n  * 1 small eggplant (1 lb), cut into \u00bd-inch cubes\n  * \u2153 cup olive or vegetable oil\n  * 2 tablespoons lemon juice\n  * 2 teaspoons chopped fresh or \u00bd teaspoon dried basil leaves\n  * \u00bd teaspoon ground mustard\n  * \u215b teaspoon pepper\n  * 2 medium tomatoes, chopped (1\u00bd cups)\n  * 1 medium zucchini, thinly sliced (2 cups)\n  * 1 small onion, sliced, separated into rings\n  * 1 small green bell pepper, chopped (\u00bd cup)\n  * \u2153 cup chopped fresh parsley\n\n1 In 3-quart saucepan, heat water and \u00bc teaspoon of the salt to boiling. Add eggplant. Return to boiling; reduce heat. Simmer uncovered 5 to 8 minutes or until tender; drain.\n\n2 In large glass or plastic bowl, mix the oil, lemon juice, basil, mustard, pepper and remaining \u00bd teaspoon salt. Add eggplant and remaining ingredients; toss. Cover and refrigerate about 4 hours or until chilled.\n\n1 Serving: Calories 120; Total Fat 9g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 230mg; Total Carbohydrate 7g (Dietary Fiber 2g, Sugars 4g); Protein 1g Exchanges: 1\u00bd Vegetable, 2 Fat Carbohydrate Choices: \u00bd\n\nPanzanella\n\n## Panzanella Calorie Smart\n\nPanzanella, or bread salad, is an Italian classic.\n\nPREP 20 min TOTAL 1 hr 20 min \u25cf 6 servings\n\n  * 4 cups cubed (1 inch) day-old Italian or other firm-textured bread\n  * 2 medium tomatoes, cut into bite-size pieces (2 cups)\n  * 2 cloves garlic, finely chopped\n  * 1 medium green bell pepper, chopped (1 cup)\n  * \u2153 cup chopped fresh basil leaves\n  * 2 tablespoons chopped fresh parsley\n  * \u2153 cup olive oil\n  * 2 tablespoons red wine vinegar\n  * \u00bd teaspoon salt\n  * \u215b teaspoon pepper\n\n1 In large glass or plastic bowl, mix bread, tomatoes, garlic, bell pepper, basil and parsley.\n\n2 In tightly covered container, shake remaining ingredients. Pour over bread mixture; toss gently until bread is evenly coated.\n\n3 Cover and refrigerate at least 1 hour, but no longer than 8 hours, until bread is softened and flavors are blended. Toss before serving.\n\n1 Serving: Calories 190; Total Fat 13g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 340mg; Total Carbohydrate 15g (Dietary Fiber 2g, Sugars 1g); Protein 3g Exchanges: 1 Starch, 2 Fat Carbohydrate Choices: 1\n\n## Heirloom Tomato Caprese Salad Calorie Smart \u2022 Fast \u2022 EASY\n\nChoose heirloom tomatoes in a variety of colors for a stunning presentation. If you want to splurge with ingredients, buy balsamic vinegar aged over 20 years. It has a syrupy consistency and a heavenly sweet and tangy flavor.\n\nPREP 10 min TOTAL 10 min \u25cf 8 servings\n\n  * 2 containers (8 oz each) bocconcini (small fresh mozzarella cheese balls), drained\n  * 4 medium to large heirloom or other tomatoes, cut into wedges or slices\n  * 2 tablespoons balsamic vinegar\n  * 1 tablespoon olive oil\n  * Coarse sea salt, flaked salt or colored salt, if desired\n  * Freshly ground pepper, if desired\n  * 6 large fresh basil leaves, thinly sliced*\n\nOn serving platter, arrange cheese and tomatoes. Drizzle with vinegar and oil; sprinkle with salt and pepper. Sprinkle with basil. Serve immediately.\n\n*Basil leaves cut into thin strips is called \"chiffonade.\" To cut, stack the leaves on top of each other, then roll up. Slice across the roll to form long shreds.\n\n1 Serving: Calories 170; Total Fat 12g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 40mg; Sodium 170mg; Total Carbohydrate 5g (Dietary Fiber 0g, Sugars 2g); Protein 10g Exchanges: \u00bd Vegetable, 1 Lean Meat, 2 Fat Carbohydrate Choices: \u00bd\n\nHeirloom Tomato Caprese Salad\n\n# Heirloom Recipe and New Twist\n\nIdeal for picnics and gatherings, this Seven-Layer Salad is a classic! The new twist is also layered and shows how versatile this salad style can be.\n\nHeirloom\n\nSeven-Layer Salad\n\n## Seven-Layer Salad\n\nPREP 25 min TOTAL 2 hr 25 min \u25cf 6 servings\n\n  * 6 cups bite-size pieces mixed salad greens\n  * 2 medium stalks celery, thinly sliced (1 cup)\n  * 1 cup thinly sliced radishes\n  * 8 medium green onions, sliced (\u00bd cup)\n  * 12 slices bacon, crisply cooked, crumbled (\u00be cup)\n  * 1 cup frozen sweet peas, cooked, drained\n  * 1\u00bd cups mayonnaise or salad dressing (for homemade mayonnaise, see page 460)\n  * \u00bd cup grated Parmesan or shredded Cheddar cheese (2 oz)\n\n1 In large glass bowl, layer salad greens, celery, radishes, onions, bacon and peas. Spread mayonnaise over peas, covering top completely all the way to edge of bowl. Sprinkle with cheese.\n\n2 Cover and refrigerate at least 2 hours, but no longer than 12 hours, to blend flavors. Toss before serving, if desired.\n\n1 Serving (1\u00bc Cups): Calories 580; Total Fat 54g (Saturated Fat 11g, Trans Fat 0g); Cholesterol 55mg; Sodium 790mg; Total Carbohydrate 11g (Dietary Fiber 3g, Sugars 5g); Protein 12g Exchanges: \u00bd Starch, 1 Vegetable, 1 High-Fat Meat, 9 Fat Carbohydrate Choices: 1\n\nLighter Directions For 12 grams of fat and 200 calories per serving, substitute \u00bd cup reduced-fat mayonnaise and 1 cup plain fat-free yogurt for the 1\u00bd cups mayonnaise. Reduce bacon to 6 slices and cheese to \u00bc cup.\nNew Twist\n\nFennel-Asparagus Seven-Layer Salad\n\n## Fennel-Asparagus Seven-Layer Salad\n\nPREP 25 min TOTAL 2 hr 25 min \u25cf 6 servings\n\n  * 6 cups mesclun (field or wild) greens\n  * 1 cup thinly sliced fennel bulb\n  * \u00bd cup thinly sliced radishes\n  * \u00bd cup shredded carrot\n  * \u00bd cup thinly sliced sweet onion\n  * 6 slices bacon, crisply cooked, crumbled\n  * 1 cup (\u00bd-inch pieces) fresh asparagus\n  * 1\u00bd cups reduced-fat mayonnaise or salad dressing\n  * \u00bd cup grated Parmesan cheese\n  * \u00bc cup shredded aged Gouda or Swiss cheese (2 oz)\n\n1 In large glass bowl, layer mesclun, fennel, radishes, carrot, onion, bacon and asparagus.\n\n2 In medium bowl, mix mayonnaise and Parmesan cheese. Spread mayonnaise mixture over asparagus, covering top completely and sealing to edge of bowl. Sprinkle with Gouda cheese.\n\n3 Cover and refrigerate at least 2 hours, but no longer than 12 hours, to blend flavors. Toss before serving, if desired.\n\n1 Serving (About 1\u00bc Cups): Calories 330; Total Fat 27g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 40mg; Sodium 810mg; Total Carbohydrate 11g (Dietary Fiber 2g, Sugars 5g); Protein 9g Exchanges: 1\u00bd Vegetable, 1 Very Lean Meat, 5\u00bd Fat Carbohydrate Choices: 1\n\nCobb Salad\n\n## Cobb Salad\n\nThe original Hollywood Brown Derby restaurant, where owner Robert H. Cobb created the Cobb salad, is gone, but this hearty dish remains popular.\n\nPREP 25 min TOTAL 1 hr 25 min \u25cf 4 servings\n\nLemon Vinaigrette Dressing\n\n  * \u00bd cup vegetable oil\n  * \u00bc cup fresh lemon juice\n  * 1 tablespoon red wine vinegar\n  * 1 clove garlic, finely chopped\n  * 2 teaspoons sugar\n  * \u00bd teaspoon salt\n  * \u00bd teaspoon ground mustard\n  * \u00bd teaspoon Worcestershire sauce\n  * \u00bc teaspoon pepper\n\nSalad\n\n  * 1 medium head iceberg lettuce (about 1 lb), shredded (6 cups)\n  * 2 cups cut-up cooked chicken\n  * 3 Hard-Cooked Eggs (page 91), chopped\n  * 2 medium tomatoes, chopped (1\u00bd cups)\n  * 1 medium avocado, pitted, peeled and chopped\n  * \u00bc cup crumbled blue cheese (1 oz)\n  * 4 slices bacon, crisply cooked, crumbled (\u00bc cup)\n\n1 In tightly covered container, shake all dressing ingredients. Refrigerate at least 1 hour to blend flavors.\n\n2 Divide lettuce among 4 salad plates or shallow bowls. Arrange remaining salad ingredients in rows on lettuce. Serve with dressing.\n\n1 Serving: Calories 610; Total Fat 49g (Saturated Fat 10g, Trans Fat 0g); Cholesterol 230mg; Sodium 650mg; Total Carbohydrate 12g (Dietary Fiber 4g, Sugars 6g); Protein 30g Exchanges: 2 Vegetable, 4 High-Fat Meat, 3 Fat Carbohydrate Choices: 1\n\nSanta Fe Salad with Tortilla Straws\n\n## Santa Fe Salad with Tortilla Straws\n\nPREP 25 min TOTAL 40 min \u25cf 6 servings\n\nTortilla Straws\n\n  * 1 flour tortilla (7- or 8-inch)\n  * Cooking spray\n  * \u00bc teaspoon coarse (kosher or sea) salt\n  * \u00bc teaspoon chili powder\n\nCreamy Avocado Dressing\n\n  * \u00bd cup ranch dressing\n  * 1 medium ripe avocado, pitted, peeled and cut into chunks\n\nSalad\n\n  * 2 cups bite-size pieces iceberg lettuce\n  * 2 cups bite-size pieces romaine lettuce\n  * 1 large tomato, chopped (1 cup)\n  * 1 cup diced peeled jicama\n  * \u00be cup shredded Cheddar cheese (3 oz)\n  * \u00bc cup sliced pitted ripe olives\n\n1 Heat oven to 350\u00b0F. Spray one side of tortilla with cooking spray; sprinkle with salt and chili powder. Cut tortilla in half, then cut each half crosswise into \u00bc-inch strips. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until crisp and golden brown.\n\n2 In blender, place ranch dressing and avocado. Cover and blend on medium speed until smooth and creamy. Transfer to small bowl.\n\n3 Place lettuces on shallow serving platter or in large bowl. Top with tomato, jicama, cheese, olives and tortilla straws. Serve with dressing.\n\n1 Serving (1 Cup): Calories 240; Total Fat 20g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 20mg; Sodium 450mg; Total Carbohydrate 11g (Dietary Fiber 3g, Sugars 1g); Protein 5g Exchanges: \u00bd Starch, 1 Vegetable, 4 Fat Carbohydrate Choices: 1\n\nMake-Ahead Directions Make Tortilla Straws up to 2 days ahead of time. Cool completely, then store in a resealable food-storage plastic bag. Dressing can be made up to 2 hours ahead of time; cover and refrigerate.\n\nAsparagus-Strawberry Salad\n\n## Asparagus-Strawberry Salad Calorie Smart \u2022 Fast\n\nPREP 15 min TOTAL 15 min \u25cf 4 servings\n\n  * 1 lb fresh asparagus spears, trimmed, cut into 1-inch pieces (2 cups)\n  * \u00bc cup fresh lemon juice\n  * 2 tablespoons vegetable oil\n  * 2 tablespoons honey\n  * 2 cups sliced fresh strawberries\n\n1 In 2-quart saucepan, heat 1 inch water to boiling. Add asparagus. Return to boiling; boil uncovered 2 to 4 minutes or until crisp-tender. Remove asparagus from boiling water; immediately plunge into ice water until cold to stop cooking. Drain.\n\n2 In tightly covered container, shake lemon juice, oil and honey.\n\n3 On salad plates or in bowls, arrange asparagus and strawberries; drizzle with dressing.\n\n1 Serving: Calories 150; Total Fat 7g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 19g (Dietary Fiber 3g, Sugars 14g); Protein 2g Exchanges: 1 Other Carbohydrate, 1 Vegetable, 1\u00bd Fat Carbohydrate Choices: 1\n\nAsparagus-Orange Salad Substitute orange juice for the lemon juice and 2 cups sliced peeled fresh oranges for the strawberries.\n\nAsparagus-Cashew Salad Substitute \u00bc cup sliced green onions and 1\u00bd cups small cauliflower florets for the strawberries. Arrange vegetables on salad plates; drizzle with dressing. Sprinkle with \u00bd cup cashew pieces.\n\nCranberry-Orange Mold\n\n## Cranberry-Orange Mold Calorie Smart \u2022 Easy\n\nPREP 10 min TOTAL 4 hr 10 min \u25cf 8 servings\n\n  * 1 can (11 oz) mandarin orange segments, drained, juice reserved\n  * 1 box (4-serving size) orange-flavored gelatin\n  * 1 can (14 oz) whole berry cranberry sauce\n  * Salad greens, if desired\n\n1 Spray 4-cup mold with cooking spray. Add enough water to reserved mandarin orange juice to measure 1\u00bc cups. In 1-quart saucepan, heat juice mixture to boiling.\n\n2 In medium bowl, pour boiling mixture on gelatin; stir until gelatin is dissolved. Stir in cranberry sauce until sauce is melted. Stir in orange segments. Pour into mold.\n\n3 Refrigerate about 4 hours or until firm. Unmold; serve on salad greens.\n\n1 Serving: Calories 150; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 65mg; Total Carbohydrate 35g (Dietary Fiber 1g, Sugars 33g); Protein 1g Exchanges: 2\u00bd Fruit Carbohydrate Choices: 2\n\n### Unmolding Gelatin Salads\n\nDip mold into warm (not hot) water for several seconds. Dip tip of knife in warm water; carefully run knife around top edge of mold to loosen.\n\nPlace chilled serving plate on top of mold. Holding both mold and plate firmly, turn upside down onto plate and gently shake to release gelatin. Carefully lift mold from gelatin.\n\nCinnamon-Maple Glazed Salmon Salad\n\n## Cinnamon-Maple Glazed Salmon Salad\n\nPREP 20 min TOTAL 35 min \u25cf 4 servings\n\nDressing\n\n  * \u2153 cup real maple or maple-flavored syrup\n  * \u2153 cup vegetable oil\n  * 2 tablespoons plus 1 teaspoon balsamic vinegar\n  * \u00bd teaspoon ground cinnamon\n\nSalad\n\n  * 1 salmon fillet (1\u00bc lb), cut into 4 serving pieces\n  * 6 cups mixed spring greens\n  * \u2154 cup crumbled feta cheese\n  * \u2153 cup dried cherries\n  * \u2153 cup coarsely chopped pecans, toasted (page 23)\n\n1 Heat oven to 400\u00b0F. Line 15x10x1-inch pan with foil. In small bowl, beat dressing ingredients with whisk until blended. Place 3 tablespoons dressing in small bowl; reserve for brushing on salmon. Set remaining dressing aside for salad. Place salmon pieces, skin side down, in pan.\n\n2 Bake 10 to 14 minutes, brushing with reserved 3 tablespoons dressing twice during last 5 minutes of baking, until salmon flakes easily with fork. Discard any remaining dressing used for salmon.\n\n3 In large bowl, toss greens with reserved dressing for salad. Divide greens among 4 individual plates; sprinkle evenly with cheese, cherries and toasted pecans. With metal spatula, lift pieces of salmon from skin; place 1 salmon piece on each salad. Discard skin and foil.\n\n1 Serving: Calories 630; Total Fat 39g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 100mg; Sodium 400mg; Total Carbohydrate 35g (Dietary Fiber 3g, Sugars 29g); Protein 34g Exchanges: 2 Starch, 1 Vegetable, 3\u00bd Lean Meat, 5\u00bd Fat Carbohydrate Choices: 2\n\nRoasted Potato Salad\n\n## Roasted Potato Salad\n\nPREP 15 min TOTAL 50 min \u25cf 6 servings\n\nPotatoes\n\n  * 6 medium unpeeled Yukon Gold potatoes, each cut into 8 wedges*\n  * 2 tablespoons olive oil\n  * \u00bd teaspoon salt\n  * Fresh rosemary leaves for garnish, if desired\n\nHerb Vinaigrette Dressing\n\n  * \u00bc cup olive oil\n  * 1 tablespoon white balsamic or cider vinegar\n  * 2 teaspoons Dijon mustard\n  * 2 tablespoons finely chopped shallots\n  * 1 tablespoon chopped fresh chives\n  * 1 teaspoon fresh thyme leaves\n  * 1 teaspoon chopped fresh rosemary leaves\n  * \u00bd teaspoon sugar\n  * \u00bc teaspoon salt\n  * 1 clove garlic, finely chopped\n\n1 Heat oven to 400\u00b0F. Place potatoes in center of 15x10x1-inch pan. Drizzle with 2 tablespoons oil; sprinkle with \u00bd teaspoon salt. Toss to coat. Spread in single layer in pan.\n\n2 Roast uncovered 30 to 35 minutes or until potatoes are light brown and tender, turning occasionally.\n\n3 In small bowl, mix dressing ingredients with whisk. Transfer potatoes to serving bowl; drizzle with dressing. Toss gently to coat. Garnish with rosemary leaves. Serve immediately or let stand 30 minutes at room temperature.\n\n*Red potatoes can be substituted for the Yukon Gold potatoes.\n\n1 Serving: Calories 300; Total Fat 14g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 350mg; Total Carbohydrate 38g (Dietary Fiber 4g, Sugars 3g); Protein 4g Exchanges: 2 Starch, \u00bd Other Carbohydrate, 2\u00bd Fat Carbohydrate Choices: 2\u00bd\n\nCreamy Potato Salad\n\n## Creamy Potato Salad\n\nThis classic potato salad is always a favorite for picnics and potlucks. Make it your own by adding a variety of flavors, such as bacon, capers, herbs or fresh vegetables.\n\nPREP 20 min TOTAL 5 hr \u25cf 10 servings\n\n  * 6 medium unpeeled round red or Yukon Gold potatoes (2 lb)\n  * 1\u00bd cups mayonnaise or salad dressing (for homemade Mayonnaise, see page 460)\n  * 1 tablespoon white or cider vinegar\n  * 1 tablespoon yellow mustard\n  * 1 teaspoon salt\n  * \u00bc teaspoon pepper\n  * 2 medium stalks celery, chopped (1 cup)\n  * 1 medium onion, chopped (\u00bd cup)\n  * 4 Hard-Cooked Eggs (page 91), chopped\n  * Paprika, if desired\n\n1 In 3-quart saucepan, place potatoes and just enough water to cover potatoes. Cover and heat to boiling; reduce heat to low.\n\n2 Cook 30 to 35 minutes or until tender; drain. Let stand until cool enough to handle. Peel potatoes; cut into cubes.\n\n3 In large glass or plastic bowl, mix mayonnaise, vinegar, mustard, salt and pepper. Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to chill and blend flavors.\n\n1 Serving (\u00be Cup): Calories 350; Total Fat 28g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 105mg; Sodium 480mg; Total Carbohydrate 19g (Dietary Fiber 2g, Sugars 2g); Protein 5g Exchanges: 1\u00bd Starch, 5\u00bd Fat Carbohydrate Choices: 1\n\nLighter Directions For 13 grams of fat and 210 calories per serving, use reduced-fat mayonnaise and 2 eggs.\n\nHot German Potato Salad\n\n## Hot German Potato Salad Calorie Smart\n\nThe tangy sweet-sour dressing, which soaks into the velvety cooked potatoes, and the smoky bacon are what give this salad its characteristic flavor.\n\nPREP 30 min TOTAL 1 hr 5 min \u25cf 6 servings\n\n  * 4 medium unpeeled red or white potatoes (1\u00bd lb)\n  * 3 slices bacon, cut into 1-inch pieces\n  * 1 medium onion, chopped (\u00bd cup)\n  * 1 tablespoon all-purpose flour\n  * 1 tablespoon sugar\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon celery seed\n  * Dash pepper\n  * \u00bd cup water\n  * \u00bc cup white or cider vinegar\n\n1 In 3-quart saucepan, place potatoes and just enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook 30 to 35 minutes or until tender; drain. Let stand until cool enough to handle. Cut potatoes into \u00bc-inch slices.\n\n2 In 10-inch skillet, cook bacon over medium heat 8 to 10 minutes, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels.\n\n3 Cook onion in bacon drippings over medium heat, stirring occasionally, until tender. Stir in flour, sugar, salt, celery seed and pepper. Reduce heat to low. Cook and stir until mixture is bubbly; remove from heat.\n\n4 Stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in potatoes and bacon. Heat over medium heat, stirring gently to coat potato slices, until hot and bubbly. Serve warm.\n\n1 Serving (\u2154 Cup): Calories 120; Total Fat 2g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 270mg; Total Carbohydrate 22g (Dietary Fiber 3g, Sugars 5g); Protein 3g Exchanges: 1 Starch, 1 Vegetable, \u00bd Fat Carbohydrate Choices: 1\u00bd\n\nSlow-Cooker Directions Cut uncooked potatoes into \u00bc-inch slices. Cook and drain bacon; refrigerate. Increase flour to 2 tablespoons. Decrease water to \u2153 cup. Spray 3\u00bd- to 6-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except bacon. Cover; cook on Low heat setting 8 to 10 hours or until potatoes are tender. Stir in bacon.\n\n## Creamy Coleslaw Calorie Smart\n\nThis is a delicious coleslaw to make for any occasion. For variety, you could add \u00bc to \u00bd cup chopped red bell pepper. To serve, garnish with a lemon twist and a little fresh parsley.\n\nPREP 15 min TOTAL 1 hr 15 min \u25cf 8 servings\n\n  * \u00bd cup mayonnaise or salad dressing (for homemade Mayonnaise, see page 460)\n  * \u00bc cup sour cream\n  * 1 tablespoon sugar\n  * 2 teaspoons fresh lemon juice\n  * 2 teaspoons Dijon mustard\n  * \u00bd teaspoon celery seed, if desired\n  * \u00bc teaspoon salt\n  * \u00bc teaspoon pepper\n  * \u00bd medium head green cabbage, thinly sliced or chopped (4 cups)\n  * 1 medium carrot, shredded (\u00bd cup)\n  * 1 small onion, finely chopped (\u2153 cup)\n\n1 In large glass or plastic bowl, mix all ingredients except cabbage, carrot and onion. Add cabbage, carrot and onion; toss until evenly coated.\n\n2 Cover and refrigerate at least 1 hour to blend flavors. Stir before serving.\n\n1 Serving (\u2154 Cup): Calories 140; Total Fat 13g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 15mg; Sodium 200mg; Total Carbohydrate 6g (Dietary Fiber 1g, Sugars 4g); Protein 1g Exchanges: \u00bd Other Carbohydrate, \u00bd Vegetable, 2\u00bd Fat Carbohydrate Choices: \u00bd\n\nLighter Directions For 6 grams of fat and 85 calories per serving, use reduced-fat mayonnaise and sour cream.\n\nTropical Creamy Coleslaw Add 1 can (8 ounces) pineapple tidbits or chunks, drained, with the cabbage, carrot and onion. Just before serving, sprinkle with \u00bd cup chopped macadamia nuts.\n\nSweet-and-Sour Coleslaw\n\n## Sweet-and-Sour Coleslaw Calorie Smart\n\nPREP 15 min TOTAL 3 hr 15 min \u25cf 8 servings\n\n  * \u00bd medium head green cabbage, thinly sliced or chopped (4 cups)\n  * 1 large carrot, finely shredded (1 cup)\n  * 1 medium green bell pepper, chopped (1 cup)\n  * 4 medium green onions, thinly sliced (\u00bc cup)\n  * \u00bd cup sugar\n  * \u00bd cup white wine vinegar, white vinegar or cider vinegar\n  * \u00bc cup vegetable oil\n  * 1 teaspoon ground mustard\n  * \u00bd teaspoon celery seed\n  * \u00bd teaspoon salt\n\n1 In large glass or plastic bowl, toss cabbage, carrot, bell pepper and onions.\n\n2 In tightly covered container, shake remaining ingredients. Pour over vegetables; toss until evenly coated.\n\n3 Cover and refrigerate at least 3 hours, stirring several times, to blend flavors and chill. Stir before serving; serve with slotted spoon.\n\n1 Serving: Calories 140; Total Fat 7g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 170mg; Total Carbohydrate 17g (Dietary Fiber 1g, Sugars 15g); Protein 1g Exchanges: 1 Other Carbohydrate, 1 Vegetable, 1\u00bd Fat Carbohydrate Choices: 1\n\nQuicker Sweet-and-Sour Coleslaw Substitute 6\u00bd cups coleslaw mix (from 1-pound bag) for the cabbage and carrot; omit bell pepper.\n\n### Thinly Slicing Cabbage\n\nTo thinly slice cabbage, place a flat side of \u00bc head of cabbage on cutting board. Cut into thin slices with a large sharp knife. Cut slices several times to make smaller pieces.\n\n## Learn to Blanch\n\nThe simple definition of blanching is to place food in boiling water for a brief time to slightly cook it. Blanch foods (typically vegetables and fruits) when you want to preserve their color, crisp texture and nutritional value or as a way to remove skin. Once you realize how simple it is to blanch, it will be easy to see the many ways you can use this technique.\n\nBlanching is most often done in boiling water on the stove top. Although steaming can also be used to blanch a few vegetables, this method does take longer and is not as effective. Microwave blanching is not recommended.\n\nPrepare the vegetables or fruits just before blanching to prevent discoloration. If you are blanching to remove skins (peaches, nectarines, tomatoes), leave whole and wash just before blanching to remove any visible dirt. Some vegetables can be blanched whole (string or wax beans) and some should be cut (carrots). Cut vegetables into uniform sizes.\n\n  1. 1. Fill a large pot with water and bring it to a boil. A vegetable blancher will have a basket for holding the vegetables and immersing in the water. Use 1 gallon of water per pound of vegetables (about 2 cups). Salt can be added (1 teaspoon) to help maintain color and flavor but is not necessary.\n  2. 2. Place the vegetables or fruit in a wire basket or the blancher basket and immerse into the boiling water. (If you don't have a basket, plunge the food into the boiling water and remove with a slotted spoon or small colander.) Bring the water back to a boil. Boil uncovered 2 to 4 minutes for most vegetables or until color brightens. (Exact time will depend on vegetables and size. Watch carefully, as over-blanching can cause loss of flavor and color.) Skin on tomatoes and peaches may start to wrinkle slightly or crack.\n  3. 3. Remove items from the boiling water and immediately plunge into ice water to cool quickly and stop the cooking process.\n  4. 4. Drain well when cooled. Use in recipes or refrigerate or freeze as desired. For tomatoes and peaches, use fingers and a small knife to pull skins from fruit.\n\n## Asian Salad with Wonton Crisps Fast\n\nThis very pretty and fresh-tasting arranged salad would pair great with any grilled meat, chicken, fish or seafood.\n\nPREP 30 min TOTAL 30 min \u25cf 4 servings\n\nWonton Crisps\n\n  * 4 wonton skins (about 3\u00bc-inch square), cut into \u00bc-inch strips\n\nPeanutty Soy Dressing\n\n  * \u00bc cup vegetable oil\n  * 2 tablespoons lemon juice\n  * 4 teaspoons sugar\n  * 4 teaspoons soy sauce\n  * 2 teaspoons Dijon mustard\n  * \u00bc cup chopped dry-roasted peanuts\n\nSalad\n\n  * 1 cup small fresh broccoli florets\n  * 1 cup fresh snow pea pods (4 oz), strings removed\n  * 4 cups bite-size pieces mixed salad greens\n  * \u00bd cup shredded red cabbage\n  * \u00bd cup shredded radishes, patted dry\n\n1 Heat oven to 350\u00b0F. On ungreased cookie sheet, arrange wonton strips in single layer. Bake 5 to 6 minutes or until lightly browned.\n\n2 Meanwhile, in tightly covered container, shake all dressing ingredients; set aside.\n\n3 In 2-quart saucepan, heat 2 cups water to boiling. Add broccoli and pea pods; boil uncovered 1 to 2 minutes or just until bright green. Remove vegetables from boiling water; immediately place in ice water until cold. Drain well.\n\n4 Divide salad greens among 4 plates. Top evenly with broccoli, pea pods, cabbage and radishes. Drizzle with dressing; top with wonton strips.\n\n1 Serving: Calories 270; Total Fat 19g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 0mg; Sodium 500mg; Total Carbohydrate 18g (Dietary Fiber 4g, Sugars 7g); Protein 6g Exchanges: \u00bd Other Carbohydrate, 1\u00bd Vegetable, \u00bd High-Fat Meat, 3 Fat Carbohydrate Choices: 1\n\nGreen and Yellow Bean Salad\n\n## Green and Yellow Bean Salad Calorie Smart\n\nThree-bean salad gets a vibrant take in this makeover of the classic\u2014with two colors of fresh beans, cannellini beans, grape tomatoes and fresh basil. Garnish with shaved Parmesan cheese, if desired.\n\nPREP 20 min TOTAL 1 hr 20 min \u25cf 10 servings\n\nSalad\n\n  * 8 oz fresh green beans, trimmed\n  * 8 oz fresh yellow wax beans, trimmed\n  * 1 cup grape tomatoes, cut in half\n  * 1 can (15 oz) cannellini beans, drained, rinsed\n  * \u00bc cup lightly packed fresh basil leaves, torn\n\nSherry Vinaigrette Dressing\n\n  * \u00bc cup olive oil\n  * 2 tablespoons sherry vinegar\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon coarse ground black pepper\n\n1 In 2-quart saucepan, place green and wax beans in 1 inch water. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes or until beans are crisp-tender. Rinse with cold water; drain.\n\n2 In medium bowl, stir together cooked beans, tomatoes, cannellini beans and basil.\n\n3 In jar with tight-fitting lid, shake dressing ingredients. Pour over salad; toss to coat. Refrigerate at least 1 hour to blend flavors. Stir before serving.\n\n1 Serving: Calories 110; Total Fat 6g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 220mg; Total Carbohydrate 12g (Dietary Fiber 3g, Sugars 2g); Protein 4g Exchanges: \u00bd Other Carbohydrate, \u00bd Vegetable, \u00bd Very Lean Meat, 1 Fat Carbohydrate Choices: 1\n\n## Northern Italian White Bean Salad Calorie Smart\n\nPREP 15 min TOTAL 2 hr 15 min \u25cf 6 servings\n\n  * 2 cans (15 or 19 oz each) cannellini beans, drained, rinsed\n  * 1 large tomato, seeded, coarsely chopped (1 cup)\n  * 1 small red bell pepper, chopped (\u00bd cup)\n  * \u00bd cup chopped red onion\n  * \u00bc cup chopped fresh parsley\n  * \u00bc cup olive or vegetable oil\n  * 2 tablespoons chopped fresh or 2 teaspoons dried basil leaves\n  * 2 tablespoons red wine vinegar\n  * \u00bd teaspoon salt\n  * \u215b teaspoon pepper\n  * 12 leaves Bibb lettuce\n\n1 In large glass or plastic bowl, gently mix all ingredients except lettuce.\n\n2 Cover and refrigerate at least 2 hours to blend flavors. Use slotted spoon to spoon onto lettuce.\n\n1 Serving: Calories 360; Total Fat 10g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 210mg; Total Carbohydrate 49g (Dietary Fiber 12g, Sugars 3g); Protein 18g Exchanges: 3 Starch, 1 Vegetable, 1 Very Lean Meat Carbohydrate Choices: 3\n\n## Betty's Staples   \nCanned Tuna or Salmon\n\nIt's easy to see why cans and pouches of tuna and salmon are pantry staples in many homes. They are versatile, inexpensive and convenient. Because the pouches do not contain extra water or oil, they may cost a little more. We all know about making tuna salad and sandwiches, but there are other creative ways to use tuna or salmon that you might like to try.\n\n  1. 1. **Mediterranean Tuna Salad:** On individual salad plates, arrange 1 cup mixed salad greens, \u00bd cup drained canned cannellini beans, \u00bd cup chopped tomato, torn romaine, \u00bd cup sliced ripe olives and \u00bd can (3 ounces) drained tuna or salmon. Drizzle with Italian Dressing (page 137) and sprinkle with chopped fresh parsley.\n  2. 2. **Cheddar Tuna Melts:** In small bowl, mix 1 can (6 ounces) drained tuna or salmon, \u00bc cup chopped fresh chives and 1 to 2 tablespoons mayonnaise. Spread on 4 slices toasted hearty whole grain bread. Top each sandwich with 1 or 2 slices tomato and 1 or 2 slices sharp Cheddar cheese. Broil 2 to 3 minutes or until cheese is melted.\n  3. 3. **Chopped Summer Salad:** In large bowl, toss 4 cups chopped lettuce, 1 can (6 ounces) drained tuna or salmon, 1 cup halved red grapes, 1 cup chopped carrots, 1 cup chopped honey-roasted peanuts and \u00bd cup Honey-Mustard Dressing (page 137). Sprinkle with 2 tablespoons sliced green onions.\n  4. 4. **Tuna Quesadillas:** Toss 1 can (6 ounces) tuna or salmon with 2 tablespoons ranch dressing. Spread evenly on 2 (8-inch) flour tortillas. Sprinkle each with \u00bd cup shredded Monterey Jack cheese and \u00bc cup corn salsa. Top each with another tortilla. Cook each in 1 tablespoon oil in skillet for 3 to 5 minutes or until golden brown, turning once.\n  5. 5. **Baked Potatoes with Tuna Topping:** Bake potatoes and cut in half lengthwise. Mash in shell slightly with fork. Top each with 2 tablespoons chive and sour cream potato topper, \u00bc cup drained canned tuna or salmon, \u00bc cup cooked small broccoli florets and \u00bd cup shredded Cheddar cheese. Microwave on High 1 to 3 minutes or until cheese is melted.\n  6. 6. **Tuna-Lettuce Wraps:** In medium bowl, mix 1 can (6 ounces) drained tuna or salmon, \u00bc cup shredded carrots, \u00bd cup chopped cashews, 2 tablespoons chopped green or red onion and 2 tablespoons Asian Dressing (page 138). Spoon into Bibb lettuce leaves; roll up each one.\n\nMediterranean Tuna Salad, Tuna-Lettuce Wraps, Chopped Summer Salad\n\n## Chicken-Thyme Penne Salad\n\nYou'll need about 2 pounds of uncooked boneless skinless chicken breasts, which equals 4 cups cubed cooked chicken, to make this dish. Cook them however you want, or buy deli rotisserie chicken.\n\nPREP 25 min TOTAL 4 hr 25 min \u25cf 8 servings\n\n  * 3 cups uncooked penne pasta (9 oz)\n  * 4 cups cubed cooked chicken\n  * 2 cups seedless red grapes, halved\n  * 2 medium stalks celery, sliced (1 cup)\n  * 1 small onion, chopped (\u2153 cup)\n  * 3 tablespoons olive or vegetable oil\n  * 2 tablespoons chopped fresh or 2 teaspoons dried thyme leaves, crushed\n  * 1\u00bc cups mayonnaise or salad dressing (for homemade Mayonnaise, see page 460)\n  * 1 tablespoon milk\n  * 1 tablespoon honey\n  * 1 tablespoon coarse-grained mustard\n  * 1 teaspoon salt\n  * 1 cup chopped walnuts, toasted (page 23)\n\n1 Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.\n\n2 In 4-quart bowl, mix pasta, chicken, grapes, celery and onion. In small bowl, mix oil and 1 tablespoon of the fresh thyme (or 1 teaspoon of the dried thyme). Pour over chicken mixture; toss until coated.\n\n3 In small bowl, mix mayonnaise, milk, honey, mustard, salt and remaining thyme. Cover chicken mixture and mayonnaise mixture separately; refrigerate at least 4 hours but no longer than 24 hours.\n\n4 Up to 2 hours before serving, toss chicken mixture and mayonnaise mixture. Cover and refrigerate. Just before serving, stir in \u00be cup of the toasted walnuts. Sprinkle salad with remaining \u00bc cup walnuts.\n\n1 Serving: Calories 690; Total Fat 46g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 80mg; Sodium 600mg; Total Carbohydrate 41g (Dietary Fiber 4g, Sugars 10g); Protein 29g Exchanges: 2 Starch, 1 Fruit, 3 Medium-Fat Meat, 5\u00bd Fat Carbohydrate Choices: 3\n\nTurkey-Basil Penne Salad Substitute cooked turkey for the chicken and fresh basil for the thyme.\n\nSesame Noodle Salad\n\n## Sesame Noodle Salad Calorie Smart \u2022 Fast\n\nLight-colored sesame oil has a delicate, nutty flavor, while dark sesame oil has a stronger, robust flavor.\n\nPREP 15 min TOTAL 25 min \u25cf 12 servings\n\nSesame Dressing\n\n  * 3 tablespoons vegetable oil\n  * 3 tablespoons soy sauce\n  * 1 tablespoon balsamic or rice vinegar\n  * 1 tablespoon dark sesame oil\n  * 4\u00bd teaspoons sugar\n  * 1\u00bd teaspoons grated gingerroot\n  * \u00bd teaspoon garlic powder\n  * \u215b teaspoon ground red pepper (cayenne)\n\nSalad\n\n  * 8 oz uncooked soba (buckwheat) noodles or angel hair pasta\n  * 2 medium carrots, shredded (1 cup)\n  * 1 small cucumber, cut lengthwise in half, then cut crosswise into thin slices\n  * 2 medium green onions, thinly sliced (2 tablespoons)\n  * 1 tablespoon sesame seed, toasted (page 23)\n\n1 In small bowl, stir all dressing ingredients until well mixed; set aside.\n\n2 In 4-quart Dutch oven or saucepan, heat 2 quarts water to boiling. Cook noodles in boiling water 6 to 8 minutes or until tender (if using angel hair pasta, cook as directed on package); drain. Rinse with cold water to cool; drain.\n\n3 In large bowl, toss noodles, remaining salad ingredients and dressing. Serve or cover and refrigerate.\n\n1 Serving: Calories 120; Total Fat 5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 230mg; Total Carbohydrate 16g (Dietary Fiber 2g, Sugars 2g); Protein 3g Exchanges: 1 Starch, 1 Fat Carbohydrate Choices: 1\n\n# Dressing Basics\n\nDressings can vary in ingredients, but usually some type of oil plus vinegar or another acidic ingredient make up the base. Oils, depending on the type used, provide body and may add flavor to the dressing or simply carry the flavor of the other ingredients. Traditionally, vinaigrettes are 3 parts oil to 1 part vinegar.\n\n## About Oil\n\nOils range in flavor from earthy and nutty to neutral or fruity and mildly sweet. Recipes often call for a specific oil designed to complement the ingredients, but feel free to experiment with a different oil or combination of oils.\n\nType of Oil | Description\n\n---|---\n\nVegetable Oils\n\n(often generically labeled as vegetable oil; check label for oil source)\n\nCanola, Corn, Soybean, Sunflower | Delicate\/neutral\n\nPeanut | Mildly buttery\n\nSafflower | Mildly nutty\n\nOlive Oils\n\nOlive Oil and Light Olive Oil | Delicate\/neutral; golden color and mild flavor\n\nExtra-Virgin Olive Oil | Fruity olive flavor that is stronger than regular olive oil; golden to green or bright green color\n\nNut Oils\n\n(highly flavorful; start with a small amount, adding more as needed)\n\nAlmond | Nutty, mildly sweet\n\nAvocado | Nutty, sharp\n\nHazelnut | Nutty, rich\n\nWalnut | Mildly nutty\n\nSesame Oil\n\n(highly flavorful; start with a small amount, adding more as needed)\n\nLight Sesame Oil | Nutty, light color\n\nDark Sesame Oil (also called Asian) | Strong toasted sesame seed flavor; amber color\n\n## About Vinegar\n\nThere are many kinds of vinegar on the market, and they all add lively zest to salad dressings. Most recipes call for one type of vinegar, but you can try a little mixing and matching.\n\nType of Vinegar | Description\n\n---|---\n\nBalsamic (white grapes) | Rich, sweet, dark brown or white\n\nCider (fermented apple cider) | Mild apple flavor, golden brown\n\nFruit (blueberries, raspberries or strawberries steeped in cider vinegar or white wine vinegar) | Flavor and color of berry used; mildly sweet\n\nHerb (basil, chives, dill weed or tarragon steeped in white wine vinegar or cider vinegar) | Flavor of herb used\n\nRice (fermented rice) | Plain and sweetened forms; delicate, sweet flavor\n\nWhite (distilled grain alcohol) | Strong, pungent and clear\n\nWine (champagne, sherry, red or white wine) | Flavor of wine used\n\nUse a wire whisk to mix salad dressings.\n\n## Make-Ahead Fresh Herb Vinaigrette\n\n## Calorie Smart \u2022 Fast\n\nIt's always nice to have vinaigrette on hand: It's super simple to make and not just for salads. Choose whatever herb or herbs you like best or have on hand. Vinaigrette stores well in the refrigerator, too, so make a double batch.\n\nPREP 10 min TOTAL 10 min \u25cf About \u00be cup dressing\n\n  * \u00bd cup olive or vegetable oil\n  * 3 tablespoons red or white wine vinegar or your favorite vinegar\n  * 1 tablespoon chopped fresh herb leaves (basil, marjoram, oregano, rosemary, tarragon or thyme)\n  * 1 tablespoon chopped fresh parsley\n  * 1 tablespoon finely chopped shallot or green onion\n  * \u00be teaspoon salt\n  * \u00bc teaspoon pepper\n\nIn tightly covered container, shake all ingredients. Shake before serving. Store tightly covered in refrigerator up to 1 week.\n\n1 Tablespoon: Calories 80; Total Fat 9g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 150mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 0g Exchanges: 2 Fat Carbohydrate Choices: 0\n\nBlue Cheese Herb Vinaigrette Stir in \u2153 cup crumbled blue cheese.\n\nCreamy Fresh Herb Vinaigrette In small bowl, add all vinaigrette ingredients and \u2153 cup mayonnaise. Beat with whisk until well blended. Stir before serving.\n\n## Ways to Use Vinaigrette\n\n  1. 1. **Dilled Potato Salad:** Boil 2 pounds cubed small red potatoes 8 to 10 minutes or until fork-tender. Drain and rinse with cold water to cool. In medium bowl, stir potatoes with \u00bd cup vinaigrette made with fresh dill until coated.\n  2. 2. **Blue Cheese Chicken Salad:** Toss 2 cups mixed baby greens, 1 cup shredded cooked chicken and \u00bd cup grape tomatoes in medium bowl. Drizzle with \u00bc cup vinaigrette; sprinkle with \u00bd cup crumbled blue cheese.\n  3. 3. **Herbed Marinated Chicken:** In shallow bowl, pour vinaigrette over 4 boneless skinless chicken breasts. Let stand in refrigerator 30 to 60 minutes. Grill or broil 11 to 15 minutes or until chicken is no longer pink in center, brushing with marinade occasionally. Discard marinating vinaigrette.\n  4. 4. **Ni\u00e7oise Salmon Salad:** On individual serving plates, arrange torn romaine, sliced hard-cooked egg, sliced tomato and cooked or smoked salmon. Drizzle with vinaigrette and sprinkle with garlic croutons.\n  5. 5. **Italian Beef Sandwiches:** For each sandwich, spread Dijon mustard on crusty slice of bread. Layer with sliced cooked roast beef, provolone cheese, sliced roasted red bell pepper and shredded lettuce. Drizzle with 1 to 2 tablespoons vinaigrette and top with bread.\n\nFresh Herb Vinaigrette, Ni\u00e7oise Salmon Salad\n\n## Raspberry Vinaigrette Calorie Smart \u2022 Fast \u2022 Easy\n\nPREP 5 min TOTAL 5 min \u25cf 1 cup dressing\n\n  * \u00bd cup red wine vinegar\n  * \u2153 cup seedless red raspberry jam\n  * \u00bc cup olive or vegetable oil\n  * \u00bc teaspoon salt\n\nIn small glass or plastic bowl, beat all ingredients with whisk until well blended. Store tightly covered in refrigerator up to 1 week. Stir before serving.\n\n1 Tablespoon: Calories 50; Total Fat 3.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 40mg; Total Carbohydrate 5g (Dietary Fiber 0g, Sugars 4g); Protein 0g Exchanges: \u00bd Fruit, \u00bd Fat Carbohydrate Choices: \u00bd\n\n## Thousand Island Dressing Calorie Smart \u2022 Fast\n\nPREP 10 min TOTAL 10 min \u25cf 1 cup dressing\n\n  * 1 cup mayonnaise or salad dressing (for homemade Mayonnaise, see page 460)\n  * 2 tablespoons chopped pimiento-stuffed green olives or sweet pickle relish\n  * 2 tablespoons chili sauce or ketchup\n  * 1 tablespoon chopped fresh parsley\n  * 1 teaspoon finely chopped onion\n  * 1 Hard-Cooked Egg (page 91), finely chopped\n  * \u00bd teaspoon paprika\n\nIn small bowl, mix all ingredients. Store tightly covered in refrigerator up to 5 days. Stir before serving.\n\n1 Tablespoon: Calories 110; Total Fat 11g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 20mg; Sodium 130mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 0g Exchanges: 2 Fat Carbohydrate Choices: 0\n\nLighter Directions For 5 grams of fat and 55 calories per serving, use reduced-fat mayonnaise; substitute 2 hard-cooked egg whites for the hard-cooked whole egg.\n\nRussian Dressing Omit olives, parsley and egg. Increase chili sauce to \u00bc cup. Add 1 teaspoon prepared horseradish.\n\n## Thousand Island Dressing\n\nThis mayonnaise-based salad dressing, made with chili sauce and finely chopped stuffed green olives and a hard-cooked egg, also makes a yummy sandwich spread.\n\n## Italian Dressing Calorie Smart \u2022 Fast\n\nPREP 10 min TOTAL 10 min \u25cf 1\u00bc cups dressing\n\n  * 1 cup olive or vegetable oil\n  * \u00bc cup white or cider vinegar\n  * 2 tablespoons finely chopped onion\n  * 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves\n  * 1 teaspoon sugar\n  * 1 teaspoon ground mustard\n  * \u00bd teaspoon salt\n  * \u00bd teaspoon dried oregano leaves\n  * \u00bc teaspoon pepper\n  * 2 cloves garlic, finely chopped\n\nIn tightly covered container, shake all ingredients. Store tightly covered in refrigerator up to 1 week. Shake before serving.\n\n1 Tablespoon: Calories 100; Total Fat 11g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 60mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 0g Exchanges: 2 Fat Carbohydrate Choices: 0\n\nLighter Directions For 5 grams of fat and 50 calories per serving, substitute \u00bd cup apple juice for \u00bd cup of the oil.\n\nCreamy Italian Dressing In small bowl, beat \u00bd cup Italian Dressing and \u00bd cup mayonnaise or salad dressing with whisk until smooth.\n\nFrench Dressing Omit onion, sugar, oregano and garlic. Add \u00bc cup fresh lemon juice and \u00bd teaspoon paprika; reduce mustard to \u00bd teaspoon.\n\n## Honey-Mustard Dressing Calorie Smart \u2022 Fast \u2022 Easy\n\nPREP 5 min TOTAL 5 min \u25cf 1 cup dressing\n\n  * \u00bd cup vegetable oil\n  * \u2153 cup honey or real maple syrup\n  * \u00bc cup fresh lemon juice\n  * 1 tablespoon Dijon mustard\n\nIn tightly covered container, shake all ingredients. Store tightly covered in refrigerator up to 1 week. Shake before serving.\n\n1 Tablespoon: Calories 90; Total Fat 7g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 25mg; Total Carbohydrate 6g (Dietary Fiber 0g, Sugars 6g); Protein 0g Exchanges: \u00bd Fruit, 1 Fat Carbohydrate Choices: \u00bd\n\nHoney\u2013Poppy Seed Dressing Omit mustard. Add 1 tablespoon poppy seed.\n\n## Blue Cheese Dressing Calorie Smart \u2022 Easy\n\nPREP 10 min TOTAL 3 hr 10 min \u25cf 1\u2154 cups dressing\n\n  * \u00be cup crumbled blue or Gorgonzola cheese (3 oz)\n  * 3 oz (from 8-oz package) cream cheese, softened\n  * \u00bd cup mayonnaise or salad dressing (for homemade mayonnaise, see page 460)\n  * \u2153 cup half-and-half\n  * 1 teaspoon cider vinegar\n  * \u215b teaspoon pepper\n\n1 Reserve \u2153 cup of the blue cheese. In small bowl, mix remaining blue cheese and the cream cheese until well blended. Stir in mayonnaise, half-and-half, vinegar and pepper until creamy. Stir in reserved \u2153 cup blue cheese.\n\n2 Cover and refrigerate at least 3 hours to blend flavors. Stir before serving. Store tightly covered in refrigerator up to 5 days.\n\n1 Tablespoon: Calories 50; Total Fat 5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 10mg; Sodium 80mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 1g Exchanges: 1 Fat Carbohydrate Choices: 0\n\nLighter Directions For 3 grams of fat and 35 calories per serving, reduce blue cheese to \u00bd cup and use reduced-fat mayonnaise. Use 4 oz \u2153-less-fat cream cheese and \u00bc cup fat-free (skim) milk.\n\n## Buttermilk Ranch Dressing Calorie Smart \u2022 Easy\n\nPREP 10 min TOTAL 2 hr 10 min \u25cf 1\u00bc cups dressing\n\n  * \u00be cup mayonnaise or salad dressing (for homemade Mayonnaise, see page 460)\n  * 1 clove garlic, finely chopped\n  * \u00bd cup buttermilk\n  * 1 teaspoon parsley flakes\n  * \u00bd teaspoon dried minced onion\n  * \u00bd teaspoon salt\n  * Dash ground pepper\n\nIn small bowl, mix all ingredients. Cover and refrigerate at least 2 hours to blend flavors. Stir before serving. Store tightly covered in refrigerator up to 5 days.\n\n1 Tablespoon: Calories 60; Total Fat 7g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 110mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 0g Exchanges: 1\u00bd Fat Carbohydrate Choices: 0\n\nLighter Directions For 4 grams of fat and 45 calories per serving, use reduced-fat mayonnaise.\n\nButtermilk Ranch\u2013Parmesan Dressing Add \u2153 cup grated Parmesan cheese and \u00bd teaspoon paprika.\n\nMiso Dressing\n\n## Miso Dressing Calorie Smart \u2022 Fast\n\nMiso, also called bean paste, is a Japanese staple available in many flavors and colors. This salty, fermented soybean paste can be found in the refrigerated section of the grocery store with other international foods, often near the tofu, or in Asian food markets.\n\nPREP 5 min TOTAL 5 min \u25cf \u00be cup dressing\n\n  * \u00bc cup rice vinegar or cider vinegar\n  * \u00bc cup vegetable oil\n  * \u00bc cup white or yellow miso\n  * 1 teaspoon dark sesame oil\n  * 1 teaspoon grated gingerroot or \u00bc teaspoon ground ginger\n  * \u00bc teaspoon salt\n  * 1 clove garlic, finely chopped\n\nIn small bowl, beat all ingredients with whisk until well blended. Store tightly covered in refrigerator up to 1 week. Stir before serving.\n\n1 Tablespoon: Calories 60; Total Fat 5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 260mg; Total Carbohydrate 2g (Dietary Fiber 0g, Sugars 0g); Protein 0g Exchanges: 1 Fat Carbohydrate Choices: 0\n\nHoney Miso Dressing Beat in 1 tablespoon honey.\n\nSriracha Miso Dressing Beat in 2 to 3 teaspoons Sriracha sauce.\n\nAsian Dressing Omit miso, sesame oil and garlic. Add 2 tablespoons each dry sherry and soy sauce and 1 teaspoon sugar.\n\n# Chapter 6: Soups, Stews & Chilies\n\nChicken Noodle Soup\n\n## Soups, Stews & Chilies Basics\n\nStorage\n\n## Features\n\nBetty's Staples: Canned Beans\n\nHeirloom Recipe and New Twist\n\nLearn to Puree\n\nMake-Ahead: Cream of Mushroom Soup\n\n## BROTH\n\nBeef and Broth Calorie Smart\n\nChicken and Broth Calorie Smart\n\nFish Broth Calorie Smart\n\nVegetable Broth Calorie Smart\n\n## CHICKEN AND TURKEY\n\nChicken and Wild Rice Soup\n\nChicken Meatball Soup Calorie Smart\n\nChicken Noodle Soup Calorie Smart\n\nChicken Rice Soup\n\nChicken Tortilla Soup Calorie Smart\n\nChicken-Mushroom Soup\n\nConfetti Chicken Noodle Soup\n\nCreamy Herbed Chicken Stew Calorie Smart \u2022 Slow Cooker\n\nHomestyle Chicken Noodle Soup\n\n## LEGUME\n\nChunky Tomato-Bean Soup\n\nCuban Black Bean Soup Calorie Smart\n\nFamily Favorite Chili Calorie Smart \u2022 Slow Cooker\n\nFamily Favorite Turkey Chili with Brown Rice\n\nIndian Lentil Stew Calorie Smart\n\nItalian Chicken-Lentil Soup Calorie Smart \u2022 Slow Cooker\n\nMeatless Minestrone\n\nMinestrone with Italian Sausage Calorie Smart\n\nSplit Pea Soup Calorie Smart\n\nWhite Chicken Chili Calorie Smart\n\n## BEEF, PORK AND LAMB\n\nBeef Pho Calorie Smart\n\nBeef Stew Calorie Smart\n\nBorscht Calorie Smart\n\nCheesy Potato-Bacon Soup Slow Cooker\n\nHearty Pork Stew Calorie Smart \u2022 Slow Cooker\n\nLamb Dijon Calorie Smart \u2022 Slow Cooker\n\nMoroccan Lamb Stew Calorie Smart\n\nSpicy Thai Pork Stew\n\nVegetable Beef Soup Calorie Smart\n\n## VEGETABLE\n\nButternut Squash Soup\n\nCream of Broccoli Soup Calorie Smart\n\nCream of Cauliflower Soup\n\nCream of Mushroom Soup\n\nFrench Onion Soup Calorie Smart\n\nGazpacho Calorie Smart\n\nGolden Onion Soup\n\nGreen Gazpacho\n\nRoasted Red Pepper Soup with Mozzarella Calorie Smart\n\nSriracha Gazpacho\n\nTomato-Basil Soup Calorie Smart\n\nTortilla Green Chili Calorie Smart \u2022 Fast\n\nWild Rice Soup Calorie Smart\n\n## FISH\n\nManhattan Clam Chowder Calorie Smart\n\nNew England Clam Chowder Calorie Smart\n\nOyster Stew Calorie Smart \u2022 Fast \u2022 Easy\n\nProven\u00e7al Fish Soup Calorie Smart \u2022 Fast\n\n## Bonus Recipes\n\nBean and Avocado Roll-Ups\n\nChopped Salad with Beans\n\nGreen Bean Casserole\n\nPork with Mushroom Sauce\n\nQuick Refried Beans\n\nTomato and Black Bean Salsa\n\nTwo-Bean Salad\n\nVegetables with Mushroom Sauce\n\nCalorie Smart = See Helpful Nutrition and Cooking Information\n\nFast = Ready in 30 minutes or less\n\nEasy = Prep in 10 minutes or less **plus** five ingredients or less\n\nLighter = 25% fewer calories or grams of fat\n\nMake Ahead = Make-ahead directions\n\nSlow Cooker = Slow cooker directions\n\n# Soups, Stews & Chilies Basics\n\nSoups, stews and chilies are the original one-pot meals. While the difference between them is often not clear, all three are simple and often flexible dishes\u2014and are especially convenient if you have a slow cooker handy.\n\n  * Soups are combinations of vegetables, noodles or rice and often meat with a liquid base. Soups can be thick or thin and can be served hot or cold. Chowders fall in the soup category even though they can be very thick.\n  * Stews are made by cooking ingredients slowly in some liquid for a period of time until everything is very tender. Stews are often thicker than their soup cousins.\n  * Chilies are stew-like soups traditionally made with chili powder, chiles, meat and depending on what part of the country you are from, beans.\n\n## Storage\n\n  * Refrigerate soups, stews and chilies in shallow containers so they cool rapidly.\n  * Store in the refrigerator, covered tightly, for up to 3 days. Anything made with fish or shellfish should be stored no longer than 24 hours.\n  * To store in the freezer, pour into freezer containers, leaving \u00bd to 1 inch at the top of the container for expansion. Often freezer food storage bags will work too.\n  * Broth- and tomato-based soups, stews and chilies freeze well.\n  * Recipes made with cream may separate after freezing, so add the cream when reheating.\n  * Potatoes can get mushy when frozen, so add them when reheating.\n  * Thaw frozen soups, stews and chilies overnight in the refrigerator. Reheat over medium heat until hot. Those made with cream should be reheated over low heat, stirring frequently; do not boil, as these mixtures may separate.\n  * Soups and stews can become thicker during storage. While reheating, add a little broth, water or milk to thin a bit if necessary.\n\n## Tips for Great Soups, Stews and Chilies\n\n  * Use the pan size specified in the recipe. If the pan is too small, the mixture may boil over or heat too slowly, resulting in overcooked ingredients.\n  * To ensure even cooking, cut vegetables so they are similar in size.\n  * Rice and pasta absorb liquid, so if you are cooking ahead, cook them separately and add just before serving.\n  * Many recipes work well in the slow cooker\u2014no need to baby-sit a pan on the stove.\n\n# Heirloom Recipe and New Twist\n\nIt's hard to beat chicken noodle soup any time\u2014it's warm, comforting and tasty and it fills the house with a wonderful aroma while it's cooking. This recipe has been a favorite of the test kitchens for many years and is truly a classic. The new twist, with a definite Italian flair, is hearty with cheesy chicken meatballs and orzo pasta.\n\nHeirloom\n\nChicken Noodle Soup\n\n## Chicken Noodle Soup Calorie Smart\n\nPrep 15 min Total 40 min \u25cf 6 servings\n\n  * Chicken and Broth (page 143)\n  * 4 medium carrots, sliced (2 cups)\n  * 4 medium stalks celery, sliced (2 cups)\n  * 1 medium onion, chopped (\u00bd cup)\n  * 1 cup uncooked medium egg noodles (2 oz)\n  * Chopped fresh parsley, if desired\n\n1 Refrigerate cut-up cooked chicken. Add enough water to broth to measure 5 cups.\n\n2 In 4-quart Dutch oven or stockpot, heat broth, carrots, celery and onion to boiling; reduce heat. Cover and simmer about 15 minutes or until carrots are tender.\n\n3 Stir in noodles and chicken. Heat to boiling; reduce heat. Simmer uncovered 7 to 10 minutes or until noodles are tender. Sprinkle with parsley.\n\n1 Serving (1 Cup): Calories 240; Total Fat 8g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 90mg; Sodium 990mg; Total Carbohydrate 14g (Dietary Fiber 3g, Sugars 5g); Protein 29g Exchanges: \u00bd Starch, 1 Vegetable, 3\u00bd Very Lean Meat, 1 Fat Carbohydrate Choices: 1\n\nChicken Rice Soup Substitute \u00bd cup uncooked regular long-grain white rice for the noodles. Stir in rice with the vegetables. Cover and simmer about 15 minutes or until rice is tender. Stir in chicken; heat until chicken is hot.\n\nConfetti Chicken Noodle Soup Add \u00bd cup each frozen sweet peas and corn with the noodles and chicken. Continue as directed.\n\nHomestyle Chicken Noodle Soup Substitute 1\u00bd cups frozen homestyle egg noodles (from a 12-oz bag) for the uncooked egg noodles. Add frozen noodles with the onion.\nNew Twist\n\nChicken Meatball Soup\n\n## Chicken Meatball Soup Calorie Smart\n\nPrep 35 min Total 45 min \u25cf 6 servings\n\nMeatballs\n\n  * 1 lb ground chicken\n  * \u00bd cup seasoned dry bread crumbs\n  * 1 egg\n  * 3 oz fontina cheese, cut in 18 (\u00bd-inch) cubes\n\nSoup\n\n  * 2 tablespoons olive oil\n  * 2 cloves garlic, finely chopped\n  * 1 medium onion, chopped (\u00bd cup)\n  * 1 medium carrot, chopped (\u00bd cup)\n  * \u00bd cup uncooked orzo or rosamarina pasta\n  * \u2153 cup chopped fresh basil leaves\n  * 1 can (14 oz) diced tomatoes with basil, oregano and garlic, undrained\n  * 1 carton (32 oz) chicken broth or 4 cups Chicken and Broth (page 143)\n  * \u00bc teaspoon pepper\n\n1 Heat oven to 400\u00b0F. Line 13x9-inch pan with foil. In large bowl, mix chicken, bread crumbs and egg. Shape mixture into 18 (1\u00bd-inch) balls. Push 1 piece of cheese into center of each, pressing mixture around cheese and reshaping meatball. Place in pan.\n\n2 Bake uncovered 12 to 15 minutes or until firm and no longer pink in center next to cheese.\n\n3 Meanwhile, in 4-quart saucepan, heat oil over medium-low heat. Stir in garlic, onion and carrot. Cover and cook 10 minutes, stirring occasionally. Stir in remaining soup ingredients. Heat to boiling; reduce heat.\n\n4 Add meatballs. Cover and simmer about 10 minutes or until pasta is tender. To serve, place 3 meatballs in each serving bowl; spoon 1 cup soup over meatballs.\n\n1 Serving: Calories 300; Total Fat 16g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 90mg; Sodium 900mg; Total Carbohydrate 21g (Dietary Fiber 2g, Sugars 2g); Protein 18g Exchanges: 1\u00bd Other Carbohydrate, 2 Very Lean Meat, \u00bd Medium-Fat Meat, 2\u00bd Fat Carbohydrate Choices: 1\u00bd\n\n## Chicken and Broth Calorie Smart\n\nPrep 25 min Total 1 hr 25 min \u25cf 4 cups broth and 2\u00bd to 3 cups cooked chicken\n\n  * 1 cut-up chicken or chicken parts (3 to 3\u00bd lb)\n  * 1 teaspoon salt\n  * \u00bd teaspoon pepper\n  * 1 medium stalk celery with leaves, cut up\n  * 1 medium carrot, cut up\n  * 1 small onion, cut up\n  * 1 sprig fresh parsley\n  * 4\u00bd cups cold water\n\n1 In 4-quart Dutch oven or pot, place chicken and all remaining ingredients; heat to boiling. Skim foam from broth; reduce heat. Cover and simmer 40 to 45 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165\u00b0F).\n\n2 Carefully remove chicken from broth with tongs. Cool chicken about 10 minutes or just until cool enough to handle. Strain broth through fine-mesh strainer; discard vegetables.\n\n3 Remove skin and bones from chicken. Cut chicken into \u00bd-inch pieces. Skim fat from broth. Use broth and chicken immediately, or cover and refrigerate broth and chicken in separate containers up to 24 hours or freeze up to 6 months.\n\n1 Serving (1 Cup Broth and about \u00bd Cup Chicken): Calories 180; Total Fat 7g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 85mg; Sodium 490mg; Total Carbohydrate 2g (Dietary Fiber 0g, Sugars 1g); Protein 27g Exchanges: 4 Very Lean Meat, 1 Fat Carbohydrate Choices: 0\n\n### Skimming Fat\n\n**With Fat Separator:** Pour or ladle warm broth into fat separator; let stand a few minutes for fat to rise to surface. Pour out broth carefully, stopping when you get to the layer of fat.\n\n**With Spoon:** Refrigerate broth 6 to 8 hours or overnight, until fat hardens on surface. Carefully scoop fat from surface with spoon.\n\nChicken Tortilla Soup\n\n## Chicken Tortilla Soup Calorie Smart\n\nPrep 15 min Total 35 min \u25cf 4 servings\n\n  * 3 teaspoons vegetable oil\n  * 4 soft corn tortillas (5- to 6-inch), cut into 2x\u00bd-inch strips\n  * 1 medium onion, chopped (\u00bd cup)\n  * 2 cans (14 oz each) chicken broth (for homemade broth, see page 143)\n  * 1 can (10 oz) diced tomatoes with green chiles, undrained\n  * 1\u00bd cups shredded cooked chicken\n  * 1 tablespoon lime juice\n  * 1 tablespoon chopped fresh cilantro or parsley\n\n1 In 2-quart nonstick saucepan, heat 2 teaspoons of the oil over medium-high heat. Add tortilla strips; cook 30 to 60 seconds, stirring occasionally, until crisp and light golden brown. Drain on paper towels.\n\n2 In same saucepan, cook onion in remaining 1 teaspoon oil over medium-high heat, stirring occasionally, until tender. Stir in broth and tomatoes. Heat to boiling; reduce heat. Simmer uncovered 20 minutes. Stir in chicken; heat until hot.\n\n3 Stir in lime juice. Sprinkle tortilla strips on individual servings of soup or spoon soup over tortilla strips. Sprinkle with cilantro.\n\n1 Serving: Calories 230; Total Fat 8g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 45mg; Sodium 1100mg; Total Carbohydrate 17g (Dietary Fiber 3g, Sugars 4g); Protein 22g Exchanges: 1 Starch, 2\u00bd Very Lean Meat, 1 Fat Carbohydrate Choices: 1\n\nItalian Chicken-Lentil Soup\n\n## Italian Chicken-Lentil Soup Calorie Smart \u2022 Slow Cooker\n\nPrep 15 min Total 5 hr 30 min \u25cf 6 servings\n\n  * 4 medium carrots, sliced (2 cups)\n  * 1 medium zucchini, chopped (2 cups)\n  * 1 medium onion, chopped (\u00bd cup)\n  * 1 cup dried lentils (8 oz), sorted, rinsed\n  * 4\u00bd cups chicken broth (for homemade broth, see page 143)\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon pepper\n  * 1 lb boneless skinless chicken thighs, trimmed of excess fat\n  * 1 can (28 oz) diced tomatoes, undrained\n  * 1 cup sliced fresh mushrooms (3 oz)\n  * \u00bc cup chopped fresh or 1 tablespoon dried basil leaves\n  * Shredded Parmesan cheese, if desired\n\n1 Spray 3\u00bd- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, zucchini, onion, lentils, broth, salt and pepper; top with chicken. Cover; cook on Low heat setting 5 to 6 hours.\n\n2 Remove chicken from slow cooker to cutting board or plate. Use 2 forks to pull chicken into shreds. Return chicken to slow cooker. Stir in tomatoes and mushrooms. Cover; cook about 15 minutes longer or until thoroughly heated. Sprinkle individual servings with basil. Serve with cheese.\n\n1 Serving: Calories 280; Total Fat 4g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 30mg; Sodium 1200mg; Total Carbohydrate 35g (Dietary Fiber 10g, Sugars 7g); Protein 25g Exchanges: 2 Starch, 1 Vegetable, 2\u00bd Very Lean Meat Carbohydrate Choices: 2\n\nWhite Chicken Chili\n\n## White Chicken Chili Calorie Smart\n\nTop servings of this tasty chili with shredded cheese, tortilla chips, chopped green onions, diced tomatoes, chopped fresh cilantro, sliced avocado or sour cream.\n\nPrep 20 min Total 45 min \u25cf 6 servings\n\n  * 1 tablespoon vegetable oil\n  * 1 large onion, chopped (1 cup)\n  * 2 cloves garlic, finely chopped\n  * 3 cups chicken broth (for homemade broth, see page 143)\n  * 1 can (11 oz) white shoepeg or whole kernel sweet corn, drained\n  * 1 can (15.5 oz) great northern beans, drained\n  * 1 can (15.5 oz) butter beans, drained\n  * 2 tablespoons chopped fresh cilantro\n  * 2 tablespoons lime juice\n  * 1 teaspoon ground cumin\n  * \u00bd teaspoon dried oregano leaves\n  * \u00bc teaspoon red pepper sauce\n  * \u00bc teaspoon salt\n  * 2 cups chopped cooked chicken breast\n\n1 In 4-quart Dutch oven or stockpot, heat oil over medium heat. Cook onion and garlic in oil 4 to 6 minutes, stirring occasionally, until onion is tender.\n\n2 Stir in remaining ingredients except chicken. Heat to boiling; reduce heat. Simmer uncovered 20 minutes. Stir in chicken; simmer about 5 minutes or until hot.\n\n1 Serving (1\u2153 Cups): Calories 360; Total Fat 6g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 40mg; Sodium 920mg; Total Carbohydrate 46g (Dietary Fiber 11g, Sugars 4g); Protein 31g Exchanges: 2 Starch, 3 Vegetable, 2 Lean Meat Carbohydrate Choices: 3\n\nCreamy Herbed Chicken Stew\n\n## Creamy Herbed Chicken Stew Calorie Smart \u2022 Slow Cooker\n\nPrep 30 min Total 7 hr 40 min \u25cf 12 servings\n\n  * 4 cups ready-to-eat baby-cut carrots\n  * 4 medium Yukon Gold potatoes, cut into 1\u00bd-inch pieces\n  * 1 large onion, chopped (1 cup)\n  * 2 medium stalks celery, sliced (1 cup)\n  * 2 teaspoons dried thyme leaves\n  * \u00bd teaspoon salt\n  * \u00bd teaspoon pepper\n  * 2 lb boneless skinless chicken thighs\n  * 3 cups chicken broth (for homemade broth, see page 143)\n  * 2 cups fresh sugar snap peas\n  * 1 cup whipping cream\n  * \u00bd cup all-purpose flour\n\n1 Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, place carrots, potatoes, onion and celery. Sprinkle with 1 teaspoon of the thyme, the salt and pepper. Top with chicken and broth.\n\n2 Cover; cook on Low heat setting 7 to 8 hours, adding peas for last 5 to 10 minutes of cooking.\n\n3 Using slotted spoon, remove chicken and vegetables from slow cooker; cover to keep warm. Increase heat setting to High. In small bowl, mix whipping cream, flour and remaining 1 teaspoon thyme; stir into cooking liquid. Cover; cook about 10 minutes or until thickened. Pour sauce over chicken and vegetables.\n\n1 Serving (1\u00bd Cups): Calories 270; Total Fat 13g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 70mg; Sodium 430mg; Total Carbohydrate 19g (Dietary Fiber 3g, Sugars 4g); Protein 20g Exchanges: 1 Starch, 1 Vegetable, 2 Medium-Fat Meat, \u00bd Fat Carbohydrate Choices: 1\n\n## Beef and Broth Calorie Smart\n\nPrep 30 min Total 3 hr 45 min \u25cf 6 cups broth and 1 cup cooked beef\n\n  * 2 lb beef shank cross cuts or soup bones\n  * 2 tablespoons vegetable oil, if desired\n  * 6 cups cold water\n  * 1 medium carrot, chopped (\u00bd cup)\n  * 1 medium stalk celery with leaves, chopped (\u00bd cup)\n  * 1 small onion, chopped (\u2153 cup)\n  * 1 teaspoon salt\n  * \u00bc teaspoon dried thyme leaves\n  * 5 black peppercorns\n  * 3 whole cloves\n  * 3 sprigs fresh parsley\n  * 1 dried bay leaf\n\n1 Remove marrow from centers of bones. In 4-quart Dutch oven or stockpot, melt marrow over medium heat until hot, or heat 2 tablespoons oil. Cook beef shanks in marrow or oil until brown on both sides.\n\n2 Add water; heat to boiling. Skim foam from broth. Stir in remaining ingredients; heat to boiling. Skim foam from broth; reduce heat. Cover and simmer 3 hours.\n\n3 Remove beef from broth. Cool beef about 10 minutes or just until cool enough to handle. Strain broth through fine-mesh strainer; discard vegetables and seasonings.\n\n4 Remove beef from bones. Cut beef into \u00bd-inch pieces. Skim fat from broth. Use broth and beef immediately, or cover and refrigerate broth and beef in separate containers up to 24 hours or freeze up to 6 months.\n\n1 Cup: Calories 120; Total Fat 3g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 50mg; Sodium 440mg; Total Carbohydrate 2g (Dietary Fiber 0g, Sugars 1g); Protein 20g Exchanges: \u00bd Vegetable, 2\u00bd Very Lean Meat, \u00bd Fat Carbohydrate Choices: 0\n\nSlow-Cooker Directions Decrease water to 5 cups. Increase salt to 1\u00bc teaspoons. In 10-inch skillet, heat marrow or 2 tablespoons oil over medium heat. Cook beef in marrow or oil until brown on both sides. Spray 3\u00bd- to 6-quart slow cooker with cooking spray. In slow cooker, mix remaining ingredients; add beef. Cover; cook on Low heat setting 8 to 10 hours. Continue as directed in Step 3.\n\nBorscht\n\n## Borscht Calorie Smart\n\nThis recipe for a traditional favorite from Russia and Poland calls for mixed pickling spice, which is available at most grocery stores. It usually includes a fragrant combination of coarse pieces of allspice, bay leaves, cardamom, cinnamon, cloves, coriander, ginger, mustard seed and peppercorns.\n\nPrep 30 min Total 4 hr 10 min \u25cf 6 servings\n\n  * \u00be lb boneless beef chuck, tip or round roast, cut into \u00bd-inch cubes\n  * 1 smoked pork hock\n  * 4 cups water\n  * 1 can (10.5 oz) condensed beef broth\n  * 1 teaspoon salt\n  * \u00bc teaspoon pepper\n  * 4 medium beets, cooked (page 234), or 1 can (15 oz) sliced beets, drained\n  * 3 cups shredded green cabbage\n  * 2 medium potatoes, peeled, cut into cubes (2 cups)\n  * 1 large onion, sliced\n  * 2 cloves garlic, finely chopped\n  * 1 tablespoon mixed pickling spice\n  * 2 teaspoons dill seed or 1 sprig fresh dill weed\n  * \u00bc cup red wine vinegar\n  * \u00be cup sour cream\n  * Chopped fresh dill weed, if desired\n\n1 In 4-quart Dutch oven or stockpot, place beef, pork hock, water, broth, salt and pepper. Heat to boiling; reduce heat. Cover and simmer 1 hour to 1 hour 30 minutes or until beef is tender.\n\n2 Shred beets, or cut into \u00bc-inch strips. Remove pork hock from soup; let stand until cool enough to handle. Remove pork from bone; cut pork into bite-size pieces.\n\n3 Add pork, beets, cabbage, potatoes, onion and garlic to soup; stir. Tie pickling spice and dill seed in cheesecloth bag or place in tea ball; add to soup. Cover and simmer 2 hours.\n\n4 Stir in vinegar. Simmer uncovered 10 minutes. Remove spice bag. Serve soup with sour cream. Sprinkle with fresh dill.\n\n1 Serving: Calories 270; Total Fat 14g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 60mg; Sodium 810mg; Total Carbohydrate 18g (Dietary Fiber 3g, Sugars 7g); Protein 18g Exchanges: 4 Vegetable, 2 Medium-Fat Meat, \u00bd Fat Carbohydrate Choices: 1\n\nFrench Onion Soup\n\n## French Onion Soup Calorie Smart\n\nThe long, slow cooking of the onions gives this soup its rich flavor and color. Gruy\u00e8re cheese is a rich, nutty, buttery-tasting form of Swiss cheese with fewer and smaller holes.\n\nPrep 35 min Total 1 hr 30 min \u25cf 4 servings\n\n  * 2 tablespoons butter\n  * 4 medium onions, sliced\n  * 2 cans (10\u00bd oz each) condensed beef broth\n  * 1\u00bd cups water\n  * \u215b teaspoon pepper\n  * \u215b teaspoon dried thyme leaves\n  * 1 dried bay leaf\n  * 4 slices (\u00be to 1 inch thick) French bread, toasted\n  * 1 cup shredded Gruy\u00e8re, Swiss or mozzarella cheese (4 oz)\n  * \u00bc cup grated Parmesan cheese\n\n1 In 4-quart nonstick Dutch oven or stockpot, melt butter over medium-high heat. Stir in onions to coat with butter. Cook uncovered 10 minutes, stirring every 3 to 4 minutes. Reduce heat to medium-low. Cook 35 to 40 minutes longer, stirring well every 5 minutes, until onions are deep golden brown (onions will shrink during cooking).\n\n2 Stir in broth, water, pepper, thyme and bay leaf. Heat to boiling; reduce heat. Cover and simmer 15 minutes. Remove bay leaf.\n\n3 Set oven control to broil. Place toasted bread in 4 ovenproof bowls or individual ceramic casseroles.* Spoon soup over bread; sprinkle with cheeses. Place bowls on cookie sheet or in pan with shallow sides.\n\n4 Broil with tops about 5 inches from heat 1 to 2 minutes or just until cheese is melted and golden brown. (Watch carefully so cheese does not burn.) Serve with additional French bread, if desired.\n\n*Do not use glass containers; they cannot withstand the heat from the broiler and may break.\n\n1 Serving: Calories 360; Total Fat 18g (Saturated Fat 10g, Trans Fat 1g); Cholesterol 50mg; Sodium 1210mg; Total Carbohydrate 28g (Dietary Fiber 3g, Sugars 7g); Protein 22g Exchanges: 2 Starch, 2 High-Fat Meat Carbohydrate Choices: 2\n\nGolden Onion Soup Omit French bread and cheeses; do not broil.\n\n### Caramelizing Onions\n\nCook onions 10 minutes, stirring every 3 to 4 minutes.\n\nContinue cooking onions, stirring well every 5 minutes, until deep golden brown.\n\n## Beef Pho Calorie Smart\n\nPho is a Vietnamese soup that features noodles, spicy broth and thinly sliced beef or chicken.\n\nPrep 45 min Total 1 hr 30 min \u25cf 6 servings\n\nBeef and Noodles\n\n  * 2 medium yellow onions, cut in half\n  * 1 piece (5 inches) gingerroot, peeled, cut lengthwise in half\n  * 6 whole cloves\n  * 5 whole star anise\n  * 1 cinnamon stick (3-inch)\n  * 1 carton (32 oz) beef broth (4 cups; for homemade broth, see page 146)\n  * 1 lb beef sirloin steak, 1 inch thick\n  * 7 oz Thai stir-fry rice noodles (from 14-oz box)\n  * 1 cup water\n  * \u00bc cup fish sauce\n  * 2 tablespoons palm sugar or brown sugar\n\nToppings, if desired\n\n  * Sliced green onions\n  * Sliced jalape\u00f1o chiles\n  * Lime wedges\n  * Thinly sliced fresh Thai basil leaves\n  * Fresh cilantro leaves\n  * Hoisin sauce\n  * Sriracha sauce\n\n1 Set oven control to broil. Spray broiler pan rack with cooking spray. Place onions and gingerroot on rack in pan. Broil with tops 4 to 6 inches from heat 10 to 15 minutes or until onions begin to char. Turn; broil 10 to 15 minutes longer or until onions begin to char. Remove from oven; set aside.\n\n2 Heat 4-quart Dutch oven or stockpot over medium heat. Add cloves, star anise and cinnamon stick. Cook over medium heat 2 to 3 minutes, stirring frequently, until toasted. Add 2 cups of the broth, the onions and gingerroot. Heat to boiling; reduce heat to low. Cover and simmer 30 minutes, stirring occasionally.\n\n3 Meanwhile, cut beef crosswise in half; place one half on plate. Freeze until partially frozen, 20 to 30 minutes (do not freeze solid). Cut remaining beef into 1-inch cubes; cover and refrigerate. Cook noodles as directed on package; keep warm. If noodles become sticky, rinse with hot water just before serving.\n\n4 Strain simmered broth through fine-mesh strainer into bowl; discard spices, onions and gingerroot. Return broth to Dutch oven. Add remaining 2 cups broth, the water, fish sauce, sugar and cubed beef. Heat to boiling; reduce heat. Simmer 10 to 15 minutes or until beef is tender.\n\n5 To serve, divide noodles among individual bowls. Cut partially frozen beef into paper-thin slices; place on noodles in each bowl. Immediately pour hot soup over beef to cover. Add desired toppings.\n\n1 Serving: Calories 260; Total Fat 3.5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 50mg; Sodium 1690mg; Total Carbohydrate 33g (Dietary Fiber 1g, Sugars 5g); Protein 23g Exchanges: 1\u00bd Starch, \u00bd Other Carbohydrate, 2\u00bd Very Lean Meat, \u00bd Fat Carbohydrate Choices: 2\n\n## Vegetable Beef Soup Calorie Smart\n\nThe prep time is long for this recipe, but if you already have the beef broth ready, you are almost there!\n\nPrep 20 min Total 1 hr 5 min \u25cf 7 servings\n\n  * Beef and Broth (page 146)\n  * 1 ear fresh sweet corn or \u00bd cup frozen whole kernel corn\n  * 2 medium potatoes, cut into pieces (2 cups)\n  * 2 medium tomatoes, chopped (1\u00bd cups)\n  * 2 medium carrots, thinly sliced (1 cup)\n  * 2 medium stalks celery, sliced (1 cup)\n  * 1 medium onion, chopped (\u00bd cup)\n  * 1 cup 1-inch pieces fresh green beans or frozen cut green beans\n  * 1 cup shelled green peas or frozen sweet peas\n  * \u00bc teaspoon pepper\n\n1 In 4-quart Dutch oven or stockpot, place strained beef and broth.\n\n2 Cut kernels from ear of corn. Stir corn and remaining ingredients into broth. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables are tender.\n\n1 Serving (1\u00bd Cups): Calories 240; Total Fat 9g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 45mg; Sodium 640mg; Total Carbohydrate 19g (Dietary Fiber 4g, Sugars 4g); Protein 20g Exchanges: 1 Starch, 1 Vegetable, 2 Lean Meat, \u00bd Fat Carbohydrate Choices: 1\n\nBeef Pho\n\nFamily-Favorite Chili\n\n## Family-Favorite Chili Calorie Smart \u2022 Slow Cooker\n\nPrep 20 min Total 6 hr 35 min \u25cf 8 servings\n\n  * 2 lb lean (at least 80%) ground beef*\n  * 1 large onion, chopped (1 cup)\n  * 2 cloves garlic, finely chopped\n  * 1 can (28 oz) diced tomatoes, undrained\n  * 1 can (15 oz) tomato sauce\n  * 2 tablespoons chili powder\n  * 1\u00bd teaspoons ground cumin\n  * \u00bd teaspoon salt\n  * \u00bd teaspoon pepper\n  * 1 can (15 to 16 oz) kidney or pinto beans, drained, rinsed\n  * Shredded Cheddar cheese, if desired\n\n1 In 12-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain.\n\n2 Spray 3\u00bd- to 6-quart slow cooker with cooking spray. In slow cooker, mix beef and remaining ingredients except beans and cheese. Cover; cook on Low heat setting 6 to 8 hours (or on High heat setting 3 to 4 hours).\n\n3 Stir in beans. If using Low heat setting, increase to High. Cover; cook 15 to 20 minutes longer or until slightly thickened. Sprinkle individual servings with cheese.\n\n*Always cook ground meat before adding to a slow cooker. Getting cold, uncooked ground beef to a safe temperature in a slow cooker takes too long to be safe.\n\n1 Serving: Calories 300; Total Fat 12g (Saturated Fat 4.5g, Trans Fat 0.5g); Cholesterol 70mg; Sodium 800mg; Total Carbohydrate 22g (Dietary Fiber 6g, Sugars 6g); Protein 27g Exchanges: 1 Starch, 1 Vegetable, 3\u00bd Lean Meat Carbohydrate Choices: 1\u00bd\n\nFamily-Favorite Turkey Chili with Brown Rice Substitute ground turkey breast for the ground beef, cooking until no longer pink in Step 1. Serve chili over cooked brown rice. Serve with reduced-fat Cheddar cheese.\n\nBeef Stew\n\n## Beef Stew Calorie Smart\n\nLook for beef stew meat, already trimmed and cut into \u00bd- to 1-inch pieces, in the meat department.\n\nPrep 15 min Total 3 hr 45 min \u25cf 8 servings\n\n  * 1 lb beef stew meat, cut into \u00bd-inch pieces\n  * 1 medium onion, cut into 8 wedges\n  * 1 bag (8 oz) ready-to-eat baby-cut carrots (about 30)\n  * 1 can (14.5 oz) diced tomatoes, undrained\n  * 1 can (10.5 oz) condensed beef broth\n  * 1 can (8 oz) tomato sauce\n  * \u2153 cup all-purpose flour\n  * 1 tablespoon Worcestershire sauce\n  * 1 teaspoon salt\n  * 1 teaspoon sugar\n  * 1 teaspoon dried marjoram leaves\n  * \u00bc teaspoon pepper\n  * 12 small red potatoes (1\u00bd lb), cut into quarters\n  * 2 cups sliced fresh mushrooms (about 5 oz) or 1 package (about 3.5 oz) fresh shiitake mushrooms, sliced\n\n1 Heat oven to 325\u00b0F. In 4-quart ovenproof Dutch oven, mix all ingredients except potatoes and mushrooms. Cover and bake 2 hours, stirring once.\n\n2 Stir in potatoes and mushrooms. Cover and bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender.\n\n1 Serving: Calories 310; Total Fat 7g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 35mg; Sodium 820mg; Total Carbohydrate 43g (Dietary Fiber 6g, Sugars 7g); Protein 18g Exchanges: 2 Starch, 2 Vegetable, 1 Medium-Fat Meat, \u00bd Fat Carbohydrate Choices: 3\n\nSlow-Cooker Directions Chop onion (\u00bd cup). Omit tomato sauce. Increase flour to \u00bd cup. Spray 3\u00bd- to 6-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except beef. Add beef (do not stir). Cover; cook on Low heat setting 8 to 9 hours. Stir well before serving.\n\nCheesy Potato-Bacon Soup\n\n## Cheesy Potato-Bacon Soup SLOW Cooker\n\nLook for bacon that is already cooked at the grocery store\u2014it's a great time-saver. Or pick up a package of microwavable bacon instead.\n\nPrep 15 min Total 6 hr 35 min \u25cf 6 servings\n\n  * 1 bag (32 oz) frozen Southern-style diced hash brown potatoes, thawed\n  * 1 medium onion, chopped (\u00bd cup)\n  * 1 medium stalk celery, diced (\u00bd cup)\n  * 3\u00bd cups chicken broth (for homemade broth, see page 143)\n  * 1 cup water\n  * 3 tablespoons all-purpose flour\n  * 1 cup half-and-half\n  * 2 cups shredded Cheddar cheese (8 oz)\n  * 12 slices bacon, crisply cooked, crumbled\n  * 4 medium green onions, thinly sliced (\u00bc cup)\n\n1 Spray 3\u00bd- to 4-quart slow cooker with cooking spray. In slow cooker, mix potatoes, onion, celery, broth and water. Cover; cook on Low heat setting 6 to 8 hours.\n\n2 In small bowl, mix flour and half-and-half; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens.\n\n3 Stir in cheese until melted; stir in half of the bacon. Sprinkle individual servings with remaining bacon and the green onions.\n\n1 Serving (1\u00bd Cups): Calories 410; Total Fat 15g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 45mg; Sodium 1210mg; Total Carbohydrate 50g (Dietary Fiber 5g, Sugars 5g); Protein 19g Exchanges: 3\u00bd Starch, 1 High-Fat Meat, 1 Fat Carbohydrate Choices: 3\n\n## Minestrone with Italian Sausage Calorie Smart\n\nPrep 45 min Total 45 min \u25cf 7 servings\n\n  * 1 tablespoon olive or vegetable oil\n  * 1 lb bulk sweet Italian pork sausage\n  * 2 medium carrots, coarsely chopped (1 cup)\n  * 1 medium onion, chopped (\u00bd cup)\n  * 2 teaspoons dried basil leaves\n  * 2 teaspoons finely chopped garlic\n  * 5\u00bc cups beef broth (for homemade broth, see page 146)\n  * 1 can (14.5 oz) diced tomatoes, undrained\n  * 1 can (15.5 oz) great northern beans, drained, rinsed\n  * 1 cup uncooked small elbow macaroni (4 oz)\n  * 1 medium zucchini, cut in half lengthwise, then cut into \u00bc-inch slices (1 cup)\n  * 1 cup frozen cut green beans\n\n1 In 5-quart Dutch oven or stockpot, heat oil over medium-high heat. Add sausage, carrots, onion, basil and garlic. Cook 5 to 7 minutes, stirring frequently, until sausage is no longer pink; drain.\n\n2 Stir broth, tomatoes and great northern beans into sausage mixture. Heat to boiling; reduce heat to medium-low. Cover and cook 7 to 8 minutes, stirring occasionally.\n\n3 Stir in macaroni, zucchini and green beans. Heat to boiling over medium-high heat. Cook 5 to 6 minutes, stirring occasionally, until vegetables are hot and macaroni is tender.\n\n1 Serving (1\u00bd Cups): Calories 380; Total Fat 16g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 25mg; Sodium 1400mg; Total Carbohydrate 38g (Dietary Fiber 6g, Sugars 5g); Protein 20g Exchanges: 2 Starch, 1 Vegetable, 1\u00bd Medium-Fat Meat, 1\u00bd Fat Carbohydrate Choices: 2\u00bd\n\nMeatless Minestrone Use 1 additional can (15.5 oz) great northern beans (or your favorite canned beans) for the sausage, and substitute vegetable broth for the beef broth.\n\nHearty Pork Stew\n\n## Hearty Pork Stew Calorie Smart \u2022 Slow Cooker\n\nPrep 25 min Total 6 hr 55 min \u25cf 6 servings\n\n  * 1\u00bd lb boneless pork loin, cut into 1-inch cubes\n  * 2 cups diced (\u00bd-inch) peeled parsnips (3 medium)\n  * 1\u00bd cups cubed (1-inch) peeled butternut squash\n  * 3 medium carrots, cut into \u00bc-inch slices (1\u00bd cups)\n  * 1 medium onion, chopped (\u00bd cup)\n  * 1 carton (32 oz) chicken broth (4 cups; for homemade broth, see page 143)\n  * \u00bd teaspoon salt\n  * \u00bd teaspoon pepper\n  * 3 tablespoons all-purpose flour\n  * 3 tablespoons butter, softened\n\n1 Spray 3\u00bd- to 6-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except flour and butter. Cover; cook on Low heat setting 6 to 7 hours (or on High heat setting 3 to 4 hours) or until pork is no longer pink and vegetables are tender.\n\n2 In small bowl, mix flour and butter. Gently stir into pork mixture, 1 spoonful at a time, until blended. Increase heat setting to High. Cover; cook 30 to 45 minutes, stirring occasionally, until thickened.\n\n1 Serving: Calories 290; Total Fat 11g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 65mg; Sodium 960mg; Total Carbohydrate 19g (Dietary Fiber 4g, Sugars 6g); Protein 27g Exchanges: 1 Starch, 1 Vegetable, 3 Lean Meat, \u00bd Fat Carbohydrate Choices: 1\n\nSpicy Thai Pork Stew\n\n## Spicy Thai Pork Stew\n\nPrep 30 min Total 1 hr 40 min \u25cf 6 servings\n\n  * \u2153 cup all-purpose flour\n  * \u00bd teaspoon garlic-pepper blend\n  * 4 boneless pork loin chops (1\u00bd lb), cut into 1-inch cubes\n  * 3 tablespoons vegetable oil\n  * 1 bottle (11.5 oz) peanut sauce\n  * 1 cup chicken broth (for homemade broth, see page 143)\n  * 1 teaspoon crushed red pepper flakes\n  * 2 cups cubed (1 inch) peeled butternut squash (about \u00be lb)\n  * 1 medium red bell pepper, cut into 1-inch pieces (1\u00bc cups)\n  * 4 oz fresh snow pea pods (1 cup), strings removed, cut diagonally in half\n  * Hot cooked white rice, if desired\n  * Chopped dry-roasted peanuts or fresh cilantro, if desired\n\n1 In large resealable food-storage plastic bag, mix flour and garlic-pepper blend. Add pork; seal bag and shake until pork is evenly coated. In 5-quart Dutch oven or stockpot, heat oil over medium heat. Cook pork in oil, stirring occasionally, until evenly golden brown.\n\n2 Stir in peanut sauce, broth and pepper flakes. Heat to boiling. Boil 1 minute, scraping browned bits from bottom of pan; reduce heat to low. Cover and simmer 30 minutes.\n\n3 Add squash. Cover and simmer 30 minutes or until pork and squash are tender.\n\n4 Stir in bell pepper and pea pods. Simmer uncovered 5 to 7 minutes or until bell pepper is crisp-tender. Serve over rice; garnish with peanuts or cilantro.\n\n1 Serving: Calories 480; Total Fat 30g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 70mg; Sodium 350mg; Total Carbohydrate 19g (Dietary Fiber 3g, Sugars 6g); Protein 34g Exchanges: 1 Starch, \u00bd Vegetable, 4 Lean Meat, 3\u00bd Fat Carbohydrate Choices: 1\n\nMoroccan Lamb Stew\n\n## Moroccan Lamb Stew Calorie Smart\n\nPrep 25 min Total 1 hr 10 min \u25cf 6 servings\n\n  * 1 lb boneless lamb shoulder, trimmed of excess fat, cut into cubes\n  * 1\u00bd cups chicken broth (for homemade broth, see page 143)\n  * 1 large onion, chopped (1 cup)\n  * 3 cloves garlic, finely chopped\n  * 1 tablespoon all-purpose flour\n  * 1 cup dry red wine or chicken broth\n  * 1 cup dried apricots\n  * \u00bc cup pitted dried plums\n  * \u00bc cup raisins\n  * 1 teaspoon paprika\n  * 1 can (14.5 oz) whole peeled tomatoes, undrained\n  * \u2153 cup chopped fresh parsley\n  * 3 cups hot cooked couscous\n\n1 Spray 4-quart Dutch oven or stockpot with cooking spray; heat over medium-high heat. Add lamb; cook, stirring frequently, until brown. Remove lamb; set aside.\n\n2 Add \u00bd cup of the broth to Dutch oven; heat to boiling. Stir in onion and garlic. Cook 3 min-utes, stirring frequently. Stir in flour. Cook 1 minute, stirring constantly.\n\n3 Stir in the lamb, remaining 1 cup broth, the wine, apricots, dried plums, raisins, paprika and tomatoes, breaking up tomatoes. Heat to boiling; reduce heat. Cover and simmer 45 minutes. Stir in parsley. Serve over couscous.\n\n1 Serving: Calories 350; Total Fat 6g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 50mg; Sodium 480mg; Total Carbohydrate 49g (Dietary Fiber 5g, Sugars 20g); Protein 23g Exchanges: 2 Starch, 1\u00bd Other Carbohydrate, 2 Very Lean Meat, \u00bd Lean Meat, \u00bd Fat Carbohydrate Choices: 3\n\nLamb Dijon\n\n## Lamb Dijon Calorie Smart \u2022 Slow Cooker\n\nPrep 25 min Total 8 hr 35 min \u25cf 6 servings\n\n  * \u00bc cup all-purpose flour\n  * 1 teaspoon salt\n  * \u00bc teaspoon pepper\n  * 2 lb lamb stew meat, cut into 1-inch cubes\n  * 2 tablespoons olive or vegetable oil\n  * 6 small red potatoes (1\u00bc lb), cut into cubes\n  * \u00bc cup Dijon mustard\n  * \u00bd teaspoon grated lemon peel\n  * 1 tablespoon lemon juice\n  * 2 teaspoons chopped fresh or \u00bd teaspoon dried rosemary leaves\n  * 2 cloves garlic, finely chopped\n  * 1\u00be cups beef broth (for homemade broth, see page 146)\n  * 1 bag (12 oz) frozen sweet peas, thawed\n\n1 In large resealable food-storage plastic bag, mix flour, salt and pepper. Add lamb; seal bag and shake until lamb is evenly coated. In 12-inch skillet, heat oil over medium-high heat. Cook lamb in oil about 20 minutes, stirring occasionally, until brown; drain.\n\n2 Spray 3\u00bd- to 6-quart slow cooker with cooking spray. In slow cooker, mix lamb and remaining ingredients except peas. Cover; cook on Low heat setting 8 to 10 hours or until lamb is tender.\n\n3 Skim fat from juices in slow cooker. Stir peas into lamb mixture. Increase heat setting to High. Cover; cook 10 to 15 minutes or until peas are hot.\n\n1 Serving: Calories 360; Total Fat 14g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 85mg; Sodium 1040mg; Total Carbohydrate 28g (Dietary Fiber 4g, Sugars 3g); Protein 31g Exchanges: 2 Starch, 3\u00bd Lean Meat, \u00bd Fat Carbohydrate Choices: 2\n\n## Fish Broth Calorie Smart\n\nCelery leaves add great flavor to broth. Try adding chopped celery leaves along with the celery stalks called for in soup recipes.\n\nPrep 20 min Total 1 hr \u25cf 6 cups broth\n\n  * 1\u00bd lb fish bones and trimmings\n  * 4 cups cold water\n  * 2 cups dry white wine or clam juice\n  * 1 large stalk celery with leaves, chopped\n  * 1 small onion, sliced\n  * 3 medium fresh mushrooms, chopped\n  * 1 tablespoon lemon juice\n  * 1 teaspoon salt\n  * \u00bd teaspoon dried thyme leaves\n  * 3 sprigs fresh parsley\n  * 1 dried bay leaf\n\n1 Rinse fish bones and trimmings with cold water; drain. In 4-quart Dutch oven or stockpot, mix bones, trimmings, 4 cups water and remaining ingredients; heat to boiling. Skim foam from broth; reduce heat. Cover and simmer 30 minutes.\n\n2 Cool about 10 minutes. Strain broth through fine-mesh strainer; discard skin, bones, vegetables and seasonings. Use broth immediately, or cover and refrigerate up to 24 hours or freeze up to 6 months.\n\n1 Cup: Calories 15; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 400mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 0g Exchanges: Free Carbohydrate Choices: 0\n\nProven\u00e7al Fish Soup\n\n## Proven\u00e7al Fish Soup Calorie Smart \u2022 Fast\n\n_Proven\u00e7al_ refers to dishes prepared in Provence, France, where ingredients like olive oil, onions, garlic and tomatoes are commonly used.\n\nPrep 25 min Total 25 min \u25cf 8 servings\n\n  * 1 tablespoon olive oil\n  * 1 medium onion, chopped (\u00bd cup)\n  * 4 cups fish or chicken broth (for homemade broth, see page 154 or page 143)\n  * 2 cans (14.5 oz each) diced tomatoes with basil, garlic and oregano, undrained\n  * \u00bd cup dry white wine or dry vermouth\n  * \u00bc teaspoon pepper\n  * 1 lb halibut fillet, skinned, cut into 1-inch cubes*\n  * Toasted baguette slices, shaved Parmesan cheese and chopped fresh parsley, if desired\n\n1 In 3-quart saucepan, heat oil over medium heat. Cook onion in oil 2 to 3 minutes, stirring occasionally, until crisp-tender.\n\n2 Add broth, tomatoes, wine and pepper. Heat to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally.\n\n3 Stir in fish. Heat to boiling; reduce heat. Simmer 5 minutes or until fish flakes easily with fork. Serve in shallow bowls topped with baguette slices and cheese; sprinkle with parsley.\n\n*Cod or grouper can be substituted for the halibut.\n\n1 Serving (1 Cup): Calories 100; Total Fat 2.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 25mg; Sodium 640mg; Total Carbohydrate 6g (Dietary Fiber 1g, Sugars 0g); Protein 11g Exchanges: \u00bd Other Carbohydrate, 1\u00bd Very Lean Meat, \u00bd Fat Carbohydrate Choices: \u00bd\n\n## New England Clam Chowder Calorie Smart\n\nPrep 20 min Total 35 min \u25cf 4 servings\n\n  * 4 slices bacon, cut into \u00bd-inch pieces\n  * 1 medium onion, chopped (\u00bd cup)\n  * 1 medium stalk celery, sliced (\u00bd cup)\n  * 2 cans (6.5 oz each) minced or chopped clams, drained, \u00bc cup liquid reserved*\n  * 2\u00be cups milk or half-and-half\n  * 2 medium potatoes, peeled, diced (2 cups)\n  * \u00bc teaspoon salt\n  * Dash pepper\n  * \u00bc cup all-purpose flour\n  * Chopped fresh parsley, if desired\n\n1 In 3-quart saucepan, cook bacon, onion and celery over medium heat, stirring occasionally, until bacon is crisp and onion is tender; drain.\n\n2 Stir in clams, reserved clam liquid, \u00be cup of the milk, the potatoes, salt and pepper. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until potatoes are tender.\n\n3 In medium bowl, mix remaining 2 cups milk and the flour with whisk until smooth and blended. Stir into clam mixture. Heat to boiling, stirring frequently. Boil and stir 1 minute or until thickened. Garnish with parsley.\n\n*Or substitute 1 pint shucked fresh clams with their liquid for the canned clams. Chop the clams and stir in with the potatoes in Step 2.\n\n1 Serving (1\u00bc Cups): Calories 240; Total Fat 5g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 75mg; Sodium 490mg; Total Carbohydrate 19g (Dietary Fiber 1g, Sugars 8g); Protein 29g Exchanges: \u00bd Starch, \u00bd Low-Fat Milk, 1 Vegetable, 3 Very Lean Meat, 1 Fat Carbohydrate Choices: 1\n\n## Manhattan Clam Chowder Calorie Smart\n\nCooks in Rhode Island in the late 1800s liked to throw tomatoes into clam chowder. Sometime in the mid-20th century, their creation became known as Manhattan clam chowder. It resembles New England clam chowder but is made with the tomatoes instead of milk or cream.\n\nPrep 20 min Total 35 min \u25cf 4 servings\n\n  * \u00bc cup chopped bacon or salt pork\n  * 1 small onion, finely chopped (\u2153 cup)\n  * 2 cans (6.5 oz each) minced or chopped clams, undrained*\n  * 2 medium potatoes, peeled, diced (2 cups)\n  * \u2153 cup chopped celery\n  * 1 cup water\n  * 1 can (14.5 oz) whole tomatoes, undrained\n  * 2 teaspoons chopped fresh parsley\n  * 1 teaspoon chopped fresh or \u00bc teaspoon dried thyme leaves\n  * \u00bc teaspoon salt\n  * \u215b teaspoon pepper\n\n1 In 2-quart saucepan, cook bacon and onion over medium heat 8 to 10 minutes, stirring occasionally, until bacon is crisp and onion is tender; drain.\n\n2 Stir in clams, potatoes, celery and water. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until potatoes are tender.\n\n3 Stir in remaining ingredients, breaking up tomatoes. Heat until hot, stirring occasionally.\n\n*Or substitute 1 pint shucked fresh clams with their liquid for the canned clams. Chop the clams and stir in with the potatoes in Step 2.\n\n1 Serving: Calories 230; Total Fat 3g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 65mg; Sodium 450mg; Total Carbohydrate 23g (Dietary Fiber 3g, Sugars 4g); Protein 26g Exchanges: 1 Starch, 2 Vegetable, 3 Very Lean Meat Carbohydrate Choices: 1\u00bd\n\n## Oyster Stew Calorie Smart \u2022 Fast \u2022 EASY\n\nPrep 15 min Total 15 min \u25cf 4 servings\n\n  * \u00bc cup butter\n  * 1 pint shucked oysters, undrained, or fresh shucked oysters in their liquid\n  * 2 cups milk\n  * \u00bd cup half-and-half\n  * \u00bd teaspoon salt\n  * Dash pepper\n  * Oyster crackers, if desired\n\n1 In 1\u00bd-quart saucepan, melt butter over low heat. Stir in oysters. Cook 2 to 4 minutes, stirring occasionally, just until edges curl.\n\n2 In 2-quart saucepan, heat milk and half-and-half over medium-low heat until hot. Stir in salt, pepper and oyster mixture; heat until hot. Serve with oyster crackers.\n\n1 Serving (1 Cup): Calories 290; Total Fat 20g (Saturated Fat 10g, Trans Fat 1g); Cholesterol 115mg; Sodium 700mg; Total Carbohydrate 12g (Dietary Fiber 0g, Sugars 8g); Protein 14g Exchanges: 1 Low-Fat Milk, 1 Medium-Fat Meat, 3 Fat Carbohydrate Choices: 1\n\n## Vegetable Broth Calorie Smart\n\nMild vegetables are preferred for a well-balanced neutral flavor. Broccoli, rutabaga, red cabbage or other strong-flavored vegetables would overpower the broth or give it a muddy, objectionable color.\n\nPrep 20 min Total 1 hr 30 min \u25cf 8 cups broth\n\n  * 8 cups cold water\n  * 6 cups coarsely chopped mild vegetables (bell peppers, carrots, celery, leeks, mushrooms,* potatoes, spinach or zucchini)\n  * 1 medium onion, coarsely chopped (\u00bd cup)\n  * 4 cloves garlic, finely chopped\n  * \u00bd cup fresh parsley sprigs\n  * 2 tablespoons chopped fresh or 2 teaspoons dried basil leaves\n  * 2 tablespoons chopped fresh or 2 teaspoons dried thyme leaves\n  * 1 teaspoon salt\n  * \u00bc teaspoon cracked black pepper\n  * 2 dried bay leaves\n\n1 In 4-quart Dutch oven or stockpot, mix all ingredients. Heat to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally.\n\n2 Cool about 10 minutes. Strain broth through fine-mesh strainer; discard vegetables and seasonings. Use broth immediately, or cover and refrigerate up to 24 hours or freeze up to 6 months. Stir before measuring.\n\n*Some mushrooms have woody stems that cannot be eaten, but they can be used to flavor the broth and then discarded.\n\n1 Cup: Calories 0; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 300mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 0g Exchanges: Free Carbohydrate Choices: 0\n\n### Storing Vegetable Broth\n\nFreeze broth in ice-cube trays. Once frozen, put broth into freezer plastic bags and store in freezer.\n\nGazpacho\n\n## Gazpacho Calorie Smart\n\nPrep 15 min Total 1 hr 15 min \u25cf 8 servings\n\n  * 1 can (28 oz) whole tomatoes, undrained\n  * 1 medium green bell pepper, finely chopped (1 cup)\n  * 1 cup finely chopped cucumber\n  * 1 cup croutons\n  * 1 medium onion, chopped (\u00bd cup)\n  * 2 tablespoons dry white wine or chicken broth\n  * 2 tablespoons olive or vegetable oil\n  * 1 tablespoon ground cumin\n  * 1 tablespoon white vinegar\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon pepper\n\n1 In blender or food processor, place tomatoes, \u00bd cup of the bell pepper, \u00bd cup of the cucumber, \u00bd cup of the croutons, \u00bc cup of the onion and the remaining ingredients. Cover and blend on medium speed 30 to 60 seconds until smooth. Pour into large bowl.\n\n2 Cover and refrigerate at least 1 hour. Serve remaining bell pepper, cucumber, onion and croutons as accompaniments.\n\n1 Serving (\u00bd Cup): Calories 80; Total Fat 4g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 320mg; Total Carbohydrate 10g (Dietary Fiber 2g, Sugars 4g); Protein 2g Exchanges: 2 Vegetable, \u00bd Fat Carbohydrate Choices: \u00bd\n\nSriracha Gazpacho Add 1 to 2 teaspoons Sriracha sauce to the soup mixture. Just before serving, sprinkle with chopped fresh cilantro.\n\nGreen Gazpacho Use fresh green heirloom tomatoes (such as Green Zebra) instead of the canned tomatoes. Cut up to make about 4 cups. Add 1 avocado, pitted and peeled, to tomato mixture.\n\n## Tomato-Basil Soup Calorie Smart\n\nFully ripe, juicy tomatoes provide the best flavor for this soup. If your tomatoes aren't completely ripe, you may need to increase the salt and sugar just a bit.\n\nPrep 30 min Total 1 hr \u25cf 4 servings\n\n  * 2 tablespoons olive or vegetable oil\n  * 1 medium carrot, finely chopped (\u00bd cup)\n  * 1 medium onion, finely chopped (\u00bd cup)\n  * 1 clove garlic, finely chopped\n  * 6 large tomatoes, peeled, seeded and chopped (6 cups)*\n  * 1 can (8 oz) tomato sauce\n  * \u00bc cup thinly sliced fresh or 2 teaspoons dried basil leaves\n  * \u00bd teaspoon sugar\n  * \u00bc teaspoon salt\n  * Dash pepper\n\n1 In 3-quart saucepan, heat oil over medium heat. Cook carrot, onion and garlic in oil about 10 minutes, stirring occasionally, until tender but not browned.\n\n2 Stir in tomatoes. Cook uncovered about 10 minutes, stirring occasionally, until thoroughly heated.\n\n3 Stir in remaining ingredients. Cook uncovered about 10 minutes, stirring occasionally, until hot.\n\n*Or substitute 3 cans (14.5 oz each) diced tomatoes, undrained, for the fresh tomatoes. Omit salt; increase sugar to 1 teaspoon.\n\n1 Serving: Calories 170; Total Fat 8g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 550mg; Total Carbohydrate 22g (Dietary Fiber 6g, Sugars 10g); Protein 4g Exchanges: 4 Vegetable, 1 Fat Carbohydrate Choices: 1\u00bd\n\nRoasted Red Pepper Soup with Mozzarella\n\n## Roasted Red Pepper Soup with Mozzarella Calorie Smart\n\nPrep 40 min Total 1 hr 10 min \u25cf 4 servings\n\n  * 4 red bell peppers\n  * 1 tablespoon olive oil\n  * 2 large onions, chopped (2 cups)\n  * 3 cloves garlic, sliced\n  * 2 cups vegetable broth or reduced-sodium chicken broth (for homemade broth, see page 156)\n  * 1 cup water\n  * \u00bc teaspoon cracked black pepper\n  * 1 cup thinly sliced fresh basil leaves\n  * \u00bd yellow bell pepper, diced\n  * 8 bocconcini (small fresh mozzarella cheese balls), cut into quarters\n  * 4 slices crusty multigrain or whole wheat bread\n\n1 Set oven control to broil. On rack in broiler pan, place red bell peppers. Broil with tops about 5 inches from heat, turning occasionally, until skin is blistered and evenly browned. Place roasted peppers in large bowl; cover with plastic wrap. Let stand 15 minutes.\n\n2 In 4-quart saucepan, heat oil over medium-low heat. Cook onions and garlic in oil 7 to 9 minutes, stirring occasionally, until onions begin to turn brown; remove from heat.\n\n3 Remove skin, stems, seeds and membranes from roasted peppers; cut peppers into strips. Stir bell pepper strips, broth, water and black pepper into onion mixture. Heat to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally. Stir in \u00bd cup of the basil. Remove from heat; cool slightly.\n\n4 In blender or food processor, place about one-third of the soup mixture. Cover and blend on high speed until smooth, stopping blender to scrape side if necessary. Pour into large bowl. Repeat two times more with remaining soup mixture.\n\n5 Top individual servings with yellow bell pepper and mozzarella; sprinkle evenly with remaining \u00bd cup basil. Serve with bread.\n\n1 Serving (about 1\u00bd Cups): Calories 200; Total Fat 6g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 620mg; Total Carbohydrate 29g (Dietary Fiber 6g, Sugars 13g); Protein 7g Exchanges: 1\u00bd Starch, 1\u00bd Vegetable, 1 Fat Carbohydrate Choices: 2\n\n## Learn to Puree\n\nThe quick definition of puree is to mash or blend food until smooth, using a blender or food processor or by forcing food through a sieve. But there is more to this process than one might think. Pureed soups are likely the most famous foods prepared using this method. But you can also puree foods to feed babies, or foods like sweet potatoes can be pureed to serve as part of a meal.\n\nEach appliance for pureeing works a little differently.\n\n  1. 1. **Blender:** This provides the smoothest puree. Blend in small batches for the best results.\n  2. 2. **Food Processor:** Because they tend to chop, not blend, food processors do not provide the smoothest mixture. The soup or vegetable mixture is often gritty with small bits of food left behind.\n  3. 3. **Immersion Blender:** This tool will provide a smooth puree with the least work or cleanup. Immersion blenders are made to go right into pans of hot mixture, eliminating the need to puree soup in batches in a blender or food processor. To avoid damaging the motor, submerge the blender just to the top of the stem. Follow the manufacturer's directions before using or washing.\n\n### Tips for Great Results\n\n  * Food should be fully cooked before pureeing. If it is not, it is more difficult to get the puree really smooth. For the best flavor, don't overcook foods that will be pureed.\n  * Blend in a blender or process in a food processor in batches. Having too much food in either appliance will make it difficult to create a smooth puree. Adding the food with a ladle works well.\n  * Hot foods can release a lot of steam, so allow the soup to cool slightly before pureeing. Also, pureeing small amounts at a time allows for room in the appliance for the steam. Trapped steam can push the lid off, so for safety, leave the lid slightly cracked with a kitchen towel over the edge. If the lid has a vent, leave it open.\n  * If you have the option of more than one speed, start slow and increase the speed as you puree.\n  * For the smoothest soups, after pureeing, pass the soup through a strainer into the soup pot. The food pieces left behind can be re-pureed.\n  * For baby food, cook the food in a small amount of water. Drain the vegetables, but save the water. Add small amounts of the water while you process or blend the food until you have the consistency you like. Foods such as avocado or watermelon do not need to be cooked before pureeing.\n\n## Butternut Squash Soup\n\nSprinkle bowls of soup with pumpkin seeds or toasted walnuts.\n\nPrep 30 min Total 45 min \u25cf 6 servings\n\n  * 2 tablespoons butter\n  * 1 medium onion, chopped (\u00bd cup)\n  * 1 butternut squash (2 lb), peeled, seeded and cut into pieces (page 237)*\n  * 2 cups chicken broth (for homemade broth, see page 143)\n  * \u00bd teaspoon dried marjoram leaves\n  * \u00bc teaspoon black pepper\n  * \u215b teaspoon ground red pepper (cayenne)\n  * 1 package (8 oz) cream cheese, cut into cubes\n  * Additional chicken broth or water, if desired\n\n1 In 3-quart saucepan, melt butter over medium heat. Cook onion in butter, stirring occasionally, until crisp-tender.\n\n2 Add squash, the 2 cups broth, the marjoram, black pepper and red pepper. Heat to boiling; reduce heat. Cover and simmer 12 to 15 minutes or until squash is tender.\n\n3 In blender or food processor, place one-third each of the soup mixture and cream cheese. Cover and blend on high speed until smooth, scraping down side of blender if needed. Repeat twice with remaining soup mixture and cream cheese. Return mixture to saucepan. Heat over medium heat, stirring with whisk, until blended and hot (do not boil). Add additional broth if thinner consistency is desired.\n\n*Squash will be easier to peel if you microwave it first. Pierce whole squash with knife in several places to allow steam to escape. Place on microwavable paper towel; microwave on High 4 to 6 minutes or until squash is hot and peel is firm but easy to cut. Cool slightly before peeling.\n\n1 Serving: Calories 240; Total Fat 17g (Saturated Fat 10g, Trans Fat 0.5g); Cholesterol 50mg; Sodium 1220mg; Total Carbohydrate 15g (Dietary Fiber 2g, Sugars 6g); Protein 5g Exchanges: 1 Starch, 3\u00bd Fat Carbohydrate Choices: 1\n\nButternut Squash Soup\n\n## Cream of Broccoli Soup Calorie Smart\n\nPrep 35 min Total 45 min \u25cf 8 servings\n\n  * 1\u00bd lb fresh broccoli\n  * 2 cups water\n  * 1 large stalk celery, chopped (\u00be cup)\n  * 1 medium onion, chopped (\u00bd cup)\n  * 2 tablespoons butter\n  * 2 tablespoons all-purpose flour\n  * 2\u00bd cups chicken broth (for homemade broth, see page 143)\n  * \u00bd teaspoon salt\n  * \u215b teaspoon pepper\n  * Dash ground nutmeg\n  * \u00bd cup whipping cream\n  * Shredded Cheddar cheese, if desired\n\n1 Remove florets from broccoli. Cut stalks into 1-inch pieces, discarding any leaves.\n\n2 In 3-quart saucepan, heat water to boiling. Add broccoli florets and stalk pieces, celery and onion. Heat to boiling; reduce heat. Cover and simmer 7 to 10 minutes or until broccoli is tender (do not drain).\n\n3 In blender, carefully place broccoli mixture. Cover and blend on medium speed 30 to 60 seconds or until smooth. Set aside.\n\n4 In same saucepan, melt butter over medium heat. Stir in flour. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 minute.\n\n5 Stir in broccoli mixture, salt, pepper and nutmeg; heat just to boiling. Stir in whipping cream; heat just until hot (do not boil or soup may curdle). Top individual servings with cheese.\n\n1 Serving (1 Cup): Calories 110; Total Fat 8g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 25mg; Sodium 510mg; Total Carbohydrate 6g (Dietary Fiber 2g, Sugars 2g); Protein 4g Exchanges: 2 Vegetable, 1 Fat Carbohydrate Choices: \u00bd\n\nCream of Cauliflower Soup Substitute 1 medium head cauliflower (about 2 pounds), separated into florets, for the broccoli. Add 1-tablespoon lemon juice with the vegetables in Step 2.\n\nWild Rice Soup\n\n## Wild Rice Soup Calorie Smart\n\nPrep 35 min Total 1 hr 10 min \u25cf 7 servings\n\n  * \u00bc cup butter\n  * 4 medium stalks celery, sliced (2 cups)\n  * 2 medium carrots, coarsely shredded (2 cups)\n  * 1 large onion, chopped (1 cup)\n  * 1 medium green bell pepper, chopped (1 cup)\n  * \u00bc cup plus 2 tablespoons all-purpose flour\n  * 1 teaspoon salt\n  * \u00bd teaspoon pepper\n  * 3 cups cooked wild rice (page 215)\n  * 2 cups water\n  * 2 cans (10.5 oz each) condensed chicken broth\n  * 3 cups half-and-half\n  * \u2154 cup slivered almonds, toasted if desired (page 23)\n  * \u00bd cup chopped fresh parsley\n\n1 In 4-quart Dutch oven or stockpot, melt butter over medium-high heat. Cook celery, carrots, onion and bell pepper in butter about 10 minutes, stirring frequently, until crisp-tender.\n\n2 Stir in flour, salt and pepper. Stir in wild rice, water and broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes, stirring occasionally.\n\n3 Stir in half-and-half, almonds and parsley. Heat just until hot (do not boil or soup may curdle).\n\n1 Serving: Calories 360; Total Fat 20g (Saturated Fat 11g, Trans Fat 1g); Cholesterol 55mg; Sodium 1240mg; Total Carbohydrate 33g (Dietary Fiber 4g, Sugars 9g); Protein 12g Exchanges: 2 Starch, 1 Vegetable, \u00bd Very Lean Meat, 3\u00bd Fat Carbohydrate Choices: 2\n\nChicken and Wild Rice Soup Stir in 4 cups cubed cooked chicken or turkey in Step 3.\n\n## Make-Ahead Cream of Mushroom Soup\n\nThe flavor of homemade cream of mushroom soup is amazing; it takes less than 30 minutes and has so many uses. Why not try it?\n\nPREP 15 min TOTAL 30 min \u25cf 4 servings\n\n  * 1 lb fresh mushrooms, any type\n  * \u00bc cup butter\n  * 3 tablespoons all-purpose flour\n  * \u00bc teaspoon salt\n  * 1 cup whipping cream\n  * 1 can (14 oz) chicken broth (1\u2154 cups)\n  * 1 tablespoon dry sherry, if desired\n  * Freshly ground pepper, if desired\n\n1 Slice only enough mushrooms to measure 1 cup. Coarsely chop remaining mushrooms.\n\n2 In 3-quart saucepan, melt butter over medium heat. Cook sliced and chopped mushrooms in butter about 10 minutes, stirring occasionally, until golden brown. Sprinkle with flour and salt, stirring until well mixed.\n\n3 Gradually stir in whipping cream and broth; heat to boiling. Cook 2 to 3 minutes, until thickened, stirring constantly. Stir in sherry. Sprinkle each serving with pepper.\n\n1 Serving: Calories 350; Total Fat 31g (Saturated Fat 18g, Trans Fat 1g); Cholesterol 95mg; Sodium 840mg; Total Carbohydrate 11g (Dietary Fiber 2g, Sugars 3g); Protein 7g Exchanges: 3 Vegetable, 6 Fat Carbohydrate Choices: 1\n\nLighter Directions For 7 grams of fat and 145 calories per serving, decrease butter to 2 tablespoons and substitute fat-free half-and-half for the whipping cream.\n\n## Ways to Use Cream of Mushroom Soup\n\n  1. 1. **Green Bean Casserole:** Cook 2 lbs fresh beans, cut into 2-inch pieces, until crisp-tender (see page 234); drain. Mix beans with 1\u00bd cups of the soup and \u00bc teaspoon pepper. Spread in 2-quart baking dish; sprinkle with 1 can (2.8 oz) French-fried onions. Bake at 350\u00b0F 30 to 40 minutes or until heated through.\n  2. 2. **Chicken-Mushroom Soup:** Make soup as directed. Stir in 1 cup chopped cooked chicken and \u00bd cup cooked peas. Heat over low heat until hot, stirring frequently.\n  3. 3. **Pork with Mushroom Sauce:** Broil or grill pork chops. In small saucepan, heat soup (\u00bd cup per serving) over low heat. Serve over pork chops; sprinkle with chopped fresh chives.\n  4. 4. **Vegetables with Mushroom Sauce:** Cook 4 cups cauliflower florets and baby carrots until fork-tender. Heat 1 cup mushroom soup over low heat, stirring frequently. Spoon soup over vegetables. Sprinkle with chopped fresh chives.\n\nGreen Bean Casserole, Cream of Mushroom Soup\n\n## Split Pea Soup Calorie Smart\n\nPrep 20 min Total 2 hr 20 min \u25cf 8 servings\n\n  * 1 bag (16 oz) dried green or yellow split peas (2 cups), sorted, rinsed\n  * 8 cups water\n  * \u00bc teaspoon pepper\n  * 1 large onion, chopped (1 cup)\n  * 2 medium stalks celery, finely chopped (1 cup)\n  * 1 ham bone or 2 lb ham shanks or smoked pork hocks\n  * 3 medium carrots, cut into \u00bc-inch slices (1\u00bd cups)\n\n1 In 4-quart Dutch oven or stockpot, mix all ingredients except carrots. Heat to boiling; reduce heat. Cover and simmer 1 hour to 1 hour 30 minutes.\n\n2 Remove ham bone; let stand until cool enough to handle. Remove ham from bone. Remove excess fat from ham; cut ham into \u00bd-inch pieces.\n\n3 Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired thickness.\n\n1 Serving: Calories 250; Total Fat 6g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 15mg; Sodium 250mg; Total Carbohydrate 32g (Dietary Fiber 16g, Sugars 3g); Protein 16g Exchanges: 2 Starch, 1 Vegetable, 1 Very Lean Meat Carbohydrate Choices: 2\n\n## Indian Lentil Stew Calorie Smart\n\nPrep 20 min Total 1 hr \u25cf 4 servings\n\n  * 2 tablespoons butter\n  * 1 large onion, chopped (1 cup)\n  * 1 tablespoon curry powder\n  * 2 tablespoons all-purpose flour\n  * 1 can (14 oz) vegetable broth (for homemade broth, see page 156)\n  * \u00be cup dried lentils (6 oz), sorted, rinsed\n  * \u00bd teaspoon salt\n  * \u00bd cup apple juice\n  * 3 cups 1-inch pieces peeled dark-orange sweet potatoes\n  * 1 cup frozen sweet peas\n  * Sour cream or plain yogurt, if desired\n  * Chutney, if desired\n\n1 In 3-quart saucepan, melt butter over medium-high heat. Cook onion and curry powder in butter 2 minutes, stirring occasionally. Stir in flour. Gradually add broth, stirring constantly, until thickened.\n\n2 Stir in lentils and salt. Reduce heat to low. Cover and simmer 20 minutes, stirring occasionally.\n\n3 Stir in apple juice, sweet potatoes and peas. Heat to boiling; reduce heat to low. Cover and simmer 15 to 20 minutes, stirring occasionally, until vegetables are tender. Top individual servings with sour cream and chutney.\n\n1 Serving: Calories 360; Total Fat 7g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 15mg; Sodium 790mg; Total Carbohydrate 62g (Dietary Fiber 12g, Sugars 22g); Protein 14g Exchanges: 2\u00bd Starch, 1\u00bd Other Carbohydrate, 1 Very Lean Meat, 1 Fat Carbohydrate Choices: 4\n\n## Cuban Black Bean Soup Calorie Smart\n\nPrep 20 min Total 2 hr 35 min \u25cf 8 servings\n\n  * 2 tablespoons vegetable oil\n  * 1 large onion, chopped (1 cup)\n  * 3 cloves garlic, finely chopped\n  * 1 bag (16 oz) dried black beans, sorted, rinsed (2 cups)\n  * 1 cup finely chopped cooked ham\n  * 3 cups beef broth (for homemade broth, see page 146)\n  * 3 cups water\n  * \u00bc cup dark rum or apple cider\n  * 1\u00bd teaspoons ground cumin\n  * 1\u00bd teaspoons dried oregano leaves\n  * 1 medium green bell pepper, chopped (1 cup)\n  * 1 large tomato, chopped (1 cup)\n  * Chopped Hard-Cooked Eggs (page 91), if desired\n  * Additional chopped onion, if desired\n\n1 In 4-quart Dutch oven or stockpot, heat oil over medium heat. Cook the 1 cup chopped onion and the garlic in oil 4 to 6 minutes, stirring occasionally, until onion is tender.\n\n2 Stir in remaining ingredients except eggs and additional onion; heat to boiling. Boil 2 minutes; reduce heat. Cover and simmer about 2 hours or until beans are tender. Top individual servings with eggs and onion.\n\n1 Serving (1\u00bd Cups): Calories 290; Total Fat 6g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 10mg; Sodium 610mg; Total Carbohydrate 40g (Dietary Fiber 14g, Sugars 6g); Protein 19g Exchanges: 2 Starch, 2 Vegetable, 1 Very Lean Meat Carbohydrate Choices: 2\u00bd\n\n## Betty's Staples Canned Beans\n\nIf you are looking to put healthful meals together quickly, reach for canned beans. Traditionally, cooks soak dried beans overnight before a long cooking. But with canned beans, there's no need for soaking. Plus, beans deliver a good dose of inexpensive protein as well as fiber. Varieties of beans that are readily available include red kidney, cannellini, pinto, black, navy and chickpeas (garbanzo). To remove some of the sodium from canned beans, rinse well in a colander. Beans in all of the following recipes have been drained and rinsed.\n\n  1. 1. **Two-Bean Salad:** In large bowl, mix 1 can each (15 ounces each) red kidney beans and chickpeas with 1 cup chopped red bell pepper, \u00bc cup sliced green onions and \u00bd cup Italian Dressing (page 137). Cover and refrigerate at least 4 hours to marinate.\n  2. 2. **Quick Refried Beans:** Heat 1 tablespoon vegetable oil in 10-inch skillet. Add 2 cans (15 ounces each) pinto beans, 2 teaspoons hot pepper sauce, \u00bc teaspoon salt and \u00bc teaspoon garlic powder. Cook and stir over medium heat 10 minutes, mashing as you stir. Add 1 to 2 tablespoons water if necessary.\n  3. 3. **Chunky Tomato-Bean Soup:** In 4-quart saucepan, cook 1 cup each chopped onion and carrot in 1 tablespoon olive oil over medium heat until tender. Stir in 2 cans (14.5 ounces each) diced tomatoes with basil, garlic and oregano, 2 cans (15 ounces each) cannellini beans, 4 cups chicken broth and \u2153 cup sliced sun-dried tomatoes in oil. Heat to boiling; reduce heat to medium-low and cook 10 to 15 minutes or until hot, stirring occasionally. Top servings with shredded Asiago cheese.\n  4. 4. **Tomato and Black Bean Salsa:** In medium bowl, mix 2 cups chopped fresh tomatoes, 1 can (15 ounces) black beans, 1 finely chopped jalape\u00f1o chile, 2 tablespoons chopped fresh cilantro and 2 tablespoons finely chopped green onions. Serve with tortilla chips.\n  5. 5. **Bean and Avocado Roll-Ups:** For each roll-up, spoon about \u00bd cup black beans and \u00bc cup corn salsa on an 8-inch flour tortilla; drizzle with 1 to 2 tablespoons ranch dressing. Top with 1 cup shredded lettuce and slices of avocado. Roll up.\n  6. 6. **Chopped Salad with Beans:** In large bowl, mix 3 cups chopped romaine, 1 cup chopped tomato, 1 can (15 ounces) red kidney beans, 1 cup cooked corn, \u00bd cup chopped bell pepper, 1 cup chopped Genoa salami and \u00bd cup balsamic vinaigrette or Italian Dressing (page 137).\n\nTomato and Black Bean Salsa, Two-Bean Salad, Chunky Tomato-Bean Soup\n\n## Slow Cooker Success\n\nUse these tips to ensure great results from your slow cooker:\n\n  * Spray the inside of the insert or cooker with cooking spray for easy cleanup.\n  * Slow cookers work most efficiently when two-thirds to three-fourths full.\n  * Always keep the slow cooker covered for the specified cooking time. Each time the lid is removed, it allows heat to escape, adding 15 to 20 minutes to the cooking time. Exception: large cuts of meat should be rotated halfway through cooking for best results.\n  * Root vegetables take longer to cook than other vegetables, so cut them smaller and put them on the bottom of the cooker.\n  * Cover raw potatoes with liquid to prevent them from turning dark.\n\n## Slow Cooker Safety\n\nSlow cookers heat up more slowly and cook at lower temperatures than other appliances. To keep food safe, follow these guidelines.\n\n  * Use ingredients that are completely thawed.\n  * Keep perishable foods refrigerated until you are ready to put them in the cooker.\n  * Always cook and drain ground meat just before placing in the cooker\u2014not ahead of time.\n  * Brown poultry and meats just before placing in the cooker\u2014not ahead of time.\n  * Whole chickens or meat loaf shouldn't be put in a cooker. The centers can't reach a safe temperature quickly enough.\n  * Follow recipes exactly for specific sizes when cutting ingredients and for layering so that the dish cooks properly.\n  * Place leftovers in shallow containers and refrigerate within 2 hours of cooking. Don't use the insert for storage.\n  * Always reheat foods with your microwave, conventional oven or stovetop before placing in the slow cooker to keep warm until serving. Don't use a slow cooker for heating up food.\n\n## Testing Bean Doneness\n\nIf you test just one bean when cooking dried beans, you might be fooled into thinking they are all tender. Choose about six beans from different spots in the pan to pierce with a fork. If they all aren't tender, cook them a bit longer.\n\nTortilla Green Chili\n\n## Tortilla Green Chili Calorie Smart \u2022 Fast\n\nPrep 15 min Total 15 min \u25cf 4 servings\n\n  * 1 can (15 oz) black beans with cumin and chili, undrained\n  * 1 can (14.5 oz) diced tomatoes with green chiles, undrained\n  * 1 bag (12 oz) frozen whole kernel corn\n  * 1 jar (16 oz) mild green tomatillo salsa\n  * \u00bd cup coarsely crushed tortilla chips (about 1 oz)\n  * 1 avocado, pitted, peeled and cut into cubes\n  * 1 lime, sliced, then slices cut into quarters\n  * \u00bc cup sour cream\n  * Additional tortilla chips, if desired.\n\n1 In 4-quart saucepan, stir together beans, tomatoes, corn, salsa and tortilla chips. Heat to boiling; reduce heat to medium.\n\n2 Cover and simmer 5 to 10 minutes, stirring occasionally, until slightly thickened. Top individual servings with avocado, lime, sour cream and if desired, additional tortilla chips.\n\n1 Serving (1\u00bd Cups): Calories 390; Total Fat 13g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 10mg; Sodium 940mg; Total Carbohydrate 56g (Dietary Fiber 14g, Sugars 9g); Protein 12g Exchanges: 2 Starch, \u00bd Fruit, \u00bd Other Carbohydrate, 1\u00bd Vegetable, \u00bd Very Lean Meat, 2\u00bd Fat Carbohydrate Choices: 4\n\n# Chapter 7: Pasta & Pizza\n\n## Pasta Basics\n\nCooking Pasta\n\nPasta Yields\n\nPurchasing and Storage\n\n## Features\n\nBetty's Staples: Cooked Macaroni\n\nHeirloom Recipe and New Twist\n\nLearn to Make: Pasta\n\nMake-Ahead: Pizza Crust\n\n## Fresh Pasta\n\nBacon, Chive and Parmesan Ravioli\n\nFour-Cheese Homemade Ravioli Calorie Smart \u2022 Easy\n\nGluten-Free Pasta\n\nHerb Pasta\n\nHomemade Pasta Calorie Smart\n\nPotato Gnocchi\n\nRavioli\n\nSpaetzle Calorie Smart \u2022 Fast\n\nWhole Wheat Pasta\n\n## Noodles\n\nAngel Hair Pasta with Basil, Avocado and Tomatoes Fast\n\nBrowned Butter Orecchiette with Broccoli Rabe Fast\n\nButternut Squash Ravioli\n\nCacio e Pepe Fast\n\nCaramelized Onion Macaroni and Cheese\n\nCheesy Rigatoni with Eggplant Sauce\n\nChipotle-Peanut Noodle Bowls Fast\n\nFettuccine Alfredo Fast\n\nFettuccine Alfredo with Baby Spinach\n\nFettuccine and Vegetables Parmesan Calorie Smart \u2022 Fast\n\nFire-Roasted Tomato Macaroni and Cheese\n\nGarden Vegetable Lasagna\n\nGorgonzola Linguine with Toasted Walnuts Fast\n\nItalian Salad Toss\n\nMacaroni and Cheese\n\nPesto Pasta\n\nPuttanesca\n\nSouthwest Macaroni and Cheese\n\nVermicelli with Fresh Herbs Fast\n\nVermicelli with Fresh Herbs and Cannellini\n\nVermicelli with Fresh Herbs, Olives and Fresh Mozzarella\n\n## Meat and Poultry Pastas\n\nAngel Hair Pasta with Chicken\n\nBacon Mac and Cheese\n\nBacon Macaroni and Cheese\n\nBacon, Chive and Parmesan Ravioli\n\nBacon, Kale and Tomato Macaroni and Cheese\n\nBolognese Calorie Smart\n\nChicken and Spaghetti Carbonara\n\nChicken- and Spinach-Stuffed Shells\n\nChicken Fettuccine Alfredo\n\nChicken Spaghetti\n\nChicken-Macaroni Salad\n\nEasy Italian Sausage Lasagna\n\nIsraeli Couscous Risotto with Caramelized Onions and Sausage\n\nItalian Sausage Lasagna\n\nItalian Sausage with Tomatoes and Penne Calorie Smart \u2022 Fast\n\nManicotti\n\nMeatballs and Sauce\n\nPad Thai with Chicken\n\nPad Thai with Pork\n\nPasta with Prosciutto and Asiago Cheese Calorie Smart \u2022 Fast\n\nShort Rib and Sausage Rag\u00f9\n\nSpaghetti Carbonara Fast\n\nSpaghetti and Meat Sauce\n\nSpaghetti and Meatballs\n\nTurkey Manicotti\n\nVermicelli with Fresh Herbs, Spinach and Bacon\n\n## Seafood Pastas\n\nAngel Hair Pasta with Shrimp\n\nBuccatini with Clam-Mushroom Sauce\n\nLinguine with White Clam Sauce and Basil\n\nLobster Macaroni and Cheese\n\nPad Thai with Shrimp\n\nShrimp Alfredo Primavera Calorie Smart \u2022 Fast\n\nSpaghetti with White Clam Sauce Fast\n\nSpanish Clams, Sausage and Linguine Calorie Smart\n\nVermicelli with Fresh Herbs and Shrimp\n\n## Pasta Sauces\n\nBolognese Calorie Smart\n\nCreamy Basil-Chicken Sauce\n\nCreamy Olive Sauce\n\nCreamy Tomato-Vodka Sauce Calorie Smart \u2022 Fast\n\nItalian Tomato Sauce Calorie Smart\n\nRoasted Pepper Puttanesca\n\n## Pizza\n\nCalzone\n\nCanadian Bacon Pizza\n\nCheese Pizza\n\nCheesy Beef Pizza\n\nChicken Sausage, Spinach and Swiss Pizza Fast\n\nDeluxe Stuffed-Crust Tomato Pizza\n\nFresh Tomato Pizza Calorie Smart\n\nHam and Gorgonzola Pizza\n\nMeat Lover's Pizza\n\nPizza Crust Calorie Smart\n\nStuffed-Crust Pizza Calorie Smart\n\nTart Flamb\u00e9e Calorie Smart\n\nVeggie Lover's Pizza with Cornmeal Crust Calorie Smart\n\nCalorie Smart = See Helpful Nutrition and Cooking Information\n\nFast = Ready in 30 minutes or less\n\nEasy = Prep in 10 minutes or less **plus** five ingredients or less\n\nLighter = 25% fewer calories or grams of fat\n\nMake Ahead = Make-ahead directions\n\nSlow Cooker = Slow cooker directions\n\n# Pasta Basics\n\nWe love our pasta because it is so versatile, easy to cook and ideal for any occasion. Whether mixed in a comforting casserole or tossed with a sensational sauce, the meal possibilities with dried, fresh, frozen or homemade pasta are endless.\n\n## Purchasing and Storage\n\nDried Pasta: Avoid broken pasta or pasta that looks cracked. It might fall apart during cooking. Label, date and store tightly covered in a cool, dry place up to 1 year.\n\nFresh Pasta: Avoid packages with moisture droplets or liquid inside. Pasta should be smooth and evenly colored, without broken or crumbly pieces. Look for sell-by dates on packages.\n\n  * Refrigerate and use by package expiration date. Store opened uncooked pasta in a tightly covered container up to 3 days.\n\nFrozen Pasta: Avoid packages that are frozen as a solid block and those with ice crystals or freezer burn (dry, white spots).\n\n  * Freeze unopened fresh pasta in the original package up to 9 months. Leftover uncooked fresh pasta can be frozen in a tightly covered container up to 3 months, and homemade fresh pasta up to 1 month.\n\nCooked Pasta: To prevent sticking during storage, toss cooked pasta with 1 to 2 teaspoons olive or vegetable oil after draining. Refrigerate tightly covered up to 5 days or freeze up to 2 months.\n\n## Pasta Yields\n\nPlan on \u00bd to \u00be cup cooked pasta per side dish and 1 to 1\u00bd cups per main-dish serving.\n\nTo easily measure 8 ounces of dried spaghetti, make a circle with your thumb and index finger (about the size of a silver dollar) and fill it with the pasta.\n\nType of Pasta | Uncooked | Cooked | Servings\n\n---|---|---|---\n\nShort Pasta | 6 to 7 ounces | 4 cups | 4 to 6\n\nLong Pasta | 7 to 8 ounces | 4 cups | 4 to 6\n\nEgg Noodles | 8 ounces | 4 to 5 cups | 4 to 6\n\n## Cooking Pasta\n\n  * Use 1 quart (4 cups) water for every 4 ounces pasta. When the water is boiling vigorously, gradually add the pasta. Return to a boil, then reduce the heat just a bit so that the pasta can boil gently and stir frequently to prevent sticking.\n  * For added flavor, add \u00bd teaspoon salt for every 8 ounces pasta, if desired. \n  * Follow package directions for the correct cook times. For baked recipes, slightly undercook pasta because it will continue to cook during baking.\n  * Taste pasta as it approaches doneness to determine when it is ready. Cooked pasta should be al dente, or tender but firm to the bite, without any raw flavor. Overcooked pasta is mushy, waterlogged and bland.\n  * Unless the recipe specifies, do not rinse pasta after draining or sauces will not cling well. Pasta is usually only rinsed for cold salads.\n\n## Learn to Make Pasta\n\nIf you have never made homemade pasta, now is the opportunity to find out how simple it is. The flavor, texture and quality of really fresh pasta are unique and delicious. A pasta machine makes the process go quickly, but the dough can be rolled by hand, too.\n\n## Homemade Pasta Calorie Smart\n\nFor hearty sauces, cut pasta wide like fettuccine. For lighter sauces, cut it into thinner strips.\n\nPREP 30 min TOTAL 1 hr 55 min \u25cf 8 servings\n\n  * 2 cups all-purpose flour\n  * \u00bd teaspoon salt\n  * 2 eggs\n  * \u00bc cup water\n  * 1 tablespoon olive or vegetable oil\n\n1 In medium bowl, mix flour and salt. Make a well in center of flour mixture. Add eggs, water and oil to well; mix thoroughly. (If dough is too dry, mix in enough water to make dough easy to handle. If dough is too sticky, gradually add flour when kneading.)\n\n2 Gather dough into a ball. On lightly floured surface, knead 5 to 10 minutes or until smooth and springy. Cover with plastic wrap or foil; let stand 15 minutes.\n\n3 Divide dough into 4 equal parts. On lightly floured surface, roll one-fourth of dough at a time (keep remaining dough covered) into rectangle 1\/16 to \u215b inch thick (if using pasta machine*, pass dough through machine until 1\/16 inch thick). Loosely fold rectangle crosswise into thirds. Cut crosswise into 2-inch strips for lasagna, \u00bc-inch strips for fettuccine or \u215b-inch strips for linguine. Unfold and gently shake out. Hang pasta on pasta drying rack or arrange in single layer on lightly floured towels; let stand 30 minutes or until dry.\n\n4 In stockpot, heat 4 quarts water (salted if desired) to boiling; add pasta. Boil uncovered 2 to 5 minutes, stirring occasionally, until firm but tender. Begin testing for doneness when pasta rises to surface of water; drain.\n\n1 Serving: Calories 150; Total Fat 3.5g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 55mg; Sodium 160mg; Total Carbohydrate 24g (Dietary Fiber 0g, Sugars 0g); Protein 5g Exchanges: 1\u00bd Starch, \u00bd Fat Carbohydrate Choices: 1\u00bd\n\n*Our recipes were not developed for or tested in electric extrusion pasta machines. We recommend following manufacturer's directions.\n\nHerb Pasta Add 1 tablespoon chopped fresh herbs to flour mixture before adding eggs.\n\nGluten-Free Pasta Substitute Betty Crocker Gluten Free all-purpose rice flour blend for the all-purpose flour and use \u2153 cup water instead of \u00bc cup water. Make pasta as directed, except in Step 3, divide dough into 6 equal parts instead of 4. Gluten-free dough is more fragile than regular dough and can break easily, so smaller dough portions work best.\n\nRavioli To make homemade ravioli, see Four-Cheese Homemade Ravioli (page 172).\n\nWhole Wheat Pasta Make as directed\u2014except use 3 cups whole wheat or white whole wheat flour and 5 eggs, beaten. Omit water.\n\n### Cutting Homemade Pasta\n\nOn lightly floured surface, roll one-fourth of dough at a time into rectangle 1\/16 to \u215b inch thick (keep remaining dough covered).\n\nLoosely fold rectangle crosswise into thirds.\n\nCut pasta crosswise into 2-inch strips for lasagna, \u00bc-inch strips for fettuccine or \u215b-inch strips for linguine.\n\nUnfold and gently shake out strips. Hang strips on pasta drying rack or arrange in single layer on lightly floured towels.\n\nMake a well in the center of the flour mixture. Add eggs, water and oil to well.\n\nPass the dough through pasta machine until dough is 1\/16 to \u215b inch thick.\n\nTo cut pasta with pasta machine, insert handle in hole for desired pasta shape; slowly pass dough through machine.\n\nArrange pasta in single layer on lightly floured towels, about 30 minutes or until dry.\n\nPasta can be cut into several widths: 2 inches (lasagna), \u00bc inch (fettuccine) or \u215b inch (linguine).\n\n## Tips for Making Fresh Pasta\n\n  * If rolling the dough by hand, use a large wooden board or laminated counter. Avoid cold surfaces like granite, metal or marble because the dough tends to stick.\n  * Pasta dough that is dry will be fragile, so handle carefully. Keep dough covered with plastic wrap until ready to roll and cut.\n  * Be sure water is boiling before adding pasta. Do not rinse pasta after cooking. Drain carefully and toss with 1 to 2 teaspoons olive oil.\n  * Store fresh uncooked pasta, tightly wrapped, up to 2 days in the refrigerator or up to 2 weeks in the freezer.\n\nFour-Cheese Homemade Ravioli\n\n## Four-Cheese Homemade Ravioli Calorie Smart \u2022 Easy\n\nHomemade ravioli is easy and fun to make! Serve with your favorite sauce or one of ours, such as Italian Tomato Sauce (page 174), Bolognese (page 180), Basil Pesto (page 456) or Creamy Tomato-Vodka Sauce (page 174).\n\nPREP 1 hr TOTAL 1 hr 15 min \u25cf 5 servings\n\nPasta\n\n  * Homemade Pasta (page 170)\n\nFilling\n\n  * \u00be cup ricotta cheese (from 15-oz container)\n  * \u00bc cup shredded fontina cheese (1 oz)\n  * \u00bc cup shredded Parmesan cheese (1 oz)\n  * \u00bc cup shredded mozzarella cheese (1 oz)\n\n1 Make pasta as directed through Step 2. Divide dough into 4 equal parts. On lightly floured surface, roll one-fourth of dough at a time (keep remaining dough covered with damp towel) into rectangle 1\/16 to \u215b inch thick (if using hand-crank pasta machine, pass dough through machine until 1\/16 inch thick). Trim dough into 4 (14x4-inch) rectangles. Cover with damp towel until ready to fill.\n\n2 In medium bowl, mix filling ingredients until well blended. On 1 dough rectangle, place 10 mounds of filling (using slightly less than 1 measuring tablespoon for each mound) about 1\u00bd inches apart in 2 rows. Moisten dough lightly around mounds with water; top with second rectangle of dough, lining up edges of sheets. Press gently around edges to seal. Cut between mounds, using pizza cutter, pastry wheel or knife, into 10 squares. Trim any uneven edges and reseal if needed. Repeat with remaining dough and filling.\n\n3 In 8-quart Dutch oven or stockpot, heat 4 quarts water (salted if desired) to boiling; add ravioli. Boil uncovered 7 to 10 minutes, stirring occasionally, until tender (ravioli will rise to the top during first few minutes). Remove ravioli with large slotted spoon to colander to drain; do not rinse. Do not dump pasta and water into colander to drain or ravioli will break open. Serve with your favorite sauce.\n\n1 Serving (4 Ravioli): Calories 340; Total Fat 13g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 100mg; Sodium 480mg; Total Carbohydrate 41g (Dietary Fiber 1g, Sugars 0g); Protein 16g Exchanges: 2 Starch, \u00bd Other Carbohydrate, 1\u00bd Medium-Fat Meat, 1 Fat Carbohydrate Choices: 3\n\nBacon, Chive and Parmesan Ravioli Make pasta as directed. Omit filling ingredients. In medium bowl, mix 1 container (8 oz) chives-and-onion cream cheese, 6 slices bacon, crisply cooked and crumbled, and \u00bc cup grated Parmesan cheese until well blended. Continue as directed.\n\n### Making and Cutting Ravioli\n\nTrim dough into 4 rectangles. Cover with damp towel until ready to fill.\n\nPlace 10 mounds of filling (about 1\u00bd inches apart) in 2 rows on each of two dough rectangles.\n\nTop with second rectangles of dough, lining up edges of sheets. Press gently between mounds and dough edges to seal filling inside each ravioli.\n\nCut between mounds, using a pizza cutter, pastry wheel or knife into 10 squares. Trim any uneven edges and reseal if needed.\n\n## Spaetzle Calorie Smart \u2022 Fast\n\nThe word _spaetzle_ is German for \"little sparrow,\" which is what these tiny noodles or dumplings look like. Serve them as a side dish tossed with a little melted butter\u2014as you would serve potatoes or rice\u2014or topped with a creamy sauce or gravy.\n\nPREP 25 min TOTAL 25 min \u25cf 6 servings\n\n  * 2 eggs, beaten\n  * \u00bc cup milk or water\n  * 1 cup all-purpose flour\n  * \u00bc teaspoon salt\n  * Dash pepper\n  * 1 tablespoon butter\n\n1 Fill 4-quart Dutch oven or saucepan half full with water; heat to boiling. In medium bowl, mix eggs, milk, flour, salt and pepper with fork (batter will be thick).\n\n2 Press a few tablespoons of the batter at a time through colander with \u00bc-inch holes, or spaetzle maker, into boiling water. Stir once or twice to prevent sticking. Cook 2 to 5 minutes or until spaetzle rise to surface and are tender; drain. Toss with butter.\n\n1 Serving: Calories 120; Total Fat 4g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 75mg; Sodium 135mg; Total Carbohydrate 17g (Dietary Fiber 0g, Sugars 0g); Protein 5g Exchanges: 1 Starch, 1 Fat Carbohydrate Choices: 1\n\nLighter Directions For 2 grams of fat and 100 calories per serving, substitute \u00bd cup fat-free egg product for the eggs.\n\n### Making Spaetzle\n\nPress a few tablespoons batter at a time through spaetzle maker or colander with \u00bc-inch holes into boiling water.\n\nCook until spaetzle rise to surface and are tender.\n\nPotato Gnocchi\n\n## Potato Gnocchi\n\nPotato gnocchi are small dumplings made from potatoes; their flavor and texture are similar to fresh pasta. Serve with your favorite pasta sauce or toss with melted butter.\n\nPREP 20 min TOTAL 1 hr \u25cf 6 servings\n\n  * 2 medium russet potatoes (6 oz each)\n  * 1 teaspoon salt\n  * 2 eggs\n  * 2 to 2\u2153 cups all-purpose flour\n  * 1 tablespoon salt\n\n1In 4-quart Dutch oven or saucepan, place potatoes and enough water to cover. Heat to boiling. Cover and boil about 30 minutes or until tender; drain and cool slightly. Peel potatoes; mash in large bowl until smooth. Cool.\n\n2 Stir 1 teaspoon salt, the eggs and enough of the flour into mashed potatoes to make a stiff dough. Shape into 1-inch oval balls. To make the traditional ridges in gnocchi, use a gnocchi board or fork (see below).\n\n3 In 6- to 8-quart Dutch oven or stockpot, heat about 4 quarts water and 1 tablespoon salt to boiling. Add about one-fourth of the gnocchi. After gnocchi rise to surface, boil uncovered 4 minutes. Remove with slotted spoon; drain. Repeat with remaining gnocchi.\n\n1 Serving: Calories 220; Total Fat 2g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 70mg; Sodium 470mg; Total Carbohydrate 43g (Dietary Fiber 2g, Sugars 0g); Protein 7g Exchanges: 3 Starch Carbohydrate Choices: 3\n\n### Shaping Potato Gnocchi\n\nTo make traditional ridges in gnocchi, roll each 1-inch oval ball over gnocchi board.\n\nOr make ridges by rolling each gnocchi over the tines of the back side of a table fork.\n\nItalian Tomato Sauce\n\n## Italian Tomato Sauce Calorie Smart\n\nMake a batch or two of this sauce and freeze it in portion sizes that work for you.\n\nPREP 15 min TOTAL 1 hr \u25cf 4 cups\n\n  * 2 tablespoons olive or vegetable oil\n  * 1 large onion, chopped (1 cup)\n  * 1 small green bell pepper, chopped (\u00bd cup)\n  * 2 cloves garlic, finely chopped\n  * 1 can (28 oz) whole tomatoes, undrained\n  * 2 cans (8 oz each) tomato sauce\n  * 2 tablespoons chopped fresh or 2 teaspoons dried basil leaves\n  * 1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves\n  * \u00bd teaspoon salt\n  * \u00bd teaspoon fennel seed\n  * \u00bc teaspoon pepper\n\n1 In 3-quart saucepan, heat oil over medium heat. Cook onion, bell pepper and garlic in oil 2 minutes, stirring occasionally.\n\n2 Stir in remaining ingredients, breaking up tomatoes. Heat to boiling; reduce heat. Simmer uncovered 45 minutes.\n\n3 Use sauce immediately, or cover and refrigerate up to 2 weeks or freeze up to 1 year.\n\n\u00bd Cup: Calories 90; Total Fat 3.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 670mg; Total Carbohydrate 11g (Dietary Fiber 2g, Sugars 6g); Protein 2g Exchanges: 2 Vegetable, \u00bd Fat Carbohydrate Choices: 1\n\nSlow-Cooker Directions Use 1 medium onion, chopped (\u00bd cup) and 1 can tomato sauce. Substitute 1 can (28 oz) diced tomatoes, undrained for the whole tomatoes. Spray 3\u00bd- to 6-quart slow cooker with cooking spray. In slow cooker, mix all ingredients. Cover; cook on Low heat setting 8 to 10 hours.\n\nCreamy Tomato-Vodka Sauce\n\n## Creamy Tomato-Vodka Sauce Calorie Smart \u2022 Fast\n\nThe vodka in this sauce adds complexity and depth to the overall flavor, but it doesn't leave behind a vodka taste.\n\nPREP 10 min TOTAL 30 min \u25cf 3 cups\n\n  * 1 tablespoon olive or vegetable oil\n  * 1 small onion, chopped (\u2153 cup)\n  * 2 cloves garlic, finely chopped\n  * 1 can (28 oz) crushed tomatoes with basil, undrained\n  * \u00bd cup vodka or chicken broth\n  * 1 teaspoon sugar\n  * \u00bc teaspoon coarse (kosher or sea) salt\n  * \u215b teaspoon pepper\n  * \u00bd cup whipping cream\n\n1 In 10-inch skillet, heat oil over medium heat. Cook onion and garlic in oil 3 to 4 minutes, stirring constantly, until crisp-tender.\n\n2 Stir in tomatoes, vodka, sugar, salt and pepper. Heat to boiling; reduce heat. Simmer uncovered 20 minutes, stirring occasionally. Stir in whipping cream. Heat just until hot.\n\n\u00bd Cup: Calories 130; Total Fat 9g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 20mg; Sodium 270mg; Total Carbohydrate 8g (Dietary Fiber 1g, Sugars 5g); Protein 2g Exchanges: 1 Vegetable, 2 Fat Carbohydrate Choices: \u00bd\n\nCreamy Basil-Chicken Sauce Add \u00be to 1 cup shredded cooked chicken with tomatoes in Step 2. Continue as directed. Sprinkle finished sauce with 2 tablespoons chopped fresh basil.\n\nCreamy Olive Sauce Add \u00bd cup sliced ripe olives with tomatoes in Step 2. Continue as directed.\n\n## Puttanesca\n\nAccording to one of many theories, the ladies of the night in Naples, Italy, are credited with creating this spicy pasta dish. It uses just a few ingredients, so it's fast and easy to cook.\n\nPREP 15 min TOTAL 40 min \u25cf 4 servings\n\n  * \u2153 cup olive or vegetable oil\n  * 2 cloves garlic, cut in half\n  * 1 tablespoon capers\n  * 4 flat anchovy fillets in oil, drained, finely chopped\n  * 2 cans (28 oz each) whole tomatoes, drained, chopped\n  * 1 small jalape\u00f1o chile, seeded, finely chopped\n  * 1 package (16 oz) spaghetti\n  * \u00bd cup sliced pitted kalamata or ripe olives\n\n1 In 4-quart Dutch oven or saucepan, heat oil over medium-high heat. Cook garlic in oil, stirring frequently, until golden. Remove garlic and discard.\n\n2 Stir capers, anchovy fillets, tomatoes and chile into oil in Dutch oven. Heat to boiling; reduce heat. Simmer uncovered 15 minutes.\n\n3 Meanwhile, cook and drain spaghetti as directed on package. Stir spaghetti and olives into tomato mixture; cook until thoroughly heated.\n\n1 Serving: Calories 750; Total Fat 24g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 790mg; Total Carbohydrate 112g (Dietary Fiber 9g, Sugars 9g); Protein 22g Exchanges: 6 Starch, \u00bd Other Carbohydrate, 2\u00bd Vegetable, 4 Fat Carbohydrate Choices: 7\u00bd\n\nRoasted Pepper Puttanesca Add \u00bd cup roasted red bell peppers (from a jar) with tomatoes in Step 2. Continue as directed.\n\nVermicelli with Fresh Herbs\n\n## Vermicelli with Fresh Herbs Fast\n\nPREP 20 min TOTAL 20 min \u25cf 6 servings\n\n  * 1 package (16 oz) vermicelli\n  * 1 tablespoon capers\n  * \u00bc cup olive or vegetable oil\n  * 2 tablespoons chopped pine nuts\n  * 1 tablespoon chopped fresh parsley\n  * 2 teaspoons chopped fresh rosemary leaves\n  * 2 teaspoons chopped fresh sage leaves\n  * 1 teaspoon chopped fresh basil leaves\n  * 1 pint (2 cups) cherry or grape tomatoes, cut into quarters\n  * Freshly ground pepper, if desired\n\n1 Cook and drain vermicelli as directed on package.\n\n2 Meanwhile, coarsely chop capers if they are large. In medium bowl, mix capers and remaining ingredients except tomatoes and pepper.\n\n3 In large bowl, toss vermicelli and herb mixture. Stir in tomatoes. Sprinkle with pepper.\n\n1 Serving: Calories 410; Total Fat 12g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 45mg; Total Carbohydrate 64g (Dietary Fiber 6g, Sugars 2g); Protein 11g Exchanges: 4 Starch, 1 Vegetable, 1 Fat Carbohydrate Choices: 4\n\nVermicelli with Fresh Herbs and Cannellini Stir in 1 can (15 oz) cannellini beans, rinsed with hot water and drained, with vermicelli in Step 3.\n\nVermicelli with Fresh Herbs, Olives and Fresh Mozzarella Add \u00bd cup coarsely chopped pitted kalamata olives and 1 cup bocconcini (small fresh mozzarella cheese balls), cut in half, with vermicelli in Step 3.\n\nVermicelli with Fresh Herbs and Shrimp Stir in \u00be pound cooked medium shrimp with tomatoes in Step 3.\n\nVermicelli with Fresh Herbs, Spinach and Bacon Toss 1 cup firmly packed thinly sliced fresh spinach leaves with vermicelli in Step 3. Sprinkle with 6 slices crisply cooked crumbled bacon, 2 tablespoons shredded Parmesan cheese and pepper.\n\nCacio e Pepe\n\n## Cacio e Pepe Fast\n\n_Cacio e pepe_ translates to \"cheese and pepper\" and is a very simple, zesty pasta dish that can be made quickly.\n\nPREP 25 min TOTAL 25 min \u25cf 6 servings\n\n  * 1 tablespoon salt\n  * 1 package (16 oz) spaghetti\n  * \u00bc cup olive oil\n  * 2 teaspoons coarsely ground black pepper\n  * 1\u00bd cups finely shredded Pecorino Romano cheese (6 oz)\n  * Chopped fresh parsley, if desired\n\n1 In 8-quart Dutch oven or stockpot, heat about 5 quarts water and salt to boiling. Add spaghetti; cook as directed on package. Remove 1 cup of the cooking water; set aside. Drain spaghetti but do not rinse; set aside.\n\n2 In Dutch oven, heat oil over medium heat. Add pepper; cook 1 minute, stirring constantly. Add \u00be cup of the cooking water; heat until simmering. Add spaghetti; sprinkle with cheese. Toss with tongs until mixture clings to spaghetti. If mixture seems dry, add remaining \u00bc cup reserved cooking water (pasta dish will not be saucy).\n\n3 Sprinkle with parsley. Serve with additional cheese.\n\n1 Serving: Calories 520; Total Fat 19g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 30mg; Sodium 640mg; Total Carbohydrate 67g (Dietary Fiber 4g, Sugars 1g); Protein 21g Exchanges: 4 Starch, \u00bd Other Carbohydrate, 1 High-Fat Meat, 2 Fat Carbohydrate Choices: 4\u00bd\n\n## Angel Hair Pasta with Basil, Avocado and Tomatoes Fast\n\nPREP 20 min TOTAL 20 min \u25cf 6 servings\n\n  * 8 oz uncooked angel hair (capellini) pasta\n  * 2 tablespoons olive or vegetable oil\n  * 2 cloves garlic, finely chopped\n  * \u00be cup chopped fresh basil leaves\n  * 1 ripe small avocado, pitted, peeled and diced\n  * 4 medium tomatoes, cut into small cubes\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon pepper\n\n1 Cook and drain pasta as directed on package.\n\n2 Meanwhile, in 3-quart saucepan, heat oil over medium heat. Cook garlic in oil about 5 minutes, stirring occasionally, until tender but not brown. Remove from heat; stir in basil, avocado and tomatoes.\n\n3 In large bowl, gently toss vegetable mixture with pasta. Sprinkle with salt and pepper.\n\n1 Serving: Calories 260; Total Fat 8g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 350mg; Total Carbohydrate 38g (Dietary Fiber 4g, Sugars 3g); Protein 7g Exchanges: 2 Starch, 1 Vegetable, 1\u00bd Fat Carbohydrate Choices: 2\u00bd\n\nAngel Hair Pasta with Chicken Stir 1 cup shredded cooked chicken into mixture with the tomatoes. Cook just until heated.\n\nAngel Hair Pasta with Shrimp Stir \u00bd pound cooked medium shrimp into mixture with the tomatoes. Cook just until heated.\n\nSpaghetti Carbonara\n\n## Spaghetti Carbonara Fast\n\nPREP 25 min TOTAL 25 min \u25cf 6 servings\n\n  * 1 package (16 oz) spaghetti\n  * 1 clove garlic, finely chopped\n  * 6 slices bacon, cut into 1-inch pieces\n  * 3 pasteurized eggs,* beaten, or \u00be cup fat-free egg product\n  * 1 tablespoon olive or vegetable oil\n  * \u00bd cup freshly grated Parmesan cheese\n  * \u00bd cup freshly grated Romano cheese\n  * 2 tablespoons chopped fresh parsley\n  * \u00bc teaspoon pepper\n  * Additional grated Parmesan cheese, if desired\n  * Freshly ground pepper, if desired\n\n1 In 4-quart Dutch oven or saucepan, cook spaghetti as directed on package; drain and return to Dutch oven.\n\n2 Meanwhile, in 10-inch skillet, cook garlic and bacon over medium heat, stirring occasionally, until bacon is crisp; drain.\n\n3 In small bowl, mix eggs, oil, Parmesan and Romano cheeses, parsley and \u00bc teaspoon pepper.\n\n4 Add bacon mixture and egg mixture to hot cooked spaghetti. Cook over low heat, tossing constantly, until egg mixture coats spaghetti. Serve with additional Parmesan cheese and freshly ground pepper.\n\n*Pasteurized eggs are uncooked eggs that have been heat-treated to kill bacteria that can cause food poisoning and gastrointestinal distress. Because the eggs in this recipe are not cooked, be sure to use pasteurized eggs. They can be found in the dairy case at large supermarkets. Fat-free egg product is also pasteurized.\n\n1 Serving: Calories 450; Total Fat 13g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 25mg; Sodium 450mg; Total Carbohydrate 62g (Dietary Fiber 5g, Sugars 2g); Protein 22g Exchanges: 4 Starch, \u00bd Medium-Fat Meat Carbohydrate Choices: 4\n\nChicken and Spaghetti Carbonara Add 2 cups cut-up cooked chicken in Step 4 before heating.\n\n## Fettuccine Alfredo Fast\n\nHere's our version of the famous dish created in the early 1990s by restaurateur Alfredo di Lello in Rome. It is just as rich with butter and cheese as the original was then. The combination of whipping cream and Parmesan cheese is the secret to thickening this sauce.\n\nPREP 25 min TOTAL 25 min \u25cf 4 servings\n\n  * 8 oz uncooked fettuccine (for homemade fettuccine, see page 170)\n\nAlfredo sauce\n\n  * \u00bd cup butter, cut into pieces\n  * \u00bd cup whipping cream\n  * \u00be cup grated Parmesan cheese\n  * \u00bd teaspoon salt\n  * Dash pepper\n  * Chopped fresh parsley, if desired\n\n1 Cook and drain fettuccine as directed on package.\n\n2 Meanwhile, in 10-inch skillet, heat butter and whipping cream over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low; simmer uncovered 6 minutes, stirring frequently, until slightly thickened. Remove from heat. Stir in cheese, salt and pepper.\n\n3 In large bowl, toss fettuccine with sauce until well coated. Sprinkle with parsley.\n\n1 Serving: Calories 570; Total Fat 40g (Saturated Fat 21g, Trans Fat 2g); Cholesterol 155mg; Sodium 810mg; Total Carbohydrate 38g (Dietary Fiber 2g, Sugars 2g); Protein 15g Exchanges: 2\u00bd Starch, 1 High-Fat Meat, 5\u00bd Fat Carbohydrate Choices: 2\u00bd\n\nLighter Directions For 17 grams of fat and 370 calories per serving, reduce butter to \u00bc cup and Parmesan cheese to \u00bd cup; substitute evaporated milk for the whipping cream.\n\nChicken Fettuccine Alfredo Stir in 1\u00bd cups diced cooked chicken with the cheese, salt and pepper in Step 2.\n\nFettuccine Alfredo with Baby Spinach Omit parsley. Add 1 cup fresh baby spinach when tossing the fettuccine in Step 3. Toss until the spinach wilts.\n\n## Pasta with Prosciutto and Asiago Cheese Calorie Smart \u2022 Fast\n\nPREP 25 min TOTAL 25 min \u25cf 4 servings\n\n  * 2 cups uncooked fusilli (corkscrew) pasta (6 oz)\n  * 2 tablespoons olive or vegetable oil\n  * 1 package (8 oz) sliced fresh mushrooms (3 cups)\n  * 6 medium green onions, cut into \u00bd-inch pieces\n  * 1 medium red bell pepper, coarsely chopped (1 cup)\n  * 1 clove garlic, finely chopped\n  * 1 package (3 oz) thinly sliced prosciutto, cut into thin strips*\n  * 1 tablespoon chopped fresh or \u00bd teaspoon dried basil leaves\n  * 2 teaspoons chopped fresh or \u00bc teaspoon dried oregano leaves\n  * \u00bc teaspoon salt\n  * \u00bc cup shredded Asiago cheese (1 oz)\n\n1 Cook and drain pasta as directed on package.\n\n2 Meanwhile, in 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook mushrooms, onions, bell pepper and garlic in oil 2 to 3 minutes, stirring occasionally, until vegetables are tender. Stir in prosciutto, basil, oregano and salt.\n\n3 In large bowl, toss pasta, vegetable mixture and remaining 1 tablespoon oil. Sprinkle with  cheese.\n\n*Half of a 6-oz package thinly sliced cooked ham can be substituted for the prosciutto.\n\n1 Serving: Calories 320; Total Fat 12g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 20mg; Sodium 560mg; Total Carbohydrate 39g (Dietary Fiber 4g, Sugars 4g); Protein 15g Exchanges: 2 Starch, 2 Vegetable, 1 Lean Meat, 1\u00bd Fat Carbohydrate Choices: 2\u00bd\n\nIsraeli Couscous Risotto with Caramelized Onions and Sausage\n\n## Israeli Couscous Risotto with Caramelized Onions and Sausage\n\nIsraeli couscous is a larger couscous that tastes delicious when cooked risotto-style. Try this sweet-salty-spicy take on a risotto with a new grain.\n\nPrep 35 min Total 35 min \u25cf 4 servings\n\n  * 1 teaspoon olive oil\n  * 1 large onion, diced (1 cup)\n  * 1 teaspoon sugar\n  * 3 links (4 oz each) lean sweet Italian turkey sausage, casings removed\n  * 1\u00bd cups uncooked Israeli couscous\n  * \u00bc cup white wine or chicken broth\n  * 2 cups chicken broth (for homemade broth, see page 143)\n  * 1 cup water\n  * \u00bc teaspoon crushed red pepper flakes\n  * 1 tablespoon freshly grated lemon peel\n  * 2 cups baby spinach leaves, roughly chopped\n  * \u2153 cup shredded Parmesan cheese\n\n1 Heat 4-quart Dutch oven or heavy-bottomed saucepan over medium heat. Add oil and onion. Stir in sugar. Cook 5 to 10 minutes, stirring occasionally, until onion starts to caramelize. Add sausage. Cook, breaking up sausage with spoon, until browned.\n\n2 Add couscous and stir; cook 1 minute. Add wine; cook until wine has been absorbed by couscous. Add 1 cup of the broth; cook until broth is absorbed, stirring occasionally, about 5 minutes. Add remaining 1 cup broth, cooking until liquid is absorbed, stirring occasionally. Add water, cooking until liquid is absorbed, stirring occasionally.\n\n3 Remove from heat. Stir in red pepper flakes, lemon peel, spinach leaves and Parmesan cheese, stirring until spinach wilts. Sprinkle with additional shredded Parmesan cheese, if desired. Serve immediately.\n\n1 Serving: Calories 450 (Calories from Fat 100); Total Fat 12g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 60mg; Sodium 720mg; Total Carbohydrate 57g (Dietary Fiber 4g, Sugars 4g); Protein 27g Exchanges: 3\u00bd Starch, \u00bd Vegetable, 2 Lean Meat, 1 Fat Carbohydrate Choices: 4\n\n## Spaghetti and Meatballs\n\nThis family-style dish is easy to make ahead. Both the sauce and meatballs can be refrigerated or frozen separately for a quick meal any night.\n\nPREP 1 hr 45 min TOTAL 2 hr 15 min \u25cf 6 servings\n\n  * Italian Tomato Sauce (page 174)\n  * Meatballs (page 54)\n  * 4 cups hot cooked spaghetti (page 167)\n  * Grated or shredded Parmesan cheese, if desired\n\n1 Make tomato sauce and meatballs.\n\n2 Stir meatballs into sauce. Simmer uncovered over low heat 30 minutes, stirring occasionally. Serve over spaghetti. Sprinkle with cheese.\n\n1 Serving: Calories 430; Total Fat 16g (Saturated Fat 4.5g, Trans Fat 0.5g); Cholesterol 85mg; Sodium 1320mg; Total Carbohydrate 49g (Dietary Fiber 6g, Sugars 10g); Protein 23g Exchanges: 2 Starch, \u00bd Other Carbohydrate, 2 Vegetable, 2 Medium-Fat Meat, 1 Fat Carbohydrate Choices: 3\n\nSpaghetti and Meat Sauce Omit meatballs. In 10-inch skillet, cook 1 pound lean (at least 80%) ground beef or bulk Italian pork sausage, 1 large onion, chopped (1 cup), and 2 cloves garlic, finely chopped, over medium heat 8 to 10 minutes, stirring occasionally, until meat is thoroughly cooked; drain. Stir meat mixture into sauce. Simmer as directed in Step 2.\n\nChicken Spaghetti Omit meatballs. In 10-inch skillet, cook 1 pound ground chicken, 1 large onion, chopped (1 cup), and 2 cloves garlic, finely chopped, over medium heat 8 to 10 minutes, stirring occasionally, until chicken is no longer pink; drain. Stir chicken mixture into sauce. Simmer as directed in Step 2.\n\n## Betty's Staples Cooked Macaroni\n\nCook up some macaroni\u2014whole grain or regular\u2014and you're ready to put together quick meals at a moment's notice. Drain the cooked pasta and toss with 1 to 2 teaspoons olive oil, then store in the refrigerator for up to 5 days or freeze for up to 2 months. Each idea below uses 4 cups cooked macaroni.\n\n  1. 1. **Bacon Mac and Cheese:** Make Cheese Sauce, page 459, and stir in cooked macaroni and 1 cup crumbled cooked bacon until thoroughly heated.\n  2. 2. **Chicken-Macaroni Salad:** Toss cold cooked macaroni with 1 cup chopped cooked chicken, \u00bd cup sliced celery, \u00bd cup halved red grapes and \u00bc cup mayonnaise. Sprinkle with cashews or almonds.\n  3. 3. **Italian Salad Toss:** Toss cold cooked macaroni with 1 medium chopped fresh tomato, 1 cup diced mozzarella cheese, \u00bc cup sliced green onions, 2 tablespoons chopped fresh basil and \u00bc cup Italian dressing.\n  4. 4. **Meatballs and Sauce:** Heat 1 cup pasta sauce with 8 ounces frozen cooked meatballs until hot. Stir in 2 tablespoons chopped fresh parsley and serve over warm cooked macaroni.\n  5. 5. **Pesto Pasta:** Toss warm cooked macaroni with \u00bc cup pesto, \u00bc cup roasted bell peppers, 2 tablespoons sliced ripe olives and 1 cup diced cooked chicken.\n\nItalian Salad Toss\n\n# Heirloom Recipe and New Twist\n\nA staple of northern Italy, Bolognese is a hearty, thick and creamy tomato and meat sauce made with canned tomatoes, wine and milk or cream. In contrast, the Short Rib and Sausage Rag\u00f9 is a very rich meat sauce that has very little tomato and no milk or cream. Make either recipe 1 to 2 days ahead and reheat before serving for the best flavor.\n\nHeirloom\n\n## Bolognese Calorie Smart\n\nPREP 25 min TOTAL 1 hr 10 min \u25cf 6 cups\n\n  * 2 tablespoons olive or vegetable oil\n  * 1 tablespoon butter\n  * 2 medium carrots, finely chopped (1 cup)\n  * 1 medium stalk celery, finely chopped (\u00bd cup)\n  * 1 medium onion, chopped (\u00bd cup)\n  * 2 cloves garlic, finely chopped\n  * 1 lb lean (at least 80%) ground beef\n  * \u00bc cup chopped pancetta or bacon\n  * \u00bd cup dry red wine, nonalcoholic red wine or beef broth\n  * 3 cans (28 oz each) whole tomatoes, drained, chopped\n  * 1 teaspoon dried oregano leaves\n  * \u00bd teaspoon pepper\n  * \u00bd cup milk or whipping cream\n\n1In 12-inch skillet, heat oil and butter over medium-high heat. Add carrots, celery, onion and garlic; cook, stirring frequently, until crisp-tender. Stir in beef and pancetta. Cook 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.\n\n2 Stir in wine. Heat to boiling; reduce heat to low. Simmer uncovered until wine has evaporated. Stir in tomatoes, oregano and pepper. Heat to boiling; reduce heat to low. Cover and simmer 45 minutes, stirring occasionally. Remove from heat; stir in milk.\n\n3 Use sauce immediately, or cover and refrigerate up to 48 hours or freeze up to 2 months.\n\n\u00bd Cup: Calories 100; Total Fat 4g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 25mg; Sodium 360mg; Total Carbohydrate 8g (Dietary Fiber 2g, Sugars 4g); Protein 9g Exchanges: 1\u00bd Vegetable, 1 Medium-Fat Meat Carbohydrate Choices: \u00bd\n\nBolognese\nNew Twist\n\nShort Rib and Sausage Rag\u00f9\n\n## Short Rib and Sausage Rag\u00f9\n\nPREP 45 min TOTAL 3 hr 45 min \u25cf 8 servings\n\n  * 3 lb boneless beef short ribs\n  * 1 teaspoon salt\n  * 2 tablespoons olive oil\n  * \u00bc cup finely chopped carrot\n  * \u00bc cup finely chopped celery\n  * \u00bc cup finely chopped onion\n  * 2 cloves garlic, finely chopped\n  * \u00bc lb mild bulk Italian sausage\n  * \u00bd cup dry red wine\n  * 2 tablespoons tomato paste\n  * 1 tablespoon all-purpose flour\n  * 3\u00bd cups reduced-sodium beef broth (for homemade broth, see page 146)\n  * \u00bc teaspoon pepper\n  * 2 slices bacon, crisply cooked, crumbled\n  * 2 sprigs (5 inch) fresh thyme\n  * 2 sprigs (5 inch) fresh rosemary\n  * Hot cooked pappardelle or rigatoni pasta, if desired\n  * Shredded Parmesan cheese, if desired\n\n1 Rub all sides of ribs with salt. In 6-quart ovenproof Dutch oven or stockpot, heat oil over medium-high heat. Cook ribs in oil 6 to 8 minutes, turning frequently, until brown on all sides (brown in batches if necessary). Remove ribs; set aside.\n\n2 Add carrot, celery, onion, garlic and sausage to Dutch oven. Cook over medium heat 6 to 8 minutes, stirring frequently and scraping up any browned bits, until sausage is brown; drain if necessary. Stir in wine. Heat to boiling; reduce heat. Simmer uncovered about 6 minutes or until wine is almost evaporated.\n\n3 Heat oven to 350\u00b0F. Add tomato paste and flour to mixture in Dutch oven; stir until well blended. Gradually stir in 2\u00bd cups of the broth. Add pepper and bacon. Tie herb sprigs together with kitchen string; place in broth. Place ribs in broth, turning to coat all sides (ribs may not fit in single layer).\n\n4 Cover and bake 2 hours 30 minutes to 3 hours or until ribs begin to fall apart when tested with fork. Remove ribs. Skim fat from mixture in Dutch oven. Cut excess fat from ribs and discard. Pull ribs into 1-inch pieces; return to Dutch oven. (This type of rag\u00f9 isn't meant to be saucy, but if desired, gently stir desired amount of remaining 1 cup broth into mixture to moisten without making it soupy, being careful not to break up meat pieces.) Heat until hot. Serve over pasta; sprinkle with cheese.\n\n1 Serving: Calories 440; Total Fat 31g (Saturated Fat 11g, Trans Fat 1g); Cholesterol 125mg; Sodium 750mg; Total Carbohydrate 3g (Dietary Fiber 0g, Sugars 1g); Protein 35g Exchanges: 5 Medium-Fat Meat, 1 Fat Carbohydrate Choices: 0\n\n## Italian Sausage with Tomatoes and Penne Calorie Smart \u2022 Fast\n\nPREP 30 min TOTAL 30 min \u25cf 4 servings\n\n  * 3 cups uncooked penne pasta (9 oz)\n  * 1 lb Italian sausage links, cut crosswise into \u00bc-inch slices\n  * \u00bd cup beef broth (for homemade broth, see page 146)\n  * 1 medium yellow summer squash, cut in half lengthwise, then cut crosswise into \u00bc-inch slices\n  * 1 pint (2 cups) grape or cherry tomatoes, cut in half lengthwise\n  * \u00bc cup chopped fresh or 1 tablespoon dried basil leaves\n  * 6 green onions, cut into \u00bd-inch pieces\n  * 2 tablespoons olive oil\n  * Shaved Parmesan cheese, if desired\n\n1 Cook and drain pasta as directed on package.\n\n2 Meanwhile, spray 12-inch skillet with cooking spray; heat over medium-high heat. Add sausage; cook 4 to 6 minutes, stirring frequently, until brown. Stir in broth; reduce heat to medium. Cover and cook 5 minutes.\n\n3 Stir in squash, tomatoes and 2 tablespoons of the basil. Heat to boiling; reduce heat to low. Cover and simmer 5 minutes, stirring occasionally. Stir in onions. Simmer uncovered 1 minute.\n\n4 In large bowl, toss pasta, oil and remaining 2 tablespoons basil. Divide pasta among individual bowls; top evenly with sausage mixture. Serve with cheese.\n\n1 Serving: Calories 490; Total Fat 31g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 70mg; Sodium 1140mg; Total Carbohydrate 30g (Dietary Fiber 3g, Sugars 5g); Protein 21g Exchanges: 1 Starch, \u00bd Other Carbohydrate, 2 Vegetable, 2 High-Fat Meat, 3 Fat Carbohydrate Choices: 2\n\nSpaghetti with White Clam Sauce\n\n## Spaghetti with White Clam Sauce Fast\n\nPREP 20 min TOTAL 20 min \u25cf 4 servings\n\n  * 1 package (7 oz) spaghetti\n  * \u00bc cup butter or olive oil\n  * 2 cloves garlic, finely chopped\n  * 2 tablespoons chopped fresh parsley\n  * 2 cans (6.5 oz each) minced clams, undrained\n  * \u00bd cup grated Parmesan cheese\n  * Additional chopped fresh parsley\n\n1 Cook and drain spaghetti as directed on package.\n\n2 Meanwhile, in 1\u00bd-quart saucepan, melt butter over medium heat. Cook garlic in butter about 3 minutes, stirring occasionally, until light golden. Stir in 2 tablespoons parsley and the clams. Heat to boiling; reduce heat. Simmer uncovered 3 to 5 minutes.\n\n3 In large bowl, toss spaghetti and clam sauce. Sprinkle with cheese and additional parsley.\n\n1 Serving: Calories 480; Total Fat 18g (Saturated Fat 8g, Trans Fat 1g); Cholesterol 100mg; Sodium 410mg; Total Carbohydrate 45g (Dietary Fiber 3g, Sugars 0g); Protein 36g Exchanges: 3 Starch, 3 Medium-Fat Meat, \u00bd Fat Carbohydrate Choices: 3\n\nLinguine with White Clam Sauce and Basil Substitute linguine for the spaghetti and chopped basil for the parsley.\n\nBucatini with Clam-Mushroom Sauce Substitute bucatini or any other long-shaped pasta for the spaghetti. Cook 1 cup sliced mushrooms in butter 2 minutes before adding garlic. Stir in \u00bd teaspoon fresh thyme leaves just before serving.\n\n## Spanish Clams, Sausage and Linguine Calorie Smart\n\nPREP 25 min TOTAL 45 min \u25cf 6 servings\n\n  * \u00bd lb bulk spicy Italian pork sausage\n  * 3 medium onions, chopped (1\u00bd cups)\n  * 2 medium carrots, chopped (1 cup)\n  * 3 cloves garlic, finely chopped\n  * 1 can (28 oz) crushed tomatoes, undrained\n  * 2 cans (14.5 oz each) diced tomatoes with roasted garlic, undrained\n  * \u00bd cup dry red wine or clam juice\n  * 1\u00bd teaspoons ground cumin\n  * 1 teaspoon dried rosemary leaves, crushed\n  * \u00bd cup small pimiento-stuffed olives, coarsely chopped\n  * 12 oz uncooked linguine\n  * 24 littleneck clams (about 2 lb), scrubbed*\n  * Grated Pecorino Romano or Parmesan cheese, if desired\n\n1 In 4-quart Dutch oven, cook sausage, onions, carrots and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until sausage is no longer pink; drain.\n\n2 Stir in remaining ingredients except linguine, clams, and cheese. Heat to boiling; reduce heat to medium-low. Partially cover and simmer 10 minutes. Meanwhile, cook and drain linguine as directed on package.\n\n3 Add clams to sausage mixture. Cover and cook over medium-high heat 5 to 7 minutes or until clams open. Discard any unopened clams. Serve clam sauce over linguine, sprinkled with cheese.\n\n*Or substitute 3 cans (10 oz each) drained whole clams for the fresh clams.\n\n1 Serving: Calories 440; Total Fat 11g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 35mg; Sodium 870mg; Total Carbohydrate 65g (Dietary Fiber 8g, Sugars 10g); Protein 21g Exchanges: 3 Starch, 4 Vegetable, \u00bd Medium-Fat Meat, 1 Fat Carbohydrate Choices: 4\n\n## Littleneck Clams\n\nLittleneck clams are the smallest hardshell clam found on the East Coast. Their shell diameter is less than 2 inches. They are also known by their Indian name, quahog. Pacific littlenecks are usually slightly larger, with shells about 2\u00bd inches in diameter.\n\nSpanish Clams, Sausage and Linguine\n\nPad Thai with Shrimp\n\n## Pad Thai with Shrimp\n\nPad Thai is Thailand's most well-known noodle dish, which you'll find on almost all Thai restaurant menus in America. Look for the traditional ingredients in the ethnic foods aisle.\n\nPREP 35 min TOTAL 40 min \u25cf 4 servings\n\n  * 1 package (6 to 8 oz) linguine-style stir-fry rice noodles*\n  * 3 tablespoons lime juice\n  * 3 tablespoons packed brown sugar\n  * 2 tablespoons fish sauce or soy sauce\n  * 2 tablespoons soy sauce\n  * 1 tablespoon rice vinegar or white vinegar\n  * \u00be teaspoon ground red pepper (cayenne)\n  * 3 tablespoons vegetable oil\n  * 3 cloves garlic, finely chopped\n  * 1 medium shallot, finely chopped, or \u00bc cup finely chopped onion\n  * 2 eggs, beaten\n  * \u00be lb cooked deveined peeled medium shrimp, thawed if frozen\n  * \u00bc cup finely chopped dry-roasted peanuts\n  * 3 cups fresh bean sprouts\n  * 4 medium green onions, thinly sliced (\u00bc cup)\n  * \u00bc cup firmly packed fresh cilantro leaves\n  * Additional chopped dry-roasted peanuts, if desired\n  * Additional sliced green onions, if desired\n\n1 In 3-quart saucepan, heat 4 cups water to boiling. Remove from heat; add noodles (push noodles into water with back of spoon to cover completely with water if necessary). Soak 3 to 5 minutes or until noodles are soft but firm. Drain; rinse noodles with cold water.\n\n2 In small bowl, stir lime juice, brown sugar, fish sauce, soy sauce, vinegar, red pepper and 1 tablespoon of the oil until well mixed; set aside.\n\n3 In nonstick wok or 12-inch skillet, heat remaining 2 tablespoons oil over medium heat. Cook garlic and shallot in oil about 30 seconds, stirring constantly, until starting to brown. Add eggs. Cook about 2 minutes, stirring gently and constantly, until scrambled but still moist.\n\n4 Stir in noodles and lime juice mixture. Increase heat to high. Cook about 1 minute, tossing constantly with 2 wooden spoons, until sauce begins to thicken. Add remaining ingredients except cilantro. Cook 2 to 3 minutes, tossing with 2 wooden spoons, until noodles are tender and bean sprouts are thoroughly cooked and no longer crisp.\n\n5 Spoon noodle mixture onto serving platter. Sprinkle with cilantro. Garnish with additional chopped peanuts and green onions.\n\n*Thin or thick rice stick noodles can be substituted for the linguine-style stir-fry rice noodles.\n\n1 Serving: Calories 560; Total Fat 23g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 240mg; Sodium 1310mg; Total Carbohydrate 59g (Dietary Fiber 4g, Sugars 15g); Protein 29g Exchanges: 3 Starch, \u00bd Other Carbohydrate, 1 Vegetable, 2\u00bd Lean Meat, 2\u00bd Fat Carbohydrate Choices: 4\n\nPad Thai with Chicken Substitute 2 cups chopped cooked chicken for the shrimp.\n\nPad Thai with Pork Substitute 2 cups shredded cooked pork for the shrimp.\n\n### Soaking Rice Noodles\n\nPush noodles into water with back of spoon to cover completely. Soak 3 to 5 minutes or until noodles are soft but firm.\n\n## Shrimp Alfredo Primavera Calorie Smart \u2022 Fast\n\nPREP 25 min TOTAL 25 min \u25cf 4 servings\n\n  * 3 cups uncooked bow-tie (farfalle) pasta (8 oz)\n  * 2 slices bacon, cut into \u00bd-inch pieces\n  * 1\u00bd cups frozen sweet peas\n  * \u00bc cup water\n  * 1 lb peeled deveined medium shrimp, thawed if frozen\n  * \u00be cup Alfredo sauce (from 10-oz container; for homemade sauce, see page 177)\n  * 2 tablespoons chopped fresh chives\n\n1 Cook and drain pasta as directed on package.\n\n2 Meanwhile, in 12-inch nonstick skillet, cook bacon over medium heat 4 to 5 minutes, stirring occasionally, until crisp. Stir in peas; cook 2 minutes, stirring occasionally. Add water; cover and cook 3 to 5 minutes or until peas are tender and water has evaporated. Add shrimp; cook 2 to 3 minutes, stirring occasionally, until shrimp are pink.\n\n3 Stir in Alfredo sauce and pasta. Cook over medium-low heat, stirring occasionally, until thoroughly heated. Sprinkle with chives.\n\n1 Serving (1\u00bd Cups): Calories 510; Total Fat 20g (Saturated Fat 10g, Trans Fat 0.5g); Cholesterol 215mg; Sodium 720mg; Total Carbohydrate 54g (Dietary Fiber 5g, Sugars 4g); Protein 32g Exchanges: 3 Starch, 1 Vegetable, 3 Very Lean Meat, 3\u00bd Fat Carbohydrate Choices: 3\n\n## Chipotle-Peanut Noodle Bowls Fast\n\nPREP 30 min TOTAL 30 min \u25cf 4 servings\n\n  * \u00bd cup creamy peanut butter\n  * \u00bd cup apple juice\n  * 2 tablespoons soy sauce\n  * 2 chipotle chiles in adobo sauce (from 7-oz can), seeded, chopped\n  * 1 teaspoon adobo sauce from can of chipotle chiles\n  * \u00bc cup chopped fresh cilantro\n  * 2 medium carrots, cut into julienne strips\n  * 1 medium red bell pepper, cut into julienne strips\n  * 1 package (8 to 10 oz) Chinese curly noodles\n  * 2 tablespoons chopped peanuts\n\n1 In large bowl, mix peanut butter, apple juice, soy sauce, chiles and adobo sauce until smooth. Stir in cilantro; set aside.\n\n2 In 2-quart saucepan, heat 4 cups water to boiling. Add carrots and bell pepper; cook 1 minute. Remove from water with slotted spoon; set aside. Add noodles to water; cook and drain as directed on package.\n\n3 Add noodles to peanut butter mixture; toss. Divide noodles among 4 bowls; top with carrots and bell pepper. Sprinkle with peanuts.\n\n1 Serving: Calories 590; Total Fat 36g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 0mg; Sodium 980mg; Total Carbohydrate 51g (Dietary Fiber 7g, Sugars 11g); Protein 15g Exchanges: 3 Starch, 1 Vegetable, \u00bd High-Fat Meat, 6 Fat Carbohydrate Choices: 3\u00bd\n\n## Gorgonzola Linguine with Toasted Walnuts Fast\n\nPREP 25 min TOTAL 25 min \u25cf 4 servings\n\n  * 8 oz uncooked linguine\n  * 1 tablespoon butter\n  * 1 clove garlic, finely chopped\n  * 1\u00bd cups whipping cream\n  * \u00bc cup dry white wine or chicken broth\n  * \u00bc teaspoon salt\n  * \u00bd cup crumbled Gorgonzola cheese (2 oz)\n  * \u00bc cup coarsely chopped walnuts, toasted (page 23)\n  * Freshly ground pepper, if desired\n  * Chopped fresh parsley, if desired\n\n1 Cook and drain linguine as directed on package.\n\n2 Meanwhile, in 10-inch skillet, melt butter over low heat. Cook garlic in butter, stirring occasionally, until golden. Stir in whipping cream, wine and salt. Simmer about 6 minutes, stirring constantly, until slightly thickened; remove from heat. Stir in cheese until melted.\n\n3 In large bowl, toss linguine and sauce until well coated. Sprinkle with toasted walnuts, pepper and parsley.\n\n1 Serving: Calories 620; Total Fat 41g (Saturated Fat 22g, Trans Fat 1g); Cholesterol 120mg; Sodium 620mg; Total Carbohydrate 50g (Dietary Fiber 4g, Sugars 4g); Protein 14g Exchanges: 3 Starch, \u00bd High-Fat Meat, 7 Fat Carbohydrate Choices: 3\n\nLighter Directions For 11 grams of fat and 400 calories per serving, substitute evaporated fat-free milk for the whipping cream; use 2 tablespoons finely chopped walnuts.\n\nBrowned Butter Orecchiette with Broccoli Rabe\n\n## Browned Butter Orecchiette with Broccoli Rabe Fast\n\nBroccoli rabe (rapini) is related to broccoli, but isn't the same as regular or baby broccoli. Broccoli rabe has slender stems, is mostly leaves and has a pleasantly bitter flavor.\n\nPREP 30 min TOTAL 30 min \u25cf 4 servings\n\n  * 1 lb broccoli rabe (rapini)\n  * \u2153 cup butter\n  * 1 tablespoon fresh lemon juice\n  * \u00bd teaspoon salt\n  * 1 package (8.8 oz) orecchiette (tiny disk) pasta (about 6\u00be cups)\n  * Toasted pine nuts or chopped walnuts, if desired\n  * Shredded Parmesan cheese, if desired\n\n1 Cut off tough stem ends (about 1 inch) from broccoli rabe and discard. Cut remaining stems into 1-inch pieces. Cut leaves crosswise into 2-inch pieces (about 10 loosely packed cups). Cut any florets into bite-size pieces if necessary. Set aside.\n\n2 In 1-quart saucepan, heat butter over medium heat, stirring constantly, until medium golden brown. (Watch carefully because butter can brown and then burn quickly.) Remove from heat; stir in lemon juice and salt.\n\n3 Cook and drain pasta as directed on package, except add reserved broccoli rabe stems during last 5 minutes of cooking.\n\n4 Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon of the browned butter over medium heat. Add reserved broccoli rabe leaves and florets; cook 4 to 6 minutes, stirring frequently, until leaves are wilted. Add pasta mixture and remaining browned butter; toss to coat. Heat until hot. Sprinkle with nuts and cheese.\n\n1 Serving (1\u00bc Cups): Calories 450; Total Fat 17g (Saturated Fat 10g, Trans Fat 0.5g); Cholesterol 40mg; Sodium 710mg; Total Carbohydrate 61g (Dietary Fiber 6g, Sugars 3g); Protein 13g Exchanges: 3\u00bd Starch, 1 Vegetable, 3 Fat Carbohydrate Choices: 4\n\n### Cutting Broccoli Rabe\n\nCut off tough stem ends (about 1 inch) and discard. Cut remaining stems into 1-inch pieces and leaves crosswise into 2-inch pieces.\n\n## Fettuccine and Vegetables Parmesan Calorie Smart \u2022 Fast\n\nPREP 25 min TOTAL 25 min \u25cf 4 servings\n\n  * 8 oz uncooked fettuccine or linguine\n  * 1 cup fresh broccoli florets\n  * 1 cup fresh cauliflower florets\n  * 1 cup frozen sweet peas\n  * 2 medium carrots, thinly sliced (1 cup)\n  * 1 small onion, chopped (\u00bc cup)\n  * 1 tablespoon butter\n  * \u00be cup evaporated fat-free milk (from 12-oz can)\n  * \u2153 cup grated Parmesan cheese\n  * \u00bd teaspoon garlic salt\n  * \u215b teaspoon ground nutmeg, if desired\n  * Dash pepper\n\n1 Cook fettuccine as directed on package, omitting salt and adding broccoli, cauliflower, peas, carrots and onion for last 3 minutes of cooking. Drain and return to saucepan; cover to keep warm.\n\n2 Meanwhile, in 10-inch skillet, heat butter and milk over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low. Simmer uncovered 3 to 4 minutes, stirring frequently, until slightly thickened. Remove from heat. Stir in cheese, garlic salt, nutmeg and pepper. Stir cheese mixture into pasta mixture.\n\n1 Serving (1\u00bd Cups): Calories 370; Total Fat 9g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 60mg; Sodium 410mg; Total Carbohydrate 55g (Dietary Fiber 5g, Sugars 11g); Protein 17g Exchanges: 2 Starch, 1 Other Carbohydrate, 2 Vegetable, 1 Lean Meat, 1 Fat Carbohydrate Choices: 3\u00bd\n\nButternut Squash Ravioli\n\n## Butternut Squash Ravioli\n\nPREP 1 hr TOTAL 1 hr 30 min \u25cf 6 servings\n\nRavioli\n\n  * 1 medium butternut squash (about 1\u00bd lb), cut in half, seeds removed\n  * 1 tablespoon olive oil\n  * \u00bd cup reduced-fat ricotta cheese\n  * \u00bc cup shredded Parmesan cheese (1 oz)\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon pepper\n  * \u00bc teaspoon ground nutmeg\n  * 36 wonton skins (about 3\u00bc-inch square)\n  * 1 egg\n  * 2 tablespoons water\n\nBrowned Butter\u2013Sage Sauce\n\n  * \u00bd cup butter\n  * 12 to 15 fresh sage leaves\n  * 1 clove garlic, finely chopped\n  * \u00bc teaspoon salt\n  * \u00bc teaspoon pepper\n\nToppings\n\n  * 6 tablespoons shredded Parmesan cheese\n  * 6 fresh sage leaves\n\n1 Heat oven to 400\u00b0F. Place squash halves, cut side up, on ungreased cookie sheet. Brush with oil. Roast 30 minutes or until squash is very tender. Cool slightly.\n\n2 When squash is cool enough to handle, use spoon to remove pulp; place in medium bowl. Stir in ricotta cheese, Parmesan cheese, salt, pepper and nutmeg.\n\n3 Spoon 1 tablespoon squash mixture onto center of each wonton skin. In small bowl, beat egg and water. Brush edges of wonton skins with egg mixture. Fold skins tightly over filling, pressing gently to remove any air trapped inside, forming triangles and sealing filling tightly inside skins. (If filled wonton skins have large air pockets, they can float to surface when boiled, causing them to cook unevenly.)\n\n4 For sauce, in 1-quart saucepan, heat butter over medium heat about 3 minutes until melted. Add sage leaves; cook 3 to 4 minutes, watching carefully and stirring frequently, until butter is golden and sage wilts and then crisps. Add garlic; cook 1 minute or until butter is amber in color and garlic is tender. Stir in salt and pepper. Set aside; keep warm.\n\n5 In 6- to 8-quart Dutch oven or stockpot, heat about 4 quarts water to boiling. Slip filled wonton skins into boiling water in batches so as not to crowd them. Boil 3 minutes or until tender (do not overcook). Use slotted spoon to lift ravioli from boiling water; place on serving plates.\n\n6 Drizzle butter mixture evenly over ravioli. Immediately sprinkle each serving with 1 tablespoon Parmesan cheese; garnish each serving with 1 sage leaf.\n\n1 Serving (6 Ravioli and about 1 Tablespoon Sauce): Calories 430; Total Fat 24g (Saturated Fat 13g, Trans Fat 0.5g); Cholesterol 95mg; Sodium 910mg; Total Carbohydrate 40g (Dietary Fiber 2g, Sugars 5g); Protein 13g Exchanges: 2\u00bd Starch, 1 Medium-Fat Meat, 3\u00bd Fat Carbohydrate Choices: 2\u00bd\n\nMake-Ahead Directions Arrange uncooked filled ravioli in single layer on cookie sheet; freeze 1 to 2 hours or until firm. Transfer to freezer plastic bag; seal bag and freeze up to 3 months. Do not thaw before cooking; just increase the cooking time about 1 minute.\n\n### Using Wonton Skins to Make Ravioli\n\nSpoon 1 tablespoon squash mixture onto center of each wonton skin. Brush edges of wonton skins with egg mixture.\n\nFold skins tightly over filling to form triangles, pressing gently to remove any air trapped inside; seal tightly.\n\nChicken- and Spinach-Stuffed Shells\n\n## Chicken- and Spinach-Stuffed Shells\n\nPREP 30 min TOTAL 1 hr 10 min \u25cf 6 servings\n\n  * 18 uncooked jumbo pasta shells\n  * 1 container (15 oz) whole-milk ricotta cheese\n  * 1 egg, slightly beaten\n  * \u00bc cup grated Parmesan cheese\n  * 2 cups frozen cut-leaf spinach, thawed, squeezed to drain\n  * 1 cup chopped cooked chicken\n  * 1 jar (26 oz) tomato pasta sauce (for homemade sauce, see page 174)\n  * 2 cups shredded Italian cheese blend (8 oz)\n\n1 Heat oven to 350\u00b0F. Cook and drain pasta shells as directed on package, using minimum cook time. Rinse with cold water to cool; drain.\n\n2 Meanwhile, in medium bowl, mix ricotta cheese, egg, Parmesan cheese, spinach and chicken.\n\n3 Spread 1 cup of the pasta sauce in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon about 2 tablespoons ricotta mixture into each pasta shell. Arrange shells, filled sides up, on sauce in baking dish. Spoon remaining sauce over stuffed shells.\n\n4 Cover and bake 30 minutes. Uncover; sprinkle with Italian cheese blend. Bake 5 to 10 minutes longer or until cheese is melted.\n\n1 Serving: Calories 570; Total Fat 28g (Saturated Fat 15g, Trans Fat 0.5g); Cholesterol 120mg; Sodium 1330mg; Total Carbohydrate 48g (Dietary Fiber 4g, Sugars 12g); Protein 33g Exchanges: 3 Starch, 1 Vegetable, 3 Medium-Fat Meat, 2 Fat Carbohydrate Choices: 3\n\nMake-Ahead Directions Make as directed through Step 3. Cover tightly and refrigerate up to 24 hours. Add 5 to 10 minutes to the first bake time before topping with cheese.\n\nCheesy Rigatoni with Eggplant Sauce\n\n## Cheesy Rigatoni with Eggplant Sauce\n\nPREP 20 min TOTAL 50 min \u25cf 4 servings\n\n  * 2\u00bd cups uncooked rigatoni pasta (7\u00bd oz)\n  * 2 tablespoons olive oil\n  * 1 medium onion, chopped (\u00bd cup)\n  * 1 small unpeeled eggplant, cut into \u00bd-inch cubes (3 cups)\n  * 1 medium zucchini, halved lengthwise, cut into \u00bc-inch slices (1\u00bd cups)\n  * 1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained\n  * 1 can (8 oz) tomato sauce\n  * 1\u00bd cups shredded mozzarella cheese (6 oz)\n\n1 Heat oven to 350\u00b0F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.\n\n2 Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Add onion, eggplant and zucchini; cook 5 to 7 minutes, stirring frequently, until crisp-tender. Stir in tomatoes and tomato sauce.\n\n3 Spoon cooked pasta into baking dish. Spoon vegetable sauce over pasta.\n\n4 Cover and bake 20 minutes. Uncover; sprinkle with mozzarella cheese. Bake 5 to 7 minutes longer or until cheese is melted.\n\n1 Serving (2 Cups): Calories 540; Total Fat 17g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 25mg; Sodium 1000mg; Total Carbohydrate 71g (Dietary Fiber 8g, Sugars 11g); Protein 25g Exchanges: 4 Starch, 2 Vegetable, 1 Medium-Fat Meat, 2 Fat Carbohydrate Choices: 5\n\nMake-Ahead Directions Make as directed through Step 3. Cover and refrigerate up to 24 hours. Bake about 10 minutes longer before topping with the cheese.\n\n## Macaroni and Cheese\n\nOnce you've tasted the depth of flavor in our homemade mac and cheese, you'll see why it's the perfect choice for the entire family. Don't even try to compare it to the box variety\u2014it's in a league of its own.\n\nPREP 25 min TOTAL 50 min \u25cf 4 servings\n\n  * 2\u00bd cups elbow macaroni (7 oz)\n  * \u00bc cup butter\n  * \u00bc cup all-purpose flour\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon pepper\n  * \u00bc teaspoon ground mustard\n  * \u00bc teaspoon Worcestershire sauce\n  * 2 cups milk or half-and-half\n  * 2 cups shredded sharp Cheddar cheese (8 oz)\n\n1 Heat oven to 350\u00b0F. Cook and drain macaroni as directed on package, using minimum cook time.\n\n2 Meanwhile, in 3-quart saucepan, melt butter over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.\n\n3 Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheese until melted. Gently stir macaroni into cheese sauce.\n\n4 Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.\n\n1 Serving (1 Cup): Calories 610; Total Fat 34g (Saturated Fat 19g, Trans Fat 1g); Cholesterol 100mg; Sodium 980mg; Total Carbohydrate 51g (Dietary Fiber 3g, Sugars 8g); Protein 26g Exchanges: 3 Starch, \u00bd Low-Fat Milk, 2 High-Fat Meat, 2\u00bd Fat Carbohydrate Choices: 3\u00bd\n\nStove-Top Directions Cook and drain macaroni as directed on package. Continue as directed in Steps 2 and 3; omit Step 4.\n\nLighter Directions For 10 grams of fat and 390 calories per serving, reduce butter to 2 tablespoons. Use fat-free (skim) milk and 1\u00bd cups reduced-fat Cheddar cheese (6 oz).\n\nBacon Macaroni and Cheese Stir in \u2154 cup crumbled crisply cooked bacon with macaroni in Step 3.\n\nCaramelized Onion Macaroni and Cheese Stir in 1 cup Caramelized Onions (page 246) with macaroni in Step 3.\n\nFire-Roasted Tomato Macaroni and Cheese Stir in \u00bd teaspoon smoked paprika with flour in Step 2. Add 1 can (14.5 oz) fire-roasted diced tomatoes, drained, with macaroni in Step 3.\n\nBacon, Kale and Tomato Macaroni and Cheese In Step 3, stir in 4 slices cooked crumbled bacon, 1 cup finely chopped fresh kale (stems removed) and 1 can (14.5 oz) drained fire-roasted tomatoes with macaroni. Bake 15 minutes; stir. Mix 1 tablespoon melted butter with \u00bd cup panko bread crumbs; sprinkle over top. Bake 10 to 15 minutes longer or until topping is golden brown.\n\nLobster Macaroni and Cheese Add \u215b teaspoon each ground red pepper (cayenne) and ground nutmeg with the flour in Step 2. Substitute \u00be cup each shredded fontina and Gruy\u00e8re cheese for 1\u00bd cups of the Cheddar. Stir in 2 cups cooked lobster pieces with macaroni in Step 3.\n\nSouthwest Macaroni and Cheese Omit ground mustard and Worcestershire sauce. Add 2 teaspoons ground ancho chile pepper or chili powder, \u00bd teaspoon ground cumin and \u00bc teaspoon garlic powder with the flour in Step 2. Stir in 1 can (4.5 oz) diced green chiles, \u00bc cup thinly sliced green onions, \u00bc cup diced bell pepper and \u00bc cup chopped fresh cilantro with macaroni in Step 3. Top with coarsely crushed corn chips before serving.\n\nBacon, Kale, and Tomato Macaroni and Cheese\n\nItalian Sausage Lasagna\n\n## Italian Sausage Lasagna\n\nPREP 1 hr TOTAL 2 hr \u25cf 8 servings\n\n  * 1 lb bulk Italian pork sausage*\n  * 1 medium onion, chopped (\u00bd cup)\n  * 1 clove garlic, finely chopped\n  * 3 tablespoons chopped fresh parsley\n  * 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves\n  * 1 teaspoon sugar\n  * 1 can (15 oz) tomato sauce\n  * 1 can (14.5 oz) whole tomatoes, undrained\n  * 8 uncooked lasagna noodles\n  * 1 container (15 to 16 oz) ricotta cheese or small-curd cottage cheese\n  * \u00bd cup grated Parmesan cheese\n  * 1 tablespoon chopped fresh or 1\u00bd teaspoons dried oregano leaves\n  * 2 cups shredded mozzarella cheese (8 oz)\n\n1 In 10-inch skillet, cook sausage, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink; drain.\n\n2 Stir in 2 tablespoons of the parsley, the basil, sugar, tomato sauce and tomatoes, breaking up tomatoes. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered about 45 minutes or until slightly thickened.\n\n3 Heat oven to 350\u00b0F. Cook and drain noodles as directed on package, using minimum cook time. Meanwhile, in small bowl, mix ricotta cheese, \u00bc cup of the Parmesan cheese, the oregano and remaining 1 tablespoon parsley.\n\n4 In ungreased 13x9-inch (3-quart) glass baking dish, spread half of the sausage mixture (about 2 cups). Top with 4 noodles. Spread half of the ricotta cheese mixture (about 1 cup) over noodles. Sprinkle with half of the mozzarella cheese. Repeat layers, ending with mozzarella. Sprinkle with remaining \u00bc cup Parmesan cheese.\n\n5 Cover and bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.\n\n*Or substitute 1 pound lean (at least 90%) ground beef for the sausage.\n\n1 Serving: Calories 430; Total Fat 23g (Saturated Fat 11g, Trans Fat 0g); Cholesterol 70mg; Sodium 1110mg; Total Carbohydrate 28g (Dietary Fiber 3g, Sugars 6g); Protein 28g Exchanges: 2 Starch, 3 Medium-Fat Meat, 1 Fat Carbohydrate Choices: 2\n\nMake-Ahead Directions Cover unbaked lasagna with foil; refrigerate no longer than 24 hours or freeze up to 2 months. Bake covered 45 minutes, then bake uncovered 15 to 20 minutes longer (35 to 45 minutes if frozen). Check the center and bake a little longer if necessary, until hot and bubbly.\n\nEasy Italian Sausage Lasagna Substitute 4 cups (from two 26- to 28-oz jars) tomato pasta sauce with meat for the first 8 ingredients. Omit Steps 1 and 2.\n\nGarden Vegetable Lasagna Substitute 1 jar (26 oz) chunky vegetable tomato pasta sauce for the first 8 ingredients. Heat 1 tablespoon olive oil in 10-inch skillet. Add 3 cups frozen broccoli cuts, 1\u00bd cups sliced fresh mushrooms, 1 cup chopped bell pepper and \u00bd teaspoon garlic powder. Cook and stir 3 to 4 minutes, or until vegetables are crisp-tender. Stir in pasta sauce. Layer noodles, sauce, ricotta mixture and mozzarella cheese as directed in Step 4. Bake as directed.\n\n## Lasagna Noodles\n\nThere are a variety of brands of lasagna noodles. Cook the noodles in boiling water, following the directions on the package, just until tender or al dente. If the noodles are overcooked, they might fall apart while you are layering the lasagna. After cooking the noodles, place them in cold water until you're ready to layer. This keeps them from sticking together.\n\nManicotti\n\n## Manicotti\n\nPREP 40 min TOTAL 1 hr 35 min \u25cf 7 servings\n\n  * 14 uncooked manicotti pasta shells\n  * 1 lb lean (at least 80%) ground beef\n  * 1 cup sliced fresh mushrooms (3 oz)*\n  * 1 large onion, chopped (1 cup)\n  * 2 cloves garlic, finely chopped\n  * 1 jar (26 to 28 oz) tomato pasta sauce (for homemade sauce, see page 174)\n  * 2 boxes (9 oz each) frozen chopped spinach, thawed\n  * 2 cups small-curd cottage cheese\n  * \u2153 cup grated Parmesan cheese\n  * \u00bc teaspoon ground nutmeg\n  * \u00bc teaspoon pepper\n  * 2 cups shredded mozzarella cheese (8 oz)\n  * 2 tablespoons grated Parmesan cheese\n\n1 Cook and drain pasta shells as directed on package, using minimum cook time.\n\n2 Meanwhile, in 10-inch skillet, cook beef, mushrooms, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in pasta sauce.\n\n3 Heat oven to 350\u00b0F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.\n\n4 Squeeze thawed spinach to drain; spread on paper towels and pat dry. In medium bowl, mix spinach, cottage cheese, \u2153 cup Parmesan cheese, the nutmeg and pepper.\n\n5 In baking dish, spread 1 cup of the beef mixture. Fill pasta shells with spinach mixture; place on beef mixture in dish. Pour remaining beef mixture evenly over shells, covering completely. Sprinkle with mozzarella cheese and 2 tablespoons Parmesan cheese.\n\n6 Cover and bake 30 minutes. Uncover; bake 20 to 25 minutes longer or until hot and bubbly.\n\n*Or substitute 1 can (4 oz) mushroom pieces and stems, drained, for the fresh mushrooms.\n\n1 Serving: Calories 570; Total Fat 21g (Saturated Fat 10g, Trans Fat 0.5g); Cholesterol 70mg; Sodium 1360mg; Total Carbohydrate 55g (Dietary Fiber 6g, Sugars 12g); Protein 39g Exchanges: 2\u00bd Starch, 1 Other Carbohydrate, 4\u00bd Lean Meat, 1 Fat Carbohydrate Choices: 3\u00bd\n\nTurkey Manicotti Substitute ground turkey for the ground beef and substitute chopped red or green bell pepper for the mushrooms.\n\n### Filling Manicotti Shells\n\nSpoon filling into resealable food-storage plastic bag; seal bag.\n\nWith scissors, make \u00bd-inch cut from one corner of bag.\n\nInsert tip of bag into each manicotti shell; gently squeeze filling into each shell.\n\nOr use teaspoon to carefully fill shells.\n\n## Make-Ahead PIZZA CRUST\n\nCalorie Smart\n\nIf your family likes pizza, why not make your own and top it how you like? Once you make the dough and roll it into balls, it can be stored in the refrigerator or freezer to use later. This crust recipe is a favorite in our test kitchens, and we have had many gatherings where this crust has been made and topped with numerous ingredients. Some of us use the sugar in the dough and others like to substitute honey\u2014whichever you prefer is up to you. If you choose the honey, add it with the oil and warm water.\n\nPREP 45 min TOTAL 1 hr 35 min \u25cf 2 pizza crusts (8 slices each)\n\n  * 2\u00bd to 3 cups all-purpose, bread or whole wheat flour\n  * 1 tablespoon sugar\n  * 1 teaspoon salt\n  * 1 package (2\u00bc teaspoons) regular active or fast-acting dry yeast\n  * 3 tablespoons olive or vegetable oil\n  * 1 cup very warm water (120\u00b0F to 130\u00b0F)\n\n1 In large bowl, mix 1 cup of the flour, the sugar, salt and yeast. Add oil and warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough of the remaining flour until dough is soft and leaves side of bowl. Place dough on lightly floured surface; knead 5 to 8 minutes or until dough is smooth and springy.\n\n2 Place dough in greased bowl; cover with plastic wrap. Refrigerate up to 24 hours. Remove from refrigerator 1 hour before shaping crusts. Shape crusts as directed in the photos. Partially bake as directed, right, for thin or thick crusts.\n\n3 Bake topped thin-crust pizzas at 425\u00b0F for 8 to 10 minutes, thick-crust pizzas at 375\u00b0F for 18 to 20 minutes, or until cheese is melted. Cut into wedges to serve.\n\n1 Slice: Calories 100; Total Fat 3g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 150mg; Total Carbohydrate 16g (Dietary Fiber 0g, Sugars 0g); Protein 2g Exchanges: 1 Starch, \u00bd Fat Carbohydrate Choices: 1\n\nTo use dough more quickly, knead as directed. Cover dough loosely with plastic wrap; let rest 30 minutes. Pre-bake, top and bake as directed.\n\nTo freeze dough, remove dough from bowl after rising in Step 2; shape into 2 balls. Wrap each ball tightly in plastic wrap. Freeze up to 2 months. To use, remove from freezer and place in refrigerator until thawed, 4 to 6 hours. Shape and bake as directed in recipe.\n\nFor Thin Crusts Heat oven to 425\u00b0F. Grease 2 cookie sheets or 12-inch pizza pans with oil. Sprinkle with cornmeal. Divide dough in half. Pat each half into 12-inch round on cookie sheet using floured fingers. Partially bake 7 to 8 minutes or until crust just begins to brown. Top as desired; bake as directed in Step 3.\n\nFor Thick Crusts Grease 2 (8-inch square or 9-inch round) baking pans with oil. Sprinkle with cornmeal. Divide dough in half. Pat each half in bottom of pan using floured fingers. Cover loosely with plastic wrap; let rise in warm place 30 to 45 minutes or until almost doubled in size. Move oven rack to lowest position. Heat oven to 375\u00b0F. Partially bake 20 to 22 minutes or until crust just begins to brown. Top as desired; bake as directed in Step 3.\n\nCheesy Beef Pizza Partially bake desired crust as directed. Spread 1 can (8 oz) pizza sauce over crust. In 10-inch skillet, cook 1 lb lean ground beef with 1 cup chopped onion, 1 teaspoon Italian seasoning and \u00bd teaspoon garlic powder until beef is thoroughly cooked. Spoon over pizza sauce. Top with 2 cups each sliced fresh mushrooms and shredded mozzarella cheese. Bake thin crust for 8 to 10 minutes or thick crust for 18 to 20 minutes or until cheese is melted.\n\nMeat Lover's Pizza Make Cheesy Beef Pizza as directed using Italian sausage instead of the ground beef. Add 1 cup diced or sliced pepperoni with the sausage.\n\nCheese Pizza Partially bake desired crust as directed. Sprinkle with 3 cups shredded mozzarella cheese or Italian cheese blend. Bake thin crust for 8 to 10 minutes or thick crust for 18 to 20 minutes or until cheese is melted.\n\nHam and Gorgonzola Pizza Partially bake desired crust as directed. Spread \u2153 cup refrigerated Alfredo sauce over crust. Top with 1 cup diced cooked ham, \u00bd cup crumbled Gorgonzola cheese, \u00bc cup sliced green onions, 1 cup shredded mozzarella cheese and \u00bd teaspoon dried oregano leaves. Bake thin crust pizza for 8 to 10 minutes or thick crust for 18 to 20 minutes or until cheese is melted.\n\nCanadian Bacon Pizza Partially bake desired crust as directed. Spread 1 can (8 oz) pizza sauce over crust. Sprinkle with 1 package (6 oz) sliced Canadian bacon, cut into fourths, 2 cups shredded mozzarella and Parmesan cheese blend and \u00bd cup chopped green bell pepper. Bake thin crust pizza for 8 to 10 minutes or thick crust for 18 to 20 minutes or until cheese is melted.\n\n### Shaping Pizza Dough\n\nFor thin crust, pat each half of dough into 12-inch round on cookie sheet or pizza pan greased with oil and sprinkled with cornmeal.\n\nFor thick crust, pat each half of dough in bottom of square or round pan greased with oil and sprinkled with cornmeal. Cover and let rise until almost doubled in size.\n\n## Fresh Tomato Pizza Calorie Smart\n\nPREP 35 min TOTAL 3 hr 15 min \u25cf 1 pizza (8 slices)\n\nItalian-Style Crust\n\n  * 1 package (2\u00bc teaspoons) regular active or fast-acting dry yeast\n  * \u00bd cup warm water (105\u00b0F to 115\u00b0F)\n  * 1\u00bc to 1\u00bd cups all-purpose flour\n  * \u00bd teaspoon salt\n  * \u00bd teaspoon sugar\n  * 1 teaspoon olive oil\n  * Cornmeal\n\nToppings\n\n  * 4 oz fresh mozzarella cheese, well drained, cut into \u00bc-inch-thick slices\n  * 2 plum (Roma) tomatoes, thinly sliced\n  * \u00bc teaspoon salt\n  * Freshly ground pepper to taste\n  * \u00bc cup thin strips fresh basil leaves\n  * 1 tablespoon chopped fresh oregano leaves\n  * 1 tablespoon small capers, if desired\n  * 1 tablespoon olive oil\n\n1 For crust, in large bowl, dissolve yeast in warm water. Stir in \u00be cup of the flour, the salt, sugar and oil. Stir in enough of the remaining flour to make dough easy to handle. Place dough on lightly floured surface; knead about 10 minutes or until smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover and let rise in warm place 20 minutes. Gently push fist into dough to deflate. Cover and refrigerate at least 2 hours but no longer than 48 hours. (If dough should double in size during refrigeration, gently push fist into dough to deflate.)\n\n2 Move oven rack to lowest position. Heat oven to 425\u00b0F. Grease cookie sheet or 12-inch pizza pan with oil. Sprinkle with cornmeal. Pat dough into 12-inch round on cookie sheet or pat in pizza pan using floured fingers. Press dough from center to edge so edge is slightly thicker than center.\n\n3 Place cheese slices on dough to within \u00bd inch of edge. Arrange tomatoes on cheese. Sprinkle with salt, pepper, 2 tablespoons of the basil, the oregano and capers. Drizzle with oil.\n\n4 Bake about 20 minutes or until crust is golden brown and cheese is melted. Sprinkle with remaining 2 tablespoons basil. Cut into slices to serve.\n\n1 Slice: Calories 140; Total Fat 5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 10mg; Sodium 300mg; Total Carbohydrate 17g (Dietary Fiber 1g, Sugars 0g); Protein 6g Exchanges: 1 Starch, 1 Fat Carbohydrate Choices: 1\n\n## Calzone\n\nPREP 45 min TOTAL 1 hr 40 min \u25cf 6 servings\n\n  * Pizza Crust (page 192)\n  * 2 cups shredded mozzarella cheese (8 oz)\n  * \u00bc lb salami, cut into thin strips\n  * \u00bd cup ricotta cheese\n  * \u00bc cup chopped fresh basil leaves\n  * 2 plum (Roma) tomatoes, chopped\n  * Freshly ground pepper to taste\n  * 1 egg, slightly beaten\n\n1 Let pizza crust dough rest 30 minutes.\n\n2 Heat oven to 375\u00b0F. Grease 2 cookie sheets with shortening or cooking spray.\n\n3 Divide dough into 6 equal parts. On lightly floured surface, roll each part into 7-inch circle with floured rolling pin.\n\n4 On half of each dough circle, place equal portions mozzarella cheese, salami, ricotta cheese, basil and tomatoes to within 1 inch of edge. Sprinkle with pepper. Carefully fold dough over filling; pinch edges or press with fork to seal securely.\n\n5 Place calzones on cookie sheets. Brush with egg. Bake about 25 minutes or until golden brown.\n\n1 Serving: Calories 490; Total Fat 24g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 75mg; Sodium 980mg; Total Carbohydrate 46g (Dietary Fiber 2g, Sugars 4g); Protein 24g Exchanges: 3 Starch, 2 High-Fat Meat, \u00bd Fat Carbohydrate Choices: 3\n\nLighter Directions For 8 grams of fat and 350 calories per serving, use reduced-fat mozzarella cheese and fat-free ricotta cheese; substitute cooked chicken for the salami.\n\nDeluxe Stuffed-Crust Tomato Pizza\n\n## Stuffed-Crust Pizza Calorie Smart\n\nPREP 25 min TOTAL 1 hr 45 min \u25cf 1 pizza (6 slices)\n\n  * 1 recipe Honey\u2013Whole Wheat Bread (page 504) or 1 loaf (1 lb) frozen 100% whole-wheat bread dough, thawed\n  * 1 tablespoon yellow cornmeal\n  * 4 sticks (1 oz each) string cheese, cut lengthwise in half\n  * \u00bc cup Italian-style tomato paste (from 6-oz can)\n  * 1 small onion, cut lengthwise in half, then thinly sliced\n  * 1 medium bell pepper, thinly sliced\n  * 1 can (4 oz) mushrooms pieces and stems, drained\n  * 1 oz sliced pepperoni, coarsely chopped (\u00bc cup)\n  * 12 pitted kalamata or Greek olives, coarsely chopped (\u2153 cup)\n  * 2 cups shredded mozzarella cheese (8 oz)\n\n1 Prepare Honey\u2013Whole Wheat Bread as directed through Step 2, using honey.\n\n2 Gently push fist into dough to deflate. Divide dough in half; save one half for another use.*\n\n3 Heat oven to 400\u00b0F. Grease cookie sheet with shortening or cooking spray. Sprinkle cornmeal over cookie sheet. On cookie sheet, press or roll remaining dough half into 13-inch round. Arrange string cheese in circle around edge of dough. Carefully roll edge of dough up over string cheese; seal well.\n\n4 Spread tomato paste evenly over dough. Top with onion, bell pepper, mushrooms, pepperoni and olives. Sprinkle with shredded cheese.\n\n5 Bake 15 to 17 minutes or until crust is golden brown and cheese is melted. Cut into wedges to serve.\n\n*Reserved dough can be shaped and baked as directed in Honey\u2013Whole Wheat Bread recipe or used to make another pizza crust.\n\n1 Serving: Calories 530; Total Fat 20g (Saturated Fat 9g, Trans Fat 0.5g); Cholesterol 40mg; Sodium 1270mg; Total Carbohydrate 64g (Dietary Fiber 6g, Sugars 12g); Protein 24g Exchanges: 3 Starch, 1 Other Carbohydrate, \u00bd Vegetable, 2 Medium-Fat Meat, 1\u00bd Fat Carbohydrate Choices: 4\n\nDeluxe Stuffed-Crust Tomato Pizza Omit mushrooms. Thinly slice 2 plum (Roma) tomatoes. Layer tomatoes over olives. Sprinkle with \u00bd teaspoon dried basil leaves. Continue as directed.\n\n### Making Stuffed Crust Pizza\n\nCarefully roll edge of dough up over cheese; seal well.\n\n## Chicken Sausage, Spinach and Swiss Pizza Fast\n\nPREP 15 min TOTAL 25 min \u25cf 4 pizzas\n\n  * 4 baked flatbreads (from 11.2-oz package)\n  * 2 tablespoons olive oil\n  * 1 bag (6 oz) fresh baby spinach leaves\n  * \u00bd teaspoon garlic-pepper blend\n  * 3 fully cooked chicken sausage links (from 12-oz package), thinly sliced\n  * \u00bc to \u00bd teaspoon crushed red pepper flakes\n  * \u00bd cup sliced green onions (8 medium)\n  * 2 cups shredded Gruy\u00e8re or Swiss cheese (8 oz)\n\n1 Heat oven to 400\u00b0F. Place flatbreads on 2 large ungreased cookie sheets. Brush flatbreads with 1 tablespoon of the oil. Bake 5 minutes.\n\n2 Meanwhile, in large bowl, toss spinach with remaining 1 tablespoon oil and the garlic-pepper blend.\n\n3 Top partially baked flatbreads evenly with spinach and sausage. Sprinkle with pepper flakes, onions and cheese. Bake 7 to 9 minutes or until cheese is melted.\n\n1 Pizza: Calories 500; Total Fat 29g (Saturated Fat 12g, Trans Fat 0g); Cholesterol 95mg; Sodium 860mg; Total Carbohydrate 26g (Dietary Fiber 9g, Sugars 6g); Protein 33g Exchanges: 1\u00bd Starch, \u00bd Vegetable, 4 Lean Meat, 3 Fat Carbohydrate Choices: 2\n\nTart Flamb\u00e9e\n\n## Tart Flamb\u00e9e Calorie Smart\n\nThough not traditional, we think our optional spin of adding fresh arugula and thyme to Tart Flamb\u00e9e after baking is delicious.\n\nPrep 55 min Total 1 hour 10 min \u25cf 2 pizzas, 8 slices each\n\nCrust\n\n  * Pizza Crust (page 192)\n\nTopping\n\n  * 12 slices thick-cut bacon, cut into 1-inch pieces\n  * 1 large white onion, cut in half, sliced (2 cups)\n  * \u00be cup cr\u00e8me fra\u00eeche or sour cream (7 oz)\n  * 3 oz cream cheese, softened\n  * 1 cup shredded Gruy\u00e8re or Parmesan cheese (4 oz)\n  * Arugula, if desired\n  * Fresh thyme leaves, if desired\n\n1 Heat oven to 425\u00b0F. Place clean pizza stone (baking stone) in oven to heat.* Make pizza crust as directed for Thin Crust but press each dough half into 14x10-inch rectangle for rectangular stone or 12-inch round for round stone on separate pieces of foil. Place one crust (on foil) on hot pizza stone. Partially bake 8 to 10 minutes or until light golden brown. Remove crust to work surface. Repeat with second crust. Keep pizza stone hot in oven.\n\n2 Meanwhile, in 12-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels. Drain all but 1 tablespoon bacon drippings from skillet. Add onions. Cook 5 to 6 minutes, stirring occasionally, until tender. Remove from heat; set aside.\n\n3 In small bowl, whisk together cr\u00e8me fra\u00eeche and cream cheese until smooth; divide mixture between crusts, spreading evenly over each to within \u00bd inch of edges. Divide onions and bacon evenly over crusts; sprinkle each with \u00bd cup cheese.\n\n4 Bake for 10 to 12 minutes or until cheese is melted and crust is golden brown. Top each pizza with arugula and thyme.\n\n*If desired, pizza crust can be made using 2 cookie sheets or two 12-inch round pizza pans. Heat the oven after the dough has risen.\n\n1 Slice: Calories 220; Total Fat 13g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 30mg; Sodium 350mg; Total Carbohydrate 17g (Dietary Fiber 1g, Sugars 2g); Protein 8g Exchanges: 1 Starch, 1 High-Fat Meat, 1 Fat Carbohydrate Choices: 1\n\n## Veggie Lover's Pizza with Cornmeal Crust Calorie Smart\n\nPREP 20 min TOTAL 55 min \u25cf 1 pizza (6 slices)\n\nCrust\n\n  * 1\u00bc cups all-purpose flour\n  * \u00be cup white or yellow cornmeal\n  * 1 teaspoon baking powder\n  * 1 tablespoon salt\n  * \u2154 cup milk\n  * \u00bc cup oil\n\nTopping\n\n  * 1 can (8-oz.) pizza sauce\n  * 1 medium green bell pepper, cut into thin rings\n  * 1 medium onion, thinly sliced, separated into rings\n  * 1 medium zucchini, thinly sliced\n  * 8 oz (2 cups) shredded mozzarella cheese\n  * \u00bc cup grated Parmesan cheese\n\n1 Heat oven to 425\u00b0F. Grease 14-inch pizza pan or 15x10x1-inch pan. In medium bowl, combine flour, cornmeal, baking powder and salt; mix well. Add milk and oil; stir until mixture forms a ball. Let stand 3 minutes. With floured fingers, press dough into pan, shaping edge to form rim.\n\n2 Bake 11 to 15 minutes or until edges are very light golden brown.\n\n3 Spread pizza sauce evenly over partially baked crust. Top with vegetables and cheeses.\n\n4 Bake an additional 15 to 20 minutes or until cheese is melted and edges are golden brown.\n\n1 Slice: Calories 430; Total Fat 20g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 30mg; Sodium 890mg; Total Carbohydrate 47g (Dietary Fiber 3g, Sugars 6g); Protein 17g Exchanges: \u00bd Starch, 1\u00bd Vegetable, 1\u00bd Medium-Fat Meat, 2\u00bd Fat Carbohydrate Choices: 3\n\n# Chapter 8: Whole Grains & Rice\n\n## Grain and Rice Basics\n\nCooking Hints\n\nJust What Is a Whole Grain?\n\nRice\n\nStorage\n\nWhole Grains\n\n## Features\n\nBetty's Staples: Oats\n\nHeirloom Recipe and New Twist\n\nLearn to Simmer\n\nLearn with Betty: Cooking Polenta\n\nLearn with Betty: Cooking Risotto\n\nMake-Ahead: Brown Rice\n\nTimetable for Cooking Common Grains\n\nTimetable for Cooking Rice\n\nTypes of Barley\n\n## Other Grains\n\nApple-Rosemary Pork and Barley Calorie Smart \u2022 Fast\n\nBalsamic Pork Chops with Quinoa Calorie Smart\n\nBarley with Mixed Vegetables Calorie Smart\n\nBarley, Cauliflower and Red Lentil Tabbouleh Calorie Smart\n\nBeef and Kasha Mexicana Calorie Smart \u2022 Fast\n\nBeef and Kasha Tortillas\n\nBulgur Pilaf Calorie Smart \u2022 Fast\n\nCherry-Pecan Quinoa Calorie Smart \u2022 Fast \u2022 Easy\n\nClassic Tabbouleh Calorie Smart\n\nCranberry-Almond Rye Berry Salad\n\nFaster Fried Polenta\n\nFried Polenta\n\nFruited Tabbouleh with Walnuts and Feta Calorie Smart\n\nGarbanzo Bean Tabbouleh\n\nIndian-Spiced Farro Salad Calorie Smart\n\nKasha and Bow-Tie Pilaf Calorie Smart\n\nKibbeh Patties Calorie Smart\n\nMediterranean Bulgur and Lentils Calorie Smart \u2022 Slow Cooker\n\nMinty Tabbouleh\n\nParmesan Polenta\n\nPolenta Calorie Smart \u2022 Fast\n\nRich and Creamy Polenta\n\nSouthwestern Tabbouleh\n\nSummer Quinoa-Tomato Salad Calorie Smart\n\nThree-Grain Medley Calorie Smart \u2022 Slow Cooker\n\nVegetable Polenta\n\nWheat Berry Salad Calorie Smart\n\n## Rice\n\nAlmond\u2013Brown Rice Pilaf\n\nBrown Rice Pilaf\n\nCashew Pilaf\n\nCherry Pistachio Rice Pilaf\n\nChicken Fried Rice\n\nChicken\u2013Brown Rice Salad\n\nClassic Risotto\n\nClassic Risotto with Butternut Squash\n\nClassic Risotto with Peas\n\nClassic Risotto with Shrimp\n\nCurried Veggie Brown Rice Fast\n\nCurry Pilaf\n\nFried Brown Rice\n\nMushroom Pilaf\n\nOrange and Cranberry Pilaf\n\nPine Nut and Green Onion Pilaf\n\nPork Fried Rice Calorie Smart \u2022 Fast\n\nProsciutto, Parmesan and Pea Pilaf\n\nRice Pilaf Fast \u2022 Easy\n\nShrimp Fried Rice\n\nSpanish Rice Calorie Smart\n\nSpanish Rice with Bacon\n\nSticky Rice with Mango Calorie Smart\n\nWild Rice, Vegetable and Bacon Skillet Calorie Smart\n\n## Bonus Recipes\n\nEasy Rice Pudding\n\nGolden Harvest Streusel Muffins\n\nNo-Bake Chocolate-Oatmeal Drops\n\nOat Pie Crust\n\nQuick Lettuce Wraps\n\nSalsa\u2013Brown Rice Burritos\n\nWhole-Grain Pancakes\n\nCalorie Smart = See Helpful Nutrition and Cooking Information\n\nFast = Ready in 30 minutes or less\n\nEasy = Prep in 10 minutes or less **plus** five ingredients or less\n\nLighter = 25% fewer calories or grams of fat\n\nMake Ahead = Make-ahead directions\n\nSlow Cooker = Slow cooker directions\n\n# Grain and Rice Basics\n\nCultivated for centuries, grains are eaten by every culture in a variety of dishes. Whole grains are amazing foods. Not only are they budget-friendly, but they also have many nutritional benefits. In general, they are low in fat, have little or no cholesterol and are high in fiber.\n\n## Just What Is a Whole Grain?\n\n  * It is the entire seed of the plant containing all parts of the kernel, including the fiber-rich outer coating of bran, the energy-dense middle layer called the endosperm and the nutrient-packed germ. If any part of the grain is removed, it's not considered whole. Whole grains contain essential vitamins, minerals, antioxidants and phytonutrients plus healthy fats. Whole grains include barley, quinoa and brown rice.\n  * In contrast, a refined grain has been milled, which removes the bran and germ, giving the grain a finer texture, but also removing important fiber and vitamins. Most refined grains are labeled \"enriched,\" meaning some nutrients have been added back in after processing. Refined grains include white rice and white flour.\n\n## Storage\n\n  * Because whole grains contain healthy fats, careful attention to storage of both whole grain and whole grain products is important; they won't keep as long as their refined counterparts. Whole grain flours can be kept 1 to 3 months in airtight containers on a cool, dry shelf or can be kept in the freezer 2 to 6 months.\n\n## Cooking Hints\n\n  * In general, heat the water and grain to a boil and add the grain. Then reduce the heat. Water should be barely simmering when cooking grain so that it cooks slowly.\n  * Keep it covered\u2014For most grains, simmer with the lid on and check occasionally to be sure the liquid is at a low simmer. \n  * Let it rest\u2014When cooking is finished, remove pan from heat and let the grain stand covered for 5 to 10 minutes. Fluff with a fork just before serving.\n\n  * Cook extra\u2014Make a little extra for other uses like stirring into soups, stews or salads. Store cooked grains tightly covered in the refrigerator up to 5 days or freeze for up to 3 months.\n\n## Whole Grains vs. Fiber\n\nWhole grains naturally contain fiber in the outer coating of the grain kernel or bran. So fiber is a component of whole grains, but there are many other important nutrients and natural compounds found in whole grains that work together for health benefits. Eating whole grains can provide fiber, but not all grains are high in fiber.\n\nSummer Quinoa-Tomato Salad (page 206)\n\n## Whole Grains\n\nLook for these grains in your grocery or health-food store:\n\nAmaranth: High in protein and gluten-free, it's used in baked goods.\n\nBarley: See Types of Barley.\n\nBuckwheat: High in protein and gluten-free, ideal for people who struggle with wheat allergies and can't tolerate gluten.\n\nBulgur: Boiled, dried and cracked wheat kernels.\n\nCornmeal: Ground whole-grain, whole corn kernels. Available in white, yellow, and blue forms. For cooking directions, see Polenta, page 207.\n\nFlaxseed: While not actually a grain, its nutritional profile is similar to that of whole grains. Add to baked goods.\n\nKamut\u00ae: Trademarked name of organically grown grain resembling wheat kernels.\n\nKasha: Generic for any crushed grain, commonly buckwheat kernels.\n\nMillet: Mild in flavor, mixes well with other foods and is delicious toasted.\n\nOats: Oats are a healthful grain with several types available:\n\nQuick-Cooking and Old-Fashioned Oats: Both are whole grain with bran and germ still intact.\n\nOat Groats: Whole oats (before being steamed and rolled), so they have the highest nutritional value of all oat products.\n\nSteel-Cut Oats: Groats cut into smaller pieces; they are chewier and nuttier than quick-cooking or old-fashioned oats.\n\nQuinoa: Quick-cooking grain perfect for a light, fluffy side dish or to add to soups and salads.\n\nRye: Fibrous grain with a deep, rich flavor. Substitute rolled rye flakes for old-fashioned oats.\n\nSpelt: Nutty-flavored, higher-protein variety of wheat.\n\nTeff: A whole grain with a sweet, molasses-like flavor typically used to make Ethiopia's spongy flatbread, injera.\n\nWheat Berries: Chewy, nutty, whole wheat kernels for main or side dishes or for adding to salads.\n\n### Timetable For Cooking Common Grains\n\nCheck packages of products for additional information.\n\nType of Grain (1 cup) | Amount of Water in Cups | Cooking Directions | Yield in Cups\n\n---|---|---|---\n\nBarley, Hulled or Hulless | 3\u00bd | Simmer 40 minutes. Drain if needed. For larger, softer barley, simmer an additional 40 minutes, stirring occasionally. | 3\n\nBarley, Pearled | 4 | Simmer covered for 45 to 50 minutes. | 4\n\nBarley, Quick Cooking | 2 | Simmer covered for 10 to 12 minutes. Remove from heat. Let stand 5 minutes. | 3\n\nBulgur | 2 | Bring water to boil, then add bulgur; cover and remove from the heat. Let stand 15 minutes or until all water is absorbed. Or cook as directed on package. | 2\u00bd\n\nBulgur, Light (Golden) | 2 | Mix bulgur and cold water in a saucepan; cover and heat to boiling. Reduce heat; simmer 12 to 15 minutes or until all water is absorbed. | 2 to 2\u00bd\n\nKasha | 2 | Bring water to boil, then add kasha; cover and remove from heat. Let stand 10 to 15 minutes. Drain if needed. Or cook as directed on package. | 4\n\nMillet | 2\u00bd | Simmer covered for 15 to 20 minutes. | 4\n\nOats, Steel Cut | 4 | Bring water to boil, then add oats. Simmer uncovered 25 to 30 minutes. | 1\n\nQuinoa | 2 | Simmer covered for 15 minutes. | 3 to 4\n\nWheat Berries | 2\u00bd | Simmer covered for 50 to 60 minutes. | 2\u00be to 3\n\n# Heirloom Recipe and New Twist\n\nTabbouleh, a traditional Middle Eastern whole-grain salad, has also become a favorite in the United States and is easy to make and serve. It typically uses bulgur, parsley, mint, olive oil, lemon and tomatoes in varying amounts and is always served chilled or at room temperature. The new twist features barley instead of bulgur, among other new flavors, but still uses plenty of the fresh herbs that are a signature of any tabbouleh. In fact, we love tabbouleh so much we've included a third featuring fresh fruit. Be sure to try them all!\n\nHeirloom\n\nClassic Tabbouleh\n\n## Classic Tabbouleh Calorie Smart\n\nServe this traditional version of tabbouleh with crisp bread.\n\nPrep 10 min Total 1 hr 40 min \u25cf 6 servings\n\n  * \u00be cup uncooked bulgur\n  * 1\u00bd cups chopped fresh parsley\n  * 3 medium tomatoes, chopped (2\u00bc cups)\n  * 5 medium green onions, thinly sliced (\u2153 cup)\n  * 2 tablespoons chopped fresh or 2 teaspoons crushed dried mint leaves\n  * \u00bc cup olive or vegetable oil\n  * \u00bc cup fresh lemon juice\n  * \u00be teaspoon salt\n  * \u00bc teaspoon pepper\n  * Whole ripe olives, if desired\n\n1 In small bowl, cover bulgur with cold water. Let stand 30 minutes. Drain; press out as much water as possible.\n\n2 In medium glass or plastic bowl, stir together bulgur, parsley, tomatoes, onions and mint.\n\n3 In tightly covered container, shake oil, lemon juice, salt and pepper. Pour over bulgur mixture; toss until coated. Cover and refrigerate at least 1 hour to blend flavors. Garnish with olives.\n\n1 Serving (\u00be Cup): Calories 170; Total Fat 10g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 320mg; Total Carbohydrate 19g (Dietary Fiber 5g, Sugars 2g); Protein 3g Exchanges: 1 Starch, 1 Vegetable, 1 Fat Carbohydrate Choices: 1\n\nGarbanzo Bean Tabbouleh Add 1 can (15 to 16 oz) garbanzo beans, drained and rinsed, and 1 cup chopped green bell pepper with the bulgur in Step 2.\n\nMinty Tabbouleh Use \u00be cup each chopped fresh mint and parsley for the 1\u00bd cups chopped fresh parsley. Omit the additional 2 tablespoons mint.\n\nSouthwestern Tabbouleh Substitute 1 cup chopped fresh cilantro for the parsley. Reduce lemon juice to 2 tablespoons; increase salt to 1 teaspoon. Add 2 teaspoons ground cumin with the salt and pepper in Step 3.\nNew Twist\n\nBarley, Cauliflower and Red Lentil Tabbouleh\n\n## Barley, Cauliflower and Red Lentil Tabbouleh Calorie Smart\n\nPrep 10 min Total 2 hr 10 min \u25cf 15 servings\n\nSalad\n\n  * \u00bd cup uncooked hulled (not pearl) barley (not quick-cooking)\n  * 2\u00bc cups water\n  * 1 cup dried red lentils, sorted, rinsed\n  * 2 cups fresh cauliflower florets (1 inch), separated into mini florets (about \u00bc inch)\n  * 1 cup chopped fresh parsley\n  * \u00bd cup chopped fresh mint leaves\n  * 1 jar (12 oz) roasted red bell peppers, drained, patted dry and chopped\n  * 1 cup crumbled feta cheese (4 oz)\n\nDressing\n\n  * \u00bc cup olive oil\n  * 2 tablespoons fresh lemon juice\n  * 1\u00bc teaspoons Greek seasoning or salt\n\n1 In 2-quart saucepan, heat barley and water to boiling. Reduce heat; cover and simmer 40 minutes. Add lentils; cook 10 to 15 minutes longer or until barley is chewy but tender and lentils are just tender. (Do not overcook or lentils will lose their shape and become mushy.) Let stand 5 minutes or until liquid is absorbed. Place in strainer; rinse with cold water. Drain well.\n\n2 In medium glass or plastic bowl, place barley, lentils and remaining salad ingredients. In tightly covered container, shake dressing ingredients. Pour over barley mixture; gently toss to combine. Cover and refrigerate at least 1 hour to blend flavors.\n\n1 Serving (\u00bd Cup): Calories 130; Total Fat 6g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 5mg; Sodium 170mg; Total Carbohydrate 15g (Dietary Fiber 4g, Sugars 2g); Protein 5g Exchanges: 1 Other Carbohydrate, \u00bd Vegetable, \u00bd Very Lean Meat, 1 Fat Carbohydrate Choices: 1\n\n## Types of Barley\n\n**Hulled barley** is whole grain barley. Hulless barley is a variety of barley grown to lose its hulls during harvesting. **Pearl barley** has been polished to remove part or all of the outer bran layer, along with the hull. This is not a whole grain, but some of the bran may still be intact. **Quick-cooking barley** is made from pearl barley that's been partially cooked and dried. **Barley grits** are barley kernels cut into pieces.\n\nFruited Tabbouleh with Walnuts and Feta\n\n## Fruited Tabbouleh with Walnuts and Feta Calorie Smart\n\nPrep 20 min Total 3 hr 20 min \u25cf 10 servings\n\n  * 1 cup uncooked bulgur\n  * 1 cup boiling water\n  * \u00bc cup orange juice\n  * \u00bc cup olive oil\n  * \u00bd medium unpeeled cucumber, seeded, chopped (about 1 cup)\n  * \u00bd cup chopped red onion\n  * \u00bd cup sweetened dried cranberries\n  * \u2153 cup loosely packed fresh parsley, finely chopped\n  * \u2153 cup loosely packed fresh mint leaves, finely chopped\n  * 1 tablespoon grated orange peel\n  * \u00bd teaspoon salt\n  * 1 orange, peeled, divided into sections and chopped\n  * \u00bd cup chopped walnuts, toasted (page 23)\n  * \u00bd cup crumbled feta cheese (2 oz)*\n\n1 Place bulgur in large heatproof bowl. Pour boiling water over bulgur; stir. Let stand about 1 hour or until water is absorbed.\n\n2 Stir in orange juice, oil, cucumber, onion, cranberries, parsley, mint, orange peel and salt; toss well. Cover and refrigerate 2 to 3 hours or until well chilled.\n\n3 Just before serving, stir in chopped orange; sprinkle with walnuts and feta cheese.\n\n*Crumbled ch\u00e8vre (goat) cheese can be substituted for the feta cheese.\n\n1 Serving (\u00bd Cup): Calories 200; Total Fat 11g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 5mg; Sodium 210mg; Total Carbohydrate 21g (Dietary Fiber 4g, Sugars 7g); Protein 4g Exchanges: 1 Starch, \u00bd Other Carbohydrate, 2 Fat Carbohydrate Choices: 1\u00bd\n\nBulgur Pilaf\n\n## Bulgur Pilaf Calorie Smart \u2022 Fast\n\nBulgur comes from wheat berries (wheat kernels) that have been steamed, dried and crushed. With its mild flavor and chewy texture, bulgur is a great stand-in for rice in nearly any recipe.\n\nPrep 15 min Total 30 min \u25cf 6 servings\n\n  * 2 tablespoons butter\n  * \u00bd cup slivered almonds\n  * 1 medium onion, chopped (\u00bd cup)\n  * 1 medium carrot, chopped (\u00bd cup)\n  * 1\u00be cups chicken broth (for homemade broth, see page 143)\n  * 1 cup uncooked bulgur\n  * \u00bc teaspoon lemon-pepper seasoning or black pepper\n  * \u00bc cup chopped fresh parsley\n\n1 In 12-inch skillet, melt 1 tablespoon of the butter over medium-high heat. Cook almonds in butter 2 to 3 minutes, stirring constantly, until golden brown. Remove almonds from skillet; set aside.\n\n2 Add remaining 1 tablespoon butter, the onion and carrot to skillet. Cook about 3 minutes, stirring occasionally, until vegetables are crisp-tender.\n\n3 Stir in broth, bulgur and lemon-pepper seasoning. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until liquid is absorbed and bulgur is tender. Stir in parsley and toasted almonds.\n\n1 Serving: Calories 200; Total Fat 9g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 330mg; Total Carbohydrate 23g (Dietary Fiber 6g, Sugars 2g); Protein 7g Exchanges: 1 Starch, 1 Vegetable, 1\u00bd Fat Carbohydrate Choices: 1\u00bd\n\nMediterranean Bulgur and Lentils\n\n## Mediterranean Bulgur and Lentils Calorie Smart \u2022 Slow Cooker\n\nPrep 15 min Total 3 hr 30 min \u25cf 8 servings\n\n  * 1 cup uncooked bulgur or cracked wheat\n  * \u00bd cup dried lentils, sorted, rinsed\n  * 1 teaspoon ground cumin\n  * \u00bc teaspoon salt\n  * 3 cloves garlic, finely chopped\n  * 1 can (15.25 oz) whole kernel corn, drained\n  * 3\u00bd cups vegetable or chicken broth (for homemade broth, see page 156 or )\n  * 2 medium tomatoes, chopped (1\u00bd cups)\n  * \u00bd cup drained pitted kalamata olives\n  * 1 cup crumbled reduced-fat feta cheese (4 oz)\n\n1 Spray 3\u00bd- to 4-quart slow cooker with cooking spray. In slow cooker, mix bulgur, lentils, cumin, salt, garlic, corn and broth.\n\n2 Cover; cook on Low heat setting 3 to 4 hours or until lentils are tender.\n\n3 Stir in tomatoes and olives. Increase heat setting to High. Cover; cook 15 minutes. Top individual servings with cheese.\n\n1 Serving: Calories 210; Total Fat 4g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 880mg; Total Carbohydrate 33g (Dietary Fiber 7g, Sugars 4g); Protein 10g Exchanges: 2 Starch, \u00bd Very Lean Meat, \u00bd Fat Carbohydrate Choices: 2\n\n## Complete Proteins\n\nIf you are eating meatless and are counting on vegetable sources for your protein requirements, it's important to combine them in a way that makes them \"complete.\" What are the best combos to make complete proteins?\n\n  * Whole grains and legumes\n  * Legumes with nuts and\/or seeds\n  * Animal dairy products (eggs, milk and other products) with any vegetable protein\n\nKibbeh Patties with Tzatziki Dip\n\n## Kibbeh Patties Calorie Smart\n\nBulgur, partially processed whole wheat, is well known in Middle Eastern cooking, especially in tabbouleh and kibbeh. Kibbeh is claimed to be the national dish by many Middle Eastern countries. It's often torpedo-shaped and usually deep-fried, but we've streamlined the process to make delicious pan-fried patties. Try them as is, or serve in pita bread or on a bun for a new burger flavor.\n\nPrep 25 min Total 55 min \u25cf 6 servings\n\nPatties\n\n  * \u00be cup uncooked bulgur\n  * 1 cup cold water\n  * 1 lb ground lamb\n  * 1 medium onion, finely chopped (\u00bd cup)\n  * \u00bc cup finely chopped fresh mint leaves\n  * 1 teaspoon dried marjoram leaves\n  * \u00be teaspoon salt\n  * \u00bd teaspoon ground allspice\n  * \u00bd teaspoon ground cinnamon\n  * \u00bc teaspoon ground red pepper (cayenne)\n  * 2 tablespoons olive oil\n\nToppings, if desired\n\n  * Tzatziki Dip (page 44) or Hummus (page 42)\n  * Cucumber and tomato slices\n\n1 In medium bowl, cover bulgur with cold water. Let stand 30 minutes. Drain; press out as much water as possible.\n\n2 Add lamb, onion, mint, marjoram, salt, allspice, cinnamon, red pepper and 1 tablespoon of the oil to bulgur; mix just until blended. Divide mixture into 6 equal portions; shape into patties, about \u00bd inch thick.\n\n3 In 12-inch nonstick skillet, heat remaining 1 tablespoon oil over medium heat. Cook patties in oil 9 to 12 minutes, turning once, until deep golden brown and meat thermometer inserted in center of patties reads 160\u00b0F. Serve with tzatziki dip or hummus, cucumber and tomato.\n\n1 Serving: Calories 260; Total Fat 15g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 50mg; Sodium 340mg; Total Carbohydrate 16g (Dietary Fiber 4g, Sugars 0g); Protein 14g Exchanges: 1 Starch, 1\u00bd Medium-Fat Meat, 1\u00bd Fat Carbohydrate Choices: 1\n\n### Making Kibbeh Patties\n\nCover bulgur with cold water. Let stand 30 minutes.\n\nDivide mixture into 6 equal portions; shape into patties about \u00bd inch thick.\n\n## Cherry-Pecan Quinoa Calorie Smart \u2022 Fast \u2022 EASY\n\nPrep 10 min Total 25 min \u25cf 8 servings\n\n  * 1 cup uncooked quinoa\n  * 2 cups water\n  * \u00bd teaspoon salt\n  * \u00bd teaspoon coarsely ground black pepper\n  * \u00bd cup chopped pecans\n  * \u00bd cup dried cherries, coarsely chopped\n  * \u00bc cup finely chopped fresh cilantro or basil leaves\n  * 1 tablespoon grated orange peel\n\n1 Rinse quinoa thoroughly by placing in a fine-mesh strainer and holding under cold running water until water runs clear; drain well.\n\n2 In 2-quart saucepan, heat quinoa, water, salt and pepper to boiling; reduce heat. Cover and simmer 12 to 15 minutes or until water is absorbed and quinoa is tender.\n\n3 Stir in remaining ingredients. Serve warm.\n\n1 Serving (\u00bd Cup): Calories 160; Total Fat 6g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 150mg; Total Carbohydrate 23g (Dietary Fiber 2g, Sugars 9g); Protein 4g Exchanges: 1 Starch, \u00bd Other Carbohydrate, 1 Fat Carbohydrate Choices: 1\u00bd\n\n## Summer Quinoa-Tomato Salad Calorie Smart\n\nPrep 15 min Total 35 min \u25cf 8 servings\n\n  * \u00be cup uncooked quinoa\n  * 1\u00bd cups water\n  * 2 large tomatoes, quartered, cut into chunks\n  * \u00bc medium red onion, chopped\n  * 2 cloves garlic, finely chopped\n  * 3 tablespoons chopped fresh basil leaves\n  * 3 tablespoons chopped fresh parsley\n  * 4\u00bd teaspoons olive oil\n  * 3 tablespoons balsamic vinegar\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon freshly ground pepper\n  * 2 teaspoons sugar\n  * \u00bc cup grated Parmesan cheese\n\n1 Rinse quinoa thoroughly by placing in a fine-mesh strainer and holding under cold running water until water runs clear; drain well.\n\n2 In 2-quart saucepan, heat quinoa and water to boiling; reduce heat to low. Cover and simmer 15 to 20 minutes or until water is absorbed and quinoa is tender. Cool slightly.\n\n3 In medium bowl, toss tomatoes, onion, garlic, basil, parsley, oil, vinegar, salt, pepper and sugar.\n\n4 Spread quinoa in large serving bowl or on platter; spoon tomato mixture over top. Serve or cover and refrigerate up to 24 hours. Sprinkle with cheese just before serving.\n\n1 Serving: Calories 110; Total Fat 4.5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 210mg; Total Carbohydrate 14g (Dietary Fiber 1g, Sugars 4g); Protein 4g Exchanges: 1 Starch, 1 Fat Carbohydrate Choices: 1\n\nBalsamic Pork Chops with Quinoa\n\n## Balsamic Pork Chops with Quinoa Calorie Smart\n\nPrep 25 min Total 45 min \u25cf 4 servings\n\n  * \u00bd cup uncooked quinoa\n  * 5 teaspoons vegetable oil\n  * 1 medium onion, cut into wedges\n  * 4 boneless pork loin chops, \u00bd to \u00be inch thick (6 oz each), trimmed of fat\n  * \u00be teaspoon seasoned salt\n  * \u00bc teaspoon dried thyme leaves\n  * \u00bc teaspoon pepper\n  * \u00be cup water\n  * \u00bc cup white balsamic vinegar\n  * 2 tablespoons chopped fresh parsley\n  * 2 cups small fresh broccoli florets\n  * 1\u00bd cups frozen peach slices\n\n1 Rinse quinoa thoroughly by placing in a fine-mesh strainer and holding under cold running water until water runs clear; drain well. Set aside.\n\n2 In 12-inch nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Cook onion in oil 5 minutes, stirring occasionally, until it begins to brown. Remove from skillet; set aside.\n\n3 Sprinkle both sides of pork chops with \u00bc teaspoon of the seasoned salt, the thyme and pepper. In skillet, heat remaining 3 teaspoons oil over medium heat. Add pork; cook 4 to 6 minutes, turning once, until browned. Remove from skillet to plate.\n\n4 Add quinoa, onion, water, vinegar, parsley and remaining \u00bd teaspoon seasoned salt to skillet. Heat to boiling; reduce heat. Place pork and any juices on top of quinoa mixture. Cover and simmer 10 minutes.\n\n5 Add broccoli and peaches. Cover and simmer about 10 minutes longer or until quinoa is tender and meat thermometer inserted in center of pork reads 145\u00b0F.\n\n1 Serving: Calories 470; Total Fat 21g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 115mg; Sodium 350mg; Total Carbohydrate 27g (Dietary Fiber 4g, Sugars 10g); Protein 44g Exchanges: 1 Starch, \u00bd Fruit, 1 Vegetable, 5\u00bd Lean Meat, 1 Fat Carbohydrate Choices: 2\n\nFried Polenta\n\n## Polenta Calorie Smart \u2022 Fast\n\nPolenta is a staple in northern Italy and Eastern European countries, but we know it as cornmeal mush. It's very versatile, showing up for breakfast with maple syrup, nestled next to a grilled pork chop or topped with pasta sauce.\n\nPrep 20 min Total 20 min \u25cf 6 servings\n\n  * 1 cup yellow cornmeal\n  * 4 cups water\n  * 1\u00bd teaspoons salt\n  * 1 tablespoon butter or olive oil\n\n1 In 2-quart saucepan, mix cornmeal and \u00be cup of the water (this helps to prevent clumping). Stir in remaining 3\u00bc cups water and the salt. Cook over medium heat 8 to 10 minutes, stirring constantly, until mixture thickens and boils; reduce heat.\n\n2 Cover and simmer about 10 minutes, stirring occasionally, until very thick. Remove from heat. Add butter; stir until polenta is smooth.\n\n1 Serving (\u00be Cup): Calories 110; Total Fat 2.5g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 5mg; Sodium 610mg; Total Carbohydrate 21g (Dietary Fiber 1g, Sugars 0g); Protein 2g Exchanges: \u00bd Starch, 1 Other Carbohydrate, \u00bd Fat Carbohydrate Choices: 1\u00bd\n\nFried Polenta Spray 9x5-inch loaf pan with cooking spray. After simmering polenta 10 minutes in Step 2, spread in loaf pan. Cover and refrigerate at least 12 hours or until firm. Turn pan upside down to unmold. Cut into \u00bd-inch slices. Coat slices with flour. In 10-inch skillet, melt 2 tablespoons butter over low heat. Cook slices in butter about 5 minutes on each side or until brown.\n\nFaster Fried Polenta Use 13x9-in pan instead of loaf pan; refrigerate polenta uncovered about 3 hours or until firm. Cut into 6 squares. (Cut squares diagonally into triangles, if desired.) Cook in butter as directed for Fried Polenta.\n\nParmesan Polenta Make Polenta or Rich and Creamy Polenta as directed\u2014except stir in \u00bd cup shredded Parmesan cheese with the butter in Step 2.\n\nRich and Creamy Polenta Substitute half-and-half for 1\u00bd cups of the water. Continue as directed.\n\nVegetable Polenta Simmer 5 minutes in Step 2, then stir in 1\u00bd cups frozen mixed vegetables; simmer 5 minutes longer or until polenta is thick and vegetables are tender.\n\n### Learn with Betty Cooking Polenta\n\n**Perfect Polenta:** This polenta is smooth and creamy.\n\n**Undercooked Polenta:** This polenta mixture was not cooked long enough and all of the water was added at once.\n\n**Overcooked Polenta:** This polenta was cooked too long.\n\n## Learn to Simmer\n\nSimmering is one of the most useful techniques in cooking. Poached eggs, soups, stews and sauces will be a cinch when you understand this method. Simmering is a way to gently cook ingredients and allow flavors to blend and become more concentrated. But why simmer when you could just boil the food to get it done faster?\n\nBoiling displays large bubbles constantly and vigorously appearing on the surface, while simmering will show smaller bubbles slowly rising and breaking just below the surface. A rolling boil causes ingredients to bump around a lot, often cooking the outside before the inside is done. For foods like cream sauces and custards, high heat can cause curdling, and in some instances, food will burn at the bottom.\n\nAt a simmer, the food is jostled just enough to move it around and mix flavors. Simmering keeps foods from cooking too quickly, so they cook more evenly and tenderize; it also helps prevent curdling. Maintaining a simmer can be a little tricky because it requires careful regulation of the temperature and you may need to adjust the heat during cooking. Here are a few ways to reach a simmer:\n\n  * Bring the liquid to a boil over medium-high or high heat; reduce the heat until the liquid reaches a simmer. This method is often used for soups, stews and vegetables cooked in water.\n  * Gradually increase the heat of the liquid until it reaches a simmer. This method might be used for foods that shouldn't boil, such as milk or cream sauces, eggs and custards. Recipes in this category might indicate \"do not boil.\"\n\nSimmering can be divided further into the following simmer levels. If a recipe does not specify, use the middle simmer level.\n\n  * **Slow Simmer:** Usually low heat is used and very little movement of the liquid. You might see a bubble or two, but the idea is to cook very slowly. Most often used for stocks or grains that will soak up liquid.\n  * **Simmer:** Usually over medium-low heat with gentle bubbling. Use this level for soups, sauces and vegetables cooked in water.\n  * **Rapid Simmer:** Medium heat is typically used with more aggressive bubbling in the pot, but bubbles will still be fairly small. This level is most often used for sauce reduction.\n\nIn the Barley with Mixed Vegetables recipe (page 208), use the slow simmer level so that the barley cooks slowly and is tender throughout. Note that there are two simmer times in this recipe to allow the barley to completely cook but keep the vegetables from overcooking.\n\n## Barley with Mixed Vegetables Calorie Smart\n\nPrep 20 min Total 1 hr 20 min \u25cf 6 servings\n\n  * \u00bd cup uncooked hulled (not pearl) barley\n  * 1\u00be cups chicken broth (for homemade broth, see page 143)\n  * 2 large onions, chopped (2 cups)\n  * 2 packages (8 oz each) sliced fresh mushrooms (6 cups)\n  * 4 medium carrots, cut into julienne strips (2 cups)\n  * 1 large red bell pepper, coarsely chopped (1\u00bd cups)\n  * 2 tablespoons chopped fresh or 1 tablespoon dried dill weed\n  * \u00bd teaspoon pepper\n  * 4 medium green onions, chopped (\u00bc cup)\n\n1 Spray 12-inch skillet with cooking spray; heat over medium heat. Add barley; cook 6 to 8 minutes, stirring frequently until barley begins to brown, then stirring constantly until golden brown. Reduce heat to low; stir in broth. Cover and simmer 40 minutes.\n\n2 Stir in remaining ingredients except green onions. Heat to boiling over high heat; reduce heat to low. Cover and simmer 20 minutes longer or until vegetables are tender. Sprinkle with green onions.\n\n1 Serving: Calories 140; Total Fat 1g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 320mg; Total Carbohydrate 26g (Dietary Fiber 6g, Sugars 6g); Protein 6g Exchanges: 1 Starch, \u00bd Other Carbohydrate, 1 Vegetable Carbohydrate Choices: 2\n\nSimmering Barley\n\n## Apple-Rosemary Pork and Barley Calorie Smart \u2022 Fast\n\nPrep 25 min Total 25 min \u25cf 4 servings\n\n  * 1\u00bd cups apple juice\n  * \u00be cup uncooked quick-cooking barley\n  * 2 tablespoons chopped fresh or 2 teaspoons dried rosemary leaves, crushed\n  * 2 teaspoons vegetable oil\n  * 1 pork tenderloin (\u00be lb), cut into \u00bc-inch slices\n  * 1 medium onion, chopped (\u00bd cup)\n  * 1 clove garlic, finely chopped\n  * \u00bc cup apple jelly\n  * 1 large unpeeled red cooking apple, sliced (1\u00bd cups)\n\n1 In 2-quart saucepan, heat apple juice to boiling. Stir in barley and 1 tablespoon of the rosemary; reduce heat to low. Cover and simmer 10 to 12 minutes or until liquid is absorbed and barley is tender.\n\n2 Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Add pork, onion, garlic and remaining 1 tablespoon rosemary; cook about 5 minutes, stirring frequently, until pork is no longer pink in center. Stir in apple jelly and apple slices; cook until hot. Serve pork mixture over barley.\n\n1 Serving: Calories 400; Total Fat 6g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 55mg; Sodium 50mg; Total Carbohydrate 63g (Dietary Fiber 8g, Sugars 26g); Protein 23g Exchanges: 2 Starch, 2 Fruit, 2\u00bd Very Lean Meat, 1 Fat Carbohydrate Choices: 4\n\n## Three-Grain Medley Calorie Smart \u2022 Slow Cooker\n\nPrep 10 min Total 4 hr 10 min \u25cf 8 servings\n\n  * \u2154 cup uncooked wheat berries\n  * \u00bd cup uncooked hulled or pearl barley\n  * \u00bd cup uncooked wild rice\n  * \u00bc cup chopped fresh parsley\n  * \u00bc cup butter, melted\n  * 2 teaspoons finely shredded lemon peel\n  * 6 medium green onions, thinly sliced (6 tablespoons)\n  * 2 cloves garlic, finely chopped\n  * 3\u00bd cups vegetable or chicken broth (for homemade broth, see page 156 or )\n  * 1 jar (2 oz) diced pimientos, undrained\n\n1 Spray 3\u00bd- to 4-quart slow cooker with cooking spray. In slow cooker, mix all ingredients.\n\n2 Cover; cook on Low heat setting 4 to 6 hours or until liquid is absorbed. Stir before serving.\n\n1 Serving: Calories 200; Total Fat 6g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 15mg; Sodium 190mg; Total Carbohydrate 30g (Dietary Fiber 5g, Sugars 0g); Protein 5g Exchanges: 2 Starch, 1 Fat Carbohydrate Choices: 2\n\n## Beef and Kasha Mexicana Calorie Smart \u2022 FAst\n\nPrep 30 min Total 30 min \u25cf 6 servings\n\n  * 1 lb extra-lean (at least 90%) ground beef\n  * 1 small onion, chopped (\u2153 cup)\n  * 1 cup uncooked buckwheat kernels or groats (kasha)\n  * 1 can (14.5 oz) diced tomatoes, undrained\n  * 1 can (4.5 oz) chopped green chiles, undrained\n  * 1 package (1 oz) 40% less-sodium taco seasoning mix\n  * 2 cups frozen whole kernel corn, thawed\n  * 1\u00bd cups water\n  * 1 cup shredded reduced-fat Cheddar cheese (4 oz)\n  * 2 tablespoons chopped fresh cilantro, if desired\n  * 2 tablespoons sliced pitted ripe olives, if desired\n\n1 In 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in kasha until kernels are moistened.\n\n2 Stir in tomatoes, chiles, taco seasoning mix, corn and water. Heat to boiling; reduce heat to low. Cover and simmer 5 to 7 minutes, stirring occasionally, until kasha is tender.\n\n3 Sprinkle cheese over kasha mixture. Cover and cook 2 to 3 minutes or until cheese is melted. Sprinkle with cilantro and olives.\n\n1 Serving (1\u2153 Cups): Calories 300; Total Fat 8g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 50mg; Sodium 720mg; Total Carbohydrate 33g (Dietary Fiber 4g, Sugars 5g); Protein 23g Exchanges: 1\u00bd Starch, \u00bd Other Carbohydrate, 2\u00bd Lean Meat Carbohydrate Choices: 2\n\nBeef and Kasha Tortillas Spoon mixture onto soft corn or flour tortillas; roll up.\n\nKasha and Bow-Tie Pilaf\n\n## Kasha and Bow-Tie Pilaf Calorie Smart\n\nLook for kasha, sometimes called roasted buckwheat kernels or groats, in the health-food, cereal or kosher-food area.\n\nPrep 20 min Total 35 min \u25cf 12 servings\n\n  * 3 tablespoons butter\n  * 1 large onion, coarsely chopped (1 cup)\n  * 1 medium red bell pepper, coarsely chopped\n  * 1 cup sliced fresh mushrooms (3 oz)\n  * 1 cup uncooked buckwheat kernels or groats (kasha)\n  * 1 egg, beaten\n  * 2 cups chicken broth (for homemade broth, see page 143)\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon pepper\n  * 1 cup uncooked bow-tie (farfalle) pasta (2 oz)\n  * \u00bd cup chopped fresh parsley\n\n1 In 12-inch nonstick skillet, melt butter over medium heat. Cook onion, bell pepper and mushrooms in butter 3 to 4 minutes, stirring occasionally, until tender. Remove from skillet; set aside.\n\n2 In small bowl, stir kasha and egg, coating well. In same skillet, cook kasha over medium heat about 3 minutes, stirring constantly, until browned and dry.\n\n3 Return vegetables to skillet; stir in broth, salt and pepper. Heat to boiling; reduce heat to low. Cover and simmer 10 to 15 minutes or until broth is absorbed and kasha is tender.\n\n4 Meanwhile, cook and drain pasta as directed on package. Stir pasta and parsley into kasha mixture.\n\n1 Serving: Calories 100; Total Fat 4g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 25mg; Sodium 300mg; Total Carbohydrate 13g (Dietary Fiber 2g, Sugars 2g); Protein 4g Exchanges: 1 Starch, \u00bd Fat Carbohydrate Choices: 1\n\nIndian-Spiced Farro Salad\n\n## Indian-Spiced Farro Salad Calorie Smart\n\nFarro is an ancient Tuscan grain similar in taste and texture to pearl barley. Look for it in the grain aisle, specialty stores or Italian markets.\n\nPrep 15 min Total 1 hr 45 min \u25cf 12 servings\n\nFarro\n\n  * 1\u00bd cups uncooked farro*\n  * 4 cups water\n\nSalad\n\n  * 1 medium red bell pepper, chopped\n  * \u00bd cup finely chopped red onion\n  * \u2153 cup finely chopped fresh cilantro leaves\n  * \u2153 cup finely chopped fresh mint leaves\n  * 2 tablespoons finely chopped seeded jalape\u00f1o chile\n  * \u2153 cup coarsely chopped dry-roasted peanuts\n\nDressing\n\n  * 3 tablespoons vegetable oil\n  * 2 tablespoons fresh lime juice\n  * 2\u00bd teaspoons ground cumin\n  * 1 teaspoon grated lime peel\n  * 1\u00bc teaspoons salt\n\n1 In 2-quart saucepan, heat farro and water to boiling; reduce heat to low. Cover and simmer 25 to 30 minutes or until tender. Rinse with cold water; drain well.\n\n2 In large bowl, mix all salad ingredients except peanuts; stir in farro. In small bowl, beat dressing ingredients with whisk until blended. Pour over salad; toss to coat. Cover and refrigerate 1 hour to blend flavors. Just before serving, stir in peanuts. Garnish with additional peanuts, cilantro and mint, if desired.\n\n*Pearl barley can be substituted for the farro. Cook 45 to 50 minutes.\n\n1 Serving (\u00bd Cup): Calories 150; Total Fat 6g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 300mg; Total Carbohydrate 19g (Dietary Fiber 2g, Sugars 1g); Protein 4g Exchanges: 1\u00bd Starch, 1 Fat Carbohydrate Choices: 1\n\nWheat Berry Salad\n\n## Wheat Berry Salad Calorie Smart\n\nWheat berries are whole, unprocessed kernels of wheat. Look for them in the cereal, bulk-bins or natural-food section of your supermarket.\n\nPrep 15 min Total 2 hr 45 min \u25cf 10 servings\n\n  * \u00be cup uncooked wheat berries\n  * 3 cups water\n\nCreamy Vinaigrette Dressing\n\n  * \u2153 cup vegetable oil\n  * 2 tablespoons mayonnaise or salad dressing\n  * 2 tablespoons red wine vinegar\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon garlic powder\n  * \u215b teaspoon pepper\n\nSalad\n\n  * 1 cup small fresh broccoli florets\n  * 1 cup small fresh cauliflower florets\n  * 1 cup cherry tomatoes, cut in half\n  * 1 small green bell pepper, chopped (\u00bd cup)\n  * 4 medium green onions, sliced (\u00bc cup)\n\n1 In 3-quart saucepan, soak wheat berries in water 30 minutes. Heat to boiling over high heat; reduce heat to low. Partially cover and simmer 55 to 60 minutes or until wheat berries are tender. Drain; rinse with cold water.\n\n2 In small bowl, stir all dressing ingredients until well mixed. In large serving bowl, toss wheat berries, salad ingredients and dressing. Cover and refrigerate at least 1 hour.\n\n1 Serving: Calories 170; Total Fat 11g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 230mg; Total Carbohydrate 13g (Dietary Fiber 3g, Sugars 2g); Protein 3g Exchanges: \u00bd Starch, \u00bd Other Carbohydrate, 2 Fat Carbohydrate Choices: 1\n\nCranberry-Almond Rye Berry Salad\n\n## Cranberry-Almond Rye Berry Salad\n\nRye berries can often be found in the self-serve bins in large supermarkets, or in co-ops or natural-food stores or online. If you love grains, this chewy, flavorful side dish will soon become a new favorite; it sure disappeared fast in our test kitchens.\n\nPrep 10 min Total 2 hr 40 min \u25cf 8 servings\n\nRye Berries\n\n  * 1 cup uncooked rye berries or wheat berries\n  * 4 cups water\n\nDressing\n\n  * \u00bc cup vegetable oil\n  * \u00bc cup honey\n  * 2 tablespoons fresh lemon juice\n  * \u00bd teaspoon salt\n\nSalad\n\n  * 1 cup diagonally sliced celery\n  * \u00bd cup dried cranberries\n  * 4 medium green onions, sliced (\u00bc cup)\n  * \u00bc cup chopped fresh parsley\n  * \u00bd cup slivered almonds, toasted (page 23)\n\n1 In 2-quart saucepan, soak rye berries in water 30 minutes. Heat to boiling; reduce heat to low. Partially cover and simmer 55 to 60 minutes or until tender. Drain; rinse with cold water.\n\n2 In small bowl, beat all dressing ingredients with whisk until blended.\n\n3 In medium bowl, toss rye berries, celery, cranberries, onions, parsley and dressing. Cover and refrigerate 1 hour to blend flavors. Stir in almonds just before serving.\n\n1 Serving (\u00bd Cup): Calories 250; Total Fat 10g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 160mg; Total Carbohydrate 34g (Dietary Fiber 4g, Sugars 14g); Protein 4g Exchanges: 1\u00bd Starch, \u00bd Other Carbohydrate, 2 Fat Carbohydrate Choices: 2\n\n## Betty's Staples Oats\n\nOats can be used for so much more than just oatmeal! Use this whole-grain powerhouse to make recipes even more nutritious and help keep you fuller longer. And don't miss the Granola recipe on page 108.\n\n  1. 1. **Golden Harvest Streusel Muffins:** Make Golden Harvest Muffins (page 484) as directed, except mix \u00bd cup oats, \u00bc cup each all-purpose flour and packed brown sugar, \u00bc teaspoon ground cinnamon and 2 tablespoons cold butter, cut into small pieces, until crumbly; stir in remaining \u00bc cup almonds. Sprinkle over batter in cups before baking.\n  2. 2. **Oat Pie Crust:** In medium bowl, mix \u00bd cup melted butter, \u00be cup all-purpose flour, \u00bd cup each quick-cooking oats and chopped nuts and 2 tablespoons sugar. Press in bottom and up side of 9-inch pie plate. Bake at 400\u00b0F 11 to 13 minutes or until edges are golden brown. Cool; fill with your favorite filling or ice cream.\n  3. 3. **Whole-Grain Pancakes:** Whisk \u00be cup each quick-cooking oats and whole wheat flour, 1 cup milk, 1 tablespoon sugar, 2 tablespoons vegetable oil, 2 teaspoons baking powder, \u00bc teaspoon salt and 1 egg until blended. Cook as for Pancakes (page 101) until golden brown.\n  4. 4. **No-Bake Chocolate-Oatmeal Drops:** Mix 2 cups oats, \u2154 cup peanut butter, 1 can (3\u00bd ounces) flaked coconut, \u00bc cup unsweetened baking cocoa and 1 teaspoon vanilla. In 1-quart saucepan heat 2 cups sugar, \u00bd cup milk and \u00bc cup butter to boiling; boil 1 minute, stirring constantly. Pour over oat mixture; quickly mix. Drop by heaping teaspoonfuls onto waxed paper\u2013lined cookie sheets. Cool completely.\n\nGolden Harvest Struesel Muffins\n\nWild Rice, Vegetable and Bacon Skillet\n\n## Wild Rice, Vegetable and Bacon Skillet Calorie Smart\n\nTo quickly determine if you've reduced the liquid enough, tip the pan toward you, and the liquid will gather in one spot\u2014simply eyeball the amount.\n\nPrep 20 min Total 1 hr 20 min \u25cf 8 servings\n\n  * 6 slices bacon, cut into 1-inch pieces\n  * 1 tablespoon butter\n  * 4 medium stalks celery, sliced (1 cup)\n  * 4 medium carrots, sliced (1 cup)\n  * 1 medium onion, chopped (\u00bd cup)\n  * 3 cups water\n  * 1 cup uncooked wild rice, rinsed, drained\n  * 1 teaspoon Italian seasoning\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon pepper\n  * 1 cup sliced fresh mushrooms (3 oz)\n  * Toasted pecan halves or cashews, if desired\n\n1 In 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon to paper towels; set aside. Drain, reserving 1 tablespoon drippings in skillet.\n\n2 Add butter to bacon drippings; heat until melted. Add celery, carrots and onion. Cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Remove from skillet; set aside. Add water, wild rice, Italian seasoning, salt and pepper to skillet. Heat to boiling; reduce heat. Cover and cook 45 minutes or until water is reduced to about \u00bd cup.\n\n3 Add mushrooms and reserved vegetable mixture to wild rice; stir to mix. Cover and cook 10 minutes. Uncover; cook 5 minutes or until water is absorbed. Sprinkle with bacon and pecans.\n\n1 Serving: Calories 160; Total Fat 6g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 310mg; Total Carbohydrate 22g (Dietary Fiber 3g, Sugars 3g); Protein 6g Exchanges: 1\u00bd Starch, 1 Fat Carbohydrate Choices: 1\u00bd\n\n## Rice\n\nRice is a food staple for almost half of the world's population. It is incredibly versatile and can add flavor and texture to meals. White rice comes in many forms: **White rice** is available in long, medium and short varieties. **Converted rice** is partially cooked and takes a little less time to cook. When you are really in a hurry, **instant rice** is the fastest, cooking in about 5 minutes. **Instant or precooked brown rice** is also quick to make but takes just a bit longer, about 10 minutes. It's also a great last-minute choice.\n\nTo cook rice, bring rice and water to a boil; reduce heat to low, cover and follow the specific directions for each kind of rice.\n\nArborio: Contains a high proportion of starch that gives risotto its characteristic creamy texture.\n\nBamboo: White rice infused with fresh bamboo juice, which imparts a pale jade color when cooked and a fragrance similar to jasmine tea. A very moist, sticky rice.\n\nBasmati: Long grains stay separate (not sticky) when cooked. Aromatic with subtle a flavor.\n\nBrown: White rice without the outer brown hull removed, so it's considered a whole grain. It contains more nutrients and fiber than white rice.\n\nJasmine: Fragrant white rice with a subtle nutty flavor that differs from basmati. Less sticky than other forms of rice.\n\nOrganic Sweet Brown: Sweeter and more glutinous than regular brown rice, with the benefits of whole grain.\n\nRed: Russet-colored whole-grain rice. It has a complex, nutty, flavor and soft texture that pairs well with assertive flavors like duck, pork and wild mushrooms. Great steamed plain, or used in pilafs and risotto.\n\nSushi: The right proportion of starches allows the grains to stick together and therefore help hold sushi together.\n\nWhite: White rice includes three main types, with different characteristics:\n\n> Long-Grain: Grains stay separate and fluffier when cooked; good for side dishes.\n> \n> Medium-Grain: Plumper and shorter; good for paella or as a substitute for Arborio in risotto.\n> \n> Short-Grain: The shortest and most moist; good for puddings and molded salads.\n\nWild: Not actually rice, but seeds from a semiaquatic grass with the benefits of whole grain. Somewhat chewy with a nutty flavor, wild rice is significantly higher in protein than regular white rice and is a good source of fiber.\n\n### Timetable for Cooking Rice\n\nTo cook rice, bring rice and water to a boil, reduce heat to low, cover and follow the specific directions for each kind of rice.\n\nType of Rice (1 Cup) | Amount of Water in Cups | Cooking Directions | Yield in Cups\n\n---|---|---|---\n\nBasmati White | 1\u00bd | Simmer 15 to 20 minutes. | 3\n\nJasmine | 1\u00be | Simmer 15 to 20 minutes. | 3\n\nLong-Grain White | 2 | Simmer 20 to 25 minutes | 3\n\nParboiled (Converted) White | 2\u00bd | Simmer 20 minutes. Let stand 5 minutes. | 3 to 4\n\nPrecooked (Instant) White | 1 | After stirring in rice, cover and remove from heat; let stand 5 minutes. | 2\n\nLong-Grain Brown (Regular and Basmati) | 2\u00be | Simmer 45 to 50 minutes. | 4\n\nPrecooked (Instant) Brown | 1\u00bd | Simmer 10 minutes. | 2\n\nWild | 2\u00bd | Simmer 40 to 50 minutes. | 3\n\nCherry Pistachio Rice Pilaf\n\n## Rice Pilaf Fast \u2022 EASY\n\nRice pilaf can be a new dish each time you make it just by adding different ingredients. The secret to the flavor is browning the rice in butter until it is golden brown before adding the liquid to the pan.\n\nPrep 10 min Total 30 min \u25cf 4 servings\n\n  * 2 tablespoons butter\n  * 1 small onion, chopped (\u2153 cup)\n  * 1 cup uncooked regular long-grain white rice\n  * 2 cups chicken broth (for homemade broth, see page 143)\n  * \u00bc teaspoon salt\n\n1 In 3-quart saucepan, melt butter over medium heat. Cook onion in butter about 3 minutes, stirring occasionally, until tender.\n\n2 Stir in rice. Cook 5 minutes, stirring frequently, until rice is golden brown. Stir in broth and salt.\n\n3 Heat to boiling, stirring once or twice; reduce heat to low. Cover and simmer 15 minutes (do not lift cover or stir). Remove from heat; let stand covered 5 minutes.\n\n1 Serving: Calories 260; Total Fat 7g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 15mg; Sodium 700mg; Total Carbohydrate 42g (Dietary Fiber 0g, Sugars 0g); Protein 7g Exchanges: 2 Starch, 1 Other Carbohydrate, 1 Fat Carbohydrate Choices: 3\n\nBrown Rice Pilaf Substitute uncooked regular brown rice for the white rice. Make as directed\u2014except in Step 3, increase simmer time to 45 to 50 minutes.\n\nCashew Pilaf Stir \u00bc cup coarsely chopped cashews and 2 tablespoons chopped fresh parsley into the cooked rice pilaf.\n\nCurry Pilaf Stir in \u00bd cup diced dried fruit and raisin mixture, \u00bc teaspoon ground allspice, \u00bc teaspoon ground turmeric and \u00bc teaspoon curry powder with the broth and salt in Step 2.\n\nMushroom Pilaf Cook 1 cup sliced fresh mushrooms or 1 can (4 oz) mushrooms pieces and stems, drained, with the onion in Step 1.\n\nOrange and Cranberry Pilaf Add \u00bd teaspoon grated orange peel with the broth and salt in Step 2. Stir \u00bc cup sweetened dried cranberries into the cooked rice pilaf.\n\nPine Nut and Green Onion Pilaf Cook \u00bd cup sliced green onions and \u00bc cup pine nuts with the rice in Step 2.\n\nProsciutto, Parmesan and Pea Pilaf Cook 3 ounces prosciutto, chopped, with the rice in Step 2. Stir \u00bc cup frozen sweet peas, thawed, and \u00bc cup shredded Parmesan cheese into the cooked rice pilaf.\n\nCherry Pistachio Rice Pilaf Substitute uncooked wild and whole-grain brown rice blend for the white rice. Make as directed, except in Step 3, increase simmer time to 45 to 50 minutes. Stir \u00bc cup each dried cherries and chopped pistachio nuts into the cooked rice pilaf.\n\nSpanish Rice\n\n## Spanish Rice Calorie Smart\n\nPrep 15 min Total 40 min \u25cf 10 servings\n\n  * 2 tablespoons vegetable oil\n  * 1 cup uncooked regular long-grain white rice\n  * 1 medium onion, chopped (\u00bd cup)\n  * 2\u00bd cups water\n  * 1\u00bd teaspoons salt\n  * \u00be teaspoon chili powder\n  * \u215b teaspoon garlic powder\n  * 1 small green bell pepper, chopped (\u00bd cup)\n  * 1 can (8 oz) tomato sauce\n  * 1 large tomato, seeded, chopped (1 cup)\n\n1 In 10-inch skillet, heat oil over medium heat. Cook rice and onion in oil about 5 minutes, stirring frequently, until rice is golden brown and onion is crisp-tender.\n\n2 Stir in remaining ingredients except tomato. Heat to boiling; reduce heat. Cover and simmer 20 minutes, stirring occasionally. Stir in tomato. Cover and simmer about 5 minutes longer or until rice is tender.\n\n1 Serving (\u00bd Cup): Calories 120; Total Fat 3g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 500mg; Total Carbohydrate 20g (Dietary Fiber 1g, Sugars 2g); Protein 2g Exchanges: 1 Starch, \u00bd Fat Carbohydrate Choices: 1\n\nSpanish Rice with Bacon Omit oil. Cut 6 slices bacon into 1-inch pieces. In 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove from skillet with slotted spoon and drain on paper towels. Drain all but 2 tablespoons drippings from skillet. Cook rice and onion in bacon drippings over medium heat about 5 minutes, stirring frequently, until rice is golden brown and onion is crisp-tender. Continue as directed in Step 2. Stir in bacon just before serving.\n\nPork Fried Rice\n\n## Pork Fried Rice Calorie Smart \u2022 Fast\n\nUsing cold cooked rice is best so the grains stay separated during frying.\n\nPrep 25 min Total 25 min \u25cf 4 servings\n\n  * 1 cup fresh bean sprouts\n  * 2 tablespoons vegetable oil\n  * 1 cup sliced fresh mushrooms (3 oz)\n  * 3 cups cold cooked regular long-grain white rice\n  * 1 cup cut-up cooked pork\n  * 2 medium green onions, sliced (2 tablespoons)\n  * 2 eggs, slightly beaten\n  * 3 tablespoons soy sauce\n  * Dash white pepper\n\n1 Rinse bean sprouts with cold water; drain and set aside.\n\n2 In 10-inch skillet, heat 1 tablespoon of the oil over medium heat; rotate skillet until oil covers bottom. Cook mushrooms in oil about 1 minute, stirring frequently, until coated.\n\n3 Add bean sprouts, rice, pork and onions to skillet. Cook over medium heat about 5 minutes, stirring and breaking up rice, until sprouts are thoroughly cooked and no longer crisp and mixture is hot.\n\n4 Move rice mixture to side of skillet. Add remaining 1 tablespoon oil to other side of skillet. Cook eggs in oil over medium heat, stirring constantly, until eggs are thickened throughout but still moist. Stir eggs into rice mixture. Stir in soy sauce and pepper.\n\n1 Serving: Calories 360; Total Fat 14g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 135mg; Sodium 1190mg; Total Carbohydrate 37g (Dietary Fiber 1g, Sugars 1g); Protein 20g Exchanges: 2\u00bd Starch, 2 Lean Meat, 1 Fat Carbohydrate Choices: 2\u00bd\n\nLighter Directions For 3 grams of fat and 240 calories per serving, reduce pork to \u00bd cup and finely chop. Use a nonstick skillet and omit oil in Step 4. Substitute \u00bd cup fat-free egg product for the eggs.\n\nChicken Fried Rice Substitute 1 cup shredded cooked chicken for the pork and add 1 cup frozen sweet peas, cooked, in Step 3.\n\nShrimp Fried Rice Substitute 1 cup frozen cooked salad shrimp, thawed, for the pork.\n\n## Make-Ahead Brown Rice\n\nMild, nutty brown rice is a wonderful addition to any meal. It's delicious, healthful and easy to cook and store. But because brown rice is a whole grain and not refined, it does take a bit longer to cook than white rice. So why not make a double batch to have on hand for a variety of uses?\n\nTo make 4 cups cooked brown rice, bring 2\u00bc cups water to a boil in a 2-quart saucepan. Stir in 1 cup uncooked brown rice; reduce heat to low and cover. Cook 45 to 50 minutes or until rice is tender and water is absorbed.\n\nCool and store covered in the refrigerator for up to 5 days or freeze for up to 3 months.\n\n## Ways to Use Brown Rice\n\n  1. 1. **Chicken\u2013Brown Rice Salad:** In medium bowl, toss 1 cup cooked brown rice with 1 cup shredded cooked chicken, \u00bd cup small red grapes, \u00bc cup sliced green onions or celery and 2 to 4 tablespoons honey-mustard dressing. Serve on torn leaf lettuce.\n  2. 2. **Almond\u2013Brown Rice Pilaf:** In 10-inch skillet, heat 1 tablespoon olive oil or butter over medium heat. Stir in \u00bd cup slivered almonds and \u00bd cup chopped carrot. Cook and stir 2 to 4 minutes or until carrot is tender. Stir in \u00bc cup dried currants and 1\u00bd cups cooked brown rice. Cook and stir just until heated. Sprinkle with chopped fresh parsley.\n  3. 3. **Quick Lettuce Wraps:** In 10-inch skillet, cook 1 pound ground turkey, \u00bc cup finely chopped onion and \u00bc teaspoon ground ginger until turkey is no longer pink. Stir in 2 tablespoons stir-fry sauce, \u00bd cup chopped red bell pepper and 1 cup cooked brown rice. Spoon mixture into butterhead lettuce leaves; roll up each. Serve with sweet-and-sour sauce.\n  4. 4. **Salsa\u2013Brown Rice Burritos:** In 2-quart saucepan, heat 1 cup chunky salsa just until hot. Stir in 1 teaspoon chili powder, 1 cup cooked or canned corn, 1 can (15 ounces) drained, rinsed black beans and 1 cup cooked brown rice. Spoon mixture down center of flour tortillas; roll up.\n  5. 5. **Fried Brown Rice:** In 10-inch skillet, heat 1 tablespoon olive oil or butter over medium heat. Stir in \u00bd cup slivered almonds and \u00bd cup chopped carrot. Cook and stir 2 to 4 minutes or until carrot is tender. Stir in \u00bc cup dried currants and 1\u00bd cups cooked brown rice. Cook and stir just until heated. Sprinkle with chopped fresh parsley.\n  6. 6. **Easy Rice Pudding:** In 2-quart saucepan, combine 2 cups cooked brown rice, 2 cups milk, \u00bc cup dried cranberries and \u00bc cup sugar. Bring to a boil. Reduce the heat to low and cook 15 to 20 minutes or until thickened, stirring occasionally. Stir in 1 teaspoon vanilla.\n\nQuick Lettuce Wraps, Almond\u2013Brown Rice Pilaf, Brown Rice\n\nClassic Risotto with Peas\n\n## Classic Risotto\n\nPrep 35 min Total 35 min \u25cf 4 servings\n\n  * 2 tablespoons olive or vegetable oil\n  * 1 tablespoon butter\n  * 1 small onion, thinly sliced\n  * 1 tablespoon chopped fresh parsley\n  * 1 cup uncooked Arborio rice or regular long-grain white rice\n  * \u00bd cup dry white wine or chicken broth\n  * 3 cups chicken broth (for homemade broth, see page 143), warmed\n  * \u00bd cup freshly grated Parmesan cheese\n  * \u00bc teaspoon coarsely ground black pepper\n\n1 In 10-inch nonstick skillet or 3-quart saucepan, heat oil and butter over medium-high heat until butter is melted. Add onion and parsley; cook about 5 minutes, stirring frequently, until onion is tender.\n\n2 Stir in rice. Cook, stirring occasionally, until edges of kernels are translucent. Stir in wine. Cook about 3 minutes, stirring constantly, until wine is absorbed.\n\n3 Reduce heat to medium. Stir in 1 cup of the warm broth. Cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Repeat, adding another 1 cup of broth. Stir in remaining 1 cup broth. Cook about 8 minutes, stirring frequently, until rice is just tender and mixture is creamy. Stir in cheese and pepper.\n\n1 Serving: Calories 360; Total Fat 15g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 15mg; Sodium 1020mg; Total Carbohydrate 43g (Dietary Fiber 0g, Sugars 2g); Protein 13g Exchanges: 3 Starch, 2\u00bd Fat Carbohydrate Choices: 3\n\nClassic Risotto with Butternut Squash Stir in 1 cup mashed cooked butternut squash or sweet potato with the first cup of broth in Step 3. Continue as directed.\n\nClassic Risotto with Peas Omit parsley. Stir in 1 box (9 ounces) frozen baby sweet peas, cooked and drained.\n\nClassic Risotto with Shrimp Stir in 8 ounces cooked medium shrimp during last 3 to 5 minutes of cooking.\n\n### Learn with Betty Cooking Risotto\n\n**Perfect Risotto:** This risotto is thickened and creamy.\n\n**Undercooked Risotto:** This risotto was not cooked long enough and is soupy or watery instead of creamy.\n\n**Overcooked Risotto:** This risotto was cooked too long and is dried out and no longer creamy.\n\n### Cooking Risotto\n\nStir rice into the onion and parsley, cooking until the edges of the grains are translucent.\n\nStir warmed broth, 1 cup at a time, into the rice, stirring until each broth addition is absorbed.\n\nSticky Rice with Mango\n\n## Sticky Rice with Mango Calorie Smart\n\nGlutinous rice, also known as sweet or sticky rice, gets its sticky character from a high starch content. Garnish this classic Thai dessert with fresh, flaked or shredded coconut, either toasted or right out of the package.\n\nPrep 15 min Total 2 hr 5 min \u25cf 10 servings\n\nSticky Rice\n\n  * 1\u00bd cups sweet rice (sticky or glutinous rice)*\n  * 1 can (13.66 oz) coconut milk (not reduced-fat and not cream of coconut)\n  * \u00bd cup sugar\n  * \u00bc teaspoon salt\n  * 1 large mango, peeled, pitted and cut into \u00bc-inch slices\n\nCoconut Sauce\n\n  * 2 tablespoons sugar\n  * \u00bd teaspoon cornstarch\n  * Toasted flake coconut or sesame seed, if desired\n\n1 Soak rice in cold water 1 hour; drain. Cook rice in rice cooker using the Sweet Rice setting according to manufacturer's directions. Or spray 2-quart saucepan with cooking spray. Add rice and 2 cups water. Heat to boiling; reduce heat to low. Cover and simmer 15 to 20 minutes or until water is absorbed. Spoon rice into large bowl and gently even top; set aside.\n\n2 Meanwhile, in 2-quart saucepan, heat 1 cup of the coconut milk (reserve remaining coconut milk for sauce), \u00bd cup sugar and the salt over medium heat until hot. Simmer, stirring frequently, just until sugar is dissolved. Pour over rice; gently fold into rice. Let stand 30 to 35 minutes at room temperature or until almost all of milk mixture is absorbed.\n\n3 In 1-quart saucepan, mix the reserved coconut milk, 2 tablespoons sugar and the cornstarch until cornstarch is dissolved. Heat to boiling; boil 1 minute, stirring constantly. Remove from heat. Spoon rice into individual bowls. Garnish with mango slices; drizzle each serving with 2 teaspoons coconut sauce. Sprinkle with sesame seed.\n\n*One package (12 oz) Arborio rice can be substituted for the sweet rice. If making in rice cooker, follow manufacturer's directions. If making on stove top, make as directed on package for plain or basic white Arborio rice (not risotto), except omit any fat or salt called for on package. Continue as directed in Step 2.\n\n1 Serving (\u00bd Cup): Calories 190; Total Fat 7g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 0mg; Sodium 65mg; Total Carbohydrate 30g (Dietary Fiber 1g, Sugars 19g); Protein 1g Exchanges: \u00bd Starch, 1\u00bd Other Carbohydrate, 1\u00bd Fat Carbohydrate Choices: 2\n\n### Making Sticky Rice\n\nPour cooked coconut mixture over cooked rice.\n\nDrizzle each serving with coconut sauce.\n\n## Curried Veggie Brown Rice Fast\n\nPrep 5 min Total 20 min \u25cf 8 servings\n\n  * 2 cups chicken broth (for homemade broth, see page 143)\n  * 1\u00bd teaspoons curry powder\n  * \u00bd teaspoon salt\n  * 2 cups uncooked instant brown rice\n  * 1\u00bd cups frozen mixed vegetables\n  * \u2153 cup raisins\n  * 2 tablespoons chopped fresh parsley\n\n1 In 2-quart saucepan, heat broth, curry powder and salt to boiling. Stir in rice; reduce heat to medium-low. Cover and cook 3 minutes.\n\n2 Add vegetables. Cover and cook 4 to 6 minutes longer or until rice and vegetables are tender.\n\n3 Remove from heat; let stand 3 to 4 minutes or until liquid is absorbed. Fluff rice with fork. Stir in raisins and parsley.\n\n1 Serving (\u00bd Cup): Calories 230; Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 430mg; Total Carbohydrate 47g (Dietary Fiber 6g, Sugars 6g); Protein 6g Exchanges: 2 Starch, 1 Other Carbohydrate, \u00bd Vegetable Carbohydrate Choices: 3\n\n# Chapter 9: Vegetables, Beans & Legumes\n\n## Vegetable Basics\n\nBuying Vegetables\n\nCabbage\n\nChiles\n\nFresh Legumes\n\nFresh Vegetable Cooking Chart\n\nHealth Benefits\n\nMushrooms\n\nNightshade Vegetables\n\nOnions\n\nOther Vegetables\n\nPotatoes\n\nRoot Vegetables\n\nSquash\n\nStoring Vegetables\n\n## Features\n\nBetty's Staples: Edamame\n\nGlobal Flavors: India\n\nHeirloom Recipe and New Twist\n\nLearn to Roast\n\nLearn with Betty: Caramelized Onions\n\n## Vegetables\n\nArtichokes with Rosemary Butter Easy\n\nAsparagus with Goat Cheese\n\nAsparagus with Parmesan Calorie Smart \u2022 Fast\n\nBroccoli with Roasted Red Peppers and Hazelnuts Calorie Smart \u2022 Fast\n\nCaramelized Onions Calorie Smart\n\nCheesy Bacon Broccoli\n\nCheesy Bacon Brussels Sprouts Calorie Smart\n\nCheesy Bacon Green Beans\n\nCollard Greens with Black-Eyed Peas\n\nCranberry Caramelized Onions\n\nCranberry-Pistachio Brussels Sprouts Calorie Smart \u2022 Fast\n\nCumin-Chili Roasted Carrots Calorie Smart\n\nFried Green Tomatoes Calorie Smart\n\nGlazed Carrots Calorie Smart \u2022 Fast\n\nGreen Beans with Glazed Shallots Calorie Smart \u2022 Fast\n\nGreen Beans with Parmesan\n\nHoney-Glazed Lemon Carrots\n\nOkra, Corn and Tomatoes Calorie Smart \u2022 Fast\n\nRoasted Beets Calorie Smart \u2022 Easy\n\nRoasted Bell Peppers Calorie Smart \u2022 Easy\n\nRoasted Root Vegetables\n\nRoasted Vegetables Calorie Smart\n\nSaut\u00e9ed Cauliflower with Browned Bread Crumbs Fast\n\nSpicy Collard Greens with Bacon Calorie Smart\n\nSpiral Summer Squash Calorie Smart \u2022 Fast \u2022 Easy\n\nSweet-Sour Red Cabbage Calorie Smart\n\nWilted Spinach Calorie Smart \u2022 Fast\n\nWilted Spinach and Kale\n\n## Potatoes\n\nAu Gratin Potatoes\n\nBacon and Pepper Twice-Baked Potatoes\n\nButtermilk Mashed Potatoes\n\nCandied Sweet Potatoes Easy\n\nFried Potatoes Calorie Smart \u2022 Fast\n\nGarlic Mashed Potatoes\n\nHash Brown Potatoes Calorie Smart\n\nHerbed Mashed Potatoes\n\nHorseradish Mashed Potatoes\n\nItalian Twice-Baked Potatoes\n\nMashed Potatoes Calorie Smart \u2022 Easy\n\nPotato Pancakes Calorie Smart\n\nScalloped Potatoes\n\nTwice-Baked Potatoes Calorie Smart\n\nUltimate Smashed Potatoes Calorie Smart \u2022 Slow Cooker\n\nBeans and Legumes\n\n## Bean Basics\n\nCooking Dried Beans\n\nDried Beans and Lentils\n\nTimetable for Cooking Dried Beans\n\n## Bean Dishes\n\nBacon-Edamame Toss\n\nCannellini with Tomatoes and Sage Calorie Smart \u2022 Fast\n\nCaribbean Black Beans\n\nEdamame and Vegetable Salad\n\nEdamame Boiled in the Pods\n\nGarbanzo Beans with Vegetables Slow Cooker\n\nHomemade Baked Beans\n\nHoppin' John\n\nIndian Lentils and Rice Calorie Smart\n\nPasta with Edamame and Pesto\n\nRed Beans and Rice Calorie Smart\n\nSpicy Black-Eyed Peas Calorie Smart \u2022 Slow Cooker \u2022 Easy\n\nSpicy Refried Black Beans Calorie Smart \u2022 Fast\n\nStir-Fried Edamame with Corn and Peppers\n\nWhite Beans with Sun-Dried Tomatoes Slow Cooker \u2022 Easy\n\nCalorie Smart = See Helpful Nutrition and Cooking Information\n\nFast = Ready in 30 minutes or less\n\nEasy = Prep in 10 minutes or less **plus** five ingredients or less\n\nLighter = 25% fewer calories or grams of fat\n\nMake Ahead = Make-ahead directions\n\nSlow Cooker = Slow cooker directions\n\n# Vegetable Basics\n\nWhether part of the main dish or served as a side, vegetables add texture, color, flavor and a bounty of healthful nutrients to any meal. Browse any farmers' market or grocery store, and you will see the array of choices available, from standards like carrots and broccoli to more exotic vegetables like golden beets and carnival squash. Among the varieties shown on the following pages, you'll find many treasures to brighten your table.\n\n## Health Benefits\n\nEating vegetables provides health benefits. People who eat more vegetables as part of an overall healthy diet are likely to have a reduced risk of some chronic diseases. Vegetables provide nutrients vital for general wellness.\n\n  * Most vegetables are naturally low in fat and calories, and none have any cholesterol.\n  * Vegetables are important sources of many nutrients, including potassium, dietary fiber, folic acid, vitamin A and vitamin C.\n  * Dietary fiber from vegetables as part of an overall healthy diet can help reduce blood cholesterol levels and may lower risk of heart disease.\n  * To gain the most value from vegetables, choose a variety and plan for several servings every day. For specific amounts to eat daily, refer to the USDA's ChooseMyPlate.gov.\n\n## Buying Vegetables\n\nLook for the freshest vegetables possible\u2014appearance is usually the best indication with good, bright color at the top of the list. Avoid any vegetable that looks withered or has soft spots. Leafy tops and vegetable greens should be crisp and fresh looking.\n\nOrganic vegetables are grown without synthetic fertilizers or pesticides. Look for organic produce at most grocery stores and specialty food stores.\n\n## Storing Vegetables\n\nStorage varies for vegetables but in general, fresh vegetables should be used within a few days of purchase, as they do start to lose flavor quality and nutritional value if stored too long. See the vegetable listings, starting on page 225, for recommendations on individual vegetables.\n\n## Nightshade Vegetables\n\nThis group also includes potatoes, page 231.\n\nEggplant: Choose firm, even-colored, unblemished eggplants heavy for their size. Caps and stems should be intact with no mold. Refrigerate in plastic bag up to 5 days.\n\n> Asian (Chinese, Japanese, Thai): Colors include purple, green, white or striated. Longer, smaller than common eggplant.\n\nSweet Peppers: Choose shiny, brightly colored, unblemished peppers with firm sides. Refrigerate in plastic bag up to 5 days.\n\n> Banana: Long, yellow, banana-shaped.\n> \n> Bell: Available in green, red, yellow, orange, purple, brown.\n\nTomatillos: Choose firm, unblemished fruit with tight-fitting husks. Store in paper bag in refrigerator up to 1 month. Remove husks; wash fruit before using.\n\nTomatoes: Choose firm, unblemished fruit heavy for their size. Store at room temperature (refrigerating will cause flavor loss); use within a few days.\n\n> Beefsteak: Rich flavor, meaty texture. Good fresh or cooked.\n> \n> Cherry: Red or yellow; bite-size, great flavor. Use in salads, as garnish or cooked.\n> \n> Heirloom: Seeds are passed down through generations. Have distinct attributes like exceptional flavor or unusual coloring.\n> \n> Plum (Roma): Great flavor; fleshy, making them great for sauces and salads, as there is less juice than in a round tomato. **Grape** tomatoes are baby plum tomatoes.\n\n## Chiles\n\nChoose firm chiles; avoid shriveled or soft spots. Store fresh chiles in refrigerator drawer; store dried ones in airtight container in a cool, dark place. Typically, the larger the chile, the milder the flavor.\n\nAnaheim: Fresh, canned. Mild; frequently stuffed.\n\nFresno: Fresh. Medium-size. Similar in flavor to jalape\u00f1o. Usually red.\n\nHabanero: Fresh or dried. Range from light green to bright orange. Distinctively hot.\n\nJalape\u00f1o: Fresh or canned. Dark green; hot to very hot. **Chipotle** is a dried, smoked jalape\u00f1o.\n\nPoblano: Fresh or canned. Green: flavor ranges from mild to zippy. Reddish brown: sweeter than green. **Ancho** is a dried poblano.\n\nSerrano: Fresh. Medium-size. Very hot and green at first, ripening to red or orange.\n\nThai: Fresh. Small; several colors. Very hot.\n\n## Onions\n\nThe onion group of vegetables is often called the Lily family and includes not only onions but also garlic, leeks, shallots and asparagus. They all grow tubers, bulbs or rhizomes.\n\nAsparagus: Spears are green, white or purple. Choose firm, brightly colored stalks with tight tips. Refrigerate in plastic bag up to 3 days.\n\nGarlic: Made of papery-coated sections called cloves. Choose fresh, firm heads of garlic that have no green sprouts.\n\nLeeks: Milder than onions. Look for crisp leaves and unblemished white bulb ends; avoid withered, yellow leaves. Refrigerate in a plastic bag up to 5 days. Cut lengthwise; wash thoroughly to remove dirt trapped between layers.\n\nOnions: Choose firm, blemish-free onions with thin skins and no sign of mold or sprouting. Do not store near potatoes\u2014onions will absorb moisture.\n\n> Green (Scallions): Look for bright green, fresh tops, white bulb ends. Refrigerate in plastic bag up to 1 week.\n> \n> Red, Yellow, White: Store whole in cool (45\u00b0F to 60\u00b0F), dry, dark place with good ventilation up to 2 months. Once cut, cover with plastic wrap; refrigerate up to 4 days.\n> \n> Sweet: Very juicy, mild sugary taste without the \"burn\" associated with other onions. Refrigerate whole in single layer 4 to 6 weeks.\n> \n> Shallots: Papery skin; more like garlic than onions. Store in cool, dry place up to 2 weeks.\n\n## Mushrooms\n\nStore unwashed, wrapped in paper towel in a plastic or paper bag. Refrigerate up to 4 days. For fresh, look for firm caps with good color and no soft spots or decay. Wash just before using.\n\nChanterelle: Fresh, dried. Delicate, nutty flavor; chewy texture. Cook as side dish, or add to soups, sauces, stir-fries.\n\nDried (Various): More concentrated flavor than fresh. Store in cool, dry place up to 1 year. Rehydrate as directed on package. One ounce dried (rehydrated) = 4 ounces fresh.\n\nMorel: Fresh, dried. Smoky, earthy, nutty flavor. Saut\u00e9 in butter.\n\nPorcini: Often dried. Earthy flavor; firm texture. Popular in French and Italian cooking.\n\nPortabella: Very large, with dense, meaty texture. Grill for sandwiches, saut\u00e9s, slice for salads. **Cremini** is a young portabella.\n\nShiitake: Meaty texture; strong flavor. Choose plump ones with edges that curl under.\n\nWhite (Button): Mild, earthy flavor. Small to quite large (for stuffing). Choose firm, white ones with no sign of decay.\n\n## Cabbage\n\nThese are all cruciferous vegetables, part of the cabbage family.\n\nBok Choy: Mild. Crunchy stalks; tender leaves. Use in salads and stir-fries; as side dish.\n\nBroccoli: Florets and stalks edible. Use raw in salads, or cook. Florets should be tight and not flowering.\n\nBroccolini: Cross between broccoli and Chinese kale. Mildly sweet, slightly peppery; crunchy. Refrigerate up to 10 days. Use raw in salads, crudit\u00e9s; cook crisp-tender as side dish.\n\nBrussels Sprouts: Strong flavor similar to cabbage. Small sprouts will be milder than large ones. Look for those with compact heads. Cook for side dishes.\n\nCabbage: Choose cabbage with fresh, crisp leaves (firmly packed, if head variety). Refrigerate, tightly wrapped, up to 1 week.\n\nCauliflower: Mild and usually white. Florets should be firm and compact. Largest, toughest stalks usually not eaten. Use raw in salads, or cook.\n\nKale: Mild cabbage flavor; many varieties and colors. Store in coldest part of refrigerator 2 to 3 days (any longer, and flavor gets very strong). Remove and discard tough center stalk.\n\nKohlrabi (Cabbage Turnip): Bulbs have mild broccoli\u2013celery root flavor. Leaves have flavor similar to collard greens. Use raw; add to soups, stews, stir-fries. Refrigerate leaves up to 4 days, bulbs up to 10 days.\n\n## Other Vegetables\n\nArtichoke, Globe: Available fresh, canned (hearts and bottoms) in various sizes: jumbo for stuffing and steaming, baby in marinated salads. Or use saut\u00e9ed or roasted. Refrigerate in plastic bag up to 1 week.\n\nArtichoke, Jerusalem (Sunchoke): Available year-round (season peaks October to March). Choose hard artichokes with smooth skins and no soft spots. Use raw in salads, or boiled, steamed, fried. Refrigerate in plastic bag up to 1 week.\n\nCelery: Crisp, mild and stringy stalks. Use raw in salads, or cook.\n\nCorn: White, yellow, bicolored. Choose bright green, tight-fitting husks; fresh-looking silk; plump, consistently sized kernels. Wrap unhusked in damp paper towels; refrigerate up to 2 days.\n\nEnglish Cucumber: Available year-round (peak is May to August). Virtually seedless. Choose firm cucumbers with smooth skins; avoid shriveled or soft spots. Refrigerate in plastic bag up to 10 days.\n\nOkra: Available fresh year-round in the South (May to October in rest of United States), canned, frozen. Choose tender, unblemished, bright green pods less than 4 inches long. Refrigerate in plastic bag up to 3 days.\n\n## Root Vegetables\n\nBeets: Colors include reddish-purple, golden, rainbow and white. Choose brightly colored, firm beets with smooth skins. Remove greens as soon as possible; store separately. Greens and roots should be cooked. Refrigerate in plastic bag up to 1 week.\n\nCarrots and Parsnips: Mild sweet flavor. Choose those with no signs of decay or cracking. Refrigerate in plastic bag up to 2 weeks.\n\nCassava (Yuca): Bland, starchy; absorbs other flavors. Two types: sweet and bitter (which must be cooked before eating). Choose hard, evenly shaped yuca; avoid blemishes, cracks, mold, stickiness. Store in cool, dark place up to 3 days. Use as side dish or in soups.\n\nFennel: Mild licorice flavor. Bulbs and greens can be eaten raw or cooked. Choose clean, firm bulbs with fresh-looking greens. Refrigerate in plastic bag up to 1 week.\n\nJicama: A sweet vegetable that looks like a turnip and can be eaten raw; use in salads.\n\nGingerroot: Peppery, slightly sweet. Choose firm, smooth roots. Refrigerate fresh, unpeeled in plastic bag up to 3 weeks; freeze up to 6 months.\n\nRadishes: Mild to peppery flavor. Great in salads, as snacks. Choose firm radishes with bright colors. **Daikon** are much larger; good in salads, stir-fries. Refrigerate either variety in plastic bag up to 1 week.\n\nSweet Potatoes: Available in varieties ranging from pale skin with light yellow flesh to dark orange or red skin and flesh. Often mistakenly called yams but true yams are not sweet potatoes. Choose nicely shaped, smooth, firm potatoes with evenly colored skins. Store in cool (45\u00b0F to 60\u00b0F), dry, dark, well-ventilated place up to 2 weeks.\n\nTurnips, Rutabagas, Celeriac: Good roasted, used in stews, baked dishes. Choose firm vegetables with no signs of decay or bruising. Refrigerate in plastic bag up to 2 weeks.\n\n## Potatoes\n\nStore potatoes in a cool (45\u00b0F to 60\u00b0F) dry, dark, well-ventilated place as directed below.\n\nAll-Purpose Potatoes: **Purple** and **Yukon Gold** can be used with any cooking technique. Most of the color of purple potatoes will fade during cooking. Store 2 to 3 weeks.\n\nStarchy Potatoes: Both **Russet** and **Idaho** are great for baking or frying. Store 3 to 5 weeks.\n\nWaxy Potatoes: **Fingerling** , **New** and **Red** are great in soups or salads, as they hold their shape after cooking; also great for roasting and boiling. Store 2 to 3 weeks.\n\n## Squash\n\nAcorn: Green skin; acorn-shaped. Bake halves with filling or remove rind, cut up and roast.\n\nButternut: Yellow or gold; peanut-shaped. Cook as for acorn squash.\n\nCarnival: Cream, orange or green. Flavor similar to sweet potatoes or butternut squash. Bake or steam.\n\nChayote: Mild flavor; requires bold seasoning. Refrigerate in plastic bag up to 1 month. Use raw in salads, or stuff and bake.\n\nDelicata: Pale yellow skin with green stripes. Sweet, buttered-corn flavor. Seed cavity is small; lots of edible flesh. Bake or steam.\n\nPattypan: These small, flying saucer-shaped squash have thin, smooth to slightly bumpy skin that typically isn't removed for cooking or eating.\n\nSummer: Thin, edible skin; soft, edible seeds. Choose firm squash with shiny, unblemished skin. Refrigerate in plastic bag up to 5 days.\n\nSweet Dumpling: Green, white stripes. Sweet; good stuffed with rice or stuffing.\n\nWinter: Thick, hard skin, seeds. Choose squash heavy for its size and with dull-colored hard rind (no soft spots). Whole: store in cool (45\u00b0F to 60\u00b0F), dry, dark place with good ventilation up to 2 months. Cut and peeled: refrigerate in plastic wrap up to 5 days.\n\n## Fresh Legumes\n\nLegumes are seed pods that split along both sides when ripe. Choose bright, smooth, crisp pods. Refrigerate in plastic bag up to 4 days.\n\nEdamame (Fresh Soybeans): Often sold in their fuzzy green pods (avoid blemishes) or frozen. Serve as snack; add to rice, salads, scrambled eggs; mash into guacamole.\n\nLong Beans (Asparagus Bean, Chinese Long Bean, Yard-Long Bean): Same family as black-eyed peas. Milder, less sweet than green beans. Usually cut in half or smaller pieces, then saut\u00e9ed or stir-fried. Mushy if overcooked.\n\nMung Bean Sprouts: Tender; great for salads or stir-fries. Refrigerate in plastic bag up to 3 days.\n\nPea Shoots: The best leaves and tendrils from pea plants. Choose fresh, crisp, young, tender shoots with top leaves. Remove coarse stems. Use raw in salads; steam as a side dish with lemon or sprinkled with ginger and sugar. Use within 2 days.\n\nPeas (English, Sugar Snap, Snow): English peas must be removed from pods before cooking; sugar snaps and snow peas can be eaten in the pod. All can be eaten raw or cooked; great in salads or side dishes.\n\n### Fresh Vegetable Cooking Chart\n\nStore vegetables in plastic bag in refrigerator or at room temperature if indicated in chart. Wash veg-etables before using. Use fresh vegetables within a few days. For grilling direction, see page 422.\n\n**To Boil:** In saucepan, heat 1 inch water to boiling. Add vegetables. Heat to boiling; reduce heat to low. Cook as directed and drain.\n\n**To Steam:** In saucepan or skillet, place steamer basket in \u00bd inch water (water should not touch bottom of basket). Place vegetables in basket. Cover; heat to boiling; reduce heat to low. Steam as directed.\n\n**To Saut\u00e9:** In skillet, cook in butter or oil over medium-high heat as directed.\n\n**To Bake:** Heat oven to 350\u00b0F. Place vegetables in oven and bake as directed.\n\n**To Roast:** Heat oven to 425\u00b0F. Toss cut (unless stated otherwise) vegetables with about 1 tablespoon olive oil and season as desired. Place vegetables in baking pan and roast as directed.\n\n**To Microwave:** Use microwavable dish with cover or use plastic wrap to cover. Paper towels or plastic wrap used in the microwave should be microwave-safe. Add 2 tablespoons water to dish with vegetables. Microwave on High, unless stated otherwise, as directed; drain. Stir or rearrange vegetables once or twice during cooking. Let stand covered for 1 to 2 minutes to finish cooking.*\n\n###\n\nVegetable with Amount for 4 Servings | Preparation | Conventional Directions | Microwave Directions*\n\n---|---|---|---\n\nArtichokes, Globe (4 medium) | Remove discolored leaves; trim stem even with base. Cut 1 inch off top. Snip tips off leaves. To retain color, dip in cold water mixed with lemon juice. | **Boil:** Covered with water, adding 2 tablespoons lemon juice to water, 20 to 30 minutes or until leaves pull out easily and bottom is tender when pierced with knife. | Place 1 or 2 artichokes in dish; add \u00bc cup water. Microwave 5 to 7 minutes or until leaves pull out easily and bottom is tender when pierced with knife.\n\nArtichokes, Jerusalem (1 lb) | Leave whole, or cut. To retain color, toss with cold water mixed with lemon juice. | **Boil:** Covered 7 to 9 minutes or until crisp-tender.\n\n**Steam:** 15 to 20 minutes or until crisp-tender. | Place in dish. Microwave 5 to 7 minutes or until crisp-tender.\n\nAsparagus (1\u00bd lb) | Break off ends of spears. Tie spears in bundles with string, or hold together with band of foil (do not use foil if microwaving). Or cut into 1-inch pieces. | **Boil:** Uncovered 6 to 8 minutes or until crisp-tender.\n\n**Steam:** 6 to 8 minutes or until crisp-tender.\n\n**Roast whole:** 10 to 12 minutes. | Place in dish. Microwave 4 to 6 minutes or until crisp-tender.\n\nBeans, Green, Purple Wax and Yellow Wax (1 lb) | Remove ends. Leave beans whole, or cut into 1-inch pieces. | **Boil:** Uncovered 6 to 8 minutes or until crisp-tender.\n\n**Steam:** 10 to 12 minutes or until crisp-tender.\n\n**Roast (whole):** 6 to 8 minutes. | Place in dish. Microwave 8 to 10 minutes or until crisp-tender.\n\nBeans, Lima (3 lb unshelled; 3 cups shelled) | To shell beans, remove thin outer edge of pod with sharp knife or scissors. Slip out beans. | **Boil:** Covered 15 to 20 minutes or until tender. | Place in dish; add \u00bd cup water. Microwave on High 4 to 5 minutes or until boiling; then Medium-Low 20 to 25 minutes or until tender.\n\nBeets (5 medium) | Cut off all but 2 inches of tops. Leave whole with root ends attached. Peel after cooking. | **Boil:** Add water to cover and 1 tablespoon vinegar. Boil, covered, 20 to 30 minutes.\n\n**Steam:** 45 to 50 minutes or until tender.\n\n**Roast:** 35 to 40 minutes. | Place in dish with 2 tablespoons water. Microwave 12 to 16 minutes or until tender.\n\nBroccoli (1\u00bd lb) | Trim off large leaves; remove tough ends of stems. Cut as desired. | **Boil:** Uncovered 4 to 6 minutes or until crisp-tender.\n\n**Steam:** 10 to 11 minutes or until crisp-tender. | Place in dish. Microwave 6 to 8 minutes or until crisp-tender.\n\nBrussels Sprouts (1 lb) | Remove discolored leaves; cut off stem ends. Cut large sprouts in half. | **Boil:** Uncovered 8 to 12 minutes or until tender.\n\n**Steam:** 8 to 12 minutes or until tender.\n\n**Roast:** 12 to 15 minutes. | Place in dish. Microwave 5 to 6 minutes or until tender.\n\nCarrots (6 or 7 medium) | Peel; cut off ends. Leave ready-to-eat baby-cut carrots whole or cut as desired. | **Boil:** Covered 7 to 10 minutes or until tender.\n\n**Steam:** 8 to 10 minutes or until tender.\n\n**Roast:** 25 to 30 minutes. | Place in dish. Microwave 5 to 9 minutes or until crisp-tender.\n\nCauliflower (1 medium head) | Remove outer leaves and stalk; cut off any discoloration. Leave whole or separate into florets. | **Boil:** Uncovered 8 to 12 minutes or until tender.\n\n**Steam:** 8 to 12 minutes or until tender.\n\n**Roast:** 15 to 20 minutes. | Place in dish. Microwave 8 to 10 minutes or until tender.\n\nCorn (4 ears) | Husk ears and remove silk just before cooking. | **Boil:** Add water to cover and 1 tablespoon sugar. Boil, uncovered, 5 to 7 minutes.\n\n**Steam:** 5 to 7 minutes. | Wrap ears in waxed paper or place in dish.\n\n1 ear: Microwave 2 to 3 minutes.\n\n2 ears: Microwave 3 to 4 minutes.\n\nEggplant (1 medium) | Remove stems. Peel can be left on, or peel if desired. Cut as desired. | **Boil:** Covered 5 to 8 minutes or until tender.\n\n**Steam:** 5 to 7 minutes or until tender.\n\n**Saut\u00e9:** With 2 tablespoons butter, 5 to 10 minutes or until tender. | Place in dish. Microwave 7 to 9 minutes or until tender.\n\nFennel (3 to 4 medium) | Remove feathery tops and tough or discolored outer ribs; trim base. Cut bulbs into fourths. | **Boil:** Covered 8 to 11 minutes or until tender.\n\n**Steam:** 12 to 15 minutes or until tender.\n\n**Roast:** 20 to 25 minutes. | Place in dish. Microwave 4 to 5 minutes or until tender.\n\nGreens: Beet, Chicory, Collards, Escarole, Kale, Mustard, Spinach, Swiss Chard and Turnip (1 lb) | Remove root ends and imperfect leaves. | **Steam:** 5 to 8 minutes or until tender. | Place in dish. Microwave beet, chicory or escarole 8 to 10 minutes or until tender.\n\nMicrowave collards, kale, mustard, spinach, Swiss chard or turnips 4 to 6 minutes or until tender.\n\nKohlrabi (4 medium) | Cut off root ends and tops. Cut as desired. | **Boil:** Covered 15 to 20 minutes or until tender.\n\n**Steam:** 8 to 12 minutes or until tender. | Place in dish. Microwave 3 to 5 minutes or until tender.\n\nLeeks (6 medium) | Remove green tops to within 2 inches of white part. Peel outside layer of bulbs. Cut as desired. | **Boil:** Covered 10 to 12 minutes or until tender.\n\n**Steam:** 10 to 12 minutes or until tender.\n\n**Roast:** 12 to 15 minutes. | Place in dish. Microwave 4 to 5 minutes or until tender.\n\nMushrooms (1 lb) | Wipe each mushroom with damp paper towel to remove dirt. Trim off stem. Leave whole, or cut as desired. | **Saut\u00e9:** With 1 tablespoon butter, 4 to 6 minutes, stirring frequently, until tender.\n\n**Roast:** 5 to 10 minutes. | Place in dish; add 1 tablespoon butter. Microwave 3 to 4 minutes or until tender.\n\nOkra (1 lb) | Remove ends. Leave whole or cut into slices. | **Boil:** Uncovered 8 to 10 minutes or until tender.\n\n**Steam:** 6 to 8 minutes or until tender. | Place in dish; add \u00bc cup water. Microwave 5 to 6 minutes or until tender.\n\nOnions, White, Yellow and Red (8 to 10 small) | Peel onions in cold water to prevent eyes from watering. Cut as desired. | **Boil:** Covered 15 to 20 minutes.\n\n**Steam:** 15 to 20 minutes.\n\n**Saut\u00e9:** With 2 tablespoons butter, 6 to 9 minutes or until tender.\n\n**Roast:** 30 to 40 minutes. | Place in dish; add \u00bc cup water. Microwave 7 to 9 minutes or until tender.\n\nParsnips (6 to 8 medium) | Peel; cut off ends. Leave whole or cut as desired. | **Boil:** Covered 9 to 15 minutes or until tender.\n\n**Steam:** 9 to 15 minutes or until tender.\n\n**Roast:** 25 to 30 minutes. | Place in dish. Microwave 5 to 6 minutes or until tender.\n\nPea Pods, Snow or Chinese (1 lb) | Remove tips and strings. | **Boil:** Uncovered 2 to 3 minutes or until crisp-tender.\n\n**Steam:** 3 to 5 minutes or until crisp-tender. | Place in dish. Microwave 6 to 7 minutes or until crisp-tender.\n\nPeas, Sweet (2 lb) | Shell just before cooking. | **Boil:** Uncovered 5 to 10 minutes or until tender.\n\n**Steam:** 8 to 10 minutes or until tender. | Place in dish. Microwave 4 to 6 minutes or until tender.\n\nPeas, Sugar Snap (1 lb) | Snip off stem ends and remove strings. | **Boil:** Uncovered 4 to 5 minutes or until crisp-tender.\n\n**Steam:** 6 to 7 minutes or until crisp-tender. | Place in dish. Microwave 6 to 7 minutes or until crisp-tender.\n\nPeppers, Bell (2 medium) | Remove stems, seeds and membranes. Leave whole to stuff and bake, or cut as desired. | **Steam:** 4 to 6 minutes or until crisp-tender.\n\n**Saut\u00e9:** With 1 tablespoon butter, 3 to 5 minutes or until crisp-tender.\n\n**Roast:** 15 to 20 minutes. | Place in dish. Microwave 3 to 4 minutes or until crisp-tender.\n\nPotatoes,\n\nFingerling (10 to 12)\n\nSmall, Red and White (10 to 12) | Leave whole, or cut as desired. | **Boil:** Add water to cover. Boil, uncovered, 15 to 20 minutes or until tender.\n\n**Steam:** 18 to 22 minutes or until tender.\n\n**Roast:** 25 to 30 minutes. | Place in dish; add \u00bc cup water. Microwave 9 to 11 minutes or until tender.\n\nPotatoes,\n\nRed and White (6 medium)\n\nRusset (4 medium)\n\nYukon Gold (6 medium) | Leave whole, or peel and cut as desired. | **Boil:** Add water to cover. Boil, uncovered, 15 to 20 minutes or until tender.\n\n**Steam:** 15 to 20 minutes or until tender.\n\n**Bake:** Uncovered 1 hour or until tender.\n\n**Roast:** 40 to 45 minutes. | Pierce whole potatoes to allow steam to escape. Place on paper towel.\n\n1 or 2 potatoes: Microwave 4 to 6 minutes or until tender. Cover; let stand 5 minutes.\n\n3 or 4 potatoes: Microwave 8 to 12 minutes or until tender. Cover; let stand 5 minutes.\n\nPotatoes, Sweet (4 medium) | Leave whole, or peel and cut as desired. | **Boil:** Add water to cover. Boil, uncovered, 10 to 15 minutes or until tender.\n\n**Steam:** 15 to 20 minutes or until tender.\n\n**Bake:** Uncovered 1 hour or until tender.\n\n**Roast:** 40 to 45 minutes. | Pierce whole potatoes to allow steam to escape. Place on paper towel. Microwave 9 to 11 minutes, or until tender. Cover; let stand 5 minutes.\n\nRutabagas (2 medium) | Peel; cut as desired. | **Boil:** Covered 20 to 25 minutes or until tender.\n\n**Steam:** 20 to 25 minutes or until tender.\n\n**Roast:** 40 to 45 minutes. | Place in dish; add \u00bc cup water. Microwave 13 to 15 minutes or until tender.\n\nSquash, Summer: Chayote, Crookneck, Zucchini, Pattypan, Straightneck (1\u00bd lb) | Remove stem and blossom ends, but do not peel. Cut as desired. | **Boil:** Uncovered 5 to 10 minutes.\n\n**Steam:** 5 to 7 minutes or until tender.\n\n**Saut\u00e9:** With 1 tablespoon olive oil, 5 to 10 minutes or until tender. | Place in dish. Microwave 4 to 6 minutes or until almost tender.\n\nSquash, Winter: Acorn, Buttercup, Butternut, Pumpkin, Spaghetti (2 lb) | Cook in halves or pieces with seeds removed. | **Boil:** Peeled and cut up, covered, 10 to 15 minutes or until tender.\n\n**Steam:** 10 to 15 minutes.\n\n**Bake:** Place squash halves cut side up in baking dish. Cover and bake 40 minutes or until tender. | Whole squash except spaghetti: Pierce with knife in several places to allow steam to escape. Place on paper towel. Microwave uncovered 5 minutes or until squash feels warm to the touch. Cut in half; remove seeds. Arrange halves in dish. Microwave 5 to 8 minutes or until tender.\n\nWhole spaghetti squash: Pierce with knife in several places to allow steam to escape. Place on paper towel. Microwave uncovered 18 to 23 minutes or until tender. Cut in half; remove seeds and fibers.\n\nTurnips (4 medium) | Cut off tops. Leave whole, or cut as desired. | **Boil:** Covered 20 to 25 minutes.\n\n**Steam:** 15 to 20 minutes or until tender.\n\n**Roast:** 30 to 35 minutes. | Place in dish. Microwave 6 to 8 minutes or until tender.\n\n*Vegetables continue to cook for a short time after being microwaved. Most vegetables require a stand time after cooking, which completes the cooking and equalizes the temperature throughout the food.\n\n## Artichokes with Rosemary Butter EASY\n\nTo eat a fresh artichoke, remove a leaf, dip it in the butter mixture and draw it between your teeth to scrape off the meaty part. Continue removing leaves until you see the center cone of light green leaves. Cut the leaves from the cone, then remove and discard the fuzzy choke to reveal the meaty heart in the center.\n\nPREP 10 min TOTAL 45 min \u25cf 4 servings\n\n  * 4 medium artichokes\n  * \u00bd cup butter\n  * 1 teaspoon chopped fresh or \u00bc teaspoon dried rosemary leaves, crushed\n  * 1 teaspoon lemon juice\n\n1 Remove any discolored leaves and the small leaves at base of artichokes. Trim stems even with base of artichokes. Cutting straight across, slice 1 inch off tops and discard tops. Cut off points of remaining leaves with scissors. Rinse artichokes with cold water.\n\n2 Place steamer basket in \u00bd inch water in 4-quart Dutch oven (water should not touch bottom of basket). Place artichokes in basket. Cover tightly. Heat to boiling; reduce heat. Steam 20 to 25 minutes or until bottoms are tender when pierced with knife.\n\n3 In small microwavable bowl, microwave butter until melted; stir in rosemary and lemon juice. Pluck out artichoke leaves one at a time. Dip base of leaf into rosemary butter.\n\n1 Serving: Calories 280; Total Fat 23g (Saturated Fat 15g, Trans Fat 1.5g); Cholesterol 60mg; Sodium 280mg; Total Carbohydrate 14g (Dietary Fiber 7g, Sugars 1g); Protein 4g Exchanges: 2 Vegetable, 5 Fat Carbohydrate Choices: 1\n\n### Preparing Artichokes\n\nRemove discolored leaves, leaves with thorns and small leaves at base of artichoke.\n\nTrim stem even with base of artichoke; cut 1 inch from top of artichoke and discard top.\n\nUsing scissors, cut points from remaining leaves; rinse artichokes with cold water.\n\n## Asparagus with Parmesan CALORIE Smart \u2022 Fast\n\nPREP 10 min TOTAL 20 min \u25cf 4 servings\n\n  * 1\u00bd lb fresh asparagus\n  * 1 tablespoon olive oil\n  * 1 tablespoon butter\n  * 1 medium green onion, sliced (1 tablespoon)\n  * 1 clove garlic, finely chopped\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon freshly ground black pepper\n  * \u00bc cup freshly grated or shredded Parmesan cheese\n\n1 Heat oven to 375\u00b0F. Snap off tough bottom ends of asparagus. In 3-quart saucepan, heat 1 inch water. Add asparagus. Return to boiling; reduce heat. Simmer uncovered 4 minutes.\n\n2 Meanwhile, in ungreased 8-inch square pan, place oil, butter, onion and garlic. Heat uncovered in oven 5 minutes.\n\n3 Drain asparagus; spread in oil mixture in pan. Sprinkle with salt, pepper and cheese. Bake uncovered about 10 minutes or until cheese is melted.\n\n1 Serving: Calories 110; Total Fat 8g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 430mg; Total Carbohydrate 4g (Dietary Fiber 2g, Sugars 2g); Protein 4g Exchanges: 1 Vegetable, 1\u00bd Fat Carbohydrate Choices: 0\n\nGreen Beans with Parmesan Substitute fresh whole green beans for the asparagus.\n\nAsparagus with Goat Cheese Omit green onion. Substitute crumbled plain goat cheese. Sprinkle 2 tablespoons chopped walnuts and 1 teaspoon grated lemon peel with the goat cheese. Bake about 10 minutes or until cheese is warm.\n\n### Snapping Ends from Asparagus\n\nSnap off tough ends of asparagus where they break easily.\n\nGreen Beans with Glazed Shallots\n\n## Green Beans with Glazed Shallots Calorie Smart \u2022 Fast\n\nPREP 15 min TOTAL 15 min \u25cf 6 servings\n\n  * 1 lb fresh green beans, trimmed\n  * 2 tablespoons butter\n  * 2 shallots, finely chopped\n  * \u00bd teaspoon sugar\n  * 1 teaspoon lemon juice\n  * 1 tablespoon chopped fresh dill weed\n  * \u00bc teaspoon salt\n\n1 In 3-quart saucepan, place green beans in 1 inch water. Heat to boiling; boil uncovered 6 to 8 minutes or until crisp-tender. Drain; return to saucepan.\n\n2 Meanwhile, in 10-inch skillet, melt butter over medium heat. Cook shallots in butter 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in sugar. Cook 2 to 3 minutes longer, stirring occasionally, until shallots are glazed and brown. Stir in lemon juice, dill weed and salt.\n\n3 Add shallot mixture to green beans; toss to coat.\n\n1 Serving: Calories 60; Total Fat 4g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 130mg; Total Carbohydrate 5g (Dietary Fiber 2g, Sugars 2g); Protein 1g Exchanges: 1 Vegetable, 1 Fat Carbohydrate Choices: \u00bd\n\nRoasted Beets\n\n## Roasted Beets CALORIE Smart \u2022 Easy\n\nBeets are usually available year-round. If given a choice, pick smaller, young beets for the best flavor.\n\nPREP 10 min TOTAL 1 hr 20 min \u25cf 6 servings\n\n  * 2 lb small beets (1\u00bd to 2 inch)\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon coarsely ground black pepper\n  * 2 tablespoons olive oil\n  * 2 tablespoons chopped fresh basil leaves\n  * 1 tablespoon balsamic vinegar\n\n1 Heat oven to 425\u00b0F. Cut off all but 2 inches of beet tops. Wash beets; leave whole with root ends attached. Place beets in ungreased 13x9-inch pan. Sprinkle with salt and pepper. Drizzle with oil.\n\n2 Roast uncovered about 40 minutes or until beets are tender. Let beets cool until easy to handle, about 30 minutes. Peel beets and cut off root ends; cut beets into \u00bd-inch slices.\n\n3 In medium bowl, toss beets, basil and vinegar. Serve warm or at room temperature.\n\n1 Serving: Calories 90; Total Fat 4.5g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 270mg; Total Carbohydrate 10g (Dietary Fiber 2g, Sugars 9g); Protein 2g Exchanges: 2 Vegetable, 1 Fat Carbohydrate Choices: \u00bd\n\n### Preparing Beets\n\nBefore cooking, cut off all but 2 inches of stems. Wash beets; leave whole with root ends attached.\n\nAfter cooking, peel beets with paring knife under cold water, removing stems, skins and roots.\n\n## Cooking Beet Greens\n\nIf you are lucky enough to have fresh beet greens, here's how to cook them. Wash them well and cut the greens and stems into pieces. Heat 1 tablespoon olive oil in a skillet and cook 1 or 2 cloves chopped garlic until tender. Add the cooked greens; sprinkle with salt and pepper. Cook and stir 5 to 8 minutes or until wilted.\n\n## Learn to Roast\n\nRoasting is a simple dry-heat cooking technique that is easy to master. \"Dry heat\" simply means that no liquid is added and it is the heat of the oven that cooks the food, rather than moisture being added to the food. Foods that are roasted are cooked uncovered. The primary difference between roasting and baking is based on the foods being cooked and the temperature used to cook the food. Crispy on the outside and tender on the inside, roasting makes meats and veggies look and taste fantastic. Sugars in vegetables are caramelized; heightening and sweetening their flavors. Meats develop a delicious, brown crust when roasted.\n\nTo roast, the oven temperature will usually be higher than for baked foods\u2014above 400\u00b0F. It is important to use the correct oven temperature for roasting so that foods have a browned, slightly caramelized exterior and a tender interior.\n\nMany vegetables, such as onions, carrots, potatoes and bell peppers, benefit from roasting. Each vegetable might cook at a different rate. For instance, if you want to add zucchini to the mix, you might add it after potatoes and carrots are partially cooked. Here are some guidelines for times for vegetables that can easily be roasted. For most vegetables, roast at 425\u00b0F unless a recipe indicates a different temperature. For roasting meats, see chart on page 314 for times.\n\n  * Cut vegetables into similar-size pieces so that they cook evenly. \n  * Use a large enough pan so that the vegetables can be in a single layer.\n  * Use a short-sided pan, such as a 15x10x1-inch or shallow roasting pan, to evaporate moisture from the foods, so they roast rather than steam.\n  * Toss vegetables with a small amount of olive oil and season as desired. \n  * Individual recipes will provide specific directions, but in general, cook until just slightly firm when pierced with a fork. \n  * Try roasting a single vegetable, then experiment with different combinations of vegetables that you like.\n  * Check the food pieces for color on the sides that touch the pan, as these sides will brown more quickly than the tops. Stir or turn pieces so that all sides brown.\n\n## Vegetable Roasting\n\nWhile times differ based on factors such as how hot your oven runs or the size of the vegetables, here are some basic time guidelines for perfectly raosted vegetables:\n\n  * **Carrots, parsnips, potatoes, sweet potatoes, Brussels sprouts, onions and fennel:** 35 to 45 minutes\n  * **Bell peppers, cauliflower, green beans, butternut squash:** 20 to 25 minutes\n  * **Zucchini, asparagus, leeks, pattypan squash, eggplant:** 15 to 20 minutes\n\n## Roasted Vegetables calorie smart\n\nPick baby-cut carrots that are all about the same size so they cook evenly.\n\nPREP 15 min TOTAL 40 min \u25cf 10 servings\n\n  * 3 tablespoons olive or vegetable oil\n  * \u00bd teaspoon salt\n  * \u215b teaspoon pepper\n  * 1 clove garlic, finely chopped\n  * 1 cup ready-to-eat baby-cut carrots\n  * 6 small red potatoes, cut into quarters\n  * 2 small onions, cut into \u00bd-inch wedges\n  * 1 small red bell pepper, cut into 1-inch pieces\n  * 1 medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices\n  * 1 cup grape or cherry tomatoes\n\n1 Heat oven to 425\u00b0F. In small bowl, stir oil, salt, pepper and garlic until well mixed. In ungreased 15x10x1-inch pan, toss carrots, potatoes, onions, bell pepper and zucchini with oil mixture until coated.\n\n2 Roast uncovered 25 minutes, stirring once. Stir in tomatoes. Roast 5 to 10 minutes longer or until vegetables are tender and starting to brown.\n\n1 Serving: Calories 110; Total Fat 4.5g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 130mg; Total Carbohydrate 16g (Dietary Fiber 3g, Sugars 3g); Protein 2g Exchanges: \u00bd Starch, 1 Vegetable, 1 Fat Carbohydrate Choices: 1\n\nRoasted Root Vegetables Omit bell pepper, zucchini and tomatoes. Add 1\u00bd cups each peeled, cubed parsnips and peeled, cubed turnips. Roast 35 to 40 minutes or until vegetables are fork-tender.\n\n## Broccoli with Roasted Red Peppers and Hazelnuts CALORIE Smart \u2022 Fast\n\nPREP 20 min TOTAL 20 min \u25cf 8 servings\n\n  * 5 cups fresh broccoli florets\n  * 1 tablespoon olive or vegetable oil\n  * 1 clove garlic, finely chopped\n  * \u00bc cup chopped hazelnuts (filberts)\n  * \u00bd cup chopped drained roasted red bell peppers (from 7-oz jar) (to roast your own, see page 247)\n  * \u00bc teaspoon salt\n\n1 In 2-quart saucepan, heat 1 cup water to boiling. Add broccoli. Cover; cook about 1 minute or just until crisp. Drain and immediately place broccoli in ice water.\n\n2 In 12-inch skillet, heat oil over medium heat. Cook garlic and hazelnuts in oil 1 to 2 minutes, stirring frequently, until nuts are lightly toasted.\n\n3 Drain broccoli. Stir broccoli, roasted peppers and salt into nut mixture. Cook about 3 minutes, stirring occasionally, until broccoli is crisp-tender.\n\n1 Serving (\u00bd Cup): Calories 70; Total Fat 4g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 90mg; Total Carbohydrate 5g (Dietary Fiber 2g, Sugars 2g); Protein 2g Exchanges: 1 Vegetable, 1 Fat Carbohydrate Choices: \u00bd\n\nRoasted Red Bell Peppers (page 247)\n\nCheesy Bacon Brussels Sprouts\n\n## Cheesy Bacon Brussels Sprouts CALORIE Smart\n\nBrussels sprouts have gotten a bad rap over the years because they are often boiled to mushiness, which doesn't show them at their best. These spectacular sprouts, combined with bacon and cheese, may just convert even sworn Brussels sprouts haters.\n\nPREP 35 min TOTAL 1 hr 15 min \u25cf 10 servings\n\n  * 1\u00bc lb fresh Brussels sprouts (1 to 1\u00bd inch), cut in half (5 cups)\n  * 6 slices bacon, cut into 1-inch pieces\n  * 1 tablespoon butter\n  * 1 large onion, finely chopped (1 cup)\n  * 1 tablespoon all-purpose flour\n  * \u00bc teaspoon dried thyme leaves\n  * \u00bc teaspoon pepper\n  * \u00be cup half-and-half\n  * 2 teaspoons chicken bouillon granules\n  * \u2153 cup shredded Parmesan cheese\n  * \u00bd cup shredded Cheddar cheese (2 oz)\n\n1 Heat oven to 350\u00b0F. In 3-quart saucepan, place Brussels sprouts and enough water just to cover. Heat to boiling; boil 6 to 8 minutes or until crisp-tender. Drain and return to saucepan; set aside.\n\n2 In 10-inch skillet, cook bacon over medium heat 6 to 8 minutes, stirring occasionally, until crisp. Drain on paper towels; set aside. Reserve 1 tablespoon drippings in skillet.\n\n3 Add butter to bacon drippings. Heat over medium-high heat until butter is melted. Add onion; cook 2 to 3 minutes, stirring frequently, until crisp-tender. Add flour, thyme and pepper; cook and stir until well blended. Gradually stir in half-and-half and bouillon granules. Heat to boiling, stirring constantly; boil and stir 1 minute.\n\n4 Remove from heat; stir in Parmesan cheese. Pour sauce over Brussels sprouts in saucepan; mix gently. Spoon into ungreased 2-quart casserole.\n\n5 Bake uncovered 15 minutes. Sprinkle with bacon and Cheddar cheese. Bake 10 to 15 minutes longer or until bubbly and cheese is melted.\n\n1 Serving (\u00bd Cup): Calories 130; Total Fat 8g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 20mg; Sodium 330mg; Total Carbohydrate 8g (Dietary Fiber 3g, Sugars 3g); Protein 6g Exchanges: 1 Vegetable, \u00bd High-Fat Meat, 1 Fat Carbohydrate Choices: \u00bd\n\nCheesy Bacon Broccoli Substitute 1\u00bc lb fresh broccoli, cut into 1\u00bd-inch pieces, for the Brussels sprouts.\n\nCheesy Bacon Green Beans Substitute 1 bag (1 lb) frozen cut green beans for the Brussels sprouts. In 2-quart microwavable casserole, place beans and 2 tablespoons water. Cover and microwave on High 5 minutes; drain. Continue as directed in Steps 2 through 5.\n\n## Brussels Sprouts\n\nPart of the cruciferous vegetable family, Brussels sprouts look like tiny cabbages but deliver big on flavor. Choose fresh-looking sprouts and remove any discolored outer leaves before cooking.\n\nCranberry-Pistachio Brussels Sprouts\n\n## Cranberry-Pistachio Brussels Sprouts CALORIE Smart \u2022 Fast\n\nPREP 25 min TOTAL 25 min \u25cf 6 servings\n\n  * 2 slices thick-sliced bacon\n  * 1 lb Brussels sprouts, trimmed, cut in half\n  * \u00bc cup chicken broth\n  * \u2153 cup sweetened dried cranberries\n  * \u00bc cup salted roasted pistachio nuts\n  * 1 tablespoon honey\n  * \u00bc teaspoon cracked black pepper\n\n1 In 10-inch skillet, cook bacon over medium-high heat until crisp. Drain on paper towels. Crumble bacon; set aside. Reserve 1 tablespoon drippings in skillet.\n\n2 Cook Brussels sprouts in bacon drippings over medium heat 3 to 4 minutes, stirring frequently, until they just begin to brown. Add broth; reduce heat to medium-low. Cover and cook 5 to 6 minutes longer or until broth is evaporated and Brussels sprouts are tender.\n\n3 Add cranberries, nuts, honey, pepper and bacon; toss to coat.\n\n1 Serving: Calories 110; Total Fat 4.5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 170mg; Total Carbohydrate 14g (Dietary Fiber 2g, Sugars 9g); Protein 4g Exchanges: \u00bd Starch, 1 Vegetable, 1 Fat Carbohydrate Choices: 1\n\n## Sweet-Sour Red Cabbage CALORIE Smart\n\nSome like this classic cabbage dish sweet, and some prefer it sour. For a sweeter touch, add another tablespoon of brown sugar; for a more sour taste, add an extra tablespoon of vinegar.\n\nPREP 35 min TOTAL 50 min \u25cf 8 servings\n\n  * 1 medium head red cabbage (1\u00bd lb), shredded\n  * 4 slices bacon, chopped\n  * 1 small onion, sliced\n  * \u00bc cup packed brown sugar\n  * 2 tablespoons all-purpose flour\n  * \u00bc cup water\n  * 3 tablespoons white vinegar\n  * \u00bc teaspoon salt\n  * \u215b teaspoon pepper\n\n1 In 10-inch skillet, heat 1 inch water to boiling. Add cabbage; return to boiling. Boil uncovered about 15 minutes, stirring occasionally, until tender; drain and set aside. Wipe out skillet and dry with paper towel.\n\n2 In same skillet, cook bacon over medium heat 4 minutes, stirring occasionally. Add onion. Cook 2 to 4 minutes, stirring occasionally, until bacon is crisp. Remove bacon and onion with slotted spoon; drain on paper towels. Reserve 1 tablespoon drippings in skillet.\n\n3 Stir brown sugar and flour into bacon drippings. Stir in water, vinegar, salt and pepper until well mixed. Stir in cabbage, bacon and onion. Cook over medium heat 1 to 2 minutes, stirring occasionally, until hot.\n\n1 Serving: Calories 100; Total Fat 4g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 160mg; Total Carbohydrate 13g (Dietary Fiber 2g, Sugars 10g); Protein 3g Exchanges: \u00bd Other Carbohydrate, 1 Vegetable, 1 Fat Carbohydrate Choices: 1\n\n# Heirloom Recipe and New Twist\n\nA perennial favorite, Glazed Carrots are easy to make, colorful and delicious to eat. This recipe has been part of our collection for generations and always brings rave reviews. For the new twist, cumin, chili powder and honey are combined for a slightly spicy-sweet flavor that is heightened with roasting. Both recipes are winners and a great addition to any meal.\n\nHeirloom\n\nGlazed Carrots\n\n## Glazed Carrots CALORIE Smart \u2022 Fast\n\nPREP 15 min TOTAL 25 min \u25cf 6 servings\n\n  * 1\u00bd lb fresh carrots, cut into julienne strips (page 12)*\n  * \u2153 cup packed brown sugar\n  * 2 tablespoons butter\n  * \u00bd teaspoon salt\n  * \u00bd teaspoon grated orange peel\n\n1 In 2-quart saucepan, heat 1 inch water to boiling. Add carrots. Return to boiling; reduce heat. Simmer uncovered 6 to 9 minutes or until crisp-tender; drain.\n\n2 In 12-inch skillet, cook remaining ingredients over medium heat, stirring constantly, until bubbly. Stir in carrots. Cook over low heat about 5 minutes, stirring occasionally, until carrots are glazed and hot.\n\n*Or substitute 1\u00bd bags (16-oz size) frozen sliced carrots, cooked as directed on bag, or 1\u00bd lb ready-to-eat baby-cut carrots for the julienned carrots.\n\n1 Serving: Calories 130; Total Fat 4g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 10mg; Sodium 260mg; Total Carbohydrate 22g (Dietary Fiber 3g, Sugars 17g); Protein 1g Exchanges: 1 Other Carbohydrate, 1 Vegetable, 1 Fat Carbohydrate Choices: 1\u00bd\n\nHoney-Glazed Lemon Carrots Substitute 2 tablespoons honey for the brown sugar and lemon peel for the orange peel.\nNew Twist\n\nCumin-Chili Roasted Carrots\n\n## Cumin-Chili Roasted Carrots Calorie Smart\n\nThese snazzy, savory carrots go really well with roasted or grilled pork or chicken. If you've never tried the pairing of cumin and carrots, you'll discover it's a happy union of flavors.\n\nPREP 10 min TOTAL 35 min \u25cf 6 servings\n\n  * 1 bag (2 lb) fresh carrots, cut into \u00bd-inch-wide strips*\n  * 2 tablespoons vegetable oil\n  * 1 tablespoon honey or real maple syrup\n  * 2 teaspoons ground cumin\n  * 2 teaspoons chili powder\n  * 1 teaspoon salt\n\n1 Heat oven to 425\u00b0F. Line 15x10x1-inch pan with foil; spray foil with cooking spray.\n\n2 In large bowl, place carrots. Drizzle with oil and honey; toss to coat. Sprinkle with cumin, chili powder and salt; toss to coat. Spread carrots in single layer in pan.\n\n3 Roast 20 to 25 minutes, turning once, until tender.\n\n*Or substitute 2 lb parsnips, peeled, for the carrots; or use 1 lb of each.\n\n1 Serving: Calories 130; Total Fat 5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 510mg; Total Carbohydrate 18g (Dietary Fiber 4g, Sugars 10g); Protein 1g Exchanges: 1 Other Carbohydrate, 1 Vegetable, 1 Fat Carbohydrate Choices: 1\n\nSaut\u00e9ed Cauliflower with Browned Bread Crumbs\n\n## Saut\u00e9ed Cauliflower with Browned Bread Crumbs FAST\n\nIf anyone at your table typically turns up their nose at cauliflower, this recipe might tempt them into giving it another try. The buttery, flavorful topping is our version of fairy dust.\n\nPREP 25 min TOTAL 25 min \u25cf 4 servings\n\n  * 1 medium head cauliflower (2 lb), separated into florets\n  * 4 tablespoons butter\n  * 1 tablespoon Dijon mustard\n  * 2 cups soft bread crumbs (about 3 slices bread)\n  * 2 tablespoons olive oil\n\n1 In 10-inch skillet, heat 1 inch water (salted if desired) to boiling. Add cauliflower; return to boiling. Boil uncovered 3 minutes or until almost tender; drain. Immediately rinse under cold water to stop cooking; set aside.\n\n2 In same skillet, melt 3 tablespoons of the butter over medium heat. Stir mustard into butter; add bread crumbs. Cook 8 to 10 minutes, stirring frequently, until crumbs are golden brown. Remove crumbs to plate.\n\n3 Wipe out skillet with paper towel. Add remaining 1 tablespoon butter and the oil; heat over medium-high heat. Stir in cauliflower. Cook about 5 minutes, stirring occasionally, until lightly browned and tender. Sprinkle crumbs over top.\n\n1 Serving (\u00be Cup): Calories 420; Total Fat 22g (Saturated Fat 7g, Trans Fat 0.5g); Cholesterol 30mg; Sodium 1270mg; Total Carbohydrate 47g (Dietary Fiber 5g, Sugars 7g); Protein 10g Exchanges: 2\u00bd Starch, \u00bd Other Carbohydrate, 1 Vegetable, 4 Fat Carbohydrate Choices: 3\n\n## Spicy Collard Greens with Bacon CALORIE Smart\n\nCollard greens are part of the cruciferous family of vegetables and are similar to cabbage, but instead of forming a head, they stay in loose-leaf form.\n\nPREP 25 min TOTAL 1 hr 30 min \u25cf 4 servings\n\n  * 2 lb collard greens, ribs and stems removed, leaves coarsely chopped (about 8 cups)\n  * 6 slices bacon, chopped\n  * 1 medium onion, chopped (\u00bd cup)\n  * 1 jalape\u00f1o chile, seeded, finely chopped\n  * \u00bd teaspoon dried thyme leaves\n  * \u00bd teaspoon seasoned salt\n  * \u00bd teaspoon pepper\n\n1 In 4-quart Dutch oven or saucepan, heat 6 cups water to boiling. Add collard greens; return to boiling. Boil 30 minutes.\n\n2 Meanwhile, in 12-inch skillet, cook bacon over medium-high heat, stirring occasionally, until crisp. Drain on paper towels; set aside. Reserve 1 tablespoon drippings in skillet.\n\n3 Heat bacon drippings over medium heat. Add remaining ingredients; cook 5 minutes, stirring frequently.\n\n4 Drain collard greens. Stir greens and bacon into skillet. Reduce heat to low. Cover and cook about 15 minutes, stirring occasionally, until greens are very tender.\n\n1 Serving: Calories 130; Total Fat 10g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 15mg; Sodium 380mg; Total Carbohydrate 6g (Dietary Fiber 3g, Sugars 2g); Protein 6g Exchanges: 1 Vegetable, \u00bd High-Fat Meat, 1 Fat Carbohydrate Choices: \u00bd\n\nCollard Greens with Black-Eyed Peas During last 5 minutes of cooking, stir in 1 can (15 to 16 oz) black-eyed peas, drained, rinsed.\n\n### Preparing Collard Greens\n\nRemove thick ribs from centers of collard leaves by holding each leaf with hand and stripping away rib with other hand.\n\nLayer several leaves in stack; roll up and cut into \u00bd- to 1-inch-thick slices. Coarsely chop slices.\n\n## Caramelized Onions CALORIE Smart\n\nSweet onions have more sugar than other onions, and it's the sugar that caramelizes, giving a deep golden brown color and rich flavor. If you can't find sweet onions, regular yellow onions can be used\u2014just sprinkle about 1 tablespoon of brown sugar over the onions and cook as directed.\n\nPREP 55 min TOTAL 55 min \u25cf 7 servings\n\n  * 2 tablespoons butter*\n  * 3 large sweet onions (Bermuda, Maui, Spanish or Walla Walla), sliced (8 cups)\n  * \u00bc teaspoon salt\n\n1 In 12-inch nonstick skillet, melt butter over medium-high heat. Stir in onions to coat with butter. Cook uncovered 10 minutes, stirring every 3 to 4 minutes.\n\n2 Reduce heat to medium-low. Sprinkle salt over onions. Cook 35 to 40 minutes longer, stirring well every 5 minutes, until onions are deep golden brown (onions will shrink during cooking).\n\n*Do not use margarine or vegetable oil spreads.\n\n1 Serving: Calories 60; Total Fat 3.5g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 110mg; Total Carbohydrate 6g (Dietary Fiber 1g, Sugars 3g); Protein 0g Exchanges: 1 Vegetable, \u00bd Fat Carbohydrate Choices: \u00bd\n\nCranberry Caramelized Onions Stir in \u00bd cup dried cranberries during last 5 to 10 minutes of cooking. Serve on turkey or chicken sandwiches.\n\n### Learn with Betty Caramelized Onions\n\n**Perfect Onions:** These onions are deep golden brown in color and will taste caramelized.\n\n**Undercooked Onions:** These onions are too light in color and will not taste caramelized.\n\n**Overcooked Onions:** These onions are too dark with charred edges and will taste burned.\n\n## Okra, Corn and Tomatoes CALORIE Smart \u2022 Fast\n\nPREP 30 min TOTAL 30 min \u25cf 8 servings\n\n  * 4 slices bacon\n  * 1 cup coarsely chopped onion (1 large)\n  * 2 cups diced tomatoes (from 28-oz can), undrained\n  * 2 cans (15.25 oz each) whole kernel corn, drained\n  * 2\u00bd cups frozen cut okra (from 1-lb bag)\n  * 1 teaspoon seasoned salt\n  * \u00bc teaspoon garlic powder\n  * \u00bd teaspoon red pepper sauce\n\n1 In 12-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels. Crumble bacon; set aside. Reserve 1 tablespoon bacon drippings in skillet.\n\n2 Cook onion in bacon drippings over medium heat 2 to 3 minutes, stirring occasionally, until tender. Stir in remaining ingredients except bacon. Heat to boiling; reduce heat to low. Cover and simmer 6 to 8 minutes, stirring occasionally, until okra is tender. Sprinkle with bacon.\n\n1 Serving (\u00be Cup): Calories 170; Total Fat 4.5g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 5mg; Sodium 550mg; Total Carbohydrate 26g (Dietary Fiber 4g, Sugars 7g); Protein 6g Exchanges: 1 Starch, \u00bd Other Carbohydrate, 1 Vegetable, \u00bd Fat Carbohydrate Choices: 2\n\n## Roasted Bell Peppers CALORIE Smart \u2022 Easy\n\nThere is no reason to buy store-bought roasted peppers when making them at home is so, so easy! Give them a try.\n\nPREP 10 min TOTAL 1 hr 20 min \u25cf 12 servings\n\n  * 6 large red, yellow or orange bell peppers (do not cut)\n  * 1 tablespoon olive oil\n\n1 Heat oven to 400\u00b0F. Line 15x10x1-inch pan with foil. Arrange peppers in pan; brush with oil.\n\n2 Roast 20 minutes; turn peppers over with tongs. Roast 20 minutes longer or until peppers are deep golden brown and charred in spots and slightly collapsed. Remove from oven. Wrap peppers in foil; let stand 15 minutes to steam and allow skins to loosen. Remove foil; let stand 15 minutes or until cool enough to handle. Reserve pan juices for another use, if desired.*\n\n3 Remove stems. Cut peppers open; place, skin side down, on cutting board. Scrape off seeds with spoon. Turn peppers over; peel off skins, scraping off with edge of knife if necessary. Dice peppers or cut into strips. Cover and refrigerate up to 1 week or freeze up to 3 months.\n\n*Use the reserved pan juices in soups, salad dressings or marinades, or brush on grilled chicken or add to a Bloody Mary.\n\n1 Serving (\u00bc Cup): Calories 30; Total Fat 1.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 4g (Dietary Fiber 1g, Sugars 2g); Protein 0g Exchanges: 1 Vegetable, \u00bd Fat Carbohydrate Choices: 0\n\n### Preparing Roasted Peppers\n\nWrap peppers in foil; let stand 15 minutes to steam and allow skins to loosen.\n\nPlace cut peppers, skin side down, on cutting board. Scrape off seeds with spoon.\n\n## Mashed Potatoes CALORIE Smart \u2022 Easy\n\nDot the mashed potatoes with small pieces of butter or sprinkle with paprika, chopped fresh parsley or chives, if you like.\n\nPREP 10 min TOTAL 40 min \u25cf 6 servings\n\n  * 6 medium round red or white potatoes, Yukon Gold potatoes or russet potatoes (2 lb), peeled if desired, cut into quarters\n  * \u2153 to \u00bd cup milk, warmed\n  * \u00bc cup butter, softened\n  * \u00bd teaspoon salt\n  * Dash pepper\n\n1 In 2-quart saucepan, place potatoes and enough water just to cover potatoes. Heat to boiling; reduce heat. Cover and simmer 20 to 30 minutes or until potatoes are tender when pierced with fork; drain. Shake pan with potatoes over low heat to dry (this will help mashed potatoes be fluffier).\n\n2 Mash potatoes in pan with potato masher until no lumps remain. Add milk in small amounts, mashing after each addition (amount of milk needed to make potatoes smooth and fluffy depends on type of potatoes used).\n\n3 Add butter, salt and pepper. Mash vigorously until potatoes are light and fluffy and desired consistency.\n\n1 Serving: Calories 200; Total Fat 8g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 20mg; Sodium 260mg; Total Carbohydrate 28g (Dietary Fiber 3g, Sugars 1g); Protein 3g Exchanges: 1 Starch, 1 Other Carbohydrate, 1\u00bd Fat Carbohydrate Choices: 2\n\nLighter Directions For 4 grams of fat and 145 calories per serving, use fat-free (skim) milk and reduce butter to 2 tablespoons.\n\nButtermilk Mashed Potatoes Substitute buttermilk for the milk.\n\nGarlic Mashed Potatoes Cook 6 cloves garlic, peeled, with the potatoes. Mash garlic with potatoes.\n\nHerbed Mashed Potatoes Stir in 2 tablespoons chopped fresh chives and \u00bd teaspoon each chopped fresh thyme leaves and rosemary leaves with the butter, salt and pepper in Step 3.\n\nHorseradish Mashed Potatoes Add 2 tablespoons prepared mild or hot horseradish with the butter, salt and pepper in Step 3.\n\n## Ultimate Smashed Potatoes CALORIE Smart \u2022 Slow Cooker\n\nThis is the perfect recipe for your big holiday meal; it cooks as you work on the rest of the meal\u2014leaving your oven free for other dishes.\n\nPREP 30 min TOTAL 5 hr \u25cf 20 servings\n\n  * 5 lb russet or Idaho potatoes, peeled, cut into 1-inch chunks\n  * 1\u2153 cups chicken broth (for homemade broth, see page 143)\n  * \u00bc cup butter or margarine, cut into pieces\n  * 1 cup sour cream or plain yogurt\n  * 1 teaspoon garlic powder\n  * 1 teaspoon onion powder\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon pepper\n  * \u00bd to 1 cup milk, warmed\n\n1 Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, place potatoes, broth and butter.\n\n2 Cover; cook with High heat setting 4 hours to 4 hours 30 minutes (or Low heat setting 8 hours) or until potatoes are tender.\n\n3 Add remaining ingredients except milk. Gently smash potatoes using potato masher or fork or beat with electric mixer on low speed until well blended (do not overmix). Stir in enough milk for desired cream consistency. Cover; keep warm on Low or Warm heat setting until serving time, up to 2 hours. Stir before serving.\n\n1 Serving: Calories 150; Total Fat 5g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 15mg; Sodium 160mg; Total Carbohydrate 23g (Dietary Fiber 2g, Sugars 2g); Protein 2g Exchanges: 1\u00bd Starch, 1 Fat Carbohydrate Choices: 1\u00bd\n\nTwice-Baked Potatoes\n\n## Twice-Baked Potatoes  CALORIE Smart\n\nPREP 15 min TOTAL 1 hr 50 min \u25cf 8 servings\n\n  * 4 large russet potatoes (8 to 10 oz each)\n  * \u00bc to \u00bd cup milk\n  * \u00bc cup butter, softened\n  * \u00bc teaspoon salt\n  * Dash pepper\n  * 1 cup shredded Cheddar cheese (4 oz)\n  * 1 tablespoon chopped fresh chives\n\n1 Heat oven to 375\u00b0F. Scrub potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape. Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork.\n\n2 When potatoes are cool enough to handle, cut in half lengthwise; scoop out inside, leaving a \u00bc-inch shell. In medium bowl, mash potatoes with potato masher or electric mixer on low speed until no lumps remain. Add milk in small amounts, beating after each addition (amount of milk needed depends on type of potato used).\n\n3 Add butter, salt and pepper; beat vigorously until potatoes are light and fluffy. Stir in cheese and chives. Fill shells with potato mixture.\n\n4 Increase oven temperature to 400\u00b0F. Place potatoes on ungreased cookie sheet. Bake about 20 minutes or until hot.\n\n1 Serving: Calories 200; Total Fat 11g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 30mg; Sodium 210mg; Total Carbohydrate 20g (Dietary Fiber 2g, Sugars 2g); Protein 6g Exchanges: 1 Starch, \u00bd High-Fat Meat, 1\u00bd Fat Carbohydrate Choices: 1\n\nMake-Ahead Directions Prepare recipe as directed through Step 3. Wrap stuffed potatoes tightly; refrigerate up to 24 hours or freeze up to 1 month. Bake as directed in Step 4. Bake refrigerated potatoes 30 minutes, frozen potatoes about 40 minutes.\n\nBacon and Pepper Twice-Baked Potatoes Stir in \u00bd cup crumbled crisply cooked bacon (8 slices) and \u00bd cup diced red bell pepper with the cheese and chives in Step 3.\n\nItalian Twice-Baked Potatoes Substitute 1 cup shredded Italian cheese blend for the Cheddar cheese and add \u00bd teaspoon dried Italian seasoning.\n\n## Fried Potatoes CALORIE Smart \u2022 Fast\n\nPREP 30 min TOTAL 30 min \u25cf 4 servings\n\n  * 2 tablespoons vegetable oil\n  * 4 medium potatoes, peeled if desired, thinly sliced (4 cups)\n  * 1 medium onion, thinly sliced, if desired\n  * 1\u00bd teaspoons salt\n  * \u00bc teaspoon pepper\n\n1 In 10-inch nonstick skillet, heat oil over medium heat. Add potatoes and onion; sprinkle with salt and pepper.\n\n2 Cover and cook over medium heat 10 minutes, stirring occasionally. Uncover; cook 10 minutes longer, stirring occasionally, until potatoes are brown and tender.\n\n1 Serving: Calories 180; Total Fat 7g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 890mg; Total Carbohydrate 27g (Dietary Fiber 2g, Sugars 1g); Protein 3g Exchanges: 1 Starch, 1 Other Carbohydrate, 1 Fat Carbohydrate Choices: 2\n\n## Hash Brown Potatoes CALORIE Smart\n\nPREP 45 min Total 45 min \u25cf 4 servings\n\n  * 4 medium Idaho or russet baking potatoes (1\u00bd lb), peeled if desired\n  * \u00bd teaspoon salt\n  * \u215b teaspoon pepper\n  * 2 tablespoons vegetable oil\n\n1 Shred enough potatoes to measure 4 cups. Rinse well; drain and pat dry.\n\n2 In large bowl, mix potatoes, salt and pepper. In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Pack potato mixture firmly in skillet, leaving \u00bd-inch space around edge.\n\n3 Reduce heat to medium-low. Cook about 15 minutes or until bottom is brown. Drizzle remaining 1 tablespoon oil evenly over potatoes. Cut potato mixture into quarters; turn over. Cook about 12 minutes longer or until bottom is brown.\n\n1 Serving: Calories 160; Total Fat 7g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 300mg; Total Carbohydrate 23g (Dietary Fiber 2g, Sugars 1g); Protein 2g Exchanges:1 Starch, \u00bd Other Carbohydrate, 1 Fat Carbohydrate Choices: 1\u00bd\n\n## Scalloped Potatoes\n\nPREP 20 min TOTAL 2 hr 10 min \u25cf 6 servings\n\n  * 4 tablespoons butter\n  * 1 small onion, finely chopped (\u2153 cup)\n  * 3 tablespoons all-purpose flour\n  * 1 teaspoon salt\n  * \u00bc teaspoon pepper\n  * 2\u00bd cups milk\n  * 6 medium potatoes, peeled if desired, thinly sliced (6 cups)\n\n1 Heat oven to 350\u00b0F. Grease 2-quart casserole with shortening or cooking spray.\n\n2 In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook and stir until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.\n\n3 Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.\n\n4 Cover and bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).\n\n1 Serving: Calories 260; Total Fat 10g (Saturated Fat 5g, Trans Fat 0.5g); Cholesterol 30mg; Sodium 500mg; Total Carbohydrate 36g (Dietary Fiber 2g, Sugars 7g); Protein 6g Exchanges: 2 Starch, \u00bd Other Carbohydrate, 1\u00bd Fat Carbohydrate Choices: 2\u00bd\n\nAu Gratin Potatoes After stirring in milk and boiling 1 minute in Step 2, stir in 1 cup shredded sharp Cheddar cheese (4 oz). Cook and stir until cheese is melted. Continue as directed.\n\n## Potato Pancakes CALORIE Smart\n\nPotato pancakes, or _latkes,_ are eaten traditionally during Hanukkah, but they are great to serve any time. Serve them with sour cream or applesauce.\n\nPREP 35 min TOTAL 35 min \u25cf 16 pancakes\n\n  * 4 medium russet potatoes (1\u00bd lb), peeled\n  * 4 eggs, beaten\n  * 1 small onion, finely chopped (\u2153 cup), if desired\n  * \u00bc cup all-purpose flour\n  * 1 teaspoon salt\n  * \u00bc cup vegetable oil\n\n1 Shred enough potatoes to measure 4 cups. Rinse well; drain and pat dry.\n\n2 In large bowl, mix potatoes, eggs, onion, flour and salt. In 12-inch skillet, heat 2 tablespoons of the oil over medium heat. Using \u00bc cup potato mixture for each pancake, place 4 mounds into skillet. Flatten each with spatula to about 4 inches in diameter.\n\n3 Cook pancakes about 4 minutes, turning once, or until golden brown. Remove from skillet; cover to keep warm. Repeat with remaining potato mixture; as mixture stands, liquid and potatoes will separate, so stir to mix as necessary. Add remaining oil to skillet as needed to prevent sticking.\n\n1 Pancake: Calories 80; Total Fat 5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 55mg; Sodium 160mg; Total Carbohydrate 7g (Dietary Fiber 0g, Sugars 0g); Protein 2g Exchanges: \u00bd Starch, 1 Fat Carbohydrate Choices: \u00bd\n\nCandied Sweet Potatoes\n\n## Candied Sweet Potatoes EASY\n\nPREP 10 min TOTAL 35 min \u25cf 6 servings\n\n  * 6 medium unpeeled sweet potatoes (2 lb)*\n  * \u2153 cup packed brown sugar\n  * 3 tablespoons butter\n  * 3 tablespoons water\n  * \u00bd teaspoon salt\n\n1 In 2-quart saucepan, place sweet potatoes and enough water just to cover sweet potatoes. Heat to boiling; reduce heat. Cover and simmer 20 to 25 minutes or until potatoes are tender when pierced with fork; drain. When potatoes are cool enough to handle, peel and cut into \u00bc-inch slices.\n\n2 In 10-inch skillet, heat remaining ingredients over medium heat, stirring constantly, until smooth and bubbly. Add potatoes. Gently stir until glazed and hot.\n\n*Or substitute 1 can (23 oz) sweet potatoes, drained and cut into \u00bd-inch slices, for the fresh sweet potatoes; omit Step 1.\n\n1 Serving: Calories 220; Total Fat 6g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 15mg; Sodium 250mg; Total Carbohydrate 41g (Dietary Fiber 4g, Sugars 29g); Protein 2g Exchanges: \u00bd Starch, 2 Other Carbohydrate, 1 Fat Carbohydrate Choices: 3\n\n## Wilted Spinach CALORIE Smart \u2022 Fast\n\nPREP 25 min TOTAL 25 min \u25cf 4 servings\n\n  * 2 tablespoons olive or vegetable oil\n  * 1 medium onion, chopped (\u00bd cup)\n  * 1 slice bacon, chopped\n  * 1 clove garlic, finely chopped\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon pepper\n  * \u00bc teaspoon ground nutmeg\n  * 1 lb fresh spinach, stems removed\n  * 2 tablespoons fresh lime juice\n\n1 In 4-quart Dutch oven or saucepan, heat oil over medium heat. Cook onion, bacon and garlic in oil 8 to 10 minutes, stirring occasionally, until bacon is crisp; reduce heat to low.\n\n2 Stir in salt, pepper and nutmeg. Gradually add spinach. Toss just until spinach is wilted. Drizzle with lime juice.\n\n1 Serving (\u00bd Cup): Calories 110; Total Fat 8g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 390mg; Total Carbohydrate 6g (Dietary Fiber 3g, Sugars 2g); Protein 3g Exchanges: 1 Vegetable, 1\u00bd Fat Carbohydrate Choices: \u00bd\n\nWilted Spinach and Kale Use \u00bd lb each fresh spinach and kale. Substitute \u00bd teaspoon dried oregano for the nutmeg.\n\nSpiral Summer Squash\n\n## Spiral Summer Squash CALORIE Smart \u2022 Fast \u2022 Easy\n\nIf you love gadgets, try a vegetable spiralizer! Straight, even vegetables work best when using spiralizers. If you don't have a spiralizer, use a vegetable peeler. Pull the peeler down the sides of the squash, making long strips. The baking time may be shorter.\n\nPrep 10 min Total 20 min \u25cf 4 servings\n\n  * 1 zucchini (6 inches)\n  * 1 yellow summer squash (6 inches)\n  * 2 teaspoons olive oil\n  * \u00bc teaspoon salt\n  * Freshly ground pepper, chopped parsley and grated Parmesan, if desired\n\n1 Heat oven to 400\u00b0F. Line 15x10x1-inch pan with foil.\n\n2 Cut off ends of squash. Cut squash with spiralizer according to manufacturer's directions. Place in pan. Drizzle with oil; sprinkle with salt. Toss to coat; spread squash in single layer.\n\n3 Bake 8 to 10 minutes or just until tender. Sprinkle with pepper, parsley and Parmesan.\n\n1 Serving: Calories 40; Total Fat 2.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 150mg; Total Carbohydrate 3g (Dietary Fiber 1g, Sugars 2g); Protein 1g Exchanges: \u00bd Vegetable, \u00bd Fat Carbohydrate Choices: 0\n\n### Making Spiral Summer Squash\n\nCreate veggie noodles by running firm, fresh veggies through spiralizer.\n\nPlace veggie spirals in pan; toss with oil and salt.\n\nFried Green Tomatoes\n\n## Fried Green Tomatoes CALORIE Smart\n\nPREP 20 min TOTAL 40 min \u25cf 4 servings\n\n  * 2 medium firm green tomatoes, cut into \u00bc-inch slices\n  * 1 teaspoon salt\n  * \u00bd cup buttermilk\n  * \u00bd cup all-purpose flour\n  * \u215b teaspoon pepper\n  * 2 cups vegetable oil\n  * Mayonnaise or Tartar Sauce (to make your own, see page 460 or )\n\n1 Place tomato slices in colander; sprinkle with \u00bd teaspoon of the salt. Let stand 30 minutes. Pat tomatoes dry with paper towels.\n\n2 Pour buttermilk into shallow bowl. In separate shallow bowl, mix flour and remaining salt and pepper. Dip tomatoes into buttermilk, coating both sides. Dip tomatoes into flour mixture, coating both sides; gently shake off excess.\n\n3 In deep fryer or 10-inch skillet, heat \u00bd inch oil to 375\u00b0F. Fry 4 or 5 tomato slices at a time (do not let them touch) in oil 4 to 6 minutes, turning once, until golden brown. Drain on paper towels. Serve warm with Mayonnaise or Tartar Sauce.\n\n1 Serving: Calories 130; Total Fat 5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 630mg; Total Carbohydrate 17g (Dietary Fiber 1g, Sugars 4g); Protein 3g Exchanges: 1 Other Carbohydrate, 1 Vegetable, 1 Fat Carbohydrate Choices: 1\n\n### Making Fried Green Tomatoes\n\nDip tomatoes in buttermilk, coating both sides; shake off excess.\n\nFry tomatoes in oil, turning once, until golden brown.\n\n# Bean Basics\n\nAvailable dried, canned and frozen, beans are extremely versatile and pair well with countless seasonings. They can also be an excellent source of protein instead of meat. Beans, along with peanuts, lentils, soybeans and peas, are considered legumes. Pulses are the edible seeds of legume plants.\n\n## Cooking Dried Beans\n\nBefore cooking dried beans, sort through to remove any shriveled, small or damaged beans. Rinse and drain well. With the exception of black-eyed peas, lentils and split peas, dried legumes need to be soaked before cooking to soften and plump them. Because they rehydrate to triple their dried size, choose a pot that's large enough for them to cook with plenty of room to expand. There are two methods for soaking beans.\n\n  * Quick-Soak Method: Place dried beans in a large saucepan and add enough water to cover. Heat to boiling and boil 2 minutes. Remove from heat; cover and let stand for at least 1 hour. Drain, then cook in fresh, cold water.\n  * Long-Soak Method: Place dried beans in a large saucepan or bowl and add enough water to cover. Let stand 8 to 24 hours. Drain, then cook in fresh, cold water.\n\nPlace soaked beans in a 4-quart saucepan and add fresh, cold water to cover. Heat to boiling and boil uncovered for 2 minutes. Reduce heat to low. Cover and simmer (do not boil or beans will burst), stirring occasionally, for time indicated in cooking chart, right, or until tender.\n\n## Dried Beans and Lentils\n\nThere are many types of beans and lentils available, and here is some information on the more unusual varieties.\n\nAdzuki Beans: Mild, nutty flavor, similar to kidney beans and interchangeable with them.\n\nFava Beans: Large, flat beans; earthy flavor. Appear brown and wrinkled when dried. **Habas** are dried favas with skins removed. Used in Mediterranean and Middle Eastern dishes, such as falafel.\n\nFrench Green Lentils: Considered to be the most flavorful lentils. They don't get mushy as fast as other varieties, making them a good choice in recipes requiring firmer lentils.\n\nMayocoba (Peruano) Beans: Light, buttery taste; soft, creamy texture. Common in Latin American and northern Mexican cooking.\n\nMung Beans: Sweet flavor; popular in India and China. Interchangeable with lentils or peas in recipes. Called **Gram** , or when hulled, **Moong** **Dal**.\n\nPeas (Green, Yellow): Field peas grown for drying. Available whole, hulled and split. Yellow peas are milder than green; split peas are sweeter, less starchy than whole peas.\n\nPink Beans: Interchangeable with pinto beans. Popular in Southwestern cooking.\n\n### Timetable for Cooking Dried Beans\n\nPlace beans in a large saucepan; add enough water to cover and soak using one of the methods described on previous page. Bring to a boil; reduce heat to low; then cover and simmer, stirring occasionally, for the amount of time specified below.\n\nType of Bean (2\u20443 Cup) | Simmer Time | Yield in Cups\n\n---|---|---\n\nAdzuki Beans Lentils | 30 to 45 minutes | 2 to 3\n\nMung Beans Split Peas | 45 to 60 minutes | 2 to 2\u00bc\n\nBlack-Eyed Peas, Butter Beans, Cannellini Beans, Great Northern Beans, Lima Beans, Navy Beans, Pinto Beans | 1 to 1\u00bd hours | 2 to 2\u00bd\n\nAnasazi Beans, Black Beans, Fava Beans, Kidney Beans | 1 to 2 hours | 2\n\nChickpeas (Garbanzo Beans) | 2 to 2\u00bd hours | 2\n\nSoybeans | 3 to 4 hours | 2\n\n## Betty's Staples Edamame\n\nIf you are already a fan of edamame, you know how tasty this vegetable is. The word \"edamame\" means \"beans on branches,\" as these immature soybeans grow in clusters on bushy branches. The pods are not edible, but the beans inside are tender and green. You may find them fresh, but most often they will be parboiled and frozen. To cook them, follow the directions on the package.\n\n  1. 1. **Boiled in the Pods:** Cook the beans in the pods and drain. Sprinkle with sea salt and teriyaki sauce. Use your fingers to squeeze the beans directly from the pods into your mouth.\n  2. 2. **Stir-Fried with Corn and Peppers:** Cook the shelled edamame with frozen corn and chopped bell pepper in a small amount of oil until tender, stirring frequently. Sprinkle with salt, pepper and garlic powder to taste.\n  3. 3. **Edamame and Vegetable Salad:** In large bowl, toss chopped romaine lettuce, cooked shelled edamame beans, chopped fresh tomatoes, chopped roasted bell peppers, chopped avocado and balsamic vinaigrette. Sprinkle with crumbled blue or feta cheese.\n  4. 4. **Pasta with Edamame and Pesto:** Cook refrigerated linguini with shelled edamame beans. Drain and toss with refrigerated pesto.\n  5. 5. **Bacon-Edamame Toss:** Cook 2 slices diced bacon in skillet until crisp. Stir in 1\u00bd cups shelled edamame beans and \u00bd cup red bell pepper. Cook and stir 4 minutes. Sprinkle with 2 tablespoons chopped fresh oregano and \u00bc teaspoon salt. Cook and stir 3 to 4 minutes or until vegetables are tender.\n\nPasta with Edamame and Pesto\n\nCannellini with Tomatoes and Sage\n\n## Cannellini with Tomatoes and Sage CALORIE Smart \u2022 Fast\n\nPREP 15 min TOTAL 15 min \u25cf 4 servings\n\n  * 1 tablespoon olive or vegetable oil\n  * 2 cloves garlic, finely chopped\n  * 1 can (14.5 oz) diced tomatoes, undrained\n  * 1 can (15 or 19 oz) cannellini beans, drained, rinsed\n  * 1 tablespoon finely chopped fresh or \u00bd teaspoon dried sage leaves\n  * \u00bc teaspoon coarse (kosher or sea) salt\n  * \u215b teaspoon freshly ground pepper\n\n1 In 10-inch skillet, heat oil over medium heat. Cook garlic in oil 1 to 2 minutes, stirring constantly, until light golden brown.\n\n2 Stir in tomatoes, beans and sage. Heat to boiling; reduce heat. Simmer uncovered 5 to 7 minutes, stirring occasionally, until most of the liquid has evaporated. Stir in salt and pepper.\n\n1 Serving: Calories 190; Total Fat 4g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 280mg; Total Carbohydrate 28g (Dietary Fiber 7g, Sugars 3g); Protein 10g Exchanges: 1\u00bd Starch, 1 Vegetable, \u00bd Very Lean Meat, \u00bd Fat Carbohydrate Choices: 2\n\n## White Beans with Sun-Dried Tomatoes SLOW Cooker \u2022 Easy\n\nPREP 10 min TOTAL 4 hr 10 min \u25cf 5 servings\n\n  * 2 cups dried great northern beans (16 oz), sorted, rinsed\n  * 2 cloves garlic, crushed\n  * 6 cups water\n  * 1\u00bd teaspoons dried basil leaves\n  * 1 teaspoon salt\n  * \u00bc teaspoon pepper\n  * \u00be cup finely chopped sun-dried tomatoes in oil\n  * 1 can (2.25 oz) sliced ripe olives, drained\n\n1 Spray 3\u00bd- to 6-quart slow cooker with cooking spray. In slow cooker, mix beans, garlic, water, basil, salt and pepper.\n\n2 Cover; cook on High heat setting 4 to 5 hours. Before serving, stir in tomatoes and olives.\n\n1 Serving: Calories 380; Total Fat 4g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 620mg; Total Carbohydrate 61g (Dietary Fiber 15g, Sugars 3g); Protein 23g Exchanges: 3\u00bd Starch, 1\u00bd Vegetable, 1\u00bd Very Lean Meat, \u00bd Fat Carbohydrate Choices: 4\n\n## Spicy Refried Black Beans CALORIE Smart \u2022 Fast\n\nFor a tamer version of these refried beans, swap one 4.5-ounce can of diced green chiles for the fresh jalape\u00f1os and use just 1 teaspoon of the chipotle chiles.\n\nPREP 5 min TOTAL 20 min \u25cf 6 servings\n\n  * 2 tablespoons vegetable oil\n  * 1 small onion, chopped (\u00bc cup)\n  * 2 jalape\u00f1o chiles, seeded, finely chopped\n  * 2 cloves garlic, finely chopped\n  * 2 cans (15 oz each) black beans, undrained\n  * 1 chipotle chile in adobo sauce (from 7-oz can), chopped*\n  * 1 teaspoon chili powder\n  * \u00bd teaspoon salt\n  * Sliced green onion and chopped tomato, if desired\n\n1 In 10-inch skillet, heat oil over medium-high heat. Cook onion, jalape\u00f1o chiles and garlic in oil, stirring occasionally, until onion is tender, about 3 minutes. Stir in beans, chipotle chile, chili powder, and salt; mash beans.\n\n2 Reduce heat. Simmer uncovered about 15 minutes, stirring occasionally, until desired consistency. Sprinkle with green onion and tomato.\n\n*Freeze any unused chipotle chiles on cookie sheet lined with waxed paper, parchment paper or foil. Once frozen, place in resealable plastic food storage bag and store in freezer up to 6 months.\n\n1 Serving: Calories 170; Total Fat 5g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 690mg; Total Carbohydrate 22g (Dietary Fiber 6g, Sugars 0g); Protein 7g Exchanges: 1\u00bd Starch, \u00bd Very Lean Meat, 1 Fat Carbohydrate Choices: 1\u00bd\n\n## Red Beans and Rice CALORIE Smart\n\nPREP 20 min TOTAL 2 hr \u25cf 8 servings\n\n  * 1 cup dried kidney beans (8 oz), sorted, rinsed*\n  * 3 cups water\n  * 2 oz salt pork (with rind) or 3 slices bacon, cut up\n  * 1 medium green bell pepper, chopped (1 cup)\n  * 1 medium onion, chopped (\u00bd cup)\n  * 1 cup uncooked regular long-grain white rice\n  * 1 teaspoon salt\n\n1 In 3-quart saucepan, heat beans and water to boiling. Boil uncovered 2 minutes; reduce heat. Cover and simmer 1 hour to 1 hour 15 minutes or until tender (do not boil or beans will fall apart). Drain, reserving liquid.\n\n2 In 10-inch skillet, cook salt pork over medium heat, stirring occasionally, until crisp. Stir in bell pepper and onion. Cook, stirring occasionally, until onion is tender.\n\n3 Add enough water to bean liquid, if necessary, to measure 2 cups. Add bean liquid, salt pork mixture, rice and salt to beans in saucepan. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes (do not lift cover or stir). Remove from heat. Fluff with fork. Cover; let steam 5 to 10 minutes.\n\n*One can (15 to 15.5 oz) red kidney beans, drained and liquid reserved, can be substituted for the dried beans. Omit water and skip Step 1.\n\n1 Serving (\u00be Cup): Calories 210; Total Fat 4.5g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 360mg; Total Carbohydrate 35g (Dietary Fiber 4g, Sugars 2g); Protein 7g Exchanges: 2 Starch, 1 Vegetable, \u00bd Fat Carbohydrate Choices: 2\n\nSlow-Cooker Directions Increase water to 3\u00bc cups. Use 1\u2153 cups uncooked instant white rice. Spray 3\u00bd- to 6-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except rice. Cover; cook on High heat setting 3 hours 30 minutes to 4 hours 30 minutes or until beans are tender. Stir in rice. Cover; cook 15 minutes longer. Stir well.\n\nHoppin' John Substitute 1 cup dried black-eyed peas for the kidney beans. Omit bell pepper.\n\nHomemade Baked Beans\n\n## Homemade Baked Beans\n\nPREP 15 min TOTAL 8 hr 30 min \u25cf 10 servings\n\n  * 2 cups dried navy beans (16 oz), sorted, rinsed\n  * 13 cups water\n  * \u00bd cup packed brown sugar\n  * \u00bc cup molasses\n  * 1 teaspoon salt\n  * 6 slices bacon, crisply cooked, crumbled\n  * 1 medium onion, chopped (\u00bd cup)\n\n1 Heat oven to 350\u00b0F. In 4-quart ovenproof Dutch oven, heat beans and 10 cups of the water to boiling. Boil uncovered 2 minutes.\n\n2 Stir in brown sugar, molasses, salt, bacon and onion. Cover and bake 4 hours, stirring occasionally.\n\n3 Stir in remaining 3 cups water. Bake uncovered 2 hours to 2 hours 15 minutes longer, stirring occasionally, until beans are tender and desired consistency.\n\n1 Serving: Calories 240; Total Fat 2.5g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 340mg; Total Carbohydrate 45g (Dietary Fiber 11g, Sugars 16g); Protein 10g Exchanges: 1 Starch, 2 Other Carbohydrate, 1 Lean Meat Carbohydrate Choices: 3\n\nSlow-Cooker Directions Spray 3\u00bd- to 6-quart slow cooker with cooking spray. In slow cooker, place beans and 5 cups water. Cover; cook on High heat setting 2 hours. Turn off heat; let stand 8 to 24 hours. Stir in brown sugar, molasses, salt, bacon and onion. Cover; cook on Low heat setting 10 to 12 hours or until beans are very tender and most of liquid is absorbed.\nGlobal Flavors\n\n## India\n\nLoved throughout the world for the intoxicating aromas and unique flavors, Indian dishes have gained popularity because of their variety of ingredients and unique flavor combinations.\n\nGhee Clarified butter (slowly melted to separate the milk solids from the golden surface liquid) that's been further simmered until all of the moisture has evaporated and the milk solids begin to brown, giving it a caramel-like, nutty flavor and aroma. Used for frying and saut\u00e9ing.\n\nJaggery A distinctly flavored coarse, dark sugar. Many forms are available; the most common is a soft form that is spread on breads and sweets and a solid form that is typically crushed and used on cereal or for making candy.\n\nLentils A staple in most Indian kitchens, these high-protein pulses are commonly used in place of meat. Many dishes from flat bread to noodles are made with lentils\u2014dal, a spicy East Indian dish, is one of the most popular.\n\nMangosteen Similar in size and form to tangerines. The sweet-tart flavor and soft, creamy colored fruit is juicy and refreshing. The purple-brown skin is hard.\n\nPaneer (Panir) Fresh cheese made from cow or buffalo milk curdled with lemon or lime juice and traditionally pressed. Similar to tofu in texture.\n\nPappadam (Poppadum) Tortilla-like bread made with lentil flour, widely available in India in various flavors. In northern India, it may be seasoned with red or black pepper, garlic or other seasonings. Southern India prefers an unflavored variety. Deep fried, they puff up to double their size, grilling pappadam gives them a smoky flavor.\n\nSpices **Bishop Weed** or **Ajowain** is available ground or as seeds. Its astringent thyme-like flavor is commonly used in curry dishes, chutneys, breads and legumes. A member of the ginger family, aromatic **Cardamom** can be purchased either in the pod or ground. The warm, spicy-sweet flavor is used in stews and curries\u2014a little goes a long way. A dried fruit of a plant from the parsley family, **Cumin** is available both as seeds and ground. Aromatic **Fenugreek** seeds can be purchased whole or ground. Dried leaves are more commonly available than fresh. Typically used in curry powders, spice blends and tea. **Garam Masala** is a blend of up to 12 dry-roasted, ground spices. There are many varieties. Used to add \"warmth\" to a dish, add it towards the end of cooking or sprinkle over a dish before serving. **Nigella Seeds** , with a peppery-nutty flavor, are used to season vegetables, legumes and bread. **Tamarind** is a sweet-sour fruit often called Indian date. When dried, it becomes very sour. Used like lemon juice in full-flavored chutneys, curried dishes, to make a syrup to flavor soft drinks, Worcestershire sauce. Available in jars of concentrated pulp with seeds, canned paste, whole pods dried into bricks or ground. **Turmeric** , also known as **Indian Saffron** , imparts its characteristic deep yellow-orange to many Indian dishes.\n\n## Indian Lentils and Rice CALORIE Smart\n\nPREP 25 min TOTAL 55 min \u25cf 6 servings\n\n  * 8 medium green onions, chopped (\u00bd cup)\n  * 1 tablespoon finely chopped gingerroot\n  * \u215b teaspoon crushed red pepper flakes\n  * 2 cloves garlic, finely chopped\n  * 3 cans (14 oz each) vegetable broth (5\u00bc cups; for homemade broth, see page 156)\n  * 1\u00bd cups dried lentils (12 oz), sorted, rinsed\n  * 1 teaspoon ground turmeric\n  * \u00bd teaspoon salt\n  * 1 large tomato, chopped (1 cup)\n  * \u00bc cup shredded coconut\n  * 2 tablespoons chopped fresh or 2 teaspoons dried mint leaves\n  * 3 cups hot cooked rice\n  * 1\u00bd cups plain fat-free yogurt\n\n1 Spray 3-quart saucepan with cooking spray. Add onions, gingerroot, pepper flakes and garlic; cook over medium heat 3 to 5 minutes, stirring occasionally, until onions are tender.\n\n2 Stir in 5 cups of the broth, the lentils, turmeric and salt. Heat to boiling; reduce heat. Cover and simmer 25 to 30 minutes, adding remaining \u00bc cup broth if needed, until lentils are tender.\n\n3 Stir in tomato, coconut and mint. Serve over rice; top with yogurt.\n\n1 Serving: Calories 330; Total Fat 2g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 1050mg; Total Carbohydrate 61g (Dietary Fiber 9g, Sugars 9g); Protein 17g Exchanges: 4 Starch, \u00bd Very Lean Meat Carbohydrate Choices: 4\n\n## Spicy Black-Eyed Peas CALORIE Smart \u2022 Slow Cooker \u2022 Easy\n\nPREP 5 min TOTAL 3 hr 15 min \u25cf 8 servings\n\n  * 2 cups dried black-eyed peas (16 oz), sorted, rinsed\n  * 1 medium onion, chopped (\u00bd cup)\n  * 6 cups water\n  * 1 teaspoon salt\n  * \u00bd teaspoon pepper\n  * \u00be cup chunky-style salsa\n\n1 Spray 3\u00bd- to 4-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except salsa.\n\n2 Cover; cook on High heat setting 3 to 4 hours.\n\n3 Stir in salsa. Cover; cook about 10 minutes longer or until hot.\n\n1 Serving: Calories 200; Total Fat 1g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 480mg; Total Carbohydrate 36g (Dietary Fiber 10g, Sugars 4g); Protein 12g Exchanges: 2 Starch, 1 Vegetable, \u00bd Very Lean Meat Carbohydrate Choices: 2\u00bd\n\nCaribbean Black Beans\n\n## Caribbean Black Beans\n\nPREP 25 min TOTAL 1 hr 10 min \u25cf 5 servings\n\n  * 4\u00bd cups water\n  * 1\u00bd cups dried black beans (12 oz)*, sorted, rinsed\n  * 2 teaspoons vegetable oil\n  * 1 medium papaya or mango, peeled, seeded and diced (about 1\u00bd cups)\n  * 1 medium red bell pepper, finely chopped\n  * \u00bd cup finely chopped red onion\n  * \u00bd cup orange juice\n  * \u00bc cup lime juice\n  * 2 tablespoons chopped fresh cilantro\n  * \u00bd teaspoon ground red pepper (cayenne)\n  * 2 cloves garlic, finely chopped\n  * 5 cups hot cooked rice (page 215)\n\n1 In 2-quart saucepan, heat water and beans to boiling. Boil uncovered 2 minutes; reduce heat. Cover; simmer 45 minutes, stirring occasionally, until beans are tender; drain.\n\n2 In 10-inch skillet, heat oil over medium heat. Add remaining ingredients except rice; cook 5 minutes, stirring occasionally, until bell pepper is crisp-tender. Stir in beans. Cook 5 minutes or until hot. Serve over rice.\n\n*Or substitute 2 cans (15 oz each) black beans, drained and rinsed, for the dried beans. Omit water and Step 1.\n\n1 Serving: Calories 450; Total Fat 3g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 10mg; Total Carbohydrate 89g (Dietary Fiber 14g, Sugars 12g); Protein 17g Exchanges: 4 Starch, 2 Fruit Carbohydrate Choices: 6\n\n## Garbanzo Beans with Vegetables SLOW Cooker\n\nPREP 15 min TOTAL 4 hr 30 min \u25cf 8 servings\n\n  * 2 cups dried garbanzo beans (chickpeas; 16 oz), sorted, rinsed\n  * 5\u00bd cups water\n  * 1 teaspoon salt\n  * \u00bd teaspoon pepper\n  * 2 tablespoons olive or vegetable oil\n  * 2 cups sliced fresh mushrooms (about 5 oz)\n  * 1 cup shredded carrots (1\u00bd medium)\n  * 4 medium green onions, thinly sliced (\u00bc cup)\n  * 2 cloves garlic, finely chopped\n  * 2 tablespoons lemon juice\n  * 1 to 2 tablespoons prepared horseradish\n  * 2 teaspoons yellow mustard\n\n1 Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, stir together beans, water, salt and pepper. Cover; cook on High heat setting 4 to 5 hours.\n\n2 In 12-inch skillet, heat oil over medium heat. Add mushrooms, carrots, onions and garlic; cook about 5 minutes, stirring occasionally, until vegetables are tender. Stir vegetables, lemon juice, horseradish and mustard into beans. Cover; cook 15 minutes longer to blend flavors.\n\n1 Serving: Calories 250; Total Fat 7g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 350mg; Total Carbohydrate 37g (Dietary Fiber 10g, Sugars 4g); Protein 11g Exchanges: 2 Starch, 1\u00bd Vegetable, \u00bd Very Lean Meat, 1 Fat Carbohydrate Choices: 2\u00bd\n\n# Chapter 10: One-Dish Dinners\n\nCranberry-Chicken Pot Pie\n\n## One-Dish Basics\n\nOne-Dish Appeal\n\nThrow-Together Meals\n\n## Features\n\nBetty's Staples: Shredded Cheeses\n\nHeirloom Recipe and New Twist\n\nLearn to Make: Foil Packets\n\n## Chicken and Turkey\n\nChicken and Barley Risotto with Edamame Calorie Smart \u2022 Slow Cooker\n\nChicken and Pasta with Creamy Basil Sauce Fast\n\nChicken and Vegetables Pasta\n\nChicken with Pan-Roasted Cauliflower and Orzo Calorie Smart \u2022 Fast\n\nCranberry-Chicken Pot Pie Calorie Smart\n\nEasy Chicken with Tomatoes and Spinach Calorie Smart\n\nGreek Chicken with Orzo\n\nMexican Cheesy Chicken and Sausage with Black Beans\n\nMoroccan Chicken Pie\n\nRoasted Chicken Sausage with Potatoes and Cheese Calorie Smart\n\nSkillet Chicken Thighs with Bacon and Spinach Calorie Smart\n\nTurkey and Butternut Squash Ragout Calorie Smart \u2022 Slow Cooker\n\nVegetable Chicken Paella\n\n## Beef and Pork\n\nAsian Beef Roast with Cabbage and Pasta Slow Cooker\n\nBeef with Bow-Tie Pasta Calorie Smart \u2022 Fast\n\nBeef with Bow-Tie Pasta and Feta\n\nClassic Cabbage Rolls Calorie Smart\n\nFiesta Taco Casserole\n\nParmesan Orzo and Meatballs Calorie Smart \u2022 Fast\n\nPasta Bolognese\n\nPizza Quinoa with Sausage, Onion and Pepper Calorie Smart\n\nPork and Pasta with Creamy Basil Sauce\n\nPotato-Topped Meat Loaf Casserole Calorie Smart\n\nQuick Potato-Topped Meat Loaf Casserole\n\nSamosa Pot Pie Calorie Smart\n\nSmoked Pork Chops with Apple and Sweet Potato Calorie Smart\n\nSouthwestern Pork Packets Calorie Smart\n\nSouthwestern Steak with Corn and Chiles Calorie Smart \u2022 Fast\n\n## Vegetable and Fish\n\nDilled Tuna Steak Packets Calorie Smart\n\nLemon and Herb Salmon Packets Calorie Smart\n\nTilapia with Lemon Potatoes\n\nTropical Stuffed Cabbage Rolls Slow Cooker\n\nVegetable Paella Calorie Smart \u2022 Fast\n\nVegetarian Barley Risotto with Edamame\n\nVeggie Rigatoni Bake\n\n## Bonus Recipes\n\nBacon-Cheese Spread\n\nBaked Jalape\u00f1o Poppers\n\nCheesy Eggs\n\nEasy Alfredo Sauce\n\nGarlic-Cheese Crostini\n\nJacked-Up Rice\n\nSimple Cheese Enchilada\n\nCalorie Smart = See Helpful Nutrition and Cooking Information\n\nFast = Ready in 30 minutes or less\n\nEasy = Prep in 10 minutes or less **plus** five ingredients or less\n\nLighter = 25% fewer calories or grams of fat\n\nMake Ahead = Make-ahead directions\n\nSlow Cooker = Slow cooker directions\n\n# One-Dish Basics\n\nWe love meals that come together in one dish. They offer the flavor and comfort that your family will love. But today's recipes aren't the same old casseroles! From skillet meals to flaky pot pies, oven-roasted meats to convenient foil packets, one-dish meals are an easy way to showcase fresh ingredients and flavors in new and exciting combinations.\n\n## One-Dish Appeal\n\n  * **No Meal Planning Required:** No juggling of multiple recipes when you're just trying to get dinner on the table. Round out the meal with a salad if you want\u2014dinner is done.\n  * **Easy Cleanup:** Many recipes use just one pot or are baked in foil packets, so you won't end up with a sink full of dishes.\n  * **Serve Once, Eat Twice:** Many of these make enough to give you a lunch for tomorrow that beats any fast food. Or freeze individual portions for those nights when there's only one or two\u2014and you don't feel like cooking.\n\n## THROW-TOGETHER MEALS\n\nWhether you want to use up things from your fridge or feel inspired to \"whip something up,\" use these guidelines for fresh meals in minutes.\n\n### Skillet Meals\n\n  * Pick a meat or chicken, veggies and pasta or rice. Use quick-cooking meats such as ground beef, sausage or cut chicken breast, or precooked meat such as chicken sausage, pepperoni or chopped cooked chicken.\n  * Cook the rice or pasta, adding veggies during the last few minutes of cooking. Undercook the veggies by a minute or two.\n  * Cook (and drain if necessary) or heat precooked meat in a skillet or Dutch oven.\n  * Add the veggies and pasta or rice to the meat; toss with broth and\/or olive oil for a lightly dressed dish or add a sauce for more flavor and heartiness; heat through. Toss or top with grated or shredded cheese, if you like.\n\n### Instant Pot Pies\n\n  * Start with precooked meat and cooked veggies and refrigerated pie crust.\n  * Using Samosa Pot Pie (page 274) as a guide, make a sauce with beef or chicken broth **.** Other sauces great for pot pies are White Sauce or Cheese Sauce (both page 459, Italian Tomato Sauce (page 174), or Alfredo Sauce (page 177). Mix the sauce with cooked meat and veggies; assemble and bake pie as directed in guide recipe.\n\n### Foil Packets\n\n  * See Learn to Make Foil Packets (page 278).\n\nEasy Chicken with Tomatoes and Spinach (page 262)\n\n## Easy Chicken with Tomatoes and Spinach Calorie Smart\n\nPrep 10 min Total 40 min \u25cf 4 servings\n\n  * 1 tablespoon olive or vegetable oil\n  * 4 boneless skinless chicken breasts (about 1\u00bc lb)\n  * 1 clove garlic, finely chopped\n  * \u00bd teaspoon dried oregano leaves\n  * \u00bd teaspoon seasoned salt\n  * \u00bc teaspoon pepper\n  * \u00bc cup dry white wine or water\n  * 2 medium plum (Roma) tomatoes, sliced\n  * 1 bag (6 oz) fresh baby spinach leaves\n\n1 In 12-inch nonstick skillet, heat oil over medium heat. Sprinkle chicken with garlic, oregano, seasoned salt and pepper. Add chicken to skillet; cook uncovered 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165\u00b0F).\n\n2 Stir in wine. Arrange tomato slices on chicken. Cover and cook 2 to 3 minutes or until tomatoes are thoroughly heated.\n\n3 Add spinach to skillet. Cover and cook 2 to 3 minutes longer or until spinach is wilted.\n\n1 Serving: Calories 230; Total Fat 8g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 90mg; Sodium 270mg; Total Carbohydrate 3g (Dietary Fiber 1g, Sugars 0g); Protein 33g Exchanges: \u00bd Vegetable, 2 Very Lean Meat, 2\u00bd Lean Meat Carbohydrate Choices: 0\n\nChicken and Pasta with Creamy Basil Sauce\n\n## Chicken and Pasta with Creamy Basil Sauce FAST\n\nPrep 30 min Total 30 min \u25cf 4 servings\n\n  * 3 cups uncooked bow-tie (farfalle) pasta (6 oz)\n  * 2 cups fresh broccoli florets\n  * 1 tablespoon vegetable oil\n  * 1 lb boneless skinless chicken breasts, cut into 1-inch pieces\n  * \u00bd teaspoon garlic-pepper blend\n  * 1 cup chicken broth (for homemade broth, see page 143)\n  * 1 tablespoon cornstarch\n  * 1 teaspoon sugar\n  * 1 small red bell pepper, chopped (\u00bd cup)\n  * \u00be cup plain fat-free yogurt\n  * 3 tablespoons chopped fresh or 1 tablespoon dried basil leaves\n\n1 Cook pasta as directed on package, adding broccoli during last 4 minutes of cooking; drain.\n\n2 Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with garlic-pepper blend. Add chicken to skillet; cook about 3 minutes, stirring occasionally, until no longer pink in center.\n\n3 In small bowl, mix broth, cornstarch and sugar. Add broth mixture and bell pepper to skillet; cook about 3 minutes or until sauce is thickened. Stir in pasta, broccoli, yogurt and basil. Heat over low heat just until hot (do not boil).\n\n1 Serving (1\u00be Cups): Calories 640; Total Fat 10g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 70mg; Sodium 760mg; Total Carbohydrate 93g (Dietary Fiber 6g, Sugars 7g); Protein 45g Exchanges: 5\u00bd Starch, \u00bd Other Carbohydrate, \u00bd Vegetable, 2\u00bd Very Lean Meat, 1 Lean Meat, \u00bd Fat Carbohydrate Choices: 6\n\nChicken and Vegetable Pasta Add \u00bd cup sliced sun-dried tomatoes in oil (drained) with the basil.\n\nPork and Pasta with Creamy Basil Sauce Substitute 1 lb pork tenderloin, cut in half lengthwise, then cut crosswise into thin slices, for the chicken breasts. Cook pork about 6 minutes, stirring occasionally, or until no longer pink in center.\n\n## Mexican Cheesy Chicken and Sausage with Black Beans\n\nPrep 40 min Total 40 min \u25cf 6 servings\n\n  * 2 tablespoons olive oil\n  * \u00bd lb fresh chorizo or bulk pork sausage\n  * 1\u00bc lb boneless skinless chicken thighs, cut into 1-inch cubes\n  * 1 large onion, chopped (1 cup)\n  * \u00bd teaspoon salt\n  * 1 tablespoon taco seasoning mix (from 1-oz package)\n  * 1 can (4.5 oz) chopped green chiles\n  * 1 can (28 oz) whole tomatoes, undrained\n  * 1 can (15 oz) black beans, drained, rinsed\n  * 2 cups shredded Monterey Jack or pepper Jack cheese (8 oz)\n  * 4\u00bd cups hot cooked rice or 6 flour tortillas (6 inch), heated as directed on package, if desired\n  * 2 cups coarsely crushed tortilla chips\n  * \u00bc cup chopped fresh cilantro\n  * 6 lime wedges\n\n1 In 4-quart Dutch oven or stockpot, heat 1 tablespoon of the oil over medium heat. Cook sausage in oil 6 to 10 minutes, stirring occasionally, until no longer pink. Drain. Transfer sausage to plate; set aside.\n\n2 Add chicken to Dutch oven; cook 6 to 10 minutes, stirring occasionally, until no longer pink in center. Transfer to plate with sausage.\n\n3 Add remaining 1 tablespoon oil to Dutch oven. Add onion and salt. Cook 4 to 5 minutes or until onion is softened. Stir in taco seasoning mix and chiles; cook 1 minute longer. Add tomatoes. Heat to simmering. Add sausage, chicken and beans. Return to simmering; cook 5 minutes for flavors to combine. Stir in cheese.\n\n4 Serve over rice or in tortillas. Top with chips and cilantro. Serve with lime wedges.\n\n1 Serving (1\u2153 Cups): Calories 730; Total Fat 42g (Saturated Fat 16g, Trans Fat 0g); Cholesterol 130mg; Sodium 1460mg; Total Carbohydrate 42g (Dietary Fiber 8g, Sugars 2g); Protein 46g Exchanges: 1\u00bd Starch, 1 Other Carbohydrate, 1 Vegetable, 3 Lean Meat, 2\u00bd High-Fat Meat, 2\u00bd Fat Carbohydrate Choices: 3\n\nSkillet Chicken Thighs with Bacon and Spinach\n\n## Skillet Chicken Thighs with Bacon and Spinach Calorie Smart\n\nPrep 40 min Total 40 min \u25cf 4 servings\n\n  * 8 boneless skinless chicken thighs (about 1\u00bd lb)\n  * 3 slices bacon, chopped\n  * 2 large carrots, chopped (1\u00bd cups)\n  * 2 small onions, sliced\n  * 3 cloves garlic, finely chopped\n  * \u00bd cup chicken broth (for homemade broth, see page 143)\n  * 1 bag (8 oz) fresh baby spinach leaves\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon pepper\n  * 1 tablespoon chopped fresh or \u00bd teaspoon dried sage leaves\n  * 1 tablespoon grated lemon peel\n\n1 In 12-inch skillet, cook chicken and bacon over medium-high heat 5 minutes, turning chicken once. Stir in carrots, onions, garlic and broth. Cook uncovered 15 to 20 minutes, turning chicken and stirring frequently, until juice of chicken is clear when thickest part is cut (at least 165\u00b0F) and vegetables are tender.\n\n2 Remove from heat. Add spinach, salt and pepper; stir about 3 minutes or until spinach is wilted. Stir in sage and lemon peel.\n\n1 Serving: Calories 350; Total Fat 16g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 110mg; Sodium 720mg; Total Carbohydrate 11g (Dietary Fiber 3g, Sugars 4g); Protein 40g Exchanges: 1\u00bd Vegetable, 5\u00bd Lean Meat Carbohydrate Choices: 1\n\n## Chicken with Pan-Roasted Cauliflower and Orzo CALORIE Smart \u2022 Fast\n\nPrep 25 min Total 25 min \u25cf 4 servings\n\n  * 1 tablespoon olive oil\n  * 2 cups bite-size fresh cauliflower florets\n  * 1\u00bd cups chicken broth (for homemade broth, see page 143)\n  * 1\u00bc lb boneless skinless chicken thighs, cut into bite-size pieces\n  * 1 cup uncooked orzo or rosamarina pasta (6 oz)\n  * \u00bc cup thinly sliced green onions (4 medium)\n  * 1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, drained\n  * 2 cups packed arugula or fresh baby spinach leaves\n  * \u00bd cup shredded Parmesan cheese (2 oz)\n\n1 In 12-inch nonstick skillet, heat oil over medium heat. Cook cauliflower in oil about 5 minutes, stirring occasionally, until lightly browned.\n\n2 Add broth, chicken, pasta, onions and tomatoes. Heat to boiling; reduce heat. Cover and simmer 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center and pasta is tender.\n\n3 Remove from heat. Stir in arugula; cover and let stand about 1 minute or until arugula is partially wilted. Sprinkle with cheese before serving.\n\n1 Serving (1\u00bd Cups): Calories 380; Total Fat 14g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 55mg; Sodium 780mg; Total Carbohydrate 35g (Dietary Fiber 3g, Sugars 2g); Protein 28g Exchanges: 1\u00bd Starch, 2 Vegetable, \u00bd Lean Meat, 2\u00bd Medium-Fat Meat Carbohydrate Choices: 2\n\nGreek Chicken with Orzo Stir in \u00bc cup sliced ripe olives with the arugula. Substitute crumbled feta cheese for the Parmesan. Sprinkle 2 tablespoons chopped fresh parsley over the cheese.\n\n### Slicing Green Onions\n\nPlace onions on cutting board. Hold firmly with hand and cut into thin slices starting at white (bulb) end.\n\nChicken with Pan-Roasted Cauliflower and Orzo\n\n## Roasted Chicken Sausage with Potatoes and Cheese CALORIE Smart\n\nPrep 15min Total 1 hr 10 min \u25cf 4 servings\n\n  * 3 medium potatoes, peeled and cut into 1-inch pieces\n  * 2 tablespoons vegetable oil\n  * 1 teaspoon salt\n  * \u00bd teaspoon garlic powder\n  * \u00bd teaspoon onion powder\n  * \u00bd teaspoon paprika\n  * \u215b teaspoon pepper\n  * 2 large bell peppers (any color), seeded, coarsely chopped\n  * 1 package (12 oz) cooked chicken sausages (any flavor)*\n  * \u2153 cup finely shredded sharp Cheddar cheese\n\n1 Heat oven to 375\u00b0F. Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray.\n\n2 In pan, toss potatoes with oil. Sprinkle with salt, garlic powder, onion powder, paprika and pepper; toss until evenly coated. Spread evenly in pan. Bake 10 minutes; toss with peppers. Poke tops of sausages with fork; arrange on top of potato mixture.\n\n3 Bake 20 minutes. Stir potato mixture; spread evenly in pan. Rearrange sausages on top. Bake 20 minutes longer or until vegetables are tender and sausages are golden brown on top. Sprinkle with cheese. Bake 1 to 2 minutes longer or until cheese is melted.\n\n*Any smoked sausage, such as cooked kielbasa or bratwurst, can be substituted for the chicken sausage.\n\n1 Serving: Calories 380; Total Fat 16g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 65mg; Sodium 1320mg; Total Carbohydrate 39g (Dietary Fiber 4g, Sugars 3g); Protein 19g Exchanges: 2\u00bd Starch, 1 Vegetable, 1\u00bd High-Fat Meat, \u00bd Fat Carbohydrate Choices: 2\u00bd\n\n## Chicken Sausage\n\nIf your family is tired of the same old chicken, chicken sausage is a yummy addition to many dishes. It comes in a variety of unique flavor combinations that will perk up your taste buds. Some are fully cooked, others are uncooked\u2014be sure to check the label for the style you are looking for. Many products are lower in calories and fat than their pork counterparts and some are also gluten free and all natural.\n\n## Betty's Staples Shredded Cheeses\n\nWhat isn't better with cheese? Shredded cheese is a handy go-to for quick meals and snacks. If you wish, freeze larger amounts to keep it fresh longer. When small amounts are lurking in your fridge, put them to use with these ideas. We've suggested cheeses to use in each dish, but feel free to use whatever you have on hand.\n\n  1. 1. **Cheesy Eggs:** Make Scrambled Eggs (page 90) as directed, except beat \u00bd cup shredded Cheddar cheese into scrambled egg mixture before cooking. Sprinkle tops of scrambled eggs with additional cheese during final few minutes of cooking.\n  2. 2. **Simple Cheese Enchilada:** Spoon about 2 tablespoons spicy chili beans and sauce in center of large flour tortilla; sprinkle with 2 tablespoons shredded Colby-Jack cheese. Roll up; place seam side down on microwave-safe plate. Sprinkle with additional cheese. Microwave 30 to 40 seconds or until hot.\n  3. 3. **Jacked-Up Rice:** Stir \u00bd cup shredded pepper Jack cheese, \u00bc cup chopped pickled jalape\u00f1o peppers and 2 tablespoons of the pickled jalape\u00f1o liquid into 2 cups hot cooked rice; cover and let stand a few minutes to melt cheese.\n  4. In medium bowl, mix 2 tablespoons each shredded Cheddar cheese, chopped cooked bacon and chopped fresh chives with one 8-ounce package softened cream cheese. Serve with crackers.\n  5. Mix 1 tablespoon olive oil and 1 clove finely chopped garlic; brush lightly on eight \u00bd-inch-thick slices baguette. Place on broiler pan; sprinkle with 2 tablespoons shredded Parmesan cheese. Broil with tops 4 to 6 inches from heat 1 to 2 minutes or until edges of bread are golden brown.\n  6. 6. **Easy Alfredo Sauce:** Make White Sauce (page 459) as directed, except after boiling and stirring sauce 1 minute, stir in \u00bd cup shredded Romano cheese and a dash of grated nutmeg until melted.\n  7. 7. **Baked Jalape\u00f1o Poppers:** In small bowl, mix 4 ounces softened cream cheese and 3 tablespoons shredded taco cheese blend. Cut 8 to 10 whole jalape\u00f1o chiles lengthwise and remove seeds. Fill chile halves with cheese mixture. Bake on cookie sheet at 350\u00b0F 10 to 15 minutes or until hot.\n\nGarlic-Cheese Crostini, Jacked-Up Rice\n\nMoroccan Chicken Pie\n\n## Moroccan Chicken Pie\n\n_Phyllo_ means \"leaf\" in Greek. The paper-thin layers of phyllo don't contain much fat so they can dry out quickly. Sheets are usually brushed with melted butter (or in this case, sprayed with cooking oil) and layered to create a crisp, light and airy crust.\n\nPrep 30 min Total 1 hr 20 min \u25cf 6 servings\n\n  * 2 tablespoons butter\n  * 1 large onion, chopped (1 cup)\n  * \u00bd teaspoon ground cinnamon\n  * \u00bd teaspoon ground turmeric\n  * 2 tablespoons all-purpose flour\n  * 1 cup reduced-sodium chicken broth\n  * \u2153 cup raisins\n  * 3 cups shredded deli rotisserie chicken (from 2-lb chicken)\n  * \u00bc cup chopped fresh cilantro\n  * \u00bc teaspoon salt\n  * \u00bc teaspoon freshly ground pepper\n  * 16 sheets frozen phyllo (filo) pastry (14x9 inch), thawed\n  * Cooking spray\n  * \u00bd cup slivered almonds, finely ground\n\n1 Heat oven to 350\u00b0F. Lightly spray 9-inch glass pie plate with cooking spray.\n\n2 In 10-inch nonstick skillet, melt butter over medium heat. Cook onion in butter 5 to 6 minutes, stirring occasionally, until softened and lightly browned. Stir in cinnamon and turmeric. Stir in flour; cook 1 minute, stirring constantly. Slowly stir in broth. Add raisins. Heat to boiling; boil gently 1 minute, stirring occasionally. In large bowl, stir together onion mixture, chicken, cilantro, salt and pepper.\n\n3 Place phyllo sheets on work surface; cover with clean towel to keep from drying out. Place 1 phyllo sheet in bottom and up side of pie plate, allowing excess phyllo to extend over edge. Lightly spray with cooking spray; sprinkle with 1\u00bd teaspoons of the ground almonds. Repeat layers, using 7 more phyllo sheets and alternating position of sheets to cover bottom and side of pie plate. (It does not matter if phyllo splits or creases when placed in the pan; it won't be noticeable after the pie is baked.)\n\n4 Spoon chicken mixture into pastry-lined plate. Using kitchen scissors, cut excess phyllo from edges. Layer with remaining 8 phyllo sheets, spraying each with cooking spray and sprinkling with almonds. Fold excess phyllo under to form rustic crust edge.\n\n5 Bake 30 to 40 minutes or until crust is golden brown. Let stand 10 minutes before serving.\n\n1 Serving: Calories 440; Total Fat 15g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 70mg; Sodium 760mg; Total Carbohydrate 49g (Dietary Fiber 3g, Sugars 6g); Protein 27g Exchanges: 3 Starch, \u00bd Other Carbohydrate, 2\u00bd Lean Meat, 1 Fat Carbohydrate Choices: 3\n\n## Turkey and Butternut Squash Ragout CALORIE Smart \u2022 Slow Cooker\n\nPrep 10 min Total 7 hr 10 min \u25cf 4 servings\n\n  * 1\u00bd lb turkey thighs (about 2 medium), skin removed\n  * 1 small butternut squash (about 2 lb), peeled, seeded and cut into 1\u00bd-inch pieces (3 cups)\n  * 1 medium onion, cut in half, sliced\n  * 1 can (16 oz) baked beans, undrained\n  * 1 can (14.5 oz) diced tomatoes with Italian-style herbs, undrained\n  * 2 tablespoons chopped fresh parsley\n\n1 Spray 3\u00bd- to 4-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except parsley.\n\n2 Cover; cook on Low heat setting 7 to 8 hours.\n\n3 Remove turkey from slow cooker to cutting board. Remove meat from bones; discard bones. Return turkey to slow cooker. Just before serving, sprinkle with parsley.\n\n1 Serving: Calories 380; Total Fat 6g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 115mg; Sodium 730mg; Total Carbohydrate 46g (Dietary Fiber 10g, Sugars 16g); Protein 36g Exchanges: 3 Starch, 1 Vegetable, 3 Very Lean Meat Carbohydrate Choices: 3\n\nChicken and Barley Risotto with Edamame\n\n## Chicken and Barley Risotto with Edamame CALORIE Smart \u2022 Slow Cooker\n\nPrep 15 min Total 4 hr 40 min \u25cf 9 servings\n\n  * 1\u00bc lb boneless skinless chicken breasts, cut into \u00be-inch cubes\n  * 3 medium onions, chopped (1\u00bd cups)\n  * 1\u00bc cups uncooked pearl barley (not quick-cooking)\n  * \u00bd cup shredded carrot\n  * 2 cloves garlic, finely chopped\n  * \u00bd teaspoon salt\n  * \u00bd teaspoon dried thyme leaves\n  * 1 carton (32 oz) chicken broth (4 cups; for homemade broth, see page 143)\n  * 1 cup frozen shelled edamame (from 10-oz bag), thawed\n  * \u00bd cup shredded Parmesan cheese (2 oz)\n\n1 Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix chicken, onions, barley, carrot, garlic, salt, thyme and 3 cups of the broth.\n\n2 Cover; cook on Low heat setting 4 to 5 hours.\n\n3 In 2-cup microwavable measuring cup, microwave remaining 1 cup broth uncovered on High 2 to 3 minutes or until boiling. Stir boiling broth and thawed edamame into chicken mixture.\n\n4 Increase heat setting to High. Cover; cook 25 to 30 minutes or until edamame are tender. Stir in cheese.\n\n1 Serving (About 1 Cup): Calories 250; Total Fat 6g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 45mg; Sodium 690mg; Total Carbohydrate 27g (Dietary Fiber 6g, Sugars 2g); Protein 23g Exchanges: 1\u00bd Starch, 1 Vegetable, 2 Lean Meat Carbohydrate Choices: 2\n\nVegetarian Barley Risotto with Edamame Omit the chicken and use vegetable broth instead of chicken broth.\n\n## Beef with Bow-Tie Pasta CALORIE Smart \u2022 Fast\n\nPrep 30 min Total 30 min \u25cf 6 servings\n\n  * 3 cups uncooked bow-tie (farfalle) pasta (6 oz)\n  * 1\u00bd lb boneless beef sirloin steak, trimmed of fat*\n  * 3 cups 2-inch pieces asparagus (about 1 lb)\n  * 2 medium onions, sliced\n  * 1\u00bd cups beef broth (for homemade broth, see page 146)\n  * 1 cup tomato puree (from 28-oz can)\n  * 3 tablespoons chopped fresh or 1 tablespoon dried basil leaves\n  * 3 tablespoons chopped dry-pack sun-dried tomatoes\n  * \u00bc teaspoon pepper\n  * 2 tablespoons shredded Parmesan cheese\n\n1 Cook and drain pasta as directed on package.\n\n2 Meanwhile, cut beef with grain into 2-inch strips; cut strips across grain into \u215b-inch slices. Spray 12-inch skillet with cooking spray; heat over medium heat. Add asparagus, onions and 1 cup of the broth to skillet. Cook 5 to 7 minutes, stirring occasionally, until liquid has evaporated. Transfer mixture to bowl.\n\n3 Add beef to skillet; cook about 2 minutes over medium heat, stirring frequently, until beef is no longer pink.\n\n4 Return asparagus mixture to skillet. Stir in tomato puree, basil, tomatoes, pepper and remaining \u00bd cup broth. Cook about 2 minutes, stirring frequently, until mixture is hot. Toss beef mixture with cooked pasta. Sprinkle with cheese.\n\n*For easier cutting, partially freeze beef about 1 hour.\n\n1 Serving: Calories 360; Total Fat 6g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 75mg; Sodium 670mg; Total Carbohydrate 39g (Dietary Fiber 4g, Sugars 6g); Protein 38g Exchanges: 1\u00bd Starch, \u00bd Other Carbohydrate, 2 Vegetable, 3 Very Lean Meat, 1 Lean Meat Carbohydrate Choices: 2\u00bd\n\nBeef with Bow-Tie Pasta and Feta Substitute crumbled feta cheese for the Parmesan cheese, and stir in \u00bc cup capers.\n\nParmesan Orzo and Meatballs\n\n## Parmesan Orzo and Meatballs CALORIE Smart \u2022 Fast\n\nPrep 25 min Total 25 min \u25cf 4 servings\n\n  * 1 medium bell pepper, cut lengthwise into strips\n  * 1 medium onion, cut into thin wedges\n  * 2 tablespoons Italian dressing\n  * 1\u00be cups beef broth (for homemade broth, see page 146)\n  * 1 cup uncooked orzo or rosamarina pasta (6 oz)\n  * 16 Make-Ahead Meatballs (page 54)*\n  * 1 large tomato, chopped (1 cup)\n  * 2 tablespoons chopped fresh parsley\n  * \u00bc cup shredded Parmesan cheese\n\n1 In 12-inch nonstick skillet, cook bell pepper, onion and dressing over medium-high heat 2 minutes; remove from skillet to heatproof bowl. Add broth to skillet; heat to boiling. Stir in pasta and meatballs. Heat to boiling; reduce heat to low. Cover and simmer 10 minutes, stirring occasionally.\n\n2 Stir in tomato and bell pepper mixture. Cover and simmer 3 to 5 minutes longer or until most of the liquid has been absorbed and pasta is tender. Stir in parsley. Sprinkle with cheese.\n\n*16 frozen cooked Italian-style meatballs (from 16-oz bag) can be susbstituted for the Make-Ahead Meatballs, if desired.\n\n1 Serving: Calories 480; Total Fat 23g (Saturated Fat 7g, Trans Fat 0.5g); Cholesterol 30mg; Sodium 1120mg; Total Carbohydrate 45g (Dietary Fiber 4g, Sugars 5g); Protein 23g Exchanges: 2\u00bd Starch, \u00bd Other Carbohydrate, \u00bd Vegetable, 1 Lean Meat, 1 High-Fat Meat, 2 Fat Carbohydrate Choices: 3\n\nFiesta Taco Casserole\n\n## Fiesta Taco Casserole\n\nPrep 15 min Total 45 min \u25cf 4 servings\n\n  * 1 lb lean (at least 80%) ground beef\n  * 1 can (15 to 16 oz) spicy chili beans in sauce, undrained\n  * 1 cup chunky-style salsa\n  * 2 cups coarsely broken tortilla chips\n  * 4 medium green onions, sliced (\u00bc cup)\n  * 1 medium tomato, chopped (\u00be cup)\n  * 1 cup shredded Cheddar or Monterey Jack cheese (4 oz)\n  * Additional tortilla chips, if desired\n  * Shredded lettuce, if desired\n  * Additional chunky-style salsa, if desired\n\n1 Heat oven to 350\u00b0F. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally.\n\n2 In ungreased 2-quart casserole, place broken tortilla chips. Spoon beef mixture over chips. Sprinkle with onions, tomato and cheese.\n\n3 Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange tortilla chips around edge of casserole. Serve with lettuce and additional salsa.\n\n1 Serving: Calories 530; Total Fat 27g (Saturated Fat 11g, Trans Fat 1g); Cholesterol 100mg; Sodium 1540mg; Total Carbohydrate 36g (Dietary Fiber 7g, Sugars 7g); Protein 35g Exchanges: 2 Starch, \u00bd Other Carbohydrate, 4 Medium-Fat Meat, 1 Fat Carbohydrate Choices: 2\u00bd\n\nLighter Directions For 19 grams of fat and 470 calories per serving, use ground turkey breast and reduced-fat Cheddar cheese.\n\nPasta Bolognese\n\n## Pasta Bolognese\n\nPrep 30 min Total 45 min \u25cf 6 servings\n\n  * 2 tablespoons olive oil\n  * 2 large onions, chopped (2 cups)\n  * 2 medium carrots, chopped (about 1 cup)\n  * 1 teaspoon salt\n  * 1 lb lean (at least 80%) ground beef\n  * \u00bc cup tomato paste (from 6-oz can)\n  * 1 can (28 oz) fire-roasted diced tomatoes, undrained\n  * 1 carton (32 oz) beef broth (4 cups; for homemade broth, see page 146)\n  * \u00bd teaspoon crushed red pepper flakes\n  * 2 teaspoons Italian seasoning\n  * 1 lb uncooked spaghetti\n  * \u00bd cup shredded Parmesan cheese (2 oz)\n  * \u00bc cup thinly sliced fresh basil leaves\n\n1 In 4-quart Dutch oven or stockpot, heat oil over medium-high heat. Cook onions, carrots and salt in oil 5 to 8 minutes, stirring occasionally, until softened. Add beef; cook 5 to 8 minutes, stirring frequently, until no longer pink.\n\n2 Stir in tomato paste and tomatoes. Stir in broth, pepper flakes and Italian seasoning; heat to simmering. Break spaghetti in half; rinse under cold water. Tuck spaghetti into simmering liquid, covering completely.\n\n3 Reduce heat to medium-low; cook uncovered 13 to 15 minutes or until spaghetti is tender and sauce is reduced slightly. Top with cheese and basil.\n\n1 Serving (1\u2154 Cups): Calories 630; Total Fat 18g (Saturated Fat 6g, Trans Fat 0.5g); Cholesterol 55mg; Sodium 1520mg; Total Carbohydrate 86g (Dietary Fiber 7g, Sugars 7g); Protein 32g Exchanges: 2 Starch, 3 Other Carbohydrate, 2 Vegetable, 3 Lean Meat, 2 Fat Carbohydrate Choices: 6\n\n## Potato-Topped Meat Loaf Casserole CALORIE Smart\n\nPrep 30 min Total 1 hour 25 minutes \u25cf 6 servings\n\nTopping\n\n  * Mashed Potatoes (page 247)\n  * 1 egg\n  * 1\u00bd cups frozen chopped broccoli, thawed\n  * \u00bd cup shredded sharp Cheddar cheese (2 oz)\n\nMeat Loaf\n\n  * 1 lb extra-lean (at least 90%) ground beef\n  * 3 tablespoons unseasoned dry bread crumbs\n  * 3 tablespoons steak sauce\n  * 1 tablespoon dried minced onion\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon pepper\n  * 1 egg\n\n1 Heat oven to 350\u00b0F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Prepare Mashed Potatoes. Stir in egg. Stir in broccoli and cheese; set aside.\n\n2 Meanwhile, in medium bowl, mix meat loaf ingredients. Press mixture in bottom and up sides of baking dish to within \u00bd inch of top.\n\nBake 25 to 30 minutes or until meat loaf is thoroughly cooked and meat thermometer inserted in center of loaf reads 160\u00b0F. Let stand 5 minutes before serving; drain liquid along edges.\n\n1 Serving: Calories 330; Total Fat 15g (Saturated Fat 8g, Trans Fat 0.5g); Cholesterol 140mg; Sodium 610mg; Total Carbohydrate 26g (Dietary Fiber 2g, Sugars 4g); Protein 23g Exchanges: 1\u00bd Starch, 2\u00bd Medium-Fat Meat, \u00bd Fat Carbohydrate Choices: 2\n\nQuick Potato-Topped Meat Loaf Casserole Use 2\u00bd to 3 cups leftover mashed potatoes. Place in medium microwavable bowl; cover with plastic wrap. Microwave 2 to 4 minutes on High, stirring occasionally, or until warm. Continue as directed.\n\n## Mashed or Smashed?\n\nMashed potatoes are typically prepared with peeled potatoes and mashed or beaten until silky smooth. Smashed potatoes are traditionally left lumpy on purpose and may or may not have the skins left on, for a dish with more texture, color and additional nutritional value. But there are no potato police: Feel free to prepare your potatoes however you like them.\n\n## Southwestern Steak with Corn and Chiles Calorie Smart \u2022 Fast\n\nPumpkin seeds (pepitas) can usually be found near the packaged items in the produce section of your grocery store or near other prepackaged nuts.\n\nPrep 30 min Total 30 min \u25cf 4 servings\n\n  * 2 tablespoons roasted salted hulled pumpkin seeds (pepitas), finely chopped\n  * 2 teaspoons Southwest seasoning\n  * \u00bd teaspoon pepper\n  * 1 boneless beef top sirloin steak, 1 inch thick (1 lb)\n  * 4 ears fresh sweet corn, husks removed, cut in half crosswise, or 8 frozen small pieces corn on the cob\n  * 2 large poblano chiles, cut in half lengthwise, stems and seeds removed\n  * 1 medium onion, cut into 8 wedges\n  * 4 teaspoons olive oil\n  * \u00bc cup roasted salted hulled pumpkin seeds (pepitas)\n\n1 In small bowl, mix chopped pumpkin seeds, 1 teaspoon of the seasoning blend and the pepper. Press mixture into all sides of beef; let stand at room temperature 15 minutes.\n\n2 Meanwhile, set oven control to broil. Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray. Place corn, chiles and onion in pan. In same small bowl, mix oil and remaining 1 teaspoon seasoning blend. Drizzle mixture over vegetables; toss until evenly coated. Place vegetables in single layer on sides of pan. Place beef in center of pan.\n\n3 Broil 4 to 6 inches from heat 10 to 15 minutes for medium doneness (150\u00b0F), turning beef and vegetables halfway through cooking time.\n\n4 Slice beef; place on platter. Add vegetables to platter; sprinkle with \u00bc cup pumpkin seeds.\n\n1 Serving: Calories 410; Total Fat 16g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 80mg; Sodium 170mg; Total Carbohydrate 27g (Dietary Fiber 4g, Sugars 7g); Protein 39g Exchanges: 2 Starch, 4 Lean Meat, \u00bd High-Fat Meat Carbohydrate Choices: 2\n\nMake-Ahead Directions Rub the beef and marinate the vegetables up to 24 hours in advance and refrigerate. Add a few extra minutes to the broiling time.\n\nCranberry-Chicken Pot Pie\n\n## Cranberry-Chicken Pot Pie CALORIE Smart\n\nPrep 20 min Total 55 min \u25cf 6 servings\n\n  * 1 cup chicken broth (for homemade broth, see page 143)\n  * 1\u00bd cups cubed (\u00bd inch) peeled dark orange sweet potatoes (about 9 oz)\n  * 1 cup chicken gravy (from 12-oz jar, or to make you own, see page 346)\n  * 2 cups fresh baby spinach leaves\n  * \u00bd cup sweetened dried cranberries\n  * 3 cups cut-up cooked chicken or turkey\n  * 1 box refrigerated pie crusts, softened as directed on box (or to make your own, see page 586)\n  * 1 teaspoon milk\n\n1 Heat oven to 425\u00b0F. In 3-quart saucepan, heat broth and sweet potato to boiling; reduce heat. Cover and simmer about 6 minutes or until sweet potato is almost tender when pierced with fork. Gently stir in gravy, spinach and cranberries; fold in chicken. Remove from heat; cover and set aside.\n\n2 On lightly floured surface, roll out 1 pie crust until 12 inches in diameter. Place crust in ungreased 9\u00bd- or 10-inch deep-dish glass pie plate or shallow 2-quart casserole; gently press in bottom and up side of pie plate. Do not stretch.\n\n3 Spoon chicken mixture into crust-lined plate. Top with second crust; seal edge and flute. Brush top crust with milk. Cut several slits in top crust for steam to escape.\n\n4 Bake 25 to 30 minutes or until crust is golden brown and filling is bubbly. Let stand 5 minutes before serving.\n\n*Prepare as directed through Step 2.\n\n1 Serving: Calories 500; Total Fat 24g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 70mg; Sodium 740mg; Total Carbohydrate 50g (Dietary Fiber 2g, Sugars 8g); Protein 23g Exchanges: 2 Starch, 1 Other Carbohydrate, 1 Vegetable, 2 Lean Meat, 3\u00bd Fat Carbohydrate Choices: 3\n\n# Heirloom Recipe and New Twist\n\nCabbage rolls have a rich history in many cuisines, and there are many variations that you will find. Our classic cabbage roll recipe is full on flavor but not on calories\u2014you can feel good about eating this hearty, homemade favorite. Our meatless twist gives cabbage rolls a tropical vibe with coconut, black beans and the crunch of cashews. It also has the bonus of being a make-ahead meal for the slow cooker, to be ready for you to enjoy when you walk in the door.\n\nHeirloom\n\nClassic Cabbage Rolls\n\n## Classic Cabbage Rolls CALORIE Smart\n\nPrep 35 min Total 1 hr 20 min \u25cf 4 servings\n\n  * 1 large head green cabbage (about 3 lb)\n  * 1 tablespoon butter\n  * 1 medium onion, chopped (\u00bd cup)\n  * 1 clove garlic, finely chopped\n  * 1 lb lean (at least 80%) ground beef\n  * 1 cup cooked long-grain white rice, cooled\n  * 1 can (15 oz) tomato sauce\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon pepper\n  * \u00bc teaspoon dried thyme leaves\n  * \u00bc teaspoon dried marjoram leaves\n  * 1 teaspoon sugar\n  * \u00bd teaspoon lemon juice\n  * 1 tablespoon cornstarch\n  * 1 tablespoon water\n\n1 Heat oven to 350\u00b0F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.\n\n2 Remove core from cabbage. Place cabbage, cored side up, under cool running water until outer leaves loosen; carefully peel leaves off from core end of head. As you peel the leaves away, you may need to trim the core occasionally to keep the leaves free from the thicker center area around the core.\n\n3 In large microwavable bowl, place 8 cabbage leaves (refrigerate any remaining cabbage for another use). Add \u00bc cup water; cover with microwavable plastic wrap. Microwave on High 5 minutes; let stand covered for 10 minutes or until leaves are limp.\n\n4 Meanwhile, in 10-inch skillet, melt butter over medium heat. Cook onion and garlic in butter, stirring occasionally, until tender, about 5 minutes. In large bowl, mix beef, onion mixture, rice, \u00bd cup of the tomato sauce, the salt, pepper, thyme and marjoram.\n\n5 Drain cabbage; remove thick rib at base of each leaf by cutting a small triangle shape (this will make it easier to roll). Place about \u2153 cup beef mixture at stem end of each leaf. Roll leaf around beef mixture, tucking in sides. Place rolls, seam sides down, in baking dish.\n\n6 In small bowl, mix remaining tomato sauce, the sugar and lemon juice; pour over cabbage rolls. Cover and bake 40 to 45 minutes or until beef is no longer pink in center and thermometer reads 160\u00b0F when inserted in center of rolls.\n\n7 Remove cabbage rolls with slotted spoon to platter; keep warm. In 1-quart saucepan, mix cornstarch and water until smooth. Stir in liquid from baking dish. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour sauce over cabbage rolls. Serve immediately.\n\n1 Serving (2 Cabbage Rolls): Calories 340; Total Fat 16g (Saturated Fat 7g, Trans Fat 1g); Cholesterol 80mg; Sodium 1090mg; Total Carbohydrate 27g (Dietary Fiber 3g, Sugars 9g); Protein 23g Exchanges: 1\u00bd Other Carbohydrate, 1 Vegetable, 3 Lean Meat, 1\u00bd Fat Carbohydrate Choices: 2\nNew Twist\n\nTropical Stuffed Cabbage Rolls\n\n## Tropical Stuffed Cabbage Rolls SLOW Cooker\n\nPrep 30 min Total 7 hr 40 min \u25cf 4 servings\n\n  * 8 large cabbage leaves\n  * 1 can (14 oz) reduced-fat (lite) unsweetened coconut milk (not cream of coconut)\n  * \u00bd cup pineapple preserves\n  * 1 cup cooked orzo or rosamarina pasta\n  * 1 medium onion, chopped (\u00bd cup)\n  * \u2153 cup raisins\n  * \u2153 cup cashew pieces*\n  * 2 teaspoons curry powder\n  * \u00bd teaspoon garlic salt\n  * 1 can (15 oz) black beans, drained, rinsed\n  * Sweetened flaked coconut, if desired\n  * Additional cashew pieces, if desired\n\n1 In large bowl, cover cabbage leaves with boiling water. Cover and let stand about 10 minutes or until leaves are limp.\n\n2 Spray 3\u00bd- to 4-quart slow cooker with cooking spray. In small bowl, mix coconut milk and preserves. Spread \u00bd cup mixture in bottom of slow cooker; set remaining mixture aside. In medium bowl, mix pasta, onion, raisins, \u2153 cup cashews, the curry powder, garlic salt and beans.\n\n3 Drain cabbage leaves. Place about \u2153 cup pasta mixture at stem end of each leaf. Roll leaf around pasta mixture, tucking in sides. Place as many cabbage rolls, seam side down, as will comfortably fit in bottom of slow cooker. Pour \u2153 cup of the coconut milk mixture over cabbage rolls. Add remaining cabbage rolls to slow cooker. Pour remaining coconut milk mixture over rolls.\n\n4 Cover; cook on Low heat setting 7 to 9 hours (or on High heat setting 3 hours 30 minutes to 4 hours 30 minutes).\n\n5 With spatula, carefully remove cabbage rolls, one at a time, from slow cooker to serving plate. Sprinkle with coconut and additional cashews.\n\n*Chopped macadamia nuts can be substituted for the cashews.\n\n1 Serving (2 Cabbage Rolls): Calories 670; Total Fat 27g (Saturated Fat 19g, Trans Fat 0g); Cholesterol 0mg; Sodium 620mg; Total Carbohydrate 91g (Dietary Fiber 16g, Sugars 36g); Protein 16g Exchanges: 2 Starch, 3\u00bd Other Carbohydrate, \u00bd Milk, 1 Vegetable, \u00bd High-Fat Meat, 3\u00bd Fat Carbohydrate Choices: 6\n\n### Making Cabbage Rolls in a Slow Cooker\n\nCover cabbage leaves completely with boiling water. Let stand until leaves are limp.\n\nPlace about \u2153 cup of pasta mixture at stem end of each leaf. Roll leaf around pasta mixture, tucking in sides.\n\nPlace one layer of cabbage rolls, seam side down, in bottom of slow cooker. Pour \u2153 cup coconut milk over rolls.\n\nAsian Beef Roast with Cabbage and Pasta\n\n## Asian Beef Roast with Cabbage and Pasta SLOW Cooker\n\nPrep 20 min Total 7 hr 30 min \u25cf 6 servings\n\n  * 1 boneless beef chuck roast (3 lb), trimmed of excess fat\n  * 1 teaspoon garlic salt\n  * \u00bd teaspoon pepper\n  * 1 cup water\n  * \u00bd cup hoisin sauce\n  * \u00bc cup reduced-sodium soy sauce\n  * 2 tablespoons finely chopped gingerroot\n  * 1 teaspoon sesame oil\n  * \u00bd teaspoon crushed red pepper flakes\n  * 4 medium carrots, cut into 1-inch pieces\n  * \u00bd head green cabbage, cut into 6 wedges\n  * 6 oz uncooked angel hair pasta\n  * Toasted sesame seed, chopped red bell pepper and sliced green onions, if desired\n\n1 Spray 5- to 6-quart slow cooker with cooking spray. Sprinkle beef with \u00bd teaspoon of the garlic salt and the pepper. Pour water into slow cooker; place beef in center.\n\n2 In small bowl, stir together hoisin sauce, soy sauce, gingerroot, sesame oil, pepper flakes and remaining \u00bd teaspoon garlic salt. Pour over top and sides of beef. Arrange carrots around beef. Arrange cabbage wedges in single layer on top of beef and carrots.\n\n3 Cover; cook on Low heat setting 7 to 8 hours.\n\n4 Increase heat setting to High. Using slotted spoon, remove vegetables from slow cooker to serving bowl; cover with foil. Remove beef from slow cooker to cutting board; cover with foil. Let stand 5 minutes.\n\n5 Meanwhile, break pasta in half; add to sauce in slow cooker, pushing pasta below surface of sauce. Cover; cook 9 to 11 minutes or until pasta is tender.\n\n6 Cut beef across grain into slices. Serve beef, pasta and vegetables with any remaining sauce. Garnish with sesame seed, bell pepper and onions.\n\n1 Serving: Calories 590; Total Fat 26g (Saturated Fat 10g, Trans Fat 1g); Cholesterol 145mg; Sodium 980mg; Total Carbohydrate 40g (Dietary Fiber 3g, Sugars 9g); Protein 48g Exchanges: 2 Starch, 2 Vegetable, 5\u00bd Lean Meat, 1\u00bd Fat Carbohydrate Choices: 2\u00bd\n\n## Samosa Pot Pie CALORIE Smart\n\nPrep 40 min Total 1 hr 30 min \u25cf 6 servings\n\nFilling\n\n  * 1\u00bc cups diced red potatoes (about \u00bd lb)\n  * 1 lb lean (at least 80%) ground beef\n  * 1 large onion, chopped (1 cup)\n  * 2 cloves garlic, finely chopped\n  * 2 tablespoons curry powder\n  * 2 teaspoons ground cumin\n  * 1 teaspoon ground ginger\n  * \u00bc to \u00bd teaspoon crushed red pepper flakes\n  * \u00be cup beef broth (for homemade broth, see page 146)\n  * 2 tablespoons cornstarch\n  * \u00bd teaspoon salt\n  * \u00be cup frozen sweet peas, thawed\n  * \u00bc cup chopped fresh cilantro\n\nCrust\n\n  * 1 box refrigerated pie crusts, softened as directed on box (or to make your own, see page 586)\n\nCucumber-Yogurt Sauce, if desired\n\n  * \u00bd cup plain fat-free yogurt\n  * \u00bc cup finely chopped peeled cucumber\n  * 2 tablespoons chopped fresh mint leaves\n\n1 In 1-quart saucepan, place potatoes and enough water to cover. Heat to boiling over medium-high heat; reduce heat to medium-low. Cook uncovered 10 minutes or until tender. Drain; set aside.\n\n2 Meanwhile, in 10-inch nonstick skillet, cook beef over medium-high heat 5 minutes, stirring occasionally. Reduce heat to medium. Add onion; cook 3 minutes longer, stirring occasionally, until beef is thoroughly cooked and onion is softened. Drain. Stir in garlic, curry powder, cumin, ginger and pepper flakes; cook and stir 30 seconds.\n\n3 In small bowl, mix broth, cornstarch and salt with whisk. Add to beef mixture. Heat to boiling over medium heat; reduce heat. Simmer 1 minute or until broth is slightly thickened. Remove from heat. Stir in potatoes, peas and cilantro; set aside.\n\n4 Heat oven to 400\u00b0F. Place 1 pie crust in 9-inch glass pie plate. Spoon filling into crust-lined plate. Top with second crust; seal edge and flute. Cut several slits in top crust for steam to escape.\n\n5 Bake 20 minutes. Cover crust edge with pie crust shield ring or strips of foil to prevent excessive browning. Bake 15 to 20 minutes longer or until crust is golden brown and filling is bubbly. Let stand 10 minutes before serving.\n\n6 Meanwhile, in small bowl, stir together sauce ingredients. Serve sauce with pot pie.\n\n1 Serving: Calories 550; Total Fat 32g (Saturated Fat 9g, Trans Fat 1g); Cholesterol 45mg; Sodium 750mg; Total Carbohydrate 44g (Dietary Fiber 3g, Sugars 2g); Protein 19g Exchanges: 2\u00bd Starch, 1 Vegetable, 1\u00bd Medium-Fat Meat, 4\u00bd Fat Carbohydrate Choices: 3\n\nPizza Quinoa with Sausage, Onion and Pepper\n\n## Pizza Quinoa with Sausage, Onion and Pepper CALORIE Smart\n\nPrep 40 min Total 1 hr 5 min \u25cf 8 servings\n\n  * 1 lb bulk spicy Italian pork sausage\n  * 2 tablespoons olive oil\n  * 1 red onion, thinly sliced (about 2 cups)\n  * 1 green bell pepper, cut into thin strips (about 1 cup)\n  * 1 package (8 oz) sliced fresh mushrooms (about 3 cups)\n  * 1\u00bd teaspoons salt\n  * 1 teaspoon Italian seasoning\n  * 1 package (12 oz) quinoa, rinsed (2 cups)\n  * 4 cups milk*\n  * 2 cups shredded mozzarella cheese (8 oz)\n  * 2 cups cherry tomatoes, cut into quarters\n  * \u00bd cup thinly sliced fresh basil leaves\n  * Grated or shredded Parmesan cheese, if desired\n\n1 In 5-quart nonstick Dutch oven or stockpot, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink. Drain; transfer to large bowl. Cover with foil; set aside.\n\n2 Wipe out Dutch oven with paper towel. Add 1 tablespoon of the oil; heat over medium heat. Cook onion in oil 3 to 5 minutes, stirring occasionally, until softened. Add bell pepper; cook 3 to 5 minutes longer or until softened. Using slotted spoon, transfer onion and bell pepper to bowl with sausage; cover with foil.\n\n3 Increase heat to high. Add remaining 1 tablespoon oil, the mushrooms, salt and Italian seasoning. Cook 5 to 7 minutes or until mushrooms are browned and liquid is evaporated. Transfer to bowl with sausage and vegetables; cover with foil.\n\n4 Wipe out Dutch oven. Add quinoa; cook over medium heat 1 to 2 minutes, stirring constantly, until fragrant. Slowly stir in milk. Heat to simmering over high heat, stirring occasionally; reduce heat to low. Cover and cook 20 to 25 minutes or until liquid is absorbed and quinoa is thoroughly cooked.\n\n5 Stir in sausage-vegetable mixture. Remove from heat; stir in mozzarella cheese. Top with tomatoes, basil and Parmesan cheese.\n\n*Cooking the quinoa in milk makes it much creamier, but increases the cooking time. If you'd rather use water or broth, reduce the cooking time to 10 to 15 minutes.\n\n1 Serving (1\u00bd Cups): Calories 450; Total Fat 22g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 45mg; Sodium 890mg; Total Carbohydrate 39g (Dietary Fiber 4g, Sugars 12g); Protein 24g Exchanges: 2 Starch, 1 Vegetable, 1 Medium-Fat Meat, 1\u00bd High-Fat Meat, 1 Fat Carbohydrate Choices: 2\u00bd\n\nSmoked Pork Chops with Apple and Sweet Potato\n\n## Smoked Pork Chops with Apple and Sweet Potato CALORIE Smart\n\nPrep 15 min Total 55 min \u25cf 4 servings\n\n  * 2 tablespoons vegetable oil\n  * 1 teaspoon ground cinnamon\n  * \u00bd teaspoon ground cumin\n  * \u00bd teaspoon ground coriander\n  * 1 large dark orange sweet potato, peeled, cut into \u00bd-inch slices and slices quartered\n  * 1 large unpeeled Granny Smith apple, cut into \u00bd-inch pieces\n  * \u00bd small onion, cut into thin wedges, wedges separated\n  * 1 tablespoon packed brown sugar\n  * 4 fully cooked smoked boneless pork chops (about \u00be lb)\n\n1 Heat oven to 425\u00b0F. Spray 15x10x1-inch pan with cooking spray. In small bowl, mix oil, cinnamon, cumin and coriander.\n\n2 In large bowl, toss sweet potato, apple and onion with 1 tablespoon of the oil-spice mixture to coat. Spread mixture in pan.\n\n3 Bake 30 minutes. Meanwhile, stir brown sugar into remaining oil-spice mixture (mixture will be thick). Rub mixture over one side of each pork chop.\n\n4 Remove pan from oven. Move vegetable mixture to one side of pan. Place pork, coated side up, in other half of pan. Bake 8 to 10 minutes longer or until sweet potato and apple are tender and pork is thoroughly heated.\n\n1 Serving: Calories 260; Total Fat 12g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 45mg; Sodium 45mg; Total Carbohydrate 22g (Dietary Fiber 3g, Sugars 12g); Protein 16g Exchanges: 1 Starch, \u00bd Other Carbohydrate, 2 Lean Meat, 1 Fat Carbohydrate Choices: 1\u00bd\n\n## Southwestern Pork Packets CALORIE Smart\n\nPrep 15 min Total 45 min \u25cf 4 servings\n\n  * 2 cups chicken broth (for homemade broth, see page 143)\n  * 2 cups uncooked instant white rice\n  * 5 teaspoons Mexican seasoning\n  * 1 can (15.25 oz) whole kernel corn, drained\n  * 1 small bell pepper (any color), chopped (\u00bd cup)\n  * 4 medium green onions, sliced (\u00bc cup)\n  * 4 boneless pork rib or loin chops, \u00be to 1 inch thick (about 1\u00bc lb)\n  * Chunky-style salsa, if desired\n\n1 Heat oven to 450\u00b0F. Cut 4 (18x12-inch) sheets of heavy-duty foil; spray foil with cooking spray.\n\n2 In 1\u00bd-quart saucepan, heat broth to boiling; remove from heat. Stir in rice and 3 teaspoons of the Mexican seasoning. Cover and let stand about 5 minutes or until broth is absorbed. Stir in corn, bell pepper and onions.\n\n3 Sprinkle pork chops evenly with remaining 2 teaspoons Mexican seasoning; place 1 chop on one half of each foil sheet. Spoon rice mixture over pork. Bring up other side of foil so edges meet. Seal edges, making tight \u00bd-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Place packets in ungreased 15x10x1-inch pan.\n\n4 Bake 20 to 25 minutes or until pork is no longer pink in center. Cut large X across top of each packet; carefully fold back foil to allow steam to escape. Transfer pork and rice mixture to individual plates. Serve with salsa.\n\n1 Serving: Calories 500; Total Fat 12g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 85mg; Sodium 790mg; Total Carbohydrate 61g (Dietary Fiber 3g, Sugars 6g); Protein 37g Exchanges: 3\u00bd Starch, 2 Vegetable, 3 Lean Meat Carbohydrate Choices: 4\n\nDilled Tuna Steak Packets\n\n## Dilled Tuna Steak Packets CALORIE Smart\n\nPrep 25 min Total 50 min \u25cf 4 servings\n\nCouscous\n\n  * 1 cup water\n  * 2 teaspoons olive oil\n  * \u00bc teaspoon salt\n  * 1 clove garlic, finely chopped\n  * 1 cup uncoooked couscous\n\nTuna\n\n  * 4 tuna steaks (6 oz each)\n  * 2 teaspoons chopped fresh dill weed\n  * 1 teaspoon salt\n  * \u00bd teaspoon pepper\n\nVegetables\n\n  * 1 medium zucchini, cut in half lengthwise, then cut crosswise into \u00bc-inch slices\n  * 1 medium yellow squash, cut in half lengthwise, then cut crosswise into \u00bc-inch slices\n  * 3 plum (Roma) tomatoes, cut into quarters\n  * 4 teaspoons olive oil\n  * 1 tablespoon chopped fresh dill weed\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon pepper\n\n1 Heat oven to 425\u00b0F. In a 2-quart saucepan, heat water, oil, salt and garlic to boiling. Stir couscous in quickly; remove from heat. Cover and let stand 4 to 5 minutes or until water is absorbed. Cut 4 (18x12-inch) sheets of heavy-duty foil. Fluff couscous with fork; divide evenly onto one half of foil sheets (about \u00bd cup each).\n\n2 Place 1 tuna steak on top of couscous for each packet. Sprinkle each tuna steak with \u00bd teaspoon dill, \u00bc teaspoon salt and \u215b teaspoon pepper.\n\n3 In medium bowl, toss all ingredients for vegetables; divide mixture evenly around couscous. Bring up other half of foil so edges meet. Seal edges, making tight \u00bd-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Place packets in ungreased 15x10x1-inch pan.\n\n4 Bake about 20 minutes or until tuna flakes easily with fork and is slightly pink in center and vegetables are tender. Cut large X across top of each packet; carefully fold back foil to allow steam to escape. Transfer tuna, vegetables and couscous to individual plates.\n\n1 Serving: Calories 500; Total Fat 17g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 65mg; Sodium 900mg; Total Carbohydrate 38g (Dietary Fiber 4g, Sugars 6g); Protein 47g Exchanges: 2 Starch, 1\u00bd Vegetable, 5\u00bd Very Lean Meat, 2\u00bd Fat Carbohydrate Choices: 2\u00bd\n\n## Tilapia with Lemon Potatoes\n\nPrep 25 min Total 40 min \u25cf 2 servings\n\n  * 1 large unpeeled potato, cut into \u00bd-inch pieces\n  * 2 teaspoons olive oil\n  * \u00bc teaspoon salt\n  * 2 tablespoons all-purpose flour\n  * 1 egg\n  * \u00be cup panko bread crumbs\n  * \u00be teaspoon seasoned salt\n  * 2 tablespoons butter, melted\n  * 2 tilapia fillets (5 to 6 oz each)\n  * 1 medium zucchini, cut into \u00bd-inch slices\n  * 2 teaspoons chopped fresh thyme leaves\n  * 2 teaspoons grated lemon peel\n\n1 Heat oven to 425\u00b0F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, toss potato, oil and salt to coat. Spread potato in one half of pan. Bake 15 to 20 minutes or until potato is tender.\n\n2 Meanwhile, place flour on plate. In shallow dish, beat egg with fork. In another shallow dish, mix bread crumbs, seasoned salt and butter. Coat fillets with flour. Dip into egg; coat well with bread crumb mixture.\n\n3 Remove pan from oven. Toss zucchini with potato. Place fillets in other half of pan.\n\n4 Bake 10 to 12 minutes or until fish flakes easily with fork and vegetables are tender. Sprinkle fish with thyme. Sprinkle vegetables with lemon peel; toss.\n\n1 Serving: Calories 660; Total Fat 23g (Saturated Fat 10g, Trans Fat 0.5g); Cholesterol 210mg; Sodium 1360mg; Total Carbohydrate 71g (Dietary Fiber 6g, Sugars 7g); Protein 41g Exchanges: 4 Starch, 1\u00bd Vegetable, 3\u00bd Very Lean Meat, 4 Fat Carbohydrate Choices: 5\n\n## Learn to Make   \nFOIL PACKETS\n\nThis old campfire cooking technique is hands down one of the easiest ways to get dinner on the table quickly, easily and deliciously. With this method of cooking, you can prepare a whole meal or part of a meal in a tightly sealed foil packet, baking it in the oven. Or you can cook these packets over medium heat on your grill\u2014adjusting cooking time as needed. Another benefit of cooking in packets is the easy cleanup!\n\nHere are some tips for success:\n\n  * Use heavy-duty foil for the most secure packets.\n  * Cut the foil large enough that you can easily wrap food tightly with a good fold at top and sides. A general size for individual servings is 18x12 inches, but follow the recipe you're using for specific size.\n  * Spray the foil with cooking spray or use nonstick foil.\n  * Fill with foods that have similar cook times\u2014cut foods that take longer to cook, like fresh carrots, into smaller or thinner pieces, so that they will be done with everything else.\n  * Use boneless meats such as patties, pork chops, chicken breasts, fish fillets or steaks.\n  * Place food centered on one half of foil, usually with meat pieces first, topped with other foods.\n  * Add a sprig of fresh herbs or sprinkle with dried herbs or seasoning.\n  * marinades.\n  * To seal each packet, fold other side of foil over food so edges meet. Seal edges, making tight \u00bd-inch fold; fold again, allowing a little space for heat circulation and expansion. Fold other sides to seal.\n  * Place packets on cookie sheet with sides. Bake at a high temperature to create steam in the packets, 425\u00b0F or 450\u00b0F. Depending on the foods selected, bake time can range from 10 to 25 minutes.\n  * Open one packet to test for doneness. Carefully unwrap one fold (steam will be hot).Check doneness and carefully refold if more cooking time is needed. \n  * When done, remove from oven carefully. Cut large X across top of packets; carefully fold back foil.\n\nFoil packets are easy to make ahead of time. Just prepare and refrigerate until ready to bake. If they are really cold, you may need to bake them a little extra longer.\n\n## Lemon and Herb Salmon Packets CALORIE Smart\n\nPrep 15 min Total 35 min \u25cf 2 servings\n\n  * 1\u00bc cups reduced-sodium chicken broth\n  * 1 cup uncooked instant brown rice\n  * \u00bd cup julienne carrots (see page 12)\n  * \u00bd to \u00be lb salmon fillet, cut into 2 pieces\n  * \u00bd teaspoon lemon-pepper seasoning\n  * 2 tablespoons chopped fresh chives\n  * 2 lemon slices (\u00bc inch thick)\n\n1 Heat oven to 450\u00b0F. In 1-quart saucepan, heat broth to boiling over high heat. Stir in rice; reduce heat to low. Cover and simmer 5 minutes or until most of broth is absorbed. Stir in carrots.\n\n2 Meanwhile, cut 2 (18x12-inch) sheets of heavy-duty foil; spray foil with cooking spray. Place salmon piece on one half of each sheet. Sprinkle with lemon-pepper seasoning; top with chives. Arrange lemon slices over fish.\n\n3 Spoon rice mixture around salmon. Bring up other half of foil so edges meet. Seal edges, making tight \u00bd-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Place packets in ungreased 15x10x1-inch pan.\n\n4 Bake 16 to 20 minutes or until fish flakes easily with fork. Place packets on plates. Cut large X across top of each packet; carefully fold back foil to allow steam to escape.\n\n1 Serving: Calories 380; Total Fat 8g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 75mg; Sodium 540mg; Total Carbohydrate 47g (Dietary Fiber 3g, Sugars 2g); Protein 31g Exchanges: 3 Starch, 3 Very Lean Meat, 1 Fat Carbohydrate Choices: 3\n\nLemon and Herb Salmon Packets\n\nVeggie Rigatoni Bake\n\n## Veggie Rigatoni Bake\n\nThere's no need to boil noodles for this vegetarian dish. Just mix the pasta ingredients in the dish, pour on the sauce and bake!\n\nPrep 25 min Total 1 hr 30 min \u25cf 6 servings\n\nPasta Mixture\n\n  * 2 cups uncooked rigatoni pasta (6 oz)\n  * 4 cups loosely packed fresh baby kale or spinach leaves\n  * \u2154 cup coarsely chopped drained roasted red bell peppers (from 12-oz jar, or to make your own, see page 247)\n  * 1 can (15 or 15.5 oz) light red or red kidney beans, drained, rinsed\n  * 1 medium yellow summer squash, cut into \u00bd-inch cubes (1\u00bd cups)\n  * 2 cloves garlic, finely chopped\n\nSauce\n\n  * \u00bc cup butter\n  * \u00bc cup all-purpose flour\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon pepper\n  * \u00bc teaspoon crushed red pepper flakes\n  * 2 cups milk\n  * 1 cup vegetable broth (for homemade broth, see page 156)\n  * 2 cups shredded Cheddar cheese (8 oz)\n\nTopping\n\n  * 1 cup shredded Cheddar cheese (4 oz)\n  * \u00bd cup Italian-style panko crispy bread crumbs\n  * Freshly ground black pepper, if desired\n\n1 Heat oven to 350\u00b0F. In ungreased 13x9-inch (3-quart) glass baking dish, stir together all pasta mixture ingredients.\n\n2 In 2-quart saucepan, melt butter over low heat. Stir in flour, salt, pepper and pepper flakes. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Gradually stir in milk and broth. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in 2 cups cheese until melted. Pour over pasta mixture.\n\n3 Cover with foil. Bake 45 to 55 minutes or until pasta is tender. In small bowl, mix topping ingredients. Sprinkle topping evenly over pasta mixture. Bake uncovered 3 to 5 minutes or until cheese is melted. Let stand 5 minutes before serving. Sprinkle with pepper.\n\n1 Serving: Calories 670; Total Fat 32g (Saturated Fat 18g, Trans Fat 1g); Cholesterol 85mg; Sodium 1220mg; Total Carbohydrate 64g (Dietary Fiber 6g, Sugars 10g); Protein 30g Exchanges: 3 Starch, 1 Other Carbohydrate, 1 Vegetable, \u00bd Very Lean Meat, 2 High-Fat Meat, 3 Fat Carbohydrate Choices: 4\n\n## Vegetable Paella Calorie Smart \u2022 Fast\n\nPrep 15 min Total 20 min \u25cf 4 servings\n\n  * 2 tablespoons olive or vegetable oil\n  * 2 cloves garlic, finely chopped\n  * 1 large red onion, cut into thin wedges\n  * 1 cup uncooked instant brown rice\n  * 1 cup vegetable or chicken broth (for homemade broth, see page 156 or 143)\n  * \u00bd teaspoon saffron threads,* crushed\n  * 1 bag (16 oz) frozen sweet peas, potatoes and carrots\n  * 1 can (14.5 oz) stewed tomatoes, undrained\n\n1 In 12-inch nonstick skillet, heat oil over medium-high heat. Cook garlic and onion in oil, stirring frequently, until onion is tender.\n\n2 Stir in remaining ingredients. Heat to boiling; reduce heat to medium-low. Cover and cook 5 minutes, stirring occasionally. Remove from heat; let stand covered 5 minutes.\n\n*Saffron gives paella its characteristic bright yellow color and distinct flavor, but it can be expensive. You can substitute the same amount of ground turmeric for the saffron.\n\n1 Serving: Calories 320; Total Fat 8g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 290mg; Total Carbohydrate 56g (Dietary Fiber 7g, Sugars 2g); Protein 6g Exchanges: 1\u00bd Starch, 2 Other Carbohydrate, 1 Vegetable, 1\u00bd Fat Carbohydrate Choices: 4\n\nVegetable Chicken Paella Add 1 cup cubed cooked chicken with the remaining ingredients in Step 2. Continue as directed.\n\n# Chapter 11: Beef, Pork & Lamb\n\nBroiled Boneless Top Sirloin, page 317, with Herb Butter, page 470\n\n## Beef, Pork and Lamb Basics\n\nBraising Meat\n\nBroiling Meat\n\nRetail Beef Cuts\n\nRetail Lamb Cuts\n\nRetail Pork Cuts\n\nRetail Veal Cuts\n\nRoasting Meat\n\nPanfrying Meat\n\nServings per Pound\n\nStoring Meat\n\nThawing Meat\n\nTips for Purchasing\n\nWhat's on the Label\n\n## Features\n\nGlobal Flavors: South America\n\nHeirloom Recipe and New Twist\n\nLearn to Sear and Panfry\n\nMake-Ahead: Oven-Roasted Pulled Pork\n\n## Beef and Veal\n\nBacon-Wrapped Herb-Roasted Beef Tenderloin\n\nBarbeque Beef Sandwiches Calorie Smart \u2022 Slow Cooker\n\nBarbeque Pot Roast\n\nBeef Rib Roast with Oven-Browned Potatoes\n\nBeef Short Ribs\n\nBeef Stroganoff Calorie Smart\n\nBeer-Braised Short Rib Dinner\n\nBrandy-Herb Pan Steaks Calorie Smart \u2022 Fast\n\nCaramelized Onion Pot Roast\n\nChicken-Fried Steak\n\nConfetti Pot Roast\n\nCream Gravy Pot Roast\n\nFrench Dip Sandwiches Calorie Smart \u2022 Slow Cooker\n\nGarlic-Herb Pot Roast\n\nGround Beef Stroganoff\n\nHerb and Garlic\u2013Crusted Beef Rib Roast Calorie Smart \u2022 Easy\n\nHerb-Roasted Beef Tenderloin Calorie Smart\n\nHorseradish Meat Loaf\n\nKorean Barbequed Beef Calorie Smart\n\nMeat Loaf Calorie Smart\n\nMini Meat Loaves\n\nMushroom Brandy-Herb Pan Steaks\n\nOsso Buco\n\nPeppered Flank Steak Calorie Smart\n\nPot Roast\n\nReuben or Rachel Sandwich\n\nRoast Beef with Orange and Thyme Calorie Smart\n\nRopa Vieja Toastadas Calorie Smart \u2022 Slow Cooker\n\nSloppy Joes Calorie Smart \u2022 Fast\n\nSpiced Corned Beef Brisket with Horseradish Sour Cream Calorie Smart \u2022 Slow Cooker\n\nVeal Parmigiana Calorie Smart\n\n## Pork\n\nChopped Salad with Pork\n\nCornbread and Bacon\u2013Stuffed Pork Chops\n\nCountry-Style Pork Ribs\n\nDijon-Herbed Pork Loin Roast\n\nGlazed Baked Ham Calorie Smart\n\nHam with Brown Sugar\u2013Orange Glaze\n\nHerbed Pork Loin Roast Calorie Smart\n\nItalian Pork Pot Roast Calorie Smart\n\nJerk Pulled Pork Sandwiches Slow Cooker \u2022 Easy\n\nLoaded Fries\n\nPanfried Pork Chops with Cider Sauce Calorie Smart \u2022 Fast\n\nPecan-Crusted Pork Medallions Fast\n\nPepper Garlic Pork Loin Roast\n\nPork Burrito Bowls\n\nPork and Coleslaw Sandwiches\n\nPork Chops with Mustard-Chive Cream Sauce\n\nPork Crown Roast with Fruited Stuffing Supreme\n\nPork Spareribs\n\nPork Tenderloins with Roasted Vegetables Calorie Smart\n\nPorketta Pot Roast Calorie Smart \u2022 Slow Cooker\n\nPulled Pork Nachos\n\nPulled Pork Pizza\n\nPulled Pork Quesadillas\n\nPumpkin Seed\u2013Crusted Pork Medallions\n\nSkillet Pork Hash\n\nSpicy Barbeque Pork Loin Ribs\n\nSpicy Southwestern Pork Chops\n\n## Lamb and Other Meats\n\nBalsamic Braised Lamb Shanks Calorie Smart\n\nChicken Parmigiana\n\nGreek Lamb Chops Calorie Smart\n\nHerb and Garlic Roast Leg of Lamb Calorie Smart\n\nVenison with Cranberry-Wine Sauce Calorie Smart\n\n## Sauces\n\nMolasses-Mustard Barbeque Sauce\n\nSweet-Savory Barbeque Sauce\n\nCalorie Smart = See Helpful Nutrition and Cooking Information\n\nFast = Ready in 30 minutes or less\n\nEasy = Prep in 10 minutes or less **plus** five ingredients or less\n\nLighter = 25% fewer calories or grams of fat\n\nMake Ahead = Make-ahead directions\n\nSlow Cooker = Slow cooker directions\n\n# Beef, Pork & Lamb Basics\n\nChoosing the right cut of meat will be just a little easier with the knowledge you will pick up in this chapter. From photos identifying a variety of cuts to detailed cooking times and delicious recipes, here's all you need to select and prepare meat perfectly.\n\n## Tips for Purchasing\n\n  * Choose packages without any tears, holes or leaks. There should be little or no liquid in the bottom of the tray.\n  * Packages should be cold and feel firm. Avoid packages that are stacked too high in the meat case, as they may not have been kept cold enough.\n  * Pay attention to the sell-by date and use or freeze within 2 days of the date.\n  * Choose meat that has good color. Don't purchase any that is gray or off-color.\n  * Purchasing meat from a butcher can ensure you are getting exactly what you want in terms of cut, preparation and amount. Evaluate the cost vs. prepackaged; it may save you time, money and waste.\n  * Place packages of meat in plastic bags so that the juices will not contaminate other food in your grocery cart.\n  * Refrigerate meat as soon as you get home from shopping. For longer commutes from the grocery store or on hot days, place meat in a small cooler with ice packs.\n\n## What's on the Label?\n\n**Organic** : To be labeled organic, livestock must be raised in compliance with the National Organic Program. Regulations require that animals are able to graze in pastures, are fed with 100 percent organic feed and are not given antibiotics or hormones.\n\n**Grass-Fed vs. Grain-Fed** : Grass-fed livestock feeds from a pasture. Livestock may have been \"finished\" on a diet of grains and supplements to gain weight rapidly. Most beef, lamb and goat is grain-fed, but grass-fed meats are becoming more accessible.\n\n**Natural** : Many people think \"natural\" is the same as \"organic\"\u2014it is not. If a meat package is labeled natural, it means that it doesn't contain artificial ingredients or added color or is minimally processed. Read on\u2014the statement that follows the natural label will indicate what is natural about the product.\n\n## Servings Per Pound\n\nThe number of servings per pound varies depending on the type of meat and the amount of bone and fat present.\n\nType of Meat | Servings Per Pound\n\n---|---\n\nBoneless Cuts (ground, boneless chops, loin, tenderloin) | 3 to 4\n\nBone-In Cuts (rib roasts, pot roasts, country-style ribs) | 2 to 3\n\nVery Bony Cuts (back ribs, spareribs, short ribs, shanks) | 1 to 1\u00bd\n\n## Retail Beef Cuts\n\nA variety of cuts is available in the marketplace. The information and images here should help you choose the right cut for your recipe needs.\n\nDiagram: **1** Chuck **2** Rib **3** Loin **4** Sirloin **5** Round **6** Brisket **7** Shank **8** Plate **9** Flank\n\n## Retail Veal Cuts\n\nHere are some of the more commonly used cuts of veal that you might find called for in recipes.\n\n## Storing Meat\n\n  * Meat wrapped in butcher paper should be repackaged tightly in plastic wrap, foil or freezer plastic bags.\n  * Meat packaged in clear plastic wrap on a plastic or Styrofoam tray doesn't need to be repackaged.\n  * Store meat in the meat compartment or coldest part of your refrigerator, or freeze it as soon as possible. Ground meat is more perishable than other cuts, so use it within 2 days.\n  * Cook or freeze meat within 2 days of the sell-by date.\n  * If meat was purchased frozen or was frozen right after purchasing, keep it in the refrigerator after thawing for the number of days listed in the Timetable for Storing Meat, below. If the meat was refrigerated several days before freezing, use it the same day you thaw it.\n\n### Timetable for Storing Meat\n\nCut of Meat | Refrigerator (36\u00b0F to 40\u00b0F) | Freezer (0\u00b0F or Colder)\n\n---|---|---\n\nGround Meat\n\nBeef | 1 to 2 days | 3 to 4 months\n\nVeal | 1 to 2 days | 2 to 3 months\n\nPork | 1 to 2 days | 1 to 3 months\n\nSteaks and Roasts\n\nBeef | 3 to 4 days | 6 to 12 months\n\nVeal | 1 to 2 days | 6 to 9 months\n\nPork | 2 to 4 days | 3 to 6 months\n\nLamb | 3 to 5 days | 6 to 9 months\n\nCubes and Slices | 2 to 3 days | 6 to 12 months\n\nLeftover Cooked Meats | 3 to 4 days | 2 to 3 months\n\nCured, Smoked and Ready-to-Serve Meat Products\n\nCorned Beef | 1 week | 2 weeks\n\nHot Dogs | 3 to 5 days | 1 month\n\nBacon | 5 to 7 days | 1 month\n\n## Handling Raw Meat\n\nCooking meat to the recommended doneness destroys any bacteria. To avoid any cross-contamination when preparing raw meat for cooking, follow the tips in Don't Cross-Contaminate, page 31.\n\n## Cutting Raw Meat\n\nNeed to cut raw meat into cubes, thin slices or strips? Put it in the freezer first. Leave the meat in the freezer until it's firm but not frozen, 30 to 60 minutes, depending on the size of the piece. It'll be easy to cube or slice\u2014even paper thin.\n\nEasily cut raw meat into cubes, thin slices or strips by partially freezing it first.\n\n## Thawing Meat\n\nThaw meat slowly in the refrigerator in a dish or baking pan with sides or in a resealable food-storage plastic bag to catch any drips during thawing. Don't thaw meat on the countertop because bacteria thrive at room temperature.\n\nAmount of Frozen Meat | Thawing Time in Refrigerator*\n\n---|---\n\nLarge Roast (4 pounds or larger) | 4 to 7 hours per lb\n\nSmall Roast (under 4 pounds) | 3 to 5 hours per lb\n\nSteak or Chops (1 inch thick) | 12 to 14 hours total\n\nGround Beef or Beef Pieces (1- to 1\u00bd-pound package) | 24 hours total\n\nGround Beef Patties (\u00bd to \u00be inch thick) | 12 hours total\n\n*To thaw meat in the microwave, follow manufacturer's directions.\n\nBrandy-Herb Pan Steaks\n\n## Brandy-Herb Pan Steaks Calorie Smart \u2022 Fast\n\nPrep 25 min Total 25 min \u25cf 4 servings\n\n  * 1 teaspoon cracked or coarse ground black pepper\n  * \u00be teaspoon chopped fresh or \u00bc teaspoon dried basil leaves\n  * \u00be teaspoon chopped fresh or \u00bc teaspoon dried rosemary leaves\n  * \u00bd teaspoon coarse (kosher or sea) salt\n  * 4 boneless beef tenderloin steaks, 1 inch thick (1 to 1\u00bd lb)\n  * 1 tablespoon butter\n  * \u00bc cup beef broth (for homemade broth, see page 146)\n  * 2 tablespoons brandy or beef broth\n\n1 In small bowl, mix pepper, basil, rosemary and salt. Rub mixture into both sides of each steak.\n\n2 In 12-inch skillet, melt butter over medium heat. Cook steaks in butter 6 to 8 minutes, turning once, until medium-rare to medium (145\u00b0F to 160\u00b0F). Remove beef from skillet; cover to keep warm.\n\n3 Add broth and brandy to skillet. Heat to boiling, stirring to loosen browned bits from bottom of skillet; reduce heat. Simmer uncovered 3 to 4 minutes or until slightly thickened. Serve with steaks.\n\n1 Serving: Calories 200; Total Fat 5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 90mg; Sodium 110mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 37g Exchanges: 5 Very Lean Meat, \u00bd Fat Carbohydrate Choices: 0\n\nMushroom Brandy-Herb Pan Steaks After removing steaks from skillet, add 1 teaspoon additional butter and 1 cup sliced fresh mushrooms. Cook 2 to 3 minutes, stirring frequently, until tender. Leave mushrooms in skillet and make sauce as directed in Step 3.\n\n### Making a Pan Sauce\n\nRemove cooked meat from skillet; add liquid, stirring to loosen browned bits from bottom of skillet.\n\nSimmer uncovered until mixture is slightly thickened.\n\n## Peppered Flank Steak Calorie Smart\n\nPrep 15 min Total 4 hr 20 min \u25cf 6 servings\n\nMarinade\n\n  * \u00bd cup olive or vegetable oil\n  * \u00bd cup dry red wine\n  * 1 tablespoon honey\n  * \u00bd teaspoon dried thyme leaves\n  * \u00bd teaspoon dried marjoram leaves\n  * 1 clove garlic, finely chopped\n\nSteak\n\n  * 1 beef flank steak (about 1\u00bc lb)\n  * \u00be teaspoon coarse sea salt\n  * 1 tablespoon coarsely ground mixed peppercorns or black peppercorns*\n  * \u00bd cup chopped fresh parsley\n\n1 In shallow glass or plastic dish or resealable food-storage plastic bag, mix all marinade ingredients. Add beef. Cover dish or seal bag; refrigerate at least 4 hours but no longer than 24 hours, turning occasionally.\n\n2 Set oven control to broil. Spray broiler pan rack with cooking spray. Remove beef from marinade; discard marinade. Sprinkle both sides of beef with salt; rub into surface. Place beef on rack in pan.\n\n3 Broil with top 4 to 6 inches from heat 5 minutes. Turn beef over; sprinkle with pepper. Broil 4 to 5 minutes longer or until desired doneness. Let stand 5 minutes. Cut beef across grain into thin slices. Sprinkle with parsley.\n\n*Look for jars of peppercorns with a grinder top in your supermarket. The mixed peppercorns usually include black, white and green peppercorns.\n\n1 Serving: Calories 190; Total Fat 8g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 70mg; Sodium 330mg; Total Carbohydrate 2g (Dietary Fiber 0g, Sugars 0g); Protein 28g Exchanges: 4 Very Lean Meat, 1 Fat Carbohydrate Choices: 0\n\nChicken-Fried Steak\n\n## Chicken-Fried Steak\n\nSome say it gets its name from the fact that the steak is cooked in oil that has already been used to fry chicken. Others say it's because it's the same method as frying chicken. Or, it may have evolved from the wiener schnitzel recipes German and Austrian immigrants brought with them from Europe to Texas in the 19th century.\n\nPrep 40 min Total 40 min \u25cf 4 servings\n\nBeef and Coatings\n\n  * 1 beef sirloin steak, about 1 inch thick (1\u00bc lb)*\n  * 1\u00bc teaspoons salt\n  * \u00bc cup all-purpose flour\n  * \u00bd teaspoon black pepper\n  * \u215b teaspoon ground red pepper (cayenne)\n  * 1 egg\n  * \u00bc cup milk\n  * 1 cup panko bread crumbs or regular bread crumbs\n  * \u00bc cup vegetable oil\n\nCreamy Gravy\n\n  * 1 tablespoon vegetable oil\n  * 2 tablespoons all-purpose flour\n  * 1 cup milk\n  * \u00bd cup beef broth\n  * \u00bc teaspoon salt\n  * \u00bc teaspoon black pepper\n  * Mashed potatoes, if desired\n\n1 Heat oven to 225\u00b0F or warm setting. Place beef between 2 sheets of plastic wrap or waxed paper; pound with flat side of meat mallet or rolling pin until \u00bd inch thick. Sprinkle both sides with \u00bc teaspoon of the salt; rub into beef. Cut into 4 serving pieces.\n\n2 In shallow dish, mix \u00bc cup flour, remaining 1 teaspoon salt, \u00bd teaspoon black pepper and the red pepper. In another shallow dish, beat egg and \u00bc cup milk with fork. Place bread crumbs on sheet of waxed paper. Dip beef into flour mixture, coating well; shake off excess. Dip into egg mixture, then coat with bread crumbs.\n\n3 Line 15x10x1-inch pan with foil. In 12-inch nonstick skillet, heat \u00bc cup oil over medium heat. Cook beef in oil 12 to 14 minutes, turning once, until golden brown. Remove from skillet to pan; place in oven to keep warm.\n\n4 Add 1 tablespoon oil and 2 tablespoons flour to skillet, scraping up browned bits. Cook and stir until flour mixture turns light golden brown. Gradually stir in 1 cup milk and the broth, stirring constantly until well blended. Add \u00bc teaspoon salt and \u00bc teaspoon pepper. Heat to boiling, stirring constantly. Cook 1 minute, stirring frequently. (If thinner gravy is desired, add additional beef broth, milk or water.) Serve gravy with steaks and mashed potatoes.\n\n*Four beef cube steaks or eye of round steaks can be substituted for the sirloin. Cube steaks are pre-tenderized and pounded, so do not pound them. Pound the eye of round steaks only if thicker than \u00bd inch.\n\n1 Serving (1 Steak and \u00bc Cup Gravy): Calories 560; Total Fat 28g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 145mg; Sodium 1140mg; Total Carbohydrate 32g (Dietary Fiber 0g, Sugars 4g); Protein 44g Exchanges: \u00bd Starch, 1\u00bd Other Carbohydrate, 6 Lean Meat, 2 Fat Carbohydrate Choices: 2\n\n### Making Chicken-Fried Steak\n\nPlace beef between plastic wrap or waxed paper. Pound with flat side of meat mallet or rolling pin.\n\nCoat beef with flour mixture, then dip into egg mixture and coat with bread crumbs.\n\nVeal Parmigiana\n\n## Veal Parmigiana Calorie Smart\n\nPrep 20 min Total 45 min \u25cf 6 servings\n\n  * 1 egg\n  * 2 tablespoons water\n  * \u2154 cup unseasoned dry bread crumbs\n  * \u2153 cup grated Parmesan cheese\n  * 1\u00bd lb veal leg cutlets, \u00bc inch thick*\n  * \u00bc cup olive or vegetable oil\n  * 1 cup tomato pasta sauce (for homemade Italian tomato pasta sauce, see page 174)\n  * 2 cups shredded mozzarella cheese (8 oz)\n\n1 Heat oven to 350\u00b0F. In small bowl, beat egg and water. In shallow dish, mix bread crumbs and Parmesan cheese. Dip veal into egg mixture, then coat with bread crumb mixture.\n\n2 In 12-inch skillet, heat 2 tablespoons of the oil over medium heat. Cook half of the veal in oil about 5 minutes, turning once, until light brown; drain. Repeat with remaining veal and 2 tablespoons oil.\n\n3 In ungreased 13x9-inch (3-quart) glass baking dish, arrange veal, overlapping slices slightly. Spoon pasta sauce over veal. Sprinkle with mozzarella cheese.\n\n4 Bake uncovered about 25 minutes or until sauce is bubbly and cheese is light brown.\n\n*1\u00bd lb veal round steak can be substituted for the veal leg cutlets. Cut veal into 12 pieces. Place between pieces of plastic wrap or waxed paper. Pound with flat side of meat mallet until \u00bc inch thick.\n\n1 Serving: Calories 340; Total Fat 20g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 120mg; Sodium 500mg; Total Carbohydrate 15g (Dietary Fiber 1g, Sugars 5g); Protein 26g Exchanges: 1 Other Carbohydrate, 4 Very Lean Meat, 1\u00bd Fat Carbohydrate Choices: 1\n\nChicken Parmigiana Substitute 6 boneless skinless chicken breasts (about 1\u00bd lb) for the veal. Place each chicken breast, smooth side down, between pieces of plastic wrap or waxed paper. Pound with flat side of meat mallet until \u00bc inch thick. In Step 2, cook chicken until no longer pink in center.\n\nKorean Barbecued Beef\n\n## Korean Barbecued Beef Calorie Smart\n\nBulgogi, or marinated beef, is one of the most popular dishes in Korea, with its distinctive sweet-salty flavor. If you're adventurous, add a side of kimchi, a super-spicy cabbage condiment you can find in many supermarkets. (Or, to make your own kimchi, see page 443.)\n\nPrep 10 min Total 40 min \u25cf 4 servings\n\n  * 1 lb boneless beef top loin or sirloin steak\n  * \u00bc cup soy sauce\n  * 3 tablespoons sugar\n  * 2 tablespoons sesame or vegetable oil\n  * \u00bc teaspoon pepper\n  * 3 medium green onions, finely chopped (3 tablespoons)\n  * 2 cloves garlic, chopped\n  * Hot cooked rice (page 215), if desired\n\n1 Cut beef diagonally across grain into \u215b-inch slices (beef is easier to cut if partially frozen). In medium glass or plastic bowl, mix remaining ingredients except rice. Add beef; stir until well coated. Cover and refrigerate 30 minutes.\n\n2 Drain beef; discard marinade. Heat 10-inch skillet over medium heat. Add beef; cook 2 to 3 minutes, stirring frequently, until brown. Serve with rice.\n\n1 Serving: Calories 280; Total Fat 11g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 80mg; Sodium 940mg; Total Carbohydrate 12g (Dietary Fiber 0g, Sugars 10g); Protein 33g Exchanges: 1 Other Carbohydrate, 4\u00bd Very Lean Meat, 1\u00bd Fat Carbohydrate Choices: 1\n\nHerb and Garlic\u2013Crusted Beef Rib Roast\n\n## Herb and Garlic\u2013Crusted Beef Rib Roast Calorie Smart \u2022 Easy\n\nWhen buying the roast, look for it under several names: beef rib roast, standing rib roast or prime rib roast.\n\nPrep 10 min Total 3 hr \u25cf 8 servings\n\n  * 1 beef rib roast, small end (4 to 6 lb)\n  * 2 teaspoons dried basil leaves\n  * 2 teaspoons dried thyme leaves\n  * 1 teaspoon coarse (kosher or sea) salt\n  * 1 teaspoon garlic powder\n  * \u00bc teaspoon coarse ground black pepper\n\n1 Heat oven to 350\u00b0F. Line shallow roasting pan with foil. Place beef, fat side up, in pan.\n\n2 In small bowl, mix basil, thyme, salt, garlic powder and pepper; press mixture onto all surfaces of beef. Insert ovenproof meat thermometer so tip is in thickest part of beef and does not rest in fat or touch bone.\n\n3 For medium-rare, roast uncovered 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 135\u00b0F. Cover loosely with foil; let stand 15 to 20 minutes until thermometer reads 145\u00b0F. For medium, roast 2 hours 15 minutes to 2 hours 45 minutes or until thermometer reads 150\u00b0F. Cover loosely with foil; let stand 15 to 20 minutes or until thermometer reads 160\u00b0F.\n\n4 Remove beef from pan to cutting board; cut into slices. Serve with pan drippings, if desired.\n\n1 Serving: Calories 340; Total Fat 17g (Saturated Fat 7g, Trans Fat 0.5g); Cholesterol 140mg; Sodium 390mg; Total Carbohydrate 13g (Dietary Fiber 0g, Sugars 2g); Protein 32g Exchanges: 1 Starch, 4 Lean Meat, 1 Fat Carbohydrate Choices: 1\n\nBeef Rib Roast with Oven-Browned Potatoes About 1 hour 30 minutes before beef is done, prepare and boil 8 medium potatoes as directed on page 237. For decorative potatoes, make crosswise cuts almost through whole potatoes to make thin slices and reduce boiling time to 10 minutes. Place potatoes in beef drippings in pan, turning to coat completely; or brush potatoes with melted butter and place on rack with beef. Continue cooking about 1 hour 15 minutes, turning potatoes once, until golden brown. Season with salt and pepper, if desired.\n\n## Roast Beef with Orange and Thyme Calorie Smart\n\nPrep 15 min Total 2 hr \u25cf 8 servings\n\n  * 1 boneless beef sirloin tip roast (2 to 2\u00bd lb)\n  * \u00bd cup orange marmalade\n  * 1 tablespoon olive or vegetable oil\n  * 2 teaspoons Sriracha sauce\n  * 1 tablespoon dried thyme leaves\n  * 1\u00bd teaspoons coarse kosher or sea salt\n  * \u00bd teaspoon coarse ground black pepper\n  * 8 small red potatoes (about 1\u00bd lb), cut in half\n  * 1 lb fresh asparagus spears, trimmed\n\n1 Heat oven to 325\u00b0F. Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray. Place beef in pan. Insert ovenproof meat thermometer so tip is in thickest part of beef.\n\n2 In small bowl, mix marmalade, oil and Sriracha sauce; reserve 3 tablespoons. Generously brush some of the remaining marmalade mixture over beef. Roast uncovered 40 minutes, brushing beef occasionally with marmalade mixture.\n\n3 In another small bowl, mix thyme, salt and pepper. Sprinkle top and sides of beef with 2 teaspoons of the thyme mixture. Place potatoes around beef. Generously brush potatoes with marmalade mixture; sprinkle with half of the remaining thyme mixture.\n\n4 Roast 45 to 55 minutes longer or until meat thermometer reads 135\u00b0F for medium-rare (150\u00b0F for medium). Remove beef to cutting board; cover loosely with foil. Let stand about 10 minutes or until thermometer reads 145\u00b0F (160\u00b0F for medium).\n\n5 Increase oven temperature to 425\u00b0F. Arrange asparagus in single layer in pan with potatoes. Brush asparagus with remaining reserved marmalade mixture; sprinkle with remaining thyme mixture. Roast 7 to 10 minutes or until asparagus is crisp-tender.\n\n6 Cut beef across grain into thin slices; arrange on serving platter. Add potatoes and asparagus to platter. Spoon pan drippings over beef.\n\n1 Serving: Calories 310; Total Fat 6g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 70mg; Sodium 290mg; Total Carbohydrate 31g (Dietary Fiber 3g, Sugars 12g); Protein 32g Exchanges: 1\u00bd Starch, 2 Vegetable, 2 Very Lean Meat, 1\u00bd Lean Meat Carbohydrate Choices: 2\n\n### Carving a Beef Rib Roast\n\nWith roast on cutting board, carefully cut bone portion away from meat.\n\nTurn roast bone side down. Cut slices evenly and toward bone side of roast.\n\nHerb-Roasted Beef Tenderloin\n\n## Herb-Roasted Beef Tenderloin Calorie Smart\n\nPrep 15 min Total 1 hr 20 min \u25cf 6 servings\n\n  * 1 beef tenderloin (about 2\u00bd lb)\n  * 1 tablespoon olive or vegetable oil\n  * \u00bd teaspoon coarse ground black pepper\n  * \u00bd teaspoon dried marjoram leaves\n  * \u00bc teaspoon coarse (kosher or sea) salt\n\n1 Heat oven to 425\u00b0F. Turn small end of beef under about 6 inches. Tie beef with kitchen string at about 1\u00bd-inch intervals. Place in shallow roasting pan. Brush with oil. Sprinkle with pepper, marjoram and salt. Insert ovenproof meat thermometer so tip is in thickest part of beef.\n\n2 For medium-rare, roast 35 to 40 minutes or until thermometer reads 135\u00b0F. Cover loosely with foil; let stand 15 to 20 minutes until thermometer reads 145\u00b0F. For medium, roast uncovered 45 to 50 minutes or until thermometer reads 150\u00b0F. Cover loosely with foil; let stand 10 to 15 minutes until thermometer reads 160\u00b0F. Remove string from beef before slicing.\n\n1 Serving: Calories 300; Total Fat 16g (Saturated Fat 5g, Trans Fat 0.5g); Cholesterol 110mg; Sodium 190mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 41g Exchanges: 5\u00bd Lean Meat Carbohydrate Choices: 0\n\nBacon-Wrapped Herb-Roasted Beef Tenderloin After sprinkling beef with pepper, marjoram and salt, place 6 slices bacon (don't use thick-sliced) over top of beef, tucking ends under bottom. Continue as directed.\n\n### Tying a Whole Beef Tenderloin\n\nTo make tenderloin same thickness, turn small end of beef under about 6 inches.\n\nTie beef with kitchen string at about 1\u00bd-inch intervals.\n\nCut string from cooked beef with kitchen scissors and remove before carving.\n\nBeef Stroganoff\n\n## Beef Stroganoff Calorie Smart\n\nPrep 25 min Total 50 min \u25cf 6 servings\n\n  * 1\u00bd lb beef tenderloin or boneless top loin steak\n  * 2 tablespoons butter\n  * 1\u00bd cups beef broth (for homemade broth, see page 146)\n  * 2 tablespoons ketchup\n  * 1 teaspoon salt\n  * 1 clove garlic, finely chopped\n  * 1 package (8 oz) sliced fresh mushrooms (about 3 cups)\n  * 1 medium onion, chopped (\u00bd cup)\n  * \u00bc cup all-purpose flour\n  * 1 cup sour cream or plain yogurt\n  * Hot cooked noodles (page 167) or rice (page 215), if desired\n\n1 Cut beef across grain into 1\u00bdx\u00bd-inch strips (beef is easier to cut if partially frozen). In 12-inch skillet, melt butter over medium-high heat. Cook beef in butter, stirring occasionally, until brown.\n\n2 Reserve \u2153 cup of the broth. Stir remaining broth, the ketchup, salt and garlic into beef. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until beef is tender.\n\n3 Stir in mushrooms and onion. Heat to boiling; reduce heat. Cover and simmer about 5 minutes longer or until onion is tender.\n\n4 In tightly covered container, shake reserved \u2153 cup broth and the flour until mixed; grad-ually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to low. Stir in sour cream; heat until hot. Serve over noodles.\n\n1 Serving: Calories 330; Total Fat 20g (Saturated Fat 10g, Trans Fat 1g); Cholesterol 100mg; Sodium 810mg; Total Carbohydrate 10g (Dietary Fiber 1g, Sugars 4g); Protein 28g Exchanges: 2 Vegetable, 3\u00bd Lean Meat, 1 Fat Carbohydrate Choices: \u00bd\n\nGround Beef Stroganoff Substitute 1 lb lean (at least 90%) ground beef for the tenderloin; omit butter. In 12-inch skillet, cook beef over medium heat, stirring occasionally, until thoroughly cooked; drain. Continue as directed.\n\n## Spiced Corned Beef Brisket with Horseradish Sour Cream Calorie Smart \u2022 Slow Cooker\n\nPrep 10 min Total 8 hr 10 min \u25cf 8 servings\n\n  * 1 corned beef brisket (3 to 3\u00bd lb)\n  * 1 large sweet onion (Bermuda, Maui or Spanish), sliced\n  * \u00be teaspoon crushed red pepper flakes\n  * 1 cup reduced-sodium chicken broth\n  * 1 tablespoon Worcestershire sauce\n  * \u00bd cup sour cream\n  * 1 tablespoon cream-style prepared horseradish\n  * 2 tablespoons chopped fresh parsley\n\n1 Remove beef from package; discard liquid and seasoning packet. Trim fat from beef and thoroughly rinse.\n\n2 Spray 5- to 6-quart slow cooker with cooking spray. Place onion in slow cooker. Top with beef; sprinkle with pepper flakes. In small bowl, mix broth and Worcestershire sauce; pour over beef.\n\n3 Cover; cook on Low heat setting 8 to 9 hours or until beef is tender.\n\n4 In small bowl, stir sour cream, horseradish and parsley until well mixed. Slice beef across the grain; serve with horseradish sour cream.\n\n1 Serving: Calories 340; Total Fat 26g (Saturated Fat 9g, Trans Fat 1g); Cholesterol 125mg; Sodium 1480mg; Total Carbohydrate 4g (Dietary Fiber 0g, Sugars 2g); Protein 23g Exchanges: 3\u00bd High-Fat Meat Carbohydrate Choices: 0\n\n## Reuben or Rachel Sandwich\n\nFor each Reuben sandwich, spread 1 tablespoon Thousand Island dressing on 1 slice marble rye or pumpernickel bread. Top with 1 slice Swiss cheese, \u00bc cup sauerkraut, 2 ounces sliced corned beef and another bread slice. Spread outsides of bread with 1 to 2 tablespoons butter. Cook in covered skillet over low heat 8 to 10 minutes or until toasted and hot. Turn halfway through cooking. For a Rachel sandwich, substitute turkey or pastrami for the corned beef.\n\nBeer-Braised Short Rib Dinner\n\n## Beer-Braised Short Rib Dinner\n\nPrep 15 min Total 8 hr 15 min \u25cf 4 servings\n\n  * 4 beef short ribs (about 3\u00bc lb), cut in half\n  * 2 tablespoons applewood rub for meat\n  * 1 can (6 oz) tomato paste\n  * 1 bottle (12 oz) pale ale\n  * 6 medium carrots\n  * 1 medium leek, finely chopped\n  * 3 cloves garlic, finely chopped\n  * 1 teaspoon salt\n  * \u00bc teaspoon pepper\n  * 3 medium Yukon Gold potatoes (about 1\u00bc lb), cut lengthwise into sixths\n  * Chopped fresh parsley, if desired\n\n1 Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray. Rub ribs on all sides with applewood rub. Place ribs in pan.\n\n2 In medium bowl, stir together tomato paste and ale with whisk until smooth. Finely chop 1 of the carrots. Stir chopped carrot, leek, garlic, salt and pepper into tomato mixture. Pour over ribs; turn to coat. Cover pan tightly with heavy-duty foil. Refrigerate at least 6 hours or up to 24 hours to marinate, turning ribs occasionally.\n\n3 Heat oven to 400\u00b0F. Cut remaining 5 carrots into 2-inch pieces and place in pan with ribs, turning to coat. Arrange ribs, fat sides up, in marinade. Bake uncovered 1 hour.\n\n4 Reduce oven temperature to 350\u00b0F. Turn ribs on side; add potatoes to pan, turning in marinade to coat. Bake 45 to 60 minutes longer, occasionally turning ribs, until ribs and potatoes are tender. (If too much ale mixture evaporates, add a little water to pan.) Sprinkle with parsley.\n\n1 Serving: Calories 1090; Total Fat 78g (Saturated Fat 33g, Trans Fat 3.5g); Cholesterol 170mg; Sodium 1360mg; Total Carbohydrate 51g (Dietary Fiber 7g, Sugars 13g); Protein 46g Exchanges: 3 Starch, 1 Vegetable, 5 High-Fat Meat, 7 Fat Carbohydrate Choices: 3\u00bd\n\nOsso Buco\n\n## Osso Buco\n\nThese braised veal shanks, featuring white wine, beef broth and a touch of lemon peel, are very tender. Instead of serving with mashed potatoes or spaghetti, try Classic Risotto (make 1\u00bd times the recipe, page 219).\n\nPrep 40 min Total 2 hr 40 min \u25cf 6 servings\n\n  * 6 veal or beef shank crosscuts, 2 to 2\u00bd inches thick (3 to 3\u00bd lb)\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon pepper\n  * \u00bc cup all-purpose flour\n  * 2 tablespoons olive or vegetable oil\n  * \u2153 cup dry white wine or apple juice\n  * 1 can (10\u00bd oz) condensed beef broth\n  * 1 clove garlic, finely chopped\n  * 1 dried bay leaf\n  * 2 tablespoons chopped fresh parsley\n  * 1 teaspoon grated lemon peel\n  * Shredded Parmesan or Asiago cheese, if desired\n  * Hot cooked mashed potatoes (page 247) or spaghetti (page 167)\n\n1 Sprinkle veal with salt and pepper; coat with flour. In 4-quart Dutch oven, heat oil over medium heat. Cook veal in oil about 20 minutes, turning occasionally, until brown on all sides.\n\n2 Stir in wine, broth, garlic and bay leaf. Heat to boiling; reduce heat. Cover and simmer 1 hour 30 minutes to 2 hours or until veal is tender.\n\n3 Remove veal to serving platter. Skim fat from broth; remove and discard bay leaf. Pour broth over veal; sprinkle with parsley, lemon peel and cheese. Serve with mashed potatoes.\n\n1 Serving: Calories 700; Total Fat 30g (Saturated Fat 9g, Trans Fat 4g); Cholesterol 255mg; Sodium 1090mg; Total Carbohydrate 41g (Dietary Fiber 4g, Sugars 3g); Protein 68g Exchanges: 2\u00bd Starch, 7 Lean Meat, 1 Fat Carbohydrate Choices: 3\nGlobal Flavors\n\n## South America\n\nThe diverse cuisines of South America are as different as the countries and regions found there. Influences from Africa and European countries have created a mash-up of indigenous ingredients paired with external cuisines.\n\nCarne Seca Brazilian salted dried beef, similar to beef jerky.\n\nDried Shrimp\/Prawns Popular in Brazilian cooking and also in other parts of South America, dried shrimp have a strong, fishy taste. Used in small amounts to add flavor to stews, spicy sauces and other dishes; reconstituted whole, chopped or ground. The liquid used to soak them may also be added for flavor.\n\nMat\u00e9 The leaves and young twigs of the mat\u00e9 tree, dried, shredded and aged in cedar containers before being sold to make the popular tea-like, energy-boosting drink.\n\nPalm Oil Distinctively flavored reddish-orange oil, integral to Brazilian cooking. Also known as dende oil, it's extracted from the fruit of the African palm, It's not to be confused with palm kernel oil, which is used to make margarine and cosmetics.\n\nPlantains Large, firm cooking bananas, usually cooked when green and used like potatoes in vegetable side dishes. When green, they have a mild, squash-like flavor; when allowed to ripen and turn yellow, the flavor becomes slightly sweet, with a soft, spongy texture when cooked.\n\nSeasonings **Annatto** is a derivative of achiote seed used to add color and flavor to Latin American dishes. **Aj\u00ed Amarillo Paste** is made from aj\u00ed amarillo hot pepper, a Peruvian staple made almost daily for use in most recipes. **Black Mint Paste (Huacatay)** is made from the pungent herb, adding a unique flavor to Peruvian meals.\n\nYerba Mat\u00e9 A tea-like drink made by steeping the dried, aged leaves and young twigs of the mat\u00e9 tree in hot water. South Americans have been sipping this energy-boosting earthy, herbal beverage for centuries, but its popularity is now spreading globally. Bottled varieties (frequently sweetened) and the dried \"tea\" are available in Latin markets.\n\nYuca\/Yuca Root Essential tuber in South American cuisine. Also called cassava or manioc. Sold with a waxy coating to protect its skin from bruising, yuca is traditionally boiled, roasted or fried in thin chips. It can be ground into flour or tapioca to thicken dishes.\n\n## Ropa Vieja Tostadas Calorie Smart \u2022 Slow Cooker\n\nThis mildly seasoned hearty meat filling is great in tacos, enchiladas, burritos, on taco salads and served over hot cooked rice.\n\nPrep 20 min Total 6 hr 35 min \u25cf 12 servings\n\n  * 1\u00bd lb beef skirt steak\n  * 1 dried bay leaf\n  * 1\u00bd teaspoons ground coriander\n  * 1 teaspoon ground cumin\n  * \u00bd teaspoon dried oregano leaves\n  * \u00be teaspoon salt\n  * \u00bc teaspoon pepper\n  * 1 cup chopped red onion\n  * 1 cup chopped green bell pepper\n  * 3 cloves garlic, finely chopped\n  * \u00bd cup pitted green olives, sliced\n  * 1 tablespoon capers\n  * 1 can (14.5 oz) fire-roasted diced tomatoes, undrained\n  * 1 can (8 oz) tomato sauce\n  * 1 box (4.5 oz) tostada shells (12 shells)\n  * 3 ripe avocados, pitted, peeled and sliced\n  * 2 cups crumbled queso fresco cheese (8 oz)\n\n1 Spray 6-quart slow cooker with cooking spray. In slow cooker, place all ingredients except tostada shells, avocados and cheese. Cover; cook on Low heat setting 6 hours or until beef is tender.\n\n2 Remove beef from slow cooker to plate or cutting board; pull into shreds with 2 forks. Remove and discard bay leaf. Return beef to slow cooker; stir to combine with liquid.\n\n3 Heat tostada shells as directed on box. Spoon beef mixture onto shells; top with avocados and cheese.\n\n1 Serving (1 Tostada and \u00bd Cup Meat): Calories 300; Total Fat 19g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 50mg; Sodium 620mg; Total Carbohydrate 15g (Dietary Fiber 4g, Sugars 2g); Protein 16g Exchanges: 1 Starch, 2 Lean Meat, 2\u00bd Fat Carbohydrate Choices: 1\n\n# Heirloom Recipe and New Twist\n\nIf you like a very tender, tasty beef roast, this tried-and-true recipe is the one to use. There are slow cooker directions too, for those days when you are busy but want a great dinner at the end of the day. We wanted something different for the new twist and created the Italian Pork Pot Roast. This is another great recipe with tender meat and long-cooking goodness. Either recipe is elegant enough to serve to family or for entertaining anytime.\n\nHeirloom\n\nPot Roast\n\n## Pot Roast\n\nSpreading a layer of horseradish all over the outside of the meat is the secret to making this pot roast. Contrary to what you might think, the horseradish doesn't add a hot or spicy flavor. Instead, it mellows during cooking, leaving behind a delicious flavor.\n\nPrep 30 min Total 4 hr \u25cf 8 servings\n\n  * 1 boneless beef chuck, arm, shoulder or blade pot roast (4 lb)*\n  * 1 teaspoon salt\n  * 1 teaspoon pepper\n  * 1 jar (8 oz) prepared horseradish\n  * 1 cup water\n  * 8 small potatoes, cut in half\n  * 8 medium carrots or parsnips, peeled, cut into quarters\n  * 8 small whole onions, peeled\n  * \u00bd cup cold water\n  * \u00bc cup all-purpose flour\n\n1 In 4-quart Dutch oven, cook beef over medium heat until brown on all sides; reduce heat to low.\n\n2 Sprinkle beef with salt and pepper. Spread horseradish over all sides of beef. Add 1 cup water to Dutch oven. Heat to boiling; reduce heat. Cover and simmer 2 hours 30 minutes.\n\n3 Add potatoes, carrots and onions to Dutch oven. Cover and simmer about 1 hour longer or until beef and vegetables are tender.\n\n4 Remove beef and vegetables to warm platter; cover to keep warm. Skim excess fat from broth in Dutch oven. Add enough water to broth to measure 2 cups. In tightly covered container, shake \u00bd cup cold water and the flour; gradually stir into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with beef and vegetables.\n\n*A 3-lb beef bottom round, rolled rump, tip or chuck eye roast can also be used; reduce salt to \u00be teaspoon.\n\n1 Serving: Calories 590; Total Fat 24g (Saturated Fat 9g, Trans Fat 1g); Cholesterol 145mg; Sodium 560mg; Total Carbohydrate 47g (Dietary Fiber 7g, Sugars 9g); Protein 46g Exchanges: 1 Starch, 1\u00bd Other Carbohydrate, 1\u00bd Vegetable, 5\u00bd Lean Meat, 1\u00bd Fat Carbohydrate Choices: 3\n\nSlow-Cooker Directions In 12-inch skillet, cook beef over medium heat until brown on all sides. Spray 4- to 6-quart slow cooker with cooking spray. In slow cooker, place potatoes, carrots and onions. Place beef on vegetables. In small bowl, mix horseradish, salt and pepper; spread evenly over beef. Add 1 cup water. Cover; cook on Low heat setting 8 to 10 hours or until beef and vegetables are tender.\n\nBarbecue Pot Roast Reduce pepper to \u00bd teaspoon. Omit horseradish and water. Make Smoky Barbecue Sauce (page 420). After browning the beef in Step 1, pour barbecue sauce over beef. Omit \u00bd cup cold water and the flour. After removing beef and vegetables in Step 4, skim fat from sauce. Serve sauce with beef and vegetables.\n\nCaramelized Onion Pot Roast Omit horseradish, potatoes, carrots, water and flour. Substitute 6 medium onions, sliced, for the small whole onions. Cook beef as directed; sprinkle with salt and pepper. Spray 3\u00bd- to 6-quart slow cooker with cooking spray. Place onions in slow cooker; top with beef. In small bowl, mix 1\u00bd cups beef broth, \u00be cup beer, 2 tablespoons brown sugar, 3 tablespoons Dijon mustard and 2 tablespoons cider vinegar. Cover; cook on Low heat setting 8 to 10 hours or until beef is tender. Remove beef from cooker and slice. Skim fat from juices in cooker; serve juices with beef.\n\nConfetti Pot Roast Omit horseradish and potatoes. Sprinkle beef with \u00bd teaspoon Italian seasoning. Add \u00bd lb fresh green beans and 1 cup frozen corn with the carrots in Step 3. Continue as directed. Serve with mashed potatoes.\n\nCream Gravy Pot Roast Substitute 1 can (10\u00bd oz) condensed beef broth for the 1 cup water. For the gravy, add enough half-and-half or milk, instead of water, to the cooking liquid to measure 2 cups. Substitute \u00bd cup half-and-half or milk for the \u00bd cup cold water.\n\nGarlic-Herb Pot Roast Reduce pepper to \u00bd teaspoon. Omit horseradish. After browning the beef in Step 1, sprinkle with 1 tablespoon chopped fresh or 1 teaspoon dried marjoram leaves, 1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves, 2 teaspoons chopped fresh or \u00bd teaspoon dried oregano leaves and 4 cloves garlic, finely chopped. Substitute 1 can (10\u00bd oz) condensed beef broth for the 1 cup water.\nNew Twist\n\nItalian Pork Pot Roast\n\n## Italian Pork Pot Roast Calorie Smart\n\nPrep 25 min Total 3 hr 30 min \u25cf 8 servings\n\nItalian Seasoning Rub\n\n  * 1 tablespoon fennel seed, crushed*\n  * 1 tablespoon Italian seasoning\n  * 1\u00bd teaspoons salt\n  * 1 teaspoon celery seed\n  * \u00bd teaspoon pepper\n\nPork and Vegetables\n\n  * 4 teaspoons olive oil\n  * 1 boneless pork shoulder roast (2\u00bd to 3 lb)\n  * \u00bd cup dry white wine\n  * 8 small red potatoes, cut in half\n  * 2 medium bulbs fennel, cut into \u00bc-inch slices**\n  * 1 large red bell pepper, cut into 8 pieces\n  * 1 large orange bell pepper, cut into 8 pieces\n  * 1 can (14 oz) artichoke hearts, drained, cut in half\n  * \u00bd cup shredded Parmesan cheese (2 oz)\n\n1 Heat oven to 325\u00b0F. In small bowl, mix all seasoning rub ingredients. Brush 2 teaspoons of the oil over pork. Rub 2 tablespoons of the seasoning rub over all surfaces of pork.\n\n2 Pour wine in shallow roasting pan. Place pork in pan. In medium bowl, toss potatoes and fennel with remaining 2 teaspoons oil; arrange around pork. Sprinkle vegetables with remaining seasoning rub.\n\n3 Cover and bake 2 hours. Arrange peppers and artichokes around pork. Cover and bake 1 hour longer or until pork is fork-tender. Sprinkle vegetables with cheese. Cover with foil; let stand 5 minutes or until cheese is melted. Serve pork and vegetables with pan juices.\n\n*To crush fennel seed, place in small resealable food-storage plastic bag and crush with rolling pin or meat mallet.\n\n**Save dill-like tops of fennel bulbs to use as a garnish.\n\n1 Serving: Calories 440; Total Fat 22g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 95mg; Sodium 740mg; Total Carbohydrate 23g (Dietary Fiber 7g, Sugars 6g); Protein 36g Exchanges: \u00bd Starch, \u00bd Other Carbohydrate, 1\u00bd Vegetable, 2\u00bd Very Lean Meat, 2 Lean Meat, 3 Fat Carbohydrate Choices: 1\u00bd\n\nMeat Loaf\n\n## Meat Loaf Calorie Smart\n\nPrep 20 min Total 1 hr 40 min \u25cf 6 servings\n\n  * 1\u00bd lb lean (at least 80%) ground beef\n  * 1 cup milk\n  * 1 tablespoon Worcestershire sauce\n  * 1 teaspoon chopped fresh or \u00bc teaspoon dried sage leaves\n  * \u00bd teaspoon salt\n  * \u00bd teaspoon ground mustard\n  * \u00bc teaspoon pepper\n  * 1 clove garlic, finely chopped, or \u215b teaspoon garlic powder\n  * 1 egg\n  * 3 slices bread, torn into small pieces*\n  * 1 small onion, finely chopped (\u2153 cup)\n  * \u00bd cup ketchup, chili sauce or barbecue sauce\n\n1 Heat oven to 350\u00b0F. In large bowl, mix all ingredients except ketchup. Spread mixture in ungreased 8x4- or 9x5-inch loaf pan, or shape into 9x5-inch loaf in ungreased 13x9-inch pan. Spread ketchup over top.\n\n2 Insert ovenproof meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until beef is no longer pink in center and thermometer reads 160\u00b0F; drain. Let stand 5 minutes; remove from pan.\n\n*\u00bd cup dry bread crumbs or \u00be cup quick-cooking oats can be substituted for the bread.\n\n1 Serving: Calories 290; Total Fat 15g (Saturated Fat 6g, Trans Fat 1g); Cholesterol 110mg; Sodium 610mg; Total Carbohydrate 15g (Dietary Fiber 0g, Sugars 8g); Protein 24g Exchanges: \u00bd Starch, \u00bd Other Carbohydrate, 3 Medium-Fat Meat Carbohydrate Choices: 1\n\nLighter Directions For 7 grams of fat and 240 calories per serving, substitute ground turkey breast for the ground beef and \u00bc cup fat-free egg product for the egg. Use fat-free (skim) milk. Bake as directed until turkey is no longer pink in center and thermometer reads at least 165\u00b0F.\n\nMini Meat Loaves Spray 12 regular-size muffin cups with cooking spray. Divide beef mixture evenly among cups (cups will be very full). Brush tops with about \u00bc cup ketchup. Place muffin pan on cookie sheet. Bake about 30 minutes or until loaves are no longer pink in center and thermometer reads 160\u00b0F when inserted in center of loaves in middle of muffin pan (outer loaves will be done sooner). Immediately remove from cups.\n\nHorseradish Meat Loaf Omit sage. Stir in 1 to 2 tablespoons cream-style prepared horseradish in Step 1.\n\n## Sloppy Joes Calorie Smart \u2022 Fast\n\nPrep 30 min Total 30 min \u25cf 6 sandwiches\n\n  * 1 lb lean (at least 80%) ground beef\n  * 1 medium onion, chopped (\u00bd cup)\n  * \u00bc cup chopped celery\n  * 1 cup ketchup\n  * 1 tablespoon Worcestershire sauce\n  * 1 teaspoon ground mustard\n  * \u215b teaspoon pepper\n  * 6 burger buns, split\n\n1 In 10-inch skillet, cook beef, onion and celery over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.\n\n2 Stir in ketchup, Worcestershire sauce, mustard and pepper. Heat to boiling; reduce heat. Simmer uncovered 10 to 15 minutes, stirring occasionally, until hot and bubbly. Spoon into buns.\n\n1 Sandwich: Calories 320; Total Fat 11g (Saturated Fat 4g, Trans Fat 1.5g); Cholesterol 50mg; Sodium 630mg; Total Carbohydrate 35g (Dietary Fiber 1g, Sugars 12g); Protein 18g Exchanges: 1\u00bd Starch, 1 Other Carbohydrate, 2 Medium-Fat Meat Carbohydrate Choices: 2\n\nLighter Directions For 3 grams of fat and 235 calories per serving, substitute ground turkey breast for the ground beef; spray skillet with cooking spray before heating.\n\nBarbecue Beef Sandwiches\n\n## Barbecue Beef Sandwiches Calorie Smart \u2022 slow Cooker\n\nPrep 15 min Total 7 hr 35 min \u25cf 12 sandwiches\n\n  * 1 boneless beef chuck roast (3 lb), trimmed of excess fat\n  * 1 cup barbecue sauce (for homemade sauce, see page 411)\n  * \u00bd cup apricot or peach preserves\n  * 1 small onion, sliced\n  * \u2153 cup chopped green bell pepper\n  * 1 tablespoon Dijon mustard\n  * 2 teaspoons packed brown sugar\n  * 12 kaiser rolls or burger buns, split\n\n1 Spray 4- to 5-quart slow cooker with cooking spray. Cut beef into 4 pieces; place in slow cooker. In medium bowl, mix remaining ingredients except rolls; pour over beef.\n\n2 Cover; cook on Low heat setting 7 to 8 hours or until beef is tender.\n\n3 Remove beef from slow cooker to cutting board; cut into thin slices. Return to slow cooker. Cover; cook 20 to 30 minutes longer or until hot. Spoon beef mixture into buns. If desired, serve juices in small bowls for dipping.\n\n1 Sandwich: Calories 410; Total Fat 14g (Saturated Fat 5g, Trans Fat 1g); Cholesterol 60mg; Sodium 570mg; Total Carbohydrate 46g (Dietary Fiber 1g, Sugars 15g); Protein 26g Exchanges: 2 Starch, 1 Other Carbohydrate, 2\u00bd Medium-Fat Meat Carbohydrate Choices: 3\n\nFrench Dip Sandwiches\n\n## French Dip Sandwiches Calorie Smart \u2022 Slow Cooker\n\nPrep 10 min Total 7 hr 10 min \u25cf 10 sandwiches\n\n  * 1 boneless beef chuck roast (3 lb)\n  * 1\u00bd cups water\n  * \u2153 cup soy sauce\n  * 1 teaspoon dried rosemary leaves\n  * 1 teaspoon dried thyme leaves\n  * 1 clove garlic, finely chopped\n  * 1 dried bay leaf\n  * 3 or 4 black peppercorns\n  * 2 loaves (1 lb each) French bread\n\n1 Spray 3\u00bd- to 4-quart slow cooker with cooking spray. Place beef in slow cooker (if roast comes in netting or is tied, do not remove). In medium bowl, mix remaining ingredients except bread; pour over beef.\n\n2 Cover; cook on Low heat setting 7 to 8 hours. Skim fat from surface of juices; discard bay leaf and peppercorns. Remove beef from slow cooker; place on cutting board (remove netting or strings). Cut beef into thin slices.\n\n3 Cut each loaf of bread into 5 pieces, about 4 inches long; cut in half horizontally. Fill bread with beef. Serve cooking juices in small bowls for dipping.\n\n1 Sandwich: Calories 400; Total Fat 13g (Saturated Fat 4.5g, Trans Fat 1g); Cholesterol 50mg; Sodium 1050mg; Total Carbohydrate 46g (Dietary Fiber 3g, Sugars 0g); Protein 25g Exchanges: 3 Starch, 2 Medium-Fat Meat Carbohydrate Choices: 3\n\n## Retail Pork Cuts\n\nHere are many of the pork cuts available at the market. They will have different names in different regions of the country, but this should help you identify what you are purchasing.\n\nDiagram: **1** Shoulder Butt **2** Loin **3** Picnic Shoulder **4** Side **5** Leg\n\n## Retail Lamb Cuts\n\nThese cuts of lamb show what is available at grocery stores. For specific cuts, ask a butcher to provide it for you, because lamb is not as readily available as pork or beef.\n\nDiagram: **1** Shoulder **2** Rib **3** Loin and Sirloin **4** Leg and Hind Shank **5** Breast and Foreshank\n\n## Learn to SEAR and PANFRY\n\nSearing and panfrying have similar techniques but are used for different purposes. Searing caramelizes the outsides of meat, which adds a wonderful color, builds flavor, and seals in juices by quickly cooking it. The meat is then finished cooking in another way\u2014braising, roasting or simmering.\n\nPanfrying involves cooking food in a small amount of oil, first by browning and then cooking it through. Panfrying requires less oil than deep frying. Often, foods are coated with flour or other ingredients before cooking to create a nice crust. Meats and vegetables or even tofu are candidates for this technique.\n\n## Tips for Searing or Panfrying\n\n  1. **Choose the correct pan:** Stainless steel or cast-iron skillets are the best pans for searing. These pans can be brought to a high enough heat to sear the meat evenly and quickly. \n  2. **Prepare the meat:** Searing can be done with small cubes of meat or steaks or chops; or sear larger cuts of meat before roasting. For panfrying, coat meat with seasonings, flour or crumbs just before cooking.\n  3. **Add oil to the skillet:** To sear, use no oil or heat a small amount\u20141 to 3 teaspoons swirled to cover the bottom of pan. To panfry, add \u00bc inch oil to the pan.\n  4. **Heat the skillet:** Heat the pan over medium-high heat\u2014the pan and\/or oil should be hot when you add the meat. \n  5. **Cook the meat:** To sear, let the meat cook\u2014when it's properly browned; it will start to come loose from the bottom of the pan. As it starts to loosen, turn the pieces and sear the other sides. For panfrying, allow meat to brown before turning\u2014ideally, turn only one time to get a good sear on the surface\u2014and continue cooking, uncovered, usually at a lower temperature, as directed in the recipe. \n  6. **Deglaze the pan:** After removing the meat, you can add liquid to create a sauce from the brown bits left in the pan (see page 466).\n\n## Panfried Pork Chops with Cider Sauce Calorie Smart \u2022 FAst\n\nPrep 25 min Total 25 min \u25cf 4 servings\n\n  * 4 boneless pork loin chops, \u00bd to \u00be inch thick (1 lb), trimmed of fat\n  * \u00bc teaspoon seasoned salt\n  * \u00bc teaspoon dried thyme leaves\n  * \u215b teaspoon garlic powder\n  * \u215b teaspoon pepper\n  * 1 tablespoon vegetable oil\n  * \u00bd cup apple cider\n  * \u00bc cup brandy or apple cider\n  * 1 tablespoon butter\n\n1 Sprinkle both sides of pork chops with seasoned salt, thyme, garlic powder and pepper. In 12-inch skillet, heat oil over medium-high heat. Add pork; cook about 5 minutes or until bottoms are browned.\n\n2 Turn pork chops; reduce heat to medium-low. Cook uncovered 5 to 10 minutes longer or until pork is no longer pink in center. Remove from skillet to plate; cover to keep warm.\n\n3 Add cider and brandy to skillet. Heat to boiling, stirring to loosen browned bits from bottom of skillet; reduce heat to low. Add butter; simmer 1 to 3 minutes, stirring frequently, until slightly thickened. Serve sauce over pork.\n\n1 Serving: Calories 250; Total Fat 15g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 75mg; Sodium 150mg; Total Carbohydrate 4g (Dietary Fiber 0g, Sugars 3g); Protein 24g Exchanges: \u00bd Starch, 3 Lean Meat, 1 Fat Carbohydrate Choices: 0\n\nPork Chops with Mustard-Chive Cream Sauce Omit cider, brandy and butter. Prepare recipe through Step 2. Add \u00bc cup dry sherry to skillet. Heat to boiling, stirring to loosen browned bits. Stir in \u00bd cup whipping cream, 1 tablespoon country-style Dijon mustard, 2 teaspoons chopped fresh chives, \u215b teaspoon salt and \u215b teaspoon pepper. Simmer 3 minutes, stirring frequently, until slightly thickened.\n\nSpicy Southwestern Pork Chops Omit all ingredients except pork chops. In small bowl, mix 1 teaspoon chili powder, 1 teaspoon chipotle chile pepper powder, \u00bd teaspoon ground cumin, \u00bc teaspoon salt, \u00bc teaspoon ground red pepper (cayenne), \u00bc teaspoon garlic powder and \u215b teaspoon black pepper. Rub on both sides of pork. Cook as directed through Step 2.\n\nCornbread and Bacon\u2013Stuffed Pork Chops\n\n## Cornbread and Bacon\u2013Stuffed Pork Chops\n\nPrep 30 min Total 1 hr 30 min \u25cf 6 servings\n\n  * 6 bone-in pork rib or loin chops, 1 to 1\u00bc inches thick (about 4 lb)\n  * 4 slices bacon, cut into \u00bd-inch pieces\n  * 1 medium onion, chopped (\u00bd cup)\n  * 1 small green bell pepper, chopped (\u00bd cup)\n  * 1 cup cornbread stuffing mix\n  * \u00bd cup water\n  * \u00bd cup shredded Cheddar cheese (2 oz)\n  * \u00bd teaspoon seasoned salt\n  * \u00bd teaspoon dried marjoram leaves\n  * \u00bc teaspoon pepper\n\n1 Heat oven to 350\u00b0F. Make a pocket in each pork chop by cutting into side of chop toward the bone.\n\n2 In 12-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Add onion and bell pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender; drain. Remove from heat; stir in stuffing mix and water until well blended. Stir in cheese.\n\n3 Sprinkle both sides of pork chops with seasoned salt, marjoram and pepper. Fill each pocket with about \u2153 cup stuffing. In same skillet, cook pork over medium heat until brown on both sides. Place pork in 13x9-inch pan.\n\n4 Cover tightly with foil; bake 45 minutes. Uncover; bake about 15 minutes longer or until pork is no longer pink and meat thermometer inserted in center reads 145\u00b0F.\n\n1 Serving: Calories 600; Total Fat 30g (Saturated Fat 11g, Trans Fat 0g); Cholesterol 210mg; Sodium 540mg; Total Carbohydrate 9g (Dietary Fiber 1g, Sugars 1g); Protein 73g Exchanges: \u00bd Starch, 9\u00bd Very Lean Meat, \u00bd High-Fat Meat, 4 Fat Carbohydrate Choices: \u00bd\n\n### Cutting a Pocket in a Pork Chop\n\nWith sharp knife, make pocket in side of pork chop, cutting toward bone.\n\n## Pecan-Crusted Pork Medallions Fast\n\nPrep 20 min Total 20 min \u25cf 4 servings\n\n  * 1 egg\n  * \u00bc cup honey\n  * 1 pork tenderloin (1 lb), cut into \u00bd-inch slices\n  * 1 cup chopped pecans\n  * \u00bd cup yellow cornmeal\n  * 1 teaspoon salt\n  * \u00bd teaspoon pepper\n  * 2 tablespoons vegetable oil\n\n1 In large bowl, mix egg and honey. Add pork slices; toss to coat.\n\n2 In food processor, place pecans, cornmeal, salt and pepper. Cover and process until finely chopped. Place pecan mixture in resealable plastic food-storage bag. Add pork slices; seal bag and shake to coat.\n\n3 In 10-inch nonstick skillet, heat oil over medium-high heat. Cook pork in oil 6 to 8 minutes, turning once, until golden brown on outside and no longer pink in center.\n\n1 Serving: Calories 530; Total Fat 32g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 105mg; Sodium 640mg; Total Carbohydrate 35g (Dietary Fiber 3g, Sugars 19g); Protein 25g Exchanges: 2 Starch, 2 Lean Meat, 4 Fat Carbohydrate Choices: 2\n\nPumpkin Seed\u2013Crusted Pork Medallions Substitute 1 cup pepitas (pumpkin seeds) for the pecans. Add \u00bd teaspoon ancho chile powder with the pepper. Top each serving with 1 tablespoon each chopped fresh cilantro and crumbled cotija (Mexican) cheese.\n\nPork Tenderloin with Roasted Vegetables\n\n## Pork Tenderloin with Roasted Vegetables Calorie Smart\n\nPrep 10 min Total 50 min \u25cf 6 servings\n\n  * 2 pork tenderloins (about \u00be lb each)\n  * 1 bag (16 oz) ready-to-eat baby-cut carrots\n  * 2 lb small red potatoes (16 to 20), cut in half\n  * 1 medium onion, cut into wedges\n  * 6 cloves garlic, peeled\n  * 1 tablespoon olive or vegetable oil\n  * 2 teaspoons dried rosemary leaves, crushed\n  * 1 teaspoon dried sage leaves, crushed\n  * \u00bc teaspoon salt\n  * \u00bc teaspoon pepper\n\n1 Heat oven to 450\u00b0F. Spray shallow roasting pan with cooking spray. Place pork in pan. Insert ovenproof meat thermometer so tip is in thickest part of pork.\n\n2 Place carrots, potatoes, onion and garlic around pork. Drizzle with oil; sprinkle with rosemary, sage, salt and pepper.\n\n3 Roast uncovered 25 to 30 minutes or until thermometer reads 145\u00b0F. Remove pork from pan. Stir vegetables; roast 5 to 10 minutes longer or until tender. Serve pork with vegetables and garlic.\n\n1 Serving: Calories 320; Total Fat 7g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 50mg; Sodium 220mg; Total Carbohydrate 38g (Dietary Fiber 5g, Sugars 6g); Protein 26g Exchanges: 2 Starch, 1\u00bd Vegetable, 2\u00bd Very Lean Meat, 1 Fat Carbohydrate Choices: 2\u00bd\n\nJerk Pulled Pork Sandwiches\n\n## Jerk Pulled Pork Sandwiches Slow Cooker\n\nPulled pork, a favorite style of Southern and some Southeastern barbecues, refers to the method of preparing the cooked pork by pulling it apart with your fingers or two forks.\n\nPrep 10 min Total 8 hr 40 min \u25cf 8 sandwiches\n\n  * 1 tablespoon Jamaican jerk seasoning (dry)\n  * 1 boneless pork shoulder (2\u00bd lb)\n  * \u00bc teaspoon dried thyme leaves\n  * 1 medium onion, chopped (\u00bd cup)\n  * 1 cup cola carbonated beverage\n  * 2 cups barbecue sauce (for homemade sauce, see page 411)\n  * 8 burger buns, split, or flour tortillas (9 to 10 inch)\n  * Creamy coleslaw (from deli; for homemade coleslaw, see page 129), if desired\n\n1 Rub jerk seasoning over pork (if pork comes in netting or is tied, do not remove); sprinkle with thyme. Spray 3\u00bd- to 6-quart slow cooker with cooking spray. In slow cooker, place pork and onion; pour cola over pork.\n\n2 Cover; cook on Low heat setting 8 to 10 hours. Remove pork from slow cooker to cutting board or plate (remove netting or strings). Remove juices from slow cooker and reserve.\n\n3 Using 2 forks or your fingers, shred pork into desired-size pieces; return to slow cooker. Stir in barbecue sauce and \u00bd cup reserved juices. Increase heat setting to High. Cover; cook 30 to 45 minutes or until thoroughly heated.\n\n4 In 2-quart saucepan, heat remaining reserved juices to boiling. Spoon pork into buns; top with coleslaw. If desired, serve juices in small bowls for dipping.\n\n1 Sandwich: Calories 420; Total Fat 14g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 65mg; Sodium 900mg; Total Carbohydrate 49g (Dietary Fiber 2g, Sugars 21g); Protein 25g Exchanges: 2 Starch, 1 Other Carbohydrate, 3 Lean Meat, 1 Fat Carbohydrate Choices: 3\n\nPork Crown Roast with Fruited Stuffing Supreme\n\n## Pork Crown Roast with Fruited Stuffing Supreme\n\nPrep 30 min Total 4 hr 25 min \u25cf 16 servings\n\nPork Roast\n\n  * 1 pork crown roast, about 16 to 18 ribs (8 to 10 lb)*\n  * 2 teaspoons salt\n  * 1 teaspoon pepper\n\nStuffing\n\n  * 1 lb bulk pork sausage\n  * \u00bc cup butter\n  * 4 medium stalks celery, chopped (2 cups)\n  * \u00be cup chopped onion (about 1 large)\n  * 1 cup chicken broth (for homemade broth, see page 143)\n  * 1 teaspoon dried sage leaves, crushed\n  * 1 teaspoon poultry seasoning\n  * 6\u00bd cups unseasoned stuffing cubes (16 oz)\n  * 1 can (8 oz) crushed pineapple in juice, undrained\n  * 1 cup applesauce\n  * 1 cup orange marmalade\n\n1 Heat oven to 325\u00b0F. Sprinkle pork with salt and pepper. Place pork, bone ends up, on rack in shallow roasting pan. Wrap bone ends in foil to prevent excessive browning. Insert ovenproof meat thermometer so tip is in thickest part of pork and does not touch bone or rest in fat.\n\n2 Place small heatproof bowl or crumpled foil in crown to hold shape of roast evenly. Do not add water. Roast uncovered 2 hours 40 minutes to 3 hours 20 minutes.\n\n3 In 10-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain well and set aside. In same skillet, melt butter over medium-high heat. Cook celery and onion in butter about 5 minutes, stirring occasionally, until crisp-tender. Stir in broth, sage and poultry seasoning. In very large bowl, mix stuffing cubes, sausage, pineapple, applesauce and marmalade. Add vegetable mixture; stir until well blended.\n\n4 About 1 hour before pork is done, remove bowl and fill center of crown with stuffing. (Remaining stuffing can be baked in 1\u00bd-quart covered casserole.) Cover stuffing with foil for first 30 minutes. Remove foil and finish roasting.\n\n5 Remove pork from oven when thermometer reads 145\u00b0F. Cover loosely with foil; let stand at least 3 minutes. Remove foil from bone ends; place paper frills on bone ends, if desired. To serve, spoon stuffing into bowl and cut pork between ribs.\n\n*A 4-lb boneless pork loin can be substituted for the crown roast. Place in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of pork and does not rest in fat. Bake uncovered about 1 hour 20 minutes. Remove pork from oven when thermometer reads 145\u00b0F. Cover loosely with foil; let stand at least 3 minutes. Make stuffing as directed and bake in covered casserole.\n\n1 Serving: Calories 580; Total Fat 24g (Saturated Fat 9g, Trans Fat 0.5g); Cholesterol 135mg; Sodium 1020mg; Total Carbohydrate 44g (Dietary Fiber 2g, Sugars 19g); Protein 46g Exchanges: 2 Starch, 5 Lean Meat, 1 Fat Carbohydrate Choices: 3\n\n### Carving a Pork Crown Roast\n\nPlace roast on carving board or serving platter. Insert meat fork into roast to keep it from moving; cut slices between ribs.\n\nHerbed Pork Loin Roast\n\n## Herbed Pork Loin Roast Calorie Smart\n\nPrep 10 min Total 1 hr 15 min \u25cf 6 servings\n\n  * 1 boneless pork loin roast (1\u00bd lb), trimmed of fat\n  * \u00bd teaspoon olive oil\n  * 3 tablespoons chopped fresh sage leaves\n  * 2 tablespoons chopped fresh parsley\n  * 2 tablespoons chopped fresh oregano leaves\n  * 4\u00bd teaspoons chopped fresh chives\n  * \u00bd teaspoon salt\n  * \u00bd teaspoon black pepper\n\n1 Heat oven to 375\u00b0F. Spray broiler pan with cooking spray.\n\n2 Rub pork with oil. In small bowl, mix remaining ingredients. Rub mixture over pork. Place pork on rack in pan. Insert ovenproof meat thermometer so tip is in thickest part of pork and does not rest in fat.\n\n3 Roast uncovered 1 hour or until thermometer reads 145\u00b0F. Cover loosely with foil; let stand at least 3 minutes before slicing.\n\n1 Serving: Calories 130; Total Fat 6g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 250mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 18g Exchanges: 2 Lean Meat Carbohydrate Choices: 0\n\nDijon-Herbed Pork Loin Roast In Step 2, omit olive oil. Mix 1 tablepoon Dijon mustard and 1 finely chopped clove garlic in small bowl; spread over pork. Continue as directed.\n\nPepper Garlic Pork Loin Roast Increase olive oil to 1 teaspoon; omit sage, oregano, chives and pepper. Mix parsley with 4 to 6 finely chopped cloves garlic and 1 teaspoon coarsely ground black pepper. Continue as directed.\n\nPorketta Pot Roast\n\n## Porketta Pot Roast Calorie smart \u2022 Slow Cooker\n\nPrep 20 min Total 9 hr 20 min \u25cf 8 servings\n\n  * 2 teaspoons Italian seasoning\n  * 1\u00bd teaspoons fennel seed, crushed\n  * \u00be teaspoon salt\n  * \u00bd teaspoon celery seed\n  * 1 boneless pork shoulder (3 lb)\n  * 3 medium parsnips, peeled, cut into \u00be-inch pieces (3 cups)\n  * 2 medium sweet potatoes, peeled, cut into \u00be-inch pieces (3 cups)\n  * 12 cloves garlic, peeled, cut in half\n  * 1\u00bd cups water\n\n1 In small bowl, mix Italian seasoning, fennel seed, salt and celery seed. Pat seasoning mixture evenly onto pork (if pork comes in netting or is tied, do not remove). Heat 12-inch nonstick skillet over medium-high heat. Add pork; cook 5 to 10 minutes, turning several times, until brown on all sides.\n\n2 Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, place parsnips, sweet potatoes and garlic; pour water over vegetables. Place pork on vegetables.\n\n3 Cover; cook on Low heat setting 9 to 10 hours or until pork is tender. Remove pork from slow cooker to cutting board (remove netting or strings). Cut pork across grain into slices; serve with vegetables and cooking juices.\n\n1 Serving: Calories 350; Total Fat 20g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 90mg; Sodium 290mg; Total Carbohydrate 16g (Dietary Fiber 3g, Sugars 6g); Protein 26g Exchanges: 1 Starch, 3 Medium-Fat Meat, 1 Fat Carbohydrate Choices: 1\n\n## Make-Ahead Oven-Roasted Pulled Pork\n\nCalorie smart\n\nThis flavorful, tender pulled pork can be used for sandwiches (try topping with coleslaw!), tacos, burritos, quesadillas, salads or soup.\n\nPrep 10 min Total 5 hr 20 min \u25cf 10 servings\n\n  * 1 boneless pork shoulder blade roast (4 lb)\n  * \u00bc cup packed brown sugar\n  * 2 teaspoons salt\n  * 1 teaspoon garlic powder\n  * 1 teaspoon onion powder\n  * 1 teaspoon paprika\n  * 1 teaspoon smoked paprika\n  * 1 teaspoon pepper\n\n1 Heat oven to 325\u00b0F. In 13x9-inch (3-quart) glass baking dish, place pork, fat side up (if roast has netting, do not remove). In small bowl, mix remaining ingredients. Sprinkle mixture over all pork surfaces; rub and press into meat.\n\n2 Cover with foil. Roast 4 hours to 4 hours 30 minutes or until very tender. Place roast on cutting board; remove excess fat from top of pork and discard. Cover roast loosely with foil; let stand 30 minutes or until cool enough to handle. Pull pork apart into bite-size pieces, discarding any fat or gristle.\n\n3 Pour pan drippings into fat separator, or skim fat from drippings. Pour pan drippings into small bowl, leaving fat in separator. If desired, add some pan drippings to pulled pork. Reheat to use immediately, or cover and refrigerate 3 to 4 days or freeze 2 to 3 months.\n\n1 Serving: Calories 270; Total Fat 15g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 80mg; Sodium 520mg; Total Carbohydrate 6g (Dietary Fiber 0g, Sugars 5g); Protein 27g Exchanges: \u00bd Other Carbohydrate, 4 Lean Meat, \u00bd Fat Carbohydrate Choices: \u00bd\n\n## The Origins of Pulled Pork\n\nPulled pork goes back to colonial days, when Southerners would roast less tender, fatty cuts of pork over low heat for long periods. The fat would keep the meat moist while the long cook time would make the pork ultra-tender, allowing it to be pulled apart.\n\n## Ways to Use Pulled Pork\n\nSpend a little time on the weekend cooking this flavorful pulled pork, then plan to use it in a variety of ways during the week. The recipe makes about 5 cups of pulled pork to serve in sandwiches or to add to recipes. Check out these easy ideas for using the pork.\n\n  1. 1. **Pork and Coleslaw Sandwiches:** Spread cut sides of buns with spicy mustard. Layer pulled pork and creamy coleslaw in buns.\n  2. 2. **Pulled Pork Pizza:** Top purchased pizza crust with about 1 cup pulled pork, 1 cup chopped tomatoes and 1\u00bd cups shredded Monterey Jack or Cheddar cheese. Bake as directed on pizza package.\n  3. 3. **Chopped Salad with Pork:** In large bowl, mix 3 cups chopped romaine, 1 cup chopped red cabbage, 1 cup chopped red bell pepper, \u00bd cup sliced green onions, 1 cup corn salsa and 1\u00bd cups pulled pork. Toss with \u00bc cup Italian dressing.\n  4. 4. **Pulled Pork Nachos:** On microwavable serving plate, layer 2 to 3 cups tortilla chips, 1 cup chopped tomatoes, 1 cup pulled pork and 1\u00bd cups shredded Monterey Jack or Cheddar cheese. Microwave on High 1 to 2 minutes or until cheese is melted.\n  5. 5. **Pulled Pork Quesadillas:** For each quesadilla, between 2 (8-inch) flour tortillas, layer \u00be cup pulled pork, \u00bc cup chunky salsa, \u00bd cup coleslaw mix and \u00be cup shredded cheese. Brush outsides of tortillas with 1 to 2 teaspoons oil. Cook in skillet over medium heat 3 to 5 minutes or until browned on both sides. Cut into wedges.\n  6. 6. **Pork Burrito Bowls:** For each serving, spoon 1 cup hot cooked rice in bowl. Top with \u00bd cup hot pulled pork, \u00bc cup shredded Mexican blend cheese, \u00bc cup shredded lettuce and 1 tablespoon salsa.\n  7. 7. **Skillet Pork Hash:** In 10-inch skillet, cook \u00bd cup each chopped onion and bell pepper in 1 tablespoon oil over medium heat 3 to 5 minutes or until tender. Stir in 2 cups pulled pork, \u00bd cup cooked corn and 2 to 4 tablespoons chunky salsa. Cook and stir 8 to 10 minutes or until hot and flavors are blended.\n  8. 8. **Loaded Fries:** Place about 1\u00bd pounds prepared white potato or sweet potato fries on an ovenproof platter. Top with 1 to 1\u00bd cups of the pulled pork, 1 cup shredded Colby-Jack cheese and finely chopped green onions. Return to the oven for 2 to 3 minutes or until cheese is melted.\n\nOven-Roasted Pulled Pork, Pulled Pork Quesadillas\n\nGlazed Baked Ham\n\n## Glazed Baked Ham Calorie Smart\n\nPrep 10 min Total 1 hr 50 min \u25cf 10 servings\n\n  * 1 cooked smoked bone-in ham (6 lb)\n  * 1 cup packed brown sugar\n  * 1 tablespoon cornstarch\n  * \u00bc teaspoon salt\n  * 1 can (8 oz) crushed pineapple, undrained\n  * 2 tablespoons lemon juice\n  * 1 tablespoon yellow or Dijon mustard\n\n1 Heat oven to 325\u00b0F. Place ham on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is in center of thickest part of ham and does not touch bone or rest in fat. Bake uncovered 1 hour 30 minutes.\n\n2 Meanwhile, in 1-quart saucepan, mix brown sugar, cornstarch and salt. Stir in pineapple, lemon juice and mustard. Cook and stir over medium heat until mixture thickens and boils. Boil and stir 1 minute. Brush glaze over ham during last 45 minutes of baking.\n\n3 When thermometer reads at least 140\u00b0F, remove ham from oven. Cover loosely with foil; let stand 10 to 15 minutes before slicing.\n\n1 Serving: Calories 140; Total Fat 3.5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 35mg; Sodium 830mg; Total Carbohydrate 14g (Dietary Fiber 0g, Sugars 14g); Protein 14g Exchanges: 1 Other Carbohydrate, 4 Lean Meat Carbohydrate Choices: 1\n\nHam with Brown Sugar\u2013Orange Glaze Omit all ingredients except ham. Bake ham as directed. In small bowl, mix \u00bd cup packed brown sugar, 2 tablespoons orange juice and \u00bd teaspoon ground mustard. Brush glaze over ham during last 45 minutes of baking.\n\n### Carving Ham\n\nPlace ham on carving board or platter, fat side up, bone facing you. Cut in half next to bone.\n\nPlace boneless side of ham fat side up; cut slices. Cut slices from bone-in portion, cutting away from bone.\n\n## All About Hams\n\nWhatever kind of ham you choose, they all come from cured pork leg meat. Curing gives ham its distinctive sweet-smoky and salty flavor. Hams are usually either wet or dry cured. Most grocery store hams, including spiral-cut hams, are wet cured, meaning they have been processed with a brine of water, salt, sugar and spices. Brining keeps the meat moist and tender.\n\nDry-cured hams are rubbed with salt, sugar and spices, then aged anywhere from several weeks to more than a year. These hams, referred to as country hams, are often named for the city where they are processed. Dry-cured hams are slightly salty, so follow package directions for using.\n\nSpicy Barbecue Pork Loin Ribs with Molasses-Mustard Barbecue Sauce\n\n## Spicy Barbecue Pork Loin Ribs\n\nPrep 15 min Total 2 hr 45 min \u25cf 6 servings\n\nRibs\n\n  * 4\u00bd lb pork loin back ribs\n  * Salt and pepper to taste\n\nSpicy Barbecue Sauce\n\n  * \u2153 cup butter\n  * 2 tablespoons white or cider vinegar\n  * 2 tablespoons water\n  * 1 teaspoon sugar\n  * \u00bd teaspoon garlic powder\n  * \u00bd teaspoon onion powder\n  * \u00bd teaspoon black pepper\n  * Dash ground red pepper (cayenne)\n\n1 Heat oven to 325\u00b0F. With knife or kitchen scissors, cut ribs into 6 serving pieces. Place ribs, meat side up, on rack in roasting pan or 13x9-inch pan. Sprinkle with salt and pepper. Cover and bake 1 hour 45 minutes.\n\n2 In 1-quart saucepan, heat sauce ingredients over medium heat, stirring frequently, until butter is melted.\n\n3 Brush some of the sauce over ribs. Bake uncovered about 45 minutes longer, brushing frequently with sauce, until meat is tender and no longer pink next to bones. Heat any remaining sauce to boiling; serve with ribs.\n\n1 Serving: Calories 730; Total Fat 60g (Saturated Fat 23g, Trans Fat 0.5g); Cholesterol 225mg; Sodium 220mg; Total Carbohydrate 1g (Dietary Fiber 0g, Sugars 0g); Protein 48g Exchanges: 7 High-Fat Meat, 1 Fat Carbohydrate Choices: 0\n\nSlow-Cooker Directions Spray 5- to 6-quart slow cooker with cooking spray. Cut ribs into 2- or 3-rib portions; place in slow cooker. Sprinkle with \u00bd teaspoon salt and \u00bc teaspoon pepper. Pour \u00bd cup water into slow cooker. Cover; cook on Low heat setting 8 to 9 hours. Remove ribs. Drain and discard liquid from slow cooker. Make sauce as directed; pour into bowl. Dip ribs into sauce to coat. Return ribs to slow cooker. Pour any remaining sauce over ribs. Cover; cook 1 hour.\n\nBeef Short Ribs Substitute beef short ribs for the pork ribs. Heat oven to 350\u00b0F. Place ribs in 13x9-inch pan. Pour sauce over ribs. Cover and bake about 2 hours 30 minutes or until meat is tender.\n\nCountry-Style Pork Ribs Substitute 3 lbs country-style pork loin ribs for the back ribs. Heat oven to 350\u00b0F. Place ribs in 13x9-inch pan. Cover and bake about 2 hours; drain. Pour sauce over ribs. Bake uncovered 30 minutes longer or until meat is tender.\n\nPork Spareribs Substitute pork spareribs for the back ribs. Heat oven to 325\u00b0F. Cut ribs into 6 serving pieces. Place ribs, meat side up, on rack in roasting pan or 13x9-inch pan. Cover and bake 1 hour 15 minutes. Brush with sauce. Bake uncovered about 45 minutes longer, brushing frequently with sauce, until meat is tender and no longer pink next to bones.\n\nMolasses-Mustard Barbecue Sauce In small bowl, mix \u00bd cup molasses and \u2153 cup Dijon mustard; stir in \u2153 cup cider or white vinegar.\n\nSweet-Savory Barbecue Sauce In 1-quart saucepan, mix 1 cup chili sauce, \u00be cup grape jelly, 1 tablespoon plus 1\u00bd teaspoons dry red wine or beef broth and 1 teaspoon Dijon mustard. Heat over medium heat, stirring occasionally, until jelly is melted.\n\n## Greek Lamb Chops Calorie Smart\n\nPrep 35 min Total 35 min \u25cf 4 servings\n\n  * 4 lamb sirloin chops or 8 lamb loin or rib chops (1\u00bd lb)\n  * 1 teaspoon dried oregano leaves\n  * \u00bc teaspoon salt\n  * \u00bc teaspoon pepper\n  * 1 tablespoon finely chopped garlic\n  * 1 tablespoon olive or vegetable oil\n  * \u00bd cup chicken broth (for homemade broth, see page 143)\n  * 1 tablespoon lemon juice\n  * 1 tablespoon butter\n  * \u00bc cup sliced pitted kalamata or ripe olives\n  * 2 tablespoons chopped fresh parsley\n  * 2 tablespoons crumbled feta cheese\n\n1 Sprinkle both sides of lamb chops with oregano, salt and pepper. Press garlic into lamb. In 12-inch skillet, heat oil over medium-high heat. Cook lamb in oil 4 to 6 minutes, turning once, until brown.\n\n2 Add broth to skillet; reduce heat to medium-low. Cover and cook 8 to 10 minutes, turning once, until lamb is tender. Remove lamb from skillet; cover to keep warm.\n\n3 Heat cooking juices to boiling; boil 1 to 2 minutes or until slightly reduced. Stir in lemon juice and butter. Cook and stir just until slightly thickened. Stir in olives and parsley. Spoon sauce over lamb. Top with cheese.\n\n1 Serving: Calories 270; Total Fat 17g (Saturated Fat 6g, Trans Fat 1g); Cholesterol 95mg; Sodium 490mg; Total Carbohydrate 2g (Dietary Fiber 0g, Sugars 0g); Protein 27g Exchanges: 4 Lean Meat, 1 Fat Carbohydrate Choices: 0\n\nBalsamic Braised Lamb Shanks\n\n## Balsamic Braised Lamb Shanks Calorie Smart\n\nThe classic long, slow method of braising in a flavorful marinade is perfect for making lamb shanks fall-off-the-bone tender. Pair with Parmesan Polenta, page 207, for a fabulous meal.\n\nPrep 25 min Total 11 hr 20 min \u25cf 6 servings\n\nLamb Shanks\n\n  * 1 tablespoon olive oil\n  * 6 lamb shanks (\u00be to 1 lb each)\n\nMarinade\n\n  * 1 cup balsamic vinegar\n  * 1 cup beef broth\n  * \u00bc cup soy sauce\n  * \u00bc cup olive oil\n  * \u00bc cup packed brown sugar\n  * 2 teaspoons ground mustard\n  * \u00bd teaspoon coarsely ground black pepper\n  * \u00bc cup chili sauce\n  * Chopped fresh parsley, if desired\n\n1 In 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook lamb in oil 8 to 10 minutes, turning frequently, until brown on all sides (brown in batches if necessary). Remove from heat.\n\n2 In large shallow glass or plastic dish or 2-gallon resealable food-storage plastic bag, mix all marinade ingredients except chili sauce and parsley. Add lamb. Cover dish or seal bag; refrigerate at least 8 hours but no longer than 24 hours, turning occasionally.\n\n3 In 8-quart Dutch oven or stockpot, place lamb and marinade. Heat to boiling; reduce heat to low. Cover and simmer 2 hours 30 minutes to 3 hours, turning lamb once, until very tender. Remove lamb to heatproof serving platter; cover with foil. Keep warm in 225\u00b0F oven.\n\n4 Pour marinade and pan drippings into fat separator, or skim fat from marinade. Return marinade and drippings to Dutch oven, leaving fat in separator. Stir in chili sauce. Heat to boiling; reduce heat to medium. Cook until reduced by half, 20 to 30 minutes. Serve lamb with marinade; sprinkle with parsley.\n\n1 Serving: Calories 440; Total Fat 17g (Saturated Fat 6g, Trans Fat 0.5g); Cholesterol 165mg; Sodium 950mg; Total Carbohydrate 19g (Dietary Fiber 1g, Sugars 17g); Protein 53g Exchanges: 1 Other Carbohydrate, 7\u00bd Very Lean Meat, 2\u00bd Fat Carbohydrate Choices: 1\n\nHerb and Garlic Roast Leg of Lamb\n\n## Herb and Garlic Roast Leg of Lamb Calorie Smart\n\nPrep 10 min Total 2 hr 45 min \u25cf 10 servings\n\n  * 1 boneless leg of lamb (5 to 6 lb)\n  * \u00bc cup finely chopped fresh parsley\n  * 1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves, crushed\n  * 1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves, crushed\n  * 2 teaspoons coarse kosher salt\n  * \u00bd teaspoon pepper\n  * 2 cloves garlic, finely chopped\n  * 3 tablespoons olive or vegetable oil\n\n1 Heat oven to 325\u00b0F. Place lamb in shallow roasting pan (if lamb comes in netting or is tied, do not remove).\n\n2 In small bowl, stir remaining ingredients until well mixed. Spread mixture over entire surface of lamb. Insert meat thermometer so tip is in thickest part of lamb and does not rest in fat.\n\n3 For medium-rare, roast uncovered 2 hours 5 minutes to 2 hours 15 minutes or until thermometer reads 140\u00b0F. (For medium, roast until thermometer reads 155\u00b0F.) Cover loosely with foil; let stand 15 to 20 minutes or until thermometer reads 145\u00b0F (or 160\u00b0F for medium). Remove netting or string before slicing. Serve lamb with pan juices, if desired.\n\n1 Serving: Calories 370; Total Fat 20g (Saturated Fat 6g, Trans Fat 1g); Cholesterol 155mg; Sodium 590mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 48g Exchanges: 7 Lean Meat Carbohydrate Choices: 0\n\n## Venison with Cranberry-Wine Sauce Calorie Smart\n\nPrep 35 min Total 2 hr 35 min \u25cf 4 servings\n\n  * 4 venison tenderloin steaks, about 1 inch thick (1\u00bc lb)\n  * \u00bd cup dry red wine or nonalcoholic red wine\n  * 1 tablespoon Dijon mustard\n  * \u00bc teaspoon salt\n  * \u00bc teaspoon coarse ground black pepper\n  * 1 tablespoon olive or vegetable oil\n  * \u00bd cup beef broth (for homemade broth, see page 146)\n  * \u00bd cup sweetened dried cranberries\n  * 2 tablespoons currant or apple jelly\n  * 1 tablespoon butter\n  * 2 medium green onions, sliced (2 tablespoons)\n\n1 Place venison in resealable food-storage plastic bag or shallow glass or plastic dish. In small bowl, mix wine and mustard. Pour over venison; turn to coat. Seal bag or cover dish; refrigerate at least 2 hours but no longer than 4 hours to marinate, turning venison occasionally.\n\n2 Remove venison from marinade; reserve marinade. Sprinkle venison with salt and pepper. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook venison in oil about 4 minutes, turning once, until brown.\n\n3 Add broth to skillet; reduce heat to low. Cover and cook about 10 minutes, turning venison once, until venison is tender and desired doneness. (Don't overcook or venison will become tough.)\n\n4 Remove venison from skillet; cover to keep warm. Stir reserved marinade into skillet. Heat to boiling, scraping up any browned bits from bottom of skillet; reduce heat to medium. Cook about 5 minutes or until mixture is slightly reduced. Stir in cranberries, jelly, butter and onions. Cook 1 to 2 minutes, stirring occasionally, until butter is melted and mixture is hot. Serve sauce with venison.\n\n1 Serving: Calories 320; Total Fat 10g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 125mg; Sodium 440mg; Total Carbohydrate 20g (Dietary Fiber 1g, Sugars 15g); Protein 32g Exchanges: \u00bd Fruit, 1 Other Carbohydrate, 4\u00bd Very Lean Meat, 1\u00bd Fat Carbohydrate Choices: 1\n\n## Roasting Meat\n\nRoasting is a great method for cooking large, tender cuts of meat. Roast meat at 325\u00b0F or above. Lower temperatures can start bacterial growth before cooking is finished. See page 31 for more information.\n\nPlace meat fat side up on a rack in a shallow roasting pan. (Bone-in roasts don't need a rack.) Insert ovenproof meat thermometer so tip is in center of thickest part of meat and does not touch bone or rest in fat. Don't add water or liquid; don't cover. Roast as directed in the chart below for desired final doneness, but removing from oven as directed in fourth column. Remove meat from oven; cover loosely with foil and let stand as directed below before carving.\n\n*Large-end roasts add approximately 15 minutes to cooking time.\n\n*The USDA recommends pork be cooked to 145\u00b0F with a 3-minute resting period. If you prefer pork more well-done, cook to 160\u00b0F.\n\n### Timetable for Roasting and baking Meat\n\nCut of Meat | Weight in Pounds | Approximate Total Roasting Time in Hours (unless noted otherwise) | Remove from Oven When Internal Temperature Reaches | Final Doneness Temperature (after standing time)\n\n---|---|---|---|---\n\nBeef\n\nRib-Eye Roast (small-end)*\n\nRoast at 350\u00b0F. Let stand 15 to 20 minutes. | 3 to 4\n\n4 to 6\n\n6 to 8 | 1\u00bd to 1\u00be\n\n1\u00be to 2\n\n1\u00be to 2\n\n2 to 2\u00bc\n\n2\u00bd to 2\u00be | 135\u00b0F\n\n150\u00b0F\n\n135\u00b0F\n\n150\u00b0F\n\n135\u00b0F\n\n150\u00b0F | 145\u00b0F medium-rare\n\n160\u00b0F medium\n\n145\u00b0F medium-rare\n\n160\u00b0F medium\n\n145\u00b0F medium-rare\n\n160\u00b0F medium\n\nRib Roast (bone-in)\n\nRoast at 350\u00b0F. Let stand 15 to 20 minutes. | 4 to 6 (2 ribs)\n\n6 to 8 (2 to 4 ribs)\n\n8 to 10 (4 to 5 ribs) | 1\u00be to 2\u00bc\n\n2\u00bc to 2\u00be\n\n2\u00bc to 2\u00bd\n\n2\u00be to 3\n\n2\u00bd to 3\n\n3 to 3\u00bd | 135\u00b0F\n\n150\u00b0F\n\n135\u00b0F\n\n150\u00b0F\n\n135\u00b0F\n\n150\u00b0F | 145\u00b0F medium-rare\n\n160\u00b0F medium\n\n145\u00b0F medium-rare\n\n160\u00b0F medium\n\n145\u00b0F medium-rare\n\n160\u00b0F medium\n\nTenderloin Roast\n\nRoast at 425\u00b0F. Let stand 15 to 20 minutes. | 2 to 3\n\n4 to 5 | 35 to 40 minutes\n\n45 to 50 minutes\n\n50 to 60 minutes\n\n60 to 70 minutes | 135\u00b0F\n\n150\u00b0F\n\n135\u00b0F\n\n150\u00b0F | 145\u00b0F medium-rare\n\n160\u00b0F medium\n\n145\u00b0F medium-rare\n\n160\u00b0F medium\n\nTri-Tip Roast\n\nRoast at 425\u00b0F. Let stand 15 to 20 minutes. | 1\u00bd to 2 | 30 to 40 minutes\n\n40 to 45 minutes | 135\u00b0F\n\n150\u00b0F | 145\u00b0F medium-rare\n\n160\u00b0F medium\n\nRound Tip Roast\n\nRoast at 325\u00b0F. Let stand 15 to 20 minutes. | 3 to 4\n\n4 to 6\n\n6 to 8 | 1\u00be to 2\n\n2\u00bc to 2\u00bd\n\n2 to 2\u00bd\n\n2\u00bd to 3\n\n2\u00bd to 3\n\n3 to 3\u00bd | 140\u00b0F\n\n155\u00b0F\n\n140\u00b0F\n\n155\u00b0F\n\n140\u00b0F\n\n155\u00b0F | 145\u00b0F medium-rare\n\n160\u00b0F medium\n\n145\u00b0F medium-rare\n\n160\u00b0F medium\n\n145\u00b0F medium-rare\n\n160\u00b0F medium\n\nRump Roast\n\nRoast at 325\u00b0F. Let stand 15 to 20 minutes. | 3 to 4 | 1\u00bd to 2 | 135\u00b0F | 145\u00b0F medium-rare\n\nBottom Round Roast\n\nRoast at 325\u00b0F. Let stand 15 to 20 minutes. | 3 to 4 | 1\u00bd to 2 | 135\u00b0F | 145\u00b0F medium-rare\n\nEye Round Roast\n\nRoast at 325\u00b0F. Let stand 15 to 20 minutes. | 2 to 3 | 1\u00bd to 1\u00be | 135\u00b0F | 145\u00b0F medium-rare\n\nBrisket, Fresh\n\nBake at 325\u00b0F. Let stand 15 to 20 minutes. | 2\u00bd to 4 | 2\u00bd to 3\n\n(must be cooked with liquid to partially cover) |   | 170\u00b0F well-done\n\nBrisket, Corned\n\nBake at 325\u00b0F. Let stand 15 to 20 minutes. | 2\u00bd to 3\u00bd\n\n3\u00bd to 5 | 2\u00bd to 3\u00bd\n\n3\u00bd to 4\u00bd | Follow package\n\ndirections. | 170\u00b0F well-done; follow package directions\n\nVeal\n\nRump or Shoulder Roast (boneless)\n\nRoast at 325\u00b0F. | 2 to 3 | 25 to 30 minutes per lb | 145\u00b0F | Let stand at least 3 minutes.\n\nRib Roast (bone-in)\n\nRoast at 325\u00b0F. | 2 to 4 | 30 to 34 minutes per lb | 145\u00b0F | Let stand at least 3 minutes.\n\nPork*\n\nLoin Roast, bone-in\n\nboneless\n\nRoast at 325\u00b0F. | 3 to 5\n\n2 to 4 | 20 to 25 minutes per lb\n\n23 to 33 minutes per lb | 145\u00b0F\n\n145\u00b0F | Let stand at least 3 minutes.\n\nCrown Roast\n\nRoast at 325\u00b0F. | 6 to 10 | 20 minutes per lb | 145\u00b0F | Let stand at least 3 minutes.\n\nShoulder Roast\/Butt\n\nRoast at 325\u00b0F. | 3 to 6 | 20 minutes per lb | 145\u00b0F | Let stand at least 3 minutes.\n\nRibs (back, spareribs)\n\nBake at 325\u00b0F. |   | Cover and cook 1 hour 15 minutes, uncover and cook 45 minutes longer | Tender | No standing time\n\nRibs (country-style)\n\nBake at 350\u00b0F. |   | Cover and cook 2 hours, uncover and cook 30 minutes longer. | Tender | No standing time\n\nTenderloin\n\nRoast at 425\u00b0F to450\u00b0F. | \u00bd to 1\u00bd | 20 to 30 minutes | 145\u00b0F | Let stand at least 3 minutes.\n\nHam, Fully Cooked (bone-in or boneless)\n\nRoast at 325\u00b0F. | 3 to 4 (boneless)\n\n7 to 8 (bone-in)\n\n14 to 16 (bone-in) | 18 to 25 minutes per lb | 140\u00b0F | No standing time\n\nFresh Leg\/Uncured Ham, Cook Before Eating (bone-in)\n\nRoast at 325\u00b0F. |   | 15 to 18 minutes per lb | 145\u00b0F | Let stand at least 3 minutes.\n\nLamb\n\nLeg (bone-in)\n\nRoast at 325\u00b0F. | 5 to 7 | 20 to 25 minutes per lb\n\n25 to 30 minutes per lb | 140\u00b0F\n\n155\u00b0F | 145\u00b0F medium-rare\n\n160\u00b0F medium\n\nLeg (rolled, boneless)\n\nRoast at 325\u00b0F. | 4 to 7 | 20 to 25 minutes per lb\n\n30 to 35 minutes | 140\u00b0F\n\n155\u00b0F | 145\u00b0F medium-rare\n\n160\u00b0F medium\n\nShoulder Roast or Shank Leg Half(bone-in)\n\nRoast at 325\u00b0F. | 3 to 4 | 20 to 25 minutes\n\n25 to 30 minutes | 140\u00b0F\n\n155\u00b0F | 145\u00b0F medium-rare\n\n160\u00b0F medium\n\n## Braising Meat\n\nBraising (or pot roasting) is great for large, less tender cuts of meat, such as those coming from the chuck, shank, brisket or round. These cuts are generally less expensive than more tender cuts. The meat is browned first to add depth of flavor, then covered and cooked slowly with a small amount of liquid to make the meat very tender.\n\nSee Learn to Braise, page 330.\n\n## Panfrying Meat\n\nPanfrying (also known as pan broiling) is a great method for cooking tender cuts of meat without liquid and is faster than oven broiling, if you're in a hurry. It's important not to overcook meat with this method, or it can become tough and dry.\n\nUse a nonstick skillet, or lightly coat a regular skillet with vegetable oil. Heat the skillet over medium heat (unless otherwise noted) for 5 minutes. Season meat as desired. Add the meat to the skillet. Don't add water, liquids or fats; don't cover. Cook for the minimum time listed or until the thermometer reaches the final doneness temperature, turning once. If the meat browns too quickly, reduce heat to medium-low.\n\nSee Learn to Sear and Panfry, page 302.\n\n## Broiling Meat\n\nBroiling is a great method for cooking smaller cuts of meat directly under the high heat of your oven quickly and without fat. Broiling enhances the flavor of smaller cuts by caramelizing the surface of the meat, creating a flavorful \"crust\" and sealing in the juices.\n\nSet the oven control to broil; heat 10 minutes. Check the oven's use-and-care manual for whether the oven door should be partially opened or closed during broiling. Place the meat on a rack in the broiler pan; season to taste with salt and pepper. For cuts less than 1 inch thick, broil 2 to 3 inches from the heat. For cuts 1 to 1\u00bd inches thick, broil 3 to 4 inches from the heat unless chart (page 317) gives a different distance.\n\nBroil for the minimum time listed, turning once and adding additional time as needed.\n\n## Cooking Ham\n\nThe most popular ham is fully cooked and ready to eat. Packaged cooked hams should be cooked to at least 140\u00b0F. If you are not sure what kind of ham you have, or the cooked ham has been repackaged, it must be heated to an internal temperature of 165\u00b0F. Raw fresh ham should be cooked to at least 145\u00b0F and allowed to stand or rest at least 3 minutes.\n\n### Timetable for Broiling Meat\n\nCut of Meat | Thickness in Inches | distance from heat | Approximate Cooking Time in Minutes | Final Doneness Temperature\n\n---|---|---|---|---\n\nBeef\n\nSteak: Rib Eye, Porterhouse, T-Bone, Top Loin (Strip) Steak | \u00be\n\n1\n\n1\u00bd | 2 to 3\n\n3 to 4\n\n3 to 4 | 9 tp 13\n\n13 to 20\n\n24 to 32 | 145\u00b0F medium-rare to 160\u00b0F medium\n\nTop Blade Chuck Steak | \u00be\n\n1 | 2 to 3\n\n3 to 4 | 8 to 11\n\n12 to 15 | 145\u00b0F medium-rare to 160\u00b0F medium\n\nTenderloin Steak | 1\n\n1\u00bd | 2 to 3\n\n3 to 4 | 13 to 16\n\n18 to 22 | 145\u00b0F medium-rare to160\u00b0F medium\n\nTop Sirloin Steak\n\n(boneless) | \u00be\n\n1\n\n1\u00bd\n\n2 | 2 to 3\n\n3 to 4\n\n3 to 4\n\n3 to 4 | 9 to 12\n\n16 to 21\n\n26 to 31\n\n34 to 39 | 145\u00b0F medium-rare to 160\u00b0F medium\n\nGround Patties (4-inch diameter)\n\n4 per lb\n\n4 per 1\u00bd lb | \u00bd\n\n\u00be | 2 to 3\n\n3 to 4 | 12 to 13\n\n12 to 14 | 160\u00b0F medium\n\n160\u00b0F medium\n\nVeal\n\nChop, Loin or Rib | 1 | 4 | 14 to 16 | 145\u00b0F medium-rare\n\nPork\n\nChop (bone-in or boneless) | \u00be to 1\n\n1\u00bd | 4 to 5\n\n4 to 5 | 8 to 12\n\n12 to 22 | Let stand at least 3 minutes.\n\n145\u00b0F medium\n\n145\u00b0F medium\n\nGround Patties | \u00bd\n\n|  |\n\n8 to 12 | 160\u00b0F medium\n\nLamb\n\nChop | 1 to 1\u00bc | 4 to 5 | 9 to 12 minutes per lb | Let stand for at least 3 minutes. 145\u00b0F rare to 160\u00b0F medium.\n\n### Timetable for Panfrying Meat\n\nCut of Meat | Thickness in Inches | Approximate Cooking Time in Minutes | Final Doneness Temperature\n\n---|---|---|---\n\nBeef\n\nRib-Eye Steak | \u00be\n\n1 | 9 to 11\n\n12 to 15 | 145\u00b0F medium-rare to 160\u00b0F medium\n\nPorterhouse\/T-Bone Steak | \u00be\n\n1 | 10 to 13\n\n14 to 17 | 145\u00b0F medium-rare to 160\u00b0F medium\n\nStrip Steak (Boneless) | \u00be\n\n1 | 8 to 11\n\n12 to 15 | 145\u00b0F medium-rare to 160\u00b0F medium\n\nRanch Steak (shoulder center) | \u00be\n\n1 | 8 to 11\n\n12 to 15 | 145\u00b0F medium-rare to 160\u00b0F medium\n\nFlatiron Steak (shoulder top blade) | 8 oz each | 11 to 14 | 145\u00b0F medium-rare to 160\u00b0F medium\n\nTenderloin Steak\n\n(use medium-high heat for \u00bd-inch thickness) | \u00bd\n\n\u00be\n\n1 | 3 to 5\n\n7 to 10\n\n10 to 13 | 145\u00b0F medium-rare to 160\u00b0F medium\n\nTop Sirloin Steak (boneless) | \u00be\n\n1 | 12 to 15\n\n15 to 18 | 145\u00b0F medium-rare to 160\u00b0F medium\n\nTop Round Steak (best when marinated before cooking) | \u00be\n\n1 | 12 to 15\n\n15 to 17 | 145\u00b0F medium-rare to 160\u00b0F medium\n\nCubed Steak (use medium-high heat) |   | 3 to 5 | 145\u00b0F medium-rare to 160\u00b0F medium\n\nGround Patties (4-inch diameter)\n\n4 per lb\n\n4 per 1\u00bd lb | \u00bd\n\n\u00be | 10 to 12\n\n14 to 16 | 160\u00b0F medium\n\n160\u00baF medium\n\nVeal\n\nChop, Loin or Rib (use medium-high heat) | \u00be | 10 to 14 | 145\u00b0F medium-rare (let stand 3 minutes)\n\nCutlet (use medium-high heat) | \u215b\n\n\u00bc | 3 to 4\n\n5 to 6 | 145\u00b0F medium-rare (let stand 3 minutes)\n\nGround Patties (use medium-high heat) | \u00bd | 9 to 12 | 160\u00b0F medium\n\nPork*\n\nChop, Loin or Rib (bone-in or boneless) | \u00be to 1 | 8 to 16 | 145\u00b0F medium-rare (let stand 3 minutes)\n\nCutlets (bone-in or boneless) | \u215b\n\n\u00bc | 3 to 4\n\n5 to 6 | 145\u00b0F medium-rare (let stand 3 minutes)\n\nTenderloin Medallions | \u00bc to \u00bd | 4 to 8 | 145\u00b0F (let stand 3 minutes)\n\nGround Patties | \u00bd | 8 to 11 | 160\u00b0F medium\n\nHam Slice, Cooked\n\nHam Steak, Cooked | \u00bd\n\n1 to 1 | 6 to 8\n\n8 to 10 | 140\u00b0F medium\n\n140\u00b0F medium\n\nLamb\n\nChop, Loin or Rib | 1 to 1\u00bc | 9 to 11 | 145\u00b0F medium-rare (let stand 3 minutes)\n\nGround Patties | \u00bd | 9 to 12 | 160\u00b0F medium\n\n*The USDA recommends pork be cooked to 145\u00b0F with a 3-minute resting period. If you prefer pork more well done, cook to 160\u00b0F.\n\nType of Meat | Servings per Pound\n\n---|---\n\nBoneless Cuts (ground, boneless chops, loin, tenderloin) | 3 to 4\n\nBone-In Cuts (rib roasts, pot roasts, country-style ribs) | 2 to 3\n\nVery Bony Cuts (back ribs, spareribs, short ribs, shanks) | 1 to 1\u00bd\n\n# Chapter 12: Chicken & Turkey\n\nSkillet-Fried Chicken\n\n## Chicken and Turkey Basics\n\nBuying\n\nStoring\n\nThawing\n\n## Features and Charts\n\nBetty's Staples: Cooked Wild Rice\n\nBoning Chicken Breasts\n\nCarving a Whole Chicken\n\nCarving Roast Turkey\n\nCooked Poultry Yields\n\nCutting Up a Whole Chicken\n\nGlobal Flavors: Mediterranean\n\nHeirloom Recipe and New Twist\n\nLearn to Braise\n\nMaking Bread Stuffing\n\nMaking Pan Gravy\n\nMaking Roast Turkey\n\nPreparing Chicken for Roasting\n\nSetting a Buffet Table\n\nSetting a Festive Holiday Table\n\nTimetable for Broiling\n\nTimetable for Thawing\n\nTimetable for Roasting\n\n## Chicken\n\nAsian Chicken Rolls-Ups Calorie Smart \u2022 Fast\n\nBaked Chicken Panzanella Calorie Smart\n\nButtermilk Fried Chicken\n\nButtery Rosemary-Honey Roasted Chicken\n\nCaramel Chicken with Pickled Cucumber and Onion\n\nChicken Adobo Calorie Smart\n\nChicken and Dumplings Calorie Smart\n\nChicken Cacciatore Calorie Smart\n\nChicken Divan Pot Pie\n\nChicken Korma Calorie Smart\n\nChicken Marsala Calorie Smart\n\nChicken Piccata Calorie Smart \u2022 Fast\n\nChicken Pot Pie\n\nChicken Salad Sandwiches Fast \u2022 Easy\n\nChicken Tagine Calorie Smart\n\nCoffee Chicken with Quick Mole Sauce Calorie Smart\n\nCoq Au Vin Calorie Smart\n\nCountry French Chicken and Rice Calorie Smart\n\nCrunchy Cornmeal Chicken and Mango-Peach Salsa Fast\n\nCrunchy Oven-Fried Chicken\n\nDijon Chicken Smothered in Mushrooms Calorie Smart \u2022 Fast\n\nHerb-Garlic Butter Spatchcocked Chicken Calorie Smart\n\nHerb-Roasted Chicken and Vegetables Calorie Smart\n\nIndividual Chicken Pot Pies\n\nKorean Fried Chicken Calorie Smart\n\nOven Chicken Cordon Bleu Calorie Smart\n\nOven-Fried Chicken Calorie Smart \u2022 Easy\n\nOven-Fried Chicken Fingers\n\nPan-Fried Chicken with Romesco Sauce Calorie Smart\n\nPortabella Chicken Pot Pie\n\nProven\u00e7al Roasted Chicken\n\nRotisserie Spiced Chicken Calorie Smart \u2022 Slow Cooker\n\nSage Chicken and Potatoes Calorie Smart\n\nSkillet Chicken Nachos Fast\n\nSkillet-Fried Chicken Calorie Smart \u2022 Easy\n\nSpicy Chicken in Peanut Sauce Slow Cooker\n\nThai-Style Coconut Chicken Calorie Smart\n\nTuscan Rosemary Chicken and White Beans Calorie Smart \u2022 Fast\n\nWild Rice and Chicken Salad\n\n## Game Fowl\n\nDuckling with Orange Sauce\n\nOrange-Roasted Pheasants\n\nRoast Goose with Apple Stuffing\n\n## Turkey\n\nApple-Maple Brined Turkey Breast\n\nBrined Whole Turkey\n\nHerbed Turkey and Wild Rice Casserole Calorie Smart \u2022 Slow Cooker\n\nRaspberry Turkey-Rice Salad\n\nRoast Turkey\n\n## Sauces and Stuffings\n\nBread Stuffing\n\nCornbread Stuffing\n\nOyster Stuffing\n\nPan Cream Gravy\n\nPan Gravy Calorie Smart \u2022 Fast \u2022 Easy\n\nSausage Stuffing\n\nThin Gravy\n\nWild Rice Stuffing\n\n## Bonus Recipes\n\nBacon-Roasted Pepper Rice\n\nDijon Pork Smothered in Mushrooms\n\nEgg Salad Sandwiches\n\nEggs with Wild Rice\n\nHam Salad Sandwiches\n\nTuna Salad Sandwiches\n\nSkillet Beef Nachos\n\nWinter Squash with Wild Rice\n\nCalorie Smart = See Helpful Nutrition and Cooking Information\n\nFast = Ready in 30 minutes or less\n\nEasy = Prep in 10 minutes or less **plus** five ingredients or less\n\nLighter = 25% fewer calories or grams of fat\n\nMake Ahead = Make-ahead directions\n\nSlow Cooker = Slow cooker directions\n\n# Chicken and Turkey Basics\n\nFrom fast-fix skillet meals and classic stews to roasted whole birds, chicken and turkey are ideal for everyday cooking and special occasions. Poultry works with many techniques and flavors, including many global dishes. Here are some useful guidelines for buying and storing poultry.\n\n## Buying Chicken and Turkey\n\n  * Look for tightly wrapped packages without tears or leaks, and with little or no liquid.\n  * Check for a fresh odor; if it does not smell right, don't buy it.\n  * Choose cold packages; those stacked above the meat case might not be cold enough.\n  * Do not purchase any packages if the sell-by or use-by date has already passed.\n  * Whole birds and cut-up pieces should be plump and meaty, with smooth, moist-looking skin and no traces of feathers.\n  * Boneless skinless products should look plump and moist.\n  * Chicken skin color can vary from yellow to white and does not indicate quality. Turkey skin should be cream colored.\n  * Cut ends of bones should be pink to red.\n  * Place packages in plastic bags so juices don't drip and contaminate other foods.\n  * Place all poultry in the refrigerator as soon as you get home. If you're shopping on a hot day or are more than 30 minutes from home, place poultry in an ice-packed cooler until you can refrigerate it.\n\n## Storing Chicken and Turkey\n\n  * Poultry wrapped in butcher paper should be repackaged in plastic wrap, foil or resealable freezer plastic bags.\n  * Store poultry in the meat compartment or coldest part of the refrigerator, or freeze as soon as possible.\n  * Cook or freeze poultry within 2 days of the sell-by date.\n  * If poultry was purchased frozen or was frozen at home and thawed, use within 2 days.\n\n## Thawing Chicken and Turkey\n\n  * Thaw poultry completely before cooking.\n  * Thaw in the refrigerator, not at room temperature.\n  * Remove giblets as soon as possible during thawing, then wrap and refrigerate.\n  * Fully thawed poultry will have no ice crystals and will be soft, with flexible joints.\n\nHerb-Roasted Chicken and Vegetables (page 322)\n\n## Herb-Roasted Chicken and Vegetables Calorie Smart\n\nPrep 20 min Total 2 hr 5 min \u25cf 6 servings\n\n  * \u00bc cup olive or vegetable oil\n  * 2 tablespoons chopped fresh or 1 teaspoon dried thyme leaves\n  * 2 tablespoons chopped fresh or 1 teaspoon dried marjoram leaves\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon coarsely ground black pepper\n  * 1 lemon\n  * 1 whole chicken (4 to 5 lb)\n  * 6 small red potatoes, cut in half\n  * 1 cup ready-to-eat baby-cut carrots\n  * \u00bd lb fresh green beans, trimmed\n\n1 Heat oven to 375\u00b0F. In small bowl, mix oil, thyme, marjoram, salt and pepper. Grate 1 teaspoon peel from lemon; stir peel into oil mixture. Cut lemon into quarters; place in cavity of chicken.\n\n2 Fold wings across back of chicken so tips are touching. Skewer or tie legs together. Place chicken, breast side up, on rack in shallow roasting pan or 13x9-inch pan fitted with rack. Brush some of the oil mixture on chicken. Insert ovenproof meat thermometer so tip is in thickest part of thigh and does not touch bone.\n\n3 Roast uncovered 45 minutes. Arrange potatoes, carrots and green beans around chicken; brush remaining oil mixture on chicken and vegetables. Roast uncovered 30 to 45 minutes longer or until thermometer reads at least 165\u00b0F, legs move easily when lifted or twisted and vegetables are tender. Cover loosely with foil; let stand 15 to 20 minutes.\n\n4 Remove lemon and discard. Place chicken on platter; arrange vegetables around chicken. Serve with pan drippings.\n\n1 Serving: Calories 480; Total Fat 27g (Saturated Fat 6g, Trans Fat 0.5g); Cholesterol 115mg; Sodium 320mg; Total Carbohydrate 23g (Dietary Fiber 4g, Sugars 3g); Protein 38g Exchanges: 1 Starch, 2 Vegetable, 4\u00bd Lean Meat Carbohydrate Choices: 1\u00bd\n\nButtery Rosemary-Honey Roasted Chicken Omit all ingredients except chicken. Place chicken on rack in roasting pan as directed in Step 2. Arrange 1\u00bd pounds buttercup or acorn squash, seeded, cut into \u00bd-inch rings or slices, then cut in half crosswise, and 2 medium onions, cut into 1-inch wedges, around chicken. In small bowl, mix \u00bd cup melted butter, \u00bc cup lemon juice, 2 tablespoons honey, 2 teaspoons dried rosemary, crushed, and 1 clove garlic, finely chopped. Brush half of mixture on chicken and vegetables. Insert thermometer as directed. Roast uncovered 1 hour. Brush chicken and vegetables with remaining butter mixture. Cover loosely with foil. Roast 45 to 55 minutes longer. Continue as directed.\n\nProven\u00e7al Roasted Chicken Heat oven to 400\u00b0F. Reduce oil to 1 teaspoon. Omit remaining ingredients except chicken, pepper and lemon. Place chicken on rack in roasting pan as directed in Step 2. In small bowl, mix grated peel and juice of the lemon and the oil. Drizzle half of lemon mixture over chicken. Pat pepper and 1 tablespoon herbes de Provence on skin of chicken. Place squeezed lemon halves inside chicken cavity.\n\nIn large bowl, toss 8 small red potatoes (1\u00bd lb), cut into quarters; 2 medium zucchini, cut into 1\u00bd-inch pieces; 1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, drained; \u00bd cup chopped pitted kalamata olives and remaining lemon mixture. Arrange vegetables around chicken in pan. Insert thermometer as directed. Roast 1 hour 45 minutes to 2 hours. Continue as directed.\n\n### Preparing Chicken for Roasting\n\nCut lemon into quarters; place in cavity of chicken.\n\nSkewer or tie legs together.\n\nBrush some of the oil mixture on chicken.\n\nInsert ovenproof meat thermometer so tip is in thickest part of thigh but does not touch bone.\n\nRotisserie Spiced Chicken\n\n## Rotisserie Spiced Chicken CALORIE SMART \u2022 SLOW COOKER\n\nPrep 10 min Total 4 hr 10 min \u25cf 4 servings\n\nSpice Rub\n\n  * 2 teaspoons paprika\n  * 1 teaspoon garlic salt\n  * 1 teaspoon onion powder\n  * 1 teaspoon sugar\n  * 1 teaspoon chili powder\n  * \u00bd teaspoon dried thyme leaves, crushed\n  * \u00bd teaspoon dried marjoram leaves, crushed\n  * \u00bd teaspoon pepper\n\nChicken\n\n  * 1 whole chicken (3\u00bd to 4\u00bd lb)\n\n1 Spray 5- to 6-quart oval slow cooker with cooking spray. In small bowl, mix spice rub ingredients until well blended.\n\n2 Rub spice mixture on all sides of chicken. Do not tie legs. Place chicken in slow cooker, making sure it fits loosely (leave at least 1 inch of space around chicken).\n\n3 Cover; cook on Low heat setting 4 to 5 hours or until instant-read meat thermometer inserted in thickest part of inside thigh muscle and not touching bone reads at least 165\u00b0F and legs move easily when lifted or twisted. Do not remove lid before 4 hours.\n\n1 Serving: Calories 270; Total Fat 11g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 125mg; Sodium 370mg; Total Carbohydrate 3g (Dietary Fiber 1g, Sugars 1g); Protein 40g Exchanges: 5\u00bd Very Lean Meat, 1\u00bd Fat Carbohydrate Choices: 0\n\n### Carving a Whole Chicken\n\nPlace chicken, breast up, on cutting board. Remove ties or skewers.\n\nWhen holding drumstick, cut through joint between thigh and body. Separate drumstick and thigh by cutting through connecting joint.\n\nRemove wing from body by cutting through wing joint.\n\nJust to right of breastbone, cut down through meat to remove; slice breast meat.\n\nHerb-Garlic Butter Spatchcocked Chicken\n\n## Herb-Garlic Butter Spatchcocked Chicken CALORIE SMART\n\nSimilar to butterflying, spatchcocking refers to cutting poultry down the backbone and spreading it open like a book. Only poultry can be spatchcocked, but any boneless meat can be butterflied.\n\nPrep 20 min Total 1 hr 25 min \u25cf 4 servings\n\n  * 1 whole chicken (3\u00bd to 4\u00bd lb)\n  * \u2153 cup butter, softened\n  * 3 tablespoons chopped fresh or 1 tablespoon dried herb leaves (basil, chives, oregano, tarragon or thyme or combination)\n  * 5 teaspoons fresh lemon juice\n  * \u00bd teaspoon salt\n  * 2 cloves garlic, finely chopped\n\n1 Heat oven to 375\u00b0F. Line 15x10x1-inch pan with foil.\n\n2 Pat chicken dry with paper towels. Place chicken, breast side down, on cutting board. Using heavy-duty kitchen scissors or poultry shears, cut closely along one side of backbone from thigh end to neck. Repeat on other side. Remove backbone; save for making Chicken and Broth (page 143) or discard. Turn chicken over; flatten breast area by pressing firmly with heel of hand. Place chicken, breast side up, in pan. Tuck wings under breast.\n\n3 In small bowl, beat remaining ingredients with electric mixer on medium speed until light and fluffy. Starting at leg end of chicken, gently separate skin (do not peel back) from chicken breast using fingers, being careful not to tear or puncture skin. Rub half of butter mixture under skin to cover entire breast area; gently replace skin. Rub remaining butter mixture on outside of chicken.\n\n4 Roast uncovered 30 minutes. Brush chicken with pan juices. Roast 30 to 35 minutes longer or until thermometer inserted in thickest part of breast reads at least 165\u00b0F. Serve chicken with pan juices, if desired.\n\n1 Serving: Calories 400; Total Fat 26g (Saturated Fat 13g, Trans Fat 1g); Cholesterol 165mg; Sodium 550mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 40g Exchanges: 5\u00bd Lean Meat, 2 Fat Carbohydrate Choices: 0\n\nMake-Ahead Directions The herb-garlic butter can be made 1 day ahead of time and refrigerated; soften at room temperature before preparing the chicken.\n\n### Spatchcocking a Chicken\n\nWith chicken breast-side down, using heavy-duty kitchen or poultry shears, cut chicken closely along one side of backbone from thigh end to neck.\n\nCut along other side of backbone; remove bone.\n\nTurn chicken over. Flatten breast area by pressing firmly with heel of hand.\n\n### Cutting Up a Whole Chicken\n\nCut off each leg by cutting skin between thigh and body; continue cutting through meat between tail and hip joint, cutting as closely as possible to backbone. Bend leg back until hip joint pops out as shown.\n\nSeparate thigh and drumstick by cutting about \u215b inch from the fat line toward the drumstick as shown. (A thin white fat line runs crosswise at joint between drumstick and thigh.)\n\nRemove each wing from body by cutting into wing joint with sharp knife, rolling knife to let the blade follow through at the curve of joint as shown.\n\nSeparate back from breast by holding body, neck end down, and cutting downward along each side of backbone.\n\nBend breast halves back to pop out the keel bone. Remove keel bone as shown in Boning Chicken Breasts below.\n\n### Boning Chicken Breasts\n\nLoosen keel bone and white cartilage by running tip of index finger around both sides. Pull out bone in one or two pieces.\n\nInsert tip of knife under long rib bone. Resting knife against bones, use steady, even pressure to gradually trim meat away from bones. Cut rib cage away from breast, cutting through shoulder joint to remove entire rib cage. Repeat on other side.\n\nSlip knife under white tendons on either side of breast; loosen and pull out tendons (grasp end of tendons with paper towel if tendons are slippery). Remove skin if desired. Cut breast lengthwise in half.\n\n# Heirloom Recipe and New Twist\n\nClassic fried chicken is such a favorite\u2014delicious, moist, juicy. No wonder it's always welcome at the dinner table! We're sharing this often-requested, time-honored classic so you can make it for your family. The new twist is a slightly spicy Korean version\u2014traditionally fried twice, providing extra flavor and crispness to the chicken.\n\nHeirloom\n\nSkillet-Fried Chicken\n\n## Skillet-Fried Chicken Calorie Smart \u2022 EASY\n\nPrep 10 min Total 40 min \u25cf 6 servings\n\n  * \u00bd cup all-purpose flour\n  * 1 tablespoon paprika\n  * 1\u00bd teaspoons salt\n  * \u00bd teaspoon pepper\n  * 1 cut-up whole chicken (3 to 3\u00bd lb)\n  * Vegetable oil\n\n1 In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture.\n\n2 In 12-inch nonstick skillet, heat \u00bc inch oil over medium-high heat. Add chicken, skin side down; cook about 10 minutes or until light brown on all sides.\n\n3 Reduce heat to low. Turn chicken skin side up. Simmer uncovered about 20 minutes, without turning, until juice of chicken is clear when thickest piece is cut to bone (at least 165\u00b0F).\n\n1 Serving: Calories 330; Total Fat 20g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 85mg; Sodium 670mg; Total Carbohydrate 9g (Dietary Fiber 0g, Sugars 0g); Protein 28g Exchanges: \u00bd Starch, 4 Medium-Fat Meat Carbohydrate Choices: \u00bd\n\nLighter Directions For 250 calories and 11 grams of fat per serving, remove skin from chicken before cooking. Use 2 tablespoons oil in Step 2.\n\nButtermilk Fried Chicken Increase flour to 1 cup. Dip chicken into 1 cup buttermilk before coating with flour mixture.\nNew Twist\n\nKorean Fried Chicken\n\n## Korean Fried Chicken Calorie Smart\n\nPrep 1 hr 20 min Total 1 hr 20 min \u25cf 10 servings (3 pieces each)\n\nSauce\n\n  * \u00bc cup gochujang (Korean chile pepper paste)*\n  * \u00bc cup honey\n  * 1 tablespoon soy sauce\n  * 1 tablespoon unseasoned rice vinegar\n  * 1 tablespoon toasted sesame oil\n\nChicken\n\n  * Vegetable oil\n  * \u00bd cup cornstarch\n  * \u00bd teaspoon salt\n  * \u00bd teaspoon ground ginger\n  * \u00bd teaspoon pepper\n  * 1 package (3 lb) chicken wingettes and drumettes, patted dry\n  * Cilantro leaves, if desired\n\n1 Heat oven to 350\u00b0F. In small bowl, mix together all sauce ingredients until well blended and smooth; set aside.\n\n2 In deep fryer or 4-quart Dutch oven, heat 3 to 4 inches oil to 350\u00b0F. In gallon-size resealable food-storage plastic bag, mix together cornstarch, salt, ginger and pepper. Add chicken; seal and toss to thoroughly coat.\n\n3 Fry 4 to 6 pieces of chicken at a time in oil 6 minutes; drain on paper towels. Fry the same pieces again for about 4 to 6 minutes longer or until golden brown and juice of chicken is clear when thickest part is cut to bone (at least 165\u00b0F). Drain on paper towels. Repeat with remaining chicken. (To keep first batches of chicken hot while frying remaining chicken, place in single layer on baking pan and place in oven.)\n\n4 Pour sauce over chicken; toss until evenly coated with sauce. Garnish with cilantro leaves.\n\n*Gochujang is a spicy Korean condiment. This dark red paste is usually made from red chile, glutinous rice, fermented soybeans, salt and sometimes a sweetener such as sugar. It is traditionally used in various dishes such as bibimbap or tteokbokki, and also in salads, stews, soups and marinated dishes.\n\n1 Serving (3 Pieces): Calories 180; Total Fat 10g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 25mg; Sodium 410mg; Total Carbohydrate 14g (Dietary Fiber 0g, Sugars 7g); Protein 8g Exchanges: 1 Other Carbohydrate, 1 Lean Meat, 1\u00bd Fat Carbohydrate Choices: 1\n\n## Oven-Fried Chicken Calorie Smart \u2022 EASY\n\nPrep 10 min Total 1 hr \u25cf 6 servings\n\n  * \u00bc cup butter\n  * \u00bd cup all-purpose flour\n  * 1 teaspoon seasoned salt\n  * 1 teaspoon paprika\n  * \u00bd teaspoon garlic powder\n  * \u00bc teaspoon pepper\n  * 1 cut-up whole chicken (3 to 3\u00bd lb)\n\n1 Heat oven to 425\u00b0F. In 13x9-inch pan, melt butter in oven. In shallow dish, mix flour, seasoned salt, paprika, garlic powder and pepper. Coat chicken with flour mixture. Place chicken, skin side down, in pan.\n\n2 Bake uncovered 30 minutes. Turn chicken skin side up; bake about 20 minutes longer or until juice of chicken is clear when thickest piece is cut to bone (at least 165\u00b0F).\n\n1 Serving: Calories 330; Total Fat 21g (Saturated Fat 8g, Trans Fat 1g); Cholesterol 105mg; Sodium 330mg; Total Carbohydrate 8g (Dietary Fiber 0g, Sugars 0g); Protein 28g Exchanges: \u00bd Starch, 4 Lean Meat, 1\u00bd Fat Carbohydrate Choices: \u00bd\n\nLighter Directions For 240 calories and 11 grams of fat per serving, remove skin from chicken before cooking. Do not melt butter in pan; spray pan with cooking spray. Reduce butter to 2 tablespoons; drizzle melted butter over chicken after turning in Step 2.\n\nCrunchy Oven-Fried Chicken Remove skin from chicken, if desired. Substitute 1 cup cornflake crumbs or panko bread crumbs for the \u00bd cup flour. Dip chicken into \u00bc cup melted butter before coating with crumb mixture.\n\nOven-Fried Chicken Fingers Substitute 1\u00bd lb boneless skinless chicken breasts, cut crosswise into 1\u00bd-inch strips, for the cut-up whole chicken. Reduce butter to 2 tablespoons. After coating chicken with flour mixture in Step 1, toss with melted butter in pan. Bake uncovered 15 minutes. Turn strips; bake 10 to 15 minutes longer or until no longer pink in center.\n\nChicken and Dumplings\n\n## Chicken and Dumplings Calorie Smart\n\nPrep 20 min Total 1 hr 10 min \u25cf 6 servings\n\nBroth\n\n  * \u00bd cup all-purpose flour\n  * 5 cups chicken broth (for homemade broth, see page 143)\n  * 1 cup frozen sweet peas\n  * 2 medium carrots, thinly sliced (1 cup)\n  * 1 large onion, chopped (1 cup)\n  * \u00bc cup chopped fresh parsley or 1 tablespoon parsley flakes\n  * \u215b teaspoon pepper\n  * 3 cups cubed cooked chicken\n\nDumplings\n\n  * 1\u00bd cups all-purpose flour\n  * 1 tablespoon chopped fresh parsley or dried parsley flakes\n  * 2 teaspoons baking powder\n  * \u00bc teaspoon salt\n  * 3 tablespoons cold butter or shortening\n  * \u00be cup milk\n\n1 In 4-quart Dutch oven, place \u00bd cup flour. Gradually whisk in 1 cup of the broth until smooth. Gradually stir in remaining broth. Add vegetables and pepper; heat to boiling. Reduce heat to low. Stir in chicken. Cook uncovered about 20 minutes or until carrots are tender.\n\n2 In medium bowl, mix 1\u00bd cups flour, parsley, baking powder and salt. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Stir in milk. Divide dough into six portions, about \u2153 cup each. Drop dough by heaping tablespoonsful onto hot chicken mixture. Cook uncovered over low heat 10 minutes. Cover; cook 10 minutes longer or until dumplings are completely cooked in center.\n\n1 Serving: Calories 400; Total Fat 14g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 110mg; Sodium 1190mg; Total Carbohydrate 42g (Dietary Fiber 3g, Sugars 5g); Protein 26g Exchanges: 2 Starch, \u00bd Other Carbohydrate, \u00bd Vegetable, 2\u00bd Lean Meat, 1 Fat Carbohydrate Choices: 3\n\nChicken Cacciatore\n\n## Chicken Cacciatore Calorie Smart\n\nPrep 35 min Total 1 hr 15 min \u25cf 6 servings\n\n  * 1 cut-up whole chicken (3 to 3\u00bd lb)\n  * \u00bd cup all-purpose flour\n  * \u00bc cup vegetable oil\n  * 2 medium onions\n  * 1 medium green bell pepper\n  * 1 can (14.5 oz) diced tomatoes, undrained\n  * 1 can (8 oz) tomato sauce\n  * 1 cup sliced fresh mushrooms (3 oz)\n  * 1\u00bd teaspoons chopped fresh or \u00bd teaspoon dried oregano leaves\n  * 1 teaspoon chopped fresh or \u00bc teaspoon dried basil leaves\n  * \u00bd teaspoon salt\n  * 2 cloves garlic, finely chopped\n  * Hot cooked pasta (page 167), if desired\n  * Grated Parmesan cheese, if desired\n\n1 Coat chicken with flour. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 15 to 20 minutes or until brown on all sides; drain.\n\n2 Cut onions and bell pepper in half; remove seeds. Cut each half crosswise into quarters.. Add onions, bell pepper and remaining ingredients except cheese to skillet with chicken; stir.\n\n3 Heat to boiling; reduce heat. Cover and simmer 30 to 40 minutes or until juice of chicken is clear when thickest piece is cut to bone (at least 165\u00b0F). Serve over pasta with cheese.\n\n1 Serving: Calories 400; Total Fat 23g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 85mg; Sodium 630mg; Total Carbohydrate 19g (Dietary Fiber 3g, Sugars 6g); Protein 30g Exchanges: 3 Vegetable, 3 Medium-Fat Meat, 2 Fat Carbohydrate Choices: 1\n\nSlow-Cooker Directions Remove skin from chicken. Reduce flour to \u2153 cup and oil to 2 tablespoons; omit tomato sauce. Substitute 1 jar (4.5 oz) sliced mushrooms, drained, for the fresh mushrooms. Brown chicken as directed. Spray 3\u00bd- to 6-quart slow cooker with cooking spray. In slow cooker, place half of chicken. Mix raw onions, bell pepper and remaining ingredients except cheese; spoon half of mixture over chicken. Repeat with remaining chicken and vegetable mixture. Cover; cook on Low heat setting 4 to 6 hours. Serve with cheese.\n\nCoq au Vin\n\n## Coq au Vin Calorie Smart\n\nA classic French dish of chicken simmered in red wine with mushrooms, onions, bacon or salt pork and various herbs.\n\nPrep 45 min Total 1 hr 20 min \u25cf 6 servings\n\n  * \u00bd cup all-purpose flour\n  * 1 teaspoon salt\n  * \u00bc teaspoon pepper\n  * 1 cut-up whole chicken (3 to 3\u00bd lb)\n  * 8 slices bacon\n  * \u00be cup frozen small whole onions\n  * 1 package (8 oz) sliced fresh mushrooms (about 3 cups)\n  * 1 cup chicken broth (for homemade broth, see page 143)\n  * 1 cup dry red wine or nonalcoholic red wine\n  * 4 medium carrots, cut into 2-inch pieces\n  * 1 clove garlic, finely chopped\n  * \u00bd teaspoon salt\n  * Bouquet garni*\n\n1 In shallow dish, mix flour, 1 teaspoon salt and the pepper. Coat chicken with flour mixture; set aside.\n\n2 In 12-inch skillet, cook bacon over medium heat 8 to 10 minutes, turning once, until crisp. Remove bacon with slotted spoon and drain on paper towels; set aside. Cook chicken in bacon drippings over medium heat about 15 minutes, turning occasionally, until brown on all sides.\n\n3 Move chicken to one side of skillet; add onions and mushrooms to other side. Cook uncovered over medium-high heat about 6 min-utes, stirring occasionally, until mushrooms are tender. Drain drippings from skillet.\n\n4 Crumble bacon. Add bacon, broth, wine, carrots, garlic, \u00bd teaspoon salt and the bouquet garni to skillet; stir. Heat to boiling; reduce heat. Cover and simmer about 35 minutes or until juice of chicken is clear when thickest piece is cut to bone (at least 165\u00b0F). Remove bouquet garni; skim off excess fat.\n\n*Tie \u00bd teaspoon dried thyme leaves, 2 large sprigs fresh parsley and 1 dried bay leaf in cheesecloth bag or place in tea ball.\n\n1 Serving: Calories 350; Total Fat 19g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 95mg; Sodium 1020mg; Total Carbohydrate 12g (Dietary Fiber 1g, Sugars 2g); Protein 33g Exchanges: 1 Starch, 2 Vegetable, 4 Lean Meat, \u00bd Fat Carbohydrate Choices: 1\n\n## Browning Chicken\n\nUse medium-high heat to brown chicken. For the best browning, the skillet should be hot when you add the chicken. Let the chicken cook on one side without turning. When it is properly browned, it should release from the pan without sticking so the other side can be browned.\n\n## Learn to BRAISE\n\nBraising cuts of meat or poultry involves first browning them in a small amount of oil, then cooking in a little liquid\u2014either on the stovetop or in the oven. The long, slow cook time helps develop rich flavor while tenderizing the meat, making it a good choice for tougher, more economical cuts. Fish and vegetables can also be braised.\n\nMost braising uses broth or water, but other liquids can be used to add flavor and color. Braising with wine or beer mellows the alcohol, but the flavor lingers with the meat. Try apple cider when braising pork, for a slightly sweet, subtle flavor.\n\nFor the best flavor, cook braised dishes the day before you want to serve them, and refrigerate the food overnight so the flavors can develop more fully. Spoon off any congealed fat from the top; reheat slowly and serve.\n\n### Braising Tips\n\n  * Use a pot or skillet with a tight cover. If you are braising in the oven, the pot should be ovenproof.\n  * Season the meat or poultry on all sides. Brown or sear (see page 302) the meat in a small amount of oil. Remove the meat from the pan and place on a plate. \n  * Add liquid to the pan to deglaze (\u00be to 1 cup). Cook and stir, scraping any browned bits from the bottom of the pan.\n  * Return the meat or poultry to the pan with any accumulated liquid. There should be just enough liquid to come one-fourth to two-thirds of the way up the sides of the meat.\n  * Often other ingredients will be added, such as potatoes, carrots or other vegetables. For the best results, add these ingredients as directed in the recipe to prevent overcooking.\n  * Cover and simmer on the stovetop or in the oven until everything is tender.\n\n## Is Braising the Same as Stewing?\n\nThese are similar techniques, using different sizes of meat and amounts of liquid. Braising typically involves larger cuts of meat and less liquid. Stewing typically uses smaller pieces of meat with enough liquid to submerge it.\n\n## Chicken Tagine Calorie Smart\n\nTagines are Moroccan dishes of meat or poultry braised with vegetables, olives, spices and garlic. They are typically served over couscous.\n\nPrep 30 min Total 1 hr \u25cf 6 servings\n\n  * 1 tablespoon olive or vegetable oil\n  * 1 cut-up whole chicken (3 to 3\u00bd lb)\n  * 1 medium onion, sliced\n  * 2 cloves garlic, finely chopped\n  * \u00bc cup chopped fresh cilantro\n  * 1 teaspoon ground cumin\n  * 1 teaspoon ground turmeric\n  * 1 teaspoon ground ginger\n  * 1 teaspoon salt\n  * 1 cinnamon stick (2 inch)\n  * 1 cup chicken broth (for homemade broth, see page 143)\n  * 1 can (14.5 oz) diced tomatoes, undrained\n  * 1 cup pitted dried plums, cut into bite-size pieces\n  * \u00bd cup pitted green olives\n  * 1 small lemon, cut into quarters\n  * Hot cooked couscous or rice (page 215), if desired\n\n1 In 4-quart Dutch oven, heat oil over medium-high heat. Add chicken, skin side down, onion and garlic. Cook uncovered 6 to 10 minutes, turning chicken occasionally, until chicken is brown on all sides.\n\n2 Reduce heat to medium. Sprinkle cilantro, cumin, turmeric, ginger and salt over chicken. Add cinnamon stick; pour broth and tomatoes over chicken. Turn chicken several times to coat evenly. Add dried plums, olives and lemon, pressing into liquid around chicken. Reduce heat to low. Cover and simmer 30 minutes or until juice of chicken is clear when thickest piece is cut to bone (at least 165\u00b0F).\n\n3 Place chicken on deep serving platter; cover to keep warm. Increase heat to high; boil sauce uncovered about 5 minutes, stirring occasionally, until thickened. Pour sauce over chicken. Garnish with additional chopped fresh cilantro, if desired. Serve over couscous.\n\n1 Serving: Calories 370; Total Fat 18g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 85mg; Sodium 920mg; Total Carbohydrate 23g (Dietary Fiber 4g, Sugars 13g); Protein 29g Exchanges: \u00bd Fruit, 2 Vegetable, 3\u00bd Medium-Fat Meat, \u00bd Fat Carbohydrate Choices: 1\u00bd\n\nChicken Adobo\n\n## Chicken Adobo Calorie Smart\n\nPrep 30 min Total 4 hr 50 min \u25cf 4 servings\n\nMarinade\n\n  * \u00bd cup cider vinegar\n  * \u00bd cup soy sauce\n  * \u00bc cup packed brown sugar\n  * 1 teaspoon black peppercorns\n  * \u215b teaspoon crushed red pepper flakes\n  * 4 cloves garlic, crushed\n  * 3 bay leaves\n\nChicken\n\n  * 4 chicken thighs\n  * 4 chicken drumsticks\n  * Hot cooked rice, if desired\n  * Diagonally sliced green onions, if desired\n\n1 In shallow glass or plastic dish or resealable food-storage plastic bag, mix all marinade ingredients. Add chicken. Cover dish or seal bag; refrigerate at least 4 hours but no longer than 24 hours, turning occasionally.\n\n2 Heat 12-inch nonstick skillet over medium-high heat. Remove chicken from marinade; reserve marinade. Place chicken, skin side down, in skillet. Cook 6 to 8 minutes, turning once, until deep golden brown. Pour marinade over chicken; heat to boiling. Cover and simmer 20 minutes, turning once, until juice of chicken is clear when thickest part is cut to bone (at least 165\u00b0F). Remove chicken to plate; cover to keep warm.\n\n3 Heat marinade to boiling; reduce heat to medium. Cook 5 to 7 minutes or until reduced by half or to desired consistency. Pour into fat separator, or skim fat from marinade. Serve chicken and marinade with rice; sprinkle with onions.\n\n1 Serving: Calories 280; Total Fat 8g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 155mg; Sodium 1880mg; Total Carbohydrate 17g (Dietary Fiber 0g, Sugars 14g); Protein 36g Exchanges: 1 Other Carbohydrate, 5 Very Lean Meat, 1 Fat Carbohydrate Choices: 1\n\nSpicy Chicken in Peanut Sauce\n\n## Spicy Chicken in Peanut Sauce SLOW Cooker\n\nPass small bowls of dry-roasted peanuts and chopped fresh cilantro to sprinkle over the chicken, and serve with wedges of warm pita bread.\n\nPrep 15 min Total 7 hr 15 min \u25cf 4 servings\n\n  * 1 tablespoon olive or vegetable oil\n  * 8 large bone-in chicken thighs (about 3 lb), skin removed\n  * 1 large onion, chopped (1 cup)\n  * 2 cans (14.5 oz each) diced tomatoes with green chiles, undrained\n  * 1 can (14.5 oz) crushed fire-roasted or regular diced tomatoes, undrained\n  * 2 tablespoons honey\n  * 1\u00bd teaspoons ground cumin\n  * 1 teaspoon ground cinnamon\n  * \u2153 cup creamy peanut butter\n  * 2 cups hot cooked couscous or jasmine or basmati rice (page 215)\n\n1 In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes, turning once, until brown.\n\n2 Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix onion, diced and crushed tomatoes, honey, cumin and cinnamon. Add chicken; spoon tomato mixture over chicken. Cover; cook on Low heat setting 7 to 8 hours.\n\n3 Stir peanut butter into mixture in slow cooker until melted and well blended. Serve chicken and sauce over couscous.\n\n1 Serving: Calories 740; Total Fat 33g (Saturated Fat 8g, Trans Fat 0.5g); Cholesterol 140mg; Sodium 1180mg; Total Carbohydrate 52g (Dietary Fiber 8g, Sugars 24g); Protein 60g Exchanges: 1 Starch, 1\u00bd Other Carbohydrate, 3 Vegetable, 7\u00bd Lean Meat, 2 Fat Carbohydrate Choices: 3\u00bd\n\nChicken Marsala\n\n## Chicken Marsala Calorie Smart\n\nPrep 25 min Total 35 min \u25cf 4 servings\n\n  * 4 boneless skinless chicken breasts (about 1\u00bc lb)\n  * \u00bd cup all-purpose flour\n  * \u00bc teaspoon salt\n  * \u00bc teaspoon pepper\n  * 2 tablespoons olive or vegetable oil\n  * 2 cloves garlic, finely chopped\n  * 1 cup sliced fresh mushrooms (3 oz)\n  * \u00bc cup chopped fresh parsley or 1 tablespoon parsley flakes\n  * \u00bd cup Marsala wine or chicken broth\n  * Hot cooked pasta (page 167), if desired\n\n1 Flatten chicken as directed below. In shallow dish, mix flour, salt and pepper. Coat chicken with flour mixture.\n\n2 In 10-inch skillet, heat oil over medium-high heat. Cook garlic, mushrooms and parsley in oil 5 minutes, stirring frequently. Add chicken to skillet. Cook about 8 minutes, turning once, until brown.\n\n3 Stir in wine. Cook 8 to 10 minutes longer or until chicken is no longer pink in center. Serve with pasta.\n\n1 Serving: Calories 280; Total Fat 8g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 85mg; Sodium 230mg; Total Carbohydrate 17g (Dietary Fiber 0g, Sugars 2g); Protein 34g Exchanges: 1 Starch, 4 Very Lean Meat, 1 Fat Carbohydrate Choices: 1\n\n### Flattening Chicken Breasts\n\nPlace chicken breast between pieces of plastic wrap or waxed paper. Using flat side of meat mallet or rolling pin, gently pound chicken breasts until \u00bc inch thick.\n\nChicken Piccata\n\n## Chicken Piccata Calorie Smart \u2022 Fast\n\nPrep 25 min Total 25 min \u25cf 6 servings\n\n  * 6 boneless skinless chicken breasts (about 1\u00bd lb)\n  * 1 egg, slightly beaten\n  * 1 tablespoon water\n  * \u00bd cup dry bread crumbs (any flavor)\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon pepper\n  * \u215b teaspoon garlic powder\n  * \u00bc cup all-purpose flour\n  * 2 tablespoons butter\n  * 2 tablespoons vegetable oil\n  * 2 tablespoons lemon juice\n  * 2 tablespoons dry white wine or chicken broth\n  * Chopped fresh parsley, if desired\n  * Lemon wedges, if desired\n\n1 Between pieces of plastic wrap or waxed paper, place each chicken breast; gently pound with flat side of meat mallet or rolling pin until about \u00bc inch thick. In small bowl, mix egg and water. In shallow dish, mix bread crumbs, salt, pepper and garlic powder. Coat chicken with flour. Dip into egg mixture; coat with bread crumb mixture.\n\n2 In 12-inch skillet, heat butter and oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until chicken is no longer pink in center. Remove chicken from skillet; cover to keep warm.\n\n3 Stir lemon juice and wine into drippings in skillet; heat to boiling. Pour over chicken. Sprinkle with parsley; serve with lemon wedges.\n\n1 Serving: Calories 290; Total Fat 14g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 115mg; Sodium 370mg; Total Carbohydrate 11g (Dietary Fiber 0g, Sugars 0g); Protein 28g Exchanges: \u00bd Starch, 4 Very Lean Meat, 2\u00bd Fat Carbohydrate Choices: 1\nGlobal Flavors\n\n## Mediterranean\n\nSimple ingredients used in uncomplicated ways bring out the flavors of Mediterranean cooking.\n\nAnchovies Tiny salt-cured fish fillets canned in oil. Used in tiny amounts to intensify and add depth of flavor to sauces, pasta and other dishes. **Anchovy Paste,** available in tubes near the other condiments, is a convenient substitution and keeps longer than anchovies in the refrigerator.\n\nCapers Small ower buds from a bush native to the Mediterranean. Sun-dried and pickled or salt-cured, they add a pungent bite as garnishes or additions to sauces. **Caperberries** are the larger fruit from the same plant, with a similar but less intense flavor.\n\nChorizo Spicy paprika gives Spanish chorizo its signature ruddy red color and smoky flavor. It adds flavor to stews and other dishes when fried, or can be sliced and served as tapas.\n\nGreek Cheese Cheese is the main protein source in the Greek diet\u2014it's eaten all day long. **Kefalotiri,** one of the most popular hard cheeses, has a sharp, salty flavor, somewhat similar to Gruy\u00e8re or Pecorino Romano. **Manouri** is a typically unsalted soft white cheese similar to cream cheese.\n\nHoneycomb Greeks make and use a lot of honey in both sweet and savory dishes. Honey varies greatly in flavor, depending on where it's made. Both the comb and the honey in it are edible.\n\nMarcona Almonds Spanish almonds long loved for being more tender, sweet and delicate than California almonds. Traditionally used in tapas and turr\u00f3n\u2014a Spanish nougat candy.\n\nPhyllo (Filo) Similar to strudel dough, tissue-thin sheets of pastry used in Greek savory and sweet dishes\u2014most commonly, baklava and spanakopita. Look for it near other frozen dough.\n\nSeasonings **Dukka** Egyptian spice blend sprinkled over meats or vegetables or made into a dip. Typically it contains hazelnuts or chickpeas ground together with toasted nuts, sesame seed, coriander and cumin. **Saffron** Handpicked and dried stigmas from the purple crocus; available in threads or powdered. It adds color, aroma and avor to many Mediterranean dishes. Very expensive\u2014a little goes a long way. **Urfa Biber** Sun-dried Turkish chiles with chocolate and wine flavors, typically ground with a bit of salt. Adds heat, saltiness and acidity to dishes.\n\n## Panfried Chicken with Romesco Sauce Calorie Smart\n\nPrep 25 min Total 45 min \u25cf 6 servings\n\nRomesco Sauce\n\n  * \u00bd cup slivered almonds\n  * 1 slice firm crusty white bread (about 5x5x\u00bd inch)\n  * 1 medium tomato, cut in half, seeded\n  * 2 cloves garlic, peeled\n  * 1 jar (12 oz) roasted red bell peppers, rinsed, drained and patted dry\n  * \u00bc cup olive oil\n  * 1 tablespoon sherry vinegar\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon smoked paprika\n\nChicken\n\n  * 2 tablespoons olive oil\n  * 6 boneless skinless chicken breasts (about 1\u00be lb)\n  * 1 teaspoon garlic salt\n  * Chopped fresh parsley, if desired\n\n1 Heat oven to 400\u00b0F. In 15x10x1-inch pan, place almonds, bread, tomato and garlic in single layer. Bake 5 to 6 minutes or until almonds and bread are lightly toasted. Break bread into bite-size pieces.\n\n2 In food processor, place toasted almonds, bread, tomato and garlic. Cover and process, using quick on-and-off motions, until coarsely chopped. Add remaining sauce ingredients. Cover and process, using quick on-and-off motions, until almost smooth. Transfer sauce to small bowl; set aside. Sauce will thicken as it stands.\n\n3 In 12-inch nonstick skillet, heat 2 tablespoons oil over medium heat. Sprinkle both sides of chicken with garlic salt; add to skillet. Cook 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest piece is cut (at least 165\u00b0F). Serve chicken with sauce; sprinkle with parsley.\n\n1 Serving: Calories 400; Total Fat 23g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 105mg; Sodium 630mg; Total Carbohydrate 8g (Dietary Fiber 1g, Sugars 3g); Protein 39g Exchanges: \u00bd Other Carbohydrate, 5\u00bd Very Lean Meat, 4 Fat Carbohydrate Choices: \u00bd\n\nMake-Ahead Directions The Romesco Sauce can be made up to 1 day ahead; cover and refrigerate. Let stand at room temperature 30 minutes before serving.\n\nCoffee Chicken with Quick Mole Sauce\n\n## Coffee Chicken with Quick Mole Sauce Calorie Smart\n\nPrep 45 min Total 2 hr 45 min \u25cf 6 servings\n\nChicken and Marinade\n\n  * 4 cups water\n  * \u2153 cup salt\n  * \u2153 cup packed dark brown sugar\n  * 1 tablespoon cumin seed\n  * 1 tablespoon chili powder\n  * 1 lime, thinly sliced\n  * 1 cup strong brewed coffee\n  * 6 boneless skinless chicken breasts (about 1\u00be lb)\n  * 2 tablespoons vegetable oil\n\nMole Sauce\n\n  * 1 medium onion, thinly sliced\n  * 2 cloves garlic, finely chopped\n  * 1 can (28 oz) crushed tomatoes, undrained\n  * 1\u00bc cups chicken broth (for homemade broth, see page 143)\n  * 1 tablespoon creamy peanut butter\n  * 1 teaspoon granulated sugar\n  * \u00bd teaspoon ground cumin\n  * Dash ground cinnamon\n  * 1 oz unsweetened baking chocolate\n  * 2 chipotle chiles in adobo sauce (from 7-oz can), chopped\n  * *Corn tortillas, if desired.\n\n1 In 2-quart saucepan, heat water, salt, brown sugar, cumin seed, chili powder and lime slices over medium heat, stirring occasionally, until salt and brown sugar are dissolved. Remove from heat; stir in coffee. Cool to room temperature.\n\n2 Place chicken in 1-gallon resealable food-storage plastic bag or large bowl; pour cooled coffee mixture over chicken. Seal bag or cover bowl; refrigerate 2 to 3 hours to marinate, turning chicken occasionally.\n\n3 Remove chicken from marinade; discard marinade. Pat chicken dry with paper towels. In 12-inch skillet, heat oil over medium heat. Cook chicken in oil 5 to 6 minutes, turning once, until golden brown. Remove from skillet; set aside.\n\n4 Add onion to skillet; cook over medium heat 5 minutes, stirring occasionally, until soft and lightly browned. Add garlic; cook 30 seconds. Add remaining sauce ingredients, except corn tortillas. Cook uncovered 3 minutes, stirring occasionally, until mixture simmers and peanut butter and chocolate are melted.\n\n5 Reduce heat to medium-low; arrange chicken in sauce. Cook uncovered 15 to 20 minutes, stirring occasionally, until sauce thickens and juice of chicken is clear when center of thickest piece is cut (at least 165\u00b0F). Serve with corn tortillas.\n\n*Warm corn tortillas as directed on package, if desired.\n\n1 Serving: Calories 320; Total Fat 14g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 80mg; Sodium 2130mg; Total Carbohydrate 15g (Dietary Fiber 3g, Sugars 8g); Protein 33g Exchanges: \u00bd Starch, \u00bd Other Carbohydrate, 4\u00bd Lean Meat Carbohydrate Choices: 1\n\n## Tuscan Rosemary Chicken and White Beans Calorie Smart \u2022 FAst\n\nPrep 15 min Total 30 min \u25cf 4 servings\n\n  * \u2153 cup Italian dressing\n  * 4 boneless skinless chicken breasts (about 1\u00bc lb)\n  * \u00bc cup water\n  * 2 medium carrots, sliced (1 cup)\n  * 2 medium stalks celery, sliced (1 cup)\n  * \u00bc cup coarsely chopped drained sun-dried tomatoes in oil\n  * 1 teaspoon dried rosemary leaves, crushed\n  * 1 can (19 oz) cannellini beans, drained, rinsed\n\n1 In 12-inch skillet, heat dressing over medium-high heat. Add chicken; cook 4 to 6 minutes, turning once, until lightly browned.\n\n2 Reduce heat to medium-low. Add water, carrots, celery, tomatoes and rosemary. Cover and simmer about 10 minutes or until carrots are crisp-tender and juice of chicken is clear when center of thickest piece is cut (at least 165\u00b0F).\n\n3 Stir in beans. Cover and cook 5 minutes or until beans are thoroughly heated.\n\n1 Serving: Calories 390; Total Fat 9g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 85mg; Sodium 340mg; Total Carbohydrate 33g (Dietary Fiber 8g, Sugars 5g); Protein 42g Exchanges: 1\u00bd Starch, \u00bd Other Carbohydrate, 5\u00bd Very Lean Meat, 1 Fat Carbohydrate Choices: 2\n\nThai-Style Coconut Chicken\n\n## Thai-Style Coconut Chicken Calorie Smart\n\nPrep 35 min Total 35 min \u25cf 4 servings\n\n  * 1 tablespoon vegetable oil\n  * 1 lb boneless skinless chicken breasts, cut into bite-size pieces\n  * 1 teaspoon grated lime peel\n  * 1 teaspoon grated gingerroot\n  * 1 clove garlic, finely chopped\n  * 2 serrano chiles or 1 jalape\u00f1o chile, seeded, finely chopped\n  * \u00bc cup finely chopped fresh cilantro\n  * 1 can (14 oz) coconut milk (not cream of coconut)\n  * 1 teaspoon packed brown sugar\n  * \u00bd teaspoon salt\n  * 1 tablespoon soy sauce\n  * 1 cup fresh sugar snap peas\n  * 1 medium green bell pepper, cut into 1-inch pieces\n  * 1 medium tomato, seeded, chopped (\u00be cup)\n  * 1 tablespoon chopped fresh basil leaves\n  * Hot cooked jasmine rice (page 215), if desired\n\n1 In nonstick wok or 12-inch skillet, heat oil over medium-high heat. Add chicken; cook 2 to 3 minutes, stirring constantly, until chicken is no longer pink in center. Add lime peel, gingerroot, garlic, chiles and cilantro; cook and stir 1 minute.\n\n2 Pour coconut milk over chicken. Stir in brown sugar, salt, soy sauce, peas and bell pepper. Reduce heat to medium. Simmer uncovered 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in tomato.\n\n3 Spoon into shallow serving bowls; top with basil. Serve with rice.\n\n1 Serving: Calories 430; Total Fat 26g (Saturated Fat 17g, Trans Fat 0g); Cholesterol 85mg; Sodium 650mg; Total Carbohydrate 14g (Dietary Fiber 4g, Sugars 8g); Protein 35g Exchanges: \u00bd Starch, 1 Vegetable, 5 Lean Meat, 2 Fat Carbohydrate Choices: 1\n\nChicken Korma\n\n## Chicken Korma Calorie Smart\n\nPrep 20 min Total 1 hr 30 min \u25cf 4 servings\n\n  * 1 lb boneless skinless chicken breasts, cut crosswise into \u00bd-inch strips\n  * \u00bc cup whipping cream\n  * 2 tablespoons finely chopped gingerroot\n  * 5 cloves garlic, finely chopped\n  * 1 tablespoon finely chopped fresh cilantro\n  * 1 teaspoon coriander seed, ground\n  * \u00bd teaspoon cumin seed, ground\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon ground red pepper (cayenne)\n  * 2 tablespoons Clarified Butter (page 469) or butter\n  * \u00bd cup tomato sauce\n  * \u00bc cup finely chopped fresh or 2 tablespoons crumbled dried fenugreek leaves (m\u00e9thi)*\n\n1 In medium bowl, mix all ingredients except clarified butter, tomato sauce and fenugreek. Cover and refrigerate at least 1 hour but no longer than 24 hours.\n\n2 In 10-inch skillet, heat clarified butter over medium heat. Add chicken mixture and tomato sauce. Cook about 5 minutes, stirring frequently, until chicken is partially cooked.\n\n3 Stir in fenugreek; reduce heat. Cover and simmer about 10 minutes or until chicken is no longer pink in center. Serve with rice, if desired.\n\n*Watercress leaves or fresh parsley can be substituted for the fenugreek, but the flavor will be milder.\n\n1 Serving: Calories 270; Total Fat 15g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 100mg; Sodium 570mg; Total Carbohydrate 7g (Dietary Fiber 2g, Sugars 2g); Protein 28g Exchanges: \u00bd Starch, 3\u00bd Lean Meat, 1 Fat Carbohydrate Choices: \u00bd\n\nCaramel Chicken with Pickled Cucumber and Onion\n\n## Caramel Chicken with Pickled Cucumber and Onion\n\nPrep 25 min Total 50 min \u25cf 4 servings\n\nPickled Cucumber and Onion\n\n  * \u00bc cup cider vinegar\n  * 1 teaspoon granulated sugar\n  * \u00bc teaspoon crushed red pepper flakes\n  * \u00bc teaspoon salt\n  * \u215b teaspoon pepper\n  * 1 medium cucumber\n  * 1 small red onion, cut in half, sliced (\u00bd cup)\n\nChicken and Sauce\n\n  * \u00bd cup packed brown sugar\n  * \u2154 cup chicken broth (for homemade broth, see page 143)\n  * 3 tablespoons rice vinegar\n  * 2 tablespoons soy sauce\n  * 1 tablespoon vegetable oil\n  * 8 boneless skinless chicken thighs, cut into 1-inch pieces\n  * 1 teaspoon finely chopped gingerroot\n  * 2 cloves garlic, finely chopped\n  * Hot cooked rice (page 215), if desired\n  * Black sesame seed or toasted sesame seed, if desired\n\n1 In medium glass or plastic bowl, mix cider vinegar, granulated sugar, pepper flakes, salt and pepper until sugar is dissolved. Cut cucumber in half lengthwise; remove seeds with spoon. Cut each half crosswise into \u00bc-inch slices. Add cucumber and onion to bowl; toss to coat. Set aside; stir occasionally.\n\n2 In small bowl, mix brown sugar, broth, rice vinegar and soy sauce until sugar is almost dissolved; set aside. In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken, gingerroot and garlic; cook about 5 minutes, stirring occasionally, until chicken is lightly browned.\n\n3 Add broth mixture to skillet. Heat to boiling; reduce heat to medium-low. Cook uncovered 20 to 25 minutes or until chicken is golden brown and sauce is thickened and reduced by half.\n\n4 Serve chicken and sauce over rice. Top with pickled cucumber and onion; sprinkle with sesame seed.\n\n1 Serving: Calories 430; Total Fat 14g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 120mg; Sodium 860mg; Total Carbohydrate 33g (Dietary Fiber 1g, Sugars 30g); Protein 42g Exchanges: 2 Other Carbohydrate, 6 Very Lean Meat, 2 Fat Carbohydrate Choices: 2\n\n## Skillet Chicken Nachos FAST\n\nPrep 20 min Total 20 min \u25cf 6 servings\n\n  * 1 tablespoon olive or vegetable oil\n  * 1\u00bc lb boneless skinless chicken breasts, cut into \u00bc-inch pieces\n  * 1 package (1 oz) taco seasoning mix\n  * 1 can (8 oz) tomato sauce\n  * 1 medium red bell pepper, chopped (1 cup)\n  * 1 can (15 oz) black beans, drained, rinsed\n  * 1 can (7 oz) whole kernel sweet corn, drained\n  * 2 cups shredded Mexican cheese blend (8 oz)\n  * 6 oz tortilla chips (about 42 chips)\n  * \u00bc cup chopped fresh cilantro\n\n1 In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 5 minutes, stirring occasionally, until no longer pink in center.\n\n2 Stir in taco seasoning mix, tomato sauce, bell pepper, beans, corn and 1 cup of the cheese. Reduce heat to medium; cook 3 to 5 minutes, stirring occasionally, until thoroughly heated and cheese is melted.\n\n3 Divide tortilla chips among 6 plates. Spoon chicken mixture evenly over chips. Sprinkle with remaining 1 cup cheese and the cilantro.\n\n1 Roll-up: Calories 520; Total Fat 24g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 95mg; Sodium 1320mg; Total Carbohydrate 38g (Dietary Fiber 5g, Sugars 4g); Protein 36g Exchanges: 2 Starch, \u00bd Other Carbohydrate, \u00bd Vegetable, 4 Very Lean Meat, 4 Fat Carbohydrate Choices: 2\u00bd\n\nSkillet Beef Nachos Substitute 1\u00bc lb ground beef for the chicken. In Step 1, cook beef 5 to 7 minutes or until thoroughly cooked. Drain and continue as directed.\n\n## Chicken Salad Sandwiches FAST \u2022 EASY\n\nPrep 10 min Total 10 min \u25cf 4 sandwiches\n\n  * 1\u00bd cups chopped cooked chicken or turkey\n  * 1 medium stalk celery, chopped (\u00bd cup)\n  * 1 small onion, finely chopped (\u2153 cup)\n  * \u00bd cup mayonnaise or salad dressing\n  * \u00bc teaspoon salt\n  * \u00bc teaspoon pepper\n  * 8 slices bread\n\nIn medium bowl, mix chicken, celery, onion, mayonnaise, salt and pepper. Spread mixture on 4 of the bread slices. Top with remaining bread.\n\n1 Sandwich: Calories 430; Total Fat 27g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 60mg; Sodium 630mg; Total Carbohydrate 27g (Dietary Fiber 1g, Sugars 2g); Protein 19g Exchanges: 2 Starch, 2 Lean Meat, 4 Fat Carbohydrate Choices: 2\n\nLighter Directions For 260 calories and 6 grams of fat per serving, use fat-free mayonnaise.\n\nEgg Salad Sandwiches Substitute 6 Hard-Cooked Eggs (page 91), chopped, for the chicken.\n\nHam Salad Sandwiches Substitute 1\u00bd cups chopped cooked ham for the chicken. Omit salt and pepper. Stir in 1 teaspoon yellow mustard.\n\nTuna Salad Sandwiches Substitute 2 cans (5 oz each) tuna in water, drained, for the chicken. Stir in 1 teaspoon lemon juice.\n\n## Asian Chicken Roll-Ups Calorie Smart \u2022 FAst\n\nPrep 15 min Total 15 min \u25cf 4 roll-ups\n\n  * 2 tablespoons creamy peanut butter\n  * 2 tablespoons teriyaki baste and glaze (from 12-oz bottle) or stir-fry sauce\n  * 1 tablespoon packed brown sugar\n  * 1 tablespoon hot water\n  * 1 teaspoon sesame or vegetable oil\n  * 4 flour tortillas (8 to 10 inch)\n  * \u00bd lb thinly sliced roasted chicken or turkey breast (from deli)\n  * 1\u00bd cups shredded iceberg lettuce\n  * 1\u00bd cups shredded carrots\n  * \u00bd cup chopped fresh cilantro\n\n1 In small bowl, beat peanut butter, teriyaki glaze, brown sugar, water and oil with whisk until blended.\n\n2 Spread about 2 tablespoons peanut butter mixture over each tortilla. Top each with one-fourth of the chicken, about \u2153 cup lettuce, about \u2153 cup carrots and 2 tablespoons cilantro. Roll up tortillas.\n\n1 Serving: Calories 290; Total Fat 10g (Saturated Fat 2g, Trans Fat 0.5g); Cholesterol 25mg; Sodium 540mg; Total Carbohydrate 35g (Dietary Fiber 3g, Sugars 7g); Protein 16g Exchanges: 2 Starch, 1 Vegetable, 1 Lean Meat, 1 Fat Carbohydrate Choices: 2\n\nSage Chicken and Potatoes\n\n## Sage Chicken and Potatoes Calorie Smart\n\nPrep 10 min Total 1 hr 10 min \u25cf 4 servings\n\n  * 4 boneless skinless chicken breasts (about 1\u00bc lb)\n  * 3 medium unpeeled russet potatoes, cut into \u00be-inch pieces (3 cups)\n  * 1\u00bd cups ready-to-eat baby-cut carrots\n  * I\u00bd cups Pan Gravy (page 346) or 1 jar (12 oz) home-style gravy\n  * 2 tablespoons Worcestershire sauce\n  * 1 teaspoon dried sage leaves\n  * \u00bd teaspoon garlic-pepper blend\n\n1 Heat oven to 400\u00b0F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.\n\n2 In baking dish, arrange chicken, potatoes and carrots. In small bowl, mix remaining ingredients; pour over chicken and vegetables.\n\n3 Spray sheet of foil with cooking spray; place sprayed side down over baking dish. Bake 50 to 60 minutes or until vegetables are tender and juice of chicken is clear when center of thickest piece is cut (at least 165\u00b0F).\n\n1 Serving: Calories 320; Total Fat 9g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 75mg; Sodium 680mg; Total Carbohydrate 30g (Dietary Fiber 4g, Sugars 5g); Protein 31g Exchanges: 2 Starch, 3 Very Lean Meat, 1 Fat Carbohydrate Choices: 2\n\n## Chicken Pot Pie\n\nPot 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.\n\nPrep 40 min Total 1 hr 15 min \u25cf 6 servings\n\n  * \u2153 cup butter\n  * \u2153 cup all-purpose flour\n  * \u2153 cup chopped onion\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon pepper\n  * 1\u00be cups chicken broth (for homemade broth, see page 143)\n  * \u2154 cup milk\n  * 2\u00bd to 3 cups cut-up cooked chicken or turkey\n  * 1 box (10 oz) frozen peas and carrots*\n  * Two-Crust Pastry (page 586)\n\n1 In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook and stir until mixture 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.\n\n2 Heat oven to 425\u00b0F. Roll two-thirds of pastry into 13-inch square. Ease into ungreased 9-inch square (2-quart) glass baking dish. Pour chicken mixture into pastry-lined dish.\n\n3 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 Edge Treatments, page 587). Bake about 35 minutes or until golden brown.\n\n*About 1\u00bd cups of any frozen vegetable combination can be substituted. (Smaller vegetable pieces will be distributed more evenly throughout the filling.)\n\n1 Serving: Calories 670; Total Fat 43g (Saturated Fat 14g, Trans Fat 5g); Cholesterol 80mg; Sodium 1050mg; Total Carbohydrate 44g (Dietary Fiber 3g, Sugars 4g); Protein 25g Exchanges: 3 Starch, 2\u00bd Lean Meat, 6\u00bd Fat Carbohydrate Choices: 3\n\nLighter Directions For 22 grams of fat and 425 calories per serving, reduce butter to 2 tablespoons, increase flour to \u00bd cup, reduce broth to 1\u00bd cups and use fat-free (skim) milk. After melting butter in Step 1, stir in milk, onion, salt and pepper; stir in flour. Cook and stir until mixture is bubbly; remove from heat. Stir in broth. Continue as directed, except use One-Crust Pastry (page 586) for top crust. Spray 9-inch square baking dish or pan with cooking spray. Pour chicken mixture into dish (not pastry-lined). Bake 25 to 35 minutes or until golden brown.\n\nChicken Divan Pot Pie Substitute 1 box (9 oz) frozen broccoli cuts for the peas and carrots. Stir 1 teaspoon curry powder and a few drops red pepper sauce into flour mixture before cooking. Continue as directed.\n\nPortabella Chicken Pot Pie Add 1\u00bd cups sliced fresh baby portabella mushrooms to the flour mixture before cooking in Step 1. Continue as directed.\n\nIndividual Chicken Pot Pies\n\n## Individual Chicken Pot Pies\n\nIf you wish, make a double batch of Cream of Mushroom Soup, page 161, and save out 3\u00bd cups for another use. Use the remaining soup in place of the condensed soup, half-and-half, sherry and water below.\n\nPrep 35 min Total 1 hr 15 min \u25cf 8 servings\n\n  * 1 tablespoon olive oil\n  * 1 cup diced unpeeled red potatoes\n  * 1 medium carrot, thinly sliced (\u00bd cup)\n  * 1 medium stalk celery, thinly sliced (\u00bd cup)\n  * 1 medium onion, chopped (\u00bd cup)\n  * 2 cloves garlic, finely chopped\n  * 2 cans (10.75 oz each) condensed 98% fat-free cream of chicken soup with 45% less sodium\n  * 1 cup fat-free or regular half-and-half\n  * \u00bd cup dry sherry, nonalcoholic wine or chicken broth\n  * \u00be cup water\n  * 1\u00bd teaspoons parsley flakes\n  * 1 teaspoon poultry seasoning\n  * 2 cups cubed cooked chicken breast\n  * 1 cup frozen sweet peas, thawed\n  * 1 package (17.3 oz) frozen puff pastry sheets, thawed\n\n1 Heat oven to 400\u00b0F. Lightly spray 8 (8-oz) individual baking dishes (ramekins) with cooking spray. Place dishes on cookie sheet.\n\n2 In 3-quart saucepan, heat oil over medium heat. Add potatoes, carrot, celery, onion and garlic; cook about 10 minutes, stirring occasionally, until vegetables are tender. Stir in soup, half-and-half, sherry, water, 1 teaspoon of the parsley flakes, the poultry seasoning, chicken and peas; heat to boiling. Remove from heat.\n\n3 Cut 8 (4-inch) squares from puff pastry. Divide chicken mixture evenly among baking dishes; top each with puff pastry square. Sprinkle evenly with remaining \u00bd teaspoon parsley flakes.\n\n4 Bake 30 to 35 minutes or until pastry is puffed and golden brown. Cool 5 minutes before serving.\n\n1 Serving: Calories 540; Total Fat 29g (Saturated Fat 7g, Trans Fat 6g); Cholesterol 35mg; Sodium 530mg; Total Carbohydrate 48g (Dietary Fiber 2g, Sugars 4g); Protein 18g Exchanges: 3 Starch, \u00bd Vegetable, 1 Very Lean Meat, 5\u00bd Fat Carbohydrate Choices: 3\n\nBaked Chicken Panzanella\n\n## Baked Chicken Panzanella Calorie Smart\n\nPrep 10 min Total 40 min \u25cf 6 servings\n\n  * 2 cups chopped cooked chicken\n  * 1 can (14.5 oz) diced tomatoes with garlic, onion and oregano, drained\n  * \u00bc cup sliced green onions (4 medium)\n  * 1 package (5 oz) Italian-seasoned croutons\n  * \u00bc cup Italian dressing\n  * \u00be cup shredded Parmesan cheese (3 oz)\n  * \u00bc cup sliced fresh basil leaves\n\n1 Heat oven to 350\u00b0F. In ungreased 11x7-inch (2-quart) baking dish, layer chicken, tomatoes, onions and croutons. Drizzle with dressing.\n\n2 Cover with foil; bake 20 minutes. Uncover; top with cheese. Bake about 10 minutes longer or until hot and cheese is melted. Sprinkle with basil.\n\n1 Serving (1\u00bd Cups): Calories 290; Total Fat 14g (Saturated Fat 4.5g, Trans Fat 1.5g); Cholesterol 50mg; Sodium 830mg; Total Carbohydrate 20g (Dietary Fiber 2g, Sugars 4g); Protein 21g Exchanges: 1 Starch, \u00bd Other Carbohydrate, 2\u00bd Medium-Fat Meat Carbohydrate Choices: 1\n\nCrunchy Cornmeal Chicken with Mango-Peach Salsa\n\n## Crunchy Cornmeal Chicken with Mango-Peach Salsa FAST\n\nPrep 30 min Total 30 min \u25cf 4 servings\n\nChicken\n\n  * \u00bd cup yellow cornmeal\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon pepper\n  * 4 boneless skinless chicken breasts (about 1\u00bc lb)\n  * 2 tablespoons vegetable oil\n  * Hot cooked rice (page 215), if desired\n\nMango-Peach Salsa\n\n  * 3 medium peaches, peeled, chopped (1\u00bd cups)*\n  * 1 ripe large mango, peeled, seeded and chopped (1\u00bd cups)**\n  * 1 large tomato, seeded, chopped (1 cup)\n  * \u00bc cup chopped fresh cilantro\n  * 3 tablespoons vegetable oil\n  * 2 tablespoons white vinegar\n  * \u00bc teaspoon salt\n\n1 In shallow dish, mix cornmeal, \u00bd teaspoon salt and the pepper. Coat chicken with cornmeal mixture.\n\n2 In 10-inch skillet, heat 2 tablespoons oil over medium-high heat. Cook chicken in oil 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest piece is cut (at least 165\u00b0F).\n\n3 Meanwhile, in large bowl, mix all salsa ingredients. Serve chicken with salsa over rice.\n\n*About 1\u00bd cups chopped frozen (thawed) sliced peaches can be substituted for the fresh peaches.\n\n**Refrigerated mango slices (from a jar), well drained and chopped, can be substituted for the fresh mango.\n\n1 Serving: Calories 450; Total Fat 22g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 85mg; Sodium 520mg; Total Carbohydrate 30g (Dietary Fiber 5g, Sugars 12g); Protein 34g Exchanges: 2 Fruit, 5 Lean Meat, 1 Fat Carbohydrate Choices: 2\n\nDijon Chicken Smothered in Mushrooms\n\n## Dijon Chicken Smothered in Mushrooms Calorie Smart \u2022 FAst\n\nPrep 25 min Total 25 min \u25cf 4 servings\n\n  * 4 boneless skinless chicken breasts (about 1\u00bc lb)\n  * \u00bc cup all-purpose flour\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon pepper\n  * 2 tablespoons olive or vegetable oil\n  * \u00bd cup chicken broth (for homemade broth, see page 143)\n  * 1 jar (4.5 oz) sliced mushrooms, drained\n  * 4\u00bd teaspoons Dijon mustard\n  * Fresh thyme sprigs, if desired\n\n1 Between pieces of plastic wrap or waxed paper, place each chicken breast; gently pound with flat side of meat mallet or rolling pin until about \u00bc inch thick. In shallow dish, mix flour, salt and pepper. Coat chicken with flour mixture.\n\n2 In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 6 to 8 minutes, turning once, until no longer pink in center. Remove chicken from skillet to serving plate; cover to keep warm.\n\n3 Stir broth into skillet. Heat to boiling over medium-high heat. Stir in mushrooms and mustard. Cook 2 to 3 minutes, stirring frequently, until slightly thickened. Spoon sauce over chicken. Garnish with thyme.\n\n1 Serving: Calories 240; Total Fat 11g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 70mg; Sodium 750mg; Total Carbohydrate 8g (Dietary Fiber 1g, Sugars 0g); Protein 27g Exchanges: \u00bd Starch, 3\u00bd Lean Meat Carbohydrate Choices: \u00bd\n\nDijon Pork Smothered in Mushrooms Substitute pork tenderloin for the chicken. Cut into 1-inch slices, and flatten as directed in Step 1. Continue as directed, cooking until pork is no longer pink in center.\n\nOven Chicken Cordon Bleu\n\n## Oven Chicken Cordon Bleu Calorie Smart\n\nPrep 20 min Total 50 min \u25cf 4 servings\n\n  * 4 boneless skinless chicken breasts (about 1\u00bc lb)\n  * 2 teaspoons Dijon mustard\n  * 4 teaspoons chopped fresh chives\n  * 4 very thin slices (about \u00be oz each) lean cooked ham\n  * 4 very thin slices (about \u00be oz each) reduced-fat Swiss cheese\n  * 1 egg white\n  * 1 tablespoon water\n  * \u2153 cup finely crushed cornflakes or bran flakes cereal\n  * \u00bc teaspoon paprika\n\n1 Heat oven to 375\u00b0F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast; gently pound with flat side of meat mallet or rolling pin until about \u00bc inch thick.\n\n2 Spread each chicken breast with \u00bd teaspoon mustard; sprinkle with 1 teaspoon chives. Cut ham and cheese slices to fit chicken. Place ham and cheese on chicken; roll up, tucking ends inside.\n\n3 In shallow dish, slightly beat egg white and water. Place cereal crumbs in another shallow dish. Coat chicken rolls with egg white mixture; roll in crumbs. Place in baking dish; sprinkle with paprika.\n\n4 Bake uncovered 25 to 30 minutes or until chicken is no longer pink in center.\n\n1 Serving: Calories 150; Total Fat 4g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 60mg; Sodium 440mg; Total Carbohydrate 2g (Dietary Fiber 0g, Sugars 1g); Protein 25g Exchanges: 3 Lean Meat Carbohydrate Choices: 0\n\nCountry French Chicken and Rice\n\n## Country French Chicken and Rice Calorie Smart\n\nPrep 25 min Total 3 hr 25 min \u25cf 8 servings\n\n  * \u00bc cup chopped sun-dried tomatoes in oil, drained\n  * 2 tablespoons herbes de Provence*\n  * 2 tablespoons olive oil\n  * 2 tablespoons lemon juice\n  * 1 tablespoon finely chopped garlic\n  * 1 teaspoon salt\n  * 8 bone-in chicken thighs (about 2 lb), skin and fat removed\n  * 1\u00bd cups sliced fresh mushrooms (4 oz)\n  * 1 cup uncooked regular long-grain white rice\n  * I medium carrot, shredded (\u00bd cup)\n  * 2 cups boiling water\n  * 1 tablespoon chopped fresh parsley\n  * 2 teaspoons grated lemon peel\n\n1 In 1-gallon resealable food-storage plastic bag, mix tomatoes, herbes de Provence, oil, lemon juice, garlic and \u00bd teaspoon of the salt. Add chicken and mushrooms; seal bag. Turn to coat chicken and mushrooms in marinade. Refrigerate at least 2 hours but no longer than 24 hours.\n\n2 Heat oven to 375\u00b0F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In baking dish, stir together rice, carrot and remaining \u00bd teaspoon salt; stir in boiling water. Pour chicken, mushrooms and marinade evenly over rice mixture.\n\n3 Cover with foil. Bake 50 to 60 minutes or until liquid is absorbed and juice of chicken is clear when thickest piece is cut to bone (at least 165\u00b0F). Sprinkle with parsley and lemon peel.\n\n*Any combination of dried basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory, tarragon or thyme can be substituted for the herbes de Provence.\n\n1 Serving: Calories 260; Total Fat 10g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 45mg; Sodium 360mg; Total Carbohydrate 23g (Dietary Fiber 1g, Sugars 1g); Protein 18g Exchanges: 1\u00bd Starch, 2 Lean Meat, \u00bd Fat Carbohydrate Choices: 1\u00bd\n\nRoast Turkey\n\n## Roast Turkey Calorie Smart\n\nPrep 20 min Total 4 hr 20 min \u25cf 12 to 15 servings\n\n  * 1 whole turkey (12 to 15 lb), thawed if frozen*\n  * 3 tablespoons butter, melted, or vegetable oil\n\n1 Heat oven to 325\u00b0F. Discard giblets and neck or reserve for another use.\n\n2 Fold wings across back of turkey so tips are touching. If turkey doesn't have an ovenproof plastic leg band holding legs together, tuck legs under band of skin at tail (if present), or tie legs together with kitchen string, then tie to tail if desired. Place turkey, breast side up, on rack in large roasting pan. Brush butter over turkey. Insert ovenproof meat thermometer so tip is in thickest part of thigh but does not touch bone. (Do not add water or cover turkey.)\n\n3 Roast uncovered 3 hours to 3 hours 45 minutes. After roasting about 2 hours, remove leg band, cut band of skin or remove string holding legs to allow the inside of the thighs to cook thoroughly and evenly. Place tent of foil loosely over turkey to prevent excessive browning.\n\n4 Turkey is done when thermometer reads at least 165\u00b0F and legs move easily when lifted or twisted. Place turkey on warm platter; cover with foil to keep warm. Reserve drippings if making gravy (see page 346). Let turkey stand 15 to 20 minutes for easiest carving.\n\n*For optimal food safety and even doneness, the USDA recommends cooking stuffing separately. However, if you choose to stuff poultry or game birds, it's necessary to use an accurate food thermometer to make sure the center of the stuffing reaches a safe minimum temperature of 165\u00b0F. Cooking home-stuffed poultry or game birds is riskier than cooking those that are not stuffed. Even if the poultry or game bird itself has reached the safe minimum internal temperature of 165\u00b0F, the stuffing may not have reached same temperature. Bacteria can survive in stuffing that has not reached 165\u00b0F, possibly resulting in food-borne illness. Do not stuff poultry or game birds that will be grilled, smoked, fried or microwaved, because the stuffing will never get hot enough in the center to be safe.\n\n1 Serving: Calories 320; Total Fat 15g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 150mg; Sodium 160mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 46g Exchanges: 6 \u00bd Very Lean Meat, 2 \u00bd Fat Carbohydrate Choices: 0\n\nBrined Whole Turkey In large stainless steel stockpot, mix 2 gallons cold water and 2 cups coarse kosher salt until salt is dissolved. Add turkey (brine should cover bird). Cover and refrigerate 8 to 12 hours. Remove turkey from brine; thoroughly rinse under cool water, gently rubbing inside and outside of turkey to release salt. Pat dry inside and out with paper towels. Follow directions for roast turkey to prepare turkey for roasting. In medium bowl, toss 1 quartered medium onion, 1 coarsely chopped carrot, 1 coarsely chopped stalk celery, 1 teaspoon dried thyme leaves and 1 tablespoon of the melted butter. Spoon into turkey cavity. Place turkey in roasting pan and insert thermometer as directed in recipe. Brush all sides of turkey with remaining melted butter. Roast turkey as directed. Remove turkey from oven. Remove vegetables from cavity.\n\n### Making Roast Turkey\n\nFold wings across back of turkey so tips are touching.\n\nTuck legs under plastic leg band, if present, or tie together with kitchen string.\n\nInsert ovenproof meat thermometer so tip is in thigh but does not touch bone.\n\n### Carving Roast Turkey\n\nPlace turkey, breast up, on cutting board. Remove ties or skewers. While gently pulling leg away from body, cut through joint between thigh and body. Separate drumstick and thigh by cutting through connecting joint.\n\nCarefully cut down through breast meat next to bone, removing one side of breast. Cut turkey breast into slices.\n\nServe drumsticks and thighs whole or carved. To carve, remove meat from drumstick by slicing at an angle, and slice thigh by cutting even slices parallel to the bone.\n\n### Timetable for Thawing Poultry\n\nFor food safety reasons, never thaw poultry at room temperature. Cook poultry the same day it's thawed. _Refrigerator Thawing:_ Place poultry in a pan with sides or in a resealable food-storage plastic bag to catch drips. Allow about 24 hours for every 4 to 5 pounds. _Cold-Water Thawing:_ Submerge the packaged poultry in cold water, changing the water every 30 minutes. Allow 30 minutes per pound.\n\nType of Poultry | Weight in Pounds | Refrigerator Thawing Time (Days) | Cold-Water Thawing Time (Hours)\n\n---|---|---|---\n\nChicken, Whole | 3 to 4 | 1 to 2 | 2 to 2\u00bd\n\nTurkey, Whole | 8 to 12\n\n12 to 16\n\n16 to 20\n\n20 to 24 | 2 to 2\u00bd\n\n2\u00bd to 4\n\n4 to 5\n\n5 to 6 | 4 to 6\n\n6 to 8\n\n8 to 10\n\n10 to 12\n\nCut-Up Pieces | Up to 4 | \u00bd up to 3 | 1\u00bd to 3\n\n## Pan Gravy Calorie Smart \u2022 Fast \u2022 EASY\n\nPrep 10 min Total 10 min \u25cf 1 cup gravy\n\n  * Drippings from roast turkey or other cooked meat\n  * 2 tablespoons all-purpose flour\n  * 1 cup liquid (turkey or meat juices, broth, water)\n  * Few drops browning sauce, if desired\n  * Salt and pepper to taste\n\n1 After removing turkey from roasting pan, pour drippings (turkey juices and fat) into fat separator or glass measuring cup, leaving browned bits in pan. The fat will rise to the top. With spoon, return 2 tablespoons of the fat to the pan. Pour or spoon off and discard any remaining fat; reserve remaining drippings.\n\n2 Stir flour into fat in roasting pan. Cook over low heat, stirring constantly and scraping up browned bits, until mixture is smooth and bubbly; remove from heat.\n\n3 Gradually stir in reserved drippings plus enough broth or water to equal 1 cup. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in browning sauce if a darker color is desired. Stir in salt and pepper.\n\n1 Tablespoon: Calories 20; Total Fat 1.5g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 65mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 0g Exchanges: Free Carbohydrate Choices: 0\n\nPan Cream Gravy Substitute half-and-half or whole milk for the liquid.\n\nThin Gravy Reduce fat from meat drippings and flour to 1 tablespoon each.\n\n### Making Pan Gravy\n\nPour turkey drippings into fat separator or glass measuring cup, leaving browned particles in pan.\n\nStir flour into fat in cooking pan, stirring constantly and scraping up browned bits.\n\nGradually stir in reserved drippings plus enough broth to equal 1 cup.\n\n## Bread Stuffing\n\nPrep 15 min Total 55 min \u25cf 10 servings\n\n  * \u00be cup butter\n  * 2 large stalks celery (with leaves), chopped (1\u00bd cups)\n  * 1 large onion, chopped (1 cup)\n  * 9 cups soft bread cubes (about 15 slices bread)\n  * 1\u00bd teaspoons chopped fresh or \u00bd teaspoon dried thyme leaves\n  * 1\u00bd teaspoons chopped fresh or \u00bd teaspoon dried sage leaves or \u00bc teaspoon ground sage\n  * 1 teaspoon salt\n  * \u00bc teaspoon pepper\n\n1 Heat oven to 350\u00b0F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.\n\n2 In 4-quart Dutch oven or saucepan, melt butter over medium-high heat. Cook celery and onion in butter 4 to 6 minutes, stirring occasionally, until tender. Add remaining ingredients; stir gently to mix well. Spoon into baking dish.\n\n3 Cover with foil; bake 25 minutes. Remove foil; bake 10 to 15 minutes longer or until center is hot and edges are beginning to brown.\n\n1 Serving (\u00bd Cup): Calories 230; Total Fat 15g (Saturated Fat 7g, Trans Fat 1g); Cholesterol 35mg; Sodium 530mg; Total Carbohydrate 19g (Dietary Fiber 1g, Sugars 2g); Protein 3g Exchanges: 1 Starch, 3 Fat Carbohydrate Choices: 1\n\nCornbread Stuffing Substitute cornbread cubes for the soft bread cubes. For Cornbread-Sausage Stuffing, omit salt; add \u00bd lb cooked crumbled bulk pork or chorizo sausage (see Sausage Stuffing below) and 1 cup chopped toasted pecans with the remaining stuffing ingredients.\n\nOyster Stuffing Add 2 cans (8 oz each) whole oysters, drained and chopped, with the remaining stuffing ingredients.\n\nSausage Stuffing Omit salt. In 10-inch skillet, cook 1 lb bulk pork sausage or fresh chorizo sausage over medium heat, stirring occasionally, until no longer pink; drain, reserving drippings. Substitute drippings for part of the butter. Add cooked sausage with the remaining stuffing ingredients.\n\nWild Rice Stuffing In ungreased 2-quart casserole, mix 3 cups cooked wild rice, \u00bc cup melted butter, 1 cup orange juice, 1 medium apple, peeled and cut into chunks, 1 cup dry bread crumbs and \u00bd cup each raisins and walnuts. Cover and bake at 325\u00b0F for 55 to 60 minutes or until apple is tender.\n\n### Making Bread Stuffing\n\nCook celery and onion in butter until tender.\n\nSpoon stuffing into baking dish. Bake until center is hot and edges are beginning to brown.\n\n## Apple-Maple Brined Turkey Breast\n\nPrep 30 min Total 14 hr 30 min \u25cf 8 servings\n\nBrine and Turkey\n\n  * \u00bd gallon (64 oz) apple cider\n  * 1 cup real maple syrup or maple-flavored syrup\n  * \u00bd cup coarse kosher salt\n  * \u00bc cup chopped fresh or 1 tablespoon rubbed sage leaves\n  * 1 tablespoon dried marjoram leaves\n  * 5 cloves garlic, finely chopped\n  * 1 bone-in whole turkey breast (5 to 6 lb), thawed if frozen\n\nBasting Sauce and Gravy\n\n  * \u00bc cup butter, cut into pieces\n  * 1\u00bd teaspoons chopped fresh or \u00bd teaspoon rubbed sage leaves\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon dried marjoram leaves\n  * \u00bc teaspoon coarsely ground black pepper\n  * \u00bc cup all-purpose flour\n\n1 Reserve 1 cup apple cider for basting; cover and refrigerate. In 6-quart nonreactive bowl (glass or stainless steel) or stockpot (stainless steel), stir remaining cider, the syrup, kosher salt, \u00bc cup fresh sage, 1 tablespoon marjoram and the garlic until salt is dissolved. Add turkey breast. Cover and refrigerate 12 hours. Do not brine turkey for more than 12 hours or it will become too salty.\n\n2 Heat oven to 325\u00b0F. Remove turkey from brine; discard brine. Thoroughly rinse turkey under cool running water, gently rubbing outside and inside of turkey to release salt. Pat skin and cavity dry with paper towels.\n\n3 Place turkey, skin side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 1 hour.\n\n4 In 1-quart saucepan, heat reserved cider, the butter, 1\u00bd teaspoons fresh sage, \u00bd teaspoon salt, \u00bc teaspoon marjoram and the pepper over medium heat until butter is melted and mixture is hot. Roast turkey about 1 hour longer or until thermometer reads at least 165\u00b0F, basting generously with cider mixture and pan juices every 15 minutes.\n\n5 Remove turkey from oven. Cover loosely with foil; let stand 15 to 20 minutes. Meanwhile, pour pan drippings and browned bits into measuring cup; let stand 5 minutes. Skim 4 tablespoons fat from top of drippings and pour into 2-quart saucepan; skim and discard any remaining fat. Add enough water to remaining drippings to measure 2 cups; set aside.\n\n6 Stir flour into fat in saucepan with whisk. Cook and stir over medium heat until mixture is smooth and bubbly; remove from heat. Gradually stir in reserved 2 cups drippings. Heat to boiling, stirring constantly. Boil and stir about 1 minute or until gravy thickens. Serve with turkey.\n\n1 Serving: Calories 470; Total Fat 21g (Saturated Fat 8g, Trans Fat 0.5g); Cholesterol 165mg; Sodium 2080mg; Total Carbohydrate 17g (Dietary Fiber 0g, Sugars 12g); Protein 55g Exchanges: 1 Other Carbohydrate, 7\u00bd Lean Meat Carbohydrate Choices: 1\n\nHerbed Turkey and Wild Rice Casserole\n\n## Herbed Turkey and Wild Rice Casserole Calorie Smart \u2022 Slow Cooker\n\nPrep 25 min Total 6 hr 55 min \u25cf 6 servings\n\n  * 6 slices bacon, cut into \u00bd-inch pieces\n  * 1 lb turkey breast tenderloins, cut into \u00be-inch pieces\n  * 1 medium onion, chopped (\u00bd cup)\n  * 1 medium carrot, sliced (\u00bd cup)\n  * 1 medium stalk celery, sliced (\u00bd cup)\n  * 3\u00bd cups chicken broth (for homemade broth, see page 143)\n  * 1 can (10.75 oz) condensed cream of chicken soup\n  * \u00bc teaspoon dried marjoram leaves\n  * \u215b teaspoon pepper\n  * 1\u00bc cups uncooked wild rice, rinsed, drained\n\n1 In 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Stir in turkey. Cook 3 to 5 minutes, stirring occasionally, until turkey is brown. Stir in onion, carrot and celery. Cook 2 minutes, stirring occasionally; drain.\n\n2 Spray 3\u00bd- to 6-quart slow cooker with cooking spray. In slow cooker, beat 1\u00be cups of the broth and the soup with whisk until smooth. Stir in remaining 1\u00be cups broth, the marjoram and pepper. Stir in turkey mixture and wild rice.\n\n3 Cover; cook on High heat setting 30 minutes. Reduce heat setting to Low. Cook 6 to 7 hours or until rice is tender and liquid is absorbed.\n\n1 Serving: Calories 340; Total Fat 9g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 65mg; Sodium 1190mg; Total Carbohydrate 36g (Dietary Fiber 3g, Sugars 2g); Protein 30g Exchanges: 2 Starch, 1 Vegetable, 3 Very Lean Meat, 1 Fat Carbohydrate Choices: 2\u00bd\n\n## Betty's Staples Cooked Wild Rice\n\nWild rice takes some time to cook, so it's nice to have some on hand to use in various ways. See page 215 for cooking instructions. Store in the refrigerator up to 5 days or freeze 3 months.\n\n  1. 1. **Wild Rice and Chicken Salad:** In medium bowl, mix 1 cup cooked wild rice, 1 cup shredded or chopped cooked chicken, \u00bd cup dried cranberries and \u00bd cup chopped walnuts. Toss with Honey Mustard Dressing (page 137). Serve on Bibb lettuce leaves.\n  2. 2. **Bacon-Roasted Pepper Rice:** Cook 2 slices chopped bacon in skillet until crisp. Stir in 1\u00bd cups cooked wild rice, \u00bd cup sliced roasted red bell peppers and \u00bd cup cooked corn. Cook and stir about 5 minutes or until heated. Toss with 2 tablespoons chopped fresh parsley.\n  3. 3. **Raspberry Turkey-Rice Salad:** In medium bowl, toss 1 cup cooked wild rice, 1 cup chopped cooked turkey and 2 tablespoons chopped fresh oregano. Toss with \u00bd cup Raspberry Vinaigrette (page 137). Carefully stir in 1 cup fresh raspberries. Serve on red leaf lettuce.\n  4. 4. **Winter Squash with Wild Rice:** Cook halved acorn or buttercup squash as directed on page 237. Spoon about \u00bd cup cooked wild rice into each squash half. In small bowl, mix 1 tablespoon melted butter and 2 tablespoons maple syrup; drizzle over squash and rice. Bake 5 to 10 minutes or until heated through.\n  5. 5. **Eggs with Wild Rice:** Scramble 3 or 4 eggs as directed on page 90. As eggs are cooking, stir in \u00bd cup cooked wild rice and 2 tablespoons chopped fresh basil.\n\nBacon-Roasted Pepper Rice, Wild Rice and Chicken Salad, Winter Squash with Wild Rice\n\nDuckling with Orange Sauce\n\n## Duckling with Orange Sauce\n\nServe this delicious recipe over a rice blend\u2014it will really bring out the flavor of the orange sauce.\n\nPrep 20 min Total 3 hr 5 min \u25cf 4 servings\n\n  * 1 whole duckling (4 to 5 lb), thawed if frozen\n  * 2 teaspoons grated orange peel\n  * \u00bd cup orange juice\n  * \u00bc cup currant jelly\n  * 1 tablespoon lemon juice\n  * \u215b teaspoon ground mustard\n  * \u215b teaspoon salt\n  * 1\u00bd teaspoons cornstarch\n  * 1 tablespoon cold water\n  * 1 medium orange, peeled, sectioned\n  * 1 tablespoon orange-flavored liqueur, if desired\n\n1 Heat oven to 350\u00b0F. Fasten neck skin to back of duckling with skewer. Fold wings across back of duckling so tips are touching. Place duckling, breast side up, on rack in shallow roasting pan.\n\n2 Pierce skin all over with fork, especially at the breast, but don't pierce the flesh. Loosely tie legs to the tail, if desired, to better hold an even shape during cooking. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.\n\n3 Roast uncovered about 2 hours 30 minutes or until thermometer reads at least 165\u00b0F and legs move easily when lifted or twisted. If necessary, place tent of foil loosely over breast during last hour to prevent excessive browning. Place duckling on warm platter; cover and let stand 15 to 20 minutes.\n\n4 Meanwhile, in 1-quart saucepan, heat orange peel, orange juice, jelly, lemon juice, mustard and salt to boiling. In small bowl, mix cornstarch and water; stir into sauce. Cook and stir over medium heat until mixture thickens and boils. Boil and stir 1 minute. Stir in orange sections and liqueur. Brush duckling with some of the sauce. Serve with remaining sauce.\n\n1 Serving: Calories 490; Total Fat 24g (Saturated Fat 7g, Trans Fat 1g); Cholesterol 155mg; Sodium 230mg; Total Carbohydrate 20g (Dietary Fiber 1g, Sugars 15g); Protein 49g Exchanges: 1 Starch, 6\u00bd Lean Meat, 1 Fat Carbohydrate Choices: 1\n\nOrange-Roasted Pheasants\n\n## Orange-Roasted Pheasants\n\nPrep 20 min Total 1 hr 35 min \u25cf 4 servings\n\n  * \u00bd cup butter, softened\n  * 2 teaspoons grated orange peel\n  * 1 teaspoon salt\n  * \u00bc teaspoon pepper\n  * 2 tablespoons honey\n  * 4 medium green onions, sliced (\u00bc cup)\n  * 2 pheasants (2\u00bd to 3 lb each), thawed if frozen\n  * \u00bd cup orange-flavored liqueur or orange juice\n  * 1 cup chicken broth (for homemade broth, see page 143)\n\n1 Heat oven to 350\u00b0F. In small bowl, stir butter, orange peel, salt, pepper, honey and onions until well mixed.\n\n2 Place pheasants, breast side up, in shallow roasting pan. Starting at the back opening, gently separate skin from breast of each pheasant, using fingers. Spread butter mixture under skin. Secure skin to flesh with toothpick if necessary. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.\n\n3 Roast uncovered 50 to 60 minutes or until thermometer reads at least 165\u00b0F and legs move easily when lifted or twisted. Remove pheasants to a platter; cover loosely with foil.\n\n4 Pour liqueur and broth into roasting pan, scraping up browned bits from pan; pour mixture into 1-quart saucepan. Heat to boiling, stirring occasionally; boil about 15 minutes, stirring occasionally, until liquid is reduced to 1 cup. Serve sauce with pheasants.\n\n1 Serving: Calories 670; Total Fat 45g (Saturated Fat 18g, Trans Fat 2g); Cholesterol 220mg; Sodium 1170mg; Total Carbohydrate 10g (Dietary Fiber 0g, Sugars 9g); Protein 56g Exchanges: \u00bd Starch, 8 Medium-Fat Meat Carbohydrate Choices: \u00bd\n\nRoast Goose with Apple Stuffing\n\n## Roast Goose with Apple Stuffing\n\nPrep 30 min Total 4 hr 20 min \u25cf 8 servings\n\n  * 1 whole goose (8 to 10 lb), thawed if frozen\n  * \u00bc cup butter\n  * 2 medium stalks celery (with leaves), chopped (1 cup)\n  * 1 medium onion, chopped (\u00bd cup)\n  * 6 cups soft bread crumbs (about 9 slices bread)\n  * 3 medium unpeeled tart apples, chopped (3 cups)\n  * 1\u00bd teaspoons chopped fresh sage leaves or \u00bd teaspoon rubbed sage or ground sage\n  * \u00be teaspoon chopped fresh or \u00bc teaspoon dried thyme leaves\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon pepper\n  * Pan Gravy (page 346)*, if desired\n\n1 Heat oven to 350\u00b0F. Discard giblets and neck or reserve for another use. Remove excess fat from goose.\n\n2 Place goose, breast side up, on rack in shallow roasting pan. Fasten neck skin to back of goose with skewer. Fold wings across back of goose so tips are touching. Pierce skin all over with fork so fat can drain. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. (Do not add water or cover goose.)\n\n3 Roast goose uncovered 3 hours to 3 hours 30 minutes, removing excess fat from pan occasionally. If necessary, place tent of foil loosely over goose during last hour to prevent excessive browning. Meanwhile, spray 2-quart casserole with cooking spray. In 3-quart saucepan, melt butter over medium-high heat. Cook celery and onion in butter, stirring occasionally, until tender; remove from heat. Stir in remaining ingredients except gravy. Spoon into casserole. Cover with foil and refrigerate until baking time.\n\n4 Bake stuffing covered alongside goose for last 35 to 45 minutes of roasting time, removing foil from stuffing during last 10 minutes of baking, until center is hot and edges are beginning to brown. Goose is done when thermometer reads at least 165\u00b0F and legs move easily when lifted or twisted. Reserve drippings if making gravy. Let stand 15 to 20 minutes for easiest carving.\n\n*Pan Gravy recipe makes 1 cup. Increase, if needed, for desired amount.\n\n1 Serving: Calories 820; Total Fat 54g (Saturated Fat 18g, Trans Fat 1.5g); Cholesterol 210mg; Sodium 630mg; Total Carbohydrate 26g (Dietary Fiber 2g, Sugars 7g); Protein 57g Exchanges: 1 Starch, Fruit, 8 Medium-Fat Meat, 2 Fat Carbohydrate Choices: 2\n\n### Timetable for Roasting Poultry\n\nRoasting times are general guidelines. Also check turkey labels for timing recommendations.\n\nBegin checking turkey doneness about 1 hour before end of recommended roasting time. For purchased stuffed turkeys, follow package directions instead of this timetable.\n\nType of Poultry | Weight in Pounds | Oven Temperature | Roasting Time in Hours\n\n---|---|---|---\n\nChicken\n\nWhole Chicken (Not Stuffed)* | 3 to 3\u00bd | 375\u00b0F | 1\u00be to 2\n\nTurkey\n\nWhole Turkey (Not Stuffed)* | 8 to 12\n\n12 to 14\n\n14 to 18\n\n18 to 20\n\n20 to 24 | 325\u00b0F\n\n325\u00b0F\n\n325\u00b0F\n\n325\u00b0F\n\n325\u00b0F | 2\u00be to 3\n\n3 to 3\u00be\n\n3\u00be to 4\u00bc\n\n4\u00bc to 4\u00bd\n\n4\u00bd to 5\n\nWhole Turkey Breast (Bone-In) | 4 to 6\n\n6 to 8 | 325\u00b0F\n\n325\u00b0F | 1\u00bd to 2\u00bc\n\n2\u00bc to 3\u00bc\n\nGame\n\nWhole Duck\n\n(domestic)\n\n(wild)\n\n|  |\n\n375\u00b0F\n\n350\u00b0F | 20 minutes per lb\n\n18 to 20 minutes per lb\n\nWhole Goose | 7 to 9\n\n9 to 11\n\n11 to 13 | 325\u00b0F\n\n325\u00b0F\n\n325\u00b0F | 2\u00bc to 3\u00be\n\n3\u00be to 4\u00bd\n\n4\u00bd to 5\u00bd\n\nWhole Pheasant | 2 to 3 | 350\u00b0F | 1 to 1\u00bd\n\nWhole Rock Cornish Hen | 1\u00bd to 2 | 350\u00b0F | 1\u00bc to 1\u00bd\n\n*For optimal food safety and even doneness, the USDA recommends cooking stuffing separately. However, if you choose to stuff poultry or game birds, it's necessary to use an accurate food thermometer to make sure the center of the stuffing reaches a safe minimum temperature of 165\u00b0F. Cooking home-stuffed poultry or game birds is riskier than cooking those that are not stuffed. Even if the poultry or game bird itself has reached the safe minimum internal temperature of 165\u00b0F, the stuffing may not have reached same temperature. Bacteria can survive in stuffing that has not reached 165\u00b0F, possibly resulting in food-borne illness. Do not stuff poultry or game birds that will be grilled, smoked, fried or microwaved, because the stuffing will never get hot enough in the center to be safe.\n\n### Timetable for Broiling Poultry\n\nCook poultry right from the refrigerator. Set oven control to broil. Check the owner's manual for whether the oven door should be partially opened or closed during broiling. Place poultry on rack in broiler pan. Broil for the time listed, turning once, until thermometer reaches at least 165\u00b0F or until juice is clear when centers of thickest pieces are cut.\n\nCut of Poultry | Weight in Pounds | Broiling Time\n\n---|---|---\n\nChicken\n\nCut-Up | 3 to 3\u00bd | Skin side down 30 minutes; turn. Broil 15 to 25 minutes longer (7 to 9 inches from heat)\n\nBone-In Split Breasts | 2\u00bd to 3 | 25 to 35 minutes (7 to 9 inches from heat)\n\nBoneless Skinless Breasts | 1\u00bc | 15 to 20 minutes (4 to 6 inches from heat)\n\nWings | 2 to 2\u00bd | 10 minutes (5 to 7 inches from heat)\n\nTurkey\n\nTenderloins | 1 to 1\u00bd | 8 to 12 minutes (4 to 6 inches from heat)\n\nBreast Slices | 1 to 1\u00bd | 7 minutes (4 to 6 inches from heat)\n\n### Cooked Poultry Yields\n\nRemove the uncertainty of wondering if you will have enough cooked poultry for your favorite recipe by using this handy chart.\n\nType of Poultry | Weight in Pounds | Yield of Chopped, Cubed or Shredded Cooked Poultry in Cups\n\n---|---|---\n\nChicken\n\nWhole Chicken | 3 to 3\u00bd | 2\u00bd to 3\n\nBone-In Split Breast | 1\u00bd | 2\n\nBoneless Skinless Breasts | 1\u00bd | 3\n\nLegs (Thighs and Drumsticks) | 1\u00bd | 1\u00be\n\nTurkey\n\nWhole Turkey | 6 to 8 | 7 to 10\n\nBone-In Breast | 3 to 9 | 5 to 13\n\nTenderloins | 1\u00bd | 3\n\n## Setting a Festive Holiday Table\n\nThese time-tested guidelines will help you set a beautiful table:\n\n  * Coordinate placemats, napkins, centerpieces and serving pieces; everything doesn't need to match. An eclectic mix can be fun and less reserved than serving on a matched set of china.\n  * Allow enough elbow room for each person and leg room uninhibited by table legs.\n  * Place flatware 1 inch from the edge of the table.\n\n**For a casual place setting:** Place a fork to the left of the plate, a knife to the right (blade toward the plate) and a spoon to the right of the knife.\n\n**For a formal place setting:** Arrange pieces to be used first farthest from the plate, as shown in photo. Place first-course salad or soup plate on top of main-course plate. Dessert flatware can be placed above the dinner plate, or bring it when you serve dessert. Napkins can go on the center of the plate, to the left of the forks or tucked inside empty glasses. Before serving dessert, clear the table of all items that won't be needed.\n\n## Setting a Buffet Table\n\nBuffets are a great option when the gathering is less formal or you are short on table space for platters and serving dishes. See Safe Buffets, page 32, for food safety considerations when hosting a buffet. Use these tips to help in planning a buffet:\n\n  * Anywhere there is ample room for people to move around the serving area is a place a buffet could be set up: a center island or counter, dining room or kitchen table (remove chairs for easy access), sideboard, picnic or folding table. Don't have one large space? Consider breaking up the buffet into stations by food type. It allows guests to move around and avoids congestion at one location.\n  * Arrange buffet items starting with the main course and then side dishes, salad, condiments, bread. End with flatware, napkins (make cutlery bundles for easier carrying) and glassware last so that guests don't have to juggle these items while serving themselves.\n  * If people will be standing to eat, skip paper plates, opting for dishes or plastic plates instead. If you must use paper, make sure they are heavy-duty and avoid serving foods that require cutting to eat.\n\n# Chapter 13: Fish & Shellfish\n\n## Fish Basics\n\nBuying Fish\n\nChoosing Fish by Flavor and Texture\n\nCooking Fish\n\nFish Pound Per Serving\n\nStoring Fish\n\n## Fish Features\n\nHeirloom Recipe and New Twist\n\nLearn to Broil\n\nLearn with Betty: Salmon Doneness\n\n## Fish\n\nAsian Tuna with Wasabi Aioli Calorie Smart\n\nBeer-Batter Fried Fish Calorie Smart \u2022 Fast\n\nBranzino with Sun-Dried Tomato Pesto\n\nBroiled Fish Fillets\n\nBrowned-Butter Panfried Fish\n\nButtery Broiled Fish Steaks Calorie Smart \u2022 Fast\n\nCajun Fish Soft Tacos Fast\n\nCornmeal-Crusted Catfish Calorie Smart \u2022 Fast\n\nCornmeal-Crusted Cod\n\nFresh Branzino with Sweet Pea-Mint Pesto Fast\n\nGarlic-Butter Panfried Fish\n\nHerbed Butter Branzino\n\nHoney-Mustard Glazed Salmon Calorie Smart\n\nLemon- and Parmesan-Crusted Salmon Calorie Smart \u2022 Easy\n\nLemon-Garlic Branzino\n\nOrange Sole Amandine\n\nOven-Fried Fish Calorie Smart \u2022 Fast\n\nPanfried Fish Calorie Smart \u2022 Fast\n\nParmesan, Herb and Lemon Panfried Fish\n\nRoasted Tilapia and Vegetables Calorie Smart\n\nRosemary-Lemon Branzino\n\nSalmon Patties with Sour Cream\u2013Dill Sauce Calorie Smart \u2022 Fast\n\nSnapper with Tomato-Pepper Sauce Calorie Smart \u2022 Fast\n\nSole Amandine Calorie Smart \u2022 Fast\n\nToasted Spice Seared Mackerel Fast\n\n## Shellfish Basics\n\nBuying and Using Shellfish\n\nStoring Shellfish\n\nShellfish Per Serving\n\nSuccessfully Cooking Shellfish\n\nTimetable for Cooking Shellfish\n\nReheating Cooked Crab Legs\n\nUnderstanding Shrimp Count\n\n## SHELLFISH FEATURES\n\nBetty's Staples: Cooked Shrimp\n\nBuying Clams\n\nDetermining Spoiled Mussels\n\nDeveining Shrimp\n\nImitation Seafood Products\n\nOpening Raw Clams\n\nRemoving Cooked Lobster Meat\n\nRemoving Cooked Crab Meat\n\nTypes of Shellfish\n\n## Shellfish\n\nBoiled Hard-Shell Blue Crabs Calorie Smart\n\nBoiled Lobsters Calorie Smart\n\nCitrus Seafood Skillet Calorie Smart \u2022 Fast\n\nDeep-Fried Oysters or Clams\n\nDeep-Fried Sea Scallops\n\nDeep-Fried Shrimp Calorie Smart\n\nScallops with Artichokes and Tomatoes Calorie Smart \u2022 Fast\n\nScrambled Eggs and Shrimp\n\nShrimp and Egg Salad Wraps\n\nShrimp and Melon Salad\n\nShrimp Creole Calorie Smart\n\nShrimp Gumbo Calorie Smart\n\nShrimp Scampi Calorie Smart \u2022 Fast\n\nShrimp Tacos\n\nSteamed Clams Calorie Smart\n\nSteamed Mussels in Wine Sauce Calorie Smart \u2022 Fast\n\nTomato-Basil Shrimp and Pasta\n\nCalorie Smart = See Helpful Nutrition and Cooking Information\n\nFast = Ready in 30 minutes or less\n\nEasy = Prep in 10 minutes or less **plus** five ingredients or less\n\nLighter = 25% fewer calories or grams of fat\n\nMake Ahead = Make-ahead directions\n\nSlow Cooker = Slow cooker directions\n\n# Fish Basics\n\nFish is delicious, healthful and available in a multitude of varieties, both fresh and freshly frozen. As you find out just how easy it is to select great fish and terrific ways to prepare it, you'll want to have fish more often. Here's what you need to know about buying, storing and cooking fish.\n\n## Buying Fish\n\n  * Flesh should be shiny, firm and spring back when touched. Avoid fish with dark edges or brown or yellowish discoloration.\n  * Contents of the package should smell fresh and mild, not fishy or like ammonia.\n  * Buy and use the fish by the sell-by date.\n  * For whole fish, eyes should be bright, clear and just slightly bulging. Only a few fish, like walleye, have naturally cloudy eyes. \n  * Gills should be bright pink to red and scales should be bright and shiny.\n  * Frozen fish should be tightly wrapped and not have any freezer burn (dry or dark spots).\n\n## Storing Fish\n\n  * Keep fresh or thawed fish in the original packaging in the coldest part of your refrigerator. Use within 2 days.\n  * Fish that is packaged in clear plastic wrap on a tray can be frozen as it is. Other fish should be tightly wrapped in freezer bags or foil. Freeze for up to 6 months. Thaw overnight in the refrigerator.\n\nRed Snapper, Tuna, Tilapia, Salmon\n\n### Choosing Fish by Flavor and Texture\n\nFish can be categorized by flavor and texture, making it easy to substitute one fish for another within a category.\n\nMild Flavor | Moderate Flavor | Full Flavor\n\n---|---|---\n\nDelicate to Medium Texture\n\nAlaskan Pollock | Atlantic Salmon | Herring\/Sardines\n\nBarramundi | Branzino | Smelt\n\nFlounder | Chinook Salmon\n\n|\n\nSole | Walleye\n\n|   \n|\n\nWhitefish\n\n|\n\nMedium-Firm Texture\n\nButterfish\/Sablesfish | Catfish | Bluefish\n\nCod | Char | Mackerel\n\nHaddock | Coho Salmon | Salmon (Alaskan, Sockeye)\n\nLingcod | Drum | Shad\n\nSnapper\/Red Snapper | Hake\/Whiting | Wahoo\/Ono\n\nTilapia | Lake Perch\n\n|\n\nTilefish | Mahi Mahi\n\n|   \n|\n\nPompano\n\n|   \n|\n\nPorgy\/Scup\n\n|   \n|\n\nRainbow Trout\n\n|   \n|\n\nRedfish\n\n|   \n|\n\nRockfish\/Ocean Perch\n\n|   \n|\n\nSea Bass\n\n|\n\nFirm Texture\n\nGrouper | Shark | Cobia\n\nHalibut | Tuna (Albacore, Skipjack, Yellowfin\/Ahi) | Marlin\n\nMonkfish\n\n|  |\n\nSwordfish\n\nPompano\n\n|  |\n\nTuna (Bluefin, Bonito)\n\nStriped Bass\n\n|  |\n\nSturgeon\n\n|  | \n\n### The Best cooking methods for fish\n\nInstead of shopping for a specific fish, scan the seafood counter for what's freshest and on sale. You can decide what to buy based on the cooking method you wish to use or the type of fish that appeals to you most that day. Look to this chart to match the fish to the best cooking methods and you're on your way to cooking fish successfully!\n\ncooking methods | fish type\n\n---|---\n\nPanfrying | Flounder, Halibut, Salmon or Sole (with skin on) or medium-firm fish such as char, perch or snapper\n\nOven-Frying | Medium-firm, mild flavored skinless fish such as cod or haddock\n\nBroiling | Fillets or steaks of any texture fish such as shark or swordfish (thin or delicate-textured fish should not be turned or it can fall apart)\n\nGrilling | Fillets with skins or steaks of medium-firm texture, steaks or whole firm-textured fish such as mahi mahi, red fish or ono\n\nBaking | Delicate or medium-firm fillets or steaks, such as tilapia, rockfish or red snapper. (If fish has skin, it can be removed either before or after cooking.)\n\nSteaming (packets made with parchment or foil*) | Skinless fillets or steaks of any texture fish such as flounder, grouper or tuna\n\nRoasting | Whole fish or large fillets or steaks such as snapper, trout, sea bass\n\nDeep-Frying | Mild-flavored delicate or medium-firm textured skinless fillets such as cod, halibut or catfish or whole fish such as sea ball, a small grouper or red snapper\n\n*See Learn to Make Foil Packets, page 278.\n\n## Cooking Fish\n\nFish is naturally delicate and tender so overcooking makes it dry. Use the \"10-minute rule\" for moist, flaky fish\u2014here's how to do it.\n\n  * Measure the fish at its thickest point. If it will be stuffed or rolled, measure it before stuffing or rolling.\n  * Fish fillets will often have skin on one side. Cook the fish skin side down. The skin helps to hold the fish together and is easy to remove after cooking.\n  * Cook the fish 10 minutes per inch of thickness. Turn over halfway through cooking time only if specified. Fillets less than \u00bd inch thick generally need no turning. Cook frozen fish (not thawed) 20 minutes per inch. Add 5 minutes to the total cooking time if the fish is cooked in foil or in a sauce.\n  * Cook just until the fish flakes easily with a fork. Insert the tines of a fork gently into the thickest part of the fish and twist slightly. The flesh should begin to separate along the natural lines.\n  * Baking, broiling or grilling fish with the skin on helps to hold the delicate flesh together. To remove skin after cooking, carefully insert a metal spatula between the skin and the flesh, starting at the tail end if present (if no tail end, start at any edge). Hold on to a small piece of the skin and slide the fish off.\n\n### Fish Pounds per Serving\n\nThe number of servings per pound varies depending on the form of fish.\n\nType of Fish | Pounds per Serving\n\n---|---\n\nFillets or Steaks | \u2153 to \u00bd\n\nPan-Dressed (often scaled with internal organs, head, tail and fins removed) | \u00bd\n\nDrawn (whole with head and tail; only internal organs removed) | \u00bd to \u00be\n\nWhole (right from the water) | \u00be to 1\n\n## Seafood Sustainability\n\nMany chefs, restaurateurs and consumers ask for sustainable seafood. It's sustainable when the population of a fish species is managed to provide for today's needs without damaging the ability of the species to reproduce. If you buy fish managed under a U.S. fishery management plan, it considers social and economic outcomes for fishing communities; prevents overfishing; rebuilds depleted stocks; minimizes bycatch and interactions with protected species; and identifies and conserves essential fish habitat.\n\nFor more information, go to www.fishwatch.gov.\n\n## Panfried Fish Calorie Smart \u2022 Fast\n\nPrep 20 min Total 20 min \u25cf 6 servings\n\n  * 1\u00bd lb perch, red snapper or other medium-firm fish fillets (\u00bd to \u00be inch thick), skin removed\n  * \u00be teaspoon salt\n  * \u00bc teaspoon pepper\n  * 1 egg\n  * 1 tablespoon water\n  * \u2154 cup all-purpose flour, cornmeal or dry bread crumbs\n  * Vegetable oil or shortening\n\n1 Cut fish into 6 serving pieces. Sprinkle both sides with salt and pepper. In small bowl, beat egg and water with fork or whisk until blended. Place flour in shallow dish. Dip fish into egg, then coat with flour.\n\n2 In 12-inch skillet, heat about \u215b inch oil over medium heat. Fry fish in oil 6 to 8 minutes, turning once, until fish flakes easily with fork and is brown on both sides. (Fish cooks very quickly, especially the thinner tail sections; be careful not to overcook.) Remove with slotted spatula; drain on paper towels.\n\n1 Serving: Calories 200; Total Fat 7g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 95mg; Sodium 230mg; Total Carbohydrate 11g (Dietary Fiber 0g, Sugars 0g); Protein 24g Exchanges: 1 Starch, 3 Very Lean Meat, \u00bd Fat Carbohydrate Choices: 1\n\nBrowned-Butter Panfried Fish Omit oil. In skillet, heat \u00bc cup butter over medium heat 3 to 4 minutes, stirring constantly, until light brown. Coat fish as directed in Step 1; cook in butter as directed in Step 2.\n\nGarlic-Butter Panfried Fish Omit salt. Substitute crushed garlic butter\u2013flavored croutons for the flour. (Place croutons in resealable food-storage plastic bag and crush with rolling pin.) Continue as directed.\n\nParmesan, Herb and Lemon Panfried Fish Omit salt and pepper. Substitute \u2153 cup Italian-style panko bread crumbs for the \u2154 cup flour. In shallow dish, mix bread crumbs, \u2153 cup grated Parmesan cheese and 1 teaspoon grated lemon peel. Continue as directed.\n\n### Panfrying Fish\n\nDip fish in egg.\n\nCoat both sides with flour.\n\nFry fish in oil, turning once.\n\nFish is done when brown on both sides and flakes easily with a fork.\n\n## Oven-Fried Fish Calorie smart \u2022 FAst\n\nPrep 10 min Total 25 min \u25cf 4 servings\n\n  * 1 lb cod, haddock or other medium-firm fish fillets (about \u00be inch thick), skin removed\n  * \u00bc cup cornmeal\n  * \u00bc cup unseasoned dry bread crumbs\n  * \u00be teaspoon chopped fresh or \u00bc teaspoon dried dill weed\n  * \u00bd teaspoon paprika\n  * \u00bc teaspoon salt\n  * \u215b teaspoon pepper\n  * \u00bc cup milk\n  * 3 tablespoons butter, melted\n\n1 Move oven rack to position slightly above middle of oven. Heat oven to 450\u00b0F.\n\n2 Cut fish into 4 serving pieces. In shallow dish, mix cornmeal, bread crumbs, dill, paprika, salt and pepper. Pour milk into another shallow dish. Dip fish into milk, then coat with cornmeal mixture.\n\n3 Place fish in ungreased 13x9-inch pan. Drizzle butter over fish. Bake uncovered about 12 minutes or until fish flakes easily with fork.\n\n1 Serving: Calories 240; Total Fat 11g (Saturated Fat 5g, Trans Fat 0.5g); Cholesterol 85mg; Sodium 360mg; Total Carbohydrate 12g (Dietary Fiber 0g, Sugars 1g); Protein 24g Exchanges: 1 Starch, 3 Lean Meat Carbohydrate Choices: 1\n\n## Learn to BROIL\n\nBroiling is a high-heat method where food is cooked a short distance from a direct heat source above\u2014usually a flame in a gas oven or hot coil in an electric oven. The broiler will be located in the oven or sometimes in a compartment under the oven. Some think of broiling as a cousin to grilling because the surfaces of food are well-browned, creating a wonderful caramelized taste. Advantages of broiling include quickly cooked foods with great flavor, plus minimal cleanup.\n\nTo check the distance between the food and the pan, place the broiler pan in a cold oven. Then measure the distance from where the food will be to the broiler element. Use the distance recommended in the recipe or refer to the oven manufacturer's recommendations. Always watch food carefully while broiling to prevent burning.\n\n### Broiling Tips\n\n  * Turn the broiler on 5 to 10 minutes ahead of time so that it can heat up.\n  * For easy cleanup, line the broiler pan with foil and poke holes to let the juices drain. The bottom pan can also be lined with foil.\n  * Place the food in the center of the pan and place the pan under the broiler at the distance indicated in the recipe (see above).\n  * On most ovens, you can leave the oven door open slightly to allow air to circulate. This also helps to keep steam from forming\u2014too much steam and the food will not crisp. Check the oven manufacturer's guidelines to be sure this is recommended.\n  * Remove the pan from the oven to turn the food as indicated in the recipe directions.\n  * Follow recipe times carefully. If food is not quite cooked, you can place it under the broiler for a bit longer.\n\n### Best Foods for Broiling\n\n  * Beef and Pork: Meats less than 11\/2 inches thick, such as steaks and chops, are good candidates for broiling. Use tender cuts or marinate for tenderness. Ground meat patties and sausages are also great.\n  * Chicken and Turkey: Most pieces work well under the broiler. Items such as chicken quarters, legs and bone-in or boneless breasts are ideal, as are turkey cutlets and tenderloins. Try to broil the same thickness or size of pieces for even cooking.\n  * Fish and Shellfish: Fillets and steaks are ideal to cook under the broiler. They cook quickly and evenly. Shrimp and scallops also perform well under the broiler. \n  * Vegetables: Many vegetables are great under the broiler. Good candidates include asparagus spears, bell pepper halves or strips and onion wedges.\n  * Fruits: Many fruits can be broiled, such as peach or nectarine halves, grapefruit halves, pineapple slices and bananas.\n\n## Buttery Broiled Fish Steaks Calorie smart \u2022 FAst\n\nPrep 20 min Total 20 min \u25cf 4 servings\n\n  * 4 salmon, tuna, halibut or other medium-firm to firm fish steaks, about \u00be inch thick (6 oz each)\n  * Salt and pepper to taste\n  * 2 tablespoons butter, melted\n  * Lemon wedges, if desired\n\n1 Set oven control to broil. Sprinkle both sides of fish with salt and pepper. Place fish on rack in broiler pan. Brush with 1 tablespoon of the butter.\n\n2 Broil with tops about 4 inches from heat 5 minutes. Carefully turn fish; brush with remaining 1 tablespoon butter. Broil 4 to 6 minutes longer or until fish flakes easily with fork. Serve with lemon wedges.\n\n1 Serving: Calories 280; Total Fat 15g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 125mg; Sodium 340mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 36g Exchanges: 5 Lean Meat Carbohydrate Choices: 0\n\nBroiled Fish Fillets Substitute 1 lb fish fillets, cut into 4 serving pieces, for the fish steaks. Broil with tops about 4 inches from heat 5 to 6 minutes or until fish flakes easily with fork (do not turn).\n\nButtery Broiled Fish Steaks\n\nSole Amandine\n\n## Sole Amandine Calorie Smart \u2022 Fast\n\nA French term, amandine means \"garnished with almonds\" and is often misspelled as \"almondine.\" If you own a gratin dish (a shallow oval-shaped ovenproof baking dish), use it to bake this classic.\n\nPrep 10 min Total 30 min \u25cf 6 servings\n\n  * 1\u00bd lb sole, orange roughy or other delicate- to medium-texture fish fillets (\u00bd to \u00be inch thick), skin removed\n  * \u00bd cup sliced almonds\n  * \u00bc cup butter, softened\n  * 2 tablespoons grated lemon peel\n  * \u00bd teaspoon salt\n  * \u00bd teaspoon paprika\n  * 2 tablespoons fresh lemon juice\n\n1 Heat oven to 375\u00b0F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cut fish into 6 serving pieces. Place in baking dish, tucking under any thin ends for more even cooking.\n\n2 In small bowl, mix almonds, butter, lemon peel, salt and paprika; spoon evenly over fish. Sprinkle with lemon juice.\n\n3 Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.\n\n1 Serving: Calories 210; Total Fat 13g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 75mg; Sodium 330mg; Total Carbohydrate 2g (Dietary Fiber 1g, Sugars 0g); Protein 21g Exchanges: 3 Very Lean Meat, 2\u00bd Fat Carbohydrate Choices: 0\n\nLighter Directions For 140 calories and 6 grams of fat per serving, reduce both the almonds and butter to 2 tablespoons.\n\nOrange Sole Amandine Substitute orange peel for the lemon peel and orange juice for the lemon juice. Garnish with fresh basil leaves if desired.\n\nRoasted Tilapia and Vegetables\n\n## Roasted Tilapia and Vegetables Calorie smart\n\nPrep 15 min Total 40 min \u25cf 4 servings\n\n  * \u00bd lb fresh asparagus spears\n  * 2 small zucchini, cut in half lengthwise, then cut into \u00bd-inch pieces\n  * 1 medium bell pepper, cut into \u00bd-inch strips\n  * 1 large onion, cut into \u00bd-inch wedges, separated\n  * 2 tablespoons olive oil\n  * 2 teaspoons Montreal steak grill seasoning\n  * 4 tilapia fillets (about 1\u00bd lb)\n  * 1 tablespoon butter, melted\n  * \u00bd teaspoon paprika\n\n1 Heat oven to 450\u00b0F. Snap off tough ends of asparagus; cut each spear in half. In large bowl, mix asparagus, zucchini, bell pepper, onion and oil. Sprinkle with 1 teaspoon of the grill seasoning; toss to coat. Spread vegetables in ungreased 15x10x1-inch pan. Roast 5 minutes on lowest oven rack.\n\n2 Meanwhile, spray 13x9-inch (3-quart) glass baking dish with cooking spray. Pat fish dry with paper towels. Brush fish with butter; sprinkle with paprika and remaining 1 teaspoon grill seasoning. Place in baking dish.\n\n3 Place baking dish on middle oven rack. Roast fish and vegetables uncovered 17 to 18 minutes or until fish flakes easily with fork and vegetables are tender.\n\n1 Serving: Calories 290; Total Fat 12g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 100mg; Sodium 520mg; Total Carbohydrate 10g (Dietary Fiber 3g, Sugars 5g); Protein 34g Exchanges: 2 Vegetable, 4 Lean Meat, \u00bd Fat Carbohydrate Choices: \u00bd\n\nSnapper with Tomato-Pepper Sauce\n\n## Snapper with Tomato-Pepper Sauce Calorie Smart \u2022 Fast\n\nPrep 20 min Total 20 min \u25cf 4 servings\n\n  * 1 lb red snapper, cod or other medium-firm fish fillets (\u00bd inch thick)\n  * 1 large tomato, chopped (1 cup)\n  * 1 small green bell pepper, chopped (\u00bd cup)*\n  * 1 small onion, sliced\n  * 2 tablespoons finely chopped fresh cilantro or parsley\n  * \u00bc teaspoon salt\n  * \u00bc cup dry white wine or chicken broth\n  * 2 cups hot cooked rice (page 215), if desired\n\n1 Heat 12-inch nonstick skillet over medium heat. If fish fillets are large, cut into 4 serving pieces. Arrange fish, skin side down, in single layer in skillet. Cook uncovered 4 to 6 minutes, turning once, until fish flakes easily with fork. Remove fish to warm platter; keep warm.\n\n2 Add tomato, bell pepper, onion, cilantro and salt to skillet. Cook over medium heat 3 to 5 minutes, stirring frequently, until bell pepper and onion are crisp-tender. Stir in wine; cook about 1 minute or until hot. Spoon sauce over fish. Serve with rice.\n\n*For a slightly sweeter-tasting sauce, use a red, yellow or orange bell pepper instead of green.\n\n1 Serving: Calories 120; Total Fat 1.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 60mg; Sodium 250mg; Total Carbohydrate 5g (Dietary Fiber 1g, Sugars 2g); Protein 22g Exchanges: 1 Vegetable, 3 Very Lean Meat Carbohydrate Choices: \u00bd\n\n## Asian Tuna with Wasabi Aioli Calorie smart\n\nPrep 25 min Total 2 hr 25 min \u25cf 8 servings\n\nTuna\n\n  * 2 lb tuna steaks (\u00be to 1 inch thick)\n  * \u00bd cup vegetable oil\n  * \u2153 cup soy sauce\n  * 2 tablespoons packed brown sugar\n  * 2 teaspoons sesame oil\n  * 2 teaspoons grated gingerroot\n  * 2 cloves garlic, finely chopped\n\nWasabi Aioli\n\n  * \u00bd cup mayonnaise or salad dressing\n  * 1 teaspoon wasabi powder*\n\nGarnish\n\n  * 2 teaspoons sesame seed, toasted (page 23) if desired\n\n1 If tuna steaks are large, cut into 8 serving pieces. In shallow glass or plastic dish or resealable food-storage plastic bag, mix vegetable oil, soy sauce, brown sugar, sesame oil, gingerroot and garlic. Add tuna; turn to coat with marinade. Cover dish or seal bag; refrigerate at least 2 hours but no longer than 4 hours to marinate, turning once.\n\n2 Meanwhile, in small bowl, mix aioli ingredients. Cover and refrigerate until serving time.\n\n3 Set oven control to broil. Remove tuna from marinade; reserve marinade. Place tuna on rack in broiler pan. Broil with tops 4 to 6 inches from heat 10 to 15 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork and is slightly pink in center. Discard any remaining marinade. Sprinkle sesame seed over tuna. Serve with aioli.\n\n*Prepared horseradish can be substituted for the wasabi powder.\n\n1 Serving: Calories 350; Total Fat 27g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 75mg; Sodium 600mg; Total Carbohydrate 4g (Dietary Fiber 0g, Sugars 3g); Protein 22g Exchanges: 3 Medium-Fat Meat, 2\u00bd Fat Carbohydrate Choices: 0\n\n## Common Types of Tuna\n\nAlbacore is also know as \"white tuna\" because of its light flesh. Mild-flavored, albacore is the most expensive canned tuna. Young bluefin tuna are lighter in flesh with a milder flavor than mature bluefin, which has dark-red flesh and a strong flavor.\n\nCornmeal-Crusted Catfish\n\n## Cornmeal-Crusted Catfish Calorie Smart \u2022 Fast\n\nYou can substitute regular ranch dressing for the fat-free variety, if that's what you have on hand. Or feel free to make your own, see page 138.\n\nPrep 10 min Total 25 min \u25cf 4 servings\n\n  * 1 lb catfish fillets (about \u00be inch thick)\n  * \u00bc cup fat-free ranch dressing\n  * \u00bc cup yellow cornmeal\n  * \u00bc cup unseasoned dry bread crumbs\n  * 1 teaspoon chili powder\n  * \u00bd teaspoon paprika\n  * \u00bd teaspoon garlic salt\n  * \u00bc teaspoon pepper\n  * Chopped fresh parsley, if desired\n\n1 Heat oven to 450\u00b0F. Spray rack in broiler pan with cooking spray. Cut fish into 4 serving pieces. Lightly brush dressing on both sides of fish.\n\n2 In shallow dish, mix remaining ingredients except parsley. Coat fish with cornmeal mixture. Place fish on rack in pan.\n\n3 Bake about 15 minutes or until fish flakes easily with fork. Sprinkle with parsley.\n\n1 Serving: Calories 230; Total Fat 8g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 70mg; Sodium 440mg; Total Carbohydrate 17g (Dietary Fiber 1g, Sugars 1g); Protein 20g Exchanges: 1 Starch, 2\u00bd Lean Meat Carbohydrate Choices: 1\n\nCornmeal-Crusted Cod Substitute 1 pound cod fillets, cut into serving size pieces, for the catfish.\n\nLemon- and Parmesan-Crusted Salmon\n\n## Lemon- and Parmesan-Crusted Salmon Calorie smart\n\nPrep 10 min Total 35 min \u25cf 4 servings\n\n  * 1 salmon fillet (1\u00bc lb)\n  * 2 tablespoons butter, melted\n  * \u00bc teaspoon salt\n  * \u00be cup medium- to firm-textured bread crumbs (about 1 slice bread)*\n  * \u00bc cup grated Parmesan cheese\n  * 2 medium green onions, thinly sliced (2 tablespoons)\n  * 2 teaspoons grated lemon peel\n  * \u00bc teaspoon dried thyme leaves\n\n1 Heat oven to 375\u00b0F. Spray shallow baking pan with cooking spray. Pat salmon dry with paper towels. Place salmon, skin side down, in pan. Brush with 1 tablespoon of the butter. Sprinkle with salt.\n\n2 In small bowl, mix bread crumbs, cheese, onions, lemon peel and thyme. Stir in remaining 1 tablespoon butter. Press bread crumb mixture evenly on salmon.\n\n3 Bake uncovered 15 to 25 minutes or until fish flakes easily with fork. Cut into 4 serving pieces. Serve immediately.\n\n*Soft-textured bread is not recommended because it's too moist and won't create a crisp crumb topping.\n\n1 Serving: Calories 290; Total Fat 16g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 115mg; Sodium 420mg; Total Carbohydrate 4g (Dietary Fiber 0g, Sugars 0g); Protein 33g Exchanges: 5 Lean Meat, \u00bd Fat Carbohydrate Choices: 0\n\n## Honey-Mustard Glazed Salmon Calorie Smart\n\nPrep 20 min Total 35 min \u25cf 4 servings\n\n  * 1 salmon fillet (1 lb)\n  * 1 tablespoon packed brown sugar\n  * 1 tablespoon butter, melted\n  * 1 tablespoon olive or vegetable oil\n  * 1 tablespoon honey\n  * 1 tablespoon soy sauce\n  * 1 tablespoon Dijon mustard\n  * 1 clove garlic, finely chopped\n\n1 Place salmon, skin side down, in shallow glass or plastic dish. In small bowl, mix remaining ingredients; pour over salmon. Cover and refrigerate at least 15 minutes but no longer than 1 hour.\n\n2 Set oven control to broil. Remove salmon from marinade; reserve marinade. Place salmon, skin side down, on rack in broiler pan. Broil with top 4 to 6 inches from heat 10 to 15 minutes, brushing 2 or 3 times with marinade, until fish flakes easily with fork. Discard any remaining marinade. Cut into 4 pieces to serve.\n\n1 Serving: Calories 230; Total Fat 11g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 80mg; Sodium 320mg; Total Carbohydrate 7g (Dietary Fiber 0g, Sugars 6g); Protein 24g Exchanges: \u00bd Starch, 3 Lean Meat Carbohydrate Choices: \u00bd\n\n### Salmon Doneness\n\n**Perfectly Done:** Salmon is pink and cloudy-looking and flakes easily with a fork.\n\n**Underdone:** Salmon is translucent and does not flake easily with a fork.\n\n**Overdone:** Salmon is dry and tough.\n\nSalmon Burgers with Sour Cream\u2013Dill Sauce\n\n## Salmon Patties with Sour Cream\u2013Dill Sauce Calorie smart \u2022 FAst\n\nServe these patties as burgers by placing in buns with lettuce leaves.\n\nPrep 30 min Total 30 min \u25cf 4 servings\n\n  * \u2153 cup sour cream\n  * 3 tablespoons mayonnaise or salad dressing\n  * \u00be teaspoon dried dill weed\n  * 1 egg\n  * 2 tablespoons milk\n  * 1 can (14\u00be oz) salmon, drained, skin and bones removed, flaked\n  * 2 medium green onions, chopped (2 tablespoons)\n  * 1 cup soft bread crumbs (about 1\u00bd slices bread)\n  * \u00bc teaspoon salt\n  * 1 tablespoon vegetable oil\n\n1 In small bowl, stir sour cream, mayonnaise and dill until well mixed. Cover and refrigerate until serving time.\n\n2 In medium bowl, beat egg and milk with fork or whisk. Stir in salmon, onions, bread crumbs and salt. Shape mixture into 4 patties about 4 inches in diameter.\n\n3 In 10-inch nonstick skillet, heat oil over medium heat. Cook patties in oil about 8 minutes, turning once, until golden brown. Serve with sauce.\n\n1 Serving: Calories 300; Total Fat 22g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 120mg; Sodium 750mg; Total Carbohydrate 6g (Dietary Fiber 0g, Sugars 2g); Protein 20g Exchanges: \u00bd Starch, 2\u00bd Lean Meat, 3 Fat Carbohydrate Choices: \u00bd\n\n## Fresh Branzino with Sweet Pea\u2013Mint Pesto Fast\n\nFresh branzino is very mild and tender. The term \"pan-dressed\" refers to a whole fish that has been split open and its internal organs removed. If the fish has hard or rough scales, those are often removed too. The head, tail and fins are usually left on small fish such as branzino or trout. You can ask the seafood department to remove those for you, or they can be easily cut off with a chef's knife at home.\n\nPrep 30 min Total 30 min \u25cf 4 servings\n\nbranzino\n\n  * 4 pan-dressed branzino or trout (about \u00bd lb each), heads removed if desired\n  * 1 tablespoon butter, melted\n  * 1 tablespoon lemon juice\n  * \u00bd teaspoon coarse sea salt\n  * 4 slices fresh lemon, cut in half\n  * Kosher salt (coarse), if desired\n  * Fresh mint leaves, if desired (optional)\n\nSweet Pea\u2013Mint Pesto\n\n  * 1 cup frozen sweet peas\n  * \u00bc cup freshly grated Parmesan cheese\n  * 3 tablespoons olive oil\n  * 2 tablespoons finely chopped fresh mint leaves\n  * 1 tablespoon water\n  * 1 clove garlic\n  * \u00bc teaspoon coarse sea salt\n  * \u00bc teaspoon freshly ground pepper\n\n1 Heat oven to 400\u00b0F. Line 15x10x1-inch pan with foil. Rinse fish and pat dry with paper towel. Arrange fish in pan.\n\n2 In small bowl, mix melted butter and lemon juice; brush mixture lightly on inside and outside of fish. Sprinkle inside of fish with \u00bd teaspoon salt; place 2 lemon halves inside each. Bake 15 to 20 minutes or until fish flakes easily with fork.\n\n3 Meanwhile, cook peas as directed on package. Rinse with cold water; drain well. In food processor, place peas and remaining pesto ingredients. Cover and process until smooth, stopping to scrape down side if necessary. Spoon pesto into serving bowl.\n\n4 To serve, use a sharp knife to cut off the head and tail. Starting at head, slice along backbone and remove in one piece. Serve branzino with pesto. Sprinkle with kosher sea salt and fresh mint leaves.\n\n1 Serving: Calories 460; Total Fat 28g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 130mg; Sodium 700mg; Total Carbohydrate 6g (Dietary Fiber 1g, Sugars 2g); Protein 45g Exchanges: \u00bd Starch, 6 Very Lean Meat, 5 Fat Carbohydrate Choices: \u00bd\n\nRosemary-Lemon Branzino Place a sprig of fresh rosemary inside each fish with the lemon slices. Omit Sweet Pea\u2013Mint Pesto.\n\nLemon-Garlic Branzino Place 1 garlic clove, sliced, inside each fish with the lemon slices.\n\nHerbed Butter Branzino Melt 2 tablespoons Herbed Butter (page 469); brush on fish instead of lemon-butter mixture.\n\nBranzino with Sun-Dried Tomato Pesto Omit Sweet Pea\u2013Mint Pesto. Serve with Sun-Dried Tomato Pesto (page 456).\n\n### Removing Fillets from Cooked Fish\n\nRemove any fatty, gelatinous portion from belly of fish with spoon.\n\nCut off head and tail using a sharp knife.\n\nGently slice along backbone, using a table knife, loosening top fillet.\n\nOpen fish flat; pull back bone from fish, starting at head end.\n\nFresh Branzino with Sweet Pea\u2013Mint Pesto\n\n# Heirloom Recipe and New Twist\n\nThis classic Beer-Batter Fried Fish is often requested because the light flavor of the batter gets crispy while the fish inside is tender and flavorful. The secret is in the temperature of the oil and the consistency of the batter. For the Cajun Fish Soft Tacos, we use a flavorful coating so the fish is cooked in a skillet with equally delicious results. If you enjoy a bit of spice, this recipe will soon be one of your favorites too.\n\nHeirloom\n\nBeer-Batter Fried Fish\n\n## Beer-Batter Fried Fish Calorie Smart \u2022 Fast\n\nPrep 25 min Total 25 min \u25cf 4 servings\n\n  * 1 lb walleye, sole or other delicate- to medium-texture fish fillets (about \u00bd inch thick), skin removed\n  * 3 to 4 tablespoons all-purpose flour\n  * 1 cup all-purpose flour\n  * \u00bd cup regular or nonalcoholic beer\n  * 1 egg\n  * \u00bd teaspoon salt\n  * Vegetable oil for frying\n  * Tartar Sauce (page 461), if desired\n\n1 Cut fish into 8 serving pieces. Lightly coat with 3 to 4 tablespoons flour. In medium bowl, mix 1 cup flour, the beer, egg and salt with wooden spoon until smooth. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency.)\n\n2 In deep fryer or 4-quart Dutch oven, heat oil (1\u00bd inches) to 350\u00b0F. Dip fish into batter, letting excess drip into bowl. Fry fish in batches in oil about 4 minutes, turning once, until golden brown (tail sections may cook more quickly). Remove with slotted spoon; drain on paper towels. Serve hot with tartar sauce.\n\n1 Serving: Calories 390; Total Fat 17g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 115mg; Sodium 410mg; Total Carbohydrate 30g (Dietary Fiber 1g, Sugars 0g); Protein 27g Exchanges: 2 Starch, 3 Very Lean Meat, 3 Fat Carbohydrate Choices: 2\nNew Twist\n\nCajun Fish Soft Tacos\n\n## Cajun Fish Soft Tacos Fast\n\nPrep 30 min Total 30 min \u25cf 4 servings\n\nPickled Cabbage\n\n  * 1\u00bd cups thinly sliced green cabbage\n  * \u00bd cup thinly sliced red cabbage\n  * 2 tablespoons chopped fresh chives\n  * 3 tablespoons cider vinegar\n  * 1 tablespoon sugar\n  * \u00bc teaspoon salt\n\nFish\n\n  * 1 lb tilapia or other medium-firm fish fillets (about \u00bd inch thick), skin removed\n  * 1\u00bd teaspoons Cajun seasoning\n  * 1 egg\n  * 1 tablespoon red pepper sauce\n  * \u00bd cup cornmeal\n  * 2 tablespoons vegetable oil\n  * 8 flour tortillas (6 inch), heated as directed on package\n\nSeasoned Sour Cream\n\n  * \u00bd cup sour cream\n  * 2 teaspoons chopped fresh chives\n  * \u00bc teaspoon Cajun seasoning*\n\nToppings, if desired\n\n  * Chopped seeded tomato\n  * Cubed avocado\n\n1 In medium bowl, mix cabbages and 2 tablespoons chives. In tightly covered container, shake vinegar, sugar and salt until sugar is dissolved. Pour over cabbage mixture; toss to coat. Set aside; stir before serving.\n\n2 Sprinkle fish with 1\u00bd teaspoons Cajun seasoning and press into flesh. In small bowl, beat egg and pepper sauce with fork or whisk until blended. Place cornmeal in shallow dish. Dip fish into egg mixture, then coat with cornmeal.\n\n3 In 12-inch nonstick skillet, heat oil over medium heat. Cook fish in oil 6 to 8 minutes, turning once, until fish flakes easily with fork and is brown on both sides. (Fish cooks very quickly, especially the thinner tail sections; be careful not to overcook.)\n\n4 Meanwhile, in small bowl, mix seasoned sour cream ingredients. Gently break fish into bite-size pieces; divide fish among tortillas, placing 4 or 5 pieces down center of each. Top with pickled cabbage, seasoned sour cream, tomato and avocado.\n\n*Or substitute 2 teaspoons red pepper sauce for the Cajun seasoning.\n\n1 Serving (2 Tacos): Calories 510; Total Fat 20g (Saturated Fat 7g, Trans Fat 1g); Cholesterol 110mg; Sodium 1200mg; Total Carbohydrate 51g (Dietary Fiber 3g, Sugars 8g); Protein 31g Exchanges: 3 Starch, \u00bd Vegetable, 3 Very Lean Meat, 3\u00bd Fat Carbohydrate Choices: 3\u00bd\n\nToasted Spice Seared Mackerel\n\n## Toasted Spice Seared Mackerel Fast\n\nPrep 15 min Total 25 min \u25cf 4 servings\n\nGremolata Mayonnaise\n\n  * \u00bd cup mayonnaise\n  * 2 tablespoons chopped fresh parsley\n  * 1 teaspoon grated orange peel\n  * 1 teaspoon grated lemon peel\n\nToasted Spice Rub\n\n  * 1 tablespoon coriander seed\n  * 2 teaspoons cumin seed\n  * 1 teaspoon fennel seed\n  * 1 tablespoon sugar\n  * 1 teaspoon salt\n  * \u00bc teaspoon pepper\n\nFish\n\n  * 1\u00bc lb mackerel, snapper, tilapia or other medium-firm fish fillets (about \u00bd inch thick)\n  * 2 tablespoons vegetable oil\n\n1 In small bowl, mix gremolata mayonnaise ingredients until well blended. Cover and refrigerate until serving time.\n\n2 Heat 8-inch skillet over medium-high heat. Add coriander, cumin and fennel seed; toast 2 to 3 minutes, stirring constantly, until coriander seed turns golden brown and mixture becomes fragrant. Place toasted spices in spice grinder. Grind until mixture looks like finely ground pepper. Transfer to small bowl; stir in sugar, salt and pepper.\n\n3 Heat oven to 400\u00b0F. Rub tops of fish fillets with spice mixture; let stand 5 minutes. In 12-inch ovenproof skillet, heat oil over medium-high heat. Place fish, skin side down, in skillet; sear 2 minutes or until deep golden brown. Remove from heat. Carefully turn fish fillets over.\n\n4 Bake 2 to 4 minutes or until fish flakes easily with fork. Serve with gremolata mayonnaise.\n\n1 Serving: Calories 560; Total Fat 48g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 95mg; Sodium 860mg; Total Carbohydrate 5g (Dietary Fiber 0g, Sugars 4g); Protein 27g Exchanges: \u00bd Other Carbohydrate, 4 Lean Meat, 7 Fat Carbohydrate Choices: \u00bd\n\n# Shellfish Basics\n\nBecause shellfish are easy to prepare plus taste delicious, their popularity is no surprise. Shellfish are grouped into two main categories: crustaceans and mollusks. Crustaceans have long bodies with soft, jointed shells and include crab, crayfish, lobsters and shrimp. Mollusks have soft bodies, may or may not be covered by a shell and have no spinal column. Types include clams, mussels, scallops, oysters, abalone, octopus and squid (calamari).\n\n## Buying and Using Shellfish\n\n  * Clams, Mussels and Oysters (in the shell): Clam varieties include **hard shell** (cherrystone and littleneck) and **soft-shell** (razor and steamers). Clams, mussels and oysters in shells should be purchased alive. Look for tightly closed shells that are not cracked, chipped or broken. They should have a very mild aroma. Shells may open naturally but will close if lightly tapped, indicating they are still alive. If shells do not close, throw them out. \n  * Shucked Clams, Mussels and Oysters (no shells): These shellfish should be plump and surrounded by a clear, slightly milky or light gray liquid. They should have a mild aroma.\n  * Scallops: Varieties include **sea scallops** (1\u00bd to 2 inches wide) and tiny **bay scallops** (\u00bd inch wide). Scallops should look moist and have a mild, sweet aroma. They should not be standing in liquid or stored on ice. These shellfish are creamy white and may have a light orange, light tan or pink tint.\n  * Crabs and Lobsters: Live crabs and lobsters will show some leg movement and lobsters will curl their tails under when picked up. These shellfish must be cooked live or killed immediately before cooking; throw out any that are dead. Crabmeat is available fresh, and both crab and lobster meat are available canned and frozen.\n  * Shrimp: Varieties include raw (\"green\") with the heads on; raw in the shell without the heads; raw, peeled and deveined; cooked in the shell; or cooked, peeled and deveined. Shrimp should have a clean sea aroma. If they have an ammonia smell, they are spoiled and should be discarded.\n  * Squid (Calamari): Color of squid ranges from cream with reddish brown spots to light pink. Buy fresh squid that's whole with clear eyes and a fresh sea aroma. Cleaned squid is also available in juices and the meat should be firm.\n\n## Imitation Seafood Products\n\nImitation seafood products, shaped into pieces to resemble crab or lobster, are usually made from pollock and are less expensive than shellfish but are similar in taste and texture to the real thing. Because some of these products, often labeled surimi, contain a shellfish extract, check labels carefully if you have a seafood allergy.\n\n## Storing Shellfish\n\n  * Live crabs (hard shell or soft-shell) and lobsters should be cooked the same day they're purchased. Put them on a tray with sides, cover with a damp cloth and refrigerate until ready to cook.\n  * Raw scallops, shrimp, squid and shucked shellfish should be stored in a leak-proof bag or plastic container with a lid. Cook scallops, shrimp and squid within 2 days. Shucked shellfish should be used within 7 days.\n  * Live clams, mussels and oysters should be refrigerated in a container covered with a clean, damp cloth, not with an airtight lid or in a plastic bag, which will cause suffocation. Live clams, mussels and oysters may open their shells even when refrigerated. Give the shells a tap\u2014they will close if alive; if not, throw them out. Cook within 2 days.\n\n### Shellfish Per Serving\n\nThe amount of shellfish you need per person depends on the type you're preparing.\n\nType of Shellfish | Amount per Serving\n\n---|---\n\nClams, Mussels or Oysters\n\nIn shell\n\nShucked | 3 large hard-shell clams\n\n6 small hard-shell clams\n\n18 soft-shell clams\n\n18 mussels\n\n6 oysters\n\n\u00bc lb\n\nCrab (hard shell) or Lobster\n\nCrab (soft-shell) | 1\u00bc lb live or \u00bc lb cooked\n\n2 crabs\n\nShrimp\n\nWith head, unpeeled\n\nWithout head, unpeeled\n\nWithout head, peeled | 1 lb\n\n\u00bd lb\n\n\u00bc lb\n\nSquid\n\nWhole\n\nCleaned | \u00bd lb\n\n\u00bc lb\n\n## Successfully Cooking Shellfish\n\nCooked shellfish should be moist and slightly chewy; overcooking makes it tough and rubbery. Follow these guidelines to determine when shellfish is done:\n\n  * Crabs and lobsters turn bright red.\n  * Scallops turn milky white or opaque and get firm.\n  * Raw shrimp turns pink and gets firm.\n  * Live clams, oysters and mussels open their shells.\n  * Shucked clams, oysters and mussels get plump and opaque. Oyster edges start to curl.\n  * **To cook in a skillet (panfry),** heat about 1 tablespoon oil over medium-high heat. Cook the shellfish as directed below.\n  * **To boil,** bring water to a boil in large saucepan. Add shellfish and cook as directed below.\n  * **To broil,** place shellfish on broiler rack. Broil 7 to 9 inches from heat as directed below.\n\n### Timetable for Cooking Shellfish\n\nShellfish can be cooked in a variety of ways. Keep in mind the cooking time varies depending on the method of preparation.\n\nType of Shellfish | Amount in Pounds | Method and Cook Time\n\n---|---|---\n\nScallops (bay or sea) | 1 | Panfry 3 to 6 minutes\n\nBoil 2 to 3 minutes\n\nBroil 3 to 5 minutes\n\nShrimp (peeled and deveined) | 1 | Panfry 3 to 6 minutes\n\nBoil 2 to 3 minutes\n\nBroil 3 to 5 minutes\n\nShrimp (in shell) | 1 | Boil 4 to 6 minutes\n\nClams or Oysters (in shell) | 4 | Boil or steam 5 to 7 minutes\n\nMussels (in shell) | 2 | Boil or steam 5 to 7 minutes\n\nSquid | 1 | Panfry 2 to 3 minutes\n\n### Reheating Cooked Crab Legs\n\nMost crab legs available for purchase are already cooked. Follow these steps to reheat them before serving.\n\n1. Cut crab legs to fit 8-inch square microwavable dish.\n\n2. Cover with plastic wrap, folding one edge or corner back about \u00bc inch to vent steam.\n\n3. Microwave on Medium-High (70%), rotating dish once if the microwave has no turntable, until hot. Let stand as directed before serving.\n\nType of Shellfish | Approximate Weight in Pounds | Microwave Time in Minutes | Stand Time in Minutes\n\n---|---|---|---\n\nCooked Crab Legs (thawed if frozen) | 2 | 5 to 6 | 5\n\n### Understanding Shrimp Count\n\nFresh and frozen shrimp are sold by a descriptive size name like jumbo or large, and by \"count,\" or number per pound. The larger the shrimp, the lower the count. Size and count vary throughout the United States.\n\nCommon Shrimp Size Market Name | Count (Approximate Number) per Pound\n\n---|---\n\nColossal | Fewer than 10\n\nJumbo | 11 to 15\n\nExtra Large | 16 to 20\n\nLarge | 21 to 30\n\nMedium | 31 to 35\n\nSmall | 36 to 45\n\nMiniature or Tiny | About 100\n\n## Soft-Shell Crabs\n\nSoft-shell crabs are the same species as Atlantic hard-shell blue crabs, except soft-shell crabs have been caught immediately after shedding their old hard shells. They stay soft for only a couple of hours before their shells harden again. Like all live crabs, they should be cooked the same day they're purchased.\n\nNote: For more information about shellfish handling, safety and nutrition, call the FDA's Center for Food Safety and Applied Nutrition, 1-888-SAFEFOOD (723-3366). Recorded information is available 24 hours a day, or you can speak to an information specialist by calling Monday through Friday, 10 a.m. to 4 p.m. Eastern Standard Time. Or check the FDA's website at www.fda.gov.\n\n### Shucking Fresh Oysters\n\nSlip tip of oyster knife between top and bottom shells, next to hinge. Carefully run knife around oyster to other side of hinge, using twisting motion, to pry top and bottom shells apart.\n\nCut muscle attached in middle of oyster to both top and bottom shells to spread apart and separate. Remove top shell from bottom, being careful to not spill oyster juice in bottom shell.\n\nRemove meat from bottom shell by sliding knife inward, under meat, close against surface of bottom shell, to keep meat intact.\n\n### Deveining Shrimp\n\nUsing a small, pointed knife or shrimp deveiner, make a shallow cut along the center back of each shrimp; wash out vein.\n\nDeep-Fried Shrimp\n\n## Deep-Fried Shrimp Calorie Smart\n\nWatch the temperature of the oil carefully during frying. If it starts to smoke, turn down the heat and wait until the temperature returns to 350\u00b0F before putting in the next batch of shrimp.\n\nPrep 40 min Total 40 min \u25cf 4 servings\n\n  * \u00bd cup all-purpose flour\n  * 1 teaspoon salt\n  * \u00bd teaspoon pepper\n  * 2 eggs\n  * \u00be cup dry bread crumbs\n  * 1 lb uncooked medium shrimp, thawed if frozen, peeled (with tail shells left on), deveined\n  * Vegetable oil for frying\n\n1 In shallow dish, mix flour, salt and pepper. In another shallow dish, beat eggs slightly with fork or whisk. In third shallow dish, place bread crumbs. Pat shrimp dry with paper towels. Coat shrimp with flour mixture; dip into egg, then coat with bread crumbs.\n\n2 In deep fryer or 4-quart Dutch oven, heat oil (2 to 3 inches) to 350\u00b0F. Fry 4 or 5 shrimp at a time in oil about 1 minute, turning once, until golden brown. Drain on paper towels.\n\n1 Serving: Calories 300; Total Fat 14g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 215mg; Sodium 920mg; Total Carbohydrate 27g (Dietary Fiber 0g, Sugars 2g); Protein 19g Exchanges: 2 Starch, 2 Lean Meat, 1 Fat Carbohydrate Choices: 2\n\nDeep-Fried Oysters or Clams Substitute \u00be pound shucked oysters or clams, drained, for the shrimp.\n\nDeep-Fried Sea Scallops Substitute \u00be pound sea scallops, drained, for the shrimp. Fry 3 to 4 minutes or until golden brown on outside and white and opaque inside. Bay scallops, which are smaller, will cook more quickly.\n\nShrimp Creole\n\n## Shrimp Creole Calorie smart\n\nThis traditional dish from Louisiana is a slightly spicy mixture of spices with tomatoes and shrimp. It's similar to gumbo but thicker.\n\nPrep 30 min Total 1 hr \u25cf 6 servings\n\n  * \u00bc cup butter\n  * 3 medium onions, chopped (1\u00bd cups)\n  * 2 medium green bell peppers, finely chopped (2 cups)\n  * 2 medium stalks celery, finely chopped (1 cup)\n  * 2 cloves garlic, finely chopped\n  * 1 can (15 oz) tomato sauce\n  * 1 cup water\n  * 2 teaspoons chopped fresh parsley\n  * 1\u00bd teaspoons salt\n  * \u00bc teaspoon ground red pepper (cayenne)\n  * 2 dried bay leaves\n  * 2 lb uncooked medium shrimp, thawed if frozen, peeled, deveined\n  * 6 cups hot cooked rice (page 215)\n\n1 In 3-quart saucepan, melt butter over medium heat. Cook onions, bell peppers, celery and garlic in butter about 10 minutes, stirring occasionally, until onions are tender. Stir in remaining ingredients except shrimp and rice. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes.\n\n2 Stir in shrimp. Heat to boiling; reduce heat to medium. Cover and cook 4 to 6 minutes, stirring occasionally, until shrimp are pink. Remove and discard bay leaves. Serve shrimp mixture over rice.\n\n1 Serving: Calories 400; Total Fat 9g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 160mg; Sodium 1860mg; Total Carbohydrate 57g (Dietary Fiber 3g, Sugars 6g); Protein 22g Exchanges: 3\u00bd Starch, 1 Vegetable, 1\u00bd Very Lean Meat, 1 Fat Carbohydrate Choices: 4\n\nLighter Directions For 335 calories and 3 grams of fat per serving, reduce butter to 1 tablespoon and use a nonstick saucepan.\n\n## Shrimp Scampi Calorie smart \u2022 FAst\n\nServe these succulent shrimp over a bed of hot angel hair pasta or fettuccine and sprinkle with extra chopped fresh parsley.\n\nPrep 20 min Total 20 min \u25cf 6 servings\n\n  * 2 tablespoons olive or vegetable oil\n  * 1\u00bd lb uncooked medium shrimp, thawed if frozen, peeled, deveined\n  * 2 medium green onions, thinly sliced (2 tablespoons)\n  * 2 tablespoons fresh lemon juice\n  * 1 tablespoon chopped fresh parsley\n  * 2 cloves garlic, finely chopped\n  * \u00bc teaspoon salt\n  * Grated or shredded Parmesan cheese, if desired\n\nIn 10-inch skillet, heat oil over medium heat. Add shrimp, onions, lemon juice, parsley, garlic and salt to skillet; cook 2 to 3 minutes, stirring frequently, until shrimp are pink. Remove from heat; sprinkle with cheese.\n\n1 Serving: Calories 90; Total Fat 4g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 105mg; Sodium 220mg; Total Carbohydrate 1g (Dietary Fiber 0g, Sugars 0g); Protein 12g Exchanges: 2 Very Lean Meat, \u00bd Fat Carbohydrate Choices: 0\n\n## Shrimp Gumbo Calorie smart\n\nPrep 45 min Total 45 min \u25cf 6 servings\n\n  * \u00bc cup butter, divided\n  * 2 medium onions, sliced\n  * 1 medium green bell pepper, cut into thin strips\n  * 2 cloves garlic, finely chopped\n  * 2 tablespoons all-purpose flour\n  * 3 cups beef broth (for homemade broth, see page 146)\n  * \u00bd teaspoon red pepper sauce\n  * \u00bc teaspoon salt\n  * \u00bc teaspoon pepper\n  * 1 dried bay leaf\n  * 1 package (12 oz) frozen cut okra, thawed and drained\n  * 1 can (14.5 oz) whole tomatoes, undrained\n  * 1 can (6 oz) tomato paste\n  * 1 lb uncooked medium shrimp, thawed if frozen, peeled, deveined\n  * 3 cups hot cooked rice (page 215)\n  * \u00bc cup chopped fresh parsley\n\n1 In 4-quart Dutch oven, melt 1 tablespoon of the butter over medium heat. Cook onions, bell pepper and garlic in butter 5 minutes, stirring occasionally. Remove and set aside. Melt remaining butter in Dutch oven over medium heat. Stir in flour. Cook and stir over medium heat until bubbly and medium golden brown, 2 to 3 minutes; remove from heat.\n\n2 Stir in onions, peppers and remaining ingredients except shrimp, rice and parsley, breaking up tomatoes. Heat to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally.\n\n3 Stir in shrimp. Cover and simmer about 5 minutes or until shrimp turn pink. Discard bay leaf. Serve gumbo over rice. Sprinkle with parsley.\n\n1 Serving: Calories 320; Total Fat 9g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 125mg; Sodium 1310mg; Total Carbohydrate 41g (Dietary Fiber 4g, Sugars 9g); Protein 20g Exchanges: 1\u00bd Starch, 1 Other Carbohydrate, \u00bd Vegetable, 2 Very Lean Meat, 1\u00bd Fat Carbohydrate Choices: 3\n\n## Scallops with Artichokes and Tomatoes Calorie smart \u2022 FAst\n\nPrep 20 min Total 20 min \u25cf 4 servings\n\n  * 1 lb bay scallops\n  * 4 medium green onions, sliced (\u00bc cup)\n  * \u00bc teaspoon salt\n  * \u215b teaspoon white pepper\n  * 1 clove garlic, finely chopped\n  * 1 box (9 oz) frozen artichoke hearts, thawed, drained*\n  * 1 cup cherry tomatoes, cut into quarters\n  * 1 cup shredded fresh spinach leaves\n  * 1 tablespoon lemon juice\n  * Hot cooked linguine or angel hair pasta, if desired\n\n1 In 10-inch nonstick skillet, cook scallops, onions, salt, pepper and garlic over medium-high heat 4 minutes, stirring frequently, until scallops are white and opaque.\n\n2 Stir in artichokes, tomatoes and spinach. Cook, stirring occasionally, until tomatoes are hot and spinach is wilted; drain. Sprinkle with lemon juice. Serve over linguine.\n\n*A 14-ounce can of artichoke hearts, drained and cut into quarters, can be substituted for the frozen artichoke hearts.\n\n1 Serving: Calories 110; Total Fat 1g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 25mg; Sodium 580mg; Total Carbohydrate 12g (Dietary Fiber 5g, Sugars 2g); Protein 14g Exchanges: 2\u00bd Vegetable, 1 Very Lean Meat Carbohydrate Choices: 1\n\n## Betty's Staples Cooked Shrimp\n\nWith cooked shrimp on hand, a quick, delicious meal is minutes away. Buy them precooked or cook them yourself; refrigerate up to 2 days or freeze up to 2 months.\n\n  1. 1. **Shrimp and Melon Salad:** On individual salad plates, arrange 3 or 4 Bibb lettuce leaves and top with 1 cup each cubed cantaloupe and watermelon and \u00bd to \u00be cup cooked shrimp. Drizzle with balsamic vinaigrette.\n  2. 2. **Tomato-Basil Shrimp and Pasta:** In skillet, heat 1 can diced tomatoes with garlic, basil and oregano with 1 chopped bell pepper over medium-low heat until pepper is fork-tender. Stir in 1\u00bd cups cooked shrimp and 2 tablespoons chopped fresh basil; heat through. Serve over pasta.\n  3. 3. **Shrimp Tacos:** For each taco, in taco shell, layer about \u00bc cup each shredded lettuce and chopped fresh tomato, \u00bd cup heated cooked shrimp and a few slices avocado. Drizzle with 1 to 2 tablespoons each salsa and French dressing.\n  4. 4. **Scrambled Eggs and Shrimp:** Make scrambled eggs, page 90. Just before eggs are cooked, stir in 1\u00bd cups cooked shrimp and 2 tablespoons chopped fresh parsley.\n  5. 5. **Shrimp and Egg Salad Wraps:** In medium bowl, mix 4 chopped hard-cooked eggs, 1 cup chopped cooked shrimp, 1 tablespoon chopped fresh dill and 3 tablespoons creamy mustard-mayonnaise sauce. Spoon \u00bc of mixture down center of flour tortilla; top with \u00bd cup shredded lettuce. Roll up tortilla.\n\nShrimp Tacos\n\nCitrus Seafood Skillet\n\n## Citrus Seafood Skillet Fast\n\n\"Fresh and light\" best describes this seafood trio. If you love the flavors of ceviche, you'll find them all here in this quickly cooked dinner.\n\nPrep 20 min Total 20 min \u25cf 4 servings\n\n  * 1 tablespoon olive oil\n  * 1 orange bell pepper, cut into \u00bc-inch strips\n  * \u00bd medium red onion (halved lengthwise), sliced\n  * 1 tablespoon finely chopped seeded jalape\u00f1o chile\n  * \u00bd lb bay scallops\n  * \u00bd lb uncooked deveined peeled medium shrimp, thawed if frozen\n  * \u00bd lb uncooked squid (calamari) tubes, thawed if frozen and cut into rings\n  * \u00bd teaspoon salt\n  * 3 tablespoons fresh lime juice\n  * 2 teaspoons grated lime peel\n  * 2 tablespoons chopped fresh cilantro\n  * Hot cooked rice, if desired\n\n1 In 12-inch skillet, heat oil over medium-high heat. Cook bell pepper, onion and chile in oil 2 to 3 minutes, stirring occasionally, until crisp-tender.\n\n2 Pat seafood dry with paper towels. Add scallops and shrimp to skillet; sprinkle seafood and vegetables with salt. Cook 3 to 4 minutes, adding calamari during last 1 minute of cooking, until shrimp turn pink and scallops and calamari turn white and opaque. Add lime juice and lime peel; cook and stir just until thoroughly heated. Sprinkle with cilantro. Serve with rice.\n\n1 Serving: Calories 170; Total Fat 4.5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 210mg; Sodium 550mg; Total Carbohydrate 7g (Dietary Fiber 1g, Sugars 2g); Protein 24g Exchanges: \u00bd Other Carbohydrate, 3\u00bd Very Lean Meat, \u00bd Fat Carbohydrate Choices: \u00bd\n\n## Steamed Clams Calorie Smart\n\nPrep 20 min Total 50 min \u25cf 4 servings\n\n  * 4 lb cherrystone, littleneck or steamer clams in shells\n  * 6 cups water\n  * \u2153 cup white vinegar\n  * \u00bd cup boiling water, chicken broth or white wine\n  * Melted butter or Clarified Butter (page 469), if desired\n\n1 Discard any broken-shell or open (dead) clams that do not close when tapped. Place remaining clams in large container. Cover with 6 cups water and the vinegar. Let stand 30 minutes; drain. Scrub clams in cold water.\n\n2 In steamer*, place clams and boiling water. Cover and steam 5 to 8 minutes or until clam shells open at least 1 inch, removing clams as they open. Discard any unopened clams. Serve hot clams in shells with butter.\n\n*If steamer is not available, place clams in 6-quart Dutch oven. Add 1 inch boiling water; cover tightly.\n\n1 Serving: Calories 50; Total Fat 0.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 25mg; Sodium 40mg; Total Carbohydrate 2g (Dietary Fiber 0g, Sugars 0g); Protein 9g Exchanges: 1 Lean Meat Carbohydrate Choices: 0\n\n## Buying Clams\n\nIn the fish market, you might find a variety of clams and names for them. Littleneck (topnecks) are the smallest hard-shell clams, with cherrystone (quahogs or chowder clams) being a little bigger. Steamer clams are soft-shell clams but can be cooked in the same way as hard-shell clams.\n\n### Opening Raw Clams\n\nHold clam with hinged side against heavy cloth or oven mitt. Insert oyster knife or blunt-tipped knife between shell halves.\n\nGently twist knife to pry open the shell and release juices. Be sure to work over bowl or plate to catch juices.\n\nHolding clam firmly, move sharp knife around clam, cutting muscle at hinge. Gently twist knife to pry open shell. Cut clam meat from shell.\n\n## Steamed Mussels in Wine Sauce Calorie smart \u2022 FAst\n\nServe the mussels with crusty Italian bread for sopping up the garlic-flavored wine sauce.\n\nPrep 30 min Total 30 min \u25cf 4 servings\n\n  * 24 large fresh mussels in shells (about 2 lb)\n  * 2 tablespoons olive oil\n  * \u00bd cup chopped fresh parsley\n  * 4 cloves garlic, finely chopped\n  * 2 plum (Roma) tomatoes, chopped\n  * 1 cup dry white wine or chicken broth\n  * \u00bd teaspoon salt\n  * \u00bd teaspoon freshly ground pepper\n\n1 Discard any broken-shell or open (dead) mussels that do not close when tapped. Scrub remaining mussels, removing any barnacles with a dull paring knife. If there are beards, remove them by tugging them away from shells.\n\n2 Place mussels in large container. Cover with cool water. Agitate water with hand, then drain and discard water. Repeat several times until water runs clear; drain.\n\n3 In 12-inch skillet, heat oil over medium-high heat. Cook parsley and garlic in oil, stirring frequently, until garlic is lightly golden. Add tomatoes, mussels, wine, salt and pepper. Cover and cook about 10 minutes or until mussel shells open.\n\n4 Discard any unopened mussels. Spoon sauce from skillet over each serving.\n\n1 Serving: Calories 170; Total Fat 8g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 40mg; Sodium 640mg; Total Carbohydrate 6g (Dietary Fiber 0g, Sugars 0g); Protein 16g Exchanges: 1 Vegetable, 2 Lean Meat, \u00bd Fat Carbohydrate Choices: \u00bd\n\n### Determining Spoiled Mussels\n\nAfter cooking mussels, discard those that do not open; they are spoiled.\n\n## Boiled Lobsters Calorie smart\n\nPrep 20 min Total 35 min \u25cf 2 servings\n\n  * 2 to 4 quarts water\n  * 2 live lobsters (about 1 lb each)\n  * Melted butter or Clarified Butter (page 469), if desired\n  * Lemon wedges, if desired\n\n1 Fill 6-quart Dutch oven or stockpot one-third full with water. Heat to boiling. Plunge lobsters headfirst into water. Cover and return to boiling; reduce heat to low. Simmer 10 to 12 minutes or until lobsters turn bright red; drain.\n\n2 To remove meat, follow directions below. Serve with butter and lemon wedges. Serve green tomalley (liver) and coral roe (only in females) if desired.\n\n1 Serving: Calories 100; Total Fat 0.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 75mg; Sodium 400mg; Total Carbohydrate 1g (Dietary Fiber 0g, Sugars 0g); Protein 21g Exchanges: 3 Very Lean Meat Carbohydrate Choices: 0\n\n### Removing Cooked Lobster Meat\n\nSeparate tail from body by breaking shell in half where tail and body meet.\n\nCut away membrane on tail to expose meat. Discard vein that runs through tail and sac near head of lobster.\n\nTwist large claws away from body of lobster. Use nutcracker to break open claws. Remove meat from claws, tail and body.\n\n## Boiled Hard-Shell Blue Crabs Calorie smart\n\nBlue crab is the most familiar hard-shell crab. It is usually 4 to 6 inches in diameter and often has red claw tips.\n\nPrep 20 min Total 1 hr \u25cf 4 servings\n\n  * 4 quarts water\n  * 16 live hard-shell blue crabs\n  * Melted butter or Clarified Butter (page 469), if desired\n  * Cocktail Sauce (page 58), if desired\n\n1 In 6-quart Dutch oven or stockpot, heat water to boiling. Drop 4 crabs at a time into water. Cover and return to boiling; reduce heat to low. Simmer 10 minutes; drain. Repeat with remaining crabs.\n\n2 To remove meat, follow directions below. Serve with butter and cocktail sauce.\n\n1 Serving: Calories 100; Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 105mg; Sodium 290mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 21g Exchanges: 3 Very Lean Meat Carbohydrate Choices: 0\n\n### Removing Cooked Crabmeat\n\nPlace crab on its back. Using thumb, pry up tail flap, twist off and discard. Turn right side up; pry up top shell. Pull it away from body and discard.\n\nUsing small knife (or fingers), cut the gray-white gills from both sides of crab. Discard gills and internal organs.\n\nTwist off claws and legs; use nutcracker to crack shells at joints. Remove meat with cocktail fork or nutpick. Break body in half; remove remaining meat.\n\n# Chapter 14: Vegetarian\n\nPortabella Muffuletta Sandwiches\n\n## Vegetarian Basics\n\nPlant-Based Diets\n\nSoy Foods\n\nSoy Products\n\n## Features\n\nBetty's Staples: Canned Tomatoes\n\nHeirloom Recipe and New Twist\n\nLearn to Prepare Tofu\n\nMake-Ahead: Cooked Veggie Crumbles\n\n## Main Dishes\n\nArtichoke-Spinach Lasagna\n\nAsian Stuffed Portabellas Calorie Smart\n\nBaked Buffalo Frittata Calorie Smart\n\nBarbeque Sandwiches\n\nBarley and Black Bean Pilaf Calorie Smart\n\nBlack Bean Quesadillas\n\nCalifornia Black Bean Burgers Calorie Smart \u2022 Fast\n\nCalifornia Black Bean Burgers with Tomato and Cheese\n\nCheese Enchiladas\n\nCheese Enchiladas Verde\n\nChickpea and Tomato Curry Calorie Smart \u2022 Fast\n\nDouble Black Bean and Avocado Burgers\n\nEasy Pizza\n\nEggplant Parmigiana\n\nEggplant-Olive Parmigiana\n\nEggplant-Ravioli Parmigiana\n\nEggs and Crumbles\n\nFalafel (Fava Bean Rounds) Calorie Smart\n\nGreat Northern Bean and Veggie Sausage Cassoulet Slow Cooker\n\nGrilled Cheese Sandwiches Fast\n\nItalian Tofu-Rice Skillet\n\nLasagna Cupcakes Calorie Smart\n\nMediterranean Lasagna\n\nMexican Tofu-Rice Skillet Calorie Smart \u2022 Fast\n\nMexican Wraps\n\nMoussaka Calorie Smart\n\nPepper and Soybean Stir-Fry Calorie Smart \u2022 Fast\n\nPesto-Parmesan Grilled Cheese Sandwiches\n\nPortabella Muffuletta Sandwiches Calorie Smart \u2022 Fast\n\nRatatouille Polenta Bake Calorie Smart\n\nSmoky Chipotle Soft Tacos Calorie Smart \u2022 Slow Cooker\n\nSpaghetti and Spicy Rice Balls Fast\n\nSweet Potato\u2013Cauliflower Curry Calorie Smart\n\nTaco Salad\n\nTempeh Stir-Fry with Noodles\n\nTempeh Stir-Fry with Yogurt Peanut Sauce Calorie Smart\n\nTofu Scramble Calorie Smart \u2022 Fast\n\nTofu Stir-Fry with Black Bean Sauce Calorie Smart \u2022 Fast\n\nTofu Teriyaki Noodles Calorie Smart\n\nTofu Teriyaki Noodles and Peppers\n\nTomato and Avocado Grilled Cheese Sandwiches\n\nTomatoes with Ravioli\n\nVeggie and Bean \"Meatballs\"\n\nVeggie and Bean Burgers Fast\n\nVeggie Joes Calorie Smart \u2022 Slow Cooker\n\nVeggie Pizza\n\nVeggie-Stuffed Potatoes\n\n## Side Dishes\n\nCajun Tomatoes with Black-Eye Peas\n\nCauliflower Steaks with Olive-Tomato Relish\n\nGarden Ratatouille Calorie Smart \u2022 Fast\n\nIndian-Style Vegetable Casserole Calorie Smart\n\nSpicy Samosa Patties Calorie Smart\n\n## Bonus Recipes\n\nChicken Tortilla Soup\n\nItalian Meatballs with Tomato Sauce\n\nQuick Skillet Pasta Sauce\n\nShrimp with Tomatoes\n\nThyme Tomatoes with Chicken\n\nCalorie Smart = See Helpful Nutrition and Cooking Information\n\nFast = Ready in 30 minutes or less\n\nEasy = Prep in 10 minutes or less **plus** five ingredients or less\n\nLighter = 25% fewer calories or grams of fat\n\nMake Ahead = Make-ahead directions\n\nSlow Cooker = Slow cooker directions\n\n# Vegetarian Basics\n\nWelcome to the colorful, nutrition-packed, tasty world of vegetarian cooking. Whether you are looking for occasional meatless meals; are increasing the amount of grains, legumes, and vegetables your family eats; or you have health, ethical or environmental reasons for eating meatless, this is the chapter for you.\n\n## Plant-Based Diets\n\nWhat we eat can make a difference in our lives. Plant-based diets, which emphasize fruits, vegetables, grains, soy, beans, legumes and nuts, are generally rich in fiber, vitamins and other important nutrients. If you are new to eating meatless, start with one or two meals a week. Use protein-rich foods containing beans and legumes, tofu, soy or cheese. Add plenty of vegetables and fruits for taste and eye appeal.\n\nMeatless diets vary based on the types of foods allowed. Below are the most common plant-based diets, although there might be some variation within each eating style. | DIET\n\n---|---\n\nFOOD ALLOWED | Vegan | Semi-Vegetarian (Flexitarian) | Lacto-Ovo-Vegetarian | Lacto-Vegetarian | Ovo-Vegetarian\n\nFruit | \u2713 | \u2713 | \u2713 | \u2713 | \u2713\n\nVegetables | \u2713 | \u2713 | \u2713 | \u2713 | \u2713\n\nGrains | \u2713 | \u2713 | \u2713 | \u2713 | \u2713\n\nLegumes | \u2713 | \u2713 | \u2713 | \u2713 | \u2713\n\nNuts & Seeds | \u2713 | \u2713 | \u2713 | \u2713 | \u2713\n\nTofu & Soy | \u2713 | \u2713 | \u2713 | \u2713 | \u2713\n\nEggs\n\n|  |\n\n\u2713 | \u2713\n\n|  |\n\n\u2713\n\nDairy Products\n\n|  |\n\n\u2713 | \u2713 | \u2713\n\n|\n\nFish & Seafood\n\n|  |\n\nmay include occasionally\n\n|  |  |\n\nMeat\n\n|  |\n\nmay include occasionally\n\n|  |  |\n\nPoultry\n\n|  |\n\nmay include occasionally\n\n|  |  |\n\nCalifornia Black Bean Burgers (page 399)\n\n## Soy Foods\n\nAll the foods listed here are made from soybeans, which can be an important part of a healthy diet. High-protein powerhouses, soy-based foods can replace meat and poultry sources of protein, helping to reduce the amount of saturated fat in your diet.\n\nEdamame: see page 233.\n\nMiso: Fermented bean paste\u2014a basic flavoring in Japanese cooking. There are many different colors and flavors, ranging from sweet to salty. Use lighter versions in mild soups or sauces, darker versions in highly flavored dishes. Found in Japanese markets or natural food stores. Refrigerate in airtight container up to 1 year.\n\nSoy Cheese: Available as full-, low- and nonfat versions in many popular cheese flavors. A few may be available at grocery stores, but many are found in health food stores. All are lactose-free, but be sure to check labels for added milk protein if dairy is a problem for you. Best served chilled or at room temperature; may separate if heated.\n\nSoy Flour: Made from roasted soybeans that are ground into a powder. Look for full-fat soy flour and defatted soy flour, which has had the oils removed during processing. Store in the refrigerator or freezer.\n\nSoy Ice Cream: Dairy-free ice cream available in many flavors.\n\nSoy Mayonnaise: Available in flavors such as plain, Dijon, wasabi. Made from soybean oil. Vegan versions are available.\n\nSoy Milk: Available in aseptic (non-refrigerated) cartons or refrigerated, or as soy milk powder. Varieties include regular and light versions in plain, chocolate and vanilla. Once opened, refrigerate all soy milk; use within 5 days. Store soy milk powder in refrigerator or freezer.\n\nSoy Nuts: Roasted soybeans available salted or unsalted and in flavors such as wasabi, barbecue and honey roasted.\n\nSoy Pudding: Dairy-free refrigerated pudding available in many flavors.\n\nSoy Yogurt: Available flavors include plain, vanilla and fruit flavors. Dairy-free.\n\nSoybean Oil: Clean taste. A cooking oil low in saturated fat, high in omega-3 fatty acids. Many oils sold as \"vegetable oil\" are made from soybeans, but not all. Read ingredient list to be sure.\n\nSoynut Butter: Available in plain, unsweetened, honey, chocolate flavors. Use like peanut butter; milder \"nut\" flavor than peanut butter. Some varieties are 30 percent lower in total fat or 50 percent lower in saturated fat than regular peanut butter. Great for those with peanut allergies.\n\nTamari: Similar to but thicker than soy sauce; unique, mellow flavor; often gluten-free.\n\nTempeh: Fermented cooked soybeans, formed into dense, chewy cakes with nutty, yeast flavor; use as a meat substitute. Holds shape when cooked\u2014great for veggie burgers. When crumbled, great in casseroles. Available fresh or frozen. Refrigerate fresh up to 2 weeks; freeze up to 3 months.\n\nTextured Soy Protein: Available dried, granular or in chunks of compressed, processed soy flour (rehydrate before using). Textured soy crumbles (frozen, ready-to-use crumbles) resemble ground beef and are used to replace ground meat in recipes.\n\nTofu: Three main types available both flavored or unflavored. **Extra-Firm** **or Firm Tofu:** Highest in protein, fat and calcium; solid dense form holds its shape in recipes. Use in casseroles, stews, soups, sandwiches, salads, stir-fries and grilling. **Soft Tofu:** Soft, doesn't hold its shape. Best used in dips, dressings, desserts, sauces, smoothies and spreads. **Silken Tofu:** Creamy, smooth, custard-like texture. Use in dips, dressings, desserts, sauces, smoothies and spreads. (See also Learn to Prepare Tofu, page 392.)\n\n## How Tofu Is Made\n\nTo make tofu, soybeans are soaked, cooked, ground and then mixed with a curdling ingredient. The resulting curds are pressed into cakes, which are tofu. Firmness depends on the amount of whey liquid extracted. Tofu is very mild in flavor.\n\n## Cheese Enchiladas\n\nPrep 25 min Total 55 min \u25cf 4 servings\n\n  * 2 cups shredded Monterey Jack cheese (8 oz)\n  * 1 cup shredded Cheddar cheese (4 oz)\n  * \u00bd cup sour cream\n  * 1 medium onion, chopped (\u00bd cup)\n  * 2 tablespoons chopped fresh parsley\n  * \u00bc teaspoon pepper\n  * 1 can (15 oz) tomato sauce\n  * 1 small green bell pepper, chopped (\u00bd cup)\n  * 1 can (4.5 oz) chopped green chiles, drained\n  * 1 clove garlic, finely chopped\n  * \u2154 cup water\n  * 1 tablespoon chili powder\n  * 1\u00bd teaspoons chopped fresh or \u00bd teaspoon dried oregano leaves\n  * \u00bc teaspoon ground cumin\n  * 8 soft corn tortillas (5 or 6 inch)\n  * Chopped green onions and additional sour cream, if desired\n\n1 Heat oven to 350\u00b0F. In medium bowl, mix cheeses, sour cream, onion, parsley and pepper; set aside.\n\n2 In 2-quart saucepan, heat remaining ingredients except tortillas to boiling, stirring occasionally; reduce heat. Simmer uncovered 5 minutes. Spread \u00bc cup sauce in ungreased 9-inch glass pie plate.\n\nSpoon about \u00bc cup cheese mixture onto each tortilla; roll tortilla around filling. Place seam side down in ungreased 11x7-inch (2-quart) glass baking dish. Pour remaining sauce over top.\n\n4 Bake uncovered 25 to 30 minutes or until bubbly. Garnish with chopped green onions and additional sour cream.\n\n1 Serving (2 Enchiladas): Calories 530; Total Fat 34g (Saturated Fat 20g, Trans Fat 1g); Cholesterol 100mg; Sodium 1310mg; Total Carbohydrate 31g (Dietary Fiber 5g, Sugars 9g); Protein 26g Exchanges: 1 Starch, \u00bd Other Carbohydrate, 1 Vegetable, 3 High-Fat Meat, 2 Fat Carbohydrate Choices: 2\n\n## Cheese Enchiladas Verde\n\nPrep 15 min Total 40 min \u25cf 4 servings\n\n  * 1\u00bd cups shredded Mexican cheese blend (6 oz)\n  * 1 small zucchini, shredded (\u00be cup)\n  * \u00bc cup chopped fresh cilantro\n  * \u2153 cup garden vegetable cream cheese spread\n  * 8 soft corn tortillas (5 or 6 inch)\n  * 2 cups salsa verde (for homemade Salsa Verde, see page 458)\n  * 1 medium avocado, pitted, peeled and diced\n  * 4 medium green onions, sliced (\u00bc cup)\n\n1 Heat oven to 350\u00b0F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.\n\n2 In medium bowl, mix shredded cheese, zucchini and cilantro. Spread cream cheese on tortillas. Top each with about \u2153 cup shredded cheese mixture to within 1 inch of edge; roll tortilla around filling. Place seam side down in baking dish. Pour salsa over top.\n\n3 Cover and bake about 25 minutes or until hot. Garnish with avocado and onions.\n\n1 Serving (2 Enchiladas): Calories 490; Total Fat 31g (Saturated Fat 15g, Trans Fat 1g); Cholesterol 65mg; Sodium 550mg; Total Carbohydrate 36g (Dietary Fiber 7g, Sugars 7g); Protein 17g Exchanges: \u00bd Starch, \u00bd Fruit, \u00bd Other Carbohydrate, 2\u00bd Vegetable, 1\u00bd Medium-Fat Meat, 4\u00bd Fat Carbohydrate Choices: 2\u00bd\n\n## Baked Buffalo Frittata CALORIE Smart\n\nPrep 10 min Total 35 min \u25cf 4 servings\n\n  * 1 tablespoon butter\n  * 6 eggs\n  * 2 tablespoons Buffalo wing sauce\n  * 1 cup shredded Mexican cheese blend (4 oz)\n  * 2 tablespoons crumbled blue cheese\n  * 2 stalks celery, cut into 3-inch pieces\n\n1 Heat oven to 375\u00b0F. Place butter in 8-inch square (2-quart) glass baking dish; place dish in oven until butter is melted.\n\n2 In medium bowl, beat eggs and Buffalo wing sauce until well blended. Stir in cheese blend. Pour egg mixture over melted butter in baking dish.\n\n3 Bake uncovered 18 to 22 minutes or until set. Sprinkle frittata with blue cheese. Serve with celery pieces.\n\n1 Serving: Calories 270; Total Fat 21g (Saturated Fat 11g, Trans Fat 0g); Cholesterol 355mg; Sodium 460mg; Total Carbohydrate 2g (Dietary Fiber 0g, Sugars 2g); Protein 17g Exchanges: 2\u00bd Medium-Fat Meat, 1\u00bd Fat Carbohydrate Choices: 0\n\n## Indian-Style Vegetable Casserole CALORIE Smart\n\nPrep 15 min Total 1 hr 10 min \u25cf 8 servings\n\n  * 1 can (13.5 oz) unsweetened coconut milk (not cream of coconut)\n  * \u00be cup water\n  * 1\u00bd teaspoons salt\n  * 1 cup uncooked basmati rice\n  * 1 bag (1 lb) frozen sliced carrots, thawed, drained (about 4 cups)\n  * 1 bag (1 lb) frozen cauliflower florets, thawed, drained (about 5 cups)\n  * 1 can (15.8 oz) black-eyed peas, drained, rinsed\n  * 1 serrano chile, seeded, finely chopped\n  * 2 tablespoons olive oil\n  * 1\u00bd teaspoons garam masala\n  * Chopped fresh cilantro, if desired\n  * Lime wedges, if desired\n\n1 Heat oven to 375\u00b0F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.\n\n2 In 2-quart saucepan, stir 1 cup of the coconut milk, the water, \u00bd teaspoon of the salt and the rice. Heat to boiling over high heat. Stir; reduce heat to low. Cover and simmer 15 minutes or until liquid is absorbed. Remove from heat; fluff rice with fork.\n\n3 In large bowl, stir carrots, cauliflower, peas, chile, oil, remaining 1 teaspoon salt and the garam masala. Stir in cooked rice and remaining coconut milk until well blended. Spoon into baking dish.\n\n4 Cover and bake 40 minutes or until thoroughly heated. Garnish with cilantro; squeeze lime wedges over top.\n\n1 Serving (1\u2153 Cups): Calories 320; Total Fat 14g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 0mg; Sodium 630mg; Total Carbohydrate 39g (Dietary Fiber 6g, Sugars 5g); Protein 7g Exchanges: 2 Starch, 1\u00bd Vegetable, 2\u00bd Fat Carbohydrate Choices: 2\u00bd\n\n## What is Garam Masala?\n\nTranslated from Hindi, it means \"warm\" or \"hot.\" A blend of dry-roasted ground spices common to the colder climates of northern India, it's used to give a sense of warmth to dishes, both in spirit and in taste. Containing up to 12 spices, including cinnamon, cloves, coriander, cumin and dried chilies, each cook may have their own unqiue variation.\n\nYou can make your own easily, however you'd want to do it in small batches to be used within 6 months to retain its freshness, or you can purchase small jars of it in most grocery stores or Indian markets.\n\nChickpea and Tomato Curry\n\n## Chickpea and Tomato Curry CALORIE Smart \u2022 Fast\n\nPrep 30 min Total 30 min \u25cf 6 servings\n\n  * 1 tablespoon olive or vegetable oil\n  * 1 medium onion, chopped (\u00bd cup)\n  * 3 cloves garlic, finely chopped\n  * 1 tablespoon finely chopped gingerroot\n  * 1 tablespoon curry powder\n  * 2 cans (15 oz each) chickpeas (garbanzo beans), drained, rinsed\n  * 2 cans (14.5 oz each) fire-roasted diced tomatoes, undrained\n  * \u00bd cup chopped fresh cilantro\n  * 1 tablespoon fresh lemon juice\n  * \u00bd teaspoon coarse (kosher or sea) salt\n  * Hot cooked rice, if desired\n  * Plain yogurt, if desired\n\n1 In 3-quart saucepan, heat oil over medium heat. Cook onion, garlic, gingerroot and curry powder in oil about 2 minutes, stirring frequently, until onion is tender.\n\n2 Stir in chickpeas and tomatoes. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring occasionally.\n\n3 Stir in cilantro, lemon juice and salt. Serve over rice; top individual servings with yogurt.\n\n1 Serving (1 Cup): Calories 270; Total Fat 6g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 380mg; Total Carbohydrate 42g (Dietary Fiber 10g, Sugars 5g); Protein 12g Exchanges: 2 Starch, \u00bd Other Carbohydrate, 1 Vegetable, \u00bd Very Lean Meat, 1 Fat Carbohydrate Choices: 3\n\n## Artichoke-Spinach Lasagna\n\nPrep 25 min Total 1 hr 35 min \u25cf 8 servings\n\n  * 1 medium onion, chopped (\u00bd cup)\n  * 4 cloves garlic, finely chopped\n  * 1\u00be cups vegetable broth (for homemade broth, see page 156)\n  * 1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves\n  * 1 can (14 oz) artichoke hearts, drained, coarsely chopped\n  * 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain\n  * 1 jar (15 to 17 oz) Alfredo sauce (for homemade sauce, see page 177)\n  * 9 uncooked fresh or dried lasagna noodles\n  * 3 cups shredded mozzarella cheese (12 oz)\n  * 1 package (4 oz) crumbled herb-and-garlic or plain feta cheese (1 cup)\n  * Rosemary sprigs, if desired\n  * Lemon wedges, if desired\n\n1 Heat oven to 350\u00b0F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.\n\n2 Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add onion and garlic; cook about 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in broth and rosemary leaves. Heat to boiling. Stir in artichokes and spinach; reduce heat. Cover and simmer 5 minutes. Stir in Alfredo sauce.\n\n3 Spread one-fourth of the artichoke mixture in baking dish; top with 3 noodles. Sprinkle with \u00be cup of the mozzarella cheese. Repeat layers twice. Spread with remaining artichoke mixture; sprinkle with remaining \u00be cup mozzarella cheese. Sprinkle with feta cheese.\n\n4 Cover and bake 40 minutes. Uncover; bake about 15 minutes longer or until bubbly and noodles are tender. Let stand 10 to 15 minutes before cutting. Garnish with rosemary sprigs and lemon wedges.\n\n1 Serving: Calories 520; Total Fat 31g (Saturated Fat 19g, Trans Fat 1g); Cholesterol 95mg; Sodium 960mg; Total Carbohydrate 35g (Dietary Fiber 7g, Sugars 3g); Protein 24g Exchanges: 2\u00bd Starch, 2 Very Lean Meat, 5\u00bd Fat Carbohydrate Choices: 2\n\nMediterranean Lasagna Stir in \u00bd cup chopped pitted kalamata, Greek or ripe olives with the Alfredo sauce.\n\nLasagna Cupcakes\n\n## Lasagna Cupcakes CALORIE Smart\n\nThese are fantastic little casseroles to freeze and eat for a quick dinner\u2014or to take to work for lunch. Microwave 1 frozen cupcake uncovered on Medium (50%) 5 to 6 minutes or until hot.\n\nPrep 15 min Total 1 hr \u25cf 12 servings\n\n  * 1 cup ricotta cheese\n  * \u00bd cup grated Parmesan cheese\n  * 1 egg\n  * 1 jar (25.5 oz) pasta sauce (any meatless variety; for homemade sauce, see page 174)\n  * \u00bd lb frozen Italian sausage\u2013style soy-protein crumbles (2 cups)\n  * 36 pot sticker (gyoza) wrappers\n  * 1 cup shredded mozzarella cheese (4 oz)\n\n1 Heat oven to 375\u00b0F. Spray 12 regular-size muffin cups with cooking spray. In small bowl, mix ricotta cheese, Parmesan cheese and egg. In another small bowl, mix pasta sauce and soy-protein crumbles.\n\n2 Place 1 pot sticker wrapper in bottom of each muffin cup; top each with 1 heaping tablespoon pasta sauce mixture and 1 tablespoon cheese mixture. Repeat layers twice, ending with pasta sauce mixture. Sprinkle evenly with mozzarella cheese.\n\n3 Spray sheet of foil large enough to cover pan with cooking spray; place foil, sprayed side down, over pan. Bake 15 minutes. Uncover; bake 15 minutes longer. Let stand 15 minutes before serving.\n\n1 Serving: Calories 170; Total Fat 7g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 30mg; Sodium 500mg; Total Carbohydrate 13g (Dietary Fiber 2g, Sugars 6g); Protein 12g Exchanges: 1 Starch, 1 Medium-Fat Meat Carbohydrate Choices: 1\n\nEggplant Parmigiana\n\n## Eggplant Parmigiana\n\nPrep 25 min Total 50 min \u25cf 6 servings\n\n  * 1 egg\n  * 2 tablespoons water\n  * \u2154 cup seasoned dry bread crumbs\n  * \u2153 cup grated Parmesan cheese\n  * 2 small unpeeled eggplants (about 1 lb each), cut into \u00bc-inch slices\n  * \u00bc cup olive or vegetable oil\n  * 2 cups tomato pasta sauce (any meatless variety; for homemade sauce, see page 174)\n  * 2 cups shredded mozzarella cheese (8 oz)\n\n1 Heat oven to 350\u00b0F. In shallow dish, beat egg and water. In another shallow dish, mix bread crumbs and Parmesan cheese. Dip eggplant in egg mixture, then coat with crumb mixture.\n\n2 In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Cook half of the eggplant in oil about 5 minutes, turning once, until light golden brown; drain on paper towels. Repeat with remaining 2 tablespoons oil and eggplant, using additional oil if necessary.\n\n3 In ungreased 11x7-inch (2-quart) glass baking dish, place half of the eggplant, overlapping slices slightly. Spoon half of the pasta sauce over eggplant. Sprinkle with 1 cup of the mozzarella cheese. Repeat with remaining eggplant, pasta sauce and mozzarella cheese.\n\n4 Bake uncovered about 25 minutes or until sauce is bubbly, cheese is light brown and eggplant is still slightly firm but can be easily pierced with fork.\n\n1 Serving: Calories 410; Total Fat 23g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 60mg; Sodium 830mg; Total Carbohydrate 35g (Dietary Fiber 5g, Sugars 13g); Protein 17g Exchanges: 1 Starch, 4 Vegetable, 1\u00bd High-Fat Meat, 2 Fat Carbohydrate Choices: 2\n\nEggplant-Olive Parmigiana Prepare as directed, except stir \u00bd cup sliced pitted imported Italian black olives into the pasta sauce before spooning over eggplant in Step 3.\n\nEggplant-Ravioli Parmigiana Cook 1 bag (25 oz) frozen cheese-filled ravioli as directed on package; drain and keep warm. Prepare eggplant as directed, except arrange half of cooked ravioli over eggplant in dish in Step 3. Spoon half of pasta sauce over ravioli. Sprinkle with 1 cup of the mozzarella cheese. Repeat with remaining eggplant, ravioli, sauce and cheese. Bake as directed.\n\n### Preparing Eggplant Parmigiana\n\nDip eggplant slices in egg mixture, coat with crumb mixture.\n\nCook half of the eggplant at a time, turning once, until light golden brown.\n\nPlace half of the eggplant in dish, overlapping slices slightly.\n\n# Heirloom Recipe and New Twist\n\nRatatouille is a classic French dish that simmers eggplant, tomatoes, onions, bell peppers and zucchini in olive oil with garlic and herbs. The vegetables can be altered to suit your tastes, making it an ideal recipe to use when you have a variety of fresh vegetables on hand. Ratatouille Polenta Bake, the new twist for this recipe, pairs ratatouille with the heartiness of polenta for a very satisfying, extraordinary meal.\n\nHeirloom\n\nGarden Ratatouille\n\n## Garden Ratatouille Calorie Smart \u2022 Fast\n\nEnjoy this easy vegetable side dish that's ready in 25 minutes. Perfect if you love French cuisine.\n\nPrep 25 min Total 25 min \u25cf 6 servings\n\n  * 1 medium unpeeled eggplant (1\u00bd cups), cut into \u00bd-inch pieces (3 cups)\n  * 1 medium zucchini, cut into \u00bc-inch slices (1 cup)\n  * 1 small onion, sliced\n  * 1 medium green bell pepper, cut into strips\n  * 2 cloves garlic, finely chopped\n  * 2 tablespoons chopped fresh parsley\n  * 1 tablespoon chopped fresh or \u00bd teaspoon dried basil leaves\n  * 2 tablespoons water\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon pepper\n  * 2 medium ripe tomatoes, each cut into eighths\n  * 2 tablespoons olive oil\n  * Additional chopped fresh basil leaves, if desired\n\n1 In 10-inch skillet, cook all ingredients except tomatoes, oil and additional chopped fresh basil leaves over medium heat about 10 minutes, stirring occasionally, until vegetables are tender; remove from heat.\n\n2 Stir in tomatoes and oil. Cover and let stand 2 to 3 minutes or until tomatoes are warm. Sprinkle with additional chopped fresh basil leaves.\n\n1 Serving: Calories 100; Total Fat 5g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 210mg; Total Carbohydrate 11g (Dietary Fiber 4g, Sugars 6g); Protein 2g Exchanges:2Vegetable, 1 Fat Carbohydrate Choices: 1\n\n## Ratatouille Anytime\n\nPronounced _ra-tuh-TOO-ee_ , ratatouille can be served at any temperature, either as a side dish or as an appetizer with bread or crackers.\nNew Twist\n\nRatatouille Polenta Bake\n\n## Ratatouille Polenta Bake CALORIE Smart\n\nPrep 25 min Total 1 hr 15 min \u25cf 6 servings\n\n  * 1 medium onion, coarsely chopped (\u00bd cup)\n  * 1 medium green bell pepper, coarsely chopped (1 cup)\n  * 1 small unpeeled eggplant (1 lb), chopped (2 cups)\n  * 1 medium zucchini, chopped (1 cup)\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon pepper\n  * 1 can (14.5 oz) Italian-style stewed tomatoes, undrained\n  * 1 roll (1 lb) refrigerated plain or flavored polenta (for homemade polenta, see page 207)\n  * 2 tablespoons shredded Parmesan cheese\n  * \u00be cup finely shredded mozzarella cheese (3 oz)\n  * \u00bc cup chopped fresh parsley\n\n1 Heat oven to 375\u00b0F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.\n\n2 Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add onion and bell pepper; cook 2 minutes, stirring occasionally. Add eggplant, zucchini, salt and pepper. Cook 3 to 4 minutes, stirring occasionally, until vegetables are tender. Stir in tomatoes, breaking up with spoon. Reduce heat to low. Cook 3 minutes, stirring occasionally. Remove from heat.\n\n3 Cut polenta into \u00bc-inch slices. Arrange slices in bottom of baking dish, overlapping and cutting to fit as necessary. (For homemade polenta, spoon into bottom of dish; spreading evenly.) Sprinkle with Parmesan cheese. Spoon vegetable mixture evenly over top.\n\n4 Cover and bake 30 minutes. Uncover; sprinkle with mozzarella cheese. Bake about 15 minutes longer or until bubbly and cheese is melted. Sprinkle with parsley. Let stand 5 minutes before serving.\n\n1 Serving: Calories 260; Total Fat 7g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 10mg; Sodium 830mg; Total Carbohydrate 45g (Dietary Fiber 6g, Sugars 0g); Protein 10g Exchanges: 2 Starch, 3 Vegetable, \u00bd Fat Carbohydrate Choices: 3\n\n## Sweet Potato\u2013Cauliflower Curry CALORIE Smart\n\nCouscous would also be good with this curry instead of rice. And raisins, coconut or chutney are other good choices for toppings.\n\nPrep 30 min Total 1 hr \u25cf 6 servings\n\nCurry\n\n  * 2 tablespoons vegetable oil\n  * 1 large onion, chopped (1 cup)\n  * 2 cloves garlic, finely chopped\n  * 2 medium dark-orange sweet potatoes, peeled, cut into 1-inch cubes (4 cups)\n  * 4 cups fresh cauliflower florets\n  * 1 tablespoon finely chopped gingerroot\n  * 4 teaspoons curry powder\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon pepper\n  * 1 can (13.5 oz) coconut milk (not cream of coconut)\n  * 1 cup vegetable broth (for homemade broth, see page 156)\n  * 2 teaspoons cornstarch\n  * 2 tablespoons cold water\n\nToppings\n\n  * 1\u00bd cups hot cooked white or brown rice (page 215)\n  * \u2153 cup sliced almonds, toasted (page 23)\n  * \u2153 cup sliced green onions (about 5 medium)\n  * \u2153 cup chopped fresh cilantro\n\n1 In 5-quart Dutch oven or stockpot, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring frequently, until tender. Add garlic; cook 1 minute. Stir in remaining curry ingredients except cornstarch and water. Reduce heat to low. Cover and cook 30 minutes or until vegetables are tender.\n\n2 Uncover; increase heat to medium-high. In small bowl, blend cornstarch and water until smooth paste forms. Stir cornstarch mixture into curry. Cook uncovered 5 to 10 minutes, stirring frequently, until thickened and bubbly.\n\n3 Serve curry in individual deep bowls. Top each serving with \u00bc cup rice. Sprinkle evenly with almonds, green onions and cilantro.\n\n1 Serving: Calories 400; Total Fat 23g (Saturated Fat 13g, Trans Fat 0g); Cholesterol 0mg; Sodium 440mg; Total Carbohydrate 40g (Dietary Fiber 7g, Sugars 11g); Protein 7g Exchanges: 2 Starch, 1\u00bd Vegetable, 4\u00bd Fat Carbohydrate Choices: 2\u00bd\n\nMoussaka\n\n## Moussaka CALORIE Smart\n\nOur version of moussaka uses soy-protein burgers in the flavorful eggplant \"lasagna.\" You'll love the protein but won't miss the meat!\n\nPrep 30 min Total 1 hr 40 min \u25cf 4 servings\n\n  * 4 frozen soy-protein burgers or soy-protein vegetable burgers\n  * 1 medium unpeeled eggplant (about 1\u00bd lb), cut into \u00bc-inch slices\n  * \u00bc cup all-purpose flour\n  * \u00bd teaspoon salt\n  * \u00bd teaspoon pepper\n  * \u00bc teaspoon ground nutmeg\n  * \u00bc teaspoon ground cinnamon\n  * 3 cups milk\n  * 4 oz (half of 8-oz package) cream cheese, cut into cubes\n  * 1 can (15 oz) tomato sauce\n  * 2 eggs, beaten\n\n1 Heat oven to 375\u00b0F. Spray 3-quart casserole with cooking spray. On large microwavable plate, microwave burgers uncovered on High 2 to 3 minutes, turning once, until thawed. Cut into 1-inch pieces; set aside.\n\n2 In 2-quart saucepan, place eggplant and enough water to cover. Heat to boiling; cook 5 to 8 minutes or until tender. Drain in colander; set aside.\n\n3 In same saucepan, mix flour, salt, pepper, nutmeg, cinnamon and milk. Heat to boiling, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat. Stir in cream cheese until melted and smooth.\n\n4 In casserole, layer half of the eggplant, the burger pieces, tomato sauce, 1\u00bd cups of the white sauce and the remaining eggplant. Stir eggs into remaining white sauce; pour over eggplant.\n\n5 Bake uncovered about 1 hour or until firm. Let stand 10 minutes before serving.\n\n1 Serving: Calories 330; Total Fat 6g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 15mg; Sodium 1560mg; Total Carbohydrate 40g (Dietary Fiber 7g, Sugars 21g); Protein 29g Exchanges: 2 Starch, 2 Vegetable, 2\u00bd Very Lean Meat, 1 Fat Carbohydrate Choices: 2\u00bd\n\n## Asian Stuffed Portabellas CALORIE Smart\n\nPrep 20 min Total 1 hr 25 min \u25cf 4 servings\n\n  * \u00be cup uncooked regular brown rice\n  * 1\u00bd cups water\n  * 4 large portabella mushrooms (4 to 5 inches in diameter), stems removed\n  * 1 tablespoon vegetable oil\n  * 1\u00bd cups coleslaw mix (shredded cabbage and carrots)\n  * \u00bd cup cut-up fresh snow pea pods\n  * \u00bc cup sliced green onions (4 medium)\n  * 1 tablespoon finely chopped gingerroot\n  * 1 clove garlic, finely chopped\n  * \u00bc cup reduced-sodium soy sauce\n  * 2 teaspoons sesame oil\n  * 4 teaspoons sesame seed\n\n1 In 1\u00bd-quart saucepan, heat brown rice and water to boiling; reduce heat. Cover and simmer 45 to 50 minutes or until water is absorbed.\n\n2 Heat oven to 400\u00b0F. Spray 15x10x1-inch pan with cooking spray. Place mushrooms, gill sides down, in pan. Bake 5 minutes or until tender and beginning to brown.\n\n3 Meanwhile, in 10-inch nonstick skillet, heat vegetable oil over medium-high heat. Add coleslaw mix, pea pods, onions, gingerroot and garlic. Cook 2 to 3 minutes, stirring frequently, until coleslaw mix is wilted and vegetables are crisp-tender. Stir in cooked rice; sprinkle with soy sauce and sesame oil. Cook, tossing gently with soy sauce and oil, until thoroughly heated; remove from heat.\n\n4 Turn mushrooms gill sides up. Spoon about \u00be cup rice mixture onto each mushroom; sprinkle each with 1 teaspoon sesame seed. Bake 13 to 15 minutes or until sesame seed begins to turn brown.\n\n1 Serving: Calories 250; Total Fat 9g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 560mg; Total Carbohydrate 35g (Dietary Fiber 6g, Sugars 3g); Protein 7g Exchanges: 1\u00bd Starch, \u00bd Other Carbohydrate, 1\u00bd Vegetable, 1\u00bd Fat Carbohydrate Choices: 2\n\n## Betty's Staples Canned Tomatoes\n\nIf you have a can of diced or whole tomatoes in your pantry, an easy meal has a great start. With just a few ingredients and some imagination, it's simple to take that can of tomatoes and turn it into a delicious dinner.\n\n  1. 1. **Quick Skillet Pasta Sauce:** Heat 1 tablespoon olive oil in skillet over medium heat. Add 2 sliced garlic cloves; cook 30 seconds. Add a 28-ounce can tomatoes (breaking any large pieces with a spoon), 1 teaspoon dried basil leaves and \u00bc teaspoon crushed red pepper flakes. Heat to boiling; reduce heat. Simmer uncovered about 10 minutes or until thickened. Stir in \u00bd teaspoon salt and \u00bc teaspoon pepper. Serve over hot cooked pasta.\n  2. 2. **Cajun Tomatoes with Black-Eyed Peas:** Cook chopped onion, garlic and bell pepper in small amount of oil until tender. Stir in a 14-ounce can of tomatoes, a 16-ounce can drained black-eyed peas and sprinkle with a little ground red pepper (cayenne) and thyme. Simmer until hot and desired consistency. If desired, serve with rice.\n  3. 3. **Easy Pizza:** Heat a 14-ounce can of tomatoes in a saucepan until slightly thickened. Spoon onto a purchased pizza crust and top with pepperoni slices and shredded mozzarella cheese. Bake as directed on the pizza package.\n  4. 4. **Shrimp with Tomatoes:** Heat a 14-ounce can of tomatoes (breaking any large pieces with a spoon) in skillet with chopped green bell pepper, a sprinkle of garlic powder, a few drops of sriracha sauce and chopped fresh or dried oregano. Stir in 1 to 2 cups cooked shrimp (any size) and heat until very hot and desired consistency. \n  5. 5. **Italian Meatballs with Tomato Sauce:** Mix 15 to 20 frozen Italian meatballs with a 28-ounce can of tomatoes in a skillet. Cover and cook, stirring occasionally, until meatballs are thawed and mixture is very hot. Serve with mashed potatoes or over pasta.\n  6. 6. **Chicken Tortilla Soup:** Heat tomatoes with 4 cups of chicken broth, about 1 cup shredded rotisserie chicken and a 4-ounce can diced green chiles until boiling. Reduce heat and simmer for about 5 minutes and sprinkle with baked corn chips and chopped fresh cilantro.\n  7. 7. **Thyme Tomatoes with Chicken:** Brown 4 chicken breast halves (seasoned with salt, pepper and garlic powder) in skillet and pour a 14-ounce can of tomatoes over them. Sprinkle with chopped fresh or dried thyme and cover. Simmer 10 to 15 minutes or until chicken is no longer pink in the center and sauce is desired consistency. \n  8. 8. **Tomatoes with Ravioli:** Heat a 20-ounce package of refrigerated ravioli with a 28-ounce can of tomatoes, sliced zucchini and chopped red onion until ravioli are tender. Sprinkle with a little crumbled goat cheese.\n\nCajun Tomatoes with Black-Eyed Peas\n\n## Cauliflower Steaks with Olive-Tomato Relish\n\nCauliflower steaks are created by cutting straight down through a large head of cauliflower to create 1-inch slabs or \"steaks.\" When roasted, cauliflower morphs into a slightly sweet and caramelized version of its former self and is delicious!\n\nPrep 15 min Total 55 min \u25cf 4 servings\n\nCauliflower Steaks\n\n  * 2 large heads cauliflower\n  * 2 tablespoons olive oil\n\nOlive-Tomato Relish\n\n  * \u00bc cup chopped pimiento-stuffed olives\n  * \u00bc cup chopped pitted kalamata olives\n  * 1 plum (Roma) tomato, seeded, chopped (\u00bd cup)\n  * 1 tablespoon chopped fresh parsley\n  * 1 tablespoon olive oil\n  * \u00bc teaspoon dried oregano leaves\n  * \u215b teaspoon pepper\n  * 1 clove garlic, finely chopped\n\n1 Heat oven to 400\u00b0F. Line 15x10x1-inch pan with foil; spray foil with cooking spray.\n\n2 Trim tough leaves off bottom of cauliflower, leaving stem intact. Cut off tough bottom of stem, about \u00bd inch. Carefully cut 2 (1-inch) slabs (\"steaks\") from each cauliflower. Reserve remaining cauliflower for another use. Place cauliflower steaks in pan. Brush tops lightly with 1 tablespoon of the oil.\n\n3 Roast 15 minutes. Carefully turn cauliflower steaks; brush with remaining 1 tablespoon oil. Roast about 15 to 20 minutes longer or until golden brown.\n\n4 Meanwhile, in small bowl, gently mix all relish ingredients until blended. Top each cauliflower steak with \u00bc cup relish. Serve warm.\n\n1 Serving: Calories 250; Total Fat 14g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 320mg; Total Carbohydrate 23g (Dietary Fiber 9g, Sugars 9g); Protein 8g Exchanges: 4 Vegetable, 3 Fat Carbohydrate Choices: 1\u00bd\n\n### Making Cauliflower Steaks\n\nLeaving stem intact, cut each cauliflower vertically into 2 (1-inch) \"steaks.\"\n\nRoast cauliflower 15 minutes. Carefully turn steaks and roast until golden brown.\n\n## Barley and Black Bean Pilaf CALORIE Smart\n\nPrep 40 min Total 1 hr 20 min \u25cf 6 servings (1\u2153 cups each)\n\n  * 1 tablespoon vegetable oil\n  * 1 large onion, chopped (1 cup)\n  * 2 cloves garlic, finely chopped\n  * 4 cups vegetable broth (for homemade broth, see page 156)\n  * 1 cup uncooked medium pearled barley\n  * \u00bd teaspoon ground turmeric\n  * \u00bd teaspoon ground cumin\n  * \u00bd teaspoon ground chipotle chile pepper\n  * \u00bd teaspoon salt\n  * 8 pattypan squash, cut into quarters, or 2 medium yellow summer squash, cut in half lengthwise, then crosswise into \u00bd-inch slices\n  * 1 large red bell pepper, coarsely chopped (1\u00bd cups)\n  * 1 can (15 oz) black beans, drained, rinsed\n  * 1 cup frozen sweet peas\n\n1 In 12-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 4 minutes, stirring occasionally.\n\n2 Stir in broth, barley, turmeric, cumin, chile pepper and salt. Heat to boiling. Reduce heat; cover and simmer 40 minutes, stirring occasionally.\n\n3 Stir in squash, bell pepper and beans. Cover; cook 10 to 15 minutes, stirring occasionally, until squash and barley are just tender.\n\n4 Stir in peas. Cover; cook 3 to 5 minutes longer or until peas are cooked. Let stand covered 5 to 10 minutes to let flavors blend before serving.\n\n1 Serving (1\u2153 Cups): Calories 270; Total Fat 3.5g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 490mg; Total Carbohydrate 50g (Dietary Fiber 13g, Sugars 7 g); Protein 10g Exchanges: 1 \u00bd Starch, 1 \u00bd Other Carbohydrate, 1 Vegetable, 1 Very Lean Meat, \u00bd Fat Carbohydrate Choices: 3\n\nCauliflower Steaks with Olive-Tomato Relish\n\n## Learn to Prepare TOFU\n\nSometimes called bean curd, tofu is made from soybeans and processed into a solid form. This versatile food absorbs flavors easily and can be used as a healthful source of protein in meals. Tofu is readily available in grocery stores\u2014look for it in the refrigerated section, as it needs to be kept cold. Cooking tofu is not difficult, but there are some tips that will help make the process easy and result in great-tasting tofu dishes.\n\n### Tofu Storage\n\n  * Tofu is perishable, so check the sell-by date on the package. If unopened, it will keep in the refrigerator up to 5 days. Once opened, use within 2 days. Store covered with water and change the water daily.\n  * Tofu can be frozen up to 5 months. Freeze in original container or wrap tightly in plastic wrap.\n\n### Cooking Tips\n\nStir-frying and baking are easy ways to cook tofu. Choose the method depending on the texture you want and what you are cooking with it. For use in most cooking, extra-firm and firm tofu will be the best types to use.\n\n  * Most tofu is packaged in water and is like a sponge, so it needs to be drained well before cooking. On a plate or other surface, press the tofu between layers of paper towels or kitchen towels; top with a weight such as a heavy skillet or plate. Let it stand for at least 1 hour.\n  * Determine how to cut the tofu according to what you are making or the recipe used. Cubes will work well in stir-fries, soups and stews; cut into larger pieces or slices for frying, baking or grilling.\n  * To marinate and add flavor, place the tofu pieces in a container and pour the marinade mixture over it. Cover and marinate in the refrigerator at least 1 hour or overnight. The tofu in the marinade can also be frozen. When ready to cook, just thaw in the refrigerator and cook as desired. Tofu becomes a bit firmer after freezing.\n  * **Stir-Frying Tofu:** Results in tofu with dry, firm texture and crispy edges. \n    * Heat a nonstick pan over medium heat and add 1 tablespoon vegetable or olive oil. Season tofu with salt and pepper or other desired seasonings.\n    * Cook 4 to 5 minutes or until light golden brown on both sides, turning once.\n  * **Baking Tofu:** Results in tofu with denser, firmer texture. \n    * Heat oven to 350\u00b0F. Lightly spray a shallow pan with cooking spray or grease lightly.\n    * Place tofu in the pan. It can be seasoned with salt and pepper, soy sauce or other desired seasonings, or it can be marinated.\n    * Bake 30 to 35 minutes or until thoroughly heated and slightly golden brown.\n\nTofu Stir-Fry with Black Bean Sauce\n\n## Tofu Stir-Fry with Black Bean Sauce CALORIE Smart \u2022 Fast\n\nBlack bean sauce is robust in flavor, thin and salty. It is made from fermented black beans, garlic and often star anise. Look for it with other Asian ingredients.\n\nPrep 25 min Total 25 min \u25cf 5 servings\n\n  * 1 tablespoon olive oil\n  * 1 large onion, thinly sliced (1 cup)\n  * 4 cups chopped fresh broccoli\n  * 1 medium red bell pepper, cut into \u00bd-inch slices, then cut in half (1 cup)\n  * \u2153 cup black bean garlic sauce (from 7-oz jar)\n  * 2 tablespoons soy sauce\n  * 1 tablespoon chili-garlic sauce (from 8-oz jar)\n  * 1 package (12 to 14 oz) firm lite tofu, drained if needed, cut into \u00be-inch cubes\n  * \u2153 cup chopped fresh cilantro\n  * 5 cups hot cooked brown basmati rice (page 215)\n  * \u00bc cup honey-roasted or regular sunflower seeds\n\n1 In wok or 12-inch skillet, heat oil over medium-high heat. Cook onion in oil about 2 minutes, stirring occasionally, until crisp-tender. Add broccoli and bell pepper; stir-fry about 2 minutes or until almost crisp-tender.\n\n2 In small bowl, mix black bean sauce, soy sauce and chili-garlic sauce. Stir into vegetable mixture. Add tofu; stir-fry 2 to 3 minutes or until thoroughly heated. Stir in cilantro. Serve over rice. Sprinkle with sunflower seeds.\n\n1 Serving (1 Cup Tofu Mixture and 1 Cup Rice): Calories 340; Total Fat 10g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 540mg; Total Carbohydrate 48g (Dietary Fiber 9g, Sugars 4g); Protein 14g Exchanges: 3 Starch, 1 Vegetable, \u00bd Medium-Fat Meat, 1 Fat Carbohydrate Choices: 3\n\n### Preparing Tofu\n\nPress tofu between layers of paper towels; top with a weight, such as a heavy skillet or plate, to remove moisture.\n\nTo stir-fry tofu, cook 4 to 5 minutes or until light golden brown on both sides, turning once.\n\nTo bake tofu, place on pan; season and bake until thoroughly heated and slightly golden brown.\n\n## Tofu-cation\n\nIf you're new to the tofus scene, here's the skinny on how to purchase tofu: Look for tofu packed in clear liquid with no gelatinous or discolored areas. If the liquid is cloudy, it may be spoiled. When opened, fresh tofu shouldn't smell or taste sour.\n\n## Tofu Scramble CALORIE Smart \u2022 Fast\n\nPrep 25 min Total 25 min \u25cf 4 servings\n\n  * 1 package (14 oz) firm tofu, drained\n  * 1 tablespoon olive oil\n  * 1 medium red onion, cut in half, thinly sliced (1 cup)\n  * 1 package (8 oz) sliced fresh mushrooms (about 3 cups)\n  * 1 orange bell pepper, chopped (1 cup)\n  * 1 teaspoon salt\n  * \u00bc teaspoon pepper\n  * \u00bc teaspoon ground turmeric\n  * \u215b teaspoon crushed red pepper flakes\n  * 2 cups fresh baby spinach leaves, coarsely chopped\n  * 2 plum (Roma) tomatoes, seeded, finely chopped\n  * \u00bc cup fresh basil leaves, thinly sliced\n\n1 Crumble tofu; squeeze dry with paper towels. Set aside.\n\n2 Heat 10-inch nonstick skillet over medium heat. Add oil and onion; cook 3 to 4 minutes, stirring occasionally, until onion begins to soften. Add mushrooms and bell pepper. Cook about 5 minutes or until bell pepper begins to soften. Stir in tofu, salt, pepper, turmeric and pepper flakes.\n\n3 Add spinach; cook and stir until spinach begins to wilt. Remove from heat. Top with tomatoes and basil. Serve immediately.\n\n1 Serving (1\u00bc Cups): Calories 160; Total Fat 8g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 620mg; Total Carbohydrate 11g (Dietary Fiber 3g, Sugars 6g); Protein 11g Exchanges: 2 Vegetable, 1 Very Lean Meat, 1\u00bd Fat Carbohydrate Choices: 1\n\nTofu Teriyaki Noodles\n\n## Tofu Teriyaki Noodles CALORIE Smart\n\nPrep 20 min Total 40 min \u25cf 4 servings\n\n  * 1 cup hot water\n  * 6 dried black or shiitake mushrooms (\u00bd oz)\n  * 8 oz uncooked soba (buckwheat) noodles or whole wheat spaghetti\n  * 1 tablespoon vegetable oil\n  * 1 large onion, sliced\n  * 1 package (12 to 14 oz) firm or extra-firm tofu, drained if needed, cut into \u00bc-inch cubes\n  * 1 package (8 oz) sliced fresh mushrooms (about 3 cups)\n  * \u00bd lb fresh shiitake, cremini or baby portabella mushrooms, sliced\n  * \u2153 cup teriyaki sauce\n  * \u00bc cup chopped fresh cilantro\n  * 1 tablespoon sesame seed, toasted if desired (page 23)\n\n1 In small bowl, pour hot water over dried mushrooms. Let stand about 20 minutes or until soft; drain. Rinse with warm water; drain. Squeeze out excess moisture from mushrooms. Remove and discard stems; cut caps into \u00bd-inch strips.\n\n2 Meanwhile, cook and drain noodles as directed on package.\n\n3 In 12-inch skillet, heat oil over medium-high heat. Cook onion in oil 3 minutes, stirring frequently. Stir in tofu and all mushrooms; cook 3 minutes, stirring frequently. Stir in teriyaki sauce; reduce heat. Partially cover and simmer about 2 minutes or until vegetables are tender. Stir in noodles, cilantro and sesame seed.\n\n1 Serving (2 Cups): Calories 370; Total Fat 8g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 1170mg; Total Carbohydrate 54g (Dietary Fiber 9g, Sugars 6g); Protein 20g Exchanges: 2 Starch, \u00bd Other Carbohydrate, 3 Vegetable, 1 Very Lean Meat, 1\u00bd Fat Carbohydrate Choices: 3\u00bd\n\nTofu Teriyaki Noodles and Peppers Substitute 3 sliced medium bell peppers (any color) for the fresh mushrooms. Add the peppers with the onions.\n\n## Mexican Tofu-Rice Skillet CALORIE Smart \u2022 Fast\n\nLooking for an icebreaker for introducing tofu into your eating plan? This is it. Familiar Mexican flavors let tofu do its chameleon act of absorbing all the wonderful tastes in the dish.\n\nPrep 25 min Total 30 min \u25cf 4 servings\n\n  * 1 package (12 to 14 oz) extra-firm tofu, drained if needed\n  * 1 cup frozen whole kernel corn\n  * 1 can (14.5 oz) diced tomatoes with green chiles, undrained\n  * 1 package (5.6 oz) Spanish-flavor rice and pasta blend mix in tomato sauce\n  * 1\u00bc cups water\n  * 1 cup shredded Mexican cheese blend (4 oz)\n  * 1\u00bd cups shredded lettuce\n  * 1 large tomato, seeded, chopped (1 cup)\n  * 4 medium green onions, sliced (\u00bc cup)\n\n1 Place tofu between 2 layers of paper towels; press gently to remove as much water as possible. Cut into \u00bd-inch cubes; set aside.\n\n2 In 12-inch nonstick skillet, mix corn, canned tomatoes, contents of rice mix package and water. Gently stir in tofu. Heat to boiling; reduce heat to low. Cover and simmer 12 to 14 minutes, stirring occasionally, until rice is tender.\n\n3 Remove from heat. Sprinkle cheese over rice mixture. Cover and let stand 4 to 5 minutes or until liquid is absorbed and cheese is melted. Top individual servings with lettuce, chopped tomato and onions.\n\n1 Serving: Calories 420; Total Fat 16g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 25mg; Sodium 1060mg; Total Carbohydrate 48g (Dietary Fiber 5g, Sugars 9g); Protein 23g Exchanges: 3 Starch, 1 Vegetable, 1\u00bd High-Fat Meat, \u00bd Fat Carbohydrate Choices: 3\n\nItalian Tofu-Rice Skillet Substitute 1 can (14.5 oz) diced tomatoes with Italian seasoning for the diced tomatoes with green chiles. Use mozzarella cheese instead of the Mexican cheese blend.\n\nMexican Wraps After cooking rice mixture, do not sprinkle with cheese. Cover and let stand 4 to 5 minutes or until liquid is absorbed. Spoon mixture onto center of 4 flatbread wraps. Sprinkle with cheese; top with lettuce, tomato and onion. Fold opposite sides of each tortilla over filling. Beginning at one open end, roll up each tortilla. Cut diagonally in half; if desired, secure with toothpick. Serve immediately.\n\nGreat Northern Bean and Veggie Sausage Cassoulet\n\n## Great Northern Bean and Veggie Sausage Cassoulet SLOW Cooker\n\nPrep 20 min Total 7 hr 50 min \u25cf 6 servings\n\n  * 3 carrots, sliced (1\u00bd cups)\n  * 1 large onion, finely chopped (1 cup)\n  * 3 cans (15.5 oz each) great northern beans, drained, rinsed\n  * \u00be cup dry white wine or vegetable broth\n  * \u00bc cup chopped dry-pack sun-dried tomatoes\n  * 2 teaspoons dried minced garlic\n  * 1 teaspoon dried thyme leaves\n  * 1 dried bay leaf\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon pepper\n  * 1 package (14 oz) frozen Italian-style soy-protein sausages with sun-dried tomatoes and basil, each cut into 3 pieces\n  * 1 can (14.5 oz) diced tomatoes, undrained\n  * 2 tablespoons finely chopped fresh Italian (flat-leaf) parsley\n  * 1 tablespoon finely chopped fresh thyme leaves\n\n1 Spray 3\u00bd- to 4-quart slow cooker with cooking spray. In slow cooker, gently mix carrots, onion, beans, wine, sun-dried tomatoes, dried minced garlic, dried thyme, bay leaf, salt and pepper. Arrange sausage pieces on top of mixture. Pour tomatoes and their liquid over top.\n\n2 Cover; cook on Low heat setting 7 hours 30 minutes to 8 hours 30 minutes (or High heat setting 3 hours 30 minutes to 4 hours 30 minutes). Remove and discard bay leaf. Sprinkle individual servings with parsley and fresh thyme.\n\n1 Serving (1\u00bd Cups): Calories 580; Total Fat 10g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 850mg; Total Carbohydrate 76g (Dietary Fiber 22g, Sugars 9g); Protein 42g Exchanges: 4\u00bd Starch, 2 Vegetable, 3\u00bd Very Lean Meat, 1 Fat Carbohydrate Choices: 5\n\nSpaghetti and Spicy Rice Balls\n\n## Spaghetti and Spicy Rice Balls FAST\n\nThese rice and oat \"meatballs\" get a light wheat germ coating, giving them a golden-brown color and a bit of nutty-flavored crunch. Wheat germ is high in oil content, so it can turn rancid quickly; store it in the refrigerator or freezer.\n\nPrep 30 min Total 30 min \u25cf 5 servings\n\n  * 2 cups cooked regular long-grain white or brown rice (page 215)*\n  * \u00bd cup quick-cooking oats\n  * 1 medium onion, chopped (\u00bd cup)\n  * \u00bc cup unseasoned dry bread crumbs\n  * \u00bc cup milk\n  * 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves\n  * 2 teaspoons chopped fresh or \u00bd teaspoon dried oregano leaves\n  * \u00bc teaspoon ground red pepper (cayenne)\n  * 1 egg, beaten\n  * \u00bd cup wheat germ\n  * 1 tablespoon vegetable oil\n  * 1 package (1 lb) spaghetti\n  * 2 cups tomato pasta sauce (any meatless variety; for homemade sauce, see page 174), heated\n  * Shredded Parmesan cheese, if desired\n\n1 In medium bowl, mix cooked rice, oats, onion, bread crumbs, milk, basil, oregano, red pepper and egg. Shape mixture into 10 balls; roll in wheat germ to coat.\n\n2 In 10-inch skillet, heat oil over medium heat. Cook rice balls in oil about 10 minutes, turning occasionally, until light golden brown. Meanwhile, cook and drain spaghetti as directed on package.\n\n3 Serve rice balls and pasta sauce over spaghetti; sprinkle with cheese.\n\n*Do not use instant rice.\n\n1 Serving: Calories 740; Total Fat 12g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 45mg; Sodium 1180mg; Total Carbohydrate 133g (Dietary Fiber 9g, Sugars 14g); Protein 24g Exchanges: 7\u00bd Starch, 1 Other Carbohydrate, 1 Vegetable, 1\u00bd Fat Carbohydrate Choices: 9\n\n## Pepper and Soybean Stir-Fry CALORIE Smart \u2022 Fast\n\nPrep 20 min Total 20 min \u25cf 4 servings\n\n  * 1 tablespoon vegetable oil\n  * 1 tablespoon curry powder\n  * 1 bag (1 lb) frozen bell pepper and onion  stir-fry\n  * 1 bag (12 oz) frozen shelled edamame (green soybeans)\n  * 4 cloves garlic, finely chopped\n  * 1 cup canned unsweetened coconut milk (not cream of coconut)\n  * 2 cups hot cooked jasmine rice (page 215)*\n  * \u00bd cup salted roasted cashews\n  * Chopped fresh cilantro or parsley, if desired\n\n1 In wok or 12-inch nonstick skillet, heat oil over medium-high heat. Add curry powder; cook 1 minute, stirring constantly. Add stir-fry vegetables, edamame and garlic. Cook 2 minutes, stirring frequently. Cover and cook about 3 minutes longer or until vegetables are tender.\n\n2 Stir in coconut milk. Reduce heat to medium-low; simmer uncovered 2 minutes, stirring occasionally. Serve over rice. Sprinkle with cashews and cilantro.\n\n*Regular long-grain white or brown rice can be substituted for the jasmine rice.\n\n1 Serving: Calories 540; Total Fat 28g (Saturated Fat 12g, Trans Fat 0g); Cholesterol 0mg; Sodium 370mg; Total Carbohydrate 53g (Dietary Fiber 11g, Sugars 8g); Protein 19g Exchanges: 2\u00bd Starch, \u00bd Other Carbohydrate, 1 Vegetable, 1\u00bd Very Lean Meat, 5 Fat Carbohydrate Choices: 3\u00bd\n\n## Make-Ahead COOKED VEGGIE CRUMBLES\n\nA convenient and tasty ingredient, veggie crumbles, made from soy, are easy to cook and add hot to recipes or simply stir frozen into recipes before cooking.\n\nTo cook veggie crumbles: For about 4 cups of crumbles, place contents of 1 (12-ounce) bag in skillet. Add \u2153 cup water and cover skillet. Cook over medium-high heat for 4 minutes. Reduce heat to medium; cook an additional 4 minutes, stirring occasionally. Uncover and cook 2 to 3 minutes or until hot and most of water has evaporated.\n\nHere are some recipe ideas for using the cooked crumbles.\n\nTaco Salad: In medium bowl, toss about 1\u00bd cups hot cooked veggie crumbles with \u00bc cup chunky salsa, 2 cups shredded lettuce, 1 cup chopped tomatoes, \u00bc cup sliced green onion and 1 medium avocado, diced. Top with \u00bd cup shredded Cheddar cheese and drizzle with \u00bc cup taco sauce.\n\nEggs and Crumbles: In medium skillet, scramble 4 eggs (page 90). As eggs cook, stir in 1 cup hot cooked veggie crumbles and 1 teaspoon dried basil leaves. Sprinkle eggs and crumbles with \u00bd cup shredded mozzarella cheese.\n\nVeggie Pizza: Top purchased Italian pizza crust (10- to 12-inch) with 1 cup pizza sauce or seasoned tomato sauce. Sprinkle with 1 cup frozen veggie crumbles, 1 cup chopped green bell pepper, \u00bd cup sliced ripe olives and 1 cup sliced fresh mushrooms. Sprinkle with 1\u00bd cups shredded Italian cheese blend. Bake as directed on pizza crust package.\n\nBarbecue Sandwiches: In 2-quart saucepan, heat 1\u00bd cups frozen veggie crumbles, \u00bd cup barbecue sauce and 1 cup frozen bell pepper and onion mixture until very hot and bell peppers are fork-tender. Spoon mixture onto sandwich buns.\n\nBlack Bean Quesadillas: For each quesadilla, top 1 flour tortilla with \u00bd cup hot cooked veggie crumbles, \u00bd cup drained canned black beans, \u00bc cup chunky salsa and \u00bd cup shredded Cheddar cheese. Top with another tortilla. Cook in nonstick skillet until golden brown on both sides and cheese is melted.\n\nVeggie-Stuffed Potatoes: Bake potatoes (page 237). Slit top and open carefully. With fork, mash slightly. Top each potato with \u00bd cup hot cooked veggie crumbles, \u00bc cup cooked chopped broccoli, \u00bc cup cooked sliced carrots and 2 tablespoons sour cream. Sprinkle with 2 tablespoons chopped fresh parsley. Add salt and pepper to taste.\n\nVeggie-Stuffed Potatoes\n\nTempeh Stir-Fry with Yogurt Peanut Sauce\n\n## Tempeh Stir-Fry with Yogurt Peanut Sauce CALORIE Smart\n\nTempeh, pronounced TEHM-pay and also spelled tempe, is a fermented, high-protein soybean cake with a chewy texture and slightly nutty flavor. If you can't find it in your supermarket (sometimes it's sold in the freezer case with other vegetarian foods), check a co-op or natural foods store.\n\nPrep 40 min Total 40 min \u25cf 4 servings\n\n  * \u00bc cup creamy peanut butter\n  * \u00bc cup vanilla low-fat yogurt\n  * 3 tablespoons teriyaki marinade (from 12-oz bottle)\n  * 1 tablespoon honey\n  * 2 tablespoons vegetable oil\n  * 1 package (8 oz) tempeh, cut into 2x\u00bcx\u00bc-inch strips\n  * 1 medium onion, cut into thin wedges\n  * 4 medium carrots, cut into 2x\u00bcx\u00bc-inch strips (2 cups)\n  * 12 oz fresh green beans, cut in half crosswise (2 cups)\n  * \u00bc cup water\n  * 1 medium red bell pepper, cut into thin bite-size strips\n  * 2 cups hot cooked white or brown rice (page 215)\n  * \u00bc cup chopped fresh cilantro\n\n1 In small bowl, beat peanut butter, yogurt, teriyaki marinade and honey with whisk until smooth; set aside.\n\n2 In wok or 12-inch skillet, heat 1 tablespoon of the oil over medium heat. Cook tempeh in oil 5 to 6 minutes, turning frequently, until light golden brown. Remove tempeh to plate or bowl; cover to keep warm.\n\n3 In same skillet, heat remaining 1 tablespoon oil over medium heat. Cook onion in oil 1 minute, stirring occasionally. Stir in carrots, green beans and water. Cover and cook 5 minutes. Stir in bell pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender.\n\n4 Stir in tempeh and reserved peanut butter mixture until well mixed. Cook 1 to 2 minutes, stirring occasionally, until hot. Serve over rice. Sprinkle with cilantro.\n\n1 Serving: Calories 490; Total Fat 22g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 0mg; Sodium 600mg; Total Carbohydrate 52g (Dietary Fiber 8g, Sugars 17g); Protein 20g Exchanges: 1\u00bd Starch, 1\u00bd Other Carbohydrate, 2 Vegetable, 1\u00bd Medium-Fat Meat, 2\u00bd Fat Carbohydrate Choices: 3\u00bd\n\nTempeh Stir-Fry with Noodles Substitute 8 oz angel hair (capellini) pasta, cooked and drained, for the hot cooked rice. Sprinkle each serving with chopped peanuts.\n\nVeggie and Bean Burgers\n\n## Veggie and Bean Burgers FAST\n\nPrep 25 min Total 25 min \u25cf 4 sandwiches\n\n  * \u00bd cup small fresh broccoli florets\n  * 2 oz fresh mushrooms (about 4 medium)\n  * \u00bd small red bell pepper, cut into large pieces\n  * \u00bd cup cooked instant white or brown rice\n  * 1 can (15 to 16 oz) chickpeas (garbanzo beans), drained, rinsed\n  * 1 egg\n  * 1 clove garlic\n  * \u00bd teaspoon seasoned salt\n  * 1 teaspoon dried chopped onion\n  * \u2153 cup seasoned dry bread crumbs\n  * 3 tablespoons vegetable oil\n  * 4 whole wheat burger buns, split\n  * Toppings (Cheddar cheese slices, lettuce, sliced tomato, sliced onion and mayonnaise), if desired\n\n1 In food processor, place broccoli, mushrooms and bell pepper. Cover and process, using quick on-and-off motions, to finely chop vegetables (do not puree). Remove vegetables to medium bowl; stir in rice.\n\n2 Add chickpeas, egg, garlic and seasoned salt to food processor. Cover and process until smooth. Stir bean mixture, dried chopped onion and bread crumbs into vegetable mixture. Shape mixture into 4 patties, about \u00bd inch thick.\n\n3 In 10-inch nonstick skillet, heat oil over medium-high heat. Cook patties in oil 8 to 10 minutes, turning once, until brown and crisp. Serve in buns with toppings.\n\n1 Sandwich: Calories 460; Total Fat 16g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 55mg; Sodium 540mg; Total Carbohydrate 61g (Dietary Fiber 9g, Sugars 4g); Protein 17g Exchanges: 3\u00bd Starch, 2 Vegetable, 2 Fat Carbohydrate Choices: 4\n\nVeggie and Bean \"Meatballs\" Heat oven to 400\u00b0F. Generously spray 15x10x1-inch pan with cooking spray. Shape vegetable mixture into 16 balls; place in pan. Generously spray tops of balls with cooking spray. Bake about 20 minutes or until crisp. Serve with cheese sauce or tomato pasta sauce (any meatless variety; for homemade sauce, see page 174).\n\n## California Black Bean Burgers CALORIE Smart \u2022 Fast\n\nPrep 25 min Total 25 min \u25cf 6 sandwiches\n\n  * 1 can (15 oz) black beans, undrained\n  * 1 can (4.5 oz) chopped green chiles, undrained\n  * 1 cup unseasoned dry bread crumbs\n  * 1 teaspoon chili powder\n  * 1 egg, beaten\n  * \u00bc cup yellow cornmeal\n  * 2 tablespoons vegetable oil\n  * 6 burger buns, split, toasted\n  * 2 tablespoons mayonnaise or salad dressing\n  * 1\u00bc cups shredded lettuce\n  * 3 tablespoons chunky-style salsa\n\n1 In food processor or blender, place beans. Cover and process on high speed until slightly mashed. Remove beans from food processor to medium bowl. Stir in chiles, bread crumbs, chili powder and egg.\n\n2 Shape mixture into 6 patties, about \u00bd inch thick. Coat each patty with cornmeal.\n\n3 In 10-inch skillet, heat oil over medium heat. Cook patties in oil 5 to 10 minutes, turning once, until crisp and thoroughly cooked on both sides. Spread bun bottoms with mayonnaise. Top with lettuce, patties and salsa. Cover with bun tops.\n\n1 Sandwich: Calories 400; Total Fat 11g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 35mg; Sodium 1090mg; Total Carbohydrate 60g (Dietary Fiber 7g, Sugars 6g); Protein 14g Exchanges: 4 Starch, 1 Fat Carbohydrate Choices: 4\n\nCalifornia Black Bean Burgers with Tomato and Cheese Cut 1 medium tomato into 6 slices. Add 1 slice to each sandwich along with 1 slice of mozzarella cheese.\n\nDouble Black Bean and Avocado Burgers Substitute pesto for the mayonnaise and prepared black bean and corn salsa for the salsa. (To make your own pesto, see page 456.) Omit the lettuce. Top patties with sliced avocado and fresh sliced jalape\u00f1os, if desired, before topping with salsa and bun tops.\n\nPortabella Muffuletta Sandwiches\n\n## Portabella Muffuletta Sandwiches CALORIE Smart \u2022 Fast\n\nPortabella mushrooms are wonderful large, earthy-flavored flat mushrooms that are perfect for sandwiches. Look for ones with firm, fresh-looking caps.\n\nPrep 20 min Total 20 min \u25cf 2 sandwiches\n\nOlive Salad\n\n  * \u00bc cup chopped celery\n  * 3 tablespoons chopped pimiento-stuffed green olives\n  * 1 tablespoon reduced-fat mayonnaise or salad dressing\n\nSandwiches\n\n  * 6 oz portabella mushrooms, cut into \u00bd-inch-thick slices\n  * 1 to 2 teaspoons olive or vegetable oil\n  * \u215b teaspoon garlic powder\n  * 2 French rolls (6 inch), split\n  * 2 slices (\u00be oz each) provolone or mozzarella cheese\n  * \u00bd medium tomato, thinly sliced\n\n1 In small bowl, mix olive salad ingredients; set aside.\n\n2 Spray broiler pan with cooking spray. Place mushroom slices on pan. In small bowl, mix oil and garlic powder. Brush half of oil mixture on mushrooms. Broil 4 to 6 inches from heat 5 to 6 minutes or until mushrooms are tender, turning and brushing with remaining oil mixture halfway through cooking. Remove mushrooms from pan.\n\n3 Place rolls, cut side up, on broiler pan. Broil 4 to 6 inches from heat 30 to 60 seconds or until golden brown. Place cheese on roll bottoms. Top with mushrooms, olive salad and tomato slices. Cover with roll tops.\n\n1 Sandwich: Calories 330; Total Fat 16g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 15mg; Sodium 780mg; Total Carbohydrate 33g (Dietary Fiber 3g, Sugars 7g); Protein 13g Exchanges: 1 Starch, \u00bd Other Carbohydrate, 2 Vegetable, 1 Medium-Fat Meat, 2 Fat Carbohydrate Choices: 2\n\n## Veggie Joes Calorie Smart \u2022 Slow Cooker\n\nThese vegetarian sloppy joes have all the flavor and texture of the traditional ground beef version. For a new twist, skip the buns and try spooning the mixture over tortilla chips, pasta or rice instead.\n\nPrep 10 min Total 4 hr 10 min \u25cf 16 sandwiches\n\n  * 4 cups frozen soy-protein burger crumbles (from two 12-oz packages)\n  * 1 medium onion, finely chopped (\u00bd cup)\n  * 1\u00bd cups ketchup\n  * \u00bd cup water\n  * 2 tablespoons packed brown sugar\n  * 2 tablespoons white vinegar\n  * 1 tablespoon yellow mustard\n  * \u00bd teaspoon pepper\n  * \u00bc teaspoon salt\n  * 16 burger buns, split\n\n1 Spray 3\u00bd- to 4-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except buns.\n\n2 Cover; cook on Low heat setting 4 to 6 hours. (If slow cooker has black liner, do not cook longer than 6 hours or mixture may burn around edge.) Spoon \u2153 cup mixture into each bun.\n\n1 Sandwich: Calories 190; Total Fat 3g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 640mg; Total Carbohydrate 30g (Dietary Fiber 3g, Sugars 10g); Protein 10g Exchanges: 1\u00bd Starch, \u00bd Other Carbohydrate, 1 Very Lean Meat, \u00bd Fat Carbohydrate Choices: 2\n\nMake-Ahead Directions Make sloppy joe filling as directed. Freeze desired portions in freezer containers up to 4 months.\n\n## Falafel (Fava Bean Rounds) Calorie Smart\n\nPrep 30 min Total 1 hr 30 min \u25cf 4 servings\n\n  * 2 cans (15 to 16 oz each) fava beans or chickpeas (garbanzo beans), drained, liquid reserved\n  * 3 tablespoons chopped fresh parsley\n  * 2 tablespoons all-purpose flour\n  * 2 teaspoons finely chopped garlic\n  * 1 teaspoon salt\n  * 1 teaspoon ground coriander\n  * \u00be teaspoon ground cumin\n  * \u00bc teaspoon baking powder\n  * \u215b teaspoon ground red pepper (cayenne)\n  * 1 egg\n  * 1 small red onion, finely chopped\n  * Vegetable oil for frying\n\n1 Mash beans with fork; add 2 to 3 tablespoons reserved liquid if necessary. (Do not puree beans in blender or food processor.) Stir in remaining ingredients except oil (mixture should be thick.) Cover and let stand 1 hour.\n\n2 In 3-quart saucepan, heat oil (2 inches) to 375\u00b0F. Pinch off 1-inch pieces of bean mixture; shape into rounds and flatten. Fry 4 or 5 rounds at a time in oil 2 to 3 minutes, turning once, until golden brown. Remove with slotted spoon; drain on paper towels.\n\n1 Serving: Calories 230; Total Fat 11g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 55mg; Sodium 650mg; Total Carbohydrate 24g (Dietary Fiber 5g, Sugars 2g); Protein 9g Exchanges: 1 Starch, 1\u00bd Vegetable, \u00bd Very Lean Meat, 2 Fat Carbohydrate Choices: 1\u00bd\n\n### Shaping Falafel Patties\n\nMash beans with fork, adding 2 to 3 tablespoons reserved liquid if necessary.\n\nPinch off 1-inch pieces of bean mixture; shape into rounds and flatten.\n\nSpicy Samosa Patties\n\n## Spicy Samosa Patties Calorie Smart\n\nPrep 45 min Total 45 min \u25cf 4 servings\n\n  * 3 medium russet potatoes (1 lb), peeled, cut into 1-inch pieces\n  * 1 tablespoon butter\n  * 1 medium onion, chopped (\u00bd cup)\n  * 1 teaspoon finely chopped gingerroot\n  * 2 serrano chiles, seeded, finely chopped\n  * \u00bd cup frozen sweet peas, thawed\n  * 2 tablespoons chopped cashews\n  * 1 teaspoon garam masala\n  * 1 teaspoon salt\n  * 1 egg white, slightly beaten\n  * 2 tablespoons vegetable oil\n  * \u00bd cup loosely packed fresh mint leaves, finely chopped\n  * \u00bc cup loosely packed fresh cilantro, finely chopped\n  * 3 tablespoons lime juice\n\n1 In 2-quart saucepan, place potatoes and enough water to cover. Heat to boiling; reduce heat. Cover and simmer 20 minutes or just until tender; drain. Mash potatoes slightly with potato masher, leaving potatoes slightly lumpy; set aside.\n\n2 Meanwhile, in 10-inch nonstick skillet, melt butter over medium heat. Add onion, gingerroot and half the chiles; cook about 6 minutes, stirring frequently, until onion is tender. Stir in peas, cashews, garam masala and \u00bd teaspoon of the salt; cook until thoroughly heated.\n\n3 Stir onion mixture into potato mixture until well combined. Stir in egg white. Shape mixture into 4 patties, about \u00be inch thick.\n\n4 Wipe skillet clean with paper towels. In skillet, heat oil over medium heat. Cook patties in oil 10 minutes, turning once, until golden brown on each side.\n\n5 To make relish, in small bowl mix mint, cilantro, remaining chiles, lime juice, and remaining \u00bd teaspoon salt. Serve patties with relish.\n\n1 Serving (1 Patty and 2 Teaspoons Relish): Calories 230; Total Fat 12g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 640mg; Total Carbohydrate 27g (Dietary Fiber 3g, Sugars 4g); Protein 4g Exchanges: 1\u00bd Starch, \u00bd Vegetable, 2 Fat Carbohydrate Choices: 2\n\n## Smoky Chipotle Soft Tacos CALORIE Smart \u2022 Slow Cooker\n\nPrep 20 min Total 4 hr 20 min \u25cf 18 tacos\n\n  * Cooking spray\n  * 1 large onion, chopped (1 cup)\n  * 1 Anaheim chile, chopped (\u2153 cup)\n  * 6 cups frozen soy-protein burger crumbles (from two 12-oz packages)\n  * 1\u00bd cups water\n  * \u00be cup chili sauce\n  * \u00bd cup mole sauce (from 8.25-oz jar)\n  * 1 tablespoon chopped chipotle chiles in adobo sauce (from 7-oz can)\n  * 1 teaspoon ground cumin\n  * \u00be teaspoon salt\n  * 18 flour tortillas (6 inch)\n  * 2 cups shredded Cheddar cheese (8 oz)\n  * 3 medium tomatoes, chopped (2\u00bc cups)\n\n1 Generously spray 8-inch skillet with cooking spray. Add onion and Anaheim chile; spray onion and chile with cooking spray. Cook over medium heat 4 to 5 minutes, stirring occasionally, until onion is crisp-tender.\n\n2 Spray 3\u00bd- to 4-quart slow cooker with cooking spray. In slow cooker, stir together onion mixture and remaining ingredients except tortillas, cheese and tomatoes.\n\n3 Cover; cook on Low heat setting 4 to 5 hours. Spoon \u2153 cup mixture down center of each tortilla; top with 1 heaping tablespoon cheese and 2 tablespoons tomatoes. Roll tortilla around filling.\n\n1 Taco: Calories 250; Total Fat 10g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 15mg; Sodium 730mg; Total Carbohydrate 24g (Dietary Fiber 4g, Sugars 4g); Protein 15g Exchanges: 1\u00bd Starch, 1\u00bd Lean Meat, 1 Fat Carbohydrate Choices: 1\u00bd\n\nGrilled Cheese Sandwiches\n\n## Grilled Cheese Sandwiches FAst\n\nThere's plenty of debate about what makes a great grilled cheese sandwich. Some insist on using American cheese, while others use only natural cheeses. Soft bread that squishes down when you take a bite is favored by many, whereas a substantial, sturdy bread is a must for others. The choice is yours\u2014enjoy!\n\nPrep 20 min Total 20 min \u25cf 4 sandwiches\n\n  * 8 slices white or whole wheat bread\n  * 12 slices American cheese (about 8 oz) or 2 cups shredded Cheddar cheese (8 oz)*\n  * \u2153 cup butter, softened\n\n1 On each of 4 bread slices, place 3 slices cheese or \u00bd cup shredded cheese. Top with remaining bread. Spread 2 teaspoons butter over each top slice of bread.\n\n2 Place sandwiches, buttered side down, on griddle or 12-inch skillet. Spread remaining butter over top slices of bread. Cook uncovered over medium heat about 5 minutes or until bottoms are golden brown. Turn; cook 2 to 3 minutes longer or until bottoms are golden brown and cheese is melted.\n\n*If you're using natural cheese, any type of shredded cheese can be used, such as Monterey Jack, Swiss, Gruy\u00e8re, Jarlsberg or Gouda.\n\n1 Sandwich: Calories 480; Total Fat 35g (Saturated Fat 19g, Trans Fat 1.5g); Cholesterol 95mg; Sodium 1180mg; Total Carbohydrate 26g (Dietary Fiber 0g, Sugars 1g); Protein 17g Exchanges: 2 Starch, 2 High-Fat Meat, 2\u00bd Fat Carbohydrate Choices: 2\n\nTomato and Avocado Grilled Cheese Sandwiches On each of 4 bread slices, place \u00bc cup shredded cheese. Top evenly with 1 small onion, chopped (\u2153 cup), 1 medium tomato, thinly sliced, and 1 medium avocado, pitted, peeled and thinly sliced. Top with an additional \u00bc cup cheese and remaining bread. Spread butter over top slices of bread. Continue as directed in Step 2.\n\nPesto-Parmesan Grilled Cheese Sandwiches Spread Basil Pesto (page 456) or purchased basil pesto lightly over each bread slice before adding cheese in Step 1. Sprinkle butter-topped slices with Parmesan cheese before grilling.\n\n# Chapter 15: Grilling & Smoking\n\nEasy Grilled Steak Kabobs\n\n## Grilling Basics\n\nAll About Coals\n\nControlling the Heat\n\nDirect and Indirect Heat\n\nFood Safety When Grilling\n\nPreventing and Taming Flare-Ups\n\nTypes of Grills\n\n## Features\n\nFresh Vegetable Grilling Chart\n\nGrilling Sausage and Bratwurst\n\nHeirloom Recipe and New Twist\n\nLearn with Betty: Beef Steak Doneness\n\nLearn with Betty: Hamburgers\n\nGrilled Corn on the Cob\n\n## Seasonings and Rubs\n\nJamaican Jerk Seasoning Calorie Smart \u2022 Fast \u2022 Easy\n\nSouthwestern Rub Calorie Smart \u2022 Fast \u2022 Easy\n\n## Chicken and Turkey\n\nBeer Can Chicken Calorie Smart \u2022 Easy\n\nBourbon Chicken with Corn Relish Calorie Smart\n\nChicken Fajitas\n\nEasy Grilled Chicken Kabobs\n\nGrilled Barbecue Chicken Calorie Smart\n\nGrilled Barbecue Chicken Breasts\n\nLemon Chicken with Grilled Fennel and Onion Calorie Smart\n\nMediterranean Chicken Packets Calorie Smart\n\nThree-Herb Chicken\n\nTurkey Breast with Chili-Cumin Rub Calorie Smart\n\n## Beef, Pork and Lamb\n\nBeef and Chorizo Burgers with Roasted Chile Mayonnaise\n\nBeef Fajitas\n\nBlue Cheese Burgers\n\nCaramelized Beer-Onion and Bacon Burgers\n\nCuban Pork Chops Calorie Smart \u2022 Fast\n\nEasy Grilled Steak Kabobs Calorie Smart\n\nFlank Steak with Smoky Honey Mustard Sauce Calorie Smart\n\nGrilled Balsamic- and Roasted Garlic\u2013Marinated Steak Calorie Smart\n\nGrilled Jerk Flank Steak Calorie Smart\n\nGrilled Lemon-Pepper Pork Tenderloin Calorie Smart \u2022 Fast\n\nGrilled Rosemary Lamb Chops Calorie Smart \u2022 Fast\n\nPatty Melts with Smothered Onions Calorie Smart\n\nPork Ribs with Smoky Barbecue Sauce\n\nSirloin Steak with Smoky Honey Mustard Sauce\n\nSouthwest Pork Ribs with Smoky Barbecue Sauce\n\nSweet Onion\u2013Topped Caesar Burgers Fast\n\nTexas T-Bones Calorie Smart\n\n## Fish and Shellfish\n\nGrilled Fish Calorie Smart \u2022 Fast\n\nGrilled Fish Tacos\n\nHalibut and Summer Squash Packets Calorie Smart\n\nHerbed Grilled Fish\n\nHoney-Dijon Grilled Fish\n\nShrimp Fajitas\n\nSpicy Coconut-Curry Grilled Shrimp Calorie Smart\n\n## Vegetables\n\nBuffalo Corn on the Cob\n\nChili-Lime Corn on the Cob\n\nFresh Herb Corn on the Cob\n\nGarlic-Cilantro Corn on the Cob\n\nGrilled Corn with Chile-Lime Butter\n\nGrilled Corn with Herb Butter Fast\n\nGrilled Herbed Red Potatoes Fast\n\nLemon-Dill Corn on the Cob\n\nParmesan-Pepper Corn on the Cob\n\n## BONUS RECIPES\n\nOven-Baked Beef Brisket\n\nSlow Cooker Pork Ribs with Smoky Barbecue Sauce\n\nSmoking\n\n## Smoking Basics\n\nTypes of Smokers\n\nSafety Tips for Smoking\n\nSmoking on a Grill\n\n## Smoked Foods\n\nOven-Baked Beef Brisket\n\nSmoked Beef Brisket Calorie Smart\n\nSmoked Brined Salmon Calorie Smart\n\nSmoked Cajun Chicken Calorie Smart\n\nSmoked Hot and Spicy Ribs\n\nCalorie Smart = See Helpful Nutrition and Cooking Information\n\nFast = Ready in 30 minutes or less\n\nEasy = Prep in 10 minutes or less **plus** five ingredients or less\n\nLighter = 25% fewer calories or grams of fat\n\nMake Ahead = Make-ahead directions\n\nSlow Cooker = Slow cooker directions\n\n# Grilling Basics\n\nGrilling aficionados will grill no matter what the season because they know it's easy to do\u2014and easy to clean up. Beef, poultry, pork and seafood are all elevated to star status as the smoky flavor and charred edges get mouths watering! Here's everything you need to know to quickly become a grill master.\n\n## TYPES OF GRILLS\n\nFor **outside grilling** , choose between gas, charcoal or electric types. For **indoor grilling** , you can use a countertop electric grill appliance or a grill pan on your stovetop. The type of grill you choose will depend on your personal needs, space and preferences. No matter which type you choose, follow the manufacturer's directions for best results.\n\n**Gas:** An advantage to using a gas grill is that it heats up in 5 to 10 minutes, making it possible to grill on the spur of the moment. It can be more costly than a charcoal grill, but cleanup is quick and easy. A gas grill requires a tank of propane as fuel. You can get your tank refilled or exchange it for a filled one when it is empty.\n\n**Charcoal:** Grilling with charcoal gives foods the iconic flavor and aroma that some people prefer. However, it can take close to half an hour for the coals to get hot, so you need to plan ahead when making your meals. Charcoal grills can be a cost-friendly option.\n\n**Electric:** **Outdoor** electric grills are perfect for people living in an apartment or condominium where gas and charcoal grills are prohibited on small decks. Like gas grills, they are quick to light and easy to clean. **Indoors** , if money and space are at a premium, choose a countertop\n\ngrill appliance. While the flavor on these electric grills won't be the same as food grilled outside, the convenience of being able to grill without stepping outside could make this an appealing option\u2014and you can still make grill marks on your food.\n\n**Grill Pans:** Used on your stovetop, grill pans can't replicate the flavor of cooking over a traditional grill, but they can still cook meats and veggies with crusty, charred edges and grill marks. Many come with presses for panini and grilled cheese sandwiches, which can be another reason to choose this option.\n\n## ALL ABOUT COALS\n\n### Starting Briquettes\n\n  * **Pyramid Style:** Place briquettes in the grill, arranging them into a mound like a pyramid. Squirt lighter fluid over the top and sides of the mound, following the lighter fluid directions. **NEVER USE GASOLINE OR KEROSENE TO START A FIRE.** Briquettes can also be lit with electric starters, fire starter gels or paraffin starters. Or look for instant-lighting briquettes that don't require lighter fluid.\n  * **Charcoal Chimney Starter:** This easy-to-use cylindrical canister with a large handle lights coals quickly and evenly with newspaper rather than lighter fluid. Follow the manufacturer's directions for filling and lighting the newspaper and coals in the chimney. When the coals are ready, remove the chimney and spread out the hot coals.\n\n### When Are Coals Ready?\n\nAfter lighting briquettes with either method, leave them in a mounded shape until they are glowing red (10 to 20 minutes) and mostly covered in gray ash. (After dark, you'll know coals are ready when they have an even red glow.) Spread the coals into a single layer for grilling.\n\nDetermine the temperature of the coals by holding the palm of your hand near the grill rack and timing how long you can comfortably keep it there:\n\n  * 2 seconds = high heat\n  * 3 seconds = medium-high heat\n  * 4 seconds = medium heat\n  * 5 seconds = low heat\n\n## CONTROLLING THE HEAT\n\nBelow are ways adjust the grill temperature\u2014but also consider moving your food to hotter or cooler parts of the grill to get the right heat under the food you are grilling as an alternative method if needed. (Also see Direct and Indirect Heat, right.)\n\n  * Gas\/Electric Grill: If the heat is too hot, use a lower burner setting. If heat is too low, use a higher heat setting.\n  * **Charcoal Grill:** If the coals are too hot, spread them out or close the air vents halfway. If too cool, move the coals closer together or knock off the ashes by tapping them with long-handled tongs or open the air vents.\n\n## PREVENTING AND TAMING FLARE-UPS\n\nFats and sugary sauces dripping through the grill rack can cause flare-ups that burn the food and can cause a fire hazard. Use these tricks to prevent flare-ups:\n\n  * Trim excess fat from meats.\n  * Keep the bottom of the grill uncovered so that the grease can drain easily into the grease catch pan.\n  * Keep the grill bottom and catch pan clean and debris-free.\n  * Brush sugary or tomato-based sauces on food only during the last 10 to 15 minutes to prevent them from burning.\n  * Clean off residue from the grill rack after each use. For a gas grill, turn the heat setting on high for 10 to 15 minutes with the grill cover closed to burn off residue from the grill rack and lava rock or ceramic briquettes. For a charcoal grill, use a brass bristle brush (or crumble a large sheet of aluminum foil and use long-handled tongs) to scrape residue off the grill rack while the grill is still warm.\n\n### When a Flare-Up Happens\n\n  * Move food to a different area of the grill rack; cover the grill to extinguish the flames.\n  * For a charcoal grill, spread the coals farther apart or move food and spritz the flames with water from a spray bottle. When the flames are extinguished, move food back to the desired area.\n  * For a gas or electric grill, turn all burners off. NEVER USE WATER TO EXTINGUISH FLAMES ON A GAS OR ELECTRIC GRILL. When the flames are gone, light the grill again.\n\n## FOOD SAFETY WHEN GRILLING\n\n  * If you've brushed raw meat or poultry with a marinade or sauce, wash the brush with hot, soapy water before using on cooked meat.\n  * Use a clean plate to place the grilled food on, not the same plate that carried the raw food.\n  * Set aside some of the marinade or sauce for serving before any of it is brushed on raw meat. If the marinade has been brushed on raw meat and the brush has been dipped again into the marinade, you can boil the remaining portion for 1 minute before serving.\n\n## DIRECT AND INDIRECT HEAT\n\nFor best results, follow the grill manufacturer's directions for both methods.\n\n  * Direct-Heat Grilling: Food is cooked on the grill rack directly over heat. Best for foods that cook in less than 25 minutes: burgers, chicken pieces, chops, steaks.\n  * Indirect-Heat Grilling: Food is cooked on the grill rack next to, not directly over, the heat source. Best for foods that take longer than 25 minutes: ribs, whole chickens or turkeys, roasts. For best results, place large cuts of meat or whole turkeys or chickens on a roasting rack set inside a disposable heavy-duty foil pan on grill rack. If necessary, add water to foil pan to keep meat drippings from burning.\n\n### Setting Up Grill for Direct Heat\n\nFor charcoal grill, evenly spread hot, white coals over firebox of grill.\n\nFor gas grill, heat all burners on high for 10 to 15 minutes; then reduce heat as needed.\n\n### Setting Up Grill for Indirect Heat\n\nFor charcoal grill, move hot, white coals to edge of firebox, leaving area in middle free of coals; place drip pan in open area. Grill food over drip pan.\n\nFor gas grill, heat all burners on high for 10 to 15 minutes. Turn off center burner. Grill food over center burner. Adjust temperature of ignited burners as needed. If grill only has two burners, turn off one and grill over that burner.\n\n## Southwestern Rub Calorie smart \u2022 FAst \u2022 EASY\n\nRubs are simple ways to season meats\u2014just sprinkle on the seasoning mixture and rub it into the meat with your fingers. Because this rub has oil in it, it's known as a wet rub rather than a dry rub.\n\nPrep 10 min Total 25 min \u25cf 3 tablespoons\n\n  * 1 tablespoon chili powder\n  * 1 teaspoon ground cumin\n  * \u00bc teaspoon salt\n  * \u00bc teaspoon ground red pepper (cayenne)\n  * 1 clove garlic, finely chopped\n  * 1 tablespoon vegetable oil\n\n1 In small bowl, mix all ingredients.\n\n2 Spread rub evenly on 1 pound boneless meat (chicken, pork or beef) or 2\u00bd pounds \u00bd-inch-thick pork chops (about 8). Cover and refrigerate at least 15 minutes but no longer than 24 hours. Cook meat as desired.\n\n1 Teaspoon: Calories 15; Total Fat 1.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 75mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 0g Exchanges: Free Carbohydrate Choices: 0\n\n## Jamaican Jerk Seasoning Calorie smart \u2022 FAst \u2022 EASY\n\nPrep 10 min Total 25 min \u25cf 3 tablespoons\n\n  * 1 tablespoon dried minced onion\n  * 2 teaspoons dried thyme leaves\n  * 1 teaspoon ground allspice\n  * 1 teaspoon pepper\n  * \u00bd teaspoon salt\n  * \u00bd teaspoon ground cinnamon\n  * \u00bc teaspoon ground red pepper (cayenne)\n\n1 In small bowl, mix all ingredients.\n\n2 Spread rub evenly on 1 pound boneless meat (chicken, pork or beef). Cover and refrigerate at least 15 minutes but no longer than 24 hours. Cook meat as desired.\n\n1 Teaspoon: Calories 0; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 130mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 0g Exchanges: Free Carbohydrate Choices: 0\n\n## Three-Herb Chicken\n\nPrep 55 min Total 1 hr 15 min \u25cf 4 servings\n\n  * \u00bd cup vegetable oil\n  * \u00bd cup lime juice\n  * 2 tablespoons chopped fresh or 2 teaspoons dried basil leaves\n  * 2 tablespoons chopped fresh or 2 teaspoons dried oregano leaves\n  * 2 tablespoons chopped fresh or 2 teaspoons dried thyme leaves\n  * 1 teaspoon onion powder\n  * \u00bc teaspoon lemon-pepper seasoning\n  * 4 chicken thighs (about 1 lb)\n  * 4 chicken drumsticks (about 1 lb)\n\n1 In shallow glass or plastic dish, mix all ingredients except chicken. Add chicken; turn to coat. Cover and refrigerate at least 30 minutes but no longer than 24 hours, turning occasionally.\n\n2 Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Place chicken, skin side down, on grill over medium heat. Cover grill; cook 8 to 10 minutes. Turn chicken; brush with reserved marinade. Cover grill; cook 25 to 35 minutes longer, turning occasionally and brushing with marinade, until juice of chicken is clear when thickest part is cut to bone (at least 165\u00b0F). Discard any remaining marinade.\n\n1 Serving: Calories 430; Total Fat 33g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 100mg; Sodium 95mg; Total Carbohydrate 1g (Dietary Fiber 0g, Sugars 0g); Protein 31g Exchanges: 4 Medium-Fat Meat, 3 Fat Carbohydrate Choices: 0\n\nLemon Chicken with Grilled Fennel and Onion\n\n## Lemon Chicken with Grilled Fennel and Onion Calorie Smart\n\nPrep 35 min Total 50 min \u25cf 6 servings\n\n  * 6 bone-in chicken breasts (about 3 lb)\n  * \u00bc cup olive or vegetable oil\n  * 1 teaspoon grated lemon peel\n  * \u00bc cup lemon juice\n  * 2 tablespoons chopped fresh or 2 teaspoons dried oregano leaves*\n  * \u00bd teaspoon salt\n  * 2 medium bulbs fennel, cut into \u00bd-inch slices\n  * 1 medium red onion, cut into \u00bd-inch slices\n\n1 Place chicken in shallow glass or plastic dish. In small bowl, mix oil, lemon peel, lemon juice, oregano and salt; pour over chicken. Cover and let stand 15 minutes.\n\n2 Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Brush fennel and onion slices with marinade.\n\n3 Place chicken, skin side down, fennel and onion on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning chicken and vegetables once and brushing frequently with marinade, until juice of chicken is clear when thickest part is cut to bone (at least 165\u00b0F). Discard any remaining marinade.\n\n*Use whatever fresh herb you have on hand\u2014chopped fresh thyme or rosemary would also be good in this recipe.\n\n1 Serving: Calories 240; Total Fat 11g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 75mg; Sodium 310mg; Total Carbohydrate 8g (Dietary Fiber 3g, Sugars 3g); Protein 28g Exchanges: 1 Vegetable, 4 Lean Meat, 1 Fat Carbohydrate Choices: \u00bd\n\n## Bourbon Chicken with Corn Relish Calorie Smart\n\nPrep 45 min Total 45 min \u25cf 6 servings\n\n  * \u00bc cup soy sauce\n  * \u00bc cup bourbon or apple cider\n  * 5 tablespoons vegetable oil\n  * \u00bc cup packed brown sugar\n  * 1 tablespoon Dijon mustard\n  * 2 teaspoons red pepper sauce\n  * 1 can (15.25 oz) whole kernel corn, drained\n  * 1 jar (2 oz) diced pimientos, drained\n  * 3 medium green onions, sliced (3 tablespoons)\n  * \u00bc cup granulated sugar\n  * 1\u00bc teaspoons salt\n  * \u00bc teaspoon celery seed\n  * \u2153 cup cider vinegar\n  * 6 boneless skinless chicken breasts (about 1\u00be lb)\n  * \u00bc teaspoon pepper\n\n1 Heat gas or charcoal grill. In 1-quart saucepan, mix soy sauce, bourbon, 4 tablespoons of the oil, the brown sugar, mustard and pepper sauce. Heat to boiling over medium-high heat. Cook 7 to 9 minutes or until glaze is reduced to \u00bd cup. Remove from heat; cover to keep warm.\n\n2 In medium bowl, mix corn, pimientos, onions and remaining 1 tablespoon oil. In another 1-quart saucepan, mix granulated sugar, \u00bc teaspoon of the salt, the celery seed and vinegar. Heat to boiling; reduce heat. Simmer 2 minutes or until sugar is dissolved. Pour over corn mixture. Cover and refrigerate until serving time or prepare and refrigerate up to 6 hours in advance.\n\n3 Sprinkle chicken with remaining 1 teaspoon salt and the pepper. Place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165\u00b0F). Brush with glaze.\n\n4 Drain corn relish. Spoon \u00bc cup relish on each chicken breast. Serve with mixed greens, if desired.\n\n1 Serving: Calories 380; Total Fat 16g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 75mg; Sodium 1430mg; Total Carbohydrate 30g (Dietary Fiber 1g, Sugars 20g); Protein 29g Exchanges: 1\u00bd Other Carbohydrate, 1 Vegetable, 4 Very Lean Meat, 3 Fat Carbohydrate Choices: 2\n\nMediterranean Chicken Packets\n\n## Mediterranean Chicken Packets Calorie Smart\n\nPrep 15 min Total 40 min \u25cf 4 servings\n\n  * 1 package (4 oz) crumbled basil-and-tomato or plain feta cheese\n  * 2 tablespoons grated lemon peel\n  * 1 teaspoon dried oregano leaves\n  * 4 boneless skinless chicken breasts (1\u00bc lb)\n  * 4 plum (Roma) tomatoes, each cut into 3 slices\n  * 1 medium red onion, finely chopped (1 cup)\n  * 20 pitted kalamata olives\n\n1 Heat gas or charcoal grill. In small bowl, mix cheese, lemon peel and oregano.\n\n2 Cut 4 (18x12-inch) sheets of heavy-duty foil. In center of each sheet, place 1 chicken breast, 3 tomato slices, \u00bc cup of the onion and 5 of the olives. Spoon cheese mixture over chicken and vegetables. Bring up 2 sides of foil so edges meet. Seal edges, making tight \u00bd-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.\n\n3 Place packets on grill over medium heat. Cover grill; cook 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165\u00b0F). Cut large X across top of each packet; carefully fold back foil to allow steam to escape.\n\n1 Serving: Calories 260; Total Fat 12g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 100mg; Sodium 560mg; Total Carbohydrate 7g (Dietary Fiber 2g, Sugars 3g); Protein 31g Exchanges: 1 Vegetable, 4 Lean Meat Carbohydrate Choices: \u00bd\n\n### Pitting Olives\n\nPlace olive in olive pitter. Press through pitter to remove pit.\n\nBeer Can Chicken\n\n## Beer Can Chicken Calorie Smart \u2022 Easy\n\nThe steam from the beer and the savory rub make this chicken very moist and flavorful.\n\nPrep 10 min Total 1 hr 55 min \u25cf 6 servings\n\nBasic Barbecue Rub\n\n  * 1 tablespoon paprika\n  * 2 teaspoons salt\n  * \u00bd teaspoon garlic powder\n  * \u00bd teaspoon onion powder\n  * \u00bd teaspoon pepper\n\nChicken\n\n  * 1 whole chicken (4 to 4\u00bd lb)\n  * 1 can (12 oz) regular or nonalcoholic beer\n\n1 In small bowl, mix rub ingredients. Fold wings of chicken across back with tips touching. Sprinkle rub inside cavity and all over outside of chicken; rub with fingers. If desired, tie legs together with kitchen string.\n\n2 Pour out \u00bd cup of beer from can for another use. Holding chicken upright with larger opening of body cavity downward; insert beer can into larger cavity. Insert ovenproof meat, grilling or digital thermometer so tip is in thickest part of inside thigh and does not touch bone.\n\n3 Heat gas or charcoal grill for indirect cooking. For two-burner gas grill, heat one burner to medium; place chicken with beer can upright on unheated side. For one-burner gas grill, place chicken on grill over low heat. For charcoal grill, move medium coals to edge of firebox; place chicken with beer can upright on grill rack over drip pan.\n\n4 Cover grill; cook 1 hour 15 minutes to 1 hour 30 minutes or until thermometer reads at least 165\u00b0F and legs move easily when lifted or twisted. Using tongs, carefully lift chicken to 13x9-inch pan, holding large metal spatula under beer can for support. Let stand 15 minutes before carving. Remove beer can; discard.\n\n1 Serving: Calories 300; Total Fat 18g (Saturated Fat 5g, Trans Fat 0.5g); Cholesterol 115mg; Sodium 700mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 36g Exchanges: 5 Lean Meat, 1 Fat Carbohydrate Choices: 0\n\n### Making Beer Can Chicken\n\nSprinkle seasoning inside cavity of chicken and rub all over outside.\n\nInsert open beer can into cavity of chicken.\n\nUsing tongs, carefully lift finished chicken to pan, holding metal spatula under beer can for support.\n\n## Grilled Barbecue Chicken Calorie Smart\n\nPrep 50 min Total 50 min \u25cf 6 servings\n\nBarbecue Sauce\n\n  * 1 medium onion, finely chopped (\u00bd cup)\n  * 1 cup ketchup or 1 can (8 oz) tomato sauce\n  * \u00bd cup hot water\n  * \u2153 cup lemon juice\n  * 1 tablespoon Worcestershire sauce\n  * 2 teaspoons paprika\n  * 1 teaspoon sugar\n  * 1 teaspoon salt\n  * \u00bd teaspoon pepper\n\nChicken\n\n  * 1 teaspoon salt\n  * 1 teaspoon paprika\n  * \u00bc teaspoon pepper\n  * 1 cut-up whole chicken (3 to 3\u00bd lb)\n\n1 Heat gas or charcoal grill. In 1-quart saucepan, stir together all sauce ingredients. Heat over medium heat until boiling, stirring occasionally. Remove from heat.\n\n2 In small bowl, mix 1 teaspoon salt, 1 teaspoon paprika and \u00bc teaspoon pepper. Sprinkle mixture over both sides of chicken.\n\n3 Carefully brush oil on grill rack. Place chicken, skin side up, on grill over medium heat. Cover grill; cook 15 minutes. Turn chicken; brush with barbecue sauce. Cover grill; cook 20 to 25 minutes longer, turning and brushing with sauce, until juice of chicken is clear when thickest pieces are cut to bone (at least 165\u00b0F).\n\n1 Serving: Calories 380; Total Fat 13g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 155mg; Sodium 1410mg; Total Carbohydrate 14g (Dietary Fiber 1g, Sugars 11g); Protein 51g Exchanges: 1 Other Carbohydrate, 7 Very Lean Meat, 2 Fat Carbohydrate Choices: 1\n\nGrilled Barbecue Chicken Breasts Substitute 6 bone-in chicken breasts for the cut-up whole chicken. Place chicken, skin side up, on grill over medium heat. Cover grill; cook 10 minutes. Turn chicken; brush with barbecue sauce. Cover grill; cook 10 to 15 minutes longer or until juice of chicken is clear when thickest part is cut to bone (at least 165\u00b0F).\n\n## Turkey Breast with Chili-Cumin Rub Calorie Smart\n\nWhole turkey breasts grill beautifully. Because they're available in different sizes, adjust the grilling time as needed and check the meat thermometer for doneness.\n\nPrep 10 min Total 2 hr 50 min \u25cf 8 servings\n\nChili-Cumin Rub\n\n  * 2 tablespoons packed brown sugar\n  * 2 teaspoons paprika\n  * 1 teaspoon chili powder\n  * 1 teaspoon ground cumin\n  * \u00bd teaspoon ground mustard\n  * \u00bd teaspoon ground ginger\n  * \u00bd teaspoon garlic-pepper blend\n  * \u00bd teaspoon salt\n\nTurkey\n\n  * 1 bone-in whole turkey breast (5 to 6 lb), thawed if frozen\n  * 2 tablespoons cold butter\n\n1 In small bowl, mix rub ingredients. Loosen skin on turkey breast in 4 or 5 places. Cut butter into small slices; place randomly under skin of turkey. Sprinkle rub mixture over entire outside of turkey; rub with fingers. Insert ovenproof meat, grilling or digital thermometer so tip is in thickest part of breast and does not touch bone.\n\n2 Heat gas or charcoal grill for indirect cooking. For two-burner gas grill, heat one burner to medium; place turkey, breast side up, on unheated side. For one-burner gas grill, place turkey, breast side up, on grill over low heat. For charcoal grill, move medium coals to edge of firebox; place turkey, breast side up, on grill rack over drip pan filled with \u00bd inch water.\n\n3 Cover grill; cook 30 minutes. Turn turkey. Cover grill; cook 1 hour 30 minutes to 2 hours longer or until thermometer reads at least 165\u00b0F. Remove turkey from grill; cover with foil. Let stand 10 minutes before slicing.\n\n1 Serving: Calories 390; Total Fat 18g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 155mg; Sodium 290mg; Total Carbohydrate 4g (Dietary Fiber 0g, Sugars 3g); Protein 54g Exchanges: 7\u00bd Very Lean Meat, 3 Fat Carbohydrate Choices: 0\n\n## Texas T-Bones Calorie Smart\n\nPrep 25 min Total 55 min \u25cf 8 servings\n\nSteaks\n\n  * 4 beef T-bone steaks, about \u00be inch thick (10 to 12 oz each)\n  * 2 cloves garlic, cut in half\n  * 4 teaspoons black peppercorns, crushed\n  * Salt and pepper to taste, if desired\n\nMustard Butter\n\n  * \u00bc cup butter, softened\n  * 1 tablespoon Dijon mustard\n  * \u00bd teaspoon Worcestershire sauce\n  * \u00bc teaspoon lime juice\n\n1 Heat gas or charcoal grill. Trim fat from steaks to \u00bc-inch thickness. Rub garlic on beef. Press peppercorns into beef. Let stand for 30 minutes to reach room temperature. In small bowl, mix mustard butter ingredients; set aside.\n\n2 Place beef on grill over medium heat. Cover grill; cook 10 to 12 minutes for medium doneness (160\u00b0F), turning once. Sprinkle with salt and pepper. Serve with mustard butter.\n\n1 Serving: Calories 310; Total Fat 12g (Saturated Fat 4.5g, Trans Fat 0.5g); Cholesterol 95mg; Sodium 240mg; Total Carbohydrate 14g (Dietary Fiber 0g, Sugars 10g); Protein 37g Exchanges: 1 Fruit, 5 Lean Meat Carbohydrate Choices: 1\n\n### Preparing Steaks for the Grill\n\nTrim fat from steaks to \u00bc-inch thickness to cut down on flare-ups while grilling.\n\nRub seasonings such as garlic and pepper into beef. Let beef stand for 30 minutes for best flavor and texture when grilled.\n\n## Grilled Balsamic- and Roasted Garlic\u2013Marinated Steak Calorie Smart\n\nPrep 30 min Total 8 hr 30 min \u25cf 6 servings\n\n  * \u00bd cup balsamic vinegar\n  * \u00bc cup chili sauce\n  * 2 tablespoons packed brown sugar\n  * 2 tablespoons olive or vegetable oil\n  * 2 teaspoons chopped roasted garlic (from 4-oz jar)\n  * \u00bd teaspoon Italian seasoning\n  * \u00bc teaspoon salt\n  * \u00bc teaspoon coarsely ground black pepper\n  * 1 boneless beef top round steak, 1 to 1\u00bd inches thick (1\u00bd lb)\n\n1 In shallow glass dish or resealable food-storage plastic bag, mix all ingredients except beef. Add beef; turn to coat. Cover dish or seal bag. Refrigerate 8 hours or overnight, turning beef occasionally.\n\n2 Heat gas or charcoal grill. Remove beef from marinade; reserve marinade.\n\n3 Place beef on grill over medium heat. Cover grill; cook 16 to 18 minutes, turning and brushing with marinade once or twice, until beef is of desired doneness. Discard any remaining marinade. Cut beef across grain into thin slices.\n\n1 Serving: Calories 140; Total Fat 4.5g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 60mg; Sodium 105mg; Total Carbohydrate 2g (Dietary Fiber 0g, Sugars 1g); Protein 23g Exchanges: 3 Very Lean Meat, \u00bd Fat Carbohydrate Choices: 0\n\n### Learn with Betty Beef Steak Doneness\n\n**Medium-Rare (145\u00b0F):** Steak is very pink in the center and slightly brown toward the exterior.\n\n**Medium (160\u00b0F):** Steak is light pink in the center and brown toward the exterior.\n\n**Well-Done (170\u00b0F):** Steak is uniformly brown throughout.\n\nBeef Fajitas\n\n## Beef Fajitas\n\nPrep 1 hr Total 9 hr \u25cf 6 servings\n\n  * 1 boneless beef top sirloin steak, 1\u00bd inches thick (1\u00bd lb), trimmed of excess fat\n  * Fajita Marinade (page 476)\n  * 2 large onions, sliced\n  * 2 medium green or red bell peppers, cut into \u00bc-inch strips\n  * 2 tablespoons vegetable oil\n  * 12 flour tortillas (9 or 10 inch)\n  * 1 cup picante sauce\n  * 1 cup shredded Cheddar or Monterey Jack cheese (4 oz)\n  * 1\u00bd cups guacamole (for homemade Guacamole, see page 41)\n  * \u00be cup sour cream\n\n1 Pierce beef with fork in several places. Place in resealable food-storage plastic bag or shallow glass or plastic dish. Pour marinade over beef; turn to coat. Cover and refrigerate at least 8 hours but no longer than 24 hours, turning occasionally.\n\n2 Heat gas or charcoal grill. In large bowl, toss onions and bell peppers with oil; place in grill basket (grill \"wok\"). Set aside.\n\n3 Remove beef from marinade; reserve marinade. Place beef on grill over medium heat. Cover grill; cook 22 to 26 minutes for medium-rare (145\u00b0F) to medium doneness (160\u00b0F), turning once and brushing occasionally with reserved marinade. Add vegetables to grill for last 6 to 8 minutes of cooking, shaking basket or stirring vegetables once or twice, until crisp-tender.\n\n4 Meanwhile, heat oven to 325\u00b0F. Wrap tortillas in foil. Heat in oven about 15 minutes or until warm. Remove tortillas from oven; keep wrapped.\n\n5 Discard any remaining marinade. Cut beef across grain into very thin slices. For each fajita, place a few slices of beef, some of the onion mixture, 1 heaping tablespoonful each picante sauce and cheese, 2 tablespoons guacamole and 1 tablespoon sour cream on center of tortilla. Fold 1 end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.\n\n1 Serving: Calories 710; Total Fat 33g (Saturated Fat 12g, Trans Fat 1.5g); Cholesterol 100mg; Sodium 910mg; Total Carbohydrate 63g (Dietary Fiber 7g, Sugars 8g); Protein 38g Exchanges: 3\u00bd Starch, \u00bd Other Carbohydrate, 4 Medium-Fat Meat, 2 Fat Carbohydrate Choices: 4\n\nLighter Directions For 11 grams of fat and 520 calories per serving, omit oil; spray onions and bell peppers with cooking spray and toss before placing in grill basket. Use fat-free tortillas and reduced-fat cheese and sour cream. Omit guacamole.\n\nChicken Fajitas Substitute 1 pound boneless skinless chicken breasts for the beef. Marinate 2 hours. Cook chicken on grill over medium heat 15 to 20 minutes, turning occasionally, until juice of chicken is clear when center of thickest part is cut (at least 165\u00b0F). Cut chicken into thin slices.\n\nShrimp Fajitas Substitute 1 pound uncooked medium shrimp, peeled and deveined, for the beef. Marinate 1 hour. Cook shrimp in grill basket (grill \"wok\") over medium heat 4 to 6 minutes, until pink, turning occasionally.\n\n# Heirloom Recipe and New Twist\n\nFlank steak is a great recipe to have in your repertoire. With these easy-to-follow directions, it will be a success every time. Use any leftovers to make quick Mexican-inspired meals. For a flavor twist, try our jerk version. You'll be surprised how a few common herbs and spices, combined in a new way, make a great new flavor.\n\nHeirloom\n\nFlank Steak with Smoky Honey-Mustard Sauce\n\n## Flank Steak with Smoky Honey-Mustard Sauce Calorie Smart\n\nPrep 30 min Total 35 min \u25cf 6 servings\n\nHoney-Mustard Sauce\n\n  * \u00bc cup Honey-Mustard Dressing (see page 137)\n  * 1 tablespoon frozen (thawed) orange juice concentrate\n  * 1 tablespoon water\n  * 1 clove garlic, finely chopped\n  * 1 chipotle chile in adobo sauce (from 7-oz can), finely chopped\n\nSteak\n\n  * 1 beef flank steak (about 1\u00bd lb)\n  * 6 flour tortillas (8 to 10 inch), heated as directed on package\n  * Sliced tomato and avocado, if desired\n\n1 Heat gas or charcoal grill. In small bowl, mix sauce ingredients. In both sides of beef, make cuts about \u00bd inch apart and \u215b inch deep in diamond pattern. Brush 2 tablespoons of the sauce on both sides of beef.\n\n2 Place beef on grill over medium heat. Cover grill; cook 17 to 21 minutes, turning once, until beef is of desired doneness. Remove beef from grill to cutting board or plate; cover and let stand 5 minutes. Cut beef across grain into thin slices. Serve with remaining sauce, tortillas, tomato and avocado.\n\n1 Serving: Calories 360; Total Fat 16g (Saturated Fat 4.5g, Trans Fat 1.5g); Cholesterol 55mg; Sodium 460mg; Total Carbohydrate 22g (Dietary Fiber 0g, Sugars 2g); Protein 31g Exchanges: 1\u00bd Starch, 4 Lean Meat, \u00bd Fat Carbohydrate Choices: 1\u00bd\n\nSirloin Steak with Smoky Honey-Mustard Sauce Substitute 1\u00bd-pound boneless beef top sirloin steak (1 inch thick) for the flank steak.\nNew Twist\n\nGrilled Jerk Flank Steak\n\n## Grilled Jerk Flank Steak Calorie Smart\n\nPrep 30 min Total 4 hr 35 min \u25cf 6 servings\n\n  * 3 tablespoons teriyaki marinade and sauce (from 10-oz bottle)\n  * 1 tablespoon vegetable oil\n  * 2 teaspoons pumpkin pie spice\n  * \u00bd teaspoon dried thyme leaves\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon pepper\n  * 2 cloves garlic, finely chopped\n  * 1 jalape\u00f1o chile, finely chopped (not seeded)\n  * 1 beef flank steak (1\u00bd lb)\n\n1 In shallow glass dish or resealable food-storage plastic bag, mix all ingredients except beef. Add beef; turn to coat. Cover dish or seal bag. Refrigerate at least 4 hours but no longer than 24 hours.\n\n2 Heat gas or charcoal grill. Remove beef from marinade; discard marinade.\n\n3 Place beef on grill over medium heat. Cover grill; cook 17 to 21 minutes, turning once, until beef is of desired doneness. Remove beef from grill to cutting board or plate; cover and let stand 5 minutes. Cut beef across grain into thin slices.\n\n1 Serving: Calories 180; Total Fat 8g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 50mg; Sodium 170mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 26g Exchanges: 3\u00bd Lean Meat Carbohydrate Choices: 0\n\nBroiler Directions Marinate beef as directed in Step 1. Place beef on rack in broiler pan. Broil with top 4 to 5 inches from heat about 10 minutes, turning once, until beef is of desired doneness.\n\n### Slicing Flank Steak\n\nUsing sharp knife, cut steak across grain, cutting at a slight angle.\n\nEasy Grilled Steak Kabobs\n\n## Easy Grilled Steak Kabobs Calorie Smart\n\nPrep 35 min Total 35 min \u25cf 4 servings\n\n  * 1 boneless beef top sirloin steak, 1 inch thick (1 lb)\n  * 1 large bell pepper (any color), cut into 16 pieces\n  * 16 medium fresh mushrooms\n  * 1 tablespoon chopped fresh or 1 teaspoon dried dill weed\n  * 1 tablespoon lemon juice\n  * 1 tablespoon olive or vegetable oil\n  * 1 tablespoon honey mustard\n  * \u00bc teaspoon salt\n  * \u00bc teaspoon pepper\n\n1 Heat gas or charcoal grill. Cut beef into 24 (1-inch) cubes.\n\n2 On each of 8 (10- to 12-inch) metal skewers, alternately thread beef, bell pepper and mushrooms, leaving about \u00bc inch space between each piece. In small bowl, mix remaining ingredients.\n\n3 Place kabobs on grill over medium heat. Cover grill; cook 15 to 18 minutes, turning and brushing 3 or 4 times with oil mixture, until beef is desired doneness and vegetables are tender.\n\n1 Serving: Calories 220; Total Fat 8g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 75mg; Sodium 200mg; Total Carbohydrate 4g (Dietary Fiber 1g, Sugars 2g); Protein 32g Exchanges: 1 Vegetable, 4 Very Lean Meat, 1 Fat Carbohydrate Choices: 0\n\nEasy Grilled Chicken Kabobs Substitute boneless skinless chicken breasts or chicken thighs, cut into 1-inch pieces, for the steak. Cook until chicken is no longer pink in center.\n\nCaramelized Beer-Onion and Bacon Burgers\n\n## Caramelized Beer-Onion and Bacon Burgers\n\n1 hour 15 min 1 hour 15 min \u25cf 4 burgers\n\n  * 8 slices bacon, crisply cooked, drippings reserved\n  * 2 large sweet onions, thinly sliced (about 1 \u00bd lb)\n  * 1 bottle (12 oz) pilsner-style beer\n  * 1\u00bd lb lean (at least 80%) ground beef\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon pepper\n  * 4 slices (about \u00be oz each) Cheddar cheese\n  * 8 leaves red leaf lettuce or red romaine lettuce\n  * 4 slices tomato\n  * 4 kaiser rolls or crusty rolls, split\n\n1 In 10-inch skillet, heat 1 tablespoon bacon drippings over medium-high heat. Add onions; cook about 15 minutes, stirring frequently.\n\n2 Reserve \u00bd cup beer. Stir remaining beer into onions. Heat to boiling; reduce heat to medium and simmer uncovered, stirring occasionally, until onions are golden and liquid has evaporated, about 30 minutes. Cool. Coarsely chop 4 slices of the cooked bacon; set aside.\n\n3 Heat charcoal or gas grill. Chop half of the onion mixture. In medium bowl, stir chopped onion mixture and bacon into beef. Add salt and pepper. Shape beef mixture into 4 large patties, thinner at center and thicker at edges.\n\n4 Place patties on grill over medium heat. Cover grill; cook 11 to 13 minutes, turning once, until meat thermometer inserted in center of patties reads 160\u00b0F. After turning, brush reserved \u00bd cup beer on burgers, then top burgers with cheese. Cover grill; cook about 1 minute longer or until cheese is melted.\n\n5 Place burgers on bun bottoms; top with lettuce leaves, tomato slices, and remaining caramelized onions. Cut remaining 4 slices bacon in half; crisscross 2 pieces on top of onions on each burger, and cover with bun tops.\n\n1 Burger: Calories 620; Total Fat 35g (Saturated Fat 14g, Trans Fat 2g); Cholesterol 145 mg, Sodium 1090mg; Total Carbohydrate 30g (Dietary Fiber 2g, Sugars 5g ); Protein 46g Exchanges: 1 Starch, Other Carbohydrate, 2 Vegetable, 3 Medium-Fat Meat, 2 Fat Carbohydrate Choices: 2\n\n## Grilled Corn on the Cob\n\nGrilled corn is an easy and delicious side dish for any summer meal. Start with four ears of fresh corn (with husks) and butter and add your choice of toppings below. Grill and enjoy!\n\nHeat gas or charcoal grill. In small bowl, mix \u00bc cup softened butter with desired topping ingredients. Remove large outer husks from each ear of corn; gently pull back inner husks and remove silk. Spread each ear of corn with about 2 teaspoons topping; reserve any remaining topping. Pull husks up over ears.\n\nPlace corn on grill. Cook uncovered over medium heat 10 to 15 minutes, turning frequently, until tender. Let stand 5 minutes. Pull back or remove husks; spread corn with remaining topping.\n\n  1. 1. **Buffalo:** 1 ounce crumbled blue cheese, 2 teaspoons red pepper sauce, 2 teaspoons finely chopped green onion.\n  2. 2. **Chili-Lime:** \u00bc teaspoon grated lime peel, 4 teaspoons lime juice, 1 to 2 teaspoons ground red chiles or chili powder.\n  3. 3. **Parmesan-Pepper:** \u00bc cup grated Parmesan cheese, \u00bc teaspoon freshly ground black pepper.\n  4. 4. **Garlic-Cilantro:** 2 teaspoons each finely chopped garlic and fresh cilantro leaves, \u00bc teaspoon salt.\n  5. 5. **Fresh Herb:** 2 tablespoons chopped fresh basil leaves, 1 tablespoon chopped fresh chives, \u00bd teaspoon garlic salt.\n  6. 6. **Lemon-Dill:** 1\u00bd teaspoons grated lemon peel, 1 tablespoon fresh lemon juice, 1 teaspoon chopped fresh dill weed, pinch of salt.\n\nPatty Melts with Smothered Onions\n\n## Patty Melts with Smothered Onions Calorie Smart\n\nAlthough patty melts are usually made with ground beef, you could also make them with ground turkey or a mixture of ground pork and beef. Varying the cheese is also a nice option.\n\nPrep 35 min Total 35 min \u25cf 4 sandwiches\n\n  * 1 lb lean (at least 80%) ground beef\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon dried thyme leaves\n  * \u00bc teaspoon dried oregano leaves\n  * \u215b teaspoon pepper\n  * 2 teaspoons Dijon mustard\n  * 1 clove garlic, finely chopped\n  * 1 teaspoon olive or vegetable oil\n  * 2 medium red onions, thinly sliced, separated into rings\n  * \u215b teaspoon salt\n  * Dash pepper\n  * 8 slices rye bread\n  * 4 slices (\u00be oz each) Swiss cheese\n\n1 Heat gas or charcoal grill. In medium bowl, mix beef, \u00bd teaspoon salt, the thyme, oregano, \u215b teaspoon pepper, the mustard and garlic. Shape mixture into 4 patties, about \u00be inch thick.\n\n2 In 8-inch skillet, heat oil over medium-high heat. Cook onions in oil 8 to 10 minutes, stirring frequently, until tender. Stir in \u215b teaspoon salt and dash pepper; keep warm.\n\n3 Place patties on grill over medium heat. Cover grill; cook 13 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160\u00b0F. Add bread slices to side of grill for last 5 minutes of cooking, turning once, until lightly toasted.\n\n4 Top patties with cheese. Cover grill; cook about 1 minute longer or until cheese is melted. Place each patty on 1 bread slice; top with onions and remaining bread.\n\n1 Sandwich: Calories 440; Total Fat 22g (Saturated Fat 9g, Trans Fat 1g); Cholesterol 90mg; Sodium 880mg; Total Carbohydrate 31g (Dietary Fiber 3g, Sugars 5g); Protein 31g Exchanges: 2 Starch, 4 Medium-Fat Meat, 1 Fat Carbohydrate Choices: 2\n\n### Learn with Betty Hamburgers\n\n**Perfect Hamburger:** The center of this hamburger has reached a safe 160\u00b0F and is no longer pink.\n\n**Undercooked Hamburger:** The center of this hamburger has not reached a safe temperature of 160\u00b0F and is too pink.\n\n**Overcooked Hamburger:** This burger has been cooked over 160\u00b0F and is hard and dry.\n\n## Grilling Sausage and Bratwurst\n\nPlace uncooked sausage or bratwurst on heated grill over medium-low heat. Cover grill; cook 15 to 20 minutes, turning occasionally, until no longer pink in center. If flare-ups occur, move links to another part of grill.\n\nOr, to cut down on flare-ups and to prevent overbrowning, cook bratwurst first in cider, beer or water and then brown them on the grill. For 4 bratwurst, heat 1\u00bd cups cider, beer or water to boiling in 2-quart saucepan. Add links; reduce heat to low. Cover and simmer 15 minutes. Drain meat; grill over medium heat 6 minutes, turning once, until brown.\n\nGrill fully cooked bratwurst or sausage over medium-low heat 7 to 10 minutes, turning frequently, until golden brown and heated through.\n\nBeef and Chorizo Burgers with Roasted Chile Mayonnaise\n\n## Beef and Chorizo Burgers with Roasted Chile Mayonnaise\n\nChorizo comes in two forms\u2014fresh and cured. The fresh chorizo used in this recipe is a common ingredient in Mexican dishes, while the cured, which comes completely cooked, is more often found in Spanish cuisine.\n\nPrep 40 min Total 45 min \u25cf 4 burgers\n\nRoasted Chile Mayonnaise\n\n  * \u00bc cup mayonnaise or salad dressing\n  * 2 teaspoons lime juice\n  * 1 clove garlic, finely chopped\n  * 1 tablespoon chopped fresh cilantro\n  * 1 small poblano chile\n\nBurgers\n\n  * 1 lb lean (at least 80%) ground beef\n  * \u00bd lb bulk fresh chorizo sausage or Italian pork sausage\n  * \u00be teaspoon salt\n  * \u00bc teaspoon pepper\n  * 4 slices (1 oz each) Monterey Jack cheese\n  * 4 burger buns, split, or 8 slices bread\n  * 1 medium tomato, coarsely chopped\n\n1 Heat gas or charcoal grill. In small bowl, mix mayonnaise, lime juice, garlic and cilantro. Cover and refrigerate until serving time.\n\n2 Remove stem, seeds and membranes from chile; cut lengthwise into quarters. Place chile, skin side down, on grill over medium heat. Cover grill; cook about 10 minutes or until skin is blackened and blistered. Immediately place chile in bowl. Cover tightly with plastic wrap; cool 5 minutes. Peel blackened skin from chile; rinse chile with water. Finely chop; set aside.\n\n3 In large bowl, mix beef, sausage, salt and pepper. Shape mixture into 4 patties, \u00bd inch thick.\n\n4 Place patties on grill over medium heat. Cover grill; cook 11 to 13 minutes, turning once, until meat thermometer inserted in center of patties reads 160\u00b0F. During last 2 minutes of cooking, place cheese slice on each patty and place buns, cut sides down, on grill. Remove burgers and buns from grill; cover to keep warm.\n\n5 Stir chopped roasted chile into mayonnaise mixture. Spread 1 tablespoon mixture on cut sides of buns. Place burgers on bun bottoms; top with tomato. Cover with bun tops.\n\n1 Burger: Calories 560; Total Fat 35g (Saturated Fat 14g, Trans Fat 1.5g); Cholesterol 125mg; Sodium 1580mg; Total Carbohydrate 27g (Dietary Fiber 1g, Sugars 6g); Protein 36g Exchanges: 1\u00bd Starch, \u00bd Vegetable, 4 High-Fat Meat, \u00bd Fat Carbohydrate Choices: 2\n\n## Sweet Onion\u2013Topped Caesar Burgers Fast\n\nPrep 30 min Total 30 min \u25cf 4 burgers\n\n  * 1 lb lean (at least 80%) ground beef\n  * 2 tablespoons chopped fresh parsley\n  * \u00bd cup Caesar dressing\n  * \u00bd teaspoon peppered seasoned salt\n  * 1 small sweet onion (Bermuda, Maui, Spanish or Walla Walla), cut into \u00bc- to \u00bd-inch slices\n  * 1\u00bd cups shredded romaine lettuce\n  * 2 tablespoons shredded Parmesan cheese\n  * 4 burger buns, split\n\n1 Heat gas or charcoal grill. In medium bowl, mix beef, parsley, 2 tablespoons of the dressing and the peppered seasoned salt. Shape mixture into 4 patties, about \u00bd inch thick.\n\n2 Place patties on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 160\u00b0F. Add onion slices to side of grill for last 8 to 10 minutes of cooking, brushing with 2 tablespoons of the dressing and turning once, until crisp-tender.\n\n3 In small bowl, toss lettuce, cheese and remaining \u00bc cup dressing. On bun bottoms, place lettuce mixture, burgers and onion. Cover with bun tops.\n\n1 Burger: Calories 500; Total Fat 33g (Saturated Fat 9g, Trans Fat 1g); Cholesterol 75mg; Sodium 840mg; Total Carbohydrate 25g (Dietary Fiber 2g, Sugars 3g); Protein 26g Exchanges: 1\u00bd Starch, 1 Vegetable, 3 High-Fat Meat, 1 Fat Carbohydrate Choices: 1\u00bd\n\nBlue Cheese Burgers Substitute blue cheese dressing for the Caesar dressing and blue cheese for the Parmesan cheese.\n\nGrilled Lemon-Pepper Pork Tenderloin\n\n## Grilled Lemon-Pepper Pork Tenderloin Calorie Smart \u2022 Fast\n\nPrep 25 min Total 30 min \u25cf 6 servings\n\n  * 1 teaspoon grated lemon peel\n  * \u00bd teaspoon seasoned salt\n  * \u00bd teaspoon coarsely ground black pepper\n  * \u00bd teaspoon paprika\n  * \u00bc teaspoon dried thyme or marjoram leaves\n  * 2 teaspoons olive or vegetable oil\n  * 2 pork tenderloins (about \u00be lb each)\n\n1 Heat gas or charcoal grill. In small bowl, mix lemon peel, seasoned salt, pepper, paprika and thyme. Brush oil over all sides of pork. Rub lemon peel mixture over pork.\n\n2 Place pork on grill over medium-low heat. Cover grill; cook 15 to 20 minutes, turning occasionally, until pork has slight blush of pink in center and meat thermometer inserted in center reads 145\u00b0F.\n\n3 Remove pork from grill to cutting board or plate; cover with foil. Let stand at least 3 minutes before slicing.\n\n1 Serving: Calories 160; Total Fat 6g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 70mg; Sodium 160mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 26g Exchanges: 3\u00bd Very Lean Meat, 1 Fat Carbohydrate Choices: 0\n\n### Removing Silverskin from Pork Tenderloin\n\nSlide long, narrow knife under silverskin; hold silverskin tightly with one hand while slicing under membrane.\n\n## Cuban Pork Chops Calorie Smart \u2022 Fast\n\nServe these flavor-packed pork chops with corn on the cob and cooked rice tossed with black beans.\n\nPrep 15 min Total 20 min \u25cf 4 servings\n\nCuban Rub\n\n  * 2 tablespoons grated lime peel\n  * 1 tablespoon cracked black pepper\n  * 1 tablespoon cumin seed\n  * 2 tablespoons olive or vegetable oil\n  * \u00bd teaspoon salt\n  * 1 clove garlic, finely chopped\n\nPork\n\n  * 4 boneless pork loin or rib chops, about 1 inch thick (about 2 lb), trimmed of excess fat\n  * Mango slices, if desired\n\n1 Heat gas or charcoal grill. In small bowl, mix rub ingredients. Rub mixture evenly on both sides of pork chops.\n\n2 Place pork chops on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning once, until pork is no longer pink and meat thermometer inserted in center reads 145\u00b0F. Let stand at least 3 minutes before serving. Garnish with mango slices.\n\n1 Serving: Calories 330; Total Fat 16g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 95mg; Sodium 400mg; Total Carbohydrate 2g (Dietary Fiber 1g, Sugars 0g); Protein 45g Exchanges: 6\u00bd Very Lean Meat, 2\u00bd Fat Carbohydrate Choices: 0\n\nPork Ribs with Smoky Barbecue Sauce\n\n## Pork Ribs with Smoky Barbecue Sauce\n\nPrep 30 min Total 1 hr 40 min \u25cf 4 servings\n\nRibs\n\n  * 2 racks (2 lb each) pork back ribs (not cut into serving pieces)\n  * 1 tablespoon vegetable oil\n  * 4 teaspoons chopped fresh or 1\u00bd teaspoons dried thyme leaves\n\nSmoky Barbecue Sauce\n\n  * \u00bd cup ketchup\n  * \u00bc cup water\n  * 3 tablespoons packed brown sugar\n  * 2 tablespoons white vinegar\n  * 2 teaspoons celery seed\n  * \u00bc teaspoon liquid smoke\n  * \u00bc teaspoon red pepper sauce\n\n1 Brush meaty side of ribs with oil; sprinkle with thyme. Heat gas or charcoal grill for indirect cooking. For two-burner gas grill, heat one burner to medium; place ribs, meaty side up, on unheated side. For one-burner gas grill, place ribs, meaty side up, on grill over low heat. For charcoal grill, move medium coals to edge of firebox; place ribs, meaty side up, on grill rack over drip pan.\n\n2 Cover grill; cook 1 hour to 1 hour 10 minutes or until meat is tender and no longer pink next to bones. Meanwhile, in 1-quart saucepan, mix sauce ingredients; heat to boiling. Reduce heat; simmer uncovered 15 minutes, stirring occasionally. Brush sauce over pork 2 or 3 times during last 15 minutes of grilling. Heat any remaining sauce to boiling; boil and stir 1 minute. Cut ribs into 4 serving pieces. Serve with sauce.\n\n1 Serving: Calories 960; Total Fat 70g (Saturated Fat 25g, Trans Fat 0g); Cholesterol 265mg; Sodium 550mg; Total Carbohydrate 18g (Dietary Fiber 0g, Sugars 17g); Protein 64g Exchanges: 1 Other Carbohydrate, 9 Medium-Fat Meat, 5 Fat Carbohydrate Choices: 1\n\nSlow-Cooker Directions Spray 5- to 6-quart slow cooker with cooking spray. Cut ribs into 4 serving pieces. Omit oil and thyme. Place ribs in slow cooker. Cover; cook on Low heat setting 6 hours. Place ribs on grill over medium heat. Brush with sauce. Cover grill; cook about 15 minutes.\n\nSouthwest Pork Ribs with Smoky Barbecue Sauce Omit oil and thyme. In small bowl, mix 2 tablespoons each regular chili powder or ancho chile pepper powder, ground cumin, smoked or regular paprika, garlic powder, salt and packed brown sugar. Rub desired amount of mixture into meaty side of ribs. Continue as directed. Store any remaining rub in airtight container in cool, dark location for up to 6 months.\n\nGrilled Rosemary Lamb Chops\n\n## Grilled Rosemary Lamb Chops Calorie Smart \u2022 Fast\n\nFrench-cut lamb chops are small and very tender. If these chops are not available, the recipe can also be made with lamb loin or sirloin chops. Both of these cuts will be a little meatier, so allow 1 or 2 chops per serving.\n\nPrep 20 min Total 20 min \u25cf 2 servings\n\n  * 1 tablespoon country-style Dijon mustard\n  * 1 tablespoon chopped fresh rosemary leaves\n  * 2 teaspoons honey\n  * 1 clove garlic, finely chopped\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon coarsely ground black pepper\n  * 6 French-cut baby lamb chops (1 to 1\u00bc inches thick)\n\n1 Heat gas or charcoal grill. In small bowl, mix all ingredients except lamb. Spread mixture on one side of each lamb chop.\n\n2 Place lamb, coated side up, on grill over medium heat. Cover grill; cook 12 to 15 minutes for medium doneness (160\u00b0F).\n\n1 Serving (3 Chops): Calories 330; Total Fat 14g (Saturated Fat 5g, Trans Fat 0.5g); Cholesterol 140mg; Sodium 880mg; Total Carbohydrate 7g (Dietary Fiber 0g, Sugars 6g); Protein 43g Exchanges: \u00bd Other Carbohydrate, 6 Very Lean Meat, 2 Fat Carbohydrate Choices: \u00bd\n\n## Grilled Fish Calorie Smart \u2022 Fast\n\nPrep 20 min Total 20 min \u25cf 4 servings\n\n  * 1\u00bd lb fish steaks or 1 lb fish fillets (halibut, lake trout, mahimahi, marlin, red snapper, salmon, swordfish or tuna), about \u00be inch thick\n  * 2 tablespoons butter, melted\n  * 1 teaspoon salt\n  * \u00bc teaspoon pepper\n  * 1 lemon, cut into 4 wedges\n\n1 Heat gas or charcoal grill. Cut fish into 4 serving pieces if necessary. Brush fish with 1 tablespoon of the butter; sprinkle with salt and pepper.\n\n2 Carefully brush oil on grill rack. Place fish on grill over medium heat (if fish fillets have skin, place skin side down). Cover grill; cook 10 to 14 minutes, brushing 2 or 3 times with remaining 1 tablespoon butter, until fish flakes easily with fork. Serve with lemon.\n\n1 Serving: Calories 210; Total Fat 8g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 105mg; Sodium 770mg; Total Carbohydrate 1g (Dietary Fiber 0g, Sugars 0g); Protein 32g Exchanges: 4\u00bd Very Lean Meat, 1 Fat Carbohydrate Choices: 0\n\nHerbed Grilled Fish Sprinkle fish with 1 teaspoon Italian seasoning with the salt and pepper. Substitute olive oil for butter.\n\nHoney-Dijon Grilled Fish Mix 2 tablespoons each honey and Dijon mustard. Brush mixture on fish before grilling. Omit butter and salt.\n\nGrilled Fish Tacos Wrap 4 flour tortillas (6 inch) in foil; place on grill during last 3 minutes the fish is cooking. Cook tortillas, turning once, until warm. Cut grilled fish into serving-size pieces. Place fish on tortillas. Top each with 2 tablespoons Sweet-and-Sour Coleslaw (page 129) or desired coleslaw and 1 tablespoon chopped fresh mango or desired salsa. Fold tortillas over filling.\n\n### Removing Skin from Cooked Fish\n\nGrab skin from tail end with tongs or fingers and gently peel off.\n\nSpicy Coconut-Curry Grilled Shrimp\n\n## Spicy Coconut-Curry Grilled Shrimp Calorie Smart\n\nPrep 25 min Total 55 min \u25cf 6 servings\n\n  * 18 bamboo skewers (6 inch)\n  * \u00be cup canned coconut milk (not cream of coconut)\n  * 2 teaspoons curry powder\n  * 2 teaspoons cornstarch\n  * 1 teaspoon honey\n  * \u00bc teaspoon salt\n  * 54 uncooked medium shrimp (about 2 lb), thawed if frozen, peeled, deveined\n  * 2 tablespoons olive or vegetable oil\n  * 1 teaspoon red pepper sauce\n\n1 Soak skewers in water at least 30 minutes before using to prevent burning. Meanwhile, heat gas or charcoal grill. In small microwavable bowl, mix coconut milk, curry powder, cornstarch, honey and salt. Microwave uncovered on High about 2 minutes, stirring every 30 seconds, until mixture bubbles and thickens; set aside.\n\n2 In large bowl, place shrimp. Drizzle with oil and pepper sauce; toss to coat. Thread 3 shrimp on each skewer, leaving space between each.\n\n3 Place kabobs on grill over medium heat. Cover grill; cook 4 to 6 minutes, turning once, until shrimp are pink. Serve with coconut-curry sauce.\n\n1 Serving (3 Kabobs and 4 Teaspoons Sauce): Calories 210; Total Fat 11g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 215mg; Sodium 370mg; Total Carbohydrate 5g (Dietary Fiber 1g, Sugars 2g); Protein 24g Exchanges: \u00bd Other Carbohydrate, 3\u00bd Lean Meat Carbohydrate Choices: \u00bd\n\nHalibut and Summer Squash Packets\n\n## Halibut and Summer Squash Packets Calorie Smart\n\nPrep 15 min Total 35 min \u25cf 4 servings\n\n  * 1 lb halibut or other mild-flavored fish fillets, \u00bd to \u00be inch thick\n  * 2 teaspoons dried basil leaves\n  * 1 teaspoon lemon-pepper seasoning\n  * 1 teaspoon seasoned salt\n  * 1 medium zucchini, cut into 2x1-inch strips\n  * 1 medium yellow summer squash, cut into 2x1-inch strips\n  * 1 medium bell pepper (any color), cut into 1-inch pieces\n  * 2 tablespoons olive or vegetable oil\n\n1 Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil; spray foil with cooking spray.\n\n2 Cut halibut into 4 serving pieces if necessary. Place 1 piece on center of each sheet. Sprinkle 1 teaspoon of the basil, \u00bd teaspoon of the lemon-pepper seasoning salt and \u00bd teaspoon of the seasoned salt over halibut pieces. Top with vegetables. Sprinkle evenly with remaining seasonings. Drizzle with oil.\n\n3 Bring up 2 sides of foil so edges meet. Seal edges, making tight \u00bd-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.\n\n4 Place packets on grill over medium heat. Cover grill; cook 15 to 20 minutes, rotating packets half turn after 10 minutes, until fish flakes easily with fork and vegetables are tender. Cut large X across top of each packet; carefully fold back foil to allow steam to escape.\n\n1 Serving: Calories 190; Total Fat 8g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 60mg; Sodium 390mg; Total Carbohydrate 6g (Dietary Fiber 2g, Sugars 3g); Protein 23g Exchanges: 1 Vegetable, 3 Lean Meat Carbohydrate Choices: \u00bd\n\n### Making Foil Packets for Grill\n\nFold top over twice to prevent leakage from packet, leaving room for heat circulation and expansion.\n\n### FRESH VEGETABLE GRILLING CHART\n\nToss vegetables (except corn) with a little olive oil or vegetbale oil, if desired; sprinkle with salt and pepper.Grill in a grill basket (grill \"wok\") over medium heat for time indicated.\n\nVegetable | Form | Minutes\n\n---|---|---\n\nAsparagus Spears | Whole | 8 to 10\n\nBell Peppers | Cut into \u00bd-inch strips | 5 to 10\n\nBroccoli Florets | Cut in half lengthwise | 15 to 20\n\nCarrots, Baby-Cut | Whole | 20 to 25\n\nCauliflower Florets | Cut in half lengthwise | 10 to 15\n\nCherry Tomatoes | Whole | 5 to 10\n\nCorn on the Cob (husked and wrapped in foil) | Whole | 12 to 18\n\nGreen Beans | Whole | 10 to 15\n\nMushrooms, White | Whole with stems removed | 8 to 10\n\nMushrooms, Portabella | Whole with stems removed | 8 to 10\n\nOnions | Cut into \u00bd-inch slices | 10 to 15\n\nPotatoes, Russet or Idaho | Cut into quarters lengthwise | 20 to 30\n\nPotatoes, Small Red | Cut into quarters | 10 to 15\n\nZucchini, Small | Cut in half lengthwise | 10 to 15\n\nGrilled Corn with Herb Butter\n\n## Grilled Corn with Herb Butter Fast\n\nIf you've run out of heavy-duty foil, layer two sheets of standard foil to make your packet.\n\nPrep 30 min Total 30 min \u25cf 6 servings\n\n  * \u00bc cup butter\n  * 2 tablespoons chopped fresh chives\n  * \u00bd teaspoon garlic salt\n  * 6 ears fresh sweet corn, husks removed, cleaned\n  * \u00bc cup grated Parmesan cheese\n\n1 Heat gas or charcoal grill. Cut 30x18-inch sheet of heavy-duty foil. In small microwavable bowl, microwave butter, chives and garlic salt uncovered on High 15 to 20 seconds, until butter is melted.\n\n2 Brush butter mixture over each ear of corn. Place corn on center of foil. Pour any remaining butter mixture over corn. Sprinkle with cheese. Bring up 2 sides of foil so edges meet. Seal edges, making tight \u00bd-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.\n\n3 Place packet on grill over low heat. Cover grill; cook 12 to 18 minutes, rotating packet half turn after every 6 minutes, until corn is tender. Cut large X across top of packet; carefully fold back foil to allow steam to escape.\n\n1 Serving: Calories 210; Total Fat 10g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 25mg; Sodium 220mg; Total Carbohydrate 25g (Dietary Fiber 4g, Sugars 3g); Protein 5g Exchanges: 1\u00bd Starch, 2 Fat Carbohydrate Choices: 1\u00bd\n\nGrilled Corn with Chile-Lime Butter Omit chives and garlic salt. Increase butter to \u00bd cup. Add \u00bd teaspoon grated lime peel, 1\u00bd tablespoons fresh lime juice, 1 teaspoon chili powder and \u00bc teaspoon salt with butter.\n\nGrilled Herbed Red Potatoes\n\nGrilled Herbed Red Potatoes Fast\n\nPrep 25 min Total 25 min \u25cf 4 servings\n\nSour Cream Sauce\n\n  * \u2153 cup sour cream\n  * 1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves, crushed\n  * \u00bc teaspoon lemon-pepper seasoning\n  * \u215b teaspoon garlic powder\n\nPotatoes\n\n  * 2 tablespoons olive or vegetable oil\n  * 1 tablespoon chopped fresh parsley\n  * 1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves, crushed\n  * \u00bd teaspoon lemon-pepper seasoning\n  * \u00bc teaspoon salt\n  * 8 small red potatoes, cut into quarters\n\n1 Heat gas or charcoal grill. In small bowl, mix sauce ingredients. Cover and refrigerate until serving time.\n\n2 In large bowl, mix remaining ingredients except potatoes. Add potatoes; toss to coat. Place potatoes in grill basket (grill \"wok\").\n\n3 Place grill basket on grill over medium heat. Cover grill; cook 10 to 15 minutes, shaking basket or stirring potatoes occasionally, until tender. Serve potatoes with sour cream sauce.\n\n1 Serving: Calories 270; Total Fat 11g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 15mg; Sodium 240mg; Total Carbohydrate 40g (Dietary Fiber 4g, Sugars 3g); Protein 5g Exchanges: 2 Starch, \u00bd Other Carbohydrate, 2 Fat Carbohydrate Choices: 2\u00bd\n\n### Using a Grill Basket\n\nSpray basket with cooking spray (away from grill flame to prevent flare-up). Place food in basket; place basket directly on grill. Shake or stir food in basket for even cooking.\n\n# Smoking Basics\n\nTo traditionalists, smoking is the original BBQ. Smoking is an unfussy form of outdoor cooking that uses low heat and hardwoods to impart smoky flavor to meat, poultry and fish. Smoking foods at home is easy with these tips.\n\n## TYPES OF SMOKERS\n\nSmokers come in a variety of shapes and sizes. Regardless of the style, all smokers contain a firebox, water pan and grill racks.\n\nTo smoke, the food is placed on a grill rack, which is high above or next to the heat. A pan of water or other liquid (beer, fruit juice, wine, soda) rests between the heat source and the food. Water-soaked aromatic wood chunks, chips or shreds are added to the smoker. Foods are cooked very slowly in a dense fog created from the damp wood chips, infusing the characteristic flavor, moistness and tenderness smoked meats are known for. Foods best for smoking include ribs, beef brisket, roasts, poultry and fish.\n\n## SAFETY TIPS FOR SMOKING\n\nFollow the manufacturer's directions for specific safety tips for your smoker and use these basic tips to ensure successful results:\n\n  * Keep the smoker away from buildings and from where people will frequently walk by, since the smoky aromas can last for hours.\n  * Use only completely thawed meats, poultry, fish or seafood. The heat inside the smoker is too low to thaw and cook the food safely.\n  * It's best to smoke foods when the outside temperature is 65\u00b0F or higher and there is little or no wind. Below 55\u00b0F, the smoker and food will not get hot enough to cook properly and may result in an additional 2 to 3 hours of cooking.\n  * Use long tongs and barbecue mitts to avoid burns when doing anything in the hot smoker.\n  * It's important throughout the cooking process to monitor the temperature inside the smoker (to ensure that the smoker stays between 225\u00b0F and 300\u00b0F) and of the meat; smoked meat can have a reddish appearance even when fully cooked. A digital oven-probe thermometer can stay in the food in the smoker and sound an alarm when the food has reached the correct temperature. This prevents you from having to open the smoker to check the temperature. If using an ovenproof meat thermometer, you'll have to open the smoker to check it, which can let heat out and increase the cook time. See Thermometers, page 17, for more information.\n\n## Smoking on a Grill\n\nHere's how to get smoked flavor on a grill.\n\n  * Cover 1 to 2 cups wood chips or shreds or 2 to 3 wood chunks with water, and soak at least 30 minutes; drain.\n  * Put soaked wood onto a piece of heavy-duty foil; seal tightly to form a pouch. Poke 6 to 8 slits in top of pouch with a sharp knife.\n  * Put pouch on grill rack or follow manufacturer's directions for adding wood chips. Cover grill and let pouch get hot enough to start smoking, about 10 minutes. Add food, leaving the pouch in the grill during cooking.\n\nWood chips for smoking, clockwise from top left: Hickory chips, mesquite chips, apple chips and cedar chips\n\nSmoked Beef Brisket\n\n## Smoked Beef Brisket Calorie Smart\n\nPrep 10 min Total 5 hr 50 min \u25cf 12 servings\n\n  * 2 cups hickory wood chips\n\nBrisket Rub\n\n  * 1 tablespoon coarse sea salt\n  * 1 tablespoon coarsely ground black pepper\n  * 1 tablespoon packed brown sugar\n  * 2 teaspoons onion powder\n  * 2 teaspoons garlic powder\n  * 1 teaspoon ground mustard\n  * 1 teaspoon smoked paprika\n  * 1 teaspoon chili powder\n\nBrisket\n\n  * 1 fresh beef brisket (not corned beef), 3 lb\n\n1 In large bowl, cover wood chips with water; soak 30 minutes. Drain. Prepare and heat smoker using wood chips and adding water to pan following manufacturer's directions.\n\n2 In small bowl, mix all rub ingredients. Rub mixture onto all surfaces of beef.\n\n3 Carefully brush oil on smoker rack. Place beef on rack in smoker. Cover and smoke 4 to 5 hours or until tender. If smoking stops, add additional wood chips through side door of smoker. Remove beef from smoker to cutting board or plate; cover and let stand 10 minutes. Cut beef across grain into thin slices.\n\n1 Serving: Calories 170; Total Fat 7g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 70mg; Sodium 1210mg; Total Carbohydrate 2g (Dietary Fiber 0g, Sugars 1g); Protein 24g Exchanges: 3\u00bd Very Lean Meat, 1 Fat Carbohydrate Choices: 0\n\nOven-Baked Beef Brisket Heat oven to 325\u00b0F. Omit wood chips. Rub mix on beef. Place beef in 4-quart ovenproof Dutch oven or 3-quart casserole. Cover and bake 3 hours, turning beef over halfway through baking, until tender. Let stand 10 minutes before slicing.\n\nSmoked Hot and Spicy Ribs\n\n## Smoked Hot and Spicy Ribs\n\nPrep 15 min Total 5 hr 15 min \u25cf 6 servings\n\n  * 4 cups hickory wood chips\n\nHot and Spicy Rub\n\n  * 1 tablespoon garlic powder\n  * 1 tablespoon paprika\n  * 2 teaspoons ground red pepper (cayenne)\n  * 2 teaspoons dried thyme leaves, crushed\n  * 1 teaspoon salt\n  * 1 teaspoon black pepper\n\nRibs\n\n  * 5 lb pork spareribs (not cut into serving pieces)\n  * Barbecue sauce, if desired (for homemade, see page 411)\n\n1 In large bowl, cover wood chips with water; soak 30 minutes. Drain. Prepare and heat smoker using wood chips and adding water to water pan following manufacturer's directions.\n\n2 In small bowl, mix rub ingredients. Cut rack of ribs in half to fit on smoker rack if necessary. Rub spice mixture into pork.\n\n3 Place pork on rack in smoker. Cover smoker; cook 4 hours 30 minutes to 5 hours or until meat is tender and no longer pink next to bones. If smoking stops, add additional wood chips through side door of smoker. Cut ribs into serving pieces; serve with barbecue sauce.\n\n1 Serving: Calories 580; Total Fat 45g (Saturated Fat 16g, Trans Fat 0g); Cholesterol 180mg; Sodium 530mg; Total Carbohydrate 2g (Dietary Fiber 0g, Sugars 0g); Protein 43g Exchanges: 6 Medium-Fat Meat, 3 Fat Carbohydrate Choices: 0\n\n### Removing Silverskin from Pork Ribs\n\nSlide knife under silverskin; lift and loosen until you can grab it with a paper towel. Pull it off in one piece if possible.\n\n## Smoked Cajun Chicken Calorie Smart\n\nPrep 10 min Total 3 hr 10 min \u25cf 6 servings\n\n  * 2 cups hickory wood chips\n\nCajun Spice Rub\n\n  * 1 teaspoon black pepper\n  * \u00bd teaspoon white pepper\n  * \u00bd teaspoon ground red pepper (cayenne)\n  * \u00bd teaspoon salt\n  * \u00bd teaspoon ground cumin\n  * \u00bd teaspoon ground nutmeg\n\nCHICKEN\n\n  * 1 cut-up whole chicken (3 to 3\u00bd lb)\n  * 1 tablespoon vegetable oil\n\n1 In large bowl, cover wood chips with water; soak 30 minutes. Drain. Prepare and heat smoker using wood chips and adding water to water pan following manufacturer's directions.\n\n2 In small bowl, mix rub ingredients. Brush chicken with oil. Rub spice mixture into all sides of chicken.\n\n3 Place chicken, skin side up, on rack in smoker. Cover smoker; cook 2 hours 30 minutes to 3 hours or until juice of chicken is clear when thickest pieces are cut to bone (at least 165\u00b0F). If smoking stops, add additional wood chips through side door of smoker.\n\n1 Serving: Calories 170; Total Fat 8g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 70mg; Sodium 270mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 23g Exchanges: 3 Lean Meat Carbohydrate Choices: 0\n\nSmoked Brined Salmon\n\n## Smoked Brined Salmon Calorie Smart\n\nPrep 10 min Total 4 hr 10 min \u25cf 6 servings\n\n  * \u00bd cup sugar\n  * \u00bc cup salt\n  * 1 tablespoon grated orange peel (from 1 small orange)\n  * 1 teaspoon black peppercorns\n  * 1 medium onion, sliced\n  * 4 cups water\n  * 1 skin-on salmon fillet (2\u00bd to 3 lb)\n  * 4 to 6 wood chunks (hickory, mesquite or apple)*\n  * 2 tablespoons vegetable oil\n  * \u00bd teaspoon paprika\n  * \u00bc teaspoon pepper\n  * Orange slices and sliced green onions, if desired.\n\n1 In 1-gallon resealable food-storage plastic bag, make brine by mixing sugar, salt, orange peel, peppercorns, onion and 4 cups water. Seal bag and squeeze to mix until sugar and salt are dissolved. Place salmon in brine; seal bag. Refrigerate at least 3 hours but no longer than 4 hours.\n\n2 In large bowl, cover wood chunks with water; soak 30 minutes. Drain. Prepare and heat smoker using wood chunks and adding water to water pan following manufacturer's directions.\n\n3 Remove salmon from brine; discard brine. Blot salmon dry with paper towels. Brush both sides of salmon with oil.\n\n4 Place salmon, skin side down, on top grill rack in smoker. Sprinkle with paprika and pepper. Cover smoker; cook about 1 hour or until fish flakes easily with fork. If smoking stops, add additional wood chunks through side door of smoker.\n\n5 Place salmon, skin side up, on foil. Peel skin from fish and discard. Use foil to turn fish onto serving platter. Garnish with orange slices and sliced green onion.\n\n*Or substitute 2 cups hickory, mesquite or applewood chips for the wood chunks.\n\n1 Serving: Calories 270; Total Fat 13g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 105mg; Sodium 490mg; Total Carbohydrate 4g (Dietary Fiber 0g, Sugars 4g); Protein 34g Exchanges: 5 Lean Meat Carbohydrate Choices: 0\n\n# Chapter 16: Do It Yourself\n\nStrawberry Freezer Jam\n\n## Do-It-Yourself Basics\n\nChoosing Containers\n\nEating Local\n\n## Freezing and Canning Basics\n\nFreezing Foods\n\nHome Canning\n\nPreparing Jars for Canning\n\nPre-Sterilizing Jars\n\n## Features\n\nBetty's Staples: Fresh Herbs\n\nDrying Fresh Herbs\n\nFreezing Fresh Herbs\n\nHeirloom Recipe and New Twist\n\nLearn to Can: Peach Jalape\u00f1o Jam\n\n## Jams, Jellies and Preserves\n\nApple Butter Calorie Smart\n\nApple-Pepper Jelly Calorie Smart \u2022 Easy\n\nBlueberry Freezer Jam\n\nPeach-Jalape\u00f1o Jam Calorie Smart\n\nPear-Orange Conserve Calorie Smart\n\nRaspberry Freezer Jam\n\nRosemary Peach Jam\n\nSpiced Apricot-Ginger Preserves Calorie Smart \u2022 Easy\n\nSpiced Peach Jam\n\nStrawberry Freezer Jam Calorie Smart \u2022 Easy\n\nStrawberry-Balsamic Freezer Jam\n\nSweet Tomato Jam Calorie Smart\n\nTriple-Berry Pomegranate Freezer Jam Calorie Smart\n\n## Chutney and Relishes\n\nApple-Cranberry Chutney Calorie Smart\n\nCorn Relish Calorie Smart\n\nCranberry-Orange Relish Calorie Smart \u2022 Easy\n\nCranberry-Orange-Ginger Relish\n\nCrunchy Veggie Relish Calorie Smart\n\nMango Relish Calorie Smart \u2022 Easy\n\nPear-Cranberry Chutney\n\n## Pickles\n\nEasy Refrigerator Pickles Calorie Smart\n\nGarlic Dill Pickles Calorie Smart\n\nJalape\u00f1o-Garlic Pickled Green Beans Calorie Smart\n\nKimchi Calorie Smart\n\nLemon-Dill Pickled Green Beans\n\nPickled Beets Calorie Smart\n\nPickled Ginger\n\nPickled Green Beans\n\nPickled Peppers Calorie Smart\n\nPickled Tarragon Baby Carrots Calorie Smart \u2022 Easy\n\nSpicy Pickled Carrots\n\nSpicy Pickled Vegetables Calorie Smart\n\n## Dairy Products\n\nBacon Ranch Greek Yogurt\n\nBlueberry Kefir\n\nCardamom-Scented Yogurt Cheese\n\nGreek Yogurt Calorie Smart \u2022 Easy\n\nKefir Calorie Smart\n\nMango Kefir\n\nStrawberry Kefir\n\nStrawberry-Banana Kefir\n\n## Condiments, Homemade Mixes and Sauces\n\nBerry Vinegar\n\nBrownie Mix\n\nChai Mix Calorie Smart \u2022 Fast\n\nConfetti Cookie Mix Calorie Smart\n\nCrystallized Ginger Calorie Smart\n\nGarlic Vinegar\n\nHarissa Calorie Smart\n\nHerb Vinegar Calorie Smart \u2022 Easy\n\nKetchup Calorie Smart\n\nLemon Vinegar\n\nNatural Homemade Food Color\n\nOven-Dried Tomatoes Calorie Smart \u2022 Easy\n\nSalt-Free Herb Mix Calorie Smart \u2022 Fast\n\nSalt-Free Taco Seasoning Mix Calorie Smart \u2022 Fast\n\nSmoky Salt-Free Taco Seasoning Mix\n\n## Homemade Baby Food\n\nCarrot Baby Food Calorie Smart \u2022 Easy\n\nGreen Bean Baby Food\n\nSweet Pea Baby Food\n\nWinter Squash Baby Food\n\n## Bonus Recipes\n\nEasy Quesadillas\n\nFresh Herb Buttermilk-Ranch Dressing\n\nGarlic-Herb Butter\n\nHoney-Rosemary Simple Syrup\n\nMeat Glaze\n\nOrange\u2013Lemon Balm Sun Tea\n\nPasta with Fried Sage\n\nQuick Spread\n\nSavory Bread Sidekick\n\nSeafood Sauce\n\nSlow Cooker Apple Butter\n\nSlow Cooker Pear-Orange Conserve\n\nSpicy Almond-Cilantro Pesto\n\nSpicy Peach Vinaigrette\n\nStrawberry-Basil Water\n\nSweet-and-Savory Yogurt\n\nZesty BBQ Sauce\n\nCalorie Smart = See Helpful Nutrition and Cooking Information\n\nFast = Ready in 30 minutes or less\n\nEasy = Prep in 10 minutes or less **plus** five ingredients or less\n\nLighter = 25% fewer calories or grams of fat\n\nMake Ahead = Make-ahead directions\n\nSlow Cooker = Slow cooker directions\n\n# Do-It-Yourself Basics\n\nDIY has come full circle, when you talk about food. Past generations made their own pickles, jellies and jams and canned vegetables because they had to. Today, the make-it-yourself movement in the kitchen has become, \"We want to.\" While there are many options to choose from in our grocery stores, people are making their own versions of these foods for many reasons. Whether it's avoiding preservatives, controlling seasoning and salt levels, taking advantage of fresh, locally grown produce at its peak or making foods to share as gifts from your kitchen\u2014nothing beats homemade.\n\n## Choosing Containers\n\nWhen making your own food, choosing the right container is important so the food will be delicious when you are ready to enjoy it. Follow these general guidelines, or see individual recipes for specific requirements.\n\nFreezer Jam\/Chutney: Choose plastic freezer containers or glass preserving jars without curves under the neck of the jars. Be sure to choose a size that will leave enough room for the food to expand.\n\nFruit Butter: Choose wide-mouth glass preserving jars or plastic containers with tight-fitting lids.\n\nCanned Jelly: Choose glass preserving jars (regular or wide mouth) with lids and bands.\n\nPickles: Choose glass preserving jars (regular or wide mouth) with lids and bands. For whole pickles, choose wide-mouth jars.\n\nPickled Vegetables: Choose nonreactive covered containers.\n\nVinegar: Choose glass bottles with a narrow neck and screw top, cork or two-piece canning lids. Sterilize bottles before using. see page 431.\n\nDried Vegetables: Choose containers with tight-fitting lids.\n\nSeasoning Mixes\/Dried Herbs: Choose small containers with tight-fitting lids.\n\nDessert\/Beverage Mixes: Choose food-safe glass jars with screw-on lids to show off the layers or plastic containers with tight-fitting lids.\n\n## Eating Local\n\nOptions for eating local may be all around you\u2014it's knowing where to look and understanding what the offerings are that can help you make the best choices for yourself..\n\nFarmers' Markets: Farmers from the area all bring their produce to sell at nearby markets.\n\nU-Picks: Farms where you are allowed to come in and pick your own produce.\n\nFarm Stands: Farmers set up stands along the side of the road or in store parking lots where their produce is brought in daily for purchase.\n\nFood Co-ops: Grocery stores owned and controlled by their members, although you typically don't need to be a member to shop there. They usually specialize in natural foods and often offer local and organic foods.\n\nCommunity-Supported Agriculture (CSA):You buy a \"share\" of the local farmer's produce in advance and then receive a weekly portion of fresh produce or other items.\n\nGrocery Stores: Many grocery stores are getting on the fresh bandwagon, offering in-season locally grown produce.\n\n## freezing and Canning Basics\n\nFreezing and canning are both rewarding and smart. Both are great ways to preserve foods to enjoy later. Freezing is a quick method for preserving foods such as fruits and veggies. Canning is a great way to put up vegetables or make your own pickles or jam.\n\n## Freezing Foods\n\nFreezing is a simple way to preserve in-season produce. When it's frozen at the peak of freshness, much of the nutrient value is left in the food, making it a great way to have fresh-tasting, nutritious food all year long. It's a terrific way to take advantage of a bountiful harvest and low prices and to keep food to enjoy later. Both fruits and vegetables can be stored in freezer bags or clean plastic containers with tight-fitting lids. Produce will freeze faster, be easier to store and keep longer if containers are not too large. Most fruits and vegetables can be frozen up to 1 year.\n\n### Vegetables\n\nIn order to freeze most vegetables successfully, you'll want to blanch them first. Blanching stops the enzyme actions that cause loss of flavor, color and texture. It also slows the loss of vitamins, brightens the color and softens vegetables for easier packing in freezer containers.\n\nTo blanch, bring 1 gallon of water per pound of cleaned vegetables to a boil. Add the vegetables and let the water return to boiling.\n\nAfter boiling, immediately remove vegetables from the boiling water and plunge into ice-cold water to cool them quickly.\n\nBlanch using the following guidelines:\n\nVegetable | Blanching time\n\n---|---\n\nGreen peas, turnips or parsnips (cubed) | 2 minutes\n\nAsparagus (medium stalks), broccoli or cauliflower florets, Brussels sprouts (small), bell pepper halves, green or wax beans, okra | 3 minutes\n\nAsparagus (large stalks), Brussels sprouts (large), carrots (baby), edamame pods, corn on the cob (small to medium ears)* | 5 minutes\n\n*Cut corn kernels from cob after boiling and cooling.\n\n### Fruits\n\nTo freeze fruits, sort, wash and drain carefully. Prepare fruits as you would to serve them, removing stems, coring, peeling and slicing as needed. Frozen fruit will retain much of the nutritional value but will be softer after freezing.\n\nSmall whole fruits such as berries and cherries can be frozen individually on a tray, and then placed in bags for use in salads and desserts. Some fruits, such as apples, peaches, nectarines and pears, might need added acid to keep their color during freezing. Look for ascorbic acid products available near the canning supplies, to help fruits maintain their color. Be sure to follow the package directions carefully. Citric acid or lemon juice can also be used by placing \u00bc teaspoon in a quart of cold water. Place the sliced fruit in the mixture for 1 to 2 minutes. Drain and freeze in resealable plastic freezer bags or pack with sugar, water or fruit juice as directed in individual recipes.\n\n## Home Canning\n\nHome canning isn't difficult, but it's important to do it correctly so the food you preserve is safe from bacterial contamination. To destroy spoilage organisms such as molds, yeast and bacteria, food must be processed long enough and at a high enough temperature. The amount of acidity of the food determines which canning method you use:\n\nPressure Canning: Use for low-acid foods such as meat, poultry and vegetables. Most pressure canners today have removable racks, an automatic vent\/cover lock, a vent pipe (steam vent) and a safety fuse. It's important to know your canner is working properly and that you are carefully following both the canner manual instructions and the recipe to be sure you are cooking and cooling your food accurately, to preserve it safely for eating at a later date.\n\nWater Bath Canning: Recommended for all acidic foods, such as fruits, tomatoes with added acid, jams, jellies and pickled vegetables. A boiling water canner consists of a large pot with a lid and a rack to hold canning jars. The open kettle method of canning (which doesn't use a lid) isn't recommended, as it can't get the jars to temperatures hot enough to kill bacteria.\n\nIf you are unsure about the safety of certain home-canned foods, remove it from its container and boil the food for 10 minutes at altitudes below 1,000 feet to destroy these toxins. Boil an additional minute for every 1,000 feet of additional elevation.\n\n### Preparing Jars for Canning\n\nAlways clean jars just prior to filling them when canning; either washing in the dishwasher or by hand, using detergent and rinsing well. Keep them warm until ready to fill by leaving them in the closed dishwasher after the cycle, placing them in your canner as the water is heating or placing them in another pan of hot water that will keep the jars both clean and warm.\n\nCheck the jars for any chips or cracks while washing them\u2014discard or repurpose any with imperfections.\n\nJars need to be sterile to kill any organisms that could contaminate the food being processed in them, so nothing has a chance to grow when the food is being stored. If the processing time for your food is 10 minutes or more or if you are using a pressure canner, the jars will be sterilized at the same time the food is being processed in the canner. If the processing time is less than 10 minutes, you will need to pre-sterilize them before filling.\n\n### Pre-Sterilizing Jars\n\nPlace the cleaned jars right side up on the rack in the canner; fill jars and canner with water to 1 inch above the tops of the jars. Bring the water to a boil and then boil for 10 minutes at altitudes less than 1,000 feet elevation. Add 1 additional minute for each additional 1,000 feet of elevation. To fill the jars, remove one at a time, emptying the water from the jar back into the canner, so the water can be reused for processing the filled jars.\n\n## When in Doubt, Throw It Out!\n\nIf any of these signs are present, do not eat the food. Discard the food in such a way that children or pets won't accidentally eat it either.\n\n  * Lid is loose and is no longer vacuum sealed or lid swells.\n  * Gas bubbles are present inside the jar.\n  * Liquid spurts out when the container is opened.\n  * Mold, cloudiness, yeast growth or fermentation is present.\n  * Container is leaking.\n  * Unpleasant odor is present when container is opened.\n\n## Strawberry Freezer Jam Calorie Smart \u2022 Easy\n\nFreezer 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.\n\nPrep 10 min Total 24 hr 20 min \u25cf 5 half-pints\n\n  * 1 quart (4 cups) strawberries, cut in half\n  * 4 cups sugar\n  * \u00be cup water\n  * 1 package (1\u00be oz) powdered fruit pectin\n\n1 In large bowl, mash strawberries with potato masher (or process in food processor until slightly chunky, not pureed) to make 2 cups crushed strawberries. Add sugar; mix well. Let stand at room temperature 10 minutes, stirring occasionally.\n\n2 In 1-quart saucepan, mix water and pectin until pectin is dissolved. Heat to a full rolling boil that cannot be stirred down, stirring constantly. Boil hard 1 minute, continuing to stir. Pour hot pectin mixture over strawberry mixture; stir constantly until sugar is completely dissolved, about 3 minutes.\n\n3 Immediately pour mixture into hot sterilized jars or freezer containers, leaving \u00bd inch headspace; cover. Let stand at room temperature 24 hours or until set.\n\n4 Store in freezer up to 12 months or in refrigerator up to 3 weeks. Thaw frozen jam in refrigerator and stir before serving.\n\n1 Tablespoon: Calories 45; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 11g (Dietary Fiber 0g, Sugars 11g); Protein 0g Exchanges: \u00bd Other Carbohydrate Carbohydrate Choices: 1\n\nBlueberry Freezer Jam Substitute 2 pints (4 cups), blueberries, crushed (2\u00bd cups crushed) for the strawberries. Reduce sugar to 3 cups. Add 1 teaspoon grated lemon or orange peel if desired. Reduce water to \u00bd cup.\n\nRaspberry Freezer Jam Substitute 3 pints (6 cups) raspberries, crushed (3 cups crushed) for the strawberries. Increase sugar to 5\u00bc cups.\n\nStrawberry-Balsamic Freezer Jam Make as directed, except\u2014reduce water to \u00bc cup and add \u00bd cup balsamic vinegar in Step 2.\n\n### Dissolving Pectin for Canning\n\nIn saucepan, mix water and pectin until pectin is dissolved. Heat to boiling, stirring constantly.\n\nPour hot pectin mixture over fruit mixture; stir constantly until sugar is completely dissolved.\n\n## Triple-Berry Pomegranate Freezer Jam Calorie Smart\n\nPrep 10 min Total 24 hr 20 min \u25cf 6 half-pints\n\n  * 2 cups strawberries, cut in half\n  * 2 cups raspberries\n  * 1 cup blueberries\n  * 4\u00bc cups sugar\n  * \u00be cup pomegranate juice\n  * 1 package (1\u00be oz) powdered fruit pectin\n\n1 In large bowl, mash berries with potato masher (or process in food processor until slightly chunky, not pureed) to make 2\u00bd cups crushed berries. Add sugar; mix well. Let stand at room temperature 10 minutes, stirring occasionally.\n\n2 In 1-quart saucepan, mix juice and pectin until pectin is dissolved. Heat to a full rolling boil that cannot be stirred down, stirring constantly. Boil hard 1 minute, continuing to stir. Pour hot pectin mixture over berry mixture; stir constantly until sugar is completely dissolved, about 3 minutes.\n\n3 Immediately pour mixture into hot sterilized jars or freezer containers, leaving \u00bd inch headspace; cover. Let stand at room temperature about 24 hours or until set.\n\n4 Store in freezer up to 12 months or in refrigerator up to 3 weeks. Thaw frozen jam in refrigerator and stir before serving.\n\n1 Tablespoon: Calories 40; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 10g (Dietary Fiber 0g, Sugars 10g); Protein 0g Exchanges: \u00bd Other Carbohydrate Carbohydrate Choices: \u00bd\n\nPear-Orange Conserve\n\n## Pear-Orange Conserve Calorie Smart\n\nUsually served as a spread for toast, biscuits, scones and bread, conserves differ from single-fruit preserves in that they have two or more fruits and some type of nut. The orange flavor of this conserve makes it a perfect match for grilled meats or holiday turkey or ham.\n\nPrep 30 min Total 2 hr 30 min \u25cf 4 cups\n\n  * 5 medium pears, chopped (6 cups)\n  * 1 medium unpeeled seedless orange, chopped\n  * 1\u00bd cups sugar\n  * \u00bd cup chopped well-drained maraschino cherries or dried cherries\n  * \u00bd cup chopped walnuts or slivered almonds\n\n1 In 2-quart saucepan, mix pears, orange and sugar. Heat to boiling, stirring frequently; reduce heat to low. Cook uncovered 15 minutes, stirring occasionally. Add cherries and nuts; cook 5 to 10 minutes, stirring occasionally.\n\n2 Spoon into glass or plastic containers. Cool 2 hours. Cover and store in refrigerator up to 3 weeks or freeze up to 1 year.\n\n1 Tablespoon: Calories 35; Total Fat 0.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 8g (Dietary Fiber 0g, Sugars 7g); Protein 0g Exchanges: \u00bd Other Carbohydrate Carbohydrate Choices: \u00bd\n\nSlow-Cooker Directions Spray 2- to 3\u00bd-quart slow cooker with cooking spray. In slow cooker, mix pears, orange and sugar. Cover; cook on High heat setting 2 hours. Stir; cook uncovered 1 hour 30 minutes to 2 hours or until very thick. Stir in cherries and nuts. Spoon into glass or plastic containers. Cool 2 hours. Cover and store in refrigerator up to 3 weeks or freezer up to 1 year.\n\n## Spiced Apricot-Ginger Preserves Calorie Smart \u2022 Easy\n\nPrep 10 min Total 2 hr 10 min \u25cf 1 cup\n\n  * 1 cup apricot or peach preserves\n  * 1 tablespoon finely chopped crystallized ginger\n  * 1 tablespoon orange-flavored liqueur or orange juice\n  * \u00bc teaspoon ground nutmeg\n\n1 In 1-quart saucepan, mix all ingredients. Heat to boiling; boil 1 minute, stirring frequently.\n\n2 Spoon into glass or plastic container. Cool 2 hours. Cover and store in refrigerator up to 2 months.\n\n1 Tablespoon: Calories 60; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 5mg; Total Carbohydrate 15g (Dietary Fiber 0g, Sugars 10g); Protein 0g Exchanges: 1 Other Carbohydrate Carbohydrate Choices: 1\n\n## Apple-Pepper Jelly Calorie Smart \u2022 Easy\n\nPrep 10 min Total 24 hr 10 min \u25cf 4 half-pints\n\n  * 2 cups water\n  * 1 can (6 oz) frozen apple juice concentrate, thawed\n  * 1 package (1\u00be oz) powdered fruit pectin\n  * 3\u00be cups sugar\n  * Few drops red food color, if desired\n  * 1 to 2 tablespoons crushed red pepper flakes\n\n1 In 3-quart saucepan, mix water, apple juice concentrate and pectin until pectin is dissolved. Stir in sugar. Heat to a full rolling boil that cannot be stirred down, stirring constantly. Boil hard 1 minute, continuing to stir. Remove from heat; stir in food color. Quickly skim off foam. Stir in pepper flakes.\n\n2 Immediately pour mixture into hot sterilized jars or freezer containers, leaving \u00bd inch headspace; cover. Let stand at room temperature about 24 hours or until set.\n\n3 Store covered in refrigerator up to 1 month or in freezer up to 2 months. Thaw jelly in refrigerator before serving.\n\n1 Tablespoon: Calories 50; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 14g (Dietary Fiber 0g, Sugars 13g); Protein 0g Exchanges: 1 Other Carbohydrate Carbohydrate Choices: 1\n\nApple Butter\n\n## Apple Butter Calorie Smart\n\nPrep 20 min Total 4 hr 20 min \u25cf 4 cups\n\n  * 12 medium Granny Smith or other cooking apples (4 lb), peeled, cut into quarters\n  * 1\u00bd cups packed brown sugar\n  * 1 tablespoon ground cinnamon\n  * 1 teaspoon ground allspice\n  * 1 teaspoon ground nutmeg\n  * \u00bd teaspoon ground cloves\n  * 1\u00bc cups apple juice\n  * 1 tablespoon lemon juice\n\n1 In 4-quart Dutch oven or saucepan, mix all ingredients. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 1 hour.\n\n2 Mash apples with potato masher or large fork. Simmer uncovered about 1 hour longer, stirring occasionally, until mixture is very thick. Cool about 2 hours.\n\n3 Spoon into glass or plastic containers. Cover and store in refrigerator up to 3 weeks.\n\n1 Tablespoon: Calories 40; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 9g (Dietary Fiber 0g, Sugars 8g); Protein 0g Exchanges: \u00bd Fruit Carbohydrate Choices: \u00bd\n\nSlow-Cooker Directions Reduce apple juice to \u00bd cup. Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix all ingredients. Cover; cook on Low heat setting 8 to 10 hours or until apples are very tender. Mash apples with potato masher or large fork. Cook uncovered 1 to 2 hours longer, stirring occasionally, until very thick.\n\nApple-Cranberry Chutney\n\n## Apple-Cranberry Chutney Calorie Smart\n\nServe the chutney with roast turkey, ham or pork. Or for a quick appetizer, spoon chutney over a block of cream cheese and serve with crackers.\n\nPrep 15 min Total 3 hr \u25cf 2 cups\n\n  * 2 medium cooking apples, chopped (2 cups)\n  * 2 cups fresh or frozen cranberries\n  * 1 medium red bell pepper, chopped (1 cup)\n  * 1 small onion, finely chopped (\u2153 cup)\n  * \u00be cup packed brown sugar\n  * \u00bd cup golden raisins, dried cranberries or dried cherries\n  * \u00bd cup white vinegar\n  * 1\u00bd teaspoons finely chopped gingerroot\n  * 1 clove garlic, finely chopped\n\n1 In 2-quart saucepan, mix all ingredients. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 30 minutes.\n\n2 Uncover; simmer about 15 minutes longer, stirring occasionally, until mixture has thickened and fruit is tender. Cool about 2 hours.\n\n3 Spoon into glass or plastic containers; cover. Store in refrigerator up to 2 weeks or in freezer up to 2 months.\n\n\u00bc Cup: Calories 150; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 10mg; Total Carbohydrate 36g (Dietary Fiber 2g, Sugars 31g); Protein 0g Exchanges: 1 Fruit, 1\u00bd Other Carbohydrate Carbohydrate Choices: 2\u00bd\n\nPear-Cranberry Chutney Substitute 2 medium firm, ripe pears, chopped (2 cups), for the apples.\n\n## Peach-Jalape\u00f1o Jam (see page 436) Calorie Smart\n\nPrep 1 hr 10 min Total 25 hr 55 min \u25cf 6 half-pints\n\n  * 6 (\u00bd pint) glass preserving jars with lids and bands\n  * 4 cups finely chopped, peeled peaches (about 3 pounds)\n  * \u00bc cup fresh lemon juice\n  * \u00bd teaspoon butter\n  * 1 package (1\u00be oz) powdered fruit pectin\n  * 3 cups regular granulated sugar\n  * \u2153 cup diced jalape\u00f1o chiles*\n\n1 Fill boiling water canner half full with water; heat until water is simmering. Wash jars as directed in Preparing Jars for Canning, page 431.\n\n2 In 4-quart saucepan, mix peaches, lemon juice, butter (helps prevent foaming) and pectin, stirring until pectin is dissolved. Heat to boiling, stirring frequently. Add sugar all at once; mix well. Stir in chiles. Heat to a full rolling boil that covers the entire surface, not just the edges of the pan, stirring constantly. Boil and stir 1 minute; remove from heat.\n\n3 Quickly skim off any foam. Immediately ladle or pour into jars, leaving \u00bd inch headspace. Drain flat lids well. Wipe rims and threads of jars. Place flat lids on jars and screw bands on tightly to seal. Place jars on elevated rack in canner; lower rack into canner. To process jam safely, water must cover jars by 1 to 2 inches; add additional boiling water if necessary. Cover. Heat to boiling; continue boiling 10 minutes. Turn off heat. Remove canner lid. Let jars stand in canner 5 minutes.\n\n4 Carefully remove jars with canning jar lifter or heavy-duty tongs and place upright on dry towel. Cool completely. After 24 hours, check seal on cooled jars by pressing middle of lids with finger. If the lids spring back, jars are not sealed and must be stored in the refrigerator. Store completely sealed, unopened jars in a cool, dry place up to 1 year. Once opened, store in refrigerator up to 3 weeks.\n\n*If chiles are very hot try using \u00bc cup.\n\n1 Tablespoon: Calories 30; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol: 0mg; Sodium 0mg; Total Carbohydrate 7g (Dietary Fiber 0g, Sugars 7g); Protein 0g Exchanges: \u00bd Other Carbohydrate Carbohydrate Choices: \u00bd\n\nRosemary Peach Jam Omit jalape\u00f1o chiles. Add three 5-inch sprigs fresh rosemary with sugar in Step 2. Discard rosemary before ladling jam into jars.\n\nSpiced Peach Jam Omit jalape\u00f1o chiles. Add 2 cinnamon sticks and 6 whole cloves with pectin in Step 2. Discard cinnamon sticks and cloves before ladling jam into jars.\n\nSweet Tomato Jam\n\n## Sweet Tomato Jam Calorie Smart\n\nTry this sweet jam made with fresh tomatoes on crostini or grilled cheese, with hummus and pita chips or sandwiched between shortbread cookies.\n\nPrep 20 min Total 1 hr 50 min \u25cf 2 cups\n\n  * 12 medium ripe tomatoes, seeded, chopped (6 cups)\n  * \u00bd cup sugar\n  * \u00bc cup cider vinegar*\n  * \u00bc cup olive oil\n  * 1 teaspoon salt\n  * \u00bd teaspoon coarsely ground black pepper\n\n1 In 12-inch skillet, heat all ingredients to boiling. Reduce heat to medium-low. Simmer uncovered 45 to 60 minutes, stirring occasionally, until thickened and almost all liquid is absorbed. Remove from heat; cool 30 minutes.\n\n2 Spoon into clean jars or nonmetal containers; cover with tight-fitting lids. Refrigerate up to 1 week or freeze up to 3 months.\n\n* Red or white wine vinegar or balsamic vinegar can be substituted for the cider vinegar.\n\n1 Tablespoon: Calories 40; Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 75mg; Total Carbohydrate 5g (Dietary Fiber 0g, Sugars 4g); Protein 0g Exchanges: \u00bd Other Carbohydrate, \u00bd Fat Carbohydrate Choices: \u00bd\n\n## Learn to Can PEACH-JALAPE\u00d1O JAM\n\nMaking homemade jam isn't difficult, but it does require close attention to directions from trusted recipes, so that the end results are safe to store and eat. Food canning techniques have changed over the years, so it is best be up to date with the latest techniques and recipes, rather than processing Grandma's famous jam using her outdated instructions. If done incorrectly, you can put your family and friends at risk of ingesting dangerous bacteria in the food you processed. Follow the general guidelines on page 431 and specific directions in recipes (see page 435 for Peach-Jalape\u00f1o Jam recipe).\n\n### How to \"Put Up\" Jam Successfully\n\n  * Use the proper canning techniques. see page 431 for more information.\n  * Inspect and wash jars; keep warm until ready to fill. Repurpose jars that have defects.\n  * Skim foam from jam mixture. Foam forms when cooking jam mixture; skim and discard it for the best-looking jam and so it won't affect headspace.\n  * Fill jars as directed in recipe; do not over-fill. Proper amount of headspace is necessary to ensure no mold growth.\n  * Wipe rims and threads. Prevent spoilage during storage by wiping off any jam that might be on the rim of jar or on the threads.\n  * Cover with new lids. New lids have fresh seals, which are necessary for proper processing to get a vacuum seal. Do not reuse lids.\n  * Screw on bands securely. Bands can be reused. Tighten enough to secure lid well but do not over-tighten. Bands may loosen during processing but can be retightened after the processed jam has cooled.\n  * Place jars on rack in canner. Do not put jars directly on bottom of pan. Jars need water boiling all around them to process properly and could potentially break if processed directly on the bottom of the pan.\n  * Have enough water in the canner. There should be enough water to cover the jars 1 inch above the tops. Add additional boiling water, if necessary.\n  * Cover and boil for the full time given. Follow directions exactly, making sure water is fully boiling, pan is covered and jars are being processed the full time called for in the recipe. This kills organisms that could grow in the food and\/or on the jar when stored.\n  * Remove and cool jars carefully. Jars can slip and break if not taken out of boiling water with large canning or heavy-duty tongs. To prevent jars from cracking, let them cool on a towel rather than directly on a cold countertop.\n  * Check seals after 24 hours. Press on center of each lid with finger. If lid springs back, it didn't seal properly. Reprocess any that didn't seal well or refrigerate and use within 1 month. Tighten any bands that have loosened.\n  * Store jars properly. Properly sealed, unopened jars can be stored in a cool, dry place up to 1 year. Once jars are opened, they should be stored in the refrigerator and used within 1 month.\n\n## Jelly, Jam or Preserves?\n\n**Jelly** is the clear, bright condiment made with fruit juice, sugar and possibly pectin to help it gel. It will hold its shape when turned out of its container. **Jam** uses crushed or chopped fruits and is usually less thick than jelly. **Conserves** are jams made with a variety of fruit and nuts. **Preserves** are like jam only usually with larger pieces of fruit left intact. **Marmalade** is preserves with the addition of fruit rind.\n\n### Creative Uses for Peach-Jalape\u00f1o Jam\n\nNow that you've got fresh jam on hand, here are some terrific ways to use it:\n\nMeat Glaze Brush it on chicken, turkey, pork or beef during cooking for a flavorful glaze. Brush it on during the last 15 to 20 minutes of cooking to prevent burning.\n\nQuick Spread Spoon it over a block of softened cream cheese to serve with crackers as a quick appetizer or snack.\n\nZesty BBQ Sauce Heat 1 cup barbecue sauce in a small saucepan over medium-low heat, stirring occasionally. Stir in 3 to 4 tablespoons jam until melted. Add more if desired.\n\nSweet-and-Savory Yogurt Top plain yogurt with a spoonful of jam and roasted pumpkin seeds for a breakfast or snack with kick.\n\nSavory Bread Sidekick Offer the jam with corn muffins or any bread or rolls instead of butter for an unexpected side dish.\n\nSpicy Peach Vinaigrette Prepare Raspberry Vinaigrette (page 137), except use white wine vinegar and Peach-Jalape\u00f1o Jam.\n\nSeafood Sauce Serve with crab cakes or coconut shrimp or in place of cocktail sauce with cold cooked shrimp.\n\nEasy Quesadillas Place 4 (8-inch) tortillas on cookie sheet; spread with about 1 tablespoon jam. Top each with 2 tablespoons shredded Monterey Jack cheese and 1 tablespoon chopped walnuts; top with another tortilla and press lightly. Bake at 375\u00b0F 8 to 10 minutes or until cheese begins to melt and tortillas begin to brown.\n\nAdd sugar and pectin and bring to a full rolling boil.\n\nAfter processing, carefully remove jars from water.\n\nQuickly ladle into sterilized jars.\n\nCheck seals after 24 hours.\n\n## Cranberry-Orange Relish Calorie Smart \u2022 Easy\n\nTry these creative ways to use this condiment beyond your Thanksgiving meal: as a spread on turkey or ham sandwiches, to fill baked mushrooms or phyllo cups for an appetizer or to stir into hot oatmeal.\n\nPrep 10 min Total 24 hr 10 min \u25cf 2\u00bd cups\n\n  * 1 bag (12 oz) fresh or frozen cranberries (3 cups)\n  * 1 unpeeled seedless orange\n  * 1 cup sugar\n\n1 Wash cranberries; remove any stems and discard any blemished berries. Cut orange into 1-inch pieces. (The peel adds a tangy orange flavor; it won't make the relish bitter tasting.)\n\n2 Place sugar in medium bowl. In food processor, place half of the cranberries and orange pieces. Cover and process about 15 seconds, using short on-and-off motions, until evenly chopped. Stir cranberry mixture into sugar. Repeat with remaining cranberries and orange pieces.\n\n3 Cover and refrigerate at least 24 hours to blend flavors before serving, but no longer than 1 week.\n\n2 Tablespoons: Calories 50; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 13g (Dietary Fiber 0g, Sugars 12g); Protein 0g Exchanges: 1 Fruit Carbohydrate Choices: 1\n\nCranberry-Orange-Ginger Relish Stir 1 tablespoon finely chopped crystallized ginger into sugar in Step 2.\n\n### Making Cranberry-Orange Relish\n\nPlace half of cranberries and orange pieces in food processor.\n\nProcess until evenly chopped; stir into sugar.\n\nCrunchy Veggie Relish\n\n## Crunchy Veggie Relish Calorie Smart\n\nPrep 15 min Total 24 hr 15 min \u25cf 6 cups\n\n  * 6 cups finely chopped green cabbage\n  * 2 medium cucumbers, peeled, shredded (3 cups)\n  * 1 medium red bell pepper, chopped (1 cup)\n  * 1 cup sugar\n  * 1\u00bd teaspoons salt\n  * 1 teaspoon mustard seed\n  * \u00bd teaspoon celery seed\n  * \u00bd cup white or cider vinegar\n\n1 In large bowl, mix all ingredients. Spoon into 1-quart or 1-pint jars or plastic containers.\n\n2 Cover and refrigerate at least 24 hours before serving. Store covered in refrigerator up to 2 weeks.\n\n\u00bc Cup: Calories 45; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 150mg; Total Carbohydrate 10g (Dietary Fiber 0g, Sugars 9g); Protein 0g Exchanges: \u00bd Other Carbohydrate, 1 Vegetable Carbohydrate Choices: \u00bd\n\n## Mango Relish Calorie Smart \u2022 Easy\n\nPrep 5 min Total 20 min \u25cf 1\u00bc cups\n\n  * 1 mango, peeled, pitted and chopped (1 cup)\n  * 1 small jalape\u00f1o chile, seeded and finely chopped (2 to 3 teaspoons)\n  * \u00bc cup finely chopped red onion\n  * 2 tablespoons finely chopped fresh mint leaves\n  * 2 tablespoons lime juice\n  * \u215b teaspoon salt\n\nMix all ingredients in glass or plastic bowl. Cover and refrigerate 15 minutes. Serve with grilled chicken breasts or grilled fish.\n\n2 Tablespoons: Calories 10 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Sodium 15mg; Total Carbohydrate 2g (Dietary Fiber 0g); Protein 0g Exchanges: Free Carbohydrate Choices:\n\n## Corn Relish Calorie Smart\n\nTry this relish on hot dogs, brats and burgers, or spoon it on grilled chicken or pork. Black or brown mustard seed can be used instead of the more readily available yellow mustard seed.\n\nPrep 15 min Total 4 hr 15 min \u25cf 2 cups\n\n  * 2 cups frozen whole kernel corn or 1 can (15.25 oz) whole kernel corn, drained\n  * 2 tablespoons chopped green bell pepper\n  * 1 tablespoon finely chopped onion\n  * 1 jar (2 oz) diced pimientos, drained\n  * \u00bd cup sugar\n  * \u00bd teaspoon celery seed\n  * \u00bc teaspoon salt\n  * \u00bc teaspoon mustard seed\n  * \u00bd cup cider or white vinegar\n  * \u00bc teaspoon red pepper sauce\n\n1 If using frozen corn, cook and drain as directed on package. In medium heatproof glass or plastic bowl, mix corn, bell pepper, onion and pimientos.\n\n2 In 1-quart saucepan, heat remaining ingredients to boiling, stirring occasionally. Boil 2 minutes. Pour over corn mixture; stir.\n\n3 Spoon into glass or plastic containers. Cover and refrigerate at least 4 hours before serving. Store covered in refrigerator up to 5 days.\n\n2 Tablespoons: Calories 45; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 40mg; Total Carbohydrate 11g (Dietary Fiber 0g, Sugars 7g); Protein 0g Exchanges: 2 Vegetable Carbohydrate Choices: 1\n\nPickled Peppers\n\n## Pickled Peppers Calorie Smart\n\nThere's no lengthy canning process required to pickle these peppers . . . just the microwave and refrigerator. A jar of this tangy condiment would make a great gift from the kitchen.\n\nPrep 30 min Total 1 week \u25cf 1 quart\n\n  * 1 tablespoon sugar\n  * 1 tablespoon salt\n  * 2 cups water\n  * 1 cup white vinegar\n  * 1 red bell pepper, cut into 6 pieces\n  * 1 yellow bell pepper, cut into 6 pieces\n  * 1 green bell pepper, cut into 6 pieces\n  * 1 small onion, sliced, separated into rings\n  * 2 cloves garlic, cut in half\n  * 1 sprig fresh tarragon or \u00bc teaspoon dried tarragon leaves\n\n1 In 2-quart microwavable bowl, mix sugar, salt, water and vinegar. Microwave uncovered on High 8 to 14 minutes or until mixture boils. Stir to dissolve sugar.\n\n2 In clean, hot 1-quart jar, pack all remaining ingredients. Pour hot vinegar mixture over vegetables; cover with tight-fitting lid. Refrigerate at least 1 week before serving to blend flavors. Store in refrigerator up to 3 weeks.\n\n\u00bc Cup: Calories 10; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 440mg; Total Carbohydrate 3g (Dietary Fiber 0g, Sugars 2g); Protein 0g Exchanges: Free Carbohydrate Choices: 0\n\n## Pickled Ginger\n\nMaking your own pickled ginger is easy and it might just become your new favorite condiment. It's typically served with sushi but is also good in stir-fried greens, on deviled eggs or on sandwiches. It can be stored in the refrigerator for up to 3 months.\n\n  1. In a small saucepan, heat \u00bc cup sugar, 1 cup chicken broth, \u00bd cup seasoned or unseasoned rice vinegar and 2 tablespoons dry sherry or mirin (rice wine) to boiling, stirring frequently until sugar is dissolved. Stir in 4 ounces peeled, very thinly sliced gingerroot. Cool 15 minutes.\n  2. Pour into a nonreactive container. Cover and refrigerate at least 24 hours before serving.\n\n# Heirloom Recipe and New Twist\n\nIt may be strange to call pickles fresh, but try our Easy Refrigerator Pickles, and you'll quickly see why homemade pickles are so special. Our twist recipe is geared for those who love foods with kicked-up flavor\u2014but we didn't stop with pickles. While we were at it, we pickled a variety of veggies just for fun.\n\nHeirloom\n\nEasy Refrigerator Pickles\n\n## Easy Refrigerator Pickles Calorie Smart\n\nWhen choosing cucumbers for pickles, pick out the smaller ones, and pickle them soon after buying or harvesting.\n\nPrep 10 min Total 24 hr 10 min \u25cf 6 cups\n\n  * 6 cups thinly sliced unpeeled unwaxed cucumbers\n  * 2 small onions, sliced\n  * 1 medium carrot, thinly sliced (\u00bd cup)\n  * 1\u00be cups sugar\n  * 2 tablespoons salt\n  * 1 tablespoon chopped fresh or 1 teaspoon dried dill weed\n  * 1 cup white or cider vinegar\n\n1 In 2\u00bd- or 3-quart glass container, layer cucumbers, onions and carrot.\n\n2 In medium bowl, stir remaining ingredients until sugar is dissolved; pour over vegetables. Cover and refrigerate at least 24 hours before serving. Store covered in refrigerator up to 2 weeks.\n\n\u00bc Cup: Calories 70; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 590mg; Total Carbohydrate 16g (Dietary Fiber 0g, Sugars 16g); Protein 0g Exchanges: 1 Other Carbohydrate Carbohydrate Choices: 1\nNew Twist\n\nSpicy Pickled Vegetables\n\n## Spicy Pickled Vegetables Calorie Smart\n\nPrep 15 min Total 24 hr 15 min \u25cf 6 cups\n\n  * 3 cups white wine vinegar\n  * 1\u00bd cups sugar\n  * 2 cloves garlic, finely chopped\n  * 1 medium head cauliflower (1\u00bd lb), separated into small florets (6 cups)\n  * \u00bd lb fresh green beans, trimmed\n  * 2 medium carrots, cut into 3x\u00bcx\u00bc-inch pieces (1\u00bd cups)\n  * 2 jalape\u00f1o chiles, cut lengthwise into quarters, seeded\n\n1 In 1-quart saucepan, heat vinegar, sugar and garlic over medium heat just until mixture begins to simmer and sugar is dissolved. Remove from heat; cool 5 minutes.\n\n2 Meanwhile, in 2 (1-quart) jars or glass containers, layer cauliflower, beans, carrots and chiles, dividing evenly between jars. Pour vinegar mixture over vegetables. Cover and refrigerate at least 24 hours before serving but no longer than 2 weeks.\n\n\u00bc Cup: Calories 70; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 15mg; Total Carbohydrate 16g (Dietary Fiber 1g, Sugars 14g); Protein 1g Exchanges: 1 Other Carbohydrate, \u00bd Vegetable Carbohydrate Choices: 1\n\n## Garlic Dill Pickles Calorie Smart\n\nPrep 1 hr 20 min Total 1 week 2 hr \u25cf 4 quarts\n\n  * 4 (1-quart) canning jars with lids\n  * 7 pints unwaxed pickling cucumbers, 24 to 30 (3-inch) cucumbers\n  * 12 to 16 sprigs fresh dill weed\n  * 12 cloves garlic, peeled\n  * 4 slices (\u00bd inch thick) onion\n  * 4 teaspoons mustard seed\n  * 4 cups water\n  * 2 cups cider or white vinegar\n  * 2 tablespoons pickling or canning salt*\n\n1 Fill boiling water canner half full with water; heat until water is simmering. Wash jars as directed in Preparing Jars for Canning (page 431).\n\n2 Wash cucumbers; cut off stems and blossom ends. Pack cucumbers loosely in jars. To each jar, add 3 or 4 dill weed sprigs, 3 garlic cloves, 1 onion slice and 1 teaspoon mustard seed. In large saucepan, heat water, vinegar and salt to boiling. Pour into jars, leaving \u00bd inch headspace.\n\n3 Drain flat lids well. Wipe rims and threads of jars. Place flat lids on jars and screw bands on tightly to seal. Place jars on elevated rack in canner; lower rack into canner. To process pickles safely, water must cover jars by 1 to 2 inches; add additional boiling water if necessary. Cover. Heat to boiling; continue boiling 10 minutes. Carefully remove jars with canning jar lifter or heavy-duty tongs and place upright on towel. Cool completely.\n\n4 After 24 hours, check seal on cooled jars by pressing middles of lids with finger. If the lids spring back, jars are not sealed and must be stored in refrigerator. Store completely sealed, unopened jars in a cool, dry place up to 1 year (let stand at least 1 week to blend flavors before serving). Once opened, store in refrigerator up to 3 weeks.\n\n* Pickling or canning salt, available in most grocery stores, is preferred for making pickles. Table salt can cause the brine to become cloudy and darken the pickles.\n\n1 Pickle: Calories 5; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 220mg; Total Carbohydrate 1g (Dietary Fiber 0g, Sugars 0g); Protein 0g Exchanges: Free Carbohydrate Choices: 0\n\n### Packing Cucumbers\n\nWash cucumbers; cut off stems and blossom ends.\n\nPack cucumbers loosely in jars. Add dill, garlic, onion and mustard seed to jars.\n\n## Why Use Unwaxed Cucumbers?\n\nIt's important to use unwaxed cucumbers because the brine can't get through the wax to pickle the flesh. Waxing cucumbers preserves them for transportation to the grocery store. Unwaxed cucumbers can be found at farmers' markets and roadside stands.\n\n## Pickled Tarragon Baby Carrots Calorie Smart \u2022 Easy\n\nPrep 10 min Total 24 hr 10 min \u25cf 3\u00bd cups\n\n  * 1 bag (1 lb) ready-to-eat baby-cut carrots\n  * \u00bd cup tarragon vinegar\n  * 1 tablespoon chopped fresh or 1 teaspoon dried tarragon leaves\n  * 1 tablespoon olive or vegetable oil\n  * \u00bc teaspoon coarsely ground black pepper\n\n1 In 3-quart saucepan, heat 2 quarts water to boiling. Add carrots; cook 3 minutes. Meanwhile, in 1- to 1\u00bd-quart heatproof glass or plastic container, mix remaining ingredients. Drain carrots; immediately stir into mixture in container.\n\n2 Cover and refrigerate 24 hours to blend flavors, stirring once, before serving. Store covered in refrigerator up to 3 months.\n\n\u00bc Cup: Calories 25; Total Fat 1g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 25mg; Total Carbohydrate 3g (Dietary Fiber 1g, Sugars 2g); Protein 0g Exchanges: \u00bd Vegetable Carbohydrate Choices: 0\n\nSpicy Pickled Carrots Cook 1 sliced jalape\u00f1o chile with the carrots. Substitute distilled white vinegar for the tarragon vinegar and cilantro for the fresh tarragon.\n\nPickled Green Beans Substitute 1 pound trimmed fresh green beans for the carrots. Add 1 clove finely chopped garlic with the beans. Substitute white wine vinegar for the tarragon vinegar and thyme for the fresh tarragon.\n\nPickled Beets\n\n## Pickled Beets Calorie Smart\n\nClassic pickled beets got a bit of an update with less sugar in the brine. They are still sweetly delicious. Try them on a salad with toasted walnuts and crumbles of a creamy Gorgonzola or blue cheese.\n\nPrep 1 hr 10 min Total 25 hr 10 min \u25cf 4 pints (8 cups)\n\n  * 3 lb small to medium beets (1\u00bd to 2\u00bd inch)\n  * 1\u00bc cups cider vinegar\n  * \u00be cup water\n  * \u00be cup sugar\n  * \u00bd teaspoon whole cloves\n  * \u00bd teaspoon salt\n  * 2 (3-inch) cinnamon sticks\n\n1 Cut off all but 2 inches of beet tops. Wash beets; leave whole with root ends attached. Place in 4-quart saucepan. Add water to cover. Heat to boiling; boil uncovered, 20 to 30 minutes or just until beets are tender. Check smaller beets for doneness first. Let beets cool until easy to handle, about 30 minutes. Peel beets and cut off root ends. Cut beets into wedges, 1\u00bd-inch chunks or \u00bc-inch slices.\n\n2 In 3-quart stainless steel saucepan, heat vinegar, water, sugar, cloves, salt and cinnamon sticks to boiling. Reduce heat; simmer 5 minutes. Add beets; heat to boiling. Remove from heat; discard cinnamon sticks.\n\n3 Spoon hot beets and liquid into 4 (1-pint) glass preserving jars, leaving \u00bd inch headspace. Place flat lids on jars and screw bands on tightly to seal. Let stand at room temperature to cool completely. Refrigerate at least 24 hours or up to 3 months. Flavor will intensify the longer they are refrigerated. Or, to process for canning, see Garlic Dill Pickles (page 441).\n\n\u00bc Cup: Calories 25; Total Fat 0g(Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 45mg; Total Carbohydrate 5g (Dietary Fiber 1g, Sugars 4g); Protein 0g Exchanges: \u00bd Vegetable Carbohydrate Choices: \u00bd\n\nJalape\u00f1o-Garlic Pickled Green Beans\n\n## Jalape\u00f1o-Garlic Pickled Green Beans Calorie Smart\n\nPrep 30 min Total 24 hr 30 min \u25cf 4 pints (8 cups)\n\n  * 2 lb fresh green or yellow wax beans, trimmed\n  * 2\u00be cups white vinegar\n  * 1\u00bd cups water\n  * \u00bc cup sugar\n  * 1 teaspoon canning and pickling salt\n  * 12 slices (\u00bcinch) red or green jalape\u00f1o chiles\n  * 8 cloves garlic, peeled\n\n1 Cut beans into 4-inch lengths to fit into jars. In 4-quart stainless steel saucepan, heat vinegar, water, sugar and salt to boiling. Add beans, pushing them into liquid; heat to boiling. Boil 1 minute. Place strainer over large glass bowl. Drain beans in strainer over bowl, reserving liquid.\n\n2 Pack beans upright into 4 (1-pint) glass preserving jars. To each jar, add 3 slices jalape\u00f1o and 2 cloves garlic. Pour hot liquid into jars, leaving \u00bd inch headspace. Make sure all beans are submerged in liquid. Place flat lids on jars and screw bands on tightly to seal. Let stand at room temperature to cool completely. Refrigerate at least 24 hours up to 3 months. Flavor will intensify the longer the beans are refrigerated. Or, to process for canning, see Garlic Dill Pickles (page 441).\n\n\u00bc Cup: Calories 15; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 30mg; Total Carbohydrate 2g (Dietary Fiber 0g, Sugars 1g); Protein 0g Exchanges: Free Carbohydrate Choices: 0\n\nLemon-Dill Pickled Green Beans Make as directed, except omit jalape\u00f1o and garlic. To each jar, add 2 (\u215b-inch) strips lemon peel and 4 sprigs fresh dill weed. Continue as directed.\n\n## Kimchi Calorie Smart\n\nA daikon radish is a large, long, Asian radish with a fresh, sweet flavor and moist, crunchy texture. The flesh is white; the skin is white or black. Look for firm, unwrinkled radishes.\n\nPrep 20 min Total 5 days \u25cf 3 cups\n\n  * 1 large head Chinese (napa) cabbage (2 lb)\n  * \u00bc cup non-iodized coarse sea salt or kosher salt*\n  * 1 tablespoon red pepper flakes\n  * 1 teaspoon finely chopped gingerroot\n  * 1 teaspoon sugar\n  * 4 cloves garlic, finely chopped\n  * 2 tablespoons fish sauce or water\n  * \u00bd lb daikon radish, peeled, cut into 2x\u00bc-inch strips (2\u00bc cups)\n  * 2 medium carrots, peeled, cut into 2x\u00bc-inch strips (1 cup)\n  * 4 medium green onions, cut into \u00bc-inch slices\n\n1 Cut cabbage lengthwise into quarters; remove core pieces. Cut quarters crosswise into 1-inch strips. Place cabbage in large bowl. Sprinkle with salt. Gently rub salt into cabbage until cabbage starts to soften just a little. Cover cabbage with water. Place plate on top and weight with something heavy so it doesn't float. Let stand 1 hour.\n\n2 Place the cabbage in large colander to drain. Rinse very thoroughly for several minutes, turning the cabbage over so you are rinsing all of the cabbage leaves to remove excess salt. Drain. Rinse out and dry the bowl used for the soaking the cabbage. Place cabbage in bowl; set aside.\n\n3 In small bowl, mix pepper flakes, gingerroot, sugar, garlic and fish sauce. Stir until sugar is dissolved. Working in batches, lift cabbage above bowl and squeeze cabbage over the bowl to catch the juices. Return cabbage to bowl with juices. Add radish, carrots and onions. Add pepper flake mixture; toss to coat, making sure mixture is thoroughly coated (gloved hands may work more easily).\n\n4 Spoon into glass or plastic container with tight-fitting lid, leaving 1 inch headspace. Press the kimchi into the container with the back of a spoon, allowing the brine to rise to the top covering the vegetables. Cover. Let stand at room temperature 3 to 5 days to ferment and develop flavor. You may see bubbles develop inside the container. Check the kimchi every day to make sure the vegetables are submerged in the brine. If not, push the vegetable mixture down with the back of a spoon.\n\n3 months.\n\n* Iodized salt can interfere with fermentation; non-iodized salt is readily available.\n\n1 Tablespoon: Calories 5; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 220mg; Total Carbohydrate 1g (Dietary Fiber 0g, Sugars 0g); Protein 0g Exchanges: Free Carbohydrate Choices: 0\n\n### Making Kimchi\n\nPlace a plate with something heavy on top to keep cabbage submerged in water.\n\nUse a spoon to press kimchi ingredients into container with tight-fitting lid, leaving 1 inch of headspace.\n\n## Fermenting Vegetables\n\nUntil a few generations ago, fermenting was a common practice for food preservation. Now both home cooks and small restaurateurs are getting interested in fermenting their own vegetables. Why? Fermented vegetables take on new flavors, adding interest\u2014they are usually tarter in flavor than their raw predecessors. They also are easier to digest than raw and may be helpful for overall digestive health.\n\nJust about any raw vegetable can be safely fermented at home, if done properly. They can actually be safer to eat than raw vegetables because the fermentation process hunts down and kills any harmful bacteria that may be present in the raw vegetables.\n\nWhile there's no veggie you can't ferment, green tomatoes, string beans, cucumbers, cabbage, daikon radishes, parsnips and okra are the most flavorful choices for fermenting. Some vegetables, due to their biological makeup, end up with an undesirable flavor when fermented. Kale, for example, has a high chlorophyll content that gives the fermented version a flavor most people won't enjoy.\n\n## Greek Yogurt Calorie Smart \u2022 Easy\n\nSometimes called yogurt cheese, Greek yogurt is concentrated yogurt with a silky, smooth texture. Do not start with yogurt that contains gelatin. The gelatin prevents the liquid from draining from the yogurt.\n\nPrep 5 min Total 7 hr 5 min \u25cf 8 servings\n\n  * 2 cups regular or fat-free plain yogurt (1 lb)\n\n1 Line medium colander with cheesecloth or muslin. Place colander in bowl. Spoon yogurt into lined colander; drain 1 hour.\n\n2 Loosely cover colander and bowl. Refrigerate 6 to 8 hours or until texture of yogurt is smooth and silky. Transfer yogurt from cheesecloth to medium bowl; set aside. Discard liquid in bowl. Store covered in refrigerator 2 to 3 days.\n\n1 Serving (\u00bc Cup): Calories 35; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 45mg; Total Carbohydrate 5g (Dietary Fiber 0g, Sugars 3g); Protein 3g Exchanges: \u00bd Skim Milk Carbohydrate Choices: \u00bd\n\nCardamom-Scented Yogurt Cheese Make yogurt as directed in recipe. Stir \u00bc teaspoon saffron threads into 1 tablespoon hot milk. Let stand 1 to 2 minutes or until milk is a rich, golden yellow-orange color. Stir milk mixture, \u00bc cup chopped unsalted pistachios, \u215b teaspoon ground nutmeg and \u215b teaspoon ground cardamom into yogurt. Cover and refrigerate about 2 hours or until chilled.\n\nBacon-Ranch Greek Yogurt In a medium bowl, stir together 1 cup Greek Yogurt, \u2153 cup shredded cheddar cheese, 2 tablespoon crumbled cooked bacon, 2 tablespoon chopped green onion (with tops) and 2 tablespoons ranch dressing (to make your own, see page 138). Cover and refrigerate 2 hours to blend flavors.\n\n### Straining Yogurt\n\nSpoon yogurt into cheesecloth-lined colander.\n\nDrain yogurt until very thick.\n\nBlueberry, Strawberry and Plain Kefir\n\n## Kefir Calorie Smart\n\nPlain, unflavored kefir tastes like a cross between buttermilk and sour cream, with the benefit of containing probiotics (just like yogurt) and strains of beneficial yeast. Our recipe uses the convenience of shelf-stable freeze-dried starter, but there are mail-order sources for perishable kefir grains.\n\nPrep 10 min Total 25 hr 10 min \u25cf 4 servings\n\n  * 4 cups whole milk*\n  * 1 packet (5 grams) freeze-dried kefir starter (from 1 ounce box)\n\n1 In 3-quart saucepan, heat milk just to boiling, stirring frequently to avoid scorching. Pour into large bowl. Cool milk at room temperature until it reaches 73\u00b0F to 77\u00b0F, 45 to 60 minutes.\n\n2 Remove 1 cup of cooled milk into small bowl; add kefir starter packet. Whisk to mix thoroughly. Add milk with kefir starter back into milk in large bowl; whisk to blend thoroughly. Cover with plastic wrap and let stand at room temperature for 24 hours or until kefir has thickened.\n\n3 Cover and refrigerate 8 hours to stop fermentation process. Stir before each use to liquefy. Store covered in refrigerator up to 2 weeks.\n\n* For food safety, make sure to use pasteurized milk for this recipe. Milk alternatives, such as almond, cashew, coconut, hemp, rice and soy, may not work with kefir starter products. Please check product packages and websites for information.\n\n1 Cup: Calories 150; Total Fat 8g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 25mg; Sodium 125mg; Total Carbohydrate 13g (Dietary Fiber 0g, Sugars 13g); Protein 7g Exchanges: 1 Milk Carbohydrate Choices: 1\n\nBlueberry Kefir In blender container, place \u00bd cup fresh blueberries, 1 cup kefir and 1 to 2 tablespoons honey or agave nectar. Cover and blend on high speed about 30 seconds or until smooth.\n\nMango Kefir In blender container, place 1 cup fresh cubed ripe mango, 1 cup kefir and 1 to 2 tablespoons agave nectar or honey. Cover and blend on high speed about 30 seconds or until smooth.\n\nStrawberry-Banana Kefir In blender container, place \u00bd cup sliced fresh ripe strawberries, \u00bd sliced very ripe banana and 2 to 3 tablespoons agave nectar or honey. Cover and blend on high speed about 30 seconds or until smooth.\n\nStrawberry Kefir In blender container, place 1 cup sliced fresh ripe strawberries, 1 cup kefir and 4 to 5 tablespoons agave nectar or honey. Cover and blend on high speed about 30 seconds or until smooth.\n\n## Harissa Calorie Smart\n\nHarissa is a hot Tunisian chile paste flavored with dried chiles, garlic, coriander, cumin and a bit of caraway. It has a few steps, but it's easy to make. Stir into sauces, hummus, dips or melted butter to add zing, spread on meats before grilling or try it with feta cheese and pita chips.\n\nPrep 35 min Total 1 hr 45 min \u25cf 1\u00be cups\n\n  * 1 large red bell pepper\n  * \u00bd teaspoon olive oil\n  * 2 oz dried ancho or pasilla chiles*\n  * 2 oz dried guajillo or New Mexican chiles\n  * 1\u00bc teaspoons coriander seed\n  * 1\u00bc teaspoons cumin seed\n  * \u00bd teaspoon caraway seed\n  * 2 tablespoons olive oil\n  * 2 cloves garlic, peeled\n  * 1\u00bd teaspoons salt\n  * 1 teaspoon dried mint\n\n1 Heat oven to 400\u00b0F. Line pie plate with foil. Place bell pepper in plate; brush with \u00bd teaspoon oil. Roast 30 to 40 minutes, turning every 10 minutes, until pepper is charred and golden brown in spots and slightly collapsed.\n\n2 Remove from oven. Wrap pepper in foil; let stand 15 minutes to steam and allow skin to loosen. Unwrap; remove stem. Cut pepper open; place, skin side down, on cutting board. Scrape off seeds with spoon. Turn pepper over; peel off skin, scraping off with edge of knife if necessary. Place roasted pepper in food processor.\n\n3 Meanwhile, place dried chiles in large bowl. Cover with boiling water. Place plate or bowl over chiles, weighted if necessary to keep chiles submerged. Let stand 30 minutes to soften completely. Drain. Remove stems. Cut peppers open; place, skin side down, on cutting board. Scrape off seeds with spoon. Add chiles to food processor.\n\n4 Heat 8-inch skillet over medium-high heat. Add coriander, cumin and caraway seed; toast 2 to 3 minutes, stirring constantly, until coriander seed turns golden brown and mixture becomes fragrant.** Place toasted spices in spice grinder. Grind until mixture looks like finely ground pepper. Add to food processor; add 2 tablespoons oil, the garlic, salt and mint. Cover and process until smooth, scraping side of bowl if necessary. Store covered in refrigerator up to 1 week or in the freezer up to 3 months.\n\n*If you can't find the dried chiles in your area, check online sources.\n\n**We found that toasting the spices adds depth of flavor and more complexity to the sauce, but this step can be left out if desired.\n\n1 Teaspoon: Calories 10; Total Fat 0.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 45mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 0g Exchanges: Free Carbohydrate Choices: 0\n\n### Making Harissa\n\nCover dried chiles with boiling water. Place a plate or bowl over chiles to keep chiles submerged.\n\nPlace toasted spices in spice grinder. Grind until mixture looks like finely ground pepper.\n\n## Ketchup Calorie Smart\n\nChoose fleshy, ripe tomatoes for best flavor and consistency. Beefsteak varieties are an excellent choice for this iconic condiment.\n\nPrep 40 min Total 2 hr 10 min \u25cf 5\u00bc cups\n\n  * 2 tablespoons vegetable oil\n  * 1 large onion, chopped (1 cup)\n  * 3 stalks celery, chopped (1 cup)\n  * 8 lb ripe tomatoes, coarsely chopped\n  * 1 cup cider vinegar\n  * 4 teaspoons salt\n  * 2 teaspoons pepper\n  * 1 teaspoon chili powder\n  * \u00bd teaspoon ground coriander\n  * \u00bd teaspoon ground cloves\n  * \u00bd cup sugar\n\n1 In 8-quart Dutch oven or stockpot, heat oil over medium heat. Cook onion and celery in oil until tender, stirring occasionally. Add remaining ingredients except sugar. Heat to boiling; reduce heat. Cook uncovered until tomatoes are completely softened, stirring occasionally, about 20 minutes.\n\n2 Working in batches, place tomato mixture in blender or food processor. Cover and blend until smooth. Strain through fine-mesh strainer, pressing firmly with back of spoon until only seeds remain. Return each pureed batch to Dutch oven.\n\n3 Add sugar to tomato mixture. Heat to boiling; reduce heat to medium-low. Cook uncovered 1 hour to 1 hour 30 minutes or until desired thickness. Cool to room temperature. Spoon into half-pint jars or plastic containers; cover with lids. Refrigerate up to 6 months or freeze up to 1 year.\n\n1 Tablespoon: Calories 20; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 115mg; Total Carbohydrate 3g (Dietary Fiber 0g, Sugars 2g); Protein 0g Exchanges: Free Carbohydrate Choices: 0\n\n### Straining Ketchup Mixture\n\nStrain pureed mixture in fine-mesh strainer, pressing with back of spoon until only the seeds remain.\n\n## Drying Fresh Herbs\n\nDrying herbs while in the peak of growing season is a way to save money and enjoy their flavors throughout the year. For best flavor, pick herbs in the morning, after the dew has dried. Dry the herbs until the leaves are crisp enough that they will crumble in your hands. Store dried herbs as whole leaves in small containers with tight-fitting lids in a cool, dry place. For the best flavor, crumble the leaves when you are ready to use them. Dried herbs are stronger in flavor than fresh, so use about half the amount of the fresh herb called for; if recipe calls for a tablespoon of a fresh herb, substitute 1 teaspoon dried.\n\n### Sturdy Herbs\n\nPick herbs on the stems for easy drying. Bundle the stems and secure the bottoms with a rubber band. Hang and let dry indoors for best color and flavor. Remove leaves from stems; discard stems.\n\n### Tender Herbs\n\n**Basil, lemon balm, mint, oregano and tarragon**\n\nThese herbs have a high moisture content and will mold if not dried quickly. Prepare as directed above for sturdy herbs, except put small bunches inside paper lunch bags; tie stems and bag with rubber band. Cut holes in bags to allow air to circulate. Hang in place where there are air currents, so they can dry quickly. The bags will catch any leaves or seeds that fall. In humid areas, dry mint and bay leaves only (remove stems) in a single layer, with no leaves touching each other, on paper towel\u2013lined trays. Cover with another layer of paper towel. To dry a large quantity, stack layers of leaves in this manner with paper towels in between the layers.\n\n## Freezing Fresh Herbs\n\nAnother way to preserve herbs is to freeze them while at their peak freshness to use whenever you like.\n\n### Sturdy Herbs\n\nPlace the chopped leaves of sturdy herbs (see above) in ice cube trays or mini muffin cups. Cover with water, broth or olive or vegetable oil. Cover and freeze until firm. Place frozen cubes in a resealable freezer plastic bag (pressing all the air out) to add to simmering soups, stews or sauces.\n\n### Tender Herbs\n\nFreeze leaves in a single layer on a cookie sheet and then transfer to a freezer bag, as directed above. Alternatively for basil or cilantro leaves, you could make pesto (see page 456) and freeze it in ice cube trays or mini muffin cups, as for sturdy herbs.\n\n## Crystallized Ginger Calorie Smart\n\nHomemade crystallized ginger (candied ginger) is as easy to make as boiling water and is significantly cheaper than store-bought. It's delicious in scones, cookies and cakes, to name a few uses, and is perfect for gift giving.\n\nPrep 20 min Total 25 hr 10 min \u25cf 2\u00bd cups\n\n  * 1\u00bc cups water\n  * 1\u00bc cups sugar\n  * 1 lb gingerroot, peeled, cut into \u215b-inch slices (about 2\u00bd cups)\n  * \u00bd to \u2154 cup sugar\n\n1 In 2-quart saucepan, heat water and 1\u00bc cups sugar to boiling. Stir constantly until sugar is dissolved. Add gingerroot; return to boiling. Reduce heat; simmer uncovered 25 to 30 minutes, stirring occasionally, until gingerroot is tender.\n\n2 Place waxed paper, plastic wrap or foil under cooling rack. With slotted spoon, remove gingerroot from liquid and place in single layer on cooling rack.* Let stand 20 minutes or until completely cool.\n\n3 Line 15x10x1-inch pan with paper towels. Place \u00bd cup sugar in 1-gallon resealable food-storage plastic bag. Using tongs, place ginger pieces in bag. Seal and toss until ginger is thoroughly coated with sugar, adding remaining sugar if needed. Arrange ginger pieces in single layer in pan. Let stand uncovered at room temperature 24 hours to dry. Store in tightly covered container at room temperature up to 2 weeks, or refrigerate up to 3 months or freeze up to 6 months.\n\n* After removing the gingerroot, you can continue to cook the liquid until it thickens and becomes syrupy. Mix the syrup with chilled club soda or seltzer for homemade ginger ale, add to cold or hot tea or drizzle over ice cream.\n\n1 Teaspoon: Calories 10; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 2g (Dietary Fiber 0g, Sugars 1g); Protein 0g Exchanges: Free Carbohydrate Choices: 0\n\n### Making Crystallized Ginger\n\nPlace sugar mixture\u2013soaked ginger slices on cooling rack until cool.\n\nToss cooled ginger with sugar in sealed bag until ginger is thoroughly coated.\n\n## Oven-Dried Tomatoes Calorie Smart \u2022 Easy\n\nPlum tomatoes work best for drying because they are thick-fleshed with few seeds. Regular tomatoes can be used but may take longer to dry.\n\nPrep 10 min Total 12 hr 10 min \u25cf 12 servings\n\n  * 24 plum (Roma) tomatoes\n\n1 Heat oven to 200\u00b0F. Rinse tomatoes under cold running water and remove stems; drain on paper towels. Cut each tomato lengthwise in half. Using small spoon, scoop out and discard seeds.\n\n2 Place tomato halves, cut sides down, in single layer on broiler rack. Place larger halves on outer edges of rack for even drying.\n\n3 Dry in oven 6 to 12 hours, turning once after 4 hours, or until tomatoes are shriveled, dry to the touch and very chewy in texture. Edges may be crisp, but tomatoes should not be crisp in center; they should be somewhat pliable. Check after 6 hours and remove any smaller tomatoes that have dried. Tomatoes will be dark red and some pieces may have brown or dark spots.\n\n4 Remove from oven and cool completely. Store in tightly covered container in cool, dark location. To rehydrate, place tomatoes in small bowl. Cover with hot or boiling water. Let stand 15 to 30 minutes or until softened.\n\n1 Serving (2 Tomatoes): Calories 20; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 5mg; Total Carbohydrate 4g (Dietary Fiber 1g, Sugars 3g); Protein 1g Exchanges: Free Carbohydrate Choices: 0\n\n### Drying Tomatoes\n\nCut each tomato in half lengthwise; remove seeds with small spoon.\n\nPlace tomato halves, cut side down, on broiler rack.\n\nCarrot Baby Food\n\n## Carrot Baby Food Calorie Smart \u2022 Easy\n\nMaking baby food at home is easy and puts you in charge! This recipe can easily be doubled or tripled to meet your needs.\n\nPrep 10 min Total 50 min \u25cf 4 servings\n\n  * 4 medium carrots, cut into 1-inch chunks\n\n1 In 2-quart saucepan, heat 1 inch of water to boiling. Add carrots; heat to boiling. Reduce heat to low. Simmer covered 7 to 10 minutes or until carrots are tender. Drain.\n\n2 Place carrots in food processor or blender. Cover and process until smooth, adding water as needed for desired consistency. Spoon puree into ice cube trays or freezer-safe jars. Cover and freeze. If using ice cube tray, remove frozen cubes from tray and transfer to resealable freezer plastic bag. Freeze up 3 months.\n\n3 To serve, thaw in the refrigerator several hours. Or, place cube in small microwavable bowl. Microwave uncovered on Defrost, stirring every few seconds, just until thawed and barely warm. Check temperature of baby's food before serving. Discard any uneaten portions.\n\n1 Serving: Calories 50; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 85mg; Total Carbohydrate 12g (Dietary Fiber 3g, Sugars 6g); Protein 1g Exchanges: 2 Vegetable Carbohydrate Choices: 1\n\nSweet Pea Baby Food Cook 1 bag (12 ounces) frozen sweet peas as directed on bag; cool 5 minutes. Continue as directed in Step 2.\n\nGreen Bean Baby Food Cut ends from \u00be pound fresh green beans. Cut beans into 1-inch pieces. Cook beans as directed above, except cook uncovered 6 to 8 minutes.\n\nWinter Squash Baby Food Peel 2 lb acorn squash or pumpkin; cut open and remove seeds and fibers. Cut squash into 1-inch pieces. Cook squash as directed above, except cook 20 to 25 minutes.\n\n## Homemade Baby Food\n\nMaking your own baby food is a great way to know exactly what your baby is eating. It may be more economical, too. You can serve your baby what you are eating for a meal just by cooking vegetables or fruits long enough to make them soft to puree them in your blender or food processor.\n\nHomemade baby food may be more perishable than commercially prepared food. If you won't be using your prepared food in the next day or two, freeze it (see Carrot Baby Food, left) in ice cube trays to take out portions as you need them.\n\n## Herb Vinegar Calorie Smart \u2022 Easy\n\nFlavored vinegars can add distinctive taste to your favorite recipes. Making them yourself not only gives satisfaction, but also can be less costly than buying them.\n\nPrep 5 min Total 10 days \u25cf 2 cups\n\n  * 2 cups white wine vinegar or white vinegar\n  * \u00bd cup firmly packed fresh herb leaves (basil, chives, dill weed, mint, oregano, rosemary or tarragon)\n  * 1 sprig of fresh herb used above, if desired\n\n1 In tightly covered glass jar or bottle, shake vinegar and herb leaves. Let stand in cool, dry place 10 days.\n\n2 Strain vinegar; discard herbs. Place 1 sprig of fresh herb in jar to identify flavor if desired. Store covered at room temperature up to 6 months.\n\n1 Tablespoon: Calories 0; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 0g Exchanges: Free Carbohydrate Choices: 0\n\nBerry Vinegar Substitute 2 cups fresh berries, crushed, for the herbs.\n\nGarlic Vinegar Substitute 6 cloves garlic, peeled and cut in half, for the herbs.\n\nLemon Vinegar Substitute peel from 2 lemons for the herbs.\n\n## Betty's Staples Fresh Herbs\n\nDon't let extra herbs go to waste\u2014there are lots of creative ways to heighten the flavor of food with herbs. Start with these inspirational ideas and soon you'll be finding more creative ways to use them.\n\n  1. 1. **Orange\u2013Lemon Balm Sun Tea:** For 8 servings, place \u00bd cup loosely packed fresh lemon balm leaves and 6 orange tea bags in 2-quart glass jar or pitcher. Fill with 2 quarts water. Cover and set jar in sun 6 to 8 hours. Remove leaves and tea bags from tea. To serve, pour over glasses of ice and slices of fresh orange.\n  2. 2. **Honey-Rosemary Simple Syrup:** In 1-quart saucepan, heat \u00bd cup each honey and water with 1 sprig fresh rosemary. Heat to boiling; reduce heat. Simmer until mixture is reduced by half, about 5 minutes. Remove rosemary sprig; cool completely. Stir 1 to 2 teaspoons into iced tea or Lemonade (page 72). \n  3. 3. **Fresh Herb\u2013Buttermilk Ranch Dressing:** Make Buttermilk Ranch Dressing (page 138) as directed, except omit parsley flakes. Stir 2 tablespoons chopped fresh basil or cilantro leaves or 2 teaspoons chopped fresh dill with mayonnaise. Or stir the same amount of herbs into 1\u00bd cups purchased ranch dressing.\n  4. 4. **Pasta with Fried Sage:** For 4 servings, heat \u00bc cup butter in skillet over medium heat until butter is melted. Cook 12 fresh medium sage leaves in butter in pan, turning once until crisp, about 3 minutes. Remove to plate with slotted spoon. Toss 8 ounces hot cooked pasta, 1 cup arugula leaves and \u00bd cup cherry tomato halves in butter until warm. Arrange pasta on dinner plates; sprinkle with grated Parmesan cheese and black pepper; top with fried sage leaves.\n  5. 5. **Garlic-Herb Butter:** In small food processor, place 1 clove garlic and 1 thin red onion wedge (about 1 tablespoon). Cover and process until finely chopped. Place in small bowl with \u00bd cup softened butter. Process enough basil or cilantro leaves or combination of other herbs, such as thyme, rosemary, and sage leaves, to equal 1 tablespoon. Add to butter; mix evenly. Serve on warm rolls or corn on the cob or stir into hot mashed potatoes.\n  6. 6. **Spicy Almond-Cilantro Pesto:** Make Cilantro Pesto (page 456) as directed, except substitute slivered almonds for the pine nuts and add 1 seeded serrano chile.\n  7. 7. **Strawberry-Basil Water:** For 8 servings, fill 2-quart pitcher with water. Add \u00bd cup whole strawberries and 3 to 5 whole fresh basil leaves, pressing down under the water. Cover and refrigerate 2 hours to blend flavors before serving.\n\n## Natural Homemade Food Color\n\nMaking homemade natural food color is as easy as turning to the produce, juice and vegetable aisle in your grocery store. The colors are more muted and subtle, and it takes a bit of trial and error to get the look you want, but it's a fun experiment along the way!\n\nFresh Berry-Based (mauve, pink, purple)\n\n  * 1 cup blackberries, raspberries or strawberries\n\nFresh Vegetable-Based (green)\n\n  * 1 cup firmly packed fresh curly parsley or small spinach leaves\n  * 3 to 4 tablespoons water\n\nFresh Vegetable-Based (green, mauve, purple)\n\n  * 3 cups shredded or chopped red cabbage\n  * 4 cups water\n  * \u00bd teaspoon baking soda\n\nJuice-Based (orange, pale yellow, peach, pink, purple)\n\n  * Frozen (thawed) grape juice concentrate (use desired amount)\n  * 1 cup carrot juice\n  * 1 cup canned beet juice\n\n1 To use the coloring for frosting, start with 1 teaspoon color for each cup of Creamy Vanilla Frosting (page 579; omit vanilla for best color or substitute clear vanilla). If using canned frosting, colors will be much more muted.\n\n2 To make Fresh Berry-Based color: Place desired type of berry in food processor or blender. Cover and process to puree. Place in fine-mesh strainer over bowl, stirring and pressing through with back of spoon to remove seeds. For muted, lighter color, use uncooked puree. For more intense color, place berry puree in 1-quart saucepan. Heat to boiling. Reduce heat to medium-low. Simmer until puree has been reduced to 1 tablespoon for most intense color, stirring occasionally. Cool completely before use. Blackberries make mauve to purple; raspberries make light to deep pink; strawberries make light to medium pink.\n\n3 To make Fresh Vegetable-Based color (green only): Place parsley or spinach and water in food processor or blender. Cover and process to finely chop. Place in fine-mesh strainer over bowl and press with back of spoon to extract as much green liquid as possible from vegetable pulp. For muted, lighter color, use uncooked liquid. For more intense color, place liquid in 1-quart saucepan. Heat to boiling. Reduce heat to medium-low. Simmer until liquid has been reduced to 1 tablespoon for most intense color, stirring occasionally. Cool completely before use. Uncooked makes pale, light green; cooked makes medium sage green.\n\n4 To make Fresh Vegetable-Based color: In 3-quart saucepan, heat cabbage and water to boiling. Reduce heat; simmer 20 minutes to extract as much color as possible. Remove from heat. Place strainer over large bowl. Drain cabbage in strainer over bowl, reserving liquid. Divide liquid in half in two 2-quart saucepans for two colors; one purple and one that will become sage green. To create the sage green, add the baking soda to the liquid in one of the saucepans. Heat to boiling. Reduce heat to medium-low. Simmer until liquid has been reduced to 1 tablespoon for most intense color, stirring occasionally. Cool completely before use. The two-way cooked cabbage coloring method gives you mauve and purple shades without baking soda and sage green shades with the addition of baking soda.\n\n5 To make Juice-Based color: Use thawed frozen grape juice concentrate as is for mauve to purple colors; it does not need to be cooked and reduced for intense color. For muted, light color, use uncooked beet and carrot juice. For more intense color, place liquid in 1-quart saucepan. Heat to boiling. Reduce heat to medium-low. Simmer until liquid has been reduced to 1 tablespoon for most intense color, stirring occasionally. Cool completely before use. Uncooked makes pale, light yellow to peach and pink; cooked makes orange to deep orange, deep pink, purple.\n\n## Use It or Lose It\n\nIt's best to make and use your natural food colors as soon as you make them or within a day or two, since they don't have any preservatives to keep them longer. If you won't be using them immediately, cover and refrigerate up to 2 days.\n\n## Salt-Free Herb Mix Calorie Smart \u2022 Fast\n\nThis super-versatile salt-free seasoning is great to sprinkle on meats, poultry, fish and vegetables. Or, toss hot cooked pasta with olive oil or melted butter and some of this blend, then sprinkle with shredded cheese.\n\nPrep 5 min Total 5 min \u25cf \u00bc cup\n\n  * 1 tablespoon onion powder\n  * 1 tablespoon garlic powder\n  * 1 tablespoon parsley flakes\n  * 1 teaspoon dried basil leaves\n  * 1 teaspoon dried thyme leaves\n  * 1 teaspoon dried marjoram leaves\n  * 1 teaspoon coarsely ground black pepper\n\nIn small container with tight-fitting lid, mix all ingredients until well blended; cover. Store in cool, dry place up to 6 months. Stir or shake well before each use.\n\n1 Teaspoon: Calories 5; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 1g (Dietary Fiber 0g, Sugars 0g); Protein 0g Exchanges: Free Carbohydrate Choices: 0\n\n## Salt-Free Taco Seasoning Mix Calorie Smart \u2022 Fast\n\nUse this homemade taco seasoning in any recipe calling for the store-bought version. The beauty of this mix is you can add your own salt to taste. Twelve teaspoons of this mix is equal to a 1-ounce package of purchased taco seasoning mix.\n\nPrep 5 min Total 5 min \u25cf \u00bd cup\n\n  * 2 tablespoons chili powder\n  * 1 tablespoon onion powder\n  * 5 teaspoons ground cumin\n  * 5 teaspoons paprika\n  * 2\u00bd teaspoons garlic powder\n  * \u215b to \u00bc teaspoon ground red pepper (cayenne)\n\nIn small container with tight-fitting lid, mix all ingredients until well blended; cover. Store in cool, dry place up to 6 months. Stir or shake well before each use.\n\n1 Teaspoon: Calories 10; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 10mg; Total Carbohydrate 1g (Dietary Fiber 0g, Sugars 0g); Protein 0g Exchanges: Free Carbohydrate Choices: 0\n\nSmoky Salt-Free Taco Seasoning Mix Substitute 2 teaspoons smoked paprika for 2 teaspoons of the regular paprika.\n\nConfetti Cookie Mix\n\n## Confetti Cookie Mix Calorie Smart\n\nPrep 50 min Total 50 min \u25cf 1 jar mix (3 dozen cookies)\n\nDry Cookie Mix\n\n  * 1 cup sugar\n  * \u00be cup all-purpose flour\n  * \u2153 cup unsweetened baking cocoa\n  * \u00bd teaspoon baking soda\n  * \u00bc teaspoon salt\n  * 1\u00bd cups quick-cooking or old-fashioned oats\n  * 1 cup miniature candy-coated milk chocolate candies\n\nTo Complete Cookies\n\n  * \u00bd cup butter, softened\n  * 2 tablespoons water\n  * \u00bd teaspoon vanilla\n  * 3 eggs\n\n1 In medium bowl, mix sugar, flour, cocoa, baking soda and salt. Transfer mixture to 1-quart jar with tight-fitting lid; tap lightly to pack. Top with oats and candies; cover.\n\n2 To make cookies, heat oven to 350\u00b0F. In large bowl, place contents of jar, butter, water, vanilla and eggs. Stir with spoon 30 seconds or until combined. On ungreased cookie sheets, spoon dough by rounded teaspoonfuls 2 inches apart. Bake 10 to 12 minutes or until edges are set. Cool 5 minutes; remove from cookie sheets to cooling racks.\n\n1 Cookie: Calories 100; Total Fat 4.5g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 15mg; Sodium 60mg; Total Carbohydrate 14g (Dietary Fiber 1g, Sugars 9g); Protein 1g Exchanges: \u00bd Starch, \u00bd Other Carbohydrate, 1 Fat Carbohydrate Choices: 1\n\nChai Mix\n\n## Chai Mix Calorie Smart \u2022 Fast\n\n_Chai_ is the Hindi name for tea made with milk and spices such as cardamom, cinnamon, cloves, ginger, nutmeg and pepper. Give a jar of this chai mix with a lovely mug and cinnamon sticks for stirring, and don't forget to include the preparation instructions.\n\nPrep 10 min Total 10 min \u25cf 4 servings\n\n  * 1 cup instant nonfat dry milk\n  * \u00bd cup dry vanilla-flavored nondairy creamer\n  * \u00bc cup plus 2 tablespoons powdered sugar\n  * \u00bd cup dry unsweetened instant tea\n  * 2 teaspoons ground cinnamon\n  * 1 teaspoon ground cardamom\n  * \u00bd teaspoon ground cloves\n\n1 In small bowl, mix dry milk, creamer and powdered sugar. In another small bowl, mix dry tea and spices. Into 1-pint jar with tight fitting-lid, alternately spoon milk and tea mixtures, packing lightly; cover.\n\n2 For each serving, place \u00bc cup mix in cup or mug. Fill with 1 cup very hot water. For creamier chai, use half milk and half water.\n\n1 Serving: Calories 110; Total Fat 3.5g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 0mg; Sodium 65mg; Total Carbohydrate 17g (Dietary Fiber 0g, Sugars 15g); Protein 4g Exchanges: 1 Other Carbohydrate, \u00bd Skim Milk, \u00bd Fat Carbohydrate Choices: 1\n\n## Brownie Mix\n\nAn impressive layered brownie mix makes the perfect gift from your kitchen to someone you love. Include a card with instructions to complete the brownies.\n\nPrep 15 min Total 1 hr 40 min \u25cf 1 jar mix (16 brownies)\n\nDry Brownie Mix\n\n  * 1 cup semisweet or dark chocolate chips\n  * \u00bd cup plus 2 tablespoons all-purpose flour\n  * \u00bd teaspoon salt\n  * \u00bd cup unsweetened baking cocoa\n  * \u00bd cup all-purpose flour*\n  * \u2154 cup granulated sugar\n  * \u2154 cup packed brown sugar\n  * \u00bd cup white vanilla baking chips\n  * \u00bd cup chopped pecans or walnuts, if desired\n\nTo Complete Brownies\n\n  * \u2154 cup butter, melted\n  * 3 eggs, beaten\n  * 1 teaspoon vanilla\n\n1 In 1-quart jar with tight-fitting lid, layer all brownie mix ingredients in order given; cover.\n\n2 To make brownies, heat oven to 350\u00b0F. Grease 8- or 9-inch square pan with shortening or cooking spray. In large bowl, place contents of jar, butter, eggs and vanilla. (If brown sugar has become slightly firm, break up with fork.) Using spoon, beat about 30 strokes or until well blended. Spoon and spread in pan. Bake 35 to 40 minutes or until set. Cool completely, about 45 minutes. Cut into 4 rows by 4 rows.\n\n* Two separate measurements of flour are listed in order to create an extra layer.\n\n1 Brownie: Calories 290; Total Fat 14g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 60mg; Sodium 160mg; Total Carbohydrate 37g (Dietary Fiber 2g, Sugars 27g); Protein 3g Exchanges: 1 Starch, 1\u00bd Other Carbohydrate, 2\u00bd Fat Carbohydrate Choices: 2\u00bd\n\n## Giftable Jars\n\nFabric-topped jars make cute gifts. To make, use pinking shears to cut squares or circles of fabric that are 2 inches wider than the diameter of your jar lids. Place the fabric on top of the lids before screwing on the bands. For a quilted appearance, cut circles of quilt batting the size of the lids and place on tops of lids before adding the fabric.\n\n# Chapter 17: Sauces, Seasonings & Marinades\n\n## Sauce Basics\n\nFixing Sauces\n\nThickening Sauces\n\nTips for Perfect Sauces\n\n## Features\n\nGlobal Flavors: Asia\n\nHeirloom Recipe and New Twist\n\nLearn to Deglaze\n\nLearn with Betty: Hollandaise Sauce\n\nMake-Ahead: Mayonnaise\n\nMarinade Success\n\nWine\n\n## Sauces\n\nBasil Pesto Calorie Smart \u2022 Fast \u2022 Easy\n\nBasil, Roasted Red Pepper and Walnut Pesto\n\nB\u00e9arnaise Sauce\n\nBeet-Dill Pesto\n\nBlack Bean Salsa\n\nBroccoli-Walnut Pesto Calorie Smart \u2022 Fast\n\nBrussels Sprouts\u2013Cashew Pesto\n\nCheese Sauce\n\nChimichurri Sauce Calorie Smart \u2022 Easy\n\nCilantro Pesto\n\nCurried Mayonnaise\n\nCurry Sauce\n\nCurry-Chutney Tartar Sauce\n\nDill Sauce\n\nDill Tartar Sauce\n\nFresh Peach Salsa Calorie Smart\n\nGarlic Mayonnaise\n\nGravy\n\nHerbed Mayonnaise\n\nHollandaise Sauce Calorie Smart \u2022 Fast \u2022 Easy\n\nMayonnaise Calorie Smart \u2022 Fast \u2022 Easy\n\nMole Poblano Calorie Smart\n\nMornay Sauce Calorie Smart \u2022 Fast\n\nMustard Sauce\n\nPeanut Sauce Calorie Smart \u2022 Fast \u2022 Easy\n\nPeppery Red Wine Sauce\n\nPort Cranberry Sauce\n\nRoasted Carrot\u2013Almond Pesto\n\nRoux\n\nSalsa Calorie Smart\n\nSalsa Verde Calorie Smart \u2022 Fast\n\nSpinach Pesto\n\nSriracha Dipping Sauce for Fries\n\nSriracha Sauce Calorie Smart\n\nSun-Dried Tomato Pesto\n\nTartar Sauce Calorie Smart \u2022 Easy\n\nThai Red Curry Paste Calorie Smart\n\nThick White Sauce\n\nThin White Sauce\n\nVelout\u00e9 Sauce\n\nWhite Sauce Calorie Smart \u2022 Fast \u2022 Easy\n\nWhite Wine Sauce\n\nWhite Wine\u2013Garlic Sauce\n\n## Flavored Butters\n\nAlmond Butter\n\nClarified Butter Fast\n\nFlavored Butters Fast \u2022 Easy\n\nGarlic Butter\n\nGarlic Clarified Butter\n\nHerb Butter\n\nHerbed Browned Butter Sauce\n\nHerbed Butter Calorie Smart \u2022 Fast \u2022 Easy\n\nHoney or Maple Butter\n\nItalian Parmesan Butter\n\nLemon-Pepper Butter\n\nOrange Butter\n\nPecan Butter\n\nRaspberry Butter\n\n## Cream Cheese Spreads\n\nBacon-Chive-Cheddar Cream Cheese Spread\n\nCream Cheese Spreads Calorie Smart \u2022 Fast \u2022 Easy\n\nHoney-Walnut Cream Cheese Spread\n\nMaple-Cinnamon Cream Cheese Spread\n\nOlive-Walnut Cream Cheese Spread\n\nPeanut Butter\u2013Honey Cream Cheese Spread\n\nSeasonings\n\n## Seasoning Basics\n\nWhen to Season\n\nHow Much to Add\n\nHerbs\n\nSpices\/Seasonings\n\n## Marinades\n\nBalsamic Garlic Marinade\n\nFajita Marinade Calorie Smart\n\nGarlic Marinade Calorie Smart\n\nLemon-Herb Marinade Calorie Smart\n\nMaple-Bourbon Marinade\n\nOnion and Garlic Marinade\n\nOrange-Thyme Marinade Calorie Smart \u2022 Easy\n\nSeasoned Brine Calorie Smart \u2022 Easy\n\nTeriyaki Marinade Calorie Smart \u2022 Easy\n\n## Bonus Recipes\n\nMoist Garlic Turkey Burgers\n\nMulled Wine\n\nStew\n\nWine Cubes\n\nCalorie Smart = See Helpful Nutrition and Cooking Information\n\nFast = Ready in 30 minutes or less\n\nEasy = Prep in 10 minutes or less **plus** five ingredients or less\n\nLighter = 25% fewer calories or grams of fat\n\nMake Ahead = Make-ahead directions\n\nSlow Cooker = Slow cooker directions\n\n# Sauce Basics\n\nWhether a plain white sauce or the flavor punch of a mole poblano, sauces can transform a meal from ordinary to extraordinary. Learn how easy it is to masterfully create delicious sauces, worthy of putting you in the \"great cook\" category!\n\n## Thickening Sauces\n\nSauces can be thickened in different ways, depending on what they are used for and the ingredients used. Here are the four classic thickening methods:\n\nRoux: A mixture of flour and fat (usually butter) is cooked over low to medium heat until smooth and bubbly, cooking the flour to remove the floury taste before liquid is added. Some recipes call for cooking the roux until it turns golden to deep brown, which adds color and flavor. See White Sauce and Roux, page 459.\n\nCornstarch: Often stirred into cold water or other liquid to thoroughly blend before being added to a hot mixture. Sauces thickened with cornstarch become clear and almost shiny.\n\nEmulsion: An egg-based sauce cooked over low heat. If the temperature is too hot, the mixture will overcook and curdle. These sauces must be cooked thoroughly to kill any potential salmonella bacteria. See Hollandaise Sauce, page 461.\n\nReduction: A liquid such as broth, wine or a sauce mixture is boiled or simmered to evaporate some of the water in it until the volume is reduced and the mixture thickens, which concentrates the flavor. To speed this process, use a skillet (which has a large surface area) instead of a saucepan. See Peppery Red Wine Sauce, page 466.\n\n## Tips for Perfect Sauces\n\nIt's easy to make an ultra-smooth, lump-free sauce if you follow these tips. Take your time\u2014if you rush it, the sauce could curdle or separate. If it doesn't turn out the way you wanted, try our kitchen secrets for fixing sauces:\n\n### Making Sauce\n\n  * Gather all of the ingredients before beginning to give full attention to cooking the sauce.\n  * Use the heat specified in the recipe.\n  * Use a whisk to mix sauces and stir constantly to avoid lumps.\n  * Finish savory sauces with a pat of butter to enhance the flavor and give the sauce a velvety texture. Season with salt and pepper to taste before serving.\n\n### Fixing Sauces\n\nLumpy Sauce: Strain through a tightly woven mesh strainer; pushing liquid through the strainer with the back of a spoon. Discard what is left in the strainer.\n\nToo-Thin Sauce: For a gravy or other sauce thickened with flour, stir a little plain-flavored instant mashed potato flakes into the hot sauce until desired consistency. (The sauce will continue to thicken as it cools, so make the consistency slightly thinner than you would like it.)\n\nCurdled Egg-Based Sauce: Strain out the lumps and try whisking the sauce into another gently heated egg yolk in a clean bowl; heat until hot.\n\nCurdled Cream Sauce: Add one-third more of the original cream volume; slowly stir into the hot, curdled sauce, 1 tablespoon at a time.\n\n# Heirloom Recipe and New Twist\n\nBasil pesto is a classic recipe you'll want to make often and have on hand. Few dishes pack as much flavor punch as fresh pesto. It's a natural to make when fresh basil is abundant. See the next page to learn how to freeze small amounts to have on hand whenever you want it. Toss pesto with hot cooked pasta, dollop it on pizza or use it as a sandwich spread. Our twist recipe is a great example of how adaptable pesto can be. With broccoli as the base instead of herbs, the pesto takes on a completely different flavor.\n\nHeirloom\n\nBasil Pesto\n\n## Basil Pesto CALORIE SMART \u2022 FAst \u2022 EASY\n\nPrep 10 min Total 10 min \u25cf 1\u00bc cups\n\n  * 2 cups firmly packed fresh basil leaves\n  * \u00be cup grated Parmesan cheese\n  * \u00bc cup pine nuts, toasted if desired (page 23)\n  * \u00bd cup olive or vegetable oil\n  * 3 cloves garlic, peeled\n\n1 In food processor or blender, place all ingredients. Cover and process on medium speed about 3 minutes, stopping occasionally to scrape down sides with rubber spatula, until smooth.\n\n2 Use immediately, or cover tightly and refrigerate up to 5 days or freeze up to 1 month (color of pesto will darken as it stands).\n\n1 Tablespoon: Calories 80; Total Fat 8g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 70mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 2g Exchanges: 1\u00bd Fat Carbohydrate Choices: 0\n\nBasil, Roasted Red Pepper and Walnut Pesto Use food processor. Reduce basil to 1 cup and oil to \u2153 cup. Add \u00bd cup drained roasted red or yellow bell peppers (from a jar). Substitute walnuts for the pine nuts.\n\nCilantro Pesto Substitute 1\u00bd cups firmly packed fresh cilantro and \u00bd cup firmly packed fresh parsley for the basil.\n\nSpinach Pesto Substitute 2 cups firmly packed fresh spinach leaves for the basil.\n\nSun-Dried Tomato Pesto Use food processor. Omit basil. Reduce oil to \u2153 cup. Add \u00bd cup sun-dried tomatoes in oil, undrained.\n\n### Blending Pesto\n\nPlace all ingredients in food processor or blender.\n\nCover and process, stopping occasionally to scrape down side.\nNew Twist\n\nBroccoli-Walnut Pesto and Beet-Dill Pesto\n\n## Broccoli-Walnut Pesto CALORIE SMART \u2022 FAst\n\nPesto doesn't have to be \"herb-centric.\" In fact, vegetable-based pestos are varied, come in beautiful hues and are absolutely delicious! Try these four amazing beauties with pasta, as a crostini topper, with cheese and crackers or, as we did in the Test Kitchens, eaten right out of the jar with a spoon!\n\nPrep 15 min Total 15 min \u25cf 1\u00bd cups\n\n  * 2 cups small fresh broccoli florets\n  * \u00bd cup lightly packed fresh basil leaves\n  * \u00bd cup chopped walnuts, toasted (page 23)\n  * 1 clove garlic, peeled\n  * \u2153 cup shredded Parmesan cheese\n  * \u00bc teaspoon salt\n  * \u00bc teaspoon pepper\n  * \u00bd cup olive oil\n\n1 In 2-quart saucepan, heat 2 cups water to boiling. Add broccoli; boil uncovered 1 to 2 minutes or just until bright green. Remove broccoli from boiling water; immediately place in ice water until cold. Drain well.\n\n2 In food processor, place broccoli and remaining ingredients. Cover and process until smooth, stopping occasionally to scrape down sides with rubber spatula, until smooth.\n\n3 Use pesto immediately, or press and smooth plastic wrap directly on surface of pesto and refrigerate up to 3 days or freeze up to 1 month.\n\n2 Tablespoons: Calories 130; Total Fat 13g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 105mg; Total Carbohydrate 2g (Dietary Fiber 0g, Sugars 0g); Protein 2g Exchanges: \u00bd Vegetable, 2\u00bd Fat Carbohydrate Choices: 0\n\nBeet-Dill Pesto Substitute 1 pound fresh red beets (cooked as directed in Roasted Beets, page 239), cooled and peeled, or 1 can (15 ounces) whole beets, well drained, for the broccoli. Substitute 3 tablespoons fresh dill weed for the basil and reduce oil to 2 tablespoons. Continue as directed in Step 2.\n\nBrussels Sprouts\u2013Cashew Pesto Make as directed, except substitute 2 cups halved fresh Brussels sprouts for the broccoli and boil 3 minutes, omit basil, substitute \u00bd cup cashew halves and pieces for the walnuts (not toasted) and add 2 tablespoons water.\n\nRoasted Carrot\u2013Almond Pesto Omit broccoli and basil. Substitute slivered almonds for the walnuts. Heat oven to 350\u00b0F. Spray 15x10x1-inch pan with cooking spray. Spread 1 bag (12 ounces) ready-to-eat petite baby-cut carrots in pan. Drizzle with 1 tablespoon of the oil; toss to coat. Bake uncovered 35 to 45 minutes, stirring occasionally, until tender. Cool completely. Continue as directed in Step 2. Add 1 to 2 tablespoons water if necessary.\n\n### Making Pesto Cubes\n\nFor homemade pesto anytime, freeze pesto in ice cube trays. Once frozen, move pesto cubes to a resealable plastic freezer bag and store in freezer up to 6 months.\n\n## Chimichurri Sauce CALORIE SMART \u2022 EASY\n\nChimichurri is a common condiment in Argentina. Either curly- or flat-leaf (Italian) parsley can be used in this recipe. Flat-leaf parsley has a stronger peppery flavor. Use this sauce to perk up the flavor of grilled meat or poultry.\n\nPrep 10 min Total 2 hr 10 min \u25cf 1 cup\n\n  * 1 bunch fresh parsley, stems removed\n  * 2 cloves garlic, peeled\n  * \u00be cup olive or vegetable oil\n  * \u00bc cup white vinegar\n  * \u00bd teaspoon salt\n  * \u215b teaspoon pepper\n\nIn food processor, place parsley. Cover and process until chopped. Add remaining ingredients. Cover and process until well blended. Transfer to small bowl; cover and refrigerate 2 hours to blend flavors. Store covered in refrigerator up to 1 week.\n\n1 Tablespoon: Calories 90; Total Fat 10g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 75mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 0g Exchanges: 2 Fat Carbohydrate Choices: 0\n\n## Salsa Calorie Smart\n\nThis amazing classic salsa is a traditional Southwestern-style sauce, full of tomato flavor. Pico de gallo is another name often used for uncooked salsa like this.\n\nPrep 15 min Total 1 hr 15 min \u25cf 3\u00bd cups\n\n  * 3 large tomatoes, seeded, chopped (3 cups)\n  * 1 small green bell pepper, chopped (\u00bd cup)\n  * 8 medium green onions, sliced (\u00bd cup)\n  * 3 cloves garlic, finely chopped\n  * 2 tablespoons chopped fresh cilantro\n  * 1 tablespoon finely chopped seeded jalape\u00f1o chiles\n  * 2 to 3 tablespoons fresh lime juice\n  * \u00bd teaspoon salt\n\nIn medium glass or plastic bowl, mix all ingredients. Cover and refrigerate at least 1 hour to blend flavors. Store covered in refrigerator up to 1 week.\n\n\u00bc Cup: Calories 15; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 90mg; Total Carbohydrate 3g (Dietary Fiber 0g, Sugars 1g); Protein 0g Exchanges: Free Carbohydrate Choices: 0\n\nBlack Bean Salsa Stir in 1 can (15 ounces) black beans, drained and rinsed. Makes about 5 cups.\n\nSalsa Verde\n\n## Salsa Verde Calorie Smart \u2022 FAst\n\nPrep 15 min Total 15 min \u25cf 1\u00bc cups\n\n  * \u00bd lb tomatillos, husks removed, rinsed and cut in half*\n  * 2 canned serrano chiles, rinsed and seeded, or 1 fresh serrano chile, seeded\n  * \u00bc cup chopped red onion\n  * \u00bc cup chopped fresh cilantro or parsley\n  * \u00bc teaspoon salt\n  * Tortilla chips, if desired\n\nIn food processor or blender, place all ingredients. Cover and process until well blended. Serve, or cover and refrigerate up to 1 week. Serve with tortilla chips.\n\n*Small green tomatoes can be substituted for the tomatillos.\n\n\u00bc Cup: Calories 20; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 120mg; Total Carbohydrate 4g (Dietary Fiber 1g, Sugars 2g); Protein 0g Exchanges: Free Carbohydrate Choices: 0\n\n### Preparing Tomatillos\n\nOpen dry husk and pull up toward top of tomatillo. Pull or cut with paring knife to remove husk and stem.\n\nRinse tomatillo; rub gently to remove sticky film. Cut as desired.\n\n## Tomatillos\n\nTomatillos (tohm-uh-TEE-ohs) are from the same family as tomatoes but very different. Tomatillos have a thick skin with a papery covering and a firm texture. They are green when ripe, with a flavor that hints of lemon and apples.\n\n## Fresh Peach Salsa Calorie Smart\n\nThis peach salsa is a tasty topper for poultry, pork or seafood . . . or delicious with tortilla chips for a snack.\n\nPrep 15 min Total 1 hr 15 min \u25cf 2\u00bc cups\n\n  * 2 cups chopped fresh or frozen (thawed) peaches\n  * \u00bc cup finely chopped red bell pepper\n  * 2 to 4 tablespoons grapefruit juice\n  * 4 teaspoons chopped fresh cilantro\n  * 2 medium green onions, chopped (2 tablespoons)\n  * Dash salt\n\nIn medium glass or plastic bowl, mix all ingredients. Cover and refrigerate 1 to 2 hours to blend flavors. Store covered in refrigerator up to 1 week.\n\n\u00bc Cup: Calories 20; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 120mg; Total Carbohydrate 4g (Dietary Fiber 1g, Sugars 2g); Protein 0g Exchanges: Free Carbohydrate Choices: 0\n\n## White Sauce Calorie Smart \u2022 FAst \u2022 EASY\n\nAlso known as b\u00e9chamel sauce, white sauce has many uses. If you're not partial to canned cream soups, this is a great alternative as a base sauce. Check out the variations to make it thicker or thinner, or to customize the flavor.\n\nPrep 10 min Total 10 min \u25cf 1 cup\n\n  * 2 tablespoons butter\n  * 2 tablespoons all-purpose flour\n  * \u00bc teaspoon salt\n  * \u215b teaspoon pepper\n  * 1 cup milk\n\n1 In 1\u00bd-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook and stir over medium heat until mixture is smooth and bubbly; remove from heat.\n\n2 Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute. Serve immediately.\n\n1 Tablespoon: Calories 25; Total Fat 1.5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 5mg; Sodium 55mg; Total Carbohydrate 1g (Dietary Fiber 0g, Sugars 0g); Protein 0g Exchanges: \u00bd Fat Carbohydrate Choices: 0\n\nThick White Sauce Increase butter and flour to \u00bc cup each.\n\nThin White Sauce Reduce butter and flour to 1 tablespoon each.\n\nCheese Sauce Stir in \u00bc teaspoon ground mustard with the flour. After boiling and stirring sauce 1 minute, stir in \u00bd cup shredded Cheddar cheese (2 ounces) until melted. Serve with eggs or vegetables. Makes about 1\u2153 cups.\n\nCurry Sauce Stir in \u00bd teaspoon curry powder with the flour. Serve with chicken, lamb or shrimp.\n\nDill Sauce Stir in 1 teaspoon chopped fresh or \u00bd teaspoon dried dill weed and dash ground nutmeg with the flour. Serve with fish.\n\nMustard Sauce Reduce butter and flour to 1 tablespoon each. After boiling and stirring sauce 1 minute, stir in 3 tablespoons Dijon mustard. Serve with beef, veal, ham or vegetables.\n\nRoux Use to thicken soup or gumbo. Prepare White Sauce as directed in Step 1. Add liquid for soup or gumbo (omit milk); cook as directed in Step 2. To thicken gravy, cook and stir flour mixture longer in Step 1 to develop rich brown color and deeper flavor. Add desired liquid for gravy (omit milk); cook as directed in Step 2.\n\nMornay Sauce\n\n## Mornay Sauce Calorie Smart \u2022 FAst\n\nMornay is the perfect sauce to serve with meat, fish, shellfish, eggs or vegetables.\n\nPrep 10 min Total 10 min \u25cf 1 cup\n\n  * 2 tablespoons butter\n  * 1 tablespoon all-purpose flour\n  * \u00bd cup half-and-half\n  * \u00bd cup chicken broth (for homemade broth, see page 143)\n  * \u00bc cup shredded Parmesan cheese (1 oz)\n  * \u00bc cup shredded Gruy\u00e8re or Swiss cheese (1 oz)\n\n1 In 1\u00bd-quart saucepan, melt butter over low heat. Stir in flour. Cook and stir over low heat until mixture is smooth and bubbly; remove from heat.\n\n2 Gradually stir in half-and-half and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in cheeses with whisk until melted and sauce is smooth. Serve immediately.\n\n1 Tablespoon: Calories 40; Total Fat 3.5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 10mg; Sodium 140mg; Total Carbohydrate 1g (Dietary Fiber 0g, Sugars 0g); Protein 2g Exchanges: 1 Fat Carbohydrate Choices: 0\n\nVelout\u00e9 Sauce Omit half-and-half and cheeses. Increase broth to 1 cup. Add \u215b teaspoon ground nutmeg and \u215b teaspoon pepper.\n\n### Preparing Roux\n\nCook flour and butter until smooth and bubbly. Cook an additional minute to remove floury taste.\n\n## Make-Ahead Mayonnaise\n\n## Calorie Smart \u2022 Fast \u2022 EASY\n\nHomemade mayonnaise is deceptively easy to make and deliciously lush. You may never go back to store-bought again.\n\nPrep 10 min Total 10 min \u25cf 1\u00be cups\n\n  * 1\u00bc cups vegetable oil\n  * 2 tablespoons fresh lemon juice\n  * 1 tablespoon Dijon mustard\n  * \u00bc teaspoon salt\n  * 1 pasteurized egg*\n\n1 In blender, place \u00bc cup of the oil, the lemon juice, mustard, salt and egg. Cover and blend until smooth.\n\n2 Leave cover on blender but remove center cap. With blender running on medium-high speed, slowly add remaining 1 cup oil in thin stream through opening in cover. Scrape down sides of container as needed. Store in tightly covered container in refrigerator up to 5 days.\n\n*Pasteurized eggs are uncooked eggs that have been heat-treated to kill bacteria that can cause food poisoning and gastrointestinal distress. Because the egg in this recipe is not cooked, be sure to use a pasteurized egg.\n\n1 Tablespoon: Calories 90; Total Fat 10g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 35mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 0g Exchanges: 2 Fat Carbohydrate Choices: 0\n\nCurried Mayonnaise Add \u00bd to 1 teaspoon curry powder to egg mixture before blending.\n\nGarlic Mayonnaise Stir 1 clove garlic, finely chopped, into prepared mayonnaise.\n\nHerbed Mayonnaise Stir 1 tablespoon chopped fresh basil, chervil, chives, cilantro, marjoram, oregano or parsley into mayonnaise. If using dried herbs, use only 1 teaspoon.\n\nMayonnaise and Moist Garlic Turkey Burger\n\n## Uses for Mayonnaise\n\nMayonnaise doesn't have to be the boring, unused condiment in your fridge, destined only for a quick sandwich. Did you know it's the base for making moist turkey burgers and chicken, dressings and flavorful sauces? The following ideas give mayo a makeover with fresh new flavors to perk up your meals.\n\n  1. 1. **Sriracha Dipping Sauce for Fries:** In small bowl, mix \u00bd cup mayonnaise, 2 teaspoons sriracha sauce, 2 tablespoons chopped green onions and \u215b teaspoon seasoned salt. Cover and refrigerate 1 hour to blend flavors.\n  2. 2. **Curry-Chutney Tartar Sauce:** Mix 1 cup Curried Mayonnaise (page 461), 2 tablespoons finely chopped prepared chutney and 1 tablespoon chopped fresh cilantro leaves. Cover and refrigerate 1 hour to blend flavors. Use as a sandwich spread or as an accompaniment for seafood.\n  3. 3. **Moist Garlic Turkey Burgers:** In medium bowl, mix 1\u00bc pounds ground turkey, \u2153 cup Garlic Mayonnaise (recipe above), \u00bc cup each garlic-herb bread crumbs and finely chopped onions, \u00bd teaspoon salt and \u00bc teaspoon pepper; shape into patties. Grill burgers over medium heat 13 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 165\u00b0F.\n\nTartar Sauce\n\n## Tartar Sauce Calorie Smart \u2022 EASY\n\nTartar sauce is a favorite to serve with most any type of fish or seafood. If you make it with salad dressing, it will be sweeter.\n\nPrep 5 min Total 1 hr 5 min \u25cf 1 cup\n\n  * 1 cup mayonnaise or salad dressing\n  * 2 tablespoons pickle relish or finely chopped dill pickles\n  * 1 tablespoon chopped fresh parsley\n  * 2 teaspoons diced pimientos, drained\n  * 1 teaspoon grated onion\n\nIn small bowl, mix all ingredients. Cover and refrigerate about 1 hour or until chilled. Store covered in refrigerator up to 5 days.\n\n1 Tablespoon: Calories 100; Total Fat 11g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 95mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 0g Exchanges: 2 Fat Carbohydrate Choices: 0\n\nLighter Directions For 5 grams of fat and 50 calories per serving, use reduced-fat mayonnaise.\n\nDill Tartar Sauce Stir in 1 tablespoon chopped fresh or 1 teaspoon dried dill weed.\n\n## Hollandaise Sauce Calorie Smart \u2022 FAst \u2022 EASY\n\nHere's the classic hollandaise\u2014lusciously rich, lemony and smooth, and perfect over vegetables, eggs, fish and seafood.\n\nPrep 10 min Total 10 min \u25cf \u00be cup\n\n  * 3 egg yolks\n  * 1 tablespoon fresh lemon juice\n  * \u00bd cup cold butter, cut into pieces*\n\n1 In 1\u00bd-quart saucepan, vigorously stir egg yolks and lemon juice with whisk. Add \u00bc cup of the butter. Heat over very low heat, stirring constantly with whisk, until butter is melted.\n\n2 Add remaining \u00bc cup butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling.) If the sauce curdles (begins to separate), add about 1 tablespoon boiling water and beat vigorously with whisk until smooth. Serve immediately.\n\n*Do not use margarine or vegetable oil spread.\n\n1 Tablespoon: Calories 80; Total Fat 9g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 75mg; Sodium 55mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 0g Exchanges: 2 Fat Carbohydrate Choices: 0\n\nB\u00e9arnaise Sauce Stir in 1 tablespoon dry white wine with the lemon juice. After sauce thickens, stir in 1 tablespoon finely chopped onion, 1\u00bd teaspoons chopped fresh or \u00bd teaspoon dried tarragon leaves and 1\u00bd teaspoons chopped fresh or \u00bc teaspoon dried chervil leaves.\n\n### Learn with Betty Hollandaise Sauce\n\n**Perfect Sauce:** This sauce is just the right consistency, smooth without lumps.\n\n**Undercooked Sauce:** This sauce was not cooked long enough and is too thin.\n\n**Overcooked Sauce:** This sauce was cooked too long, or heat was too high, and it has curdled.\n\nMole Poblano\n\n## Mole Poblano Calorie Smart\n\nThis thick, dark, lush version of mole poblano is accented by chocolate, which is common to this classic Mexican sauce. There are hundreds of moles, depending on the region and the cook. Our version is easy and delicious. It's great to use with chicken, pork and beef.\n\nPrep 45 min Total 1 hr 15 min \u25cf 3 cups\n\n  * 3 oz dried ancho chiles*\n  * Boiling water\n  * \u00bc cup slivered almonds\n  * \u00bc cup pumpkin seeds (pepitas)\n  * 1 tablespoon sesame seed\n  * \u00bd cup chopped white or Spanish onion\n  * 3 tablespoons raisins\n  * 3 tablespoons creamy peanut butter\n  * 3 tablespoons sugar\n  * 1 oz semisweet baking chocolate, finely chopped\n  * \u00bd teaspoon ground cinnamon\n  * \u00bd teaspoon salt\n  * 2\u2153 cups chicken broth (for homemade broth, see page 143)\n  * 1 tablespoon vegetable oil\n\n1 In medium bowl, cover dried chiles with boiling water. Place plate or bowl over chiles, weighted if necessary to keep chiles submerged. Let stand 30 minutes to soften completely. Drain. Remove stems. Cut chiles open; place, skin side down, on cutting board. Scrape off seeds with spoon; set chiles aside.\n\n2 Heat 8-inch skillet over medium heat. Add almonds, pepitas and sesame seed. Cook 5 to 7 minutes, stirring frequently, until nuts and seed begin to brown, then stirring constantly until nuts are golden brown.\n\n3 In food processor, place chiles, almonds, pepitas, sesame seed, onion, raisins, peanut butter, sugar, chocolate, cinnamon, salt and \u00bd cup of the broth. Cover and process until smooth (mixture will be thick).\n\n4 In 10-inch skillet, heat oil over medium heat. Add mole. Cook 3 minutes, stirring frequently. Gradually add remaining broth. Heat to boiling, stirring constantly; reduce heat. Simmer uncovered 15 minutes, stirring frequently. Cool. Transfer to tightly covered container. Refrigerate up to 1 week or freeze up to 3 months.\n\n*Ancho chiles are dried fresh poblanos. If you can't find them in your area, check online sources.\n\n\u00bc Cup: Calories 140; Total Fat 8g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 190mg; Total Carbohydrate 12g (Dietary Fiber 3g, Sugars 7g); Protein 4g Exchanges: 1 Other Carbohydrate, \u00bd High-Fat Meat, 1 Fat Carbohydrate Choices: 1\n\n## Peanut Sauce Calorie Smart \u2022 FAst \u2022 EASY\n\nPeanut sauce goes hand in hand with chicken satay, but it also tastes great with grilled poultry or meats or tossed with noodles and vegetables. Try it as a salad dressing for Asian-inspired combinations.\n\nPrep 10 min Total 10 min \u25cf 1 cup\n\n  * \u00bd cup creamy peanut butter\n  * \u00bd cup water\n  * 2 tablespoons fresh lime juice\n  * \u00bd teaspoon ground coriander\n  * \u00bd teaspoon ground cumin\n  * \u215b teaspoon salt\n  * \u215b teaspoon ground red pepper (cayenne), if desired\n  * 2 cloves garlic, finely chopped\n\n1 Place peanut butter in medium bowl. Gradually stir in water and lime juice with whisk until smooth and creamy; stir in remaining ingredients.\n\n2 Use immediately, or to make a warm sauce, place all ingredients in 1-quart saucepan. Heat over medium heat, stirring with whisk frequently, until smooth and warm.\n\n3 Or cover and refrigerate up to 3 days or freeze up to 2 months.\n\n1 Tablespoon: Calories 50; Total Fat 4g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Total Carbohydrate 2g (Dietary Fiber 0g, Sugars 0g); Protein 2g Exchanges: \u00bd High-Fat Meat Carbohydrate Choices: 0\n\n## Sriracha Sauce Calorie Smart\n\nSriracha is a fiery fermented sauce that adds a huge punch of flavor. Our homemade version is so easy to make, so flavorful and so beautifully red that you may never get store-bought again! Make sure to look for completely red jalape\u00f1os for best flavor and color.\n\nPrep 25 min Total 8 days \u25cf 1\u00bc cups\n\n  * 1 lb red jalape\u00f1o chiles (12 to 14 medium)\n  * 3 tablespoons sugar\n  * 4 cloves garlic, peeled\n  * 2\u00bd teaspoons salt\n  * \u2153 cup cider vinegar\n\n1 Remove stems from chiles but do not remove seeds; cut chiles in half.* In food processor, place chiles, sugar, garlic and salt. Cover and process about 20 seconds, using short on-and-off motions, until chiles are very finely chopped. Be aware that the chile fumes may be strong.\n\n2 Transfer mixture to glass jar. Cover and let stand at room temperature 5 to 8 days, stirring every day, until mixture begins to ferment when small bubbles form on bottom and sides of jar. Mixture may rise in volume in jar.\n\n3 In blender, place chile mixture and vinegar. Cover and blend until smooth. Place fine-mesh strainer over 2-quart saucepan. Pour chile mixture into strainer, pressing firmly with back of spoon until only seeds remain. Discard seeds. Heat sauce to boiling; reduce heat to low. Simmer uncovered 10 minutes or until sauce thickens and clings to metal spoon. Cool. Transfer to tightly covered container. Store in refrigerator up to 6 months.\n\n*Use plastic or rubber gloves when handling chiles. Wash knives and cutting boards thoroughly. The fumes from fresh chiles can also be irritating to some people.\n\n1 Teaspoon: Calories 5; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 100mg; Total Carbohydrate 1g (Dietary Fiber 0g, Sugars 0g); Protein 0g Exchanges: Free Carbohydrate Choices: 0\n\nThai Red Curry Paste\n\n## Thai Red Curry Paste Calorie Smart\n\nPrep 50 min Total 50 min \u25cf \u00bd cup\n\n  * 10 dried chiles de \u00e1rbol or red spur chiles\n  * boiling water\n  * 4 fresh red Fresno or serrano chiles\n  * \u00bd cup coarsely chopped shallots\n  * \u00bc cup coarsely chopped garlic\n  * 2 tablespoons chopped fresh cilantro stems*\n  * 1 tablespoon finely chopped gingerroot\n  * 1 tablespoon ground coriander\n  * 2 teaspoons finely chopped lemongrass**\n  * 1 teaspoon ground cumin\n  * 1 strip fresh lime peel, 1\u00bd x \u00bd inches\n  * \u00bd teaspoon salt\n  * 4 to 6 teaspoons water\n\n1 Soak dried chiles in boiling water 30 minutes (place plate on top and weight with can to keep chiles submerged). Cut tops off fresh chiles. Cut in half lengthwise, remove seeds and coarsely chop.\n\n2 Place all ingredients except water in small food processor or blender. Cover and process until finely chopped, scraping down sides as needed. Add just enough water until a paste forms, scraping down sides as needed. Store in tightly covered jar in refrigerator up to 6 months.\n\n* Only the cilantro stems are used in this Thai curry paste. For the most flavor, avoid the woody portions of the stem and select the tender bright green portions.\n\n** Resembling a green reed, lemongrass is an ancient herb of Southeast Asia. The flavor is reminiscent of citrus, bay leaves and pepper. Peel away the tough outer layers and use only the tender inner core.\n\n1 Tablespoon: Calories 25; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Sodium 150mg; Total Carbohydrate 4g (Dietary Fiber 1g); Protein 0g Exchanges: \u00bd Other Carbohydrate Carbohydrate Choices: 0\nGlobal Flavors\n\n## Asia\n\nThe ingredients of Asian cuisines encompass a large diversity of tastes and regional specialties. Some exotic, some familiar, the enticing array will draw you in with their beckoning aromas and tempting tastes.\n\nAsian Condiments: Also known as **Gochujang** in Korea, **Chile bean paste** or sauce is a popular condiment in Szechuan, Hunan and Korean cooking, containing fermented soybeans, dried chiles, garlic and seasoning. Other bean sauces and pastes, ranging in thickness, are intensely flavored mixtures used to perk up the flavor of many dishes. **Sriracha,** similar in consistency to ketchup (and used as frequently as ketchup in Southeast Asian cuisine) is a spicy mixture of red chiles, vinegar, garlic and salt. **Sambal oelek** is a mixture of chiles, brown sugar and salt usually served with Chinese rice and curried dishes.\n\nAsian Noodles: Noodles can be made from wheat, rice, potato or buckwheat flour, cornstarch and bean, yam or soybean starch. Popular Chinese noodles include **Cellophane** (made from mung-bean starch), **Egg noodles** (usually wheat) and **Rice noodles**. Japan's most-popular noodles include **Harsume** (made with rice, potato or soybean flour), **Ramen** (wheat egg noodles) and **Soba** noodles (made with buckwheat flour). Korea's **Naengmyeon** noodles are like soba noodles but chewier. Many dried noodles are available in supermarkets' both fresh and dried noodles can be found in Asian markets. Noodles can be served hot or cold and cooked in a variety of ways including stir-frying and steaming.\n\nAsian Seasonings: Native to Asia, **Star anise** is the pod from a small evergreen tree. Slightly more bitter than anise, it's commonly used in tea and as a spice. **Chrysanthemum leaves** are very popular in both Chinese and Japanese cuisines. Both the dark green fragrant leaves and tender stems are used in a variety of dishes. **Lemongrass** is an integral flavoring in Thai and Vietnamese cooking, with a sour lemon flavor and fragrance; available both fresh and dried.\n\nThai chiles are popular in many South Asian dishes, are small, very spicy chiles that don't lose their flavor when cooked. They can range in color from green to red when ripe. **Galangal** has a hot, peppery ginger flavor and is often used as a substitute for ginger in Thai cooking. **Greater galangal** is the dried version found in Asian markets, with a slightly more intense flavor than fresh. **Laos** is the powdered form of greater galangal.\n\nDried Seafood: Small amounts of dried anchovies, shrimp and tuna (bonito), with their strong fishy taste, are commonly used to flavor various Asian dishes. They may need to be reconstituted in warm water to be used. Many dishes also use the water the seafood was soaked in for additional flavor.\n\nEdible Seaweed: An important component of Asian cuisine, belonging to the algae family. Different varieties are used for different dishes. Deep green **Wakame** is used fresh or dried as a vegetable in soups and simmered dishes. **Kelp** is edible brown seaweed. **Nori** is seaweed dried into sheets to use in sushi.\n\nKimchi: Korean pickled and fermented vegetables, sometimes made extraordinarily spicy with chiles added. Served at nearly every Korean meal, kimchi recipes can vary widely depending on the produce in season.\n\nMirin: Rice wine made from glutinous rice. An essential Japanese staple used to add sweetness and flavor to a variety of dishes.\n\nMiso: Fermented soybean paste used in many Japanese recipes, including sauces, marinades, dips, dressings and as a condiment. You can find various types and colors available with different flavors for different dishes.\n\nSake: Often called rice wine, although it is made from various types of rice and includes other ingredients. Available in a wide variety of types used both for drinking and, most commonly, in Japanese sauces and marinades.\n\nSesame Oil: An excellent choice for frying, sesame oil is made from sesame seeds and is available in both light and dark varieties. Light has a light nutty flavor and is used for salad dressings and a variety of dishes. Dark has a stronger flavor and fragrance, so it is used sparingly as an accent in Asian dishes.\n\nTofu: Also known as bean curd or soybean curd. Made from ground cooked soybeans, the curds are pressed in a manner similar to the way cheese is made. It's bland, slightly nutty flavor can take on the other flavors in a dish. Used as a plant-based source of protein in many Asian dishes.\n\n## Learn to Deglaze\n\nDeglazing is a simple technique of capturing the flavorful bits from the bottom of a pan by heating a small amount of liquid in it after cooking meat. The bits are loosened and become the start of a very flavorful sauce. The liquid added may be reduced to concentrate the flavors and butter may be added to help flavor the sauce and give it a velvety texture.\n\nHere are some helpful tips for deglazing and making sauces successfully:\n\n  * A flavorful sauce begins with flavorful bits; be sure to season the meat with salt and pepper before cooking in a small amount of liquid.\n  * Remove any burnt bits from the pan before deglazing, as they can make the sauce bitter.\n  * Remove excess fat from the pan before deglazing.\n  * Add liquid such as wine, spirits, broth or apple cider to the pan over medium-high heat.\n  * If you are using alcohol such as wine to deglaze, remove the pan from the heat to prevent flaming.\n  * If savory seasonings weren't already added, now is the time. Stir in finely chopped garlic, shallots or dried herbs.\n  * Scrape the brown bits from the bottom of the pan using a spoon or spatula.\n  * Stir constantly while deglazing.\n  * Turn down the heat when the bits are loosened.\n  * Reduce the liquid (see page 208), if desired or necessary, to concentrate flavors and reduce amount of liquid in pan.\n  * Stir in a pat of butter until melted.\n  * Season the finished sauce with salt and pepper, garlic or onion powder or fresh herbs to taste.\n\nRemove any burnt bits or excess fat before deglazing.\n\nAdd liquid and stir constantly to loosen stuck bits.\n\n## Peppery Red Wine Sauce\n\nPrep 15 min Total 35 min \u25cf 1 cup\n\n  * 6 tablespoons butter\n  * \u00bd cup finely chopped shallots (3 medium)\n  * 1 cup dry red wine (such as Merlot or Zinfandel) or nonalcoholic red wine\n  * 1 cup beef broth (for homemade broth, see page 146)\n  * 1 tablespoon balsamic vinegar\n  * 2 teaspoons Dijon mustard\n  * 1 teaspoon coarsely ground black pepper\n\n1 In 8-inch skillet, melt 2 tablespoons of the butter over medium-high heat. Add shallots; cook 1 minute, stirring frequently. Add wine; heat to boiling over high heat. Reduce heat to medium-high; cook until mixture coats back of metal spoon, 10 to 12 minutes.\n\n2 Stir in broth. Heat to boiling. Reduce heat to medium-high; cook 8 to 10 minutes longer, stirring constantly, until mixture coats back of metal spoon and is slightly reduced.\n\n3 With whisk, beat in remaining 4 tablespoons butter, 1 tablespoon at a time. Reduce heat to low. Beat in vinegar, mustard and pepper.\n\n\u00bc Cup: Calories 200; Total Fat 17g (Saturated Fat 11g, Trans Fat 0.5g); Cholesterol 45mg; Sodium 330mg; Total Carbohydrate 5g (Dietary Fiber 1g, Sugars 2g); Protein 2g Exchanges: 3\u00bd Fat, \u00bd Other Carbohydrate Carbohydrate Choices: \u00bd\n\n### Making Wine Sauce\n\nCook until mixture coats back of metal spoon.\n\nBeat in remaining 4 tablespoons butter, 1 tablespoon at a time.\n\nWhite Wine\u2013Garlic Sauce\n\n## White Wine\u2013Garlic Sauce\n\nPrep 15 min Total 35 min \u25cf 1 cup\n\n  * \u00bc cup olive oil\n  * 4 cloves garlic, finely chopped\n  * 2 cups dry white wine (such as Chardonnay or Sauvignon Blanc) or nonalcoholic white wine\n  * \u00bc cup white wine vinegar\n  * \u00bd cup whipping cream\n  * \u00bc cup chopped fresh parsley\n  * \u00bd teaspoon salt\n  * \u00bd teaspoon pepper\n\n1 In 10-inch skillet, heat oil over medium-high heat. Add garlic; cook 1 minute, stirring constantly. Add wine and vinegar; heat to boiling over high heat. Reduce heat to medium-high; simmer until mixture coats back of metal spoon, 10 to 12 minutes.\n\n2 Stir in whipping cream; simmer until mixture coats back of metal spoon and is slightly reduced, 3 to 4 minutes longer, stirring constantly. Remove from heat. Stir in parsley, salt and pepper.\n\n\u00bc Cup: Calories 260; Total Fat 25g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 40mg; Sodium 310mg; Total Carbohydrate 3g (Dietary Fiber 0g, Sugars 0g); Protein 1g Exchanges: \u00bd Other Carbohydrate, 5 Fat Carbohydrate Choices: 0\n\n## Wine\n\nLeftover wine can be used in a variety of ways to heighten the flavor of dishes. When wine is heated, the alcohol is burned off, leaving the essence to add complexity to the flavors of the dish. Use dry white wines for savory poultry dishes, dry red wines for savory beef or pork dishes. Sweet wines can be used in desserts. Try one of these ideas next time you find yourself with an opened bottle:\n\n  1. Gravy: Try substituting dry white wine (up to half) as part of the liquid for turkey or chicken gravy. Or use a dry red wine (in the same manner) in a beef or pork gravy.\n  2. Stew: Use leftover red wine to replace some of the broth (up to half) in your favorite stew recipe.\n  3. Pasta Sauce: When heating pasta sauce, add a little leftover red wine (about \u00bd cup wine to 2 cups pasta sauce). For a thicker sauce, bring it to a boil and reduce heat. Simmer uncovered until desired consistency.\n  4. Mulled Wine: Pour leftover red wine into a freezer container and freeze. Each time you have leftover wine, add to the container. When you have collected approximately 2 bottles worth, empty the frozen wine into a 3-quart saucepan and continue as directed for Mulled Wine (page 468).\n  5. Wine Cubes: Pour leftover wine into an ice cube tray; freeze. Use white wine cubes to keep glasses of white wine chilled on hot days without diluting it, or use white or red cubes for white or red sangria, respectively.\n  6. White Wine Sauce: Prepare White Sauce (page 459), substituting \u00bd cup of dry white wine for \u00bd cup of the milk.\n  7. Port Cranberry Sauce: Prepare Cranberry Sauce (page 641), substituting 1 cup sweet red wine, such as Port, for 1 cup of the water.\n\nHerbed Butter\n\n## Herbed Butter EASY\n\nThis simple sauce is sensational drizzled over fish, seafood, poultry or vegetables or tossed with pasta.\n\nPrep 5 min Total 5 min \u25cf \u00bd cup\n\n  * \u00bd cup butter, cut into pieces*\n  * 2 tablespoons chopped fresh or 2 teaspoons dried herb leaves (basil, chives, oregano, savory, tarragon or thyme or a mix of these varieties)\n  * 2 teaspoons fresh lemon juice\n\nIn 1-quart saucepan or 8-inch skillet, melt butter over medium heat. Stir in herbs and lemon juice. Use immediately.\n\n*Do not use margarine or vegetable oil spread.\n\n1 Tablespoon: Calories 100; Total Fat 12g (Saturated Fat 6g, Trans Fat 0.5g); Cholesterol 30mg; Sodium 75mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 0g Exchanges: 2\u00bd Fat Carbohydrate Choices: 0\n\nHerbed Browned Butter Sauce In 1-quart saucepan, heat butter over medium heat just until light brown. Watch carefully because butter can brown and then burn quickly. Continue as directed.\n\n## Clarified Butter Fast\n\nThink you've never heard of clarified butter? Many seafood restaurants serve it hot with lobster and crab. A staple in Indian cuisine, it's known as ghee (see page 256). Aside from serving it with seafood, it's great brushed over warm Naan (page 516) or pita bread, or drizzled over hot cooked basmati rice.\n\nPrep 20 min Total 30 min \u25cf \u00be cup\n\n  * 1 lb unsalted butter, cut into 1-inch pieces\n\n1 In 1-quart saucepan, melt butter over low heat. Continue simmering over low heat 15 to 20 minutes, occasionally skimming off milk solids that rise to surface, until butter is clear and deep yellow in color. Do not stir (some of the milk solids will turn brown and sink to bottom of pan).\n\n2 Remove from heat. Cool 5 to 10 minutes; do not stir. Gently pour clarified butter into airtight container, leaving milk solids in saucepan. Discard milk solids. Store covered in refrigerator up to 1 month.\n\n1 Tablespoon: Calories 280; Total Fat 31g (Saturated Fat 19g, Trans Fat 1g); Cholesterol 80mg; Sodium 0mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 0g Exchanges: 6 Fat Carbohydrate Choices: 0\n\nGarlic Clarified Butter Stir 1 or 2 finely chopped cloves garlic into butter after removing from heat. After cooling, use fine-mesh strainer to gently pour clarified butter into container so that garlic pieces will be removed before storage.\n\n### Clarifying Butter\n\nSimmer butter over low heat, occasionally skimming off milk solids that rise to surface.\n\nContinue until butter is clear and deep yellow in color.\n\nCarefully pour warm clarified butter into airtight container, leaving any milk solids in saucepan.\n\n## Flavored Butters Fast \u2022 EASY\n\nThe sky's the limit with creative additions to whipped butter. Here are some of our favorite sweet and savory ideas.\n\nPrep 5 min Total 5 min \u25cf \u00bd cup\n\n  * \u00bd cup butter, softened\n\nIn small bowl, beat butter and ingredients for one of the flavor variations below with electric mixer on medium speed until light and fluffy. Use immediately, or refrigerate about 1 hour to blend flavors. Store covered in refrigerator up to 1 week.\n\n#### Sweet Butters\n\nTop muffins, scones, biscuits and toast.\n\nAlmond Butter Add 1 tablespoon finely chopped almonds, toasted if desired (page 23), and \u00bd teaspoon almond extract.\n\nHoney or Maple Butter Add \u00bd cup honey or real or maple-flavored syrup.\n\nOrange Butter Add 1 teaspoon grated orange peel and 1 tablespoon fresh orange juice.\n\nPecan Butter Add \u00bc cup chopped pecans, toasted if desired (page 23), and 2 tablespoons packed brown sugar.\n\nRaspberry Butter Add \u00bd cup raspberries, crushed, and 1 tablespoon sugar. Or add \u00bc cup seedless raspberry jam.\n\n#### Savory Butters\n\nTop grilled or broiled beef or fish steaks, pork chops or chicken breasts. Toss with hot pasta, rice or vegetables. Spread on bread.\n\nGarlic Butter Add 1 or 2 finely chopped cloves garlic or \u00bc to \u00bd teaspoon garlic powder.\n\nHerb Butter Add 2 tablespoons to \u00bc cup chopped fresh or 2 to 4 teaspoons dried herb leaves (basil, chives, oregano, savory, tarragon or thyme or a mix) and 2 teaspoons fresh lemon juice.\n\nItalian Parmesan Butter Add 2 tablespoons grated Parmesan cheese and \u00bd teaspoon dried Italian seasoning.\n\nLemon-Pepper Butter Add 2 tablespoons finely grated lemon peel, 1 teaspoon fresh lemon juice and \u215b to \u00bc teaspoon pepper.\n\nBacon-Chive-Cheddar and Honey-Walnut Cream Cheese Spreads\n\n## Cream Cheese Spreads Calorie Smart \u2022 FAst \u2022 EASY\n\nThese spreads are all amazing on bagels, but don't stop there! Try them spread on vegetables, as a delicious sandwich condiment or whisk a few tablespoons into beaten eggs for a tasty omelet.\n\nPrep 5 min Total 5 min \u25cf 1 \u00bc cups\n\n  * 1 package (8 oz) cream cheese, softened\n  * \u00bc cup milk\n\nIn small bowl, stir cream cheese and milk until smooth and creamy. Add ingredients for one of the flavor variations below; stir with spoon until well blended. Use immediately, or refrigerate about 1 hour to blend flavors. Store covered in refrigerator up to 1 week.\n\nBacon-Chive-Cheddar Cream Cheese Spread Stir in \u00bd cup shredded Cheddar cheese (2 ounces), \u00bc cup crumbled crisply cooked bacon and 2 tablespoons chopped fresh chives.\n\nHoney-Walnut Cream Cheese Spread Omit milk. Stir in \u00bc cup honey (or real or maple-flavored syrup) and \u00bd cup finely chopped walnuts, toasted if desired (page 23).\n\nMaple-Cinnamon Cream Cheese Spread Omit milk. Stir in \u00bc cup real or maple-flavored syrup and \u00bd teaspoon ground cinnamon.\n\nOlive-Walnut Cream Cheese Spread Stir in \u00bd cup finely chopped walnuts, toasted if desired (page 23), and \u00bc to \u00bd cup finely chopped kalamata or pimiento-stuffed green olives.\n\nPeanut Butter\u2013Honey Cream Cheese Spread Stir in \u00bc to \u00bd cup crunchy peanut butter and 2 tablespoons honey.\n\n# Seasoning Basics\n\nMuch of what makes a dish great is the flavor. Seasonings are added in the right combination and at the right level. With a little practice, you can learn what seasonings enhance your dishes and create your own signature flavor combinations.\n\n## When to Season\n\nSeasoning can be done at the beginning of making a dish, while working on parts of a recipe and also once the dish is finished.\n\n  * Meat dishes have better flavor if the meat is seasoned before it is cooked and then the entire dish is seasoned at the end, so that both the meat and other ingredients have a lot of flavor.\n  * Salt causes moisture to be drawn out of foods. Add it before cooking if you are going to cook an ingredient that you want to soften, such as onions. If you want a food to be crisper, salt after cooking.\n  * Spices and herbs should be used to enhance the natural flavors in a dish, not disguise it. Many spices and herbs go well with a dish and with each other, but too much won't make it better. Avoid using too many at one time.\n  * Whole spices and bay leaves release their flavors over time, so they can be added before cooking. But be sure to remove bay leaves before serving.\n  * Ground spices and herbs release their flavors easily, so it's better to add them toward the end of long-cooking dishes.\n  * For uncooked foods like salad dressings, sauces such as salsa and salads like pasta salads, add the spices and herbs with the other ingredients and then allow enough time for the flavors to blend before eating.\n  * Taste foods at their serving temperature to accurately determine if the level of seasoning is good or not. Also, keep in mind that flavors can build in your mouth, so what can seem like too little seasoning when a small spoonful is eaten could actually be very flavorful when an entire serving is eaten.\n\n## How Much to Add?\n\nEveryone has a different idea of what tastes good. Some are more susceptible to salt levels, others to spiciness or heat of a dish. In general, less is more\u2014particularly if you are serving people you know will be sensitive. It's easier to add more when the dish is served than it is to correct a dish that has too much. You can place the salt, pepper and hot sauce on the table for folks to add more if necessary.\n\nHerbs: Fresh herbs are less potent than dried. In general, use three times as much fresh herbs as what is called for dried. So in general, 1 teaspoon dried herbs equals 3 teaspoons fresh herbs\n\nRed Pepper Flakes: When adding red pepper flakes to a dish, keep in mind that the heat can intensify over time as the flavor is released. What seems to be a mildly spicy dish when first seasoned might actually be spicier when served.\n\n## Herbs\n\nBasil: Sweet and spicy, fragrant. Chop leaves just before using. Use with eggs, meat, pesto, salads, soups, stews, tomato dishes or herb butters.\n\nBay Leaves: Earthy, grassy, slightly piney (fresh leaves are more potent than dried). Use in Greek dishes, soups, stews or under chicken skin or to top fish while cooking. Discard leaves before eating.\n\nChervil: Mild, parsley-like. Use with eggs, fish, in salads, sauces, soups or stuffing.\n\nChives: Mild green onion flavor. Use with potatoes, eggs or fish, in appetizers or as a garnish.\n\nCilantro: Looks similar to Italian parsley but with a lively, pungent smell and taste. Chop leaves; discard stems. Use in salsas and other Mexican, Indian, Indonesian dishes, marinades, pasta salads, soups or stews.\n\nDill Weed: Fresh, peppery, tangy. Chop leaves and tender stems; discard woody stems. Use in bread, dips, fish, pickles, herb butters, salads (sparingly) or sauces.\n\nFennel: Anise flavor. Chop leaves and stems. Use in soups, salads, stuffing or tossed with cooked vegetables. Seeds are used as spice.\n\nHorseradish: Pungent, peppery. Choose firm roots without blemishes; peel and grate before using. Use in sauces or condiments for fish or meat.\n\nItalian Parsley: Also known as flat-leaf parsley, it is more fragrant, less bitter than regular (curly) parsley. Chop leaves; discard stems. Use in Italian, European and Middle Eastern dishes for stronger parsley flavor.\n\nLemongrass: Sour lemon flavor; extremely fibrous and stringy. Cut off and discard bulb; remove tough or outer leaves. Cut yellow (lower section) into thin slices. Bend, bruise pieces to release flavor (discard after cooking) or process in food processor; cook thoroughly to soften enough to eat. Use in Asian dishes or soups.\n\nMarjoram: Sweet, slightly oregano-like yet delicate flavor; add at the end of cooking. Use with vegetables such as carrots, zucchini, mushrooms, peas, spinach and tomatoes, with fish, lamb, poultry or in soups, stews or stuffing.\n\nMint: Strong, cool, fresh and sweet flavor. Many varieties, with a range of flavors. Use in Greek or Italian dishes, in beverages or desserts or with cucumbers, peas, potatoes, carrots or lamb.\n\nOregano: Pungent\u2014use sparingly. Use in Italian dishes, meat, poultry, sauces, soups or vegetables.\n\nParsley: Helps the fresh flavor of a dish to come through. Works well with garlic to temper its flavor. Chop curly leaves; discard stems. Use in sauces, eggs, stuffing, herb butters or with corn or potatoes.\n\nRosemary: Strong flavor with hints of pine and lemon\u2014use sparingly. Remove and chop leaves; discard stems. Use in soups, breads, fish, lamb, salads, seafood, tomato dishes or vegetables.\n\nSage: Slightly bitter with subtle musty mint flavor\u2014use sparingly. Many varieties, with range of colors and flavors. Use in Mediterranean foods, particularly Italian dishes, stuffing, marinades or with peas, eggplant, lima beans, carrots or poultry.\n\nSavory: Mint-thyme flavor; combines well with other herbs. Use in poultry, fish, meat, vegetables, any kind of beans or in herb butters.\n\nTarragon: Delicate, anise-like flavor\u2014use sparingly. Use in salads, salad dressings, egg dishes, sauces or with poultry, fish or cheese.\n\nThyme: Peppery, minty, mild lemon flavor\u2014use sparingly. Many varieties, with range of colors and flavors. Chop leaves and soft stems; discard woody stems. Use in stews, dressings or with vegetables, poultry, fish, pork, beef or lamb.\n\n## Adjusting for Flavor Preferences\n\nOur recipes are tasted by several people with a wide range of taste preferences. You'll find the seasoning levels to be in the \"average\" category, in terms of salt level and spiciness, unless otherwise indicated by the recipe title. Sometimes we call for an ingredient with a range of amount\u2014typically done where hotness of a dish can be varied. Use the lesser amount if you like things milder or more if you like foods with more kick.\n\n## Spices\/Seasonings\n\nMany dried spices and seasonings can be toasted to enhance their flavors before being added to a dish. To toast spices and seasonings, heat in small, heavy skillet over medium heat, stirring constantly, until fragrant. Watch closely\u2014they can go from toasted to burnt very quickly.\n\nAllspice: Available whole, ground. Cinnamon-clove-nutmeg flavor. Use in baked goods, jerk seasoning, pickling, pies or with fruit.\n\nAnise Seed: Available whole, ground. Sweet licorice flavor. Use in cakes, cookies, breads or fruit dishes.\n\nCaraway Seed: Available whole. Delicate, nutty anise flavor. Use in breads, stews, with vegetables or meats.\n\nCardamom: Available as whole or split pods, whole or ground seeds. The flavor has hints of eucalyptus, camphor and lemon. Use in Indian and Middle Eastern dishes and to flavor coffee or tea. Dominant flavor in chai.\n\nCelery Seed: Available whole, ground. Strong flavor\u2014use sparingly. Use in soups, salads, salad dressings, meat dishes or pickling.\n\nCinnamon: Available in sticks, ground. Sweet, woodsy flavor. Use in baked goods, hot drinks, pickling or savory dishes.\n\nCloves: Available whole, ground. Sweet, peppery flavor. Use in baked goods, pickling, sauces, tea or with fruit, ham or other meat.\n\nCoriander: Available whole, ground. Lemon-sage flavor. Seeds of the cilantro plant\u2014but not to be substituted for cilantro, which has a different flavor. Use in soups, stews, sausages, ratatouille, pickling or curries.\n\nCumin: Available whole, ground. Nutty, earthy, with a peppery bite. Use in Mexican, Thai, Mediterranean dishes, dry rubs, chilies, stews or with beans or lentils.\n\nDill Seed: Available whole, ground. Caraway-dill flavor. Not to be substituted for dill weed, which has a different flavor. Use in pickling, breads or salad dressings.\n\nDill Weed (Dried): Dried dill leaves. Not to be substituted for dill seed, which has a different flavor. Use in breads, dips, pickling, salads, sauces or with vegetables or fish.\n\nFennel Seed: Available whole, ground. Sweet anise flavor. Use in breads, cakes or sweet sausages.\n\nGarlic: Available minced, powdered (finely ground), dehydrated, flaked, fresh or as paste or juice. Slightly musty flavor. Use in appetizers, bread, salads, soups or with vegetables, fish, poultry or meat.\n\nGinger: Available ground, crystallized, fresh. Spicy-hot, sweet flavor. Use in beverages, baked goods, sauces, soup, Asian dishes, tea or with fruit, vegetables, fish, poultry or meat.\n\nMustard Seed: Available whole, ground, powdered (finely ground), or as oil. Use seeds in pickling or with vegetables, cooked meats, ground or powdered in sauces, main dishes, pasta salads or salad dressings; oil for stir-fries, salad dressings or marinades.\n\nNutmeg: Available whole, ground (Mace is the covering of the nutmeg seed, so it can be used the same way). Sweet, spicy flavor. Use in baked goods, eggnog and other beverages, custards, sauces or with vegetables.\n\nPaprika: Available ground. Ranges from sweet to hot in flavor; slightly bitter. Use in casseroles, eggs, salads, soups or with vegetables, fish or meat.\n\nPeppercorns: Available in black, white and green varieties; whole, ground, cracked (green sold packed in brine or dried). Slightly hot flavor with a hint of sweetness (black is the strongest, green the mildest). Use in savory foods of all kinds. Pink peppercorns are not true peppercorns but rather dried berries of the Baies rose plant.\n\nRed Pepper (Cayenne): Available ground. Very hot, peppery flavor. Use in savory foods of all kinds.\n\nSaffron: Available in threads, powdered. Distinctive flavor; mildly bitter. Use in Indian and Spanish dishes.\n\nSesame Seed: Seeds available in a variety of colors or as oil. Light, nutty flavor (white seeds milder than black). Use to add flavor and crunch to breads, salads, stir-fries or other Asian dishes.\n\nStar Anise: Available whole, ground. Bitter, more pungent flavor than anise. Key ingredient in five-spice powder. Use in Asian dishes.\n\nTurmeric: Available ground and increasingly available fresh. Fragrant, woodsy flavor. Key ingredient in prepackaged curry powder, food color. Use in eggs, pickling, rice, Indian dishes, poultry or seafood.\n\n## Teriyaki Marinade Calorie Smart \u2022 EASY\n\nPrep 5 min Total 1 hr 5 min \u25cf \u00bd cup\n\n  * \u00bc cup water\n  * 3 tablespoons soy sauce\n  * 1 tablespoon fresh lemon juice\n  * 1 tablespoon vegetable oil\n  * 1 tablespoon packed brown sugar\n  * \u215b teaspoon coarsely ground black pepper\n  * 1 clove garlic, finely chopped\n\n1 In shallow glass or plastic dish or resealable food-storage plastic bag, mix all ingredients.\n\n2 Add about 1 pound boneless or 2 to 3 pounds bone-in beef, pork or chicken, turning to coat with marinade. Cover dish or seal bag; refrigerate at least 1 hour but no longer than 24 hours, turning meat occasionally.\n\n3 Remove meat from marinade; reserve marinade. Cook meat as desired, brushing occasionally with marinade. Remaining marinade must be boiled to be served as a sauce (if not boiled, discard marinade). In 1-quart saucepan, heat marinade to boiling, stirring constantly; boil and stir 1 minute.\n\n1 Tablespoon: Calories 25; Total Fat 1.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 340mg; Total Carbohydrate 2g (Dietary Fiber 0g, Sugars 2g); Protein 0g Exchanges: \u00bd Fat Carbohydrate Choices: 0\n\nFajita Marinade\n\n## Fajita Marinade Calorie Smart\n\nPrep 5 min Total 1 hr 5 min \u25cf \u00bd cup\n\n  * \u00bc cup vegetable oil\n  * \u00bc cup red wine vinegar\n  * 1 teaspoon sugar\n  * 1 teaspoon dried oregano leaves\n  * 1 teaspoon chili powder\n  * \u00bd teaspoon garlic powder\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon pepper\n\n1 In shallow glass or plastic dish or resealable food-storage plastic bag, mix all ingredients.\n\n2 Add about 1 pound boneless or 2 to 3 pounds bone-in beef, pork or chicken, turning to coat with marinade. Cover dish or seal bag; refrigerate at least 1 hour but no longer than 24 hours, turning meat occasionally.\n\n3 Remove meat from marinade; reserve marinade. Cook meat as desired, brushing occasionally with marinade. Remaining marinade must be boiled to be served as a sauce (if not boiled, discard marinade). In 1-quart saucepan, heat marinade to boiling, stirring constantly; boil and stir 1 minute.\n\n1 Tablespoon: Calories 70; Total Fat 7g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 150mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 0g Exchanges: 1\u00bd Fat Carbohydrate Choices: 0\n\nSeasoned Brine\n\n## Seasoned Brine Easy\n\nBrining is a great way to impart flavor into meat or poultry but also is a sure-fire way to ensure it will cook up incredibly tender and juicy. You may find that brined meat and poultry takes a little longer to cook, due to the added moisture.\n\nPrep 5 min Total 24 hr 5 min \u25cf 4 cups\n\n  * 4 cups water\n  * \u00bd cup packed brown sugar\n  * 2 tablespoons salt\n  * 2 cloves garlic, crushed\n  * 1 teaspoon cracked black pepper*\n\n1 In medium bowl, mix all ingredients until brown sugar and salt are dissolved.\n\n2 Place up to 5 pounds meat or poultry in 2-gallon heavy-duty resealable food-storage plastic bag. Add brine; seal bag. Refrigerate 24 hours, turning occasionally.\n\n3 Remove meat or poultry from brine; discard brine. Grill or cook as desired.\n\n* If you can't find cracked pepper, use whole peppercorns. To crack peppercorns, place in small resealable food-storage plastic bag. Seal bag; pound with meat mallet or rolling pin just to crack open. Or, use mortar and pestle.\n\n1 Tablespoon: Calories 110; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 3550mg; Total Carbohydrate 28g (Dietary Fiber 0g, Sugars 27g); Protein 0g Exchanges: Free Carbohydrate Choices: 2\n\nCut of Meat or Poultry | Weight in Pounds | Brining Time in Hours\n\n---|---|---\n\nTurkey\n\nWhole | 8 to 12\n\n12 to 14\n\n14 to 20\n\n20 to 24 | 6 to 12\n\n9 to 14\n\n10 to 20\n\n15 to 24\n\nBreast (bone-in) | 5 to 7 | 3\u00bd to 5\u00bd\n\nChicken\n\nWhole | 3 to 3\u00bd | 8 to 24\n\nPieces\n\n|  |\n\n1 to 3\n\nCornish Game Hens\n\n|  |\n\n8 to 24\n\nPork\n\nChops\n\n|  |\n\n3 to 8\n\nTenderloin | \u00be to 1 | 8 to 12\n\nPork Loin Roast (bone-in or boneless) | 2 to 5 | 12 to 24\n\n## Garlic Marinade Calorie Smart\n\nPrep 10 min Total 1 hr 15 min \u25cf \u00be cup\n\n  * \u00bc cup vegetable oil\n  * 4 cloves garlic, finely chopped\n  * 1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves, crushed\n  * \u00bd teaspoon ground mustard\n  * 2 teaspoons soy sauce\n  * \u00bc cup red or white wine vinegar\n  * \u00bc cup dry sherry or apple juice\n\n1 In 10-inch skillet, heat oil over medium-high heat. Cook garlic in oil, stirring frequently, until golden. Stir in rosemary, mustard and soy sauce; remove from heat. Stir in vinegar and sherry; cool.\n\n2 In shallow glass or plastic dish or resealable food-storage plastic bag, place 2 to 2\u00bd pounds boneless or 3 to 4 pounds bone-in beef, pork or lamb. Pour marinade over meat. Cover dish or seal bag; refrigerate at least 1 hour but no longer than 24 hours, turning meat occasionally.\n\n3 Remove meat from marinade; reserve marinade. Cook meat as desired, brushing occasionally with marinade. Remaining marinade must be boiled to be served as a sauce (if not boiled, discard marinade). In 1-quart saucepan, heat marinade to boiling, stirring constantly; boil and stir 1 minute.\n\n1 Tablespoon: Calories 45; Total Fat 4.5g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 50mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 0g Exchanges: 1 Fat Carbohydrate Choices: 0\n\nBalsamic Garlic Marinade Substitute \u00bd cup balsamic vinegar for the wine vinegar and sherry.\n\nOnion and Garlic Marinade Cook \u00bc cup finely chopped onion with the garlic until tender. Substitute thyme for the rosemary.\n\n## Marinade Success\n\n  * Use glass or plastic containers or food-storage plastic bags to mix and marinate in. They won't react with acidic ingredients like wine, lemon juice or vinegar.\n  * Use \u00bd cup marinade for each 1 pound of meat, poultry, fish or vegetables.\n  * Marinate all foods except fish in the refrigerator up to 24 hours\u2014any longer and food can become mushy. Marinate fish only 15 to 30 minutes.\n\n## Lemon-Herb Marinade Calorie Smart\n\nPrep 10 min Total 1 hr 10 min \u25cf \u2154 cup\n\n  * \u2153 cup vegetable oil\n  * 1 teaspoon grated lemon peel\n  * 2 tablespoons fresh lemon juice\n  * 1 tablespoon dry vermouth, dry white wine or beef broth\n  * 1 teaspoon chopped fresh or \u00bc teaspoon dried sage leaves\n  * 1 teaspoon chopped fresh or \u00bc teaspoon dried oregano leaves\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon coarsely ground black pepper\n\n1 In shallow glass or plastic dish or resealable food-storage plastic bag, mix all ingredients.\n\n2 Add up to 1\u00bd to 2 pounds boneless or 2\u00bd to 3\u00bd pounds bone-in beef, pork, chicken or turkey, turning to coat with marinade. Cover dish or seal bag; refrigerate at least 1 hour but no longer than 24 hours, turning meat occasionally.\n\n3 Remove meat from marinade; reserve marinade. Cook meat as desired, brushing occasionally with marinade. Remaining marinade must be boiled to be served as a sauce (if not boiled, discard marinade). In 1-quart saucepan, heat marinade to boiling, stirring constantly; boil and stir 1 minute.\n\n1 Tablespoon: Calories 60; Total Fat 7g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 110mg; Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g); Protein 0g Exchanges: 1\u00bd Fat Carbohydrate Choices: 0\n\n## Maple-Bourbon Marinade Easy\n\nPrep 5 min Total 1 hour 5 min \u25cf \u00bd cup\n\n  * \u00bc cup maple-flavored syrup\n  * \u00bc cup bourbon or apple juice\n  * 1 tablespoon vegetable oil\n  * \u00bd teaspoon salt\n\n1 In shallow glass or plastic dish or resealable food-storage plastic bag, mix all ingredients.\n\n2 Add 1 to 2 pounds boneless or 1\u00bd to 2\u00bd pounds bone-in beef, pork or chicken, turning to coat with marinade. Cover dish or seal bag; refrigerate at least 1 hour but no longer than 24 hours, turning meat occasionally.\n\n3 Remove meat from marinade; reserve marinade. Cook meat as desired, brushing occasionally with marinade. Remaining marinade must be boiled to be served as a sauce (if not boiled, discard marinade). In 1-quart saucepan, heat marinade to boiling, stirring constantly; boil and stir 1 minute.\n\n1 Tablespoon: Calories 45; Total Fat 1.5g (Saturated Fat 0g, Trans Fat 0g); Sodium 150mg; Total Carbohydrate 7g (Dietary Fiber 0g, Sugars 4 g); Protein 0g Exchanges: \u00bd Other Carbohydrate, \u00bd Fat Carbohydrate Choices: \u00bd\n\n## Orange-Thyme Marinade Easy\n\nPrep 15 min Total 1 hr 15 min \u25cf \u00be cup\n\n  * 1 large orange\n  * 2 tablespoons balsamic or red wine vinegar\n  * 1 tablespoon vegetable oil\n  * 2 medium green onions, finely chopped (2 tablespoons)\n  * 1 tablespoon chopped fresh thyme leaves\n  * \u00bc teaspoon salt\n  * \u215b teaspoon pepper\n\n1 Grate enough orange peel to equal 1 teaspoon; set aside. Squeeze enough juice to equal \u00bd cup. In shallow glass or plastic dish or resealable food-storage plastic bag, mix all ingredients.\n\n2 Add 2 to 2 \u00bd pounds boneless or 3 to 4 pounds bone-in beef, pork or chicken, turning to coat with marinade. Cover dish or seal bag; refrigerate at least 1 hour but no longer than 24 hours, turning meat occasionally.\n\n3 Remove meat from marinade; reserve marinade. Cook meat as desired, brushing occasionally with marinade. Remaining marinade must be boiled to be served as a sauce (if not boiled, discard marinade). In 1-quart saucepan, heat marinade to boiling, stirring constantly; boil and stir 1 minute.\n\n1 Tablespoon: Calories 20 (Calories from Fat 1); Total Fat 1g (Saturated Fat 0g, Trans Fat 0g); Sodium 50mg; Total Carbohydrate 2g (Dietary Fiber 0g, Sugars 1g); Protein 0g Exchanges: Free Carbohydrate Choices: 0\n\n# Chapter 18: Breads\n\n## Quick Bread Basics\n\nSelecting Pans\n\nPrepping Ingredients\n\nTips for Perfect Quick Breads\n\n## Features\n\nHeirloom Recipe and New Twist\n\nLearn to Knead Yeast Dough\n\nLearn with Betty: Biscuits\n\nLearn with Betty: Muffins\n\nLearn with Betty: Yeast Bread\n\nRoll Top Treatments\n\n## Muffins and Popovers\n\nApple-Cinnamon Muffins\n\nBanana Muffins\n\nBlueberry Muffins Calorie Smart\n\nBran Muffins Calorie Smart\n\nChocolate Chip Muffins\n\nCranberry-Orange Muffins\n\nDate-Bran Muffins\n\nGolden Harvest Muffins\n\nJumbo Upside-Down Muffins\n\nPopovers Calorie Smart \u2022 Easy\n\nStreusel-Topped Blueberry Muffins\n\nYorkshire Pudding\n\n## Loaves\n\nBanana Bread Calorie Smart\n\nBlueberry-Banana Bread\n\nCorn Muffins\n\nCornbread Calorie Smart\n\nCranberry Bread\n\nCranberry\u2013Sweet Potato Bread\n\nOatmeal Streusel Bread\n\nOrange-Zucchini Bread\n\nPumpkin Bread\n\nZucchini Bread Calorie Smart\n\n## Biscuits and Scones\n\nBaking Powder Biscuits Calorie Smart \u2022 Fast \u2022 Easy\n\nButtermilk Biscuits\n\nCheddar-Chile Cornbread Scones\n\nCherry\u2013Chocolate Chip Scones\n\nChocolate Chip Cream Biscuits\n\nChocolate Chip Scones\n\nCurrant Scones\n\nDrop Biscuits\n\nEasy Cream Biscuits Calorie Smart \u2022 Easy\n\nHam 'n Egg Biscuit Sandwiches\n\nHerbed Cream Biscuits\n\nLemon-Cherry Scones\n\nRaspberry\u2013White Chocolate Scones\n\nScones\n\nSweet Potato\u2013Bacon Biscuits Calorie Smart\n\n## Doughnuts and Cakes\n\nApplesauce Doughnuts\n\nBaked Blueberry-Orange Doughnuts\n\nBeignets with Espresso Sugar Calorie Smart\n\nCake Doughnuts Calorie Smart\n\nGlazed Doughnuts\n\nLemon Curd\u2013Filled Butter Cake\n\nSour Cream Coffee Cake\n\nStrawberry Cream Brunch Cake\n\n## Yeast Bread Basics\n\nYeast Bread Ingredients\n\nStoring and Serving Yeast Breads\n\n## Kneaded and Shaped Breads\n\nArtisan Asiago Bread Calorie Smart\n\nBakery-Style Pumpernickel Loaf\n\nBlack Pepper and Parmesan Grissini Calorie Smart\n\nChallah Bread\n\nCinnamon Swirl Raisin Bread\n\nClassic White Bread Calorie Smart\n\nDried Cherry and Walnut Bread\n\nEasy Naan\n\nEnglish Muffins Calorie Smart\n\nFocaccia Calorie Smart\n\nFocaccia Breadsticks\n\nFrench Bread Calorie Smart\n\nHoney\u2013Whole Wheat Bread Calorie Smart\n\nOnion Focaccia\n\nRich Egg Bread Calorie Smart\n\nSourdough Bread CALORIE SMART\n\nSourdough Starter\n\nSunflower-Herb Whole Wheat Bread\n\nWhole Grain Artisan Bread CALORIE SMART\n\n## No-Knead Breads\n\nFour-Grain Batter Bread CALORIE SMART\n\nNo-Knead Artisan Bread Calorie Smart\n\nWhole Wheat\u2013Raisin Batter Bread\n\n## Rolls and Pretzels\n\nBakery-Style Pumpernickel Rolls Calorie Smart\n\nCaramel Sticky Rolls\n\nCinnamon Rolls\n\nCloverleaf Rolls\n\nCrescent Rolls\n\nDinner Rolls CALORIE SMART\n\nParmesan-Herb Soft Pretzels\n\nSoft Pretzels CALORIE SMART\n\n## Bonus Recipes\n\nBLT Crostini\n\nBread Salad\n\nCheesy Garlic Bread\n\nHazelnut-Stuffed French Toast\n\nRosemary-Parmesan Croutons\n\nSpaghetti & Meatballs Pizza\n\nTurkey-Provolone-Dill Party Sub\n\nCalorie Smart = See Helpful Nutrition and Cooking Information\n\nFast = Ready in 30 minutes or less\n\nEasy = Prep in 10 minutes or less **plus** five ingredients or less\n\nLighter = 25% fewer calories or grams of fat\n\nMake Ahead = Make-ahead directions\n\nSlow Cooker = Slow cooker directions\n\n# Quick Bread Basics\n\nBreads that use baking powder or baking soda as the leavening to make them rise are called quick breads. Unlike yeast breads, which require rising time, quick breads usually can be baked as soon as they are mixed. Muffins, scones and biscuits are a few common types of quick breads that you can make, no matter what your skill level, as they offer fresh-from-the oven results, easily.\n\n## SELECTING PANS\n\n  * Use only the pan size indicated in the recipe.\n  * For golden-brown color and tender crusts, use shiny pans and cookie sheets rather than pans with dark finishes, to reflect the heat.\n  * If using dark or nonstick pans, reduce oven temperature by 25\u00b0F. These pans absorb heat more easily than shiny pans, causing baked goods to brown more quickly.\n  * Insulated pans often require slightly longer baking times and result in baked goods that may be less brown.\n\n## PREPPING INGREDIENTS\n\n  * Check expiration dates on leavening packages for freshness. Old products may inhibit quick breads from rising properly.\n  * Chop, mash or shred fruits, vegetables and nuts in advance so they are ready to be added to the batter.\n  * Measure flour by spooning into a dry measuring cup and leveling off with the straight edge of a knife or metal spatula.\n  * Use liquid measuring cups to measure liquids by filling and placing on the counter to read amount accurately at eye level.\n  * In recipes calling for butter, it's best to use real butter. If you use margarine, be sure the product has at least 65 percent fat. Don't use reduced-fat butter or whipped products.\n\n## Tips for Perfect Quick Breads\n\n  * Mix most batters for quick breads with a spoon, not an electric mixer, just until the dry ingredients are moistened, as overmixing can result in tough quick breads with peaked tops.\n  * For those recipes that require a mixer, we tested with handheld electric mixers. If you have a stand mixer, follow the manufacturer's directions for speed settings.\n  * To prevent gummy, soggy or heavy loaves, don't use more fruit or vegetables than called for in the recipe.\n  * Grease bottom only of loaf or muffin pans, unless otherwise specified; this prevents a lip and a hard, dry edge from forming.\n  * Allow at least 2 inches of space around pans in the oven for heat circulation.\n  * Quick bread loaves normally form cracks on top; this is due to the leavening action and is perfectly fine.\n  * Cool loaves completely, about 2 hours, to prevent crumbling when sliced.\n  * Cut loaves with a serrated knife, using a light sawing motion. Flavor improves and slicing is easier if loaves have been refrigerated for 24 hours.\n  * Wrap completely cooled loaves tightly in plastic wrap or foil and refrigerate up to 1 week. To freeze, place tightly wrapped loaves in freezer bags and freeze up to 3 months.\n\nCake Doughnuts (page 492)\n\nBlueberry Muffins\n\n## Blueberry Muffins Calorie Smart\n\nHomemade blueberry muffins burst with fresh flavor that store-bought can never duplicate\u2014and it doesn't take rocket science to make them great. Overmixing leads to peaked tops, tough interiors and dry muffins, so follow these simple steps and your muffins will be beautiful and delicious!\n\nPrep 10 min Total 40 min \u25cf 12 muffins\n\n  * \u00be cup milk\n  * \u00bc cup vegetable oil or melted butter\n  * 1 egg\n  * 2 cups all-purpose flour\n  * \u00bd cup granulated sugar\n  * 2 teaspoons baking powder\n  * \u00bd teaspoon salt\n  * 1 cup fresh, canned (drained) or frozen (do not thaw) blueberries\n  * 2 tablespoons coarse sugar or additional granulated sugar, if desired\n\n1 Heat oven to 400\u00b0F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or place paper baking cup in each muffin cup.\n\n2 In large bowl, beat milk, oil and egg with fork or whisk until well mixed. Stir in flour, granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups; sprinkle each with \u00bd teaspoon coarse sugar.\n\n3 Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to cooling rack; if baked in paper baking cups, immediately remove from pan to cooling rack. Serve warm if desired.\n\n1 Muffin: Calories 170; Total Fat 6g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 20mg; Sodium 190mg; Total Carbohydrate 27g (Dietary Fiber 0g, Sugars 10g); Protein 3g Exchanges: 1 Starch, 1 Fruit, 1 Fat Carbohydrate Choices: 2\n\nApple-Cinnamon Muffins Omit blueberries. Stir in 1 cup chopped peeled apple (about 1 medium) and \u00bd teaspoon ground cinnamon with the flour. Bake 25 to 30 minutes.\n\nBanana Muffins Omit blueberries. Reduce milk to \u2153 cup. Beat in 1 cup mashed very ripe bananas (2 medium) with the milk. Use packed brown sugar instead of granulated sugar in the muffins.\n\nChocolate Chip Muffins Omit blueberries. Fold 1 cup miniature semisweet chocolate chips into batter.\n\nCranberry-Orange Muffins Omit blueberries. Beat in 1 tablespoon grated orange peel with the milk. Fold 1 cup coarsely chopped sweetened dried cranberries into batter.\n\nStreusel-Topped Blueberry Muffins Omit coarse sugar. Make batter as directed; divide evenly among muffin cups. In medium bowl, mix \u00bc cup all-purpose flour, \u00bc cup packed brown sugar and \u00bc teaspoon ground cinnamon. Cut in 2 tablespoons cold butter, using pastry blender or fork, until crumbly. Sprinkle about 1 tablespoon streusel over batter in each muffin cup. Bake as directed.\n\n### Preparing Muffins\n\nStir dry ingredients in all at once just until flour is moistened.\n\nDivide batter evenly among muffin cups.\n\nBran Muffins\n\n## Bran Muffins Calorie Smart\n\nPrep 15 min Total 50 min \u25cf 12 muffins\n\n  * 1\u00bc cups original bran cereal shreds or 2 cups bran cereal flakes, crushed\n  * 1\u2153 cups milk\n  * \u00bd cup raisins, dried cherries or sweetened dried cranberries, if desired\n  * \u00bd teaspoon vanilla\n  * \u00bc cup vegetable oil\n  * 1 egg\n  * 1\u00bc cups all-purpose or whole wheat flour\n  * \u00bd cup packed brown sugar\n  * 1 tablespoon baking powder\n  * \u00bc teaspoon salt\n  * \u00bc teaspoon ground cinnamon, if desired\n\n1 Heat oven to 400\u00b0F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or place paper baking cup in each muffin cup.\n\n2 In medium bowl, stir cereal, milk, raisins and vanilla until well mixed. Let stand about 5 minutes or until cereal has softened. Beat in oil and egg with fork.\n\n3 In another medium bowl, stir remaining ingredients until well mixed; stir into cereal mixture just until moistened. Divide batter evenly among muffin cups.\n\n4 Bake 18 to 25 minutes or until toothpick inserted in center comes out clean. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to cooling rack; if baked in paper baking cups, immediately remove from pan to cooling rack. Serve warm if desired.\n\n1 Muffin: Calories 170; Total Fat 6g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 20mg; Sodium 220mg; Total Carbohydrate 26g (Dietary Fiber 3g, Sugars 10g); Protein 3g Exchanges: 1\u00bd Starch, 1 Fat Carbohydrate Choices: 2\n\nMake-Ahead Directions Bake muffins as directed; cool completely. Place in freezer containers or resealable freezer plastic bags. Freeze up to 3 months. Reheat in the microwave.\n\nDate-Bran Muffins Stir in 1 cup chopped dates with remaining ingredients in Step 3.\n\nJumbo Upside-Down Muffins Grease bottoms only of 6 jumbo muffin cups with shortening or cooking spray (do not use paper baking cups). Mix 3 tablespoons packed brown sugar, 2 tablespoons melted butter and 1 tablespoon light corn syrup in small bowl until well mixed. Spoon about 2 teaspoons into the bottom of each muffin cup. Prepare batter as directed, except substitute \u00be cup chopped dates for the raisins. Bake 18 to 25 minutes. Run metal spatula around muffins to loosen. Immediately place cookie sheet upside down on muffin pan; turn cookie sheet and pan over to remove muffins.\n\n### Learn with Betty Muffins\n\n**Perfect Muffin:** This muffin is slightly rounded, with a bumpy top.\n\n**Overmixed Muffin:** This muffin has a peaked, smooth top.\n\n**Overbaked Muffin:** This muffin is dry with a rough top and is too brown.\n\n## Golden Harvest Muffins\n\nPrep 20 min Total 50 min \u25cf 18 muffins\n\n  * 2 eggs\n  * \u00be cup vegetable oil\n  * \u00bc cup milk\n  * 2 teaspoons vanilla\n  * 2 cups all-purpose flour\n  * 1 cup packed brown sugar\n  * 2 teaspoons baking soda\n  * 2 teaspoons ground cinnamon\n  * \u00bd teaspoon salt\n  * 1\u00bd cups shredded carrots (2 or 3 medium)\n  * 1 cup shredded peeled apple (1 medium)\n  * \u00bd cup coconut\n  * \u00bd cup raisins\n  * \u00be cup sliced almonds\n\n1 Heat oven to 350\u00b0F. Grease bottoms only of 18 regular-size muffin cups with shortening or cooking spray, or place paper baking cup in each muffin cup.\n\n2 In large bowl, beat eggs, oil, milk and vanilla with whisk until well blended. Add flour, brown sugar, baking soda, cinnamon and salt; stir just until dry ingredients are moistened. Stir in carrots, apple, coconut, raisins and \u00bd cup of the almonds. Divide batter evenly among muffin cups. Sprinkle remaining \u00bc cup almonds over batter.\n\n3 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to cooling rack; if baked in paper baking cups, immediately remove from pan to cooling rack. Serve warm if desired.\n\n1 Muffin: Calories 250; Total Fat 13g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 25mg; Sodium 230mg; Total Carbohydrate 29g (Dietary Fiber 2g, Sugars 17g); Protein 3g Exchanges: 1 Starch, 1 Other Carbohydrate, 2\u00bd Fat Carbohydrate Choices: 2\n\nBanana Bread\n\n## Banana Bread Calorie Smart\n\nAlthough the true origin of banana bread is not known, this enduring favorite has been around at least since the 1930s. Our version of banana bread has appeared in all editions of the Betty Crocker Cookbook. It's a great way to use those bananas that are turning brown and soft.\n\nPrep 15 min Total 3 hr 40 min \u25cf 2 loaves (12 slices each)\n\n  * 1\u00bc cups sugar\n  * \u00bd cup butter, softened\n  * 2 eggs\n  * 1\u00bd cups mashed very ripe bananas (3 medium)\n  * \u00bd cup buttermilk\n  * 1 teaspoon vanilla\n  * 2\u00bd cups all-purpose flour\n  * 1 teaspoon baking soda\n  * 1 teaspoon salt\n  * 1 cup chopped nuts, if desired\n\n1 Heat oven to 350\u00b0F. Grease bottoms only of 2 (8x4- or 9x5-inch) loaf pans with shortening or cooking spray.\n\n2 In large bowl, stir sugar and butter until well mixed. Stir in eggs until well mixed. Stir in bananas, buttermilk and vanilla; beat with spoon until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Divide batter evenly between pans.\n\n3 Bake 8-inch loaves about 1 hour, 9-inch loaves about 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on cooling rack.\n\n4 Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate.\n\n1 Slice: Calories 150; Total Fat 4.5g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 30mg; Sodium 190mg; Total Carbohydrate 24g (Dietary Fiber 0g, Sugars 12g); Protein 2g Exchanges: \u00bd Starch, 1 Other Carbohydrate, 1 Fat Carbohydrate Choices: 1\u00bd\n\nBlueberry-Banana Bread Omit nuts. Stir in 1 cup fresh or frozen (do not thaw) blueberries into batter.\n\nCranberry Bread\n\n## Zucchini Bread Calorie Smart\n\nYou don't need to peel the zucchini if it is very fresh and green. Older, larger zucchini may require peeling before shredding. The peel adds little green flecks to the bread.\n\nPrep 20 min Total 3 hr 50 min \u25cf 2 loaves (12 slices each)\n\n  * 3 cups shredded zucchini (2 or 3 medium)\n  * 1\u2154 cups sugar\n  * \u2154 cup vegetable oil\n  * 2 teaspoons vanilla\n  * 4 eggs\n  * 3 cups all-purpose or whole wheat flour\n  * 2 teaspoons baking soda\n  * 1 teaspoon salt\n  * 1 teaspoon ground cinnamon\n  * \u00bd teaspoon baking powder\n  * \u00bd teaspoon ground cloves\n  * \u00bd cup chopped nuts\n  * \u00bd cup raisins, if desired\n\n1 Heat oven to 350\u00b0F. Grease bottoms only of 2 (8x4- or 9x5-inch) loaf pans with shortening or cooking spray.\n\n2 In large bowl, stir zucchini, sugar, oil, vanilla and eggs until well mixed. Stir in flour, baking soda, salt, cinnamon, baking powder and cloves. Stir in nuts and raisins. Divide batter evenly between pans.\n\n3 Bake 8-inch loaves 50 to 60 minutes, 9-inch loaves 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on cooling rack.\n\n4 Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.\n\n1 Slice: Calories 200; Total Fat 9g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 35mg; Sodium 230mg; Total Carbohydrate 27g (Dietary Fiber 1g, Sugars 14g); Protein 3g Exchanges: 1 Starch, 1 Other Carbohydrate, 1\u00bd Fat Carbohydrate Choices: 2\n\nCranberry Bread Omit zucchini, cinnamon, cloves and raisins. Add \u00bd cup milk and 2 teaspoons grated orange peel with the oil. Stir 3 cups fresh or frozen (thawed and drained) cranberries into batter. Bake 1 hour to 1 hour 10 minutes.\n\nOrange-Zucchini Bread Stir in 2 teaspoons grated orange peel with the flour mixture. When loaf is cooled, drizzle with Orange Glaze (page 581). Let stand until set.\n\nPumpkin Bread Substitute 1 can (15 ounces) pureed pumpkin (not pumpkin pie mix) for the zucchini.\n\nCranberry\u2013Sweet Potato Bread\n\n## Cranberry\u2013Sweet Potato Bread\n\nPrep 25 min Total 3 hr 35 min \u25cf 2 loaves (12 slices each)\n\n  * 2\u2153 cups sugar\n  * \u2154 cup water\n  * \u2154 cup vegetable oil\n  * 1 teaspoon vanilla\n  * 2 cups mashed cooked dark-orange sweet potatoes (about 1\u00bc lb)*\n  * 4 eggs\n  * 3\u2153 cups all-purpose flour\n  * 2 teaspoons baking soda\n  * 1\u00bd teaspoons salt\n  * 1 teaspoon ground cinnamon\n  * \u00bd teaspoon baking powder\n  * \u00bd teaspoon ground nutmeg\n  * 1 cup sweetened dried cranberries\n  * 1 cup chopped pecans, if desired\n\n1 Heat oven to 350\u00b0F. Grease 2 loaf pans (8x4- or 9x5-inch) with shortening or cooking spray; lightly flour.\n\n2 In large bowl, mix sugar, water, oil, vanilla, sweet potatoes and eggs until well blended. In medium bowl, mix flour, baking soda, salt, cinnamon, baking powder and nutmeg. Add to sweet potato mixture; stir just until dry ingredients are moistened. Stir in cranberries and pecans. Divide batter evenly between pans.\n\n3 Bake 8-inch loaves about 1 hour, 9-inch loaves about 1 hour 10 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes in pans on cooling rack.\n\n4 Loosen sides of loaves from pans; remove from pans and place top side up on cooling rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate.\n\n*Or substitute 1 can (23 ounces) sweet potatoes in syrup, drained and mashed, for the cooked sweet potatoes.\n\n1 Slice: Calories 240; Total Fat 7g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 35mg; Sodium 280mg; Total Carbohydrate 41g (Dietary Fiber 1g, Sugars 25g); Protein 3g Exchanges: 1 Starch, 1\u00bd Other Carbohydrate, 1\u00bd Fat Carbohydrate Choices: 3\n\nCornbread\n\n## Cornbread Calorie Smart\n\nPrep 10 min Total 35 min \u25cf 12 servings\n\n  * 1 cup milk\n  * \u00bc cup butter, melted\n  * 1 egg\n  * 1\u00bc cups yellow, white or blue cornmeal\n  * 1 cup all-purpose flour\n  * \u00bd cup sugar\n  * 1 tablespoon baking powder\n  * \u00bd teaspoon salt\n\n1 Heat oven to 400\u00b0F. Grease bottom and side of 9-inch round pan, 8-inch square pan or 8-inch cast-iron skillet with shortening.\n\n2 In large bowl, beat milk, butter and egg with whisk. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour into pan.\n\n3 Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm if desired.\n\n1 Serving: Calories 170; Total Fat 5g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 30mg; Sodium 260mg; Total Carbohydrate 29g (Dietary Fiber 0g, Sugars 10g); Protein 4g Exchanges: 1 Starch, 1 Other Carbohydrate, 1 Fat Carbohydrate Choices: 2\n\nCorn Muffins Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray. Divide batter evenly among muffin cups. Bake as directed.\n\nOatmeal Streusel Bread\n\n## Oatmeal Streusel Bread\n\nPrep 25 min Total 3 hr 30 min \u25cf 1 loaf (12 slices)\n\nStreusel\n\n  * \u00bc cup packed brown sugar\n  * \u00bc cup chopped walnuts, toasted (page 23)\n  * 2 teaspoons ground cinnamon\n\nBread\n\n  * 1 cup all-purpose flour\n  * \u00bd cup whole wheat flour\n  * \u00bd cup old-fashioned oats\n  * 2 tablespoons ground flaxseed or flaxseed meal\n  * 1 teaspoon baking powder\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon baking soda\n  * \u00be cup packed brown sugar\n  * \u2154 cup vegetable oil\n  * 2 eggs\n  * \u00bc cup sour cream\n  * 2 teaspoons vanilla\n  * \u00bd cup milk\n\nIcing\n\n  * \u00be to 1 cup powdered sugar\n  * 1 tablespoon milk\n  * 2 teaspoons light corn syrup\n\n1 Heat oven to 350\u00b0F. Spray bottom only of 9x5-inch loaf pan with cooking spray. In small bowl, stir together streusel ingredients; set aside.\n\n2 In medium bowl, stir all-purpose flour, whole wheat flour, oats, flaxseed, baking powder, salt and baking soda with whisk until blended.\n\n3 In large bowl, beat brown sugar and oil with electric mixer on medium speed 1 minute or until blended. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla. Add flour mixture alternately with milk, beating on low speed after each addition until smooth.\n\n4 Spoon one-third of batter in pan (about 1 cup); sprinkle with half of the streusel (about \u2153 cup). Top with half of remaining batter (about 1 cup), spreading gently. Sprinkle with remaining streusel. Top with remaining batter. Gently run knife through batter to swirl.\n\n5 Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 10 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Cool completely, about 2 hours.\n\n6 In small bowl, beat icing ingredients, adding enough of the powdered sugar for desired drizzling consistency. Drizzle icing over bread. Let stand until set. Wrap tightly and store at room temperature up to 4 days, or refrigerate.\n\n1 Slice: Calories 320; Total Fat 16g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 40mg; Sodium 190mg; Total Carbohydrate 40g (Dietary Fiber 1g, Sugars 27g); Protein 4g Exchanges: 1\u00bd Starch, 1 Other Carbohydrate, 3 Fat Carbohydrate Choices: 2\u00bd\n\n# Heirloom Recipe and New Twist\n\nThere's nothing like hot, homemade biscuits when you're craving comfort food. Our heirloom recipe, made with all-purpose flour, makes the classic biscuits the South is known for. The light, fluffy texture is perfect for holding a pat of butter or a drizzle of honey. When made with whole wheat flour, they'll take on a heartier texture and nutty flavor. Our twist recipe amplifies the Southern appeal by using sweet potatoes and bacon.\n\nHeirloom\n\nDrop Biscuits\n\n## Baking Powder Biscuits Calorie Smart \u2022 Fast \u2022 EASY\n\nPrep 10 min Total 25 min \u25cf 12 biscuits\n\n  * 2 cups all-purpose or whole wheat flour\n  * 1 tablespoon sugar\n  * 1 tablespoon baking powder\n  * 1 teaspoon salt\n  * \u00bd cup shortening or cold butter, cut into 8 pieces\n  * \u00be cup milk\n\n1 Heat oven to 450\u00b0F. In medium bowl, mix flour, sugar, baking powder and salt. Cut in shortening, using pastry blender or fork, until mixture looks like fine crumbs. Stir in milk until dough leaves side of bowl (dough will be soft and sticky).\n\n2 Place dough on lightly floured surface. Knead lightly 10 times. Roll or pat until \u00bd inch thick. Cut with floured 2- to 2\u00bc-inch biscuit cutter. On ungreased cookie sheet, place biscuits about 1 inch apart for crusty sides, touching for soft sides.\n\n3 Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack. Serve warm.\n\n1 Biscuit: Calories 160; Total Fat 9g (Saturated Fat 2.5g, Trans Fat 1.5g); Cholesterol 0mg; Sodium 330mg; Total Carbohydrate 18g (Dietary Fiber 0g, Sugars 2g); Protein 3g Exchanges: 1 Starch, 2 Fat Carbohydrate Choices: 1\n\nButtermilk Biscuits Reduce baking powder to 2 teaspoons; add \u00bc teaspoon baking soda with the sugar. Substitute buttermilk for the milk. (If buttermilk is thick, use slightly more than \u00be cup.)\n\nDrop Biscuits Increase milk to 1 cup. Grease cookie sheet with shortening. Drop dough by 12 spoonfuls about 2 inches apart onto cookie sheet.\n\nHam 'n Egg Biscuit Sandwiches Make biscuits as directed\u2014except use 3-inch cutter (yield will be 6 biscuits). Split biscuits in half while still warm. Spread with mayonnaise and mustard if desired. On each biscuit bottom, place 1 slice American cheese, 1 fried or poached egg (see pages 90 and 91) and 1 slice deli ham; cover with biscuit tops. Serve immediately.\n\n### Making Baking Powder Biscuits\n\nCut shortening into flour mixture until the mixture looks like fine crumbs.\n\n### Learn with Betty Biscuits\n\n**Perfect Biscuit:** This biscuit is light golden brown and high, with fairly smooth sides. It will be tender and light.\n\n**Underleavened Biscuit:** This biscuit did not have enough leavening and was mixed too much. It will be tough and not flaky.\n\n**Overbaked Biscuit:** This biscuit was overbaked and the oven was too hot. It will be hard and crumbly.\nNew Twist\n\nSweet Potato\u2013Bacon Biscuits\n\n## Sweet Potato\u2013Bacon Biscuits Calorie Smart\n\nPrep 20 min Total 35 min \u25cf 8 biscuits\n\n  * 1\u00bd cups all-purpose flour\n  * 1 tablespoon baking powder\n  * \u00bc teaspoon salt\n  * 8 slices bacon, crisply cooked, crumbled\n  * \u00bd teaspoon chopped fresh thyme leaves\n  * \u00bc cup butter, frozen\n  * \u2154 cup mashed canned sweet potatoes (from 15-oz can)\n  * 2 tablespoons buttermilk\n  * 2 tablespoons butter, melted\n\n1 Heat oven to 450\u00b0F. In large bowl, mix flour, baking powder and salt; stir in bacon and thyme. Shred frozen butter, using large holes of grater; add to flour mixture and toss to coat. Stir in sweet potatoes and buttermilk just until soft dough forms.\n\n2 Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 4 or 5 times. Press or roll dough until \u00be inch thick. Cut with floured 2\u00bd-inch biscuit cutter. On ungreased cookie sheet, place biscuits about 1 inch apart.\n\n3 Bake 12 to 15 minutes or until light golden brown. Brush with melted butter. Serve warm.\n\n1 Biscuit: Calories 180; Total Fat 7g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 15mg; Sodium 480mg; Total Carbohydrate 24g (Dietary Fiber 1g, Sugars 4g); Protein 6g Exchanges: 1\u00bd Starch, 1\u00bd Fat Carbohydrate Choices: 1\u00bd\n\n## Easy Cream Biscuits Calorie Smart \u2022 EASY\n\nWhipping cream replaces shortening or butter, making these biscuits rich and super tender.\n\nPrep 10 min Total 35 min \u25cf 12 biscuits\n\n  * 1\u00be cups all-purpose flour\n  * 2\u00bd teaspoons baking powder\n  * \u00bd teaspoon salt\n  * About 1\u00bc cups whipping cream\n\n1 Heat oven to 450\u00b0F. In large bowl, mix flour, baking powder and salt. Stir in just enough whipping cream so dough leaves side of bowl and forms a ball. (If dough is too dry, mix in 1 to 2 teaspoons more whipping cream.)\n\n2 Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times, sprinkling with flour if dough is too sticky. Roll or pat until \u00bd inch thick. Cut with floured 2- to 2\u00bc-inch biscuit cutter. On ungreased cookie sheet, place biscuits about 1 inch apart.\n\n3 Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack. Serve warm.\n\n1 Biscuit: Calories 140; Total Fat 8g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 30mg; Sodium 210mg; Total Carbohydrate 15g (Dietary Fiber 0g, Sugars 0g); Protein 2g Exchanges: 1 Other Carbohydrate, 1\u00bd Fat Carbohydrate Choices: 1\n\nChocolate Chip Cream Biscuits Stir in 1 tablespoon sugar and \u00bc cup miniature semisweet chocolate chips with the flour. Drizzle with Chocolate Glaze (page 582) if desired.\n\nHerbed Cream Biscuits Stir in \u00bd teaspoon Italian seasoning with the flour.\n\nCherry\u2013Chocolate Chip Scones\n\n## Scones\n\nPrep 15 min Total 35 min \u25cf 8 scones\n\n  * 1\u00be cups all-purpose flour\n  * 3 tablespoons granulated sugar\n  * 2\u00bd teaspoons baking powder\n  * \u00bd teaspoon salt\n  * \u2153 cup cold butter, cut into 8 pieces\n  * 1 egg, beaten\n  * \u00bd teaspoon vanilla\n  * 4 to 6 tablespoons whipping cream\n  * Additional whipping cream\n  * Coarse sugar or additional granulated sugar\n\n1 Heat oven to 400\u00b0F. In large bowl, mix flour, granulated sugar, baking powder and salt. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Stir in egg, vanilla and just enough of the 4 to 6 tablespoons whipping cream so dough leaves side of bowl.\n\n2 Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. On ungreased cookie sheet, roll or pat dough into 8-inch round. Cut into 8 wedges with sharp knife that has been dipped in flour, but do not separate wedges. Brush with additional whipping cream; sprinkle with coarse sugar.\n\n3 Bake 14 to 16 minutes or until light golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.\n\n1 Scone: Calories 240; Total Fat 11g (Saturated Fat 6g, Trans Fat 0.5g); Cholesterol 55mg; Sodium 360mg; Total Carbohydrate 31g (Dietary Fiber 0g, Sugars 10g); Protein 4g Exchanges: 1 Starch, 1 Other Carbohydrate, 2 Fat Carbohydrate Choices: 2\n\nCherry\u2013Chocolate Chip Scones Stir in \u00bd cup each dried cherries and miniature semisweet chocolate chips with the egg, vanilla and whipping cream.\n\nChocolate Chip Scones Stir in \u00bd cup miniature semisweet chocolate chips with the egg, vanilla and whipping cream.\n\nCurrant Scones Stir in \u00bd cup dried currants or raisins with the egg, vanilla and whipping cream.\n\nLemon-Cherry Scones Stir in \u00bd cup dried cherries and 2 teaspoons grated lemon peel with the egg, vanilla and whipping cream.\n\nRaspberry-White Chocolate Scones Substitute almond extract for the vanilla; increase whipping cream to \u00bd cup. Stir in \u00be cup frozen unsweetened raspberries (do not thaw) and \u2154 cup white vanilla baking chips with the egg, almond extract and whipping cream. Omit kneading step. On ungreased cookie sheet, pat dough into 8-inch round. Continue as directed, except bake 18 to 23 minutes. Raspberries will color the dough a little bit.\n\n### Making Scones\n\nRoll or pat dough into 8-inch round on ungreased cookie sheet.\n\nCut into 8 wedges with sharp knife or pizza cutter dipped in flour; do not separate.\n\nCheddar-Chile Cornbread Scones\n\n## Cheddar-Chile Cornbread Scones\n\nPrep 20 min Total 45 min \u25cf 8 scones\n\n  * 1\u00bc cups white whole wheat flour\n  * 1 cup cornmeal\n  * 1 tablespoon sugar\n  * 2 teaspoons baking powder\n  * \u00bd teaspoon salt\n  * \u00bd cup cold butter, cut into 8 pieces\n  * \u00bc cup milk\n  * 1 egg, beaten\n  * \u00be cup shredded Cheddar cheese (3 oz)\n  * 1 can (4.5 oz) chopped green chiles, undrained\n  * \u2154 cup crumbled crisply cooked bacon, if desired\n  * Honey, if desired\n\n1 Heat oven to 425\u00b0F. Grease cookie sheet with shortening or cooking spray. In large bowl, mix flour, cornmeal, sugar, baking powder and salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in milk, egg, cheese, chiles and bacon.\n\n2 Place dough on lightly floured surface; knead lightly 10 times. On cookie sheet, roll or pat dough into 8-inch round. Cut into 8 wedges, but do not separate wedges.\n\n3 Bake 18 to 23 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm with honey.\n\n1 Scone: Calories 310; Total Fat 17g (Saturated Fat 10g, Trans Fat 0.5g); Cholesterol 65mg; Sodium 510mg; Total Carbohydrate 33g (Dietary Fiber 2g, Sugars 3g); Protein 7g Exchanges: 1 Starch, 1 Other Carbohydrate, \u00bd High-Fat Meat, 2\u00bd Fat Carbohydrate Choices: 2\n\nPopovers\n\n## Popovers Calorie Smart \u2022 EASY\n\nPopovers get their name because they pop up high out of their baking cups in the oven. Serve them hot with butter or try one of the sweet or savory butters on page 470.\n\nPrep 10 min Total 45 min \u25cf 6 popovers\n\n  * 2 eggs\n  * 1 cup all-purpose flour\n  * 1 cup milk\n  * \u00bd teaspoon salt\n\n1 Heat oven to 450\u00b0F. Generously grease 6-cup popover pan with shortening. Heat popover pan in oven 5 minutes.\n\n2 Meanwhile, in medium bowl, beat eggs slightly with fork or whisk. Beat in remaining ingredients just until smooth (do not overbeat or popovers may not puff as high). Fill cups about half full.\n\n3 Bake 20 minutes. Reduce oven temperature to 325\u00b0F. Bake 10 to 15 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot.\n\n1 Popover: Calories 120; Total Fat 3g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 75mg; Sodium 240mg; Total Carbohydrate 18g (Dietary Fiber 0g, Sugars 2g); Protein 6g Exchanges: 1 Starch, 1 Fat Carbohydrate Choices: 1\n\nYorkshire Pudding Heat oven to 350\u00b0F. Place \u00bc cup vegetable oil or meat drippings in 9-inch square pan; place pan in oven and heat until hot. Increase oven temperature to 450\u00b0F. Prepare popover batter; carefully pour into hot oil. Bake 18 to 23 minutes or until puffy and golden brown (pudding will puff during baking but will deflate shortly after being removed from oven). Cut pudding into squares; serve immediately.\n\n## Cake Doughnuts Calorie smart\n\nDon't forget to also fry the holes\u2014no one can resist bite-size treats.\n\nPrep 45 min Total 45 min \u25cf 24 doughnuts\n\n  * Vegetable oil\n  * 3\u2153 cups all-purpose flour\n  * 1 cup sugar\n  * \u00be cup milk\n  * 1 tablespoon baking powder\n  * \u00bd teaspoon salt\n  * \u00bd teaspoon ground cinnamon\n  * \u00bc teaspoon ground nutmeg\n  * 2 tablespoons shortening\n  * 2 eggs\n  * Additional sugar, if desired\n\n1 In deep fryer or 3-quart saucepan, heat 3 to 4 inches oil to 375\u00b0F.\n\n2 In large bowl, beat 1\u00bd cups of the flour and the remaining ingredients except additional sugar with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in remaining flour.\n\n3 On generously floured surface, roll dough lightly to coat. Gently roll to 3\/8-inch thickness. Cut dough with floured 2\u00bd-inch doughnut cutter.\n\n4 Slide doughnuts into hot oil, using wide spatula. Turn doughnuts as they rise to the surface. Fry 2 to 3 minutes or until golden brown on both sides. Remove from oil with long fork; do not prick doughnuts. Drain on paper towels. While warm, roll in powdered or granulated sugar, if desired.\n\n1 Doughnut: Calories 190; Total Fat 5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 20mg; Sodium 120mg; Total Carbohydrate 35g (Dietary Fiber 0g, Sugars 21g); Protein 3g Exchanges: 1 Starch, 1 Other Carbohydrate, 1 Fat Carbohydrate Choices: 2\n\nApplesauce Doughnuts Reduce sugar to \u00be cup. Add 1 cup applesauce. Increase cinnamon to 1 teaspoon; omit nutmeg. Cover and refrigerate about 1 hour or until dough stiffens. Divide dough in half; roll half of the dough; cut doughnuts. Repeat with remaining dough. Sprinkle hot doughnuts with cinnamon-sugar if desired.\n\nGlazed Doughnuts Frost doughnuts with Chocolate or Vanilla Glaze (page  or ). Sprinkle with candy sprinkles, if desired.\n\n## Baked Blueberry-Orange Doughnuts\n\nPrep 25 min Total 40 min \u25cf 12 doughnuts\n\nStreusel\n\n  * 3 tablespoons all-purpose flour\n  * 3 tablespoons sugar\n  * 1 tablespoon butter\n  * 3 tablespoons sliced almonds\n  * \u00bd teaspoon grated orange peel\n\nDoughnuts\n\n  * \u00bd cup butter, softened\n  * \u2154 cup sugar\n  * 2 eggs\n  * \u00bc cup milk\n  * \u00bc cup fresh orange juice\n  * 2 cups all-purpose flour\n  * 2 teaspoons grated orange peel\n  * 1\u00bd teaspoons baking powder\n  * \u00bd teaspoon salt\n  * \u00be cup fresh blueberries\n\n1 Heat oven to 425\u00b0F. Lightly spray 2 regular-size doughnut pans (6 doughnuts per pan) with cooking spray.\n\n2 In small bowl, mix 3 tablespoons flour and 3 tablespoons sugar. Cut in 1 tablespoon butter, using pastry blender or fork, until mixture is crumbly. Stir in almonds and \u00bd teaspoon orange peel; set streusel aside.\n\n3 In medium bowl, beat \u00bd cup butter, \u2154 cup sugar and the eggs with electric mixer on medium speed until smooth. Add milk and orange juice; beat on low speed until well mixed. Stir in 2 cups flour, 2 teaspoons orange peel, the baking powder and salt just until flour is moistened. Fold in blueberries.\n\n4 Spoon batter evenly into doughnut pans, filling wells about \u00bc inch from top of pan; sprinkle evenly with streusel. Bake 6 to 8 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Serve warm if desired.\n\n1 Doughnut: Calories 250; Total Fat 11g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 55mg; Sodium 250mg; Total Carbohydrate 34g (Dietary Fiber 1g, Sugars 16g); Protein 4g Exchanges: 1 Starch, 1\u00bd Other Carbohydrate, 2 Fat Carbohydrate Choices: 2\n\nBeignets with Espresso Sugar\n\n## Beignets with Espresso Sugar Calorie Smart\n\nPrep 50 min Total 3 hr 30 min \u25cf 30 beignets\n\nEspresso Sugar\n\n  * \u2154 cup sugar\n  * 1 to 1\u00bc teaspoons espresso coffee powder\n\nBeignets\n\n  * 2\u00be cups all-purpose flour\n  * \u00bc cup sugar\n  * \u00bc teaspoon salt\n  * 1 package regular active or fast-acting dry yeast (2\u00bc teaspoons)\n  * \u00be cup very warm milk (120\u00b0F to 130\u00b0F)\n  * \u00bc cup butter, melted\n  * 1 teaspoon vanilla\n  * 2 eggs\n  * Vegetable oil for frying\n\nGlaze\n\n  * \u2153 cup dark, semisweet or milk chocolate chips\n  * 1 teaspoon vegetable oil\n\n1 In small bowl, stir together \u2154 cup sugar and the espresso powder; set aside. Grease large bowl with shortening or cooking spray; set aside.\n\n2 Insert paddle attachment in electric stand mixer. In another large bowl, mix 2 cups of the flour, \u00bc cup sugar, the salt and yeast. Add warm milk and butter. Beat on low speed 1 minute, scraping bowl and paddle frequently. Remove paddle attachment and insert dough hook. Add vanilla and eggs; beat until smooth. Beat on low speed 1 minute, scraping bowl and dough hook frequently. Stir in enough remaining flour to make dough easy to handle (dough will be slightly sticky).\n\n3 Place dough in greased bowl, turning dough to grease all sides. Cover bowl with plastic wrap and let rise in warm place about 2 hours or until dough has doubled in size.\n\n4 Sprinkle cookie sheet with flour; set aside. Place dough on surface generously sprinkled with flour. Roll dough in flour to coat. With floured rolling pin, roll dough to \u00bd-inch thickness. Using 2-inch round cookie cutter, cut 30 rounds, gently pressing together and rerolling dough scraps as necessary. On lightly floured surface, sprinkle both sides of each round with flour; place about 2 inches apart on cookie sheet. Cover loosely with plastic wrap sprayed with cooking spray; let rise in warm place 30 to 40 minutes or until slightly risen.\n\n5 In deep fryer or 4-quart Dutch oven, heat 2 inches oil to 325\u00b0F over medium heat. Cover cooling rack with paper towels. Fry 4 or 5 beignets at a time in hot oil until golden brown on both sides, about 1 minute on each side. Remove from oil with slotted spoon to cooling rack. Immediately roll in espresso sugar.\n\n6 In small microwavable bowl, microwave chocolate chips on High 30 to 60 seconds, stirring once, until chips are softened and can be stirred smooth. Stir in 1 teaspoon oil until smooth. Spoon into small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag; squeeze bag to drizzle chocolate over beignets.\n\n1 Beignet: Calories 150; Total Fat 9g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 15mg; Sodium 40mg; Total Carbohydrate 17g (Dietary Fiber 0g, Sugars 8g); Protein 2g Exchanges: 1 Starch, 1\u00bd Fat Carbohydrate Choices: 1\n\n### Making Beignets\n\nCut rounds using 2-inch cookie cutter, gently pressing together and rerolling dough scraps as necessary.\n\nFry 4 or 5 beignets at a time until golden brown on both sides. Remove from oil; immediately roll in espresso sugar.\n\nStrawberry Cream Brunch Cake\n\n## Strawberry Cream Brunch Cake\n\nPrep 20 min Total 1 hr 35 min \u25cf 16 servings\n\nCream Cheese Filling\n\n  * 1 package (8 oz) cream cheese, softened\n  * \u00bc cup sugar\n  * 2 tablespoons all-purpose flour\n  * 1 egg\n\nCake\n\n  * 2\u00bc cups all-purpose flour\n  * \u00be cup sugar\n  * \u00be cup cold butter\n  * \u00bd teaspoon baking powder\n  * \u00bd teaspoon baking soda\n  * \u00bc teaspoon salt\n  * \u00be cup sour cream\n  * 1 teaspoon almond extract\n  * 1 egg\n  * \u00bd cup strawberry or raspberry preserves\n  * \u00bd cup sliced almonds\n\n1 Heat oven to 350\u00b0F. Grease bottom and side of 10-inch springform pan or 11x7-inch (2-quart) glass baking dish with shortening; lightly flour.\n\n2 In small bowl, mix filling ingredients until smooth; set aside.\n\n3 In large bowl, mix 2\u00bc cups flour and \u00be cup sugar. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Reserve 1 cup of the crumb mixture. Stir baking powder, baking soda, salt, sour cream, almond extract and 1 egg into remaining crumb mixture. Spread batter over bottom and 2 inches up side (about \u00bc inch thick) of pan.\n\n4 Spoon filling over batter. Carefully spoon preserves evenly over filling. Mix almonds and reserved crumb mixture; sprinkle over preserves.\n\n5 Bake springform pan 50 to 60 minutes, 11x7-inch dish 35 to 45 minutes, or until filling is set and crust is deep golden brown. Cool 15 minutes; remove side of springform pan. Serve warm if desired. Store covered in refrigerator.\n\n1 Serving: Calories 320; Total Fat 18g (Saturated Fat 10g, Trans Fat 0.5g); Cholesterol 70mg; Sodium 220mg; Total Carbohydrate 35g (Dietary Fiber 1g, Sugars 18g); Protein 4g Exchanges: 1\u00bd Starch, 1 Other Carbohydrate, 3\u00bd Fat Carbohydrate Choices: 2\n\nMake-Ahead Directions Bake Strawberry Cream Brunch Cake as directed. Cool cake completely, then wrap tightly and freeze up to 1 month. To thaw, let stand at room temperature several hours before serving.\n\n## Sour Cream Coffee Cake\n\nPrep 30 min Total 2 hr \u25cf 16 servings\n\nBrown Sugar Filling\n\n  * \u00bd cup packed brown sugar\n  * \u00bd cup finely chopped nuts\n  * 1\u00bd teaspoons ground cinnamon\n\nCoffee Cake\n\n  * 3 cups all-purpose or whole wheat flour\n  * 1\u00bd teaspoons baking powder\n  * 1\u00bd teaspoons baking soda\n  * \u00be teaspoon salt\n  * 1\u00bd cups granulated sugar\n  * \u00be cup butter, softened\n  * 1\u00bd teaspoons vanilla\n  * 3 eggs\n  * 1\u00bd cups sour cream\n\nGlaze\n\n  * \u00bd cup powdered sugar\n  * \u00bc teaspoon vanilla\n  * 2 to 3 teaspoons milk\n\n1 Heat oven to 350\u00b0F. Grease bottom, side and tube of 10-inch angel food (tube) cake pan or 12-cup fluted tube cake pan or bottoms and sides of 2 (9x5-inch) loaf pans with shortening or cooking spray.\n\n2 In small bowl, stir filling ingredients until well mixed; set aside. In large bowl, stir flour, baking powder, baking soda and salt until well mixed; set aside.\n\n3 In another large bowl, beat granulated sugar, butter, 1\u00bd teaspoons vanilla and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Alternately add flour mixture and sour cream, beating on low speed until blended.\n\n4 For angel food or fluted tube cake pan, spread one-third of the batter (about 2 cups) in pan, then sprinkle with one-third of the filling; repeat twice. For loaf pans, spread one-fourth of the batter (about 1\u00bd cups) in each pan, then sprinkle each with one-fourth of the filling; repeat once.\n\n5 Bake angel food or fluted tube cake pan about 1 hour, loaf pans about 45 minutes, or until toothpick inserted near center comes out clean. Cool 10 minutes; remove cake from pan to cooling rack. Cool 20 minutes.\n\n6 In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over coffee cake. Serve warm if desired.\n\n1 Serving: Calories 360; Total Fat 16g (Saturated Fat 8g, Trans Fat 0.5g); Cholesterol 75mg; Sodium 360mg; Total Carbohydrate 49g (Dietary Fiber 1g, Sugars 30g); Protein 5g Exchanges: 2 Starch, 1 Other Carbohydrate, 3 Fat Carbohydrate Choices: 3\n\nLemon Curd\u2013Filled Butter Cake\n\n## Lemon Curd\u2013Filled Butter Cake\n\nA classic lemon curd is the filling in this buttery-rich dense yellow cake. To save time, you can substitute a jar of purchased lemon curd.\n\nPrep 30 min Total 2 hr 45 min \u25cf 12 servings\n\nLemon Curd\n\n  * \u00bc cup granulated sugar\n  * 2 tablespoons cornstarch\n  * \u00be cup cold water\n  * 3 egg yolks\n  * 1 tablespoon grated lemon peel\n  * 3 tablespoons fresh lemon juice\n\nCake\n\n  * 1 cup butter, softened\n  * 1 cup granulated sugar\n  * 5 eggs\n  * 1\u00be cups all-purpose flour\n  * 2 teaspoons grated lemon peel\n  * 1\u00bd teaspoons baking powder\n  * 1 teaspoon vanilla\n  * \u2153 cup slivered almonds, toasted (page 23)\n  * \u00bd teaspoon powdered sugar, if desired\n\n1 In 1-quart saucepan, mix \u00bc cup granulated sugar and the cornstarch. Stir in water and egg yolks with whisk until well mixed and no lumps remain. Heat to boiling over medium heat, stirring constantly, until mixture begins to thicken. Cook and stir 1 minute; remove from heat. Stir in 1 tablespoon lemon peel and the lemon juice. Refrigerate uncovered 20 minutes, stirring once, until room temperature.\n\n2 Heat oven to 350\u00b0F. Grease bottom and side of 9-inch springform pan with shortening; lightly flour.\n\n3 In large bowl, beat butter and 1 cup granulated sugar with electric mixer on medium speed about 1 minute or until smooth. Beat in eggs, one at a time, just until blended, then continue beating on medium speed 2 minutes, scraping bowl once. On low speed, beat in flour, 2 teaspoons lemon peel, the baking powder and vanilla about 30 seconds or just until blended.\n\n4 Spread half of the batter (about 2 cups) in bottom of pan. Spoon lemon curd evenly onto batter, spreading to \u00bd inch of edge. Drop remaining batter by tablespoonfuls around edge of curd and pan; spread batter evenly and toward center to cover curd. Sprinkle almonds over top.\n\n5 Bake 45 to 55 minutes or until center is set, cake is firm to the touch and top is golden brown. Cool in pan on cooling rack at least 1 hour (center will sink slightly). Run thin knife around side of cake; remove side of pan. Sprinkle with powdered sugar before serving. Store covered in refrigerator.\n\n1 Serving: Calories 360; Total Fat 20g (Saturated Fat 9g, Trans Fat 1g); Cholesterol 180mg; Sodium 190mg; Total Carbohydrate 37g (Dietary Fiber 0g, Sugars 21g); Protein 6g Exchanges: 1 Starch, 1\u00bd Other Carbohydrate, 4 Fat Carbohydrate Choices: 2\u00bd\n\n# Yeast Bread Basics\n\nMaking yeast breads is a lot easier than you would think when you know all the tips and tricks. And with our kitchen-tested recipes, you can turn out beautiful, delicious breads every time.\n\n## YEAST BREAD INGREDIENTS\n\nFlour: All-purpose and bread flours both have enough gluten-forming protein to develop the gluten necessary to work for yeast bread recipes. (See Learn to Knead Yeast Dough, page 498.)\n\nWhole wheat flour has a high level of protein but won't make the same lofty loaves that all-purpose or bread flour can because the shards of bran in the flour tear the gluten strands, inhibiting its development. Rye flour doesn't have enough gluten-forming protein to be used on its own\u2014it is used in combination with all-purpose or bread flour so it develops enough gluten to make desirable loaves.\n\nYeast: Yeast is temperature sensitive\u2014proper yeast growth is necessary for dough to rise the way it should. If the liquid in the dough recipe is added too hot, it can kill the yeast. If liquid is too cool when added, it can prevent growth. Always check the package expiration date before use.\n\nDry yeast is the most commonly available form and comes in active dry yeast and instant (fast-acting) yeast varieties, which may shorten rising times. Bread machine yeast is a type of instant yeast that can also be used in traditional baking methods. Be sure to use the type of yeast called for in a recipe, as not all yeasts work well in all types of dough-preparation methods.\n\nYeast can be dissolved using the traditional mixing method. Before combining with other ingredients, the yeast is dissolved in warm water with a small amount of sugar; the sugar acts as food for the yeast. The quick-mix method mixes yeast with the other dry ingredients before adding very warm liquid.\n\nLiquid: Water gives bread a crisp crust, while milk results in a softer crust and bread with added nutrients. Use a thermometer to accurately determine the liquid's temperature before adding.\n\nSweetener: Sugar, honey and molasses feed the yeast to help it grow, add flavor and help brown the crust. Don't use artificial sweeteners because they won't feed the yeast.\n\nSalt: Salt adds flavor and keeps yeast growth in check. Never omit salt if specified in recipe.\n\nFat: Butter, shortening and vegetable or olive oil make bread tender and moist and add flavor.\n\nEggs: Eggs add richness and color and structure.\n\n## STORING AND SERVING YEAST BREADS\n\n  * See Refrigerator and Freezer Storage Chart, page 33.\n  * If breads are to be frozen, frost or glaze after they are thawed.\n  * Store soft-crust breads and rolls in resealable food-storage plastic bags or airtight con-tainers in a cool, dry place up to 7 days.\n  * Store unsliced crisp-crust breads unwrapped at room temperature up to 3 days. Once sliced, keep in a closed paper bag or tightly wrapped in foil and use within 1 day or freeze.\n  * To freeze, wrap loaves tightly in plastic wrap and place in freezer bags. Freeze up to 3 months.\n  * To reheat thawed breads or rolls, wrap in foil and bake at 350\u00b0F (10 to 15 minutes for rolls or 15 to 20 minutes for loaves). For a crisper crust, unwrap during the last 5 minutes.\n\n### Bread Machine Tips\n\nFollow these tips for bread machine techniques:\n\n  * Follow the directions in your manual for the order ingredients should be placed in your bread machine.\n  * Carefully measure the ingredients, using dry measuring cups for flour and sugar and liquid measuring cups for liquids and measuring, not serving spoons.\n  * Use bread machine yeast: It has a fine granulation that disperses more evenly during the mixing and kneading cycles.\n  * Don't open the machine during rising or baking cycles, as it can cause the dough to collapse. If you need to check the progress of your dough, only check during mixing or kneading cycles.\n  * When using the delay cycle, be sure the yeast does not come in contact with the liquid. Don't use the delay cycle with recipes using eggs, fresh dairy products (except butter), honey, meats or fresh fruits or vegetables, because bacteria can grow during this cycle.\n  * Keep the area around the bread machine open for good ventilation.\n\n#### Why Use a Bread Machine?\n\nHere are some reasons why a bread machine might be a great tool for your family:\n\n  * It's a quick and easy way to mix, raise and bake homemade bread to have fresh bread any time, saving time and money.\n  * It's a great way to control what goes into your bread, without added preservatives or other ingredients. (But homemade bread won't stay fresh as long as store-bought, for this very reason. So purchase the machine that will make the size of loaf your family can consume in a day or two.)\n  * It's also a super-simple way to get yeast doughs that are all ready to shape and bake. French bread, pizza dough and pretzel and yeast roll dough can be made in the bread machine on the dough setting, skipping a lot of time and attention from making them by hand. Then you take it from there\u2014shaping the dough and baking it.\n  * All the ingredients get dumped into the machine at once; no dissolving yeast separately or using a lot of bowls and utensils.\n  * Since you don't have to knead the dough by hand, it only takes a few minutes to put everything into the machine and let it do its thing.\n\n### Making Bread Dough\n\nAfter the first addition of flour has been beaten in, dough will be very soft and fall in \"sheets\" off rubber spatula.\n\nTo knead, fold dough toward you. Push dough away from you with short rocking motion. Rotate dough a quarter turn; repeat. Dough will feel springy and smooth.\n\nDough should rise until doubled in size. Press fingertips about \u00bd inch into dough. If indentations remain, dough has risen enough.\n\n### Shaping Traditional Bread Loaves\n\nFlatten dough with hands or rolling pin into 18x9-inch rectangle.\n\nTightly roll dough up toward you, beginning at 9-inch side.\n\n### Making Free-Form Loaves\n\nShape dough into smooth ball by stretching surface of dough around to bottom on all four sides; pinch bottom to seal.\n\nPlace on cookie sheet; carefully slash tic-tac-toe pattern on each loaf top with serrated knife.\n\n## Learn to Knead Yeast Dough\n\nProperly kneaded yeast dough helps the dough rise and produces bread with a finer grain and better texture. When flour is mixed with liquid, gluten strands are formed. Kneading makes the gluten stronger and more elastic, allowing the dough to stretch, expand and hold its shape as it rises and then bakes.\n\nDough recipes usually give a range of how much flour to add when making bread. This is because conditions can change, particularly the moisture content of the flour, due to weather\/storage conditions and humidity level in the air when making bread. Don't worry if you don't use all the flour called for. Use just enough to knead the dough until it's smooth and elastic, so it will rise and bake well. The range of flour given includes what you will use to make the dough and to knead it.\n\nFor the best volume and texture of yeast breads, use these tips:\n\n  * Keep any remaining flour (of the maximum amount called for in the recipe) not used to make the dough in a measuring cup on the counter.\n  * Sprinkle counter lightly with some of the flour. Dust hands with a little of the flour.\n  * Place raised dough on counter. Press dough into an oval shape; fold it in half toward you.\n  * Using the floured lower palm and heel of your hand, press down lightly on dough and press it away from you.\n  * Turn dough \u00bc turn; fold dough toward you in half; repeat kneading motion.\n  * Repeat, adding additional flour under dough as needed if counter is sticky, until dough is smooth and elastic.\n  * Check for proper kneading by pressing a floured fingertip lightly into the top of the dough. If it springs back to its original shape, it has been kneaded long enough.\n  * If hands become sticky, sprinkle a little of the flour onto your hands, rubbing hands together to remove stickiness.\n\n## Artisan Asiago Bread Calorie Smart\n\nPrep 25 min Total 4 hr 15 min \u25cf 1 loaf (24 slices)\n\n  * 3\u00bd to 3\u00be cups bread flour\n  * 1 teaspoon sugar\n  * 1 package regular active or fast-acting dry yeast (2\u00bc teaspoons)\n  * 1\u00bc cups very warm water (120\u00b0F to 130\u00b0F)\n  * 2 tablespoons olive or vegetable oil\n  * 2 teaspoons dried rosemary or thyme leaves, if desired\n  * 1 teaspoon salt\n  * 1\u00bc cups diced Asiago cheese*\n\n1 In large bowl, mix 1\u00bd cups of the flour, the sugar and yeast. Add warm water. Beat with wooden spoon or electric mixer on low speed 1 minute, scraping bowl frequently. Cover tightly with plastic wrap and let stand about 1 hour or until bubbly.\n\n2 Stir in oil, rosemary and salt. Stir in enough remaining flour, \u00bd cup at a time, until a soft, smooth dough forms. Let stand 15 minutes.\n\n3 Place dough on lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and springy. Knead in 1 cup of the cheese. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl tightly with plastic wrap and let rise in warm place 45 to 60 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.\n\n4 Lightly grease uninsulated cookie sheet with shortening or cooking spray. Place dough on lightly floured surface. Gently shape into football-shaped loaf, about 12 inches long, by stretching sides of dough downward to make a smooth top. Place loaf, smooth side up, on cookie sheet. Coat loaf generously with flour. Cover loosely with plastic wrap and let rise in warm place 45 to 60 minutes or until dough has almost doubled in size.\n\n5 Heat oven to 450\u00b0F. Place 8- or 9-inch square pan on bottom oven rack; add hot water to pan until about \u00bd inch from the top. Spray loaf with cool water; sprinkle with flour. With serrated knife, carefully cut \u00bd-inch-deep slash lengthwise down center of loaf. Sprinkle remaining \u00bc cup cheese into slash.\n\n6 Bake 10 minutes. Reduce oven temperature to 400\u00b0F. Bake 20 to 25 minutes longer or until loaf is deep golden and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.\n\n*Swiss or another firm cheese can be substituted for the Asiago.\n\n1 Slice: Calories 110; Total Fat 3g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 5mg; Sodium 115mg; Total Carbohydrate 16g (Dietary Fiber 0g, Sugars 0g); Protein 4g Exchanges: 1 Starch, \u00bd Fat Carbohydrate Choices: 1\n\nMix batter 1 minute, scraping bowl frequently.\n\nGently shape dough into football-shaped loaf.\n\nSpray loaf with hot water; sprinkle with flour.\n\nCarefully cut \u00bd-inch-deep slash lengthwise down center of loaf.\n\nFocaccia\n\n## Focaccia Calorie Smart\n\nPrep 30 min Total 1 hr 50 min \u25cf 2 loaves (12 slices each)\n\n  * 2\u00bd to 3 cups all-purpose or bread flour\n  * 2 tablespoons chopped fresh or 1 tablespoon dried rosemary leaves, crumbled\n  * 1 tablespoon sugar\n  * 1 teaspoon salt\n  * 1 package regular active or fast-acting dry yeast (2\u00bc teaspoons)\n  * 5 tablespoons olive or vegetable oil\n  * 1 cup very warm water (120\u00b0F to 130\u00b0F)\n  * \u00bc cup grated Parmesan cheese\n\n1 In large bowl, mix 1 cup of the flour, the rosemary, sugar, salt and yeast. Add 3 tablespoons of the oil and the warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough remaining flour until dough is soft and leaves side of bowl.\n\n2 Place dough on lightly floured surface. Knead 5 to 8 minutes or until smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 30 minutes or until dough has almost doubled in size. Dough is ready if indentation remains when touched.\n\n3 Grease 2 cookie sheets or 12-inch pizza pans with small amount of oil or spray with cooking spray. Gently push fist into dough to deflate. Divide dough in half. Shape each half into a flattened 10-inch round on cookie sheet. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in warm place about 30 minutes or until dough has doubled in size.\n\n4 Heat oven to 400\u00b0F. Gently make \u00bd-inch-deep depressions about 2 inches apart in dough with fingers. Carefully brush with remaining 2 tablespoons oil; sprinkle with cheese. Bake 15 to 20 minutes or until golden brown. Cut into wedges; serve warm if desired.\n\n1 Slice: Calories 80; Total Fat 3.5g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 120mg; Total Carbohydrate 12g (Dietary Fiber 0g, Sugars 0g); Protein 2g Exchanges: 1 Starch Carbohydrate Choices: 1\n\nFocaccia Breadsticks Make dough as directed. After kneading, cover loosely with plastic wrap; let rest 30 minutes. Grease 2 cookie sheets with shortening or cooking spray; sprinkle with cornmeal. Divide dough into 12 pieces. Roll and shape each piece into 12-inch rope, sprinkling with flour if dough is too sticky. Place \u00bd inch apart on cookie sheets. Brush with oil and sprinkle with Parmesan cheese or coarse (kosher or sea) salt if desired. Cover loosely with plastic wrap and let rise in warm place about 20 minutes or until dough has almost doubled in size. Heat oven to 425\u00b0F. Uncover breadsticks. Bake 10 to 12 minutes or until golden brown. Makes 12 breadsticks.\n\nOnion Focaccia Make dough as directed, except omit rosemary. In 10-inch skillet, heat \u2153 cup olive oil over medium heat. Stir in 4 cups thinly sliced onions and 4 cloves garlic, finely chopped. Cook uncovered 10 minutes, stirring every 3 to 4 minutes. Reduce heat to medium-low. Cook 30 to 40 minutes longer, stirring well every 5 minutes, until onions are light golden brown. Continue and bake as directed, except do not brush dough with oil or sprinkle with Parmesan cheese; after second rising, carefully spread onion mixture over loaves.\n\n### Making Impressions in Focaccia Dough\n\nGently make \u00bd-inch-deep depressions about 2 inches apart with fingertips.\n\nBlack Pepper and Parmesan Grissini\n\n## Black Pepper and Parmesan Grissini Calorie Smart\n\nGrissini is Italian for \"breadsticks\"; they are thin and crisp.\n\nPrep 30 min Total 2 hr 30 min \u25cf 32 grissini\n\nBreadsticks\n\n  * \u00be cup warm water (105\u00b0F to 115\u00b0F)\n  * 1 teaspoon regular active dry yeast\n  * \u00bd teaspoon sugar\n  * 2 tablespoons olive oil\n  * \u00bd cup whole wheat flour\n  * 1\u00bc to 1\u00be cups all-purpose flour\n  * \u2153 cup grated Parmesan cheese\n  * 1 teaspoon salt\n  * \u00bd teaspoon coarsely ground black pepper\n\nTopping\n\n  * 2 to 3 teaspoons olive oil\n  * \u00bc cup grated Parmesan cheese\n  * 1 teaspoon coarsely ground black pepper\n\n1 In large bowl, stir together warm water, yeast and sugar until yeast is dissolved. Add 2 tablespoons oil. Stir in whole wheat flour and \u00bd cup of the all-purpose flour with whisk until mixture is smooth. Cover and let stand in warm place 35 to 45 minutes or until mixture is light and bubbly.\n\n2 Stir in \u2153 cup cheese, the salt and \u00bd teaspoon pepper. Add \u00be cup of the all-purpose flour, slowly adding additional flour as necessary to make dough easy to handle.\n\n3 Place dough on lightly floured surface. Knead 10 minutes or until dough is smooth and springy. Place dough in large bowl greased with oil, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until dough is doubled in size. Dough is ready if indentation remains when touched.\n\n4 Position one oven rack in lower third of oven and second oven rack in upper third of oven. Heat oven to 425\u00b0F. Line 2 cookie sheets with cooking parchment paper.\n\n5 Gently push fist into dough to deflate. On lightly oiled surface, pat dough to 8-inch square. Using pizza cutter or sharp knife, cut square in half. Cut each half crosswise into 16 strips. Roll each strip to 10- to 12-inch length; place on cookie sheet. Brush with 2 to 3 teaspoons oil; sprinkle with \u00bc cup cheese and 1 teaspoon pepper.\n\n6 Bake 12 to 15 minutes or until golden brown and crisp, moving cookie sheets to other rack position halfway through baking. Cool completely on cooling rack.\n\n1 Grissini: Calories 45; Total Fat 2g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 100mg; Total Carbohydrate 5g (Dietary Fiber 0g, Sugars 0g); Protein 1g Exchanges: \u00bd Starch, \u00bd Fat Carbohydrate Choices: \u00bd\n\nMake-Ahead Directions After kneading, the bread can rise overnight (covered) in the refrigerator. When ready to bake, bring to room temperature, deflate dough and continue as directed.\n\nFrench Bread\n\n## French Bread Calorie Smart\n\nPrep 25 min Total 8 hr \u25cf 2 loaves (16 slices each)\n\n  * 1\u00bd cups all-purpose flour\n  * 1 package regular active dry yeast (2\u00bc teaspoons)\n  * 1 cup very warm water (120\u00b0F to 130\u00b0F)\n  * 1 teaspoon salt\n  * 1\u2153 to 1\u2154 cups all-purpose or bread flour\n\n1 In large bowl, mix 1\u00bd cups all-purpose flour and the yeast. Add warm water. Beat with whisk or electric mixer on low speed 1 minute, scraping bowl frequently, until batter is very smooth. Cover tightly with plastic wrap and let stand about 1 hour or until bubbly.\n\n2 Stir in salt and enough flour, \u00bd cup at a time, until a soft dough forms. Place dough on lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and springy (dough will be soft). Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 1 hour to 1 hour 15 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.\n\n3 Grease uninsulated cookie sheet with shortening or cooking spray. Place dough on lightly floured surface, forming it into an oval-shaped mound. Sprinkle top of dough with flour. With a straight-edged knife, press straight down on dough lengthwise to divide it into 2 equal parts (the parts will be elongated in shape). Gently shape each part into a narrow loaf, about 16 inches long, stretching the top of the loaf slightly to make it smooth. Place loaves, smooth sides up, about 4 inches apart on cookie sheet.\n\n4 Cover loaves loosely, but airtight, with plastic wrap. (Loaves will expand slightly in the refrigerator.) Refrigerate at least 4 hours but no longer than 24 hours. (This step can be omitted, but refrigerating develops the flavor and texture of the bread.)\n\n5 Uncover loaves and spray with cool water; let rise in warm place about 1 hour or until refrigerated loaves have come to room temperature.\n\n6 Place 8- or 9-inch square pan on bottom oven rack; add hot water to pan until about \u00bd inch from the top. Heat oven to 450\u00b0F.\n\n7 With serrated knife, carefully cut \u00bc-inch-deep slashes diagonally across loaves at 2-inch intervals. Spray loaves with cool water. Place cookie sheet on middle oven rack. Spray loaves again.\n\n8 Bake 18 to 20 minutes or until loaves are deep golden brown with crisp crust and sound hollow when tapped. Remove from cookie sheet to cooling rack; cool.\n\n1 Slice: Calories 40; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 75mg; Total Carbohydrate 9g (Dietary Fiber 0g, Sugars 0g); Protein 1g Exchanges: \u00bd Starch Carbohydrate Choices: \u00bd\n\n### Making French Bread\n\nMix batter until very smooth. Cover batter in bowl tightly with plastic wrap; let stand 1 hour or until bubbly.\n\nAdd flour, \u00bd cup at a time, until soft dough forms. Knead 5 to 10 minutes or until smooth and springy.\n\nPress straight down on oval mound\u2013shaped dough with straight knife to divide into 2 equal parts.\n\nWith serrated knife, carefully cut \u00bc-inch-deep slashes diagonally across loaves at 2-inch intervals.\n\n## Uses for French Bread\n\nFrench bread is a delicious surprise when served with a meal, but if you have leftovers, you know how fast it can get stale. Rather than let that baked goodness go to waste, try some of these ideas next time you have extra French bread on hand.\n\n  1. 1. **Hazelnut-Stuffed French Toast:** Spread 6 slices of bread (\u00bd inch thick) with about 1 tablespoon hazelnut spread with cocoa; top with additional bread slices. Beat 3 eggs, \u00bd cup milk and 2 tablespoons granulated sugar in shallow container. Dip each side of sandwich, soaking up egg mixture. Cook over medium-low heat in large skillet sprayed with cooking spray; cook 2 to 3 minutes on each side or until golden brown. Sprinkle with powdered sugar.\n  2. 2. **Rosemary-Parmesan Croutons:** Prepare Croutons (page 117) as directed, except mix the butter with 2 tablespoons shredded Parmesan cheese and 1 tablespoon chopped fresh rosemary leaves before drizzling over the bread cubes.\n  3. 3. **Turkey-Provolone-Dill Party Sub:** Slice 12-inch piece of French bread horizontally in half. Spread one cut side with 2 tablespoons mayonnaise and the other cut side with 2 tablespoons Dijon mustard. Top loaf bottom with lettuce leaves, thinly sliced deli turkey, provolone cheese slices, thinly sliced tomato and dill pickle chips. Place top of loaf on sandwich; secure with toothpicks. Cut into 1-inch slices; serve immediately.\n  4. 4. **Cheesy Garlic Bread:** Make slashes in loaf on diagonal about 1 inch apart, to about \u00bd inch from bottom of loaf; place loaf on cookie sheet. Fill each opening with 1 ounce thinly sliced mozzarella cheese (cut in half) and 1 tablespoon shredded Cheddar cheese. Mix 1 tablespoon melted butter, 1 teaspoon chopped fresh parsley and \u215b teaspoon garlic powder; brush over top of loaf. Bake at 375\u00b0F 8 to 12 minutes or until cheese is melted.\n  5. 5. **Spaghetti & Meatballs Pizza:** Slice 12-inch piece of French bread horizontally in half; place on cookie sheet, cut sides up. Spread each with \u00bc cup pasta sauce. Top each with about 1 cup cooked spaghetti and 6 to 8 frozen (thawed) meatballs, cut in half. Sprinkle each with \u00bd cup shredded mozzarella and 2 tablespoons grated Parmesan cheese. Sprinkle with chopped fresh parsley. Bake at 450\u00b0F 10 to 13 minutes or until meatballs are 160\u00b0F and cheese is melted.\n  6. 6. **Bread Salad:** For 4 servings, cut enough day-old French bread into 2 cups of 1-inch cubes. In medium bowl, toss bread with 2 cups bite-size pieces of lettuce; 1 cup each chopped tomatoes and cucumber; \u00bc cup each chopped red onion, kalamata or ripe olives and crumbled feta cheese; and \u00be cup of your favorite vinaigrette dressing. Serve immediately.\n  7. 7. **BLT Crostini:** Mix \u00bd cup shredded Swiss cheese (2 ounces), \u00bc cup mayonnaise and 2 sliced green onions. Spread about 1 teaspoon on each of 12 slices French bread (\u00bc inch thick). Place on ungreased cookie sheet; top each with \u00bd slice precooked bacon. Bake at 375\u00b0F until edges are golden brown and cheese is melted. Top with finely shredded lettuce and cherry tomato slices.\n\nHazelnut-Stuffed French Toast\n\n## Classic White Bread Calorie Smart\n\nPREP 35 min TOTAL 3 hr \u25cf 2 loaves (16 slices each)\n\n  * 6 to 7 cups all-purpose or bread flour\n  * 3 tablespoons sugar\n  * 1 tablespoon salt\n  * 2 tablespoons shortening or softened butter\n  * 2 packages regular active or fast-acting dry yeast (4\u00bd teaspoons)\n  * 2\u00bc cups very warm water (120\u00b0F to 130\u00b0F)\n  * 2 tablespoons butter, melted, if desired\n\n1 In large bowl, stir 3\u00bd cups of the flour, the sugar, salt, shortening and yeast until well mixed. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.\n\n2 Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 40 to 60 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.\n\n3 Grease bottoms and sides of 2 (8x4- or 9x5-inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate. Divide dough in half. On lightly floured surface, flatten each half with hands or rolling pin into 18x9-inch rectangle. Roll dough up tightly, beginning at 9-inch side. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place loaves, seam sides down, in pans. Brush loaves lightly with 1 tablespoon of the melted butter. Cover loosely with plastic wrap and let rise in warm place 35 to 50 minutes or until dough has doubled in size.\n\n4 Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425\u00b0F. Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to cooling rack. Brush loaves with remaining 1 tablespoon melted butter. Cool completely.\n\n1 Slice: Calories 100; Total Fat 1g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 220mg; Total Carbohydrate 21g (Dietary Fiber 0g, Sugars 1g); Protein 3g Exchanges: 1 Starch Carbohydrate Choices: 1\u00bd\n\n### Learn with Betty Yeast Bread\n\n**Perfect Yeast Bread:** This loaf is high and evenly shaped and golden brown, with an even texture.\n\n**Underrisen Yeast Bread:** This loaf did not rise because yeast got too hot and dough was not kneaded enough.\n\n**Overrisen Yeast Bread:** This loaf was kneaded too much and contained too much flour.\n\n## Honey\u2013Whole Wheat Bread Calorie Smart\n\nPrep 35 min Total 3 hr 10 min \u25cf 2 loaves (16 slices each)\n\n  * 3 cups whole wheat flour\n  * \u2153 cup honey or real maple syrup\n  * \u00bc cup shortening or softened butter\n  * 3 teaspoons salt\n  * 2 packages regular active or fast-acting dry yeast (4\u00bd teaspoons)\n  * 2\u00bc cups very warm water (120\u00b0F to 130\u00b0F)\n  * 3 to 4 cups all-purpose or bread flour\n  * 2 tablespoons butter, melted, if desired\n\n1 In large bowl, beat whole wheat flour, honey, shortening, salt and yeast with electric mixer on low speed until well mixed. Add warm water. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough all-purpose flour, 1 cup at a time, to make dough easy to handle.\n\n2 Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 40 to 60 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.\n\n3 Gently push fist into dough to deflate. Divide dough in half. On lightly floured surface, flatten each half with hands or rolling pin into 18x9-inch rectangle. Roll dough up tightly, beginning at 9-inch side. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf.\n\n4 Grease bottoms and sides of 2 (8x4- or 9x5-inch) loaf pans with shortening or cooking spray. Place loaves, seam sides down, in pans. Brush loaves with 1 tablespoon of the melted butter. Cover loosely with plastic wrap and let rise in warm place 35 to 50 minutes or until dough has doubled in size.\n\n5 Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 375\u00b0F. Uncover loaves. Bake 40 to 45 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to cooling rack. Brush loaves with remaining 1 tablespoon melted butter; cool.\n\n1 Slice: Calories 120; Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 220mg; Total Carbohydrate 22g (Dietary Fiber 2g, Sugars 3g); Protein 3g Exchanges: 1\u00bd Starch Carbohydrate Choices: 1\u00bd\n\nSunflower-Herb Whole Wheat Bread Add 1 tablespoon dried basil leaves and 2 teaspoons dried thyme leaves with the salt. Stir in 1 cup unsalted sunflower nuts with the all-purpose flour.\n\nFour-Grain Batter Bread\n\n## Four-Grain Batter Bread Calorie Smart\n\nHomemade bread doesn't get much easier than this! It's called batter bread because the dough is soft and doesn't require kneading. Just mix it, put it in the pan, let it rise and bake.\n\nPrep 15 min Total 1 hr 10 min \u25cf 2 loaves (16 slices each)\n\n  * Cornmeal\n  * 4\u00bd to 4\u00be cups all-purpose or bread flour\n  * 2 tablespoons sugar\n  * 1 teaspoon salt\n  * \u00bc teaspoon baking soda\n  * 2 packages regular active or fast-acting dry yeast (4\u00bd teaspoons)\n  * 2 cups milk\n  * \u00bd cup water\n  * \u00bd cup whole wheat flour\n  * \u00bd cup wheat germ\n  * \u00bd cup quick-cooking oats\n\n1 Grease bottoms and sides of 2 (8x4-inch) loaf pans with shortening or cooking spray; sprinkle with cornmeal.\n\n2 In large bowl, mix 3\u00bd cups of the all-purpose flour, the sugar, salt, baking soda and yeast. In 1-quart saucepan, heat milk and water over medium heat, stirring occasionally, until very warm (120\u00b0F to 130\u00b0F). Add milk mixture to flour mixture. Beat with electric mixer on low speed until moistened. Beat on medium speed 3 minutes, scraping bowl occasionally.\n\n3 Stir in whole wheat flour, wheat germ, oats and enough remaining all-purpose flour to make a stiff batter. Divide batter evenly between pans. Round tops of loaves by patting with floured hands. Sprinkle with cornmeal. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until batter is about 1 inch below tops of pans.\n\n4 Heat oven to 400\u00b0F. Bake about 25 minutes or until tops of loaves are light brown. Remove from pans to cooling rack; cool.\n\n1 Slice: Calories 100; Total Fat 1g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 90mg; Total Carbohydrate 19g (Dietary Fiber 1g, Sugars 2g); Protein 4g Exchanges: 1 Starch Carbohydrate Choices: 1\n\nWhole Wheat\u2013Raisin Batter Bread Increase whole wheat flour to 2 cups. Omit wheat germ and oats. Stir in 1 cup raisins with the second addition of all-purpose flour.\n\nSourdough Bread\n\n## Sourdough Bread Calorie Smart\n\nPrep 30 min Total 11 hr 45 min \u25cf 2 loaves (16 slices each)\n\n  * 1 cup Sourdough Starter\n  * 2\u00bd cups all-purpose or bread flour\n  * 2 cups warm water (105\u00b0F to 115\u00b0F)\n  * 3\u00be to 4\u00bc cups all-purpose or bread flour\n  * 3 tablespoons sugar\n  * 1 teaspoon salt\n  * 3 tablespoons vegetable oil\n\n1 In 3-quart glass bowl, mix sourdough starter, 2\u00bd cups flour and the warm water with wooden spoon until smooth. Cover and let stand in warm, draft-free place 8 hours.\n\n2 Add 3\u00be cups flour, the sugar, salt and oil to mixture in bowl. Stir with wooden spoon until dough is smooth and flour is completely absorbed. (Dough should be just firm enough to gather into ball. If necessary, add remaining \u00bd cup flour gradually, stirring until all flour is absorbed.)\n\n3 On heavily floured surface, knead dough about 10 minutes or until smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning to grease all sides. Cover and let rise in warm place about 1 hour 30 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.\n\n4 Grease large cookie sheet with shortening. Gently push fist into dough several times to remove air bubbles. Divide dough in half. Shape each half into a round, slightly flat loaf. Do not tear dough by pulling. Place loaves on opposite corners on cookie sheet. With sharp serrated knife, make three \u00bc-inch-deep slashes in top of each loaf. Cover and let rise about 45 minutes or until dough has doubled in size.\n\n5 Heat oven to 375\u00b0F. Brush loaves with cold water. Place in middle of oven. Bake 35 to 45 minutes, brushing occasionally with water, until loaves sound hollow when tapped. Remove from cookie sheet to cooling rack. Cool completely, about 1 hour.\n\n1 Slice: Calories 110; Total Fat 2.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 220mg; Total Carbohydrate 20g (Dietary Fiber 0g, Sugars 2g); Protein 3g Exchanges: 1\u00bd Starch Carbohydrate Choices: 1\n\n## Sourdough Starter\n\n  * 1 teaspoon regular active dry yeast\n  * \u00bc cup warm water (105\u00b0F to 115\u00b0F)\n  * \u00be cup milk\n  * 1 cup all-purpose flour\n\n  1. In 3-quart glass bowl, dissolve yeast in warm water. Stir in milk. Gradually stir in flour; beat until smooth. Cover with towel or cheesecloth; let stand in warm, draft-free place (80\u00b0F to 85\u00b0F) about 24 hours or until starter begins to ferment (bubbles will appear on surface of starter). If starter has not begun fermentation after 24 hours, discard and begin again. If fermentation has begun, stir well; cover tightly with plastic wrap and return to warm, draft-free place. Let starter stand 2 to 3 days or until foamy.\n  2. When starter has become foamy, stir well; pour into 1-quart crock or glass jar with tight-fitting cover. Store in refrigerator. Starter is ready to use when a clear liquid has risen to top. Stir before using. Use 1 cup starter in Sourdough Bread recipe; reserve remaining starter. To remaining starter, add \u00be cup milk and \u00be cup flour. Store covered at room temperature about 12 hours or until bubbles appear; refrigerate.\n  3. Use starter regularly, every week or so. If the volume of the breads you bake begins to decrease, dissolve 1 teaspoon active dry yeast in \u00bc cup warm water. Stir in \u00bd cup milk, \u00be cup flour and the remaining starter.\n\nChallah Braid\n\n## Rich Egg Bread Calorie Smart\n\nPrep 30 min Total 3 hr 5 min \u25cf 1 loaf (16 slices)\n\n  * 3 to 3\u00bc cups all-purpose or bread flour\n  * \u00bc cup sugar\n  * 1\u00bd teaspoons salt\n  * 1 package regular active or fast-acting dry yeast (2\u00bc teaspoons)\n  * 1 cup very warm water (120\u00b0F to 130\u00b0F)\n  * 2 tablespoons vegetable oil\n  * 1 egg\n  * Melted butter, if desired\n\n1 In large bowl, mix 1\u00bd cups of the flour, the sugar, salt and yeast. Add warm water and oil. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Add egg; beat until smooth. Stir in enough remaining flour, \u00bc cup at a time, to make dough easy to handle.\n\n2 Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until dough has doubled in size. (At this point, dough can be refrigerated up to 24 hours.) Dough is ready if indentation remains when touched.\n\n3 Grease bottom and sides of 9x5- or 8x4-inch loaf pan with shortening or cooking spray. Gently push fist into dough to deflate. On lightly floured surface, flatten dough with hands or rolling pin into 18x9-inch rectangle. Roll up tightly, beginning at 9-inch side. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place loaf, seam side down, in pan. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in warm place about 1 hour or until dough has doubled in size.\n\n4 Move oven rack to low position so that top of pan will be in center of oven. Heat oven to 375\u00b0F. Bake 30 to 35 minutes or until loaf is deep golden brown and sounds hollow when tapped. Remove from pan to cooling rack. Brush loaf with melted butter. Cool completely.\n\n1 Slice: Calories 120; Total Fat 2.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 15mg; Sodium 230mg; Total Carbohydrate 21g (Dietary Fiber 0g, Sugars 3g); Protein 3g Exchanges: 1\u00bd Starch Carbohydrate Choices: 1\u00bd\n\nChallah Braid Make dough as directed. Lightly grease cookie sheet with shortening or cooking spray. After pushing fist into dough, divide into 3 equal parts. Roll each part into 14-inch rope. Place ropes close together on cookie sheet. Braid ropes gently and loosely, starting in middle; do not stretch. Pinch ends; tuck ends under braid securely. Brush with vegetable oil. Cover loosely with plastic wrap and let rise in warm place 40 to 50 minutes or until dough has doubled in size. Heat oven to 375\u00b0F. In small bowl, beat 1 egg yolk and 2 tablespoons water; brush over braid. Sprinkle with poppy seed. Bake 25 to 30 minutes or until golden brown.\n\nCinnamon Swirl Raisin Bread Knead \u00bd cup raisins into dough after deflating in Step 3. Before rolling up dough, brush with 2 teaspoons softened butter. Mix \u00bc cup sugar with 1\u00bd teaspoons ground cinnamon; sprinkle over butter.\n\n### Braiding Challah\n\nBraid ropes gently and loosely, starting at middle; do not stretch.\n\nWhole Grain Artisan Bread\n\n## Whole Grain Artisan Bread Calorie Smart\n\nPrep 25 min Total 4 hr 35 min \u25cf 1 loaf (12 slices)\n\n  * 1\u00bc cups warm water (105\u00b0F to 115\u00b0F)\n  * 1 teaspoon regular active dry yeast\n  * \u00bd teaspoon sugar\n  * 1\u00bd cups whole wheat flour\n  * \u00bd cup rye flour\n  * 1\u00bd teaspoons salt\n  * 1\u00bd to 1\u00be cups bread flour\n  * 1 teaspoon cornmeal\n\n1 In large bowl, stir together warm water, yeast and sugar until yeast is dissolved. Stir in whole wheat flour and rye flour until mixture is smooth. Cover and let stand in warm place 1 hour or until mixture has doubled in size.\n\n2 Stir in salt and 1\u00bd cups of the bread flour, adding additional bread flour, 1 tablespoon at a time, to make dough easy to handle.\n\n3 Place dough on lightly floured surface; knead 10 minutes or until smooth and springy. Grease large bowl with oil. Place dough in bowl, turning to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until doubled in size. Dough is ready if indentation remains when touched.\n\n4 Line cookie sheet with cooking parchment paper; sprinkle center with cornmeal. Gently push fist into dough to deflate. Shape dough into round ball; place on cookie sheet and flatten slightly. Cover with a plastic wrap that has been sprayed with cooking spray and let rise in warm place 45 minutes or until doubled in size.\n\n5 Heat oven to 425\u00b0F. Using small strainer, sprinkle 1 teaspoon bread flour over top of dough. Using sharp serrated knife, cut 4 (\u00bc-inch-deep) slashes on top of loaf, then make 4 diagonal cuts to create crisscross pattern. Slide dough and parchment paper from cookie sheet onto pizza stone.\n\n6 Bake 25 to 30 minutes or until crisp golden brown and bread sounds hollow when tapped. Cool completely on cooling rack, about 1 hour.\n\n1 Slice: Calories 130; Total Fat 0.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 300mg; Total Carbohydrate 27g (Dietary Fiber 3g, Sugars 0g); Protein 4g Exchanges: 1\u00bd Starch, \u00bd Other Carbohydrate Carbohydrate Choices: 2\n\nNo-Knead Artisan Bread\n\n## No-Knead Artisan Bread Calorie Smart\n\nPrep 10 min Total 4 hr \u25cf 2 loaves (12 slices each)\n\n  * 3 to 3\u00bd cups all-purpose flour\n  * 1 tablespoon sugar\n  * 1\u00bd teaspoons salt\n  * 1 package regular active dry yeast (2\u00bc teaspoons)\n  * 1\u00bc cups very warm water (120\u00b0F to 130\u00b0F)\n  * 1 tablespoon olive oil\n  * \u00bd cup well-drained sun-dried tomatoes (from 7-oz jar)\n  * 1 tablespoon fresh or 1 teaspoon dried basil leaves\n  * Cornmeal\n\n1 In large bowl, mix 2 cups of the flour, the sugar, salt and yeast. Stir in warm water and oil until well mixed, about 1 minute. Beat with wooden spoon 2 minutes.\n\n2 Stir in 1 cup flour. Stir in additional flour, 2 tablespoons at a time, until dough leaves side of bowl and dough is not sticky. Cover tightly with plastic wrap and refrigerate at least 2 hours but no longer than 24 hours.\n\n3 Grease large cookie sheet; sprinkle with cornmeal, shaking off excess. Divide dough in half. Sprinkle each dough half equally with the sun-dried tomatoes and basil. With floured hands, fold sun-dried tomatoes and basil into dough. Shape each half of dough into smooth ball by stretching surface of dough around to bottom on all 4 sides; pinch bottom to seal. Place dough balls about 5 inches apart on cookie sheet. Cover loosely with plastic wrap and let rise in warm place about 1 hour 30 minutes or until dough has doubled in size.\n\n4 Heat oven to 375\u00b0F. Place 8- or 9-inch pan on bottom oven rack; add hot water to pan until about \u00bd inch from top. Uncover dough; carefully slash tic-tac-toe pattern on top of each loaf with serrated knife. Place cookie sheet on middle oven rack. Bake 15 to 20 minutes or until loaves are dark golden brown and bread sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.\n\n1 Slice: Calories 70; Total Fat 1g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 150mg; Total Carbohydrate 15g (Dietary Fiber 0g, Sugars 0g); Protein 2g Exchanges: 1 Starch Carbohydrate Choices: 1\n\n## Dried Cherry and Walnut Bread\n\nPrep 25 min Total 3 hr 30 min \u25cf 1 loaf (16 slices)\n\n  * 3\u00bc to 3\u00be cups bread flour\n  * 2 tablespoons sugar\n  * 1 package fast-acting dry yeast (2\u00bc teaspoons)\n  * 1\u00bc cups very warm water (120\u00b0F to 130\u00b0F)\n  * 2 tablespoons vegetable oil\n  * 1 cup coarsely chopped walnuts\n  * 1 cup dried cherries\n  * 1 tablespoon grated orange peel\n  * 1 teaspoon salt\n  * 1 tablespoon cornmeal\n  * 1 teaspoon milk\n\n1 In large bowl, mix 1\u00bd cups of the flour, the sugar and yeast. Add warm water and oil. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in 1\u00be cups flour, the walnuts, cherries, orange peel and salt with wooden spoon until dough pulls away from side of bowl and forms a sticky ball.\n\n2 Place dough on lightly floured surface. Knead 2 to 3 minutes or until dough is smooth and springy, using enough of the remaining \u00bd cup flour as necessary to form into smooth ball. Grease large bowl with oil. Place dough in bowl, turning to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 1 hour or until dough has doubled in size.\n\n3 Lightly grease large cookie sheet with shortening or cooking spray; sprinkle with cornmeal. Gently push fist into dough to deflate. Place dough on lightly floured surface. Gently shape into smooth ball by stretching surface of dough around to bottom on all sides; pinch bottom to seal. Place on cookie sheet. Cover dough loosely with plastic wrap sprayed with cooking spray and let rise in warm place 30 to 40 minutes or until doubled in size.\n\n4 Heat oven to 350\u00b0F. Brush top of loaf with milk. With serrated knife, cut 3 (\u00bc-inch-deep) slashes across top of dough. Bake 35 to 40 minutes or until loaf is deep golden brown and sounds hollow when tapped. Cool completely on cooling rack, about 1 hour.\n\n1 Slice: Calories 210; Total Fat 7g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 150mg; Total Carbohydrate 32g (Dietary Fiber 2g, Sugars 9g); Protein 5g Exchanges: 1\u00bd Starch, \u00bd Other Carbohydrate, 1\u00bd Fat Carbohydrate Choices: 2\n\nCloverleaf Rolls, Crescent Rolls and Dinner Rolls\n\n## Dinner Rolls Calorie Smart\n\nPrep 30 min Total 2 hr 15 min \u25cf 15 rolls\n\n  * 3\u00bd to 3\u00be cups all-purpose or bread flour\n  * \u00bc cup sugar\n  * \u00bc cup butter, softened\n  * 1 teaspoon salt\n  * 1 package regular active or fast-acting dry yeast (2\u00bc teaspoons)\n  * \u00bd cup very warm water (120\u00b0F to 130\u00b0F)\n  * \u00bd cup very warm milk (120\u00b0F to 130\u00b0F)\n  * 1 egg\n  * Melted butter, if desired\n\n1 In large bowl, stir 2 cups of the flour, the sugar, \u00bc cup butter, the salt and yeast until well mixed. Add warm water, warm milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, \u00bc cup at a time, to make dough easy to handle.\n\n2 Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until dough has doubled in size. Dough is ready if indentation remains when touched.\n\n3 Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. Gently push fist into dough to deflate. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Brush with melted butter. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until dough has doubled in size.\n\n4 Heat oven to 375\u00b0F. Uncover rolls. Bake 12 to 15 minutes or until golden brown. Serve warm if desired.\n\n1 Roll: Calories 160; Total Fat 4g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 25mg; Sodium 190mg; Total Carbohydrate 26g (Dietary Fiber 1g, Sugars 4g); Protein 4g Exchanges: 2 Starch Carbohydrate Choices: 2\n\nMake-Ahead Directions After placing rolls in pan, cover tightly with foil and refrigerate 4 to 24 hours. About 2 hours before baking, remove from refrigerator; remove foil and cover loosely with plastic wrap. Let rise in warm place until dough has doubled in size. If some rising has occurred in the refrigerator, rising time may be less than 2 hours. Bake as directed.\n\nCloverleaf Rolls Grease 24 regular-size muffin cups with shortening or cooking spray. Make dough as directed, except after pushing fist into dough, divide dough into 72 equal pieces. (To divide, cut dough in half, then continue cutting pieces in half until there are 72 pieces.) Shape each piece into a ball. Place 3 balls in each muffin cup. Brush with melted butter. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until dough has doubled in size. Bake as directed. Makes 24 rolls.\n\nCrescent Rolls Grease cookie sheet with shortening or cooking spray. Make dough as directed, except after pushing fist into dough, cut dough in half. Roll each half into 12-inch round on floured surface. Spread with softened butter. Cut each circle into 16 wedges. Roll up each wedge, beginning at rounded edge. Place rolls, with points underneath, on cookie sheet and curve slightly. Brush with melted butter. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until dough has doubled in size. Bake as directed. Makes 32 rolls.\n\n### Making Dinner Rolls\n\nPlace dough balls slightly apart in pan so they have room to double in size.\n\n### Making Cloverleaf Rolls\n\nPlace 3 dough balls next to each other in each muffin cup.\n\n### Making Crescent Rolls\n\nCut dough circles into wedges. Roll up each wedge, beginning at rounded edge.\n\n## Roll Top Treatments\n\nBrush unbaked rolls with melted butter (about 1 tablespoon for each 12 rolls). Then sprinkle with one of the following before baking:\n\nRosemary Sea Salt: Mix 3 tablespoons coarsely chopped fresh rosemary leaves and 1 teaspoon sea salt.\n\nGarlic-Parmesan: Mix 2 tablespoons grated Parmesan and a dash of garlic powder.\n\nTwo-Seed: Mix 2 tablespoons each sesame seed and poppy seed.\n\n## Soft Pretzels Calorie Smart\n\nPrep 45 min Total 2 hr \u25cf 16 pretzels\n\n  * 3\u00be to 4\u00bc cups all-purpose flour\n  * 1 tablespoon sugar\n  * 1\u00bd teaspoons salt\n  * 1 package regular active or fast-acting dry yeast (2\u00bc teaspoons)\n  * 1\u00bd cups warm water (120\u00b0F to 130\u00b0F)\n  * 2 tablespoons vegetable oil\n  * 1 cup water\n  * 2 teaspoons baking soda\n  * 2 teaspoons coarse (kosher or sea) salt\n\n1 In large bowl, stir 2 cups of the flour, the sugar, table salt and yeast with wooden spoon until well mixed. Add warm water and oil. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. With wooden spoon, stir in enough of the remaining flour, about \u00bd cup at time, until dough is soft, leaves side of bowl and is easy to handle (dough may be slightly sticky).\n\n2 Place dough on lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and springy. Cover loosely with plastic wrap sprayed with cooking spray and let rest 10 minutes.\n\n3 Heat oven to 425\u00b0F. Spray cookie sheets with cooking spray. In shallow bowl, stir 1 cup water and baking soda to make pretzel \"wash.\"\n\n4 Divide dough into 16 equal pieces. Roll each piece into 24-inch rope (dip hands in pretzel wash to make rolling dough easier). To make pretzel shape, form rope into a circle, crossing ends at top. Fold dough so crossed ends rest on bottom of circle. Stir pretzel wash; brush over both sides of pretzel, using pastry brush. Place pretzel on cookie sheet. Repeat with remaining dough. Reserve remaining pretzel wash.\n\n5 Cover pretzels loosely with plastic wrap. To make thin pretzels, let rest about 5 minutes or until very slightly puffed. To make thicker pretzels, let rise in warm place 15 to 20 minutes or until puffed.\n\n6 Just before baking, brush pretzels with reserved wash; sprinkle with coarse salt. Bake 1 cookie sheet at a time 10 to 13 minutes or until golden brown. Remove from cookie sheets to cooling rack; cool at least 15 minutes before serving.\n\n1 Pretzel: Calories 120; Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 670mg; Total Carbohydrate 23g (Dietary Fiber 0g, Sugars 0g); Protein 3g Exchanges: 1 Starch, \u00bd Other Carbohydrate Carbohydrate Choices: 1\u00bd\n\nParmesan-Herb Soft Pretzels In small bowl, mix 2 tablespoons grated Parmesan cheese, \u00bd teaspoon dried basil leaves and \u00bc teaspoon garlic powder. Brush hot baked pretzels with melted butter; sprinkle with cheese mixture.\n\n### Shaping Soft Pretzels\n\nRoll each dough piece into 24-inch rope.\n\nForm rope into a circle, crossing ends at top. Fold dough so crossed ends rest on bottom of circle.\n\n## Bakery-Style Pumpernickel Rolls Calorie Smart\n\nPrep 30 min Total 4 hr 30 min \u25cf 12 rolls\n\n  * 2\u00bd cups all-purpose flour\n  * \u00be cup rye flour\n  * 1 tablespoon regular active dry yeast\n  * 2 tablespoons unsweetened baking cocoa\n  * 1\u00bd teaspoons coarse (kosher or sea) salt\n  * 1\u2153 cups warm water (105\u00b0F to 115\u00b0F)\n  * 3 tablespoons full-flavored (dark) molasses\n  * 1 tablespoon cornmeal\n  * 1 egg\n  * 1 tablespoon water\n  * 1 teaspoon caraway seed, if desired\n\n1 In large bowl, mix all-purpose flour, rye flour, yeast, cocoa and salt. In small bowl, mix warm water and molasses. Add water mixture to flour mixture; stir with wooden spoon until dough is thoroughly mixed and no dry spots remain, 1 to 2 minutes. Cover loosely with plastic wrap. Let rise at room temperature 2 hours; refrigerate at least 1 hour but no longer than 24 hours.\n\n2 Line large cookie sheet with cooking parchment paper; sprinkle with cornmeal. Place dough on generously floured surface; turn dough to lightly coat with flour. Shape dough into a ball; cut in half. Cut each half into 6 equal pieces, coating with flour as needed to prevent sticking. Shape each piece into a ball by stretching surface of dough around to bottom on all sides; pinch bottom to seal. Place about 2 inches apart on cookie sheet. Cover loosely with plastic wrap sprayed with cooking spray; let rise in warm place 40 minutes or until doubled in size.\n\n3 Place empty broiler tray or cast-iron skillet on bottom oven rack. Heat oven to 400\u00b0F. In small bowl, beat egg and 1 tablespoon water. Brush buns with egg mixture; sprinkle with caraway seed. Place cookie sheet on middle oven rack. Gently pull out bottom rack and pour 1 cup hot water into broiler tray; gently slide rack back and quickly shut oven door.\n\n4 Bake 12 to 15 minutes or until buns begin to slightly brown and sound hollow when tapped. Cool 5 minutes on cooling rack. Serve warm or at room temperature.\n\n1 Roll: Calories 150; Total Fat 1g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 20mg; Sodium 300mg; Total Carbohydrate 30g (Dietary Fiber 2g, Sugars 3g); Protein 4g Exchanges: 1\u00bd Starch, \u00bd Other Carbohydrate Carbohydrate Choices: 2\n\nBakery-Style Pumpernickel Loaf Shape dough into 7x5-inch oval and place on cookie sheet. Cover loosely with plastic wrap sprayed with cooking spray; let rise in warm place 1 hour or until doubled in size. Continue as directed in Steps 3 and 4, brushing top and sides of loaf with egg mixture; sprinkle top with caraway seed. Bake 25 to 30 minutes or until loaf sounds hollow when tapped. Cool completely.\n\n## English Muffins Calorie Smart\n\nPrep 35 min Total 3 hr \u25cf 9 muffins\n\n  * 2 to 2\u00bd cups all-purpose flour\n  * 1 tablespoon sugar\n  * 1 teaspoon salt\n  * 2 tablespoons shortening\n  * 1 package regular active or fast-acting dry yeast (2\u00bc teaspoons)\n  * 1 cup very warm milk (120\u00b0F to 130\u00b0F)\n  * Cornmeal\n\n1 In large bowl, mix 2 cups of the flour, the sugar, salt, shortening and yeast. Add milk; stir until dough forms. If necessary, stir in enough remaining flour, 2 tablespoons at a time, until dough is no longer sticky. Dough should be soft.\n\n2 Place dough on lightly floured surface. Knead 4 to 5 minutes or until smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 40 minutes to 1 hour or until doubled in size. Dough is ready if indentation remains when touched.\n\n3 Gently push fist into dough to deflate. On lightly floured surface, roll dough into 13-inch round \u00bc inch thick. Cut dough into 9 (3\u00bd-inch) rounds, rerolling dough as necessary. Generously sprinkle ungreased cookie sheet with cornmeal. Carefully transfer rounds to cookie sheet, placing about 1 inch apart. Sprinkle tops of rounds with cornmeal. Cover and let rise about 1 hour or until almost doubled in size.\n\n4 Heat oven to 350\u00b0F. Heat nonstick griddle or 12-inch skillet over medium heat (350\u00b0F). Carefully transfer rounds to hot griddle. Cook 6 to 8 minutes, turning once, until deep golden brown. Return to cookie sheet. Bake 5 to 10 minutes or until center is completely cooked. Cool 10 to 15 minutes. To serve, split with fork.\n\n1 Muffin: Calories 150; Total Fat 3.5(Saturated Fat 1, Trans Fat 0); Cholesterol 0mg; Sodium 280mg; Total Carbohydrate 24g(Dietary Fiber 1g, Sugars 3g); Protein 4g Exchanges: 1 Starch, \u00bd Other Carbohydrate, \u00bd Fat Carbohydrate Choices: 1\u00bd\n\n### Making English Muffins\n\nCook rounds 6 to 8 minutes, turning once, until deep golden brown.\n\nBake rounds 5 to 10 minutes or until center is completely cooked.\n\n## Caramel Sticky Rolls\n\nPrep 40 min Total 3 hr 20 min \u25cf 15 rolls\n\nRolls\n\n  * 3\u00bd to 4 cups all-purpose or bread flour\n  * \u2153 cup granulated sugar\n  * 1 teaspoon salt\n  * 2 packages regular active or fast-acting dry yeast (4\u00bd teaspoons)\n  * 1 cup very warm milk (120\u00b0F to 130\u00b0F)\n  * \u00bc cup butter, softened\n  * 1 egg\n\nCaramel Topping\n\n  * 1 cup packed brown sugar\n  * \u00bd cup butter, softened\n  * \u00bc cup light corn syrup\n  * 1 cup pecan halves, if desired\n\nFilling\n\n  * \u00bd cup chopped pecans or raisins, if desired\n  * \u00bc cup granulated sugar or packed brown sugar\n  * 1 teaspoon ground cinnamon\n  * 2 tablespoons butter, softened\n\n1 In large bowl, mix 2 cups of the flour, \u2153 cup granulated sugar, the salt and yeast. Add warm milk, \u00bc cup butter and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, \u00bd cup at a time, to make dough easy to handle.\n\n2 Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour 30 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.\n\n3 In 2-quart saucepan, heat brown sugar and \u00bd cup butter to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour into 13x9-inchpan. Sprinkle with pecan halves.\n\n4 In small bowl, mix filling ingredients except 2 tablespoons butter.\n\n5 Gently push fist into dough to deflate. On lightly floured surface, flatten dough with hands or rolling pin into 15x10-inch rectangle. Spread with 2 tablespoons butter; sprinkle with filling. Roll rectangle up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. With fingers, shape until even. With dental floss or serrated knife, cut roll into 15 (1-inch) slices.\n\n6 Place slices slightly apart in pan. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until dough has doubled in size.\n\n7 Heat oven to 350\u00b0F. Uncover rolls. Bake 30 to 35 minutes or until golden brown. Let stand 2 to 3 minutes. Place heatproof plate upside down over pan; turn plate and pan over. Let stand 1 minute so caramel can drizzle over rolls; remove pan. Serve warm.\n\n1 Roll: Calories 320; Total Fat 12g (Saturated Fat 6g, Trans Fat 0.5g); Cholesterol 45mg; Sodium 250mg; Total Carbohydrate 50g (Dietary Fiber 1g, Sugars 25g); Protein 4g Exchanges: 1 Starch, 2\u00bd Other Carbohydrate, 2 Fat Carbohydrate Choices: 3\n\nLighter Directions For 4 grams of fat and 255 calories per serving, make recipe as directed, except omit caramel topping and pecan halves. Line pan with foil; spray foil with cooking spray. Drizzle 1 cup caramel ice cream topping over foil (heat topping slightly if it is stiff). Continue as directed, except omit chopped pecans from filling.\n\nMake-Ahead Directions After placing slices in pan, cover tightly with plastic wrap or foil; refrigerate 4 to 24 hours. About 2 hours before baking, remove from refrigerator; remove plastic wrap or foil and cover loosely with plastic wrap. Let rise in warm place until dough has doubled in size. If some rising has occurred in the refrigerator, rising time may be less than 2 hours. Bake as directed.\n\nCinnamon Rolls Omit caramel topping and pecan halves. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. Place dough slices in pan. Let rise and bake as directed in Steps 6 and 7, except do not turn pan upside down. Remove rolls from pan to cooling rack. Cool 10 minutes. Drizzle rolls with Vanilla Glaze (page 581) if desired.\n\nCaramel Sticky Rolls\n\n### Placing Pecans\n\nSprinkle pecans over brown sugar mixture in pan.\n\n### Rolling and Cutting Rolls\n\nRoll rectangle up tightly, beginning at 15-inch side.\n\nUsing dental floss or a serrated knife, cut rolls into slices.\n\n### Placing Slices\n\nPlace slices slightly apart in pan so they have room to double in size.\n\nEasy Naan\n\n## Easy Naan\n\nIf you have never seen the way naan breads are made, take a peek the next time you are at an Indian restaurant: The chef slaps a piece of dough between his hands, stretching it into that familiar teardrop shape. Working quickly, he reaches into the tandoor (clay-lined oven) and slaps the dough against its inner wall. Within seconds, the dough puffs up and forms brown spots. He peels the bread away from the wall with a flat-edged skewer and brushes it with clarified butter.\n\nPrep 20 min Total 1 hr 20 min \u25cf 4 breads\n\n  * 3 cups all-purpose flour\n  * 1 tablespoon sugar\n  * 1 teaspoon salt\n  * \u00bd cup milk\n  * 2 tablespoons vegetable oil\n  * \u00bd cup plain yogurt\n  * \u00bd to \u00be cup water\n  * 1 tablespoon butter, melted*\n\n1 In large bowl, mix together flour, sugar and salt. Stir in milk and oil. Stir in yogurt. Stir in water, 2 tablespoons at a time, until dough forms. The dough should not be sticky or dry.\n\n2 Knead dough in bowl or on lightly floured surface 2 to 3 minutes or until dough becomes smooth and elastic. Brush dough lightly with some of the melted butter and cover with plastic wrap; set aside 30 minutes. (At this point, dough can be covered and refrigerated up to 24 hours. When ready to roll, let dough stand at room temperature 30 minutes so it becomes soft and easy to handle.)\n\n3 Heat oven to 450\u00b0F. Place pizza stone in oven to heat. Divide dough into 4 equal pieces. Shape each into a ball; brush each lightly with some of the butter.\n\n4 Roll one piece of dough into 8-inch round or teardrop shape, about \u00bc inch thick, on lightly floured surface, taking care not to tear dough. Repeat with remaining dough.\n\n5 Place one piece of dough on hot pizza stone. Bake 3 to 4 minutes or until brown spots form and bubbles start to appear on surface. Turn; bake 7 to 8 minutes longer. Remove bread with spatula; brush lightly with melted butter. Wrap bread in foil to keep warm while baking remaining dough. Cut breads in half to serve.\n\n*Clarified butter (page 469) can be substituted for the melted butter.\n\n1 Serving (\u00bd Bread): Calories 240; Total Fat 7g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 520mg; Total Carbohydrate 38g (Dietary Fiber 1g, Sugars 2g); Protein 5g Exchanges: 2 Starch, \u00bd Other Carbohydrate, 1 Fat Carbohydrate Choices: 2\u00bd\n\n### Making Naan\n\nRoll 1 piece of dough at a time into circle or teardrop shape about \u00bc inch thick.\n\nBake dough on hot pizza stone until brown spots or bubbles begin to appear on surface. Turn; bake other side.\n\n## Delicious Uses for Naan\n\nTraditionally, Indian food is eaten with your right hand, not with utensils. Pieces of naan would be ripped off and used to scoop up food to be eaten or used to dip into saucy foods to enjoy the sauce.\n\nToday, in addition to being a tasty scoop, naan is being used in creative new ways. Any way flatbread is used, naan can be used as well. Turn it into a pizza by topping it with your favorite pizza toppings before baking. Spoon your favorite sandwich fillings on it and roll it up, like a wrap. Or serve it with soups and stews in place of bread or with dips, in place of chips.\n\n# Chapter 19: Cookies, Bars & Candies\n\nAlmond Biscotti, page 539, dipped in chocolate, page 533\n\n## Cookies and Bar Basics\n\nBaking Pans for Bars\n\nChoosing the Right Ingredients\n\nCookie Sheets\n\nMixing\n\nStoring Cookies and Bars\n\nSuccessful Baking on Any Type of Cookie Sheet\n\nTips for Perfect Cookies and Bars\n\n## Features\n\nHeirloom Recipe and New Twist\n\nLearn to Decorate\n\nLearn with Betty: Chocolate Chip Cookies\n\nLearn with Betty: Melting Chocolate\n\nDried Fruit\n\n## Drop Cookies\n\nCandy Cookies\n\nChocolate Chip Cookies CALORIE SMART\n\nChocolate Chip Whoopie Pies\n\nChocolate Crinkles CALORIE SMART\n\nChocolate-Caramel Compost Cookies\n\nDulce de Leche Chocolate Chip Cookies\n\nJumbo Chocolate Chip Cookies\n\nOatmeal\u2013Chocolate Chip Cookies\n\nOatmeal-Cranberry Cookies\n\nOatmeal-Raisin Cookies CALORIE SMART\n\nPink Peppermint Whoopie Pies\n\nPumpkin Cookies with Browned Butter Frosting CALORIE SMART\n\nSpicy Pumpkin Cookies with Browned Butter Frosting\n\nToffee Whoopie Pies\n\nWhoopie Pies\n\n## Shaped and Rolled Cookies\n\nAlmond Biscotti\n\nBrown Sugar Refrigerator Cookies CALORIE SMART\n\nCherry Shortbread Cookies\n\nChocolate Buttery Spritz Cookies\n\nChocolate Chip, Cherry and Pistachio Soft No-Roll Sugar Cookies\n\nChocolate-Dipped Shortbread Cookies\n\nChocolate-Filled Orange-Rosemary Butter Balls CALORIE SMART\n\nChocolate-Hazelnut Sandwiches CALORIE SMART\n\nCitrus\u2013Brown Sugar Refrigerator Cookies\n\nColored Sugar\n\nFrench Macarons with Bittersweet Chocolate Ganache CALORIE SMART\n\nFrosted and Decorated Sugar Cookies\n\nGinger Shortbread Cookies\n\nGingerbread Cookies CALORIE SMART\n\nGingersnaps CALORIE SMART\n\nGlazed Soft No-Roll Sugar Cookies\n\nHazelnut Biscotti CALORIE SMART\n\nHazelnut-Chocolate Thumbprint Cookies\n\nLemon-Almond Thumbprint Cookies\n\nLemon Macarons\n\nMaple\u2013Brown Sugar Refrigerator Cookies\n\nMint Macarons\n\nOatmeal-Date Quinoa Thumbprints CALORIE SMART\n\nOrange Macarons\n\nPaintbrush Sugar Cookies\n\nPeanut Butter Cookies CALORIE SMART\n\nPeanut-Fudge Thumbprint Cookies\n\nRich Peanut Butter Chip Cookies\n\nShortbread Cookie Wedges\n\nShortbread Cookies Calorie Smart\n\nShortbread Nut Cookies\n\nSnickerdoodles CALORIE SMART\n\nSoft No-Roll Sugar Cookies CALORIE SMART\n\nSpritz Cookies CALORIE SMART\n\nSugar Cookies CALORIE SMART\n\nThumbprint Cookies CALORIE SMART\n\nToasted Coconut\u2013Brown Sugar Refrigerator Cookies\n\nToffee Shortbread Cookies\n\nWhole Wheat Shortbread Cookies\n\n## Brownies and Bars\n\nBlondies with Brown Sugar Frosting CALORIE SMART\n\nChocolate Brownie Pie\n\nChocolate Brownies\n\nChocolate Chip Bars\n\nChocolate\u2013Peanut Butter Brownies\n\nDate Bars CALORIE SMART\n\nDouble-Chocolate Brownies\n\nFig Bars\n\nFruitcake-Inspired Brownies\n\nLemon Bars Calorie Smart\n\nOutrageous Caramel-Fudge Brownies\n\nTriple-Nut Bars\n\n## Candy Basics\n\nSelecting and Preparing Pans\n\nMixing, Cooking and Cooling\n\n## Candy\n\nAlmond or Cashew Brittle\n\nCaramels Calorie Smart\n\nCherry-Pistachio Fudge\n\nChocolate Caramels\n\nChocolate-Topped Sea Salt Caramels\n\nCocoa Marshmallows\n\nCoconut Truffles\n\nLuscious Chocolate Truffles CALORIE SMART\n\nMarshmallows CALORIE SMART\n\nPeanut Brittle CALORIE SMART\n\nPeanut Butter Candy Fudge\n\nPeppermint Marshmallows\n\nPistachio-Cranberry Divinity CALORIE SMART\n\nPralines CALORIE SMART\n\nToffee Truffles\n\nTriple-Chocolate and Candy Fudge\n\nTriple-Chocolate Fudge CALORIE SMART\n\nWhite Chocolate\u2013Chocolate Truffles\n\n## Bonus Recipes\n\nFruit 'n Nuts Salad\n\nFruity Couscous\n\nLemon-Fig Muffins\n\nOn-the-Go Mix\n\nPomegranate Oatmeal\n\nCalorie Smart = See Helpful Nutrition and Cooking Information\n\nFast = Ready in 30 minutes or less\n\nEasy = Prep in 10 minutes or less **plus** five ingredients or less\n\nLighter = 25% fewer calories or grams of fat\n\nMake Ahead = Make-ahead directions\n\nSlow Cooker = Slow cooker directions\n\n# Cookie and Bar Basics\n\nFreshly baked homemade cookies are simply irresistible . . . seriously, who can say no to one of these sweet treats? Cookies are easy to make and a great place for beginner bakers to start. No matter what your baking experience, knowing all of the secrets to perfectly baked cookies will up your baking game.\n\n## COOKIE SHEETS\n\n  * Choose cookie sheets that are at least 2 inches smaller than the inside of your oven to allow heat to circulate.\n  * Cookie sheets may be open on one to three sides. Jelly roll pans (15x10x1 inch) have four sides; if used for cookies, the cookies may not brown as evenly.\n  * Owning at least two cookie sheets is helpful. When one batch is baking, you can be preparing the second batch for the oven.\n\n### Successful Baking on Any Type of Cookie Sheet\n\nShiny Aluminum: The best cookie sheets are shiny aluminum with a smooth surface. They reflect heat, letting cookies bake evenly and brown properly. The recipes in this book were tested using shiny aluminum cookie sheets.\n\nInsulated: These cookie sheets help prevent cookies from becoming too dark on the bottom. Cookies baked on these sheets may take longer to bake; the bottoms will be light colored and cookies may not brown as much overall. Cookies may be difficult to remove from these cookie sheets because the bottoms of the cookies are more tender.\n\nNonstick and Dark Surface: Cookies baked on these cookie sheets may be smaller in diameter and more rounded. The tops and especially the bottoms will be more browned, and the bottoms will be hard. To avoid over-browning and burning, check cookies at the minimum bake time and then add time as necessary. Follow manufacturer's directions; some recommend reducing the oven temperature by 25\u00b0F.\n\n## BAKING PANS FOR BARS\n\nUse the exact size of pan called for in a recipe when baking bars. Bars made in pans that are too big become hard and overcooked, and those made in pans that are too small can be doughy and raw in the center and hard on the edges.\n\nShiny metal pans are recommended for baking bars. They reflect heat and prevent the bottom of the bars from getting too brown and hard. Follow the same guidelines as for nonstick and dark-surface cookie sheets.\n\n## Greasing Pans\n\n  * Grease pans only when a recipe calls for it. Grease cookie sheets with shortening or cooking spray. Unless the recipe directs, do not use butter, margarine or oil because the area between the cookies can burn during baking. Grease pans for bars as directed in the recipe.\n  * Don't grease nonstick cookie sheets, as the cookies can spread too much.\n  * As an alternative to greasing, line pans or sheets with parchment paper; sheets can also be lined with a silicone baking mat.\n\nOatmeal-Date Quinoa Thumbprints (page 523)\n\n## CHOOSING THE RIGHT INGREDIENTS\n\nFlour: For cookies and bars, all-purpose flour is recommended. Whole wheat flour can also be used, but only substitute it for one-third to one-half the amount of all-purpose flour to keep cookies from becoming too dry. White whole wheat flour is also available. It is has the same nutritional benefits as whole wheat flour but with a lighter color and milder flavor than regular whole wheat. Experiment with substituting some or all whole wheat flour for all-purpose flour in your cookie and bar recipes. For more information on flour and how to measure it correctly, see Flour, page 6, and Measuring Correctly, page 16.\n\nSweeteners: In addition to adding sweetness, sugar also helps to brown and add tenderness to baked goods.\n\nLeavenings: Cookies usually call for baking powder or baking soda, which are not interchangeable. For more information, see Baking Ingredients, page 4.\n\nFats and Oils: Fats add tenderness and flavor to cookies and bars, but they are not all equal. For best results, use butter or, if the recipe calls for it, shortening. If you choose to use margarine, use only products with at least 65 percent fat. Any other spreads or reduced-fat products contain more water, resulting in cookies that are soft, tough and puffy.\n\nEggs: Eggs give richness, moisture and structure to cookies and bars. All the recipes in this book have been tested with large eggs. Egg product substitutes, made of egg whites, can be substituted for whole eggs, but the cookies and bars may come out drier.\n\nLiquids: Water, fruit juice, cream or milk tends to make cookies crisper by causing them to spread more. Add only as much liquid as the recipe calls for.\n\nOats: Quick-cooking and old-fashioned oats are interchangeable unless a recipe calls for a specific type. Instant oatmeal products are not the same as quick-cooking oats and should not be used for baking.\n\nNuts, Peanuts and Almond Brickle Chips: When a recipe calls for nuts, feel free to substitute any variety of nut or peanuts. Nuts and almond brickle chips can easily become rancid, giving them an unpleasant, strong flavor that can ruin the taste of cookies. To prevent rancidity, store nuts and peanuts tightly covered in the refrigerator or freezer up to 2 years. Do not freeze cashews, as they will become soggy. Store almond brickle chips in the refrigerator or freezer up to 6 months. Always taste items that tend to turn rancid before adding them to a recipe. If they don't taste fresh, compost or throw them out.\n\n## Bake a Test Cookie\n\nIf you're new to cookie baking or are trying a new recipe, bake just one cookie as directed in the recipe to see how it performs. This is a great way to make adjustments before baking an entire batch. If the cookie spreads too much, add 1 to 2 tablespoons flour to the dough, or refrigerate the dough 1 to 2 hours before baking. If the cookie is too round or hard, add 1 to 2 tablespoons milk to the dough.\n\n## Softening Butter\n\nLet butter soften at room temperature for 30 to 40 minutes. You can also soften it in the microwave; see Microwave Cooking and Heating chart, pages 29 and 30. If the butter is too soft, the dough will be too soft, causing the cookies to spread too much.\n\n## Mixing\n\nFor most recipes in this book, you can use an electric mixer or a spoon when mixing cookie or bar dough. The sugars, fats and liquids are usually beaten together first until well mixed. Flour and other ingredients are almost always stirred in by hand to avoid overmixing the dough, which can result in tough cookies.\n\n### Beating Butter and Sugar\n\nButter and sugar have been beaten long enough when mixture is light and fluffy and light in color.\n\n## TIPS FOR PERFECT COOKIES AND BARS\n\n  * Use completely cooled cookie sheets, as cookies will spread too much if placed and baked on a warm or hot cookie sheet.\n  * Make cookies all the same size so they bake evenly. Small ice cream\u2013type scoops measure the same amount of cookie dough. The spring-loaded handles release the dough easily onto the cookie sheet. See Dropping Dough onto Pan, page 524. In general, a #16 scoop yields \u00bc cup and a #70 scoop equals 1 level tablespoon, but scoops can vary by manufacturer. To ensure the scoop is the size you want to use, measure the volume by filling the scoop with water and measuring the amount of water.\n  * Bake pans of cookies and bars in the middle of the oven. For even baking, bake one sheet at a time. If you do bake two sheets at once, position oven racks as close to the middle as possible and rotate the position of the sheets halfway through baking.\n  * Check cookies and bars at the minimum bake time, baking longer if needed.\n  * Cool cookies as directed. Use a flat, thin metal spatula to remove them from the baking sheet to a cooling rack.\n  * Cool bars and brownies in the pan on a cooling rack.\n  * Use a plastic knife to cut brownies and soft, sticky bars such as Lemon Bars, page 542. It cuts bars with the nicest edges and also prevents pans from getting scratched from a metal knife.\n\n## STORING COOKIES AND BARS\n\n  * Store crisp cookies at room temperature in loosely covered containers.\n  * Keep chewy and soft cookies at room temperature in resealable food-storage plastic bags or tightly covered containers.\n  * Let frosted or decorated cookies set or harden before storing; then store by placing them between layers of parchment or waxed paper, plastic wrap or foil.\n  * Store only one type of cookie in a container to keep the texture and flavor intact. If different types of cookies are stored in the same container, they can transfer moisture to one another, making crisp cookies soft, and they can also pick up flavors from each other.\n  * Most bars can be stored tightly covered, but follow specific recipe directions, as some may need to be stored loosely covered or may need to be refrigerated.\n  * For general directions on freezing and thawing cookies and bars, see Food Storage, page 33, and Refrigerator and Freezer Food Storage Chart, page 33. Do not freeze meringue, custard-filled or cream-filled cookies.\n\n## Removing Stuck Cookies\n\nIf cookies are difficult to remove from the cookie sheet because they were left to cool too long, put the cookies back into the oven for 1 to 2 minutes, and then remove them from the sheet. They should then come off easily.\n\n## Quick Pan Cleanup\n\nLine baking pans for bars with foil for super-easy cleanup and ease in cutting. Turn pan upside down. Tear off a piece of foil longer than the pan. Smooth the foil over the bottom and sides of pan; then remove foil. Flip the pan over and gently fit the shaped foil into the pan. When the bars are cool, lift them out of the pan using the edges of the foil as handles. Peel back the foil and cut bars as directed.\n\n## Baking Cocoa\n\nWhen a recipe calls for cocoa, it means unsweetened baking cocoa, not hot chocolate products, which are sweetened and have additional ingredients in them. Three types of baking cocoa are available: Regular (nonalkalized) is most commonly available and used for most recipes calling for cocoa. Dutch or European (alkalized) goes through a \"Dutching\" process to neutralize the natural acids found in cocoa, resulting in a darker cocoa with a more mellow chocolate flavor. Regular cocoa can be substituted for Dutch, but don't substitute Dutch in recipes calling for regular cocoa because the leavening in the recipe may not work well with it, affecting rising. Dark is a blend of both regular and Dutch cocoas. It can be substituted for regular baking cocoa in recipes, but the baked good will have a darker color and more intense flavor than if made with regular baking cocoa.\n\n# Heirloom Recipe and New Twist\n\nOatmeal-raisin cookies have been a cookie jar favorite for generations. Their chewy texture and sweet taste never go out of style. If you're an oatmeal-raisin fan, give our new twist a try. We've done a mash-up of oatmeal-raisin cookies with thumbprint cookies, plus the addition of quinoa both inside and outside the cookie. Yum!\n\nHeirloom\n\nOatmeal-Raisin Cookies\n\n## Oatmeal-Raisin Cookies Calorie smart\n\nQuick-cooking and old-fashioned rolled oats are interchangeable unless a recipe calls for a specific type. Instant oatmeal products are not the same and should not be used for baking\u2014you will have mushy cookies.\n\nPrep 45 min Total 45 min \u25cf 3 dozen cookies\n\n  * \u2154 cup granulated sugar\n  * \u2154 cup packed brown sugar\n  * \u00bd cup butter, softened\n  * \u00bd cup shortening\n  * 1 teaspoon vanilla\n  * 2 eggs\n  * 1 teaspoon baking soda\n  * 1 teaspoon ground cinnamon\n  * \u00bd teaspoon baking powder\n  * \u00bd teaspoon salt\n  * 3 cups quick-cooking or old-fashioned oats\n  * 1 cup all-purpose flour\n  * 1 cup raisins\n  * \u00bd cup chopped nuts, if desired\n\n1 Heat oven to 375\u00b0F. In large bowl, beat granulated sugar, brown sugar, butter, shortening, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until well blended. Beat or stir in baking soda, cinnamon, baking powder and salt. Stir in oats, flour, raisins and nuts.\n\n2 Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.\n\n3 Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheets to cooling racks.\n\n1 Cookie: Calories 140; Total Fat 6g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 15mg; Sodium 105mg; Total Carbohydrate 18g (Dietary Fiber 1g, Sugars 10g); Protein 1g Exchanges: 1 Starch, 1 Fat Carbohydrate Choices: 1\n\nLighter Directions For 3 grams of fat and 95 calories per serving, substitute unsweetened applesauce for the shortening and \u00bd cup fat-free egg product for the eggs. Increase cinnamon and vanilla to 1\u00bd teaspoons each.\n\nOatmeal\u2013Chocolate Chip Cookies Substitute 1 cup semisweet chocolate chips for the raisins.\n\nOatmeal-Cranberry Cookies Substitute 1 cup dried cranberries for the raisins.\nNew Twist\n\nOatmeal-Date Quinoa Thumbprints\n\n## Oatmeal-Date Quinoa Thumbprints Calorie smart\n\nThe classic oatmeal-raisin cookie goes rogue with our new thumbprint style. The twist gets dates instead of raisins and a double hit of grainy texture with quinoa\u2014cooked quinoa in the dough and crispy quinoa on the outside! Fill them with jelly or jam, or try apple butter or lemon curd.\n\nPrep 45 min Total 2 hr 25 min \u25cf 6\u00bd dozen cookies\n\nCrispy Quinoa\n\n  * 3 cups water\n  * 1\u00bd cups uncooked white quinoa\n  * 2 teaspoons vegetable oil\n\nDough\n\n  * \u2154 cup granulated sugar\n  * \u2154 cup packed brown sugar\n  * 1 teaspoon baking soda\n  * \u00bd teaspoon baking powder\n  * \u00bc teaspoon salt\n  * 1 cup butter, softened\n  * 1 teaspoon vanilla\n  * 2 eggs\n  * 3 cups quick-cooking or old-fashioned oats\n  * 1\u2153 cups all-purpose flour\n  * 1 cup chopped dates or raisins\n  * About \u00be cup jelly or jam (any flavor)\n\n1 Heat oven to 400\u00b0F. In 2-quart saucepan, heat water and quinoa to boiling. Reduce heat; cover and simmer 15 minutes or until water is absorbed. Remove 1 cup cooked quinoa to shallow dish; let cool about 10 minutes (this will be used in the dough). Set aside.\n\n2 Drizzle oil over remaining cooked quinoa in saucepan; toss to coat. Spread evenly in 15x10x1-inch pan. Bake 50 minutes, stirring every 10 minutes, until quinoa is light golden brown and crisp. Cool completely, about 20 minutes. Place in shallow dish (dough balls will be rolled in this crispy quinoa); set aside.\n\n3 Reduce heat to 375\u00b0F. Line large cookie sheets with cooking parchment paper; spray paper with cooking spray. In large bowl, beat granulated sugar, brown sugar, baking soda, baking powder, salt, butter, vanilla and eggs with electric mixer on medium speed until well blended, or mix with spoon. Stir in oats, flour, reserved 1 cup cooked quinoa and the dates.\n\n4 Shape dough into 1-inch balls or use #70 (1 level tablespoon) cookie scoop (dough will be soft). Roll balls in crispy quinoa. On cookie sheets, place balls about 2 inches apart. Press thumb into center of each cookie to make indentation, but do not press all the way to cookie sheet.\n\n5 Bake 8 to 10 minutes or until light brown. Quickly remake indentations with end of wooden spoon. Cool 2 minutes. Remove from cookie sheets to cooling racks; cool completely. Fill each with about \u00bd teaspoon jelly.\n\n1 Cookie: Calories 80; Total Fat 3g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 50mg; Total Carbohydrate 13g (Dietary Fiber 0g, Sugars 6g); Protein 1g Exchanges: 1 Other Carbohydrate, \u00bd Fat Carbohydrate Choices: 1\n\n## Chocolate Chip Cookies Calorie smart\n\nThe secret to great chocolate chip cookies is the combination of fresh ingredients, correct measuring and a good baking technique.\n\nPrep 1 hr Total 1 hr \u25cf 4 dozen cookies\n\n  * \u00be cup granulated sugar\n  * \u00be cup packed brown sugar\n  * 1 cup butter, softened\n  * 1 teaspoon vanilla\n  * 1 egg\n  * 2\u00bc cups all-purpose flour\n  * 1 teaspoon baking soda\n  * \u00bd teaspoon salt\n  * 2 cups semisweet or dark chocolate chips (about 12 oz)\n  * 1 cup coarsely chopped nuts, if desired\n\n1 Heat oven to 375\u00b0F. In large bowl, beat granulated sugar, brown sugar, 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.\n\n2 Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart. For perfectly sized and shaped cookies, use a #70 (1 level tablespoon) cookie scoop.\n\n3 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.\n\n1 Cookie: Calories 140; Total Fat 8g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 15mg; Sodium 80mg; Total Carbohydrate 16g (Dietary Fiber 0g, Sugars 10g); Protein 1g Exchanges: 1 Other Carbohydrate, 1\u00bd Fat Carbohydrate Choices: 1\n\nLighter Directions For 5 grams of fat and 90 calories per serving, reduce butter to \u00be cup and omit nuts. Substitute 1 cup miniature semisweet chocolate chips for the chocolate chips.\n\nCandy Cookies Substitute 2 cups candy-coated chocolate candies for the chocolate chips.\n\nChocolate Chip Bars Press dough in ungreased 13x9-inch pan. Bake 15 to 20 minutes or until golden brown. Cool in pan on cooling rack. Cut into 8 rows by 6 rows. Makes 48 bars.\n\nJumbo Chocolate Chip Cookies Onto ungreased cookie sheets, drop dough by \u00bc cupfuls or #16 cookie scoop about 3 inches apart. 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 1\u00bd dozen cookies.\n\n### Learn with Betty Chocolate Chip Cookies\n\n**Perfect Cookie:** It is slightly rounded on top and evenly golden brown.\n\n**Flat Cookie** : The butter was too soft or partially melted, the flour was under-measured or the cookie sheet was too hot.\n\n**Round or Hard Cookie:** Too much flour was used and cookie was overbaked.\n\n### Dropping Dough onto Pan\n\nScoop dough with one spoon and use another spoon to push dough onto cookie sheet.\n\nOr use a spring-handle cookie scoop to quickly make evenly sized and shaped cookies.\n\nFor jumbo cookies, use a measuring cup or a large spring-handle ice cream scoop.\n\n## Dulce de Leche Chocolate Chip Cookies\n\nPrep 1 hr Total 1 hr 45 min \u25cf 3 dozen cookies\n\n  * 1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)*\n  * 1\u00bd cups butter, softened\n  * 1\u00bc cups granulated sugar\n  * 1\u00bc cups packed brown sugar\n  * 1 tablespoon vanilla\n  * 2 eggs\n  * 4 cups all-purpose flour\n  * 2 teaspoons baking soda\n  * 1 teaspoon salt\n  * 4 cups semisweet chocolate chips (about 24 oz)\n  * 1 cup chopped pecans, toasted (page 23)\n\n1 Line cookie sheet with waxed paper or foil. Spoon 36 measuring teaspoonfuls dulce de leche onto cookie sheet. Freeze 1 hour or until slightly firm (dollops will not freeze solid).\n\n2 Heat oven to 350\u00baF. Line cookie sheets with cooking parchment paper. In large bowl, beat butter, granulated sugar, brown sugar, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and salt. Using heavy-duty wooden spoon, stir in chocolate chips and pecans; dough will be stiff and chunky (you may need to use your hands).\n\n3 Onto cookie sheets, drop dough by \u00bc cupfuls or #16 ice cream scoop about 3 inches apart. Press thumb into center of each cookie to make deep indentation, but do not press all the way to cookie sheet. Place 1 dollop dulce de leche into center of each cookie, forming dough around dollop to enclose. (If dulce de leche dollops become too warm to work with, return to freezer.)\n\n4 Bake 12 to 15 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes. Remove from cookie sheets to cooling racks.\n\n*see page 7. If you can't find dulce de leche, substitute 42 round chewy caramels in milk chocolate (from 12-ounce bag), unwrapped. No need to freeze these, just unwrap from the gold foil and insert in the indentation as directed in Step 3. Continue as directed.\n\n1 Cookie: Calories 340; Total Fat 17g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 35mg; Sodium 220mg Total Carbohydrate 43g (Dietary Fiber 2g, Sugars 30g); Protein 3g Exchanges:1 Starch, 2 Other Carbohydrate 3\u00bd Fat Carbohydrate Choices: 3\n\nChocolate Crinkles\n\n## Chocolate Crinkles Calorie smart\n\nPrep 1 hr Total 4 hr \u25cf 6 dozen cookies\n\n  * 2 cups granulated sugar\n  * \u00bd cup vegetable oil\n  * 2 teaspoons vanilla\n  * 4 oz unsweetened baking chocolate, melted, cooled\n  * 4 eggs\n  * 2 cups all-purpose flour\n  * 2 teaspoons baking powder\n  * \u00bd teaspoon salt\n  * 1 cup powdered sugar\n\n1 In large bowl, stir granulated sugar, oil, vanilla and chocolate until well mixed. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours.\n\n2 Heat oven to 350\u00b0F. Grease cookie sheets with shortening or cooking spray, or line with cooking parchment paper or silicone baking mats.\n\n3 In small bowl, place powdered sugar. Drop dough by teaspoonfuls into powdered sugar; roll around to coat. Shape into balls. On cookie sheets, place balls about 2 inches apart.\n\n4 Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling racks.\n\n1 Cookie: Calories 70; Total Fat 2.5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 10mg; Sodium 35mg; Total Carbohydrate 10g (Dietary Fiber 0g, Sugars 7g); Protein 0g Exchanges: \u00bd Starch, \u00bd Fat Carbohydrate Choices: \u00bd\n\nChocolate-Caramel Compost Cookies\n\n## Chocolate-Caramel Compost Cookies\n\nPrep 45 min Total 45 min \u25cf 2 dozen cookies\n\n  * \u00be cup packed brown sugar\n  * \u00bd cup granulated sugar\n  * \u00bd cup butter, softened\n  * \u00bd cup shortening\n  * 2 tablespoons coffee grounds from brewed coffee\n  * 1\u00bd teaspoons vanilla\n  * 1 egg\n  * 2 cups all-purpose flour\n  * 1 teaspoon baking soda\n  * \u00bd teaspoon salt\n  * 1 cup semisweet chocolate chips\n  * 1\u00bd cups slightly crushed rippled potato chips\n  * 1\u00bd cups frosted cocoa corn puff cereal\n  * 30 round chewy caramels in milk chocolate (from 12-oz bag), unwrapped, cut into quarters\n\n1 Heat oven to 350\u00b0F. Spray cookie sheets with cooking spray.\n\n2 In large bowl, beat brown sugar, granulated sugar, butter and shortening with electric mixer on medium speed until light and fluffy. Add coffee grounds, vanilla and egg; beat on low speed until blended. Add flour, baking soda and salt; beat until soft dough forms. Stir in remaining ingredients. Onto cookie sheets, drop dough by \u00bc cupfuls 2 inches apart.\n\n3 Bake 11 to 14 minutes or until light golden brown. Cool 4 minutes; remove from cookie sheets to cooling racks. Store cooled cookies in tightly covered container.\n\n1 Cookie: Calories 260; Total Fat 13g (Saturated Fat 6g, Trans Fat 1g); Cholesterol 20mg; Sodium 190mg; Total Carbohydrate 33g (Dietary Fiber 1g, Sugars 20g); Protein 2g Exchanges: 1 Starch, 1 Other Carbohydrate, 2\u00bd Fat Carbohydrate Choices: 2\n\nPeanut Butter Cookies\n\n## Peanut Butter Cookies Calorie smart\n\nAlthough we call for creamy peanut butter, you could use the chunky variety instead. Or, add \u00bd to \u00be cup chopped honey-roasted peanuts after the flour is mixed in.\n\nPrep 45 min Total 45 min \u25cf 2\u00bd dozen cookies\n\n  * \u00bd cup granulated sugar\n  * \u00bd cup packed brown sugar\n  * \u00bd cup creamy peanut butter\n  * \u00bd cup butter, softened\n  * 1 egg\n  * 1\u00bc cups all-purpose flour\n  * \u00be teaspoon baking soda\n  * \u00bd teaspoon baking powder\n  * \u00bc teaspoon salt\n  * Additional granulated sugar\n\n1 Heat oven to 375\u00b0F. In large bowl, beat \u00bd cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda, baking powder and salt.\n\n2 Shape dough into 1\u00bc-inch balls. On ungreased cookie sheets, place balls about 3 inches apart. Flatten in crisscross pattern with fork dipped in additional granulated sugar.\n\n3 Bake 9 to 10 minutes or until light brown. Cool 5 minutes; remove from cookie sheets to cooling racks.\n\n1 Cookie: Calories 110; Total Fat 6g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 95mg; Total Carbohydrate 13g (Dietary Fiber 0g, Sugars 8g); Protein 2g Exchanges: 1 Starch, 1 Fat Carbohydrate Choices: 1\n\nRich Peanut Butter Chip Cookies Omit \u00bd cup granulated sugar; increase brown sugar to 1 cup. After stirring in flour, baking soda, baking powder and salt, stir in 1 cup peanut butter chips. Shape dough into balls as directed. Dip tops of balls into granulated sugar, but do not flatten. Bake as directed.\n\n### Making Peanut Butter Cookies\n\nShape dough into 1\u00bc-inch balls; place on cookie sheet about 3 inches apart.\n\nFlatten in crisscross pattern with fork dipped in sugar.\n\nPumpkin Cookies with Browned Butter Frosting\n\n## Pumpkin Cookies with Browned Butter Frosting Calorie smart\n\nPrep 55 min Total 1 hr 40 min \u25cf 2\u00bd dozen cookies\n\nCookies\n\n  * \u2154 cup granulated sugar\n  * \u2154 cup packed brown sugar\n  * \u00be cup butter, softened\n  * 1 teaspoon vanilla\n  * \u00bd cup canned pureed pumpkin (not pumpkin pie mix)\n  * 2 eggs\n  * 2\u00bc cups all-purpose flour\n  * 1 teaspoon baking soda\n  * 1 teaspoon ground cinnamon\n  * \u00bd teaspoon salt\n\nBrowned Butter Frosting\n\n  * 3 cups powdered sugar\n  * 1 teaspoon vanilla\n  * 3 to 4 tablespoons milk\n  * \u2153 cup butter*\n\n1 Heat oven to 375\u00b0F. In large bowl, beat granulated sugar, brown sugar, \u00be cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.\n\n2 Onto ungreased cookie sheets, drop dough by heaping tablespoonfuls about 2 inches apart.\n\n3 Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling racks. Cool completely, about 45 minutes.\n\n4 In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat \u2153 cup butter over medium heat, stirring constantly, just until light brown.\n\n5 Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cookies. Store in tightly covered container.\n\n* Do not use margarine or vegetable oil spreads in the frosting; it will burn.\n\n1 Cookie: Calories 190; Total Fat 7g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 30mg; Sodium 135mg; Total Carbohydrate 29g (Dietary Fiber 0g, Sugars 21g); Protein 2g Exchanges: \u00bd Starch, 1\u00bd Other Carbohydrate, 1\u00bd Fat Carbohydrate Choices: 2\n\nSpicy Pumpkin Cookies with Browned Butter Frosting Add \u215b teaspoon each ground cloves and ground ginger with the flour.\n\nChocolate-Filled Orange-Rosemary Butter Balls\n\n## Chocolate-Filled Orange-Rosemary Butter Balls Calorie smart\n\nPrep 1 hr Total 1 hr 30 min \u25cf 30 sandwich cookies\n\nCookies\n\n  * 1 cup butter, softened\n  * \u00bd cup powdered sugar\n  * 1 tablespoon grated orange peel\n  * 1 tablespoon finely chopped fresh rosemary leaves\n  * \u00bc teaspoon salt\n  * 1 teaspoon vanilla\n  * 2 cups all-purpose flour\n  * \u00bd teaspoon baking powder\n  * \u00bc cup white decorator sugar crystals, if desired\n\nFilling\n\n  * \u00bd cup dark chocolate chips\n  * 2 tablespoons whipping cream\n\n1 Heat oven to 400\u00b0F. In large bowl, beat butter, powdered sugar, orange peel, rosemary, salt and vanilla with electric mixer on medium speed until creamy. On low speed, beat in flour and baking powder until dough forms.\n\n2 In small bowl, place sugar crystals. Shape dough into 1-inch balls. Roll in sugar. On ungreased cookie sheets, place balls 2 inches apart. Press lightly with tines of fork to flatten slightly.\n\n3 Bake 6 to 8 minutes or until set. Remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.\n\n4 In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High in 15-second intervals until chips can be stirred smooth. Refrigerate until cooled and mixture starts to set, about 10 minutes.\n\n5 For each sandwich cookie, spread \u00bd teaspoon filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Let stand until set.\n\n1 Sandwich Cookie: Calories 110; Total Fat 7g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 20mg; Sodium 75mg; Total Carbohydrate 10g (Dietary Fiber 0g, Sugars 3g); Protein 1g Exchanges: \u00bd Other Carbohydrate, 1\u00bd Fat Carbohydrate Choices: \u00bd\n\nGingersnaps\n\n## Gingersnaps Calorie smart\n\nPrep 45 min Total 45 min \u25cf 4 dozen cookies\n\n  * 1 cup packed brown sugar\n  * \u00be cup shortening\n  * \u00bc cup molasses\n  * 1 egg\n  * 2\u00bc cups all-purpose flour\n  * 2 teaspoons baking soda\n  * 1 teaspoon ground cinnamon\n  * 1 teaspoon ground ginger\n  * \u00bd teaspoon ground cloves\n  * \u00bc teaspoon salt\n  * Granulated sugar\n\n1 Heat oven to 375\u00b0F. Lightly grease cookie sheets with shortening or cooking spray, or line with cooking parchment paper or silicone baking mats.\n\n2 In large bowl, beat brown sugar, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in remaining ingredients except granulated sugar.\n\n3 Shape dough by rounded teaspoonfuls into balls. Dip tops into granulated sugar. On cookie sheets, place balls, sugared sides up, about 3 inches apart.\n\n4 Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheets to cooling racks.\n\n1 Cookie: Calories 80; Total Fat 3.5g (Saturated Fat 1g, Trans Fat 0.5g); Cholesterol 0mg; Sodium 70mg; Total Carbohydrate 11g (Dietary Fiber 0g, Sugars 6g); Protein 0g Exchanges: 1 Other Carbohydrate, \u00bd Fat Carbohydrate Choices: 1\n\nSoft No-Roll Sugar Cookies\n\n## Soft No-Roll Sugar Cookies Calorie smart\n\nPrep 50 min Total 2 hr 50 min \u25cf 3\u00bd dozen cookies\n\n  * 1\u00bd cups granulated sugar\n  * 1 cup powdered sugar\n  * 1 cup butter, softened\n  * \u00be cup vegetable oil\n  * 2 tablespoons milk\n  * 1 tablespoon vanilla\n  * 2 eggs\n  * 4\u00bc cups all-purpose flour\n  * 1 teaspoon baking soda\n  * 1 teaspoon cream of tartar\n  * \u00bd teaspoon salt\n\n1 In large bowl, beat 1 cup of the granulated sugar, the powdered sugar, butter, oil, milk, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda, cream of tartar and salt. Cover and refrigerate about 2 hours or until firm.\n\n2 Heat oven to 350\u00b0F. Shape dough into 1\u00bd-inch balls. In small bowl, place remaining \u00bd cup granulated sugar. Roll balls in sugar. On ungreased cookie sheets, place balls about 3 inches apart. Press bottom of drinking glass on each ball until about \u00bc inch thick. Sprinkle each cookie with a little additional granulated sugar.\n\n3 Bake 13 to 15 minutes or until set and edges just begin to turn brown. Immediately remove from cookie sheets to cooling racks.\n\n1 Cookie: Calories 160; Total Fat 9g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 20mg; Sodium 90mg; Total Carbohydrate 20g (Dietary Fiber 0g, Sugars 10g); Protein 2g Exchanges: 1 Starch, \u00bd Other Carbohydrate, 1\u00bd Fat Carbohydrate Choices: 1\n\nChocolate Chip, Cherry and Pistachio Soft No-Roll Sugar Cookies Stir in 1 cup semisweet chocolate chips, \u00bd cup dried cherries and \u00bd cup pistachio nuts before refrigerating.\n\nGlazed Soft No-Roll Sugar Cookies After cooling, drizzle cookies with Chocolate Glaze (page 582). Let stand until set.\n\nSnickerdoodles\n\n## Snickerdoodles Calorie smart\n\nThis favorite, whimsically named cookie originated in New England in the 1800s. It's traditionally rolled in cinnamon-sugar before baking.\n\nPrep 40 min Total 40 min \u25cf 4 dozen cookies\n\n  * 1\u00be cups sugar\n  * \u00bd cup butter, softened\n  * \u00bd cup shortening\n  * 2 eggs\n  * 2\u00be cups all-purpose flour\n  * 2 teaspoons cream of tartar\n  * 1 teaspoon baking soda\n  * \u00bc teaspoon salt\n  * 1 tablespoon ground cinnamon\n\n1 Heat oven to 400\u00b0F. In large bowl, beat 1\u00bd cups of the sugar, the butter, shortening and eggs with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, cream of tartar, baking soda and salt.\n\n2 Shape dough into 1\u00bc-inch balls. In small bowl, mix remaining \u00bc cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. On ungreased cookie sheets, place balls 2 inches apart.\n\n3 Bake 8 to 10 minutes or just until set. Immediately remove from cookie sheets to cooling racks.\n\n1 Cookie: Calories 90; Total Fat 4.5g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 15mg; Sodium 55mg; Total Carbohydrate 13g (Dietary Fiber 0g, Sugars 7g); Protein 1g Exchanges: 1 Other Carbohydrate, 1 Fat Carbohydrate Choices: 1\n\n## Learn to DECORATE\n\nThe options for decorating cookies can range from ridiculously easy to over-the-top elaborate. How you wish to decorate your cookies might depend on the time you have, the purpose for the cookies and your skill level. Look here for some basic tips to help you create beautiful cookies that will entice people to grab them and take a bite.\n\nCookies can be decorated before baking or after they are baked and cooled. See Storing Cookies and Bars, page 521, and Refrigerator and Freezer Storage Chart, page 33, for how to store them.\n\n### Decorate Before Baking\n\n  * Sprinkle unbaked cookies on cookie sheet with coarse clear or colored sugar. To make your own, see Colored Sugar, right. To keep the sugar on top of the cookie, place the cookie cutter used to cut the cookie back over it on the cookie sheet before sprinkling. Or roll unbaked balls of cookie dough in the sugar before placing on the cookie sheet.\n  * Make an Egg Yolk Paint to brush on sugar cookies before baking (see Paintbrush Sugar Cookies, right).\n  * Make a Baked-On Decorating Mixture: Mix \u00bd cup softened butter, \u00bd cup all-purpose flour and 3 teaspoons milk in a small bowl until well mixed. Divide mixture in half; tint each half with 4 drops food color. Place the mixtures in decorating bags fitted with a small writing tip. Pipe colors onto unbaked sugar cookies.\n\n### Decorating Baked Cookies\n\n  * Always cool cookies completely before frosting.\n  * Spread cookies with Vanilla Glaze (page 581) or Chocolate Glaze (page 582) on a cooling rack so that drips can fall away from the cookies and the glaze can dry. Place a jelly roll pan or piece of parchment or waxed paper under the cooling rack to catch the drips for easy cleanup.\n  * Sprinkle the glaze while wet with finely chopped nuts, colored sugars or candy sprinkles.\n  * Once glaze is dry, frost or drizzle dots of colored frosting or gel; pull through the dots with a toothpick to make designs.\n  * Pipe designs onto cookies using icing in a decorating bag with various tips or by placing the icing into small, resealable food-storage plastic bags (cutting a tiny corner off one end) or food-safe plastic squeeze bottles.\n\n### Rolling Cookies\n\nOn lightly floured surface, shape refrigerated dough (half at a time) into flattened round without cracks.\n\nUsing ruler or sticks as guide, roll dough \u00bc inch thick.\n\nUsing cookie cutters dipped in flour, cut desired shapes.\n\n### Using a Decorating Bag\n\nInsert coupler inside disposable pastry bag. (Cut end if necessary so coupler will reach tip of bag.)\n\nAttach tip with ring; open bag, pulling opening far over hand, and fill with frosting.\n\nSqueeze and twist with even pressure to pipe frosting onto cookies.\n\nSugar Cookies and variations\n\n## Sugar Cookies Calorie smart\n\nPrep 1 hr Total 3 hr \u25cf 5 dozen cookies\n\n  * 1\u00bd cups powdered sugar\n  * 1 cup butter, softened\n  * 1 teaspoon vanilla\n  * \u00bd teaspoon almond extract\n  * 1 egg\n  * 2\u00bd cups all-purpose flour\n  * 1 teaspoon baking soda\n  * 1 teaspoon cream of tartar\n  * Granulated sugar or Colored Sugar (follows)\n\n1 In large bowl, beat powdered sugar, butter, vanilla, almond extract and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours.\n\n2 Heat oven to 375\u00b0F. Lightly grease cookie sheets with shortening or cooking spray, or line with cooking parchment paper or silicone baking mats.\n\n3 Divide dough in half. Roll each half on lightly floured surface until \u00bc inch thick. Cut with floured 2-inch cookie cutters. Sprinkle with granulated sugar. On cookie sheets, place cutouts about 2 inches apart.\n\n4 Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheets to cooling racks.\n\n1 Cookie: Calories 60; Total Fat 3g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 45mg; Total Carbohydrate 8g (Dietary Fiber 0g, Sugars 4g); Protein 0g Exchanges: \u00bd Starch, \u00bd Fat Carbohydrate Choices: \u00bd\n\nColored Sugar Place \u00bd cup granulated sugar in resealable food-storage plastic bag. Add liquid food color to tint as desired. Seal bag. Squeeze and rub sugar in bag until it becomes evenly colored. Homemade colored sugar might clump; if it does, just break apart until clumps are gone.\n\nFrosted and Decorated Sugar Cookies Omit granulated sugar. Frost cooled cookies with Creamy Vanilla Frosting (page 579), tinted with food color if desired. Decorate with colored sugar, small candies, candied fruit or nuts if desired.\n\nPaintbrush Sugar Cookies Omit granulated sugar. Cut rolled dough into desired shapes with cookie cutters. (Cut no more than 12 cookies at a time to keep dough from drying out.) Mix 1 egg yolk and \u00bc teaspoon water. Divide mixture among several custard cups. Tint each with different food color to make bright colors. (If paint thickens while standing, stir in a few drops water.) Paint designs on cookies with small new paintbrushes. Bake as directed.\n\n### Decorating Cookies\n\nColored Sugar: Sprinkle cookies with decorating sugar or decors before baking.\n\nFrosted: Frost cookies and top with nuts, decorating sugar or sprinkles. Or frost and top with dots of colored frosting or gel food color; use a toothpick to make designs.\n\nPainted: Make egg yolk paints and paint cookies before baking.\n\nGingerbread Cookies\n\n## Gingerbread Cookies Calorie smart\n\nPrep 1 hr 40 min Total 3 hr 40 min \u25cf 5 dozen cookies\n\nCookies\n\n  * \u00bd cup packed brown sugar\n  * \u00bd cup butter, softened\n  * \u00bd cup molasses\n  * \u2153 cup cold water\n  * 3\u00bd cups all-purpose flour\n  * 2 teaspoons baking soda\n  * 2 teaspoons ground ginger\n  * \u00bd teaspoon ground allspice\n  * \u00bd teaspoon ground cinnamon\n  * \u00bc teaspoon ground cloves\n  * \u00bc teaspoon salt\n\nDecorator's Frosting\n\n  * 2 cups powdered sugar\n  * 2 tablespoons water or milk\n  * \u00bd teaspoon vanilla\n  * Food color, colored sugars and small candies, if desired\n\n1 In large bowl, beat brown sugar, butter, molasses and water with electric mixer on medium speed, or mix with spoon, until well blended. Stir in remaining cookie ingredients until mixed. Cover and refrigerate at least 2 hours.\n\n2 Heat oven to 350\u00b0F. Grease cookie sheets with shortening or cooking spray, or line with cooking parchment paper or silicone baking mats.\n\n3 Divide dough in half. Roll each half on lightly floured surface until \u00bc inch thick. Cut with floured 2\u00bd-inch gingerbread boy or girl cookie cutter. On cookie sheets, place cutouts about 2 inches apart. After cutting as many cookies as possible, lightly press scraps of dough together; reroll dough and cut additional cookies.\n\n4 Bake 10 to 12 minutes or until no indentation remains when touched in center. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Cool cookie sheets 10 minutes between batches.\n\n5 Meanwhile, in medium bowl, mix powdered sugar, water and vanilla with spoon until smooth and spreadable. Stir in liquid food color, one drop at a time, until frosting is desired color. (For intense, vivid color, use paste food color. You would have to use too much liquid food color to get a vivid color, and the frosting will begin to separate and look curdled.) Cover and set aside.\n\n6 When ready to decorate, spoon frosting into small resealable food-storage plastic bag. Seal bag; push frosting down in one corner. Cut off tiny corner of bag. Squeeze bag to pipe frosting onto cookies and make desired design. Or spread over cookies with small metal spatula. Decorate with colored sugars and candies.\n\n1 Cookie: Calories 60; Total Fat 1.5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 65mg; Total Carbohydrate 10g (Dietary Fiber 0g, Sugars 3g); Protein 0g Exchanges: \u00bd Other Carbohydrate, \u00bd Fat Carbohydrate Choices: \u00bd\n\n### Learn with Betty Melting Chocolate\n\n**Perfectly Melted:** This chocolate was melted perfectly; it is smooth and creamy.\n\n**Too Melted or Seized:** This chocolate has either been melted over too high a heat or has come in contact with a small amount of liquid, causing it to seize.\n\n**Correcting Seized Chocolate:** To make chocolate smooth again, use a whisk to beat in at least 1 tablespoon melted butter, vegetable oil or melted vegetable shortening. Heat over very low heat, if necessary, stirring constantly.\n\nShortbread Cookies and variations\n\n## Shortbread Cookies Calorie smart\n\nPrep 40 min Total 40 min \u25cf 2 dozen cookies\n\n  * \u00be cup butter, softened\n  * 5 tablespoons sugar\n  * 2 cups all-purpose flour\n\n1 Heat oven to 350\u00b0F. In large bowl, stir butter and 4 tablespoons of the sugar until well mixed. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons more softened butter.)\n\n2 Roll dough on lightly floured surface until \u00bd inch thick. Cut with floured 1\u00bd-inch cookie cutters. On ungreased cookie sheet, place cutouts \u00bd inch apart. Sprinkle evenly with remaining 1 tablespoon sugar.\n\n3 Bake 15 to 20 minutes or until set. Immediately remove from cookie sheet to cooling rack.\n\n1 Cookie: Calories 100; Total Fat 6g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 15mg; Sodium 40mg; Total Carbohydrate 10g (Dietary Fiber 0g, Sugars 2g); Protein 1g Exchanges: \u00bd Starch, 1 Fat Carbohydrate Choices: \u00bd\n\nShortbread Cookie Wedges Make dough as directed. On ungreased cookie sheet, pat dough into 8-inch round. Sprinkle with 1 tablespoon sugar. Bake 20 to 24 minutes or until set. Cool 10 minutes on cookie sheet on cooling rack. Using sharp knife, cut into 24 wedges.\n\nCherry Shortbread Cookies Stir in \u00bd cup chopped dried cherries, cranberries or blueberries with the flour.\n\nChocolate-Dipped Shortbread Cookies Make and bake cookies as directed; cool completely. In small microwavable bowl, microwave 1 cup chocolate chips and 1 teaspoon vegetable oil on High 30 to 60 seconds or until mixture can be stirred smooth. Dip cookies in chocolate; wipe excess on edge of bowl. Place on waxed paper to set.\n\nGinger Shortbread Cookies Stir in 3 tablespoons chopped crystallized ginger with the flour.\n\nShortbread Nut Cookies Stir in \u00bd cup finely chopped hazelnuts (filberts), macadamia nuts, pecans, pistachio nuts or slivered almonds, toasted if desired, with the flour.\n\nToffee Shortbread Cookies Stir in \u00bd cup toffee bits with the flour.\n\nWhole Wheat Shortbread Cookies Substitute 1\u00bc cups whole wheat flour for the all-purpose flour. Continue as directed.\n\n### Dipping Cookies in Chocolate\n\nHeat 1 cup chocolate chips and 1 teaspoon oil until mixture can be stirred smooth.\n\nDip cookies; wipe excess on edge of bowl. Place on waxed paper to set.\n\nBrown Sugar Refrigerator Cookies and variations\n\n## Brown Sugar Refrigerator Cookies Calorie smart\n\nPrep 50 min Total 2 hr 50 min \u25cf 6 dozen cookies\n\n  * 1 cup packed brown sugar\n  * 1 cup butter, softened\n  * 1 teaspoon vanilla\n  * 1 egg\n  * 3 cups all-purpose flour\n  * 1\u00bd teaspoons ground cinnamon\n  * \u00bd teaspoon baking soda\n  * \u00bd teaspoon salt\n  * \u2153 cup finely chopped nuts\n\n1 In large bowl, beat brown sugar, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, cinnamon, baking soda and salt. Stir in nuts.\n\n2 On plastic wrap, shape dough into 10x3-inch rectangle. Wrap and refrigerate about 2 hours or until firm but no longer than 24 hours.\n\n3 Heat oven to 375\u00b0F. Unwrap dough; cut into \u215b-inch slices. On ungreased cookie sheets, place slices 2 inches apart.\n\n4 Bake 6 to 8 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks.\n\n1 Cookie: Calories 60; Total Fat 3g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 45mg; Total Carbohydrate 7g (Dietary Fiber 0g, Sugars 3g); Protein 0g Exchanges: \u00bd Starch, \u00bd Fat Carbohydrate Choices: \u00bd\n\nCitrus\u2013Brown Sugar Refrigerator Cookies Add 1 tablespoon grated lemon or orange peel with the flour. Frost cookies with **Vanilla Glaze**. For glaze, mix 2 cups powdered sugar, \u2153 cup melted butter and 1 teaspoon vanilla. Stir in 2 to 4 tablespoons hot water, 1 tablespoon at a time, until glaze is smooth and has the consistency of thick syrup. Drizzle over cookies, sprinkle with grated lemon peel.\n\nMaple\u2013Brown Sugar Refrigerator Cookies Substitute 2 teaspoons maple flavor for the vanilla.\n\nToasted Coconut\u2013Brown Sugar Refrigerator Cookies Add 1 cup toasted coconut (page 23) with the flour. Frost cookies with Vanilla Glaze (page 581) and sprinkle with additional toasted coconut.\n\n### Making Refrigerator Cookies\n\nBeat cookie mixture with electric mixer or with spoon; stir in nuts.\n\nShape dough on plastic wrap into 10x3-inch rectangle.\n\nWrap; refrigerate about 2 hours or until firm.\n\nUnwrap; cut rectangle into \u215b-inch slices.\n\nLeft to right: Lemon-Almond Thumbprint Cookies, Thumbprint Cookies, Hazelnut Thumbprint Cookies\n\n## Thumbprint Cookies Calorie smart\n\nPrep 50 min Total 50 min \u25cf 3 dozen cookies\n\n  * \u00bc cup packed brown sugar\n  * \u00bc cup shortening\n  * \u00bc cup butter, softened\n  * \u00bd teaspoon vanilla\n  * 1 egg, separated\n  * 1 cup all-purpose flour\n  * \u00bc teaspoon salt\n  * 1 cup finely chopped nuts\n  * About 6 tablespoons jelly or jam (any flavor)\n\n1 Heat oven to 350\u00b0F. In medium bowl, beat brown sugar, shortening, butter, vanilla and egg yolk with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.\n\n2 Shape dough into 1-inch balls. In small bowl, beat egg white slightly with fork. Place nuts in another small bowl. Dip each ball into egg white, then roll in nuts. On ungreased cookie sheets, place balls about 1 inch apart. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.\n\n3 Bake about 10 minutes or until light brown. Quickly remake indentations with end of wooden spoon handle if necessary. Immediately remove from cookie sheets to cooling racks. Fill each with about \u00bd teaspoon jelly.\n\n1 Cookie: Calories 80; Total Fat 5g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 55mg; Total Carbohydrate 7g (Dietary Fiber 0g, Sugars 3g); Protein 1g Exchanges: \u00bd Starch, 1 Fat Carbohydrate Choices: \u00bd\n\nHazelnut-Chocolate Thumbprint Cookies Roll balls of dough in finely chopped hazelnuts (filberts). Instead of jelly, fill indentations with hazelnut spread with cocoa.\n\nLemon-Almond Thumbprint Cookies Roll balls of dough in finely chopped slivered almonds. Fill indentations with lemon curd.\n\nPeanut-Fudge Thumbprint Cookies Roll balls of dough in finely chopped dry-roasted peanuts. Instead of jelly, fill indentations with hot fudge topping (look for the thick topping, not pourable or syrup varieties).\n\nSpritz Cookies\n\n## Spritz Cookies Calorie smart\n\nPrep 45 min Total 45 min \u25cf 5 dozen cookies\n\n  * 1 cup butter, softened*\n  * \u00bd cup sugar\n  * 2\u00bc cups all-purpose flour\n  * 1 egg\n  * 1 teaspoon almond extract or vanilla\n  * \u00bd teaspoon salt\n  * Few drops red or green food color, if desired\n  * Sugar, colored sugar or multi-colored candy sprinkles, if desired\n\n1 Heat oven to 400\u00b0F. In large bowl, beat butter and \u00bd sugar with electric mixer on medium speed, or mix with spoon, until well blended. Stir in remaining ingredients.\n\n2 Place dough in cookie press. On ungreased cookie sheets, form desired shapes. Sprinkle with sugar.\n\n3 Bake 6 to 9 minutes or until set but not brown. Immediately remove from cookie sheets to cooling racks.\n\n*Do not use margarine or vegetable oil spreads.\n\n1 Cookie: Calories 50; Total Fat 3g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 40mg; Total Carbohydrate 5g (Dietary Fiber 0g, Sugars 2g); Protein 0g Exchanges: \u00bd Other Carbohydrate, \u00bd Fat Carbohydrate Choices: \u00bd\n\nChocolate Buttery Spritz Cookies Stir 2 ounces unsweetened baking chocolate, melted and cooled, into butter-sugar mixture.\n\n### Making Spritz Cookies\n\nPlace desired design disk in cookie press. Place dough in press; press dough through press onto cookie sheet.\n\n## Whoopie Pies\n\nPrep 45 min Total 1 hr 25 min \u25cf 1\u00bd dozen sandwich cookies\n\nCookies\n\n  * 1 cup granulated sugar\n  * \u00bd cup butter, softened\n  * \u00bd cup buttermilk\n  * 2 teaspoons vanilla\n  * 1 egg\n  * 2 oz unsweetened baking chocolate, melted, cooled\n  * 1\u00be cups all-purpose flour\n  * \u00bd teaspoon baking soda\n  * \u00bd teaspoon salt\n\nCreamy Marshmallow Filling\n\n  * 3 cups powdered sugar\n  * 1 jar (7 oz) marshmallow cr\u00e8me\n  * \u00be cup butter, softened\n  * 6 to 7 teaspoons milk\n\n1 Heat oven to 400\u00b0F. Grease cookie sheets with shortening or cooking spray, or line with cooking parchment paper or silicone baking mats.\n\n2 In large bowl, beat granulated sugar, \u00bd cup butter, the buttermilk, vanilla, egg and chocolate with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and salt. Onto cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.\n\n3 Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.\n\n4 In large bowl, beat all filling ingredients on medium speed about 2 minutes or until light and fluffy. For each whoopie pie, spread slightly less than 3 tablespoons filling on bottom of 1 cookie; top with second cookie, bottom side down; gently press together. Store in tightly covered container.\n\n1 Sandwich Cookie: Calories 350; Total Fat 15g (Saturated Fat 9g, Trans Fat 0.5g); Cholesterol 45mg; Sodium 210mg; Total Carbohydrate 50g (Dietary Fiber 1g, Sugars 38g); Protein 2g Exchanges: 1 Starch, 2\u00bd Other Carbohydrate, 3 Fat Carbohydrate Choices: 3\n\nChocolate Chip Whoopie Pies Fold \u00bd cup miniature semisweet chocolate chips into filling.\n\nPink Peppermint Whoopie Pies Add 6 drops red food color to filling ingredients. Once whoopie pies are assembled, sprinkle edges of filling with crushed peppermint candies or candy canes.\n\nToffee Whoopie Pies Fold \u00bd cup chocolate-covered toffee bits into filling.\n\nWhoopie Pies and variations\n\n## Chocolate-Hazelnut Sandwiches Calorie smart\n\nPrep 55 min Total 3hr10min \u25cf 3 dozen sandwich cookies\n\n  * 1 cup butter, softened\n  * 1 cup sugar\n  * 4 oz bittersweet chocolate, melted, cooled\n  * 1 egg\n  * 1 teaspoon vanilla\n  * 2 cups all-purpose flour\n  * 1 teaspoon baking powder\n  * \u00bc teaspoon salt\n  * \u00be cup chopped hazelnuts (filberts), toasted\n  * \u00be cup hazelnut spread with cocoa\n\n1 In large bowl, beat butter and sugar with electric mixer on high speed 3 to 5 minutes or until creamy. Beat in chocolate until well blended. Add egg and vanilla, beating until well blended. On low speed, beat in flour, baking powder and salt just until moistened. Stir in hazelnuts.\n\n2 Divide dough in half. On 2 sheets of plastic wrap, shape each half into 14-inch log 1\u00bd inches in diameter. Wrap tightly; refrigerate at least 2 hours.\n\n3 Heat oven to 325\u00b0F. Line cookie sheets with cooking parchment paper. Cut each log into 36 (about \u00bc-inch) slices. On cookie sheets, place slices 1 inch apart.\n\n4 Bake 12 to 13 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.\n\n5 For each sandwich cookie, spread 1 teaspoon hazelnut spread on bottom of 1 cookie; top with second cookie, bottom side down.\n\n1 Sandwich Cookie: Calories 158 ; Total Fat 10g (Saturated Fat 6g, Trans Fat 0g); Sodium 78mg; Total Carbohydrate 17g (Dietary Fiber 1g); Protein 2g Exchanges: 1 Other Carbohydrate, 2 Fat Carbohydrate Choices: 1\n\nFrench Macarons with Bittersweet Chocolate Ganache\n\n## French Macarons with Bittersweet Chocolate Ganache Calorie smart\n\nIn France, these popular cookies are sold in patisseries in a wide variety of colors and flavors.\n\nPrep 55 min Total 3 hr 10 min \u25cf 20 sandwich cookies\n\nCookies\n\n  * 1\u00bc cups blanched whole almonds (about 7 oz)\n  * 1\u00bd cups powdered sugar\n  * 3 egg whites, at room temperature*\n  * \u00bc teaspoon salt\n  * \u00bd teaspoon red paste or gel food color\n  * 3 tablespoons granulated sugar\n\nGanache\n\n  * \u00bc cup whipping cream\n  * 1 teaspoon light corn syrup\n  * 2 oz bittersweet or semisweet baking chocolate, finely chopped\n  * 1 tablespoon butter, softened\n\n1 In food processor or blender, place almonds and \u00bd cup of the powdered sugar. Cover and process, scraping sides occasionally, until almonds are very finely ground. Place strainer over medium bowl. Using rubber spatula, press almond mixture through strainer into bowl. Return any almonds left in strainer to blender; add remaining 1 cup powdered sugar. Cover and process, scraping sides occasionally, until well blended.\n\n2 In large bowl, beat egg whites, salt and food color with electric mixer on high speed just until foamy. Gradually add granulated sugar, 1 tablespoon at a time, beating on high speed 1 to 2 minutes or just until stiff peaks form. Using rubber spatula, fold about half of the almond mixture into egg white mixture until completely incorporated. Fold in remaining almond mixture.\n\n3 Line 2 large cookie sheets with cooking parchment paper or silicone baking mats. Spoon half of the batter into decorating bag fitted with \u00bd-inch round tip. Onto one cookie sheet, pipe batter in 20 (1\u00bd-inch) rounds about 1\u00bd inches apart. Repeat with remaining batter and second cookie sheet. If tops have a peak, wet fingertips lightly on damp paper towel and press down to flatten. Tap bottom of cookie sheet on counter a few times to flatten cookies. Let stand uncovered at room temperature 30 minutes to allow a light crust to form on tops.\n\n4 Heat oven to 300\u00b0F. Bake one cookie sheet at a time 17 to 18 minutes or until tops look set. Cool 10 minutes. With metal pancake turner, remove cookies from cookie sheets to cooling racks; cool completely.\n\n5 Meanwhile, in 2-cup microwavable measuring cup, microwave whipping cream and corn syrup uncovered on High 1 minute. Stir in chocolate and butter until chocolate is melted. Let stand about 30 minutes. Cover and refrigerate about 30 minutes or until spreading consistency.\n\n6 For each sandwich cookie, spread slightly less than 1 teaspoon ganache on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Store in tightly covered container.\n\n*To quickly bring the whites to room temperature, soak whole eggs in a bowl of hot water for about 10 minutes before cracking and separating.\n\n1 Sandwich Cookie: Calories 140; Total Fat 7g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 45mg; Total Carbohydrate 15g (Dietary Fiber 1g, Sugars 13g); Protein 3g Exchanges: 1 Other Carbohydrate, \u00bd High-Fat Meat, \u00bd Fat Carbohydrate Choices: 1\n\nLemon Macarons Tint egg white mixture with desired amount of yellow food color in Step 2. Omit ganache. Fill with Lemon Frosting (page 579) or Lemon Curd (page 581).\n\nMint Macarons Tint egg white mixture with desired amount of green food color in Step 2. In Step 5, add 1 tablespoon finely chopped fresh mint leaves to heated cream mixture; let stand 30 minutes. Place fine-mesh strainer over medium bowl. Using back of wooden spoon, press mint mixture through strainer into bowl; discard mint. Return cream mixture to measuring cup. Microwave on High 1 minute. Continue with ganache as directed.\n\nOrange Macarons Tint egg white mixture orange with desired food color in Step 2. Use ganache if desired, or fill with Orange Frosting (page 579).\n\n### Making Macarons\n\nGradually add sugar to egg whites, 1 tablespoon at a time, beating on high speed just until stiff peaks form.\n\nPipe batter in 20 (1\u00bd-inch) rounds about 1\u00bd inches apart on parchment-lined cookie sheet.\n\nSpread ganache on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together.\n\n## Hazelnut Biscotti Calorie smart\n\nPrep 25 min Total 1 hr 30 min \u25cf 40 cookies\n\n  * 1 cup hazelnuts (filberts), coarsely chopped\n  * 1 cup sugar\n  * \u00bd cup butter, softened\n  * 1 teaspoon almond extract\n  * 1 teaspoon vanilla\n  * 2 eggs\n  * 3\u00bd cups all-purpose flour\n  * 1 teaspoon baking powder\n  * \u00bd teaspoon baking soda\n\n1 Heat oven to 350\u00b0F. Spread hazelnuts in ungreased shallow pan. Bake uncovered about 10 minutes, stirring occasionally, until golden brown; cool.\n\n2 In large bowl, beat sugar, butter, almond extract, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking powder and baking soda. Stir in hazelnuts.\n\n3 Place dough on lightly floured surface. Gently knead 2 to 3 minutes or until dough holds together and hazelnuts are evenly distributed. Divide dough in half. On large ungreased cookie sheet, shape each half into 10x3-inch rectangle, rounding edges slightly.\n\n4 Bake about 25 minutes or until center is firm to the touch. Cool on cookie sheet 15 minutes; move to cutting board. Using sharp knife, cut each rectangle crosswise into \u00bd-inch slices.\n\n5 Place slices, cut sides down, on ungreased cookie sheet. Bake about 15 minutes or until crisp and light brown. Immediately remove from cookie sheet to cooling rack.\n\n1 Cookie: Calories 100; Total Fat 4.5g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 15mg; Sodium 45mg; Total Carbohydrate 14g (Dietary Fiber 0g, Sugars 5g); Protein 2g Exchanges: 1 Starch, \u00bd Fat Carbohydrate Choices: 1\n\nAlmond Biscotti Substitute 1 cup slivered almonds for the hazelnuts.\n\n### Making Biscotti\n\nOn cookie sheet, shape each dough half into 10x3-inch rectangle, rounding edges slightly.\n\nCool baked rectangles 15 minutes; cut into \u00bd-inch slices. Place cut side down on same cookie sheet. Bake until crisp and golden brown.\n\n## Chocolate Brownies\n\nIf you like chewy, fudgy chocolate brownies, this is your recipe. We really like the walnuts in the recipe, but you could use pecans or cashews instead, or make the brownies without nuts.\n\nPrep 20 min Total 3 hr 10 min \u25cf 16 brownies\n\n  * \u2154 cup butter\n  * 5 oz unsweetened baking chocolate, chopped\n  * 1\u00be cups sugar\n  * 2 teaspoons vanilla\n  * 3 eggs\n  * 1 cup all-purpose flour\n  * \u00bd cup chopped walnuts, toasted if desired (page 23)\n  * Creamy Chocolate Frosting or Mocha Frosting (one-half recipe, page 579), if desired\n\n1 Heat oven to 350\u00b0F. Grease bottom and sides of 9-inch square pan with shortening.\n\n2 In 1-quart saucepan, melt butter and chocolate over low heat, stirring constantly. Cool 5 minutes.\n\n3 In medium bowl, beat sugar, vanilla and eggs with electric mixer on high speed 5 minutes. Beat in chocolate mixture on low speed, scraping bowl occasionally. Beat in flour just until blended, scraping bowl occasionally. Stir in walnuts. Spread batter in pan.\n\n4 Bake 40 to 45 minutes or just until brownies begin to pull away from sides of pan. Cool completely in pan on cooling rack, about 2 hours. Spread frosting over brownies. Cut into 4 rows by 4 rows.\n\n1 Brownie: Calories 310; Total Fat 18g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 60mg; Sodium 65mg; Total Carbohydrate 31g (Dietary Fiber 2g, Sugars 22g); Protein 4g Exchanges: 1 Starch, 1 Other Carbohydrate, 3\u00bd Fat Carbohydrate Choices: 2\n\nChocolate Brownie Pie Grease bottom and side of 10-inch glass pie plate with shortening. Spread batter in pie plate. Bake 35 to 40 minutes or until center is set. Cool completely on cooling rack. Cut into wedges. Omit frosting. Serve with ice cream and Hot Fudge Sauce (page 642) if desired. Makes 12 servings.\n\nChocolate\u2013Peanut Butter Brownies Substitute \u2153 cup crunchy peanut butter for \u2153 cup of the butter. Omit walnuts. Before baking, arrange 16 miniature chocolate-covered peanut butter cup candies, unwrapped, on top of batter. Press into batter so tops of cups are even with top of batter.\n\nDouble-Chocolate Brownies Stir in \u00bd cup semisweet or dark chocolate chips after adding the flour.\n\n### Determining Brownie Doneness\n\nBrownies will start to pull away from sides of pan when done.\n\nBlondies with Brown Sugar Frosting\n\n## Blondies with Brown Sugar Frosting Calorie smart\n\nPrep 25 min Total 1 hr 50 min \u25cf 36 brownies\n\nBrownies\n\n  * 1 cup granulated sugar\n  * \u00bd cup packed brown sugar\n  * \u00bd cup butter, softened\n  * 1 teaspoon vanilla\n  * 2 eggs\n  * 1\u00bd cups all-purpose flour\n  * 1 teaspoon baking powder\n  * \u00bd teaspoon salt\n\nFrosting\n\n  * \u2153 cup butter*\n  * \u2154 cup packed brown sugar\n  * 3 tablespoons milk\n  * 2 cups powdered sugar\n  * \u00bd teaspoon vanilla\n  * \u00bd cup chopped pecans, toasted if desired (page 23)\n\n1 Heat oven to 350\u00b0F. In large bowl, beat granulated sugar, \u00bd cup brown sugar, \u00bd cup butter, 1 teaspoon vanilla and the eggs with electric mixer on medium speed, or mix with spoon, until light and fluffy. Stir in flour, baking powder and salt. In ungreased 13x9-inch pan, spread batter evenly.\n\n2 Bake 20 to 23 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.\n\n3 In 2-quart saucepan, melt \u2153 cup butter over low heat. Stir in \u2154 cup brown sugar; cook over low heat 2 minutes, stirring constantly. Stir in milk; cook until mixture comes to a rolling boil. Remove from heat. Gradually stir in powdered sugar and vanilla, mixing well with spoon after each addition, until smooth and spreadable. If necessary, add more milk, a few drops at a time. Spread frosting over brownies. Immediately sprinkle with pecans. Cut into 6 rows by 6 rows.\n\n*Do not use margarine or vegetable oil spreads in the frosting.\n\n1 Brownie: Calories 150; Total Fat 6g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 25mg; Sodium 80mg; Total Carbohydrate 23g (Dietary Fiber 0g, Sugars 19g); Protein 1g Exchanges: \u00bd Starch, 1 Other Carbohydrate, 1 Fat Carbohydrate Choices: 1\u00bd\n\nOutrageous Caramel Fudge Brownies\n\n## Outrageous Caramel-Fudge Brownies\n\nPrep 30 min Total 3 hr \u25cf 24 brownies\n\n  * 1 bag (14 oz) caramels, unwrapped\n  * \u00bd cup evaporated milk\n  * 1 cup butter\n  * 2 cups sugar\n  * 2 teaspoons vanilla\n  * 4 eggs, slightly beaten\n  * 1\u00bc cups all-purpose flour\n  * \u00be cup unsweetened baking cocoa\n  * \u00bc teaspoon salt\n  * 2 cups semisweet chocolate chunks (about 12 oz)\n  * 1\u00bd cups chopped pecans\n  * 1 teaspoon vegetable oil\n\n1 Heat oven to 350\u00b0F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. In 3-quart saucepan, heat caramels and milk over low heat, stirring frequently, until caramels are melted and smooth.\n\n2 In 2-quart saucepan, melt butter over low heat; remove from heat. Stir in sugar, vanilla and eggs until well blended. Stir in flour, cocoa and salt. Stir in 1\u00bd cups of the chocolate chunks and 1 cup of the pecans. Spread batter in pan.\n\n3 Gently and evenly drizzle melted caramel over batter, preventing large pockets of caramel and preventing caramel from reaching bottom of brownies. (Caramel can cover entire surface of batter.) Bake 35 to 40 minutes or until set.\n\n4 In 1-quart saucepan, heat remaining \u00bd cup chocolate chunks and the oil over low heat, stirring frequently, until smooth. Drizzle over warm brownies. Sprinkle with remaining \u00bd cup pecans; press in lightly. Cool 20 minutes. Refrigerate about 1 hour 30 minutes or until chocolate is set. Cut into 6 rows by 4 rows. If refrigerated longer, let stand at room temperature 20 minutes before serving.\n\n1 Brownie: Calories 380; Total Fat 20g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 60mg; Sodium 140mg; Total Carbohydrate 46g (Dietary Fiber 2g, Sugars 33g); Protein 4g Exchanges: 1 Starch, 2 Other Carbohydrate, 4 Fat Carbohydrate Choices: 3\n\nLemon Bars\n\n## Lemon Bars Calorie smart\n\nPrep 10 min Total 2 hr \u25cf 25 bars\n\n  * 1 cup all-purpose flour\n  * \u00bd cup butter, softened\n  * \u00bc cup powdered sugar\n  * 2 eggs\n  * 1 cup granulated sugar\n  * 2 teaspoons grated lemon peel\n  * 2 tablespoons fresh lemon juice\n  * \u00bd teaspoon baking powder\n  * \u00bc teaspoon salt\n  * Additional powdered sugar\n\n1 Heat oven to 350\u00b0F. In medium bowl, mix flour, butter and \u00bc cup powdered sugar with spoon until well mixed. Press in ungreased 8- or 9-inch square pan, building up \u00bd-inch edges.\n\n2 Bake crust 20 minutes; remove from oven. In medium bowl, beat remaining ingredients except additional powdered sugar with electric mixer on high speed about 3 minutes or until light and fluffy. Pour over hot crust.\n\n3 Bake 25 to 30 minutes or until no indentation remains when touched lightly in center. Cool completely in pan on cooling rack, about 1 hour. Sprinkle with powdered sugar. Cut into 5 rows by 5 rows.\n\n1 Bar: Calories 100; Total Fat 4g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 25mg; Sodium 65mg; Total Carbohydrate 14g (Dietary Fiber 0g, Sugars 10g); Protein 1g Exchanges: 1 Other Carbohydrate, 1 Fat Carbohydrate Choices: 1\n\n### Pressing Crust in Pan\n\nUsing fingertips, press dough in pan; build up \u00bd-inch edges.\n\nTriple-Nut Bars\n\n## Triple-Nut Bars\n\nPrep 35 min Total 1 hr 50 min \u25cf 36 bars\n\nCrust\n\n  * \u00be cup butter, softened\n  * \u00bd cup packed brown sugar\n  * \u00bd teaspoon almond extract\n  * 1\u00bd cups all-purpose flour\n\nTopping\n\n  * 1 cup butter\n  * 1\u00bd cups packed brown sugar\n  * \u00bc cup honey\n  * \u00bc cup light corn syrup\n  * \u00bd teaspoon vanilla\n  * 1 cup walnut pieces\n  * 1 cup unblanched or blanched whole almonds\n  * 1 cup pecan halves\n\n1 Heat oven to 350\u00b0F. In medium bowl, beat \u00be cup butter, \u00bd cup brown sugar and the almond extract with electric mixer on medium-low speed until blended. On low speed, beat in flour until soft dough forms. Press dough in bottom of ungreased 13x9-inch pan. Bake 17 to 20 minutes or until golden brown.\n\n2 Meanwhile, in 2-quart saucepan, cook all topping ingredients except nuts over medium-high heat 12 to 15 minutes, stirring frequently, until mixture comes to a full rolling boil. Boil 1 to 2 minutes, stirring frequently. Remove from heat.\n\n3 Sprinkle walnuts, almonds and pecans over crust. Pour brown sugar mixture over nuts. Bake 13 to 15 minutes or until top of mixture is bubbly. Cool completely in pan on cooling rack, about 1 hour. Cut into 6 rows by 6 rows.\n\n1 Bar: Calories 230; Total Fat 15g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 25mg; Sodium 70mg; Total Carbohydrate 21g (Dietary Fiber 1g, Sugars 15g); Protein 2g Exchanges: 1\u00bd Other Carbohydrate, 3 Fat Carbohydrate Choices: 1\u00bd\n\n## Dried Fruit\n\nDoes dried fruit get passed over in your cupboard? If you are looking for ways to use dried fruit other than eating it out of your hand, try the ideas below. If you don't have the exact dried fruit called for, feel free to improvise with what you do have.\n\n  1. 1. **On-the-Go Mix:** In medium bowl, mix 1 cup bite-size pretzels, \u00bd cup each toasted oat cereal and dried fruit (any variety) and \u00bc cup each dry-roasted whole almonds or peanuts and roasted pumpkin seeds. Place in small resealable plastic bags or plastic containers.\n  2. 2. **Fruit 'n Nuts Salad:** For each serving, top 1 cup baby spinach leaves with 2 tablespoons each dried cherries, crumbled feta cheese and toasted pecan halves. Drizzle with your favorite vinaigrette dressing.\n  3. 3. **Pomegranate Oatmeal:** Make oatmeal as directed on package, except\u2014stir in 2 tablespoons dried pomegranate seeds with the water.\n  4. 4. **Fruity Couscous:** Make 10-ounce box of couscous as directed on package, except\u2014add \u00bc cup each dried cranberries and chopped dried apricots with the water. \n  5. 5. **Lemon-Fig Muffins:** Prepare Blueberry Muffins (page 482) as directed, except\u2014stir in 2 teaspoons grated lemon peel with the milk and substitute chopped dried figs for the blueberries.\n  6. 6. **Fruitcake-Inspired Brownies:** Toss \u00bc cup each chopped dried apricots, dates and cherries with 1 tablespoon all-purpose flour; set aside. Prepare Chocolate Brownies (page 540) as directed, except\u2014add apricots, dates and cherries with the walnuts.\n\nFruitcake-Inspired Brownies\n\nDate Bars\n\n## Date Bars Calorie smart\n\nPrep 20 min Total 1 hr \u25cf 36 bars\n\nFilling\n\n  * 3 cups chopped pitted dates (1 lb)\n  * 1\u00bd cups water\n  * \u00bc cup granulated sugar\n\nBars\n\n  * 1 cup packed brown sugar\n  * 1 cup butter, softened\n  * 1\u00be cups all-purpose or whole wheat flour\n  * 1\u00bd cups quick-cooking oats\n  * \u00bd teaspoon baking soda\n  * \u00bd teaspoon salt\n\n1 In 2-quart saucepan, cook filling ingredients over low heat about 10 minutes, stirring constantly, until thickened. Cool 5 minutes.\n\n2 Heat oven to 400\u00b0F. Grease bottom and sides of 13x9-inch pan with shortening.\n\n3 In large bowl, stir brown sugar and butter until well mixed. Stir in flour, oats, baking soda and salt until crumbly. Press half of the crumb mixture evenly in bottom of pan. Spread with filling. Top with remaining crumb mixture; press lightly.\n\n4 Bake 25 to 30 minutes or until light brown. Cool 5 minutes in pan on cooling rack. Cut into 6 rows by 6 rows while warm.\n\n1 Bar: Calories 160; Total Fat 5g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 15mg; Sodium 85mg; Total Carbohydrate 25g (Dietary Fiber 2g, Sugars 17g); Protein 2g Exchanges: 1 Starch, \u00bd Other Carbohydrate, 1 Fat Carbohydrate Choices: 1\u00bd\n\nFig Bars Substitute 3 cups chopped dried figs for the dates.\n\n# Candy Basics\n\nCandy making is a rewarding way to spend time in your kitchen, whether alone or as a bonding experience with family or friends. If you're new at making candy, don't be intimidated! With the right tools and tips, you can make no-fuss treats or traditional candy recipes with ease.\n\n## SELECTING AND PREPARING PANS\n\n  * Use the exact size saucepan called for in the recipe or cooking time will be affected.\n  * Use the size metal pan or glass dish called for in the recipe so the candy will have the right thickness, set up properly and have the desired texture.\n  * Grease the pan with butter or line it with foil so the candy will be easily removed. See Quick Pan Cleanup, page 521, for how to line a pan with foil.\n\n## MIXING, COOKING AND COOLING\n\n  * For best results, use butter. If you use margarine, it needs to be at least 65 percent fat. Do not use vegetable oil spreads or reduced-calorie, reduced-fat or tub products.\n  * If directed, be sure to butter the side of the saucepan, as it prevents crystals from forming while cooking the candy mixture. Crystals can result in a grainy candy.\n  * Don't double a candy recipe. Increasing the amount of ingredients changes cooking time, so the resulting candy may not set up properly. Make two batches instead.\n  * A cool, dry day is best for making candy. Some candies, like pralines, won't set up properly on a humid day.\n  * Unless otherwise directed, do not stir the candy mixture while cooling. Stirring during cooling can cause the mixture to crystallize, resulting in a grainy candy. Follow recipe exactly, stirring only when indicated.\n\n## Using a Candy Thermometer\n\nHere are a few things to know when using a candy thermometer:\n\n  * Always check the accuracy of your thermometer before making candy. Put the thermometer into a pan of water and bring the water to a boil. The thermometer should read 212\u00b0F. If it doesn't, note how much higher or lower the temperature reads than 212\u00b0F and make that adjustment to the temperature needed in the recipe you are making.\n  * If you live in a high-altitude area (above 3,500 feet), refer to an altitude table to find out the boiling point and adjust the cooking time if necessary.\n  * To get an accurate reading, the thermometer should stand upright in the candy mixture. The bulb or tip of the thermometer should be submerged in the candy mixture but shouldn't rest on the bottom of the pan. Read the thermometer at eye level. Watch the temperature closely\u2014after 200\u00b0F, it goes up very quickly.\n  * If you don't have a candy thermometer, use the cold-water test, in which a small amount of candy mixture is dropped into a cupful of very cold water (see Testing Candy Temperatures at right).\n\nCaramels\n\n## Triple-Chocolate Fudge Calorie smart\n\nPrep 30 min Total 2 hr \u25cf 120 squares\n\n  * 4\u00bd cups sugar\n  * \u00bd cup butter\n  * 1 can (12 oz) evaporated milk\n  * 4\u00bd cups miniature marshmallows\n  * 2 cups semisweet chocolate chips (about 12 oz)\n  * 12 oz sweet baking chocolate, cut into pieces\n  * 2 oz unsweetened baking chocolate, cut into pieces\n  * 2 teaspoons vanilla\n  * \u00bc teaspoon almond extract\n  * 1 cup chopped walnuts or pecans\n  * Colored sugar, if desired\n\n1 Line 15x10x1-inch pan with foil, extending foil over sides of pan; grease foil with shortening or butter. In 5- to 6-quart saucepan, cook sugar, butter and milk over medium heat, stirring constantly, until sugar is dissolved. Heat to full boil, stirring constantly. Boil uncovered over medium heat without stirring 5 minutes.\n\n2 Remove from heat. Add marshmallows; stir until melted. Add chocolate chips and baking chocolates, stirring constantly until all chocolate is melted and mixture is smooth. Stir in vanilla, almond extract and walnuts. Quickly spread mixture in pan. Sprinkle with colored sugar. Cool completely, about 1 hour 30 minutes.\n\n3 Remove fudge from pan by lifting foil; remove foil from sides of fudge. With long knife, cut fudge into 12 rows by 10 rows.\n\n1 Square: Calories 90; Total Fat 3.5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 10mg; Total Carbohydrate 13g (Dietary Fiber 0g, Sugars 12g); Protein 0g Exchanges: 1 Other Carbohydrate, \u00bd Fat Carbohydrate Choices: 1\n\nCherry-Pistachio Fudge Omit walnuts or pecans and colored sugar. Stir in 1\u00bd cups sweetened dried cherries and \u00bd cup chopped pistachio nuts. After spreading fudge in pan, sprinkle top with \u00bd cup chopped pistachio nuts; press gently into fudge.\n\nCoconut Fudge Substitute 1 cup flake sweetened coconut for the colored sugar; press lightly into fudge.\n\nPeanut Butter Candy Fudge Omit almond extract and walnuts or pecans. Stir in 1 cup candy-coated peanut butter pieces and 1 cup chopped peanuts.\n\nTriple-Chocolate and Candy Fudge Omit walnuts or pecans. Stir in 1\u00bd cups miniature candy-coated chocolate candies.\n\n### Testing Candy Temperatures\n\n**Thread stage** (230\u00b0F to 234\u00b0F): Fine, thin, 2-inch thread falls off spoon when removed from hot mixture.\n\n**Soft-ball stage** (234\u00b0F to 240\u00b0F): When dropped into very cold water, forms a soft ball that flattens between fingers.\n\n**Firm-ball stage** (242\u00b0F to 248\u00b0F): When dropped into very cold water, forms a firm ball that holds its shape until pressed.\n\n**Hard-ball stage** (250\u00b0F to 265\u00b0F): When dropped into very cold water, forms a hard ball that holds its shape but is still pliable.\n\n**Soft-crack stage** (270\u00b0F to 290\u00b0F): When dropped into very cold water, separates into hard but pliable threads.\n\n**Hard-crack stage** (300\u00b0F to 310\u00b0F): When dropped into very cold water, separates into hard, brittle threads that break easily.\n\nLuscious Chocolate Truffles\n\n## Luscious Chocolate Truffles Calorie smart\n\nPrep 35 min Total 1 hr 15 min \u25cf 24 truffles\n\n  * 2 cups semisweet, dark or milk chocolate chips (about 12 oz)\n  * 2 tablespoons butter, softened\n  * \u00bc cup whipping cream\n  * 2 tablespoons liqueur (almond, cherry, coffee, hazelnut, Irish cream, orange, raspberry or other flavor), if desired\n  * 1 tablespoon shortening\n  * Finely chopped nuts, if desired\n  * \u00bc cup powdered sugar, if desired\n  * \u00bd teaspoon milk, if desired\n\n1 In 2-quart saucepan, melt 1 cup of the chocolate chips over low heat, stirring constantly; remove from heat. Stir in butter. Stir in whipping cream and liqueur. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.\n\n2 Line cookie sheet with foil. Onto cookie sheet, drop chocolate mixture by teaspoonfuls; shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.\n\n3 In 1-quart saucepan, heat shortening and remaining 1 cup chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Using fork, dip truffles, one at a time, into chocolate, tapping fork on side of pan to remove excess chocolate . Return to cookie sheet. Immediately sprinkle some of the truffles with nuts. Refrigerate about 10 minutes or until coating is set.\n\n4 In small bowl, stir powdered sugar and milk until smooth; drizzle over some of the truffles. Refrigerate just until set. Store in tightly covered container in refrigerator. Remove from refrigerator about 30 minutes before serving.\n\n1 Truffle: Calories 160; Total Fat 10g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 10mg; Sodium 15mg; Total Carbohydrate 14g (Dietary Fiber 1g, Sugars 12g); Protein 1g Exchanges: \u00bd Other Carbohydrate, 1\u00bd Fat Carbohydrate Choices: 1\n\nToffee Truffles Stir in 3 tablespoons chopped toffee bits with the whipping cream.\n\nWhite Chocolate\u2013Chocolate Truffles Stir in 3 tablespoons chopped white chocolate with the whipping cream.\n\n### Making Truffles\n\nRefrigerate truffle mixture just until thick enough to hold a shape.\n\nUsing fork, dip truffles into chocolate, covering completely; tap off excess\n\nPralines\n\n## Pralines Calorie smart\n\nPronounced prah-LEEN or PRAY-leen, this confection originated in Louisiana, where brown sugar and pecans are abundant.\n\nPrep 25 min Total 1 hr 15 min \u25cf 36 candies\n\n  * 1\u00bd cups granulated sugar\n  * 1\u00bd cups packed light brown sugar\n  * 1 cup half-and-half\n  * 2 tablespoons light corn syrup\n  * \u215b teaspoon salt\n  * 2 tablespoons butter\n  * 1 teaspoon vanilla\n  * 1\u00be cups pecan halves\n\n1 Check the accuracy of your candy thermometer before starting (see Using a Candy Thermometer, page 544). In 3-quart saucepan, mix granulated sugar, brown sugar, half-and-half, corn syrup and salt. Heat to boiling, stirring constantly. Reduce heat to medium. Cook uncovered about 6 minutes, without stirring, to 236\u00b0F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water; remove from heat. Drop butter into hot mixture (do not stir in). Cool uncovered 10 minutes without stirring.\n\n2 Add vanilla and pecans. Beat with spoon about 2 minutes or until mixture is thickened and just begins to lose its gloss. On waxed paper, quickly drop mixture by heaping tablespoonfuls, dividing pecans equally; spread slightly. Let stand uncovered 30 minutes or until candies are firm.\n\n3 Wrap candies individually in waxed paper or plastic wrap. Store in tightly covered container.\n\n1 Candy: Calories 120; Total Fat 5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 20mg; Total Carbohydrate 19g (Dietary Fiber 0g, Sugars 18g); Protein 0g Exchanges: 1\u00bd Other Carbohydrate, 1 Fat Carbohydrate Choices: 1\n\nPistachio-Cranberry Divinity\n\n## Pistachio-Cranberry Divinity Calorie smart\n\nPrep 30 min Total 1 hr \u25cf 20 candies\n\n  * 1 egg white\n  * \u00bc cup water\n  * \u00bc cup light corn syrup\n  * 1\u00bd cups sugar\n  * \u00bd teaspoon vanilla\n  * \u00bd cup chopped pistachio nuts\n  * \u00bc cup sweetened dried cranberries, coarsely chopped\n\n1 Check the accuracy of your candy thermometer before starting (see Using a Candy Thermometer, page 544). Line large cookie sheet with waxed paper. In medium bowl, beat egg white with electric mixer on high speed until soft peaks form; set aside.\n\n2 In 2-quart saucepan, mix water, corn syrup and sugar. Cook over medium heat, stirring constantly, until sugar is dissolved. Without stirring, cook over medium heat 8 to 10 minutes or until syrup reaches 250\u00b0F on candy thermometer.\n\n3 When syrup is 250\u00b0F, continue beating egg white on high speed while slowly pouring syrup into egg white. Beat 2 to 3 minutes or until mixture holds a soft peak and does not flatten when dropped from a spoon.\n\n4 Fold in vanilla, nuts and cranberries. Quickly spoon mixture by rounded teaspoonfuls onto cookie sheet. Let stand about 30 minutes or until completely set.\n\n1 Candy: Calories 100; Total Fat 1.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 20mg; Total Carbohydrate 20g (Dietary Fiber 0g, Sugars 17g); Protein 0g Exchanges: 1\u00bd Other Carbohydrate, \u00bd Fat Carbohydrate Choices: 1\n\nCaramels and variations\n\n## Caramels Calorie smart\n\nCut little rectangles of waxed paper ahead of time, so you're ready to wrap when it's time. Here's another hint\u2014cutting the caramels with kitchen scissors is quicker and easier than using a knife.\n\nPrep 40 min Total 2 hr 40 min \u25cf 64 candies\n\n  * 2 cups sugar\n  * \u00bd cup butter, cut into pieces\n  * 2 cups whipping cream\n  * \u00be cup light corn syrup\n\n1 Check the accuracy of your candy thermometer before starting (see Using a Candy Thermometer, page 544). Line 8- or 9-inch square pan with foil, leaving 1 inch of foil hanging over 2 opposite sides of pan; grease foil with butter.\n\n2 In 3-quart saucepan, heat all ingredients to boiling over medium heat, stirring constantly. Boil uncovered about 35 minutes, stirring frequently, to 245\u00b0F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. Immediately spread in pan. Cool completely, about 2 hours.\n\n3 Using foil, lift caramels out of pan; place on cutting board. Peel foil from caramels. Cut into squares, 8 rows by 8 rows. Wrap individually in waxed paper or plastic wrap; store in tightly covered container at room temperature.\n\n1 Candy: Calories 70; Total Fat 4g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 10mg; Sodium 15mg; Total Carbohydrate 9g (Dietary Fiber 0g, Sugars 8g); Protein 0g Exchanges: \u00bd Other Carbohydrate, 1 Fat Carbohydrate Choices: \u00bd\n\nChocolate Caramels Heat 2 ounces unsweetened baking chocolate, chopped, with the sugar mixture.\n\nChocolate-Topped Sea Salt Caramels After spreading caramel mixture into pan in Step 2, refrigerate about 1 hour or until completely cooled. In small microwavable bowl, microwave \u00bd cup semisweet chocolate chips and \u00bd teaspoon vegetable oil on High 30 to 45 seconds, stirring every 10 seconds, until chocolate is melted. Using spatula, spread chocolate evenly over caramel layer. Sprinkle with 1 teaspoon coarse sea salt. Refrigerate about 30 minutes or until chocolate is set. Continue as directed in Step 3.\n\n### Making Caramels\n\nLift caramels from pan; peel foil from caramels. Cut into squares.\n\nPeanut Brittle\n\n## Peanut Brittle Calorie smart\n\nPrep 55 min Total 1 hr 55 min \u25cf 72 pieces\n\n  * 1\u00bd teaspoons baking soda\n  * 1 teaspoon water\n  * 1 teaspoon vanilla\n  * 1\u00bd cups sugar\n  * 1 cup water\n  * 1 cup light corn syrup\n  * 3 tablespoons butter, cut into pieces\n  * 1 lb unsalted raw Spanish peanuts (3 cups)\n\n1 Check the accuracy of your candy thermometer before starting (see Using a Candy Thermometer, page 544). Heat oven to 200\u00b0F. Grease 2 (15x10x1-inch) pans with butter; keep warm in oven. (Keeping the pans warm allows the candy to be spread \u00bc inch thick without it setting up.) Grease long metal spatula with butter; set aside.\n\n2 In small bowl, mix baking soda, 1 teaspoon water and the vanilla; set aside. In 3-quart saucepan, mix sugar, 1 cup water and the corn syrup. Cook over medium heat about 25 minutes, stirring occasionally, to 240\u00b0F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water.\n\n3 Stir in butter and peanuts. Cook over medium heat about 13 minutes, stirring constantly, to 300\u00b0F or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy.\n\n4 Pour half of the mixture onto each cookie sheet and quickly spread about \u00bc inch thick with buttered spatula. Cool completely, at least 1 hour. Break into pieces. Store in tightly covered container up to 2 weeks.\n\n1 Piece: Calories 70; Total Fat 3.5g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 35mg; Total Carbohydrate 9g (Dietary Fiber 0g, Sugars 6g); Protein 2g Exchanges: \u00bd Starch, 1 Fat Carbohydrate Choices: \u00bd\n\nMicrowave Directions Prepare pans and spatula as directed in Step 1. Omit all water. In 8-cup microwavable measuring cup, mix sugar, corn syrup and peanuts. Microwave uncovered on High 10 to 12 minutes, stirring every 5 minutes, until peanuts are light brown. Stir in vanilla and butter. Microwave uncovered on High 4 to 6 minutes to 300\u00b0F on microwave candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads (see Testing Candy Temperatures, page 545). Quickly stir in baking soda until mixture is light and foamy. Continue as directed in Step 4.\n\nAlmond or Cashew Brittle Substitute unsalted almonds or cashews for the peanuts.\n\nPeppermint Marshmallows\n\n## Marshmallows Calorie smart\n\nPrep 55 min Total 9 hr \u25cf 77 marshmallows\n\n  * \u2153 cup powdered sugar\n  * 2\u00bd tablespoons unflavored gelatin\n  * \u00bd cup cold water\n  * 1\u00bd cups granulated sugar\n  * 1 cup corn syrup\n  * \u00bc teaspoon salt\n  * \u00bd cup water\n\n1 Check the accuracy of your candy thermometer before starting (see Using a Candy Thermometer, page 544). Generously grease bottom and sides of 11x7-inch (2-quart) glass baking dish with butter; sprinkle with 1 tablespoon of the powdered sugar. In bowl of stand electric mixer, sprinkle gelatin over \u00bd cup cold water to soften; set aside.\n\n2 In 2-quart saucepan, heat granulated sugar, corn syrup, salt and \u00bd cup water over medium heat, stirring constantly, until sugar is dissolved. Heat to boiling; cook uncovered about 25 minutes, without stirring, to 240\u00b0F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a ball that flattens between fingers (see Testing Candy Temperatures, page 545).\n\n3 Remove from heat; slowly pour syrup into softened gelatin while beating on low speed. Increase speed to high; beat 6 to 8 minutes or until mixture is white and has almost tripled in volume. Pour into baking dish, patting lightly with wet hands. Let stand uncovered at least 8 hours or overnight.\n\n4 Sprinkle cutting board with about 1 tablespoon powdered sugar. Place remaining powdered sugar in small bowl. To remove marshmallow mixture, loosen sides from dish and gently lift in one piece onto cutting board. Using sharp knife greased with butter, cut into 1-inch squares (11 rows by 7 rows). Dip bottom and sides of each marshmallow into bowl of powdered sugar. Store in tightly covered container at room temperature up to 3 weeks.\n\n1 Marshmallow: Calories 35; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 10mg; Total Carbohydrate 8g (Dietary Fiber 0g, Sugars 6g); Protein 0gExchanges: \u00bd Other Carbohydrate Carbohydrate Choices: \u00bd\n\nCocoa Marshmallows In small bowl, mix \u00bc cup powdered sugar and 1 tablespoon unsweetened baking cocoa. Sprinkle 1 tablespoon of the mixture in greased baking dish; set remaining powdered sugar mixture aside. In Step 3, after increasing mixer speed to high, gradually add \u00bc cup unsweetened baking cocoa and 1 teaspoon vanilla, beating 6 to 8 minutes or until mixture is light brown in color and has almost tripled in volume. Continue as directed, using remaining powdered sugar mixture for sprinkling on the cutting board and dipping the marshmallows.\n\nPeppermint Marshmallows In Step 3, after beating mixture 6 to 8 minutes, add 1 teaspoon peppermint extract; beat 1 minute longer. Pour into baking dish, patting lightly with wet hands. Drop 8 to 10 drops red food color randomly onto top of marshmallow mixture. Pull table knife through food color to create swirl pattern over top. Continue as directed.\n\n### Making Marshmallows\n\nBeat syrup-gelatin mixture until almost tripled in volume; beat in peppermint extract.\n\nDrop food color randomly onto marshmallow mixture; pull table knife through to swirl pattern.\n\n# Chapter 20: Cakes & Cupcakes\n\nChocolate Cupcakes, page 574, with Fudge Frosting, page 578\n\n## Cake Basics\n\nAbout Butter Cakes\n\nAbout Foam Cakes\n\nStoring Cakes\n\nTips for Perfect Cakes\n\n## Features\n\nCupcake and Frosting Basics\n\nHeirloom Recipe and New Twist\n\nLearn to Beat, Whip & Fold\n\nLearn with Betty: Molten Chocolate Cake\n\nLearn with Betty: Browned Butter\n\nLearn with Betty: Butter Cakes\n\nLearn with Betty: Foam Cakes\n\nWays to Use Pound Cake\n\n## Chocolate Cakes\n\nChocolate Cake Roll\n\nChocolate Confetti Angel Food Cake\n\nChocolate-Fig Cake\n\nChocolate Layer Cake\n\nChocolate Sheet Cake\n\nDouble-Chocolate Hot Fudge Sundae Cake\n\nGerman Chocolate Cake\n\nMolten Chocolate Cakes\n\nRed Velvet Cake\n\nTurtle Layer Cake\n\n## White and Yellow Cakes\n\nAngel Food Cake\n\nBoston Cream Pie\n\nBoston Cream Shooters\n\nCaramel Snickerdoodle Cake\n\nChocolate Chip Cake\n\nCookies 'n Creme Cake\n\nDessert Kabobs\n\nEspresso Angel Food Cake\n\nEspresso Cake with Mocha Streusel Ribbon\n\nItalian Cream Cake\n\nMarble Cake\n\nPound Cake\n\nSilver White Cake\n\nSour Cream Spice Cake\n\nStarlight Yellow Cake\n\nToasted Almond Pound Cake\n\nTres Leches Cake\n\nTropical Tres Leches Cake\n\n## Fruit and Vegetable Cakes\n\nBanana Split\u2013Chocolate Mug Cake\n\nCarrot Cake\n\nCherry Angel Food Cake\n\nChocolate-Cherry Angel Food Cake\n\nCoconut Cake\n\nCranberry-Orange Pound Cake\n\nJelly Roll\n\nLemon Curd Jelly Roll\n\nLemon\u2013Poppy Seed Pound Cake\n\nOrange-Coconut Pound Cake\n\nPear-Ginger Upside-Down Cake\n\nRaspberry-Topped Pound Cake\n\nSpiced Apple Cake with Maple Glaze\n\nStrawberry Cake\n\nZucchini Cake\n\n## Cupcakes\n\nAngel Food Cupcakes\n\nCarrot Cupcakes\n\nChocolate Cupcakes Calorie Smart\n\nGinger and Peach Cupcakes\n\nLemon Meringue Cupcakes\n\nMaple\u2013Cornmeal Cupcakes with Maple-Butter Frosting\n\nPound Cake Cupcakes\n\nRed Velvet Cupcakes\n\nWhite Cupcakes Calorie Smart\n\nYellow Cupcakes Calorie Smart\n\n## Frostings\n\nBrowned Butter Frosting\n\nButterscotch Frosting\n\nCaramel Frosting Easy\n\nCherry-Nut Frosting\n\nChocolate Cream Cheese Frosting\n\nCinnamon Cream Cheese Frosting\n\nCream Cheese Frosting Fast \u2022 Easy\n\nCreamy Chocolate Frosting Fast \u2022 Easy\n\nCreamy Cocoa Frosting\n\nCreamy Vanilla Frosting Fast \u2022 Easy\n\nFluffy White Frosting Calorie Smart\n\nFudge Frosting\n\nLemon Frosting\n\nMaple-Nut Frosting\n\nMocha Frosting\n\nOrange Frosting\n\nPeanut Butter Frosting\n\nPeppermint Frosting\n\nSalty Caramel Frosting\n\nWhite Chocolate Frosting\n\n## Glazes\n\nBittersweet Chocolate Ganache\n\nBrowned Butter Glaze\n\nChocolate Ganache Fast \u2022 Easy\n\nChocolate Glaze Fast \u2022 Easy\n\nDark Chocolate Glaze\n\nLemon Glaze\n\nMilk Chocolate Glaze\n\nMint Chocolate Glaze\n\nOrange Glaze\n\nVanilla Glaze Fast \u2022 Easy\n\nWhite Chocolate Glaze\n\n## Bonus Recipes\n\nGlazed Pound Cake Doughnut Holes\n\nSnickerdoodle French Toast\n\nCalorie Smart = See Helpful Nutrition and Cooking Information\n\nFast = Ready in 30 minutes or less\n\nEasy = Prep in 10 minutes or less **plus** five ingredients or less\n\nLighter = 25% fewer calories or grams of fat\n\nMake Ahead = Make-ahead directions\n\nSlow Cooker = Slow cooker directions\n\n# Cake Basics\n\nWith our foolproof, kitchen-tested recipes, you'll be sweetly surprised at just how easy it is to make a delicious cake from scratch. Once you take a bite of a tender, moist, delicious scratch cake, you'll quickly see what makes them so special. Straight from the Betty Crocker Kitchens, you'll find all the tips and techniques you need to become a \"Betty,\" too!\n\n## TIPS FOR PERFECT CAKES\n\nUnlike cooking, baking requires accuracy for success.\n\n  * Heat the oven to the correct temperature. Invest in an oven thermometer and to be sure your oven is at the correct temperature by placing it in the center of your oven.\n  * Be sure to measure ingredients accurately, using the right measuring equipment for the ingredient being measured (see Measuring Correctly, page 16), Add ingredients in the order they are called for.\n  * Use butter for best results and flavor. If you choose to substitute margarine, use those with at least 65 percent fat. Do not use reduced-fat butter or whipped products.\n  * For testing, we used handheld electric mixers. If you have a stand mixer, follow the manufacturer's directions for speed settings.\n  * Don't judge cake doneness just by the time given. Bake for the minimum amount of time listed, checking for doneness by using the doneness indicator given in the recipe (usually the toothpick test or by touching lightly with a finger). Bake longer if needed.\n  * Follow directions for cake cooling and pan removal. If a cake is left in the pan too long and sticks, try reheating it in the oven for 1 minute, and then remove.\n  * Cool cakes on cooling racks to allow for air circulation.\n\n## STORING CAKES\n\n  * See Refrigerator and Freezer Food Storage Chart, page 33, for information on wrapping, refrigerating, freezing and thawing cakes.\n  * Store layer or tube cakes on a plate under a cake cover or inverted mixing bowl.\n  * Serve cake with fluffy frosting as soon as possible, as the cake will tend to absorb the frosting. Store under a cake cover, but slip a knife under the edge so it isn't airtight.\n\n## Picking Cake Pans\n\n  * Use the pan size called for in the recipe. If the size isn't printed on the bottom of the pan, measure the length and width from inside edge to inside edge. Too small a pan may allow batter to overflow and bake up with the center still raw; too large a pan may result in a short cake with an overbaked, dry texture.\n  * Shiny pans reflect heat, baking cakes that are tender and light. Dark pans or pans with nonstick coating absorb heat faster, causing cakes to brown too quickly.\n  * Unless otherwise specified, fill cake pans half-full with batter.\n\nOrange-Coconut Pound Cake, page 564\n\n## About Butter Cakes\n\nSometimes called shortening cakes, these are cakes made with butter or shortening, flour, eggs, liquid and baking powder or soda.\n\n  * Avoid overmixing batter, which can cause tunnels or a sunken center.\n  * Bake cakes on center oven rack, arranging pans so that there is at least 1 inch of space between the pans and the sides of the oven.\n  * If not all pans will fit on one rack, refrigerate one pan of batter until the others are baked, and then bake remaining layer separately.\n  * Grease pans with solid shortening, not butter or margarine. Use cooking spray if recipe calls for it.\n  * To remove cake from pan, insert knife between cake and pan, then slide around edge to loosen it. Place wire rack upside down over cake. Invert carefully so cake is on rack and remove the pan. Invert onto another rack to flip cake right side up.\n  * Cut cake with thin, sharp knife in gentle sawing motion.\n\n### Removing Cakes from Pans\n\nPlace wire rack upside down over loosened cake. Invert cake carefully onto rack; remove pan.\n\nInvert cake and rack onto another rack and flip cake right side up. Remove first rack.\n\n## About Foam Cakes\n\nAngel food, sponge and chiffon cakes are types of foam cakes, which depend on beaten egg whites for their light and airy texture.\n\n**Angel food cakes** contain no added leavening, fat or egg yolks. They have a high proportion of beaten egg whites to flour.\n\n**Sponge cakes** use both egg whites and yolks and sometimes a little leavening, but do not contain other added fat.\n\n**Chiffon cakes** are a cross between foam and butter cakes, made with some leavening, vegetable oil or shortening and egg yolks, as well as beaten egg whites.\n\n  * Use a clean, dry bowl and beaters to beat egg whites so they will whip properly. Even a speck of fat from an egg yolk can keep whites from whipping up properly.\n  * Do not grease and flour pans unless directed in a recipe. During baking, batter needs to cling and climb up the sides of the pans.\n  * For any tube pan cake, move oven rack to the lowest position in oven so the cake will bake completely without browning too much.\n\n## Foolproof Foam Cakes\n\nThe best foam cakes are high, golden brown with cracks in the surface, soft, moist and delicate. Here are some things that can happen, with solutions to help.\n\n  * Low and compact\u2014underbeaten, overmixed or overfolded batter, incorrect cooling or underbaking.\n  * Coarse and not tender\u2014underbeaten egg whites or underfolded batter.\n\n### Learn with Betty Foam Cakes\n\n**Perfect Cake:** This cake is high and golden brown, with feathery, light texture.\n\n**Underrisen Cake:** This cake is compact because of underbeaten or very overbeaten egg whites, overfolded batter or underbaking.\n\n**Overbaked Cake:** This cake is too brown and crumbly from batter not being properly folded or underbeaten egg whites and overbaking.\n\nGerman Chocolate Cake\n\n## German Chocolate Cake\n\nSamuel German, an employee of the Baker's Chocolate Company, developed a sweet chocolate in 1852. Over a hundred years later, in 1957, a reader of a Dallas newspaper submitted her recipe for this now-famous three-tiered cake with coconut-pecan frosting. Sales of sweet chocolate soared, and the rest is delicious history!\n\nPrep 30 min Total 2 hr 20 min \u25cf 12 servings\n\nCake\n\n  * 4 oz sweet baking chocolate, chopped\n  * \u00bd cup water\n  * 2\u00bc cups all-purpose flour or 2\u00bd cups cake flour\n  * 1 teaspoon baking soda\n  * 1 teaspoon salt\n  * 2 cups granulated sugar\n  * 1 cup butter, softened\n  * 4 whole eggs, separated\n  * 1 teaspoon vanilla\n  * 1 cup buttermilk\n\nCoconut-Pecan Frosting\n\n  * 1 cup granulated sugar or packed brown sugar\n  * \u00bd cup butter, cut into pieces\n  * 1 cup evaporated milk or half-and-half\n  * 1 teaspoon vanilla\n  * 3 egg yolks\n  * 1\u2153 cups coconut\n  * 1 cup chopped pecans, toasted if desired (page 23)\n\n1 Heat oven to 350\u00b0F. Grease bottoms and sides of 3 (8- or 9-inch) round cake pans with shortening. Line pan bottoms with waxed paper or cooking parchment paper; grease paper.\n\n2 In 1-quart saucepan, heat chocolate and water over low heat, stirring frequently, until chocolate is completely melted; cool.\n\n3 In medium bowl, mix flour, baking soda and salt; set aside. In another medium bowl, beat 2 cups granulated sugar and 1 cup butter with electric mixer on high speed until light and fluffy. Beat in 4 egg yolks, one at a time. Beat in chocolate and 1 teaspoon vanilla on low speed. Add flour mixture alternately with buttermilk, beating on low speed after each addition just until smooth.\n\n4 Wash and dry mixer beaters. In small bowl, beat 4 egg whites on high speed until stiff; fold into batter. Pour into pans. If all pans won't fit in oven at one time, refrigerate batter in third pan and bake separately.\n\n5 Bake 8-inch pans 35 to 40 minutes, 9-inch pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Remove waxed paper. Cool completely, about 1 hour.\n\n6 Meanwhile, in 2-quart saucepan, stir together 1 cup granulated sugar, \u00bd cup butter, the milk, 1 teaspoon vanilla and 3 egg yolks until well mixed. Cook over medium heat about 12 minutes, stirring frequently, until thickened and bubbly. Stir in coconut and pecans. Cool about 30 minutes, beating occasionally with spoon, until spreadable.\n\n7 Spread frosting between layers and on top of cake, leaving side of cake unfrosted. Store covered in refrigerator.\n\n1 Serving: Calories 670; Total Fat 33g (Saturated Fat 21g, Trans Fat 1g); Cholesterol 175mg; Sodium 600mg; Total Carbohydrate 82g (Dietary Fiber 2g, Sugars 63g); Protein 8g Exchanges: 2\u00bd Starch, 3 Other Carbohydrate, 6\u00bd Fat Carbohydrate Choices: 5\u00bd\n\nChocolate Layer Cake\n\n## Chocolate Layer Cake\n\nHomemade chocolate cake is impressive but certainly not hard to achieve. To make great cakes, use the right pans, measure ingredients accurately and follow directions carefully.\n\nPrep 20 min Total 2 hr 5 min \u25cf 12 servings\n\n  * 2\u00bc cups all-purpose flour or 2\u00bd cups cake flour\n  * 1\u2154 cups sugar\n  * \u2154 cup unsweetened baking cocoa\n  * 1\u00bc teaspoons baking soda\n  * 1 teaspoon salt\n  * \u00bc teaspoon baking powder\n  * 1\u00bc cups water\n  * \u00be cup butter, softened\n  * 2 eggs\n  * 1 teaspoon vanilla\n  * Fudge Frosting (page 578) or Fluffy White Frosting (page 581), if desired\n\n1 Heat oven to 350\u00b0F. Grease bottoms and sides of 2 (9-inch) or 3 (8-inch) round cake pans with shortening; lightly flour.\n\n2 In large bowl, beat all ingredients except frosting with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter into pans.\n\n3 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.\n\n4 Fill and frost layers with frosting.\n\n1 Serving: Calories 330; Total Fat 13g (Saturated Fat 6g, Trans Fat 0.5g); Cholesterol 65mg; Sodium 430mg; Total Carbohydrate 48g (Dietary Fiber 2g, Sugars 28g); Protein 5g Exchanges: 2 Starch, 1 Other Carbohydrate, 2\u00bd Fat Carbohydrate Choices: 3\n\nTurtle Layer Cake Substitute Caramel Frosting (page 580) for Fudge Frosting. After frosting first layer, press \u00bd cup coarsely chopped pecans gently into frosting on top of cake before topping with second layer. Sprinkle top of frosted cake with an additional \u00bd cup coarsely chopped pecans; press lightly into frosting.\n\nChocolate Sheet Cake Grease bottom and sides of 13x9-inch pan with shortening; lightly flour. Make batter as directed; pour into pan. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack. Frost top of cake with frosting. Decorate cake, if desired. See Easy Chocolate Dessert Garnishes, page 611.\n\n### Frosting a Layer Cake\n\nBrush any loose crumbs from cooled cake layer. Place 4 strips of waxed paper around edge of plate. Place layer, rounded side down, on plate.\n\nSpread \u2153 to \u00bd cup frosting over top of first layer to within about \u00bc inch of edge.\n\nPlace second cake layer, rounded side up, on frosted first layer. Coat side of cake with a very thin layer of frosting to seal in crumbs.\n\nFrost side of cake in swirls, making a rim about \u00bc inch high above top of cake. Spread remaining frosting on top, just to the built-up rim. Carefully remove waxed paper strips.\n\nRed Velvet Cake\n\n## Red Velvet Cake\n\nPrep 25 min Total 2 hr \u25cf 12 servings\n\nCake\n\n  * 2\u00bd cups all-purpose flour\n  * 1\u00bd cups sugar\n  * 2 tablespoons unsweetened baking cocoa\n  * 1 tablespoon baking powder\n  * 1 teaspoon salt\n  * 1\u00bd cups vegetable oil\n  * 1 cup buttermilk\n  * 1 teaspoon vanilla\n  * 1 bottle (1 oz) red food color\n  * 2 eggs\n\nFrosting\n\n  * \u00bd cup all-purpose flour\n  * 1\u00bd cups milk\n  * 1\u00bd cups sugar\n  * 1\u00bd cups butter, softened\n  * 1 tablespoon vanilla\n\n1 Heat oven to 350\u00b0F. Grease bottoms and sides of 3 (8- or 9-inch) round cake pans with shortening; lightly flour.\n\n2 In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Pour batter into pans.\n\n3 Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.\n\n4 Meanwhile, in 2-quart saucepan, mix \u00bd cup flour and 1\u00bd cups milk with whisk until smooth. Cook over medium heat until mixture is very thick, stirring constantly. Remove from heat; cool 10 minutes. In large bowl, beat 1\u00bd cups sugar and the butter with electric mixer on medium speed until light and fluffy. Gradually add flour mixture by tablespoonfuls, beating on high speed until smooth. Beat in 1 tablespoon vanilla.\n\n5 Fill and frost cake, using 1 cup frosting between layers. Store covered in refrigerator.\n\n1 Serving: Calories 800; Total Fat 52g (Saturated Fat 20g, Trans Fat 1g); Cholesterol 100mg; Sodium 510mg; Total Carbohydrate 76g (Dietary Fiber 1g, Sugars 52g); Protein 5g Exchanges: 1\u00bd Starch, 3\u00bd Other Carbohydrate, 10\u00bd Fat Carbohydrate Choices: 5\n\nRed Velvet Cupcakes Place paper baking cup in each of 24 regular-size muffin cups. Heat oven and make cake batter as directed in recipe. Divide batter among muffin cups, filling each about two-thirds full. Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pan to cooling rack. Cool completely, about 30 minutes. Frost with red velvet cake frosting (above) or Fluffy White Frosting (page 581).\n\n### Flouring Pan\n\nPlace 1 to 2 tablespoons flour in greased pan. Rotate pan until all sides and bottom are coated; tap pan and shake out excess flour.\n\n### Scraping Bowl\n\nBeat cake ingredients on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally.\n\n### Making Red Velvet Cake Frosting\n\nCook frosting in saucepan over medium heat, stirring constantly, until very thick.\n\nGradually add flour mixture by tablespoonfuls, beating on high speed until smooth and thick.\n\nChocolate-Fig Cake\n\n## Chocolate-Fig Cake\n\nPrep 30 min Total 3 hr 30 min \u25cf 16 servings\n\nCake\n\n  * 6 oz dried Calimyrna figs, stems removed, chopped (1 cup)\n  * 1 cup dry red wine (such as Merlot or Cabernet Sauvignon) or water\n  * 1 cup butter, softened\n  * 1 cup granulated sugar\n  * 2 eggs\n  * 1 teaspoon vanilla\n  * 1\u00be cups all-purpose flour\n  * 2 tablespoons unsweetened regular baking cocoa\n  * 1 teaspoon baking soda\n  * 4 oz semisweet baking chocolate, melted, cooled\n\nFrosting and Garnish\n\n  * 1 container (8 oz) mascarpone cheese\n  * 2\u00bd cups powdered sugar\n  * \u00bd teaspoon vanilla\n  * 1 bar (1.55 oz) milk chocolate, if desired\n\n1 Heat oven to 350\u00b0F. Grease bottom and side of 9- or 10-inch springform pan with shortening; lightly flour. In 1\u00bd-quart saucepan, heat figs and wine to boiling over medium-high heat. Remove from heat; cool.\n\n2 In large bowl, beat butter and granulated sugar with electric mixer on medium speed until creamy. Add eggs and 1 teaspoon vanilla. Beat until thick and creamy, scraping bowl occasionally. Add flour, cocoa and baking soda. Beat on low speed until moistened, scraping bowl occasionally. Add melted chocolate and fig mixture. Beat until blended. Spread batter in pan.\n\n3 Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 2 hours. Remove side of pan.\n\n4 In medium bowl, beat cheese, powdered sugar and \u00bd teaspoon vanilla with electric mixer on low speed until blended. Beat on medium speed until thick and creamy. Frost side and top of cake.\n\n5 To make garnish, see Chocolate Curls, page 611. Arrange curls on cake. Garnish cake with chocolate curls. Store in refrigerator.\n\n1 Serving: Calories 380; Total Fat 19g (Saturated Fat 12g, Trans Fat 0g); Cholesterol 65mg; Sodium 190mg; Total Carbohydrate 47g (Dietary Fiber 2g, Sugars 32g); Protein 3g Exchanges: 3 Other Carbohydrate, \u00bd Medium-Fat Meat, 3\u00bd Fat Carbohydrate Choices: 3\n\n## Double-Chocolate Hot Fudge Sundae Cake\n\nPrep 15 min Total 1 hr 5 min \u25cf 9 servings\n\n  * 1 cup all-purpose flour\n  * \u00be cup granulated sugar\n  * 2 tablespoons unsweetened baking cocoa\n  * 2 teaspoons baking powder\n  * \u00bc teaspoon salt\n  * \u00bd cup chocolate or regular milk\n  * 2 tablespoons butter, melted, or vegetable oil\n  * 1 teaspoon vanilla\n  * \u00bd cup semisweet chocolate chips\n  * \u00bd cup chopped walnuts or pecans, toasted (page 23), if desired\n  * 1 cup packed brown sugar\n  * \u00bc cup unsweetened baking cocoa\n  * 1\u00be cups hot strong brewed coffee or hot water\n  * Ice cream, if desired\n\n1 Heat oven to 350\u00b0F. In ungreased 9-inch square pan, mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt. Mix in milk, butter and vanilla with fork until smooth. Stir in chocolate chips and nuts.\n\n2 Spread batter in pan. Sprinkle with brown sugar and \u00bc cup cocoa. Pour hot coffee evenly over batter.\n\n3 Bake about 40 minutes or until top is dry. Cool 10 minutes. Spoon warm cake into dessert dishes. Top with ice cream. Spoon sauce from pan onto each serving.\n\n1 Serving: Calories 260; Total Fat 4g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 190mg; Total Carbohydrate 54g (Dietary Fiber 2g, Sugars 41g); Protein 3g Exchanges: 2 Starch, 1 Fat Carbohydrate Choices: 3\u00bd\n\nStarlight Yellow Cake\n\n## Starlight Yellow Cake\n\nPrep 20 min Total 2 hr 10 min \u25cf 12 servings\n\n  * 2\u00bc cups all-purpose flour\n  * 1\u00bd cups sugar\n  * 3\u00bd teaspoons baking powder\n  * 1 teaspoon salt\n  * \u00bd cup butter, softened\n  * 1\u00bc cups milk\n  * 1 teaspoon vanilla\n  * 3 eggs\n  * Creamy Chocolate Frosting (page 579) or Peanut Butter Frosting (page 579), if desired\n\n1 Heat oven to 350\u00b0F. Grease bottoms and sides of 2 (9-inch) round cake pans, 3 (8-inch) round cake pans or 13x9-inch pan with shortening; lightly flour.\n\n2 In large bowl, beat all ingredients except frosting with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter into pan(s).\n\n3 Bake 9-inch pans 25 to 30 minutes, 8-inch pans 30 to 35 minutes, 13x9-inch pan 35 to 40 minutes, or until toothpick inserted in center comes out clean or cake springs back when touched lightly in center. Cool rounds 10 minutes; remove from pans to cooling racks. Cool 13x9-inch cake in pan on cooling rack. Cool completely, about 1 hour.\n\n4 Fill and frost round layers or frost top of 13x9-inch cake with frosting.\n\n1 Serving: Calories 290; Total Fat 10g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 75mg; Sodium 420mg; Total Carbohydrate 45g (Dietary Fiber 0g, Sugars 27g); Protein 5g Exchanges: 2 Starch, 1 Other Carbohydrate, 1\u00bd Fat Carbohydrate Choices: 3\n\nBoston Cream Pie While cake layers are baking, in 2-quart heavy saucepan, stir 1\u00bc cups whole milk, \u00bc cup sugar, 2 egg yolks, 2 tablespoons cornstarch and \u00bc teaspoon salt. Heat to boiling over medium heat, stirring constantly; boil 1 minute or until thickened and mixture coats back of spoon. Remove from heat; stir in 1 tablespoon butter and 1 teaspoon vanilla. Cover surface of custard with plastic wrap. Refrigerate until set, about 2 hours. Omit Creamy Chocolate Frosting. Fill cooled cake layers with custard. Top cake with Chocolate Glaze (page 582).\n\n### Learn with Betty Butter Cakes\n\n**Perfect Cake:** This cake is high and golden brown, with a slightly rounded top. The texture is soft, velvety and tender.\n\n**Underrisen Cake:** This cake did not rise and is pale in color because of too much liquid or fat, not enough leavening or pan was too large.\n\n**Overbaked Cake:** This cake is too brown and sunk in the middle because of too much leavening, too much liquid or too long in the oven.\n\n### Testing Cakes for Doneness\n\nInsert wooden cake tester or toothpick into center of cake.\n\nWhen you remove cake tester, it should be clean, maybe with some dry crumbs on it. If there is wet batter, the cake is not done.\n\nMarble Cake with Fluffy White Frosting (page 581)\n\n## Silver White Cake\n\nPrep 20 min Total 2 hr 15 min \u25cf 12 servings\n\n  * 2\u00bc cups all-purpose flour\n  * 1\u2154 cups sugar\n  * \u2154 cup shortening\n  * 1\u00bc cups milk\n  * 3\u00bd teaspoons baking powder\n  * 1 teaspoon salt\n  * 1 teaspoon vanilla or almond extract\n  * 5 egg whites\n  * Fluffy White Frosting (page 581) or Creamy Chocolate Frosting (page 579), if desired\n\n1 Heat oven to 350\u00baF. Grease 2 (9-inch) round cake pans, 3 (8-inch) round cake pans or 13x9-inch pan with shortening; lightly flour.\n\n2 In large bowl, beat all ingredients except egg whites and frosting with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour batter into pan(s).\n\n3 Bake 9-inch rounds 30 to 35 minutes, 8-inch rounds 23 to 28 minutes, 13x9-inch pan 40 to 45 minutes, or until toothpick inserted in center comes out clean or cake springs back when touched lightly in center. Cool rounds 10 minutes; remove from pans to cooling racks. Cool 13x9-inch cake in pan on cooling rack. Cool completely, about 1 hour.\n\n4 Fill and frost round layers or frost top of 13x9-inch cake with frosting.\n\n1 Serving: Calories 320; Total Fat 12g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 0mg; Sodium 370mg; Total Carbohydrate 47g (Dietary Fiber 0g, Sugars 29g); Protein 4g Exchanges: 1 Starch, 2 Other Carbohydrate, 2\u00bd Fat Carbohydrate Choices: 3\n\nChocolate Chip Cake Fold \u00bd cup miniature or finely chopped regular semisweet chocolate chips into batter after beating in egg whites.\n\nCookies 'n Creme Cake Stir 1 cup crushed creme-filled chocolate sandwich cookies into batter after beating in egg whites. Bake and cool as directed. Frost with Fluffy White Frosting; garnish with whole or coarsely crushed creme-filled chocolate sandwich cookies.\n\nMarble Cake Reserve 1\u00be cups of the batter. Pour remaining batter into pan(s). Stir 3 tablespoons unsweetened baking cocoa and \u215b teaspoon baking soda into reserved batter. Drop chocolate batter by tablespoonfuls randomly onto white batter. Cut through batters with knife for marbled design. Bake as directed.\n\nStrawberry Cake Use 9-inch round cake pans and Fluffy White Frosting. After frosting first layer, top with 1 cup sliced fresh strawberries, overlapping as needed. Add second layer; frost cake. Garnish cake with whole or sliced strawberries.\n\n### Marbling Batter\n\nDrop chocolate batter by tablespoonfuls randomly over white batter. Cut through batters with knife.\n\nCoconut Cake\n\n## Coconut Cake\n\nPrep 50 min Total 2 hr 20 min \u25cf 16 servings\n\nCake\n\n  * 2\u00be cups all-purpose flour\n  * 2 teaspoons baking powder\n  * 1 teaspoon salt\n  * 1 cup butter, softened\n  * 2 cups sugar\n  * 4 whole eggs\n  * 1\u00bd teaspoons vanilla\n  * 1\u00bd teaspoons almond extract\n  * 1 cup milk\n\nBoiled Frosting\n\n  * 1\u00bd cups sugar\n  * \u00bd cup water\n  * 4 egg whites\n  * \u00bd teaspoon cream of tartar\n  * \u215b teaspoon salt\n  * 6 large marshmallows, cut into small pieces\n\nFilling\n\n  * 2 tablespoons sugar\n  * \u00bc cup reduced-fat (lite) coconut milk (not cream of coconut)\n  * 2 to 3 cups sweetened flaked coconut\n\n1 Heat oven to 350\u00b0F. Grease 3 (9-inch) round cake pans with shortening; lightly flour. In medium bowl, mix flour, baking powder and 1 teaspoon salt; set aside.\n\n2 In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add 2 cups sugar, \u00bc cup at a time, beating well after each addition. Beat 2 minutes longer. Add whole eggs, one at a time, beating well after each addition. Beat in vanilla and almond extract. Add flour mixture alternately with milk, beating on low speed just until blended. Pour batter into pans.\n\n3 Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.\n\n4 In 2-quart saucepan, mix 1\u00bd cups sugar and the water. Cook over medium heat, stirring constantly, until mixture is clear. Cook, without stirring, to 240\u00b0F on candy thermometer, about 10 minutes. Meanwhile, in large bowl, beat egg whites with electric mixer on low speed until foamy. Add cream of tartar and \u215b teaspoon salt; beat on medium speed until soft peaks form. Increase speed to high; pour hot syrup into egg white mixture. Add marshmallows, a few pieces at a time, beating until stiff peaks form and frosting is thick enough to spread.\n\n5 In small microwavable bowl, microwave 2 tablespoons sugar and the coconut milk on High 1 minute; stir until sugar is dissolved. Brush half of the coconut milk mixture over one cake layer to within \u00bd inch of edge. Frost with 1 cup of the frosting; sprinkle with \u00bd cup of the coconut. Top with second cake layer; brush with remaining coconut milk mixture. Frost with 1 cup frosting; sprinkle with \u00bd cup coconut. Top with remaining cake layer. Spread remaining frosting on top and side of cake; sprinkle with remaining coconut.\n\n1 Serving: Calories 460; Total Fat 17g (Saturated Fat 11g, Trans Fat 0g); Cholesterol 80mg; Sodium 400mg; Total Carbohydrate 70g (Dietary Fiber 1g, Sugars 52g); Protein 5g Exchanges: \u00bd Starch, 4 Other Carbohydrate, \u00bd Lean Meat, 3 Fat Carbohydrate Choices: 4\u00bd\n\nTres Leches Cake\n\n## Tres Leches Cake\n\nIn Spanish, tres leches means \"three milks.\"\n\nPrep 25 min Total 4 hr 15 min \u25cf 15 servings\n\n  * Batter for Starlight Yellow Cake (page 559) or Silver White Cake (page 560)\n  * 2 cups whipping cream\n  * 1 cup whole milk\n  * 1 can (14 oz) sweetened condensed milk (not evaporated)\n  * \u2153 cup rum or 1 tablespoon rum extract plus enough water to measure \u2153 cup\n  * 2 tablespoons rum or 1 teaspoon rum extract\n  * \u00bd teaspoon vanilla\n  * \u00bd cup chopped pecans, toasted (page 23)\n\n1 Heat oven to 350\u00b0F. Grease bottom only of 13x9-inch pan with shortening. Make batter as directed in recipe; pour into pan. Bake 35 to 40 minutes for yellow cake, 40 to 45 minutes for white cake, or until toothpick inserted in center comes out clean or cake springs back when touched lightly in center. Let stand 5 minutes.\n\n2 Pierce top of hot cake every \u00bd inch with long-tined fork, wiping fork occasionally to reduce sticking. In large bowl, stir 1 cup of the whipping cream, the whole milk, condensed milk and \u2153 cup rum until well mixed. Carefully pour milk mixture evenly over top of cake. Cover and refrigerate about 3 hours or until chilled and most of milk mixture has been absorbed into cake (when cutting cake to serve, you may notice some of the milk mixture on the bottom of the pan).\n\n3 In chilled large deep bowl, beat remaining 1 cup whipping cream, 2 tablespoons rum and the vanilla with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat just until soft peaks form, lifting beaters occasionally to check thickness. Frost cake with whipped cream mixture. Sprinkle with pecans. Store covered in refrigerator.\n\n1 Serving: Calories 480; Total Fat 24g (Saturated Fat 12g, Trans Fat 1g); Cholesterol 110mg; Sodium 400mg; Total Carbohydrate 57g (Dietary Fiber 0g, Sugars 42g); Protein 8g Exchanges: 2 Starch, 2 Other Carbohydrate, 4\u00bd Fat Carbohydrate Choices: 4\n\nTropical Tres Leches Cake Make cake through Step 3, except omit pecans. Sprinkle with 1 cup coconut, toasted (page 23), and \u00bd cup chopped macadamia nuts, toasted (page 23).\n\nCarrot Cake\n\n## Carrot Cake\n\nPrep 20 min Total 2 hr 5 min \u25cf 12 servings\n\n  * 1\u00bd cups sugar\n  * 1 cup vegetable oil\n  * 3 eggs\n  * 2 cups all-purpose flour\n  * 2 teaspoons ground cinnamon\n  * 1 teaspoon baking soda\n  * \u00bd teaspoon salt\n  * 1 teaspoon vanilla\n  * 3 cups shredded carrots (4 medium)\n  * 1 can (8 oz) crushed pineapple in juice, drained (\u00bd cup)\n  * 1 cup chopped nuts\n  * \u00bd cup coconut\n  * Cream Cheese Frosting (page 580), if desired\n\n1 Heat oven to 350\u00b0F. Grease bottom and sides of 13x9-inch pan or 2 (8- or 9-inch) round cake pans with shortening; lightly flour.\n\n2 In large bowl, beat sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, salt and vanilla; beat on medium speed 1 minute. Stir in carrots, pineapple, nuts and coconut (batter will be thick). Pour into pan(s).\n\n3 Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool 13x9-inch cake in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.\n\n4 Frost top of 13x9-inch cake or fill and frost round layers with frosting. Store covered in refrigerator.\n\n1 Serving: Calories 470; Total Fat 28g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 55mg; Sodium 240mg; Total Carbohydrate 47g (Dietary Fiber 3g, Sugars 28g); Protein 5g Exchanges: 1 Starch, 2 Other Carbohydrate, \u00bd Vegetable, 5\u00bd Fat Carbohydrate Choices: 3\n\nLighter Directions For 10 grams of fat and 280 calories per serving, substitute \u00bd cup unsweetened applesauce for \u00bd cup of the oil, and 1 egg plus 4 egg whites for the eggs. Omit nuts.\n\nCarrot Cupcakes Place paper baking cup in each of 24 regular-size muffin cups. Divide batter evenly among muffin cups. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, 30 minutes.\n\nZucchini Cake Substitute 3 cups shredded zucchini (2 or 3 medium) for the carrots.\n\nPear-Ginger Upside-Down Cake\n\n## Pear-Ginger Upside-Down Cake\n\nPrep 30 min Total 1 hr 50 min \u25cf 8 servings\n\nTopping\n\n  * \u00bc cup butter\n  * \u2154 cup packed brown sugar\n  * \u00bd teaspoon ground ginger\n  * 3 pears, peeled, cut into \u00bd-inch wedges\n  * \u00bc cup finely chopped crystallized ginger\n\nCake\n\n  * 1 tablespoon all-purpose flour\n  * \u00bc cup finely chopped crystallized ginger\n  * 1\u2153 cups all-purpose flour\n  * 1 teaspoon baking powder\n  * \u00bc teaspoon salt\n  * 1 cup packed brown sugar\n  * 6 tablespoons butter, softened\n  * 2 eggs\n  * \u00bd teaspoon vanilla\n  * \u00bc cup milk\n\nGinger Whipped Cream\n\n  * 1 cup whipping cream\n  * 2 tablespoons granulated sugar\n  * \u00bc teaspoon ground ginger\n  * 1 tablespoon chopped crystallized ginger (to make your own, see page 447)\n\n1 Heat oven to 325\u00b0F. Grease bottom and sides of 8- or 9-inch square pan with shortening.\n\n2 In 1-quart saucepan, melt \u00bc cup butter over medium heat, stirring occasionally. Stir in \u2154 cup brown sugar. Heat to boiling; remove from heat. Stir in \u00bd teaspoon ground ginger. Pour into pan; spread evenly. Arrange pear wedges on sugar mixture, overlapping tightly and making 2 layers if necessary. Sprinkle \u00bc cup crystallized ginger over pears.\n\n3 In small bowl, toss 1 tablespoon flour and \u00bc cup crystallized ginger; set aside. In another small bowl, mix 1\u2153 cups flour, the baking powder and salt; set aside.\n\n4 In large bowl, beat 1 cup brown sugar and 6 tablespoons butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Alternately add flour mixture with milk, beating on low speed after each addition until smooth. Stir in ginger-flour mixture. Spread batter over pears in pan.\n\n5 Bake 55 to 65 minutes or until toothpick inserted in center of cake comes out clean. Cool 15 minutes on cooling rack.\n\n6 Meanwhile, in chilled medium bowl, beat whipping cream on high speed until it begins to thicken. Gradually add granulated sugar and \u00bc teaspoon ground ginger, beating until soft peaks form. Sprinkle with crystallized ginger. Loosen edges of cake with small knife. Place serving plate upside down over pan; turn plate and pan over. Serve cake warm with ginger whipped cream.\n\n1 Serving: Calories 600; Total Fat 27g (Saturated Fat 15g, Trans Fat 1g); Cholesterol 135mg; Sodium 290mg; Total Carbohydrate 84g (Dietary Fiber 3g, Sugars 62g); Protein 5g Exchanges: 1\u00bd Starch, 4 Other Carbohydrate, 5\u00bd Fat Carbohydrate Choices: 5\u00bd\n\n## Pound Cake\n\nIn 1895, Sperry Flour Company (a firm that later joined General Mills) produced a recipe booklet called \"Easy Cooking for Little Cooks.\" Included in this booklet was a recipe for pound cake, given its name because the primary ingredients were 1 pound each of butter, sugar and flour. This recipe has been a favorite ever since.\n\nPrep 15 min Total 3 hr 55 min \u25cf 24 servings\n\n  * 3 cups all-purpose flour\n  * 1 teaspoon baking powder\n  * \u00bc teaspoon salt\n  * 2\u00bd cups granulated sugar\n  * 1 cup butter, softened\n  * 1 teaspoon vanilla or almond extract\n  * 5 eggs\n  * 1 cup milk or evaporated milk\n  * Powdered sugar, if desired\n\n1 Heat oven to 350\u00b0F. Generously grease bottom, side and tube of 10-inch angel food (tube) cake pan or 12-cup fluted tube cake pan or bottoms and sides of 2 (9x5-inch) loaf pans with shortening; lightly flour.\n\n2 In medium bowl, mix flour, baking powder and salt. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Add flour mixture alternately with milk, beating on low speed just until smooth after each addition. Pour batter into pan(s).\n\n3 Bake angel food or fluted tube cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan(s) to cooling rack. Cool completely, about 2 hours. Sprinkle with powdered sugar.\n\n1 Serving: Calories 230; Total Fat 9g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 65mg; Sodium 115mg; Total Carbohydrate 33g (Dietary Fiber 0g, Sugars 22g); Protein 3g Exchanges: 1 Starch, 1 Other Carbohydrate, 2 Fat Carbohydrate Choices: 2\n\nCranberry-Orange Pound Cake Stir \u00bd cup coarsely chopped fresh cranberries or dried cranberries and 1 teaspoon grated orange peel into batter.\n\nLemon\u2013Poppy Seed Pound Cake Substitute 1 teaspoon lemon extract for the vanilla. Fold 1 tablespoon grated lemon peel and \u00bc cup poppy seed into batter. Drizzle with Lemon Glaze (page 581) if desired.\n\nOrange-Coconut Pound Cake Fold 1\u2153 cups coconut and 2 tablespoons grated orange peel into batter. Drizzle with Orange Glaze (page 581) if desired.\n\nPound Cake Cupcakes Heat oven to 350\u00b0F. Place paper baking cup in each of 30 regular-size muffin cups. Make batter as directed. Spoon \u00bc cup batter into each muffin cup. Bake 20 to 23 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans to cooling racks. Sprinkle with powdered sugar or frost if desired.\n\nToasted Almond Pound Cake Substitute almond extract for the vanilla. Fold 1\u00bd cups slivered almonds, toasted (page 23), into batter. Drizzle with Chocolate Glaze (page 582) or Vanilla Glaze (page 581) if desired.\n\nRaspberry-Topped Pound Cake Make Raspberry Sauce (page 641). Spoon sauce over slices of pound cake. Top with Sweetened Whipped Cream (page 622).\n\n## Ways to Use Pound Cake\n\nTry these delicious ways to use pound cake:\n\n  1. 1. **Boston Cream Shooters:** For each shooter, layer pieces of pound cake, vanilla pudding and fudge ice cream topping in 3x2-inch shot glass. Top with whipped cream.\n  2. 2. **Snickerdoodle French Toast:** Make French Toast (page 106), except use slices of pound cake instead of bread. Sprinkle cooked French toast with cinnamon-sugar.\n  3. 3. **Glazed Pound Cake Doughnut Holes:** Cut 1-inch-thick slices of pound cake with 1-inch round cutter. Make Vanilla Glaze (page 581). Dip 2 or 3 doughnut holes at a time into glaze on slotted spatula; shake off excess. Place on cooling rack. Immediately sprinkle with desired sprinkles; let dry.\n  4. 4. **Dessert Kabobs:** Cut pound cake into 12 (1\u00bd-inch) cubes. Make Chocolate Ganache (page 582). Place 1 cup coconut in small bowl. Dip each cake cube in ganache on fork; shake off excess. Place in bowl with coconut; spoon over top and sides of cake cube. Place on cooling rack to set up. Thread 3 cake cubes on skewers alternately with whole small strawberries.\n\nPound Cake, Glazed Pound Cake Doughnut Holes\n\n# Heirloom Recipe and New Twist\n\nJust the right combination of sweet, spicy and tangy, our heirloom recipe conjures up visions of a can't-wait-to-sink-my-teeth-into-it cake showcased on grandmother's sideboard or in a bakery display. Our twist version combines spice cake with apples and then adds a lighter, fresh maple glaze. Either way, you can't go wrong and aren't likely to see leftovers!\n\nHeirloom\n\nSour Cream Spice Cake\n\n## Sour Cream Spice Cake\n\nPrep 30 min Total 2 hr 25 min \u25cf 16 servings\n\nCake\n\n  * 2\u00bc cups all-purpose flour\n  * 1\u00bd cups packed brown sugar\n  * 1 cup raisins, chopped\n  * 1 cup sour cream\n  * \u00bd cup chopped walnuts\n  * \u00bc cup butter, softened\n  * \u00bc cup shortening\n  * \u00bd cup water\n  * 2 teaspoons ground cinnamon\n  * 1\u00bc teaspoons baking soda\n  * 1 teaspoon baking powder\n  * \u00be teaspoon ground cloves\n  * \u00bd teaspoon salt\n  * \u00bd teaspoon ground nutmeg\n  * 2 eggs\n\nBrowned Butter Cream Frosting\n\n  * \u2153 cup butter*\n  * 3 cups powdered sugar\n  * 1\u00bd teaspoons vanilla\n  * 1 to 2 tablespoons milk\n  * Walnut halves, broken, if desired\n\n1 Heat oven to 350\u00b0F. Grease bottom and sides of 13x9-inch pan or 2 (8- or 9-inch) round cake pans with shortening; lightly flour.\n\n2 In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter into pan(s).\n\n3 Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool 13x9-inch cake in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.\n\n4 Meanwhile, in 1-quart saucepan, heat \u2153 cup butter over medium heat just until light brown, stirring constantly. Watch carefully, because butter can brown and then burn quickly. Remove from heat; cool. In medium bowl, mix powdered sugar and browned butter until well blended. Add vanilla and milk; beat until frosting is smooth and spreadable. Frost top of 13x9-inch cake or fill and frost round layers with frosting. Garnish with broken walnut halves.\n\n* Do not use margarine or vegetable oil spreads in the frosting.\n\n1 Serving: Calories 420; Total Fat 16g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 50 mg; Sodium 290mg; Total Carbohydrate 65g (Dietary Fiber 1g, Sugars 48g); Protein 4g Exchanges: 1 Starch, 3\u00bd Other Carbohydrate, 3 Fat Carbohydrate Choices: 1 Serving:\nNew Twist\n\nSpiced Apple Cake with Maple Glaze\n\n## Spiced Apple Cake with Maple Glaze\n\nPrep 30 min Total 2 hr 35 min \u25cf 16 servings\n\nCake\n\n  * 3 cups chopped peeled apples (3 medium)\n  * 3 cups all-purpose flour\n  * 1 teaspoon baking powder\n  * \u00bd teaspoon baking soda\n  * \u00bd teaspoon salt\n  * 2 teaspoons ground cinnamon\n  * \u00bd teaspoon ground nutmeg\n  * \u00bc teaspoon ground cloves\n  * 2 cups packed brown sugar\n  * 1 cup vegetable oil\n  * 4 eggs\n  * 1 teaspoon vanilla\n\nGlaze\n\n  * 1\u00bd cups powdered sugar\n  * 3 to 4 tablespoons whipping cream\n  * \u00bc teaspoon maple flavor\n\n1 Heat oven to 350\u00b0F. Generously grease 12-cup fluted tube cake pan with shortening; lightly flour.\n\n2 In medium bowl, toss apples with 2 tablespoons of the flour. In another medium bowl, mix baking powder, baking soda, salt, cinnamon, nutmeg, cloves and remaining flour. In large bowl, beat brown sugar, oil, eggs and vanilla with electric mixer on medium speed until mixed. On low speed, beat in flour mixture just until blended. Stir in apples. Spoon batter into pan.\n\n3 Bake 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.\n\n4 In medium bowl, mix glaze ingredients until smooth. Drizzle glaze over cake.\n\n1 Serving: Calories 400; Total Fat 16g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 50mg; Sodium 170mg; Total Carbohydrate 60g (Dietary Fiber 1g, Sugars 40g); Protein 4g Exchanges: 1\u00bd Starch, 2\u00bd Other Carbohydrate, 3 Fat Carbohydrate Choices: 4\n\nCaramel Snickerdoodle Cake\n\n## Caramel Snickerdoodle Cake\n\nPrep 20 min Total 2 hr 40 min \u25cf 16 servings\n\n  * 2 tablespoons sugar\n  * 2 teaspoons ground cinnamon\n  * 2\u00bd cups all-purpose flour\n  * 1\u00be cups sugar\n  * 2 teaspoons baking soda\n  * 1 teaspoon salt\n  * 1 can (5 oz) evaporated milk\n  * 1 cup sour cream\n  * \u00bd cup butter, melted\n  * 1 teaspoon vanilla\n  * 2 eggs, beaten\n  * 10 caramels, unwrapped\n\n1 Heat oven to 350\u00b0F. Grease 12-cup fluted tube cake pan with shortening. In small bowl, mix 2 tablespoons sugar and 1 teaspoon of the cinnamon. Sprinkle mixture over inside of pan, turning to evenly coat. Shake out any excess.\n\n2 In large bowl, mix flour, 1\u00be cups sugar, the baking soda, salt and remaining 1 teaspoon cinnamon. Reserve 1 tablespoon of the milk for topping. Add remaining milk, the sour cream, butter, vanilla and eggs to dry ingredients; stir until well blended. Pour batter into pan.\n\n3 Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.\n\n4 In small microwavable bowl, microwave caramels with reserved milk uncovered on High 1 to 2 minutes, stirring every 30 seconds, until caramels are melted and mixture is smooth. Drizzle over cake.\n\n1 Serving: Calories 340; Total Fat 11g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 50mg; Sodium 420mg; Total Carbohydrate 54g (Dietary Fiber 0g, Sugars 33g); Protein 4g Exchanges: 1\u00bd Starch, 2 Other Carbohydrate, 2 Fat Carbohydrate Choices: 3\u00bd\n\nMolten Chocolate Cakes\n\n## Molten Chocolate Cakes\n\nMolten cakes or lava cakes, made popular by restaurants, are easy to make at home. The batter can be made a day ahead of time\u2014perfect for entertaining. Be sure to follow the recipe steps exactly and bake at the correct oven temperature. If the centers are too cake-like in texture, bake a few minutes less the next time; if they're too soft, bake a minute or two longer.\n\nPrep 20 min Total 40 min \u25cf 6 servings\n\n  * Unsweetened baking cocoa\n  * 6 oz semisweet baking chocolate, chopped\n  * \u00bd cup plus 2 tablespoons butter\n  * 3 whole eggs\n  * 3 egg yolks\n  * 1\u00bd cups powdered sugar\n  * \u00bd cup all-purpose flour\n  * Additional powdered sugar, if desired\n\n1 Heat oven to 450\u00b0F. Grease bottoms and sides of 6 (6-oz) custard cups with shortening; sprinkle with cocoa.\n\n2 In 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Cool slightly.\n\n3 In large bowl, beat whole eggs and egg yolks with whisk or hand beater until well blended. Beat in 1\u00bd cups powdered sugar. Beat in melted chocolate mixture and flour. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.\n\n4 Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 3 minutes. Run small knife or metal spatula around side of each cake to loosen. Immediately place heatproof serving plate upside down over each cup; turn plate and cup over and remove cup. Sprinkle cakes with additional powdered sugar. Serve warm.\n\n1 Serving: Calories 550; Total Fat 33g (Saturated Fat 16g, Trans Fat 1g); Cholesterol 265mg; Sodium 170mg; Total Carbohydrate 56g (Dietary Fiber 2g, Sugars 44g); Protein 7g Exchanges: 2 Starch, 2 Other Carbohydrate, 6 Fat Carbohydrate Choices: 4\n\nMake-Ahead Directions After pouring batter into custard cups, cover tightly with plastic wrap and refrigerate up to 24 hours. Remove plastic wrap before baking. You may need to bake the cakes 1 to 2 minutes longer.\n\n### Learn with Betty Molten Chocolate Cake\n\n**Perfect Cake:** This cake has a flowing chocolate center. There are no problems.\n\n**Underbaked Cake:** This cake is too runny because it was not baked long enough.\n\n**Overbaked Cake:** This cake is completely cooked through because it was baked too long.\n\nEspresso Cake with Mocha Streusel Ribbon\n\n## Espresso Cake with Mocha Streusel Ribbon\n\nPrep 30 min Total 4 hr 30 min \u25cf 16 servings\n\nStreusel\n\n  * 2 tablespoons all-purpose flour\n  * 2 tablespoons packed brown sugar\n  * 1 tablespoon instant espresso coffee powder or granules\n  * 1 tablespoon cold butter\n  * \u00bd cup miniature semisweet chocolate chips\n  * \u00bc cup chopped pecans\n\nCake\n\n  * 3 cups all-purpose flour\n  * 1 teaspoon baking powder\n  * \u00bc teaspoon salt\n  * 1 cup milk\n  * \u00bc cup instant espresso coffee powder or granules\n  * 2\u00bd cups granulated sugar\n  * 1 cup butter, softened\n  * 1 teaspoon vanilla\n  * 5 eggs\n\nGlaze\n\n  * 3 tablespoons whipping cream\n  * \u2154 cup miniature semisweet chocolate chips\n  * 2 teaspoons instant espresso coffee powder or granules\n\n1 Heat oven to 325\u00b0F. Grease 12-cup fluted tube cake pan with shortening; lightly flour. In small bowl, mix 2 tablespoons flour, the brown sugar and 1 tablespoon espresso powder. Cut in 1 tablespoon butter, using pastry blender or fork, until crumbly. Stir in \u00bd cup chocolate chips and the pecans; set aside.\n\n2 In medium bowl, mix 3 cups flour, the baking powder and salt; set aside. In 1-cup glass measuring cup, stir milk and \u00bc cup espresso powder; set aside.\n\n3 In large bowl, beat granulated sugar, 1 cup butter, the vanilla and eggs with electric mixer on low speed 30 seconds. Beat on high speed 5 minutes, scraping bowl occasionally. Add flour mixture alternately with milk mixture, beating on low speed just until smooth after each addition. Spread 3 cups batter into pan. Sprinkle streusel over batter. Carefully spread remaining batter over streusel.\n\n4 Bake 1 hour 30 minutes to 1 hour 40 minutes or until toothpick inserted in center comes out clean and crack at the center top of cake no longer looks moist. Cool 20 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.\n\n5 In small microwavable bowl, mix glaze ingredients. Microwave uncovered on High 30 seconds; stir until smooth. Spoon over cake, allowing some to drip down side of cake.\n\nCalories 450; Total Fat 20g (Saturated Fat 11g, Trans Fat 0.5g); Cholesterol 95mg; Sodium 210mg; Total Carbohydrate 61g (Dietary Fiber 2g, Sugars 41g); Protein 6g Exchanges: 2 Starch, 2 Other Carbohydrate, 4 Fat Carbohydrate Choices: 4\n\nItalian Cream Cake\n\n## Italian Cream Cake\n\nPrep 40 min Total 2 hr \u25cf 16 servings\n\nCake\n\n  * \u00bd cup butter, softened\n  * 2 cups granulated sugar\n  * 5 eggs\n  * 2 cups all-purpose flour\n  * 1 teaspoon baking soda\n  * 1 cup buttermilk\n  * \u00bd cup vegetable oil\n  * 1 teaspoon vanilla\n  * 1 cup sweetened coconut\n\nFrosting and Garnish\n\n  * 12 oz cream cheese, softened\n  * \u00bc cup butter, softened\n  * 1 teaspoon vanilla\n  * 5 cups powdered sugar\n  * 1 to 2 tablespoons milk\n  * \u00bd cup chopped pecans\n  * 16 whole pecans\n\n1 Heat oven to 350\u00b0F. Grease bottoms and sides of 3 (8- or 9-inch) round cake pans with shortening. Line pan bottoms with waxed paper or cooking parchment paper; grease paper and lightly flour.\n\n2 In large bowl, beat \u00bd cup butter and the granulated sugar with electric mixer on low speed until creamy. Add eggs; beat on medium speed until creamy. Add flour and baking soda; beat on low speed until combined. Beat on medium speed until smooth. Add buttermilk, oil and 1 teaspoon vanilla; beat on low speed until combined. Beat on medium speed 2 minutes or until smooth. Fold in coconut. Pour batter into pans.\n\n3 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Remove waxed paper. Cool completely, about 45 minutes.\n\n4 In large bowl, beat cream cheese, \u00bc cup butter, 1 teaspoon vanilla, the powdered sugar and 1 tablespoon of the milk with electric mixer on low speed until blended. Gradually beat in enough remaining milk to make frosting smooth and spreadable. Reserve \u00be cup of the frosting for top of cake.\n\n5 On cake plate, place one cake layer, top side up. Spread with \u2154 cup frosting. Top with another layer, top side down; spread with \u2154 cup frosting. Top with remaining layer, top side up. Spread side and top of cake with remaining frosting. Press chopped pecans into side of cake. Arrange pecan halves on top of cake. Store in refrigerator.\n\n1 Serving: Calories 630; Total Fat 31g (Saturated Fat 13g, Trans Fat 0.5g); Cholesterol 105mg; Sodium 270mg; Total Carbohydrate 80g (Dietary Fiber 1g, Sugars 65g); Protein 6g Exchanges: 2 Starch, 3\u00bd Other Carbohydrate, 6 Fat Carbohydrate Choices: 5\n\nJelly Roll\n\n## Jelly Roll\n\nIf you tried to roll a regular layer cake, it would crack. This special kind of cake, called a sponge cake, is soft and flexible so it can be rolled up.\n\nPrep 30 min Total 1 hr 15 min \u25cf 10 servings\n\n  * 3 eggs\n  * 1 cup granulated sugar\n  * \u2153 cup water\n  * 1 teaspoon vanilla\n  * \u00be cup all-purpose flour\n  * 1 teaspoon baking powder\n  * \u00bc teaspoon salt\n  * Powdered sugar\n  * About \u2154 cup jelly or jam (any flavor)\n\n1 Heat oven to 375\u00b0F. Line 15x10x1-inch pan with waxed paper, foil or cooking parchment paper; generously grease paper or foil with shortening.\n\n2 In medium bowl, beat eggs with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating on low speed just until smooth. Pour batter into pan, spreading to corners.\n\n3 Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from sides of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. While cake is hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes.\n\n4 Unroll cake and remove towel. Beat jelly slightly with fork to soften; spread over cake. Roll up cake again; place seam side down on serving plate. Sprinkle with powdered sugar.\n\n1 Serving: Calories 200; Total Fat 1.5g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 65mg; Sodium 135mg; Total Carbohydrate 42g (Dietary Fiber 0g, Sugars 31g); Protein 3g Exchanges: 1 Starch, 2 Other Carbohydrate Carbohydrate Choices: 3\n\nChocolate Cake Roll Increase eggs to 4. Beat in \u00bc cup unsweetened baking cocoa with the flour. If desired, fill cake with ice cream instead of jelly or jam. Spread 1 to 1\u00bd pints (2 to 3 cups) slightly softened ice cream over cooled cake. Roll up cake; wrap in plastic wrap. Freeze about 4 hours or until firm. Serve slices drizzled with hot fudge sauce.\n\nLemon Curd Jelly Roll Make cake as directed, except add 2 teaspoons grated lemon peel with the flour. Omit jelly; spread cake with \u2154 cup Lemon Curd (page 602) or purchased lemon curd. Roll up as directed. Store covered in refrigerator.\n\n### Making Jelly Roll\n\nPour batter into 15x10x1-inch pan, spreading batter to the corners.\n\nWhile cake is hot, carefully roll up with towel from narrow end.\n\nUnroll cake, remove towel and spread jelly over the cake.\n\n## Learn to BEAT, WHIP & FOLD\n\nYou'll need to use different techniques in baking cakes to achieve different results:\n\nBEAT Stirring in a rapid, circular motion to incorporate air into the mixture to help lighten the texture of baked goods. Can be done with a spoon or rubber spatula or an electric mixer; 100 strokes by hand equals approximately 1 minute with a mixer. If you are beating ingredients by hand and they don't seem to be combining easily, try a whisk\u2014the wires of a whisk can break up ingredients quickly.\n\nWHIP Beating ingredients (such as egg whites or cream) to incorporate a lot of air; making them light and fluffy with loads of volume. Egg whites are beaten this way for foam cakes, supplying the structure instead of leavening ingredients. Cream of tartar is commonly added to egg whites while whipping to improve stability and increase volume.\n\nFOLD Gently blending a light, whipped mixture (such as egg whites) with a heavier mixture (such as remaining cake ingredients) so that the combined batter is also light and fluffy. When this technique is used for cake, the resulting texture will be light and fluffy. See Making Angel Food Cake (page 573).\n\nAngel Food Cake with Chocolate Glaze\n\n## Angel Food Cake Calorie smart\n\nWhat to do with the leftover egg yolks from this recipe? One idea would be to make some Lemon Curd (page 602).\n\nPrep 20 min Total 3 hr 25 min \u25cf 12 servings\n\n  * 1\u00bd cups egg whites (about 12)\n  * 1\u00bd cups sugar\n  * 1 cup cake flour\n  * 1\u00bd teaspoons cream of tartar\n  * 1\u00bd teaspoons vanilla\n  * \u00bd teaspoon almond extract\n  * \u00bc teaspoon salt\n  * Chocolate Glaze (recipe) or Vanilla Glaze (recipe), if desired\n\n1 Let egg whites stand at room temperature for 30 minutes. Room temperature egg whites will have more volume when beaten than cold egg whites. Move oven rack to lowest position. Heat oven to 375\u00b0F.\n\n2 In medium bowl, mix 3\/4 cup of the sugar and the flour; set aside. In large, clean, dry bowl, beat egg whites and cream of tartar with electric mixer on medium speed until foamy. Beat in remaining 3\/4 cup sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy. Do not underbeat.\n\n3 Sprinkle flour mixture, \u00bc cup at a time, over egg white mixture, folding in with rubber spatula just until flour mixture disappears. Spoon and spread batter into ungreased 10-inch angel food (tube) cake pan. Cut gently through batter with metal spatula or knife to break air pockets.\n\n4 Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heatproof bottle or funnel. Let hang about 2 hours or until cake is completely cool.\n\n5 Loosen side of cake with knife or long metal spatula; remove from pan. Drizzle glaze over top of cake, allowing some of glaze to drip down side.\n\n1 Serving: Calories 160; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 100mg; Total Carbohydrate 34g (Dietary Fiber 0g, Sugars 25g); Protein 4g Exchanges: 1 Starch, 1\u00bd Other Carbohydrate Carbohydrate Choices: 2\n\nAngel Food Cupcakes Place paper baking cup in each of 24 regular-size muffin cups. Spoon \u2153 cup batter into each cup. Bake 17 to 23 minutes or until cracks in cupcakes feel dry and tops spring back when touched lightly. Cool 10 minutes; remove from pans to cooling racks. Cool completely. Glaze if desired or serve with whipped cream and fresh fruit.\n\nCherry Angel Food Cake Gently fold \u2153 cup chopped, very well drained maraschino cherries into batter in Step 3.\n\nChocolate-Cherry Angel Food Cake Stir 2 ounces semisweet baking chocolate, grated, into sugar and flour in Step 2. Continue as directed. Gently fold \u2153 cup chopped, very well drained maraschino cherries into batter in Step 3.\n\nChocolate Confetti Angel Food Cake Stir 2 ounces semisweet baking chocolate, grated, into sugar and flour in Step 2.\n\nEspresso Angel Food Cake Stir 2 tablespoons instant espresso coffee powder or granules into sugar and flour in Step 2.\n\nBeat batter on high until stiff and glossy.\n\nSprinkle flour mixture over egg-white mixture, folding in with spatula.\n\nCut gently through batter to break air pockets.\n\n# Cupcake and Frosting Basics\n\nFrosted cupcakes are sure to bring smiles, so choose from the Frosting recipes, starting on page 578, to top your creations. If you like heavily frosted, bakery-style cupcakes, consider doubling the recipe you choose.\n\n## Mini Cupcakes\n\nTo make mini cupcakes, place mini paper baking cup in each of 24 mini muffin cups. Make batter as directed in recipe. Fill each cup until about two-thirds full. (Cover and refrigerate remaining batter until ready to bake; cool pan before reusing.) Bake 12 to 16 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove cupcakes from pans; place on cooling racks to cool. Repeat with remaining batter to make an additional 48 mini cupcakes. Frost with desired frosting. Makes 72 mini cupcakes.\n\nChocolate, Yellow and White Cupcakes with Creamy Chocolate Frosting (page 579)\n\n## Chocolate Cupcakes calorie smart\n\nPrep 20 min Total 1 hr 15 min \u25cf 24 cupcakes\n\n  * 2 cups all-purpose flour\n  * 1\u00bc teaspoons baking soda\n  * 1 teaspoon salt\n  * \u00bc teaspoon baking powder\n  * 1 cup hot water\n  * \u2154 cup unsweetened baking cocoa\n  * \u00be cup shortening\n  * 1\u00bd cups sugar\n  * 2 eggs\n  * 1 teaspoon vanilla\n\n1 Heat oven to 350\u00b0F. Place paper baking cup in each of 24 regular-size muffin cups.\n\n2 In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix hot water and cocoa until dissolved; set aside.\n\n3 In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about \u00bc cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third of mixture at a time, and cocoa mixture, about one-half at a time, beating just until blended.\n\n4 Divide batter evenly among muffin cups, filling each about two-thirds full.\n\n5 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; place on cooling racks to cool. Frost with desired frosting.\n\n1 Cupcake: Calories 160; Total Fat 7g (Saturated Fat 2g, Trans Fat 1g); Cholesterol 20mg; Sodium 180mg; Total Carbohydrate 22g (Dietary Fiber 1g, Sugars 13g); Protein 2g Exchanges: \u00bd Starch, 1 Other Carbohydrate, 1\u00bd Fat Carbohydrate Choices: 1\u00bd\n\n## Yellow Cupcakes calorie smart\n\nPrep 15 min Total 1 hr 15 min \u25cf 24 cupcakes\n\n  * 2\u2153 cups all-purpose flour\n  * 2\u00bd teaspoons baking powder\n  * \u00bd teaspoon salt\n  * 1 cup butter or margarine, softened\n  * 1\u00bc cups sugar\n  * 3 eggs\n  * 1 teaspoon vanilla\n  * \u2154 cup milk\n\n1 Heat oven to 350\u00b0F. Place paper baking cup in each of 24 regular-size muffin cups. Grease and flour muffin cups, or spray with baking spray with flour.\n\n2 In medium bowl, mix flour, baking powder and salt; set aside.\n\n3 In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add sugar, about \u00bc cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third of mixture at a time, and milk, about one-half at a time, beating just until blended.\n\n4 Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until two-thirds full.\n\n5 Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; place on cooling racks to cool. Frost with desired frosting.\n\n1 Cupcake: Calories 170; Total Fat 9g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 45mg; Sodium 190mg; Total Carbohydrate 20g (Dietary Fiber 0g, Sugars 11g); Protein 2g Exchanges: 1 Starch, \u00bd Other Carbohydrate, 1\u00bd Fat Carbohydrate Choices: 1\n\n## White Cupcakes calorie smart\n\nPrep 15 min Total 1 hr 15 min \u25cf 24 cupcakes\n\n  * 2\u00be cups all-purpose flour\n  * 3 teaspoons baking powder\n  * \u00bd teaspoon salt\n  * \u00be cup shortening or butter\n  * 1\u2154 cups sugar\n  * 5 egg whites\n  * 2\u00bd teaspoons vanilla\n  * 1\u00bc cups milk\n\n1 Heat oven to 350\u00b0F. Place paper baking cup in each of 24 regular-size muffin cups.\n\n2 In medium bowl, mix flour, baking powder and salt; set aside.\n\n3 In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about \u2153 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third of mixture at a time, and milk, about one-half at a time, beating just until blended.\n\n4 Divide batter evenly among muffin cups, filling each about two-thirds full.\n\n5 Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove cupcakes from pans; place on cooling racks to cool. Frost with desired frosting.\n\n1 Cupcake: Calories 180; Total Fat 7g (Saturated Fat 2g, Trans Fat 1g); Cholesterol 0mg; Sodium 125mg; Total Carbohydrate 26g (Dietary Fiber 0g, Sugars 15g); Protein 2g Exchanges: \u00bd Starch, 1 Other Carbohydrate, 1\u00bd Fat Carbohydrate Choices: 2\n\nMaple-Cornmeal Cupcakes with Maple-Butter Frosting\n\n## Maple-Cornmeal Cupcakes with Maple-Butter Frosting\n\nPrep 45 min Total 1 hr 45 min \u25cf 18 cupcakes\n\nCupcakes\n\n  * 1\u00bd cups all-purpose flour\n  * \u2153 cup yellow cornmeal\n  * 2 teaspoons baking powder\n  * \u00bd teaspoon salt\n  * \u00bd cup butter, softened\n  * 1 cup granulated sugar\n  * 1 teaspoon maple flavor\n  * 2 eggs\n  * \u00be cup milk\n\nFrosting\n\n  * 4 cups powdered sugar\n  * 2 tablespoons butter, softened\n  * 2 teaspoons maple flavor\n  * 3 to 4 tablespoons milk\n\nGarnish\n\n  * 18 maple leaf candies or pecan halves, if desired\n\n1 Heat oven to 350\u00b0F. Place paper baking cup in each of 18 regular-size muffin cups. In medium bowl, mix flour, cornmeal, baking powder and salt; set aside.\n\n2 In large bowl, beat \u00bd cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about \u00bc cup at a time, beating well after each addition. Beat 2 minutes longer. Beat in 1 teaspoon maple flavor and the eggs. Add flour mixture alternately with \u00be cup milk, beating on low speed just until blended. Divide batter evenly among muffin cups, filling each about two-thirds full.\n\n3 Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.\n\n4 In medium bowl, beat frosting ingredients, adding enough milk, until frosting is smooth and spreadable. Frost cupcakes. Garnish each with candy or pecan half.\n\n1 Cupcake: Calories 280; Total Fat 7g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 40mg; Sodium 180mg; Total Carbohydrate 50g (Dietary Fiber 0g, Sugars 38g); Protein 2g Exchanges: 1\u00bd Starch, 2 Other Carbohydrate, 1 Fat Carbohydrate Choices: 3\n\n## Banana Split\u2013Chocolate Mug Cake\n\nPrep 10 min Total 15 min \u25cf 1 Serving:\n\n  * \u00bc cup all-purpose flour\n  * 2 tablespoons sugar\n  * 2 tablespoons unsweetened baking cocoa\n  * \u00bd teaspoon baking powder\n  * \u215b teaspoon salt\n  * \u2153 cup mashed banana (about 1 small)\n  * 3 tablespoons milk\n  * 1 tablespoon butter, melted\n  * \u2153 cup vanilla or favorite flavor ice cream\n  * 1 tablespoon hot fudge topping\n  * 1 fresh strawberry\n\n1 In small bowl, mix flour, sugar, cocoa, baking powder and salt with wooden spoon until well blended. Beat in banana, milk and butter with whisk until smooth. Pour into 10-ounce microwavable mug.\n\n2 Microwave uncovered on High 1 to 2 minutes or until set and cake rises (center will have a slightly wet appearance). Cool 5 minutes. Top with ice cream, hot fudge and strawberry.\n\n1 Serving: Calories 620; Total Fat 21g (Saturated Fat 13g, Trans Fat 0.5g); Cholesterol 55mg; Sodium 770mg; Total Carbohydrate 98g (Dietary Fiber 7g, Sugars 56g); Protein 10g Exchanges: \u00bd Starch, \u00bd Fruit, 4\u00bd Other Carbohydrate, 1 Milk, 2\u00bd Fat Carbohydrate Choices: 6\u00bd\n\n### Making Chocolate Mug Cake\n\nMix cake ingredients as directed in recipe; pour into 10-ounce microwavable mug.\n\nMicrowave on High 1 to 2 minutes or until set and cake rises (center will have a slightly wet appearance).\n\nLemon Meringue Cupcakes\n\n## Lemon Meringue Cupcakes\n\nPrep 1 hr Total 2 hr \u25cf 24 cupcakes\n\nCupcakes\n\n  * 2\u2153 cups all-purpose flour\n  * 2\u00bd teaspoons baking powder\n  * \u00bd teaspoon salt\n  * 1 cup butter, softened\n  * 1\u00bc cups sugar\n  * 3 whole eggs\n  * 2 tablespoons grated lemon peel\n  * 1 teaspoon vanilla\n  * \u2154 cup milk\n  * 1 jar (10 to 12 oz) lemon curd\n\nMeringue\n\n  * 4 egg whites\n  * \u00bc teaspoon cream of tartar\n  * 1\u00bd teaspoons vanilla\n  * \u2154 cup sugar\n\n1 Heat oven to 350\u00b0F. Place paper baking cup in each of 24 regular-size muffin cups; spray paper cups with baking spray with flour. In medium bowl, mix flour, baking powder and salt; set aside.\n\n2 In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add 1\u00bc cups sugar, about \u00bc cup at a time, beating well after each addition. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and 1 teaspoon vanilla. Alternately add flour mixture and milk, beating on low speed just until blended. Divide batter evenly among muffin cups, filling each about two-thirds full.\n\n3 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.\n\n4 By slowly spinning end of round handle of wooden spoon back and forth, make deep, \u00be-inch-wide indentation in center of top of each cupcake, not quite to bottom. (Wiggle end of spoon in cupcake to make opening large enough.) Spoon lemon curd into small resealable food-storage plastic bag; seal bag. Cut 3\/8-inch tip off bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.\n\n5 Increase oven temperature to 450\u00b0F. In medium bowl, beat egg whites, cream of tartar and 1\u00bd teaspoons vanilla with electric mixer on high speed until soft peaks form. Gradually add \u2154 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and mixture is glossy. Frost cupcakes with meringue; place on cookie sheet. Bake 2 to 3 minutes or until lightly browned.\n\n1 Cupcake: Calories 230; Total Fat 9g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 60mg; Sodium 210mg; Total Carbohydrate 34g (Dietary Fiber 0g, Sugars 24g); Protein 3g Exchanges: 1 Starch, 1\u00bd Other Carbohydrate, 1\u00bd Fat Carbohydrate Choices: 2\n\nGinger and Peach Cupcakes\n\n## Ginger and Peach Cupcakes\n\nPrep 45 min Total 1 hr 45 min \u25cf 24 cupcakes\n\nCupcakes\n\n  * 2\u2153 cups all-purpose flour\n  * 2\u00bd teaspoons baking powder\n  * \u00bd teaspoon salt\n  * \u00bc teaspoon ground ginger\n  * 1 cup butter, softened\n  * 1\u00bc cups granulated sugar\n  * 3 eggs\n  * 1 teaspoon vanilla\n  * 1 container (6 oz) peach low-fat yogurt\n  * 1 large peach, peeled, chopped (about 1 cup)*\n  * 1 tablespoon all-purpose flour\n\nFrosting\n\n  * 4\u00bd cups powdered sugar\n  * 1 container (6 oz) peach low-fat yogurt\n\nGarnish\n\n  * \u2153 cup Crystallized Ginger (page 447) or 1 jar (2 oz) crystallized ginger, chopped\n\n1 Heat oven to 350\u00b0F. Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, mix 2\u2153 cups flour, the baking powder, salt and ground ginger; set aside.\n\n2 In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about \u00bc cup at a time, beating well after each addition. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and 1 container yogurt, beating on low speed just until blended.\n\n3 In small bowl, toss peach with 1 tablespoon flour; fold into batter. Divide batter evenly among muffin cups, filling each about two-thirds full.\n\n4 Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.\n\n5 In small bowl, mix powdered sugar and 1 container yogurt until smooth and spreadable. Frost cupcakes. Sprinkle each with about \u00bd teaspoon crystallized ginger.\n\n*Or substitute 1 cup frozen peach slices, thawed, well drained and chopped, for the fresh peach.\n\n1 Cupcake: Calories 280; Total Fat 9g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 45mg; Sodium 190mg; Total Carbohydrate 48g (Dietary Fiber 0g, Sugars 35g); Protein 2g Exchanges: 1\u00bd Starch, 1\u00bd Other Carbohydrate, 1\u00bd Fat Carbohydrate Choices: 3\n\n## Fudge Frosting\n\nPrep 10 min Total 55 min \u25cf 3\u00bd cups\n\n  * 2 cups granulated sugar\n  * 1 cup unsweetened baking cocoa\n  * 1 cup milk\n  * \u00bd cup butter, cut into pieces\n  * \u00bc cup light corn syrup\n  * \u00bc teaspoon salt\n  * 2 teaspoons vanilla\n  * 2\u00bd to 3 cups powdered sugar\n\n1 In 3-quart saucepan, mix granulated sugar and cocoa. Stir in milk, butter, corn syrup and salt. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occasionally. Cool 45 minutes.\n\n2 Beat in vanilla and enough powdered sugar for spreading consistency.\n\n3 Frost 13x9-inch cake, or fill and frost 8- or 9-inch two-layer cake. Leftover frosting can be tightly covered and refrigerated up to 5 days or frozen up to 1 month. Let stand 30 minutes at room temperature to soften; stir before using.\n\nAbout \u00bc Cup: Calories 170; Total Fat 4.5g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 10mg; Sodium 35mg; Total Carbohydrate 32g (Dietary Fiber 1g, Sugars 28g); Protein 1g Exchanges: 2 Other Carbohydrate, 1 Fat Carbohydrate Choices: 2\n\n## Creamy Vanilla Frosting FAst \u2022 EASY\n\nPrep 10 min Total 10 min \u25cf 1\u00be cups\n\n  * 3 cups powdered sugar\n  * \u2153 cup butter, softened\n  * 1\u00bd teaspoons vanilla\n  * 1 to 2 tablespoons milk\n\n1 In large bowl, mix powdered sugar and butter with spoon or electric mixer on low speed until blended. Stir in vanilla and 1 tablespoon of the milk.\n\n2 Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.\n\n3 Frost 13x9-inch cake, or fill and frost 8- or 9-inch two-layer cake.* Leftover frosting can be tightly covered and refrigerated up to 5 days or frozen up to 1 month. Let stand 30 minutes at room temperature to soften; stir before using.\n\n*To fill and frost 8- or 9-inch three-layer cake, use 4\u00bd cups powdered sugar, \u00bd cup butter, 2 teaspoons vanilla and about 3 tablespoons milk.\n\nAbout 2 Tablespoons: Calories 170; Total Fat 5g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 15mg; Sodium 35mg; Total Carbohydrate 30g (Dietary Fiber 0g, Sugars 29g); Protein 0g Exchanges: 2 Other Carbohydrate, 1 Fat Carbohydrate Choices: 2\n\nBrowned Butter Frosting In 1-quart saucepan, heat \u2153 cup butter (do not use margarine or vegetable oil spreads) over medium heat just until light brown, stirring constantly. Watch carefully, because butter can brown and then burn quickly. Cool. Substitute browned butter for the softened butter.\n\nLemon Frosting Omit vanilla. Substitute lemon juice for the milk. Stir in 1 teaspoon grated lemon peel.\n\nMaple-Nut Frosting Omit vanilla. Substitute 1 to 2 tablespoons real maple or maple-flavored syrup for the milk. Stir in \u00bc cup finely chopped nuts.\n\nOrange Frosting Omit vanilla. Substitute orange juice for the milk. Stir in 1 teaspoon grated orange peel.\n\nPeanut Butter Frosting Substitute creamy peanut butter for the butter. Increase milk to about \u00bc cup, adding more if necessary, a few drops at a time.\n\n## Creamy Chocolate Frosting FAst \u2022 EASY\n\nPrep 10 min Total 10 min \u25cf 2 cups\n\n  * \u2153 cup butter, softened\n  * 3 oz unsweetened baking chocolate, melted, cooled at least 5 minutes\n  * 3 cups powdered sugar\n  * 2 teaspoons vanilla\n  * 3 to 4 tablespoons milk\n\n1In large bowl, beat butter and chocolate with electric mixer on low speed until blended. Gradually beat in powdered sugar until blended.\n\n2 Gradually beat in vanilla and just enough milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.\n\n3 Frost 13x9-inch cake, or fill and frost 8- or 9-inch two-layer cake.* Leftover frosting can be tightly covered and refrigerated up to 5 days or frozen up to 1 month. Let stand 30 minutes at room temperature to soften; stir before using.\n\n*To fill and frost 8- or 9-inch three-layer cake, use \u00bd cup butter, 4 ounces chocolate, 4\u00bd cups powdered sugar, 1 tablespoon vanilla and about \u00bc cup milk.\n\nAbout 3 Tablespoons: Calories 210; Total Fat 9g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 15mg; Sodium 35mg; Total Carbohydrate 32g (Dietary Fiber 1g, Sugars 29g); Protein 0g Exchanges: \u00bd Starch, 2 Other Carbohydrate, 1\u00bd Fat Carbohydrate Choices: 2\n\nCreamy Cocoa Frosting Substitute \u2153 cup unsweetened baking cocoa for the chocolate.\n\nMocha Frosting Add 2\u00bd teaspoons instant coffee powder or granules with the powdered sugar.\n\nWhite Chocolate Frosting Substitute 2 ounces white chocolate baking squares or bars, melted and cooled at least 5 minutes, for the chocolate. Do not use white vanilla baking chips, because they will add a grainy texture.\n\n## Clever Cupcake Toppers\n\n  * Candy sprinkles, decors or colored sugar\n  * Shredded coconut (toasted if desired, page 23)\n  * Chopped nuts\n  * Finely chopped candy\n  * Finely chopped crystallized ginger (page 447) \n  * Tiny chocolate candies or cookies\n  * Grated orange, lemon or lime peel\n\n## Cream Cheese Frosting FAst \u2022 EASY\n\nThis is the perfect frosting for carrot cake and spice or applesauce cakes. Be sure to refrigerate the frosted cake, since cream cheese is perishable.\n\nPrep 10 min Total 10 min \u25cf 2\u00bd cups\n\n  * 1 package (8 oz) cream cheese, softened\n  * \u00bc cup butter, softened\n  * 2 to 3 teaspoons milk\n  * 1 teaspoon vanilla\n  * 4 cups powdered sugar\n\n1 In large bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth.\n\n2 Gradually beat in powdered sugar, 1 cup at a time, on low speed until frosting is smooth and spreadable.\n\n3 Frost 13x9-inch cake, or fill and frost 8- or 9-inch two-layer cake. Leftover frosting can be tightly covered and refrigerated up to 5 days or frozen up to 1 month. Let stand 30 minutes at room temperature to soften; stir before using.\n\nAbout 3 Tablespoons: Calories 260; Total Fat 10g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 30mg; Sodium 80mg; Total Carbohydrate 40g (Dietary Fiber 0g, Sugars 39g); Protein 2g Exchanges: 1 Starch, 1\u00bd Other Carbohydrate, 2 Fat Carbohydrate Choices: 2\u00bd\n\nChocolate Cream Cheese Frosting Add 2 ounces unsweetened baking chocolate, melted and cooled 10 minutes, with the butter.\n\nCinnamon Cream Cheese Frosting Stir in \u00bd teaspoon ground cinnamon with the vanilla.\n\n## Caramel Frosting EASY\n\nFor a richer frosting, use whole milk or half-and-half.\n\nPrep 10 min Total 40 min \u25cf 2 cups\n\n  * \u00bd cup butter\n  * 1 cup packed brown sugar\n  * \u00bc cup milk\n  * 2 cups powdered sugar\n\n1 In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes.\n\n2 Gradually stir in powdered sugar. Place saucepan of frosting in bowl of cold water. Beat with spoon until frosting is smooth and spreadable. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time, or heat over low heat, stirring constantly.\n\n3 Frost 13x9-inch cake, or fill and frost 8- or 9-inch two-layer cake. Leftover frosting can be tightly covered and refrigerated up to 5 days or frozen up to 1 month. Let stand 30 minutes at room temperature to soften; stir before using.\n\nAbout 3 Tablespoons: Calories 220; Total Fat 8g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 20mg; Sodium 60mg; Total Carbohydrate 38g (Dietary Fiber 0g, Sugars 37g); Protein 0g Exchanges: 2\u00bd Other Carbohydrate, 1\u00bd Fat Carbohydrate Choices: 2\u00bd\n\nSalty Caramel Frosting Sprinkle \u00bd teaspoon kosher (coarse) salt over frosted cupcakes or cake.\n\n### Learn with Betty Browned Butter\n\n**Perfectly browned butter:** This butter is golden brown.\n\n**Underbrowned butter:** This butter is not browned enough.\n\n**Overbrowned butter:** This butter is scorched and too brown.\n\nFluffy White Frosting\n\n## Fluffy White Frosting calorie smart\n\nThis frosting got its name because its large white peaks hold up long after it's beaten. It's sometimes called White Mountain Frosting.\n\nPrep 25 min Total 55 min \u25cf 3 cups\n\n  * 2 egg whites\n  * \u00bd cup sugar\n  * \u00bc cup light corn syrup\n  * 2 tablespoons water\n  * 1 teaspoon vanilla\n\n1 Let egg whites stand at room temperature for 30 minutes. Room temperature egg whites will have more volume when beaten than cold egg whites. In medium bowl, beat egg whites with electric mixer on high speed just until stiff peaks form.\n\n2 In 1-quart saucepan, stir sugar, corn syrup and water until well mixed. Cover and heat to rolling boil over medium heat. Uncover and boil 4 to 8 minutes, without stirring, to 242\u00b0F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed (see Testing Candy Temperatures, page 545). For an accurate temperature reading, tilt the saucepan slightly so mixture is deep enough for thermometer.\n\n3 Pour hot syrup very slowly in thin stream into egg whites, beating constantly on medium speed. Add vanilla. Beat on high speed about 10 minutes or until stiff peaks form.\n\n4 Frost 13x9-inch cake, or fill and frost 8- or 9-inch two-layer cake. Leftover frosting can be tightly covered and refrigerated up to 2 days; do not freeze. Let stand 30 minutes at room temperature to soften; do not stir.\n\n\u00bc Cup: Calories 60; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 15mg; Total Carbohydrate 14g (Dietary Fiber 0g, Sugars 11g); Protein 0g Exchanges: 1 Other Carbohydrate Carbohydrate Choices: 1\n\nButterscotch Frosting Substitute packed brown sugar for the sugar. Reduce vanilla to \u00bd teaspoon.\n\nCherry-Nut Frosting Stir in \u00bc cup chopped candied cherries, \u00bc cup chopped nuts and, if desired, 6 to 8 drops red food color.\n\nPeppermint Frosting Stir in \u2153 cup coarsely crushed hard peppermint candies or \u00bd teaspoon peppermint extract.\n\n## Vanilla Glaze FAst \u2022 EASY\n\nPrep 5 min Total 5 min \u25cf 1 cup\n\n  * \u2153 cup butter\n  * 2 cups powdered sugar\n  * 1\u00bd teaspoons vanilla\n  * 2 to 4 tablespoons hot water\n\n1 In 1\u00bd-quart saucepan, melt butter over low heat; remove from heat. Stir in powdered sugar and vanilla.\n\n2 Stir in hot water, 1 tablespoon at a time, until glaze is smooth and has the consistency of thick syrup.\n\n3 Glaze 12-cup fluted tube cake, 10-inch angel food or chiffon cake or top of 8- or 9-inch layer cake.\n\n4 Teaspoons: Calories 130; Total Fat 5g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 15mg; Sodium 35mg; Total Carbohydrate 20g (Dietary Fiber 0g, Sugars 19g); Protein 0g Exchanges: 1\u00bd Other Carbohydrate, 1 Fat Carbohydrate Choices: 1\n\nBrowned Butter Glaze Brown the butter as directed in Browned Butter Frosting (page 579; see Learn with Betty on left page). Continue as directed.\n\nLemon Glaze Stir 1 teaspoon grated lemon peel into melted butter. Omit vanilla. Substitute lemon juice, heated, for the hot water.\n\nOrange Glaze Stir 1 teaspoon grated orange peel into melted butter. Omit vanilla. Substitute orange juice, heated, for the hot water.\n\n## Chocolate Glaze FAst \u2022 EASY\n\nThe corn syrup in this glaze not only adds sweetness but also gives it a glossy sheen.\n\nPrep 5 min Total 15 min \u25cf 1 cup\n\n  * 1 cup semisweet chocolate chips\n  * \u00bc cup butter\n  * \u00bc cup light corn syrup\n  * 2 to 4 teaspoons hot water\n\n1 In 1-quart saucepan, heat chocolate chips, butter and corn syrup over low heat, stirring frequently, until chocolate chips are melted. Cool about 10 minutes.\n\n2 Stir in hot water, 1 teaspoon at a time, until glaze is smooth and has the consistency of thick syrup.\n\n3 Glaze 12-cup fluted tube cake, 10-inch angel food or chiffon cake or top of 8- or 9-inch layer cake.\n\n4 Teaspoons: Calories 130; Total Fat 8g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 10mg; Sodium 40mg; Total Carbohydrate 14g (Dietary Fiber 0g, Sugars 10g); Protein 0g Exchanges: 1 Other Carbohydrate, 1\u00bd Fat Carbohydrate Choices: 1\n\nDark Chocolate Glaze Substitute dark chocolate chips for the semisweet chips.\n\nMilk Chocolate Glaze Substitute milk chocolate chips for the semisweet chips.\n\nMint Chocolate Glaze  Substitute mint-flavored chocolate chips for the semisweet chips.\n\nWhite Chocolate Glaze Substitute white vanilla baking chips for the semisweet chocolate chips.\n\n### Making and Drizzling Glaze\n\nGlaze should be consistency of thick syrup.\n\nWith spoon, drizzle glaze over top of cake.\n\n## Chocolate Ganache FAst \u2022 EASY\n\nGanache is a very rich chocolate glaze. If you glaze the cake on a cooling rack with waxed paper underneath the rack, the extra glaze will fall onto the paper. When the ganache hardens, just slide the cake\u2014easily and neatly\u2014onto your serving plate.\n\nPrep 5 min Total 10 min \u25cf 1\u00bc cups\n\n  * \u2154 cup whipping cream\n  * 6 oz semisweet baking chocolate, chopped\n\n1 In 1-quart saucepan, heat whipping cream over low heat until hot but not boiling; remove from heat.\n\n2 Stir in chocolate until melted. Let stand about 5 minutes. Ganache is ready to use when it mounds slightly when dropped from a spoon. It will become firmer the longer it cools.\n\n3 Glaze 13x9-inch cake or top and side of 8- or 9-inch two-layer cake. Pour ganache carefully onto top center of cake; spread with large spatula so it flows evenly over top and down to cover side of cake. Leftover glaze can be tightly covered and refrigerated up to 5 days; do not freeze. Let stand 30 minutes at room temperature to soften; stir before using.\n\nAbout 2 Tablespoons: Calories 120; Total Fat 8g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 15mg; Sodium 5mg; Total Carbohydrate 9g (Dietary Fiber 0g, Sugars 8g); Protein 0g Exchanges: \u00bd Other Carbohydrate, 1\u00bd Fat Carbohydrate Choices: \u00bd\n\nBittersweet Chocolate Ganache Substitute bittersweet chocolate for the semisweet chocolate.\n\n### Using Ganache\n\nGanache is ready to use when it is fairly thick and mounds slightly when dropped from a spoon.\n\nPour ganache carefully onto center of cake; spread to cover top and down side of cake.\n\n# Chapter 21: Pies & Tarts\n\nBlueberry Pie\n\n## Pie Basics\n\nBaking Methods for Pie Crust\n\nFreezing Filled Pies\n\nFreezing Pie Pastry\n\nPicking Pie Pans\n\n## Features\n\nHeirloom Recipe and New Twist\n\nLearn to Make: Lattice Crust\n\nStone Fruit\n\nPastry Edge Treatments\n\n## Pastry and Crusts\n\nBaked One-Crust Pie\n\nBaked Tart Shells and Individual Pie Crusts\n\nButter Pastry\n\nCookie Crumb Crust\n\nEasy Buttermilk Pastry Fast \u2022 Easy\n\nEasy Nut Crust Fast \u2022 Easy\n\nGraham Cracker Crust Fast \u2022 Easy\n\nPartially Baked One-Crust Pie\n\nPie Pastry\n\nPress-in-the-Pan Oil Pastry Fast \u2022 Easy\n\nPress-in-the-Pan Tart Pastry Fast \u2022 Easy\n\n## Fruit Pies\n\nApple Slab Pie CALORIE SMART\n\nBlackberry, Boysenberry, Loganberry or Raspberry Pie\n\nBlueberry Hand Pies\n\nBlueberry Pie\n\nBlueberry-Peach Pie\n\nCherry Pie\n\nClassic Apple Pie\n\nClassic Peach Pie\n\nElegant Pear Custard Pie\n\nFrench Apple Pie\n\nGinger-Lemon Curd Petite Pies CALORIE SMART\n\nNectarine-Plum Crostata\n\nQuick Cherry Pie\n\nQuick Rhubarb Pie\n\nRaspberry-Almond Pie\n\nRhubarb Pie\n\nStrawberry-Rhubarb Pie\n\n## Cream, Custard and Pecan Pies\n\nBanana Cream Pie\n\nBourbon-Chocolate-Pecan Mini Pies\n\nButterscotch Cream Pie\n\nChocolate Cream Pie\n\nChocolate-Banana Cream Pie\n\nClassic French Silk Pie\n\nCoconut Cream Pie\n\nKentucky Pecan Pie\n\nKey Lime Pie\n\nLemon Meringue Pie\n\nMeringue for 9-Inch Pie\n\nMocha French Silk Pie\n\nPecan Pie\n\nPraline Pumpkin Pie\n\nPumpkin Pie\n\nRoasted Sweet Potato Meringue Pie\n\nRoasted Sweet Potato Pie\n\n## Tarts\n\nEasy Apple Tart\n\nLemon Mascarpone Tart\n\nMixed Berry Crumble Tart\n\nSalted Cashew\u2013Bittersweet Chocolate Tart\n\nStrawberries and Cream Tart\n\nTiny Caramel Tarts\n\nWhite and Dark Chocolate Raspberry Tart\n\n## Bonus Recipes\n\nBerry-Plum Pops\n\nCherry BBQ Sauce\n\nEasy Bellini Cocktails\n\nGrilled Pluot Dessert\n\nPeachy Lemonade\n\nSour Cream\u2013Nectarine Pancakes\n\nStrawberry-Peach Salsa\n\nSummery Salad\n\nCalorie Smart = See Helpful Nutrition and Cooking Information\n\nFast = Ready in 30 minutes or less\n\nEasy = Prep in 10 minutes or less **plus** five ingredients or less\n\nLighter = 25% fewer calories or grams of fat\n\nMake Ahead = Make-ahead directions\n\nSlow Cooker = Slow cooker directions\n\n# Pie Basics\n\nWhat makes a pie stand out from the crowd? It's the crust. When you bite into a really flaky, tender crust, you immediately know that the pie is special. When you know how to work with it, it's not hard to turn out a beautiful pie. We'll show you all the tricks and tips you need to become a legendary pie maker.\n\n## PICKING PIE PANS\n\nThe best pans to use for making pies are actually heat-resistant glass pie plates. The next best alternative would be a dull aluminum pie pan. Shiny or disposable pie pans reflect the heat and prevent crusts from browning. Dark pans absorb heat, causing overbrowning. Nonstick pans can cause a filled crust that isn't well anchored to the edge of the pan or an unfilled pie crust to shrink excessively. Use the size pie plate or pan called for in the recipe. Because pastry is high in fat, there is no need to grease the pie plate.\n\n## FREEZING PIE PASTRY\n\nYou can make pastry ahead and freeze it to have on hand for when you are ready to make a pie. Better yet, freeze the pastry in a freezer-to-oven glass pie plate so you are even closer to homemade pie. Unbaked and baked pie pastry (without filling) can be frozen up to 2 months.\n\n  * For rounds of pastry dough (see Pie Pastry, page 586, for how to make pastry rounds), wrap tightly in plastic wrap and freeze. Thaw in refrigerator before rolling and filling.\n  * For unbaked pastry crust in a pie plate, wrap tightly in foil or place in a freezer plastic bag. Fill crust while frozen and bake so that the crust won't be soggy.\n  * For baked pastry crust in a pie plate, wrap tightly (when completely cooled) in foil or place in a freezer plastic bag. Thaw before using.\n\n## FREEZING FILLED PIES\n\nSee and Refrigerator and Freezer Food Storage Chart, page 33, for freezing pies.\n\n  * Completely cool baked pies before freezing.\n  * Freeze pies with room around them so that the pastry edge won't get broken or misshapen during freezing. Once they are frozen, other items can touch up against the pies.\n  * Do not freeze cream, custard and meringue-topped pies. The filling and the meringue will break down and become watery.\n  * Fruit pies can be frozen baked or unbaked. Pecan and pumpkin pies need to be baked before freezing.\n\n## Tips for Perfect Pie Pastry\n\n  * Using a pastry blender is the fastest way to get the pastry ingredients to pea-size crumbs. If you don't have one, using a potato masher is a great alternative. Finish mixing with a fork if the crumbs are larger than pea size. Alternately, a fork can be used for all the mixing, but it will take longer to do.\n  * Overworking the pastry dough will make it tough\u2014handle it as little as possible.\n  * Another easy method for rolling the pastry is to do so between two sheets of waxed paper (anchor the bottom sheet to the counter by sprinkling counter with a few drops of water first). Flip pastry with both sheets of waxed paper over; carefully peel off the top piece of waxed paper. Flip pastry so remaining piece of waxed paper is on top; center over the pie plate and set on pie plate. Gently peel off waxed paper and ease pastry into plate.\n\nBaked One-Crust Pie (page 587)\n\n## Pie Pastry\n\nThis pastry is perfect for making any pie or tart. Follow individual recipes for which amount of pastry to make. Make your pies extra special; see Pastry Edge Treatments (page 587) and Learn to Make a Lattice Crust (page 596).\n\nPrep 20 min Total 1 hr 5 min \u25cf 8 servings\n\nOne-Crust Pastry\n\n  * 1 cup plus 1 tablespoon all-purpose flour\n  * \u00bd teaspoon salt\n  * \u2153 cup cold shortening\n  * 3 to 5 tablespoons ice-cold water\n\nTwo-Crust Pastry\n\n  * 2 cups plus 2 tablespoons all-purpose flour\n  * 1 teaspoon salt\n  * \u2154 cup cold shortening\n  * 6 to 8 tablespoons ice-cold water\n\n1 In medium bowl, mix flour and salt. Cut in shortening, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).\n\n2 Gather pastry into a ball. For one-crust pastry, shape into flattened round on lightly floured surface. For two-crust pastry, divide pastry in half and shape into 2 rounds on lightly floured surface. Wrap flattened round or rounds in plastic wrap and refrigerate 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry flaky. If refrigerated longer, let pastry soften slightly at room temperature before rolling.\n\n3 Using floured rolling pin, roll one round of pastry on lightly floured surface (or pastry board with floured pastry cloth) into round 2 inches larger than upside-down 9-inch glass pie plate or 3 inches larger than 10- or 11-inch tart pan. Fold pastry into fourths and place in pie plate or tart pan, or roll pastry loosely around rolling pin and transfer to pie plate or tart pan. Unfold or unroll pastry and ease into plate or pan, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.\n\n4 For one-crust pie, trim overhanging edge of pastry 1 inch from rim of pie plate. Fold edge under to form standing rim; flute edges (see Pastry Edge Treatments, page 587). For tart, trim overhanging edge of pastry even with top of tart pan. Fill and bake as directed in pie or tart recipe.\n\n5 For two-crust pie, roll out second pastry round. Fold into fourths and place over filling, or roll loosely around rolling pin and place over filling. Unfold or unroll pastry over filling. Cut slits in pastry so steam can escape. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold edge of top crust under bottom crust, forming a stand-up rim of pastry that is even thickness on edge of pie plate, pressing on rim to seal; flute edges (see Pastry Edge Treatments, page 587). Bake as directed in pie recipe.\n\n1 Serving One-Crust Pastry: Calories 140; Total Fat 9g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 150mg; Total Carbohydrate 13g (Dietary Fiber 0g, Sugars 0g); Protein 1g Exchanges: 1 Starch, 1\u00bd Fat Carbohydrate Choices: 1\n\n1 Serving Two-Crust Pastry: Calories 290; Total Fat 20g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 0mg; Sodium 300mg; Total Carbohydrate 25g (Dietary Fiber 1g, Sugars 0g); Protein 3g Exchanges: 1 Starch, \u00bd Other Carbohydrate, 4 Fat Carbohydrate Choices: 1\u00bd\n\n### Making Pastry\n\nCut in shortening, using a pastry blender, until mixture forms coarse, pea-sized crumbs.\n\nAlternatively, use a fork to cut in the shortening.\n\nRoll pastry loosely around rolling pin and transfer to pie plate or tart pan.\n\nEase pastry into pie plate, pressing firmly against bottom and side. Trim overhanging edge 1 inch from rim of pie plate.\n\n## Baking Methods for Pie Crust\n\nFor many pies, such as apple or pecan pie, the filling is added to the unbaked pastry so that the crust and filling bake together at the same time. For other pies, such as pumpkin or banana cream pie, the crust is either partially baked or completely baked before the filling is added. This method is used to prevent the crust from becoming soggy from liquid fillings or when the filling doesn't need to be baked.\n\n## Partially Baked One-Crust Pie\n\nUse this when indicated in recipe to prevent bottom crust from becoming soggy.\n\n1 Heat oven to 425\u00b0F. Prepare One-Crust Pastry (page 586). Carefully line pastry with a double thickness of foil, gently pressing foil to bottom of and side of pastry. Let foil extend over edge to prevent excessive browning.\n\n2 Bake 10 minutes; carefully remove foil and bake 2 to 4 minutes longer or until pasty just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.\n\n3 Fill and bake as directed in pie or tart recipe, changing oven temperature if necessary.\n\n### Partially Baked One-Crust Pie\n\nCarefully line pastry with foil, gently pressing foil to bottom and side of pastry and bake in oven as directed.\n\nFill partially baked pastry; bake pie as directed.\n\n## Baked One-Crust Pie\n\nUse this for one-crust pies and tarts baked completely before filling is added, such as banana cream or lemon meringue pie.\n\n1 Heat oven to 475\u00b0F. Prepare One-Crust Pastry (page 586), except for pie, trim overhanging edge of pastry 1 inch from rim of pie plate. For tart, trim overhanging edge of pastry even with top of tart pan. Prick bottom and side of pastry thoroughly with fork to prevent puffing.\n\n2 Bake 8 to 10 minutes or until light brown; cool on cooling rack.\n\n3 Fill cooled crust as directed in pie or tart recipe.\n\n## Decorative Cutouts\n\nFor an extra-pretty pie, make decorative cutouts on the top of a two-crust pie. Use a small cookie cutter or paring knife and cut shapes from the top crust before placing it on the filling. Once top crust is on filling, attach cutouts on top of crust with a little cold water. Sprinkle with coarse sugar.\n\n## Pastry Edge Treatments\n\nIt's important that the bottom and top crusts are well sealed to prevent the filling from escaping through it while baking. Seal edge as directed for Two-Crust Pastry (page 586). Then make the edge attractive by using one of these treatments:\n\nScalloped Edge\n\nPlace thumb and index finger about 1 inch apart on outside of raised edge. With other index finger, push pastry toward outside, continuing around edge, repeating motion, to form scalloped edge.\n\nRope or Pinched Edge\n\nPlace side of thumb on pastry rim at angle. Pinch pastry by pressing knuckle of index finger down into pastry toward thumb. Continue around edge, repeating motion, to form rope edge.\n\nFork or Herringbone Edge\n\nDip fork tines in flour; press fork diagonally onto edge without pressing through pastry. Rotate tines 90 degrees and press again next to first set of marks. Continue around edge of pastry, rotating tines back and forth.\n\n## Baked Tart Shells and Individual Pie Crusts\n\n1 Prepare One-Crust Pastry (page 586), except roll pastry into 13-inch round. Cut into 8 (4\u00bd-inch) rounds, rerolling pastry scraps if necessary.\n\n2 Heat oven to 475\u00b0F. Fit rounds over backs of regular-size muffin cups or 6-oz custard cups, making pleats so pastry will fit snugly against the cups. (If using individual pie pans or tart pans, cut pastry rounds 1 inch larger than the pans when upside down; then flip pans right side up and fit into pans. Prick pastry thoroughly with fork to prevent puffing. Place on cookie sheet.\n\n3 Bake 8 to 10 minutes or until light brown; cool before removing from cups. Fill each shell with \u2153 to \u00bd cup of your favorite filling, pudding, fresh fruit or ice cream.\n\n### Baked One-Crust Pie\n\nBake pastry, which has been pricked with a fork, until light brown; cool on cooling rack.\n\nBanana Cream Pie (page 605) with Easy Buttermilk Pastry\n\n## Easy Buttermilk Pastry FAST \u2022 EASY\n\nThis pastry is a dream to work with because it's extra easy to roll and handle, and the baked crust is very flaky.\n\nPrep 15 min Total 15 min \u25cf 2 (9-inch) crusts (8 servings each)\n\n  * 2 cups all-purpose flour\n  * 1 teaspoon salt\n  * \u2154 cup cold shortening\n  * 3 tablespoons cold butter\n  * \u2153 cup buttermilk\n  * 2 teaspoons vegetable oil\n\n1 In medium bowl, mix flour and salt. Cut in shortening and butter, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas.\n\n2 Mix in buttermilk and oil with fork until all flour is moistened and pastry leaves side of bowl. Divide in half; shape each half into a ball. If making one-crust pie, wrap second ball of pastry and freeze for later use.\n\n3 Roll pastry as directed in Step 3 of One-Crust Pastry (page 586). Fill and bake as directed in pie recipe. Or, to bake before filling is added, heat oven to 450\u00b0F. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.\n\n1 Serving: Calories 160; Total Fat 11g (Saturated Fat 3.5g, Trans Fat 1.5g); Cholesterol 5mg; Sodium 170mg; Total Carbohydrate 12g (Dietary Fiber 0g, Sugars 0g); Protein 2g Exchanges: 1 Starch, 2 Fat Carbohydrate Choices: 1\n\n## Press-in-the-Pan Oil Pastry FAST \u2022 EASY\n\nNo rolling is needed for this crust! Use it for pies that have only a bottom crust. Try it for Pumpkin Pie (page 604), as well as for pie crusts that are baked before being filled.\n\nPrep 10 min Total 10 min \u25cf 1 (9-inch) crust (8 servings)\n\n  * 1\u2153 cups all-purpose flour\n  * \u00bd teaspoon salt\n  * \u2153 cup vegetable oil\n  * 2 tablespoons ice-cold water\n\n1 In medium bowl, stir flour, salt and oil until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Gather pastry into a ball. Press firmly and evenly against bottom and up side of 9-inch glass pie plate; flute (see Pastry Edge Treatments, page 587).\n\n2 Fill and bake as directed in pie recipe. Or, to bake before filling is added, heat oven to 450\u00b0F. Prick bottom and side of pastry thoroughly with fork. Bake 10 to 12 minutes or until light brown; cool on cooling rack.\n\n1 Serving: Calories 150; Total Fat 9g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 150mg; Total Carbohydrate 16g (Dietary Fiber 0g, Sugars 0g); Protein 2g Exchanges: 1 Starch, 1\u00bd Fat Carbohydrate Choices: 1\n\n## Press-in-the-Pan Tart Pastry FAST \u2022 EASY\n\nPrep 10 min Total 10 min \u25cf 1 (10- or 11-inch) crust (8 servings)\n\n  * 1\u00bc cups all-purpose flour\n  * \u00bd cup butter, softened\n  * 2 tablespoons packed brown sugar\n  * 1 egg\n\n1 In medium bowl, stir all ingredients until soft dough forms. Using lightly floured fingers, press firmly and evenly against bottom and side of ungreased 9-, 10- or 11-inch tart pan with removable bottom.\n\n2 Fill and bake as directed in tart recipe. Or, to bake before filling is added, heat oven to 450\u00b0F. Bake 8 to 10 minutes or until light brown; cool on cooling rack.\n\n1 Serving: Calories 200; Total Fat 12g (Saturated Fat 6g, Trans Fat 0.5g); Cholesterol 55mg; Sodium 85mg; Total Carbohydrate 18g (Dietary Fiber 0g, Sugars 3g); Protein 3g Exchanges: 1 Starch, 2\u00bd Fat Carbohydrate Choices: 1\n\n## Easy Nut Crust FAST \u2022 EASY\n\nPrep 10 min Total 10 min \u25cf 1 (9-inch) crust (8 servings)\n\n  * 1 cup all-purpose flour\n  * \u00bd cup butter, softened\n  * \u00bc cup finely chopped nuts\n\n1 In medium bowl, mix all ingredients until soft dough forms. Using lightly floured fingers, press firmly and evenly against bottom and side of 9-inch glass pie plate.\n\n2 Fill and bake as directed in pie recipe. Or, to bake before filling is added, heat oven to 450\u00b0F. Bake 7 to 8 minutes or until light brown; cool on cooling rack.\n\n1 Serving: Calories 190; Total Fat 14g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 30mg; Sodium 80mg; Total Carbohydrate 12g (Dietary Fiber 0g, Sugars 0g); Protein 2g Exchanges: 1 Starch, 2\u00bd Fat Carbohydrate Choices: 1\n\nKey Lime Pie (recipe) with Graham Cracker Crust\n\n## Graham Cracker Crust FAST \u2022 EASY\n\nPrep 10 min Total 10 min \u25cf 1 (9-inch) crust (8 servings)\n\n  * 1\u00bd cups finely crushed regular or cinnamon graham crackers (24 squares)\n  * \u2153 cup butter, melted\n  * 3 tablespoons sugar\n\n1 In medium bowl, stir all ingredients until well mixed. Reserve 3 tablespoons crumb mixture for garnishing top of pie before serving, if desired. Press remaining mixture firmly and evenly against bottom and side of 9-inch glass pie plate.\n\n2 Fill and bake as directed in pie recipe. Or, to bake before filling is added, heat oven to 350\u00b0F. Bake about 10 minutes or until light brown; cool on cooling rack.\n\n1 Serving: Calories 150; Total Fat 9g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 20mg; Sodium 140mg; Total Carbohydrate 17g (Dietary Fiber 0g, Sugars 9g); Protein 1g Exchanges: 1 Other Carbohydrate, 2 Fat Carbohydrate Choices: 1\n\nCookie Crumb Crust Substitute 1\u00bd cups finely crushed chocolate wafer cookies (24 cookies), vanilla wafer cookies (35 cookies) or gingersnaps (30 cookies) for the graham crackers. Reduce butter to \u00bc cup; omit sugar.\n\n### Making Graham Cracker Crust\n\nMix crumbs until butter is combined and mixture is crumbly.\n\nPress crumb mixture firmly against side and bottom of pie plate.\n\n# Heirloom Recipe and New Twist\n\nWhat makes homemade apple pie so special? You can use local apples for the freshest, juiciest pie\u2014mix two or three varieties for best taste and texture. Sweetly wrapped in a tender, flaky crust, it's drool-worthy. Our twist Apple Slab Pie makes it easy to serve pie to a crowd. This one-crust version gets topped with a powdered sugar glaze . . . mmm!\n\nHeirloom\n\nClassic Apple Pie\n\n## Classic Apple Pie\n\nPrep 30 min Total 3 hr 20 min \u25cf 8 servings\n\n  * Two-Crust Pastry (page 586)\n  * \u00bd cup sugar\n  * \u00bc cup all-purpose flour\n  * \u00be teaspoon ground cinnamon\n  * \u00bc teaspoon ground nutmeg\n  * Dash salt\n  * 6 cups thinly sliced (\u215b inch thick) peeled tart apples (6 medium)\n  * 2 tablespoons cold butter, if desired\n  * 2 teaspoons water\n  * 1 tablespoon sugar\n\n1 Heat oven to 425\u00b0F. Place pastry in 9-inch glass pie plate.\n\n2 In large bowl, mix \u00bd cup sugar, the flour, cinnamon, nutmeg and salt. Stir in apples. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over apples. Cover with top pastry; cut slits in pastry. Seal and flute (see Pastry Edge Treatments, page 587).\n\n3 Brush top crust with 2 teaspoons water; sprinkle with 1 tablespoon sugar. Cover edge with 2- to 3-inch-wide strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking.\n\n4 Bake 40 to 50 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on cooling rack at least 2 hours.\n\n1 Serving: Calories 420; Total Fat 21g (Saturated Fat 7g, Trans Fat 2g); Cholesterol 10mg; Sodium 330mg; Total Carbohydrate 53g (Dietary Fiber 3g, Sugars 23g); Protein 4g Exchanges: 1\u00bd Starch, 2 Fruit, 4 Fat Carbohydrate Choices: 3\u00bd\n\nFrench Apple Pie Heat oven to 400\u00b0F. Make One-Crust Pastry (page 586). Spoon apple mixture into pastry-lined pie plate. Omit butter, 2 teaspoons water and 1 tablespoon sugar. In small bowl, mix 1 cup all-purpose flour and \u00bd cup packed brown sugar. Cut in \u00bd cup cold butter with fork until crumbly. Sprinkle over apple mixture. Bake 35 to 40 minutes or until golden brown. Cover top with foil during last 10 to 15 minutes of baking, if necessary, to prevent excessive browning. Serve warm.\n\nClassic Peach Pie Prepare Classic Apple Pie as directed, except use \u2154 cup sugar and \u2153 cup flour. Decrease cinnamon to \u00bc teaspoon and omit nutmeg. Substitute sliced peeled fresh peaches (6 to 8) for the sliced apples. Stir in 1 teaspoon lemon juice with the peaches. Decrease butter to 1 tablespoon. Bake pie about 45 minutes.\n\n### Making Classic Apple Pie\n\nSpoon apple mixture into pastry. Cut butter into small pieces; sprinkle over apples.\n\nCover pastry edge with pie crust shield to prevent excess browning.\n\nOr cover pastry edge with 2- to 3-inch-wide strip of foil to prevent excess browning.\n\nCool baked pie on cooling rack at least 2 hours.\nNew Twist\n\nApple Slab Pie\n\n## Apple Slab Pie Calorie Smart\n\nPrep 30 min Total 2 hr 25 min \u25cf 24 servings\n\n  * Two-Crust Pastry (page 586) or Easy Buttermilk Pastry (page 588)\n  * 1 cup granulated sugar\n  * 3 tablespoons all-purpose flour\n  * 1 teaspoon ground cinnamon\n  * \u00bc teaspoon ground nutmeg\n  * \u00bc teaspoon salt\n  * 4\u00bd teaspoons lemon juice\n  * 9 cups thinly sliced (\u215b inch thick) peeled apples (9 medium)\n  * 1 cup powdered sugar\n  * 2 tablespoons milk\n\n1 Heat oven to 450\u00b0F. Stack pastry rounds on top of each other on lightly floured surface. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra pastry crust under, even with edges of pan; seal edges.\n\n2 In large bowl, mix granulated sugar, flour, cinnamon, nutmeg, salt and lemon juice. Add apples; toss to coat. Spoon into pastry-lined pan.\n\n3 Bake 33 to 38 minutes or until crust is golden brown and filling is bubbly. Cool on cooling rack 45 minutes.\n\n4 In small bowl, mix powdered sugar and milk until well blended. Drizzle over pie. Allow glaze to set before serving, about 30 minutes.\n\n1 Serving: Calories 150; Total Fat 4g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 110mg; Total Carbohydrate 28g (Dietary Fiber 0g, Sugars 17g); Protein 0g Exchanges: 2 Other Carbohydrate, 1 Fat Carbohydrate Choices: 2\n\n### Making Apple Slab Pie\n\nStack pastry rounds on top of each other on lightly floured surface. Roll into rectangle.\n\nFit crust into pan, pressing into corners. Fold extra pastry crust under, even with edges of pan; seal edges.\n\nSpoon apple mixture into pastry-lined pan.\n\nIn small bowl, mix powdered sugar and milk. Drizzle over baked pie. Allow glaze to set before serving.\n\nBlueberry Pie\n\n## Blueberry Pie\n\nPrep 30 min Total 3 hr 15 min \u25cf 8 servings\n\n  * Two-Crust Pastry (page 586) or Easy Buttermilk Pastry (page 588)\n  * 1\u00bc cups sugar\n  * \u00bd cup cornstarch\n  * \u00bd teaspoon ground cinnamon, if desired\n  * 6 cups fresh blueberries\n  * 1 tablespoon lemon juice\n  * 1 tablespoon cold butter, if desired\n\n1 Heat oven to 425\u00b0F. Place pastry in 9-inch glass pie plate.\n\n2 In large bowl, mix sugar, cornstarch and cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries.\n\n3 Make Classic Lattice Top (page 596) or cover with top pastry; cut slits in pastry. Seal and flute (see Pastry Edge Treatments, page 587). Cover edge with pie crust shield ring or 2- to 3-inch-wide strip of foil to prevent excessive browning; remove shield or foil during last 15 minutes of baking.\n\n4 Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on cooling rack at least 2 hours.\n\n1 Serving: Calories 410; Total Fat 19g (Saturated Fat 4.5g, Trans Fat 3g); Cholesterol 0mg; Sodium 270mg; Total Carbohydrate 57g (Dietary Fiber 4g, Sugars 24g); Protein 4g Exchanges: 1 Starch, 1 Fruit, 2 Other Carbohydrate, 3\u00bd Fat Carbohydrate Choices: 4\n\nBlackberry, Boysenberry, Loganberry or Raspberry Pie Substitute any of these fresh berries for the blueberries; omit lemon juice.\n\nBlueberry-Peach Pie Substitute 2\u00bd cups sliced peeled fresh peaches for 4 cups of the blueberries; omit lemon juice. Place blueberries in pastry-lined pie plate; sprinkle with half of the sugar mixture. Top with peaches; sprinkle with remaining sugar mixture. Continue as directed in Step 3.\n\n## Blueberry Hand Pies\n\nIf you like, drizzle these little pies with a sweet glaze. Mix 1 cup powdered sugar with about 1 tablespoon of milk or enough milk to make desired consistency. Drizzle over cooled pies. Let stand 1 hour for glaze to dry.\n\nPrep 1 hr Total 1 hr 55 min \u25cf 8 pies\n\nCrust\n\n  * Two-Crust Pastry (page 586)\n\nFilling\n\n  * 1\u00bd cups fresh or frozen (thawed and drained) blueberries\n  * \u00bd cup granulated sugar\n  * 2 tablespoons cornstarch\n  * \u00bc teaspoon ground cinnamon\n\nTopping\n\n  * 1 egg, beaten\n  * 2 teaspoons white decorator sugar crystals or granulated sugar\n\n1 Heat oven to 375\u00b0F. Line large cookie sheet with cooking parchment paper. Make pastry as directed, rolling into 2 (11-inch) rounds. With 4-inch round cutter, cut 8 rounds from each crust, rerolling scraps if necessary.\n\n2 In medium bowl, mix filling ingredients. Spoon filling evenly in center of 8 pastry rounds to within \u00bc inch of edges. Brush edges of pastry with water. Place remaining pastry rounds on top, stretching dough gently to fit if necessary; press edges firmly with fork to seal. Cut slit in top pastry.\n\n3 Place pies on cookie sheet. Brush egg over tops of pies; sprinkle with decorator sugar.\n\n4 Bake 22 to 25 minutes or until light golden brown. Remove from cookie sheet to cooling rack; cool at least 30 minutes.\n\n1 Pie: Calories 380; Total Fat 20g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 25mg; Sodium 300mg; Total Carbohydrate 45g (Dietary Fiber 2g, Sugars 16g); Protein 4g Exchanges: 1\u00bd Starch, \u00bd Fruit, 1 Other Carbohydrate, 4 Fat Carbohydrate Choices: 3\n\nBlueberry Hand Pies\n\nEasy Apple Tart\n\n## Easy Apple Tart\n\nThere's no pie plate required for this recipe. The filling is partially wrapped in a pastry crust and baked on a cookie sheet.\n\nPrep 25 min Total 2 hr \u25cf 8 servings\n\n  * One-Crust Pastry (page 586) or Easy Buttermilk Pastry (page 588)\n  * \u2154 cup packed brown sugar\n  * \u2153 cup all-purpose flour\n  * 4 cups thinly sliced (\u215b inch thick) peeled tart apples (4 medium)\n  * 1 tablespoon cold butter\n  * Granulated sugar, if desired\n\n1 Heat oven to 425\u00b0F. Make pastry as directed\u2014except roll into 13-inch round. Place on ungreased cookie sheet. Cover with plastic wrap to keep pastry moist while making filling.\n\n2 In large bowl, mix brown sugar and flour. Stir in apples. Mound apple mixture on center of pastry to within 3 inches of edge. Cut butter into small pieces; sprinkle over apples. Fold edge of pastry over apples, making pleats so it lays flat on apples (pastry will not cover apples in center). Sprinkle pastry with granulated sugar.\n\n3 Bake 30 to 35 minutes or until crust is light golden brown. To prevent excessive browning, cover center of pie with 5-inch square of foil during last 10 to 15 minutes of baking. Cool on cookie sheet on cooling rack 1 hour, or serve warm if desired.\n\n1 Serving: Calories 290; Total Fat 12g (Saturated Fat 3.5g, Trans Fat 2g); Cholesterol 0mg; Sodium 160mg; Total Carbohydrate 43g (Dietary Fiber 2g, Sugars 25g); Protein 2g Exchanges: 1 Starch, 1 Fruit, 1 Other Carbohydrate, 2 Fat Carbohydrate Choices: 3\n\nRhubarb Pie\n\n## Rhubarb Pie\n\nRhubarb is very tart, so there's a lot of sugar in this pie. Use the lower amount of sugar for young, thin rhubarb stalks.\n\nPrep 30 min Total 3 hr 20 min \u25cf 8 servings\n\n  * Two-Crust Pastry (page 586) or Easy Buttermilk Pastry (page 588)\n  * 2 to 2\u2153 cups sugar\n  * \u2154 cup all-purpose flour\n  * 1 teaspoon grated orange peel, if desired\n  * 6 cups chopped (\u00bd-inch pieces) fresh rhubarb\n  * 1 tablespoon cold butter, if desired\n\n1 Heat oven to 425\u00b0F. Place pastry in 9-inch glass pie plate.\n\n2 In large bowl, mix sugar, flour and orange peel. Stir in rhubarb. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over rhubarb.\n\n3 Cover with top pastry; cut slits in pastry. Seal and flute (see Pastry Edge Treatments, page 587). Cover edge with pie crust shield ring or 2- to 3-inch-wide strip of foil to prevent excessive browning; remove shield or foil during last 15 minutes of baking.\n\n4 Bake 50 to 55 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on cooling rack at least 2 hours.\n\n1 Serving: Calories 540; Total Fat 21g (Saturated Fat 5g, Trans Fat 3.5g); Cholesterol 0mg; Sodium 300mg; Total Carbohydrate 84g (Dietary Fiber 3g, Sugars 51g); Protein 5g Exchanges: 2 Starch, 1 Fruit, 2\u00bd Other Carbohydrate, 3 Fat Carbohydrate Choices: 5\u00bd\n\nQuick Rhubarb Pie Substitute 1 box refrigerated pie crusts, softened as directed on box, for the Two-Crust Pastry or Easy Buttermilk Pastry. Substitute 2 bags (1 pound each) frozen unsweetened rhubarb, thawed and drained, for the fresh rhubarb.\n\nStrawberry-Rhubarb Pie Substitute 3 cups sliced fresh strawberries for 3 cups of the rhubarb. Use 2 cups sugar.\n\nNectarine-Plum Crostata\n\n## Nectarine-Plum Crostata\n\nPrep 40 min Total 2 hr 50 min \u25cf 8 servings\n\nCrust\n\n  * 1\u00bd cups all-purpose flour\n  * 1 teaspoon sugar\n  * \u00bc teaspoon salt\n  * \u00bd cup cold butter\n  * 1 egg yolk\n  * 4 to 5 tablespoons cold water\n\nFilling\n\n  * \u00bd cup sugar\n  * 3 tablespoons all-purpose flour\n  * \u00bc teaspoon ground cinnamon\n  * 3 cups sliced nectarines\n  * 2 cups sliced plums\n  * 1 tablespoon lemon juice\n  * 2 tablespoons cold butter\n  * 1 tablespoon sugar\n\n1 In medium bowl, mix 1\u00bd cups flour, 1 teaspoon sugar and the salt. Cut in \u00bd cup butter, using pastry blender or fork, until crumbly. Stir in egg yolk with fork. Sprinkle with water, 1 tablespoon at a time, tossing until ball of dough forms. Flatten ball to \u00bd-inch thickness. Wrap in plastic wrap; refrigerate 30 minutes.\n\n2 Heat oven to 425\u00b0F. On lightly floured surface, roll pastry into 13-inch round, about \u215b inch thick. Place on ungreased large cookie sheet.\n\n3 In large bowl, mix \u00bd cup sugar, 3 tablespoons flour and the cinnamon. Stir in nectarines and plums until coated. Sprinkle with lemon juice; mix. Spoon fruit mixture onto center of pastry, spreading to within 3 inches of edge. Cut 2 tablespoons butter into small pieces; sprinkle over filling. Fold edge of pastry up and over fruit mixture, pleating crust slightly as necessary. Brush edge of pastry with small amount of water; sprinkle with 1 tablespoon sugar.\n\n4 Bake 30 to 40 minutes or until crust is golden brown and fruit is tender. Cool on cooling rack at least 1 hour. Store at room temperature up to 2 days, then store loosely covered in refrigerator up to 2 days longer.\n\n1 Serving: Calories 340; Total Fat 15g (Saturated Fat 9g, Trans Fat 0.5g); Cholesterol 65mg; Sodium 180mg; Total Carbohydrate 45g (Dietary Fiber 2g, Sugars 23g); Protein 4g Exchanges: 1 Starch, 1 Fruit, 1 Other Carbohydrate, 3 Fat Carbohydrate Choices: 3\n\n## Learn to Make LATTICE CRUST\n\nA lattice top crust is a gorgeous way to decorate a two-crust pie, allowing the filling to show through for an easy \"wow.\" Make Two-Crust Pastry (page 586), except trim overhanging edge of bottom crust 1 inch from rim of plate. Place filling in crust. After rolling pastry for top crust, cut into \u00bd- to 1-inch wide strips using a pastry wheel or pizza cutter with a straight edge, such as a ruler, to even strips.\n\n## Classic Lattice Top\n\nPlace half of the strips equal distance apart on filling, using shorter strips toward edge of pie. Weave remaining strips over and under first strips. Trim strips evenly with edge of overhanging bottom crust. Fold edge up, forming high stand-up rim; flute as desired (see Pastry Edge Treatments, page 587).\n\n### Making a Lattice Top\n\nPlace strips about \u00bd inch apart across the pie vertically, then weave strips horizontally over and under the strips.\n\n## Making Pastry in the Food Processor\n\nUse One-Crust Pastry or Two-Crust Pastry recipe on page 586, except make these changes when using your food processor to mix the dough:\n\n  1. Measure 2 tablespoons ice-cold water for One-Crust Pastry or 4 tablespoons ice-cold water for Two-Crust Pastry into a liquid measuring cup; set aside.\n  2. Place flour, salt and shortening in food processor. Cover and process, using quick on-and-off motions, until particles are the size of small peas.\n  3. With food processor running, pour water all at once through feed tube just until dough leaves side of bowl (dough should not form a ball). Continue as directed in Step 2 of pastry recipe.\n\n## Cherry Pie\n\nSour cherries\u2014also called pie cherries, tart cherries or tart red cherries\u2014make wonderful pies. In fact, this is the pie featured on the cover. Take advantage of their short season by making a homemade pie. If fresh aren't available, use our variation below, which uses bags of frozen pitted sweet cherries.\n\nPrep 30 min Total 3 hr 15 min \u25cf 8 servings\n\n  * Two-Crust Pastry (page 586) or Easy Buttermilk Pastry (page 588)\n  * 1\u2153 cups sugar\n  * \u00bd cup all-purpose flour\n  * 6 cups fresh sour cherries, pitted\n  * 2 tablespoons cold butter, if desired\n\n1 Heat oven to 425\u00b0F. Place pastry in 9-inch glass pie plate.\n\n2 In large bowl, mix sugar and flour. Stir in cherries. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over cherries.\n\n3 Make Classic Lattice Top (page 596) or cover with top pastry; cut slits in pastry if covering with top pastry. Seal and flute (see Pastry Edge Treatments, page 587). Cover edge with pie crust shield ring or 2- to 3-inch-wide strip of foil to prevent excessive browning; remove shield or foil during last 15 minutes of baking.\n\n4 Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on cooling rack at least 2 hours.\n\n1 Serving: Calories 540; Total Fat 22g (Saturated Fat 5g, Trans Fat 3.5g); Cholesterol 0mg; Sodium 300mg; Total Carbohydrate 81g (Dietary Fiber 4g, Sugars 49g); Protein 5g Exchanges: 2 Starch, 1 Fruit, 2 Other Carbohydrate, 4 Fat Carbohydrate Choices: 5\u00bd\n\nQuick Cherry Pie Decrease sugar to \u2154 cup and substitute 2 bags (1 pound each) frozen (thawed) pitted dark sweet cherries for the fresh sour cherries.\n\n## Butter Pastry\n\nWe prefer pies made with shortening because of the tender, ultra-flaky texture and the way the flavor (or lack of it) lets the flavors of the fillings shine. If you're a fan of butter pastry, use the Pie Pastry recipe on page 586, substituting butter (cut into \u00bd-inch pieces) for half of the shortening.\n\nCherry Pie\n\n## Stone Fruit\n\nStone fruit are eaten plain or can be used in so many types of dishes. Blanch them about 30 seconds and the peels will pull right off (see Blanching, page 19).\n\n  1. 1. **Easy Bellini Cocktails:** Puree sliced peeled ripe nectarines or peaches in food processor or blender until smooth. For each Bellini, spoon 2 to 3 tablespoons puree into a champagne flute. Fill glass with chilled sparkling white wine. Stir and serve immediately.\n  2. 2. **Grilled Pluot Dessert:** Place 4 ripe pluot or peach halves cut sides down on hot, oiled grill over medium heat. Grill 3 minutes. Turn cut sides up; brush with 1 tablespoon butter; sprinkle with mixture of 1\u00bd teaspoons sugar and \u215b teaspoon each ground cinnamon and ground ginger. Grill 3 minutes longer or until softened. Serve with ice cream.\n  3. 3. **Cherry BBQ Sauce:** Stir \u00bc cup pureed or finely chopped pitted ripe cherries into \u2154 cup prepared barbecue sauce. Brush on chicken or pork while grilling.\n  4. 4. **Peachy Lemonade:** Make Lemonade (page 72), except\u2014mix 1 cup water, 2 medium peeled, sliced peaches or nectarines and 1 cup sugar in 2-quart saucepan. Heat to boiling; reduce heat. Simmer uncovered 5 to 7 minutes or until peaches are fork-tender. Remove from heat; cool. Place mixture in blender container. Cover and blend on medium speed until smooth; pour into large pitcher. Stir in remaining water and lemon juice. Serve over ice with slices of fresh peaches.\n  5. 5. **Summery Salad:** For 4 servings, toss 4 cups desired salad greens with purchased balsamic vinaigrette. Arrange on salad plates. Top each with sliced (peeled if desired) fresh peaches, blue cheese crumbles and Cinnamon-Sugared Nuts (page 41) or purchased candied pecans.\n  6. 6. **Strawberry-Peach Salsa:** Mix \u00bc cup lime juice, 1 tablespoon honey and \u00bc teaspoon salt in medium bowl. Toss with 1 cup chopped fresh strawberries, 2 cups chopped fresh peaches (peeled if desired), \u00bc cup chopped fresh cilantro and 1 jalape\u00f1o chile, seeded and chopped. Cover and refrigerate 1 hour to blend flavors. Serve with chicken or fish.\n  7. 7. **Berry-Plum Pops:** Place 1 cup almond milk (any variety), 3 medium peeled, sliced fresh plums, 1 container (6 ounces) berry yogurt (any variety) and 2 tablespoons agave or honey in blender; blend until smooth. Pour about \u00bc cup into 3-ounce paper cups. Insert flat wooden sticks with rounded ends in cups. Freeze until firm, about 1 hour 30 minutes. Remove cups to serve.\n  8. 8. **Sour Cream\u2013Nectarine Pancakes:** Heat skillet over medium-high heat. Beat 2 cups original baking mix, 1 cup sour cream, \u00bd cup milk, 2 eggs and 2 teaspoons poppy seed in large bowl with whisk until smooth. For each pancake, pour about 3 tablespoons batter onto hot skillet. Immediately press 3 or 4 thin slices nectarine into batter. Cook about 3 minutes or until edges are dry. Turn; cook about 3 minutes or until golden brown.\n\nStrawberry-Peach Salsa\n\nRaspberry-Almond Pie\n\n## Raspberry-Almond Pie\n\nPrep 50 min Total 4 hr 45 min \u25cf 8 servings\n\n  * Two-Crust Pastry (page 586)\n  * \u00bd cup whole blanched almonds\n  * 2 tablespoons butter\n  * \u00bc cup granulated sugar\n  * 2 teaspoons all-purpose flour\n  * 1 egg\n  * \u00bd teaspoon almond extract\n  * 1 cup granulated sugar\n  * 5 tablespoons cornstarch\n  * 1 tablespoon grated orange peel\n  * 5 cups fresh or frozen (thawed) raspberries\n  * 1 egg\n  * 1 tablespoon whipping cream\n  * 2 tablespoons coarse sugar or sanding sugar\n\n1 Heat oven to 400\u00b0F. Place 1 pastry round in 9-inch glass pie plate; flute edges. On lightly floured surface, roll second pastry to 13-inch round. With 1\u00bd-inch star cookie cutter, cut out 45 stars; set aside.\n\n2 Place almonds in food processor. Cover and process until finely chopped. Add butter, \u00bc cup granulated sugar and the flour; process until blended. Add 1 egg and the almond extract; process until blended. Spread mixture evenly in pastry-lined pie plate.\n\n3 In large bowl, mix 1 cup granulated sugar, the cornstarch and orange peel. Add raspberries; toss gently. Spoon berry mixture evenly over almond layer. Arrange stars on top of filling, covering entire surface. In small bowl, beat 1 egg and the whipping cream. Brush mixture over stars and edge of crust; sprinkle with coarse sugar.\n\n4 Place cookie sheet on rack below pie in case of spillover. Bake 10 minutes. Cover crust edge with pie crust shield ring or 2- to 3-inch-wide strip of foil to prevent excessive browning. Bake 40 to 45 minutes longer or until crust is golden brown and juices are bubbly. (If crust becomes too brown, cover entire crust loosely with foil.) Cool on cooling rack at least 3 hours.\n\n1 Serving: Calories 580; Total Fat 28g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 55mg; Sodium 340mg; Total Carbohydrate 76g (Dietary Fiber 7g, Sugars 38g); Protein 8g Exchanges: 2\u00bd Starch, 1 Fruit, 1\u00bd Other Carbohydrate, 5\u00bd Fat Carbohydrate Choices: 5\n\nMixed Berry Crumble Tart\n\n## Mixed Berry Crumble Tart\n\nPrep 30 min Total 1 hr 15 min \u25cf 8 servings\n\n  * One-Crust Pastry (page 586)\n  * 1\u00bd cups sliced fresh strawberries\n  * 1\u00bd cups fresh blueberries\n  * 1 cup fresh raspberries\n  * \u2154 cup sugar\n  * 2 tablespoons cornstarch\n  * \u00be cup all-purpose flour\n  * \u00bd cup sugar\n  * 1 teaspoon grated orange peel\n  * \u2153 cup butter, melted\n\n1 Heat oven to 425\u00b0F. Make pastry as directed, except roll into 13-inch round. Place pastry in 10- or 11-inch tart pan with removable bottom; press against bottom and side of pan. Trim overhanging edge of pastry even with top of pan.\n\n2 In large bowl, gently toss berries with \u2154 cup sugar and the cornstarch. Spoon into pastry-lined pan.\n\n3 In small bowl, stir flour, \u00bd cup sugar, the orange peel and butter with fork until crumbly. Sprinkle evenly over berries.\n\n4 Bake 35 to 45 minutes or until fruit bubbles in center. Remove tart from side of pan. Serve warm.\n\n1 Serving: Calories 420; Total Fat 18g (Saturated Fat 6g, Trans Fat 2g); Cholesterol 20mg; Sodium 200mg; Total Carbohydrate 60g (Dietary Fiber 3g, Sugars 35g); Protein 3g Exchanges: 1 Starch, 3 Fruit, 3\u00bd Fat Carbohydrate Choices: 4\n\nStrawberries and Cream Tart\n\n## Strawberries and Cream Tart\n\nPrep 25 min Total 1 hr 40 min \u25cf 10 servings\n\nCrust\n\n  * One-Crust Pastry (page 586) or Press-in-the-Pan Tart Pastry (page 589)\n\nFilling\n\n  * 1 package (8 oz) cream cheese, softened\n  * \u2153 cup sugar\n  * \u00bc to \u00bd teaspoon almond extract\n  * 1 cup whipping cream, whipped\n\nTopping\n\n  * 4 cups fresh strawberries, cut in half\n  * \u00bd cup semisweet chocolate chips\n  * 1 tablespoon shortening\n\n1 Heat oven to 450\u00b0F. Place pastry in 10-inch tart pan with removable bottom. Bake as directed for Baked One-Crust Pie (page 587). Cool completely.\n\n2 In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually add sugar and almond extract; beat well. Fold in whipped cream. Spread filling into cooled baked crust. Arrange strawberry halves over filling. Refrigerate while making drizzle.\n\n3 In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring constantly, until smooth. Drizzle over strawberries and filling. Refrigerate until set, about 30 minutes. Remove tart from side of pan. Cover and refrigerate any remaining tart.\n\n1 Serving: Calories 340; Total Fat 24g (Saturated Fat 13g, Trans Fat 0.5g); Cholesterol 55mg; Sodium 190mg; Total Carbohydrate 28g (Dietary Fiber 1g, Sugars 16g); Protein 3g Exchanges: 1 Fruit, 1 Other Carbohydrate, \u00bd High-Fat Meat, 4 Fat Carbohydrate Choices: 2\n\n## White and Dark Chocolate Raspberry Tart\n\nFor a pretty garnish, make white chocolate curls (see Chocolate Curls, page 611).\n\nPrep 1 hr Total 4 hr 50 min \u25cf 10 servings\n\n  * One-Crust Pastry (page 586) or Press-in-the-Pan Tart Pastry (page 589)\n  * 2 tablespoons orange juice\n  * 1 teaspoon unflavored gelatin\n  * 1\u00bd cups whipping cream\n  * 1 package (6 oz) white chocolate baking bars, chopped\n  * 1 bag (12 oz) frozen raspberries, thawed, drained and juice reserved\n  * 1 tablespoon cornstarch\n  * 1 tablespoon sugar\n  * 1 cup fresh raspberries, if desired\n  * 2 oz semisweet baking chocolate, cut into pieces\n  * 2 tablespoons butter\n\n1 Heat oven to 450\u00b0F. Place pastry in 10-inch tart pan with removable bottom or 10-inch springform pan, pressing 1 inch up side of pan. Bake as directed for Baked One-Crust Pie (page 587). Cool completely.\n\n2 Pour orange juice into 2-quart saucepan. Sprinkle gelatin over juice; let stand 5 minutes to soften. Stir in \u00be cup of the whipping cream; heat over low heat, stirring frequently, until gelatin is dissolved. Stir in white chocolate until melted and smooth. Transfer to medium bowl; refrigerate about 30 minutes, stirring occasionally, until cool but not set.\n\n3 In blender or food processor, place thawed raspberries and reserved juice. Cover and blend until pureed. Set strainer over 2-cup measuring cup. Press puree with back of spoon through strainer to remove seeds. If necessary, add water to raspberry puree to measure \u00bd cup. In 1-quart saucepan, mix cornstarch and sugar. Gradually add raspberry puree. Cook and stir over low heat until thickened. Fold in fresh raspberries. Spread into cooled baked crust. Refrigerate 15 minutes.\n\n4 Meanwhile, in chilled small, deep bowl, beat remaining \u00be cup whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into white chocolate mixture. Spoon and spread over raspberry layer. Refrigerate 1 hour or until filling is set.\n\n5 In 1-quart saucepan, melt semisweet chocolate and butter over low heat, stirring frequently; carefully pour and spread over white chocolate layer. Refrigerate at least 2 hours or until set. Remove from refrigerator 30 minutes before serving to soften chocolate layers. Remove tart from side of pan (if using springform pan, remove side of pan). Cover and refrigerate any remaining tart.\n\n1 Serving: Calories 390; Total Fat 27g (Saturated Fat 16g, Trans Fat 0g); Cholesterol 50mg; Sodium 135mg; Total Carbohydrate 33g (Dietary Fiber 2g, Sugars 19g); Protein 3g Exchanges: 1 Starch, 1 Other Carbohydrate, 5\u00bd Fat Carbohydrate Choices: 2\n\n## Tiny Caramel Tarts\n\nThese rich and creamy caramel custard bite-size tarts are a perfect choice for a crowd.\n\nPrep 25 min Total 4 hr 25 min \u25cf 75 tarts\n\n  * 2 cups sugar\n  * \u00bd cup cold butter, cut into pieces\n  * 6 tablespoons all-purpose flour\n  * 4 egg yolks\n  * 2 cups milk\n  * 5 boxes (1.9 oz each) frozen mini phyllo (filo) shells (75 shells)\n  * 4 cups Sweetened Whipped Cream (page 622)\n  * Grated chocolate, if desired\n\n1 In 10-inch heavy skillet, heat 1 cup of the sugar over medium heat 6 to 8 minutes, stirring constantly, until sugar is melted and golden brown. Stir in butter until melted. Remove from heat.\n\n2 In 3-quart heavy saucepan, stir together flour, egg yolks, milk and remaining 1 cup sugar with wire whisk. Heat to simmering over low heat, stirring constantly. Add melted sugar mixture; cook 1 to 2 minutes, stirring constantly, until thickened. Spoon mixture into large bowl. Cover; refrigerate 4 hours.\n\n3 To serve, spoon caramel mixture into phyllo shells; top with each with about 2 rounded teaspoons whipped cream and a sprinkle of grated chocolate.\n\n1 Tart: Calories 270; Total Fat 17g (Saturated Fat 3.5g, Trans Fat 0 g); Sodium 115mg; Total Carbohydrate 25g (Dietary Fiber 0g, Sugars 0g); Protein 3g Exchanges: 1 Starch, \u00bd Other Carbohydrate: 3\u00bd Fat Carbohydrate Choices: 1 \u00bd\n\nSalted Cashew\u2013Bittersweet Chocolate Tart\n\n## Salted Cashew\u2013Bittersweet Chocolate Tart\n\nPrep 25 min Total 2 hr 40 min \u25cf 16 servings\n\n  * One-Crust Pastry (page 586) or Press-in-the-Pan Tart Pastry (page 589)\n  * 1\u00bc cups whipping cream\n  * 12 oz bittersweet baking chocolate, chopped*\n  * \u00bd cup cashew halves and pieces, coarsely chopped\n  * 1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)\n  * 2 tablespoons cashew halves and pieces\n  * \u00bc teaspoon coarse (kosher or sea) salt\n\n1 Heat oven to 450\u00b0F. Place pastry in 9-inch tart pan with removable bottom. Bake as directed for Baked One-Crust Pie (page 587), except do not prick crust. Cool completely.\n\n2 Meanwhile, in 2-quart saucepan, heat whipping cream over medium-high heat just to boiling. Remove from heat; stir in chocolate with whisk until smooth. Stir in \u00bd cup chopped cashews. Pour into cooled baked crust. Refrigerate 2 hours or until firm.\n\n3 Spread dulce de leche over chocolate layer. Sprinkle 2 tablespoons cashews and the salt evenly over top. Remove tart from side of pan. For easier cutting, use a thin, sharp knife, wiping it clean with paper towels and running it under hot water between cutting each slice.\n\n*Semisweet baking chocolate can be substituted for the bittersweet chocolate.\n\n1 Serving: Calories 370; Total Fat 26g (Saturated Fat 14g, Trans Fat 0g); Cholesterol 30mg; Sodium 150mg; Total Carbohydrate 28g (Dietary Fiber 4g, Sugars 13g); Protein 6g Exchanges: 1 Starch, 1 Other Carbohydrate, \u00bd Medium-Fat Meat, 4\u00bd Fat Carbohydrate Choices: 2\n\nGinger\u2013Lemon Curd Petite Pies\n\n## Ginger\u2013Lemon Curd Petite Pies Calorie Smart\n\nPrep 40 min Total 1 hr 10 min \u25cf 16 pies\n\nLemon Curd\n\n  * \u00bd cup granulated sugar\n  * 1 tablespoon cornstarch\n  * 2 teaspoons grated lemon peel\n  * \u00bd cup fresh lemon juice\n  * 2 eggs, slightly beaten\n  * 1 tablespoon finely chopped Crystallized Ginger (page 447) or crystallized ginger from 2-oz jar\n\nCrust\n\n  * Two-Crust Pastry (page 586) or Easy Buttermilk Pastry (page 588)\n\nGarnish\n\n  * Powdered sugar\n\n1 In 1-quart saucepan, mix granulated sugar and cornstarch. Stir in lemon peel, lemon juice, eggs and ginger with whisk until blended. Cook over medium heat about 2 minutes, stirring constantly, until mixture thickens and boils. Remove from heat; transfer to bowl. Cover with plastic wrap and refrigerate 30 minutes or until completely cool.\n\n2 Meanwhile, heat oven to 375\u00b0F. Line 2 cookie sheets with cooking parchment paper. On lightly floured surface, roll 1 pastry round to \u215b-inch thickness. With 3-inch round cookie cutter, cut out 16 rounds (you may need to reroll scraps to get 16 rounds). Place on cookie sheet. With fork, poke holes all over rounds. Repeat with second pastry\u2014except don't poke with fork. With 1\u00bd-inch cookie cutter, cut out design from center of second batch of rounds. Place on cookie sheet.\n\n3 Bake 8 to 10 minutes or until golden brown. Remove from cookie sheets to cooling racks; cool completely.\n\n4 To serve, place plain pastry rounds in jumbo paper baking cups or on individual dessert plates. Top each with about 1 tablespoon lemon curd. Sprinkle powdered sugar over rounds with cutouts; place over lemon curd.\n\n1 Pie: Calories 180; Total Fat 9g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 25mg; Sodium 160mg; Total Carbohydrate 21g (Dietary Fiber 0g, Sugars 7g); Protein 2g Exchanges: 1 Starch, \u00bd Other Carbohydrate, 1\u00bd Fat Carbohydrate Choices: 1\u00bd\n\nLemon Meringue Pie\n\n## Lemon Meringue Pie\n\nWhen you separate the eggs, be sure to save the egg whites to make the meringue. To speed up the beating, let the egg whites warm up to room temperature (about 30 minutes).\n\nPrep 50 min Total 3 hr 5 min \u25cf 8 servings\n\n  * One-Crust Pastry (page 586), Easy Buttermilk Pastry (page 588) or Press-in-the-Pan Oil Pastry (page 588)\n  * Meringue for 9-Inch Pie (below)\n  * 3 egg yolks (reserve whites for meringue)\n  * 1\u00bd cups sugar\n  * \u2153 cup plus 1 tablespoon cornstarch\n  * 1\u00bd cups water\n  * 3 tablespoons butter\n  * 2 teaspoons grated lemon peel\n  * \u00bd cup fresh lemon juice\n  * 2 drops yellow food color, if desired\n\n1 Heat oven to 450\u00b0F. Place pastry in 9-inch glass pie plate. Bake as directed for Baked One-Crust Pie (page 587). Cool completely.\n\n2 Make sugar mixture for meringue (recipe below). While sugar mixture is cooling, in small bowl, beat egg yolks with fork; set aside. In 2-quart saucepan, mix sugar and cornstarch. Gradually stir in water. Cook and stir over medium heat until mixture thickens and boils. Boil and stir 1 minute.\n\n3 Immediately stir at least half of the hot mixture gradually into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 2 minutes or until very thick. (Do not boil less than 2 minutes or filling may stay too soft or become runny.) Remove from heat. Stir in butter, lemon peel, lemon juice and food color. Press plastic wrap on filling to prevent tough layer from forming on top.\n\n4 Heat oven to 350\u00b0F. Continue making meringue. Pour hot lemon filling into cooled baked crust. Spoon meringue onto hot lemon filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.\n\n5 Bake 12 to 15 minutes or until meringue is light brown. Cool away from drafts 2 hours. Store covered in refrigerator.\n\n1 Serving: Calories 450; Total Fat 17g (Saturated Fat 6g, Trans Fat 1.5g); Cholesterol 95mg; Sodium 250mg; Total Carbohydrate 70g (Dietary Fiber 0g, Sugars 51g); Protein 5g Exchanges: 2 Starch, 2\u00bd Other Carbohydrate, 3 Fat Carbohydrate Choices: 4\u00bd\n\nMeringue for 9-Inch Pie In 1-quart saucepan, mix \u00bd cup sugar and 4 teaspoons cornstarch. Stir in \u00bd cup cold water. Cook and stir over medium heat until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Cool completely while making filling for pie recipe. (To cool more quickly, place in freezer about 10 minutes.) In large bowl, beat 4 egg whites and \u215b teaspoon salt with electric mixer on high speed just until soft peaks begin to form. Very gradually, beat in sugar mixture until stiff peaks form.\n\n### Spreading Meringue over Pie\n\nSpread meringue evenly over hot filling, sealing to edge of crust to help keep meringue from shrinking.\n\n## Lemon Mascarpone Tart\n\nPrep 30 min Total 3 hr 35 min \u25cf 12 servings\n\n  * Easy Nut Crust (page 589)\n  * \u00be cup mascarpone cheese (from 8-oz container)\n  * 1 cup sugar\n  * 2 tablespoons grated lemon peel\n  * \u2153 cup fresh lemon juice\n  * 2 tablespoons whipping cream\n  * 1 teaspoon vanilla\n  * 2 whole eggs\n  * 1 egg yolk\n  * 1 cup whipping cream\n  * 3 tablespoons mascarpone cheese (from 8-oz container)\n  * 2 tablespoons honey\n  * \u00bd teaspoon vanilla\n  * Grated lemon peel or lemon peel twists\n\n1 Make crust as directed, using pistachio nuts. Press crust evenly in bottom and up side of 10-inch tart pan with removable bottom. Refrigerate 30 minutes.\n\n2Heat oven to 350\u00b0F. In medium bowl, beat \u00be cup mascarpone cheese, the sugar and 2 tablespoons lemon peel with electric mixer on low speed until blended. Add lemon juice, 2 tablespoons whipping cream and 1 teaspoon vanilla; beat until well blended. Add eggs and egg yolk, beating on low speed just until combined. Spread filling evenly in chilled crust. Place cookie sheet on rack below tart in case of spillover.\n\n3 Bake about 35 minutes or until filling is set but center still jiggles slightly when moved. Cool on cooling rack 1 hour. Refrigerate at least 1 hour.\n\n4 In chilled large, deep bowl, beat 1 cup whipping cream and 3 tablespoons mascarpone cheese with electric mixer on high speed until soft peaks form. Stir in honey and \u00bd teaspoon vanilla. Spread over top of tart. Garnish with lemon peel. Remove tart from side of pan.\n\n1 Serving: Calories 340; Total Fat 23g (Saturated Fat 13g, Trans Fat 0.5g); Cholesterol 110mg; Sodium 90mg; Total Carbohydrate 29g (Dietary Fiber 0g, Sugars 21g); Protein 3g Exchanges: 1 Starch, 1 Other Carbohydrate, 4\u00bd Fat Carbohydrate Choices: 2\n\nPumpkin Pie\n\n## Pumpkin Pie\n\nBe sure to use canned pumpkin puree, not pumpkin pie mix, in this recipe. The mix has sugar and spices already in it, so if you have purchased the pumpkin pie mix, follow the directions on that label. Or, if you like, use 1\u00bd cups cooked, mashed fresh pumpkin.\n\nPrep 30 min Total 3 hr 45 min \u25cf 8 servings\n\n  * One-Crust Pastry (page 586) or Press-in-the-Pan Oil Pastry (page 588)\n  * 2 eggs\n  * \u00bd cup sugar\n  * 1 teaspoon ground cinnamon\n  * \u00bd teaspoon salt\n  * \u00bd teaspoon ground ginger\n  * \u215b teaspoon ground cloves\n  * 1 can (15 oz) pureed pumpkin (not pumpkin pie mix)\n  * 1 can (12 oz) evaporated milk\n  * Sweetened Whipped Cream (page 622), if desired\n\n1 Heat oven to 425\u00b0F. Place pastry in 9-inch glass pie plate. After fluting edge, carefully line pastry with double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes; carefully remove foil. Bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.\n\n2 In medium bowl, beat eggs slightly with whisk. Beat in remaining ingredients except whipped cream.\n\n3 Pour filling into hot crust. (To prevent spilling, place pie plate on oven rack before adding filling.) Cover edge with pie crust shield ring or 2- to 3-inch-wide strip of foil to prevent excessive browning; remove shield or foil during last 15 minutes of baking.\n\n4 Bake 15 minutes. Reduce oven temperature to 350\u00b0F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack 1 hour; refrigerate uncovered until completely chilled. Store loosely covered in refrigerator. Serve with whipped cream.\n\n1 Serving: Calories 300; Total Fat 15g (Saturated Fat 5g, Trans Fat 2g); Cholesterol 65mg; Sodium 360mg; Total Carbohydrate 33g (Dietary Fiber 2g, Sugars 19g); Protein 7g Exchanges: 1 Starch, 1 Fruit, 3 Fat Carbohydrate Choices: 2\n\nPraline Pumpkin Pie Make pie as directed, except decrease second bake time to 35 minutes. Mix \u2153 cup packed brown sugar, \u2153 cup chopped pecans and 1 tablespoon softened butter. Sprinkle over pie. Bake about 10 minutes longer or until knife inserted in center comes out clean.\n\n### Testing Pumpkin Pie for Doneness\n\nBake until knife inserted in center comes out clean.\n\n## Banana Cream Pie\n\nPrep 30 min Total 2 hr 30 min \u25cf 8 servings\n\n  * One-Crust Pastry (page 586), Easy Buttermilk Pastry (page 588) or Press-in-the-Pan Oil Pastry (page 588)\n  * 4 egg yolks\n  * \u2154 cup sugar\n  * \u00bc cup cornstarch\n  * \u00bd teaspoon salt\n  * 3 cups milk\n  * 2 tablespoons butter, softened\n  * 2 teaspoons vanilla\n  * 2 large ripe but firm bananas\n  * 1 cup Sweetened Whipped Cream (page 622)\n\n1 Heat oven to 450\u00b0F. Place pastry in 9-inch glass pie plate. Bake as directed for Baked One-Crust Pie (page 587). Cool completely.\n\n2Meanwhile, in medium bowl, beat egg yolks with fork; set aside. In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Immediately stir at least half of the hot mixture gradually into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla; cool filling slightly.\n\n3 Slice bananas evenly into cooled baked crust; pour warm filling over bananas. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours or until set. Remove plastic wrap. Top pie with whipped cream. Store covered in refrigerator.\n\n1 Serving: Calories 410; Total Fat 22g (Saturated Fat 8g, Trans Fat 2g); Cholesterol 135mg; Sodium 370mg; Total Carbohydrate 46g (Dietary Fiber 1g, Sugars 27g); Protein 7g Exchanges: 1 Starch, 1 Fruit, \u00bd Other Carbohydrate, \u00bd Low-Fat Milk, 4\u00bd Fat Carbohydrate Choices: 3\n\nButterscotch Cream Pie Substitute packed brown sugar for the granulated sugar. Omit bananas.\n\nChocolate-Banana Cream Pie Make Chocolate Cream Pie filling (below). Cool slightly. Slice 2 large ripe but firm bananas evenly into cooled baked crust; pour warm filling over bananas. Continue as directed.\n\nChocolate Cream Pie Increase sugar to 1\u00bd cups and cornstarch to \u2153 cup; omit butter and bananas. Stir in 2 ounces chopped unsweetened baking chocolate after stirring in milk.\n\nCoconut Cream Pie Increase cornstarch to \u2153 cup. Substitute 1 can (14 ounces) coconut milk (not cream of coconut) and milk to equal 3 cups for the milk. Stir in \u00be cup toasted coconut with the butter. Omit bananas. Refrigerate pie 3 hours or until set. Top with whipped cream; sprinkle with \u00bc cup toasted coconut.\n\nPecan Pie\n\n## Pecan Pie\n\nPrep 20 min Total 1 hr 10 min \u25cf 8 servings\n\n  * One-Crust Pastry (page 586), Easy Buttermilk Pastry (page 588) or Press-in-the-Pan Oil Pastry (page 588)\n  * \u2154 cup sugar*\n  * \u2153 cup butter, melted\n  * 1 cup light or dark corn syrup\n  * 3 eggs\n  * 1 cup pecan halves or broken pecans\n\n1 Heat oven to 375\u00b0F. Place pastry in 9-inch glass pie plate.\n\n2 In medium bowl, beat sugar, butter, corn syrup and eggs with whisk until well blended. Stir in pecans. Pour into pastry-lined pie plate.\n\n3 Bake 40 to 50 minutes or until center is set. Serve warm or chilled.\n\n*Or use \u2153 cup packed brown sugar for half of the sugar.\n\n1 Serving: Calories 530; Total Fat 29g (Saturated Fat 8g, Trans Fat 2g); Cholesterol 100mg; Sodium 420mg; Total Carbohydrate 62g (Dietary Fiber 2g, Sugars 33g); Protein 5g Exchanges: 2 Starch, 2 Other Carbohydrate, 6 Fat Carbohydrate Choices: 4\n\nKentucky Pecan Pie Add 2 tablespoons bourbon or 1 teaspoon brandy extract or vanilla with the corn syrup. Stir in 1 cup semisweet chocolate chips with the pecans.\n\nRoasted Sweet Potato Pie\n\n## Roasted Sweet Potato Pie\n\nPrep 30 min Total 6 hr 20 min \u25cf 8 servings\n\n  * 1\u00bd lb dark-orange sweet potatoes (about 2 medium-large)\n  * One-Crust Pastry (page 586)\n  * \u00bd cup butter, softened\n  * \u00bd cup packed brown sugar\n  * \u00bd cup granulated sugar\n  * \u00bd cup whipping cream\n  * 2 tablespoons bourbon or 1 teaspoon bourbon extract, brandy extract or vanilla\n  * \u00bd teaspoon ground cinnamon\n  * \u00bd teaspoon ground nutmeg\n  * \u00bc teaspoon salt\n  * 2 eggs\n\n1 Heat oven to 400\u00b0F. Line cookie sheet with foil. Pierce sweet potatoes with fork; place on cookie sheet. Roast 1 hour or until tender. Cut potatoes in half. Scoop out pulp into medium bowl; discard skins. Reduce oven temperature to 350\u00b0F.\n\n2 Place pastry in 9\u00bd-inch glass deep-dish pie plate. Beat sweet potato pulp with electric mixer on medium speed until creamy. Add remaining ingredients; beat 1 minute or until well blended. Pour filling into pastry-lined pie plate.\n\n3 Bake 45 to 50 minutes or until knife inserted near center comes out clean. Cover edge with pie crust shield ring or 2- to 3-inch-wide strip of foil during last 15 minutes of baking if necessary to prevent excessive browning. Cool completely on cooling rack, about 4 hours. Store in refrigerator.\n\n1 Serving: Calories 440; Total Fat 24g (Saturated Fat 14g, Trans Fat 0.5g); Cholesterol 100mg; Sodium 360mg; Total Carbohydrate 51g (Dietary Fiber 2g, Sugars 29g); Protein 3g Exchanges: 3 Other Carbohydrate, 1 Vegetable, 5 Fat Carbohydrate Choices: 3\u00bd\n\nRoasted Sweet Potato Meringue Pie While pie is baking, make Meringue for 9-Inch Pie (page 603). Remove from oven; spread meringue over hot filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping. Bake 12 to 15 minutes or until meringue is light brown. Cool as directed.\n\n## Key Lime Pie\n\nPrep 15 min Total 2 hr 50 min \u25cf 8 servings\n\n  * Graham Cracker Crust (page 589)\n  * 4 egg yolks\n  * 2 cans (14 oz each) sweetened condensed milk (not evaporated)\n  * \u00be cup bottled or fresh Key lime juice or regular lime juice\n  * 1 or 2 drops green food color, if desired\n  * 1\u00bd cups Sweetened Whipped Cream (page 622)\n\n1 Heat oven to 375\u00b0F. Make crust as directed but do not bake.\n\n2 In medium bowl, beat egg yolks, condensed milk, lime juice and food color with electric mixer on medium speed about 1 minute or until well blended. Pour into unbaked crust.\n\n3 Bake 14 to 16 minutes or until center is set. Cool on cooling rack 15 minutes. Cover and refrigerate until chilled, at least 2 hours. Spread with whipped cream. Store covered in refrigerator up to 3 days.\n\n1 Serving: Calories 430; Total Fat 23g (Saturated Fat 13g, Trans Fat 1g); Cholesterol 165mg; Sodium 230mg; Total Carbohydrate 48g (Dietary Fiber 0g, Sugars 38g); Protein 7g Exchanges: \u00bd Starch, 2\u00bd Other Carbohydrate, 1 High-Fat Meat, 3 Fat Carbohydrate Choices: 3\n\nElegant Pear Custard Pie\n\n## Elegant Pear Custard Pie\n\nPrep 1 hr Total 6 hr 10 min \u25cf 12 servings\n\nPoached Pears\n\n  * 1 cup sugar\n  * 1 cup water\n  * 1 cup pear vodka*\n  * \u00bd cup elderflower liqueur*\n  * 1 vanilla bean\n  * 3 lb Bosc or Bartlett pears, peeled, cut in half\n\nCrust\n\n  * One-Crust Pastry (page 586)\n\nCustard\n\n  * \u00bd cup whipping cream\n  * \u00bc cup reserved poaching liquid\n  * \u00bc cup sugar\n  * Dash salt\n  * 4\u00bd teaspoons cornstarch\n  * 1 whole egg\n  * 1 egg yolk\n  * \u00bd teaspoon vanilla\n\nGlaze\n\n  * 1 tablespoon reserved poaching liquid\n\n1 In 4-quart saucepan, stir together 1 cup sugar, the water, vodka and liqueur. Cut slit down center of vanilla bean; scrape out seeds. Discard bean; add seeds to mixture in saucepan. Heat to boiling over medium-high heat; add pears. Reduce heat to low. Cover loosely and simmer 25 to 45 minutes or until pears are tender. (Poaching time will vary depending on ripeness of pears.) Remove from heat. Let pears cool in liquid 1 hour.\n\n2 Meanwhile, heat oven to 425\u00b0F. Place pastry in 9-inch glass pie plate. Bake as directed for Partially Baked One-Crust Pie (page 587). Cool crust 10 minutes. Reduce oven temperature to 350\u00b0F.\n\n3 Remove pears from liquid to cutting board. Strain poaching liquid through fine-mesh strainer; set liquid aside. Thinly slice pears; arrange in layers in decorative pattern in partially baked crust.\n\n4 In large bowl, beat all custard ingredients with whisk just until combined. Slowly pour over pears. Carefully place pie in oven (pie plate will be full). Place cookie sheet on rack below pie in case of spillover. Cover crust edge with pie crust shield ring or 2- to 3-inch-wide strip of foil to prevent excessive browning; remove shield or foil during last 15 minutes of baking.\n\n5 Bake 1 hour 10 minutes or until knife inserted in center comes out clean. Brush top of pie with 1 tablespoon reserved poaching liquid. Cool on cooling rack 1 hour. Refrigerate 2 hours or until completely cool.\n\n*Pear nectar can be substituted for both the vodka and liqueur.\n\n1 Serving: Calories 310; Total Fat 10g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 45mg; Sodium 125mg; Total Carbohydrate 48g (Dietary Fiber 3g, Sugars 32g); Protein 2g Exchanges: 1 Starch, \u00bd Fruit, 1\u00bd Other Carbohydrate, 2 Fat Carbohydrate Choices: 3\n\n## Bourbon-Chocolate-Pecan Mini Pies\n\nPrep 45 min Total 1 hr 40 min \u25cf 12 pies\n\nCrust\n\n  * 1\u2153 cups all-purpose flour\n  * \u00bc cup unsweetened baking cocoa\n  * 2 tablespoons granulated sugar\n  * \u00be teaspoon salt\n  * \u00bd cup shortening\n  * \u00bc cup ice-cold water\n\nFilling\n\n  * 1 egg\n  * \u00bc cup packed dark brown sugar\n  * 2 tablespoons butter, melted\n  * 2 tablespoons light or dark corn syrup\n  * 2 tablespoons real maple syrup\n  * 1 tablespoon bourbon\n  * \u00bd teaspoon vanilla\n  * \u00be cup whole pecan halves, toasted (page 23)\n  * 4 oz bittersweet baking chocolate, coarsely chopped\n\nTopping\n\n  * \u00be cup whipping cream\n  * 2 tablespoons granulated or powdered sugar\n  * 2 tablespoons shaved bittersweet chocolate\n\n1 Heat oven to 375\u00b0F. In food processor, place flour, cocoa, 2 tablespoons granulated sugar and the salt. Cover and process, using quick on-and-off motions, until blended. Add shortening. Cover and process, using quick on-and-off motions, until particles are size of small peas. With food processor running, pour water all at once through feed tube just until dough leaves side of bowl. Gather dough into a ball.\n\n2 Divide dough into 12 pieces. Place 1 piece in each of 12 ungreased regular-size muffin cups, pressing dough in bottoms and up sides of cups. Sprinkle pecan halves and chopped chocolate into crust-lined cups.\n\n3 In medium bowl, beat egg, brown sugar, butter, corn syrup, maple syrup, bourbon and vanilla with whisk. Spoon mixture evenly into muffin cups, about 4 teaspoons per cup.\n\n4 Bake 20 to 25 minutes or until filling is golden and slightly puffed in center. Cool 30 minutes; remove from pan to cooling rack.\n\n5 In chilled small, deep bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until soft peaks form. Spoon about 2 tablespoons whipped cream onto each pie. Sprinkle with shaved chocolate.\n\n1 Pie: Calories 370; Total Fat 26g (Saturated Fat 10g, Trans Fat 0g); Cholesterol 35mg; Sodium 180mg; Total Carbohydrate 30g (Dietary Fiber 3g, Sugars 12g); Protein 4g Exchanges: 1 Starch, 1 Other Carbohydrate, 5 Fat Carbohydrate Choices: 2\n\n## Classic French Silk Pie\n\nUse only pasteurized eggs in this recipe to prevent the risk of food poisoning that can result from eating raw eggs.\n\nPrep 30 min Total 4 hr 30 min \u25cf 10 servings\n\n  * One-Crust Pastry (page 586) or Easy Buttermilk Pastry (page 588)\n  * 1 cup butter, softened*\n  * 1\u00bd cups sugar\n  * 1 tablespoon vanilla\n  * 3 oz unsweetened baking chocolate, melted, cooled\n  * 5 pasteurized eggs\n  * 1\u00bd cups Sweetened Whipped Cream (page 622)\n  * Chocolate Curls (page 611), if desired\n\n1 Heat oven to 450\u00b0F. Place pastry in 9-inch glass pie plate. Bake as directed for Baked One-Crust Pie (page 587). Cool completely.\n\n2 In medium bowl, beat butter with electric mixer on medium speed until creamy. Gradually beat in sugar until light and fluffy and sugar begins to dissolve, 3 to 5 minutes. Beat in vanilla and chocolate. Add eggs, one at a time, beating well on high speed after each addition. Beat until light and fluffy and sugar is completely dissolved, about 3 minutes. Pour into cooled baked crust. Refrigerate until set, at least 4 hours.\n\n3 Spread with whipped cream. Garnish with chocolate curls. Store covered in refrigerator.\n\n*Do not use margarine or vegetable oil spreads because filling will be curdled instead of smooth and creamy.\n\n1 Serving: Calories 420; Total Fat 29g (Saturated Fat 13g, Trans Fat 2g); Cholesterol 35mg; Sodium 250mg; Total Carbohydrate 35g (Dietary Fiber 2g, Sugars 22g); Protein 4g Exchanges: 1 Starch, 1 Other Carbohydrate, 6 Fat Carbohydrate Choices: 2\n\nMocha French Silk Pie Beat in 1\u00bd teaspoons instant coffee powder or granules with the baking chocolate.\n\n# Chapter 22: Desserts & Fruits\n\n## Dessert and Fruit Basics\n\nApples\n\nBerries\n\nBuying and Storing Fresh Fruit\n\nCitrus\n\nEasy Chocolate Dessert Garnishes\n\nPears\n\nStone Fruits\n\nTropical Fruits\n\n## Features\n\nLearn to Make: Cr\u00e8me Br\u00fbl\u00e9e\n\nFresh Berries\n\n## Fruit Desserts\n\nAlmond-Cherry Rice Pudding\n\nApple Cobbler\n\nApple Crisp\n\nApple Dumplings\n\nApple-Fig Bread Pudding Cupcakes with Maple Sauce\n\nApplesauce Calorie Smart \u2022 Fast \u2022 Easy\n\nBaked Apples Calorie Smart \u2022 Easy\n\nBlueberry Crisp\n\nBroiled Grapefruit\n\nBroiled Pineapple Calorie Smart \u2022 Fast\n\nCaramel Apple Crisp\n\nCaramel-Maple Pears Slow Cooker \u2022 Easy\n\nDrop Shortcakes\n\nFresh Berry Crisp\n\nFresh Blueberry Cobbler\n\nFresh Cherry Cobbler\n\nPeach Cobbler\n\nRaspberry-Peach Cobbler\n\nRhubarb Crisp\n\nStrawberry Shortcakes\n\n## Cheesecakes and Meringues\n\nCaramel-Cappuccino Cheesecake\n\nChocolate Chip New York Cheesecake\n\nChocolate Meringue Shell\n\nGingerbread\n\nIndividual Meringues\n\nMeringue Shell Easy\n\nNew York Cheesecake\n\n## Puddings and Custards\n\nBaked Custard Calorie Smart \u2022 Easy\n\nBread Pudding with Lemon Curd\n\nBread Pudding with Whiskey Sauce\n\nButterscotch Pudding\n\nCaramel Custard (Cr\u00e8me Caramel)\n\nChocolate Mousse Easy\n\nChocolate Pudding\n\nChocolate\u2013Sour Cream Fondue Fast\n\nCream Puffs\n\nCr\u00e8me Br\u00fbl\u00e9e\n\nDouble-Chocolate Puffs\n\n\u00c9clairs\n\nEggnog Puffs\n\nEnglish Trifle\n\nIce Cream Puffs\n\nIndividual English Trifles\n\nLemon Cr\u00e8me Br\u00fbl\u00e9e\n\nPanna Cotta Easy\n\nProfiteroles\n\nPumpkin Pudding Cake\n\nRice Pudding CALORIE SMART\n\nTiramisu\n\nVanilla Pudding Easy\n\nWhipped Cream Puffs\n\n## Frozen Desserts\n\nCaramel Ice Cream Easy\n\nChocolate Ice Cream\n\nCranberry-Raspberry Sorbet\n\nEggnog Ice Cream\n\nFresh Blueberry Ice Cream\n\nFresh Peach Ice Cream\n\nFresh Raspberry Ice Cream\n\nFresh Strawberry Ice Cream\n\nLemonade Sorbet Calorie Smart \u2022 Easy\n\nLimeade Sorbet\n\nOrange Sorbet\n\nPineapple Sorbet\n\nVanilla Ice Cream Easy\n\nVery Berry Frozen Yogurt Calorie Smart \u2022 Easy\n\nWatermelon Granita Calorie Smart\n\n## Sauces\n\nCaramel Sauce Calorie Smart \u2022 Easy\n\nChocolate Sauce Calorie Smart \u2022 Fast \u2022 Easy\n\nCranberry Sauce Calorie Smart \u2022 Easy\n\nHot Fudge Sauce Calorie Smart \u2022 Easy\n\nLemon Sauce Calorie Smart \u2022 Fast \u2022 Easy\n\nRaspberry Sauce Calorie Smart \u2022 Fast \u2022 Easy\n\nRhubarb Sauce Calorie Smart \u2022 Fast\n\nStrawberry Sauce\n\nStrawberry-Rhubarb Sauce\n\nSweetened Whipped Cream\n\n## Bonus Recipes\n\nBerry-Chia Breakfast Pudding\n\nBlackberry-Thyme Cocktail\n\nBlueberry-Ginger Scones\n\nChocolate Curls\n\nChocolate Swirls and Filigree\n\nChocolate-Covered Confections\n\nCreamy Strawberry-Poppy Dressing\n\nCucumber-Avocado-Berry Salad\n\nFresh Berries and Greens Smoothie\n\nRaspberry Sangria Pops\n\nCalorie Smart = See Helpful Nutrition and Cooking Information\n\nFast = Ready in 30 minutes or less\n\nEasy = Prep in 10 minutes or less **plus** five ingredients or less\n\nLighter = 25% fewer calories or grams of fat\n\nMake Ahead = Make-ahead directions\n\nSlow Cooker = Slow cooker directions\n\n# Dessert and Fruit Basics\n\nFruit can be the dessert or can be showcased in delicious dessert recipes\u2014either way, it's a perfect choice when you're looking for a lighter ending to your meal. Look here for how to buy and store fresh fruit so it will be at the peak of ripeness when you are ready to enjoy or use it in dessert recipes. Want to make your desserts just a bit more polished? Try one of our easy chocolate decorations.\n\n## BUYING AND STORING FRESH FRUIT\n\nPurchase fruit that is bright in color, heavy for its size (indicating juiciness) and firm to the touch for the variety. Fresh fruit should not show any sign of decay or have soft spots. For berries, check for mold, which can occur in closed containers.\n\nFruits such as berries, pineapples, watermelon, cherries and apples will not ripen after purchase, so look for ripe fruit.\n\nFruit such as bananas, pears, peaches, cantaloupe and kiwifruit will ripen after purchase.\n\nTo ripen fruits after purchase, place them in a paper bag at room temperature 1 to 2 days. Don't use a plastic bag, as mold can form.\n\n## EASY CHOCOLATE DESSERT GARNISHES\n\nNext time you want your dessert to look extra special, try one of these garnishes:\n\nChocolate-Covered Confections: Melt chocolate (follows). Dip dried apricots, fresh strawberries, cherries with stems, pretzels, marshmallows or whole nuts three-fourths of the way into chocolate; shake or gently wipe off excess. If desired, sprinkle or roll confections in candy sprinkles, finely chopped nuts or shredded coconut. Place on cookie sheet lined with waxed paper. Refrigerate 10 minutes to set; chill until serving.\n\nChocolate Curls: Let milk chocolate bar stand at room temperature about 15 minutes. (Semisweet chocolate can also be used, but curls will be smaller.) Pull swivel vegetable peeler or thin sharp knife across block, using long, thin strokes. (Make chocolate shavings by using shorter strokes.) Use a toothpick to lift curls to prevent breakage.\n\nChocolate Swirls and Filigree: Melt chocolate (below). Place chocolate in resealable plastic food-storage bag. Cut off tiny corner of bag. Squeeze bag to pipe swirls inside stemware to use for shakes or ice cream drinks or as a clever way to serve mousse or pudding. Refrigerate 10 minutes to set; chill until serving. For filigree, pipe designs (such as stars, trees, letters, numbers or random patterns) onto cookie sheet lined with waxed paper. (Print out or draw designs on paper and place underneath waxed paper to trace with the chocolate.) Refrigerate until chocolate is set. Gently remove designs from paper; chill. Garnish desserts with filigree just before serving.\n\n## Melting Chocolate\n\nIn 1-quart saucepan, heat 1 cup semisweet or dark chocolate chips with 1 teaspoon shortening over low heat, stirring constantly until melted; remove from heat.\n\n## Berries\n\nChoose firm, plump berries; avoid moldy, mushy or soft spots. Remove any moldy or damaged berries before refrigerating unwashed. Very perishable; use within a few days. Available year-round but best when in season locally for superior flavor.\n\nBlackberries: Largest wild berry. Best used immediately but can be refrigerated up to 2 days.\n\nBlueberries: Juicy and sweet; range from tiny wild blueberries to large cultivated ones.\n\nCranberries: Available fresh September to December (avoid discolored, shriveled ones); also frozen, dried. Fresh berries are very tart. Dried are sweetened; use like raisins.\n\nGooseberries: Varieties include green, white, yellow or red with smooth or fuzzy skins. Limited season (March to June) depending on region; also canned. Great in jams, jellies, desserts.\n\nRaspberries (Red, Golden, Black): Most intensely flavored berry. Red are available year-round; yellow from June to September; black from mid-June to mid-August.\n\nRed Currants: Related to gooseberries. Available June to August in red, black, white. Black typically used for preserves, syrups, liqueurs. Use red or white as snacks or for preserves.\n\nStrawberries: Choose berries that are all red, brightly colored, with bright green tops. Great in salads, desserts, snacks.\n\n## Stone Fruits\n\nChoose plump stone fruits; free of bruises, soft or shriveled spots; not excessively hard. Avoid any greening (in lighter-colored fruit). Refrigerate 3 to 5 days.\n\nCherries: **Sweet cherries** are available fresh (choose firm\u2014not hard\u2014cherries), dried, frozen. Stemmed cherries last longer. Eat out of hand or cooked. **Sour cherries** , also known as **tart cherries** , are smaller and typically too tart to eat fresh. They are, however, delicious in main dishes, jams, jellies and pies, such Cherry Pie, page 596, the recipe featured on the cover of this book. Fresh sour cherries have a very short harvesting season and are typically found only at farmer's markets and roadside stands. Dried, frozen and canned tart cherries are available year around.\n\nNectarines: Sweeter, richer, firmer flesh than peaches. Available mid-spring to late September; peak season is July to August. Choose fragrant fruit that gives to gentle pressure.\n\nPeaches: Fuzzy-skinned varieties range from lightly shaded pink\/creamy white to red-shaded yellow. Flesh ranges from pink-tinged white to yellow-gold. U.S. varieties available May to October in most regions (or imports available during off-season). Choose intensely aromatic fruit that gives to gentle pressure.\n\nPlums: Japanese varieties: larger, rounder; juicy; soft flesh; good for eating. European varieties (including prune plums or sugar plums): smaller; less juicy; firmer flesh; good for baking and drying. **Plumcots** and **Pluots** are varieties of plums crossed with apricots.\n\n## Tropical Fruits\n\nExotic tropical fruits are available at different times of year. Look for new and interesting varieties that are firm, with great color and a fresh aroma.\n\nCherimoya: Creamy white flesh; sweet custard taste (discard large black seeds). Ripen unwashed at room temperature until fruit yields to gentle pressure. For more intense flavor, chill before serving.\n\nDragon Fruit: Pink skin (white or red flesh) or yellow skin (white flesh). Kiwi-pineapple flavor; edible seeds. Choose evenly colored skin with few blotches; avoid very dry, brown stem or brown-tipped \"leaves.\" Fruit should yield to gentle pressure. Eat plain, in salads or smoothies.\n\nKiwano (Horned Melon): Bright, lime-green pulp; banana-cucumber taste; jellylike texture; edible seeds. Golden-orange at peak ripeness. Store at room temperature up to 2 weeks.\n\nMango: Golden-orange flesh with large center seed; very sweet flavor. Chill before serving.\n\nPineapple: Firm yellow flesh; very fragrant with sweet\/tart flavor. Choose firm fruit with a crisp green top and no sign of decay.\n\nPlantain: \"Cooking banana.\" Less sweet; more firm than bananas. Popular in Latin American and some Asian and African cuisines. Avoid those with bruises. Green: mild, squash-like flavor. Ripened: soft, spongy texture. Use both types in side dishes. Store at room temperature.\n\n## Citrus\n\nChoose fruit heavy for size, with smooth-textured skin. Store unwashed at room temperature or refrigerate up to 2 weeks.\n\nBlood Orange (Moro Orange): Deep red; sweet, juicy flesh. Peel is smooth or pitted with red blush. Peak season: December to May. Refrigerate up to 2 weeks.\n\nKumquat: Entirely edible; skin is sweet, pulp is tart. Peak season: December to May. Store unwashed at room temperature up to 2 days or refrigerate up to 2 weeks.\n\nMeyer Lemon: Mild, juicy. Sweeter than common lemons; rind isn't bitter. Peak season: November to May. Refrigerate in plastic bag up to 2 weeks.\n\nTangelo: Cross between grapefruit and tangerine. Range of sizes. Yellow-orange to deep orange; smooth skin. Sweet-tart; juicy; few seeds. Minneola is most common variety. Peak season: November to March. Refrigerate up to 2 weeks.\n\n## Apples\n\nChoose firm, smooth-skinned apples without bruises, blemishes or musty smell. Choose apples based on purpose\u2014eating, baking or cooking. Store refrigerated in plastic bag up to 1 month.\n\nSweet: Crispin\/Mutsu (crisp), Fuji (crisp), Gala (crisp), Ginger Gold (crisp), Golden Delicious (crisp), Honeycrisp (crisp), Honey Gold (slightly crisp), Red Delicious (slightly crisp), Regent (crisp)\n\nSlightly Sweet: Fireside (slightly crisp), Prairie Spy (crisp)\n\nSweet-Tart: Braeburn (crisp), Jonagold (crisp), Jonamac (tender), McIntosh (tender)\n\nSlightly Tart: Cortland (slightly crisp), Ginger Gold (crisp), Ida Red (slightly crisp), Jonathan (crisp), Newtown Pippin (crisp), Northern Spy (crisp), Paula Red (slightly crisp), Rome (crisp), Winesap (crisp)\n\nTart: Granny Smith (crisp), Haralson (crisp)\n\n## Pears\n\nChoose blemish-free pears. Ripen at room temperature; store in refrigerator 1 month.\n\nCooking\/Baking Pears: Anjou (green, red when slightly ripe), Bosc, French Butter, Seckel\n\nEating\/Salad Pears: Anjou (green, red when ripe), Asian, Bartlett, Cornice, French Butter\n\n## Baked Apples Calorie Smart \u2022 EASY\n\nOften overlooked, baked apples make a perfect last-minute dessert. Use the larger amount of brown sugar for very tart apples.\n\nPrep 10 min Total 50 min \u25cf 4 servings\n\n  * 4 large unpeeled tart cooking apples (Granny Smith or Rome)\n  * 2 to 4 tablespoons packed brown sugar\n  * 4 teaspoons butter\n  * \u00bd teaspoon ground cinnamon\n\n1 Heat oven to 375\u00b0F. Core apples to within \u00bd inch of bottom. Remove 1-inch strip of peel from around middle of each apple, or peel upper half of each apple to prevent splitting. Place apples in ungreased 8-inch square (2-quart) glass baking dish.\n\n2 In center of each apple, place 1\u00bd teaspoons to 1 tablespoon sugar, 1 teaspoon butter and \u215b teaspoon cinnamon. Sprinkle with additional cinnamon if desired. Pour water into baking dish until \u00bc inch deep.\n\n3 Bake 30 to 40 minutes or until apples are tender when pierced with fork. (Time will vary depending on size and variety of apple.) Spoon syrup in dish over apples several times during baking if desired.\n\n1 Serving: Calories 200; Total Fat 4.5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 10mg; Sodium 25mg; Total Carbohydrate 39g (Dietary Fiber 5g, Sugars 28g); Protein 0g Exchanges: 2 Fruit, \u00bd Other Carbohydrate, \u00bd Fat Carbohydrate Choices: 2\u00bd\n\nMICROWAVE Directions Prepare apples as directed. Place each apple in 10-ounce custard cup or individual microwavable casserole or bowl. Do not add water. Microwave uncovered on High 5 to 10 minutes, rotating cups half turn after 3 minutes, until apples are tender when pierced with fork.\n\n## Applesauce Calorie Smart \u2022 FAst \u2022 EASY\n\nPrep 20 min Total 20 min \u25cf 3 cups\n\n  * 4 medium apples (1\u00bd lb), peeled, quartered\n  * \u00bd cup water\n  * \u00bc cup packed brown sugar or 3 to 4 tablespoons granulated sugar\n  * \u00bc teaspoon ground cinnamon\n  * \u215b teaspoon ground nutmeg\n\n1 In 2-quart saucepan, heat apples and water to boiling over medium heat, stirring occasionally; reduce heat. Simmer uncovered 5 to 10 minutes, stirring occasionally to break up apples, until tender.\n\n2 Stir in remaining ingredients. Heat to boiling; boil and stir 1 minute. Serve warm or chilled. Store covered in refrigerator.\n\n\u00bd Cup: Calories 90; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 22g (Dietary Fiber 2g, Sugars 18g); Protein 0g Exchanges: 1 Fruit, \u00bd Other Carbohydrate Carbohydrate Choices: 1\u00bd\n\nCaramel-Maple Pears\n\n## Caramel-Maple Pears SLOW Cooker \u2022 EASY\n\nPrep 15 min Total 2 hr 15 min \u25cf 6 servings\n\n  * 6 yellow- or red-skinned pears, cored from bottom leaving stems attached\n  * 1 cup caramel ice cream topping\n  * \u2153 cup real maple syrup\n  * Grated lemon peel\n\n1 Spray 5- to 6-quart slow cooker with cooking spray. Place pears upright in cooker. (If all pears do not fit in bottom of cooker, place remaining pears suspended between 2 others in cooker.)\n\n2 In small bowl, mix brown ice cream topping and syrup; pour over pears.\n\n3 Cover; cook on High heat setting 2 hours to 2 hours 30 minutes to 3 hours 30 minutes.\n\n4 Remove pears from slow cooker; place upright in individual dessert dishes. Spoon about \u00bc cup topping mixture over each pear; sprinkle with lemon peel.\n\n1 Serving: Calories 310; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 190mg; Total Carbohydrate 76g (Dietary Fiber 6g, Sugars 55g); Protein 1g Exchanges: 1 Starch, \u00bd Fruit, 3\u00bd Other Carbohydrate Carbohydrate Choices: 5\n\nApple Dumplings\n\n## Apple Dumplings\n\nThe recipe for apple dumplings was available free in Gold Medal\u2122 flour bags, as noted in a 1938 advertisement, and has also been included in many of the company's cookbooks over the years, beginning with the 1904 Christmas edition of _Gold Medal Flour Cook Book_.\n\nPrep 55 min Total 1 hr 35 min \u25cf 6 servings\n\n  * Two-Crust Pastry (page 586)\n  * 6 small cooking apples (Golden Delicious, Braeburn or Rome), about 3 inches in diameter*\n  * 3 tablespoons raisins, dried cranberries or dried cherries, if desired\n  * 3 tablespoons chopped nuts, if desired\n  * 2\u00bd cups packed brown sugar\n  * 1\u2153 cups water\n  * 2 tablespoons butter, softened\n  * \u00bc teaspoon ground cinnamon\n  * Cream or Sweetened Whipped Cream (page 622), if desired\n\n1 Heat oven to 425\u00b0F. Make pastry as directed, except roll two-thirds of the pastry into 14-inch square; cut into 4 (7-inch) squares. Roll remaining pastry into 14x7-inch rectangle; cut into 2 (7-inch) squares.\n\n2 Peel and core apples; place 1 apple on each pastry square. Mix raisins and nuts; fill apples with mixture. Moisten corners of pastry squares. Bring 2 opposite corners up over apple and pinch together. Repeat with remaining corners, and pinch edges of pastry to seal.\n\n3 Place dumplings in ungreased 13x9-inch (3-quart) glass baking dish. In 2-quart saucepan, heat brown sugar, water, butter and cinnamon to boiling over high heat, stirring frequently. Carefully pour syrup around dumplings.\n\n4 Bake about 40 minutes, spooning syrup over dumplings two or three times, until crust is golden and apples are tender when pierced with small knife or toothpick. Serve warm or cool with cream.\n\n*Dough squares will not be large enough to seal larger apples.\n\n1 Serving: Calories 680; Total Fat 32g (Saturated Fat 9g, Trans Fat 5g); Cholesterol 10mg; Sodium 450mg; Total Carbohydrate 94g (Dietary Fiber 4g, Sugars 45g); Protein 5g Exchanges: 2 Starch, 4 Other Carbohydrate, 6 Fat Carbohydrate Choices: 6\n\n### Making Apple Dumplings\n\nMoisten corners of pastry squares. Bring 2 opposite corners up over apple and pinch together.\n\nRepeat with remaining corners; pinch edges of pastry to seal.\n\nApple Crisp\n\n## Apple Crisp\n\nPrep 20 min Total 1 hr \u25cf 6 servings\n\n  * 6 medium tart cooking apples (Granny Smith or Rome), peeled, sliced (about 6 cups)\n  * \u00be cup packed brown sugar\n  * \u00bd cup all-purpose flour\n  * \u00bd cup quick-cooking or old-fashioned oats\n  * 1 teaspoon ground cinnamon\n  * \u00bd teaspoon ground nutmeg\n  * \u2153 cup cold butter\n  * Cream or ice cream, if desired\n\n1 Heat oven to 375\u00b0F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray.\n\n2 Spread apples in baking dish. In medium bowl, mix brown sugar, flour, oats, cinnamon and nutmeg. Cut in butter, using pastry blender or fork, until mixture is crumbly. Sprinkle evenly over apples.\n\n3 Bake 35 to 40 minutes or until topping is golden brown and apples are tender when pierced with fork. Serve warm with cream.\n\n1 Serving: Calories 330; Total Fat 11g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 25mg; Sodium 85mg; Total Carbohydrate 55g (Dietary Fiber 4g, Sugars 38g); Protein 3g Exchanges: 1 Starch, 1 Fruit, 1\u00bd Other Carbohydrate, 2 Fat Carbohydrate Choices: 3\u00bd\n\nBlueberry Crisp Substitute 6 cups fresh or frozen (thawed and drained) blueberries for the apples.\n\nCaramel Apple Crisp Toss apples with \u00bd cup butterscotch caramel topping before spreading in pan.\n\nRhubarb Crisp Substitute 6 cups chopped fresh or frozen (thawed and drained) rhubarb for the apples. Sprinkle \u00bd cup granulated sugar over rhubarb; stir to combine. Continue as directed in Step 2.\n\nFresh Berry Crisp\n\n## Fresh Berry Crisp\n\nPrep 15 min Total 45 min \u25cf 6 servings\n\n  * 3 cups fresh strawberries, sliced\n  * 3 tablespoons cornstarch\n  * 2 tablespoons granulated sugar\n  * 1 pint (2 cups) fresh blueberries\n  * 1 pint (2 cups) fresh raspberries\n  * \u2154 cup packed brown sugar\n  * \u00bd cup whole wheat flour\n  * \u00bd cup old-fashioned or quick-cooking oats\n  * \u00bd teaspoon ground cinnamon\n  * \u00bc teaspoon salt\n  * \u2153 cup butter, softened\n  * Ice cream or Sweetened Whipped Cream (page 622), if desired\n\n1 Heat oven to 350\u00b0F. In 2-quart saucepan, mash 2 cups of the strawberries. Stir in cornstarch and granulated sugar. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute.\n\n2 Carefully stir in blueberries, raspberries and remaining 1 cup strawberries. Pour mixture into ungreased 8-inch square (2-quart) glass baking dish or 9-inch glass pie plate.\n\n3 In small bowl, mix brown sugar, flour, oats, cinnamon, salt and butter with pastry blender or fork until crumbly; sprinkle over berry mixture.\n\n4 Bake about 30 minutes or until topping is golden brown and filling is bubbly. Serve warm with ice cream.\n\n1 Serving: Calories 370; Total Fat 12g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 25mg; Sodium 180mg; Total Carbohydrate 62g (Dietary Fiber 7g, Sugars 39g); Protein 3g Exchanges: 1 Starch, 1 Fruit, 2 Other Carbohydrate, 2\u00bd Fat Carbohydrate Choices: 4\n\n## Fresh Berries\n\n  1. In medium bowl, whisk together 1 cup raspberry sherbet, 1 single-serve container raspberry yogurt, and \u00bd cup each fresh raspberries and sangria. Divide between 4 (5-ounce) paper cups. Cover cups with foil; insert flat craft sticks with rounded ends through foil into center of pops. Freeze 4 to 6 hours or until firm. Remove cups to serve.\n  2. 1. **Creamy Strawberry-Poppy Dressing:** For 4 servings, in small bowl, whisk together \u2153 cup canola oil, 2 tablespoons raspberry vinegar, 3 tablespoons sugar, 1 tablespoon sour cream, 1\u00bd teaspoons Dijon mustard and \u00bc teaspoon poppy seed. Fold in \u2153 cup finely chopped fresh strawberries. To serve, drizzle over salad greens and sprinkle with chopped walnuts and sliced strawberries.\n  3. 2. **Blueberry-Ginger Scones:** Make Scones (page 490) as directed, except\u2014increase whipping cream to \u00bd cup. Stir in \u00be cup fresh blueberries with egg. Omit kneading step. Sprinkle 8-inch round with 1 tablespoon coarse sugar mixed with 2 teaspoons finely chopped crystallized ginger; press lightly into dough.\n  4. 3. **Blackberry-Thyme Cocktail:** For 3 cocktails, place thyme leaves from 1 fresh stem in food processor. Add \u00bd cup fresh blackberries. Process until almost smooth; place in pitcher; stir in 3 shots blackberry vodka, 1 tablespoon fresh lemon juice and 2 cups tonic water. Refrigerate at least 2 hours to blend flavors. Pour into sugar-rimmed glasses; garnish with additional fresh blackberries and thyme stem if desired.\n  5. 4. **Fresh Berries and Greens Smoothie:** For 2 smoothies, place \u00bd cup orange juice in blender. Add 1 cup kale or spinach leaves, 1 tablespoon flaxseed, 1 small banana, 1 cup fresh berries and \u00bd teaspoon coconut oil. Add 1 to 2 cups water; blend until smooth.\n  6. 5. **Cucumber-Avocado-Berry Salad:** For 4 to 6 servings, in medium bowl, mix \u00bc cup olive oil, 4 teaspoons red wine vinegar, \u00bc teaspoon salt and \u215b teaspoon pepper; toss with 1 chopped avocado. Add 1 sliced English cucumber, 2 cups bite-size pieces fresh berries and \u00bd cup crumbled queso fresco or feta cheese; toss. Serve immediately.\n  7. 6. **Berry-Chia Breakfast Pudding:** For 2 servings, mix 1 cup almond milk, \u00bc cup chia seeds and 2 tablespoons honey. Cover and refrigerate overnight to soften seeds. To serve, spoon into bowls; top each with \u00bd cup fresh berries and \u00bd teaspoon grated lime peel.\n\nBlueberry-Ginger Scones\n\nPeach Cobbler\n\n## Peach Cobbler\n\nPrep 25 min Total 55 min \u25cf 6 servings\n\n  * \u00bd cup sugar\n  * 1 tablespoon cornstarch\n  * \u00bc teaspoon ground cinnamon\n  * 4 cups sliced peeled fresh peaches (6 medium)*\n  * 1 teaspoon lemon juice\n  * 1 cup all-purpose flour\n  * 1 tablespoon sugar\n  * 1\u00bd teaspoons baking powder\n  * \u00bd teaspoon salt\n  * 3 tablespoons cold butter\n  * \u00bd cup milk\n  * 2 tablespoons sugar, if desired\n  * Cream, if desired\n\n1 Heat oven to 400\u00b0F. In 2-quart saucepan, mix \u00bd cup sugar, the cornstarch and cinnamon. Stir in peaches and lemon juice. Cook over medium-high heat 4 to 5 minutes, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole; keep peach mixture hot in oven.\n\n2 In medium bowl, mix flour, 1 tablespoon sugar, the baking powder and salt. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot peach mixture. Sprinkle 2 tablespoons sugar over dough.\n\n3 Bake 25 to 30 minutes or until topping is golden brown. Serve warm with cream.\n\n*Or substitute 4 cups frozen sliced peaches (from two 1-pound bags), thawed and drained, for the fresh peaches.\n\n1 Serving: Calories 300; Total Fat 13g (Saturated Fat 7g, Trans Fat 0.5g); Cholesterol 40mg; Sodium 240mg; Total Carbohydrate 44g (Dietary Fiber 4g, Sugars 31g); Protein 3g Exchanges: 1\u00bd Starch, 1\u00bd Fruit, 1 Fat Carbohydrate Choices: 3\n\nApple Cobbler Substitute 4 cups sliced peeled tart cooking apples (Granny Smith or Rome) for the peaches.\n\nFresh Blueberry Cobbler Substitute 4 cups fresh blueberries for the peaches. Omit cinnamon.\n\nFresh Cherry Cobbler Substitute 4 cups pitted tart red or sweet fresh cherries for the peaches. Increase sugar in cherry mixture to 1\u00bc cups for tart cherries and 1 cup for sweet cherries, and cornstarch to 3 tablespoons. Substitute \u00bc teaspoon almond extract for the lemon juice.\n\nRaspberry-Peach Cobbler Substitute 2 cups fresh raspberries for 1 cup of the peaches.\n\n## Strawberry Shortcakes\n\nPrep 15 min Total 2 hr \u25cf 6 servings\n\n  * 1 quart (4 cups) fresh strawberries, sliced\n  * 1 cup sugar\n  * 2 cups all-purpose flour\n  * 1 tablespoon baking powder\n  * \u00bd teaspoon salt\n  * \u00bd cup cold butter\n  * \u2154 cup milk\n  * 1 egg, slightly beaten\n  * Sweetened Whipped Cream (follows), if desired\n\n1 In large bowl, stir strawberries and \u00bd cup of the sugar until well mixed. Let stand about 1 hour so juice forms.\n\n2 Heat oven to 375\u00b0F. Grease bottom and side of 8- or 9-inch round cake pan with shortening; lightly flour.\n\n3 In medium bowl, mix flour, remaining \u00bd cup sugar, the baking powder and salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in milk and egg just until blended. Spoon and spread batter in pan.\n\n4 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.\n\n5 Place cooling rack upside down over pan; turn rack and pan over and remove pan. Carefully invert shortcake onto serving plate. Cut shortcake into 6 wedges. If desired, split each wedge horizontally in half. Fill and top with strawberries and whipped cream.\n\n1 Serving: Calories 490; Total Fat 18g (Saturated Fat 8g, Trans Fat 1g); Cholesterol 80mg; Sodium 570mg; Total Carbohydrate 75g (Dietary Fiber 4g, Sugars 41g); Protein 7g Exchanges: 2 Starch, 1 Fruit, 2 Other Carbohydrate, 3\u00bd Fat Carbohydrate Choices: 5\n\nDrop Shortcakes Heat oven to 425\u00b0F. Make dough as directed. Onto ungreased cookie sheet, drop dough in 6 mounds about 2 inches apart. Bake 12 to 14 minutes or until golden brown.\n\nSweetened Whipped Cream Chill bowl and beaters in freezer or refrigerator 10 to 20 minutes. In chilled medium, deep bowl, beat \u00bd cup whipping cream, 1 tablespoon powdered or granulated sugar and \u00bd teaspoon vanilla with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat just until soft peaks form. Do not overbeat or mixture will curdle. Makes 1 cup. Double ingredients to make 2 cups.\n\n### Cutting Shortcake\n\nCut shortcake into 6 wedges.\n\nIf desired, split each wedge horizontally in half.\n\nStrawberry Shortcake\n\n## Broiled Pineapple Calorie Smart \u2022 FAST\n\nPrep 15 min Total 15 min \u25cf 4 servings\n\n  * 1 can (20 oz) sliced pineapple in juice, drained, or 12 slices (\u00bd inch thick) fresh pineapple\n  * 1 tablespoon packed brown sugar\n  * 2 tablespoons lime juice\n  * 2 tablespoons honey\n  * \u00bd cup vanilla fat-free yogurt\n  * 1 teaspoon honey\n  * \u00bd teaspoon grated lime peel\n\n1 Set oven control to broil. Place pineapple slices on ungreased broiler pan. In small bowl, mix brown sugar, lime juice and 2 tablespoons honey; drizzle over pineapple. Broil with tops of pineapple 4 inches from heat 6 to 8 minutes, turning once, until light brown.\n\n2 In another small bowl, mix yogurt, 1 teaspoon honey and the lime peel.\n\n3 For each serving, top 3 pineapple slices with 2 tablespoons yogurt mixture.\n\n1 Serving: Calories 150; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 20mg; Total Carbohydrate 35g (Dietary Fiber 1g, Sugars 34g); Protein 2g Exchanges: 1 Fruit, 1\u00bd Other Carbohydrate Carbohydrate Choices: 2\n\nBroiled Grapefruit Omit lime. Cut 2 medium grapefruits in half. Place halves, cut sides up, on broiler pan. Top each grapefruit half with brown sugar mixture. Serve with yogurt mixture.\n\nGingerbread\n\n## Gingerbread\n\nPrep 10 min Total 1 hr 5 min \u25cf 9 servings\n\n  * 2\u2153 cups all-purpose flour\n  * 1 teaspoon baking soda\n  * 1 teaspoon ground ginger\n  * 1 teaspoon ground cinnamon\n  * \u00bd teaspoon salt\n  * \u00bd cup butter, softened, or shortening\n  * \u2153 cup sugar\n  * 1 cup molasses*\n  * \u00be cup hot water\n  * 1 egg\n  * Lemon Sauce (page 641), if desired\n  * Sweetened Whipped Cream (page 622), if desired\n\n1 Heat oven to 325\u00b0F. Grease bottom and sides of 9-inch square pan with shortening; lightly flour.\n\n2 In large bowl, beat all ingredients except lemon sauce and whipped cream with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour batter into pan.\n\n3 Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Serve warm with lemon sauce and whipped cream.\n\n*Full-flavored (dark) molasses will result in a bold and robust flavor. For milder flavor, use mild-flavored (light) molasses. For extra-mild molasses flavor, use \u00bd cup light molasses and \u00bd cup real maple syrup.\n\n1 Serving: Calories 370; Total Fat 12g (Saturated Fat 3g, Trans Fat 2g); Cholesterol 25mg; Sodium 360mg; Total Carbohydrate 60g (Dietary Fiber 1g, Sugars 28g); Protein 4g Exchanges: 1 Starch, 3 Other Carbohydrate, 2 Fat Carbohydrate Choices: 4\n\nPumpkin Pudding Cake\n\n## Pumpkin Pudding Cake\n\nPrep 15 min Total 1 hr 15 min \u25cf 9 servings\n\n  * 1\u00bd cups all-purpose flour\n  * \u00be cup granulated sugar\n  * 1 teaspoon baking powder\n  * \u00bd teaspoon baking soda\n  * \u00bd teaspoon salt\n  * 1\u00bd teaspoons ground cinnamon\n  * \u00bd cup buttermilk\n  * \u00bd cup canned pureed pumpkin (not pumpkin pie mix)\n  * \u00bc cup butter, melted\n  * \u2153 cup chopped pecans\n  * 1\u00bd cups water\n  * \u00be cup packed brown sugar\n\n1 Heat oven to 350\u00b0F. In large bowl, mix flour, granulated sugar, baking powder, baking soda, salt and cinnamon. Add buttermilk, pumpkin and butter; mix well with spoon. Spread in ungreased 8- or 9-inch square pan. Sprinkle with pecans, pressing into top.\n\n2 In small saucepan, mix water and brown sugar. Heat over medium heat until simmering, stirring until sugar is dissolved. Carefully pour over batter. (Nuts may float, but will settle as cake bakes.)\n\n3 Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm, spooning sauce from bottom of pan over cake.\n\n1 Serving: Calories 300; Total Fat 9g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 15mg; Sodium 320mg; Total Carbohydrate 53g (Dietary Fiber 1g, Sugars 36g); Protein 3g Exchanges: 1 Starch, 2\u00bd Other Carbohydrate, 1\u00bd Fat Carbohydrate Choices: 3\u00bd\n\nIndividual English Trifles\n\n## English Trifle\n\nPrep 30 min Total 3 hr 30 min \u25cf 10 servings\n\n  * \u00bd cup sugar\n  * 3 tablespoons cornstarch\n  * \u00bc teaspoon salt\n  * 3 cups milk\n  * \u00bd cup dry sherry or other dry white wine or white grape juice\n  * 3 egg yolks, beaten\n  * 3 tablespoons butter, softened\n  * 1 tablespoon vanilla\n  * 2 packages (3 oz each) ladyfingers (24 ladyfingers)*\n  * \u00bd cup strawberry preserves\n  * 2 cups fresh strawberries, sliced, or 1 box (10 oz) frozen sliced strawberries, thawed, drained\n  * 1 cup whipping cream\n  * 2 tablespoons sugar\n  * 2 tablespoons slivered almonds, toasted (page 23)\n\n1 In 3-quart saucepan, mix \u00bd cup sugar, the cornstarch and salt. Gradually stir in milk and sherry. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute.\n\n2 Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla. Press plastic wrap on surface of pudding to prevent tough layer from forming on top. Refrigerate about 3 hours or until chilled.\n\n3 Split ladyfingers horizontally in half. Spread cut sides with preserves. In 2-quart trifle bowl or glass serving bowl, layer one-fourth of the ladyfingers, cut sides up, half of the strawberries and half of the pudding; repeat layers. Arrange remaining ladyfingers around edge of bowl in upright position with cut sides toward center. (It may be necessary to gently ease ladyfingers down into pudding about 1 inch so they remain upright.) Cover and refrigerate until serving time.\n\n4 In chilled large, deep bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until stiff peaks form. Spread over trifle. Sprinkle with almonds. Cover and refrigerate any remaining trifle.\n\n*Or substitute 2 packages (10.75 ounces each) frozen (thawed) pound cake for the ladyfingers. Place each pound cake on its side; carefully cut each cake lengthwise into 3 slices. Lay slices cut-side down; cut each slice crosswise into 4 slices (to total 24 slices). Spread one side of each slice with preserves and layer as directed.\n\n1 Serving: Calories 360; Total Fat 16g (Saturated Fat 8g, Trans Fat 1g); Cholesterol 110mg; Sodium 180mg; Total Carbohydrate 46g (Dietary Fiber 1g, Sugars 35g); Protein 6g Exchanges: 2 Starch, 1 Other Carbohydrate, 3 Fat Carbohydrate Choices: 3\n\nIndividual English Trifles Prepare as directed through step 2. Do not split ladyfingers; omit preserves. Cut ladyfingers in half crosswise; layer 3 halves in the bottom of 8 (10 oz) glasses. Divide 1 cup of the strawberries among glasses; top each with about 3 tablespoons of the pudding. Repeat layers, except reserve 8 ladyfinger halves for garnish, if desired (using only 2 ladyfinger halves for second layer). Divide whipped cream and almonds among glasses. Garnish each glass with a sliced strawberry and reserved ladyfinger half.\n\n## New York Cheesecake\n\nCheesecake seems so special to your guests, they'll think you went all out. But don't say a word. We've worked hard to find the secrets to a perfectly baked crust and a creamy, rich filling\u2014now you will know them, too.\n\nPrep 45 min Total 15 hr 45 min \u25cf 16 servings\n\nCrust\n\n  * 1 cup all-purpose flour\n  * \u00bd cup butter, softened\n  * \u00bc cup sugar\n  * 1 egg yolk\n\nCheesecake\n\n  * 5 packages (8 oz each) cream cheese, softened\n  * 1\u00be cups sugar\n  * 3 tablespoons all-purpose flour\n  * 1 tablespoon grated orange peel, if desired\n  * 1 tablespoon grated lemon peel, if desired\n  * \u00bc teaspoon salt\n  * \u00bc cup whipping cream\n  * 5 whole eggs\n  * 2 egg yolks\n  * \u00be cup whipping cream\n  * \u2153 cup slivered almonds, toasted (page 23), or fresh fruit, if desired\n\n1 Heat oven to 400\u00b0F. Spray bottom and side of 9-inch springform pan with cooking spray; remove bottom. In medium bowl, mix crust ingredients, using pastry blender or fork, until dough forms; gather into a ball. Press one-third of the dough on bottom of pan. Place on cookie sheet. Bake 8 to 10 minutes or until light golden brown; cool 10 minutes.\n\n2 Assemble bottom and side of pan; secure side. Press remaining dough 2 inches up side of pan. Wrap outside bottom and side of pan with heavy-duty foil to prevent leaking.\n\n3 Increase oven temperature to 450\u00b0F. In large bowl, beat cream cheese, 1\u00be cups sugar, 3 tablespoons flour, the orange peel, lemon peel and salt with electric mixer on medium speed about 1 minute or until smooth. On low speed, beat in \u00bc cup whipping cream, the eggs and egg yolks just until blended. Pour into crust.\n\n4 Bake 15 minutes. Reduce oven temperature to 200\u00b0F. Bake 1 hour 25 minutes to 1 hour 40 minutes longer or until cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved and surface is golden brown. (Cheesecake will become firm during refrigeration.) Do not insert knife into cheesecake because the hole may cause cheesecake to crack. Turn off oven; leave cheesecake in oven 30 minutes longer. Remove from oven and cool in pan on cooling rack away from drafts 30 minutes.\n\n5 Without releasing side of pan, run knife around side of pan carefully to loosen cheesecake. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 9 hours or overnight before serving.\n\n6 Run knife around side of pan to loosen cheesecake again; remove side of pan. Leave cheesecake on pan bottom to serve. In chilled medium, deep bowl, beat \u00be cup whipping cream with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until stiff peaks form. Spread whipped cream over top of cheesecake. Sprinkle with almonds. Store covered in refrigerator. To cut cheesecake, use long, thin-bladed, non-serrated knife. Dip knife into hot water after each cut, cleaning it off with paper towel.\n\n1 Serving: Calories 520; Total Fat 38g (Saturated Fat 22g, Trans Fat 1g); Cholesterol 215mg; Sodium 310mg; Total Carbohydrate 35g (Dietary Fiber 0g, Sugars 27g); Protein 9g Exchanges: 2\u00bd Other Carbohydrate, 1 High-Fat Meat, 6 Fat Carbohydrate Choices: 2\n\nLighter Directions For 19 grams of fat and 330 calories per serving, omit crust. Move oven rack to lowest position. Heat oven to 425\u00b0F. Lightly grease side only of 9-inch springform pan with shortening. Mix \u00be cup graham cracker crumbs, 2 tablespoons melted butter and 2 tablespoons sugar; press evenly in bottom of pan. Use reduced-fat cream cheese (Neufch\u00e2tel); increase flour to \u00bc cup. Omit \u00bc cup whipping cream. Substitute 1\u00bc cups fat-free egg product for the 5 eggs. Continue as directed in Step 3. Omit \u00be cup whipping cream and the almonds. Serve with fruit if desired.\n\nChocolate Chip New York Cheesecake Fold 1 cup miniature semisweet chocolate chips into cream cheese mixture before pouring into crust.\n\nNew York Cheesecake\n\n### Making Cheesecake\n\nPress one-third of the dough evenly on bottom of springform pan. Place on cookie sheet. Bake 8 to 10 minutes.\n\nAssemble bottom and side of pan; secure side. Press remaining dough 2 inches up side of pan.\n\nWrap outside and bottom of pan with foil to prevent leaking during baking.\n\nWithout releasing side of pan, run knife around side of pan to loosen baked cheesecake.\n\nSpread whipped cream over top of cheesecake. Sprinkle with almonds.\n\nCut with long, thin-bladed, non-serrated knife. After each cut, dip knife into hot water and clean it off with towel.\n\n## Caramel-Cappuccino Cheesecake\n\nPrep 30 min Total 8 hr 50 min \u25cf 16 servings\n\nCrust\n\n  * 1\u00bc cups chocolate cookie crumbs (from 15-oz box)\n  * \u00bc cup butter, melted\n\nFilling\n\n  * 2 tablespoons instant espresso coffee powder or granules\n  * 2 teaspoons vanilla\n  * 4 packages (8 oz each) cream cheese, softened\n  * 1\u00bd cups granulated sugar\n  * 4 eggs\n  * 1 teaspoon ground cinnamon\n  * \u00bc cup caramel topping\n\nTopping\n\n  * 1 cup whipping cream\n  * 2 tablespoons powdered sugar or granulated sugar\n  * \u00bc cup caramel topping\n\n1 Heat oven to 300\u00b0F. Wrap outside of 10-inch springform pan with foil. To minimize cracking, place shallow pan half full of hot water on bottom oven rack.\n\n2 In small bowl, mix cookie crumbs and butter with fork. Press mixture evenly over bottom of pan. Refrigerate crust while preparing filling. In another small bowl, stir espresso powder and vanilla until dissolved; set aside.\n\n3 In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, just until blended. Add espresso mixture, cinnamon and \u00bc cup caramel topping; beat about 30 seconds or until mixture is well blended. Pour over crust.\n\n4 Bake 1 hour 10 minutes to 1 hour 20 minutes or until cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.\n\n5 Just before serving, run small metal spatula around edge of pan; carefully remove side of pan. In chilled medium, deep bowl, beat 1 cup whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Spread whipped cream over top of cheesecake; drizzle with \u00bc cup caramel topping. Cover and refrigerate any remaining cheesecake.\n\n1 Serving: Calories 440; Total Fat 30g (Saturated Fat 18g, Trans Fat 1g); Cholesterol 140mg; Sodium 300mg; Total Carbohydrate 35g (Dietary Fiber 0g, Sugars 29g); Protein 7g Exchanges: \u00bd Starch, 2 Other Carbohydrate, 1 High-Fat Meat, 4 Fat Carbohydrate Choices: 2\n\nProfiterole and Cream Puff\n\n## Cream Puffs\n\nPrep 30 min Total 2 hr 40 min \u25cf 12 cream puffs\n\nPuffs\n\n  * \u00bd cup butter, cut into pieces\n  * 1 cup water\n  * 1 cup all-purpose flour\n  * 4 whole eggs\n\nFilling\n\n  * \u2153 cup granulated sugar\n  * 2 tablespoons cornstarch\n  * 2 cups milk\n  * 2 egg yolks, slightly beaten\n  * 2 tablespoons butter, softened\n  * 2 teaspoons vanilla\n  * Powdered sugar, if desired\n\n1 Heat oven to 400\u00b0F. In 2-quart saucepan, heat \u00bd cup butter and the water over high heat, stirring occasionally, until boiling rapidly. Stir in flour; reduce heat to low. With wooden spoon, beat vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.\n\n2 Add eggs, one at a time, beating vigorously with spoon after each addition until mixture is smooth and glossy.* Onto ungreased cookie sheet, drop dough by slightly less than \u00bc cupfuls in mounds about 3 inches apart.\n\n3 Bake 35 to 40 minutes or until puffed and golden. Remove from cookie sheet to cooling rack; prick side of each puff with tip of sharp knife to release steam. Cool away from drafts 30 minutes.\n\n4 Meanwhile, in 2-quart saucepan, stir granulated sugar and cornstarch with whisk; gradually stir in milk. Cook and stir over medium heat until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in 2 tablespoons butter and the vanilla. Press plastic wrap on surface of filling to prevent tough layer from forming on top. Refrigerate at least 1 hour or until cool.\n\n5 Using sharp knife, cut off top third of each puff; reserve tops. Pull out any strands of soft dough from puffs. Just before serving, fill bottom of each puff with about 2 rounded tablespoons filling; replace tops. Sprinkle with powdered sugar. Store cream puffs covered in refrigerator.\n\n* Or beat in eggs with electric mixer on medium speed. Beat 1 minute after adding each egg.\n\n1 Cream Puff: Calories 210; Total Fat 13g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 135mg; Sodium 140mg; Total Carbohydrate 17g (Dietary Fiber 0g, Sugars 8g); Protein 6g Exchanges: 1 Starch, \u00bd Medium-Fat Meat, 2 Fat Carbohydrate Choices: 1\n\n\u00c9clairs After dropping dough onto cookie sheet, shape each mound into finger shape, 4\u00bdx1\u00bd inch, with metal spatula. Bake and cool as directed. Fill \u00e9clairs with filling. Drizzle with Vanilla Glaze (page 581).\n\nIce Cream Puffs Omit filling. Fill cream puffs with your favorite flavor of ice cream (page 638). Cover and freeze until serving. Serve with Chocolate Sauce (page 642), Hot Fudge Sauce (page 642) or Caramel Sauce (page 642).\n\nProfiteroles Fill cream puffs with filling or ice cream (page 638). Drizzle with Chocolate Sauce (page 642).\n\nWhipped Cream Puffs Omit filling. Make Sweetened Whipped Cream (page 622), using 2 cups whipping cream and \u00bc cup granulated or powdered sugar and a large, deep bowl. Fill puffs with cream.\n\nDouble-Chocolate Puffs Prepare Cream Puffs as directed, except reduce flour to \u00be cup plus 2 tablespoons. Mix flour with 2 tablespoons unsweetened baking cocoa and 1 tablespoon sugar. Continue as directed, baking puffs 35 to 40 minutes or until puffed and darker brown on top. Substitute about 2\u00bc cups Chocolate Mousse (page 632) for the filling.\n\nEggnog Puffs Prepare Cream Puffs as directed, except reduce vanilla to 1 teaspoon. Add 1 teaspoon rum extract, \u00bd teaspoon ground nutmeg and \u215b teaspoon ground ginger with the vanilla.\n\n### Making Cream Puffs and Eclairs\n\nBeat vigorously with wooden spoon after adding the flour until mixture forms a ball.\n\nTo shape cream puffs, drop dough by slightly less than \u00bc cupfuls in mounds about 3 inches apart.\n\nTo shape \u00e9clairs, shape each mound into finger shape, 4\u00bdx1\u00bd inch, with metal spatula.\n\nCut off top third of each cooked puff; pull out any strands of soft dough.\n\nTiramisu\n\n## Tiramisu\n\nMascarpone is a rich double- or triple-cream cheese that originated in the Lombardy region of Italy. It has a delicate, buttery flavor with just a hint of sweetness. Look for it in the cheese case in large supermarkets, specialty cheese shops or gourmet food stores.\n\nPrep 35 min Total 5 hr 35 min \u25cf 8 servings\n\n  * 6 egg yolks\n  * \u00be cup sugar\n  * \u2154 cup milk\n  * 2 containers (8 oz each) mascarpone cheese or 2 packages (8 oz each) cream cheese, softened\n  * 1\u00bc cups whipping cream\n  * \u00bd teaspoon vanilla\n  * \u00bc cup cold brewed espresso or very strong coffee\n  * 2 tablespoons rum*\n  * 2 packages (3 oz each) ladyfingers (24 ladyfingers)**\n  * 1\u00bd teaspoons unsweetened baking cocoa\n\n1 In 2-quart saucepan, beat egg yolks and sugar with whisk until well mixed. Beat in milk. Heat to boiling over medium heat, stirring constantly; reduce heat to low. Boil and stir 1 minute; remove from heat. Pour into medium bowl; press plastic wrap on surface of custard mixture. Refrigerate about 1 hour or until chilled.\n\n2 Add cheese to custard mixture. Beat with electric mixer on medium speed until smooth; set aside. Wash and dry beaters. In chilled large, deep bowl, beat whipping cream and vanilla with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until stiff peaks form; set aside.\n\n3 In small bowl, mix espresso and rum. Split ladyfingers horizontally in half.\n\n4 In ungreased 11x7-inch (2-quart) glass baking dish, arrange half of the ladyfingers in single layer. Brush with espresso mixture (do not soak). Spread half of the cheese mixture over ladyfingers; spread with half of the whipped cream. Repeat layers with remaining ladyfingers, espresso mixture, cheese mixture and whipped cream. Sprinkle with cocoa. Cover and refrigerate at least 4 hours to develop flavors but no longer than 24 hours. Store covered in refrigerator.\n\n* Or substitute \u215b teaspoon rum extract mixed with 2 tablespoons water for the rum.\n\n** Or substitute 2 packages (10.75 ounces each) frozen (thawed) pound cake for the ladyfingers. Place each pound cake on its side; carefully cut each cake lengthwise into 3 slices. Lay slices cut-side down; cut each slice crosswise into 4 slices (to total 24 slices). Brush each slice with espresso mixture. Arrange 3 slices crosswise in baking dish. Spread half of the cheese mixture over cake; spread with half of the whipped cream. Repeat layers with remaining pound cake, espresso mixture, cheese mixture and whipped cream.\n\n1 Serving: Calories 540; Total Fat 38g (Saturated Fat 22g, Trans Fat 1.5g); Cholesterol 270mg; Sodium 260mg; Total Carbohydrate 39g (Dietary Fiber 0g, Sugars 32g); Protein 9g Exchanges: 2 Starch, \u00bd Other Carbohydrate, 7\u00bd Fat Carbohydrate Choices: 2\u00bd\n\n### Making Tiramisu\n\nSeparate ladyfingers horizontally; brush with espresso mixture.\n\nSpread half of cheese mixture over ladyfingers; spread with half of whipped cream.\n\nButterscotch, Chocolate and Vanilla Pudding\n\n## Vanilla Pudding\n\nPrep 10 min Total 1 hr 10 min \u25cf 4 servings\n\n  * \u2153 cup sugar\n  * 2 tablespoons cornstarch\n  * \u215b teaspoon salt\n  * 2 cups milk\n  * 2 egg yolks, slightly beaten\n  * 2 tablespoons butter, softened\n  * 2 teaspoons vanilla\n\n1 In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.\n\n2 Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.\n\n3 Pour pudding into dessert dishes. Cover and refrigerate about 1 hour or until chilled. Store covered in refrigerator.\n\n1 Serving: Calories 220; Total Fat 11g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 130mg; Sodium 170mg; Total Carbohydrate 26g (Dietary Fiber 0g, Sugars 23g); Protein 5g Exchanges: 1\u00bd Other Carbohydrate, 1 Low-Fat Milk, 2 Fat Carbohydrate Choices: 2\n\nButterscotch Pudding Substitute \u2154 cup packed dark or light brown sugar for the granulated sugar; reduce vanilla to 1 teaspoon.\n\nChocolate Pudding Increase sugar to \u00bd cup; stir \u2153 cup unsweetened baking cocoa into sugar mixture. Omit butter.\n\nPanna Cotta\n\n## Panna Cotta EASY\n\nPrep 10 min Total 4 hr 20 min \u25cf 4 servings\n\n  * 2 cups cold half-and-half\n  * 1\u00bd teaspoons unflavored gelatin\n  * \u00bc cup sugar\n  * 1 teaspoon vanilla\n  * Dash salt\n  * Raspberry Sauce (page 641), if desired\n\n1 Pour half-and-half into 1\u00bd-quart saucepan. Sprinkle gelatin evenly over half-and-half. Let stand 10 minutes.\n\n2 Heat mixture over medium-high heat 5 to 7 minutes, stirring constantly, until gelatin is dissolved and mixture is just beginning to simmer (do not boil). Remove from heat. Stir in sugar, vanilla and salt until sugar is dissolved.\n\n3 Pour mixture into 4 (6-oz) ramekins or custard cups.* Cover tightly with plastic wrap; refrigerate about 4 hours or until set.\n\n4 When ready to serve, run thin knife around edge of each panna cotta. Dip bottom of each ramekin into bowl of very hot water for 5 seconds. Immediately place serving plate upside down over each ramekin; turn plate and ramekin over and remove ramekin. Serve with raspberry sauce.\n\n* Or, instead of using ramekins and having to unmold them, pour the custard into 4 parfait glasses, making sure to leave room at the top for the raspberry sauce.\n\n1 Serving: Calories 210; Total Fat 14g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 45mg; Sodium 125mg; Total Carbohydrate 18g (Dietary Fiber 0g, Sugars 18g); Protein 4g Exchanges: 1 Other Carbohydrate, \u00bd High-Fat Meat, 2 Fat Carbohydrate Choices: 1\n\nChocolate Mousse\n\n## Chocolate Mousse\n\nPrep 20 min Total 2 hr 20 min \u25cf 8 servings\n\n  * 4 egg yolks\n  * \u00bc cup sugar\n  * 2\u00bd cups whipping cream\n  * 8 oz semisweet or dark baking chocolate, chopped\n\n1 In small bowl, beat egg yolks with electric mixer on high speed 3 minutes or until thick and lemon colored. Slowly beat in sugar.\n\n2 In 2-quart saucepan, heat 1 cup of the whipping cream over medium heat just until hot. Gradually stir at least half of the hot cream into egg yolk mixture, then stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).\n\n3 Stir in chocolate until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.\n\n4 In chilled large, deep bowl, beat remaining 1\u00bd cups whipping cream with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until stiff peaks form. Fold chocolate mixture into whipped cream.\n\n5 Pipe or spoon mixture into 8 dessert dishes or stemmed glasses. Refrigerate until serving. Store covered in refrigerator.\n\n1 Serving: Calories 460; Total Fat 41g (Saturated Fat 24g, Trans Fat 0.5g); Cholesterol 190mg; Sodium 35mg; Total Carbohydrate 17g (Dietary Fiber 4g, Sugars 9g); Protein 6g Exchanges: \u00bd Starch, \u00bd Other Carbohydrate, \u00bd Medium-Fat Meat, 7\u00bd Fat Carbohydrate Choices: 1\n\nLighter Directions For 14 grams of fat and 255 calories per serving, substitute 2 whole eggs for the 4 egg yolks, and half-and-half for the 1 cup whipping cream in Step 2. Substitute 3 cups frozen (thawed) fat-free whipped topping for the 1\u00bd cups whipping cream.\n\n## Rice Pudding Calorie Smart\n\nLeftover cooked rice can be used in this recipe. Use 1\u00bd cups cooked rice and increase the bake time by about 5 minutes because the rice will be cold.\n\nPrep 15 min Total 1 hr 30 min \u25cf 8 servings\n\n  * \u00bd cup uncooked regular long-grain white rice\n  * 1 cup water\n  * 2 whole eggs or 4 egg yolks\n  * \u00bd cup sugar\n  * \u00bd cup raisins or chopped dried apricots\n  * 2\u00bd cups milk\n  * 1 teaspoon vanilla\n  * \u00bc teaspoon salt\n  * Ground cinnamon or nutmeg\n  * Raspberry Sauce (page 641), if desired\n  * Sweetened Whipped Cream (page 622), if desired\n\n1 In 1\u00bd-quart saucepan, heat rice and water to boiling, stirring once or twice; reduce heat to low. Cover and simmer 14 minutes (do not lift cover or stir). All water should be absorbed; if not, drain excess water.\n\n2 Heat oven to 325\u00b0F. In ungreased 1\u00bd-quart casserole, beat eggs with whisk or fork. Stir in sugar, raisins, milk, vanilla, salt and hot rice. Sprinkle with cinnamon.\n\n3 Bake uncovered 45 minutes, stirring every 15 minutes. Top of pudding will be very wet and not set (overbaking may cause pudding to curdle).\n\n4 Stir well; let stand 15 minutes. Enough liquid will be absorbed while standing to make pudding creamy. Serve warm, or cover and refrigerate about 3 hours or until chilled. Serve with raspberry sauce and whipped cream. Store covered in refrigerator.\n\n1 Serving: Calories 180; Total Fat 3g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 60mg; Sodium 125mg; Total Carbohydrate 33g (Dietary Fiber 0g, Sugars 22g); Protein 5g Exchanges: 2 Starch, \u00bd Fat Carbohydrate Choices: 2\n\nAlmond-Cherry Rice Pudding Substitute dried cherries for the raisins and \u00bd teaspoon almond extract for the 1 teaspoon vanilla. Omit raspberry sauce.\n\nCaramel Custard (Cr\u00e8me Caramel)\n\n## Baked Custard EASY\n\nPrep 10 min Total 1 hr 25 min \u25cf 6 servings\n\n  * 3 eggs, slightly beaten\n  * \u2153 cup sugar\n  * 1 teaspoon vanilla\n  * Dash salt\n  * 2\u00bd cups very warm milk or half-and-half (120\u00b0F to 130\u00b0F)\n  * Ground nutmeg\n\n1 Heat oven to 350\u00b0F. In medium bowl, beat eggs, sugar, vanilla and salt with whisk or fork. Gradually stir in milk.\n\n2 Pour mixture into 6 (6-oz) ramekins or custard cups. Sprinkle with nutmeg. Place ramekins in 13x9-inch pan; place pan in oven. Carefully pour very hot water into pan to within \u00bd inch of tops of ramekins.\n\n3 Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Carefully remove ramekins from water using tongs or grasping tops of ramekins with pot holder. Cool about 30 minutes. Serve warm or cool. If desired, unmold custard onto individual plates. Store covered in refrigerator.\n\n1 Serving: Calories 130; Total Fat 5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 115mg; Sodium 120mg; Total Carbohydrate 16g (Dietary Fiber 0g, Sugars 17g); Protein 7g Exchanges: 1 Low-Fat Milk, 1 Fat Carbohydrate Choices: 1\n\nCaramel Custard (Cr\u00e8me Caramel) Before making custard, in heavy 1-quart saucepan, heat \u00bd cup sugar over low heat 10 to 15 minutes, stirring constantly with wooden spoon, until sugar is melted and golden brown (sugar becomes very hot and could melt a plastic spoon). Immediately divide syrup among 6 (6-oz) custard cups before it hardens in saucepan; carefully tilt cups to coat bottoms (syrup will be extremely hot). Let syrup harden in cups about 10 minutes. Make custard as directed in Step 1; pour over syrup in cups. Bake as directed in Steps 2 and 3. Cool completely. Cover and refrigerate until serving or up to 48 hours.\n\nTo unmold, carefully loosen side of custard with knife or small spatula. Place dessert dish on top of cup and, holding tightly, turn dish and cup upside down. Shake cup gently to loosen custard. Caramel syrup will drizzle over custard, forming a sauce.\n\n### Unmolding Custard\n\nRun thin knife around edge of each baked custard; dip bottom of each ramekin into hot water for about 5 seconds.\n\nImmediately place serving plate upside down onto each ramekin; hold both ramekin and plate firmly. Turn ramekin upside down onto plate; remove ramekin.\n\n## Learn to Make Cr\u00e8me Br\u00fbl\u00e9e\n\nThis elegant dessert, loved for its contrast in textures\u2014the creaminess of the custard with the brittle caramelized sugar topping\u2014is a popular star on restaurant menus. It's a great dessert to make ahead and dazzle your guests with because it's actually easy to make when you know the secrets to success.\n\n### Tips for Making Cr\u00e8me Br\u00fbl\u00e9e\n\n  * Use whipping cream (not half-and-half or milk) to correctly set the custard and achieve the velvety smooth texture and creamy richness cr\u00e8me br\u00fbl\u00e9e is known for.\n  * Use ceramic ramekins, not glass custard cups or glass pie plates, which may not be able to withstand the heat from the kitchen torch or broiler and break.\n  * Slightly beat the eggs with a whisk to break them up before adding to the cream mixture. Whisk eggs with cream mixture until well blended so the custard will be smooth when baked.\n  * Add enough boiling water to the pan until it comes up to two-thirds of the height of the ramekins in order to protect the custard from the direct heat of the oven during baking.\n  * Don't allow any boiling water to splash into the ramekins, which could affect the custard texture.\n  * Blot any condensation from the tops of the chilled custards before sprinkling with sugar.\n  * Use a kitchen torch (see right for directions) or broiler to caramelize sugar. To broil topping, sprinkle 2 teaspoons brown sugar over each chilled custard. (Brown sugar melts much more evenly under the broiler.) Place ramekins in 15x10x1-inch pan or on cookie sheet with sides. Broil with tops 4 to 6 inches from heat 5 to 6 minutes.\n  * Caramelize the sugar on top of the custard until sugar is melted and light golden brown, watching carefully so the sugar doesn't burn and forms a glaze.\n\n## Cr\u00e8me Br\u00fbl\u00e9e\n\nPrep 20 min Total 7 hr \u25cf 4 servings\n\n  * 2 cups whipping cream\n  * \u2153 cup sugar\n  * 1 teaspoon vanilla\n  * 6 egg yolks, slightly beaten\n  * Boiling water\n  * 8 teaspoons sugar\n\n1 Heat oven to 350\u00b0F. In large bowl, stir whipping cream, \u2153 cup sugar and the vanilla until well mixed. Add egg yolks; beat with whisk until evenly colored and well blended.\n\n2 In 13x9-inch pan, place 4 (6-oz) ceramic ramekins. Pour cream mixture evenly into ramekins. Carefully place pan in oven. Carefully pour boiling water into pan to within \u00bd inch of tops of ramekins.\n\n3 Bake 30 to 40 minutes or until tops are light golden brown and sides are set (centers will be jiggly). Carefully transfer ramekins to cooling rack, using tongs or grasping tops of ramekins with pot holder. Cool 2 hours or until room temperature. Cover tightly with plastic wrap; refrigerate until chilled, at least 4 hours but no longer than 2 days.\n\n4 Uncover ramekins; gently blot any condensation on custards with paper towel. Sprinkle 2 teaspoons sugar over each custard. Holding kitchen torch 3 to 4 inches from custard, caramelize sugar by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. (Or caramelize under broiler; see left.) Serve immediately, or refrigerate up to 8 hours before serving. If served immediately, custard will be softer.\n\n1 Serving: Calories 540; Total Fat 45g (Saturated Fat 25g, Trans Fat 1g); Cholesterol 450mg; Sodium 50mg; Total Carbohydrate 29g (Dietary Fiber 0g, Sugars 29g); Protein 7g Exchanges: 2 Other Carbohydrate, 1 High-Fat Meat, 7\u00bd Fat Carbohydrate Choices: 2\n\nLemon Cr\u00e8me Br\u00fbl\u00e9e Reduce sugar in custard to \u2153 cup. Add 1 tablespoon grated lemon peel with the vanilla. After caramelizing sugar, top each ramekin with 1 tablespoon fresh raspberries, if desired.\n\nApple-Fig Bread Pudding Cupcakes with Maple Sauce\n\n## Apple-Fig Bread Pudding Cupcakes with Maple Sauce\n\nPrep 30 min Total 1 hr 5 min \u25cf 6 servings\n\nCupcakes\n\n  * 7 cups cubes (1 inch) day-old French or Italian bread (from 1-lb loaf)\n  * 1 large tart cooking apple (Braeburn, Cortland or Granny Smith), peeled, chopped (1\u00bd cups)\n  * \u00bd cup chopped dried figs\n  * 1 cup packed brown sugar\n  * 1 cup milk\n  * \u00bc cup butter, cut into pieces\n  * 1 teaspoon ground cinnamon\n  * \u00bd teaspoon vanilla\n  * 2 eggs, beaten\n\nSauce\n\n  * \u2153 cup granulated sugar\n  * \u2153 cup packed brown sugar\n  * \u2153 cup whipping cream\n  * \u2153 cup butter, cut into pieces\n  * \u00bd teaspoon maple flavor\n  * Maple candies, if desired\n\n1 Heat oven to 350\u00b0F. Grease 6 jumbo muffin cups with shortening.\n\n2 In large bowl, mix bread cubes, apple and figs. In small saucepan, cook 1 cup brown sugar, the milk and \u00bc cup butter over medium heat until butter is melted. Remove from heat; stir in cinnamon and vanilla. Pour over bread mixture in bowl. Add eggs; toss to coat. Spoon mixture evenly into muffin cups, filling to tops of cups.\n\n3 Bake 30 to 34 minutes or until center is set and apples are tender. Cool while making sauce.\n\n4 In 1-quart saucepan, stir granulated sugar, \u2153 cup brown sugar, the whipping cream and \u2153 cup butter. Heat to boiling over medium heat, stirring occasionally. Remove from heat; stir in maple flavor.\n\n5 Remove warm cupcakes from pan to individual serving plates. Spoon warm sauce over cupcakes. Garnish with maple candies.\n\n1 Serving: Calories 660; Total Fat 26g (Saturated Fat 16g, Trans Fat 1g); Cholesterol 140mg; Sodium 450mg; Total Carbohydrate 98g (Dietary Fiber 3g, Sugars 74g); Protein 9g Exchanges: 2\u00bd Starch, \u00bd Fruit, 3\u00bd Other Carbohydrate, 5 Fat Carbohydrate Choices: 6\u00bd\n\nBread Pudding with Whiskey Sauce\n\n## Bread Pudding with Whiskey Sauce\n\nPrep 25 min Total 2 hr 20 min \u25cf 12 servings\n\nBread Pudding\n\n  * 4 whole eggs\n  * 1 egg yolk\n  * \u00be cup sugar\n  * 2\u00bd cups milk\n  * 2\u00bd cups whipping cream\n  * 1 tablespoon vanilla\n  * 1\u00bd teaspoons ground cinnamon\n  * 12 oz French or other firm bread, cut into \u00bd-inch slices, then cut into 1\u00bd-inch pieces (10 cups)\n  * \u00bd cup raisins, if desired\n  * 2 tablespoons sugar\n  * 2 tablespoons butter, melted\n\nWhiskey Sauce\n\n  * \u00bd cup butter, cut into pieces\n  * 2 tablespoons water\n  * 1 whole egg\n  * 1 cup sugar\n  * 2 tablespoons whiskey or bourbon or 1 teaspoon brandy extract or vanilla\n\n1 Heat oven to 325\u00b0F. Grease bottom and sides of 13x9-inch (3-quart) glass baking dish with shortening or cooking spray.\n\n2 In large bowl, beat 4 eggs, 1 egg yolk and \u00be cup sugar with whisk until well blended. Beat in milk, whipping cream, vanilla and 1 teaspoon of the cinnamon until well blended. Stir in 7 cups of the bread pieces and the raisins. Let stand 20 minutes. Pour into baking dish. Lightly press remaining 3 cups bread pieces on top of mixture.\n\n3 In small bowl, mix 2 tablespoons sugar and remaining \u00bd teaspoon cinnamon. Brush top of bread mixture with melted butter; sprinkle with cinnamon-sugar. Bake uncovered 55 to 65 minutes or until top is puffed and light golden brown (center will jiggle slightly). Cool 30 minutes.\n\n4 Meanwhile, in 1-quart saucepan, melt \u00bd cup butter over low heat (do not allow to simmer). Remove from heat; cool 10 minutes. In small bowl, mix water and 1 egg; stir into butter until blended. Stir in 1 cup sugar. Cook and stir over medium-low heat until sugar is dissolved and mixture begins to boil; remove from heat. Stir in whiskey. Cool at least 10 minutes before serving.\n\n5 Serve sauce over warm bread pudding. Store bread pudding and sauce covered in refrigerator.\n\n1 Serving: Calories 500; Total Fat 30g (Saturated Fat 16g, Trans Fat 1.5g); Cholesterol 190mg; Sodium 300mg; Total Carbohydrate 50g (Dietary Fiber 0g, Sugars 36g); Protein 8g Exchanges: 2 Starch, 1\u00bd Other Carbohydrate, 5\u00bd Fat Carbohydrate Choices: 3\n\nLighter Directions For 7 grams of fat and 300 calories per serving, substitute 2 eggs and \u00bd cup fat-free egg product for the 4 eggs and 1 egg yolk. Substitute 4 cups fat-free (skim) milk and 1 cup half-and-half for the milk and whipping cream. Instead of whiskey sauce, stir 1 tablespoon bourbon or 1 teaspoon brandy extract into 1 cup fat-free caramel topping; heat if desired.\n\nBread Pudding with Lemon Curd Make bread pudding as directed, except\u2014omit whiskey sauce. Serve Lemon Curd (page 602) or purchased lemon curd over warm bread pudding.\n\nChocolate\u2013Sour Cream Fondue\n\n## Chocolate\u2013Sour Cream Fondue FAST\n\nPrep 15 min Total 15 min \u25cf 12 servings\n\n  * 4 cups milk chocolate or semisweet chocolate chips (about 24 oz) or 6 packages (4 oz each) sweet baking chocolate, chopped\n  * 1 cup sour cream\n  * \u00bd cup half-and-half\n  * 1 tablespoon instant coffee powder or granules or \u00bd teaspoon ground cinnamon\n  * 4 cups cut-up fresh fruit\n  * 4 cups cubed angel food cake (to make your own, see page 572) or pound cake (to make your own, see page 564)\n\n1 In 2-quart saucepan, heat chocolate, sour cream, half-and-half and coffee powder over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat.\n\n2 Pour chocolate mixture into fondue or chafing dish to keep warm. Spear fruit and cake with fondue forks; dip and swirl in fondue with stirring motion. If mixture becomes too thick, stir in small amount of half-and-half.\n\n1 Serving: Calories 410; Total Fat 22g (Saturated Fat 13g, Trans Fat 0g); Cholesterol 25mg; Sodium 180mg; Total Carbohydrate 48g (Dietary Fiber 3g, Sugars 42g); Protein 6g Exchanges: 1 Starch, 2 Other Carbohydrate, 4\u00bd Fat Carbohydrate Choices: 3\n\n## Funtastic Dippers\n\nHere are some other fun foods to dunk in chocolate fondue:\n\n  * Mini cupcakes (page 574)\n  * Doughnuts (page 492)\n  * Marshmallows (page 550)\n  * Cooked bacon slices\n  * Pretzels\n  * Mini chocolate chip cookies\n  * Mini cereal-marshmallow bars\n\nIndividual Meringues filled with Lemon Curd (page 602)\n\n## Meringue Shell EASY\n\nA meringue shell bakes up crisp yet melts in your mouth when you bite into it. Just before serving, fill with fresh fruit, ice cream, Chocolate Mousse (page 632), Lemon Curd (page 602) or Vanilla Pudding (page 631).\n\nPrep 10 min Total 4 hr 40 min \u25cf 8 servings\n\n  * 3 egg whites\n  * \u00bc teaspoon cream of tartar\n  * \u00be cup sugar\n\n1 Heat oven to 275\u00b0F. Line cookie sheet with cooking parchment paper.\n\n2 In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff peaks form and mixture is glossy. Do not underbeat. On cookie sheet, shape meringue into 9-inch round with back of spoon, building up side.\n\n3 Bake 1 hour 30 minutes. Turn off oven; leave meringue in oven with door closed 1 hour. Finish cooling at room temperature, about 2 hours.\n\n1 Serving: Calories 80; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 20mg; Total Carbohydrate 19g (Dietary Fiber 0g, Sugars 19g); Protein 1g Exchanges: 1 Starch Carbohydrate Choices: 1\n\nIndividual Meringues Drop meringue by \u2153 cupfuls onto cookie sheet. Shape into rounds, building up sides. Bake 1 hour. Turn off oven; leave meringues in oven with door closed 1 hour. Finish cooling at room temperature, about 2 hours. Makes 8 to 10 meringues.\n\nChocolate Meringue Shell After beating egg white mixture, sprinkle 2 tablespoons unsweetened baking cocoa through strainer over top; fold cocoa into mixture. Bake as directed.\n\n### Shaping Individual Meringue Shells\n\nShape each meringue with back of spoon into desired shape, building up side.\n\n## Vanilla Ice Cream EASY\n\nPrep 10 min Total 2 hr 40 min \u25cf 1 quart\n\n  * 3 egg yolks, slightly beaten\n  * \u00bd cup sugar\n  * 1 cup milk\n  * \u00bc teaspoon salt\n  * 2 cups whipping cream\n  * 1 tablespoon vanilla\n\n1 In 2-quart saucepan, stir egg yolks, sugar, milk and salt until well mixed. Heat just to boiling over medium heat, stirring constantly (do not allow mixture to continue to boil or it will curdle). Immediately remove from heat.\n\n2 Pour milk mixture into chilled bowl. Refrigerate uncovered 2 to 3 hours, stirring occasionally, until room temperature. At this point, mixture can be refrigerated up to 24 hours before completing recipe if desired.\n\n3 Stir whipping cream and vanilla into milk mixture. Pour into 1-quart ice cream freezer and freeze according to manufacturer's directions.\n\n\u00bd Cup: Calories 270; Total Fat 21g (Saturated Fat 12g, Trans Fat 0.5g); Cholesterol 150mg; Sodium 110mg; Total Carbohydrate 16g (Dietary Fiber 0g, Sugars 16g); Protein 3g Exchanges: 1 Starch, 4 Fat Carbohydrate Choices: 1\n\nChocolate Ice Cream Increase sugar to 1 cup. Beat 2 ounces unsweetened baking chocolate, melted and cooled, into milk mixture before cooking. Reduce vanilla to 1 teaspoon.\n\nEggnog Ice Cream Add \u00bc teaspoon ground nutmeg with the sugar. Add 1 teaspoon rum extract with the vanilla.\n\nFresh Blueberry Ice Cream Reduce vanilla to 1 teaspoon. Mash 2 cups fresh blueberries and an additional \u2153 cup sugar with potato masher or process in food processor until slightly chunky (not pureed); stir into milk mixture after adding vanilla.\n\nFresh Peach Ice Cream Reduce vanilla to 1 teaspoon. Mash 4 or 5 peeled fresh peaches with potato masher or process in food processor until slightly chunky (not pureed) to make 2 cups; stir into milk mixture after adding vanilla.\n\nFresh Raspberry Ice Cream Substitute \u00bd teaspoon almond extract for the vanilla. Mash 2 cups fresh raspberries with potato masher or process in food processor until slightly chunky (not pureed); stir into milk mixture after adding almond extract.\n\nFresh Strawberry Ice Cream Reduce vanilla to 1 teaspoon. Mash 2 cups fresh strawberries and an additional \u00bd cup sugar with potato masher or process in food processor until slightly chunky (not pureed); stir into milk mixture after adding vanilla. Stir in a few drops red food color if desired.\n\nCaramel Ice Cream\n\n## Caramel Ice Cream\n\nPrep 15 min Total 2 hr 45 min \u25cf 1 quart\n\n  * \u00bd cup sugar\n  * 2 cups whipping cream\n  * 1 cup milk\n  * 3 egg yolks, slightly beaten\n  * \u00bc teaspoon salt\n  * 2 teaspoons vanilla\n\n1 In 2-quart saucepan, heat sugar over medium heat until sugar begins to melt. Stir until sugar is completely dissolved and becomes deep golden brown to amber in color. Remove from heat; carefully and gradually stir in 1 cup of the whipping cream (mixture will boil and splatter at first). Heat over low heat, stirring frequently, until any hardened sugar bits dissolve; remove from heat.\n\n2 With whisk, stir in remaining 1 cup whipping cream, the milk, egg yolks, salt and vanilla until well mixed. Heat just to boiling over medium heat, stirring constantly (do not allow mixture to continue to boil or it will curdle). Immediately remove from heat.\n\n3 Pour milk mixture into chilled bowl. Refrigerate uncovered 2 to 3 hours, stirring occasionally, until room temperature. At this point, mixture can be refrigerated up to 24 hours before completing recipe if desired.\n\n4 Pour mixture into 1-quart ice cream freezer and freeze according to manufacturer's directions.\n\n\u00bd Cup: Calories 300; Total Fat 25g (Saturated Fat 15g, Trans Fat 1g); Cholesterol 160mg; Sodium 110mg; Total Carbohydrate 16g (Dietary Fiber 0g, Sugars 16g); Protein 3g Exchanges: 1 Other Carbohydrate, \u00bd Medium-Fat Meat, 4\u00bd Fat Carbohydrate Choices: 1\n\n### Caramelizing Sugar for Caramel Ice Cream\n\nHeat sugar in saucepan over medium heat until sugar begins to melt.\n\nStir until sugar is completely dissolved and is deep golden-brown to amber colored.\n\nGradually stir in whipping cream.\n\nHeat over low heat, stirring frequently, until hardened sugar bits dissolve.\n\n## Very Berry Frozen Yogurt Calorie Smart \u2022 EASY\n\nPrep 5 min Total 40 min \u25cf 12 servings\n\n  * 2 cups fresh strawberries or raspberries\n  * \u2153 cup sugar\n  * 4 cups vanilla low-fat yogurt\n\n1 In large bowl, mash berries with sugar. Stir in yogurt.\n\n2 Pour mixture into 2-quart ice cream freezer. Freeze according to manufacturer's directions. Scoop into serving dishes or ice cream cones.\n\n1 Serving: Calories 100; Total Fat 1g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Total Carbohydrate 19g (Dietary Fiber 0g, Sugars 18g); Protein 4g Exchanges: \u00bd Fruit , \u00bd Other Carbohydrate, \u00bd Low-Fat Milk Carbohydrate Choices: 1\n\nWatermelon Granita\n\n## Watermelon Granita Calorie Smart\n\nGranita is the Italian term for an \"ice\" or frozen dessert made with fruit or fruit juice. The texture will be grainier than a sorbet\u2014very similar to a slush.\n\nPrep 20 min Total 4 hr 25 min \u25cf 10 servings\n\n  * 3 tablespoons lime juice (2 to 3 limes)\n  * 1 cup water\n  * \u00bd cup sugar\n  * 6 cups 1-inch cubes seeded watermelon\n\n1 In 1-quart saucepan, mix lime juice, water and sugar. Cook over low heat about 5 minutes, stirring occasionally, until sugar is dissolved. Cool slightly, about 5 minutes.\n\n2 In blender or food processor, place watermelon. Cover and blend on high speed about 2 minutes or until smooth. Add lime juice mixture. Cover and blend until well mixed. Pour into 13x9-inch (3-quart) glass baking dish. Cover and freeze 1 hour.\n\n3 Scrape with fork to distribute ice crystals evenly. Freeze at least 3 hours longer, repeating scraping procedure every 30 minutes, until mixture is consistency of fine ice crystals. To serve, scoop into chilled dessert cups.\n\n1 Serving: Calories 70; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 17g (Dietary Fiber 0g, Sugars 16g); Protein 0g Exchanges: \u00bd Fruit, \u00bd Other Carbohydrate Carbohydrate Choices: 1\n\nLemonade Sorbet\n\n## Lemonade Sorbet Calorie Smart \u2022 EASY\n\nPrep 5 min Total 4 hr 5 min \u25cf 4 servings\n\n  * 1\u00bd cups cold water\n  * 1 cup lemonade concentrate (to make your own, see page 72, or thawed from 12-oz can)\n  * 3 tablespoons honey\n  * Lemon slices, if desired\n  * Fresh blueberries, if desired\n\n1 In blender or food processor, place water, lemonade concentrate and honey. Cover and blend on low speed about 30 seconds or until smooth. Pour into 8-inch square (2-quart) glass baking dish.\n\n2 Cover and freeze about 4 hours or until firm, stirring several times to keep mixture smooth. Garnish with lemon slices and blueberries.\n\n1 Serving: Calories 190; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 47g (Dietary Fiber 0g, Sugars 43g); Protein 0g Exchanges: 1 Fruit, 2 Other Carbohydrate Carbohydrate Choices: 3\n\nCranberry-Raspberry Sorbet Substitute cranberry-raspberry concentrate for the lemonade concentrate.\n\nLimeade Sorbet Substitute limeade concentrate for the lemonade concentrate.\n\nOrange Sorbet Substitute orange juice concentrate for the lemonade concentrate.\n\nPineapple Sorbet Substitute pineapple juice concentrate for the lemonade concentrate.\n\n## Lemon Sauce Calorie Smart \u2022 FAst \u2022 EASY\n\nPrep 10 min Total 10 min \u25cf 1\u00bc cups\n\n  * \u00bd cup sugar\n  * 2 tablespoons cornstarch\n  * \u00be cup water\n  * 1 tablespoon grated lemon peel\n  * \u00bc cup fresh lemon juice\n  * 2 tablespoons butter, softened\n\n1 In 1-quart saucepan, mix sugar and cornstarch. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat.\n\n2 Stir in remaining ingredients. Serve warm or cool. Store covered in refrigerator up to 10 days.\n\n1 Tablespoon: Calories 35; Total Fat 1g (Saturated Fat 0.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 10mg; Total Carbohydrate 6g (Dietary Fiber 0g, Sugars 5g); Protein 0g Exchanges: \u00bd Fruit Carbohydrate Choices: \u00bd\n\nRaspberry Sauce\n\n## Raspberry Sauce Calorie Smart \u2022 FAst \u2022 EASY\n\nPrep 10 min Total 10 min \u25cf 1 cup\n\n  * 3 tablespoons sugar\n  * 2 teaspoons cornstarch\n  * \u2153 cup water\n  * 1 box (10 oz) frozen raspberries in syrup, thawed, undrained\n\n1 In 1-quart saucepan, mix sugar and cornstarch. Stir in water and raspberries with syrup. Cook over medium heat, stirring constantly, until mixture thickens and boils (mixture will become translucent during cooking). Boil and stir 1 minute.\n\n2 Strain sauce through fine-mesh strainer into bowl to remove seeds if desired. Serve sauce warm or cool. Store covered in refrigerator up to 10 days.\n\n1 Tablespoon: Calories 30; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 7g (Dietary Fiber 0g, Sugars 6g); Protein 0g Exchanges: \u00bd Fruit Carbohydrate Choices: \u00bd\n\nStrawberry Sauce Substitute frozen strawberries in syrup for the raspberries.\n\n### Making Raspberry Sauce\n\nStir water and raspberries into sugar and cornstarch.\n\nCook, stirring constantly, until mixture thickens and boils and becomes translucent.\n\n## Cranberry Sauce Calorie Smart \u2022 EASY\n\nThe natural pectin in the cranberries thickens this easy homemade sauce. Be sure to cook the cranberries until they pop so the pectin is released and the sauce gels as it cools.\n\nPrep 15 min Total 3 hr 15 min \u25cf 4 cups\n\n  * 4 cups fresh or frozen cranberries\n  * 2 cups sugar\n  * 2 cups water\n  * 1 tablespoon grated orange peel, if desired\n\n1 Wash cranberries; remove any stems and discard any blemished berries.\n\n2 In 3-quart saucepan, heat sugar and water to boiling over medium heat, stirring occasionally. Boil 5 minutes.\n\n3 Stir in cranberries. Heat to boiling; boil about 5 minutes or until cranberries pop. Stir in orange peel. Cover and refrigerate about 3 hours or until chilled. Store covered in refrigerator up to 1 week.\n\n\u00bc Cup: Calories 110; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 28g (Dietary Fiber 1g, Sugars 26g); Protein 0g Exchanges: 2 Fruit Carbohydrate Choices: 2\n\n## Rhubarb Sauce Calorie Smart \u2022 FAst\n\nRhubarb varies in sweetness, so add sugar to taste. Serve it for dessert, either by itself or over pound cake or ice cream. Or serve as a sweet-tart accompaniment to pork or chicken.\n\nPrep 20 min Total 20 min \u25cf 3 cups\n\n  * \u00bd to \u00be cup sugar\n  * \u00bd cup water\n  * 1 lb fresh or frozen rhubarb, cut into 1-inch pieces (3 cups)\n  * Ground cinnamon, if desired\n\n1 In 2-quart saucepan, heat \u00bd cup sugar and the water to boiling over medium heat, stirring occasionally. Stir in rhubarb; reduce heat to low. Simmer uncovered about 10 minutes, stirring occasionally, until rhubarb is tender and slightly transparent, adding up to \u00bc cup more sugar, if desired.\n\n2 Stir in cinnamon. Serve sauce warm or chilled. Store covered in refrigerator up to 1 week.\n\n\u00bd Cup: Calories 80; Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 20g (Dietary Fiber 1g, Sugars 17g); Protein 0g Exchanges: 1 \u00bd Other Carbohydrate Carbohydrate Choices: 1\n\nStrawberry-Rhubarb Sauce Substitute 1 cup fresh strawberries, cut in half, for 1 cup of the rhubarb. After simmering rhubarb, stir in strawberries; heat just to boiling.\n\n## Hot Fudge Sauce Calorie Smart \u2022 EASY\n\nPrep 10 min Total 40 min \u25cf 3 cups\n\n  * 1 can (12 oz) evaporated milk\n  * 2 cups semisweet or dark chocolate chips (about 12 oz)\n  * \u00bd cup sugar\n  * 1 tablespoon butter, softened\n  * 1 teaspoon vanilla\n\n1 In 2-quart saucepan, heat milk, chocolate chips and sugar to boiling over medium heat, stirring constantly; remove from heat. Stir in butter and vanilla until mixture is smooth and creamy.\n\n2 Cool about 30 minutes or until sauce begins to thicken. Serve warm. Store sauce covered in refrigerator up to 4 weeks. Sauce becomes firm when refrigerated; heat slightly before serving (sauce will become thin if overheated).\n\n1 Tablespoon: Calories 60; Total Fat 2.5g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 10mg; Total Carbohydrate 7g (Dietary Fiber 0g, Sugars 7g); Protein 0g Exchanges: \u00bd Starch, \u00bd Fat Carbohydrate Choices: \u00bd\n\n## Chocolate Sauce Calorie Smart \u2022 FAst \u2022 EASY\n\nPrep 10 min Total 10 min \u25cf 1\u00bd cups\n\n  * 1\u00bd cups light corn syrup\n  * 3 oz unsweetened baking chocolate, chopped\n  * 1 tablespoon butter, softened\n  * \u00be teaspoon vanilla\n\n1 In 1-quart saucepan, heat corn syrup and chocolate over low heat, stirring frequently, until chocolate is melted; remove from heat. Stir in butter and vanilla.\n\n2 Serve warm or cool. Store covered in refrigerator up to 10 days. Reheat slightly before serving if desired.\n\n1 Tablespoon: Calories 90; Total Fat 2.5g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 30mg; Total Carbohydrate 17g (Dietary Fiber 0g, Sugars 8g); Protein 0g Exchanges: 1 Other Carbohydrate, \u00bd Fat Carbohydrate Choices: 1\n\n## Caramel Sauce Calorie Smart \u2022 EASY\n\nWhat else besides ice cream is caramel sauce great on? Drizzle it over cheesecake or sliced bananas and sprinkle with chopped pecans. Or you can use it as a dip for apple slices or cubes of pound cake.\n\nPrep 10 min Total 40 min \u25cf 2\u00bd cups\n\n  * 1 cup light corn syrup\n  * 1\u00bc cups packed brown sugar\n  * \u00bc cup butter, cut into pieces\n  * 1 cup whipping cream\n\n1 In 2-quart saucepan, heat corn syrup, brown sugar and butter to boiling over low heat, stirring constantly. Boil 5 minutes, stirring occasionally.\n\n2 Stir in whipping cream; heat to boiling, stirring constantly. Cool about 30 minutes. Serve warm. Store covered in refrigerator up to 10 days. Reheat slightly before serving if desired.\n\n1 Tablespoon: Calories 80; Total Fat 3g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 20mg; Total Carbohydrate 13g (Dietary Fiber 0g, Sugars 10g); Protein 0g Exchanges: 1 Other Carbohydrate, \u00bd Fat Carbohydrate Choices: 1\n\n# Helpful Nutrition and Cooking Information\n\nWe provide nutrition information for each recipe that includes calories, fat, cholesterol, sodium, carbohydrate, fiber and protein. Individual food choices can be based on this information.\n\n### Criteria Used for Calculating Nutrition Information\n\n  * The first ingredient was used wherever a choice is given (such as \u2153 cup sour cream or plain yogurt).\n  * The first ingredient amount was used wherever a range is given (such as 3- to 3\u00bd-pound cut-up whole chicken).\n  * The first serving number was used wherever a range is given (such as 4 to 6 servings).\n  * \"If desired\" ingredients and recipe variations were not included (such as sprinkle with brown sugar, if desired).\n  * Only the amount of a marinade or frying oil that is estimated to be absorbed by the food during preparation or cooking was calculated.\n\n### Criteria Used for Calculating Lower-Calorie Recipes\n\nRecipes designated as Lower Calorie were determined using the following guidelines:\n\n  * Main dishes: 350 calories or less\n  * Chilies, stews, plain meats: 250 calories or less\n  * Soups, breads, side dishes, appetizers: 175 calories or less\n  * Desserts: 200 calories or less\n  * Condiments, beverages, dips, sauces, dressings: 80 calories or less\n\n### Ingredients Used in Recipe Testing and Nutrition Calculations\n\n  * Ingredients used for testing represent those that the majority of consumers use in their homes: large eggs, 2% milk, 80%-lean ground beef and canned ready-to-use chicken broth.\n  * Fat-free, low-fat or low-sodium products were not used, unless otherwise indicated.\n  * Solid vegetable shortening was used to grease pans, unless otherwise indicated.\n\n### Equipment Used in Recipe Testing\n\nWe use equipment for testing that the majority of consumers use in their homes. If a specific piece of equipment (such as a wire whisk) is necessary for recipe success, it is listed in the recipe.\n\n  * Cookware and bakeware without nonstick coatings were used, unless otherwise indicated.\n  * No dark-colored, black or insulated bakeware was used.\n  * When a pan is specified in a recipe, a metal pan was used; a baking dish or pie plate means ovenproof glass was used.\n  * An electric hand mixer was used for mixing only when mixer speeds are specified in the recipe directions. If a stand mixer is necessary, the recipe will call for that appliance. When a mixer speed is not given, a spoon or fork was used.\n\n# Index\n\n## A\n\nAcorn squash,\n\nAdzuki beans,\n\nAioli, Wasabi, Asian Tuna with,  CALORIE SMART\n\nAj\u00ed amarillo paste,\n\nAjowain (bishop weed),\n\nAle,\n\nAlfredo Sauce,\n\nEasy,\n\nShrimp, Primavera,  CALORIE SMART \u2022 Fast\n\nAllspice,\n\nAlmond(s),\n\nBiscotti,\n\nBrittle,\n\n\u2013Brown Rice Pilaf,\n\nButter,\n\n-Cranberry Rye Berry Salad,\n\nMacarons, French, with Bittersweet Chocolate Ganache, 538\u2013539 CALORIE SMART\n\nMarcona,\n\nPesto, Carrot-, Roasted,\n\nPesto, -Cilantro, Spicy,\n\nPound Cake, Toasted,\n\n-Raspberry Pie,\n\nRice Pudding, -Cherry,\n\nRomesco Sauce,\n\nSole Amandine,  CALORIE SMART \u2022 Fast\n\nSole Amandine, Orange,\n\nSugared,\n\nThumbprint Cookies, -Lemon,  CALORIE SMART\n\nAlmond milk,\n\nAmaranth,\n\nAnaheim chiles,\n\nAnchovies,\n\nAnchovy paste,\n\nAngel Food Cake, ,  CALORIE SMART\n\nCherry,\n\nChocolate-Cherry,\n\nChocolate Confetti,\n\nEspresso,\n\nAngel Food Cupcakes,\n\nAngel Hair Pasta\n\nwith Basil, Avocado and Tomatoes,  Fast\n\nwith Chicken,\n\nwith Shrimp,\n\nAnise seed,\n\nAnnatto,\n\nAppetizers. _See also_ Dip(s); Spreads\n\nBlack Bean Sliders,  CALORIE SMART\n\nBrie in Puff Pastry with Cranberry Sauce,\n\nBrie in Puff Pastry with Cranberry Sauce, Double-Orange,\n\nCashews, Southwestern Spiced,  Fast\n\nCharcuterie,\n\ncheese tray,\n\nChicken Satay with Peanut Sauce, 56\u201357\n\nChicken Wings\n\nBuffalo,  CALORIE SMART\n\nHoney-Mustard,\n\nSalsa,\n\nSweet-Spicy,\n\nCrab Cakes, Classic,  Fast\n\nCrostini, Provolone-Onion,\n\nCrostini, Tomato-Basil,  CALORIE SMART \u2022 Fast\n\nDeviled Eggs,  CALORIE SMART \u2022 Fast\n\nBacon-Cheddar,\n\nBlue Cheese,\n\nChipotle,\n\nReuben,\n\nEdamame in the Shell with Dipping Sauces, Steamed,  CALORIE SMART \u2022 Fast\n\nEgg Rolls, Shrimp,\n\nGarlic, Roasted,  CALORIE SMART \u2022 EASY\n\nJalape\u00f1o Poppers, Baked,\n\nLettuce Wraps, Beef, Vietnamese,  CALORIE SMART\n\nMeatballs, Hot and Saucy Cocktail,  CALORIE SMART\n\nMeatballs, Make-Ahead,  CALORIE SMART\n\nNachos,  Fast\n\nNachos, Beef or Chicken,\n\nNuts, Cinnamon-Cardamom Mixed,\n\nNuts, Cinnamon-Sugared,\n\nNuts, Southwestern Spiced Party,  Fast\n\nPotato Skins, Cheesy,\n\nRed Onions, Pickled,  CALORIE SMART\n\nSalmon Cakes,\n\nselecting\/serving,\n\nShrimp Cocktail, Classic,  CALORIE SMART \u2022 Fast\n\nShrimp Cocktail Shooters,\n\nTaco Bites, Pork Carnitas,\n\nTriangles, Basil-Cheese,  CALORIE SMART\n\nApple(s)\n\nBaked,  CALORIE SMART \u2022 EASY\n\nBread Pudding Cupcakes, -Fig, with Maple Sauce,\n\nButter,  CALORIE SMART\n\nCake, Spiced, with Maple Glaze,\n\nChutney, -Cranberry,  CALORIE SMART\n\nCobbler,\n\nCrisp,\n\nCrisp, Caramel,\n\nDumplings,\n\nGreen Tea, Iced, -Mint,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nJelly, -Pepper,  CALORIE SMART \u2022 EASY\n\nMuffins, -Cinnamon,\n\nOatmeal, Baked,  CALORIE SMART\n\nPancake, Oven,\n\nPie, Classic,\n\nPie, French,\n\nPie, Slab,  CALORIE SMART\n\nPork and Barley, -Rosemary,  CALORIE SMART \u2022 Fast\n\nPork Chops, Smoked, with Sweet Potato and,  CALORIE SMART\n\nStuffing, Roast Goose with,\n\nTart, Easy,\n\nTurkey Breast, -Maple Brined,\n\nvarieties of,\n\n-Yogurt Snacks,\n\nApple Cider. _See_ Cider\n\nApplesauce,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nDoughnuts,\n\nApricot-Ginger Preserves, Spiced,  CALORIE SMART \u2022 EASY\n\nApricot-Stuffed French Toast,  CALORIE SMART\n\nArborio rice,\n\nArtichoke(s),\n\nDip, Hot,  CALORIE SMART \u2022 EASY\n\nLasagna, -Spinach,\n\npreparing\/cooking,\n\nwith Rosemary Butter,  EASY\n\nScallops with Tomatoes and,  CALORIE SMART \u2022 Fast\n\n-Spinach Dip, Hot,\n\nArtisan Asiago Bread, 498\u2013499 CALORIE SMART\n\nArugula,  _15_\n\nAsiago Bread, Artisan, 498\u2013499 CALORIE SMART\n\nAsiago Cheese, Pasta with Prosciutto and,  CALORIE SMART \u2022 Fast\n\nAsian\n\nBeef Roast with Cabbage and Pasta,  SLOW COOKER\n\nChicken Roll-Ups,  CALORIE SMART \u2022 Fast\n\nDressing,\n\nEggplant,\n\ningredients\/seasonings,\n\nPortabellas, Stuffed,  CALORIE SMART\n\nSalad with Wonton Crisps,  Fast\n\nTuna with Wasabi Aioli,  CALORIE SMART\n\nAsparagus,\n\n-Almond Salad,\n\n-Cashew Salad,\n\n-Fennel Seven-Layer Salad,\n\nwith Goat Cheese,\n\ngrilling,\n\n-Orange Salad,\n\nwith Parmesan,  CALORIE SMART \u2022 Fast\n\npreparing\/cooking,\n\nsnapping ends,\n\n-Strawberry Salad,  CALORIE SMART \u2022 Fast\n\nAu Gratin Potatoes,\n\nAvocado\n\nBacon and Cheese Omelet,\n\nand Bean Roll-Ups,\n\n-Cucumber-Berry Salad,\n\ncutting, __\n\nDressing, Creamy,\n\nGrilled Cheese Sandwiches, Tomato and,\n\nGuacamole,  CALORIE SMART \u2022 Fast\n\nGuacamole, Chipotle,\n\nGuacamole, Cotija,\n\n-Mango Salad,\n\n## B\n\nBaba Ghanoush, , _43_ CALORIE SMART\n\nBaby Food\n\nCarrot,  CALORIE SMART \u2022 EASY\n\nGreen Bean,\n\nhomemade,\n\nSweet Pea,\n\nWinter Squash,\n\nBacon\n\nAvocado and Cheese Omelet,\n\nBalsamic and Brown Sugar,\n\nBeef Tenderloin, -Wrapped Herb-Roasted,\n\nBroccoli, Cheesy,\n\nBrussels Sprouts, Cheesy, 242\u2013243 CALORIE SMART\n\nBurgers, Caramelized Beer-Onion and,\n\nCanadian, Pizza,\n\nand Cheese Grits,\n\n-Cheese Spread,\n\nChicken Thighs with Spinach and,  CALORIE SMART\n\nChopped Salad, Chicken and,\n\nCollard Greens with, Spicy,  CALORIE SMART\n\n-and Cornbread-Stuffed Pork Chops,\n\nCream Cheese Spread, Chive-Cheddar-,\n\nCrostini, BLT,\n\nCrumbles,\n\nDeviled Eggs, -Cheddar,\n\n-Edamame Toss,\n\nin German Potato Salad, Hot,  CALORIE SMART\n\nGreen Beans, Cheesy,\n\nHoney-Mustard,\n\nKale and Egg Cups,  CALORIE SMART\n\nMacaroni and Cheese, ,\n\nMacaroni and Cheese, Kale, Tomato and,\n\nmicrowave cooking,\n\nOven-Baked,  CALORIE SMART \u2022 EASY\n\nPeppered Brown Sugar,\n\nPotato and Egg Scramble,  CALORIE SMART \u2022 Fast\n\n-Potato Soup, Cheesy,  SLOW COOKER\n\nPraline,\n\nQuiche Lorraine,\n\n-Ranch Yogurt,\n\nRavioli, Chive, Parmesan and,\n\nSpaghetti Carbonara,  Fast\n\nSpaghetti Carbonara, Chicken and,\n\nSpanish Rice with,\n\n-Spinach Salad, with Hard-Cooked Eggs,  CALORIE SMART \u2022 Fast\n\n\u2013Sweet Potato Biscuits,  CALORIE SMART\n\nTart Flamb\u00e9e,  CALORIE SMART\n\nTwice-Baked Potatoes, and Pepper,\n\nVermicelli with Fresh Herbs, Spinach and,\n\nWild Rice, Pepper, -Roasted,\n\nWild Rice Porridge, and Pecan,\n\nWild Rice and Vegetable Skillet,  CALORIE SMART\n\nBacteria,\n\nBaked Apple Oatmeal,  CALORIE SMART\n\nBaked Apples,  CALORIE SMART \u2022 EASY\n\nBaked Blueberry-Orange Doughnuts,\n\nBaked Buffalo Frittata,  CALORIE SMART\n\nBaked Chicken Panzanella,  CALORIE SMART\n\nBaked Custard,  CALORIE SMART \u2022 EASY\n\nBaked Eggs,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nBaked goods, ingredients, 4\u20136,\n\nBaked Jalape\u00f1o Poppers,\n\nBaked One-Crust Pie,\n\nBaked Pita Crisps,\n\nBaked Potatoes with Tuna Topping,\n\nBaked Tart Shells and Individual Pie Crusts,\n\nBakery-Style Pumpernickel Loaf,\n\nBakery-Style Pumpernickel Rolls, 512\u2013513 CALORIE SMART\n\nBaking dish,\n\nBaking pans,\n\nbars,\n\ncakes, ,\n\ncleanup,\n\nmuffins,\n\npies and tarts, ,\n\nquick breads,\n\nBaking Powder,\n\nBiscuits,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nBaking soda,\n\nBalsamic,\n\nand Brown Sugar Bacon,\n\nGarlic Marinade,\n\nLamb Shanks, -Braised,  CALORIE SMART\n\nPork Chops with Quinoa,  CALORIE SMART\n\nSteak, -and Roasted Garlic\u2013Marinated, Grilled,  CALORIE SMART\n\n-Strawberry Freezer Jam,\n\nBamboo rice,\n\nBanana\n\nBread,  CALORIE SMART\n\nBread, Blueberry-,\n\nChocolate Mug Cake, Banana Split-, 576\u2013577\n\nCream Pie,\n\nCream Pie, -Chocolate,\n\nFrench Toast, Walnut-, Upside-Down,\n\nKefir, -Strawberry,\n\nMuffins,\n\nSmoothies, -Strawberry,\n\nBanana peppers,\n\nBarbecue(d)\n\nBeef, Korean,  CALORIE SMART\n\nBeef Sandwiches, 298\u2013299 CALORIE SMART \u2022 SLOW COOKER\n\nChicken Breasts, Grilled,\n\nChicken, Grilled,  CALORIE SMART\n\nPork Loin Ribs, Spicy, 310\u2013311\n\nBarbecue(d) _(cont.)_\n\nPot Roast,\n\nRub, Basic,\n\nSandwiches,\n\nBarbecue Sauce,\n\nCherry BBQ,\n\nMolasses-Mustard,\n\nSmoky,\n\nSpicy, 310\u2013311\n\nSweet-Savory,\n\nZesty BBQ,\n\nBarley,\n\nand Black Bean Pilaf,  CALORIE SMART\n\nCauliflower and Red Lentil Tabbouleh,  CALORIE SMART\n\nand Chicken Risotto with Edamame,  CALORIE SMART \u2022 SLOW COOKER\n\nPork and, Apple-Rosemary,  CALORIE SMART \u2022 Fast\n\nRisotto with Edamame, Vegetarian,\n\nsimmering,\n\nThree-Grain Medley,  CALORIE SMART \u2022 SLOW COOKER\n\nwith Vegetables, Mixed,  CALORIE SMART\n\nBars. _See also_ Brownie(s), Chocolate\n\nbaking pans for,\n\nBlondies with Brown Sugar Frosting,  CALORIE SMART\n\nChocolate Chip,\n\nDate,  CALORIE SMART\n\nFig,\n\nGranola,\n\ningredients,\n\nLemon,  CALORIE SMART\n\nmixing,\n\nNut, Triple-,\n\nstoring,\n\ntips for,\n\nBasic Barbecue Rub,\n\nBasic Omelet,  CALORIE SMART\n\nBasil,\n\nAngel Hair Pasta with Avocado, Tomatoes and,  Fast\n\nCaprese Salad, Heirloom Tomato,  CALORIE SMART \u2022 Fast \u2022 EASY\n\n-Cheese Triangles,  CALORIE SMART\n\n-Chicken Sauce, Creamy,\n\nchopping,\n\nCrostini, Tomato-,  CALORIE SMART \u2022 Fast\n\nLinguine with White Clam Sauce and,\n\nPesto,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nPesto, Roasted Red Pepper, Walnut and,\n\nSauce, Creamy, Chicken and Pasta with,  Fast\n\nSauce, Creamy, Pork and Pasta with,\n\nShrimp and Pasta, Tomato-,\n\n-Strawberry Water,\n\n-Tomato Soup,  CALORIE SMART\n\n-Turkey Penne Salad,\n\nVinaigrette Dressing,\n\nBasmati rice,\n\nBaster,\n\nBasting method,\n\nBay leaves,\n\nBean(s). _See also_ Black Bean(s); Black-Eyed Peas; Edamame; Garbanzo Bean(s); Green Bean(s)\n\nand Avocado Roll-Ups,\n\nBaked, Homemade,\n\nBurgers, Veggie and,  Fast\n\ncanned, as staple,\n\nCannellini with Tomatoes and Sage,  CALORIE SMART \u2022 Fast\n\nCannellini, Vermicelli with Fresh Herbs and,\n\nCassoulet, Great Northern Bean and Veggie Sausage,  SLOW COOKER\n\nChicken and White Beans, Tuscan Rosemary,  CALORIE SMART \u2022 Fast\n\nin Chili, Family Favorite,  CALORIE SMART \u2022 SLOW COOKER\n\nin Chili, White Chicken,  CALORIE SMART\n\ndried\n\ncooking timetable,\n\ndoneness,\n\nsoaking,\n\nvarieties of,\n\nFava, Rounds (Falafel),  CALORIE SMART\n\nfresh, preparing\/cooking,\n\nlong beans,\n\n\"Meatballs\", Veggie and,\n\nin Minestrone with Italian Sausage,  CALORIE SMART\n\nin Minestrone, Meatless,\n\nRed, and Rice,  CALORIE SMART\n\nRefried, Quick,\n\nSalad, Two-Bean,\n\nSoup, Tomato and, Chunky,\n\nWhite Bean Salad, Northern Italian,  CALORIE SMART\n\nWhite, with Sun-Dried Tomatoes,  SLOW COOKER \u2022 EASY\n\nBean paste,\n\nB\u00e9arnaise Sauce,\n\nBeef. _See also_ Burgers, Beef; Meat(s); Steak(s)\n\nBarbecued, Korean,  CALORIE SMART\n\nBolognese,  CALORIE SMART\n\nBolognese, Pasta,\n\nBorscht, 146\u2013147 CALORIE SMART\n\nwith Bow-Tie Pasta,  CALORIE SMART \u2022 Fast\n\nwith Bow-Tie Pasta and Feta,\n\nBrisket, Oven-Baked,\n\nBrisket, Smoked,  CALORIE SMART\n\nbroiling, ,\n\nand Broth,  CALORIE SMART\n\nCabbage Rolls, Classic,  CALORIE SMART\n\nin Chili, Family Favorite,  CALORIE SMART \u2022 SLOW COOKER\n\nCorned Beef Brisket, Spiced, with Horseradish Sour Cream,  CALORIE SMART \u2022 SLOW COOKER\n\ncuts of, 284\u2013285\n\nFajitas,\n\nand Kasha Mexicana,  CALORIE SMART \u2022 Fast\n\nand Kasha Tortillas,\n\nLettuce Wraps, Vietnamese,  CALORIE SMART\n\nManicotti,\n\nMeatballs, Hot and Saucy Cocktail,  CALORIE SMART\n\nMeatballs, Make-Ahead,  CALORIE SMART\n\nMeat Loaf,  CALORIE SMART\n\nMeat Loaf Casserole, Potato-Topped,  CALORIE SMART\n\nMeat Loaf Casserole, Quick Potato-Topped,\n\nMeat Loaf, Horseradish,\n\nMeat Loaves, Mini,\n\nNachos,  Fast\n\nNachos, Skillet,\n\nOsso Buco,\n\npanfrying, 317\u2013318\n\nPho,  CALORIE SMART\n\nPizza, Cheesy, 192\u2013193\n\nPot Pie, Samosa, 274\u2013275 CALORIE SMART\n\nPot Roast,\n\nBarbecue,\n\nCaramelized Onion,\n\nConfetti,\n\nCream Gravy,\n\nGarlic-Herb,\n\nItalian Pork,  CALORIE SMART\n\nRib Roast\n\ncarving\n\nHerb- and Garlic-Crusted,  CALORIE SMART \u2022 EASY\n\nwith Oven-Browned Potatoes,\n\nroasting timetable,\n\nRoast with Cabbage and Pasta, Asian,  SLOW COOKER\n\nroasting, 314\u2013315\n\nRoast, with Orange and Thyme,  CALORIE SMART\n\nRopa Vieja Tostadas,  CALORIE SMART \u2022 SLOW COOKER\n\nSandwiches\n\nBarbecue, 298\u2013299 CALORIE SMART \u2022 SLOW COOKER\n\nFrench Dip,  CALORIE SMART \u2022 SLOW COOKER\n\nItalian,\n\nReuben or Rachel,\n\nShort Rib Dinner, Beer-Braised,\n\nShort Ribs,\n\nShort Ribs and Sausage Rag\u00f9,\n\nSloppy Joes,  CALORIE SMART \u2022 Fast\n\nStew, 150\u2013151 CALORIE SMART\n\nStroganoff,  CALORIE SMART\n\nTaco Casserole, Fiesta,\n\nTenderloin, Bacon-Wrapped Herb-Roasted,\n\nTenderloin, Herb-Roasted,  CALORIE SMART\n\ntenderloin, whole, tying\n\nVegetable Soup,  CALORIE SMART\n\nBeer, 78\u201379\n\n-Batter Fried Fish,  CALORIE SMART \u2022 Fast\n\nBeergaritas,  Fast \u2022 EASY\n\n-Braised Short Rib Dinner,\n\n-Caramelized Onion and Bacon Burgers,\n\nvarieties of, 78\u201379\n\nBeer Can Chicken,  CALORIE SMART \u2022 EASY\n\nBeergaritas,  Fast \u2022 EASY\n\nBeet(s),\n\nand Baby Greens Salad,\n\nBorscht, 146\u2013147 CALORIE SMART\n\nPesto, -Dill,\n\nPickled,  CALORIE SMART\n\npreparing\/cooking,\n\nRoasted,  CALORIE SMART \u2022 EASY\n\nSalad, Roasted,\n\nBeet greens, ,\n\nBeignets with Espresso Sugar,  CALORIE SMART\n\nBelgian Endive,\n\nBellini Cocktails, Easy,\n\nBell Pepper(s),\n\nCheese Ball,  CALORIE SMART\n\nEdamame, Stir-Fried with Corn and,\n\nFajitas, Beef,\n\ngrilling,\n\nPickled,  CALORIE SMART\n\npreparing\/cooking,\n\nRatatouille, Garden,  CALORIE SMART \u2022 Fast\n\nRatatouille Polenta Bake,  CALORIE SMART\n\nRatatouille Salad,  CALORIE SMART\n\nred pepper sauce,\n\nRoasted,  CALORIE SMART \u2022 EASY\n\nBacon-, Rice,\n\ncondiment,\n\nPuttanesca,\n\nRed, Basil and Walnut Pesto,\n\nRed, Broccoli with Hazelnuts and,  CALORIE SMART \u2022 Fast\n\nRed, Soup with Mozzarella, , CALORIE SMART\n\nand Soybean Stir-Fry,  CALORIE SMART \u2022 Fast\n\nTofu Teriyaki Noodles and,\n\n-Tomato Sauce, Snapper with,  CALORIE SMART \u2022 Fast\n\nTwice-Baked Potatoes, Bacon and,\n\nBerry(ies). _See also specific berries_\n\n-Chia Breakfast Pudding,\n\nCrisp, Fresh,\n\n-Cucumber-Avocado Salad,\n\nFood Color, Natural Homemade,\n\nand Greens Smoothie, Fresh,\n\nhulling\n\nJam, Freezer, Triple-Berry Pomegranate,  CALORIE SMART\n\nOatmeal-Flax Muesli, Triple,  CALORIE SMART\n\nPancakes,\n\nPops, -Plum,\n\nSangria,\n\nSimple Syrup, Triple-,\n\nTart, Crumble, Mixed,\n\nTea,\n\nvarieties of,\n\nVinegar,\n\nYogurt, Very Berry Frozen,  CALORIE SMART \u2022 EASY\n\nBeverages. _See also_ Cocktails; Coffee; Kefir; Lemonade; Tea; Smoothies\n\nbar, stocking, 77\u201378\n\nbeers, 78\u201379\n\nChocolate Milk,\n\nCider, Hot Buttered Rum-Spiced,\n\nCider, Hot Spiced,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nCitrus Splash,\n\nEgg Cream, New York,\n\nEggnog,\n\nEggnog, Bourbon-Maple,\n\nGreen Juice, Refreshing,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nHot Chocolate,  Fast\n\nHot Chocolate, Double-Chocolate,\n\nHot Chocolate, Marshmallow-Topped,\n\nRaspberry-Lime Juice,  Fast \u2022 EASY\n\nStrawberry-Basil Water,\n\nStrawberry Milk, Fresh,  Fast \u2022 EASY\n\nwine varietals,\n\nBiscotti, Almond,\n\nBiscotti, Hazelnut,  CALORIE SMART\n\nBiscuits\n\nBaking Powder,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nButtermilk,\n\nCream, Chocolate Chip,\n\nCream, Easy,  CALORIE SMART \u2022 EASY\n\nCream, Herbed,\n\nDrop,\n\nHam 'n Egg Biscuit Sandwiches,\n\nproblems with\n\nSweet Potato\u2013Bacon,  CALORIE SMART\n\nBittersweet Chocolate Ganache,\n\nBlack Bean(s)\n\nand Barley Pilaf,  CALORIE SMART\n\nBurgers, California,  CALORIE SMART \u2022 Fast\n\nBurgers with Tomato and Cheese, California,\n\nCaribbean,\n\nChicken and Sausage with, Cheesy, Mexican,\n\nQuesadillas,\n\nRefried, Spicy,  CALORIE SMART \u2022 Fast\n\nSalsa,  CALORIE SMART\n\nSauce, Stir-Fry Tofu with, 392\u2013393 CALORIE SMART \u2022 Fast\n\nSliders,  CALORIE SMART\n\nSoup, Cuban,  CALORIE SMART\n\nand Tomato Salsa,\n\nBlackberry(ies),\n\nPie,\n\n-Thyme Cocktail,\n\nBlack-Eyed Peas\n\nCajun Tomatoes with,\n\nCollard Greens with,\n\nHoppin' John,\n\nSpicy,  CALORIE SMART \u2022 SLOW COOKER \u2022 EASY\n\nBlack mint paste,\n\nBlack Pepper and Parmesan Grissini,  CALORIE SMART\n\nBlack tea,\n\nBlanching method, ,\n\nBlender, ,\n\nBlondies with Brown Sugar Frosting,  CALORIE SMART\n\nBlood Orange,\n\nBloody Mary, Classic,  CALORIE SMART \u2022 Fast\n\nBLT Crostini,\n\nBlueberry(ies),\n\n-Banana Bread,\n\nCobbler, Fresh,\n\nCrisp,\n\nDoughnuts, -Orange, Baked,\n\n-Granola Parfaits,\n\nIce Cream, Fresh,\n\nJam, Freezer,\n\nKefir,\n\nMuffins,  CALORIE SMART\n\nMuffins, Streusel-Topped,\n\nPie,\n\nPie, -Peach,\n\nPies, Hand,\n\nScones, -Ginger,\n\nSmoothies,\n\nBlue Cheese,\n\nBurgers,\n\nChicken Salad,\n\nDeviled Eggs,\n\nDressing,  CALORIE SMART \u2022 EASY\n\nDressing, Yogurt,\n\nVinaigrette, Herb,\n\nBoiled Frosting,\n\nBoiled Hard-Shell Blue Crabs,  CALORIE SMART\n\nBoiled Lobsters,  CALORIE SMART\n\nBoiling method,\n\nBok Choy,\n\nBolognese _,_,  CALORIE SMART\n\nPasta,\n\nBorscht, _146,_ 146\u2013147 CALORIE SMART\n\nBoston Cream Pie,\n\nBoston Cream Shooters,\n\nBouillon,\n\nBourbon\n\nChicken with Corn Relish,  CALORIE SMART\n\n-Chocolate-Pecan Mini Pies,\n\nManhattan Cocktails,  CALORIE SMART \u2022 Fast \u2022 EASY\n\n-Maple Eggnog,\n\n-Maple Marinade,  CALORIE SMART \u2022 EASY\n\nBow-Tie Pasta\n\nBeef with Feta and,\n\nBeef with,  CALORIE SMART \u2022 Fast\n\nChicken and Pasta with Creamy Basil Sauce,  Fast\n\nand Kasha Pilaf,  CALORIE SMART\n\nShrimp Alfredo Primavera,  CALORIE SMART \u2022 Fast\n\nBoysenberry Pie,\n\nBraising poultry,\n\nBrandy-Herb Pan Steaks, _287,_ 287 CALORIE SMART \u2022 Fast\n\nMushroom,\n\nBran Muffins,  CALORIE SMART\n\nDate-,\n\nBranzino\n\nHerbed Butter,\n\nLemon-Garlic,\n\nRosemary-Lemon,\n\nwith Sun-Dried Tomato Pesto,\n\nwith Sweet Pea\u2013Mint Pesto, Fresh,  Fast\n\nBrazil nuts,\n\nBread. _See also_ Crostini; Croutons; French Toast\n\nCrumbs, Browned, Saut\u00e9ed Cauliflower with,  Fast\n\nFrench, uses for,\n\nGarlic, Cheesy,\n\nPanzanella,  CALORIE SMART\n\nStuffing, 346\u2013347\n\nApple, Roast Goose with,\n\nCornbread,\n\nOyster,\n\nSausage,\n\nSalad,\n\nBread(s), Quick. _See also_ Biscuits; Doughnuts; Muffins; Scones\n\nBanana,  CALORIE SMART\n\nBanana, Blueberry-,\n\nBeignets with Espresso Sugar,  CALORIE SMART\n\nBrunch Cake, Strawberry Cream,\n\nButter Cake, Lemon Curd\u2013Filled,\n\nCoffee Cake, Sour Cream, 494\u2013495\n\nCornbread,  CALORIE SMART\n\nCranberry,\n\nCranberry\u2013Sweet Potato,\n\nOatmeal Streusel,\n\npans for,\n\nPopovers,  CALORIE SMART \u2022 EASY\n\nPumpkin,\n\nstoring,\n\ntips for,\n\nYorkshire Pudding,\n\nZucchini,  CALORIE SMART\n\nZucchini, Orange-,\n\nBread(s), Yeast. _See also_ Pizza Crust; Rolls\n\nAsiago, Artisan, 498\u2013499 CALORIE SMART\n\nbread machine tips, 496\u2013497\n\nChallah Braid,\n\nCherry, Dried, and Walnut,\n\nCinnamon Swirl Raisin,\n\nEgg, Rich,  CALORIE SMART\n\nEnglish Muffins,  CALORIE SMART\n\nFocaccia,  CALORIE SMART\n\nFocaccia Breadsticks,\n\nFocaccia, Onion,\n\nFour-Grain Batter,  CALORIE SMART\n\nFrench,  CALORIE SMART\n\nGrissini, Black Pepper and Parmesan,  CALORIE SMART\n\ningredients for,\n\nkneading dough,\n\nmaking\/shaping dough\n\nNaan, Easy,\n\nNo-Knead Artisan,  CALORIE SMART\n\nPretzels, Soft,  CALORIE SMART\n\nPretzels, Soft, Parmesan-Herb,\n\nproblems with\n\nPumpernickel Loaf, Bakery-Style,\n\nSourdough,  CALORIE SMART\n\nstoring, ,\n\nWhite, Classic,  CALORIE SMART\n\nWhole Grain Artisan,  CALORIE SMART\n\nWhole Wheat, Honey\u2013, 504\u2013505 CALORIE SMART\n\nWhole Wheat, Sunflower-Herb,\n\nBread machine, , 496\u2013497\n\nBread Pudding\n\nCupcakes, Apple-Fig, with Maple Sauce,\n\nwith Lemon Curd,\n\nwith Whiskey Sauce, 636\u2013637\n\nBreadsticks, Focaccia,\n\nBreadsticks, Grissini, Black Pepper and Parmesan,  CALORIE SMART\n\nBreakfast Burritos,\n\nBreakfast Quinoa,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nBreakfast Roll-Up,\n\nBreakfasts, planning,\n\nBrie,\n\nin Puff Pastry, Double-Orange, with Cranberry Sauce,\n\nin Puff Pastry with Cranberry Sauce,\n\nBrine(d)\n\nSalmon, Smoked,  CALORIE SMART\n\nSeasoned,  CALORIE SMART \u2022 EASY\n\ntimetable, brining,\n\nTurkey, Whole,\n\nTurkey Breast, Apple-Maple,\n\nBrisket\n\nCorned Beef, Spiced, with Horseradish Sour Cream,  CALORIE SMART \u2022 SLOW COOKER\n\nOven-Baked Beef,\n\nRub,\n\nSmoked Beef,  CALORIE SMART\n\nBrittle\n\nAlmond,\n\nCashew,\n\nPeanut,  CALORIE SMART\n\nBroccoli,\n\nin Asian Salad with Wonton Crisps,  Fast\n\nCheesy Bacon,\n\nin Chicken Divan Pot Pie,\n\ngrilling,\n\npreparing\/cooking,\n\nwith Red Peppers, Roasted, and Hazelnuts,  CALORIE SMART \u2022 Fast\n\n-Sausage Pizza, Easy,\n\nSoup, Cream of,  CALORIE SMART\n\nBroccolini,\n\nBroccoli Rabe with Orecchiette, Browned Butter,  Fast\n\nBroiled Fish Fillets,\n\nBroiled Grapefruit,\n\nBroiled Pineapple,  CALORIE SMART \u2022 Fast\n\nBroiling, ,\n\nbest foods for,\n\nmeat, 316\u2013317\n\npoultry,\n\ntips for,\n\nBroth,\n\nBeef and,  CALORIE SMART\n\nChicken and,  CALORIE SMART\n\nFish,  CALORIE SMART\n\nVegetable,  CALORIE SMART\n\nvegetable, storing,\n\nBrowned Butter\n\nFish, Panfried,\n\nFrosting, ,\n\nFrosting, Cream,\n\nGlaze,\n\nOrecchiette with Broccoli Rabe,  Fast\n\nproblems with\n\nSauce, Herbed,\n\nSauce, \u2013Sage,\n\nBrownie(s), Chocolate,\n\nCaramel-Fudge, Outrageous,\n\ndoneness,\n\nDouble-Chocolate,\n\nFruitcake-Inspired,\n\nMix,\n\n\u2013Peanut Butter,\n\nPie,\n\nBrown Rice, ,\n\nBurritos, Salsa\u2013,\n\n\u2013Chicken Salad,\n\nCurried Veggie,  Fast\n\nFried,\n\nLettuce Wraps, Quick,\n\nPaella, Vegetable,  CALORIE SMART \u2022 Fast\n\nPaella, Vegetable Chicken,\n\nPilaf,\n\nPilaf, Almond\u2013,\n\nPudding, Easy,\n\nBrown Sugar,\n\nBacon, Peppered,\n\nBacon, and Balsamic,\n\nBacon, Praline,\n\nFrosting,\n\n\u2013Orange Glaze, Ham with,\n\nRefrigerator Cookies,  CALORIE SMART\n\nCitrus\u2013,\n\nCoconut, Toasted\u2013,\n\nMaple\u2013,\n\nsoftening in microwave,\n\nBrunch, planning,\n\nBrushes,\n\nBrussels Sprouts,\n\n\u2013Cashew Pesto,\n\nCheesy Bacon, 242\u2013243 CALORIE SMART\n\nCranberry-Pistachio,  CALORIE SMART \u2022 Fast\n\npreparing\/cooking,\n\nBucatini with Clam-Mushroom Sauce,\n\nBuckwheat, . _See also_ Kasha\n\nPancakes,  CALORIE SMART \u2022 Fast\n\nBuffalo\n\nChicken Wings,  CALORIE SMART\n\nCorn on the Cob,\n\nFrittata, Baked,  CALORIE SMART\n\nBuffet service, ,\n\nBulgur,\n\ncooking timetable,\n\nKibbeh Patties,  CALORIE SMART\n\nand Lentils, Mediterranean,  CALORIE SMART \u2022 SLOW COOKER\n\nPilaf,  CALORIE SMART \u2022 Fast\n\nTabbouleh, Classic,  CALORIE SMART\n\nTabbouleh, Minty,\n\nTabbouleh, Southwestern,\n\nBurgers\n\nBlack Bean, California,  CALORIE SMART \u2022 Fast\n\nBlack Bean, with Tomato and Cheese, California,\n\nBeef and Chorizo, with Roasted Chile Mayonnaise,\n\nTurkey, Garlic, Moist,\n\nVeggie and Bean,  Fast\n\nBurgers, Beef\n\nBlue Cheese,\n\nCaesar, Sweet Onion-Topped,  Fast\n\nCaramelized Beer-Onion and Bacon,\n\ndoneness,\n\nPatty Melts with Smothered Onions,  CALORIE SMART\n\nBurrito(s)\n\nBowls, Pork,\n\nBreakfast,\n\nSalsa\u2013Brown Rice,\n\nButter. _See also_Browned Butter\n\nAlmond,\n\nin baked goods,\n\nChile-Lime,\n\nClarified,  Fast\n\nClarified, Garlic,\n\nFlavored,  Fast \u2022 EASY\n\nGarlic,\n\nGarlic-Herb,\n\nGarlic-, Panfried Fish,\n\nghee,\n\nHerb,\n\nHerbed, Branzino,\n\nHerbed,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nHerb-Garlic, Spatchcocked Chicken,  CALORIE SMART\n\nHerb, Grilled Corn with,  Fast\n\nHoney,\n\nLemon-Pepper,\n\nMaple,\n\nMaple-, Frosting,\n\nmelting in microwave,\n\nMustard,\n\nOrange,\n\nParmesan, Italian,\n\npastry,\n\nPecan,\n\n-Pecan Syrup,\n\nRaspberry,\n\nRosemary, Artichokes with,  EASY\n\nsoftening,\n\nsoynut,\n\nstoring,\n\nButter Balls, Orange-Rosemary, Chocolate-Filled,  CALORIE SMART\n\nButter Cake,\n\nLemon Curd\u2013Filled,\n\nButterhead lettuce,\n\nButtermilk, ,\n\nBiscuits,\n\nChicken, Fried,\n\nColeslaw, Tangy,\n\nin Cream Cake, Italian,\n\nDressing, Tangy, Chopped Salad with,\n\nMashed Potatoes,\n\nPancakes,\n\nButtermilk _(cont.)_\n\nPastry, Easy,  Fast \u2022 EASY\n\nRanch Dressing,  CALORIE SMART \u2022 EASY\n\nRanch Dressing, Fresh Herb,\n\nRanch Dressing, -Parmesan,\n\nin Red Velvet Cake,\n\nSmoothies, Orange,\n\nstoring,\n\nStrawberry Pops,\n\nWaffles, Whole Wheat, with Honey\u2013Peanut Butter Drizzle,\n\nButternut Squash,\n\nRavioli,\n\nRisotto with, Classic,\n\nSoup,\n\nand Turkey Ragout,  CALORIE SMART \u2022 SLOW COOKER\n\nButterscotch\n\nCream Pie,\n\nFrosting,\n\nPudding,\n\nButtery Broiled Fish Steaks,  CALORIE SMART \u2022 Fast\n\nButtery Rosemary-Honey Roasted Chicken,\n\n## C\n\nCabbage, , . _See also_ Coleslaw\n\nBeef Roast with Pasta and, Asian,  SLOW COOKER\n\nBorscht, 146\u2013147 CALORIE SMART\n\nKimchi,  CALORIE SMART\n\nPickled, 366\u2013367\n\nRed, Sweet-Sour,  CALORIE SMART\n\nRolls, Classic,  CALORIE SMART\n\nRolls, Tropical Stuffed,  SLOW COOKER\n\nthinly slicing\n\nVeggie Relish, Crunchy,  CALORIE SMART\n\nCacio e Pepe,  Fast\n\nCaesar Burgers, Sweet Onion-Topped,  Fast\n\nCaesar Salad,  CALORIE SMART \u2022 Fast\n\nChicken,\n\nGrilled,\n\nKale,\n\nShrimp,\n\nCajun\n\nChicken, Smoked,  CALORIE SMART\n\nFish Tacos, Soft, 366\u2013367 Fast\n\nSpice Rub,\n\nTomatoes with Black-Eyed Peas,\n\nCake(s). _See also_ Cheesecake; Cupcakes; Frosting; Pound Cake\n\nAngel Food, ,  CALORIE SMART\n\nCherry,\n\nChocolate-Cherry,\n\nChocolate Confetti,\n\nEspresso,\n\nApple, Spiced, with Maple Glaze,\n\nbeating\/whipping\/folding,\n\nBoston Cream Pie,\n\nbutter, about, ,\n\nButter, Lemon Curd\u2013Filled,\n\nCarrot, 562\u2013563\n\nChocolate Chip,\n\nChocolate-Fig,\n\nChocolate, German,\n\nChocolate Layer,\n\nChocolate, Molten,\n\nChocolate Mug, Banana Split-, 576\u2013577\n\nChocolate Sheet,\n\nCoconut,\n\nCoffee, Sour Cream, 494\u2013495\n\nCookies 'n Creme,\n\nCream, Italian,\n\ndoneness,\n\nEspresso, with Mocha Streusel Ribbon,\n\nfoam cakes,\n\nGingerbread,\n\nHot Fudge Sundae, Double-Chocolate,\n\nJelly Roll,\n\nJelly Roll, Lemon Curd,\n\nMarble,\n\nmarbling\n\nPear-Ginger Upside-Down,\n\nPumpkin Pudding,\n\nRed Velvet,\n\nremoving from pan\n\nShortcakes, Strawberry,\n\nShortcakes, Drop,\n\nSilver White,\n\nSnickerdoodle, Caramel,\n\nSpice, Sour Cream,\n\nStarlight Yellow,\n\nstoring, ,\n\nStrawberry,\n\nStrawberry Cream Brunch,\n\ntips for,\n\nTres Leches,\n\nTres Leches, Tropical,\n\nTurtle Layer,\n\nZucchini,\n\nCake Doughnuts,  CALORIE SMART\n\nCake pans, ,\n\nCalifornia Black Bean Burgers,  CALORIE SMART \u2022 Fast\n\nCalifornia Black Bean Burgers with Tomato and Cheese,\n\nCalzone,\n\nCanadian Bacon Pizza,\n\nCandied Nuts,\n\nCandied Sweet Potatoes,  EASY\n\nCandy(ies)\n\nBrittle, Almond,\n\nBrittle, Cashew,\n\nBrittle, Peanut,  Calorie Smart\n\nCaramels,  CALORIE SMART\n\nCaramels, Chocolate,\n\nCaramels, Sea Salt, Chocolate-Topped,\n\nCookies,\n\nDivinity, Pistachio-Cranberry,  CALORIE SMART\n\nequipment and tools,\n\nFudge\n\nCherry-Pistachio,\n\nCoconut,\n\nPeanut Butter Candy,\n\nTriple Chocolate,  CALORIE SMART\n\nTriple-Chocolate and Candy,\n\nmaking,\n\nPralines,  CALORIE SMART\n\nTruffles, Chocolate, Luscious,  CALORIE SMART\n\nTruffles, Toffee,\n\nTruffles, White-Chocolate-Chocolate,\n\nCandy thermometer, ,\n\nCannellini with Tomatoes and Sage,  CALORIE SMART \u2022 Fast\n\nCannellini, Vermicelli with Fresh Herbs and,\n\nCanning and preserving\n\ncontainers for,\n\nequipment,\n\nfood safety in,\n\njars, preparing,\n\npectin, dissolving\n\nCan opener,\n\nCaperberries,\n\nCapers, ,\n\nCappuccino, _68,_ 68 CALORIE SMART \u2022 Fast \u2022 EASY\n\n-Caramel Cheesecake,\n\nCaprese Salad, Heirloom Tomato,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nCaramel(s),  CALORIE SMART\n\nApple Crisp,\n\n-Cappuccino Cheesecake,\n\nChicken with Pickled Cucumber and Onion,\n\nChocolate,\n\n-Chocolate Compost Cookies,\n\nChocolate-Topped Sea Salt,\n\nCustard (Cr\u00e8me Caramel),\n\nFrosting,  EASY\n\nFrosting, Salty,\n\n-Fudge Brownies, Outrageous,\n\nIce Cream,\n\nLatte,\n\nmelting in microwave,\n\nPears, -Maple,  SLOW COOKER \u2022 EASY\n\nSauce,  CALORIE SMART \u2022 EASY\n\nSnickerdoodle Cake,\n\nSticky Rolls,\n\nTarts, Tiny,\n\nCaramelized Onion(s). _See_ Onion(s), Caramelized\n\nCaramelizing,\n\nonions\n\nsugar,\n\nCaraway,\n\nCarbonara, Spaghetti,  Fast\n\nChicken and,\n\nCardamom, ,\n\n-Cinnamon Mixed Nuts,\n\nYogurt Cheese, -Scented,\n\nCaribbean Black Beans,\n\nCarne seca,\n\nCarnitas, Pork, Taco Bites,\n\nCarnival squash,\n\nCarrot(s),\n\nBaby Food,  CALORIE SMART \u2022 EASY\n\nCake, 562\u2013563\n\nCumin-Chile Roasted,  CALORIE SMART\n\nCupcakes,\n\nGlazed,  CALORIE SMART \u2022 Fast\n\ngrilling,\n\nHoney-Glazed Lemon,\n\nin Kimchi,  CALORIE SMART\n\nMuffins, Golden Harvest,\n\nPickled, Tarragon Baby,  CALORIE SMART \u2022 EASY\n\nPickled, Spicy,\n\npreparing\/cooking,\n\nRoasted, -Almond Pesto,\n\nCashew(s),\n\n-Asparagus Salad,\n\nBrittle,\n\n\u2013Brussels Sprouts Pesto,\n\nPilaf,\n\nSalted, -Bittersweet Chocolate Tart,\n\nSouthwestern Spiced Party,  Fast\n\nCashew milk,\n\nCassava,\n\nCasserole(s)\n\nGreen Bean,\n\nMeat Loaf, Potato-Topped,  CALORIE SMART\n\nMeat Loaf, Potato-Topped, Quick,\n\nTaco, Fiesta,\n\nTurkey and Wild Rice, Herbed,  CALORIE SMART \u2022 SLOW COOKER\n\nVegetable, Indian-Style,  CALORIE SMART\n\nCasserole pan,\n\nCassoulet, Great Northern Bean and Veggie Sausage,  SLOW COOKER\n\nCatfish, Cornmeal-Crusted,  CALORIE SMART \u2022 Fast\n\nCauliflower,\n\nBarley and Red Lentil Tabbouleh,  CALORIE SMART\n\ngrilling,\n\nPan-Roasted, Chicken with Orzo and,  CALORIE SMART \u2022 Fast\n\npreparing\/cooking,\n\nSaut\u00e9ed, with Browned Bread Crumbs,  Fast\n\nSoup, Cream of,\n\nSteaks with Olive-Tomato Relish,\n\n\u2013Sweet Potato Curry,  CALORIE SMART\n\nCayenne (red pepper),\n\nCelery,\n\nCelery seed,\n\nCereal\n\nGranola,\n\nMuesli, Triple-Berry Oatmeal-Flax,  CALORIE SMART\n\nOatmeal, Apple, Baked,  CALORIE SMART\n\nPorridge, Bacon and Pecan Wild Rice,\n\nPorridge, Cranberry\u2013Wild Rice,\n\nQuinoa, Breakfast,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nChai, _69,_ 69 CALORIE SMART \u2022 Fast\n\nChai Mix,  CALORIE SMART \u2022 Fast\n\nChallah Braid,\n\nChanterelle mushrooms,\n\nCharcoal grills, . _See also_ Grilling\n\nCharcuterie, , _photo_\n\nChard,\n\nCheddar, . _See also_ Macaroni, and Cheese\n\nCornbread Scones, -Chile,\n\nCream Cheese Spread, -Bacon-Chive,\n\nDeviled Eggs, -Bacon,\n\nQuiche, and Spinach,  CALORIE SMART\n\nStrata, and Ham, 96\u201397 CALORIE SMART\n\nTuna Melts,\n\nCheese. _See also_ Cheese Balls; Cheesy; _specific cheeses_\n\n-Bacon Spread,\n\nBlack Bean Burgers with Tomato and, California,\n\nCalzone,\n\nChicken Sausage with Potatoes and, Roasted,  CALORIE SMART\n\nChopped Salad, Turkey-,\n\nCrostini, Garlic-,\n\nEnchiladas,\n\nEnchilada, Simple,\n\nEnchiladas Verde,\n\nGrilled Cheese Sandwiches,  Fast\n\nPesto Parmesan,\n\nTomato and Avocado,\n\nGrits,  CALORIE SMART\n\nGrits, Bacon and,\n\nin Lasagna, Italian Sausage,\n\nMacaroni and. _See_ Macaroni, and Cheese\n\nin Manicotti,\n\nOmelet,\n\nOmelet, Avocado, Bacon and,\n\nOmelet, Ham and,\n\nPatty Melts with Smothered Onions,  CALORIE SMART\n\nPizza,\n\nRavioli, Four-Cheese Homemade,  CALORIE SMART \u2022 EASY\n\nSauce,\n\nshredded,\n\nsoy,\n\nstoring,\n\ntray, creating,\n\nTriangles, Basil-,  CALORIE SMART\n\nvarieties of,\n\nYogurt, Cardamom-Scented,\n\nCheese Ball(s), _46,_ 46 CALORIE SMART\n\nBell Pepper,\n\nDill Havarti,\n\nMini\n\nFrench,  CALORIE SMART\n\nIndian,\n\nKorean,\n\nMexican,\n\nPecan-Coated,\n\nPepper Jack,\n\nCheeseburger Hoagies,\n\nCheesecake(s)\n\nCaramel-Cappuccino,\n\nChocolate Chip New York,\n\nmaking\n\nNew York,\n\nstoring,\n\nCheese knives\/spreaders,\n\nCheesy\n\nBeef Pizza, 192\u2013193\n\nBroccoli, Bacon,\n\nBrussels Sprouts, Bacon, 242\u2013243 CALORIE SMART\n\nChicken and Sausage with Black Beans, Mexican,\n\nEggs,\n\nGarlic Bread,\n\nGreen Beans, Bacon,\n\nPotato-Bacon Soup,  SLOW COOKER\n\nPotato Skins,\n\nRigatoni with Eggplant Sauce,\n\nCherimoya,\n\nCherry(ies),\n\nAngel Food Cake,\n\nAngel Food Cake, Chocolate-,\n\nBBQ Sauce,\n\nCobbler, Fresh,\n\nDried, and Walnut Bread,\n\nFrosting, -Nut,\n\nFudge, -Pistachio,\n\nKale Salad, -Walnut,  CALORIE SMART \u2022 Fast\n\nPie,\n\nPie, Quick,\n\nQuinoa, -Pecan,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nRice Pilaf, Pistachio,\n\nRice Pudding, Almond-,\n\nScones, \u2013Chocolate Chip,\n\nScones, Lemon-,\n\nShortbread Cookies,\n\nsour\/sweet,\n\nSugar Cookies, Chocolate Chip, Pistachio and, Soft No-Roll,\n\nChervil,\n\nChestnuts,\n\nCh\u00e8vre. _See_ Goat Cheese\n\nChia-Berry Breakfast Pudding,\n\nChicken. _See also_ Poultry\n\nAdobo,  CALORIE SMART\n\n-and Shells, Spinach-Stuffed,\n\nAngel Hair Pasta with,\n\nand Barley Risotto with Edamame,  CALORIE SMART \u2022 SLOW COOKER\n\n-Basil Sauce, Creamy,\n\nbreasts, boning\n\nbreasts, flattening,\n\nbrining time,\n\nbroiling, ,\n\nand Broth,  CALORIE SMART\n\nbrowning,\n\n\u2013Brown Rice Salad,\n\nCacciatore,  CALORIE SMART\n\nCaesar Salad,\n\nCaramel, with Pickled Cucumber and Onion,\n\nwith Cauliflower, Pan-Roasted, and Orzo,  CALORIE SMART \u2022 Fast\n\nChili, White,  CALORIE SMART\n\nChopped Salad,\n\nChopped Salad, and Bacon,\n\nin Cobb Salad,\n\nCoconut, Thai-Style,  CALORIE SMART\n\nCoffee, with Quick Mole Sauce,  CALORIE SMART\n\nCoq au Vin,  CALORIE SMART\n\nCordon Bleu, Oven,  CALORIE SMART\n\nCornmeal, Crunchy, with Mango-Peach Salsa,  Fast\n\nDijon, Smothered in Mushrooms,  CALORIE SMART \u2022 Fast\n\nand Dumplings,  CALORIE SMART\n\nFettuccine Alfredo,\n\nFingers, Oven-Fried,\n\nFried, Buttermilk,\n\nFried, Korean,  CALORIE SMART\n\nFried, Skillet-,  CALORIE SMART \u2022 EASY\n\nGrilled\n\nBarbecue,  CALORIE SMART\n\nBeer Can,  CALORIE SMART \u2022 EASY\n\nBourbon, with Corn Relish,  CALORIE SMART\n\nBreasts, Barbecue,\n\nFajitas,\n\nHerb, Three-,\n\nKabobs, Easy,\n\nLemon, with Grilled Fennel and Onion,  CALORIE SMART\n\nPackets, Mediterranean,  CALORIE SMART\n\nHerbed Marinated,\n\nKorma,  CALORIE SMART\n\n-Macaroni Salad,\n\n-Mandarin Salad, Crunchy,\n\nMarsala,  CALORIE SMART\n\nMeatballs,\n\n-Mushroom Soup,\n\nNachos,\n\nNachos, Skillet,  Fast\n\nwith Orzo, Greek,\n\nOven-Fried,  CALORIE SMART \u2022 EASY\n\nOven-Fried, Crunchy,\n\nPad Thai with,\n\nPaella, Vegetable,\n\nPan-Fried, with Romesco Sauce,  CALORIE SMART\n\nPanzanella, Baked,  CALORIE SMART\n\nParmigiana,\n\nand Pasta with Creamy Basil Sauce,  Fast\n\nin Peanut Sauce, Spicy,  SLOW COOKER\n\nPenne Salad, -Thyme,\n\nPiccata,  CALORIE SMART \u2022 Fast\n\nPie, Moroccan,\n\nand Potatoes, Sage,  CALORIE SMART\n\nPot Pie(s),\n\nCranberry-,  CALORIE SMART\n\nDivan,\n\nIndividual,\n\nPortabella,\n\nand Rice, Country French,  CALORIE SMART\n\nRice, Fried,\n\nRoasted\n\nButtery Rosemary-Honey,\n\ncarving\n\nHerb-, and Vegetables,  CALORIE SMART\n\nProven\u00e7al,\n\nroasting,\n\nRoll-Ups, Asian,  CALORIE SMART \u2022 Fast\n\nwith Romesco Sauce, Pan-Fried,  CALORIE SMART\n\nRotisserie Spiced,  CALORIE SMART \u2022 SLOW COOKER\n\nSalad, Blue Cheese,\n\nSalad Sandwiches,  Fast \u2022 EASY\n\nSatay with Peanut Sauce, 56\u201357\n\nSausage,\n\nwith Potatoes and Cheese, Roasted,  CALORIE SMART\n\nSpinach and Swiss Pizza,  Fast\n\nand Sausage with Black Beans, Mexican Cheesy,\n\nSmoked Cajun,  CALORIE SMART\n\nSoup\n\n-Lentil, Italian,  CALORIE SMART \u2022 SLOW COOKER\n\nMeatball,  CALORIE SMART\n\nNoodle,  CALORIE SMART\n\nNoodle, Confetti,\n\nRice,\n\nTortilla, ,  CALORIE SMART\n\nSpaghetti,\n\nand Spaghetti Carbonara,\n\nSpatchcocked, Herb-Garlic Butter,  CALORIE SMART\n\nspatchcocking\n\nStew, Creamy Herbed,  CALORIE SMART \u2022 SLOW COOKER\n\nTagine,  CALORIE SMART\n\nThighs with Bacon and Spinach, Skillet,  CALORIE SMART\n\nwith Tomatoes and Spinach, Easy,  CALORIE SMART\n\nTomatoes with, Thyme,\n\nand Vegetables Pasta,\n\nand White Beans, Tuscan Rosemary,  CALORIE SMART \u2022 Fast\n\nwhole, cutting up\n\nand Wild Rice Salad,\n\nand Wild Rice Soup,\n\nWings\n\nBuffalo,  CALORIE SMART\n\nHoney-Mustard,\n\nSalsa,\n\nSweet-Spicy,\n\nyields,\n\nChicken-Fried Steak,\n\nChickpeas. _See_ Garbanzo Bean(s)\n\nChiffon cakes,\n\nChile(s). _See also_ Chipotle; Jalape\u00f1o; Sriracha\n\nCornbread Scones, Cheddar-,\n\n-Cumin Roasted Carrots,  CALORIE SMART\n\n-Cumin Rub,\n\nHarissa, ,  CALORIE SMART\n\nKabobs, Sweet,\n\n-Lime Butter, Grilled Corn with,\n\n-Lime Corn on the Cob,\n\nMayonnaise, Roasted,\n\nMole Poblano,  CALORIE SMART\n\nPoblanos Rellenos Bake, Roasted,\n\nRed Curry Paste, Thai,  CALORIE SMART\n\nRellenos Bake,  CALORIE SMART\n\nSalsa Verde,  CALORIE SMART \u2022 Fast\n\nSteak with Corn and, Southwestern,  CALORIE SMART \u2022 Fast\n\nThai, ,\n\nvarieties of,\n\nChile bean paste,\n\nChili\n\nChicken, White,  CALORIE SMART\n\nFamily Favorite,  CALORIE SMART \u2022 SLOW COOKER\n\ntips for,\n\nTortilla Green,  CALORIE SMART \u2022 Fast\n\nChimichurri Sauce,  CALORIE SMART \u2022 EASY\n\nChipotle\n\nDeviled Eggs,\n\nGuacamole,\n\n-Peanut Noodle Bowls,  Fast\n\nTacos, Soft, Smoky,  CALORIE SMART \u2022 SLOW COOKER\n\nChive(s),\n\n-Bacon-Cheddar Cream Cheese Spread,\n\nBacon and Parmesan Ravioli,\n\n-Mustard Cream Sauce, Pork Chops with,\n\nChocolate. _See also_ Brownie(s), Chocolate; Cocoa; Fudge; White Chocolate\n\nCake. _See_ Chocolate Cake(s)\n\n-Caramel Compost Cookies,\n\nCaramels,\n\nCaramels, Sea Salt, -Topped,\n\n-covered confections,\n\nCream Pie,\n\nCream Pie, -Banana,\n\nCrinkles,  CALORIE SMART\n\nCupcakes,  CALORIE SMART\n\ncurls,\n\ndipping cookies in\n\n-Filled Butter Balls, Orange-Rosemary,  CALORIE SMART\n\nFondue, -Sour Cream,  Fast\n\nFrench Silk Pie, Classic,\n\nFrosting, Cream Cheese,\n\nFrosting, Creamy,  Fast \u2022 EASY\n\nGanache,  Fast \u2022 EASY\n\nGanache, Bittersweet,\n\nGanache, Bittersweet, French Macarons with, 538\u2013539 CALORIE SMART\n\nGlaze,  Fast \u2022 EASY\n\nDark Chocolate,\n\nMilk Chocolate,\n\nMint Chocolate,\n\nWhite Chocolate,\n\n-Hazelnut Sandwiches,  CALORIE SMART\n\n-Hazelnut Thumbprint Cookies,\n\nHot,  Fast\n\nHot, Double-Chocolate,\n\nHot, Marshmallow-Topped,\n\nIce Cream,\n\nMartini Cocktails,\n\nmelting, ,\n\nMeringue Shell,\n\nMilk,\n\nMole Poblano,  CALORIE SMART\n\nMousse,\n\n-Oatmeal Drops, No-Bake,\n\nPies, Mini, Bourbon-Pecan-,\n\nPudding,\n\nPuffs, Double-,\n\nSauce,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nShortbread Cookies, Dipped-,\n\nSpritz Cookies, Buttery,\n\nswirls and filigree,\n\nTart, Bittersweet, Salted Cashew-,\n\nTart, Raspberry, White and Dark Chocolate, 600\u2013601\n\nTruffles\n\nLuscious,  CALORIE SMART\n\nToffee,\n\nWhite-Chocolate-Chocolate,\n\nvarieties of, ,\n\nChocolate Cake(s)\n\nAngel Food, -Cherry,\n\nAngel Food, Confetti,\n\n-Fig,\n\nGerman,\n\nHot Fudge Sundae, Double-Chocolate,\n\nLayer,\n\nMolten,\n\nMug, Banana Split-, 576\u2013577\n\nRoll,\n\nSheet,\n\nChocolate Chip(s)\n\nBars,\n\nCake,\n\nCheesecake, New York,\n\nCream Biscuits,\n\nmelting in microwave,\n\nMuffins,\n\nScones,\n\nScones, Cherry\u2013,\n\nSugar Cookies, Cherry, Pistachio and, Soft No-Roll,\n\nWhoopie Pies,\n\nChocolate Chip Cookies,  CALORIE SMART\n\nDulce de Leche,\n\nJumbo,\n\nOatmeal\u2013,\n\nproblems with\n\nChopped Salad. _See_ Salad(s), Chopped\n\nChorizo,\n\nand Beef Burgers with Roasted Chile Mayonnaise,\n\nPotato and Egg Scramble,\n\nChowder, Manhattan Clam,  CALORIE SMART\n\nChowder, New England Clam,  CALORIE SMART\n\nChrysanthemum leaves,\n\nChunky Tomato-Bean Soup, _163,_ 163\n\nChutney\n\nApple-Cranberry,  CALORIE SMART\n\ncontainers for,\n\nPear-Cranberry,\n\nTartar Sauce, Curry-,\n\nCider\n\nHot Buttered Rum-Spiced,\n\nHot Spiced,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nSauce, Panfried Pork Chops with,  CALORIE SMART \u2022 Fast\n\nSyrup, Spicy,\n\nCider vinegar,\n\nCilantro,\n\n-Almond Pesto, Spicy,\n\n-Garlic Corn on the Cob,\n\nPesto,\n\nCinnamon,\n\n-Apple Muffins,\n\n-Cardamom Nuts, Mixed,\n\n\u2013Cream Cheese Frosting,\n\nCream Cheese Spread, -Maple,\n\nRolls,\n\nSalmon Salad, -Maple Glazed,\n\n-Sugared Nuts,\n\nSwirl Raisin Bread,\n\nCitrus, . _See also specific fruits_\n\n\u2013Brown Sugar Refrigerator Cookies,\n\nSeafood Skillet,  CALORIE SMART \u2022 Fast\n\nSplash,\n\ntwist, making\n\nCitrus reamer\/juicer,\n\nClam(s). _See also_ Shellfish\n\nbuying, ,\n\nChowder, Manhattan,  CALORIE SMART\n\nChowder, New England,  CALORIE SMART\n\nDeep-Fried,\n\nlittleneck,\n\nraw, opening\n\nSauce, Bucatini with,\n\nSausage and Linguine, Spanish,  CALORIE SMART\n\nSteamed,  CALORIE SMART\n\nvarieties of,\n\nWhite Clam Sauce, Linguine with Basil and,\n\nWhite Clam Sauce, Spaghetti with,  Fast\n\nClarified Butter,  Fast\n\nGarlic,\n\nClassic Apple Pie,\n\nClassic Bloody Mary,  CALORIE SMART \u2022 Fast\n\nClassic Cabbage Rolls,  CALORIE SMART\n\nClassic Crab Cakes,  Fast\n\nClassic French Silk Pie,\n\nClassic Peach Pie,\n\nClassic Risotto. _See_ Risotto, Classic\n\nClassic Shakshuka,  CALORIE SMART\n\nClassic Shrimp Cocktail,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nClassic Tabbouleh,  CALORIE SMART\n\nClassic White Bread,  CALORIE SMART\n\nCleaning\/sanitizing,\n\nCloverleaf Rolls,\n\nCloves,\n\nCobbler(s)\n\nApple,\n\nBlueberry, Fresh,\n\nCherry, Fresh,\n\nPeach,\n\nRaspberry-Peach,\n\nCobb Salad, _125,_ 125\n\nCocktails. _See also_Martini Cocktails; Mimosas; Sangria\n\nbar, stocking, 77\u201378\n\nBeergaritas,  Fast \u2022 EASY\n\nBellini, Easy,\n\nBlackberry-Thyme,\n\nBloody Mary, Classic,  CALORIE SMART \u2022 Fast\n\ncitrus twist for\n\nManhattan,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nMargaritas,  Fast\n\nMargaritas, Strawberry, Frozen,\n\nMojitos,\n\nshaken,\n\nCocktail Sauce,\n\nCocoa\n\nfor baking, ,\n\nFrosting, Creamy,\n\nMarshmallows,\n\nCoconut,\n\nCake,\n\nChicken, Thai-Style,  CALORIE SMART\n\nCream Pie,\n\n-Curry, Spicy, Grilled Shrimp,  CALORIE SMART\n\nFudge,\n\n-Pecan Frosting,\n\nPound Cake, Orange-,\n\nSauce,\n\nToasted, \u2013Brown Sugar Refrigerator Cookies,\n\ntoasting, ,\n\nCoconut milk,\n\nCod, Cornmeal-Crusted,\n\nCoffee, . _See also_ Espresso; Mocha\n\nappliances for,\n\nbrewing,\n\nCappuccino,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nCappuccino-Caramel Cheesecake,\n\nChicken with Quick Mole Sauce,  CALORIE SMART\n\nIced\n\n CALORIE SMART \u2022 EASY\n\nHazelnut,\n\nSoy Latte, Vanilla,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nSweetened,\n\nVietnamese,\n\nLatte, Caramel,\n\nTiramisu,\n\nCoffee Cake, Sour Cream, 494\u2013495\n\nColanders\/strainers,\n\nCold foods, safe handling of,\n\nColeslaw\n\nCreamy,  CALORIE SMART\n\nCreamy, Tropical,\n\nand Pork Sandwiches,\n\nSweet-and-Sour,  CALORIE SMART\n\nTangy,\n\nCollard Greens,\n\nwith Bacon, Spicy,  CALORIE SMART\n\nwith Black-Eyed Peas,\n\npreparing\n\nCondensed milk, sweetened,\n\nCondiments, 8\u20139\n\nConfetti Chicken Noodle Soup,\n\nConfetti Cookie Mix,  CALORIE SMART\n\nConfetti Pot Roast,\n\nConserve,\n\nPear-Orange,  CALORIE SMART\n\nContainers for preserving,\n\nCookie Crumb Crust,\n\nCookies. _See also_ Bars; Chocolate Chip Cookie(s); Shortbread Cookies\n\nBiscotti, Almond,\n\nBiscotti, Hazelnut,  CALORIE SMART\n\nBrown Sugar Refrigerator\n\n CALORIE SMART\n\nCitrus\u2013,\n\nCoconut, Toasted\u2013,\n\nMaple\u2013,\n\nButter Balls, Chocolate-Filled Orange-Rosemary,  CALORIE SMART\n\nCandy,\n\nChocolate-Caramel Compost,\n\nChocolate Crinkles,  CALORIE SMART\n\nChocolate-Hazelnut Sandwiches,  CALORIE SMART\n\nChocolate-Oatmeal Drops, No-Bake,\n\ndecorating,\n\ndipping in chocolate\n\nGingerbread, 532\u2013533 CALORIE SMART\n\nGingersnaps,  CALORIE SMART\n\nGranola,\n\ningredients,\n\nMacarons\n\nFrench, with Bittersweet Chocolate Ganache, 538\u2013539 CALORIE SMART\n\nLemon,\n\nMint,\n\nOrange,\n\nMix, Confetti Cookie,  CALORIE SMART\n\nmixing,\n\nOatmeal\u2013Chocolate Chip,\n\nOatmeal-Cranberry,\n\nOatmeal-Raisin,  CALORIE SMART\n\nPeanut Butter,  CALORIE SMART\n\nPeanut Butter Chip, Rich,\n\nPumpkin, with Browned Butter Frosting,\n\nPumpkin, Spicy, with Browned Butter Frosting,\n\nrolling\n\nSnickerdoodles,  CALORIE SMART\n\nSpritz,  CALORIE SMART\n\nSpritz, Chocolate Buttery,\n\nSugar. _See_ Sugar Cookies\n\nstoring, ,\n\ntest cookie, baking,\n\nThumbprint(s)\n\n534\u2013535 CALORIE SMART\n\nHazelnut-Chocolate,\n\nLemon-Almond,\n\nOatmeal-Date Quinoa,  CALORIE SMART\n\nPeanut-Fudge,\n\ntips for,\n\nWhoopie Pies,\n\nChocolate Chip,\n\nPeppermint, Pink,\n\nToffee,\n\nCookie sheets, ,\n\nCookies 'n Creme Cake,\n\nCooking. _See also_Microwave cooking\/heating; _specific foods and methods_\n\nquick techniques, 19\u201320\n\nslow cooker,\n\nterms, 21\u201323\n\ntools\/gadgets, 11\u201312\n\nCookware, ,\n\nCooling racks,\n\nCoq au Vin,  CALORIE SMART\n\nCordon Bleu, Oven Chicken,  CALORIE SMART\n\nCoriander,\n\nCoring,\n\nCorn,\n\nwith Chile-Lime Butter,\n\non the Cob, Grilled,\n\nEdamame, Stir-Fried with Peppers and,\n\ngrilling,\n\nwith Herb Butter,  Fast\n\nOkra and Tomatoes,  CALORIE SMART \u2022 Fast\n\npreparing\/cooking,\n\nRelish, ,  CALORIE SMART\n\nSalsa,\n\nSteak with Chiles and, Southwestern,  CALORIE SMART \u2022 Fast\n\nCornbread,  CALORIE SMART\n\n-and Bacon-Stuffed Pork Chops,\n\nPancakes,  CALORIE SMART \u2022 Fast\n\nScones, Cheddar-Chile,\n\nStuffing,\n\nCorned Beef\n\nBrisket, Spiced, with Horseradish Sour Cream,  CALORIE SMART \u2022 SLOW COOKER\n\nin Reuben sandwich,\n\nroasting,\n\nCornish hen, roasting,\n\nCornmeal, . _See also_ Cornbread; Polenta\n\nCatfish, -Crusted,  CALORIE SMART \u2022 Fast\n\nChicken, Crunchy, with Mango-Peach Salsa,  Fast\n\nCod, -Crusted,\n\nCorn Muffins,\n\nCupcakes, Maple-, with Maple-Butter Frosting,\n\nCorn Muffins,\n\nCornstarch, ,\n\nCorn Syrup,\n\nCotija,\n\nGuacamole,\n\nCountry French Chicken and Rice,  CALORIE SMART\n\nCountry-Style Pork Ribs,\n\nCouscous,\n\nFruity,\n\nCrab(s). _See also_ Shellfish\n\nBoiled Hard-Shell Blue,  CALORIE SMART\n\nbuying,\n\nCakes, Classic,  Fast\n\ncooked meat, removing\n\nlegs, reheating,\n\nsoft-shell,\n\nCranberry(ies),\n\n-Apple Chutney,  CALORIE SMART\n\nBread,\n\nBrussels Sprouts, -Pistachio,  CALORIE SMART \u2022 Fast\n\n-Chicken Pot Pie,  CALORIE SMART\n\nDivinity, Pistachio-,  CALORIE SMART\n\n-Oatmeal Cookies,\n\nOnions, Caramelized,\n\n-Orange Mold,  CALORIE SMART \u2022 EASY\n\n-Orange Muffins,\n\n-Orange Pancakes,\n\nand Orange Pilaf,\n\n-Orange Pound Cake,\n\n-Orange Relish,  CALORIE SMART \u2022 EASY\n\n-Orange Relish, -Ginger,\n\nOrange Sauce, Double-, Brie in Puff Pastry with,\n\n-Pear Chutney,\n\nPort Sauce,\n\nRye Berry Salad, -Almond,\n\nSauce,  CALORIE SMART \u2022 EASY\n\nSauce, Brie in Puff Pastry with,\n\nSorbet, -Raspberry,\n\n\u2013Sweet Potato Bread,\n\n\u2013Wild Rice Porridge,\n\n-Wine Sauce, Venison with,  CALORIE SMART\n\nCream. _See also_ Creamy\n\nof Broccoli Soup,  CALORIE SMART\n\nof Cauliflower Soup,\n\nGravy Pot Roast,\n\nof Mushroom Soup,\n\nPan Gravy,\n\nSauce, Mustard-Chive, Pork Chops with,\n\nCream Biscuits. _See_ Biscuits, Cream\n\nCream Cake, Italian,\n\nCream Cheese. _See also_ Cheesecake\n\nCheese Ball,  CALORIE SMART\n\nCheese Balls, Mini French,  CALORIE SMART\n\nFrosting, ,  Fast \u2022 EASY\n\nFrosting, Chocolate,\n\nin Moussaka,  CALORIE SMART\n\nsoftening,\n\nSpread(s)\n\nBacon-Chive-Cheddar,\n\nHoney-Walnut,\n\nMaple-Cinnamon,\n\nOlive-Walnut,\n\nPeanut Butter\u2013Honey,\n\nStrawberries and Cream Tart,\n\nStrawberry Cream Brunch Cake,\n\nCream Pie. _See_ Pie(s), Cream\n\nCream Puffs, 628\u2013629\n\nChocolate, -Double,\n\n\u00c9clairs,\n\nEggnog,\n\nIce Cream,\n\nCream Puffs _(cont.)_\n\nProfiteroles,\n\nWhipped Cream,\n\nCream of Tartar,\n\nCreamy\n\nAvocado Dressing,\n\nBasil-Chicken Sauce,\n\nBasil Sauce, Chicken and Pasta with,  Fast\n\nBasil Sauce, Pork and Pasta with,\n\nChicken Stew, Herbed,  CALORIE SMART \u2022 SLOW COOKER\n\nChocolate Frosting,  Fast \u2022 EASY\n\nColeslaw,  CALORIE SMART\n\nGravy,\n\nItalian Dressing,\n\nPotato Salad,\n\nStrawberry-Poppy Dressing,\n\nTomato-Vodka Sauce,  CALORIE SMART \u2022 Fast\n\nVanilla Frosting,  Fast \u2022 EASY\n\nVinaigrette Dressing,\n\nVinaigrette Dressing, Fresh Herb,\n\nWasabi Dipping Sauce,\n\nCr\u00e8me Br\u00fbl\u00e9e,\n\nLemon,\n\ntips for,\n\nCr\u00e8me Caramel,\n\nCrepes,  CALORIE SMART\n\nCrescent Rolls,\n\nCrisp(s)\n\nApple,\n\nApple, Caramel,\n\nBerry, Fresh,\n\nBlueberry,\n\nRhubarb,\n\nCrisps, Pita, Baked,\n\nCrisps, Wonton,  Fast\n\nCross-contamination,\n\nCrostata, Nectarine-Plum,\n\nCrostini\n\nBLT,\n\nGarlic-Cheese,\n\nProvolone-Onion,\n\nTomato-Basil,  CALORIE SMART \u2022 Fast\n\nCroutons,  CALORIE SMART \u2022 EASY\n\nChicken Panzanella, Baked,  CALORIE SMART\n\nGarlic,\n\nPumpernickel\/Rye,\n\nRosemary-Parmesan,\n\nCrunchy Chicken-Mandarin Salad,\n\nCrunchy Cornmeal Chicken with Mango-Peach Salsa,  Fast\n\nCrunchy Oven-Fried Chicken,\n\nCrunchy Veggie Relish,  CALORIE SMART\n\nCrushing foods,\n\nCrust. _See_ Pie Crust; Pizza Crust\n\nCrystallized Ginger,  CALORIE SMART\n\nCuban\n\nBlack Bean Soup,  CALORIE SMART\n\nPork Chops,  CALORIE SMART \u2022 Fast\n\nRub,\n\nCucumber, . _See also_ Pickles\n\n-Avocado-Berry Salad,\n\nand Onion, Pickled,\n\nTzatziki,  CALORIE SMART \u2022 EASY\n\nVeggie Relish, Crunchy,  CALORIE SMART\n\n-Yogurt Sauce,\n\nCumin, ,\n\n-Chile Roasted Carrots,  CALORIE SMART\n\n-Chile Rub,\n\nHummus,\n\nCupcakes\n\nAngel Food,\n\nApple-Fig Bread Pudding, with Maple Sauce,\n\nCarrot,\n\nChocolate,  CALORIE SMART\n\nGinger and Peach,\n\nLemon Meringue,\n\nMaple-Cornmeal, with Maple-Butter Frosting,\n\nmini,\n\nPound Cake,\n\nRed Velvet,\n\nWhite,  CALORIE SMART\n\nYellow, 574\u2013575 CALORIE SMART\n\nCurd. _See_Lemon(s), Curd\n\nCurly endive,\n\nCurrant Scones,\n\nCurry(ied)\n\nBrown Rice, Veggie,  Fast\n\nChickpea and Tomato,  CALORIE SMART \u2022 Fast\n\n-Coconut, Spicy, Grilled Shrimp,  CALORIE SMART\n\nMayonnaise,\n\nPilaf,\n\nRed Curry Paste, Thai,  CALORIE SMART\n\nSauce,\n\nSweet Potato\u2013Cauliflower,  CALORIE SMART\n\nTartar Sauce, -Chutney,\n\nCustard\n\nBaked,  CALORIE SMART \u2022 EASY\n\nCaramel (Cr\u00e8me Caramel),\n\nCr\u00e8me Br\u00fbl\u00e9e,\n\nCr\u00e8me Br\u00fbl\u00e9e, Lemon,\n\ncr\u00e8me br\u00fbl\u00e9e, tips for,\n\nPanna Cotta,  EASY\n\nPear Custard Pie, Elegant,\n\nTiramisu,\n\nunmolding\n\nCustard cup\/ramekin,\n\nCutting boards, ,\n\nCutting techniques,\n\n## D\n\nDaikon Radish,\n\nin Kimchi,  CALORIE SMART\n\nDairy products, , 33\u201334\n\nDandelion greens,\n\nDark Chocolate Glaze,\n\nDate(s),\n\nBars,  CALORIE SMART\n\n-Bran Muffins,\n\n-Oatmeal Quinoa Thumbprints,  CALORIE SMART\n\nDecorating bag\n\nDecorating cookies,\n\nDecorator's Frosting,\n\nDeep-Fried Clams,\n\nDeep-Fried Oysters,\n\nDeep-Fried Sea Scallops,\n\nDeep-Fried Shrimp,  CALORIE SMART\n\nDeep frying method, ,\n\nDeglazing sauces, ,\n\nDelicata squash,\n\nDeluxe Stuffed-Crust Tomato Pizza,\n\nDenver Omelet,\n\nDessert Sauce\n\nCaramel,  CALORIE SMART \u2022 EASY\n\nChocolate,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nCranberry,  CALORIE SMART \u2022 EASY\n\nHot Fudge,  CALORIE SMART \u2022 EASY\n\nLemon,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nMaple,\n\nRaspberry,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nRhubarb,  CALORIE SMART \u2022 Fast\n\nStrawberry,\n\nStrawberry-Rhubarb,\n\nWhiskey,\n\nDesserts. _See_ Bars; Cake(s); Cookies; Cream Puffs; Custard; Frozen Desserts; Fruit Desserts; Pie(s); Pudding(s); Tart(s)\n\nDeviled Eggs,  CALORIE SMART \u2022 Fast\n\nBacon-Cheddar,\n\nBlue Cheese,\n\nChipotle,\n\nReuben,\n\nDijon\n\nChicken Smothered in Mushrooms,  CALORIE SMART \u2022 Fast\n\nFish, Grilled, Honey-,\n\nLamb,  CALORIE SMART \u2022 SLOW COOKER\n\nPork Loin Roast, -Herbed,\n\nPork Smothered in Mushrooms,\n\nDill(ed),\n\n-Beet Pesto,\n\nGreen Beans, Pickled, Lemon-,\n\nHavarti Cheese Ball,\n\n-Lemon Corn on the Cob,\n\nMartini,\n\nPickles, Garlic,  CALORIE SMART\n\nPotato Salad,\n\nSauce,\n\nseed,\n\nSimple Syrup,\n\n\u2013Sour Cream Sauce,  CALORIE SMART \u2022 Fast\n\nTea,\n\nTuna Steak Packets,  CALORIE SMART\n\nTurkey-Provolone Party Sub,\n\nDinner Rolls,  CALORIE SMART\n\nDip(s). _See also_ Spread(s)\n\nArtichoke, Hot,  CALORIE SMART \u2022 EASY\n\nArtichoke-Spinach, Hot,\n\nBaba Ghanoush,  CALORIE SMART\n\nBlue Cheese Yogurt Dressing,\n\nGuacamole,  CALORIE SMART \u2022 Fast\n\nChipotle,\n\nCotija,\n\nHummus,  CALORIE SMART \u2022 Fast\n\nGarlic, Roasted,\n\nSun-Dried Tomato,\n\nLayered, Greek,  CALORIE SMART \u2022 Fast\n\nPeanut Butter\u2013Yogurt,\n\nTaco, Personal,\n\nTzatziki,  CALORIE SMART \u2022 EASY\n\nVegetable, Roasted, with Baked Pita Crisps,  CALORIE SMART\n\nVegetable, Spicy,\n\nDipping Sauce\n\nGinger-Soy,\n\nSriracha, for Fries,\n\nWasabi, Creamy,\n\nDirect-heat grilling,\n\nDivinity, Pistachio-Cranberry,  CALORIE SMART\n\nDouble-Chocolate Brownies,\n\nDouble-Chocolate Hot Chocolate,\n\nDouble-Chocolate Hot Fudge Sundae Cake,\n\nDouble-Chocolate Puffs,\n\nDouble Oven Pancake,\n\nDoughnut Holes, Glazed Pound Cake,\n\nDoughnuts\n\nApplesauce,\n\nBlueberry-Orange, Baked,\n\nCake,  CALORIE SMART\n\nGlazed,\n\nDragon fruit,\n\nDressing. _See_ Salad Dressing\n\nDried Cherry and Walnut Bread,\n\nDrizzling\n\nDrop Biscuits,\n\nDrop Shortcakes,\n\nDuckling with Orange Sauce,\n\nDuck, roasting,\n\nDukka,\n\nDulce de Leche,\n\nChocolate Chip Cookies,\n\nDumplings\n\nApple,\n\nChicken and,  CALORIE SMART\n\nGnocchi, Potato,\n\nSpaetzle,  CALORIE SMART \u2022 Fast\n\nDutch oven,\n\n## E\n\nEasy Alfredo Sauce,\n\nEasy Apple Tart,\n\nEasy-Being-Green Smoothies,  Fast \u2022 EASY\n\nEasy Buttermilk Pastry,  Fast \u2022 EASY\n\nEasy Chicken with Tomatoes and Spinach,  CALORIE SMART\n\nEasy Cream Biscuits,  CALORIE SMART \u2022 EASY\n\nEasy Grilled Chicken Kabobs,\n\nEasy Grilled Steak Kabobs,  CALORIE SMART\n\nEasy Italian Sausage Lasagna,\n\nEasy Naan,\n\nEasy Nut Crust,  Fast \u2022 EASY\n\nEasy Pizza,\n\nEasy Quesadillas,\n\nEasy Refrigerator Pickles,  CALORIE SMART\n\nEasy Rice Pudding,\n\nEasy Sausage-Broccoli Pizza,\n\n\u00c9clairs,\n\nEdamame,\n\n-Bacon Toss,\n\nBarley Risotto with, Vegetarian,\n\nBoiled in the Pods,\n\nChicken and Barley Risotto with,  CALORIE SMART \u2022 SLOW COOKER\n\nPasta with Pesto and,\n\nas salad topper,\n\nin the Shell with Dipping Sauces,  CALORIE SMART \u2022 Fast\n\nStir-Fried with Corn and Peppers,\n\nStir-Fry, Pepper and Soybean,  CALORIE SMART \u2022 Fast\n\nand Vegetable Salad,\n\nEgg(s), . _See also_ Custard; French Toast; Meringue; Omelet(s); Quiche\n\nBacon, and Kale Cups,  CALORIE SMART\n\nBake, Tex-Mex,\n\nBaked,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nin baked goods,\n\nBenedict,  Fast\n\nBurritos, Breakfast,\n\nCheesy,\n\nChiles Rellenos Bake,  CALORIE SMART\n\nChorizo and Potato Scramble,\n\nand Crumbles,\n\nDeviled. _See_ Deviled Eggs\n\nFried, Sunny Side Up,  CALORIE SMART \u2022 Fast\n\nFrittata, Baked Buffalo,  CALORIE SMART\n\nHard-Cooked,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nHard-Cooked, in Cobb Salad,\n\nHard-Cooked, Spinach-Bacon Salad with,  CALORIE SMART \u2022 Fast\n\nHuevos Rancheros,\n\nPoached,  CALORIE SMART \u2022 Fast\n\nPoblanos Rellenos Bake, Roasted,\n\nSalad Wraps, Shrimp and,\n\nSandwich, Breakfast, 'n Ham,\n\nSandwiches, Biscuit, 'n Ham,\n\nSandwiches, Egg Salad,\n\nSausage 'n,\n\nScrambled,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nScrambled, and Shrimp,\n\nScramble, Potato and Bacon,  CALORIE SMART \u2022 Fast\n\nShakshuka, Classic,  CALORIE SMART\n\nSkillet, with Summer Squash Hash,  CALORIE SMART\n\nstoring,\n\nStrata, Ham and Cheddar, 96\u201397 CALORIE SMART\n\nwith Wild Rice,\n\nEgg Bread, Rich,  CALORIE SMART\n\nEgg Cream, New York,\n\nEggnog,\n\nBourbon-Maple,\n\nIce Cream,\n\nPuffs,\n\nEggplant,\n\nAsian,\n\nBaba Ghanoush,  CALORIE SMART\n\ncharring, __\n\nMoussaka,  CALORIE SMART\n\nParmigiana,\n\nParmigiana, -Olive,\n\nParmigiana, -Ravioli,\n\npreparing\/cooking,\n\nRatatouille, Garden,  CALORIE SMART \u2022 Fast\n\nRatatouille Polenta Bake,  CALORIE SMART\n\nRatatouille Salad,  CALORIE SMART\n\nSauce, Cheesy Rigatoni with,\n\nEgg Rolls\n\nforming\n\nShrimp,\n\nElectric appliances,\n\nElectric grills,\n\nElegant Pear Custard Pie,\n\nEmulsion,\n\nEnchilada(s)\n\nCheese,\n\nCheese, Simple,\n\nVerde, Cheese,\n\nEnglish Muffins,  CALORIE SMART\n\nEnglish Trifle,\n\nEnglish Trifles, Individual,\n\nEntertaining\n\nbuffets,\n\nholiday,\n\nstrategies for,\n\ntable settings,\n\nEquipment and tools. _See also_ Baking pans\n\nbar tending,\n\nbread machine, , 496\u2013497\n\ncandy making,\n\ncanning\/preserving,\n\ncleaning\/sanitizing of,\n\ncoffee making,\n\ncooking utensils, 11\u201312\n\ncookware, ,\n\nelectric appliances (small),\n\njuicers, ,\n\nknives\/cutting,\n\nmeasuring,\n\nfor pureeing,\n\nskillets, cast-iron,\n\ntea brewing,\n\nthermometers, ,\n\nEscarole,\n\nEspresso\n\nAngel Food Cake,\n\nCake with Mocha Streusel Ribbon,\n\nSugar,\n\nEvaporated milk,\n\n## F\n\nFajita(s)\n\nBeef,\n\nChicken,\n\nMarinade,  CALORIE SMART\n\nShrimp,\n\nFalafel (Fava Bean Rounds),  CALORIE SMART\n\nFamily-Favorite Chili,  CALORIE SMART \u2022 SLOW COOKER\n\nFarfalle, _See_ Bow-Tie Pasta\n\nFarro Salad, Indian-Spiced,  CALORIE SMART\n\nFaster Fried Polenta,\n\nFats, ,\n\nFat separator,\n\nFava Bean Rounds (Falafel),  CALORIE SMART\n\nFava beans,\n\nFennel, ,\n\n-Asparagus Seven-Layer Salad,\n\nand Onion, Grilled, Lemon Chicken with,  CALORIE SMART\n\npreparing\/cooking,\n\nseed,\n\nFenugreek,\n\nFermented vegetables,\n\nKimchi,  CALORIE SMART\n\nFeta,\n\nBow-Tie Pasta with Beef and,\n\nChicken Packets, Mediterranean,  CALORIE SMART\n\nin Greek Salad,  CALORIE SMART \u2022 Fast\n\nin Lasagna, Artichoke-Spinach,\n\nLayered Dip, Greek,  CALORIE SMART \u2022 Fast\n\nTabbouleh, Fruited, with Walnuts and,  CALORIE SMART\n\nTriangles, Basil-Cheese,  CALORIE SMART\n\nFettuccine\n\nAlfredo,  Fast\n\nAlfredo, Chicken,\n\nAlfredo, with Spinach, Baby,\n\nand Vegetables Parmesan,  CALORIE SMART \u2022 Fast\n\nFiber, in whole grains,\n\nFiesta Taco Casserole,\n\nFig(s),\n\nBars,\n\nBread Pudding Cupcakes, -Apple, with Maple Sauce,\n\n-Chocolate Cake,\n\nMuffins, Lemon-,\n\nTapenade, -Hazelnut,  CALORIE SMART \u2022 Fast\n\nFingerling potatoes, ,\n\nFire-Roasted Tomato Macaroni and Cheese,\n\nFirm tofu,\n\nFish. _See also_ Branzino; Salmon; Tuna\n\nBeer-Batter Fried,  CALORIE SMART \u2022 Fast\n\nbroiling,\n\nBroth,  CALORIE SMART\n\nCatfish, Cornmeal-Crusted,  CALORIE SMART \u2022 Fast\n\nCod, Cornmeal-Crusted,\n\ncooked, removing skin,\n\ncooking methods,\n\nfilleting\n\nFillets, Broiled,\n\nGrilled,  CALORIE SMART \u2022 Fast\n\nHerbed,\n\nHoney-Dijon,\n\nTacos,\n\nHalibut and Summer Squash Packets,  CALORIE SMART\n\nimitation seafood products,\n\nMackerel, Toasted Spice Seared,  Fast\n\nOven-Fried,  CALORIE SMART \u2022 Fast\n\nPanfried,  CALORIE SMART \u2022 Fast\n\nBrowned-Butter,\n\nGarlic-Butter,\n\nParmesan, Herb and Lemon,\n\npanfrying method\n\nQuiche, Seafood,\n\nselecting,\n\nservings per pound,\n\nSnapper with Tomato-Pepper Sauce,\n\nSole Amandine,  CALORIE SMART \u2022 Fast\n\nSole Amandine, Orange,\n\nSteaks, Buttery Broiled,  CALORIE SMART \u2022 Fast\n\nstoring, ,\n\nsustainable,\n\nTacos, Grilled,\n\nTacos, Soft, Cajun, 366\u2013367 Fast\n\nTilapia with Lemon Potatoes,\n\nTilapia and Vegetables, Roasted,  CALORIE SMART\n\nFlank Steak\n\nGrilled Jerk,  CALORIE SMART\n\nPeppered,  CALORIE SMART\n\nslicing\n\nwith Smoky Honey-Mustard Sauce,  CALORIE SMART\n\nFlare-ups, grilling,\n\nFlatbread,\n\nPizza, Chicken Sausage, Spinach and Swiss,  Fast\n\nFlax-Oatmeal Triple-Berry Muesli, _107,_ 107 CALORIE SMART\n\nFlaxseed,\n\nFlexitarian diet,\n\nFlour, ,\n\nsoy,\n\nFluffy White Frosting,  CALORIE SMART\n\nFoam cakes,\n\nFocaccia,  CALORIE SMART\n\nBreadsticks,\n\nOnion,\n\nFoil Packets,\n\nChicken, Mediterranean,  CALORIE SMART\n\nHalibut and Summer Squash,  CALORIE SMART\n\nmaking,\n\nPork, Southwestern,  CALORIE SMART\n\nSalmon, Lemon and Herb,  CALORIE SMART\n\nTuna Steak, Dilled,  CALORIE SMART\n\nFondue, Chocolate\u2013Sour Cream,  Fast\n\nFontina,\n\nFood Color, Natural Homemade,\n\nFood labels,\n\nFood poisoning,\n\nFood processor, ,\n\nFood safety\n\nbasic rules for, 31\u201332\n\nin buffets,\n\nin canning\/preserving,\n\ncleaning\/sanitizing,\n\nin grilling,\n\nhot\/cold foods,\n\nin picnics\/packed lunches,\n\nin refrigeration\/freezing, 33\u201334\n\nwith slow cooker,\n\nin smoking,\n\nFour-Cheese Homemade Ravioli,  CALORIE SMART \u2022 EASY\n\nFour-Grain Batter Bread,  CALORIE SMART\n\nFreezing\/thawing. _See also_ Jam, Freezer\n\nfood safety in,\n\nfood storage chart, 33\u201334\n\nfruits, 430\u2013431\n\nherbs,\n\nmeats,\n\npies\/pie crust,\n\npoultry, , ,\n\nvegetables,\n\nyeast breads,\n\nFrench Apple Pie,\n\nFrench Bread,  CALORIE SMART\n\nFrench Cheese Balls, Mini,  CALORIE SMART\n\nFrench Chicken and Rice, Country,  CALORIE SMART\n\nFrench Dip Sandwiches,  CALORIE SMART \u2022 SLOW COOKER\n\nFrench Dressing,\n\nFrench green lentils,\n\nFrench Macarons with Bittersweet Chocolate Ganache, 538\u2013539 CALORIE SMART\n\nFrench Onion Soup,  CALORIE SMART\n\nFrench Silk Pie, Classic,\n\nFrench Silk Pie, Mocha,\n\nFrench Toast,  CALORIE SMART \u2022 Fast\n\nApricot Stuffed,  CALORIE SMART\n\nBanana-Walnut, Upside-Down,\n\nHazelnut-Stuffed,\n\nOven,\n\nSnickerdoodle,\n\nSticks,\n\nFresh Berries and Greens Smoothie,\n\nFresh Blueberry Cobbler,\n\nFresh Blueberry Ice Cream,\n\nFresh Branzino with Sweet Pea\u2013Mint Pesto,  Fast\n\nFresh Cherry Cobbler,\n\nFresh Herb Vinaigrette,  CALORIE SMART \u2022 Fast\n\nFresh Peach Ice Cream,\n\nFresh Peach Salsa,  CALORIE SMART\n\nFresh Raspberry Ice Cream,\n\nFresh Strawberry Ice Cream,\n\nFresh Strawberry Milk,  Fast \u2022 EASY\n\nFresh Tomato Pizza,  CALORIE SMART\n\nFresno chiles,\n\nFried Eggs, Sunny Side Up,  CALORIE SMART \u2022 Fast\n\nFried Green Tomatoes,  CALORIE SMART\n\nFried Polenta,\n\nFried Potatoes,  CALORIE SMART \u2022 Fast\n\nFries, Loaded,\n\nFris\u00e9e,\n\nFrittata, Baked Buffalo,  CALORIE SMART\n\nFrosted and Decorated Sugar Cookies,\n\nFrosting\n\nBoiled,\n\nBrowned Butter, ,\n\nBrowned Butter Cream,\n\nBrown Sugar,\n\nButter Cream, Browned,\n\nButterscotch,\n\nCaramel,  EASY\n\nCaramel, Salty,\n\nCherry-Nut,\n\nChocolate, Creamy,  Fast \u2022 EASY\n\nCocoa, Creamy,\n\nCoconut-Pecan,\n\nCream Cheese, ,  Fast \u2022 EASY\n\nCream Cheese, Chocolate,\n\nCream Cheese, Cinnamon,\n\nDecorator's,\n\nFluffy White,  CALORIE SMART\n\nfood color for,\n\nFudge,\n\nlayer cakes\n\nLemon,\n\nMaple-Butter,\n\nMaple-Nut,\n\nMocha,\n\nOrange,\n\nPeanut Butter,\n\nPeppermint,\n\nRed Velvet Cake,\n\nVanilla, Creamy,  Fast \u2022 EASY\n\nWhite Chocolate,\n\nFrozen Desserts. _See also_ Ice Cream; Pops; Sorbet\n\nGranita, Watermelon,  CALORIE SMART\n\nYogurt, Very Berry Frozen,  CALORIE SMART \u2022 EASY\n\nFrozen Strawberry Margaritas,\n\nFrozen Yogurt Pops,\n\nFruit(s). _See also_ Citrus; Berry(ies); _specific fruits_\n\nbroiling,\n\nButter, Apple,  CALORIE SMART\n\nbutters, containers for,\n\nchocolate-covered,\n\ncoring,\n\nCouscous, Fruity,\n\ndried, using,\n\nfreezing\/thawing, 430\u2013431\n\njuicing,\n\nlocal sources for,\n\nin microwave,\n\nin Middle Eastern cuisine,\n\n'n Nuts Salad,\n\nOn-the-Go Mix,\n\npeeling\n\nripening,\n\nSalad, Granola,\n\nselecting,\n\nstone fruits,\n\nStuffing Supreme, Fruited, Pork Crown Roast with,\n\nTabbouleh, Fruited, with Walnuts and Feta,  CALORIE SMART\n\ntropical fruits,\n\nvinegars,\n\nFruitcake-Inspired Brownies,\n\nFruit Desserts. _See also_ Cobbler(s); Crisp(s); Pie(s); Tart(s)\n\nApple Dumplings,\n\nApplesauce,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nFruit Desserts _(cont.)_\n\nApples, Baked,  CALORIE SMART \u2022 EASY\n\nGrapefruit, Broiled,\n\nPears, Caramel-Maple,  SLOW COOKER \u2022 EASY\n\nPineapple, Broiled,  CALORIE SMART \u2022 Fast\n\nPluot, Grilled,\n\nStrawberry Shortcakes,\n\nFruited Tabbouleh with Walnuts and Feta,  CALORIE SMART\n\nFudge\n\n-Caramel Brownies, Outrageous,\n\nCherry-Pistachio,\n\nCoconut,\n\nFrosting,\n\nHot Fudge Sauce,  CALORIE SMART \u2022 EASY\n\nHot Fudge Sundae Cake, Double-Chocolate,\n\nPeanut Butter Candy,\n\n-Peanut Thumbprint Cookies,\n\nTriple-Chocolate,  CALORIE SMART\n\nTriple-Chocolate and Candy,\n\n## G\n\nGalangal,\n\nGame Fowl\n\nbrining time,\n\nDuckling with Orange Sauce,\n\nGoose, Roast, with Apple Stuffing,\n\nPheasants, Orange-Roasted,\n\nroasting,\n\nGanache, Chocolate,  Fast \u2022 EASY\n\nBittersweet,\n\nBittersweet, French Macarons with, 538\u2013539 CALORIE SMART\n\nGaram Masala, ,\n\nGarbanzo Bean(s). _See also_ Hummus\n\nBurgers, Veggie and,  Fast\n\nFalafel,  CALORIE SMART\n\nTabbouleh,\n\nand Tomato Curry,  CALORIE SMART \u2022 Fast\n\nwith Vegetables,  SLOW COOKER\n\nGarden Ratatouille,  CALORIE SMART \u2022 Fast\n\nGarden Vegetable Lasagna,\n\nGarlic,\n\nBranzino, Lemon-,\n\nBread, Cheesy,\n\nButter,\n\nButter, -Herb, Spatchcocked Chicken,  CALORIE SMART\n\n-Butter Panfried Fish,\n\n-Cilantro Grilled Corn on the Cob,\n\nClarified Butter,\n\nCrostini, -Cheese,\n\nCroutons,\n\nDill Pickles,  CALORIE SMART\n\nforms of,\n\nHummus, Roasted,\n\n-Jalape\u00f1o Pickled Green Beans,  CALORIE SMART\n\nLeg of Lamb, Roast, Herb and,  CALORIE SMART\n\nMarinade,  CALORIE SMART\n\nMarinade, Balsamic,\n\nMarinade, Onion and,\n\nMashed Potatoes,\n\nMayonnaise,\n\nPork Loin Roast, Peppered-,\n\nPot Roast, -Herb,\n\nRib Roast, -and Herb-Crusted,  CALORIE SMART \u2022 EASY\n\nRoasted,  CALORIE SMART \u2022 EASY\n\nRoasted, -and Balsamic-Marinated Steak, Grilled,  CALORIE SMART\n\nTurkey Burgers, Moist,\n\nVinegar,\n\n\u2013White Wine Sauce,\n\nGarnishes,\n\nchocolate dessert,\n\ncocktail,\n\nGas grills, . _See also_ Grilling\n\nGazpacho,  CALORIE SMART\n\nGreen,\n\nSriracha,\n\nGelatin,\n\nCranberry-Orange Mold,  CALORIE SMART \u2022 EASY\n\nsalads, unmolding\n\nGerman Chocolate Cake,\n\nGerman Potato Salad, Hot,  CALORIE SMART\n\nGhee,\n\nGin, in Martini Cocktails,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nGinger,\n\n-Apricot Preserves, Spiced,  CALORIE SMART \u2022 EASY\n\nBlueberry Scones,\n\nCranberry-Orange Relish,\n\nCrystallized,  CALORIE SMART\n\nLemonade,\n\n\u2013Lemon Curd Petite Pies,  CALORIE SMART\n\nand Peach Cupcakes,\n\n-Pear Upside-Down Cake,\n\nPickled,\n\n-Raspberry Tea,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nShortbread Cookies,\n\nSimple Syrup,\n\n-Soy Dipping Sauce,\n\nTea,\n\nWhipped Cream,\n\nGingerbread,\n\nGingerbread Cookies, 532\u2013533 CALORIE SMART\n\nGingerroot,\n\nGingersnaps,  CALORIE SMART\n\nGlassware,\n\ncoating edge of\n\nGlaze. _See also_ Chocolate, Glaze\n\nBrowned Butter,\n\ndrizzling\n\nLemon,\n\nMaple, Spiced Apple Cake with,\n\nmeat,\n\nOrange,\n\nVanilla,  Fast \u2022 EASY\n\nGlazed\n\nCarrots,  CALORIE SMART \u2022 Fast\n\nCarrots, Lemon, Honey-,\n\nDoughnuts,\n\nGreen Beans with Shallots,  CALORIE SMART \u2022 Fast\n\nHam, Baked,  CALORIE SMART\n\nSalmon, Honey-Mustard,  CALORIE SMART\n\nSalmon Salad, Cinnamon-Maple,\n\nSugar Cookies, Soft No-Roll,\n\nGluten-Free Pasta, Homemade,\n\nGnocchi, Potato,\n\nGoat Cheese,\n\nAsparagus with,\n\nGolden Harvest Muffins,\n\nStreusel,\n\nGolden Onion Soup,\n\nGooseberries,\n\nGoose, Roast, with Apple Stuffing,\n\nGoose, roasting,\n\nGorgonzola,\n\nGreens with Prosciutto and,  CALORIE SMART \u2022 Fast\n\nand Ham Pizza,\n\nLinguine with Toasted Walnuts,  Fast\n\nGouda,\n\nGraham Cracker Crust,  Fast \u2022 EASY\n\nGrains. _See also specific grains_\n\ncooking hints,\n\ncooking timetable,\n\nstoring,\n\nThree-Grain Medley,  CALORIE SMART \u2022 SLOW COOKER\n\nvarieties of,\n\nwhole, defined,\n\nGranita, Watermelon,  CALORIE SMART\n\nGranola,\n\nBars,\n\nCereal,\n\nCookies,\n\nFruit Salad,\n\nIce Cream and,\n\nPancakes,\n\nYogurt Parfaits,\n\nYogurt Parfaits, -Blueberry,\n\nGrapefruit, Broiled,\n\nGraters,\n\nGravy\n\nCream, Pot Roast,\n\nCreamy,\n\nPan,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nPan Cream,\n\nwine in,\n\nGreat Northern Bean and Veggie Sausage Cassoulet,  SLOW COOKER\n\nGreek\n\ncheese,\n\nChicken with Orzo,\n\nLamb Chops,  CALORIE SMART\n\nLayered Dip,  CALORIE SMART \u2022 Fast\n\nSalad,  CALORIE SMART \u2022 Fast\n\nGreek Yogurt,  CALORIE SMART \u2022 EASY\n\nBacon-Ranch,\n\nLayered Dip, Greek, , CALORIE SMART \u2022 Fast\n\nGreen Bean(s)\n\nBaby Food,\n\nCasserole,\n\nCheesy Bacon,\n\ngrilling,\n\nwith Parmesan,\n\nPickled,\n\nPickled, Jalape\u00f1o-Garlic,  CALORIE SMART\n\nPickled, Lemon-Dill,\n\npreparing\/cooking,\n\nwith Shallots, Glazed,  CALORIE SMART \u2022 Fast\n\nand Yellow Bean Salad,  CALORIE SMART\n\nGreen Gazpacho,\n\nGreen Juice, Refreshing,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nGreen Onion(s),\n\nand Pine Nut Pilaf,\n\nslicing\n\nGreens _,_, . _See also specific greens_\n\nBaby, and Beets Salad,\n\nand Berries Smoothie, Fresh,\n\npreparing\/cooking,\n\nwith Prosciutto and Gorgonzola,  CALORIE SMART \u2022 Fast\n\nsalad, 113\u2013115\n\nGreen Salsa Crema,\n\nGreen Smoothies, Easy-Being-,  Fast \u2022 EASY\n\nGreen Tea,\n\nApple-Mint Iced,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nMartini Cocktails,\n\nGreen Tomatoes, Fried,  CALORIE SMART\n\nGremolata Mayonnaise,\n\nGriddle,\n\nGrilled Balsamic- and Roasted Garlic\u2013Marinated Steak,  CALORIE SMART\n\nGrilled Caesar Salad,\n\nGrilled Cheese Sandwiches,  Fast\n\nGrilled Corn with Herb Butter,  Fast\n\nGrilled dishes. _See also_ Burgers, Beef; Grilling\n\nBeef Fajitas,\n\nChicken, Barbecue,  CALORIE SMART\n\nChicken, Beer Can,  CALORIE SMART \u2022 EASY\n\nChicken, Bourbon, with Corn Relish,  CALORIE SMART\n\nChicken Breasts, Barbecue,\n\nChicken Fajitas,\n\nChicken, Herb, Three-,\n\nChicken Kabobs, Easy,\n\nChicken, Lemon, with Grilled Fennel and Onion,  CALORIE SMART\n\nChicken Packets, Mediterranean,  CALORIE SMART\n\nCorn with Chile-Lime Butter,\n\nCorn on the Cob,\n\nCorn with Herb Butter,  Fast\n\nFish,  CALORIE SMART \u2022 Fast\n\nFish, Herbed,\n\nFish, Honey-Dijon,\n\nFish Tacos,\n\nFlank Steak, Jerk,  CALORIE SMART\n\nFlank Steak with Smoky Honey-Mustard Sauce,  CALORIE SMART\n\nHalibut and Summer Squash Packets,  CALORIE SMART\n\nLamb Chops, Rosemary,  CALORIE SMART \u2022 Fast\n\nPatty Melts with Smothered Onions,  CALORIE SMART\n\nPork Chops, Cuban,  CALORIE SMART \u2022 Fast\n\nPork Ribs with Smoky Barbecue Sauce,\n\nPork Ribs, Southwest, with Smoky Barbecue Sauce,\n\nPork Tenderloin, Lemon-Pepper,  CALORIE SMART \u2022 Fast\n\nRed Potatoes, Herbed,  Fast\n\nShrimp, Coconut-Curry, Spicy,  CALORIE SMART\n\nShrimp Fajitas,\n\nSirloin Steak with Smoky Honey-Mustard Sauce,\n\nSteak, Balsamic- and Roasted Garlic\u2013Marinated,  CALORIE SMART\n\nSteak Kabobs, Easy,  CALORIE SMART\n\nT-Bones, Texas,  CALORIE SMART\n\nTurkey Breast with Chile-Cumin Rub,  CALORIE SMART\n\nGrilled Fish,  CALORIE SMART \u2022 Fast\n\nGrilled Jerk Flank Steak,  CALORIE SMART\n\nGrilled Lemon-Pepper Pork Tenderloin,  CALORIE SMART \u2022 Fast\n\nGrilled Pluot Dessert,\n\nGrilled Rosemary Lamb Chops,  CALORIE SMART \u2022 Fast\n\nGrilling\n\ncharcoal, starting, 405\u2013406\n\ndirect\/indirect heat,\n\nflare-ups, preventing,\n\nfoil packets\n\nfood safety in,\n\nin grill basket\n\ngrill types,\n\nsausage\/bratwurst,\n\nsmoked flavor in,\n\ntemperature control in,\n\nvegetables,\n\nGrill pans, ,\n\nGrissini, Black Pepper and Parmesan,  CALORIE SMART\n\nGrits, Cheese,  CALORIE SMART\n\nBacon and,\n\nGround Beef Stroganoff,\n\nGruy\u00e8re,\n\nGuacamole,  CALORIE SMART \u2022 Fast\n\nChipotle,\n\nCotija,\n\nGumbo, Shrimp,  CALORIE SMART\n\n## H\n\nHabanero chiles,\n\nHalf-and-half,\n\nHalibut and Summer Squash Packets,  CALORIE SMART\n\nHam\n\nwith Brown Sugar\u2013Orange Glaze,\n\ncarving\n\nHam _(cont.)_\n\nand Cheddar Strata, 96\u201397 CALORIE SMART\n\nand Cheese Omelet,\n\nin Chicken Cordon Bleu, Oven,  CALORIE SMART\n\ncuring,\n\nDenver Omelet,\n\n'n Egg Breakfast Sandwich,\n\n'n Egg Biscuit Sandwiches,\n\nGlazed Baked,  CALORIE SMART\n\nand Gorgonzola Pizza,\n\nroasting timetable,\n\nSalad Sandwiches,\n\nHand washing,\n\nHard-Cooked Eggs,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nHarissa, ,  CALORIE SMART\n\nHash Brown Potatoes,  CALORIE SMART\n\nHash, Pork, Skillet,\n\nHash, Summer Squash, Skillet Eggs with,  CALORIE SMART\n\nHavarti Dill Cheese Ball,\n\nHazelnut(s),\n\nBiscotti,  CALORIE SMART\n\nBroccoli with Roasted Red Peppers and,  CALORIE SMART \u2022 Fast\n\n-Chocolate Sandwiches,  CALORIE SMART\n\n-Chocolate Thumbprint Cookies,\n\n-Fig Tapenade,  CALORIE SMART \u2022 Fast\n\nFrench Toast, -Stuffed,\n\nIced Coffee,\n\nHearty Pork Stew,  CALORIE SMART \u2022 SLOW COOKER\n\nHeirloom Tomato Caprese Salad,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nHemp milk,\n\nHerbs, Herbed. _See also specific herbs_\n\nAsian,\n\nBeef Tenderloin, Bacon-Wrapped, -Roasted,\n\nBeef Tenderloin, -Roasted,  CALORIE SMART\n\nBrowned Butter Sauce,\n\nButter, ,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nButter Branzino,\n\nButter, Grilled Corn with,  Fast\n\nChicken, Marinated,\n\nChicken Stew, Creamy,  CALORIE SMART \u2022 SLOW COOKER\n\nChicken, Three-,\n\nChicken and Vegetables, -Roasted,  CALORIE SMART\n\nCorn on the Cob, Fresh, Grilled,\n\nCream Biscuits,\n\ndrying,\n\nFish, Grilled,\n\nfreezing,\n\nfresh and dried, ,\n\n-Garlic Butter,\n\n-Garlic Butter, Spatchcocked Chicken,  CALORIE SMART\n\nLeg of Lamb, Roast, and Garlic,  CALORIE SMART\n\n-Lemon Marinade,  CALORIE SMART\n\nMashed Potatoes,\n\nMayonnaise,\n\nMix, Salt-Free,  CALORIE SMART \u2022 Fast\n\nPan Steaks, -Brandy,  CALORIE SMART \u2022 Fast\n\nPan Steaks, Mushroom Brandy-,\n\nPasta, Homemade,\n\nPork Loin Roast,  CALORIE SMART\n\nPork Loin Roast, Dijon-,\n\nPot Roast, Garlic-,\n\nRed Potatoes, Grilled,  Fast\n\nRib Roast, -and Garlic-Crusted,  CALORIE SMART \u2022 EASY\n\nSalmon Packets, and Lemon,  CALORIE SMART\n\nseasoning with,\n\n-Sunflower Whole Wheat Bread,\n\nteas, herbal,\n\nTurkey and Wild Rice Casserole,  CALORIE SMART \u2022 SLOW COOKER\n\nvarieties of,\n\nVermicelli with Fresh Herbs,  Fast\n\nand Cannellini,\n\nOlives and Fresh Mozzarella,\n\nand Shrimp,\n\nSpinach and Bacon,\n\nVinaigrette,\n\nBlue Cheese,\n\nCreamy Fresh,\n\nFresh Herb,  CALORIE SMART \u2022 Fast\n\nVinegar,  CALORIE SMART \u2022 EASY\n\nvinegars,\n\nHoagies, Cheeseburger,\n\nHollandaise Sauce,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nHomemade Baked Beans,\n\nHomemade Pasta, 170\u2013171 CALORIE SMART\n\nHoney\n\nButter,\n\nChicken, -Rosemary Roasted,\n\ncomb,\n\nCream Cheese Spread, Peanut Butter\u2013,\n\nCream Cheese Spread, -Walnut,\n\nLemon Carrots, -Glazed,\n\nin microwave,\n\nMiso Dressing,\n\n\u2013Peanut Butter Drizzle, Whole Wheat Waffles with,  CALORIE SMART\n\n\u2013Poppy Seed Dressing,\n\nSimple Syrup, -Rosemary,\n\n\u2013Whole Wheat Bread, 504\u2013505 CALORIE SMART\n\nHoney-Mustard\n\nBacon,\n\nChicken Wings,\n\nDressing,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nFish Grilled, -Dijon,\n\nSalmon, Glazed,  CALORIE SMART\n\nSauce, Smoky,\n\nHoppin' John,\n\nHors d'oeuvres. _See_ Appetizers\n\nHorseradish,\n\nMashed Potatoes,\n\nMeat Loaf,\n\nSour Cream, Spiced Corned Beef Brisket with,  CALORIE SMART \u2022 SLOW COOKER\n\nHot Artichoke Dip,  CALORIE SMART \u2022 EASY\n\nHot Artichoke-Spinach Dip,\n\nHot Buttered Rum-Spiced Cider,\n\nHot Chocolate,  Fast\n\nHot foods, safe handling of,\n\nHot Fudge Sauce,  CALORIE SMART \u2022 EASY\n\nHot German Potato Salad,  CALORIE SMART\n\nHot and Saucy Cocktail Meatballs,  CALORIE SMART\n\nHot Spiced Cider, , CALORIE SMART \u2022 Fast \u2022 EASY\n\nHot and Spicy Rub,\n\nHuevos Rancheros,\n\nHulling berries\n\nHummus,  CALORIE SMART \u2022 Fast\n\nCumin,\n\nGarlic, Roasted,\n\nLayered Dip, Greek,  CALORIE SMART \u2022 Fast\n\nSun-Dried Tomato,\n\n## I\n\nIceberg lettuce,\n\nIce Cream\n\nBlueberry, Fresh,\n\nCaramel,\n\nChocolate,\n\nEggnog,\n\nand Granola,\n\nHot Fudge Sundae Cake, Double-Chocolate,\n\nPeach, Fresh,\n\nPuffs,\n\nRaspberry, Fresh,\n\nsoftening in microwave,\n\nsoy,\n\nStrawberry, Fresh,\n\nVanilla,  EASY\n\nIce Cubes\n\nLemonade,\n\nPesto,\n\nWine,\n\nIced Coffee,  CALORIE SMART \u2022 EASY\n\nImmersion blender, ,\n\nIndian(-Style)\n\nCheese Balls, Mini,\n\nFarro Salad, -Spiced,  CALORIE SMART\n\ningredients\/flavorings,\n\nLentils and Rice,  CALORIE SMART\n\nLentil Stew,  CALORIE SMART\n\nVegetable Casserole,  CALORIE SMART\n\nIndirect-heat grilling,\n\nIndividual Chicken Pot Pies,\n\nIndividual English Trifles,\n\nIndividual Meringues,\n\nIngredients\n\nAsian,\n\nbaked goods, ,\n\nbreadmaking,\n\nfor cocktails, 77\u201378\n\ndairy,\n\nIndian cuisine,\n\nMediterranean cuisine,\n\nMiddle Eastern cuisine,\n\npantry staples,\n\nshopping strategies,\n\nSouth American cuisine,\n\nIsraeli Couscous Risotto with Caramelized Onions and Sausage,\n\nItalian(-Style)\n\nBeef Sandwiches,\n\nChicken-Lentil Soup,  CALORIE SMART \u2022 SLOW COOKER\n\nChopped Salad,  Fast\n\nCream Cake,\n\nDressing,  CALORIE SMART \u2022 Fast\n\nDressing, Creamy,\n\nMeatballs with Tomato Sauce,\n\nParmesan Butter,\n\nPizza Crust,\n\nPork Pot Roast,  CALORIE SMART\n\nSalad Toss,\n\nSeasoning Rub,\n\nTofu-Rice Skillet,\n\nTomato Sauce,  Calorie Smart\n\nTwice-Baked Potatoes, 248\u2013249\n\nWhite Bean Salad, Northern,  CALORIE SMART\n\nItalian Sausage\n\nLasagna,\n\nLasagna, Easy,\n\nMinestrone with,  CALORIE SMART\n\nPizza, Meat Lover's,\n\nwith Tomatoes and Penne,  CALORIE SMART \u2022 Fast\n\n## J\n\nJacked-Up Rice,\n\nJaggery,\n\nJalape\u00f1o,\n\nGreen Beans, -Garlic Pickled,  CALORIE SMART\n\n-Peach Jam,  CALORIE SMART\n\nmaking,\n\nuses for, 436\u2013437\n\nPoppers, Baked,\n\nSriracha Sauce,  CALORIE SMART\n\nJam\n\nFreezer\n\nBerry, Triple-, Pomegranate,  CALORIE SMART\n\nBlueberry,\n\ncontainers for,\n\nRaspberry,\n\nStrawberry,  CALORIE SMART \u2022 EASY\n\nStrawberry-Balsamic,\n\nmaking,\n\nPeach-Jalape\u00f1o,  CALORIE SMART\n\nmaking,\n\nuses for, 436\u2013437\n\nPeach Rosemary,\n\nPeach, Spiced,\n\nPear-Orange Conserve,  CALORIE SMART\n\nTomato, Sweet,  CALORIE SMART\n\nJamaican Jerk Seasoning,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nJarlsberg,\n\nJar opener,\n\nJars, decorating as gifts,\n\nJars, preparing for canning,\n\nJasmine rice,\n\nJelly,\n\nApple-Pepper,  CALORIE SMART \u2022 EASY\n\nJelly Roll,\n\nLemon Curd,\n\nJelly roll pan,\n\nJerk\n\nFlank Steak, Grilled,  CALORIE SMART\n\nPulled Pork Sandwiches,  SLOW COOKER\n\nSeasoning, Jamaican,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nJerusalem artichokes,\n\npreparing\/cooking,\n\nJ\u00edcama,\n\nJuice(s)\n\nFood Color, Natural Homemade,\n\nGreen, Refreshing,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nprepping produce for,\n\nRaspberry-Lime,  Fast \u2022 EASY\n\nJuicers, ,\n\nJumbo Chocolate Chip Cookies,\n\nJumbo Upside-Down Muffins,\n\n## K\n\nKabobs\n\nChicken, Easy Grilled,\n\nDessert,\n\nSteak, Easy Grilled,  CALORIE SMART\n\nSweet Chile,\n\nKale, ,\n\nBacon and Egg Cups,  CALORIE SMART\n\nBacon and Tomato Macaroni and Cheese,\n\nCaesar Salad,\n\nGreen Juice, Refreshing,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nSalad, Cherry-Walnut,  CALORIE SMART \u2022 Fast\n\nand Spinach, Wilted,\n\nKamut,\n\nKasha,\n\nand Beef Mexicana,  CALORIE SMART \u2022 Fast\n\nand Beef Tortillas,\n\nand Bow-Tie Pilaf,  CALORIE SMART\n\ncooking timetable,\n\nKefalotiri,\n\nKefir,  CALORIE SMART\n\nBlueberry,\n\nMango,\n\nStrawberry,\n\nStrawberry-Banana,\n\nKentucky Pecan Pie,\n\nKetchup, ,  CALORIE SMART\n\nKey Lime Pie,\n\nKibbeh Patties,  CALORIE SMART\n\nKimchi,  CALORIE SMART\n\nabout,\n\nKiwano (Horned Melon),\n\nKiwi Smoothies, Easy-Being-Green,  Fast \u2022 EASY\n\nKnives,\n\nKohlrabi,\n\npreparing\/cooking,\n\nKorean\n\nBarbecued Beef,  CALORIE SMART\n\nCheese Balls, Mini,\n\nChicken, Fried,  CALORIE SMART\n\nKumquat,\n\n## L\n\nLacto-ovo vegetarian diet,\n\nLacto-vegetarian diet,\n\nLagers, 78\u201379\n\nLamb\n\nbroiling,\n\nChops, Greek,  CALORIE SMART\n\nChops, Grilled Rosemary,  CALORIE SMART \u2022 Fast\n\ncuts\n\nDijon,  CALORIE SMART \u2022 SLOW COOKER\n\nKibbeh Patties,  CALORIE SMART\n\nLeg of, Herb and Garlic Roast,  CALORIE SMART\n\npanfrying,\n\nroasting,\n\nShanks, Balsamic-Braised,  CALORIE SMART\n\nStew, Moroccan,  CALORIE SMART\n\nLasagna\n\nArtichoke-Spinach,\n\nCupcakes,  CALORIE SMART\n\nGarden Vegetable,\n\nItalian Sausage,\n\nItalian Sausage, Easy,\n\nMediterranean,\n\nLatte, Caramel,\n\nLatte, Iced Vanilla Soy,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nLattice top crust,\n\nLayer Cake Chocolate,\n\nfrosting\n\nTurtle,\n\nLayered Dip, Greek,  CALORIE SMART \u2022 EASY\n\nLeaf lettuce,\n\nLeeks,\n\npreparing\/cooking,\n\nLeftovers, reheating,\n\nLegumes. _See_ Bean(s); Lentil(s)\n\nLegumes, fresh,\n\nLemon(s), . _See also_ Citrus\n\nBars,  CALORIE SMART\n\nBranzino, -Garlic,\n\nBranzino, -Rosemary,\n\nCarrots, Honey-Glazed,\n\nChicken, with Grilled Fennel and Onion,  CALORIE SMART\n\nCr\u00e8me Br\u00fbl\u00e9e,\n\nCurd,\n\nBread Pudding with,\n\nButter Cake, \u2013Filled,\n\n\u2013Ginger Petite Pies,  CALORIE SMART\n\nJelly Roll,\n\n-Dill Corn on the Cob, Grilled,\n\n-Dill Pickled Green Beans,\n\nDressing,\n\nFrosting,\n\nGlaze,\n\njuicing,\n\nMacarons,\n\nMarinade, -Herb,  CALORIE SMART\n\nMascarpone Tart,\n\nMeringue Cupcakes,\n\nMeringue Pie, 602\u2013603\n\nMuffins, -Fig,\n\n-Pepper Butter,\n\n-Pepper Pork Tenderloin, Grilled,  CALORIE SMART \u2022 Fast\n\nPotatoes, Tilapia with,\n\nPound Cake,\u2013Poppy Seed,\n\npreserved,\n\nSalmon, -and Parmesan-Crusted,  CALORIE SMART\n\nSalmon Packets, Herb and,  CALORIE SMART\n\nSangria,\n\nSauce,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nScones, -Cherry,\n\nThumbprint Cookies, -Almond,\n\nVinaigrette Dressing,\n\nVinegar,\n\nzest, grating\n\nLemonade\n\nfrom Concentrate,\n\nConcentrate, Make-Ahead,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nGinger,\n\nIce Cubes,\n\nPeachy,\n\nRaspberry,\n\nSmoothies,\n\nSorbet,  CALORIE SMART \u2022 EASY\n\nSparkling,\n\n-Strawberry Slush,\n\nSweet Tea,\n\nLemon Balm-Orange Sun Tea,\n\nLemongrass, ,\n\nLentil(s), ,\n\nand Bulgur, Mediterranean,  CALORIE SMART \u2022 SLOW COOKER\n\n-Chicken Soup, Italian,  CALORIE SMART \u2022 SLOW COOKER\n\nRed, Barley and Cauliflower Tabbouleh,  CALORIE SMART\n\nand Rice, Indian,  CALORIE SMART\n\nStew, Indian,  CALORIE SMART\n\nLettuce\n\ndrying\n\nselecting\/handling,\n\nvarieties of, 113\u2013115\n\nLettuce Wraps\n\nBeef, Vietnamese,  CALORIE SMART\n\nQuick,\n\nTuna-,\n\nLime\n\n-Chile Butter, Grilled Corn with,\n\n-Chile Corn on the Cob,\n\nKey Lime Pie,\n\n-Raspberry Juice,  Fast \u2022 EASY\n\nLimeade Concentrate,\n\nLimeade Sorbet,\n\nLinguine\n\nClams and Sausage, Spanish,  CALORIE SMART\n\nGorgonzola, with Toasted Walnuts,  Fast\n\nwith White Clam Sauce and Basil,\n\nLoaded Fries,\n\nLobster(s)\n\nBoiled,  CALORIE SMART\n\nbuying,\n\ncooked meat, removing\n\nMacaroni and Cheese,\n\nLoganberry Pie,\n\nLuscious Chocolate Truffles,  CALORIE SMART\n\nLyonnaise Salad,  CALORIE SMART \u2022 Fast\n\n## M\n\nMacadamia,\n\nMacaroni\n\nand Cheese,\n\nBacon, ,\n\nBacon, Kale and Tomato,\n\nLobster,\n\nOnion, Caramelized,\n\nSouthwest,\n\nTomato, Fire-Roasted,\n\n-Chicken Salad,\n\nMeatballs and Sauce,\n\nPesto Pasta,\n\nSalad Toss, Italian,\n\nMacarons\n\nFrench, with Bittersweet Chocolate Ganache, 538\u2013539 CALORIE SMART\n\nLemon,\n\nMint,\n\nOrange,\n\nM\u00e2che,\n\nMackerel, Toasted Spice Seared,  Fast\n\nMake-Ahead Meatballs, , _55_ CALORIE SMART\n\nManchego,\n\nMandarin Salad, Crunchy Chicken-,\n\nMandarin Salad with Sugared Almonds, 120\u2013121 CALORIE SMART \u2022 Fast\n\nMango,\n\n-Avocado Salad,\n\nKefir,\n\nMartini Cocktails,\n\nMimosas,  CALORIE SMART \u2022 Fast \u2022 EASY\n\n-Peach Salsa,\n\n-Pomegranate Mimosas,\n\nRelish,  CALORIE SMART \u2022 EASY\n\nSticky Rice with,  CALORIE SMART\n\nMangosteen,\n\nManhattan Clam Chowder,  CALORIE SMART\n\nManhattan Cocktails,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nManicotti,\n\nTurkey,\n\nManouri,\n\nMaple\n\n-Bourbon Eggnog,\n\n-Bourbon Marinade,  CALORIE SMART \u2022 EASY\n\n\u2013Brown Sugar Refrigerator Cookies,\n\nButter,\n\nCaramel Pears,  SLOW COOKER \u2022 EASY\n\n-Cornmeal Cupcakes with Maple-Butter Frosting,\n\nCream Cheese Spread, -Cinnamon,\n\nFrosting, -Butter,\n\nFrosting, -Nut,\n\nGlazed Salmon Salad, -Cinnamon,\n\nGlaze, Spiced Apple Cake with,\n\nSauce,\n\nTurkey Breast, -Apple Brined,\n\nMaple syrup,\n\nMarble Cake,\n\nMargaritas,  Fast\n\nStrawberry, Frozen,\n\nMarinade(s)\n\nFajita,  CALORIE SMART\n\nGarlic,  CALORIE SMART\n\nGarlic, Balsamic,\n\nGarlic and Onion,\n\nLemon-Herb,  CALORIE SMART\n\nMaple-Bourbon,  CALORIE SMART \u2022 EASY\n\nOrange-Thyme,  CALORIE SMART \u2022 EASY\n\nTeriyaki,  CALORIE SMART \u2022 EASY\n\nMarjoram,\n\nMarmalade,\n\nMarshmallow(s),  CALORIE SMART\n\nCocoa,\n\nHot Chocolate, -Topped,\n\nPeppermint,\n\nin Whoopie Pies,\n\nMartini Cocktails,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nChocolate,\n\nDill,\n\nGreen Tea,\n\nMango,\n\nPomegranate,\n\nSweet,\n\nMascarpone,\n\nLemon Tart,\n\nTiramisu,\n\nMashed Potatoes,  CALORIE SMART \u2022 EASY\n\nMat\u00e9,\n\nMayocoba beans,\n\nMayonnaise, ,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nChile, Roasted,\n\nCurried,\n\nGarlic,\n\nGremolata,\n\nHerbed,\n\nsoy,\n\nuses for,\n\nMeal planning,\n\nMeasuring\/measuring utensils,\n\nMeat(s). _See also_ Beef; Lamb; Pork; Veal\n\nbraising,\n\nbroiling, 316\u2013317\n\nCharcuterie, , _photo_\n\ncuts, 284\u2013285, 300\u2013301\n\nglaze,\n\nlabel information,\n\npanfrying,\n\nroasting, 314\u2013316\n\nsafe handling of,\n\nSauce, Spaghetti and,\n\nsearing,\n\nselecting,\n\nservings per pound,\n\nstoring, ,\n\nVenison with Cranberry-Wine Sauce,  CALORIE SMART\n\nMeatball(s)\n\nCheeseburger Hoagies,\n\nChicken, Soup,  CALORIE SMART\n\nChile Kabobs, Sweet,\n\nHot and Saucy Cocktail,  CALORIE SMART\n\nItalian, with Tomato Sauce,\n\nKabobs, Sweet Chile,\n\nMake-Ahead,  CALORIE SMART\n\nand Orzo, Parmesan,  CALORIE SMART \u2022 Fast\n\nPesto Pasta and,\n\nPizza,\n\nand Sauce,\n\nSpaghetti and,\n\nSpaghetti and, Pizza,\n\nTacos, Salsa,\n\nTeriyaki Sliders,\n\n\"Meatballs\", Veggie and Bean,\n\nMeatless Minestrone,\n\nMeat Loaf,  CALORIE SMART\n\nCasserole, Potato-Topped,  CALORIE SMART\n\nCasserole, Potato-Topped, Quick,\n\nHorseradish,\n\nMini Meat Loaves,\n\nMeat Lover's Pizza,\n\nMeat mallet,\n\nMeat thermometer,\n\nMediterranean\n\nBulgur and Lentils,  CALORIE SMART \u2022 SLOW COOKER\n\nChicken Packets,  CALORIE SMART\n\ningredients\/spices,\n\nLasagna,\n\nTuna Salad,\n\nMelon and Shrimp Salad,\n\nMeringue(s)\n\nIndividual,\n\nLemon Meringue Cupcakes,\n\nLemon Meringue Pie, 602\u2013603\n\nfor 9\u2013inch pie,\n\nShell,  EASY\n\nShell, Chocolate,\n\nspreading over pie\n\nSweet Potato Meringue Pie, Roasted,\n\nMesclun,\n\nMexican\n\nCheese Balls, Mini,\n\nChicken and Sausage with Black Beans, Cheesy,\n\nTofu-Rice Skillet,  CALORIE SMART \u2022 Fast\n\nWraps,\n\nMeyer Lemon,\n\nMicrowave cooking\/heating\n\nApples, Baked,\n\nchart for favorite foods, 29\u201330\n\nchocolate mug cake, 576\u2013577\n\ndishes for,\n\nPeanut Brittle,\n\nvegetables, 234\u2013237\n\nMiddle Eastern ingredients\/spices,\n\nMilk. _See also_ Buttermilk; Soymilk\n\nChocolate,\n\nEgg Cream, New York,\n\nLatte, Caramel,\n\nLatte, Soy, Iced Vanilla,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nRoot Beer,\n\nStrawberry, Fresh,  Fast \u2022 EASY\n\nvarieties of, ,\n\nMilk Chocolate Glaze,\n\nMillet,\n\ncooking timetable,\n\nMimosas\n\nMango,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nPineapple,\n\nPomegranate-Mango,\n\nMinestrone with Italian Sausage,  CALORIE SMART\n\nMinestrone, Meatless,\n\nMini French Cheese Balls,  CALORIE SMART\n\nMini Indian Cheese Balls,\n\nMini Korean Cheese Balls,\n\nMini Meat Loaves,\n\nMini Mexican Cheese Balls,\n\nMint,\n\n-Apple Green Tea, Iced,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nChocolate Glaze,\n\nMacarons,\n\n\u2013Sweet Pea Pesto,\n\nSyrup,\n\nTabbouleh, Minty,\n\nTzatziki Dip,  CALORIE SMART \u2022 EASY\n\nMirin,\n\nMiso, ,\n\nDressing,  CALORIE SMART \u2022 Fast\n\nHoney Dressing,\n\nSriracha Dressing,\n\nMixed Berry Crumble Tart,\n\nMixers, electric,\n\nMixing bowls,\n\nMocha\n\nFrench Silk Pie,\n\nFrosting,\n\nStreusel Ribbon, Espresso Cake with,\n\nMojitos,\n\nMolasses,\n\n-Mustard Barbecue Sauce,\n\nMole Poblano,  CALORIE SMART\n\nMole Sauce, Quick, Coffee Chicken with,  CALORIE SMART\n\nMolten Chocolate Cakes,\n\nMorel mushrooms,\n\nMornay Sauce,  CALORIE SMART \u2022 Fast\n\nMoroccan\n\nChicken Pie,\n\nChicken Tagine,  CALORIE SMART\n\nLamb Stew,  CALORIE SMART\n\nMoussaka,  CALORIE SMART\n\nMousse, Chocolate,\n\nMozzarella\n\nCalzone,\n\nCaprese Salad, Heirloom Tomato,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nCupcakes,  CALORIE SMART\n\nEggplant Parmigiana,\n\nfresh,\n\nFresh, Vermicelli with Fresh Herbs, Olives and,\n\nLasagna, Artichoke-Spinach,\n\nLasagna, Italian Sausage,\n\nLasagna Cupcakes,  CALORIE SMART\n\nManicotti,\n\nPizza, Stuffed-Crust,  CALORIE SMART\n\nPizza, Veggie Lover's, with Cornmeal Crust,  CALORIE SMART\n\nwith Red Pepper Soup, Roasted, , CALORIE SMART\n\nRigatoni, Cheesy, with Eggplant Sauce,\n\nMuesli, Triple-Berry Oatmeal-Flax,  CALORIE SMART\n\nMuffins\n\nApple-Cinnamon,\n\nBanana,\n\nBlueberry,  CALORIE SMART\n\nBlueberry, Streusel-Topped,\n\nBran,  CALORIE SMART\n\nBran, Date-,\n\nChocolate Chip,\n\nCorn,\n\nCranberry-Orange,\n\nGolden Harvest,\n\nGolden Harvest, Streusel,\n\nJumbo Upside-Down,\n\nLemon-Fig,\n\npan for,\n\npreparing\n\nproblems with\n\nreheating in microwave,\n\nMuffuletta Sandwiches, Portabella,  CALORIE SMART \u2022 Fast\n\nMug Cake, Banana Split-Chocolate, 576\u2013577\n\nMulled Wine, ,  CALORIE SMART\n\nMung beans,\n\nMung bean sprouts,\n\nMushroom(s)\n\nChicken, Dijon, Smothered in,  CALORIE SMART \u2022 Fast\n\ngrilling,\n\nPan Steaks, Brandy-Herb,\n\nPilaf,\n\nPork, Dijon, Smothered in,\n\nPortabella Chicken Pot Pie,\n\nPortabella Muffuletta Sandwiches,  CALORIE SMART \u2022 Fast\n\nPortabellas, Asian Stuffed,  CALORIE SMART\n\npreparing\/cooking,\n\nSauce, Pork with,\n\nSauce, Vegetables with,\n\nSoup, Chicken-,\n\nSoup, Cream of,\n\nin Tofu Teriyaki Noodles,  CALORIE SMART\n\nvarieties of,\n\nMussels\n\nbuying,\n\nspoiled\n\nSteamed, in Wine Sauce,  CALORIE SMART \u2022 Fast\n\nMustard, . _See also_ Dijon; Honey-Mustard\n\nButter,\n\n-Chive Cream Sauce, Pork Chops with,\n\n-Molasses Barbecue Sauce,\n\nSauce,\n\nseed,\n\nMustard greens,\n\n## N\n\nNaan, Easy,\n\nNachos,  Fast\n\nBeef or Chicken,\n\nBeef, Skillet,\n\nChicken, Skillet,  Fast\n\nNectarine(s),\n\nPancakes, \u2013Sour Cream,\n\n-Plum Crostata,\n\nNew England Clam Chowder,  CALORIE SMART\n\nNew York Cheesecake,\n\nNew York Egg Cream,\n\nNi\u00e7oise Salmon Salad,\n\nNigella seed,\n\nNo-Bake Chocolate-Oatmeal Drops,\n\nNo-Knead Artisan Bread,  CALORIE SMART\n\nNoodle(s)\n\nAsian,\n\nin Beef Pho,  CALORIE SMART\n\nBowls, Chipotle-Peanut,  Fast\n\nChicken Soup,  CALORIE SMART\n\nChicken Soup, Confetti,\n\nPad Thai with Chicken,\n\nPad Thai with Pork,\n\nPad Thai with Shrimp,\n\nrice, soaking\n\nSesame Salad,  CALORIE SMART \u2022 Fast\n\nSpaetzle,  CALORIE SMART \u2022 Fast\n\nTempeh Stir-Fry with,\n\nTofu Teriyaki,  CALORIE SMART\n\nTofu Teriyaki, and Peppers,\n\nNorthern Italian White Bean Salad,  CALORIE SMART\n\nNut(s). _See also specific nuts_\n\nin baked goods,\n\nBars, Triple-,\n\nCandied,\n\n-Cherry Frosting,\n\nchocolate-covered,\n\nCinnamon-Cardamom Mixed,\n\nCinnamon-Sugared,\n\nCrust, Easy,  Fast \u2022 EASY\n\n-Maple Frosting,\n\nOn-the-Go Mix,\n\nShortbread Cookies,\n\nSouthwestern Spiced Party,  Fast\n\nsoy,\n\nstoring,\n\ntoasting, ,\n\nvarieties of,\n\nNutmeg,\n\nNut oils,\n\n## O\n\nOatmeal\n\nApple, Baked,  CALORIE SMART\n\nin baked goods,\n\n-Chocolate Drops, No-Bake,\n\nCookies, \u2013Chocolate Chip,\n\nCookies, -Cranberry,\n\nCookies, -Raisin,  CALORIE SMART\n\ncooking timetable,\n\n-Flax Muesli, Triple-Berry,\n\nin Granola,\n\nMuffins, Streusel, Golden Harvest,\n\nPancakes, Whole-Grain,\n\nPie Crust,\n\nPomegranate,\n\nQuinoa Thumbprints, -Date,  CALORIE SMART\n\nsteel-cut, ,\n\nStreusel Bread,\n\ntypes of,\n\nOil Pastry, Press-in-the-Pan,  Fast \u2022 EASY\n\nOils\n\nin baked goods,\n\ncooking, 7\u20138\n\nfor deep frying,\n\nfor salad dressing,\n\nsesame,\n\nsoybean,\n\nstoring,\n\ntypes of,\n\nOkra,\n\nCorn and Tomatoes,  CALORIE SMART \u2022 Fast\n\npreparing\/cooking,\n\nOlive(s)\n\nChicken Packets, Mediterranean,  CALORIE SMART\n\nCream Cheese Spread, -Walnut,\n\n-Eggplant Parmigiana,\n\nLayered Dip, Greek,  CALORIE SMART \u2022 Fast\n\npitting\n\nSalad,\n\nSauce, Creamy,\n\nTapenade,  CALORIE SMART \u2022 Fast\n\n-Tomato Relish,\n\nVermicelli with Fresh Herbs, Fresh Mozzarella and,\n\nOlive oil, ,\n\nOmelet(s)\n\nAvocado, Bacon and Cheese,\n\nBasic,  CALORIE SMART\n\nCheese,\n\nDenver,\n\nHam and Cheese,\n\nPuffy,  CALORIE SMART \u2022 Fast\n\nSun-Dried Tomato,\n\nOnion(s)\n\nCaramelized,  CALORIE SMART\n\nBeer-, and Bacon Burgers,\n\nCranberry,\n\nIsraeli Couscous Risotto with Sausage and,\n\nMacaroni and Cheese,\n\nPot Roast,\n\ncaramelizing method\n\nand Cucumber, Pickled,\n\nFocaccia,\n\nand Garlic Marinade,\n\ngrilling,\n\npreparing\/cooking,\n\n-Provolone Crostini,\n\nRed, Pickled,  CALORIE SMART\n\nSmothered, Patty Melts with,  CALORIE SMART\n\nSoup, French,  CALORIE SMART\n\nSoup, Golden,\n\nvarieties of,\n\nOolong tea,\n\nOrange(s). _615_ , . _See also_ Citrus\n\n-Asparagus Salad,\n\nBeef, Roast, with Thyme and,  CALORIE SMART\n\n-Blueberry Doughnuts, Baked,\n\n\u2013Brown Sugar Glaze, Ham with,\n\nButter,\n\nButter Balls, Chocolate-Filled, -Rosemary,  CALORIE SMART\n\nCitrus Splash,\n\n-Cranberry Mold,  CALORIE SMART \u2022 EASY\n\n-Cranberry Muffins,\n\n-Cranberry Pancakes,\n\nand Cranberry Pilaf,\n\n-Cranberry Relish,  CALORIE SMART \u2022 EASY\n\n-Cranberry Relish, -Ginger,\n\nCranberry Sauce, Double-, Brie in Puff Pastry with,\n\nFrosting,\n\nGlaze,\n\n\u2013Lemon Balm Sun Tea,\n\nMacarons,\n\nMandarin Salad, Crunchy Chicken-,\n\nMandarin Salad with Sugared Almonds, 120\u2013121 CALORIE SMART \u2022 Fast\n\nMarinade, -Thyme,  CALORIE SMART \u2022 EASY\n\n-Pear Conserve,  CALORIE SMART\n\nPheasants, -Roasted,\n\nPound Cake, -Coconut,\n\nPound Cake, Cranberry-,\n\nSauce, Duckling with,\n\nSmoothies,\n\nSmoothies, -Pineapple,\n\nSole Amandine,\n\nSorbet,\n\n-Zucchini Bread,\n\nOrecchiette, Browned Butter, with Broccoli Rabe,  Fast\n\nOregano,\n\nOrzo\n\nChicken with Pan-Roasted Cauliflower and,  CALORIE SMART \u2022 Fast\n\nChicken with, Greek,\n\nand Meatballs, Parmesan,  CALORIE SMART \u2022 Fast\n\nOsso Buco,\n\nOutrageous Caramel-Fudge Brownies,\n\nOven-Baked Bacon,  CALORIE SMART \u2022 EASY\n\nOven-Baked Beef Brisket,\n\nOven Chicken Cordon Bleu,  CALORIE SMART\n\nOven-Dried Tomatoes,  CALORIE SMART \u2022 EASY\n\nOven French Toast,\n\nOven-Fried Chicken,  CALORIE SMART \u2022 EASY\n\nOven-Fried Chicken Fingers,\n\nOven-Fried Fish,  CALORIE SMART \u2022 Fast\n\nOven-Roasted Pulled Pork,  CALORIE SMART\n\nOvo vegetarian diet,\n\nOysters. _See also_Shellfish\n\nDeep-Fried,\n\nshucking\n\nStew,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nStuffing,\n\n## P\n\nPackets. _See_ Foil Packets\n\nPad Thai\n\nwith Chicken,\n\nwith Pork,\n\nwith Shrimp,\n\nPaella, Vegetable,  CALORIE SMART \u2022 Fast\n\nPaella, Vegetable Chicken,\n\nPaintbrush Sugar Cookies,\n\nPalm Oil,\n\nPancake(s),  CALORIE SMART \u2022 Fast\n\nBerry,\n\nBuckwheat,  CALORIE SMART \u2022 Fast\n\nButtermilk,\n\nCornbread,  CALORIE SMART \u2022 Fast\n\nGranola,\n\nOrange-Cranberry,\n\nOven, Apple,\n\nOven, Double,\n\nOven, Puffy,  CALORIE SMART \u2022 EASY\n\nPotato,  CALORIE SMART\n\nSour Cream\u2013Nectarine,\n\nturning\n\nWhole-Grain,\n\nPaneer,\n\nPan-Fried Chicken with Romesco Sauce,  CALORIE SMART\n\nPanfried Fish,  CALORIE SMART \u2022 Fast\n\nPanfried Pork Chops with Cider Sauce,  CALORIE SMART \u2022 Fast\n\nPanfrying fish\n\nPanfrying meat, , 317\u2013318\n\nPan Gravy,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nCream,\n\nPanna Cotta,  EASY\n\nPan sauce, making\n\nPantry ingredients, -9\n\nPanzanella,  CALORIE SMART\n\nChicken, Baked,  CALORIE SMART\n\nPappadam,\n\nPaprika,\n\nParfaits, Blueberry-Granola,\n\nParfaits, Yogurt,\n\nParmesan,\n\n-and Lemon-Crusted Salmon,  CALORIE SMART\n\nAsparagus with,  CALORIE SMART \u2022 Fast\n\nButter, Italian,\n\n-Buttermilk Ranch Dressing,\n\nChicken Parmigiana,\n\nCroutons, Rosemary-,\n\nEggplant Parmigiana,\n\nEggplant Parmigiana, -Olive,\n\nEggplant Parmigiana, -Ravioli,\n\nFettuccine and Vegetables,  CALORIE SMART \u2022 Fast\n\nFish, Panfried, Herb, Lemon and,\n\nGreen Beans with,\n\nGrissini, Black Pepper and,  CALORIE SMART\n\nOrzo and Meatballs,  CALORIE SMART \u2022 Fast\n\n-Pepper Corn on the Cob,\n\n-Pesto Grilled Cheese Sandwiches,\n\nPolenta,\n\nPretzels, Soft, -Herb,\n\nProsciutto and Pea Pilaf,\n\nRavioli, Bacon, Chive and,\n\nVeal Parmigiana,  CALORIE SMART\n\nParsley,\n\nin Chimichurri Sauce,  CALORIE SMART \u2022 EASY\n\nParsnips, ,\n\nPartially Baked One-Crust Pie,\n\nPasta. _See also_ Bow-Tie Pasta; Fettuccine; Lasagna; Noodle(s); Penne; Spaghetti; Vermicelli\n\nAngel Hair, with Basil, Avocado and Tomato,  Fast\n\nAngel Hair, with Chicken,\n\nAngel Hair, with Shrimp,\n\nBeef Roast with Cabbage and, Asian,  SLOW COOKER\n\nBucatini with Clam Sauce,\n\nCacio e Pepe,  Fast\n\nChicken and, with Creamy Basil Sauce,  Fast\n\nChicken and Vegetables,\n\ncooking,\n\nwith Edamame and Pesto,\n\nHomemade, 170\u2013171 CALORIE SMART\n\ncutting\n\nGluten-Free,\n\nHerb,\n\nRavioli,\n\nRavioli, Four-Cheese,  CALORIE SMART \u2022 EASY\n\ntips for,\n\nWhole Wheat,\n\nIsraeli Couscous Risotto with Caramelized Onions and Sausage,\n\nLinguine, Clams and Sausage, Spanish,  CALORIE SMART\n\nLinguine, Gorgonzola, with Toasted Walnuts,  Fast\n\nLinguine with White Clam Sauce and Basil,\n\nManicotti,\n\nManicotti, Turkey,\n\nOrecchiette, Browned Butter, with Broccoli Rabe,  Fast\n\nOrzo, Chicken with, Greek,\n\nOrzo, Chicken with Pan-Roasted Cauliflower and,  CALORIE SMART \u2022 Fast\n\nOrzo and Meatballs, Parmesan,  CALORIE SMART \u2022 Fast\n\nPesto, and Meatballs,\n\nPork and, with Creamy Basil Sauce,\n\nwith Prosciutto and Asiago Cheese,  CALORIE SMART \u2022 Fast\n\nPuttanesca,\n\nPuttanesca, Pepper, Roasted,\n\nRavioli, Butternut Squash,\n\nRigatoni Bake, Veggie,\n\nRigatoni, Cheesy, with Eggplant Sauce,\n\nwith Sage, Fried,\n\nselecting\/storing,\n\nShells, Chicken- and Spinach-Stuffed,\n\nand Shrimp, Tomato-Basil,\n\nvarieties of, 168\u2013169\n\nyields,\n\nPasta Sauce,\n\nAlfredo,\n\nAlfredo, Easy,\n\nBolognese,  CALORIE SMART\n\nBolognese, Pasta,\n\nBrowned Butter, \u2013Sage,\n\nClam-Mushroom, Bucatini with,\n\nClam, White, Spaghetti with,  Fast\n\nClam, White, Linguine with Basil and,\n\nEggplant, Cheesy Rigatoni with,\n\nMeat, Spaghetti and,\n\nShort Rib and Sausage Rag\u00f9,\n\nSkillet, Quick,\n\nTomato, Italian,  CALORIE SMART\n\nTomato-Vodka, Creamy,  CALORIE SMART \u2022 Fast\n\nTomato-Vodka, Creamy Basil-Chicken,\n\nTomato-Vodka, Creamy Olive,\n\nPastry(ies). _See also_ Cream Puffs; Phyllo; Pie Crust\n\nPuff, Brie in, with Cranberry Sauce,\n\nPuff, Brie in, with Cranberry Sauce, Double-Orange,\n\nTart, Press-in-the Pan,  Fast \u2022 EASY\n\nPastry blender,\n\nPatties. _See also_ Burgers\n\nFalafel (Fava Bean Rounds),  CALORIE SMART\n\nKibbeh,  CALORIE SMART\n\nSalmon, with Sour Cream\u2013Dill Sauce,  CALORIE SMART \u2022 Fast\n\nSamosa, Spicy,  CALORIE SMART\n\nPatty Melts with Smothered Onions,  CALORIE SMART\n\nPattypan squash,\n\nPea(s),\n\nBaby Food, Sweet Pea,\n\ndried,\n\nPesto, Sweet Pea\u2013Mint,\n\npreparing\/cooking,\n\nProsciutto and Parmesan Pilaf,\n\nRisotto with, Classic,\n\nSnow, in Asian Salad with Wonton Crisps,  Fast\n\nSplit Pea Soup,  CALORIE SMART\n\nPeach(es),\n\nCobbler,\n\nCobbler, Raspberry-,\n\nCupcakes, Ginger and,\n\nIce Cream, Fresh,\n\nJam, -Jalape\u00f1o,  CALORIE SMART\n\nJam, -Jalape\u00f1o, making,\n\nJam, -Jalape\u00f1o, uses for, 436\u2013437\n\nJam, Rosemary,  CALORIE SMART\n\nJam, Spiced,  CALORIE SMART\n\nLemonade, Peachy,\n\nPie, Blueberry-,\n\nPie, Classic,\n\nSalad, Summery,\n\nSalsa, Fresh,  CALORIE SMART\n\nSalsa, -Mango,\n\nSalsa, -Strawberry,\n\nSmoothies,\n\nVinaigrette, Spicy,\n\nPeachy Lemonade,\n\nPeaks, soft\/stiff,\n\nPeanut(s)\n\nin baked goods,\n\nBrittle,  CALORIE SMART\n\n-Chipotle Noodle Bowls,  Fast\n\n-Fudge Thumbprint Cookies,\n\nSoy Peanutty Dressing,\n\nPeanut Butter\n\nCandy Fudge,\n\n\u2013Chocolate Brownies,\n\nCookies,  CALORIE SMART\n\nCookies, Rich,\n\nFrosting,\n\n\u2013Honey Cream Cheese Spread,\n\n\u2013Honey Drizzle, Whole Wheat Waffles with,  CALORIE SMART\n\n\u2013Yogurt Dip,\n\nPeanut Sauce,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nChicken Satay with, 56\u201357\n\nChicken, Spicy, in,  SLOW COOKER\n\nYogurt, Tempeh Stir-Fry with,  CALORIE SMART\n\nPear(s),\n\nCaramel-Maple,  SLOW COOKER \u2022 EASY\n\n-Cranberry Chutney,\n\nCustard Pie, Elegant,\n\n-Orange Conserve,  CALORIE SMART\n\nUpside-Down Cake, -Ginger,\n\nPea shoots,\n\nPecan(s),\n\nButter,\n\nButter-Pecan Syrup,\n\nCheese Ball, -Coated,\n\n-Coconut Frosting,\n\nPie,\n\nPie, Kentucky,\n\nPies, Mini, Bourbon-Chocolate-,\n\nPork Medallions, -Crusted,  Fast\n\nPraline, Bacon,\n\nPraline Pumpkin Pie,\n\nPralines,  CALORIE SMART\n\nQuinoa, -Cherry,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nSticky Rolls, Caramel,\n\nSweet Peppery,\n\nTurtle Layer Cake,\n\nWild Rice Porridge, Bacon and,\n\nPenne\n\nChicken-Thyme,\n\nItalian Sausage with Tomatoes and,  CALORIE SMART \u2022 Fast\n\nTurkey-Basil,\n\nPepper(ed)\n\n-Apple Jelly,  CALORIE SMART \u2022 EASY\n\nBrown Sugar Bacon,\n\nCacio e Pepe,  Fast\n\nFlank Steak,  CALORIE SMART\n\nGrissini, Black Pepper and Parmesan,  CALORIE SMART\n\nJack Cheese Ball,\n\n-Lemon Butter,\n\n-Lemon Pork Tenderloin, Grilled,  CALORIE SMART \u2022 Fast\n\n-Parmesan Corn on the Cob,\n\nPork Loin Roast, Garlic,\n\nred pepper flakes,\n\nPepper(s). _See_ Bell Pepper(s); Chile(s)\n\nPeppercorns,\n\nPeppermint\n\nFrosting,\n\nMarshmallows,\n\nWhoopie Pies, Pink,\n\nPeppery Red Wine Sauce,\n\nPersonal Taco Dip,\n\nPesto,\n\nAlmond-Cilantro, Spicy,\n\nBasil,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nBasil, Roasted Red Pepper and Walnut,\n\nBeet-Dill,\n\nblending\n\nBroccoli-Walnut,  CALORIE SMART \u2022 Fast\n\nBrussels Sprouts\u2013Cashew,\n\nCarrot, Roasted, -Almond,\n\nCilantro,\n\nice cubes\n\n-Parmesan Grilled Cheese Sandwiches,\n\nPasta,\n\nPasta with Edamame and,\n\nPasta and Meatballs,\n\nSpinach,\n\nSun-Dried Tomato,\n\nSun-Dried Tomato, Branzino with,\n\nSweet Pea\u2013Mint,\n\nPheasant, roasting,\n\nPheasants, Orange-Roasted,\n\nPho, Beef,  CALORIE SMART\n\nPhyllo,\n\nCaramel Tarts, Tiny,\n\nChicken Pie, Moroccan,\n\nTriangles, Basil-Cheese,  CALORIE SMART\n\nPickled\n\nBeets,  CALORIE SMART\n\nCabbage, 366\u2013367\n\nCarrots, Spicy,\n\nCarrots, Tarragon Baby,  CALORIE SMART \u2022 EASY\n\nCucumber and Onion,\n\nGinger,\n\nGreen Beans,\n\nGreen Beans, Jalape\u00f1o-Garlic,  CALORIE SMART\n\nGreen Beans, Lemon-Dill,\n\nPeppers,  CALORIE SMART\n\nRed Onions,  CALORIE SMART\n\nVegetables, Spicy,  CALORIE SMART\n\nPickles\n\ncontainers for,\n\nDill, Garlic,  CALORIE SMART\n\npacking cucumbers\n\nPickles _(cont.)_\n\nRefrigerator, Easy,  CALORIE SMART\n\nPicnics, food safety in\n\nPie(s). _See also_ Pie Crust; Pizza; Pot Pie(s); Quiche; Tart(s)\n\nApple, Classic,\n\nApple, French,\n\nApple, Slab,  CALORIE SMART\n\nBlackberry,\n\nBlueberry,\n\nBlueberry Hand Pies,\n\nBlueberry, -Peach,\n\nBourbon-Chocolate-Pecan Mini,\n\nBoysenberry,\n\nCherry,\n\nCherry, Quick,\n\nChicken, Moroccan,\n\nChocolate Brownie,\n\nCream\n\nBanana,\n\nButterscotch,\n\nChocolate,\n\nChocolate-Banana,\n\nCoconut,\n\nFrench Silk, Classic,\n\nFrench Silk, Mocha,\n\nKey Lime,\n\nLemon Curd, Ginger\u2013, Petite,  CALORIE SMART\n\nLemon Meringue, 602\u2013603\n\nLoganberry,\n\nNectarine-Plum Crostata,\n\nPeach, Classic,\n\nPear Custard, Elegant,\n\nPecan,\n\nPecan, Kentucky,\n\nPumpkin,\n\nPumpkin, Praline,\n\nRaspberry,\n\nRaspberry-Almond,\n\nRhubarb,\n\nRhubarb, Quick,\n\nstoring, ,\n\nStrawberry-Rhubarb,\n\nSweet Potato Meringue, Roasted,\n\nSweet Potato, Roasted,\n\nPie Crust\n\nBaked Individual,\n\nbaking methods,\n\nButtermilk Pastry, Easy,  Fast \u2022 EASY\n\nbutter pastry,\n\nCookie Crumb,\n\nedge treatments\n\nin food processor,\n\nfreezing,\n\nGraham Cracker,  Fast \u2022 EASY\n\nlattice top,\n\nmaking\n\nNut, Easy,  Fast \u2022 EASY\n\nOat,\n\nOil Pastry, Press-in-the-Pan,  Fast \u2022 EASY\n\nOne-Crust, Baked,\n\nOne-Crust, Partially Baked\n\nOne-Crust Pastry,\n\ntips for,\n\nTwo-Crust Pastry,\n\nPie pans, ,\n\nPilaf. _See also_ Rice, Pilaf\n\nBarley, Black Bean and,  CALORIE SMART\n\nBulgur,  CALORIE SMART \u2022 Fast\n\nKasha and Bow-Tie,  CALORIE SMART\n\nPineapple,\n\nBroiled,  CALORIE SMART \u2022 Fast\n\nMimosas,\n\n-Orange Smoothies,\n\nSorbet,\n\nPine Nut and Green Onion Pilaf,\n\nPink beans,\n\nPistachio\n\nBrussels Sprouts, -Cranberry,  CALORIE SMART \u2022 Fast\n\nDivinity, -Cranberry,  CALORIE SMART\n\nFudge, -Cherry,\n\nRice Pilaf, Cherry,\n\nSugar Cookies, Chocolate Chip, Cherry and, Soft No-Roll,\n\nPita Crisps, Baked,\n\nPizza\n\nBeef, Cheesy, 192\u2013193\n\nCalzone,\n\nCanadian Bacon,\n\nCheese,\n\nChicken Sausage, Spinach and Swiss,  Fast\n\nEasy,\n\nHam and Gorgonzola,\n\nMeatball,\n\nMeat Lover's,\n\nPulled Pork,\n\nSausage-Broccoli, Easy,\n\nSpaghetti and Meatballs,\n\nStuffed-Crust,  CALORIE SMART\n\nStuffed-Crust Tomato, Deluxe,\n\nTart Flamb\u00e9e,  CALORIE SMART\n\nTomato, Fresh,  CALORIE SMART\n\nVeggie,\n\nVeggie Lover's, with Cornmeal Crust,  CALORIE SMART\n\nPizza Crust,  CALORIE SMART\n\nCornmeal,\n\nItalian-Style,\n\nshaping dough\n\nstuffed\n\nThick,\n\nThin,\n\nWhole Wheat,\n\nPizza pan\/stone,\n\nPizza Quinoa with Sausage, Onion and Pepper,  CALORIE SMART\n\nPlantain, ,\n\nPlum(s),\n\n-Berry Pops,\n\n-Nectarine Crostata,\n\nPlumcots,\n\nPluot(s),\n\nDessert, Grilled,\n\nPoached Eggs,  CALORIE SMART \u2022 Fast\n\nPoblano(s),\n\nRellenos Bake, Roasted,\n\nPolenta,  CALORIE SMART \u2022 Fast\n\nFaster Fried,\n\nFried,\n\nmaking\n\nParmesan,\n\nRatatouille Bake,  CALORIE SMART\n\nRich and Creamy,\n\nVegetable,\n\nPomegranate(s),\n\nFreezer Jam, Triple-Berry,  CALORIE SMART\n\n-Mango Mimosas,\n\nMartini Cocktails,\n\nOatmeal,\n\nPomegranate Molasses,\n\nPopovers,  CALORIE SMART \u2022 EASY\n\nPoppy Seed\n\n\u2013Honey Dressing,\n\n\u2013Lemon Pound Cake,\n\n\u2013Strawberry Dressing, Creamy,\n\nPops\n\nBerry-Plum,\n\nRaspberry Sangria,\n\nStrawberry,\n\nYogurt, Frozen,\n\nPorcini mushrooms,\n\nPork. _See also_ Bacon; Ham; Ribs, Pork; Sausage, Pork\n\nand Barley, Apple-Rosemary,  CALORIE SMART \u2022 Fast\n\nbrining time,\n\nbroiling, ,\n\nCarnitas Taco Bites,\n\nChops\n\nBalsamic, with Quinoa,  CALORIE SMART\n\nCornbread- and Bacon-Stuffed,\n\nCuban,  CALORIE SMART \u2022 Fast\n\ncutting pocket\n\nwith Mustard-Chive Cream Sauce,\n\nPanfried, with Cider Sauce,  CALORIE SMART \u2022 Fast\n\nSmoked, with Apple and Sweet Potato,  CALORIE SMART\n\nSpicy Southwestern,\n\nCrown Roast with Fruited Stuffing Supreme,\n\ncuts\n\nDijon, Smothered in Mushrooms,\n\nLoin Roast, Dijon-Herbed,\n\nLoin Roast, Herbed,  CALORIE SMART\n\nLoin Roast, Peppered Garlic,\n\nMeatballs, Make-Ahead,\n\nMedallions, Pecan-Crusted,  Fast\n\nMedallions, Pumpkin Seed\u2013Crusted,\n\nwith Mushroom Sauce,\n\nPackets, Southwestern,  CALORIE SMART\n\nPad Thai with,\n\npanfrying,\n\nand Pasta with Creamy Basil Sauce,\n\nPot Roast, Italian,  CALORIE SMART\n\nPot Roast, Porketta,  CALORIE SMART \u2022 SLOW COOKER\n\nPulled\n\nBurrito Bowls,\n\nChopped Salad with,\n\nand Coleslaw Sandwiches,\n\nFries, Loaded,\n\nHash, Skillet,\n\nOven-Roasted,  CALORIE SMART\n\nPizza,\n\nQuesadillas,\n\nSandwiches, Jerk,  SLOW COOKER\n\nRice, Fried,  CALORIE SMART \u2022 Fast\n\nroasting timetable,\n\nStew, Hearty,  CALORIE SMART \u2022 SLOW COOKER\n\nStew, Thai, Spicy,\n\ntenderloin, removing silverskin\n\nTenderloin, Grilled Lemon-Pepper,  CALORIE SMART \u2022 Fast\n\nTenderloin, with Roasted Vegetables,  CALORIE SMART\n\nPorketta Pot Roast,  CALORIE SMART \u2022 SLOW COOKER\n\nPorridge, Bacon and Pecan Wild Rice,\n\nPorridge, Cranberry\u2013Wild Rice,\n\nPortabella(s),\n\nAsian Stuffed,  CALORIE SMART\n\nChicken Pot Pie,\n\nMuffuletta Sandwiches,  CALORIE SMART \u2022 Fast\n\nPort Cranberry Sauce,\n\nPotato(es)\n\nAu Gratin,\n\nBacon and Egg Scramble,  CALORIE SMART \u2022 Fast\n\nBaked, with Tuna Topping,\n\nChicken and, Sage,  CALORIE SMART\n\nChicken Sausage with Cheese and, Roasted,  CALORIE SMART\n\nChorizo and Egg Scramble,\n\nEgg Bake, Tex-Mex,\n\nFried,  CALORIE SMART \u2022 Fast\n\nGnocchi,\n\ngrilling,\n\nHash Brown,  CALORIE SMART\n\nLemon, Tilapia with,\n\nMashed,  CALORIE SMART \u2022 EASY\n\nButtermilk,\n\nGarlic,\n\nHerbed,\n\nHorseradish,\n\nMeat Loaf Casserole, -Topped,  CALORIE SMART\n\nMeat Loaf Casserole, -Topped, Quick,\n\nOven-Browned, Beef Rib Roast with,\n\nPancakes,  CALORIE SMART\n\npreparing\/cooking, 236\u2013237\n\nRed, Grilled Herbed,  Fast\n\nSalad\n\nCreamy,\n\nDilled,\n\nGerman, Hot,  CALORIE SMART\n\nRoasted,\n\nSamosa Patties, Spicy,  CALORIE SMART\n\nScalloped,\n\nSkins, Cheesy,\n\nsmashed,\n\nSmashed, Ultimate,  CALORIE SMART \u2022 SLOW COOKER\n\nSoup, -Bacon, Cheesy,  SLOW COOKER\n\nTwice-Baked,  CALORIE SMART\n\nBacon and Pepper,\n\nItalian, 248\u2013249\n\nvarieties of,\n\nVeggie-Stuffed,\n\nPotato masher,\n\nPot holder,\n\nPot Pie(s),\n\nChicken,\n\nChicken, Cranberry-,  CALORIE SMART\n\nChicken Divan,\n\nChicken, Individual,\n\nChicken, Portabella,\n\nSamosa, 274\u2013275 CALORIE SMART\n\nPot Roast,\n\nBarbecue,\n\nCaramelized Onion,\n\nConfetti,\n\nCream Gravy,\n\nGarlic-Herb,\n\nPork, Italian,  CALORIE SMART\n\nPorketta,  CALORIE SMART \u2022 SLOW COOKER\n\nSlow Cooker,\n\nPoultry. _See also_ Chicken; Game Fowl; Turkey\n\nbraising,\n\nbroiling,\n\nbuying tips,\n\nfreezing\/thawing, , ,\n\nroasting,\n\nstoring,\n\nyields,\n\nPound Cake,\n\nAlmond, Toasted,\n\nCranberry-Orange,\n\nCupcakes,\n\nDoughnut Holes, Glazed,\n\nLemon\u2013Poppy Seed,\n\nOrange-Coconut,\n\nRaspberry-Topped,\n\nuses for,\n\nPraline(s),  CALORIE SMART\n\nBacon,\n\nPumpkin Pie,\n\nPreserves, . _See also_ Chutney; Jam; Jelly; Relish\n\nApricot-Ginger, Spiced,  CALORIE SMART \u2022 EASY\n\nPreserving. _See_ Canning and preserving\n\nPress-in-the-Pan Oil Pastry,  Fast \u2022 EASY\n\nPress-in-the Pan Tart Pastry,  Fast \u2022 EASY\n\nPressure canning,\n\nPressure cooker,\n\nPretzels, Soft,  CALORIE SMART\n\nParmesan-Herb,\n\nProfiteroles,\n\nProsciutto\n\nGreens with Gorgonzola and,  CALORIE SMART \u2022 Fast\n\nParmesan and Pea Pilaf,\n\nPasta with Asiago Cheese and,  CALORIE SMART \u2022 Fast\n\nProtein, complete,\n\nProven\u00e7al Fish Soup,  CALORIE SMART \u2022 Fast\n\nProven\u00e7al Roasted Chicken,\n\nProvolone-Onion Crostini,\n\nProvolone-Turkey-Dill Party Sub,\n\nPudding(s). _See also_ Bread Pudding; Custard\n\nBerry-Chia Breakfast,\n\nButterscotch,\n\nChocolate,\n\nChocolate Mousse,  EASY\n\nRice, 632\u2013633\n\nRice, Almond-Cherry,\n\nRice, Easy,\n\nsoy,\n\nTrifle, English,\n\nTrifles, Individual, English,\n\nVanilla,  EASY\n\nYorkshire,\n\nPudding Cake, Pumpkin,\n\nPuff Pastry, Brie in, with Cranberry Sauce,\n\nDouble-Orange,\n\nPuffy Omelet,  CALORIE SMART \u2022 Fast\n\nPuffy Oven Pancake,  CALORIE SMART \u2022 EASY\n\nPulled Pork. _See_ Pork, Pulled\n\nPumpernickel\n\nCroutons,\n\nLoaf, Bakery-Style,\n\nRolls, Bakery-Style, 512\u2013513 CALORIE SMART\n\nPumpkin\n\nBread,\n\nCookies with Browned Butter Frosting,\n\nCookies, Spicy, with Browned Butter Frosting,\n\nPie,\n\nPie, Praline,\n\nPudding Cake,\n\nPumpkin Seed\u2013Crusted Pork Medallions,\n\nPureeing, equipment\/tips for,\n\nPuttanesca,\n\nPepper, Roasted,\n\n## Q\n\nQuesadillas\n\nBlack Bean,\n\nEasy,\n\nPulled Pork,\n\nTuna,\n\nQueso Blanco,\n\nQueso Fresco,\n\nQuiche\n\nLorraine,\n\nSeafood,\n\nSpinach,\n\nSpinach and Cheddar,  CALORIE SMART\n\nQuick Cherry Pie,\n\nQuick Lettuce Wraps,\n\nQuick Potato-Topped Meat Loaf Casserole,\n\nQuick Refried Beans,\n\nQuick Rhubarb Pie,\n\nQuick Skillet Pasta Sauce,\n\nQuinoa,\n\nBreakfast,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nCherry-Pecan,  CALORIE SMART \u2022 Fast \u2022 EASY\n\ncooking timetable,\n\nOatmeal Thumbprints, -Date,  CALORIE SMART\n\nPizza, with Sausage, Onion and Pepper,  CALORIE SMART\n\nPork Chops with, Balsamic,  CALORIE SMART\n\n-Tomato Salad, Summer,  CALORIE SMART\n\n## R\n\nRachel sandwich,\n\nRadicchio,\n\nRadish,\n\nRaisin\n\nBatter Bread, Whole Wheat\u2013,\n\nBread, Cinnamon Swirl,\n\n-Oatmeal Cookies,  CALORIE SMART\n\nRanch Dressing, Buttermilk,  CALORIE SMART \u2022 EASY\n\nHerb, Fresh,\n\n-Parmesan,\n\nRaspberry(ies),\n\nButter,\n\nChocolate Tart, White and Dark Chocolate, 600\u2013601\n\n-Ginger Tea,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nIce Cream, Fresh,\n\nJam, Freezer,\n\nLemonade,\n\n-Lime Juice,  Fast \u2022 EASY\n\n-Peach Cobbler,\n\nPie,\n\nPie, -Almond,\n\nPops, Sangria,\n\nPound Cake, -Topped,\n\nSauce,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nScones, \u2013White Chocolate,\n\nSmoothies,\n\nSorbet, Cranberry-,\n\nTurkey\u2013Wild Rice Salad,\n\nVinaigrette,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nRatatouille\n\nGarden,  CALORIE SMART \u2022 Fast\n\nPolenta Bake,  CALORIE SMART\n\nSalad,  CALORIE SMART\n\nRavioli\n\nButternut Squash,\n\n-Eggplant Parmigiana,\n\nHomemade,\n\nBacon, Chive and Parmesan,\n\nFour-Cheese,  CALORIE SMART \u2022 EASY\n\nmaking\/cutting,\n\nTomatoes with,\n\nwith wonton skins\n\nRed Beans and Rice,  CALORIE SMART\n\nRed Cabbage, Sweet-Sour,  CALORIE SMART\n\nRed Currants,\n\nRed Curry Paste, Thai,  CALORIE SMART\n\nRed Lentil, Barley and Cauliflower Tabbouleh,  CALORIE SMART\n\nRed Onions,\n\nPickled,  CALORIE SMART\n\nRed pepper (cayenne),\n\nRed Pepper(s). _See also_ Bell Pepper(s)\n\nRoasted, Basil and Walnut Pesto,\n\nRoasted, Broccoli with Hazelnuts and,  CALORIE SMART \u2022 Fast\n\nsauce (condiment),\n\nSoup, Roasted, with Mozzarella, , CALORIE SMART\n\nRed pepper flakes,\n\nRed Potatoes, Grilled Herbed,  Fast\n\nRed rice,\n\nReduction, Sauce,\n\nRed Velvet Cake,\n\nRed Velvet Cupcakes,\n\nRed Wine\n\nMulled,  CALORIE SMART\n\nSangria,  CALORIE SMART \u2022 Fast\n\nSauce, Peppery,\n\nvarietals,\n\nVinaigrette Dressing,\n\nRefreshing Green Juice,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nRefried Beans, Quick,\n\nRefried Black Beans, Spicy,  CALORIE SMART \u2022 Fast\n\nRefrigeration\n\ncleaning\/sanitizing,\n\nand food safety, ,\n\nfood storage chart, 33\u201334\n\nRefrigerator Cookies. _See_ Brown Sugar, Refrigerator Cookies\n\nRelish\n\nCorn, ,  CALORIE SMART\n\nCranberry-Orange,  CALORIE SMART \u2022 EASY\n\nCranberry-Orange-Ginger,\n\nMango,  CALORIE SMART \u2022 EASY\n\nOlive-Tomato,\n\nVeggie, Crunchy,  CALORIE SMART\n\nReuben Deviled Eggs,\n\nReuben sandwich,\n\nRhubarb\n\nCrisp,\n\nPie,\n\nPie, Quick, 594\u2013595\n\nSauce,  CALORIE SMART \u2022 Fast\n\n-Strawberry Pie,\n\n-Strawberry Sauce,\n\nRib Roast, Beef\n\ncarving,\n\nHerb- and Garlic-Crusted,  CALORIE SMART \u2022 EASY\n\nwith Potatoes, Oven-Browned,\n\nroasting,\n\nRibs, Pork. _See also_ Short Rib(s), Beef\n\nCountry-Style,\n\nLoin, Spicy Barbecue, 310\u2013311\n\nremoving silverskin from\n\nSmoked Hot and Spicy,\n\nwith Smoky Barbecue Sauce,\n\nSouthwest, with Smoky Barbecue Sauce,\n\nSpareribs,\n\nRice. _See also_ Brown Rice; Risotto, Classic; Wild Rice\n\nBalls, Spicy, Spaghetti and,  Fast\n\nChicken and, Country French,  CALORIE SMART\n\nChicken Soup,\n\ncooking timetable,\n\nFried\n\nBrown Rice,\n\nChicken,\n\nPork,  CALORIE SMART \u2022 Fast\n\nShrimp,\n\nJacked-Up,\n\nLentils and, Indian,  CALORIE SMART\n\nPilaf,  Fast \u2022 EASY\n\nAlmond\u2013Brown Rice,\n\nBrown Rice,\n\nCashew,\n\nCherry Pistachio,\n\nCurry,\n\nMushroom,\n\nOrange and Cranberry,\n\nPine Nut and Green Onion,\n\nProsciutto, Parmesan and Pea,\n\nPudding, 632\u2013633\n\nPudding, Almond-Cherry,\n\nPudding, Easy,\n\nRed Beans and,  CALORIE SMART\n\nSpanish,  CALORIE SMART\n\nSpanish, with Bacon,\n\nSticky, with Mango,  CALORIE SMART\n\n-Tofu Skillet, Italian,\n\n-Tofu Skillet, Mexican,  CALORIE SMART \u2022 Fast\n\nvarieties of,\n\nRice milk,\n\nRice vinegar,\n\nRich and Creamy Polenta,\n\nRich Egg Bread,  CALORIE SMART\n\nRich Peanut Butter Cookies,\n\nRicotta,\n\nLasagna Cupcakes,  CALORIE SMART\n\nLasagna, Italian Sausage,\n\nShells, Chicken- and Spinach-Stuffed,\n\nRigatoni Bake, Veggie,\n\nRigatoni, Cheesy, with Eggplant Sauce,\n\nRisotto\n\nBarley, with Edamame, Vegetarian,\n\nChicken and Barley, with Edamame,  CALORIE SMART \u2022 SLOW COOKER\n\nIsraeli Couscous, with Caramelized Onions and Sausage,\n\nRice. _See_ Risotto, Classic\n\nRisotto, Classic,\n\nwith Butternut Squash,\n\nwith Peas,\n\nwith Shrimp,\n\nRoasted Beets,  CALORIE SMART \u2022 EASY\n\nRoasted Beet Salad,\n\nRoasted Bell Peppers,  CALORIE SMART \u2022 EASY\n\nRoasted Carrot\u2013Almond Pesto,\n\nRoasted Chicken Sausage with Potatoes and Cheese,  CALORIE SMART\n\nRoasted Chile Mayonnaise,\n\nRoasted Garlic,  CALORIE SMART \u2022 EASY\n\nRoasted Garlic Hummus,\n\nRoasted Pepper Puttanesca,\n\nRoasted Poblanos Rellenos Bake,\n\nRoasted Potato Salad,\n\nRoasted Red Pepper Soup with Mozzarella, , CALORIE SMART\n\nRoasted Root Vegetable,\n\nRoasted Sweet Potato Meringue Pie,\n\nRoasted Sweet Potato Pie,\n\nRoasted Tilapia and Vegetables,  CALORIE SMART\n\nRoasted Vegetable Dip with Baked Pita Crisps,  CALORIE SMART\n\nRoasted Vegetables,  CALORIE SMART\n\nRoast Goose with Apple Stuffing,\n\nRoasting\n\nmeats, 314\u2013315\n\npoultry,\n\nvegetables,\n\nRoasting pan,\n\nRoast Turkey,  CALORIE SMART\n\nRolling pin,\n\nRolls\n\nCaramel Sticky,\n\nCinnamon,\n\nCloverleaf,\n\nCrescent,\n\nDinner,  CALORIE SMART\n\nPumpernickel, Bakery-Style, 512\u2013513 CALORIE SMART\n\ntoppings for,\n\nRoll-Up(s)\n\nBean and Avocado,\n\nChicken, Asian,  CALORIE SMART \u2022 Fast\n\nSausage, Breakfast,\n\nRomaine (cos) lettuce,\n\nRomano,\n\nRomesco Sauce,\n\nRoot Beer Milk,\n\nRoot vegetables,\n\nRopa Vieja Tostadas,  CALORIE SMART \u2022 SLOW COOKER\n\nRoquefort,\n\nRosemary,\n\n-Apple Pork and Barley,  CALORIE SMART \u2022 Fast\n\nButter, Artichokes with,  EASY\n\nChicken and White Beans, Tuscan,  CALORIE SMART \u2022 Fast\n\n-Honey Roasted Chicken,\n\n-Honey Simple Syrup,\n\nLamb Chops, Grilled,  CALORIE SMART \u2022 Fast\n\n-Lemon Branzino,\n\n-Orange Butter Balls, Chocolate-Filled,  CALORIE SMART\n\n-Parmesan Croutons,\n\nPeach Jam,\n\nRotisserie Spiced Chicken, Slow-Cooker,  CALORIE SMART\n\nRoux, ,\n\nRub(s)\n\nBrisket,\n\nCajun Spice,\n\nChile-Cumin,\n\nCuban,\n\nHot and Spicy,\n\nItalian Seasoning,\n\nSouthwestern,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nSpice,\n\nSpice, Toasted,\n\nRuler,\n\nRum\n\nHot Buttered, -Spiced Cider,\n\nMojitos,\n\nTres Leches Cake,\n\nRussian Dressing,\n\nRutabagas, ,\n\nRye, ,\n\nCroutons,\n\nRye Berry Salad, Cranberry-Almond,\n\n## S\n\nSafety. _See_ Food safety\n\nSaffron, ,\n\nSage,\n\n\u2013Browned Butter Sauce,\n\nCannellini with Tomatoes and,  CALORIE SMART \u2022 Fast\n\nChicken and Potatoes, Sage,  CALORIE SMART\n\nFried, Pasta with,\n\nSake,\n\nSalad(s). _See also_ Caesar Salad; Coleslaw; Tabbouleh\n\nAsian, with Wonton Crisps,  Fast\n\nAsparagus-Cashew, ,\n\nAsparagus-Orange,\n\nAsparagus-Strawberry,  CALORIE SMART \u2022 Fast\n\nBean, Green and Yellow,  CALORIE SMART\n\nBean, Two-,\n\nBeet, Roasted,\n\nBeets and Baby Greens,\n\nBread,\n\nCaprese, Heirloom Tomato,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nChicken, Blue Cheese,\n\nChicken\u2013Brown Rice,\n\nChicken-Macaroni,\n\nChicken-Thyme Penne,\n\nChopped\n\nwith Beans,\n\nChicken,\n\nChicken and Bacon,\n\nItalian,  Fast\n\nPulled Pork with,\n\nSummer,\n\nwith Tangy Dressing,\n\nTurkey-Cheese,\n\nCobb,\n\nCranberry-Orange Mold,  CALORIE SMART \u2022 EASY\n\nCucumber-Avocado-Berry,\n\nEdamame and Vegetable,\n\nFarro, Indian-Spiced,  CALORIE SMART\n\nFruit, Granola,\n\nFruit 'n Nuts,\n\ngelatin, unmolding\n\nGreek,  CALORIE SMART \u2022 Fast\n\nGreens with Prosciutto and Gorgonzola,  CALORIE SMART \u2022 Fast\n\ngreens, varieties of, 113\u2013115\n\nItalian Salad Toss,\n\nKale, Cherry-Walnut,  CALORIE SMART \u2022 Fast\n\nLyonnaise,  CALORIE SMART \u2022 Fast\n\nMandarin, Crunchy Chicken-,\n\nMandarin, with Sugared Almonds, 120\u2013121 CALORIE SMART \u2022 Fast\n\nMango-Avocado,\n\nOlive,\n\nPanzanella,  CALORIE SMART\n\nPotato\n\nCreamy,\n\nDilled,\n\nGerman, Hot,  CALORIE SMART\n\nRoasted,\n\nQuinoa-Tomato, Summer,  CALORIE SMART\n\nRatatouille,  CALORIE SMART\n\nRye Berry, Cranberry-Almond,\n\nSalmon, Cinnamon-Maple Glazed,\n\nSalmon, Ni\u00e7oise,\n\nSanta Fe, with Tortilla Straws,\n\nSesame Noodle,  CALORIE SMART \u2022 Fast\n\nSeven-Layer,\n\nSeven-Layer, Fennel-Asparagus,\n\nShrimp and Melon,\n\nSpinach-Bacon, with Hard-Cooked Eggs,  CALORIE SMART \u2022 Fast\n\nSummery,\n\nSunflower, Sunny,\n\nTaco,\n\ntoppers, crispy, . _See also_ Croutons\n\nTuna, Mediterranean,\n\nTurkey-Basil Penne,\n\nWheat Berry,  CALORIE SMART\n\nWhite Bean, Northern Italian,  CALORIE SMART\n\nWild Rice and Chicken,\n\nSalad Dressing, . _See also_ Vinaigrette Dressing\n\nAsian,\n\nAvocado, Creamy,\n\nBlue Cheese,  CALORIE SMART \u2022 EASY\n\nBlue Cheese Yogurt,\n\nButtermilk Ranch,  CALORIE SMART \u2022 EASY\n\nButtermilk Ranch, Fresh Herb,\n\nButtermilk Ranch\u2013Parmesan,\n\nFrench,\n\nHoney-Mustard,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nHoney\u2013Poppy Seed,\n\nItalian,  CALORIE SMART \u2022 Fast\n\nItalian, Creamy,\n\nLemon,\n\nMiso,  CALORIE SMART \u2022 Fast\n\nMiso, Honey,\n\nMiso, Sriracha,\n\noil\/vinegar for,\n\nPeanutty Soy,\n\nRussian,\n\nSesame,\n\nStrawberry-Poppy, Creamy,\n\nSweet-Sour,\n\nTangy, Chopped Salad with,\n\nThousand Island,  CALORIE SMART \u2022 Fast\n\nSalad spinner,\n\nSalmon\n\nCakes,\n\nChopped Salad, Summer,\n\ndoneness of,\n\nHoney Mustard\u2013Glazed,  CALORIE SMART\n\nLemon- and Parmesan-Crusted,  CALORIE SMART\n\nPackets, Lemon and Herb,  CALORIE SMART\n\nPatties with Sour Cream\u2013Dill Sauce,  CALORIE SMART \u2022 Fast\n\nSalad, Cinnamon-Maple Glazed,\n\nSalad, Ni\u00e7oise,\n\nSmoked Brined,  CALORIE SMART\n\nSalsa, ,  CALORIE SMART\n\nBlack Bean,\n\n\u2013Brown Rice Burritos,\n\nChicken Wings,\n\nCorn,\n\nGreen, Crema,\n\nMango-Peach,\n\nPeach, Fresh,  CALORIE SMART\n\nStrawberry-Peach,\n\nTacos,\n\nTomato and Black Bean,\n\nVerde,  CALORIE SMART \u2022 Fast\n\nSalt,\n\nSalted Cashew-Bittersweet Chocolate Tart,\n\nSalt-Free Herb Mix,\n\nSalt-Free Taco Seasoning Mix,\n\nSalty Caramel Frosting,\n\nSambal oelek,\n\nSamosa Patties, Spicy,  CALORIE SMART\n\nSamosa Pot Pie, 274\u2013275 CALORIE SMART\n\nSandwich(es). _See also_ Burgers; Burgers, Beef; Wraps\n\nBarbecue,\n\nBeef, Barbecue, 298\u2013299 CALORIE SMART \u2022 SLOW COOKER\n\nBeef, Italian,\n\nBeef Lettuce Wraps, Vietnamese,  CALORIE SMART\n\nBlack Bean Sliders,  CALORIE SMART\n\nCheeseburger Hoagies,\n\nCheese, Grilled,  Fast\n\nCheese, Grilled, Pesto-Parmesan,\n\nCheese, Grilled, Tomato and Avocado,\n\nChicken Salad,  Fast \u2022 EASY\n\nEgg Salad,\n\nFrench Dip,  CALORIE SMART \u2022 SLOW COOKER\n\nHam 'n Egg Biscuit,\n\nHam 'n Egg Breakfast,\n\nHam Salad,\n\nPatty Melts with Smothered Onions,  CALORIE SMART\n\nPork and Coleslaw,\n\nPortabella Muffuletta,  CALORIE SMART \u2022 Fast\n\nPulled Jerk Pork,  SLOW COOKER\n\nReuben and Rachel,\n\nSloppy Joes,  CALORIE SMART \u2022 Fast\n\nTeriyaki Sliders,\n\nTuna Melts, Cheddar,\n\nTuna Salad,\n\nTurkey-Provolone-Dill Party Sub,\n\nVeggie Joes,  CALORIE SMART \u2022 SLOW COOKER\n\nSangria,  CALORIE SMART \u2022 Fast\n\nBerry,\n\nLemon,\n\nRaspberry Pops,\n\nWhite,\n\nSanta Fe Salad with Tortilla Straws,\n\nSatay, Chicken, with Peanut Sauce, 56\u201357\n\nSauce(s). _See also_ Barbecue Sauce; Gravy; Mayonnaise; Pasta Sauce; Pesto; Salsa\n\nAioli, Wasabi, Asian Tuna with,  CALORIE SMART\n\nBasil, Creamy, Chicken and Pasta with,  Fast\n\nBasil, Creamy, Pork and Pasta with,\n\nB\u00e9arnaise,\n\nBlack Bean, Stir-Fry Tofu with, 392\u2013393 CALORIE SMART \u2022 Fast\n\nBrowned Butter, Herbed,\n\nBrowned Butter, \u2013Sage,\n\nCheese,\n\nChimichurri,  EASY\n\nCider, Panfried Pork Chops with,  CALORIE SMART \u2022 Fast\n\nCocktail,\n\nCoconut,\n\ncondiments, 8\u20139\n\nCranberry, Brie in Puff Pastry with,\n\nCranberry, Double-Orange, Brie in Puff Pastry with,\n\nCranberry-Wine, Venison with,  CALORIE SMART\n\nCucumber-Yogurt,\n\nCurry,\n\ndeglazing technique,\n\nDessert. _See_ Dessert Sauce\n\nDill,\n\nDipping, Ginger-Soy,\n\nDipping, Sriracha, for Fries,\n\nDipping, Wasabi, Creamy,\n\nHollandaise,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nHoney-Mustard,\n\nMole Poblano,  CALORIE SMART\n\nMole, Quick, Coffee Chicken with,  CALORIE SMART\n\nMornay,  CALORIE SMART \u2022 Fast\n\nMushroom, Pork with,\n\nMushroom, Vegetables with,\n\nMustard,\n\nMustard-Chive Cream, Pork Chops with,\n\nOrange, Duckling with,\n\npan, making,\n\nPeanut\n\n462 CALORIE SMART \u2022 Fast \u2022 EASY\n\nChicken, Spicy, in,  SLOW COOKER\n\nChicken Satay with, 56\u201357\n\nYogurt, Tempeh Stir-Fry with,  CALORIE SMART\n\nRed Wine, Peppery,\n\nRomesco,\n\nSour Cream,\n\nSour Cream\u2013Dill,  CALORIE SMART \u2022 Fast\n\nSriracha,  CALORIE SMART\n\nTartar,  CALORIE SMART \u2022 EASY\n\nTartar, Curry-Chutney,\n\nTartar, Dill,\n\nthickeners,\n\ntips for,\n\nTomato. _See_ Tomato Sauce\n\nTomato-Pepper, Snapper with,\n\nVelout\u00e9,\n\nWhite,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nThick,\n\nThin,\n\nWhite Wine,\n\nWhite Wine\u2013Garlic,\n\nWine, Steamed Mussels in,  CALORIE SMART \u2022 Fast\n\nSaucepan,\n\nSausage. _See also_ Sausage, Pork\n\nChicken,\n\nChicken, with Potatoes and Cheese, Roasted,  CALORIE SMART\n\nChicken, Spinach and Swiss Pizza, 195\u2013196 Fast\n\nVeggie, Great Northern Bean Cassoulet and,\n\nSausage, Pork. _See also_ Chorizo\n\n-Broccoli Pizza, Easy,\n\nand Chicken with Black Beans, Mexican Cheesy,\n\nChorizo and Beef Burgers with Roasted Chile Mayonnaise,\n\nClams and Linguine, Spanish,  CALORIE SMART\n\nEgg Bake, Tex-Mex,\n\n'n Eggs,\n\ngrilling,\n\nIsraeli Couscous Risotto with Caramelized Onions and,\n\nItalian\n\nLasagna,\n\nLasagna, Easy,\n\nMinestrone with,  CALORIE SMART\n\nPizza, Meat Lover's,\n\nwith Tomatoes and Penne,  CALORIE SMART \u2022 Fast\n\nQuinoa Pizza, with Onion, Pepper and,  CALORIE SMART\n\nRoll-Up, Breakfast,\n\nand Short Rib Rag\u00f9,\n\nStuffing,\n\nWaffles,\n\nSaut\u00e9ed Cauliflower with Browned Bread Crumbs,  Fast\n\nSaut\u00e9 pan,\n\nSavory,\n\nScalloped Potatoes,\n\nScallops\n\nwith Artichokes and Tomatoes,  CALORIE SMART \u2022 Fast\n\nCitrus Seafood Skillet,  CALORIE SMART \u2022 Fast\n\nDeep-Fried Sea,\n\nvarieties of,\n\nScissors, kitchen\n\nScones,\n\nBlueberry-Ginger,\n\nCherry\u2013Chocolate Chip,\n\nChocolate Chip,\n\nCornbread, Cheddar-Chile,\n\nCurrant,\n\nLemon-Cherry,\n\nRaspberry-White Chocolate,\n\nScrambled Eggs, ,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nand Shrimp,\n\nScrubbing brush,\n\nSeafood. _See also_ Fish; Shellfish\n\ndried,\n\nSauce,\n\nSearing method,\n\nSeasoned Brine,  CALORIE SMART \u2022 EASY\n\nSeasoning Mix\n\ncontainers for,\n\nGaram Masala,\n\nHerb, Salt-Free,\n\nJamaican Jerk,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nTaco, Salt-Free,\n\nTaco, Smoky, Salt-Free,\n\nSeasonings. _See_ Herb(s), Herbed; Rub(s); Seasoning Mix; Spice(s)\n\nSeaweed,\n\nSeeds, . _See also specific seeds_\n\nSerrano chiles,\n\nSesame (seeds),\n\nDressing,\n\nNoodle Salad,  CALORIE SMART \u2022 Fast\n\ntoasting,\n\nSesame oil, ,\n\nSeven-Layer Salad, _124,_ 124\n\nSeven-Layer Salad, Fennel-Asparagus,\n\nShakshuka, Classic,  CALORIE SMART\n\nShallots,\n\nGreen Beans with, Glazed,  CALORIE SMART \u2022 Fast\n\nShellfish. See also Clam(s); Crab(s); Lobster(s); Oyster(s); Scallops; Shrimp\n\nbroiling,\n\nbuying tips, ,\n\nCitrus Seafood Skillet,  CALORIE SMART \u2022 Fast\n\ncooking timetable,\n\ndoneness,\n\nimitation products,\n\nMussels, Steamed, in Wine Sauce,  CALORIE SMART \u2022 Fast\n\nQuiche, Seafood,\n\nserving size,\n\nstoring, ,\n\nsustainable,\n\nvarieties of,\n\nShells, Chicken-and Spinach-Stuffed,\n\nSherry Vinaigrette Dressing,\n\nShiitake mushrooms,\n\nShooters, Boston Cream,\n\nShopping strategies,\n\nShortbread Cookie(s),  CALORIE SMART\n\nCherry,\n\nChocolate-Dipped,\n\nGinger,\n\nNut,\n\nToffee,\n\nWedges,\n\nWhole Wheat,\n\nShortcakes, Drop,\n\nShortcakes, Strawberry,\n\nShortening,\n\nShort Rib(s), Beef,\n\nBeer-Braised, Dinner,\n\nand Sausage Rag\u00f9,\n\nShrimp. _See also_ Shellfish\n\nAlfredo Primavera,  CALORIE SMART \u2022 Fast\n\nAngel Hair Pasta with,\n\nCaesar Salad,\n\nCitrus Seafood Skillet,  CALORIE SMART \u2022 Fast\n\nCocktail, Classic,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nCocktail Shooters,\n\nCoconut-Curry Grilled, Spicy,  CALORIE SMART\n\nCreole,  CALORIE SMART\n\nDeep-Fried,  CALORIE SMART\n\ndeveining,\n\ndried,\n\nEgg Rolls,\n\nand Egg Salad Wraps,\n\nFajitas,\n\nGumbo,  CALORIE SMART\n\nand Melon Salad,\n\nPad Thai with,\n\nand Pasta, Tomato-Basil,\n\nRice, Fried,\n\nRisotto with, Classic,\n\nScampi,  CALORIE SMART \u2022 Fast\n\nand Scrambled Eggs,\n\nsize and count,\n\nTacos,\n\nwith Tomatoes,\n\nvarieties of,\n\nVermicelli with Fresh Herbs and,\n\nSilicon mats, ,\n\nSilken tofu,\n\nSilver White Cake,\n\nSimmering foods,\n\nSimple Cheese Enchilada,\n\nSimple Syrup,\n\nBerry, Triple-,\n\nDill,\n\nGinger,\n\nHoney-Rosemary,\n\nMint,\n\nSirloin Steak with Smoky Honey Mustard Sauce,\n\nSkillet Beef Nachos,\n\nSkillet Chicken Nachos,  Fast\n\nSkillet Chicken Thighs with Bacon and Spinach,  CALORIE SMART\n\nSkillet Eggs with Summer Squash Hash,  CALORIE SMART\n\nSkillet-Fried Chicken,  CALORIE SMART \u2022 EASY\n\nSkillet Pork Hash,\n\nSkillets,\n\ncast-iron,\n\nSliders, Black Bean,  CALORIE SMART\n\nSliders, Teriyaki,\n\nSloppy Joes,  CALORIE SMART \u2022 Fast\n\nSlow cooker,\n\nfood safety,\n\ntips for,\n\nSlow cooker dishes\n\nApple Butter,  CALORIE SMART\n\nBarbecue Beef Sandwiches, 298\u2013299 CALORIE SMART\n\nBeans, Baked, Homemade,\n\nBeef and Broth,  CALORIE SMART\n\nBeef Roast with Cabbage and Pasta, Asian,\n\nBeef Stew,  CALORIE SMART\n\nBlack-Eyed Peas, Spicy,  CALORIE SMART \u2022 EASY\n\nBulgur and Lentils, Mediterranean,  CALORIE SMART\n\nCabbage Rolls, Tropical Stuffed,\n\nCassoulet, Great Northern Bean and Veggie Sausage,\n\nChicken and Barley Risotto with Edamame,  CALORIE SMART\n\nChicken Cacciatore,  CALORIE SMART\n\nChicken-Lentil Soup, Italian,  CALORIE SMART\n\nChicken in Peanut Sauce, Spicy,\n\nChicken, Rotisserie Spiced,  CALORIE SMART\n\nChicken Stew, Creamy Herbed,  CALORIE SMART\n\nChili, Family Favorite,  CALORIE SMART\n\nCorned Beef Brisket, Spiced, with Horseradish Sour Cream,  CALORIE SMART\n\nFrench Dip Sandwiches,  CALORIE SMART\n\nGarbanzo Beans with Vegetables,\n\nGerman Potato Salad, Hot,  CALORIE SMART\n\nGrain Medley, Three-,  CALORIE SMART\n\nLamb Dijon,  CALORIE SMART\n\nPear-Orange Conserve,  CALORIE SMART\n\nPears, Caramel-Maple,  EASY\n\nPorketta Pot Roast,  CALORIE SMART\n\nPork Loin Ribs, Spicy Barbecue, 310\u2013311\n\nPork Ribs with Smoky Barbecue Sauce,\n\nPork Stew, Hearty,  CALORIE SMART\n\nPotato-Bacon Soup,\n\nPotatoes, Smashed, Ultimate,  CALORIE SMART\n\nPot Roast,\n\nPulled Jerk Pork Sandwiches,\n\nRed Beans and Rice,  CALORIE SMART\n\nRopa Vieja Tostadas,  CALORIE SMART\n\nTacos, Smoky Chipotle Soft,  CALORIE SMART\n\nTomato Sauce, Italian,  CALORIE SMART\n\nTurkey and Wild Rice Casserole, Herbed,  CALORIE SMART\n\nVeggie Joes,  CALORIE SMART\n\nWhite Beans with Sun-Dried Tomatoes,  EASY\n\nSlush, Strawberry-Lemonade,\n\nSmoked dishes\n\nBeef Brisket,  CALORIE SMART\n\nChicken, Cajun,  CALORIE SMART\n\nPork Chops with Apple and Sweet Potato,  CALORIE SMART\n\nRibs, Hot and Spicy,\n\nSalmon, Brined,  CALORIE SMART\n\nSmoking\n\non grill,\n\nsafety tips for,\n\ntypes of smokers,\n\nSmoky Barbecue Sauce,\n\nSmoky Chipotle Soft Tacos,  CALORIE SMART \u2022 SLOW COOKER\n\nSmoky Salt-Free Taco Seasoning Mix,\n\nSmoothies\n\nBerries and Greens, Fresh,\n\nBlueberry,\n\nGreen, Easy-Being-,  Fast \u2022 EASY\n\nLemonade,\n\nOrange,\n\nOrange-Pineapple,\n\nPeach,\n\nRaspberry,\n\nStrawberry,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nStrawberry-Banana,\n\nSnapper with Tomato-Pepper Sauce,\n\nSnickerdoodle(s), _529,_ 529\n\nCake, Caramel,\n\nFrench Toast,\n\nSoft No-Roll Sugar Cookies,  CALORIE SMART\n\nSoft Pretzels,  CALORIE SMART\n\nSole Amandine,  CALORIE SMART \u2022 Fast\n\nOrange,\n\nSorbet\n\nCranberry-Raspberry,\n\nLemonade,  CALORIE SMART \u2022 EASY\n\nLimeade,\n\nOrange,\n\nPineapple,\n\nSorrel,\n\nSouffl\u00e9 dish,\n\nSoup(s). _See also_ Broth; Chili; Chowder\n\nBeef Pho,  CALORIE SMART\n\nBlack Bean, Cuban,  CALORIE SMART\n\nBorscht, 146\u2013147 CALORIE SMART\n\nBroccoli, Cream of,  CALORIE SMART\n\nButternut Squash,\n\nCauliflower, Cream of,\n\nChicken\n\n-Lentil, Italian,  CALORIE SMART \u2022 SLOW COOKER\n\nNoodle,  CALORIE SMART\n\nNoodle, Confetti,\n\nRice,\n\nTortilla, ,  CALORIE SMART\n\nfat, skimming\n\nFish, Proven\u00e7al,  CALORIE SMART \u2022 Fast\n\nGazpacho,  CALORIE SMART\n\nGazpacho, Green,\n\nGazpacho, Sriracha,\n\nMinestrone with Italian Sausage,  CALORIE SMART\n\nMinestrone, Meatless,\n\nMushroom, Chicken-,\n\nMushroom, Cream of,\n\nOnion, French,  CALORIE SMART\n\nOnion, Golden,\n\nPotato-Bacon, Cheesy,  SLOW COOKER\n\nRed Pepper, Roasted, with Mozzarella, , CALORIE SMART\n\nSplit Pea,  CALORIE SMART\n\ntips for,\n\nTomato, -Basil,  CALORIE SMART\n\nTomato-Bean, Chunky,\n\nVegetable Beef,  CALORIE SMART\n\nWild Rice,  CALORIE SMART\n\nWild Rice, Chicken and,\n\nSour Cream,\n\n\u2013Chocolate Fondue,  Fast\n\nCoffee Cake, 494\u2013495\n\n\u2013Dill Sauce,  CALORIE SMART \u2022 Fast\n\nGreen Salsa Crema,\n\nHorseradish, Spiced Corned Beef Brisket with,  CALORIE SMART \u2022 SLOW COOKER\n\n\u2013Nectarine Pancakes,\n\nSauce,\n\nSeasoned,\n\nSnickerdoodle Cake, Caramel,\n\nSpice Cake,\n\nstoring,\n\nTart Flamb\u00e9e,  CALORIE SMART\n\nWasabi Dipping Sauce, Creamy,\n\nSourdough Bread,  CALORIE SMART\n\nSourdough starter,\n\nSouth American cuisine,\n\nSouthwest(ern)\n\nCashews, Spiced,  Fast\n\nMacaroni and Cheese,\n\nParty Nuts, Spiced,  Fast\n\nPork Chops, Spicy,\n\nPork Packets,  CALORIE SMART\n\nPork Ribs with Smoky Barbecue Sauce,\n\nRub,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nSteak with Corn and Chiles,  CALORIE SMART \u2022 Fast\n\nTabbouleh,\n\nSoybean oil,\n\nSoybeans. _See_ Edamame; Tofu\n\nSoymilk, ,\n\nLatte, Iced Vanilla,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nSoy Peanutty Dressing,\n\nSoy products, . _See also_ Tofu\n\nSoy protein, textured, . _See also_ Veggie Crumbles\n\nin Lasagna Cupcakes,  CALORIE SMART\n\nin Moussaka,  CALORIE SMART\n\nSausage, Veggie, and Great Northern Bean Cassoulet,  SLOW COOKER\n\nSoy sauce,\n\nSpaetzle,\n\nSpaghetti\n\nBolognese, Pasta,\n\nCacio e Pepe,  Fast\n\nCarbonara,  Fast\n\nCarbonara, Chicken and,\n\nChicken,\n\nand Meatball Pizza,\n\nand Meatballs,\n\nand Meat Sauce,\n\nPuttanesca,\n\nPuttanesca, Pepper, Roasted,\n\nand Rice Balls, Spicy,  Fast\n\nwith White Clam Sauce,  Fast\n\nSpanish Clams, Sausage and Linguine,  CALORIE SMART\n\nSpanish Rice,  CALORIE SMART\n\nwith Bacon,\n\nSpareribs, Pork,\n\nSparkling Lemonade,\n\nSpatchcocked Chicken, Herb-Garlic Butter,  CALORIE SMART\n\nSpatulas\/scrapers,\n\nSpelt,\n\nSpice(s), . _See also_ Rub(s); Seasoning Mix\n\nAsian,\n\nCake, Sour Cream,\n\ngaram masala,\n\nIndian,\n\nMediterranean,\n\nMiddle Eastern,\n\nseasoning with,\n\nSouth American, ,\n\nvarieties of,\n\nSpiced Apple Cake with Maple Glaze,\n\nSpiced Apricot-Ginger Preserves,  CALORIE SMART \u2022 EASY\n\nSpiced Corned Beef Brisket with Horseradish Sour Cream,  CALORIE SMART \u2022 SLOW COOKER\n\nSpiced Peach Jam,\n\nSpicy Almond-Cilantro Pesto,\n\nSpicy Barbecue Pork Loin Ribs, 310\u2013311\n\nSpicy Black-Eyed Peas,  CALORIE SMART \u2022 SLOW COOKER *EASY\n\nSpicy Chicken in Peanut Sauce,  SLOW COOKER\n\nSpicy Cider Syrup,\n\nSpicy Coconut-Curry Grilled Shrimp,  CALORIE SMART\n\nSpicy Collard Greens with Bacon,  CALORIE SMART\n\nSpicy Pickled Carrots,\n\nSpicy Pickled Vegetables,  CALORIE SMART\n\nSpicy Pumpkin Cookies with Browned Butter Frosting,\n\nSpicy Refried Black Beans,  CALORIE SMART \u2022 Fast\n\nSpicy Samosa Patties,  CALORIE SMART\n\nSpicy Southwestern Pork Chops,\n\nSpicy Thai Pork Stew,\n\nSpicy Vegetable Dip,\n\nSpinach,\n\n-Artichoke Dip, Hot,\n\nChicken Sausage and Swiss Pizza, 195\u2013196 Fast\n\nChicken Thighs with Bacon and,  CALORIE SMART\n\nChicken with Tomatoes and, Easy,  CALORIE SMART\n\nand Chicken-Stuffed Shells,\n\nEggs Benedict,\n\nFettuccine Alfredo with Baby Spinach,\n\nand Kale, Wilted,\n\nLasagna, -Artichoke,\n\nManicotti,\n\nPesto,\n\nQuiche,\n\nQuiche, and Cheddar,  CALORIE SMART\n\nSalad, -Bacon, with Hard-Cooked Eggs,  CALORIE SMART \u2022 Fast\n\nSmoothies, Easy-Being-Green,  Fast \u2022 EASY\n\nVermicelli with Fresh Herbs, Bacon and,\n\nWilted,  CALORIE SMART \u2022 Fast\n\nSpiral Summer Squash,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nSpirits, cocktail,\n\nSplit Pea Soup,  CALORIE SMART\n\nSponge cakes,\n\nSpoons,\n\nSpread(s). _See also_ Cheese Ball(s); Cream Cheese, Spread(s); Dip(s)\n\nBacon-Cheese,\n\nTapenade, Fig-Hazelnut,  CALORIE SMART \u2022 Fast\n\nTapenade, Olive,  CALORIE SMART \u2022 Fast\n\nSpringform pan,\n\nSpritz Cookies,  CALORIE SMART\n\nChocolate Buttery,\n\nSquash, Summer. _See_ Summer Squash; Zucchini\n\nSquash, Winter. _See_ Butternut Squash; Winter Squash\n\nSquid,\n\nCitrus Seafood Skillet,  CALORIE SMART \u2022 Fast\n\nSriracha,\n\nDipping Sauce for Fries,\n\nGazpacho,\n\nMiso Dressing,\n\nSauce,  CALORIE SMART\n\nStar anise, ,\n\nStarlight Yellow Cake,\n\nSteak(s)\n\nBalsamic- and Roasted Garlic\u2013Marinated, Grilled,  CALORIE SMART\n\nChicken-Fried,\n\nwith Corn and Chiles, Southwestern,  CALORIE SMART \u2022 Fast\n\ndoneness,\n\nFlank, Grilled Jerk,  CALORIE SMART\n\nFlank, Peppered,  CALORIE SMART\n\nFlank, with Smoky Honey Mustard Sauce,  CALORIE SMART\n\nKabobs, Easy Grilled,  CALORIE SMART\n\nPan, Brandy-Herb,  CALORIE SMART \u2022 Fast\n\nPan, Mushroom Brandy-Herb,\n\npreparing for grill\n\nSirloin, with Smoky Honey Mustard Sauce,\n\nT-Bones, Texas,  CALORIE SMART\n\nSteamed Clams,  CALORIE SMART\n\nSteamed Edamame in the Shell with Dipping Sauces,  CALORIE SMART \u2022 Fast\n\nSteamed Mussels in Wine Sauce,  CALORIE SMART \u2022 Fast\n\nStew(s)\n\nBeef, 150\u2013151 CALORIE SMART\n\nChicken, Creamy Herbed,  CALORIE SMART \u2022 SLOW COOKER\n\nLamb Dijon,  CALORIE SMART \u2022 SLOW COOKER\n\nLamb, Moroccan,  CALORIE SMART\n\nLentil, Indian,  CALORIE SMART\n\nOyster,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nPork, Hearty,  CALORIE SMART \u2022 SLOW COOKER\n\nPork, Thai, Spicy,\n\ntips for,\n\nTurkey and Butternut Squash Ragout,  CALORIE SMART \u2022 SLOW COOKER\n\nSticky Rice with Mango,  CALORIE SMART\n\nSticky Rolls, Caramel,\n\nStir-Fry(ied)\n\nEdamame with Corn and Peppers,\n\nPepper and Soybean,\n\nTempeh, with Noodles,\n\nTempeh, with Yogurt Peanut Sauce,  CALORIE SMART\n\ntofu,\n\nTofu with Black Bean Sauce, 392\u2013393 CALORIE SMART \u2022 Fast\n\nStock,\n\nStorage, kitchen,\n\nStrainers\/straining,\n\nStrata, Ham and Cheddar, 96\u201397 CALORIE SMART\n\nStrawberry(ies),\n\n-Asparagus Salad,  CALORIE SMART \u2022 Fast\n\n-Basil Water,\n\nCake,\n\nCream Brunch Cake,\n\nand Cream Tart,\n\nIce Cream, Fresh,\n\nJam, Freezer,  CALORIE SMART \u2022 EASY\n\nJam, Freezer, -Balsamic,\n\nKefir,\n\nKefir, -Banana,\n\n-Lemonade Slush,\n\nMargaritas, Frozen,\n\nMilk, Fresh,  Fast \u2022 EASY\n\n-Peach Salsa,\n\n-Poppy Dressing, Creamy,\n\nPops,\n\n-Rhubarb Pie,\n\n-Rhubarb Sauce,\n\nSauce,\n\nShortcakes,\n\nSmoothies,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nSmoothies, -Banana,\n\nStraws, Tortilla,\n\nSanta Fe Salad with,\n\nStreusel\n\nDoughnuts, Blueberry-Orange, Baked,\n\nMocha Ribbon, Espresso Cake with,\n\nMuffins, Blueberry, -Topped,\n\nMuffins, Golden Harvest,\n\nOatmeal Bread,\n\nStroganoff, Beef,  CALORIE SMART\n\nStroganoff, Ground Beef,\n\nStuffed-Crust Pizza,  CALORIE SMART\n\nStuffing\n\nApple, Roast Goose with,\n\nBread, 346\u2013347\n\nCornbread,\n\nCornbread-and Bacon-Stuffed Pork Chops,\n\nFruited Supreme, Pork Crown Roast with,\n\nOyster,\n\nSausage,\n\nWild Rice,\n\nSugar, , . _See also_ Brown Sugar\n\ncaramelizing,\n\nEspresso,\n\nSugar Cookies,  CALORIE SMART\n\nFrosted and Decorated,\n\nPaintbrush,\n\nSoft No-Roll,  CALORIE SMART\n\nSoft No-Roll, Chocolate Chip, Cherry and Pistachio,\n\nSoft No-Roll, Glazed,\n\nSugared Almonds,\n\nSumac,\n\nSummer Quinoa-Tomato Salad,  CALORIE SMART\n\nSummer Squash, . _See also_ Zucchini\n\nand Halibut Packets,  CALORIE SMART\n\nHash, Skillet Eggs with,  CALORIE SMART\n\npreparing\/cooking,\n\nSpiral,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nSummery Salad,\n\nSun-Dried Tomato(es),\n\nHummus,\n\nOmelet,\n\nPesto,\n\nPesto, Branzino with,\n\nWhite Beans with, Slow-Cooker,  EASY\n\nSunflower-Herb Whole Wheat Bread,\n\nSunflower Salad, Sunny,\n\nSunny Sunflower Salad,\n\nSushi rice,\n\nSweet-and-Savory Yogurt,\n\nSweet Chile Kabobs,\n\nSweetened Ice Coffee,\n\nSweetened Whipped Cream,\n\nSweet Martini Cocktails,\n\nSweet Onion\u2013Topped Caesar Burgers,  Fast\n\nSweet Pea\u2013Mint Pesto,\n\nSweet Pepper(s), . _See also_ Bell Pepper(s)\n\nSweet Peppery Pecans,\n\nSweet Potato(es),\n\nBiscuits, -Bacon,  CALORIE SMART\n\nCandied,  EASY\n\n\u2013Cauliflower Curry,  CALORIE SMART\n\n\u2013Cranberry Bread,\n\nFries, Loaded,\n\nMeringue Pie, Roasted,\n\nPie, Roasted,\n\nPork Chops, Smoked, with Apple and Sweet Potato,  CALORIE SMART\n\npreparing\/cooking,\n\nSweet-Savory Barbecue Sauce,\n\nSweet-Sour\n\nColeslaw,  CALORIE SMART\n\nDressing,\n\nRed Cabbage,  CALORIE SMART\n\nSweet-Spicy Chicken Wings,\n\nSweet Tomato Jam,  CALORIE SMART\n\nSwiss, Chicken Sausage and Spinach Pizza, 195\u2013196 Fast\n\nSyrup. _See also_ Simple Syrup\n\nButter-Pecan,\n\nCider, Spicy,\n\nmaple,\n\nin microwave,\n\n## T\n\nTabbouleh\n\nBarley, Cauliflower and Red Lentil,  CALORIE SMART\n\nClassic,  CALORIE SMART\n\nFruited, with Walnuts and Feta,  CALORIE SMART\n\nGarbanzo Bean,\n\nMinty,\n\nSouthwestern,\n\nTable settings, ,\n\nTaco(s)\n\nCasserole, Fiesta,\n\nChipotle, Smoky, Soft,\n\nDip, Personal,\n\nFish, Cajun, Soft, 366\u2013367 Fast\n\nFish, Grilled,\n\nPork Carnitas Taco Bites,\n\nSalad,\n\nSalsa,\n\nSeasoning Mix, Salt-Free,\n\nSeasoning Mix, Smoky, Salt-Free,\n\nShrimp,\n\nTagine, Chicken,  CALORIE SMART\n\nTahini,\n\nTamari,\n\nTamarind,\n\nTangelo,\n\nTangy Coleslaw,\n\nTapenade, Fig-Hazelnut,  CALORIE SMART \u2022 Fast\n\nTapenade, Olive,  CALORIE SMART \u2022 Fast\n\nTarragon,\n\nCarrots, Pickled Baby,  CALORIE SMART \u2022 EASY\n\nTart(s)\n\nApple, Easy,\n\nTart(s) _(cont.)_\n\nBerry Crumble, Mixed,\n\nCaramel, Tiny,\n\nChocolate, Bittersweet, \u2013Salted Cashew,\n\nChocolate Raspberry, White and Dark Chocolate, 600\u2013601\n\nFlamb\u00e9e,  CALORIE SMART\n\nLemon Mascarpone,\n\nPastry, Press-in-the Pan,  Fast \u2022 EASY\n\nShells, Baked,\n\nStrawberries and Cream,\n\nTartar Sauce,  CALORIE SMART \u2022 EASY\n\nCurry-Chutney,\n\nDill,\n\nTart pan,\n\nT-Bones, Texas,  CALORIE SMART\n\nTea,\n\nBerry,\n\nbrewing,\n\nChai,  CALORIE SMART \u2022 Fast\n\nChai Mix,  CALORIE SMART \u2022 Fast\n\nDill,\n\nGinger,\n\nGreen, Apple-Mint Iced,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nGreen, Martini Cocktails,\n\niced, easy,\n\nLemonade Sweet,\n\nRaspberry-Ginger,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nSun, Orange\u2013Lemon Balm,\n\nvarieties of,\n\nTeff,\n\nTempeh,\n\nStir-Fry with Noodles,\n\nStir-Fry with Yogurt Peanut Sauce,  CALORIE SMART\n\nTequila\n\nin Beergaritas,  Fast \u2022 EASY\n\nin Margaritas,  Fast\n\nTeriyaki\n\nMarinade,\n\nSliders,\n\nTofu Noodles,  CALORIE SMART\n\nTofu Noodles, and Peppers,\n\nTexas T-Bones,  CALORIE SMART\n\nTex-Mex Egg Bake,\n\nTex-Mex Scramble,  CALORIE SMART \u2022 Fast\n\nTextured soy protein. _See_ Soy protein, textured,\n\nThai(-Style)\n\nCoconut Chicken,  CALORIE SMART\n\nPork Stew, Spicy,\n\nRed Curry Paste,  CALORIE SMART\n\nThai chiles, ,\n\nThermometers,\n\nThickeners, sauce,\n\nThousand Island Dressing,  CALORIE SMART \u2022 Fast\n\nThree-Grain Medley,  CALORIE SMART \u2022 SLOW COOKER\n\nThumbprint Cookies. _See_ Cookies, Thumbprint(s)\n\nThyme,\n\nBeef, Roast, with Orange and,  CALORIE SMART\n\n-Blackberry Cocktail,\n\n-Chicken Penne,\n\nOrange Marinade,  CALORIE SMART \u2022 EASY\n\nTomatoes with Chicken,\n\nTilapia with Lemon Potatoes,\n\nTilapia and Vegetables, Roasted,  CALORIE SMART\n\nTimer,\n\nTiny Caramel Tarts,\n\nTiramisu,\n\nToasted Almond Pound Cake,\n\nToasted Coconut\u2013Brown Sugar Refrigerator Cookies,\n\nToaster\/toaster oven,\n\nToasts. _See also_ Crostini; Croutons; French Toast\n\nPita Crisps, Baked,\n\nWonton Crisps,\n\nToffee\n\nShortbread Cookies,\n\nTruffles,\n\nWhoopie Pies,\n\nTofu\n\nbaking,\n\nmaking,\n\npreparing,\n\n-Rice Skillet, Italian,\n\n-Rice Skillet, Mexican,  CALORIE SMART \u2022 Fast\n\nStir-Fry with Black Bean Sauce, 392\u2013393 CALORIE SMART \u2022 Fast\n\nstir-frying,\n\nstoring,\n\nTeriyaki Noodles,  CALORIE SMART\n\nTeriyaki Noodles and Peppers,\n\nvarieties of,\n\nWraps, Mexican,\n\nTomatillos, ,\n\nSalsa Verde,  CALORIE SMART \u2022 Fast\n\nTomato(es), . _See also_ Sun-Dried Tomato(es); Tomato Sauce\n\nAngel Hair Pasta with Basil, Avocado and,  Fast\n\nBlack Bean Burgers with Cheese and, California,\n\nBloody Mary, Classic,  CALORIE SMART \u2022 Fast\n\nCajun, with Black-Eyed Peas,\n\ncanned, using,\n\nCannellini with Sage and,  CALORIE SMART \u2022 Fast\n\nCaprese Salad, Heirloom,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nCheese Sandwiches, Grilled, and Avocado,\n\nwith Chicken, Thyme,\n\nChicken with Spinach and, Easy,  CALORIE SMART\n\nand Chickpea Curry,  CALORIE SMART \u2022 Fast\n\nCrostini, -Basil,  CALORIE SMART \u2022 Fast\n\nFried Green,  CALORIE SMART\n\nGazpacho,  CALORIE SMART\n\nGazpacho, Green,\n\nGazpacho, Sriracha,\n\nItalian Sausage with Penne and,  CALORIE SMART \u2022 Fast\n\nJam, Sweet,  CALORIE SMART\n\nKetchup,  CALORIE SMART\n\nMacaroni and Cheese, Fire-Roasted,\n\nMacaroni and Cheese, Kale, Bacon and,\n\nOkra and Corn,  CALORIE SMART \u2022 Fast\n\n-Olive Relish,\n\nOven-Dried,  CALORIE SMART \u2022 EASY\n\nPizza, Fresh,  CALORIE SMART\n\nPizza, Stuffed-Crust Deluxe,\n\n-Quinoa Salad, Summer,  CALORIE SMART\n\nRatatouille, Garden,  CALORIE SMART \u2022 Fast\n\nRatatouille Polenta Bake,  CALORIE SMART\n\nRatatouille Salad,  CALORIE SMART\n\nwith Ravioli,\n\nSalsa,  CALORIE SMART\n\nSalsa, and Black Bean,\n\nSalsa, Black Bean,\n\nScallops with Artichokes and,  CALORIE SMART \u2022 Fast\n\nShrimp and Pasta, -Basil,\n\nShrimp with,\n\nSoup, -Basil,  CALORIE SMART\n\nSoup, -Bean, Chunky,\n\nTomato Sauce\n\nBolognese,  CALORIE SMART\n\nBolognese Pasta,\n\nItalian,  CALORIE SMART\n\nwith Meatballs, Italian,\n\n-Pepper, Snapper with,\n\nQuick Skillet Pasta,\n\n-Vodka, Creamy,  CALORIE SMART \u2022 Fast\n\n-Vodka, Creamy Basil-Chicken,\n\n-Vodka, Creamy Olive,\n\nTongs,\n\nTools. _See_ Equipment and tools\n\nTortilla(s), . _See also_ Nachos; Quesadillas; Taco(s)\n\nBeef and Kasha,\n\nBurritos, Breakfast,\n\nBurritos, Salsa\u2013Brown Rice,\n\nChicken Soup, ,  CALORIE SMART\n\nEnchilada, Cheese, Simple,\n\nEnchiladas, Cheese,\n\nEnchiladas Verde, Cheese,\n\nFajitas, Beef,\n\nFajitas, Chicken,\n\nFajitas, Shrimp,\n\nGreen Chili,  CALORIE SMART \u2022 Fast\n\nHuevos Rancheros,\n\nNachos,  Fast\n\nRoll-Up(s)\n\nBean and Avocado,\n\nChicken, Asian,  CALORIE SMART \u2022 Fast\n\nSausage, Breakfast,\n\nStraws,\n\nStraws, Santa Fe Salad with,\n\nWraps, Shrimp and Egg Salad,\n\nTostadas, Ropa Vieja,  CALORIE SMART \u2022 SLOW COOKER\n\nTowels, kitchen,\n\nTres Leches Cake,\n\nTropical,\n\nTriangles, Basil-Cheese, _59,_ 59 CALORIE SMART\n\nTrifle(s), English,\n\nIndividual,\n\nTriple-Berry Oatmeal-Flax Muesli,  CALORIE SMART\n\nTriple-Berry Pomegranate Freezer Jam,  CALORIE SMART\n\nTriple-Chocolate and Candy Fudge,\n\nTriple-Chocolate Fudge,\n\nTriple-Nut Bars,\n\nTropical Creamy Coleslaw,\n\nTropical fruits,\n\nTropical Stuffed Cabbage Rolls,  SLOW COOKER\n\nTropical Tres Leches Cake,\n\nTruffles\n\nChocolate, Luscious,  CALORIE SMART\n\nToffee,\n\nWhite Chocolate\u2013Chocolate,\n\nTuna\n\nChopped Salad, Summer,\n\n-Lettuce Wraps,\n\nMelts, Cheddar,\n\nQuesadillas,\n\nSalad, Mediterranean,\n\nSalad Sandwiches,\n\nSteak Packets, Dilled,  CALORIE SMART\n\nTopping, Baked Potatoes with,\n\ntypes of,\n\nwith Wasabi Aioli, Asian,  CALORIE SMART\n\nTurkey. _See also_ Poultry\n\nBreast with Chile-Cumin Rub,  CALORIE SMART\n\nBrined, Breast, Apple-Maple,\n\nBrined Whole,\n\nbrining time,\n\nbroiling, ,\n\nBurgers, Garlic, Moist,\n\nand Butternut Squash Ragout,  CALORIE SMART \u2022 SLOW COOKER\n\nChopped Salad, -Cheese,\n\nLettuce Wraps, Quick,\n\nManicotti,\n\nPenne, -Basil,\n\n-Provolone-Dill Party Sub,\n\nRoast,  CALORIE SMART\n\nroasting,\n\nand Wild Rice Casserole, Herbed,  CALORIE SMART \u2022 SLOW COOKER\n\n\u2013Wild Rice Salad, Raspberry,\n\nyields,\n\nTurmeric, ,\n\nTurnips, ,\n\nTurtle Layer Cake,\n\nTuscan Rosemary Chicken and White Beans,  CALORIE SMART \u2022 Fast\n\nTwice-Baked Potatoes,  CALORIE SMART\n\nTwo-Bean Salad,\n\nTzatziki,  CALORIE SMART \u2022 EASY\n\n## U\n\nUltimate Smashed Potatoes,  CALORIE SMART \u2022 SLOW COOKER\n\nUpside-Down Banana-Walnut French Toast,\n\nUpside-Down Cake, Pear-Ginger,\n\nUrfa Biber,\n\n## V\n\nVanilla\n\nFrosting, Creamy,  Fast \u2022 EASY\n\nGlaze,  Fast \u2022 EASY\n\nIce Cream,  EASY\n\nPudding,  EASY\n\nSoy Latte, Iced,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nVeal\n\nbroiling,\n\ncuts of\n\nOsso Buco,\n\npanfrying,\n\nParmigiana,  CALORIE SMART\n\nroasting,\n\nVegan diet,\n\nVegetable(s). _See also specific vegetables_\n\nBarley with Mixed Vegetables,  CALORIE SMART\n\nblanching,\n\nbroiling,\n\nBroth,  CALORIE SMART\n\nbroth, freezing,\n\nBrown Rice, Curried Veggie,  Fast\n\nbuying,\n\nCasserole, Indian-Style,  CALORIE SMART\n\nand Chicken, Herb-Roasted,  CALORIE SMART\n\ncooking chart, 234\u2013237\n\nDip, Roasted, with Baked Pita Crisps,  CALORIE SMART\n\nDip, Spicy,\n\nand Edamame Salad,\n\nfermenting,\n\nand Fettuccine Parmesan,  CALORIE SMART \u2022 Fast\n\nFood Color, Natural Homemade,\n\nfreezing\/thawing,\n\nGarbanzo Beans with,  SLOW COOKER\n\ngrilling,\n\nhealth benefits of,\n\njuicing,\n\nLasagna, Garden,\n\nlocal sources for,\n\nMinestrone with Italian Sausage,  CALORIE SMART\n\nMinestrone, Meatless,\n\nMushroom Sauce with,\n\nPaella,  CALORIE SMART \u2022 Fast\n\nPaella, Chicken,\n\nPickled, Spicy,  CALORIE SMART\n\nPizza, Veggie Lover's, with Cornmeal Crust,  CALORIE SMART\n\nPolenta,\n\nRatatouille, Garden,  CALORIE SMART \u2022 Fast\n\nRatatouille Polenta Bake,  CALORIE SMART\n\nRatatouille Salad,  CALORIE SMART\n\nRelish, Crunchy Veggie,  CALORIE SMART\n\nVegetable(s) _(cont.)_\n\nRoasted,  CALORIE SMART\n\nRoasted, Pork Tenderloin with,  CALORIE SMART\n\nRoasted Root,\n\nroasting,\n\nroot vegetables,\n\nSoup, Beef,  CALORIE SMART\n\nstoring,\n\nTilapia and, Roasted,  CALORIE SMART\n\nvarieties of, 224\u2013233\n\nWild Rice and Bacon Skillet,  CALORIE SMART\n\nVegetable oil, ,\n\nVegetable peeler,\n\nVegetarian diet,\n\nVegetarian dishes. _See also_ Soy protein, textured; Tofu; Veggie Crumbles\n\nBurgers, Black Bean, California,  CALORIE SMART \u2022 Fast\n\nBurgers, Black Bean, with Tomato and Cheese, California,\n\nBurgers, Veggie and Bean,  Fast\n\nCassoulet, Great Northern Bean and Veggie Sausage,  SLOW COOKER\n\nCauliflower Steaks with Olive-Tomato Relish,\n\nCheese Sandwiches, Grilled,  Fast\n\nCheese Sandwiches, Grilled, Pesto-Parmesan,\n\nCheese Sandwiches, Grilled, Tomato and Avocado,\n\nCurry, Chickpea and Tomato,  CALORIE SMART \u2022 Fast\n\nCurry, Sweet Potato\u2013Cauliflower,  CALORIE SMART\n\nEggplant Parmigiana,\n\nEggplant Parmigiana, -Olive,\n\nEggplant Parmigiana, -Ravioli,\n\nEnchiladas, Cheese,\n\nEnchiladas Verde, Cheese,\n\nFalafel (Fava Bean Rounds),  CALORIE SMART\n\nFrittata, Baked Buffalo,  CALORIE SMART\n\nLasagna, Artichoke-Spinach,\n\nLasagna Cupcakes,  CALORIE SMART\n\nLasagna, Mediterranean,\n\nMoussaka,  CALORIE SMART\n\nPepper and Soybean Stir-Fry,\n\nPilaf, Barley and Black Bean,  CALORIE SMART\n\nPortabella Muffuletta Sandwiches,  CALORIE SMART \u2022 Fast\n\nPortabellas, Asian Stuffed,  CALORIE SMART\n\nRatatouille, Garden,  CALORIE SMART \u2022 Fast\n\nRatatouille Polenta Bake,  CALORIE SMART\n\nRigatoni Bake, Veggie,\n\nRisotto, Barley, with Edamame,\n\nSamosa Patties, Spicy,  CALORIE SMART\n\nSpaghetti and Spicy Rice Balls,  Fast\n\nTacos, Chipotle, Smoky, Soft,  CALORIE SMART \u2022 SLOW COOKER\n\nTempeh Stir-Fry with Noodles,\n\nTempeh Stir-Fry with Yogurt Peanut Sauce,  CALORIE SMART\n\nVegetable Casserole, Indian-Style,  CALORIE SMART\n\nVeggie Joes,  CALORIE SMART \u2022 SLOW COOKER\n\nVeggie and Bean Burgers,  Fast\n\nVeggie and Bean \"Meatballs\",\n\nVeggie Crumbles\n\nBarbecue Sandwiches,\n\ncooking,\n\nEggs and,\n\nPizza, Veggie,\n\nQuesadillas, Black Bean,\n\nTaco Salad,\n\nVeggie Joes,  CALORIE SMART \u2022 SLOW COOKER\n\nVeggie Joes,  CALORIE SMART \u2022 SLOW COOKER\n\nVeggie Lover's Pizza with Cornmeal Crust,  CALORIE SMART\n\nVeggie Rigatoni Bake,\n\nVeggie-Stuffed Potatoes,\n\nVelout\u00e9 Sauce,\n\nVenison with Cranberry-Wine Sauce,  CALORIE SMART\n\nVermicelli with Fresh Herbs,  Fast\n\nand Cannellini,\n\nOlives and Fresh Mozzarella,\n\nand Shrimp,\n\nSpinach and Bacon,\n\nVery Berry Frozen Yogurt,  CALORIE SMART \u2022 EASY\n\nVietnamese Beef Lettuce Wraps, , _56_ CALORIE SMART\n\nVietnamese Iced Coffee,\n\nVinaigrette Dressing\n\nBasil,\n\nBlue Cheese Herb,\n\nCreamy,\n\nHerb,\n\nHerb, Fresh,  CALORIE SMART \u2022 Fast\n\nHerb, Fresh, Creamy,\n\nLemon,\n\nPeach, Spicy,\n\nRaspberry,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nRed Wine,\n\nSherry,\n\nVinegar, . _See also_ Balsamic\n\nBerry,\n\ncontainers for,\n\nGarlic,\n\nHerb,  CALORIE SMART \u2022 EASY\n\nLemon,\n\ntypes of,\n\nVodka\n\nBlackberry-Thyme Cocktail,\n\nBloody Mary, Classic,  CALORIE SMART \u2022 Fast\n\nMartini Cocktails\n\nChocolate,\n\nGreen Tea,\n\nMango,\n\nPomegranate,\n\n-Tomato Sauce, Creamy,  CALORIE SMART \u2022 Fast\n\n## W\n\nWaffles, 104\u2013105 CALORIE SMART\n\nSausage,\n\nWhole Wheat, with Honey\u2013Peanut Butter Drizzle,\n\nWalnut(s)\n\nBread, Dried Cherry and,\n\nCream Cheese Spread, -Honey,\n\nCream Cheese Spread, -Olive,\n\nFrench Toast, Banana-, Upside-Down,\n\nKale Salad, -Cherry,  CALORIE SMART \u2022 Fast\n\nPesto, Basil, Roasted Red Pepper and,\n\nTabbouleh, Fruited, with Feta and,  CALORIE SMART\n\nToasted, Gorgonzola Linguine with,  Fast\n\nWasabi Aioli, Asian Tuna with,\n\nWasabi Dipping Sauce, Creamy,\n\nWater bath canning,\n\nWatercress,\n\nWatermelon Granita,  CALORIE SMART\n\nWheat Berry(ies),\n\ncooking timetable,\n\nSalad,  CALORIE SMART\n\nThree-Grain Medley,  CALORIE SMART \u2022 SLOW COOKER\n\nWhipped Cream\n\nGinger,\n\nJelly Roll,\n\nPuffs,\n\nSweetened,\n\nWhipping cream,\n\nWhisk,\n\nWhiskey, in Manhattan Cocktails,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nWhiskey Sauce,\n\nWhite Bean(s)\n\nRosemary Chicken and, Tuscan,  CALORIE SMART \u2022 Fast\n\nSalad, Northern Italian,  CALORIE SMART\n\nwith Sun-Dried Tomatoes, Slow-Cooker,\n\nWhite Bread, Classic,  CALORIE SMART\n\nWhite Chicken Chili,  CALORIE SMART\n\nWhite Chocolate,\n\nChocolate Raspberry Tart, White and Dark Chocolate,\n\n\u2013Chocolate Truffles,\n\nFrosting,\n\nGlaze,\n\nScones, Raspberry-,\n\nWhite Clam Sauce, Linguine with Basil and,\n\nWhite Clam Sauce, Spaghetti with,  Fast\n\nWhite Cupcakes,\n\nWhite Sauce,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nThick,\n\nThin,\n\nWhite tea,\n\nWhite Wine. _See also_ Mimosas\n\nBellini Cocktails, Easy,\n\n\u2013Garlic Sauce,\n\nSangria, White,\n\nSauce,\n\nSauce, Steamed Mussels in,  CALORIE SMART \u2022 Fast\n\nvarietals,\n\nWhole Grain Artisan Bread,  CALORIE SMART\n\nWhole-Grain Pancakes,\n\nWhole grains,\n\nWhole Wheat\n\nBatter Bread, \u2013Raisin,\n\nBread, Honey\u2013, 504\u2013505 CALORIE SMART\n\nBread, Sunflower-Herb,\n\nflour,\n\nPasta,\n\nPizza Crust,\n\nShortbread Cookies,\n\nWaffles with Honey\u2013Peanut Butter Drizzle,\n\nWhoopie Pies,\n\nChocolate Chip,\n\nPeppermint, Pink,\n\nToffee,\n\nWild Rice,\n\nBacon\u2013Roasted Pepper,\n\nand Chicken Salad,\n\nEggs with,\n\nPorridge, Bacon and Pecan,\n\nPorridge, Cranberry\u2013,\n\nSoup,  CALORIE SMART\n\nSoup, Chicken and,\n\nStuffing,\n\nThree-Grain Medley,  CALORIE SMART \u2022 SLOW COOKER\n\nand Turkey Casserole, Herbed,  CALORIE SMART \u2022 SLOW COOKER\n\n\u2013Turkey Salad, Raspberry,\n\nVegetable and Bacon Skillet,  CALORIE SMART\n\nWinter Squash with,\n\nWilted Spinach,  CALORIE SMART \u2022 Fast\n\nWilted Spinach and Kale,\n\nWine. _See also_ Mimosas; Sangria\n\nBellini Cocktails, Easy,\n\nChicken Marsala,  CALORIE SMART\n\nCoq au Vin,  CALORIE SMART\n\n-Cranberry Sauce, Venison with,  CALORIE SMART\n\nculinary uses of,\n\ndeglazing with, ,\n\nice cubes,\n\nMulled, ,  CALORIE SMART\n\nRed Wine Sauce, Peppery,\n\nRed Wine Vinaigrette Dressing,\n\nSauce, Steamed Mussels in,  CALORIE SMART \u2022 Fast\n\nsauce, making,\n\nstoring\/serving,\n\nvarietals,\n\nWhite Wine\u2013Garlic Sauce,\n\nWine vinegar,\n\nWinter Squash. _See also_ Butternut Squash\n\nBaby Food,\n\npreparing\/cooking,\n\nvarieties of,\n\nwith Wild Rice,\n\nWonton Crisps, Asian Salad with,  Fast\n\nWonton skins, in Ravioli\n\nWorcestershire sauce,\n\nWraps\n\nLettuce, Beef, Vietnamese,\n\nLettuce, Tuna-,\n\nMexican,\n\nShrimp and Egg Salad,\n\n## Y\n\nYeast, ,\n\nYeast Bread(s). _See_ Bread(s), Yeast\n\nYellow Cake, Starlight,\n\nYellow Cupcakes, 574\u2013575 CALORIE SMART\n\nYellow and Green Bean Salad,  CALORIE SMART\n\nYellow Squash. _See_ Summer Squash\n\nYerba Mat\u00e9,\n\nYogurt,\n\n-Apple Snacks,\n\nBacon-Ranch,\n\nBlue Cheese Dressing,\n\nCheese, Cardamom-Scented,\n\n-Cucumber Sauce,\n\nFrozen, Very Berry,  CALORIE SMART \u2022 EASY\n\nGreek,  CALORIE SMART \u2022 EASY\n\nLayered Dip, Greek,  CALORIE SMART \u2022 Fast\n\nParfaits, Granola,\n\nParfaits, Granola-Blueberry,\n\n\u2013Peanut Butter Dip,\n\nPeanut Sauce,  CALORIE SMART\n\nPops, Frozen,\n\nSmoothies\n\nBlueberry,\n\nEasy-Being-Green,  Fast \u2022 EASY\n\nOrange-Pineapple,\n\nPeach,\n\nRaspberry,\n\nStrawberry,  CALORIE SMART \u2022 Fast \u2022 EASY\n\nStrawberry-Banana,\n\nsoy,\n\nstoring,\n\nstraining,\n\nSweet-and-Savory,\n\nTaco Dip, Personal,\n\nTzatziki,  CALORIE SMART \u2022 EASY\n\nVegetable Dip, Spicy,\n\nYorkshire Pudding,\n\nYuca, ,\n\nYukon Gold potatoes, ,\n\n## Z\n\nZa'atar,\n\nZester,\n\nZucchini\n\nBread, Orange-,\n\nCake,\n\nEggs, Skillet, with Summer Squash Hash,  CALORIE SMART\n\ngrilling,\n\nPackets, Summer Squash and Halibut,  CALORIE SMART\n\nRatatouille, Garden,  CALORIE SMART \u2022 Fast\n\nRatatouille Polenta Bake,  CALORIE SMART\n\nRatatouille Salad,  CALORIE SMART\n  1. Cover\n  2. Title Page\n  3. Copyright Page\n  4. Contents\n  5. Dear Friends...\n  6. Getting Started\n  7. Appetizers\n  8. Beverages\n  9. Breakfast & Brunch\n  10. Salads & Salad Dressings \n  11. Soups, Stews & Chilies\n  12. Pasta & Pizza\n  13. Whole Grains & Rice\n  14. Vegetables, Beans & Legumes\n  15. One-Dish Dinners\n  16. Beef, Pork & Lamb\n  17. Chicken & Turkey\n  18. Fish & Shellfish\n  19. Vegetarian\n  20. Grilling & Smoking\n  21. Do It Yourself\n  22. Sauces, Seasonings & Marinades\n  23. Breads\n  24. Cookies, Bars & Candies\n  25. Cakes & Cupcakes\n  26. Pies & Tarts\n  27. Desserts & Fruits\n  28. Helpful Nutrition and Cooking Information\n  29. Index\n\n  1. Title Page\n  2. Table of Contents\n  3. Index\n\n","meta":{"redpajama_set_name":"RedPajamaBook"}}
+{"text":" \nTable of Contents\n\nTitle Page\n\nCopyright Page\n\nDedication\n\nGeneral Disclaimer:\n\nSpecific Disclaimer: Alternative Investment Strategies (Chapter 6)\n\nAcknowledgements\n\nForeword\n\nTAKING FULL ADVANTAGE OF A WEALTH OF OPPORTUNITIES\n\nAPPRECIATING WHAT A DIFFERENCE A DECADE MAKES\n\nLEVERAGING HOLISTIC WEALTH MANAGEMENT TO MEET THE DEMANDS OF THE MASERATI ...\n\nRECOGNIZING \"ASSET ALLOCATION\" AS SIMPLY CODE FOR \"RISK MANAGEMENT\"\n\nPREPARING FOR INCREASED DEPENDENCE ON ALTERNATIVE INVESTMENTS\n\nWITNESSING THE RISE OF INTERNATIONAL INVESTING\n\nEXPLORING THE EMERGENCE OF GENERATIONAL WEALTH ISSUES\n\nCHANGING THE RULES AND ROLES OF PHILANTHROPY\n\nLOOKING TO THE FUTURE OF WEALTH MANAGEMENT\n\nCHAPTER 1 - The Evolution of Wealth Management\n\nPREPARING THE NEXT GENERATION\n\nTRANSITIONING FROM A TRANSACTION-BASED INDUSTRY TO WEALTH MANAGEMENT\n\nADVOCATING THE TRIPLE-A WEALTH MANAGEMENT STRATEGY\n\nPLACING A RENEWED FOCUS ON THE WEALTHY\n\nTHE CHANGING ROLE OF THE FINANCIAL ADVISOR\n\nIMPROVING THE ADVISOR-CLIENT DIALOGUE\n\nUNDERSTANDING THE HNWI ADVANTAGE: HOW THE WEALTHY MANAGE TO ENJOY ROBUST ...\n\nDESCRIBING THE STATE OF THE WORLD'S WEALTH\n\nPRIME DRIVERS OF HNWI WEALTH\n\nLOOKING FORWARD\n\nCHAPTER 2 - Global Trends and What They Mean for International Investing\n\nCOINING THE TERM \"EMERGING MARKETS\"\n\nGLOBALIZATION'S GROWING IMPACT ON HIGH-NET-WORTH INDIVIDUALS\n\nCHINA: AN EMERGING MARKET FOR FOREIGN INVESTMENT\n\nINDIA: A GROWING MAJOR ECONOMIC FORCE\n\nTHE EUROPEAN UNION: THE WORLD'S LARGEST INTEGRATED ECONOMY\n\nUNITED STATES: LOST LUSTER\n\nLATIN AMERICA: A GROWING REGIONAL ECONOMY\n\nGLOBALIZATION PROMOTES LOCAL INVESTING\n\nRADICAL CHANGES IMPACT INVESTMENT OPPORTUNITIES\n\nINTERNATIONAL MARKETS' SUCCESS IS FORCING U.S. INVESTORS TO RETHINK THEIR ...\n\nEMERGING MARKETS BECOME MAINSTREAM\n\nBEYOND EMERGING MARKETS LIES THE FINAL FRONTIER\n\nCHAPTER 3 - Technology's Critical Role in Wealth Management\n\nDAWNING OF THE DIGITAL AGE\n\nDISPELLING FIVE MYTHS OF ONLINE PRIVATE BANKING\n\nEXAMINING THE THREE FACES OF INFORMATION TECHNOLOGY\n\nASSESSING THE ROLE OF TECHNOLOGY IN THE ADVISOR-CLIENT RELATIONSHIP: A ...\n\nOUTSOURCING FUNCTIONS: THE JOYS AND PERILS\n\nMELDING INFORMATION TECHNOLOGY AND CULTURE\n\nCHAPTER 4 - Holistic Wealth Management\n\nMOVING BEYOND INVESTMENTS TO A BROADER RANGE OF SERVICES\n\nEXPECTING MORE EXTENSIVE FINANCIAL ADVICE\n\nUSING DEBT TO BUILD WEALTH\n\nDEFINING THE ROLE OF FAMILY OFFICES WITHIN WEALTH MANAGEMENT\n\nEXPECTING CLEAR REPORTING\n\nDEMANDING PRIVACY\n\nCHAPTER 5 - The Doctrine of Asset Allocation\n\nENHANCING RETURNS WITH MODERN PORTFOLIO THEORY (MPT)\n\nUNCOVERING THE PREFERRED ASSET ALLOCATIONS OF THE WEALTHY AND ULTRA-WEALTHY\n\nMOVING BEYOND MODERN PORTFOLIO THEORY\n\nCOMMENTING EXPERTLY ON ASSET ALLOCATION\n\nCHAPTER 6 - Alternative Investment Strategies\n\nTHE APPEAL OF ALTERNATIVE INVESTMENTS\n\nSTRUCTURED PRODUCTS FOR INDIVIDUALS\n\nDEVELOPING NEW PRODUCTS BY LISTENING TO INVESTORS\n\nGRABBING HEADLINES: HEDGE FUNDS AND PRIVATE EQUITY\n\nFACING THE CHALLENGES AHEAD\n\nCHAPTER 7 - Family Matters\n\nFOSTERING FINANCIAL LITERACY, HNW STYLE\n\nPARTAKING IN VALUES RETREATS\n\nENABLING THE NEXT GENERATION OF WEALTHY THROUGH PEER NETWORKING\n\nPREPARING FOR GREAT WEALTH TRANSFER\n\nCREATING A WEALTH TRANSFER PLAN\n\nRECOGNIZING REGIONAL DIVERSITY\n\nAPPRECIATING GENDER DIFFERENCES\n\nPRESERVING THE FAMILY LEGACY\n\nCHAPTER 8 - The New Philanthropy: Proactive Involvement\n\nGIVING WITH PURPOSE\n\nPHILANTHROPY LESSONS FROM ONE OF GREAT BRITAIN'S WEALTHIEST MEN\n\nCOMMITTING FUNDS AND DEMANDING ACCOUNTABILITY\n\nCOMPARING REGIONAL DIFFERENCES\n\nGLOBAL TREND 1: THE RISE OF VENTURE PHILANTHROPY\n\nGLOBAL TREND 2: GIVING WHILE LIVING\n\nTAKING TAX CONSEQUENCES INTO ACCOUNT\n\nMAKING A DIFFERENCE WITH FAMILY FOUNDATIONS AND DONOR-ADVISED FUNDS\n\nWITNESSING A DECLINE IN GIVING?\n\nEXPRESSING OPTIMISM FOR HNWIS' GRANDCHILDREN\n\nCHAPTER 9 - The Future of Holistic Wealth Management\n\nCREATING CONDITIONS TO BUILD AND PRESERVE WEALTH FOR THE FUTURE\u2014THE MICHAEL ...\n\nIDENTIFYING FUTURE TRENDS TO TAKE INTO CONSIDERATION\n\nINCREASING WEALTH ACROSS THE GLOBE\n\nEASING THE STRESS OF INTERGENERATIONAL WEALTH TRANSFER\n\nTRENDING TOWARD OPEN ARCHITECTURE AND UNBIASED ADVICE\n\nINDEX\n\n**Copyright \u00a9 2008 by Merrill Lynch, Capgemini**\n\nAll rights reserved. No part of this work covered by the copyright herein may be reproduced or used in any form or by any means\u2014graphic, electronic or mechanical without the prior written permission of the publisher. Any request for photocopying, recording, taping or information storage and retrieval systems of any part of this book shall be directed in writing to The Canadian Copyright Licensing Agency (Access Copyright). For an Access Copyright license, visit www.accesscopyright.ca or call toll free 1-800-893-5777.\n\nCare has been taken to trace ownership of copyright material contained in this book. The publisher will gladly receive any information that will enable them to rectify any reference or credit line in subsequent editions.\n\n_**Library and Archives Canada Cataloguing in Publication Data**_\n\nWealth : how the world's high-net-worth grow, sustain and manage their fortunes \/ by associates of Merrill Lynch and Capgemini.\n\nIncludes index.\n\neISBN : 978-0-470-67511-3\n\n1. Finance, Personal. 2. Wealth. 3. Investments. 4. Rich people\u2014Finance, Personal. I. Merrill Lynch & Co. (1973- ) II. Capgemini (Firm)\n\nHG179.W.024'01 C2008-900607-0\n\n**Production Credits**   \nCover design: Michael Freeland   \nInterior text design: Adrian So   \nPrinter: Friesens\n\nJohn Wiley & Sons Canada, Ltd.   \n6045 Freemont Blvd.   \nMississauga, Ontario   \nL5R 4J3\n\nFP \nTo Our Clients and Our Colleagues\n\n#  **General Disclaimer:**\n\nThe information contained herein was obtained from various sources; Capgemini and Merrill Lynch do not guarantee its accuracy or completeness nor the accuracy or completeness of the analysis relating thereto. This book is for general circulation and is provided for general information only. Any party relying on the contents hereof does so at its own risk.\n\nThe information and case studies in this book are intended to be a general introduction to wealth management. They are not intended to be either a specific offer by any Merrill Lynch entity or person to sell or provide, or a specific invitation to apply for, any particular product or service. Merrill Lynch and its affiliates offer a broad range of brokerage, investment advisory (including financial planning), banking, trust, mortgage and other financial services and products. The nature and degree of advice and assistance provided, the fees charged, and client rights and Merrill Lynch's obligations will differ among these services. Neither Merrill Lynch nor its Financial Advisors provide individual tax advice. Clients should review any planned financial transactions and strategies that may have tax implications with their personal tax advisors.\n\n#  **Specific Disclaimer: Alternative Investment Strategies (Chapter 6)**\n\nMost alternative investments are sold in private placements and may be offered only to individuals who are both Qualified Purchasers and Accredited Investors. No assurance can be given that any product's investment objectives will be achieved. Many alternative investment products are sold pursuant to exemptions from regulation and, for example, may not be subject to the same regulatory requirements as mutual funds. Each product will be subject to its own specific risks, including strategy and market risk.\n\nHedge funds are speculative and involve a high degree of risk. An investor could lose all or a substantial amount of his or her investment. There is no secondary market nor is one expected to develop for investments in hedge funds and there may be restrictions on transferring fund investments. Hedge funds may be leveraged and performance may be volatile. Hedge funds have high fees and expenses that reduce returns.\n\nA private equity investment involves significant risks and is illiquid on a long-term basis. Interests may not be transferred, assigned or otherwise disposed of without the prior written consent of the manager. Investors may lose their entire investment. Private equity funds are subject to significant fees and expenses, including management fees and, typically, a 20% carried interest in the net profits generated by the fund paid to the manager. Private equity funds may make a limited number of investments, and such investments generally will involve a high degree of risk, such as start-up ventures with little or no operating histories, or companies that may utilize significant leverage.\n**ACKNOWLEDGMENTS**\n\nWhile the idea for _WEALTH_ was inspired by the tenth anniversary of the _World Wealth Report_ , it quickly took on a life of its own. This deeply collaborative effort has evolved over the past two years to, we hope, provide a richer view of the world of wealth.\n\nFirst and foremost, we would like to thank the management of Merrill Lynch and Capgemini for their support in agreeing to support this effort amidst multiple priorities, as well as the many thought leaders who graciously agreed to share their views, insights and lessons learned about wealth and its preservation. Of these, we are particularly grateful for the expertise and guidance of Bob McCann, Vice Chairman and President of Global Wealth Management at Merrill Lynch, and Bertrand Lavayssi\u00e8re, Managing Director of Global Financial Services for the Capgemini Group. If not for their steadfast support and deep industry knowledge, the storyline could not have matured.\n\nSecondly, we would like to thank the management of Merrill Lynch and Capgemini for their support in agreeing to support this effort amidst multiple priorities, as well as the many executives at both firms who invested considerable time and effort in reflecting and commenting on the points of view expressed in this book. The ability of both organizations to reach out to a global network of economists, academics and experts in the field for validation and support was a key factor in broadening the scope of the work.\n\nThirdly, Capgemini and Merrill Lynch would like to thank Michael Sisk of Hamilton, Bridges Media Inc., for the numerous interviews he conducted across the globe, and for his skilled organization of the many stories and ensuing research into a commendable first draft. In the process of guiding our manuscript to completion, Stephen Fenichell of Merrill Lynch's Executive Communications group provided color, texture and a narrative framework, in addition to conducting further interviews and research.\n\nWe would also like to extend our sincere appreciation to Petrina Dolby of SECOR Consulting for her insight, creativity and tenacity in overseeing this complex and collaborative process.\n\nOn the Capgemini team, we would like to acknowledge the key contributions of William Sullivan, Manager of Capgemini's Global Wealth Management Center of Excellence, for his leadership in the book's development; Scott Becchi, Karen Cohen, Chris Gant, Andres Guibert, Bob McGraw, Patrick Neuwirth, Eric Rajendra, Stephen Ray, Ileana van der Linde, Liz Witt, and Alan Young from Capgemini's Financial Services practice for providing industry insights and expertise; and Capgemini's Strategic Research Group for providing research and in-depth market analysis. We would also like to thank Capgemini's Group management for supporting this endeavor.\n\nAt Merrill Lynch, Erik Hendrickson, Michael O'Looney and Tricia Nestfield provided industry perspective and oversight of the editorial and research process.\n\nWe would additionally like to recognize the contributions of a number of senior executives at Merrill Lynch, including: Stacy Allred, Sameer Aurora, John Barrett, Nancy Bello, Richard Bernstein, Stephen Bodurtha, Candace Browning, Darcie Burk, August Cenname, Daniel Dunn, John Hogarty, Richard Jones, Karen Klein, Joseph Lam, Albert Lee, Rahul Malhotra, Patricia McLaughlin, Marcus Mitchell, Alyssa Moeder, former CEO Stan O'Neal, Paula Polito, David Ratcliffe, Diane Schueneman, Raj Sharma, Dan Sontag, Ed Specter, Michael Sullivan, Tom Sweeney, Victor Tan, John Thiel, Kevin Waldron, and Ken Winch.\n\nWe would like to express our appreciation to our colleagues at Wiley for adeptly steering _WEALTH_ through the publishing process and for their collective commitment to editorial excellence. A special thank you goes to Karen Milner, Elizabeth McCurdy, Pamela Vokey, Peter Knapp and Lucas Wilk.\n\nFinally, we have benefited enormously from the many industry authorities and clients who have been so generous with their time in granting extensive interviews for this book. Namely: Antoine van Agtmael of Emerging Markets Management, LLC, Patricia Angus of Shelterwood Financial Services, Jacques Attali of PlaNet Finance, Edward Bernard and James A.C. Kennedy of T. Rowe Price, Dr. James Canton, Jon Carroll of Family Office Metrics, Charles Collier of Harvard University, Larry Fink and Ralph Schlosstein of BlackRock, Doug Freeman and Lee Hausner of IFF Advsiors, Gerald Cavendish Grosvenor, The Duke of Westminster, Gregory Johnson of Franklin Templeton Investments, Michael Lee-Chin of AIC Investments, James Rothenberg of Capital Research and Management, Michael Saadie of ANZ Private Bank, Dr. Lee Shau Kee of Henderson Land Development, Charlie Simonyi, Domhnal Slattery of International Aviation Management Group, Dr. Paul Tiffany of The Wharton School of Business of the University of Pennsylvania and of the Haas School of Business of the University of California, Berkeley, and Dr. Cheng Yu-Tung of New World Development.\n**FOREWORD**\n\n**Our Eight Convictions about the Future of Wealth Management**\n\nBy Bertrand Lavayssi\u00e8re, Managing Director of Global   \nFinancial Services for the Capgemini Group and Bob   \nMcCann, Vice Chairman and President of Global Wealth   \nManagement at Merrill Lynch & Co.\n\nThe world is witnessing the greatest period of wealth accumulation in history. Never before have so many people from so many different regions of the earth become so wealthy in so short a period of time. And never before have so many opportunities existed to create new wealth, both as the natural outcome of new ideas and the product of existing capital appropriately and prudently leveraged. Due to the downfall of the Berlin Wall in 1989, coupled with the concomitant rise of global capitalism and globally integrated capital markets, the twenty-first century presents an unprecedented opportunity for innovative and entrepreneurial spirits to profit from these long-term secular trends. This will continue to fuel the concentration and consolidation of wealth at the unprecedented velocity witnessed over the past decade. Although economic disruptions and volatility can by no means be relegated to history, we firmly believe that the future of global capitalism is bright. In support of this belief, we have documented and validated eight convictions, which we are convinced will continue to shape the world of wealth as it evolves in the twenty-first century.\n\n**Eight Firmly Held Convictions Regarding the Future of Wealth Management**\n\nBased on our collective experience, extensive research and dozens of interviews conducted specifically for this book, we have developed eight firmly held convictions regarding the future of wealth management. We will illustrate all eight throughout the book by using detailed examples and case studies. We will demonstrate the myriad ways by which wealthy investors and their financial advisors, as well as the broader community of aggressive and informed investors worldwide, can materially benefit from the wide universe of wealth creation opportunities before us.\n\n1. The global economy and investment focus for high-net-worth individuals is evolving from a two-pole world dominated by Europe and North America to a multi-polar world including Asia and the Middle East.\n\n2. This multi-polar evolution will accelerate as an unprecedented wave of wealth transfer occurs, putting assets into the hands of a younger, more internationally focused, technologically savvy generation.\n\n3. Diversification of investments across different investment vehicles, asset classes and geographies will be the key to consistent and, at times, superior performance.\n\n4. New investment products will continue to arrive at a rapid pace, accompanied by rapid obsolescence and product cycles. As in the past, early adopters may benefit substantially before a new product is commoditized and returns inevitably revert to the mean.\n\n5. Investor sophistication\u2014the ability to understand these new products, to invest in them and to compare them\u2014will depend on a mixture of cutting-edge technology, information and expertise.\n\n6. Investors will have an increasing responsibility to stay informed and educated. They must be ready to engage and question their financial advisors about wealth management strategies. They must participate in the dialogue.\n\n7. Family education around financial issues will become increasingly important to demystify money, create family unity and prepare children to be good stewards of capital\u2014whether through investments or philanthropy.\n\n8. Business ownership will remain the main driver of wealth creation. Business owners will increasingly demand that advisors manage their wealth as professionally as they manage their own businesses, prompting advisors to offer an ever-broader and deeper range of financial products and services to the wealthy and ultra-wealthy.\n\n#  **TAKING FULL ADVANTAGE OF A WEALTH OF OPPORTUNITIES**\n\nThe recent growth of global wealth prompts an obvious question: How can the wealthy (and those of us who aspire to join them) and their families maximize their returns, commensurate with their risk appetite, in a rational and measured way that permits them to sleep at night while achieving their increasingly complex financial and personal goals? The purpose of this book is to provide some insightful working responses to this question. Not only are we convinced that the current era promises an unprecedented opportunity for abundance, but that all of us can share in the seemingly limitless prosperity of our era.\n\nWhile the various topics treated herein may be of keenest interest to present and aspiring possessors of wealth, the rapidly increasing population of financial advisors and their associates will find much to provoke their interest and stimulate discussion of the ever-shifting landscape of wealth management. While we can by no means guarantee that we will address every question posed by professionals, we can offer assurances that most of the broader dimensions of this holistic wealth management process have been covered.\n\nWhen Capgemini and Merrill Lynch published their first _World Wealth Report_ in 1997, the goal of the project was modest and simple: to compile and distribute a discrete set of data points, conclusions and insights describing an explosively expanding class of individuals whom we dubbed HNWIs (\"high-net-worth individuals\"),  individuals with more than US$1 million in financial assets\u2014and about whom the financial services industry of the time knew astonishingly little.\n\nWe could not have known then that this project would inadvertently give birth to the now commonly used acronym, HNWI (pronounced by the cognoscenti as \"HUNWEE\") which would be destined to take pride of its place in the popular parlance of the burgeoning wealth management industry. As we began more closely to observe, track and interpret the distinctive needs and behaviors of these individuals, we identified an even more rarefied class of investors with financial assets in excess of US$30 million, which we subsequently called ultra-HNWIs (ultra-high-net-worth individuals) who exhibited behaviors more institutional-like than the \"average\" HNWI.\n\n#  **APPRECIATING WHAT A DIFFERENCE A DECADE MAKES**\n\nThe world of wealth described in that first seven-page report was positively quaint by today's standards. In 1996, the number of dollar millionaires had just topped six million; ten years later the ranks of the wealthy had swelled to nearly ten million. In 1996, the pool of assets controlled by the wealthy stood at approximately US$17 trillion. By 2007, that number had surged to US$37 trillion.\n\nThe approximately twenty trillion dollars in newly accrued assets accumulated by the wealthy and ultra-wealthy over the past decade represents not only a trend toward ever-greater wealth consolidation and concentration, but also its accelerating globalization. In 1996, the most dynamic regional wealth generators worldwide were in Asia and Latin America, although all the emerging markets were shortly to be significantly if briefly disturbed by the onset of economic contagion from Asia and its fallout. This included the disruptive default on Russian sovereign debt, which first raised its ugly head in the summer of 1997.\n\nWe also documented a trend by which many of the world's wealthiest individuals and families were abandoning traditional private banking havens in Switzerland in favor of offshore centers in the Caribbean. Additionally, we identified a behavioral pattern that has since accelerated, as the wealthy and ultra-wealthy diversified their portfolios to embrace a number of then-radical and exotic investment strategies, loosely grouped under the generic term \"alternative investments.\"\n\nWhether those alternative investments included taking the plunge into frontier emerging markets, making a proprietary private equity placement, or perhaps purchasing one or more holdings from a rapidly expanding menu of comparatively exotic structured financial instruments and vehicles, the penchant of the wealthy and ultra-wealthy to seek enhanced performance closely mirrored an increased appetite for measured and structured risk\u2014i.e., alternative investments\u2014on the part of institutional investors. By late 2007 and 2008, however, the global credit crunch threatens to cast many of the rosy scenarios underlying these pooled assets into question.\n\nA brief history and synopsis of the ten-year trends can be found in Figure 0.1.\n\n**Figure 0.1** \\- _World Wealth Report_ Spotlight Sections, 1996-2007\n\nFrom 1997 to 2007, the number of HNWIs grew at an annual rate of 7.6 percent, from nearly six million to nearly ten million. At the same time, their financial assets surged at an annual rate of 8 percent, to US$37.2 trillion from US$16.6 trillion. In 2006, for the first time, the Forbes 400 was composed strictly of billionaires. HNWIs, who tend to be older than the general population and hover somewhere on the cusp of traditional retirement age, have been saving and spending in their lifetimes according to patterns and strategies quite different from the wealth accumulation and preservation strategies employed by their parents. What is more, as these wealthy individuals pass their assets on to their children, they will in all likelihood usher in a new generation, armed with a different mindset and approach, which is likely to give rise to yet newer forms of investment methods and strategies. The profound social and economic implications of what is predicted to be the largest intergenerational transfer of wealth in history will be discussed at length in later chapters. This growth over the past decade is broken down into an annual timeline in Figure 0.2 below.\n\n**Figure 0.2** **-** _World Wealth Report_ Scorecard, 1996-2006\n\n_Source_ : Capgemini Lorenz Curve Model; Capgemini\/Merrill Lynch 2007 _World Wealth Report_\n\nRunning concurrently with these long-term economic and demographic trends has been the overarching phenomenon of globalization, coupled with the advent of sophisticated technologies that have integrated the world's capital markets while fostering the creation of a steady stream of complex financial instruments. If two decades ago the financial services industry resembled a mom-and-pop sidewalk food stand offering a mere handful of plain-vanilla entrees on its menu\u2014stocks, bonds and mutual funds\u2014today's financial marketplace more closely evokes a full-service restaurant located inside a five-star hotel, replete with smiling and eminently capable ma\u00eetres d'h\u00f4tel and a concierge prepared to meet\u2014and ideally anticipate\u2014every conceivable need, articulated or not, of the discerning investor.\n\nThe popularity of structured instruments\u2014including collateralized debt obligations and other forms of asset-backed securities, some of which courted controversy and even outright incredulity during the credit crunch of 2007\u2014is clearly responsible for a significant proportion of the new wealth spawned within the first decade of the twenty-first century. Yet broader access to these high-performance and often high-risk vehicles (the Porsches and Maseratis of the financial world) has not come without cost or anxiety. The sheer complexity of such instruments demands a level of expertise to fully comprehend and navigate through their exotic universe and has only increased the value of expert guidance and advice to baffled yet justifiably intrigued clients. Many of today's structured products require advanced math degrees not only to create, but even to comprehend. The global nature of these investments also means that numerous tax and regulatory jurisdictions may come into play, further enhancing the chances that expert guidance in the field will be required by clients and advisors alike when engaging with a wide variety of products.\n\nJust as the _World Wealth Report_ colorfully accomplished over the past decade, this book will trace the evolution of the financial services industry, from its comparatively humble beginnings as a straightforward purveyor of stocks, bonds, mutual funds and garden-variety investment advice to the affluent masses, to a globally distributed group of high-level custom-shops or boutiques, frequently contained within and supported by global financial powerhouses, and offering a staggering array of products and services precisely targeted at the wealthiest of wealthy individuals and households. We will also provide guidance on the strategies and insights developed by many HNWIs to take full advantage of the plethora of often exotic products and services on the menu.\n\nAs we noted a decade ago, the traditional world of the obsequiously discreet and low-key private banker was even then fading fast into a dusty past. \"Private banks can no longer expect to receive handsome fees for providing old-fashioned trust and investment management services merely to protect assets from inflation or domestic taxation.\" Clients then, as now, \"are becoming increasingly sophisticated and demanding...and expect not only outstanding service but consistent strong performance, active wealth management, and a multi-market investment strategy.\"\n\nFamily offices and multi-family offices that provide tailored advice to an exclusive and limited network of families, relatives and friends have continued to proliferate in the HNW universe. Financial services boutiques (many located within larger institutions) that strive to maintain the high-touch intimacy of the traditional private bank have continued to thrive. Several of the largest financial institutions have been quite aggressive in preserving the best of the private-banking tradition by carving out private banks within their larger wealth management divisions, while supplementing the skill sets of their high-production private bankers with expertise drawn from the broad array of activities conducted by the firm.\n\n#  **LEVERAGING HOLISTIC WEALTH MANAGEMENT TO MEET THE DEMANDS OF THE MASERATI INVESTOR CLASS**\n\nWealthy and ultra-wealthy investors' perennially urgent demand for convenient and comprehensive access to markets and information has given rise to a dazzlingly broad range of bespoke products and asset classes. The most avid consumers of these new asset classes consist primarily of a new client class we have labeled \"active performance-driven investors.\" While once upon a time the average wealthy investor might have sought out a private banker for his or her high-end investment advice\u2014probably the same private banking house that served his or her parents or grandparents\u2014today's more versatile, knowledgeable and empowered HNWIs are inclined to take a broader view of their entire financial picture. This broader view has in turn ushered in an era of financial service in which a comparatively small number of firms with a global footprint are prepared to combine the intimacy of a financial boutique with the intellectual capital of a financial powerhouse.\n\nActive performance-driven investors require returns backdated into the past and thrusting far into the future, encompassing asset allocation, risk management, credit, tax strategies, insurance, estate planning, college planning, financial education and philanthropy\u2014not to mention the occasional provision of a sought-after ballet ticket, entree to an intimate lecture by a world-class financial expert, or possibly even a financial boot camp for their children so they are more fully grounded in legacy issues and the ins and outs of intra-generational wealth transfer.\n\nWhen a HNWI turns to a wealth manager in our era, he or she invariably demands to know about and perhaps even fully understand the identity of the newest exotic investment vehicle being offered, much as the same discerning consumer might prefer to acquire a custom-made designer suit as opposed to a mass-production item pulled straight off the rack. Whether it is the most secure risk management tactic, the latest estate tax strategy, or the best way to structure a charitable foundation in accordance with local tax law, the inherent complexity of managing wealth in this day and age demands a genuinely holistic approach.\n\nParticularly for many of the more recently minted HNWIs, as well as for entrepreneurs so often busy building their businesses that they lack the time or inclination to dwell on wealth management issues, it is critical to grasp the fact that a more holistic wealth management view offers the surest path to wealth for the broadest class of discerning investors. For advisors, it pays to know that HNWIs will increasingly expect this breadth of service. For large banks, with complex global structures, it has become all the more urgent to break down silos and integrate across lines of business and geographies to provide the holistic service HNWIs need and will expect.\n\nIn our chapter on investor sophistication, we examine the remarkable strides in financial literacy among HNWIs, arguably driven by three factors:\n\n1. The enormous amount of information available via the Internet, which allows HNWIs to educate themselves more easily than ever before;\n\n2. Globalization, which has forcibly broadened HNWIs' investment views;\n\n3. Steadily increasing household liquidity. Through initial public offerings and private equity buyouts, entrepreneurial HNWIs, or those with a family business, may suddenly find themselves with tens or even hundreds of millions of dollars on hand, which they must wisely allocate across asset classes and geographies.\n\nA key finding here is that as HNWIs become more engaged than ever before in their investments, they are less and less self-directed.\n\nHNWIs will continue to require and value the high-level expertise and sophistication that a good financial advisor can bring to the table. That may be good news for advisors, but it also means that HNWIs are relentlessly raising the bar of expectations for them. They fully expect their financial advisor to understand and explain how products fit into the overall portfolio. Or, depending upon the product or instrument in question, they expect their advisor to be in a position to call upon the right expert to add their specialized knowledge to the relationship\u2014a synergy that private banks cradled within global financial institutions and offering a wide array of products and services excel at delivering.\n\nTo ensure the highest level of service, HNWIs need to be active participants in a dynamic dialogue between client and advisor. Investors cannot be passive bystanders to the management of their wealth. Advisors, for their part, need to know how to encourage and stimulate this dialogue so that goals may be clearly understood and expectations managed on both sides. The wealth of opportunities available today mean that one's net worth should be viewed as a means to achieve life goals, in addition to being a potential revenue stream.\n\n#  **RECOGNIZING \"ASSET ALLOCATION\" AS SIMPLY CODE FOR \"RISK MANAGEMENT\"**\n\n\"Asset allocation\" is, in fact, code for \"risk management.\" HNWIs and their advisors should use asset allocation as a tool to achieve acceptable risk levels. If conducted correctly, unexpectedly high returns are as much a warning sign that risk levels are out of sync as low returns. While concerns about achieving high returns are perfectly understandable, rest assured that the rules of investing are suspended for no one and that unexpectedly high returns will very likely over time lead to unexpected volatility and losses. According to the \"wealth allocation framework\" designed by Ashvin Chhabra, former head of wealth management strategies and analytics at Merrill Lynch\u2014now at the Institute of Advanced Studies at Princeton\u2014HNWIs and their advisors should move beyond modern portfolio theory, today the basis of virtually all investment strategies, and put _risk allocation_ ahead of _asset allocation_.\n\n#  **PREPARING FOR INCREASED DEPENDENCE ON ALTERNATIVE INVESTMENTS**\n\nWe delve deeply into the heady issue of alternative asset classes, including hedge funds, private equity, derivatives of all stripes and even investments of passion such as art or yachts. All are playing an increasingly critical role in the ongoing quest for diversification of assets and concomitant mitigation of risk. Collectively, alternative assets have shifted from a minor component of the average HNWI investment portfolio ten years ago to roughly 25 percent today; in addition, this multifaceted asset class has become a veritable wellspring of financial innovation and high returns for clients and advisors alike. While financial advisors must ensure that their clients have been provided with access to the best thinking around these innovative products, attaining diversity through an appropriate distribution of risk across multiple alternative asset classes remains the key to consistent and even superior performance. HNWIs who fail to demand educated access to these asset classes are, by definition, failing to optimize their returns in the current environment.\n\n#  **WITNESSING THE RISE OF INTERNATIONAL INVESTING**\n\nThe rise of international investing is the natural outgrowth of globalization and the free flow of capital it encourages. This international flavor in investing has been adopted by a large percentage of investors globally. An exception has been North American investors, who have not taken full advantage of the growth and benefits international diversification has to offer. They have historically invested the least overseas, certainly by comparison to their European and Asian counterparts, thanks to the deep and stable U.S. market. This provincial strategy has until recently served them fairly well, but as exotic frontier markets including Vietnam, Dubai and Brazil continue to mature, such reluctance to invest overseas will limit potential returns. Overall, international investing will continue to grow and play a more significant role in investor portfolios, including those in North America as has been highlighted in the _WWRs_ over the past three years.\n\nIn the meantime, emerging markets are attracting local investment on a scale never seen before. In Asia and the Middle East, where local wealth frequently flowed without question to Europe and North America, more capital is staying onshore. We see local\n\nHNWIs as canaries in the coal mine, with their increasing participation in their own markets and economies a powerful validation of the growing internationalization of capital (and of returns), which every wealthy individual or household worldwide should strongly consider emulating.\n\n#  **EXPLORING THE EMERGENCE OF GENERATIONAL WEALTH ISSUES**\n\nWe zero in on the trends around educating children and multiple generations about wealth. Not long ago, parents could, if they chose, keep most of the details of their fortune hidden from children. Many did this not for the purpose of deception but out of a not unreasonable fear that if the full scope of their fortunes were known they would demotivate their children and create passive \"trust funders\"\u2014children who sponge off their inherited wealth and never develop into fully formed adults who contribute to society.\n\nToday's parents no longer have the luxury of nondisclosure\u2014even if they think they still do. Information age tools, such as the Internet, and greater mandated disclosure by players in increasingly transparent financial markets mean that children are able to find out plenty about their family fortunes in the absence of parental consent. According to the most sophisticated advisors in this area, it is generally advisable to talk directly with these children about wealth, the responsibility it brings, and commonly held expectations about what they must accomplish with their lives than to leave offspring to a guessing game that might help to foster precisely the problems that most parents would prefer to avoid.\n\nAt educational seminars and \"financial boot camps\" sponsored by advisors such as Merrill Lynch, psychologists specializing in money and family dynamics increasingly play an invaluable role in helping wealthy families face the complex issues around great wealth\u2014as will be discussed in greater detail in Chapters 1 and 3. These formal events have become critical for families engaged in preserving, protecting and passing on their wealth to future generations since, upon each generational transfer, HNW families must work harder to keep the family's portfolio from splintering into insignificance.\n\n#  **CHANGING THE RULES AND ROLES OF PHILANTHROPY**\n\nWe identify and explore two major trends on the philanthropic scene: \"venture philanthropy\" and \"giving while living.\" Today's millionaires\u2014many with strong entrepreneurial bents\u2014are working to change the rules of philanthropy by bringing corporate world discipline to philanthropic pursuits: they set specific goals and timelines, track and measure results, tie future funding to meeting certain milestones and, whenever possible, aim for profitability and self-sustainability. Today's entrepreneurially inclined philanthropists like to encourage entrepreneurship in their grant recipients, not hand-outs. In 2006, eBay co-founder Pierre Omidyar donated US$100 million to his alma mater, Tufts University, while stipulating that the funds be used exclusively to make micro loans to people in poor countries looking to start a business.\n\n\"Giving while living\" has been provided a recent boost by Bill Gates, who in 2006 stepped down from his day-to-day duties at Microsoft to devote more time to the Bill and Melinda Gates Foundation, which focuses on global health and education. Just a few weeks after Gates made his announcement Warren Buffett declared that he would donate US$31 billion to the Foundation. The carefully considered decision on the part of the two wealthiest men in the world to tie their fortunes together\u2014even posthumously\u2014propelled philanthropy and its latest trends to the front pages of media outlets worldwide. For the less well-heeled, \"giving while living\" is being reinforced by the rise of donor-advised funds, which firms can set up with an initial contribution of no more than a few thousand dollars. Not only do donors enjoy the satisfaction of seeing their donations at work while still alive, but they can also keep tabs on their charities.\n\n#  **LOOKING TO THE FUTURE OF WEALTH MANAGEMENT**\n\nWe wrap up with a look into the future. And we predict that the same drivers at work today\u2014demographics, globalization and technology\u2014will continue to propel and shape wealth management for decades to come. And they will do so in ways not necessarily obvious. For instance, the aging of HNWIs is generally expected to mean a wave of retirement and the need to implement \"decumulation\" or distribution strategies to manage cash flow over a thirty-year span of leisure. But how many HNWIs will truly retire? And how late might they push the age of that retirement? Dr. James Canton, CEO of the Institute for Global Futures and author of _The Extreme Future_ , contends that many of today's HNWIs will continue to accumulate wealth well beyond the age that past generations retired.\n\nThis is just one example of the twists and turns wealth management will take over the coming decades. For instance, what is the future of globalization? While it is likely to remain a powerful force, it is not without its vulnerabilities. Dr. Paul Tiffany, an adjunct associate professor of management at the Wharton School of the University of Pennsylvania, has observed the rise of more anti-trade legislation across the globe over the last four years than the previous twenty-five. The perceived inequalities created by China's managed currency will need to be corrected, he argues, or developed countries may pull back on free trade. Meanwhile, technology innovation and development continues apace in this space. Will we ever witness the rise of a truly integrated global electronic stock market? The political and regula-tory hurdles are certainly not insignificant or even fully understood at this stage, but such a development lies certainly within the realm of imagination, not to mention technological feasibility.\n\nDespite the fact that this book plainly focuses on wealth management strategies employed by the wealthy, we firmly believe the messages here are deeply relevant for a broader community of investors. Our reasoning is simple: the wealthy are trendsetters. By watching how they put their money to use, one gets a valuable insight and feeling for what investments will become popular and more widely available in the future. A case in point is how hedge funds and private equity investments have steadily moved downstream from HNWIs into the mainstream of strategies open to the mass affluent. Such forward-looking insight tends to be particularly valuable since HNW investment strategies tend to outperform those routinely employed by other categories of investors. The rich do, on average, get richer\u2014and do so faster than other investors\u2014because their purchasing power and their access to the best thinking and innovative products gives them an advantage, an advantage that we hope to confer through the knowledge embodied in this book.\n\nAs you can see in Figure 0.3, the higher the net worth, the faster wealth accumulates, with UHNWI's accounting for 1 percent of HNWI population, yet holding 35 percent of HNWI wealth.\n\nFor the broader investment community, the most persuasive argument for studying how HNWIs manage their wealth is to spot early trends and best practices that can help _everyone_ with investable assets achieve superior results and returns\u2014manifestly a pressing concern for many of us in an era when defined benefit plans are fast disappearing and even average-income investors must manage their retirement investments more aggressively. For HNWIs, learning best practices from each other has long been a proven and valuable strategy.\n\n**Figure 0.3** \\- Number of HNWIs and Growth, 2004-2006\n\n_Source_ : Capgemini Lorenz Curve Model; Capgemini\/Merrill Lynch 2007 _World Wealth Report_\n\nThis traditionally spontaneous practice\u2014of which the most common variant is most likely the swapping of hot stock tips within the confines of private club locker rooms\u2014has been increasingly systematized and reinforced in recent years by the establishment of peer networks such as TIGER 21. Co-founded by wealth investors Michael Sonnenfeldt, Richard Lavin and Tommy Gallagher, the New York-based TIGER 21 ( _T_ he _I_ nvestment _G_ roup for _E_ nhanced _R_ eturns in the _21_ st Century) requires members to possess in excess of US$10 million in investible assets and relies upon candid peer review and sharing to enhance members' already sophisticated personal wealth management tools and strategies. Other similar groups, including the Institute for Private Investors and the Met Circle, offer comparable peer counseling to wealthy investors.\n\nThe highly touted success of such groups should not, however, lead us to assume that all innovation comes from the top. In some cases, valuable acumen and advice can \"trickle up\" to HNWIs from the entrepreneurial middle class. For example, much of the impetus and trial-and-error innovation around real-time, on-line trading of currencies and securities, and even the push for e-IPOs over the past decade, has come from middle-income \"mass-affluent\" investors who enthusiastically capitalized on decreasing transaction costs in the rapidly evolving open electronic marketplaces. Their ability to seize control of hitherto esoteric investing techniques and break into new markets without the direct use of any financial advisor made many HNWIs sit up and take notice, and led them to eschew the occasionally conventional guidance they were passively receiving from their advisors.\n\nIt is important for all of us who are intrigued and possibly even fascinated by the fast-changing face of wealth management to keep up with the latest trends whether generated from above or below. That said, it is also necessary to bear in mind that the nature, timing or origination of valuable new ideas is not easy to predict. Smart investors will always keep their ears to the ground and be constantly prepared to act with prudence and judgment. Our overriding objective is to provide you with some of the insights and guidance that the wealthiest individuals and most talented investment advisors currently enjoy so that no matter what your current net worth, you will find yourself in a position to take charge of and prudently safeguard your own financial future.\n\n\u2014Bertrand and Bob\n**CHAPTER 1**\n\n**The Evolution of Wealth Management**\n\n#  **PREPARING THE NEXT GENERATION**\n\nJudged strictly by outward appearances, the twenty-odd twenty- somethings gathered at the Steinberg Conference Center at the Wharton School are indistinguishable from the grad students passionately debating the pros and cons of conducting business in Africa in Conference Room A, or collectively salivating over the bounties bestowed by the judicious deployment of Investment Logarithms in Conference Room B. Among the nineteen males and seven females (median age: twenty-five) dutifully taking notes at the afternoon session are the generationally and demographically predictable percentage of skin piercings in locations other than the ear (4), hair dyed in primary colors other than blonde (3), two-ply V-necked cashmere sweaters in a dazzling array of designer colors (6) and non-native accents (2). In fact, the only commonly shared trait separating this group from any other attending conferences at Wharton is rather discrete: the approximate average net worth of the participants' parents was easily north of US$100 million. Or as the folks at MasterCard put it, \"Priceless.\"\n\nWelcome to Merrill Lynch's Financial Boot Camp, a high-touch, high-focus financial literacy program offered exclusively to the offspring of ultra-high-net-worth (UHNW) clients around the globe by the firm's Global Wealth Management division \"designed to give the next generation a higher level of understanding and comfort with money,\" according to its mission statement. \"The agenda not only targets the hard financial concepts but also addresses the softer issues associated with family wealth.\" This is a fine example of how the wealth management industry has developed into one of the most sought after segments in financial services\u2014it is no longer simply based on transactions with well-established clients, but has begun to focus on investing in relationships that will be of value in the future.\n\nExpertly honing in on a few of the softer issues, Beverly Hills psychologist Lee Hausner (author of _Children of Paradise_ , \"a comprehensive parenting guide for financially advantaged families [that] offers a clear nine-step program for affluent parents to improve their skills and inspire healthy values in their children\") kicks off the session by breezily drilling her raw recruits on the broader implications for human relations of the uneasy conversations on the ever-emotionally-charged subject of money that the wealthy frequently have with their non-wealthy peers.\n\nNow a partner at IFF Advisors, a California-based consulting firm \"created to enhance the human, intellectual, social and financial capitals\" of its clients, \"empowering them to do the right things by doing things right\" with their money, Dr. Hausner candidly confronts such hot-button topics as that hardy perennial of the celebrity tabloids, the prenuptial agreement, followed by the awkwardness associated with requests for repayment of casually extended personal loans to non-wealthy \"friends,\" and the bizarre hesitation so many people (wealthy and non-wealthy alike) seem to feel about challenging glaring overcharges on restaurant checks, for fear of being made to look cheap. But by far the keenest source point of tension, which drew the highest volume of knowing nods and winces from the crowd, is Dr. Hausner's scalding treatment of the topic \"Speaking with Significant Others When Fiscal Unequals.\" The gist of Dr. Hausner's advice is that when the wealthy enter into relationships (God forbid marriage) with those from less privileged backgrounds, difficulties may well ensue that could make that staple of late-night talk show humor, the prenup, seem like the soundest investment the family could make since it bought big into Google at US$120.\n\nIn many wealthy families, particularly those in which the family fortune has been earned not inherited, some degree of confusion may reign regarding the question of how best to talk to the offspring about the money they're likely to inherit as opposed to earn...because every self-made entrepreneur or corporate executive who goes on to reproduce is destined to rear not fellow scrappy pull-oneself-up-by-the-bootstraps types but children of privilege\u2014or as Dr. Hausner would prefer to have it, \"paradise.\" With the notable caveat, of course, that there's often trouble in paradise.\n\n\"In less affluent families,\" Hausner cautions, \"money is often more about context than subtext. Kids constantly hear their parents argue about money. They're told that the family can't afford this or that, whether it's a trip to Walt Disney World or a college education. In high-net-worth (HNW) families, the kids might see the glossy brochures on the dining room table describing the next high-end vacation, or see the grand estate with the ten cars parked in the garage. But despite the visibility of that wealth, those same families often prefer to treat money as if it's taboo\u2014a topic off-limits to honest discussion.\"\n\nAs Bertrand and Bob observe in the Foreword, the pace of global wealth creation has been remarkable\u2014if not downright startling\u2014over the past decade, which goes a long way toward explaining why wealth management issues have become so top of mind from New York to London to Mumbai to Beijing. Naturally, these established and newly minted millionaires want to know how to stay ahead\u2014making wealth management so topical. But the mass affluent\u2014emerging everywhere from the United States, Europe and increasingly the far-flung corners of the world\u2014are paying attention to what works and what doesn't. They wisely want to learn from other successes and mistakes. They want a shot at joining the club. And they want a shot at doing what the wealthy have done since time immemorial\u2014preserving and protecting their wealth for the next generation and even generations beyond. For that to take place, the next generation has to be educated about the perils and minefields of money\u2014hence the financial boot camps conducted at Wharton and elsewhere globally.\n\nIn the here and now of the twenty-first century, wealth management firms of any size and scope are aggressively stepping into the breach, spying an opportunity to strengthen the advisor-client bond with the family by offering financial education for offspring as a natural adjunct to estate planning, philanthropic advice, alternative investments or exclusive access to an event starring a noted author, an invitation to a museum gallery on a closed day, tickets to the theater or a concert, a fly fishing outing on a noble estate in Scotland, or a round of golf at St. Andrews or Pebble Beach.\n\nAnd if that all sounds like a far cry from Merrill Lynch's humble origins, well, welcome to the brave new world dominated by the wealthy and ultra-wealthy\u2014the natural outcome of the stunning success of global capitalism in concentrating and consolidating family, personal and household wealth worldwide. In an era of galloping financial surplus, many firms have been obliged to adopt an outlook and skill set more commonly associated with private bankers domiciled in Switzerland, Luxembourg or other tax havens. They must transform into firms intensely focused on meeting the needs of the wealthy and ultra-wealthy in all their variability and complexity. As Merrill Lynch's Private Banking and Investment Group promisingly proclaims, \"Substantial wealth is different. It deserves substantially different care.\"\n\nClearly such services are not typically available to the HNWI or the average investor, yet many of the lessons learned and applied herein can be adapted to multiple environments. For example, when anticipating the advent of a pending intergenerational wealth transfer, clearly communicate your expectations for the next generation, and seek to ensure that the next generation grasps and internalizes what tools and skills will be required to meet those expectations. Getting the next generation more deeply involved in actively thinking about and managing whatever level of wealth they aspire to or already possess can only be a positive development for all concerned.\n\n**Taking It from Wall Street to Main Street to Rodeo Drive**\n\nThe securities industry in the United States in the early decades of the twentieth century was so scandalously under-regulated that most Americans, not without cause, saw little reason to distinguish between the purchase of corporate securities\u2014stocks or bonds\u2014and spending a long boozy night at a casino.\n\nOne of Wall Street's most rigidly held traditional precepts at the time was that it was ungentlemanly for brokers to advertise. Charlie Merrill, the son of a prosperous doctor who had suffered an irreversible financial setback after being badly beaten during a holdup near his home in Jacksonville, Florida, was one of the first to break from tradition by garnering his first clients by sending out a soberly written letter to a select list of New York physicians, offering them the chance to consider the purchase of a few promising shares in firms whose attractiveness he outlined in a low-key fashion. Merrill's conviction that a core value would be the provision of accurate and timely information to clients\u2014a common practice fifty years later\u2014was decades ahead of its time.\n\nIn 1915, Merrill and his partner, Edward Lynch, established a retail organization distinguished by the embrace of a pervasive philosophy that today would go by the name of \"transparency.\" Merrill personally coached every new recruit to avoid overselling clients on specific securities, particularly if they offered a rapid speculative route to profit. \"A salesman deserves no credit for any sale made on the strength of exaggerated statements,\" Merrill insisted in a widely circulated internal memo.\n\nNot long before the 1929 stock market crash that he predicted, Merrill placed a US$5 million bet on the long-term future of the securities industry by purchasing a controlling share in E.A. Pierce & Co., the largest \"wire-house\" in the country. The overarching vision was to create a nationwide chain of brokerage houses, linked by telephone and telegraph wire, that would serve the financial needs of America's burgeoning middle class in the same way that the Safeway supermarket chain\u2014Merrill's largest single personal investment\u2014met its biological requirements.\n\nAt a two-day managerial conference held at New York's Waldorf Astoria hotel in April 1940, Merrill outraged his audience by suggesting that the lofty financial services industry had much to learn from the lowly food industry. \"When a customer comes into a Safeway,\" he insisted, \"she is entitled to buy with confidence, [knowing] that she will get full value at the lowest possible price.\" Brokerage or investment banking customers of the _new_ Merrill Lynch should expect nothing more and nothing less. \"We must bring Wall Street to Main Street,\" Merrill charged persuasively, \"and we must use the efficient, mass merchandising methods of the chain store to do it!\"\n\nFinancial writer Martin Mayer would eulogize Merrill's crowning achievement as having coaxed the broad public into the financial markets \"not as lambs to be fleeced but as partners in the benefits.\"\n\n#  **TRANSITIONING FROM A TRANSACTION-BASED INDUSTRY TO WEALTH MANAGEMENT**\n\nFrom its inception in 1915 by Charles Merrill and Edward Lynch, the firm of Merrill Lynch pioneered the transformation of the financial services industry from an enterprise based on the processing of individual transactions to a fee-based wealth management enterprise. A key figure in this evolution was Donald Regan, an ex-Marine World War II veteran and Harvard graduate who became CEO of Merrill Lynch in 1971 (and would go on to serve as Treasury Secretary under President Reagan).\n\nAlong with a number of his senior executives, Regan pushed for the scrapping of the regulated commission rates that for decades had kept Wall Street profits artificially high while providing a nearly insurmountable barrier to entry for \"average investors.\" He further challenged the traditional ways of the Street by taking the firm public in 1972, insisting that Wall Street firms that championed the sales of securities by publicly owned firms should practice what they preached and go public themselves.\n\nBut the chief insight that crowned the Regan era was his realization that trading and brokerage not just on Wall Street but around the world would soon be extensively automated. The long-term impact of technology on the brokerage business, he forecast, would be the erosion of the traditional source of profit for retail financial firms: high commissions on individual and block trades. In light of this realization, Regan launched Merrill Lynch Asset Management, a pioneering attempt to redefine the fundamental purpose of a traditional brokerage firm into an organization specializing in wealth management.\n\nIn the wake of wide-ranging deregulation at the national level, the overarching question posed by Regan's grand strategy was, what was the future of the financial services industry? Regan's key contribution was to promote the continuing conversion of the industry from a gentleman's club catering to the needs of the old money elite into a convenience-based service model dedicated to vastly improving the lives and financial security of the mass affluent. What would become industry practice within a few decades was\u2014like Merrill's own innovations\u2014rather radical for its time.\n\nParamount among the mass-market tools that Merrill Lynch developed to engineer this pronounced and profound shift of emphasis was the CMA (Cash Management Account), a first in the industry. The product of a creative collaboration between Merrill Lynch's wealth management business and a team of academics at Stanford's Research Institute, the CMA combined a checking account with a money market account, a brokerage account and a credit card account\u2014a potent combination providing an extraordinarily convenient streamlining of services in an era before ATMs, PCs, and even handheld calculators. Having a CMA meant that for the first time, brokerage customers intending to buy and sell stocks no longer had to physically write checks and ensure that they were physically delivered to their brokers, who would then deposit the checks in their brokerage houses. The brokers would in turn track purchases of individual securities by actual stock certificates and check stubs, which clients were obliged to physically store in safety deposit boxes at their banks or brokerage houses.\n\nCritics hotly denounced the CMA as a sneak attack on the Glass-Steagall Act, the Depression Era U.S. law that maintained a strict separation between the banking and securities industries. But the CMA had been scrupulously designed to pass muster with the relevant regulatory authorities and by 1977 the Federal Reserve Board, the Justice Department and the SEC had all given the green light for its rollout. As for the death of Glass-Steagall, although it survived for another two decades, the critics were spot on. When Citibank CEO Walter Wriston was asked in 1979 to describe the financial institution of the future, he replied without hesitation: \"Don Regan already runs it\u2014and it 's called Merrill Lynch.\"\n\n#  **ADVOCATING THE TRIPLE-A WEALTH MANAGEMENT STRATEGY**\n\nFrom the point of view of both firm and consumer, the CMA was a highly effective tool for managing the purchase and tracking of securities transactions. But its larger implication for the industry (and for its clients) was that it spearheaded a broad-based philosophical shift on the part of the entire industry away from a transaction-based to a fee-based foundation. John L. \"Launny\" Steffens, Merrill's Consumer Markets division chief at the time, publicly proclaimed that \"profitability\u2014both for our clients and for the firm\u2014can no longer hinge on day-to-day transactions.\" He passionately advocated a \"Triple-A\" strategic approach to managing the new broker-client relationship, which was comprised of a tripod supported by the following three legs:\n\n1. Asset gathering;\n\n2. Asset allocation;\n\n3. Asset management.\n\n\"We believe long-term relationship building is best achieved by consultative selling,\" Steffens contended, describing the ideal broker-client relationship as one in which the financial firm would assist its clients across a broad spectrum of financial activities, including setting aside funds for education and retirement, establishing trusts, long-term health care financing and even estate planning services\u2014a collaborative process that would bring in expertise provided by attorneys and certified public accountants. The mechanics of the CMA, coupled with the Triple-A approach to investment counseling, ushered in the era of holistic wealth management (HWM).\n\nAsset gathering provided the foundation of this new approach. It emphasized placing the entirety of a client's assets under one roof as the only practical means to tackle the multiple challenges faced by clients attempting to get a grip on their financial lives in their totality. The newly enshrined doctrine of asset allocation\u2014the rational distribution of a client's total pool of investible assets, to be treated in greater depth in a later chapter\u2014could only be effectively implemented through comprehensive client profiling and extensive consultation.\n\nAsset allocation called for a client's assets to be rationally allocated among a broad range of savings, investment and insurance instruments, including liabilities and debts such as mortgages and other loans. On the investment side, an appropriate mix of equities, fixed income securities, credit derivatives and mutual funds was understood to compose the ideally balanced portfolio.\n\nThe third leg of the Triple-A tripod, asset management, was frequently farmed out under the new dispensation to a select group of outside money managers deemed capable of providing the highly specialized expertise needed to match an investment strategy with a carefully prepared client risk profile, which Merrill Lynch dubbed \"The Financial Foundation.\"\n\n#  **PLACING A RENEWED FOCUS ON THE WEALTHY**\n\nBy the dawn of the new millennium, an estimated seven million people worldwide held liquid financial assets exceeding US$1 million, according to the 2000 _WWR_. More than a million new people had joined that exclusive club in 1999, and their financial assets worldwide had increased in that single year by 18 percent to over US$25.5 trillion. Global stock markets expanded by 37 percent in 1999, with Asian stock markets shooting up an astonishing 70 percent, boosting the wealth of high-net-worth households in Asia.\n\nAt the close of the twentieth century, the United States was leading the world \"in the creation of younger active HNWIs (high-net-worth individuals) likely to have created their wealth in the technology sector as the digital economy takes hold,\" the 2000 _WWR_ advised. Unbeknownst to the report's authors, the tech boom and the world's stock markets were destined to suffer a sharp decline toward the end of the following year. Yet the long-term trends of wealth creation and consolidation set off by the abrupt collapse of socialism, the advent of global capitalism and the liberalization of capital markets in virtually every nation and continent on earth were bound to continue and even accelerate unabated into the new century.\n\nGlobal, full-service financial services firms began to systematically segment the mass affluent and the affluent from the wealthy and the ultra-wealthy. Merrill Lynch's dividing lines slightly diverged from those adopted by the _WWR_. \"Mass-affluent\" clients with less than US$250,000 of investible assets would find the majority of their needs efficiently served by calling a newly established Financial Advisory Center. At the upper demographic ranges, the firm's private banking services were expanded and reinvigorated by the establishment of a dedicated Private Banking and Investment Group (PBIG).\n\nTo those inclined to decry this client segmentation strategy as representing the abandonment of Merrill's historic mission of taking \"Wall Street to Main Street,\" supporters of the new system responded that the world had changed over the eighty-five years since the firm's establishment in 1915. By the dawn of the twenty-first century, the HNWIs (\"Hunwees\"), whose customs and aspirations were being avidly documented in the _WWR_ , were transforming the financial services industry as decisively as the rise of the mass-affluent class had changed the game during the twentieth century.\n\nThe world's financial industry was evolving and adapting to this changing landscape by becoming an industry in which the most basic transactions were increasingly frictionless and cost-free, and where the true differentiating factors and mark of excellence would be the degree to which firms were able to engage with their wealthiest and most sophisticated clients at the broadest, deepest and even most profound and emotionally intimate levels. The leading edge of the global financial services industry had become, for better or worse, the high-net-worth wealth management industry.\n\n#  **THE CHANGING ROLE OF THE FINANCIAL ADVISOR**\n\nIt didn't take long for independently minded financial advisors (FAs) to be faced with discount brokers like Fidelity and Schwab offering block trades at US$29 a pop on the Internet, calling the entire proposition of the traditional full-service brokerage firm into question.\n\nThe overriding question became whether firms with bloated brokerage arms could survive a hitherto unimaginable degree of automation. At a time when so many of the business's traditional functions were rapidly becoming commoditized, what value-add was being provided?\n\nWhat differentiated full-service financial firms like Merrill Lynch from the low-cost competition were several things: the quality of that advisor-client relationship combined (particularly at the higher end of the scale) with the ability of a huge firm with a global footprint to deliver to clients access to expertise in a variety of investment instruments, vehicles, strategies, methods and philosophies that few of the boutique firms could ever hope to match.\n\nIn a 2000 speech to the Securities Industry Association, Stan O'Neal, who headed Merrill Lynch's Global Private Client Group at the time and who would go on to become CEO from 2002 to 2007, observed that the industry was \"in a period of wealth creation such as the world has never seen.\" In light of that development, he argued that financial services firms were obliged to grow their share of the high-net-worth market or see the fattest piece of the pie go to their competitors.\n\nMost shocking of all, especially to the healthy number of traditionally minded brokers sitting in the audience, was O'Neal's blunt statement that \"we do not even consider ourselves to be in the retail securities business anymore. We're in the wealth management business.\"\n\nBut rather than congratulate the other leaders of Merrill Lynch on being the \"Christopher Columbuses\" of the financial services industry, O'Neal frankly acknowledged that \"we're all engaged in the process of trying to figure out what it is that will distinguish us in the eyes of the wealthy investor.\" The firm's wealthiest clients were being underserved\u2014not because their financial advisors were doing something wrong, but because the firm as a whole had not developed a rational system to segment clients according not just to their net worth but their actual needs, goals, objectives and aspirations as stated in their client risk profiles, which were subject to frequent rebalancing, typically on an annual basis. The real job of an FA must be to do the best possible job of identifying and meeting these increasingly complex and sophisticated client needs by utilizing the entire intellectual capital of the firm. This was an extraordinary transition for not only FAs, but also for HNWIs.\n\n**Bullish Times for Financial Advisors**\n\nIn early 2007, _Money_ magazine named \"financial advisor\" the third best job in America. \"As company pensions die out and Americans increasingly have to manage their own retirement savings, financial planning is no longer only for the rich. With Gen X-ers entering their peak earning years and boomers nearing retirement, business will get better still.\" As individuals receiving these services, we need to also keep in mind that the advisors we work with should be able to instill in us the confidence that they enjoy their jobs, value their clients and are able to protect us from some na\u00efve decisions we might otherwise make.\n\nIn Singapore, which is rapidly becoming a hub of wealth management, there are currently about two thousand financial advisors. But according to a survey by the Singapore-based Calamander Group, the immediate demand is for twenty-five hundred with the need expected to rise to five thousand to six thousand in five years. As a result, the government and local bankers are putting on a full court press to recruit and train people. This indicates that in Asia, individuals are realizing the benefit and are reaching out to professionals for advice.\n\nMichael Saadie, managing director for Asia and former head of the private bank at ANZ Bank (also known as The Australia and New Zealand Banking Group and the fourth largest bank in Australia) observes that identifying, attracting and retaining talent is one of his top priorities\u2014not to mention _the_ paramount issue that keeps him and his colleagues awake at night. Growth in wealth management in his country and the rest of Asia is putting enormous personnel strains on firms across the region. The Singapore government is going so far as training people from other professions to become private bankers. Through the recently created Singapore Wealth Management Institute, the government offers year-long masters programs and a two-month course to retrain anyone, from curtain salesmen to pianists and to sewage engineers, to become financial advisors and planners.\n\nOf course, becoming a productive FA takes more than a good mind for numbers. It takes an understanding of etiquette, cultural taboos, attention to client details, and an ability to make connections with people. Joseph Lam, a wealth advisor in Merrill Lynch's Hong Kong office, vividly recalls his entry-level job at Goldman Sachs. One of his first big assignments? Get everyone's lunch orders\u2014and don't get any of them wrong, or else.\n\nAt first it might seem like a way to serve a bit of humble pie to a new-comer (and perhaps it was) but Mr. Lam saw it differently. He got to speak to everyone on the floor, including the most senior people. And even if it was just to take a lunch order, he made a small, first connection.\n\nConnections, insists Mr. Lam, are vital to being a successful financial advisor. As FA to two of the most highly respected billionaires in Hong Kong, Dr. Lee Shau-Kee and Dr. Cheng Yu-Tung, Mr. Lam encourages young FAs to get out from behind their desks, take a walk, get a cup of coffee, clear their minds, find ways to expand their social horizons and work closely with senior managers. In fact, our research for this book has led us to believe that a general rule for all clients is that they need to feel that they know their FAs, and be confident that they are not simply a voice on the phone. They need to feel that they are a personality with specific needs. If this is not the case, you (the client) do not have the right FA for long-term success, regardless of the economic climate.\n\nAccording to Lam, the most important thing is for clients to like you, \"because people like to do business with people they like.\" This, he insists, cannot be faked. \"An advisor must truly care about the client to win their friendship. Don't pitch to them every time you see them. Sometimes just have some soup and listen to what is on their mind, financial issues or not.\"\n\nThat sentiment is echoed by Victor Tan, Market Director of Merrill Lynch's global wealth management division in Hong Kong. \"Be genuine. Be who you are.\" This is essential, he says, because personal authenticity is the best way to truly differentiate oneself. \"It can be surprisingly easy to get a first meeting with even the wealthiest prospective clients because they are always on the lookout for new talent. They welcome new faces. They want to talk to people,\" Mr. Tan says. The hard part \"is establishing your identity in that meeting and getting a second [meeting].\" As a client on the receiving end of these interactions, we also need to ensure that we listen and realize that the individuals we are dealing with as advisors need to understand us as best they can to enable them to help us most effectively.\n\n#  **IMPROVING THE ADVISOR-CLIENT DIALOGUE**\n\nThe defining benchmark for determining the quality of any wealth management service is the quality of the dialogue between wealth manager and HNWI, contends Bertrand Lavayssi\u00e8re, Capgemini's managing director for Global Financial Services. The construction of a productive and often subtle dialogue between a client and his or her financial advisor is the name of the game. \"When it's your money, you\u2014the client\u2014 _must_ have an opinion. _You need to be part of the dialogue.\"_ According to Lavayssi\u00e8re, \"If wealth is managed passively and with limited or no dialogue with advisors or specialists who possess in-depth knowledge of your situation, many opportunities are missed and assets are often placed at greater risk.\"\n\nAt Merrill Lynch, Private Wealth Advisors (PWAs) are required to trim client rosters to a few dozen choice individuals and households in order to maintain their PWA designation. Those individuals and households would preferably be those possessing the highest net worth and the most complex financial needs, those prone to participate and collaborate with their advisors in establishing a financial framework and clearly articulating their goals and objectives, so that their FA can devise strategies tailor-made to achieve them.\n\nThe primary value-add of the FA-client relationship is inevitably defined by the nature and substance of the dialogue between them, coupled with the support services that a firm can provide to take the resulting profile and design a bespoke portfolio to consistently meet those objectives. Prior to entering into a relationship with a financial advisor, a few well proven success strategies can enhance virtually any client's selection process.\n\n**Finding Your Holistic Wealth Advisor: A Punch List**\n\nBecause establishing an open dialogue is the key to forging a productive relationship between a financial advisor and a client, consider the introductory meeting as the onset of that dialogue. What should you ask? How do you find an advisor that best fits your personal profile?\n\nMany of us are sometimes overwhelmed when we meet with financial advisors and discuss our needs\u2014we may not always be as inquisitive as we should be when selecting who should manage our portfolios, possibly because we are concerned that we will not understand the answer, we don't know what questions to ask, or we don't know how to measure their performance. We certainly behave differently when selecting a realtor, who\u2014like a financial advisor\u2014may be responsible for helping us to make some of the most important investments decisions of our life.\n\nHere are a few key questions to ask and areas to probe when making decisions related to financial advisors. And here is a list of ten areas that individuals and families should consider to not merely evaluate a potential FA, but also to become more actively involved in the dialogue regarding the management of their assets.\n\n1. Source of FA's Name: HNWIs typically learn about financial advisors through personal referrals. Lawyers, accountants, colleagues and other service professionals tend to be in a position to recommend an individual, team or firm. Referrals can also come through friends and family members. The advantage of a personal referral is that the referrer already knows something about your needs and interests and also about the firm they are referring you to, and you have common ground to start a conversation.\n\n2. Background check\u2014training, licensing and certification: Most, if not all, financial advisors have undergone an extensive training program. Some may style themselves as financial planners, others as financial advisors, still others as wealth managers or private bankers. Most established professionals in the majority of countries, including the United States, are accredited by a variety of reputable professional organizations, including the National Association of Personal Financial Advisors (NAPFA), the Financial Planning Association (FPA) or the American Institute of Certified Public Accountants (AICPA). Similarly, in the U.K. clients should look for firms they deal with to be FSA (Financial Services Authority) authorized. If the advisor is not registered with a government agency, that should raise a red flag.\n\n3. Established investment philosophy and strategy: Whether looking for aggressive growth or to protect your assets, you should establish a set of personal goals and objectives beforehand and compare this to the philosophy of the financial advisor you are interviewing. Good financial advisors will work closely with you to develop a strategy appropriate to achieving your personal lifestyle and financial goals. Similarly, a financial advisor's interests should be aligned to your personal interests: How aligned are the firm's interests to yours as a client? Are the firm's financial advisors rewarded in a way that will encourage them to work more in your interests than those of the firm? What is their total remuneration based on? Which metrics have the most weight in determining their remuneration\u2014the money they bring into the bank, investment performance, or maybe customer satisfaction\/retention? Asking this last question will tell you a lot about how the firm sees its clients. The way FAs are measured for remuneration tends to drive their behavior.\n\n4. Range of activities undertaken and products and services offered: You should also check what other activities or services are conducted by the institution you are entrusting your money to. Is private wealth management a large part of what they do? Are they committed to it (and to you) for the long term? What is the turnover rate of advisors in the firm? Will your FA keep changing, leading to discontinuity in your relationship with the institution? Some attention should be given when assessing the products and services offered. As this book will highlight, the investment planning and financial advice field is crowded and fragmented, running the gamut from single-proprietor consultants and planners to discount brokerage houses that conduct the bulk of their interaction with clients online. HNWIs typically demand and enjoy a high level of service, with the most rarefied model being a family office that attends to clients' any and every need, from travel arrangements to speaking engagements to estate planning and other legacy issues.\n\nThe distinguishing factor between firms is the advisor's capacity to determine the optimal mix of products and services that will fit your particular goals and objectives and then deliver on that strategy. Does the firm or individual offer a truly holistic approach? If so, can they explain this in greater detail? Additionally, as the wealth management industry becomes more global and more complex, you should ensure your advisor is aware of and able to navigate global markets or have access to this information in a form that can be readily and easily shared and understood.\n\n5. Fee structure and other charges: What are the fees you will be charged? How are these calculated? What percentage is the FA prepared to put at risk against investment performance? How do the fees reduce as the sum you entrust to your FA increases? Typically, you will be quoted an annual fee that is levied as a percentage of your entire portfolio. Ask your FA to explain what the fee includes. Also ask what it does not cover and what any additional charges might be. If you are investing for the long term, a difference of a few basis points in fees for a similar product\/service could materially affect the long-term value of your investments.\n\n6. Support in creating a legacy: Find out if a prospective financial advisor is willing to discuss how he or she intends to assist you in transferring not just your assets but also your moral framework and values to the next generation and beyond.\n\n7. Frequency and discipline of the review process, timeliness of reporting and sophistication of technology tools: How does your prospective financial advisor intend to help you reset your strategy and objectives in light of changing circumstances? Almost as important is how timely and accurate the individual's, team's or firm's reporting process claims to be. How sophisticated is the technological platform used by the advisor and how seamlessly is a client able to access that network?\n\n8. Access to leading money managers: Is the FA going to handle the details of asset allocation him or herself or will this activity be handled by outside investment advisors? Where will your money be invested\u2014in the firm's own funds or in third party funds?\n\n9. Target client profile: What is the FA's typical client profile? Do you and your family or household fit it? What is the tenure of these clients?\n\n10. Communication of performance: What performance benchmarks will the advisor employ to measure progress against meeting goals and objectives? How will these be communicated to you? Most professionals shy away from promising specific performance objectives. A common caveat is that if a prospective advisor starts laying out specific parameters or expected rates of return, regard such promises with the degree of skepticism they deserve.\n\n#  **UNDERSTANDING THE HNWI ADVANTAGE: HOW THE WEALTHY MANAGE TO ENJOY ROBUST RETURNS DURING GOOD TIMES AND BAD**\n\nThe main reasons that the industry has shifted to servicing the needs and demands of wealthy and ultra-wealthy clients are extensively documented in the _WWR_ s. The overarching fact is that even during down periods when market returns tend to be dismal, returns enjoyed by the wealthy are generally quite robust. The wealthy tend to be beneficiaries of a virtuous cycle in which access to superior information, expertise and service from FAs and money managers further fuels the process of wealth aggregation and accumulation that produced their wealth in the first place. Even during the sharp slowdown of 2004-2005, when rising oil prices, inflationary pressures and monetary tightening took their toll on the world economy, the ranks of the ultra-wealthy continued to climb by 6.1 percent, while their total financial assets grew 8.5 percent.\n\n**Figure 1.1** \\- Primary Source of Wealth, Regional Breakdown, 2006\n\n_Source_ : Capgemini\/Merrill Lynch Relationship Manager Survey, 2007.\n\nWhen studying wealth, it pays to consider where the wealth comes from. According to the 2007 _WWR_ , 36 percent of the world's millionaires derive their wealth from the ownership or sale of a business, 22 percent from income, 20 percent from inheritance, 11 percent from investments, 9 percent from restricted stock and stock options and 2 percent from elsewhere.\n\nTake a good look at those numbers, particularly the 11 percent figure for investments. This figure tells us that HNWIs are typically talented at _not_ relying on global economic prosperity to expand their financial holdings through dividends and capital appreciation\u2014which helps in turn to explain why HNWIs' returns consistently beat market averages.\n\nAcross the industry, investment advisors have discovered that investment challenges and demands vary dramatically according to how a client's wealth was originally generated. In the case of inherited wealth, it's often found that much of the client's total assets have been invested for the long term, in stocks or real estate. Those clients shifting out of legacy investments could, as a result, suffer significant tax consequences from certain transactions. For those with inherited wealth, flexibility of style and strategy is in some cases reduced. Wealth earners, by contrast, tend to enjoy considerably greater flexibility and tend to be more creative and open to investment mandates.\n\nEntrepreneurs, particularly those who have enjoyed a huge wind-fall from the sale of a business, often require an investment strategy designed to put a lump sum of funds to work at a single point in time, projecting needs five and ten years out from the present. Income earners, on the other hand, enjoy the luxury of constructing portfolios over time through stable cash flows, which means their time horizons may prove flexible. For all three major sources of wealth\u2014income, business and inheritance\u2014the destination is typically the same, yet the route varies.\n\n#  **DESCRIBING THE STATE OF THE WORLD'S WEALTH**\n\nWhile it's a comparatively simple matter to identify global trends in wealth _accumulation_ , there remain strong regional differences in _sources_ of wealth origination. In Europe, business ownership, or the sale of a business, was the number one source of wealth, at 45 percent, while income, which is much more heavily taxed than in the United States, accounts for a mere 26 percent.\n\nIn North America, income accounts for 27 percent of wealth\u2014higher than anywhere else in the world. In the United States in 2005, the number of HNWIs and the value of their assets grew at twice the rate of the domestic economy\u2014driven largely by substantial gains in real income that have far outpaced gains at lower income levels. According to the Center on Budget and Policy Priorities, the poorest fifth of US taxpayers have seen a 6 percent growth in income ($900) over the 25 years prior to 2005, adjusted for inflation. Meanwhile, the top 1 percent saw their incomes jump 228 percent over the same period.\n\nIn the United States, where GDP and stock market returns have proven remarkably steady but hardly dramatic, this growing income gap and concentration of wealth is magnified by a long-term trend of scaling back the progressive income tax. As recently as 1980, the progressive income tax imposed a 70 percent tax rate on income above a certain level. That rate has been halved. Also, new compensation strategies\u2014such as restricted stock and stock options, which are not widely available to the population at large\u2014have helped HNWIs accumulate greater wealth at a faster pace than the economy at large.\n\nA study recently conducted by the Massachusetts Institute of Technology's Sloan School of Management found that 75 percent of chief executives culled from a sample of one hundred publicly traded companies enjoyed an average net worth of US$25 million in 2004, mainly from stock and options in their companies. That was up from 31 percent in 1989, adjusted for inflation. In 2005, CEOs in the United States earned 231 times what an average hourly worker at their company earned, up from forty-two times in 1980.\n\nAll over the world, earned wealth is expanding more rapidly than inherited wealth. Income plays the largest role in wealth accumulation in North America, but in every other region of the world, save the Middle East, business ownership creates the majority of wealth. As recently as 2001, according to the 2007 _WWR_ , 21 percent of North American wealth was inherited, compared to 17 percent in 2006, and 37 percent of European wealth was inherited, compared to 20 percent in 2006.\n\n**Figure 1.2** \\- Percentage Breakdown in HNWI Assets by Region, 2005-2008F\n\n_Source_ : Capgemini\/Merrill Lynch Ralationship Manager Survey, 2007.\n\nBecause of rapidly growing income among HNWIs in the United States, and a flurry of entrepreneurship in Asia, Russia and Eastern Europe as those societies embrace free markets, the global trend is toward earned wealth in general. (The diminished role of inheritance in wealth creation is due in no small part to the fact that there is no wealth to be inherited in former communist countries, where all the businesses were state owned.) If this trend continues, and all evidence suggests that it will, we can expect to see an ever-growing number of wealth earners joining the ranks of the world's HNWIs.\n\nIf the way wealth is accumulated varies in each region, it's no wonder that the pace of HNWI growth and asset accumulation also varies by region. North America and Europe are home to most of the world's HNWIs, about 6.1 million of the world's 9.5 million. But these regions grew the slowest in 2006. The Middle East, Latin America and Asia-Pacific all outpaced the more developed nations in minting new millionaires. Africa, albeit working off a tiny base, saw the biggest jump\u2014a 12.5 percent increase. And the same trends hold true for the accumulation of financial assets, which occurred most rapidly in Africa, the Middle East and Latin America, while wealth grew the slowest in Europe.\n\n**Figure 1.3** \\- HNWIs' Wealth by Region, in Dollars and Percentage Growth, 2004-2006\n\n_Source_ : Capgemini\/Merrill Lynch 2007 _World Wealth Report._\n\n#  **PRIME DRIVERS OF HNWI WEALTH**\n\nGains in local GDP and regional stock exchanges accounted for much of the disparity in HNWIs' wealth growth. In 2006, real GDP grew worldwide to 5.4 percent, compared with 5.0 percent gains posted in 2005. The accelerating growth of real GDP was partially driven by consistent performance of the world's most mature economies. While U.S. GDP growth in 2006 was relatively constant at 3.3 percent in 2006, compared to 3.2 percent in 2005, European economies saw slightly accelerated growth\u2014Germany (from 0.9 percent to 2.3 percent), U.K. (from 1.9 percent to 2.7 percent) and France (from 1.2 percent to 2.0 percent).\n\nHowever, emerging markets continued to outperform the rest of the world. In general, the reason for the disparity is that emerging markets continue to play a moderate game of \"catch up\" with major markets. Financial gains were particularly strong in Latin America, Eastern Europe, Asia-Pacific, Africa and the Middle East, where certain countries enjoyed real GDP growth rates that outperformed the global average of 5.4 percent. This trend was particularly noticeable in Brazil, Russia, India and China, four countries that are often grouped together because of their vast sizes and referred to as the \"BRIC\" nations. In 2006, China and India, for example, sustained real GDP growth rates of 10.5 percent and 8.8 percent, respectively, among the highest of any economy in the world.\n\n**Figure 1.4** \\- Real GDP Growth, 2004-2006\n\n_Source_ : Capgemini\/Merrill Lynch 2007 _World Wealth Report._\n\nMeanwhile, the other macro driver of wealth accumulation\u2014market capitalization\u2014handsomely rewarded those invested in regional stock exchanges. The S&P 500 in the United States bounced back with a 13.6 percent return in 2006, compared to 3.0 percent in 2005. Markets in Europe, Asia-Pacific and Latin America delivered even stronger returns, after record gains in these geographies in 2005 enticed foreign investors to invest even more heavily in these markets in 2006.\n\nIn Europe in 2006, markets rose in response to corporate restructurings, technology investments and a range of cost-cutting moves. In Germany, the DAX gained 22.0 percent for the year, albeit a decline from the 27.1 percent gains posted in 2005. France's CAC 40 and the London FTSE 100, too, were up by 17.5 percent and 10.7 percent respectively for the year. In Russia, the RTS Index saw a 70.7 percent return in 2006.\n\n**Figure 1.5** \\- Stock Market Returns, 2006\n\n_Source_ : Capgemini\/Merrill Lynch 2007 _World Wealth Report._\n\nAsia-Pacific markets\u2014with the exception of Japan\u2014remained particularly strong in 2006. The Shanghai\/Shenzhen market capitalization grew by 220.6 percent in 2006, mainly on the strength of Initial Public Offerings (IPOs). Also, smaller Asian markets, including Indonesia and the Philippines, did well in 2006, where Dow Jones Indexes returned 62.0 percent and 49.5 percent, respectively, on the back of strong economic fundamentals. Overall, we see HNWIs being interested in opportunities around the globe and moving quickly to take advantage of them.\n\nSuch outsized returns not only mint new local millionaires, they are drawing HNWIs' investment from other parts of the world. More than ever before, HNWIs are moving their investments across international borders and the reason is clear\u2014for HNWIs to stay ahead, they must have an international outlook. Of course, these outsized gains cannot continue indefinitely, but there's a sense among HNWIs and their advisors that many emerging markets have turned a corner, and confidence is growing that these far-flung economies are stable.\n\nA hallmark of today's global economic expansion is the way emerging markets are reinforcing each other's expansion\u2014a phenomenon most evident in China and in other commodity-rich emerging markets around the globe. China, with its abundance of cheap skilled labor, has rapidly become the factory to the world, and some experts expect its economy to surpass that of the United States by 2030. With the cash it's generating from manufacturing, it has the power to invest overseas\u2014and it is doing just that. Some investment is flowing into the real estate markets of Hong Kong and Singapore, but China's main focus has been to secure the raw materials necessary to keep its voracious economic engine humming. It 's doing this on many fronts, everything from, literally, building bridges and other infrastructure in Thailand and Myanmar to forging close relationships with Chile and Brazil to lining up allies in Africa.\n\nMeanwhile, the more stable and democratic countries in Latin America are only too happy to have another large trading partner to counterbalance the sway that the United States has long had in the region. For them, China represents a gigantic hedge against the United States, and may at long last permit the region to escape the boom-and-bust cycle that has dogged it for decades. This stability helps in the accumulation of wealth in this region. Brazil, Mexico and Venezuela, in particular, all profited from the worldwide surge in oil prices, buttressing Latin American growth in 2005.\n\nCommodities, particularly energy, have been the primary drivers of the Russian economy. The RTS Index rode to historic highs on the backs of its two primary exports\u2014oil and natural gas. The number of HNWIs in the country jumped by 15.5 percent and the accumulation of assets was even higher. These kinds of results lend credence to a report earlier this decade by Goldman Sachs that projects that by 2040, the BRIC nations will leapfrog the G7 nations in terms of total output. In fact, the BRIC nations grew faster than expected from 2003 to 2005. Morgan Stanley's emerging markets index is up 171 percent since the end of 2002, while its BRIC index has surged 262 percent.\n\nIf China is the factory of the world, India has become the outsourcing capital of the world. It too has a growing thirst for energy and other commodities. Its educational system\u2014though not uniformly excellent\u2014churns out hundreds of thousands of skilled workers every year; what's more, the widespread use of English, its status as a relatively stable democracy, its familiarity with capitalism (though not a wholly free market), the comparatively low wages, even the time difference with developed nations (India works while North America and Europe sleeps) are factors in India's success. None of this would have been possible, of course, had India not consciously decided ten years ago to begin dismantling the protectionist economic policies in place since its independence.\n\nElsewhere in the world the emerging market firmament is the Middle East, which accounts for nearly 65 percent of the world's oil reserves. It continues to benefit enormously from the large industrialized nations' ongoing and deepening dependence on fossil fuel\u2014not to mention the growing thirst of India and China, the latter of which has rapidly become the number two consumer of oil after the United States; rising prices continued to drive oil export revenues skyward in the Middle East and one need look no further to understand its economic success.\n\nIn emerging markets where exchange rates are allowed to freely float\u2014China's yuan being the notable exception though progress is being made\u2014the local currencies generally gained strength during the past decade of relative stability since the destabilizing Asian Contagion of 1997-98. This has been the case in commodity-rich nations such as Mexico, Brazil and Canada. The increased value of the local currencies boosts the wealth of local HNWIs, and it has another salubrious effect: a strong currency engenders confidence in the local economy, increasing reinvestment by local HNWIs, which in turn helps reinforce the economy. In a post-oil boom, for instance, oil revenue generated in the Middle East from sales to developed countries made a round trip. With no place to confidently invest at home, Middle Eastern HNWIs sent their investments overseas\u2014mostly back to Europe and North America.\n\n**The Cost of Living Extremely Well**\n\nHow much one earns is only half the picture when framing someone's financial well-being; the other half is how much one spends. It's no easy matter to accumulate wealth, no matter how impressive the financial returns, if your cost of living is spiraling upward. Quite simply, the \"admission and maintenance charges\" to a life of privilege cannot be overlooked when discussing the state of wealth. The exception is, of course, those who are the richest in the world, such as Oracle's co-founder, Lawrence Ellison, according to economist Christopher Carroll at Johns Hopkins University. In his article \"Why Do the Rich Save So Much?\" Carroll estimates that with Ellison's net worth in 2006 at US$16 billion and at a 10 percent annual rate of return, he would need to spend more than US$30 million a week just to stop accumulating more money than he already has, as well as eat into the US$16 billion.\n\nTo get a handle on costs, _Forbes_ has been tracking the price of a basket of luxury goods since 1976 with its Cost of Living Extremely Well Index (CLEWI). While the old saying \"if you have to ask, you can't afford it\" might still be true, this index is instructive nonetheless. It turns out that HNWIs' financial returns\u2014which generally beat the market average\u2014had better continue to outperform. HNWIs' cost of living is escalating much faster than the average consumer's. Since inception, the value of the _Forbes_ basket of forty-odd luxury goods\u2014which includes everything from a sable coat to a yacht to a catered dinner for forty\u2014has grown more than 700 percent, roughly twice the rate of the Consumer Price Index (CPI).\n\nFor a period in the nineteen nineties, the CLEWI and CPI rose at about the same rate, but since then the CLEWI has consistently risen faster than the CPI and 2006 was no different, with the average cost of such items as caviar, a thoroughbred yearling and a psychiatrist increasing 7 percent compared to the CPI's 4 percent rise. The histor y of the CLEWI does show a cyclical pattern to these costs, accelerating and decelerating over stretches of time, but it certainly never dips below the CPI.\n\nFor a more detailed look at HNWIs' costs, the _WWR_ began tracking prices on a regional basis to ascertain relative purchasing power in Asia-Pacific, Europe and North America. If you were a HNWI, where would you get the best and worst deals? Like _Forbes_ , the _WWR_ also uses a basket of luxury items, including five-star hotel rooms, spa visits and boarding school tuitions. Turns out the Europeans bore the highest cost of maintaining a wealthy lifestyle. Europeans are lagging the rest of the world in their population growth and asset accumulation, and now European HNWIs are shelling out more to live the same lifestyle as other HNWIs! HNWIs in Asia-Pacific, meanwhile, have the lowest cost of living of the HNWIs.\n\n#  **LOOKING FORWARD**\n\nAll of the above would certainly appear to add up to a healthy global environment for growing wealth in the coming decade. Only during one year out of the last decade\u20142000\u2014has the number of HNWIs and their assets actually declined. This success has not, as in the past, been largely limited to the developed nations. A hallmark of the past decade is that wealth has grown faster in the emerging markets than the developed ones, creating a more globally dispersed population of HNWIs.\n\nIn both emerging and developed markets, the rules of investing are the same. In order to stay ahead of the game, the wealthy and those who aspire to join their ranks must bear in mind the four pillars of wealth management:\n\n1. Time horizon;\n\n2. Risk tolerance;\n\n3. Liquidity needs;\n\n4. Performance expectations.\n\nPracticing disciplined wealth management means, first and foremost, protecting and growing the wealth of an individual or family. Although it might sound simple, regardless of strategy, maintaining an effective long-term focus on all four pillars of wealth management requires negotiating cascading layers of complexity. Wealth management is inherently multidimensional, taking into account everything from the health care costs of a grandparent, to tax strategies for the head of the household, to college savings for the children. Disciplined wealth management also must account for the fact all four of these pillars continuously change over time, requiring the frequent updating and refinement of even the best-laid wealth management plans. This remains the irrefutable reality for all wealthy clients, prospective wealthy clients and aspiring wealthy clients\u2014and of course their financial advisors, from Bar Harbor to Singapore.\n**CHAPTER 2**\n\n**Global Trends and What They Mean for International Investing**\n\n#  **COINING THE TERM \"EMERGING MARKETS\"**\n\nOne unseasonably warm day in September 1981, a young, Dutch-born banker employed by the International Finance Corporation (IFC, the private sector arm of The World Bank) stood sweating at a lectern in an auditorium at the Salomon Brothers headquarters in New York. He was preparing to pitch a rather zany idea he and a few colleagues had recently dreamed up for what they were calling a \"Third World Equity Fund.\"\n\nDuring a stint at Banker's Trust in the mid-seventies, Antoine van Agtmael, a graduate of the Netherlands School of Economics with a master's degree in Russian and Eastern European Studies from Yale, had fallen madly in love with the frequently turbulent and often lackluster economies of what was then referred to as the \"Third World.\" Many years later, he vividly recalled the indignant reaction he induced from a senior executive at that major money-center bank when he asked for his opinion of the prospect of recycling petrodollars overseas. \"There are _no_ markets outside the U.S.!\" the senior banker had thundered while pulling wrathfully on his bright crimson suspenders.\n\nAlthough van Agtmael realized that the senior executive was not literally correct in his assessment, the man's provincialism accurately mirrored the investment landscape of the seventies and early eighties, when not just North Americans but just about every investor on earth displayed a strong propensity for investing in their own local markets, if for no other reason that for even the wealthiest individuals to invest in markets beyond their own jurisdiction was logistically and practically next to impossible, not to mention prohibitively costly.\n\nThe young banker had every reason to anxiously reflect on that unsettling moment of six years before as he leaned into his lectern to launch his presentation to prospective investors, a thesis premised on the decidedly unconventional proposition that\u2014as he later put it\u2014\"our data demonstrated a real possibility of making real money in [what would come to be called] emerging markets, despite their admitted volatility.\"\n\n\"Developing countries, we argued, enjoyed higher economic growth rates and boasted a rich set of hitherto-ignored promising companies. We persuasively demonstrated that investing in a basket of companies and countries would provide the diversification required to mitigate the risk of investing in individual stocks and countries.\"\n\nJudging from the faces in the crowd of thirty-odd fund managers staring up at him as he spoke, van Agtmael sensed \"that some were clearly intrigued, others were skeptical, and that just possibly we might win over one or two confirmed skeptics to our cause.\" At the conclusion of van Agtmael's presentation, a well-respected senior investment banker, Francis Finlay of JPMorgan, helpfully observed, \"This is a very interesting idea you've got there, young man, but you will _never_ sell it using the name 'Third World Equity Fund'!\"\n\nBriefly crestfallen, van Agtmael nevertheless recognized that the man had a point. The term \"Third World,\" with its vaguely derisive tone that strongly evoked \"flimsy polyester, cheap toys, rampant corruption, Soviet-style tractors, and flooded rice paddies,\" was hardly likely to induce any great sense of confidence in the traditionally conservative community of international bankers and brokers.\n\nOver the course of the following weekend, the aspiring international fund manager racked his brain for a more uplifting alternative label. Just before his self-imposed deadline of Monday morning, he conceived of a term that struck him as \"more positive and invigorating\" and that was destined to become the preferred nomenclature for this fledging field for the next several decades: _emerging markets._\n\nHaving experienced a classic eureka moment, van Agtmael sat down at his desk on Monday morning and dashed off a memo mandating that he and his colleagues henceforth refer to their forthcoming vehicle as The Emerging Markets Fund. The first index they were working on that tracked the performance of \"Third World\" firms would be promoted as the IFC Emerging Markets Index. Although it took a few years of hard work and artful persuasion to pull the deal off, IFC did in fact introduce its pioneering Emerging Markets Growth Fund (managed by Capital Investment, Inc.) in the mid-eighties. Fortunately not just for van Agtmael but for the world at large, this first fund of its kind was healthily subscribed to by an intrepid group of institutional investors from around the world who over time did very well by their initial investments\u2014thank you.\n\nNot long thereafter, another pioneering international investor, the British-born Sir John Templeton, hired Mark Mobius, a Long Island-born, Hong Kong-based pioneer expert in Asian and Latin American investing, to head up the Templeton Emerging Markets Fund, later subsumed into the family of funds offered by Franklin Templeton. Both van Agtmael's own firm, established with a group of colleagues from The World Bank, and Mobius's Templeton Emerging Markets Fund began to solicit subscribers shortly before the stock market crash of October 1987\u2014anything but an auspicious time to entice new investors with exotic strategies.\n\nYet the most significant geopolitical phenomenon of the latter part of the twentieth century\u2014the downfall of the Berlin Wall and concomitant collapse of communism two years later in 1989\u2014led to a radical revision and liberation of capital markets, not just in Eastern Europe and the former Soviet Bloc but also in Asia and Latin America. The resulting unleashing of capitalistic energy and vitality throughout the nineties, spurred by often controversial and in some cases corrupt privatizations of government-controlled firms, became a driving force behind the most powerful economic trend the world had yet seen: globalization.\n\nDespite a series of traumatic international crises in the nineties, including the Mexican peso devaluation of 1994 and the Asian Contagion of 1997 (which started in Thailand with the devaluation of the _bhat_ but quickly spread to all the emerging markets, ultimately leading to Russia's default on its sovereign debt), the fundamental premise of emerging-markets investing\u2014that \"developing countries...enjoyed higher economic growth rates and boasted a rich set of promising companies,\" as van Agtmael opined\u2014was a rich promise destined to be fulfilled exponentially over the coming decades.\n\n\"In 1988,\" van Agtmael recalled, \"when we launched our first fund, there were just twenty companies in emerging markets with sales of over US$1 billion... By 2005, there were thirty-eight companies in the emerging markets with sales of over US$10 billion, and 270 with sales of over US$1 billion.\" By midway through the first decade of the twenty-first century, a significant number of emerging-markets-based multinationals\u2014including Samsung Electronics and Hyundai of South Korea, iron-ore producer CVRD of Brazil, energy producer Gazprom of Russia and synthetic fuel producer Sasol of South Africa, to name just a few\u2014had attained positions of global dominance as the leading producers in their industries.\n\nWhile the stunning rise to economic prominence and prowess of India and China (following the equally remarkable growth of the Asian tigers, including Taiwan, Korea, Thailand and Singapore) easily garnered the highest volume of anxious headlines in the North American and northern European press, the reality is that the advent of the \"emerging-markets century\" had fundamentally altered the investment equation for mass-affluent and high-net-worth individuals and households worldwide.\n\nAnother defining moment for the newly globalized century came about in 2007, when Carlos Slim Helu, who built a massive empire out of the privatization of Mexican telecom giant Telmex, was hailed as the world's richest man, moving up from the number three position he'd held on the _Forbes_ list and smartly surpassing both Buffett and Gates.\n\n#  **GLOBALIZATION'S GROWING IMPACT ON HIGH-NET-WORTH INDIVIDUALS**\n\nAs Larry Fink, chairman and CEO of asset management giant BlackRock\u2014now owned in part by Merrill Lynch\u2014puts it: \"Globalization has been _the_ transformational theme of the past six years in investing.\" The International Monetary Fund (IMF) defines globalization as \"the growing economic interdependence of countries worldwide through increasing volume and variety of cross-border transactions in goods and services, free international capital flows, and more rapid and widespread diffusion of technology.\" Typically, this broad phenomenon is broken down into a cluster of discrete facets, just about every one of which powerfully influences the investment complexities, decisions and opportunities facing wealthy individuals today.\n\n\u2022 Industrial globalization\u2014the rise and expansion of multinational enterprises;\n\n\u2022 Financial globalization\u2014the emergence of worldwide financial markets and better access to external financing for corporate, national and sub-national borrowers;\n\n\u2022 Political globalization\u2014the spread of political spheres of interest to regions and countries outside the neighborhood of purely political (state and non-state) actors;\n\n\u2022 Informational globalization\u2014the increase in information flows between geographically remote locations;\n\n\u2022 Cultural globalization\u2014the growth of cross-cultural contacts.\n\nAs Bertrand Lavayssi\u00e8re and Bob McCann pointed out in the foreword to this book, the world is irreversibly evolving from a two-pole into a multi-polar world, with Asia, Latin America and the Middle East emerging alongside North America and Europe. This broad-based phenomenon, in which nations formerly below the radar of capital markets are now drawing serious investment from developed countries, is largely due to the fact that so much of the incalculable wealth being produced and accumulated in Asia, Latin America and Eastern Europe is now being reinvested in the exploding emerging markets, reversing a longstanding trend in those countries to experience the dwindling of assets that goes along with capital flight.\n\nNot only patriotic or nationalistic impulses prompt so many wealthy emerging-markets-based investors to keep their assets at home. It's also the fact that a gradual \"decoupling\" of the Asian and Latin American economies from their counterparts in North America and Western Europe has substantially reduced the risk of investing in Asia and other emerging markets, while brightening the unprecedented opportunity of attaining growth rates unparalleled by any other region on earth.\n\nAccording to Mr. van Agtmael, one of the primary reasons that emerging markets have soared so dramatically in recent years is that wealthy investors located inside those markets altered their perception of the risk of investing closer to home. \"Traditionally,\" he points out, \"you saw significant volumes of capital inflow into emerging-markets countries based on workers' remittances sent back by immigrants home to their families. Historically, you also saw emerging markets' entrepreneurs and wealthy households\u2014many of whom owned their own businesses\u2014investing in the more developed markets out of an interest in diversification, because they and their financial advisors understood that so much of their assets were tied up in their own businesses that it made sense to invest some significant portion of their liquid capital offshore.\"\n\nEmerging markets' entrepreneurs from Asia and Latin America were also enthusiastic depositors in the famously discreet tax havens of Switzerland, Luxembourg, the Isle of Man and other low-tax jurisdictions. \"The common phenomenon of capital flight was nothing but simply rational economic behavior in its day,\" van Agtmael contends. \"But at some point, as the risk premium shifted, all that began to change.\"\n\nEven in the wake of the integration of global capital markets, a \"certain lingering prejudice prevented many wealthy individuals and investors in emerging markets from grasping the fact that their own economies were doing so well.\" It took a while for the lesson to sink in even among the savviest investors that, for example, infrastructural spending by emerging markets' governments was spurring a wave of internal investment leading to rapidly expanding economies. Transparency on the part of corporations aspiring to tap the international capital markets improved the investment profile of many firms that had hitherto operated according to the loosey-goosey rules of \"crony capitalism.\"\n\nSeptember 11th and its aftermath, which prompted a rising xenophobia among some American investors and the American public, has played a role, van Agtmael says, in influencing emerging markets' investors to keep their money at home. \"Particularly in the Middle East, many wealthy individuals and investors feel that their funds and assets are no longer welcome in the U.S. Nowadays, they're more inclined than ever to invest in their own regions, which they regard as in many ways safer, more solid and offering a higher rate of return than the former safe haven of the U.S.\" By 2008, declining asset prices in the U.S. touched off a wave of foreign investment in the U.S., with newly emergent Sovereign Wealth Products (SWPs) leading the way in infusing capital into the world's largest economy at a rate unrivaled in modern memory.\n\nThe global trend toward economic liberation has been intertwined with advances in information technology (documented in Chapter 3), enhanced by the greater ease of transportation of goods, funds, people and, most importantly, ideas since the downfall of the Berlin Wall in 1989. It is a classic positive feedback loop, producing the net effect of a world that is ever more tightly knit.\n\nNot all leaders and people, of course, enthusiastically embrace globalization. While its proponents credit the phenomenon with being an engine of commerce that brings an improved standard of living to developing countries and additional wealth to developed nations alike, its detractors argue that globalization is a latter-day form of corporate imperialism that tramples human rights in developing countries, destroys their local ecologies and steamrolls indigenous traditions through cultural assimilation. At the same time, foes of globalization maintain that it erodes the living standards of blue-collar workers in developed countries, whose jobs are shipped overseas, thus exacerbating the already widening gap between the rich and the poor. What proponents consider commerce and prosperity, detractors regard as plundering and profiteering.\n\nJames Rothenberg, chairman and principal executive officer of Capital Research and Management Co. (a principal subsidiary of the Capital Group Companies, and an investment adviser to the American Funds Group), observes that \"globalization is a powerful force. But capitalism, while it may lift all boats, also creates enormous disparities.\" Mr. Rothenberg, who has held his current position since 1994, points to \"the rise of populism and socialism associated with leaders like Venezuela's Hugo Chavez. Will you see actual rebellion or revolts driven by populism? You do have to worry about that. Globalization may not be reversible, but it will have bumps along the way. I don't want anyone to believe that the trend is a 45 degree uninterrupted up line.\"\n\nIt should not go unnoticed that more than 87,000 _officially acknowledged_ riots and demonstrations broke out in China in 2005, nearly all of them connected to the state's seizure of farmland for development. Protectionist forces in the United States and European Union (EU) are acting more assertively against cheap Chinese imports, demanding trade barriers and basing their actions on an argument that China has unfairly exploited its natural competitive advantages by means of currency manipulation. Ultimately, globalization benefits from the participation of as many as possible, so addressing local concerns is not merely an act of goodwill, it's a prudent strategy to avoid a globalization backlash.\n\nJacques Attali, an academically trained economist, former French presidential advisor, the first president of the London-based European Bank for Reconstruction and Development and today the president of PlaNet Finance, plays his own private part in promoting globalization (and preventing the possibly forthcoming populist backlash against it) by offering financial assistance to micro-lending programs around the world. Muhammad Yunus of Bangladesh, awarded the Nobel Peace Prize in 2006 for his pioneering microfinance work at Grameen Bank, is co-president of the PlaNet Finance international advisory board. Attali points out that the last great wave of globalization concluded with the onset of World War I in August 1914. The year before, foreign trade accounted for 13 percent of the world's GDP, but from there foreign trade went into a prolonged reversal, from which it failed to fully recover for nearly eighty years. Not until 1991 did global trade attain its pre-World War I peak of 13 percent of GDP.\n\nThe reason? Two world wars and a cold war, which cordoned off much of the globe, as well as the fading sway of the world's nineteenth century superpower, England. Before World War I, Britain, with its global empire and naval prowess, kept world trade routes open. But as its might waned after World War I, countries began enacting trade barriers. By the thirties, many developing countries taxed imports by as much as 75 percent, virtually wiping out world trade.\n\n\"There is no reason to believe this kind of reversal cannot be repeated,\" Attali warns. \"The risk is that there will be globalization of markets without a globalization of democracy and regulations.\" This, he contends, would further disenfranchise large swaths of the earth's population while discouraging more widespread participation in the global economy, further debilitating an economic system reliant on connectivity and participation. As mentioned earlier, globalization, like the Internet itself, derives its power from participation. The greater the number of people engaged in globalization, the more everyone involved benefits. As Attali observes, \"What's the value of the Internet if you're the only one on it?\"\n\nYet nearly all economic observers would likely agree that the prevailing momentum today is propelling globalization irreversibly onward and upward. Most economies of the world are making an effort to open their borders and capture increased foreign and domestic investment in their economies. Still, the integration of capital markets is not without risk\u2014risk on a global scale hitherto unimaginable.\n\n\"Thanks to globalization, systemic risks are everywhere,\" insists Edward Bernard, a vice chairman at T. Rowe Price. He cites \"interest rate increases in Japan, depreciation of the U.S. dollar, an industrial accident in China, [and] a hedge fund meltdown\" as all potential examples of systemic risk that might pose a shock to the international financial system\u2014shocks against which, he contends, the vast majority of enthusiastic international investors have failed to prepare. One way to prepare is to retain exposure to international markets while limiting risk, by investing in global blue-chip companies that sell their products in emerging markets. Another would be to maintain a prudent asset allocation that limits exposure to these more volatile markets to a set percentage of the portfolio, in much the same way that institutional investors practice portfolio risk management.\n\nLarry Fink of BlackRock strikes a similarly cautionary note regarding the twin dangers of global systemic risk and investor complacency. \"The biggest worry I have\u2014and many of my contemporaries have\u2014is that the market is not pricing in liquidity risk.\" Liquidity, generally defined as the ability of an entity to sell an asset quickly without substantially affecting its price, certainly seized up during the international credit crisis of 2007 and 2008. A wholesale \"breakage in liquidity,\" according to Fink, was presaged by the fact that in early 2007 the market was pricing liquidity risk for emerging-market stocks as aggressively as it priced liquidity risk for Internet stocks in 1999, which was to say that there was virtually no risk.\n\nNot surprisingly, Fink's concerns regarding liquidity risk proved well grounded by the summer of that turbulent year. Investors alarmed by subprime fallout and reversals in other mainly developed markets could point to a number of danger signs erupting circa 2006, including the collapse of the US$9.2 billion U.S.-based hedge fund Amaranth Advisors, which lost US$6.5 billion in less than a month and had to shut down because its sophisticated algorithms and risk modeling did not predict a crash in natural gas prices entering the fall heating season.\n\nThe Thai government rattled markets later in that year by announcing capital controls on foreign investments in stocks, bonds and commercial paper, which, while eventually reversed, shook the confidence of international investors and evoked memories of the Asian Contagion of ten years before. Russia, for its part, which had defaulted on its debt in 1997, flexed its newfound energy-rich muscles by strong-arming Royal Dutch Shell into turning over a majority stake in a US$20 billion natural gas project in the Far East. As for China and India, while both economies continued to expand at dizzying rates, many observers cautioned that such rates were unsustainable and would at some point decline\u2014perhaps precipitously.\n\nCaveats notwithstanding, the fact is that HNWIs from both developing and developed markets have little choice but to invest in emerging markets to maintain earnings that meet today's enhanced expectations. The aging populations in Europe and North America, in particular, have plenty of money to invest, and they and their advisors must seek above-average returns to fund decades-long retirements.\n\n#  **CHINA: AN EMERGING MARKET FOR FOREIGN INVESTMENT**\n\nJust twenty-five years or so ago, Chinese leader Deng Xiaoping famously said\u2014perhaps apocryphally\u2014\"to get rich is glorious,\" unleashing market forces that challenged socialist orthodoxy and ultimately turned it on its head in the most populous nation on earth. According to _Forbes_ , it took fewer than twenty years for China to mint its first billionaires\u2014the Liu brothers, founders of the Hope Group, who made the famous _Forbes_ list in 2001. The fact that Deng's declaration occurred just before the rise of globalization is no coincidence; China's headlong participation in the world economy has been a primary driver of the phenomenon.\n\nSince the nineties, the government of China has almost exclusively focused on foreign trade and exports as its chosen vehicle for attaining economic growth, gradually opening its market to foreign investment by creating special economic zones where investment laws are relaxed in order to attract foreign capital. The result has been a six-fold increase in GDP since 1978, with an average annual GDP rate of 9.4 percent for the past 25 years. By the end of 2005, China had become the world's fourth largest economy by exchange rate and the second largest in the world after the United States by purchasing power parity.\n\nAll this has propelled China, the former economic basket case, from an agrarian, inward-looking society to one enthusiastically embracing technology and all that the twenty-first century promises. Consider this: In 1995, there were virtually no cell phone users among the country's population. By 2005, there were 400 million subscribers and China had become the number one consumer market for mobile phones in the world.\n\nThe Chinese economy is still far from completely open and transparent, yet even its staunchest critics are inclined to concede that considerable progress is being made. China is attempting to harmonize the system of taxes and duties it imposes on enterprises, domestic and foreign alike; in many industries where the old system in which personal \"connections\" were necessary to conduct business, crony capitalism is diminishing. On the downside, bankruptcy rules, intellectual property rights and ownership rules remain murky or nonexistent. The rules governing foreign ownership of businesses, for instance, vary from industry to industry. In the retail industry, firms such as Wal-Mart, Best Buy and Tesco have been permitted to purchase significant stakes in Chinese companies since the start of 2005, but the foreign banks are more hamstrung by government fear and fiat.\n\nThe Chinese fixed exchange rate has also been a sore point with trading partners. Here, too, a decision in 2005 to move to a floating peg, allowing the Chinese renminbi to move against the U.S. dollar in a narrow \"trading band,\" represents a form of progress. But Merrill Lynch's CEO in Taiwan, Albert Lee, seriously doubts that China will permit a fully floating currency any sooner than 2010, because to do so would endanger many exports by making them more expensive. Not only do exporters account for a third of the economy, but they employ ninety million people and operate on razor-thin margins. A drop in sales could force millions out of work. And in a country where millions of people are leaving their farms each year to work in the cities and factories, that could spell disaster. \"They need to keep a tight lid on it; they can't just let it go,\" Lee insists.\n\nOne major policy change that Lee does expect to see by 2010 is the granting of permission by the Chinese government to the country's citizens to invest directly offshore, something they can't do today. China tends to prefer a gradual approach in its economic reforms. According to Lee, the Chinese government is likely to go this route when it comes to loosening capital controls. He looks to Taiwan as a possible model. In 1985, Taiwan first allowed citizens to move investments overseas. The amount started at US$100,000 and has gradually ratcheted up until today a Taiwanese citizen can move US$5 million out of the country. Given the vast wealth creation occurring in China, the prospect that some capital will start moving offshore is a tantalizing one, both for the HNWIs who live in China as well as for financial institutions, which could offer these HNWIs a whole new array of products and services. It's also an encouraging prospect for globalization itself, since the free flow of capital is one of its cornerstones.\n\nThe expectation that the Chinese market will one day be a huge market for wealth management services added some degree of urgency to a recent competition among more than one hundred financial firms to win a mandate from the Chinese government to invest money on behalf of its US$28.5 billion social security fund. The deal is relatively small in terms of money management, so the ten firms eventually chosen are clearly eyeing future opportunities. China is a society of savers, with an estimated US$2 trillion to US$3 trillion in bank accounts, while the mutual fund industry remains small, roughly the size of the U.S. mutual fund industry in the late seventies.\n\n**A New Approach to Wealth Management: Private Banking in Asia**\n\nBorn and educated in Taiwan, Albert Lee obtained a law degree there and attended a graduate program in finance at the University of Illinois at Urbana-Champaign before practicing law with a prominent firm in Taipei. After joining Citibank's Taiwan office as a management trainee, he rose to department head and branch manager of the institutional finance division before joining Merrill Lynch in 1991 as a private banker in Taiwan.\n\n\"Merrill's banking license at that time was strictly advisory,\" Lee recalls. \"This was the early stage of wealth management in this virgin territor y. The Taiwanese government was concerned about granting too much infl u-ence to foreign wealth managers. In Taiwan and elsewhere in Asia, there was virtually no concept of private banking.\" As the regulatory environment gradually loosened up in Taiwan, by 2001 Lee was managing three Merrill Lynch branches there and had over a hundred FAs in Taiwan and Singapore reporting to him.\n\nA year later, Lee transferred to Merrill's Hong Kong office as chief of its Global Private Client division for the entire Pacific Rim. \"Wealth management as a separate entity scarcely existed at that time,\" Lee contends brightly. \"I witnessed\"\u2014and personally participated in\u2014\"the development of private banking in Asia.\"\n\nAs a discipline, wealth management was still immature compared to the more developed markets in Europe and the United States, according to Lee. \"There remained a casino mentality in some of the stock markets in Asia, which remain highly volatile.\" By Lee's account, when he started out in the business in the early nineties, Merrill's major competitor in private wealth management in the Pacific Rim was Citibank, with JPMorgan running a distant second. \"Merrill was still largely perceived by many high-net-worth individuals,\" he modestly says, \"as mainly staffed by stock jockeys.\"\n\nLee made it his mission to \"raise the image of Merrill in Asia.\" This was not only a matter of attracting top clients; it was a matter of attracting top talent. \"In Hong Kong we were successful at building up our image even in an immature market. Yet for some years, it was difficult to recruit FAs from Citi, JPMorgan or Morgan Stanley because so many expressed a disinterest in joining what they regarded as a 'stock brokerage firm' as opposed to a 'private wealth manager.'\"\n\nUnder Lee all that was destined to change. \"Client behavior evolved dramatically during the final decade of the twentieth century. Alternative investments, including hedge funds, private equity, other direct investment opportunities and a variety of more sophisticated synthetic, structured and derivative products, really took off during that time. The economic development of China created a dramatic wealth effect throughout the region.\"\n\nOn the private wealth management side, \"If a client was still stock picking, we would attempt to convert the client to the gospel of asset allocation. Some clients would respond, 'Don't tell me about asset allocation. I've got some money with you that I want you to play with and give me a high return.' And as long as the client understands the risk and rewards involved, we will adapt to that client's personal style. Yet others were intrigued by this asset allocation idea, and determined to check out this new mantra.\"\n\nAt the same time, during the tech boom of the late nineties, Lee observed significant changes in client behavior. \"I noticed in Taiwan, Hong Kong, Singapore and the Philippines a sharply increased appetite for derivative products.\" Today, Lee\u2014who was recently appointed CEO for Merrill Lynch in Taiwan\u2014is keen on the fact that \"at last count we have 280 billionaires in our region. Every financial firm is pitching product to these clients. Clients are no longer satisfied with our just picking stocks. In general clients are getting smarter, which is another way of saying that the FAs are doing a better job of educating them about new opportunities in the markets.\"\n\nIn the Pacific Rim, Merrill's latest thrust is its Private Banking and Investment Group, a joint venture between its Global Wealth Management (GWM) retail division and its Global Markets and Investment Banking Group (GMI). As Lee describes it, \"FAs draw on the specialized knowledge and product specialists within GMI while GMI gains access to the deeper and more personal relationships enjoyed by GPC and the FAs.\"\n\n#  **INDIA: A GROWING MAJOR ECONOMIC FORCE**\n\nChina's giant neighbor, India, is another growing power in Asia, and the liberalization of its capital markets has also played a significant role in the pace of the region's globalization. With a GDP of US$719.8 billion in 2005, India has become the world's twelfth-largest economy and the second-fastest growing major economy in the world, with a GDP growth rate of 8.8 percent as of 2006. It boasts the world's third-largest GDP of US$4.042 trillion as measured by purchasing power parity (PPP).\n\nSince its independence in 1947, India has mostly followed a socialist-inspired approach to its economy, with strict government control over private sector participation, foreign trade and foreign direct investment. But since the early nineties, India has gradually opened up its markets through economic reforms by reducing government controls on foreign trade and investment. The privatization of publicly owned industries and the opening up of certain sectors to private and foreign interests has proceeded slowly amid the kind of political debate impossible in China. But as was the case with China, globalization has gathered momentum from its participation.\n\n**India and China: Two Powerful Trading Partners**\n\nEconomic relations between India and China were strained for decades as the two jockeyed for economic advantage and tried to prove which of their nations was better equipped to sustain the high growth rates of the past several years. But lately the two are driving growth through stronger ties, and this is expected to continue.\n\nAt the heart of this historical tension are complex social and political differences. India is the world's largest democracy, with a mixed history of entrepreneurialism and state control. China is the world's largest communist state and now a cauldron of capitalist experimentation. There are large swaths of disputed territories in India's northeast, and while not as prone to violence as the India\/Pakistan tussle over Kashmir, the feud does simmer.\n\nBut there are growing signs that the differences that have hindered trade between the two nations for many years are acting as trade stimulants, with each side poised to take advantage of its distinctive strengths and, ultimately, complementary differences\u2014in China's case, a genius for manufacturing and computer hardware, and in India's, for services and software.\n\nFrom 2001 to 2005, trading volume between India and China grew by more than 50 percent annually, reaching US$18.7 billion in 2005. By contrast, during the same period, India-U.S. trade grew by 18.7 percent annually. A further sign of recent progress: in July 2006, the Nathu La Pass\u2014the former silk trade route between China and India\u2014reopened after a forty-four-year closure, creating new overland trade opportunities to complement a trading relationship that has existed primarily by sea. Predictions that China will become India's largest trading partner in the near future seem highly credible.\n\nThe economic power inherent in this burgeoning relationship is likely to be a welcome hedge against some of the risks associated with being too reliant on the United States and EU, whose growth rates are expected to slow over the next several years. If India and China succeed in supporting each other's growth, the Asia-Pacific region may one day outgrow its dependence on the economic health of western countries and become self-sustaining.\n\nToday, India's economy is increasingly diverse and encompasses agriculture, textiles, manufacturing and a multitude of services, including high-tech outsourcing. Although two-thirds of the Indian workforce still earns their livelihood directly or indirectly through agriculture, service is a growing sector and is playing an increasingly important role in India's economy. The advent of the digital age, and the large number of young and educated populace fluent in English, is gradually transforming India. India is a major exporter of highly skilled workers in software, financial services and engineering. And the country has quickly emerged as an important \"back office\" destination for global companies as they look to cut costs by outsourcing customer services and technical support. India continues to push the envelope, moving higher and higher up the ladder in the provision of more strategic and front office services.\n\nIndustrial policy reforms have substantially reduced licensing requirements, removed restrictions on expansion and facilitated easy access to foreign technology and foreign direct investment. India liberalized its foreign direct investment policies in 2005, allowing a 100 percent FDI (Foreign Direct Investment) stake in some ventures, such as the construction business, and reforms in the retail sectors are expected shortly.\n\nNot only do these reforms pave the way for non-domestic HNWIs' investment in the Indian economy, they lay the groundwork for those in India's huge middle class, 300 million strong, to move up into the ranks of the wealthy. Reform significantly impacts a class of investor unique to India: Non-Resident Indians (NRIs). NRIs have in the past sent home more than US$20 billion a year to support family members. But due to a lack of good investment opportunities and irksome capital controls, NRIs tended not to invest directly in the Indian economy. Now that's changing as investment options burgeon and capital controls are expected to gradually lift. This new \"financial connection\" that will accompany the long-nurtured \"cultural connection\" is sure to create even more wealth on the subcontinent in the coming decades.\n\n**Non-Resident Indians Play a Unique Role in Wealth Accumulation in India**\n\nNon-Resident Indians (NRIs) are people of Indian origin or descent working or living outside of India\u2014and their influence on the future wealth accumulation within India is likely to be significant. Even NRIs that left India more than a generation earlier have maintained strong cultural and economic links with India. In 2005, NRI deposits in the banking system totaled US$33 billion and remittances amounted to US$21.7 billion, representing approximately 3 percent of India's GDP and four times its foreign direct investment. From 2002 to 2005, NRIs acquired more than US$3.3 billion of shares on Indian stock exchanges.\n\nMany NRIs are successful business owners in the textile, gem and jewelry, hospitality and trading industries, and are integral to the business communities in Hong Kong, Singapore, Indonesia, Thailand and Malaysia. Additionally, the NRI community contributes many skilled workers to the financial services, information technology and shipping industries. Because of their strong local business ties in their adopted region and the maintenance of ties with India, NRIs are particularly global in their outlook\u2014both in terms of their business interests and personal investment opportunities.\n\nAccording to the 2007 _WWR_ , HNWIs in the Asia-Pacific region\u2014numbering about 2.6 million\u2014trade actively in both the local and international financial markets. As one Hong Kong NRI financial advisor commented, \"Some of my NRIs are more knowledgeable about Hong Kong stock markets than [are] the local residents!\" And due to the close-knit nature of the NRI community, NRIs openly share investment information with each other and provide excellent referrals for the wealth advisors lucky enough to work with them. The professional NRI client segment offers some distinctive opportunities for specialist financial advisors. Because of currency convertibility restrictions, it makes sense for these Indians to retain some wealth offshore in foreign currency. Many hold Indian ADRs (American Depositary Receipts) or mutual funds, and some have gone through the process of registering for the Indian government's NRI Portfolio Investment Scheme, enabling them to trade in Indian domestic stocks from overseas. Business owners are inclined toward high-volume transactions, say advisors, and make bold opportunistic moves, such as margin trading.\n\nAt the same time, NRIs are highly demanding clients who are notorious for spreading their investments and comparing pricing across numerous wealth management advisors. From the standpoint of the financial advisor, therefore, NRI business owners make for difficult, but rewarding, clients. To this end, nearly all of the international private banks, along with many of the domestic Indian banks, have set up teams of financial advisors specializing in servicing NRIs.\n\nIn early 2007, a Goldman Sachs report forecast that India could overtake Britain and boast the world's fifth-largest economy within a decade, as the country's growth accelerates apace. Moreover, contrary to the demographic profiles of many developed countries, India's workforce will remain young and robust; the massive retirement waves likely to stall growth in other regions of the world will not figure in the near futures of most Asia-Pacific markets, with the possible exception of Japan and China. As a result, India's HNWI population\u2014along with the opportunities for accumulating wealth\u2014is likely to expand significantly in the years to come. Investors might be well served to watch and determine how much of their portfolio they can allocate to similar vehicles based on the experience of India.\n\n**Merrill's Passage to India**\n\nFor the first time, India has become the largest revenue contributor among Asia's emerging economies for Merrill Lynch, highlighting the country's increasing importance for global investment banks. A record flow of share offerings and significant mergers and acquisitions, coupled with increasing principal investment by Merrill Lynch, meant that \"India has finally become relevant to Merrill Lynch in revenue terms, not just regionally but globally,\" Patricia McLaughlin, Merrill's vice-chairman and managing director for investment banking in India proudly informed _The Financial Times_ in August, 2007.\n\nAs global investment banks rushed in to create beachheads in India during the past few years to take advantage of a rapidly growing economy, mergers and acquisitions volume in India rose in 2006 to an unprecedented US$63.9 billion, more than double that of the same period the previous year, according to data firm Dealogic. A rise in new share issuance was responsible for investment banks underwriting a record US$23.3 billion of share sales in India within the first six months of 2006. Just five years earlier, by sharp contrast, Indian companies sold a comparatively paltry US$603 million worth of shares. In 2007, Merrill plunged even further into India's rapidly expanding real estate market, paying US$377 million for a 49 percent share in a portfolio of residential projects managed by DLF, the country's largest listed developer, in one of the largest deals of its type ever struck on the subcontinent.\n\n#  **THE EUROPEAN UNION: THE WORLD'S LARGEST INTEGRATED ECONOMY**\n\nThe rise of China and India has grabbed so many headlines of late that it can be easy to gloss over the pivotal role that Europe has played in the evolution of globalization. The Maastricht Treaty, defining the guidelines for the EU in 1992 and following soon after the fall of the Berlin Wall, took a continent of more than two dozen countries and created a single market. In fact, it created the world's largest single market.\n\nThe EU consists of a customs union, a single currency managed by the European Central Bank (in 2008, fifteen of the twenty-seven member states are using the euro), and a set of policies to create a single market of more than 350 million customers. The Schengen Agreement abolished passport control for some member states, and customs checks were also abolished at many of the EU's internal borders, creating a single space of mobility where EU citizens can live, travel, work and invest.\n\nThe EU remains the world's largest integrated economy, with a 2005 GDP of US$13.5 trillion compared to US$12.5 trillion in the United States, according to the IMF. Enhanced trade and higher growth from the newest EU members of the former Eastern Bloc are helping to drive EU growth. Indeed, private banks are now grappling with how to service the emerging millionaires of Eastern Europe, a group that is growing very quickly, but whose private banking preferences are still largely unknown.\n\nFor all the strides that the EU has made during the past fifteen years, it faces significant long-term challenges. As briefly mentioned earlier, low birth rate and aging demographics are likely to weigh on economic growth, but so will EU policies that may make the continent a bit less competitive on the world stage. The EU is a highly regulated, highly taxed jurisdiction. Even the tax and privacy haven of Switzerland, which has not joined the EU, must pay some heed. Switzerland has agreed to levy a withholding tax (initially at 15 percent) to return on savings paid to the citizens of EU member states, which means that EU citizens cannot sidestep taxes as they once could.\n\nIn fact, EU rules may eventually topple Switzerland's place at the pinnacle of offshore banking; Singapore is poised to capture that honor, positioning itself as a tax-friendly alternative and aggressively courting emerging Asian HNWIs and HNWIs from the developed markets. That said, one should not overstate the plight of Switzerland, currently the third-largest center of wealth in the world. Even if overtaken by Singapore, Swiss banking is in no danger of disappearing. It continues to be a haven for Latin America and the Middle Eastern HNWIs, who remain unaffected by the tax rules imposed by the EU on its citizens.\n\nSwitzerland's dilemma in Europe represents the flip side of globalization for the developed world. If developing economies worry they will be plundered and assimilated by globalization, developed countries worry their standards (living\/environmental\/human rights) will be degraded and their leadership roles eroded. Liberalized markets are wonderful for financial markets and the creation of wealth, but the financial herd is merciless and unsentimental. HNWIs and their advisors will always look to move their assets to the most advantageous markets\u2014as well they should. Taxes too high in Switzerland? Move money to Singapore. Wages too high in Germany? Move jobs to China. Regulatory and legal costs too high in the United States? Move operations to India.\n\n#  **UNITED STATES: LOST LUSTER**\n\nFor another example of how globalization can put established powers back on their heels, look no further than New York City. In 2000, as the Internet boom peaked, 90 percent of foreign IPOs were issued in the United States. Six years later, those numbers were flipped; just 10 percent of foreign IPOs chose to list in the United States. The total number of foreign IPOs has fallen 75 percent, and more and more non-U.S. companies (and U.S. companies for that matter) are delisting through private equity and management buyouts.\n\nWhy? Two reasons are commonly cited. The first is linked to regulations enacted after the corporate scandals of Enron and WorldCom. Sarbanes-Oxley (SOX) added investor protections, but some say it went too far with overly burdensome audit requirements. Large companies spend millions per year on these rules; meanwhile, the attention of boards of directors is less on strategy and more on regulatory compliance. But SOX is not the only regulatory thorn in the side of the United States. In the U.S. there are at least ten federal, state and regulatory bodies governing the capital markets, with overlapping and sometimes competing jurisdictions. (Rather ironic since Americans often chide emerging markets for their labyrinthian bureaucracies and inefficient business environments.) The second reason often cited for the falloff in U.S. listings by foreign companies is U.S. tort law. In 2005, class action lawsuits cost American corporations US$9.6 billion, up from US$150 million in 1997. In fact, comparing the cost of litigation to GDP shows that the United States is clearly the most litigious society.\n\nTo the credit of the Securities and Exchange Commission, it's been willing to consider that some of these rules and regulations may have overshot the mark. In late 2006, for instance, it proposed softening the costly oversight rule for small companies. That's a good thing, because the message from global entrepreneurs and investors is clear: the United States must have a regulatory and legal regime that's in step with other financial centers, or it will lose even more market share.\n\nCompanies from developing countries, as they grow richer and their financial markets become better governed, have plenty of options besides the United States to raise money. It also doesn't help U.S. market share that investment banking fees attached to IPOs are higher in the States than either Asia or Europe. Russian firms can turn to the U.K., and China's and India's entrepreneurs can look to Hong Kong. Globalization of financial markets, to put it bluntly, makes a New York listing seem less necessary or brag worthy. Retail investors themselves, especially given that most hold stocks via mutual funds, care even less where a company is listed. Once again, this is the flip side of globalization. Once financial advisors outside the United States fully understand the U.S. business models and can compete with respect to service, regulatory issues, etc., competition for HNWIs could go global as long as the perception remains that service delivery was local.\n\nForeign investors' interest in North America has decreased in recent years to 43 percent from about 46 percent and is forecast to drop even further. In 2004, enthusiasm for North American investing dimmed due to the gains witnessed in other markets, and also another important development: HNWIs' confidence in the U.S. dollar began to crack. Huge deficits, the mounting cost of the war in Iraq (not to mention Afghanistan), and entitlements in the form of Social Security and Medicare that will eat up a greater percentage of the budget as baby boomers retire are all starting to weigh on the dollar. The dollar's further losses in 2006 added to the urgency with which some HNWIs began investigating other markets and considering how they will hedge their dollar exposure. BlackRock cofounder Ralph Schlosstein is forthright in his belief that HNWIs are more aware than ever that a fall in the dollar could impact their long-term standard of living.\n\nIn 2005, the Asia-Pacific region surpassed Europe as the second most popular destination for HNWI investments, accounting for 23 percent of total assets. A number of emerging economies with large growth prospects\u2014such as China and India\u2014combined with strong performance in the region's more mature markets\u2014such as Singapore and Hong Kong\u2014is likely to keep international interest focused on this part of the world for some time to come. Such numbers clearly buttress Mr. Lavayssi\u00e8re's observation that the world is evolving from a two-pole world to a multi-polar world. Asia-Pacific is that third pole; this triumvirate will drive the economic and political narrative of the twenty-first century.\n\n#  **LATIN AMERICA: A GROWING REGIONAL ECONOMY**\n\nAlthough Latin American markets have not enjoyed the explosive growth that Asian markets have experienced over the past ten years, the tangible effects of globalization remain strong nonetheless. The regional economy enjoyed a 5.3 percent growth rate in 2006, the third strong year in a row, and although countries such as Venezuela and Bolivia seem to be sliding toward socialist policies, many Central and South American countries are embracing globalization.\n\nTake Brazil, which saw its HNWI population grow 10.1 percent in 2006, and its main stock exchange, the S\u00e3o Paulo Bovespa, jump 32.9 percent. Thanks to smart fiscal policies and a marked improvement in Brazil's current account, foreign exchange reserves, and balance of trade, the country has attracted foreign investment and grown the economy to the world's ninth-largest by purchasing power parity and eleventh largest\u2014both according to early 2007 market exchange rates. It possesses large and well-developed agricultural, mining, manufacturing and service sectors, as well as a large labor pool.\n\nWith the increased economic stability provided by the Plano Real, Brazilian and multinational businesses have invested heavily in new equipment and technology, a large proportion of which has been purchased from North American enterprises. Many of its companies are regional and, increasingly, global powerhouses, such as Gerdau and CSN.\n\nBrazil has not been without its ups and downs over the past decade, but it has successfully moved from a fixed to a floating real and, ahead of time in 2006, paid back IMF loans related to its currency devaluation. This has occurred while the country and others in the region, particularly Chile, have forged closer ties with China for its abundant raw materials.\n\nDarcie Burk, head of Merrill Lynch's Wealth Management Latin American division and a twenty-year veteran at the firm, can distinctly recall a time not so long ago when traders \"physically clipped the coupons on bonds\" and \"international investing was regarded as kind of a gray area\u2014there was the U.S. and everywhere else, which was just this great empty white space on the map.\"\n\nIt was the pervasive influence of the doctrine of asset allocation within the firm that finally propelled international investing to its present prominence, Ms. Burk contends. \"We started getting into providing hedge funds for our private clients,\" she recalls, \"many of which were either headquartered overseas or heavily involved in international investments of various kinds, some of them rather exotic. A lot of hedge funds were also investing in sovereign debt immediately prior to the 1997 crash, so that taught all of us a number of lessons about risk reduction and client risk profiles.\"\n\nThe twin principles of asset allocation and diversification created a virtual mandate that every FA had to know something about international investing, which inevitably involved an engagement in emerging markets because those generally offered favorable rates of return. In recent years, the most dramatic change on the international investing front, according to Burk, is that \"it's no longer about wealthy entrepreneurs parking their money safely offshore.\" These markets have spawned their own indigenous derivative products, which successfully mimic their originals in developed market economies.\n\n\"All of these compelling secular trends offer strong implications for the Latin American economy,\" Burk notes. \"If the U.S. suffers a crash, China offers a little bit of a hedge due to decoupling. The entire region is stronger thanks to globalization.\"\n\nMexico's mortgage market offers another example of what 's happening in Latin America today, and how fiscal policies have created enormous wealth and opportunities for domestic and non-domestic HNWIs. Ten years ago there was no mortgage market in Mexico to speak of. As a result, a person had to pay 100 percent for their home, which, not surprisingly, kept home ownership low. But by reining in inflation and successfully issuing sovereign debt, the country has developed one of the deepest local debt markets in Latin America. In 2003, it issued its first twenty-year peso-denominated bond, and in 2006 issued the first thirty-year bond. In 2005, it was estimated that non-Mexicans, in search of long-term, relatively safe, high-yielding investments, owned about 75 percent of the twenty-year notes.\n\nA deep debt market has allowed the mortgage market to develop, since banks now have the confidence to lend over such long time horizons. People can now finance home purchases, and with low interest rates and President Vicente Fox's push for home ownership the Mexican housing market has heated up. That's good for the middle class in Mexico, which can now more readily access a more liquid real estate market.\n\n#  **GLOBALIZATION PROMOTES LOCAL INVESTING**\n\nDespite improvements brought by globalization, emerging markets clearly have political and financial risks greater than do developed markets. In the Middle East, for instance, regional business practices do not have the same standards of transparency and accounting as exist in the West, according to Hawkamah, a corporate governance institute. On the whole, however, these risks have lessened. That's partly because developing markets have improved monetary and legal policies, but also because the financial community is better at assessing financial risk and political risk, lessening the chance of a surprise.\n\nThe capability of global credit rating agencies to more reliably quantify risk\u2014even high risk\u2014has proven critical to stabilizing these markets and soothing investors; instead of panicking at the first sign of trouble and stampeding for the exits, investors who knew the risks going in to an investment are more likely to ride out trouble. Investors hate surprises, and the fewer surprises there are, thanks to rigorous due diligence, the more confident investors are and the more stable the whole system is. This should be the responsibility and role of the financial advisor, and individuals should demand clarity from their advisors on what the risks will be with these types of investments.\n\nOne of the interesting results of globalization and stability of markets has been the degree to which it has encouraged local HNWIs to invest in their local economies. By keeping inflation under control through smart monetary and fiscal policies, creating a legal system that guarantees rights of ownership and promoting free and transparent capital markets, developing countries not only attract investment from overseas investors, they convince homegrown HNWIs to invest in the local economy, helping to further the economic transformation.\n\nThis is already a well-established trend in the Middle East, where oil revenue that once automatically returned to Europe and North America is being invested locally (though much of the oil wealth is still parked in safe government bonds issued by Western governments). Stock markets in Kuwait and Saudi Arabia have become viable, and Dubai is building a financial center\u2014really a city within a city\u2014with zero tax on income and profits, 100 percent foreign ownership rules, no foreign exchanges or repatriation of profits, and a regulatory regime akin to the U.K. and Australia.\n\nHNWIs' growing confidence in their countries and regions is not limited to the oil-rich Middle East. Advisors note that business ownership and income accounts for 57 percent of wealth in Asia and 63 percent in Latin America, and that it's within Asia and Latin America that the lion's share of new wealth is being created. In places like South Korea, Taiwan and Singapore, the standard method of operation is to create wealth onshore, and then at certain points move wealth offshore to developing markets to preserve wealth and guard against the political and financial uncertainties that still exist in their markets. In India, a booming economy and galloping stock market (the Bombay Sensex returned 46.7 percent in 2006) give local HNWIs confidence to keep their money working in the Indian economy and not stealthily move money offshore. What's more, high domestic returns and a well-run financial market mean that once capital controls are lifted, as is expected over the next several years, HNWIs are less likely to suddenly shift huge amounts of capital out of the country.\n\nThis marks a radical change from ten years ago, when HNWIs in developing markets possessed few investment options in their home markets. In those days they coped with inflation, uncertain taxes, the threat of expropriation and poor wealth management service in their home market. They moved their money to developed markets for safety and to build their wealth. Those bad old days may be over in some developing markets, but not in all of them. Many HNWIs in Africa as well as certain Latin American and Asian countries still consider it wise to stash most assets offshore\u2014and will continue to do so for years to come. Therefore, the ability to research and gather information on global markets can certainly help individual portfolios.\n\n#  **RADICAL CHANGES IMPACT INVESTMENT OPPORTUNITIES**\n\nGlobalization and the mobility of capital it implies are having a radical impact on how HNWIs across the globe are investing. Free-moving capital means that investors are empowered to continually cross borders to find the best returns in an ever-increasing number of well-run, transparent financial markets. It also means they are free to depart those markets when financial discipline breaks down, or when another jurisdiction becomes comparatively more attractive. And, ironically, it also means that the best returns might be had by _not_ sending investment overseas.\n\nIf HNWIs wish to use their wealth to accrue more wealth (and we assume that virtually all of them do), investment opportunities\u2014no matter where they are\u2014cannot be overlooked. HNWIs must open their eyes to the entire globe, shed the antiquated Cold War mindset of political and financial borders, and move their investments adroitly to pockets of growth around the world. This acumen will be necessary to build wealth and to maintain it; what's more, HNWIs and their advisors must work to hone their investment skills quickly. Speed is required to stay ahead of the next wave of investors, which will surely be moving more of their investments overseas soon.\n\nIndeed, an aging population in the West concurrent with the decline of defined benefit pension plans portends a ferocious competition for investments that generate high returns and can fund long-term retirements. It's not a race anyone will care to lose\u2014and settling for lesser returns in more mature economies will not sustain wealth and build a family legacy. HNWIs, if they are to remain HNWIs, must remain in tune with the changes and opportunities of globalization.\n\nWhile there are certainly risks to globalization and investing in the economies new to free markets, the momentum is clearly toward globalization. As more and more markets around the world open themselves to capital, there will be a series of waves of new investment opportunities. For aspiring HNWIs, the best bet is to keep an eye on how and where the established HNWIs are allocating their capital and follow suit when possible, closing the gap and capturing as many of those early, often higher, returns as possible.\n\nUnderstandably, some wealthy individuals and households will remain skittish about investing in overseas markets, particularly developing ones; but they should take comfort in the fact that the HNWIs from the emerging market themselves are increasingly confident about investing in their own economies thanks to reforms and opportunities brought about by globalization\u2014and they are the ones in the best position to know what they're getting into. Foreign investors would be wise to scrutinize their investment and sentiment. This means that despite the increasing globalization and complexity, the basic fundamentals will remain:\n\n\u2022 Understand your risk profile and appetite;\n\n\u2022 Determine your \"disposable income\" level;\n\n\u2022 Set floors and ceilings on exposure, upsides and downsides;\n\n\u2022 Agree to set review and reallocation periods;\n\n\u2022 Aggressively adhere to your plan.\n\nThis will become more and more important. Being aware of this and having the discipline will allow individuals to raise critical issues with their advisors.\n\nAs the international situation evolves, the challenge for advisors is to ensure that they are aware of and able to navigate global markets, or have access to this information and can readily and easily understand and share it. Many HNWIs who were interviewed stated that for them, this is now a key financial advisor selection criteria. This means that advisors need to be a steady hand in this tumultuous investment environment, and wealth management firms must also resist using globalization as a cover to treat all HNWIs the same. For instance, a firm cannot hope to succeed in India if it does not set up a truly local operation there, one that operates in the local time zone and designs services and products that fit the local culture. A financial institution operating at arm's length could miss the important nuances of how to manage the wealth of non-resident Indians and their families still in India.\n\nTo be successful, the financial advisor needs to fully comprehend the individual style of the investor, based on where the money originated (income versus business versus inheritance), and then overlay that with appropriate products and services. Concurrently, HNWIs need to be prepared to provide that information, which will then allow the advisor to build the most appropriate and compelling investment strategy for their investment needs.\n\n#  **INTERNATIONAL MARKETS' SUCCESS IS FORCING U.S. INVESTORS TO RETHINK THEIR DOMESTIC FOCUS**\n\nThe increasing interest and allocation to international investments is occurring because of many of the same reasons as those driving alternative investments such as hedge funds and private equity: investors' growing familiarity with these markets, a hunt for yield and diversification. The dilemma for the HNWI is the same as well: greater risk. The following must be considered:\n\n\u2022 How liquid will these investments be in a time of crisis?\n\n\u2022 How well does the financial community understand the risks\u2014political and economical\u2014in all of these remote corners of the world where investments are now possible, often for the first time?\n\n\u2022 And, even if the risks are fairly well understood, are HNWIs being properly rewarded for the risk they are taking, or is the rush of capital into new markets driving up prices and discounting the risks too much?\n\n\u2022 Therefore: Should the fifty stocks on the Vietnamese stock exchange really be trading at a higher price-to-earnings multiple than the S&P 500\u2014as was the case in early 2007?\n\nMake no mistake, however, that while these questions must be asked and precautions taken, they cannot be used as a pretext for inaction. Smart investors continue to diversify their holdings as their confidence in less familiar markets grows, and this international approach is playing a larger role in their wealth creation strategy as markets outside North America and Europe rack up double-digit gains year after year. To keep up, other investors will be forced to follow suit and fundamentally shift the composition of their portfolios. The so-called \"wheel of fortune\" below highlights some of the rationale behind the drive toward an increasingly international view.\n\nFor HNWIs tempted to wait on the sidelines to see if international investing will fall out of favor, money managers stress that this new global investing approach is no flash in the pan. The smart money will continue to flow into international investments. \"This is part of a permanent trend. The world has changed and the world view of investors is different today. Globalization is the biggest shift in history in terms of economic development; countries are participating that never have before,\" says Gregory Johnson, CEO of Franklin Templeton Investments, founded by his grandfather in 1947 and which today boasts US$465 billion of assets under management. Mr. Johnson's father, Charles Bartlett Johnson, serves as co-chairman of Franklin Resources, has an estimated net worth of US$4.3 billion and was ranked in 2006 by _Forbes_ as the _147th richest person in the world_.\n\n**Figure 2.1** \\- Wealth Creation in Global Economies\n\n_Source_ : Capgemini analysis.\n\nMarket capitalizations and benchmark index performance have grown rapidly in Eastern European, Asian-Pacific and Latin American markets, driven by ongoing foreign investment and strong corporate profits. HNWIs have paid close attention and taken advantage. In 2006, emerging-market mutual funds worldwide saw a record US$22 billion of net new money, up from US$20 billion in 2005, according to Emerging Portfolio Fund Research. The Dow Jones World Stock Index\u2014excluding U.S. equities\u2014rose 88 percent from 2002 to 2005 and then tacked on another 23 percent in 2006.\n\nIn the Asia-Pacific region, stock market growth has remained consistently strong. The MSCI AC Asia-Pacific Index returned 21.0 percent in 2005, up from 14.1 percent in 2004. Similarly, commodity-producing nations such as Brazil, Mexico and Canada benefited from surging prices, as well as from a boost in the value of their currencies. Some smaller, less developed financial markets such as those of the United Arab Emirates, Romania and Singapore were also winners for HNWIs in 2005.\n\nThe year 2006 saw a continuation of many of these trends, with substantial returns in China, Russia and India, among others, thanks to a combination of growing domestic demand, overseas trade and commodity prices. In Russia, the benchmark RTS Index jumped 70.7 percent. India's Bombay Sensex rose 46.7 percent. Meanwhile, the Dow Jones China 88, a measure of China's largest and most traded stocks, scored a 97 percent rise.\n\nTo some degree, success begets success, not just within the same country, but in other countries in the region. Mr. Johnson argues that leaders of Vietnam see what's occurring in China and have decided to take part, paving the way for a wave of Western investment. The main Ho Chi Min Stock Index more than doubled in value in 2006.\n\n#  **EMERGING MARKETS BECOME MAINSTREAM**\n\nThe overarching narrative in terms of HNWI international allocation is that investments in North America and Europe are expected to continue to decline over the next few years as HNWIs redeploy assets to the Asia-Pacific region and other emerging markets that outperform North America and Europe. This is virtually inevitable if HNWIs want to position their portfolios for the highest growth. In 2006, for instance, China notched another year of 10-percent-plus growth and is on track to surpass Germany in 2008 as the world's third-largest economy.\n\nHNWIs' heightened interest in international investments, combined with their growing exposure to equities and alternative investments, are clear signs that the world's wealthiest individuals are not only becoming more sophisticated investors; they have also become somewhat more aggressive than in the past and seem even more determined to achieve returns that surpass market averages. The lesson for investors is that the global economy is not only altering real-time communications, but also the ways that money is managed and leveraged.\n\nIndeed, the strong results in emerging and international markets\u2014coupled with the capital flowing into them\u2014have prompted some observers to argue that the emerging markets are \"decoupling\" from the United States, whose performance remained less robust\u2014albeit respectable\u2014in 2006 and became more severely challenged by the subprime mortgage crisis that dominated the final half of 2007 and continued to roil global markets well into 2008. Many formerly Third World countries are in better financial shape than in the past, with lower deficits, increased reserves and reduced dependence on exports to the United States. The rise of China and, increasingly India, has helped dilute the dependence of many emerging markets on the United States, particularly those that rely on exporting commodities.\n\nHow resilient these emerging economies would really be if U. S. consumer demand dried up, however, remains to be seen. This is one of the great unanswered questions going forward as the world is transformed by globalization.\n\n#  **BEYOND EMERGING MARKETS LIES THE FINAL FRONTIER**\n\nWith so much money chasing investments in places like China and Russia, the more established emerging markets are starting to look mainstream. As investments become more widely available to the mass of investors and demand increases, returns often decline, which leads aggressive investors casting about for the next big thing. This formula has played out with hedge funds and other alternative investments, and now it looks like it's starting to occur with emerging markets as well. Indeed, some HNWIs and their advisors say returns in many emerging markets are declining at too fast a rate, leading them to worry that investors are getting lax about risk.\n\nIn pursuit of the highest yields, some HNWIs are looking beyond mere emerging markets to what are known as \"frontier markets,\" where the potential risks and returns are both a magnitude higher than those of emerging markets. Frontier markets are tiny. With a total market capitalization of about US$40 billion, the whole sector is worth less than 20 percent of the current value of China's ICBC bank. They include countries such as Bangladesh, C\u00f4te d'Ivoire, Jamaica, Slovenia and many other countries in Africa, South Asia, Eastern Europe and the Caribbean.\n\nThe International Finance Corporation (IFC) first launched the S&P\/IFC Frontier Index in the mid-nineties. The index measures the performance of stocks of twenty-two countries and has returned an average of 37 percent over the past five years, compared with an average 25 percent for the Morgan Stanley Emerging Markets Index.\n\nAmong the countries there are some big winners and big losers. Since March 2003, in dollar terms, the Ukraine has risen by 570 percent, Kenya by 279 percent and Bangladesh by 79 percent. In 2006, Namibia was the top performer by posting a 126 percent return, while Tunisia declined 8 percent. And Saudi Arabia's market plummeted a whopping 50 percent in 2006.\n\nThe Vietnam Stock Exchange, which was added to the S&P\/IFC Frontier Index in 2006, doubled in value, due to commodity exports and a young, cheap workforce. Foreign investors spent US$123 million for Vietnamese stocks and by the end of 2006 owned about 31 percent of the market. Investors have raised US$1.8 billion to invest in Vietnam ahead of a privatization program next year, which will include eight US$1 billion listings, according to Nicholas Vardy, editor of _The Global Guru_.\n\nFor the past several years, investing in these countries has been the province of only the most sophisticated HNWIs but, right on cue, new \"frontier funds\" are now cropping up to take advantage of such attractive returns, giving more investors a chance to take part. Investment firms Hamilton Bradshaw and AKD Securities recently launched the first fund focused solely on Pakistan, while Investec is pushing the case for Africa and managers are talking up the prospects they're finding in Vietnam.\n\nMany of the opportunities, for now, are open only to institutional investors, including a fund opened in December 2006 by Acadian Asset Management, which quickly raised US$200 million for a frontier markets fund based on the S&P\/IFC Frontier Index. Meanwhile, Imara Asset Management's Imara African Opportunities Fund focuses primarily on Africa, excluding South Africa, attempting to tap Africa's wealth of natural resources and growing trade links with booming economies like China. But the minimum investment in the fund is US$100,000. A few mutual fund companies, including Franklin Templeton, Eaton Vance, T. Rowe Price and Fidelity Investments, offer limited frontier exposure through emerging-market mutual funds.\n\nAccording to Merrill Lynch global emerging-markets equity strategist Michael Hartnett, frontier markets have outperformed both emerging and developed equity markets for several years, earning annualized returns\u2014as measured by the S&P\/IFC Frontier Index of 23.75 percent between 2000, when data first became available, and September 2007. Compared with a 12.42 percent rise for emerging markets, as measured by the MSCI Emerging Markets Index, and a 1.18 percent increase for the S&P 500 Index in the United States, both over the same period, frontier markets may display a compelling case for savvy and risk-tolerant investors.\n\nThe fundamental driver of their growth potential, Hartnett observes, is the global boom in basic commodities. In 2007, Dubai's stock market rose more than 37 percent, while Abu Dhabi's was up over 40 percent and Qatar's 35 percent. Even sub-Saharan Africa has been experiencing its strongest growth and lowest inflation in more than thirty years, according to the IMF.\n\nOn the downside, the challenges faced by these markets are fairly obvious and include not insignificant political uprisings, human rights and environmental issues, hyperinflation, and poor infrastructure that can make power, transportation and information intermittent. Some countries, like Bangladesh, are prone to natural disasters. Laws and regulations can be nonexistent or subject to the whims of local bureaucracies, making investor rights iffy at best.\n\nOn the plus side, frontier markets tend to be not closely correlated to the economic winds in the developed countries, which mean they offer a degree of diversification to the intrepid investor with the risk appetite to go where others justifiably fear to tread. In fact, intrepid may be too subdued a word to describe the attitude required to plunge into these markets without losing several years' worth of sleep. Many of these stocks are highly illiquid, which makes them impractical for big mutual funds to participate in and more suitable for private pools of capital that can commit to these investments for the long term and need not worry about redemptions. Also, the markets themselves might gyrate radically, and the ultimate goal\u2014that a frontier market becomes an emerging market and eventually a developed market\u2014may in fact never occur. Despite such hurdles, the S&P\/IFC Frontier Index includes Bulgaria, Estonia, Latvia, Lithuania, Romania, Slovakia and Slovenia, some of which are looking decidedly more advanced than their frontier status might suggest.\n\nAn additional challenge with frontier markets is that they may be bid way up as investors rush in, even though experienced investment pros say frontier markets are really only worthwhile if they are cheap and overlooked. A case in point: Vietnam, where shares on the Vietnam Stock Index traded at approximately twenty-six times estimated 2006 earnings, above the S&P 500's trailing price\/earnings ratio of eighteen. As a result, HNWIs and their advisors need to be extraordinarily disciplined when dipping their toes into frontier markets and not be lured into taking on too much risk, chasing possibly phantom returns. Such lessons need to be given serious consideration by everyone\u2014clients and advisors alike.\n\nMore than a quarter century after Antoine van Agtmael stood at that podium at the Salomon Brothers headquarters in New York, pitching his offbeat idea of an emerging-markets equities investment fund, emerging-market stocks still represent only about 10 percent of market capitalization worldwide. Yet the boundless potential of emerging markets' companies and economies is neatly encapsulated by the fact that taken together, the top one hundred companies from the world's fastest-growing economies are growing ten times faster than their U.S. counterparts, twenty-four times faster than Japan's and thirty-four times faster than Germany's, according to The Boston Consulting Group.\n\nFew investors, regardless of risk tolerance or time horizon, can afford to ignore the fact that the total shareholder return of the MSCI Emerging Markets Index jumped 150 percent during the first six years of the twenty-first century, while the Standard & Poor's 500 Index declined over the same period. \"It's astounding that so many people continue to remain oblivious to this new reality,\" van Agtmael contends.\n\nThis new reality is also one more accurately defined by the emergence of dozens of world-class companies, as opposed to world-class economies, according to Mr. van Agtmael. Too many Western investors continue to think about pulling off \"country plays\" while they should be focused\u2014as they are with companies based in the more developed economies\u2014on individual corporate performance.\n\nAs the world's capital markets become ever more closely linked because of the blessings of advancing technology, the global economy is becoming increasingly dominated by forward-looking firms, many based in the developing economies, which possess not just a global footprint but a global outlook. World-class firms like Taiwan's Hon Hai, the world's largest electronics contractor, which produces iPods for Apple; Mexico's Grupo Modelo (Corona beer); Samsung Electronics; or Mexico's Cemex, the largest producer of cement in the United States, are not just the blue chips of the future but the blue chips of today.\n\n**Five Tips for International Investing**\n\n1. **Go where the growth is:** With the growth of the HNWI population strongest in emerging markets (up 21 percent in Singapore, 20 percent in India, and more than 15 percent in Indonesia, Russia and the UAE), much of the market action in those economies appears to be heavily influenced by higher levels of domestic investment, with inflows into emerging-markets funds from developed countries remaining relatively stable.\n\n2. **Seek proper asset allocation and diversification:** Emerging-markets investors, wherever they may be domiciled, are gaining exposure to economies not traditionally tightly correlated with developed economies. Fans of the \"decoupling theme\" saw their pet theory stress-tested during the global turbulence caused by the credit collapse in the third quarter of 2007.\n\n3. **Focus on world-class companies, not world-class economies:** India and China may be the national heroes, but maintaining one's focus on individual corporate success stories offers higher rewards than a more scattershot top-down investment approach.\n\n4. **Don't forget frontier markets:** While highly volatile, frontier markets may be worth investigating provided that these targeted investments are undertaken in accordance with a professionally constructed, risk-balanced portfolio strategy.\n\n5. **Embrace globalization; it's no flash in the pan:** To ignore the rewards of international investing would be comparable to refusing to invest in technology, media networking, or other significant social and geopolitical trends. Maintaining a provincial approach that avoids the perceived risk of \"foreign\" investments is no longer a practical option for investors seeking to maximize opportunities in the twenty-first century.\n**CHAPTER 3**\n\n**Technology's Critical Role in Wealth Management**\n\n#  **DAWNING OF THE DIGITAL AGE**\n\nIn the 2006 _World Wealth Report_ , two-thirds of wealth advisors responded to a survey question on technology that the quality and quantity of information available to clients was the most transformative trend in wealth management over the past decade. Forty percent contended that technology would continue to be the most powerful trend for the next ten years. Already, the velocity, volume and scope of information reaching today's investors have made them more sophisticated and demanding than their predecessors. Just as technology empowers wealthy clients and enables advisors to offer them superior service, technology increases the pressure on advisors to keep up with the furious pace of innovation and rapidly ratchets up investor expectations.\n\nIt would be difficult to overstate the impact of technology on the art and science of wealth management. Information technology puts sophisticated financial tools in the hands of the wealthy and their advisors. It provides an efficient and effective way for clients to communicate with their advisors as well as each other. The advent of information technology, in tandem with financial innovation in general, has been the primary driver of globalization, binding the world's markets closer together and enabling the nearly instantaneous transfer of information, ideas and liquid assets around the globe at a velocity that is historically unprecedented.\n\nAccess to aggregated account information (a single balance sheet across business lines and companies), is not merely desired but demanded by clients, not least by HNWIs. These now conventional expectations nonetheless sorely challenge the technology infrastructure of many a wealth advisory firm that has failed to invest the resources in cutting-edge IT. Yet it's a challenge they have no choice but to tackle. Today's U.S. and Europe-based financial firms must compete head-on with those based in Asia\u2014and vice versa.\n\nFor clients, the primary benefits bestowed by technology are that they can simultaneously have access to the same up-to-date and sophisticated information as do their advisors and (presumably) the most informed market-makers. As information technology has steadily become more user-friendly, cost-effective and intuitive, the information gap between advisor and client has dramatically contracted. The closing of the information gap vastly improves the quality of the dialogue between client and advisor that lies at the heart of every productive investment relationship.\n\nCharles Simonyi, former head of Microsoft's application software group (which oversaw the creation of Microsoft Word and Excel) and who now heads his own company, Intentional Software, observes that \"because financial markets are entirely information-based, technology will drive the future of financial markets.\" Proprietary databases and algorithms will one day become as valuable as capital and liquidity itself, he predicts. He cites as an example of the cutting edge of this trend the stunning success of Renaissance Technologies (Rentec), the quantitative hedge fund management company founded by former MIT math professor James Simons, whose flagship US$5 billion Medallion Fund has averaged 35 percent annual returns, after fees, from 1989 through 2007.\n\n\"The algorithms at their disposal have such incredible value that they truly take the place of capital,\" Simonyi contends. The Medallion Fund's remarkable yield allows it to charge clients a 5 percent management fee and a 44 percent incentive fee\u2014generous even by hedge fund standards. The often daunting task of incorporating new technologies into the discipline of wealth management becomes even more pressing because many technologies considered novel today will not be considered worth talking about to the children of today's wealthy clients. Rapid technological obsolescence is simply a fact of modern corporate life. As younger generations become HNWIs in their own right, they are unlikely to display much patience for firms that have failed to seamlessly weave the most advanced technologies into the very fabric of their operations. \"Technology is something invented after you were born,\" observes James A.C. Kennedy, CEO of financial firm T. Rowe Price. \"For kids the Internet isn't a technology, it 's an appliance. They couldn't imagine life without it because they've never had to.\"\n\n#  **DISPELLING FIVE MYTHS OF ONLINE PRIVATE BANKING**\n\nDespite the technology-fueled revolution around investor education and sophistication, it's hardly surprising that it's still possible to find advisors who believe that technology's place in wealth management is limited. The rationale seems to be that since private banking has thrive so long so successfully, it must be immune to the IT advances all around it. A corollary to this erroneous belief is that HNWIs aren't interested in technology, or that deploying technology will somehow put the wealth management firm itself at some kind of competitive disadvantage. This sentiment is particularly stubborn when it comes to shunning the Internet, which is quite simply a no-growth strategy for both the firm and, potentially, HNWIs. While it's true that any new and potentially costly IT strategy or deployment should not be undertaken lightly\u2014especially when it touches the client as ubiquitously as the Internet does\u2014too many advisors suffer from an abundance of caution when contemplating technology upgrades. Too many are fooled or seduced by what Capgemini has identified as the five myths of online private banking:\n\n##  _**Myth #1: Most private banking clients are not sufficiently Internet-savvy for online banking.**_\n\nWe have extensively documented a widespread belief that wealthy investors are not sufficiently familiar with the Internet to move private banking online. Indeed, there is some basis for this misperception. Most wealthy clients in North America and Europe are in their late fifties, an age group that as a rule uses the Internet less frequently than younger demographics. (As recently as 2004, only 20 percent of Europeans between fifty-five and seventy-four had logged on within twelve months.) But the conclusion that many draw from this fact\u2014that wealthy individuals are not good candidates for Internet banking services\u2014is simply erroneous.\n\nConclusions based on crude demographics frequently miss critical details. Retail brokerage clients as a group are frequent and committed users of online communication. The typical advised client in 2005 spent nearly fourteen hours per week online, and more than half had a broadband connection. In fact, the wealthier the clients, the more active they tend to be online. In 2005, an affluent European was 73 percent more likely than a non-affluent counterpart to bank online at least weekly.\n\nNearly half of the affluent U.S. households conduct online stock research, with one in three HNWIs visiting financial provider sites and one in five trading stocks, mutual funds, options and bonds online. Indeed, for clients with actively managed portfolios, managing finances was the second most frequently performed online activity after emailing. HNWIs still demand ample telephone and face time with their advisors, but 56 percent require full Internet access to their portfolios and investment accounts as a prerequisite for client satisfaction\u2014a figure that is surely to grow.\n\n**Figure 3.1** \\- Share of Investors Who Are Active Online, per Level of Wealth, United States, 2005\n\n_Sources_ : _Private Banker International_ , May 31, 2005; _Private Banker International_ , Apr. 27, 2004; Forrester research, \"The affluent are the most active online investors,\" Sept. 2005; Forrester research, \"How to boost online banking in Italy,\" Sept. 2004; Forrester research, \"Europe's affluent rely on online finance,\" Feb. 2004.\n\nFurthermore, the wealthier the client, the more they tend to factor websites into their overall satisfaction with their advisor. Forrester Research found that 58 percent of brokerage website visitors in the U.S. consider the quality of their brokerage firm's website extremely important to their satisfaction with the company as a whole. Remarkably, the second-strongest predictor of high client satisfaction with their brokerage firm was how they viewed the firm's use of technology. And of course, when it comes to future generations, since younger people are by far the heaviest users of the Internet, their numbers will continue to grow as they age and turn into the next generation of HNWIs.\n\nTechnology, in short, is critical to serving clients properly\u2014and clients know it. In a fiercely competitive environment, where companies are looking for every conceivable advantage to retain and attract wealthy clients, the online channel must be embraced. Clients, in turn, would be wise to make the best use of the online channel as a means of optimizing communication with their advisor.\n\n##  _**Myth #2: An advisor-based business like private banking can only be distributed through high-touch channels.**_\n\nPrivate banking is quite rightly viewed as a people-based relationship business. But that description leads some observers to falsely assume that there is little to gain from providing clients with access to electronic channels. Frequent arguments against electronic channels and Web access include:\n\n1. The high level of customization and personal service HNWIs expect can't be delivered through the Web;\n\n2. Clients' complex financial situations require advanced services and products that cannot be delivered online;\n\n3. The low frequency of transactions (compared to retail banking) makes an Internet channel too costly to maintain.\n\nYet as has been previously noted and well documented, HNWIs are increasingly intent on taking a more active role in the dialogue about their wealth. Whether this means they will or won't want to speak to their advisors on a daily basis is unknown, but it does mean that they require instantaneous real-time access to timely financial information. Ideally, a firm should be able to deliver this information and increase the touch points between the advisor and the clients to \"extend the conversation,\" further proving the advisor's value as a trusted and accessible counselor. For example, a firm could design customized online investment alerts for deployment following every investor-advisor telephone conversation.\n\nOf course, there are always going to be some tech-averse clients temperamentally inclined to avoid the online channel, preferring the intimacy of face-to-face meetings and phone calls. Personal preferences will perennially vary. Not all channels are suitable to all clients. But the fact is that by offering the broadest possible menu of channels, a bank can customize the mix to each client's specific needs and preferences, which will allow the bank to more accurately target services.\n\nThere will always be a significant difference between processing a stock purchase and providing estate planning services. To squeeze the maximum value from its distribution channels, private banks need to make low-value, low-touch distribution channels available for low-value and commoditized products and services such as stock purchases, while maintaining a high degree of flexibility to each investor's preferences in the event that they may want to perform, say, some estate planning online.\n\n**Figure 3.2** \\- Product Complexity and Value of Distribution Channel\n\n_Source_ : Capgemini analysis.\n\nNot only can the \"low-touch\" Web channels improve client satisfaction by offering more information and additional routes of communication with their advisor, they can materially assist banks to boost profits by increasing revenue while lowering costs. Revenue growth can be ascribed to higher client satisfaction and retention; shorter revenue cycles and increased cross-selling thanks to faster communication; and stronger client acquisition and lead generation. On the cost side, improved coordination between client servicing team members and processes yields cost efficiencies; and the cost of standard transactions is lower online than through any other channel.\n\n##  _**Myth #3: Because of concerns about security and confidentiality, private clients will never fully adopt the Internet channel.**_\n\nAs the number of high-profile credit card security breaches in recent years highlight, security issues surrounding identify theft and online fraud must be adequately addressed if online banking stands any chance of truly attaining critical mass, particularly among the highest net-worth demographic. It's certainly clear that credit card fraud is the most sophisticated and frequent, but also that the behavior modeling and risk mitigation strategies are the most advanced in this area, as those of us who have been contacted by our service providers to validate purchases, location of sale, etc. know all too well.\n\nRecently conducted primary research indicates that more HNWIs are using the Internet channel more frequently for banking and managing their wealth in conjunction with a conversation with their advisors. However, those who wish to keep financial transactions as \"recordless\" as possible will clearly look to avoid any type of electronic transaction that will leave an auditable trace. The ultra-rich clients of Swiss private banks, for instance, often don't even trust regular mail, relying instead on face-to-face real-time communication.\n\nRegardless, the broad masses of wealthy investors require functional and reliable online channels; in fact, they should demand them. To meet their needs, providers are taking three broad measures to address security concerns: technological, educational\/informational and legal.\n\nOn the technology front, private banks are developing more advanced functionality to tackle online security threats. In fact, in the United States, regulators mandate the use of two-factor authentication to provide a highly secure form of online access. (An ATM card with a chip and PIN that must be used in conjunction with the card is an example of two-factor authentication.) Elsewhere, firms are introducing the DigiTAG device, which generates a unique eight-digit security code to be used with a standard user ID and password to authorize access to online sites. Some banks offer their clients free downloads of anti-virus and anti-spam software, as well as free security checks for their personal computers. New initiatives are being announced regularly.\n\nOn the education\/information front, private banks are educating their clients about security measures in order to boost client confidence in the Web channel. The challenge for private banks and advisors is to discuss security measures with clients without scaring them off or making the security measures appear too bothersome. Many firms are using visual clues to communicate security and confidentiality by using an email security zone with the retail banking client's first and last name as well as the last four digits of an ATM\/debit card. This encourages users to look for personal clues to verify the information.\n\nOn the legal front, banks are educating customers on security best practices and explaining clearly what the bank's policies are in the event of fraud. Best practice examples include firms putting their \"peace of mind\" guarantee prominently on every Internet page, promising to compensate customers in the event of fraud.\n\n##  _**Myth #4: Financial advisors don't benefit from the increased transparency that online private banking provides clients.**_\n\nTo avoid taking the leap into online banking, advisors often tell themselves that clients don't want full transparency and, even if they did, clients would not stand to benefit from such \"uncontrolled\" access to information. Aside from being self-serving and faulty, such reasoning blinds advisors to how increased transparency technology can help enhance their business.\n\nYes, pressures on advisors do increase with online banking and transparency. With constant real-time client access and with clients viewing and acting upon Web pages that provide them with details of their full financial portfolio, the advisor needs to provide more education about market conditions and the strategy and tactics of the investments, and be prepared to explain their decisions to the client. Clients should also be prepared to ask questions of their advisors versus solely accepting their advice.\n\nAdvisors also benefit. According to a 2006 Forrester Research study, advisors who proactively encouraged usage of online channels had better financial results compared to advisors who didn't encourage online usage. They had 11 percent more clients, 50 percent more assets under management and 38 percent more annual revenue. Perhaps this is because such openness also reflects and promotes a level of trust between advisor and clients. Forrester further found that advisors who don't encourage site use are twice as likely to say that their clients don't trust them.\n\n##  _**Myth #5: Online channel implementation requires major IT investments by the private banks with little return and little ability to pass costs on to clients.**_\n\nThe overriding concern at many firms is that systems designed to support online trading transactions are excessively complicated and costly due to compliance issues, fraud potential, and complex system integration between front-office and back-office systems. Certainly, no IT investment or upgrade is without cost, but firms may find that those costs are less than originally feared and may in some cases generate quicker returns than anticipated.\n\nThrough the use of middleware and service-oriented architecture (SOA; systems that enable software to work together and data to be shared), firms do not necessarily need to replace their entire existing infrastructure to implement additional functionalities. By leveraging existing technologies, private banks may increase the return from their technology investments. Many packages and platforms available today do not require as intense a customization as was necessary in the past to meet the needs of high-net-worth clients. For example, to enhance and enable superior online collaboration between clients and advisors, some firms are deploying a content management system to run their client portals and use financial planning tools or workstations for their advisors.\n\n#  **EXAMINING THE THREE FACES OF INFORMATION TECHNOLOGY**\n\nThe universe of investing technology can be divided into three broad categories:\n\n1. _Client_ facing;\n\n2. _Provider_ facing;\n\n3. _Advisor_ facing.\n\nWhile some technologies overlap, and some might not perfectly fit any of these categories, for the wealthy and ultra-wealthy it has become critical to know not only what tools a financial advisor is using, but also what tools are available that he or she may not be using, or at least not using to their fullest capacity. It's highly unlikely, however, that an advisor will volunteer that his firm is weighed down by legacy systems and is thus _not_ adopting new technology, or is _not_ providing the support he needs to do a better job. Wealthy and aspiring HNWIs need to educate themselves as to the gold standards of IT and press their advisors to either provide the very best or consider taking their business elsewhere. To improve their dialogue and their relationship, it's critical for HNWIs to talk with their advisors about the power of technology. If that subject remains in any way off-limits or taboo, the broader wealth management dialogue is likely to be stunted.\n\n##  **Client Facing**\n\nMany wealthy clients have financial terminals in their homes that provide them with access to a host of real-time, professional-grade data. They expect and frequently have instantaneous access not just to garden-variety financial news but to sophisticated portfolio modeling and rebalancing software as well. They typically demand, as a matter of course, an aggregated view of their accounts. And they assume that they will be able to peruse at their convenience these \"family balance sheets\" in the comfort of their own home offices so that they can pull up a private asset statement alongside a business's profit and loss statement. HNWIs feel that they have the right to an informed dialogue with their advisors about their investments and that if they don't have the ability to share data online with their advisors that their dialogue is not sufficiently well supported by the firm.\n\nIn order to ensure the highest level of service, clients expecting a technological capacity appropriate to their level need to do the following:\n\n1. Ask their advisors if the firm is capable of offering the benefits of open architecture, which enables systems to access data from a variety of internal and external sources, as opposed to closed or proprietary architecture, which limits the offering to data provided by the firm's own analysts and experts.\n\n2. Ask their advisors if the firm's technology platform is set up to enable continuous online reporting on every aspect of their portfolio.\n\n3. Ask their advisors how the workflow of the practitioner or team is enabled by the firm's technological platform. How much does the advisor need to accomplish manually as opposed to being handled automatically by the system?\n\n4. Get a clear sense of how sensitive the advisor is to their technological questions and concerns. This provides an indication of the degree to which the advisor comprehends and is available to leverage the available technology.\n\n##  **Provider Facing**\n\nTo make client-facing tools live up to today's high expectations, wealth management providers need to invest heavily in their back-office technologies to integrate client information across channels in real time. Such \"provider-facing\" technologies allow an institution to communicate internally about each client. High-net-worth individuals typically don't display any great appetite for sifting through fifty roughly cobbled-together pages outlining their financial position. They quite reasonably expect, or should expect, software capable of telling them three primary things:\n\n1. How am I doing?\n\n2. Are there any deviations occurring from my financial plan?\n\n3. If so, where, why and what's the strategy to realign back to my original plan?\n\nAn institution must seamlessly integrate its channels across product lines and geographies in order to retain any hope of providing precise answers to those deceptively simple questions. This goal, not surprisingly, creates huge operational and cultural challenges for some large institutions. Operationally, most legacy systems provide an _account_ and not a _client_ view, making the provision of a truly holistic \"family balance sheet\" difficult, unwieldy and challenging. Back-end data must be fully integrated. Turf wars must be tamped down and coordination spurred across every silo in the enterprise; to most capably serve the highest-end clients, a channel must be opened between the investment banking, private client, hedge fund and private equity operations. On the flip side, these challenges may provide a comparative competitive advantage to small and nimble firms capable of implementing new technologies more quickly and smoothly across the organization than their juggernaut brethren.\n\n##  **Advisor Facing**\n\nThe most capable advisors are supported by the best technological tools. Institutions need to ensure that their advisors are provided with \"advisor-facing technologies\" designed to help them sort out and sift through the growing complexity of client accounts without exponentially increasing the administrative burden of servicing them. To give their advisors the ability to offer the best financial services to HNWIs, institutions must carefully evaluate the workstation needs for their advisors and the entire wealth management process. Some needs include:\n\n\u2022 Intelligent alerts with dashboards that provide advisors with reminders \/reasons to call their clients, data mining of relevant market portfolios and lifestyle alerts.\n\n\u2022 Family and client insight with a comprehensive relationship view that provides an advisor with sufficient specific information on every relationship so that he or she can immediately answer common client questions such as How am I doing?\n\n\u2022 Integrated wealth management that includes seamless integration of advice tools with client profiles and presentation builders.\n\n\u2022 A product marketing catalog that matches clients' needs with relevant offers and delivers actionable product ideas to advisors.\n\n\u2022 Client-review capabilities that deliver consolidated relationship-based reporting and reduce report-generation time, allowing advisors to conduct more frequent and enriched client assessments.\n\nNot surprisingly, the root cause of many of the challenges besetting financial firms' IT departments is the back-end data at most institutions, which, as mentioned, typically offers an _account_ but not a _client_ view. Most global firms hoping to capture any reasonable percentage of the high-net-worth clientele have acknowledged the need to create more elegant solutions to the problem of creating the integrated \"family balance sheet\" views and reports that their wealthiest clients increasingly demand\u2014and which most family offices (organizations of investment professionals that work exclusively for a single family or related cluster of families) are already equipped to provide.\n\nA problem faced by many global institutions is that as new technologies continue to roll out, boutique shops and nimble start-ups, unburdened by the legacy issues affecting some large institutions, can adopt these newest technologies at comparatively low cost, to their competitive advantage.\n\n#  **ASSESSING THE ROLE OF TECHNOLOGY IN THE ADVISOR-CLIENT RELATIONSHIP: A CAUTIONARY TALE**\n\nAt the beginning of the twenty-first century, few savvy business people could honestly disagree with the assessment offered by Microsoft CEO Bill Gates that \"the Internet changes everything.\"  As Gates pointed out, \"Now that customers can deal directly with manufacturers and service providers, there is little value added in simply transferring goods or information.\" As the phenomenon of \"disintermediation\"\u2014i.e., the elimination of the middleman\u2014threatened to profoundly disrupt just about every service industry on the planet, E*TRADE Securities, which pioneered Internet stock brokerage in 1992, touched off a tidal wave that swept through the financial services universe. Meanwhile, Forrester Research accurately estimated that by the turn of the twenty-first century, fourteen million U.S. brokerage customers would be buying, selling and trading stocks, bonds, mutual funds and other securities online, accounting for as much as 20 percent of individual brokerage transactions. Gates astutely analyzed the dilemma facing traditional financial services providers at the dawn of the twenty-first century:\n\n_\"These firms faced a fundamental strategy decision: Do you use technology to play the same game that e-traders play? And if you do that, how do you differentiate yourself from them? Or do you use technology to play to your traditional strengths-highly trained staff accustomed to managing long-term customer relationships? If you adopt the latter strategy, how can you use technology to be more efficient, and how can you turn the Internet's popularity to your advantage? 35_\n\nPerhaps not surprisingly, Merrill Lynch spied an opportunity to play to its traditional strength by using technology to support its \"highly trained staff accustomed to managing long-term customer relationships\" and created a highly-touted \"FA-centric\" system capable of managing the data flow required to develop, implement and monitor comprehensive financial plans for clients. The result was a desktop-PC-based proprietary system, Trusted Global Advisor (TGA), unveiled to great fanfare at an approximate cost of US$850 million.\n\nUnfortunately, not long after TGA's rollout, more than a few frustrated FAs were complaining bitterly to management that the new platform lacked any number of essential features they regarded as essential to compete in the brave, new digital age, particularly when going up against a new crop of upstart firms for whom the provision of state-of-the-art technology\u2014including every conceivable bell and whistle\u2014was a critical component of their value proposition.\n\nDespite its technological sophistication, TGA failed to meet the needs of _its_ clients\u2014the FAs\u2014who as a result did not feel supported to meet the needs of _their_ clients. Neither was TGA particularly adept at integrating the FAs' workflow with that of the Client Associates (CAs), assistants to the FAs who handled the bulk of routine communications with clients.\n\nThe key to providing top-notch software and hardware support is to make sure that the user never has to tell a client, \"I'll get back to you on that.\" FAs did not have online access to customers' monthly account statements or client correspondence. The paradigm shift that had to be executed\u2014and quickly\u2014was changing from a \"product-centric\" system to a \"client-centric\" system.\n\nMerrill's second-generation, Internet-based Wealth Management Work Station is an example of the now-dominant IT paradigm of the wealth management industry: open architecture. Diane Schueneman, who developed the system as chief of Global Infrastructure Solutions, defines the term as follows: \"As an end user, I'm going to take information from any source in an integrated fashion, in such a way that I really don't know or care whether the information is sourced internally or externally. That distinction should be invisible and immaterial to the end-user.\"\n\nAccording to Capgemini's Bertrand Lavayssi\u00e8re, \"It may sound surprising, but even today you will find long-established firms that either won't or _can't_ perform the tasks necessary to achieve truly open architecture. Many firms continue to be reliant on an outmoded model that has the financial advisor pick stocks for you, and think about what is best for you, on his or her own terms, using proprietary systems and software.\"\n\nThe primary problem with closed architecture, as Merrill Lynch and its peers have discovered, is that FAs don't like it. The principal reason they don't like it is that it puts them at a strong disadvantage to their competitors empowered by open architecture. As Lavayssi\u00e8re asserts, \"The key here is transforming the business from a traditional product-management business model to a relationship-based model. In such a business, customer interactions are handled holistically across the business. Ideal solutions assess the client's current position, help define the customer experience, determine the technical architectures required and how they can best be implemented across all viable channels to market.\"\n\nWhen asked to describe how the advent of technology had transformed the advisor-client relationship, Lavayssi\u00e8re responds, \"The first thing to keep in mind about technology is that the critical component is the nature of the person using it\u2014that is, _the person facing the screen_. Many of the more sophisticated clients today will have their own planning and simulation tools on their desktops at home. This enables them and empowers them to develop a set of pretty strong opinions when they meet with their FAs. In some cases, they might test the FA's knowledge and capabilities against their own knowledge and capabilities. Some self-made wealthy individuals prefer, in many cases, to act as their own FAs.\"\n\nThe second thing to keep in mind, Lavayssi\u00e8re insists, is that \"too much information _kills_ information. Technology is only useful if it helps the advisor to perform his or her primary task, which is to cull through the universe of information to select what is most meaningful to meeting the needs of the client.\" One example of technology's enhanced role is in the realm of reporting: \"What are we _actually_ doing with those assets, not just today but yesterday and tomorrow? With all these new vehicles of increasing complexity, both advisors and clients need an accurate real-time snapshot of what the portfolio is _actually_ doing. Even with the most up-to-date technology, it can be difficult to maintain a comprehensive view of the present, let alone the future.\"\n\nScott Becchi, vice president in Capgemini's North America Financial Services Businesses Unit, observes that \"the ultimate goal is turning technology into an information system. I call it 'the personalization of pertinent facts.' This challenge increases exponentially when you have more demanding and knowledgeable clients who understand that their needs will best be met by 'uptiering' to the next category.\" By \"uptiering,\" Becchi is referring to a phenomenon observed by Capgemini consultants by which clients in one demographic segment aspire to a level of service they know (or strongly suspect) is being offered to the segment above them. This is, of course, only human nature.\n\nChris Gant, head of Capgemini's Wealth Management practice in the U.K., contends that as the global phenomenon of wealth consolidation continues apace, an industry rooted in the discreet guidance traditionally provided to wealthy families by a small private bank in Luxembourg or Switzerland remains highly fragmented, with an estimated six thousand firms holding themselves forth as possessed of the expertise to run money for high-net-worth individuals and households. Of those, he maintains, only the relatively small handful committed to combining the capabilities of major players with a large global footprint with the intimacy and level of service provided by the traditional private bank will attain leadership positions in this fiercely competitive field.\n\nThe resulting polarization, Gant says, is largely driven by variations in technological capabilities, with regard to accuracy, timeliness of reporting and the provision of user-friendly aggregated data and actionable knowledge. Since the underlying purpose of technology is to enhance and support the dialogue between advisor and client, savvy clients should be on the lookout for firms willing to invest the substantial resources required to develop and maintain the most capable tech platforms\u2014while educating end-users to keep in mind that technology should facilitate the human dialogue as opposed to restrain or replace it.\n\n#  **OUTSOURCING FUNCTIONS: THE JOYS AND PERILS**\n\nIn the face of competitive pressures to both retain clients and maintain high profit margins, firms must avoid becoming or being perceived as a distributor of routine commoditized products. Wealth advisors must provide value-added advice along with operational excellence, cutting-edge technologies, and broad product lines at competitive prices. For many firms this involves smart outsourcing of certain functions that will allow them to focus on delivering the products and services they do best and that differentiate them in the market.\n\nProviders are taking a hard look at which IT activities to conduct themselves and which to outsource. Pure-play administrative specialists offer providers a way to outsource costly back-office tasks to organizations boasting the necessary global scale to keep costs down. This, in turn, permits advisors to offer wealthy clients competitively priced global products and services while freeing up their own time to concentrate on providing clients with the relationship management they deserve.\n\nVirtual Service Networks and Service-Oriented Architecture are two examples of technology that enable multiple service suppliers to work closely and seamlessly with HNWIs.\n\n**Virtual Service Networks**\n\nThe ongoing surge in global wealth reinforces the importance of serving the needs of \"mid-tier millionaires\"\u2014corporate executive and small to mid-sized business owners with anywhere between US$5 million and US$30 million in investible assets. While such clients have every right to expect a level of service commensurate with their asset base, dedicated family investment offices are luxuries typically out of reach of any but the ultra-affluent US$100-million-plus households. For the rest of the HNW population, the industry has developed Virtual Service Networks (VSNs), which are virtual networks of financial, legal and accounting experts who collaborate via technology to deliver a level of service to clients roughly commensurate with family offices, at a fraction of the cost. We estimate that as many as 8 percent of the total HNWIs could potentially afford to tap into VSNs to obtain a cost-effective wealth advisory solution located somewhere between the more general private banking function and the full-scale family office.\n\nJon Carroll, co-founder of Family Office Metrics, a consultancy that provides business advice to family offices around business organization, management, operations and technology applications, observes that \"a VSN allows the family to operate like a board of directors, and to maintain control over strategy and who they work with.\" Despite the advantages, Mr. Carroll warns that even with a VSN, multi-family offices can find it costly and difficult to offer the kind of carefully personalized service seen in the single family office setting. This is a major issue, he says, since \"relatively\" lower bands of wealth always want the same service as those above them\u2014a phenomenon we have described as \"up-tiering.\"\n\n**Service-Oriented Architecture**\n\nThe latest innovation in this field\u2014a development in some respects more ambitious than the VSN\u2014is Service-Oriented Architecture (SOA), which permits firms to establish a framework that supports multi-channel advisor and client-service strategies. OASIS (the Organization for the Advancement of Structured Information Standards) defines SOA as:\n\n_\"Aparadigm for organizing and utilizing distributed capabilities that may be under the control of different ownership domains. It provides a uniform means to offer, discover, interact with and use capabilities to produce desired effects consistent with measurable preconditions and expectations._ 37\"\n\nOne should not, for example, have to provide redundantly the same personal information to open an online checking, savings or IRA account, and further, the interfaces one interacts with should have the same look and feel and use the same level and type of input data validation. Building all applications from the same pool of services makes achieving this goal much easier and more deployable to affiliate companies. An example of this might be interacting with a rental car company's reservation system even though you are doing so from an airline's reservation system.\n\n**Figure 3.3** \\- Wealth Management Service-Oriented Architecture\n\n_Source_ : Capgemini analysis.\n\n#  **MELDING INFORMATION TECHNOLOGY AND CULTURE**\n\nBuilding the ultimate adaptive private banking capability calls for more than the right strategies, business processes, technologies and infrastructures. It also requires adaptable people and a culture that supports change. Wealth management providers must establish and nurture cultures that foster experimentation, set clear targets at all levels and reward employees who are truly motivated to put clients first. In the absence of such a backdrop, the potential value of all IT investments can never be fully realized.\n\nIn today's hyper-competitive marketplace, private banks must develop online channels to better serve their clients and increase their own top and bottom lines. But banks should not settle for commoditized functions such as online trading; they need to push themselves to focus on innovative tools centered on collaboration between advisor and client. The online channel is a great source of potential value for private banks\u2014but they need the foresight and fortitude to tap this resource. Furthermore, banks must confront the indisputable fact that future generations of high-net-worth individuals and households will demand the best IT services available, or quite justifiably take their assets and liabilities elsewhere. And as we will see in the next chapter, providing clients with appropriate levels of conveniently accessed user-friendly technology is just one facet of a larger challenge: the development of a full-scale and comprehensive holistic wealth management model.\n**CHAPTER 4**\n\n**Holistic Wealth Management**\n\n#  **MOVING BEYOND INVESTMENTS TO A BROADER RANGE OF SERVICES**\n\nRooted in the industry-wide transition from stock brokering to wealth preservation, the rise of Holistic Wealth Management (HWM) dials up the medley of services offered by advisors to include virtually every aspect of an individual or household's financial life. Investments, risk management, insurance, tax, trust and estate planning, retirement planning, credit and cash management\u2014all fall loosely under the broad umbrella of HWM. And all, not surprisingly, are rendered exponentially more complex when the individual or household fits into the HNWI or UHNWI category.\n\nA gentleman exceedingly well versed in all aspects of HWM is D\u00f3mhnal Slattery, co-founder of International Aviation Management Group (IAMG)\u2014a firm he sold in 2001 to the Royal Bank of Scotland for what we can safely assume was a price tag sufficient to make all future labor strictly voluntary. Yet he remains an exceptionally busy person at this stage of his life. Through Dublin-based Claret Capital, he manages his own family fortune along with the assets of three other families, and has participated in some of the world's largest private equity transactions.\n\nWhile Slattery is a professed fan of the concept of HWM and regards it as the coming thing in the field, he cautions that it's critical to draw a firm distinction between HWM and schmoozing (or, for that matter, the unctuous provision of what some in the field refer to\u2014frequently in hushed tones\u2014as \"concierge services\"). Financial advisors, he strongly cautions, should not fancy themselves glorified butlers.\n\n\"There's this belief that ultra-high-net-worth individuals need to be looked after and loved,\" Slattery indignantly states. \"There's this belief that high-net-worth individuals are always demanding free opera tickets from their financial advisors. But in my experience, it's simply not true. Most of my colleagues consider such events a chore and a bore. If I want to go to the opera, I'll go with my wife!\"\n\nMerrill Lynch Managing Director Michael Sullivan, co-head of a newly minted Cross Organizational Client Coverage Initiative that aims to drive greater synergies between the investment banking and wealth management side of the business, heartily concurs with Slattery. \"Concierge services?\" he asks. His team's clients, he insists, \"want their money run the way they run their companies. They want spreadsheets, they want goals and objectives, they want projections, they want rigor and accountability from their FAs just as they demand it from their senior executives. If they're looking for tickets to a Knicks game, they'll go to Ticketmaster.\" A lesson for aspiring HNWIs is that although these tickets and services appear to be icing on the cake, it is probably more likely that the cost of these services is bundled elsewhere.\n\nSullivan, similarly to Joseph Lam, insists that what HNWIs must want and deserve is to feel valued by their financial advisors, with their needs understood and acted upon. And they quite rightly demand and require a broader and deeper range of service than the traditional private banks have historically offered. Meeting these demands is where the opportunity for new entrants, such as brokerage houses and banks building capabilities for the HNW, lies. Today, many HNWIs prefer to draw on the intellectual resources of a large institution with a global footprint combined with the intimacy of a boutique.\n\nAccording to Sullivan, the four things all high-net-worth clients reasonably demand from their advisors, at the end of the day, are simply expressed.\n\n1. Performance;\n\n2. Service;\n\n3. Proactive solutions;\n\n4. Trust.\n\n\"They want performance against their game plan and performance against the markets. They want the best possible financial guidance and advice\u2014bar none. They want the best information we can provide on a proactive basis, with solutions based on an open architecture platform. But what they want above all is trust\u2014because without that, all the rest fades into insignificance.\"\n\nConcierge services aside, HNWIs who can clearly afford tickets to cultural events may be eager to seek advice on tax, family wealth, estate and philanthropic issues, along with a whole host of other ancillary services for clients and households with over US$10 million in investible assets, including, for example, the aforementioned financial boot camps for their kids.\n\nHNWIs want advisors to arrange access to some of the world's largest and most well-respected investment experts. They want ideas, strategies and products that are special and novel to the marketplace. In short, they want what Merrill Lynch's Private Banking and Investment Group (PBIG) aims to provide\u2014high-end, high-touch services\u2014by constantly endeavoring to deliver the \"whole firm\" to clients. If that means referring a client to another division within the firm, John Thiel, head of PBIG, insists that it's all about sharing knowledge among Merrill's various businesses.\n\nEarly on in his career as an FA, Thiel was often shocked to run into other FAs \"who didn't regard it as somehow appropriate to ask a client how much money they had. I used to ask them why not. They'd get these befuddled expressions on their faces and say they just didn't think it was any of their business.\" In those early days, Thiel recalls, \"I met a lot of good people, but the business was all about pushing product and not about determining clients' unmet needs, aspirations and long-term financial goals. If the number one rule of salesmanship is 'know your customer,' the simple answer was that we didn't.\" Conversely, clients should be willing to be open in sharing information with their financial advisors, given the FA has built the trust and credibility mentioned above. This information can often assist the FA in better understanding options and preparing proposals for how to best manage assets, either internally or externally.\n\nStarting out in the nineties, the stirrings of HWM emerged at Merrill Lynch under John L. \"Launny\" Steffens, who insisted that financial advisors deliver Financial Foundation reports\u2014comprehensive financial plans based on extensive personal surveys expressly designed to elicit and define clients' long-range financial goals and objectives\u2014for all of their clients or pay the consequences in reduced compensation. Although that initially onerous mandate made Steffens one of the least popular people at the firm for a number of years\u2014because in its early phases the shift from a transaction-based account to an asset-and-fee-based account can generate less profit\u2014the advent of the Financial Foundation provided was the underpinning of what would come to be dubbed HWM.\n\nAs Steffens repeatedly stressed, a critical facet of HWM is the high value placed on a client's willingness to entrust all or at least most of their total assets _and_ liabilities (loans, mortgages and the like) to the care of a single financial advisor or team domiciled at a single firm. Since it is not uncommon for high-net-worth individuals and households to spread their assets among a number of advisors and firms, the theory of HWM is that not unlike romance, fidelity is the key to enduring success.\n\nBy the mid-nineties, the rise of the Internet placed the full-service financial industry under an ominous cloud of perceived obsolescence. The whole notion of the trusted advisor was in genuine jeopardy. Why not just go buy an index fund? What was the point of managed money? Since managers didn't do any better, on average, than the _Wall Street Journal'_ s notorious dartboard, why bother? The critics weren't totally off base, because it can be hard, statistically speaking, for even the best money managers to consistently beat the market.\n\nThe answer for both firm and client turned out to be a wholesale adoption of a broader outlook encompassing the provision of a full range of legal, accounting, insurance and financial advisory services, rolled up into a collaborative effort potentially drawing on the expertise of outside attorneys, independent money managers, possibly even a family office, and possibly a team of private equity specialists, derivatives designers or investment bankers.\n\nUltra-HNWIs might seek referrals from their financial advisor to commission such services as family security or even property management. In the best-case scenario, the client would have a primary and, ideally, sole point of contact at the firm capable of arranging and brokering these ancillary services with third-party providers. The financial advisor would perform like a financial maestro, orchestrating the variety of instruments required to play the client's concert. Ultimately, the role of the wealth advisor would be to simplify a wealthy client's financial life; in an era of growing complexity, streamlining can command a steep premium.\n\nIf a HNWI desires information and insight into foreign markets and exotic asset classes, a global institution might provide specialist wealth strategy teams spanning the globe and equipped with multiple specialties. A select number of wealth management providers employ this business model on a micro level, providing product specialists serving a narrow geographic range. Companies such as Northern Trust employ an informal network to service clients' requirements regardless of source. In order to be truly effective, the specialist team approach must be accompanied by rigorous training for the relationship manager, who needs to be on familiar terms with all of the firm's global offerings or know whom to call upon elsewhere in the firm to tap the expertise required.\n\nThis team-based approach is typically most effective in advisory areas apart from investing. Some relationship managers may leverage groups of specialists prepared to advise clients on wealth transfer and other family and legacy issues, philanthropy and business ownership matters. Teams might commission attorneys and business analysts for tax and estate planning, in addition to ancillary services such as business evaluation.\n\nSome clients may place a high value on the advice a financial advisor provides on the perennially anxiety-provoking topic of adequately planning for long-term health care expenses. Frequently, high-net-worth clients are concerned more about their aging parents than their own financial futures. Some clients are asking for\u2014and receiving from financial advisors\u2014dedicated health care financing services, including the evaluation of a range of health care options, and\/or putting their clients in touch with relevant outside experts in the field.\n\n**M &A Reshapes Private Banking**\n\nThe private banking business is beginning to display a barbell appearance\u2014on the one end, large institutions with a global footprint and deep pockets, and on the other end, boutique shops with fewer resources and an emphasis on high-touch customer service. The middle ground is thinning out rapidly as mergers reshape the industry. For HNWIs, the decision of where to place their money between the two poles can pose some tough choices.\n\nThis dilemma was thrown into sharp relief in late 2006 when Bank of America (BofA) announced its acquisition of U.S. Trust, the private banking arm of Charles Schwab, for US$3.3 billion. Then in early 2007, Merrill Lynch announced it would buy San Francisco-based First Republic Bank for US$1.8 billion in cash and stock. With assets of US$10.7 billion, First Republic provides investment services including trust banking and luxury home lending through over forty-three branch offices in the United States.\n\nBofA's rationale is to join the top tier of private banking\u2014and asset-wise the deal will accomplish precisely that. JPMorgan has about US$230 billion in client accounts and Citi Private Bank has approximately US$220 billion, while the new private banking arm of BofA will have roughly US$260 billion. BofA officials insist that they are intent on maintaining the kind of top-notch service that U.S. Trust clients are accustomed to, but as with all acquisitions and ensuing integrations, how well the ambition and anticipated value add to clients and shareholders is implemented remains to be seen. Based on a SECOR Consulting analysis of over 2000 deals globally, included in a submission to the Canadian Federal Department of Finance on Shareholder Value Created and Destroyed in Financial Services Mergers, it was validated that acquisitions across all industries are better served through a related diversification strategy (i.e., bank-investment bank), rather than a consolidation (i.e., bank-bank) strategy. What is true in general holds true for Financial Services. Only 34 percent of the bank-bank mergers in the US and Europe from 1990 have been successful in adding shareholder value. However, related diversification deals have performed better, with bank-investment bank deals being successful for the acquirer 55 percent of the time.\n\nIf lessons from this research and other post merger integrations hold true, the rationale for the BofA\/US Trust deal stands. The two cultures\u2014a mass-market retail culture on the BofA side and an exclusive, catering mindset on the U.S. Trust side\u2014will not be so easy to fold together, and will require care, attention and time. Indeed, immediately after the announcement, BofA defended its planned cost efficiencies by assuring analysts that cuts would not target front-line customer services. Subsequently, a few months after the announcement, Peter Scaturro (CEO of US Trust) departed the company despite previous statements regarding his necessity to the integration.\n\nThe big private banking players argue, not surprisingly, that they can and do deliver top-notch customer service. Plus, they say, their strong balance sheets support loan underwriting, while they can bring the global resources and clout to bear to get HNWIs into coveted hedge and private equity funds. Boutiques, for their part, maintain that they provide superior personal service, and that big banks tend to push their own products, while boutiques are more likely to design best-of-breed solutions tailored to HNWIs' needs. As for breadth of products and services, boutiques are improving thanks to an ironic twist: they are outsourcing some products and services, such as loans, to the big banks.\n\nMeanwhile, the middle ground, which some HNWIs argue has the best of both worlds\u2014an institutional focus on wealth management, solid resources and personalized service\u2014is occupied by fewer and fewer players. In December of 2006, Bank of New York (BoNY) announced its intention to buy Mellon Financial for US$16.5 billion. The union will unite BoNY's US$60 billion wealth management group with Mellon's US$92 billion group, combining two mid-tier players. By the end of 2006, the remaining mid-tier firms were a lonely group. Bessemer Trust, with US$47 billion in client accounts, and Northern Trust Corp., with approximately US$128 billion, both still profess an intention to remain independent. But the dynamics of the industry may overtake them.\n\nWhen a HNWI's wealth management provider is undergoing a merger, it may take some extra vocalizing to ensure that he or she continues to receive the attention they deserve. A merger is a time of transition for the employees, who may shift jobs and firms, as well as for the clients, who must adjust to the new corporate culture being forged. HNWIs may not need to search for a new wealth provider in the event of a merger or sale, but that said, it may not be the time for HNWIs to put their wealth management on autopilot either.\n\n#  **EXPECTING MORE EXTENSIVE FINANCIAL ADVICE**\n\nYet for all the emphasis placed in some reports on ancillary services and the wide variety of other fringe benefits increasingly provided by financial firms seeking to broaden their share of the HNWI market, the fact remains that the service most HNWIs seek from their financial advisor is precisely what their professional name implies: financial advice.\n\nClients will always demand that the advice provided by their advisors be objective, candid and solution-oriented as opposed to product-oriented. The most sophisticated clients are not impressed by products and services being \"sold\" to them, particularly if the prime motivation might be to generate a steady stream of fees for the firm. In this day and age, if a HNWI senses any untoward bias towards a particular family of products, it's likely the relationship with the financial institution will conclude fast. \"The business model for most global banks hasn't changed much from just selling the product of the week,\" D\u00f3mhnal Slattery avers. Entrepreneurs like him have a sixth sense when they are being sold, and a marked aversion to being sold to.\n\nWhen HNWIs are interested in buying in-house products it's often because the products are innovative vehicles specifically structured in-house and tailored to meet their needs. Ultra-HNWIs don't stay ahead of the curve by reverting to the mean; they demand products not available to the average Joe. HNWIs typically demand value added that's outside the mainstream\u2014very likely an investment that is complex and illiquid. Which brings us to the greatest conundrum of holistic wealth management: _wealth advisors are being asked to add complexity to the high-net-worth investment portfolio at the same time that they're being asked to manage its growing complexities._\n\nYet as previously noted, a holistic approach amounts to much more than traditional financial advice\u2014no matter how brilliantly conceived. One key differentiator is the quality of the advice and strategies offered in support of non-financial assets. Increasingly, HNWIs are demanding that art, collectibles and other \"investments of passion\" be treated similarly to more common and liquid financial investments. Globalization has impacted philanthropy, with affluent philanthropists allocating a substantial portion of their assets abroad, slowly bringing philanthropy to the global stage. Lifestyle, legacy and philanthropic guidance are not traditionally core offerings for providers but, as is the case with financial investments, such issues require careful asset allocation and portfolio attention\u2014subjects all treated in greater depth elsewhere in the book.\n\n\"The advice needs to be complete,\" contends Paula Polito, head of strategic brand marketing and management for Merrill Lynch's Wealth Management division. \"High-end clients require a high order of benefits, and they demand a personal relationship. They want someone who knows how many children and grandchildren they're sending to private school.\"\n\n\"Money is always personal,\" Polito observes. \"Financial institutions would do well to acknowledge that fact as a critical component of any holistic strategy. High-net-worth individuals have a right to, and should expect a partner they can trust\u2014a desire that, not surprisingly, transcends age and geographic borders.\"\n\nOf course, for the majority of HNWIs, money may be _so_ personal that it can be challenging to view one's own needs, goals and requirements with an impartial or critical eye. One approach employed by some savvy FAs to overcome perfectly natural human biases is to encourage HNWIs to view their wealth no differently than how they might view their businesses or jobs. Few businesspeople feel comfortable making a significant decision regarding one part of their business without considering its possible impact on other aspects of their business. A similar approach may be effective when mulling specific asset allocations, charitable donations, estate planning or other investment strategies. Applying simple business management techniques to wealth management often helps HNWIs view certain personal decisions a bit more dispassionately and with a clearer head.\n\nTo bring even more context to the HNWIs' financial pictures\u2014and to encourage them to be even more holistic in their approach\u2014some advisors are pushing into actual business owner services. Business ownership has become the leading source of HNWIs' wealth across the globe. Often, business owners and the operations of those businesses are intricately entwined, so there is a growing need for increased convergence between commercial, private and investment banking. At most firms the traditional wealth manager is not equipped to serve at the cross-road between personal and business opportunity. This disconnect is a prime example of how wealth advisors are hamstrung by old technologies and business practices that divide their institutional view into accounts instead of clients\u2014even as they profess to offer holistic services.\n\nClients understandably view themselves as having one relationship and one master account with each organization; hence, they would like to see different cuts, slices and groupings based on their distinctive needs. There should be one risk profile and one strategy governing an entire relationship, but unfortunately this has historically not been the case at many large global institutions. This is a frustration voiced by many clients who maintain multiple points of contact across departments of a financial services provider. Clients who are looking to grow wealth want to have access to multiple products regardless of the manufacturer. Some of the leading financial services providers are responding and are working to overcome this gap. For business owners, this is clearly something to consider when selecting your primary financial advisor.\n\n#  **USING DEBT TO BUILD WEALTH**\n\nOne of the foundations of HWM is that for financial advice to be comprehensive, it needs to take a client's entire range of needs into account. In addition to asset management, skilled liability management can be critical to a client's broader financial health and well-being. And as investor sophistication increases, advisors and clients alike realize that a comprehensive approach demands leveraging liabilities as a way of preserving and even gaining wealth.\n\nThe key concept here is opportunity cost\u2014for many sophisticated investors, taking on a liability in one area of the portfolio produces an asset in another. This is why, according to a Federal Reserve Board survey of Consumer Finance, the nation's richest 1 percent took on US$342 billion in new debt between 1998 and 2004. That 1 percent now holds 7 percent of the nation's debt, with a total of US$650 billion, up from 5 percent in 1998. In other words, debt for this top group grew 150 percent in those six years, while debt for Americans in the fiftieth to ninetieth percentile range grew 100 percent in those years.\n\nSo does this growth mean that HNWIs have lost their financial discipline? Not by a long shot. For many HNWIs, debt is a financial tool, a way to allocate resources to the most high-yielding investments. Which is better, paying cash for a US$10 million ranch, or taking out a 6.5 percent mortgage and plowing that US$10 million into a private equity fund that's expected to yield 20 percent? The math is really pretty simple.\n\nNon-HNWIs, on the other hand, typically don't have that kind of cash to redirect, and thus aren't targeting investments to offset the interest payments they are taking on. Interest payments on home equity lines of credit and credit cards detract from their wealth, while HNWIs take on debt specifically to _expand_ their wealth. What's more, the high dollar amount of debt being taken on by HNWIs can be a bit deceiving. True, HNWI debt is increasing, but debt for the top 1 percent still represents only 3.7 percent of their total wealth. For those in the fiftieth to ninetieth percentile, debt represents 24 percent of their total wealth.\n\nMarcus Mitchell, managing director for Americas Lending in Merrill Lynch's Global Bank Group, sees four broad ways that HNWIs are using debt to manage their portfolios. The first is leveraging their investment to diversify or enhance returns. He observes this often with private equity and hedge fund managers who are sitting on large, long-term positions tied to their own funds. By pledging their limited partner or general partner interest in the funds, they can borrow money from the bank and invest elsewhere.\n\nYet another frequent use of debt is for asset acquisition. Sometimes this takes the form of financing aircraft and boats; sometimes it's more of an equity injection into a new business funded by borrowing against a large block of stock. Other times, borrowing is performed to create a liquidity cushion available to purchase other assets or in case there's a sudden cash crunch.\n\nFinally, borrowing is frequently employed in conjunction with an estate plan or generational-transfer strategy. Life insurance may be purchased by HNWIs to help heirs pay estate taxes; the dilemma then becomes how to pay for the hefty premiums. The answer: by pledging marketable securities along with the cash value of the life insurance policy, the HNWI can borrow against the policy to fund the premiums, eliminating out-of-pocket expenses.\n\n\"Why do wealthy people borrow when they've got the money?\" Mitchell rhetorically asks before replying as follows: \"Let's say I want to finance an aircraft or diversify my assets. It's all about the power of leverage\u2014a concept that has transformed investment banking in recent decades. Just as companies seek to strike a balance between debt and equity, so do wealthy individuals, many of whom are used to thinking this way from running businesses, so it doesn't scare them to assume the risk as long as it's accompanied by a reward.\"\n\nAs an example, the senior partners in a hedge fund may be required to invest their own money in a deal, but their funds are already tied up in other deals. They borrow that money as an alternative to liquidating other assets, fully confident that they can repay the loan out of the proceeds of the deal. Of course, as Mitchell cautions, only individuals and households deemed qualified and capable of shouldering such leverage need apply; it takes investment savvy and sophistication to benefit from a prudent program of enhanced liabilities.\n\nFor advisors, HNWIs' attitude toward debt presents a number of significant business opportunities. Not only can advisors offer counsel on the wisest uses of debt and leverage for their clients, but they can also make attractive loans available to their clients through the financial institution\u2014a product and service that in combination help to deepen the HNWI relationship.\n\n#  **DEFINING THE ROLE OF FAMILY OFFICES WITHIN WEALTH MANAGEMENT**\n\nIndividual family offices, where a wealthy family (with at least US$100 million in assets) employs a full-time staff of financial advisors and other experts to see to it that every conceivable planning need will be met, obviously provide the ultimate in holistic service. Multiple family offices, serving a comparatively small number of often affiliated families, represent the second tier. Often unfettered by legacy systems, such organizations may more effectively manage the holistic total view and maintain personal relationships. However, their access to global resources in an era when such access is regarded as increasingly critical tends to be inferior to the major financial institutions.\n\nThe majority of family offices have four primary functions:\n\n1. Centralization of records (all financial statements, bill paying, tax planning);\n\n2. Business management (purchase and sale of business holdings, distribution of financial information, administration of tangible assets such as real estate and yachts);\n\n3. Family management (family governance, education, philanthropy, wealth transfer planning);\n\n4. Investment-related functions (investment policy setting, asset allocation, monitoring).\n\n**Figure 4.1** \\- Traditional Financial Services Institution Model Approach vs. Family Office Model Approach\n\n_Source_ : John Carrol, \"The Functions of a Family Office,\" _The Journal of Wealth Management_ , 4, no.2 (Fall 2001).\n\nD\u00f3mhnal Slattery notes that typically even large, well-run and well-equipped family offices do not operate in a vacuum. They want the services and resources of big global banks if only those global banks could break down silos\u2014or at least build bridges between them\u2014and give family offices access to the services of the firm. Mr. Slattery recalls a business opportunity he recently had that required aggressive financing. His private bankers balked and the opportunity passed. The very next month, while meeting with that same bank's investment bankers, he was told: \"Of course we could have done that\u2014why didn't you bring it to us?\"\n\nDisheartening as this occurrence was for Mr. Slattery, he remains optimistic that large global banks will improve their holistic offerings to family offices, if for no other reason than that the hybrid model of his family office\u2014part individual, part institutional, highly aggressive, with assets north of US$200 million\u2014is a huge growth area. \"There will be lots and lots of these opportunities in the next decade. Banks will want to find the next Blackstone and the next MSD Capital (Michael Dell's family office) and grow with them.\"\n\nSlattery predicts that ten years from now, global firms prepared to make a strong commitment to these kinds of clients and this kind of service will attain and maintain a dominant position with regard to this incalculably valuable client group. To create loyalty among these hybrids (or \"instividuals\"\u2014institutions providing individual service) he believes banks should allow clients to invest alongside the global bank. \"Co-investing with the firm is the sweet spot, in my opinion. That engenders a lot of loyalty. That alignment of interest is the key to building a bond.\"\n\n#  **EXPECTING CLEAR REPORTING**\n\nThere is no single aspect of holistic wealth management more critical to long-term investment success than clear, comprehensive and timely reporting of the ever-changing position of client portfolios. The higher net worth the individual or household, the more emphasis tends to be paid to providing a broad view of the portfolio position that can\u2014if the client desires\u2014be easily drilled down into to achieve ever greater levels of detail\u2014all rendered seamlessly by the latest portfolio management software.\n\nThis is the essence of the wealth management platform, and the place where the rubber meets the road when it comes to client service. Institutions that fail to provide clear reporting can never compensate for that failure by offering top-notch personal service or financial advice. One high-profile issue is that some global institutions, as well as regional banks and brokerages, may be constrained by the limitations of legacy back-end and account-based processes, as noted in the previous chapter on technology. Historically, many providers lack visibility from one account to another due to disordered back-ends. Accounts held in different countries add to the disarray. A full 78 percent of relationship managers surveyed for the 2006 _WWR_ said reports have become more complex even as HNWIs increasingly clamor for greater simplicity and clarity.\n\nUntil fairly recently, HNWIs have grudgingly tolerated awkward reporting, but the impact of globalization on client portfolio complexity is triggering a call to action. In fact, HNWIs' inability to view asset holdings coherently is one of the biggest reasons cited by HNWIs for wanting to change firms or add independent advisors. According to the relationship manager survey for the 2006 _WWR_ , only 50 percent of HNWIs are satisfied with current reporting. In addition, investors stated that clear and aggregated reporting was a leading reason why they would potentially switch financial service providers. That's a pretty frightening statistic for financial services providers and a powerful incentive to supply simplified one-stop reporting.\n\nIn any wealth management relationship, four pillars of reporting must be addressed.\n\n1. Quality: Diversified investing requires reporting that is accurate and complete. As HNWIs shift out of their traditional comfort zones and invest in more complex instruments, many denominated in different currencies or linked to businesses operating in different time zones, they demand greater transparency. Providing timely tracking of shifts in country and multi-currency breakdowns, for example, is critical to meeting HNWIs' goal of maintaining tight control of global positions.\n\n2. Customization: Not all HNWIs want the same reporting formats. The ability to provide desired detail and to include performance reports according to preferences lies at the very heart of maintaining a successful relationship. HNWIs expect recommendations to be positioned in the context of their total net worth and overall asset allocation, and when reviewing their ongoing relationship with their advisor they will consider how well this was done.\n\n3. Simplification: Providing accurate positions, balances and information in line with a client's preferences or requests does not necessarily bring satisfaction. Finding a way to represent this information in an easily understandable format that aligns back to their overall financial plan and wealth strategies will become a higher priority as HNWIs diversify into new products and regions.\n\n4. Cost containment and clarity: In the past, fees have been layered into services and products in ways that have made the costs of those products and services obtuse and difficult to examine individually or compare. This is no longer acceptable practice. Today, HNWIs demand reports that show exactly how much they are paying and for what. Firms should not fear this disclosure. Far from it. The _WWR_ surveys show that while HNWIs are willing to pay a premium for good service, they want to see what they are paying. Clarity and transparency promote trust and in the end provide another way to strengthen the bond between advisor and HNWI.\n\nThe good news for advisors is that by working toward a more holistic approach, by reducing complexities, by offering comprehensive products and services, and by clearly reporting costs, a firm can establish and ensure its role as the family's trusted financial advisor. Indeed, as portfolios become increasingly global in scope, holistic wealth management will become increasingly in demand by HNWIs. Firms that can deliver will be in an excellent position to establish deep, long-term relationships. The more indispensable a firm makes itself to a high-net-worth family, the more likely it will be to retain those assets in the wake of a generational transfer.\n\n#  **DEMANDING PRIVACY**\n\nMany HNWIs experience a degree of tension between the seemingly conflicting needs for _comprehensive reporting_ and _privacy_. In a perfect world, not only HNWIs but everyone would prefer a single, easy-to-read report encompassing all assets held by all providers _\u2014_ domestically and internationally. In real life, however, any of a number of issues can hamper this goal.\n\nOn the more prosaic side, some HNWIs understandably hesitate to share all their financial information with any one entity out of fear that their privacy will be compromised. For aggregated reporting a client must pick a trusted provider to manage information from all of their outside providers and third parties, and some HNWIs worry that that is too much information for any one advisor to have. Such information might, for instance, entice an FA to focus on luring those assets to his or her firm instead of focusing on advice and performance.\n\nSuch reluctance to share information for fear of being oversold is merely the tip of the iceberg. In reality, people may have multiple reasons not to want to pull all their financials together to provide a single, unified, easy-to-read view. A nasty divorce, estrangement between relatives, or murky business arrangements may require what some might regard as a dubious level of discretion. How people want financial information combined varies enormously from person to person and household to household; even if a bank already maintains many different accounts under an individual's name, in some jurisdictions it may be actually illegal to combine these accounts into a single report in the absence of the client's consent.\n\nIn some areas of the world, privacy needs to be guarded to avoid confiscation of assets by governments, or even the prospect of actual physical harm. In describing visits to clients in Latin America, relationship managers recall being told not to bring documents, a laptop or even business cards, out of fear that their family's security might be compromised if the level of their wealth were to be exposed. Many HNWIs in insecure regions or countries have very real reason to fear increased prospects of them and\/or their family members being kidnapped the more people know about their total net worth.\n\nIn Africa, the Middle East and some parts of Asia, the wealthy are known for their obsession with discretion. There, too, it's not uncommon for all forms of bank-initiated correspondence to be discouraged. A commonly used term, HAM (hold all mail), is often used. Regulatory reasons dictate that some correspondence needs to be sent. In Switzerland, meanwhile, it remains culturally acceptable to fax information. But financial institutions dare not try this in many developing countries or they run the risk of losing a client due to confidentiality issues.\n\nAny act that may be construed by relevant regulatory and law enforcement authorities as an attempt to conceal assets from their government tends to create complicated legal trails\u2014and travails\u2014for wealthy individuals. A favorite for Latin American HNWIs are private investments corporations (PICs) and trusts, frequently set up in the United States to shield their names behind seemingly unaffiliated legal entities. These are perfectly legal strategies, and can make it a challenge to follow the legal trail. But they also make it very hard to have a full view of the customer and provide holistic wealth management.\n\nFortunately, most HNWIs need not go to such lengths to protect their assets and loved ones, but these issues do exist for a sizable population of HNWIs. The lesson here is that global financial institutions must remain flexible when catering to their international clientele and never assume to impose any single approach, even an apparently advantageous holistic one.\n\nClearly, HWM is a multi-faceted discipline, incorporating asset and liability management, framed within exceptional service and alternative service methods and assurance of privacy. Applying the doctrine of asset allocation requires paying exquisite attention to cultivating a portfolio's overall balance, risk-adjusted for the long term. An appropriate analogy may be to artistic gardening\u2014a similarly sophisticated discipline, part art and part science, in which the most talented landscape architects grasp at a deep level how best to mix hardy perennials with annuals to achieve a climatically balanced long-term effect. All of which rests firmly on a theoretical and conceptual foundation known as Modern Portfolio Theory (MPT).\n**CHAPTER 5**\n\n**The Doctrine of Asset Allocation**\n\n#  **ENHANCING RETURNS WITH MODERN PORTFOLIO THEORY (MPT)**\n\nOne day in 1951, Harry Markowitz, a graduate student in mathematics at the University of Chicago, was sitting outside his thesis advisor's office waiting to discuss the subject of his doctoral dissertation. His field of research was linear programming, a discipline that employs complex mathematical models to maximize output for a given level of cost or to minimize cost for a given level of output. One of the most common applications of linear programming is a mathematical equation by which auto manufacturers seek to determine how many cars should optimally be built when constrained by specific amounts of materials and worker hours.\n\nFortunately for the future development of the fine art of risk management, the mathematics professor was not immediately free to see Markowitz. While cooling his heels in the waiting room, Markowitz struck up a conversation with a stockbroker also waiting to see one of the professors in the department. Strictly to kill time, the broker asked Markowitz to describe his field of research. After listening intently for a few minutes, the broker casually observed that a promising application of linear programming might be for a young mathematician to tackle the challenges inherent in forecasting and tracking fluctuations in financial portfolios.\n\nAnd so, the discipline of asset allocation\u2014the most critical conceptual component of the now-widely-accepted doctrine known as Modern Portfolio Theory (MPT)\u2014was born. Intellectually stimulated by the notion of applying his arcane tool kit to such a hitherto virgin field of research, Markowitz began by drawing what turned out to be a stunningly fruitful analogy between desired output as a manufacturer might define the term and desired output as an investor might define it. For investors, the desired output of a well-managed portfolio would be an above-average rate of return over time. In his linear analysis, Markowitz defined costs as the level of volatility to which any particular portfolio might be exposed in order to generate an above-average rate of return. With regard to risk, Markowitz worked forward from the not unreasonable proposition that most investors' primary goal would be to reduce it or\u2014if practically possible\u2014to avoid it whenever possible.\n\nThe key to MPT, which Markowitz formally unveiled in the _Journal of Finance_ 42 less than two years after his seminal and random conversation with the stockbroker, was the notion that optimal portfolio diversification could be obtained by drawing precise relationships between three forms of data: 1) the expected _return_ of each component in the portfolio; 2) the expected _volatility_ of each component's return; and 3) the expected _correlation_ of each component with each of the other components.\n\nA well-balanced and diversified portfolio, Markowitz's theory strongly suggested, is one that combines a number of assets whose market fluctuations are not naturally well correlated with each other. For example, if the phenomenon noted by economists that emerging-markets economies appear to be \"decoupling\" from those in developed markets continues to hold true, a degree of diversification could be derived by constructing a portfolio containing a number of \"non-correlated\" assets drawn from developed and developing economies.\n\nWhat made Markowitz's MPT so revolutionary was that it turned the traditional advice doled out to investors\u2014to construct a portfolio containing as many securities as possible that could reasonably be expected to increase in value over time\u2014virtually on its head. After Markowitz, investors and advisors who subscribed to the power of \"asset allocation\" favored portfolios assembled on the premise that a key predictor of long-term investment potential was the degree to which any particular basket of assets contained a sufficient number of components whose anticipated returns could be presumed to be non-correlated with each other. The point was not just to pick good stocks, but rather to pick the right _combination_ of stocks that promises optimal diversification. Investors, Markowitz argued, reasonably expect and deserve to be compensated for taking on any level of risk above that of a Treasury Bill\u2014a level of compensation formally referred to as the \"risk premium\" attached to an asset.\n\nBy 1964, William Sharpe (destined to share the Nobel Prize in Economics with Merton Miller and Markowitz for their joint development of MPT) improved upon Markowitz's methods of evaluating assets, and continued to further refine the methods of risk assessment and management employed by the majority of asset managers today. Although it took a few decades to embed itself thoroughly into the investment universe and to gain widespread acceptance among the intellectually conservative brokerage community, by the eighties many more (although by no means a majority) of financial advisors had embraced the notion that traditional stock picking was not as effective a means of portfolio construction as one in which investments are evaluated on a statistical basis in terms of their long-term rate of return potential and expected short-term volatility. By some estimates, up to 90 percent of a portfolio's long-term positive performance could be ascribed to the quality of the asset allocation strategy employed, and less than 10 percent to the accuracy of the forecasts related to individual stocks in the portfolio.\n\nThe effects of MPT on wealth and asset management best practices were nothing less than profound. If stock picking\u2014the traditional pursuit of the portfolio manager\u2014was less critical to a portfolio's long-term performance than asset allocation and diversification, such an assumption only reinforced the industry's gathering trend toward redefining the role of an FA as a _relationship manager_ : one who comprehends the entirety and complexity of a client's financial picture and aspirations, as opposed to one who can claim to have a pretty decent idea of which securities are likely to rise or fall in value over time.\n\nMPT also strongly reinforced the notion that for an advisor to achieve the optimal asset allocation of a client's portfolio, a comprehensive approach to balancing the client's long-term goals and objectives was virtually a prerequisite. For financial services providers and asset managers, the overwhelming internal logic of MPT reinforced the argument that an asset allocation strategy was only effective if a majority\u2014if not a totality\u2014of client assets were maintained under one roof at a single financial institution. Otherwise, it would be impossible for any single money manager to see the entire household portfolio comprehensively.\n\nSo even if most HNWIs are not particularly comfortable computing Sharpe ratios, standard deviations and other arcane calculi of risk, today's widespread embrace of MPT reflects the nearly universal appreciation of the fact that asset diversification and allocation are critical components of any financial plan. Most investors, of course, intuitively grasp the notion that it is important not to put all of one's eggs in one basket. It's not unreasonable to conclude that the essence of Markowitz and Sharpe's achievement has been to mathematically codify and refine what really amounts to a modicum of common sense.\n\n#  **UNCOVERING THE PREFERRED ASSET ALLOCATIONS OF THE WEALTHY AND ULTRA-WEALTHY**\n\nThe basic building blocks\u2014otherwise known as asset classes\u2014of any portfolio are:\n\n\u2022 Equities (stocks in companies);\n\n\u2022 Fixed income (bonds issued by companies or government agencies);\n\n\u2022 Cash\/Deposits;\n\n\u2022 Real estate (either direct investment or through real estate investment trusts, known as REITs);\n\n\u2022 Alternative investments, a growing category consisting of an eclectic product mix, that may include structured products, hedge funds, foreign currency, commodities and private equity to be dealt with in greater detail in the next chapter.\n\nThe asset mix of any portfolio will typically include a percentage of some or all of the above, although alternative investments remain primarily the province of HNWIs. As history and _WWR_ surveys have repeatedly demonstrated, the wealthy display a heightened sensitivity to the economic environment and tend to reallocate portfolios in accordance with current and impending economic conditions. In 2002, for example, HNWIs adopted defensive allocations of their assets as a means of weathering a recession and a period of poor market performance. A market recovery a year later prompted these same wealthy individuals to reallocate assets to equities and alternative investments, which offered higher return potential.\n\n**Figure 5.1** \\- HNWI Assets by Investment Class, 2004-2008F\n\n_Source_ : Capgemini\/Merrill Lynch Relationship Manager Survey, 2007.\n\nIn 2004, following exceptionally high returns in 2003, HNWIs adopted a conservative and diversified approach to their portfolios, increasing their allocations to fixed income and cash\/deposits to combat market volatility. In 2005, HNWIs adopted even more aggressive strategies than in 2004. They increased their allocations to equities and alternative investments and, anticipating interest rate hikes, shifted funds away from fixed income. In 2006, HNWIs shifted away from alternative investments and toward real estate (as illustrated in Figure 5.1).\n\nWhile clearly everyone would love to have an \"ideal\" portfolio\u2014a Holy Grail typically defined as one promising a high potential return on investment unburdened by anything other than reasonable risk\u2014in reality, investors understand that they must accept a certain level of risk to attain an expected level of reward; just like everything else in life, there are inevitably going to be trade-offs between the two. And how much risk the investor will be comfortably willing to take involves a medley of factors, including age, goals, time horizon and liquidity requirements.\n\n**Ultra-HNWIs Take the Lead**\n\nOver the years, the _WWR_ has consistently shown that ultra-HNWIs\u2014individuals with more than US$30 million in net financial assets\u2014tend to make investing decisions ahead of market trends. Ultra-HNWIs account for 1 percent of the global HNWI population and about a third of its financial wealth, and tend to be more sophisticated and better informed than other HNWI investors when it comes to managing their assets. In many ways, ultra-HNWIs are thought leaders whose behaviors and attitudes about wealth management hold important lessons for HNWIs and other investors alike.\n\nUltra-wealthy portfolios tend not only to be more diversified than those of the mass affluent, they are also more aggressively invested than those of individuals in lower wealth bands. Overall, ultra-HNWIs allocate a greater percentage of their assets to alternative investments than do average HNWIs\u201424 percent compared to 20 percent, respectively, according to the 2006 _WWR_ survey. The use of alternative investments demonstrates ultra-HNWIs' \"tax intelligence,\" as many of these investments allow them to minimize or defer taxes. While ultra-HNWIs allocate a smaller portion of their portfolios to equities than do HNWIs, they exhibit a taste for more complex investment products such as hedge funds, private equity\/venture capital, structured products and investments in their own businesses. Furthermore, ultra-HNWIs hold a significantly lower share of their assets in fixed income and cash, while allocating more of their wealth to real estate, than the average HNWI. The rationale is that they have more wealth to distribute, and history shows that real estate over the long term may be a relatively safer investment.\n\nUltra-HNWIs also tend to be more aware of how wealth is managed internationally, according to the professionals who help manage their portfolios. They tend to tolerate greater exposure to international markets and have more geographically diversified portfolios than their HNWI counterparts. They allocate a lower percentage of assets to North America in favor of regions with a higher number of emerging markets, such as Asia-Pacific and Latin America. In fact, in the survey, ultra-HNWIs say they believe that this movement of investment funds out of mature economies, such as the United States, and into attractive growth economies in other parts of the world is likely to pick up steam.\n\nSince a large percentage of ultra-HNWIs are creating physical and financial presences in international locations, it's hardly surprising that more than 25 percent of HNWIs maintain both homes and relationship managers in countries other than their primary residence. For ultra-HNWIs, such personal and household globalization has become even more pronounced in recent years. More than half maintain residences and financial accounts located outside the nation in which they are officially domiciled, while 45 percent have wealth managers located beyond the borders of the nation they claim as a primary residence.\n\nOverall, ultra-HNWIs' sophisticated asset allocation and risk management strategies help to explain how they have achieved and maintained their elite status on the world stage. Given their proven power to move markets, we anticipate that ultra-HNWIs' behavior will prompt HNWIs to consider embracing more sophisticated and diverse investment vehicles in developed and emerging economies when suitable.\n\nUnexpectedly low returns, or unexpectedly high returns, are evidence that an investor's asset allocation may be unbalanced. The investment mix might be too conservative or too risky, but truly unexpected returns would typically reflect the fact that the original risk parameters are not well defined. Of course, human nature being what it is, when returns are surprisingly strong it can be particularly difficult to question risk\/return objectives\u2014but the problem with achieving unexpectedly high returns during one point in time is that it tends to indicate that the level of risk being taken offers the promise of unexpectedly lower returns at some point in the future. Figure 5.2 lays out a number of risk factors to be taken into consideration.\n\nWhile it may be tempting to bask in the heady illusion that the rules of investing have been suspended for one fortunate individual or period, or that a manager has simply and brilliantly outmaneuvered the market, the latter is sadly hardly ever the case while the former has been proven well near impossible. An obvious example of this fact is the rise and fall of the Internet bubble in the late nineties, when dot-com companies were viewed by many investors as a risk-free way to earn enormous returns; ultimately, of course, these investments proved risky indeed and cost many their life savings.\n\n**Figure 5.2** \\- Typical Risk Factors that a Wealthy Family Should Be Aware Of\n\nLarry Fink, founder and CEO of asset management firm BlackRock, cites the recent example of commodities hedge fund Amaranth, based in Greenwich, Conn., a self-styled multi-strategy \"market neutral\" hedge fund that advertised itself as being able to maintain a perpetually low risk profile by quickly shifting in and out of different markets as opportunities wax and wane. Amaranth's wrong-way bets in the energy market in 2006 triggered roughly US$6.4 billion in losses, or 70 percent of its assets, forcing it to liquidate its investments to pay investors. Nine months before Amaranth ran aground, BlackRock began to question the risks the fund was taking because the return for 2005, about 30 percent, seemed too good. \"When you see aberrant success, you have to ask, 'Did I take too much risk?'\" Larry Fink asks. BlackRock began probing Amaranth to understand how it achieved those returns if it was still hewing to its stated investment strategy. After receiving unsatisfactory explanations, BlackRock decided Amaranth must be deviating from its multi-strategy in some way and taking on more risk than BlackRock wanted to be exposed to. Ultimately, it paid a 3 percent early redemption fee to exit the Amaranth fund, and when the fund abruptly disintegrated a few months later he was happy to have done so.\n\nFink's lesson is a valuable one for advisors and HNWIs constantly searching for new financial products that will generate the potential for high yields. The search for the next hot thing is hardly unreasonable. After all, the first investors into an effective investment strategy\u2014whether it's a hedge fund or private equity\u2014are almost always the ones who make the largest returns. As other investors see the results, more money floods in, driving up demand and reducing potential returns. HNWIs and their FAs must then move on once more if they want to stand any chance of consistently beating the market. In other words, the investment universe is populated by a continuous search for a higher, greener pasture in which to graze before the rest of the herd arrives. Yet being always in the vanguard carries risks that may be difficult to measure precisely, because they are new.\n\n#  **MOVING BEYOND MODERN PORTFOLIO THEORY**\n\nOne practical problem with MPT and its lessons regarding the value of asset allocation and diversification is that most HNWIs, particularly self-made ones, have accumulated their wealth by defying precisely what MPT preaches. They tend to be exceedingly concentrated in one investment\u2014typically their own business. The old belief that you get rich through concentration and stay rich through diversification may be pretty well understood, but it can be a pretty tough pill to swallow for HNWIs who for a variety of reasons are not well diversified and like it that way.\n\nDiversification typically means reversion to average returns; HNWIs have not gotten rich by accepting average returns as the norm. \"Most have become wealthy thanks to one or two success stories\u2014not asset allocation,\" says Mr. Rothenberg of Capital Research and Management. \"But once you have a certain amount of wealth you need to stop worrying about enhancing it, and start worrying about protecting it.\"\n\nHNWIs cite emotional ties to their businesses as what makes the transition from concentration to diversification a difficult one. There's also the fact that these HNWIs really do know more about a business that has made them wealthy than any other investment they might make. As one HNWI says, \"I'm confident I can grow my business by 15 percent. There's nothing out there I know of that can do as well. I know I'm unbelievably undiversified, but why should I sell to buy the S&P 500?\"\n\nThere are still other reasons it can be difficult and not always advisable for HNWIs to follow conventional advice and diversify. For top executives at a public company who may have a huge amount of wealth tied up in company stock, selling a large block of stock can be a politically sensitive issue. Investors don't like to see management sell their stakes; they consider it a lack of confidence in the future of the business; no end of explanations about personal portfolio rebalancing and asset allocation is likely to fully assuage their concerns.\n\nAlso, there may be tax implications associated with liquidating a long-held position, which makes adopting a standard strategy of diversification difficult or ill-advised. Most investors do not want to liquidate positions to reinvest elsewhere unless they are compelled to do so. Of course, if you're lucky to be tapped for government service, then you can have your entire tax bill forgiven. Robert Rubin and Henry Paulson were both tapped to be Treasury secretaries while leading Goldman Sachs. In Paulson's case, he owned 3.23 million Goldman shares worth about US$485 million today, according to regulatory filings. He agreed to sell other investments, including a stake in China's largest bank, for a reported US$800 million. At a 15 percent capital gains rate, that's a tax savings on the Goldman shares of at least US$73 million and total savings of about US$120 million. Most other HNWIs, however, will have to find other ways to pay tax efficiently and diversify their assets.\n\nIn \"Beyond Markowitz: A Comprehensive Wealth Allocation Framework (WAF) for Individual Investors,\" a paper published in _The Journal of Wealth Management_  by Ashvin Chhabra, Merrill Lynch's former chief of Wealth Management Strategies and Analytics, a number of HNWIs are profiled who have profited enormously by defying MPT's asset allocation provisions. Examples of their profitable defiance include:\n\n1. Investors who took out substantial mortgages on real estate that doubled or tripled in value in just a few years, racking up above-average returns on their initial investment, which was the down payment on the property.\n\n2. Corporate executives who hung on to their original stock options and grants in firms whose equity value doubled or tripled, far above the market.\n\n3. Entrepreneurs who invested substantial amounts of financial and intellectual capital in their own business, whose value rose steeply over a comparatively short period of time.\n\nThe primary question posed by the paper: were these individuals taking foolhardy or unnecessary risk, or behaving in some way irrationally? The answer is clearly not the former but rather the latter. Certain individuals, particularly those blessed with special insight or knowledge of the value of certain assets (such as an entrepreneur's insight into the likely growth rate of their own businesses) might well achieve above-average returns based on a risk-reward profile that is, if not impossible, certainly difficult to quantify.\n\nYet another aspect of risk that Chhabra's Wealth Allocation Framework addresses is the notion of _aspirational_ risk. In general, one requires a lot of money (relative to what you have) in order to increase your wealth percentile. For example, for a household to move from the 40th to the 60th wealth percentile, its net worth would need to approximately _triple_. In order to move up in the wealth pantheon, one must acquire substantially, as opposed to incrementally, greater wealth. One cannot meet such an aspirational goal without taking on substantial risk\u2014hence the term \"aspirational risk.\" On the surface, taking such a degree of risk would seem to be at odds with the imperative to protect oneself and one's family from falling into a lower wealth percentile. It would seem reasonable to assume that most investors in this situation would pass up the opportunity for improvement in favor of the certainty of the status quo. However, human behavior frequently defies this assumption\u2014particularly when we're speaking about the behavior of HNWIs and those who aspire to be like them and to invest like them.\n\nAt virtually all economic levels, aspirational risk-taking is a common phenomenon. Examples range from the frequent buying of lottery tickets to more mainstream financial investments, such as the substantial purchase of a single stock, investment in real estate, or small business startup. Every time a member of the peer group succeeds in his aspirational risk-taking, the difficulty of remaining in the same peer group is raised for those who passed on the opportunity. Consider how hard it is to improve or even maintain one's position on the Forbes 400 list. The net worth required to be the 400th richest American has increased by a factor of ten since the early eighties, to US$1 billion from US$100 million.\n\nThe conventional MPT framework lacks the flexibility to accommodate the dual demands of safety and aspiration, Chhabra contends. The WAF represents an important step toward incorporating these aspects of safety and aspiration while building upon the foundation of MPT. A HNWI's portfolio should allow him or her the opportunity to achieve the following:\n\n\u2022 Protection from anxiety and poverty;\n\n\u2022 Ability to maintain his or her living standards;\n\n\u2022 Provide an opportunity to increase wealth substantially or meet aspirational goals.\n\n**Figure 5.3** \\- Personal Risk, Market Risk and Aspirational Risk\n\nFor all the strengths of MPT, its essential weakness is that it only recognizes market risk and seeks to minimize it through optimal asset allocation. In contrast, the WAF identifies three very different risk dimensions and optimizes all three of them simultaneously. The fundamental idea is to create a financial strategy that organizes and allocates all of a HNWI's assets and liabilities into 1) a protective (low-risk) bucket, 2) a market (market-level risk) bucket and 3) a riskier aspirational bucket. According to Chhabra, successful HNWIs pay as much attention to _risk allocation_ as they do to _asset allocation._ According to Chhabra, these are not\u2014as some MPT theorists would have it\u2014\"deviations from rational investing\" but investment decisions whose logic lies outside and beyond the rather limited confines of MPT as traditionally conceived.\n\n#  **COMMENTING EXPERTLY ON ASSET ALLOCATION**\n\nMerrill Lynch Chief Investment Strategist Richard Bernstein points out that the true test of a good asset allocation is the degree to which a client's portfolio is appropriately matched not just to a client's assets but also to his or her liabilities. \"What even sophisticated investors tend to forget when exclusively focused on rate of return is that returns must be adjusted and expressed in the context of a client's _liabilities_ ,\" Bernstein observes _._ \"Let's say a client has three kids heading off to college and he wants to retire while they're still in school.\" Bernstein points out that \"In such a case, the liability side is going to be paramount.\"\n\nFully comprehending the liability side is the really tough trick, Bernstein contends. In fact, it is what separates the wheat from the chaff in the investment advisory business. \"You can download a pretty decent asset allocation model from the Internet for free,\" he observes, emphasizing yet another area in which investment advisory services have been commoditized. \"That model will do an OK job of telling you about sectors and weightings and even factor in a comparatively unsophisticated risk profile.\"\n\nBut the area in which a truly talented FA will outshine the computer model (in a way reminiscent of world chess champion Gary Kasparov beating IBM's Deep Blue) is by presenting a client with the full menu of possibilities and products designed to meet, mitigate and offset the needs on both the asset and liability side\u2014an act of empathy that typically takes a human perspective to comprehend. According to Bernstein, a client's risk tolerance level is never simply a function of the size of his or her portfolio. \"Someone with four billion dollars might rather die than lose one billion dollars, even if they still have three billion left over...a twenty-three-year-old unmarried male with two hundred thousand dollars might have a far more aggressive style than a billionaire, because he\u2014in both senses of the term\u2014has considerably less to lose.\"\n\nAccurately defining and where appropriate _extending_ a client's time horizon, Bernstein maintains, is the key to long-term superior performance. \"We conducted a study that persuasively demonstrated that the [farther away] a client sets their time horizon, the higher [the] probability exists of attaining higher long-term returns.\" The reason day traders are so rarely successful over the long term, he suggests, is that by shortening their time horizon to a matter of hours and days, they reduce their probability of making money to practically zero. On the flip side, a client willing to take a much longer view\u2014possibly extending out decades\u2014will vastly improve his or her chances of achieving superior performance over time.\n\n**Asset Allocations Vary Regionally**\n\nAsset allocation for specific HNWIs is affected by the maturity and pace of development of their local markets. The question is not just what a HNWI should invest in, but what is literally available from market to market. For instance, the Merrill Lynch Capgemini 2007 _Asia-Pacific Wealth Report_ found that in 2006, Asia-Pacific's allocations to cash\/deposits, a traditionally \"safe\" asset class, were significantly higher (24 percent) than the global average (14 percent), driven by wealthy investors in places like South Korea, Japan and China. The high cash allocation in South Korea and China reflected both a lack of alternative products and a lack of sophistication in the WM market. Meanwhile, Japanese HNWIs also had a limited availability of international product but, more significantly, were the most focused on wealth preservation, as opposed to wealth accumulation, which led them to allocate much of their assets to cash\/deposits.\n\nIn addition to their cash\/deposits, South Korean HNWIs allocated a quarter of their assets to fixed income, much higher than elsewhere in the region\u2014again because a narrow range of products limited their investment options. HNWIs in Indonesia, on the other hand, had among the smallest allocation (about 13 percent) to fixed income, chiefly because they had limited access to fixed income products. In fact, Indonesia's local-currency bond market is among the smallest in the region: it is less than one-tenth the size of South Korea's local-currency bond market. (To spur its bond market, the Indonesian government in 2006 was considering refashioning its bond market's trading system along the lines of South Korea's.)\n\nObserving these differences closely can be valuable for HNWIs and their advisors alike. On the one hand, HNWIs can see investment patterns in more developed markets and thus try to position themselves better. Advisors, for their part, get a hint of what new products and services clients might yearn for as the WM market develops. Clearly, for instance, there is a strong correlation between a high allocation to alternative investments and the maturity of the WM market.\n\nThe 2007 _Asia-Pacific Wealth Report_ also studied Asia-Pacific HNWIs' allocations to alternative investments, and found that the allocations were highest in Singapore (10 percent). Considering that market experts view Singapore as one of the most mature and sophisticated WM markets in the region, it was not surprising to find that HNWIs there had the highest allocation to alternative investments.\n\nHNWIs in China (one of the least mature markets in the region) also tended to allocate one of the larger percentages toward alternative investments (9 percent). Why? The most likely explanation is that Chinese high-net-worth individuals have a strong interest in personal business and private equity, a trend largely ascribable to the fact that the vast majority of Chinese HNWIs are self-made entrepreneurs. In contrast, HNWIs in South Korea, where the WM market is relatively immature, had the lowest exposure to alternative investments.\n\nAs WM in Asia's other developing markets matures and becomes more sophisticated, one can expect HNWIs outside today's leading WM markets to adopt the more diversified and aggressive investment strategies now found in places like Singapore and Taiwan. Alternative investments will gain favor and real estate will grow even more popular across the region as securitization of properties becomes more established. Savvy HNWIs and advisors have already begun to position themselves and their clients for this evolution.\n\nEven with the modifications, questions, revisions and refinements suggested by theorists from Chhabra to Bernstein that improve on the original theories proposed by Markowitz, Sharpe and the other pioneering Modern Portfolio proponents, the greatest and most enduring accomplishment of the doctrine of asset allocation is that it has allowed individual investors to become more sophisticated, because it has encouraged them\u2014via the ongoing imperative to diversify\u2014to look beyond investments that were deemed safe strictly because they were familiar. Redefining risk has encouraged investors to seek a more diversified portfolio by investing in such ostensibly non-correlated assets as emerging-markets securities and alternative investments dependent on more flexible mandates than the traditional \"long-only\" strategies employed by garden-variety mutual funds. By stressing the link between volatility and reward, wealthy investors have developed a more sophisticated risk appetite, displaying a taste for adventurously moving beyond the financial equivalent of macaroni and cheese or a ham sandwich to the global grazing associated with eclectic nouvelle cuisine.\n**CHAPTER 6**\n\n**Alternative Investment Strategies**\n\n#  **THE APPEAL OF ALTERNATIVE INVESTMENTS**\n\nSo many different kinds of investments tend to be lumped together under the \"alternative\" tag\u2014including structured products, derivatives, hedge funds, private equity, foreign exchange, commodities and even so-called investments of passion\u2014that the term threatens to be rendered meaningless. Just the same, items in the last category, including fine art, classic cars and sports memorabilia, require a significant cash outlay, and the wealthy are taking an increasingly sophisticated approach to vetting these purchases. In response, a number of high-end advisors are offering consulting services around art acquisition, prompting Bijan Khezri, CEO of the London-based Artist Pension Trust, to proclaim fine art \"a new asset class\" in the op-ed pages of the _Wall Street Journal_.\n\n**Art**\n\nThe art market is a notoriously boom-and-bust affair, frequently jumping during strong economic conditions and declining when the economic winds turn less favorable. Even so, interest in art as an investment has maintained its high pitch even in the face of a turbulent economy. During the last Gilded Age, fine art was primarily purchased by HNWIs as status symbols and as a sign that the collector had arrived, not that he or she was looking to make money on their acquisitions. Collectors have always hoped that their purchases had lasting value, of course, but today's focus on future returns when considering an art purchase is unprecedented.\n\nApart from the vagaries of the economy at large, the art market is (not surprisingly) strongly affected by changing tastes, as artists fall in and out of favor, insuring that pricing information is zealously guarded by auction houses and that liquidity (the ability to sell art for what it was bought) can, at times, be as murky as some collectibles' provenance. Thanks to the Internet, the art market is possibly more transparent than ever, yet it remains a market that is positively opaque by virtually any standards of investing.\n\nNevertheless, more and more investors continue to rush in. In 2006, Sotheby's Holdings sold US$3.6 billion of art, up a third from 2005. In the fall of 2006 alone, Sotheby's and Christie's International, the other major auction house, sold US$1 billion of Impressionist, modern and contemporary art. Christie's reports that the 2006 sales of Impressionist art were up 81 percent, while postwar and contemporary art were up 58 percent, from 2005. Sales of contemporary Asian art, most of it Chinese, zoomed to US$190 million in 2006 from US$22 million in 2004.\n\nA number of factors would appear to be fueling this surge. First is the amount of wealth still sloshing around the globe despite the depredations of the 2007-08 credit crisis, turning the trend truly international. In 2006, a Hong Kong investor paid US$17.3 million for Andy Warhol's \"Mao,\" a record for the artist. In the United States, at least up until the fall of 2007, hedge fund managers were shelling out huge sums to hastily assemble prominent collections, while many were becoming significant art patrons and board members of art institutions.\n\nAnother driver behind the surge in fine art is scarcity value. Despite the high volume of art on the market, big-name artists and indisputable fine work typically remains in short supply, making the search for second-tier and new artists more intense. All this has recently led to respectable returns for art and opportunities for huge returns. Michael Ovitz, co-founder of Creative Artists Agency, bought a painting by the relatively unknown Barnaby Furnas for about US$20,000 in 2003 and sold it for US$520,000 in 2006.\n\nAs art prices have surged, a more concerted effort has ensued on the part of academics to more accurately measure returns. New York University business professors Jianping Mei and Michael Moses compile an index that compares repeat auction sales of the same art objects over time\u2014the Mei Moses All Art Index. Their index of postwar and contemporary art shows a compound annual return of 12.6 percent for the past decade, compared with a return of 9 percent for the Standard & Poor's 500 stock index. Meanwhile, to bring greater pricing transparency to the realm of art investing, Artnet tallies fine art auction sales involving 180,000 international artists. The database represents auction records from more than 500 international auction houses since 1985 and covers more than 2.9 million auction sales.\n\nYet the reliability of such measurements, given the tight-lipped nature of art sellers and buyers, can be difficult to gauge. Sotheby's and Christie's International are the biggest auction houses and the most obvious source of pricing information. But they often do not disclose terms of sales or even the identity of sellers or buyers. It's even more difficult, if not virtually impossible, to obtain accurate and timely information on art gallery sales. The art market is, as mentioned earlier, an opaque one, even with the advent of Internet auction sites such as eBay. It is also an unregulated market.\n\nStill, art is more than just a numbers game\u2014and always will be. Great returns tend to accrue to those with a great eye\u2014the art investor's equivalent of having a sharp nose for business evaluation. Good, old-fashioned art appreciation (the non-financial kind) will help steer collectors. Former Microsoft executive and Russian space tourist Charles Simonyi vows that he will never sell his collection of works by pop artist Roy Lichtenstein or op art pioneer Victor Vasarely, but he also ascribes his success as an art investor to self-education, by which he has enhanced his personal understanding of the context of art both within the scope of art history and within the personal development of the artist. (It's also helpful, according to Simonyi, to become friendly with artists, both established and aspiring, and, if possible, to become something of a fixture on the art scene, as would be the case with just about any investing landscape.)\n\nCombine an interest in art collecting, the hefty sums involved, and the opaque nature of the market, and we've got a corner of WM that's a tailor-made opportunity for highly specialized wealth advisors. Some financial institutions already offer loans to make art purchases and some provide advice and market research on fine art. Whether the current art market is peaking is hard to say, but art collecting itself is timeless, a passion shared from the Caesars to the Medicis to the hedge funds managers of today.\n\nJust how dramatic has the recent rise in alternative investments been? From 2002 to 2006, HNWIs more than doubled their allocations to alternative investments, boosting the share of the average HNW portfolio to 22 percent from 10, mainly at the expense of cash and bonds. By 2006, however, the wealthy and ultra-wealthy, possibly collectively sensing a negative shift in the class' risk profile, had slightly shifted their allocations out of traditional alternatives and into real estate.\n\nOne reason for this shift may be that alternative investments op+portunistically capitalize on highly volatile markets; the 2007 _WWR_ suggests that in 2006, a sharp reduction in the Volatility Index (VIX) could be presumed responsible for a discernible bias away from hedge funds toward more tangible assets\u2014including investments of passion such as high-end collectibles.\n\nYet this shift in allocation is viewed as likely to be short-lived, because \"a majority of investors simply don't find the expected return versus risk in the public stock and bond markets compelling,\" maintains Ralph Schlosstein, the recently retired co-founder of BlackRock. \"They see alternative investments as a way to preserve wealth through absolute returns\u2014which means seeking positive returns in both bull and bear markets while not being tied down to traditional performance benchmarks like the S&P 500 Index.\"\n\nAccording to Daniel Sontag, head of Merrill Lynch's Global Wealth Management division for the Americas, the remarkable rise in interest in alternative investments on the part of high-net-worth clients has conferred at least one additional and little-noted benefit to portfolio managers: many alternative asset classes have historically been negatively or non-correlated with traditional asset classes, providing a classic MPT allocation balance. Particularly during periods in which stocks and bonds\u2014which have historically moved in opposite directions\u2014fluctuate roughly in tandem, a basket of non-correlated assets including alternative investments typically imparts added value while enhancing portfolio principal protection.\n\n**Real Estate**\n\nReal estate would appear to straddle the line between an alternative investment and its own discrete asset class. HNWIs can be invested in real estate in numerous ways: primary residence, vacation homes domestically and abroad, direct investment in residential and commercial real estate, or investment through REITs or other partnerships. And certain kinds of real estate\u2014such as industrial warehouses that often have long leases\u2014tend to hold up well in a down economy.\n\nNotably, despite the headline grabbing nature of the sector, in which every interest rate move and inventory report seems to make the front page, HNWIs had been consistent with their allocation to real estate, holding steady at 15 or 16 percent for most of this decade.\n\nSuch faith has by and large been amply rewarded, although risks remain. The subprime mortgage meltdown in the United States beginning in early 2007 through 2008 battered the stocks of many mortgage companies and REITs. Residential real estate as an asset class suffered severely in many parts of the U.S. in 2008 albeit with some compelling exceptions, particularly at the ultra-high-end and in the most desirable neighborhoods.\n\nIt's important to bear in mind that the real estate market includes various types of assets, and that the major real estate categories do not necessarily move in lockstep, which can help to diversify a portfolio. The net result is that while the real estate market tends to be referred to in aggregate, sweeping generalizations about the direction of the market are difficult given the range of real estate and the idiosyncrasies of individual markets.\n\nOne indication of just how bipolar the market has become is that in early 2007, as single-home prices continued to decline in much of the United States and inventories increased, a pitched battle broke out between two prominent private equity investment consortia to purchase Sam Zell's Equity Office Properties Trust, a commercial REIT that owns directly or through partnerships about 600 office buildings in twenty-five markets, making it the country's largest office landlord.\n\nJames Marrelli, National Association of Realtors vice president of commercial real estate, notes that in 2006, a record amount of capital flowed into commercial real estate. \"Institutional investors, pension funds and foreign investors have focused on commercial grade properties to diversify portfolio assets, with expectations of solid long-term gains.\" Outside of the hotel sector, more than US$236 billion in commercial real estate transaction volume was recorded in the first ten months of 2006, up from US$231.9 billion in the same period of 2005, not including properties valued at less than US$5 million.\n\nAs the scope of real estate investing grows, so does the opportunity for both HNWIs and their advisors. More than ever, HNWIs can take on a view of real estate markets around the world, cashing in on a reliable wealth-creating asset. Increasingly, investors in commercial real estate are looking globally, beyond the United States and Europe to Russia, Turkey, China, India and Japan. For advisors, perceived expertise in the more exotic markets is bound to matter more than ever in this age of increased investor sophistication and connoisseurship. If the question is whether to invest in a shopping center in Russia (or more likely a fund that specializes in such investments), advisors will need to deeply understand and be able to explain in plain language the pros and cons of such an investment, or have the resources to obtain such expertise. Every different corner of the real estate market has its own particular drivers; the health of each type of real estate varies greatly from city to city, much less country to country.\n\n#  **STRUCTURED PRODUCTS FOR INDIVIDUALS**\n\nStephen Bodurtha, a senior vice president and vice chairman of Merrill Lynch's Global Wealth Management division, has led teams that create innovative investment solutions tailored to the tastes of high-net-worth individuals. Bodurtha, who has self-described roots as \"a financial products engineer,\" and his team try to \"take some of the innovation sweeping the financial markets and adapt it prudently to the private client universe.\"\n\nThe critical differences between individual and institutional clients in the structured products world, Bodurtha explains, are the limits that clients place on risk tolerance and time horizon. \"Individual investors typically have a hard time taking comfort in the fact that, if their portfolio value drops 20 percent in a year, sticking to the right asset allocation strategy will have a good chance of swinging the portfolio into the positive in the next cycle.\"\n\nSo how do advisors address the crying need on the part of people who have acquired great wealth to gain access to some of the more compelling opportunities available to investors in the marketplace without threatening a loss of principal? Starting out in the mid-nineties, Market Index Target-Term Securities (MITTs) were among the first protected equity-linked notes (PENs)\u2014the private-client version of proprietary products employed by institutional clients as investment vehicles to manage risk by guaranteeing a protection of principal. The twist was that the issuer of these notes, in this case Merrill Lynch, was able to structure the products so that the client traded off a set amount of the notes' upside profit potential in exchange for minimizing downside risk. For comparatively risk-averse clients whose primary interest was principal protection, these notes became attractive components of their overall asset allocation and risk management strategy.\n\nYet another twist that further increased client demand for products that offered principal protection combined with a growth potential somewhat better than a Treasury note or a savings account was that the ongoing boom in the equity markets was producing ever-greater equity-related wealth. Much of this wealth was being captured in vehicles ranging from Employee Stock Option Plans (ESOPs) to the proceeds from Initial Public Offerings (IPOs). \"A number of senior and highly compensated executives,\" Bodurtha observes, \"would suddenly find themselves the proud possessors of material amounts of wealth concentrated in a very small number of stock positions.\"\n\nWhat those clients needed to do was diversify their holdings. The essence of the wealth protection strategy achieved by the next generation of proprietary products (known as \"collars\") was to hedge the client's highly concentrated portfolio by permitting the client to 1) hang onto the stock while 2) permitting the client to shed some of the stock's downside risk by transferring some of the upside opportunity to a third party. \"From a risk management standpoint,\" Bodurtha explains, \"what these collars did was to insure the portfolio against the risk of a drop in a single stock that would unduly affect the value of the entire portfolio.\"\n\nThese products amounted to the first wave of a trend that Bodurtha characterizes as \"a customization of risk,\" or what might be better termed \"investor-centric innovation.\" \"One of the most critical challenges when creating these products and tailoring them to individual client needs,\" Bodurtha stresses, \"is persuading investors to clearly articulate their investment and risk parameters. Then it becomes our challenge to convey to them the fact that these goals\u2014some of which might appear to be in conflict\u2014might actually not be irreconcilable. That's where the innovation and ingenuity come in.\"\n\nAs Bodurtha points out, twenty years ago who would have believed that exchange traded funds (ETFs), introduced by The American Stock Exchange in the nineties, could be a viable product for private clients? But now these ETFs allow investors to own whole sectors, countries or asset classes with a single purchase. Another output of innovative financial engineering includes products permitting HNWIs to take a view on real estate markets in individual cities, thanks to the 2006 launch by the CME of future and option contracts on the housing markets in ten different U.S. cities.\n\nKevin Waldron, an FA with Merrill Lynch in Bala Cynwyd, Pennsylvania, has been helping clients plan for retirement using structured \"bear notes\" designed to protect clients with concentrated positions in certain sectors. Recently, such customized products have enabled clients to hedge against expected shocks from prospective housing market declines. \"That market was so out-of-whack, we wanted to turn to [notes],\" Waldron recently observed, recalling that Merrill provided similar portfolio protection to clients in the technology industry before the tech meltdown in the spring of 2000.\n\nMany of Waldron's HNW clients have accumulated substantial wealth through leverage or concentrated positions in certain industries, and viscerally resist \"walking away from the way that they made their wealth.\" But many are finding an appealing hedge in housing-oriented structured bear notes, tied to the Philadelphia Housing Index, which are engineered to benefit from the negative environment in the housing industry. Some notes are structured so that even if the housing index rises, the client doesn't risk losing principal.\n\nThe list of innovative products migrating to the public markets goes on and on. For a quick lesson on the advantages and risks of a new alternative investment, consider the wave of catastrophe bonds issued since Hurricane Katrina. In 2006, hedge funds, pension funds and other money managers invested more than US$9.2 billion\u2014more than double from 2004\u2014in disaster-related investments. If a hurricane or some other disaster hits, the investors are on the hook, but if no damage occurs the gains can be substantial.\n\nAdvisors have been busy tailoring all sorts of tweaks, such as \"wind risk,\" to these bonds, opening more opportunities for investors to make money and for sellers to obviate risk. One of the great advantages of these new investments is they are not correlated with other investments. But, as with any new, successful strategy, the window to enjoy big gains can close quickly as other investors rush in. In the case of hurricane risk, for instance, recent yields of 10 percent may start to attract too many followers, inevitably pushing up prices, lowering returns and, perhaps, encouraging investors to take on excessive risk.\n\n**A Tycoon's Tale**\n\nJoseph Lam is in the billionaire business. Born and raised in Hong Kong and educated first as a nuclear engineer at Texas A&M and then in business at the University of Chicago, the former Goldman Sachs private banker who decamped to Merrill Lynch in 2000 did so because \"Merrill was very strong in the mass-affluent category but not yet strong in wealth management.\" Offered an opportunity to build up Merrill Lynch's HNW practice in Hong Kong, Lam leapt (with his team of nine FAs, three senior partners, analysts, associates and support staff) to the burgeoning Pac-Rim operation, bringing with him approximately a billion dollars in assets under management (comprised of about twenty household and client relationships) and a longstanding focus, as he modestly puts it, \"on serving best-of-class, highly sophisticated investment products to tycoons.\"\n\n\"Tycoons have no interest in plain-vanilla products,\" Joseph Lam states, commenting that for big-league clients of his, including major Hong Kong property developer Dr. Lee Shau Kee, \"mutual funds are just not [their] bowl of soup. That's a commodity business,\" he states bluntly, \"because anyone can do that\u2014today, you don't even need an FA to do it.\"\n\nWhat Lam's billionaire clients\u2014he handles just a small handful, but that is enough\u2014want from him and his fellow members of Merrill Lynch's newly established Pac-Rim Private Investment Banking Group is to \"become partners with Merrill on a wide range of proprietary investments and private equity arrangements.\"\n\n\"When one of my clients partners with us, it becomes a much more significant and deeper relationship than that of a passive investor. If we go into business together on whatever it might be\u2014a shopping mall in China or a major proprietary deal\u2014and come out together both making money, that's a classic win-win for both sides.\"\n\nAs Lam describes it, his client Dr. Lee is chairman of so many things it's nearly impossible to keep track of them, but probably the largest and best known of his entities is the Hong Kong-based Henderson Land Development. When Joseph Lam first took on managing wealth in 1994 for Dr. Lee, he was worth\u2014give or take a few hundred million due to market fluctuations\u2014something like US$16 billion, with a fortune based almost exclusively on the value of his extensive properties in Hong Kong.\n\nBut then, the nearly eighty-year-old Dr. Lee\u2014\"who still doesn't have to wear glasses,\" Lam approvingly observes\u2014began reading up on Warren Buffett, and conceived of a late-life ambition to beat Mr. Buffett at his own game: value investing, except Dr. Lee was more interested in expanding his wealth in the comparative short term than in the long term.\n\nDr. Lee was at the time a classic candidate for asset allocation, as nearly all of his wealth was tied up in one asset category, which Dr. Lee frankly stated, might one day run out of steam for the simple reason that his traditional stomping ground, Hong Kong, was rapidly running out of developable land.\n\nWhile sharply stepping up real estate development activities on the mainland (sometimes in private partnership with Merrill Lynch), Dr. Lee took on almost as a hobby the pursuit of Warren Buffett as a world-class investor. As Dr. Lee later put it, according to Lam, \"he started out at a distinct advantage to Buffett, because the tax structure in the U.S. is much less favorable to wealth creation and preservation than it is in Hong Kong. So as Dr. Lee often told me, 'for every dollar Buffett makes he keeps fifty cents, whereas for every dollar I make, I get to keep eighty-five.'\"\n\nDr. Lee resolved to more than double his fortune in two and a half years, aiming for a compound annualized rate of return well in excess of 30 percent. By 2007\u2014not without the advice of Lam and his team\u2014Lee had handily met his goal. He achieved this astonishing investment success by perfecting taking a logical approach to investing that reflected his knowledge and personal style.\n\nHe began by looking at China, Japan, the United States, Taiwan, Singapore and all of the countries he knew intimately and employing a macro-economic, analytic, \"top-down\" approach to choosing the countries he wanted to be in. He made his selection based on an impartial and dispassionate analysis of those countries' projected economic growth in the future.\n\nHe decided to invest the bulk of his funds in mainland China. Having done so, he analyzed the various industrial and commercial sectors and made a similar analysis of which sectors were most likely to prosper over the coming decade of massive economic expansion. He decided that if he was going to invest in China, he needed to rely on the best local expertise available.\n\nHe then bought a basket of three stocks culled from his personal macro-economic analysis\u2014stocks that, as Joseph Lam puts it, \"he already likes very much...he likes the country, he likes the sector, he likes the industry, and most importantly, he likes the companies.\"\n\nHe then purchased a note, custom-tailored by Lam and his team, keyed to a value set at two years in the future. At the end of his first year, he and Lam checked out the performance of the three selected stocks, and pruned his portfolio by selling the worst performers if their value declined to an agreed-upon percentage of their price at the time of purchase.\n\nBy employing this refined variant of Buffett-style value investing, Dr. Lee met his goal and remains not just one of the world's wealthiest men, but one of a handful of the mega-wealthy.\n\n#  **DEVELOPING NEW PRODUCTS BY LISTENING TO INVESTORS**\n\nAccording to Tom Sweeney, a managing director in Merrill Lynch's Private Banking and Investment group, a significant source of inspiration is often HNWIs themselves. Some of Merrill's best alternative investment ideas come from HNWIs through what he calls \"reverse inquiry.\" Sweeney is seeing more and more reverse inquiry\u2014a process by which a client need is so specific that the products virtually design themselves\u2014around credit default swaps and foreign exchange, which lead them to customized solutions for HNWIs.\n\nCredit default swaps (CDSs)\u2014the most widely used credit derivatives\u2014are designed to transfer the credit exposure of fixed income products between parties. Consider an ultra-HNWI who owns US$10 million worth of a five-year bond issued by a high-risk corporation. In order to manage the risk of losing money if the company defaults on its debt, the ultra-HNWI enters into a CDS. Though the protection payments reduce investment returns, the risk of loss in a default scenario is eliminated.\n\nIn the case of foreign exchange (\"forex\") investments, Sweeney has been getting an increasing number of requests from ultra-HNWIs with substantial overseas property and other assets about designing customized investment products to protect them against declines in the U.S. dollar. \"There's an unending opportunity for creative solutions,\" Sweeney says.\n\nIdeally, these new ideas for ultra-HNWIs can eventually be applied to lower bands of wealth. Less wealthy investors always want the products and services being offered to those just above them, and advisors have a vested interest in perfecting these new products and services and finding ways to bring them downstream in a cost-effective manner.\n\nMichael Saadie of Australia's ANZ Private Bank notes that he's seen numerous instances of innovative financial products designed for the bank's ultra-HNW clients drifting down to the HNW band. A good example is a protected equity product originally designed to leverage a single stock exposure held by someone in the firm's top one hundred families. ANZ was able to take that structure and adapt it for the executive segment, whose members often have large equity positions in the companies for which they work. \"We can roll out specific strategies for each segment and build specific product opportunities for each.\"\n\n**Developing Bespoke Products**\n\nJohn Barrett and Nancy Bello of a Merrill Lynch team based in New York recount the story of a wealthy client family that approached them for a solution to a problem many of us would like to have. They were holders of a US$50 million \"long bond\" that paid a comparatively low rate of interest. \"It was a completely illiquid piece of paper,\" Barrett recalls, \"which carried interest but whose value at any particular point in time was not necessarily easy to determine.\" Working with Merrill's Equity Derivatives Desk, Barrett and Bello began designing a completely customized derivative product with an option structure that Bello describes as \"permitting the family to gain equity exposure without forgoing the security of the bond.\" The product combined a 60 percent link to the returns of the S&P, a 20 percent link to a basket of Asian equities, and a 20 percent link to European equities\u2014a truly global synthetic product.\n\n#  **GRABBING HEADLINES: HEDGE FUNDS AND PRIVATE EQUITY**\n\nThe two alternative investments that have grabbed the most headlines over the past decade have been 1) hedge funds and 2) private equity. Performance of these investments is listed in Figure 6.1.\n\n**Figure 6.1** \\- Greenwich-Van U.S. Hedge Fund Index vs. Thomson Financials' U.S. Private Equity Performance Index, 2003-2005\n\n##  **Hedge Funds**\n\nAccording to a report on the hedge fund industry recently issued by The Milken Institute, the global hedge fund industry has experienced continuous and rapid growth (with the exception of a fleeting decline in the number of funds experienced during the first six months of 2006). From 1981 to June 2006, funds grew in number worldwide at an average annual rate of 30 percent. In a sure sign that the capitalist phenomenon of creative destruction is alive and well in the volatile hedge fund universe, as of June 2006, 100 funds with US$257 billion in total assets had exited the industry. Yet 6,445 funds remained in operation, commanding US$969 billion in total assets.\n\nNet asset growth has expanded even more rapidly than the number of funds in absolute terms: hedge funds' average size has increased by more than 2,000 percent from 1981 to June 2006, from US$7 million to US$150 million. While funds with US$1 billion or more in assets account for only 3 percent of the total number of funds, they account for 35 percent of total assets. Conversely, those with US$100 million or less in total assets under management account for 70 percent of the number of funds but just 12 percent of total assets.\n\nOf the 6,445 funds as of June 2006 slightly more than 50 percent, or 3,354, are domiciled in the United States. Of these, about half have their assets in the United States, with nearly all the remaining assets invested globally. Europe is second to the United States in terms of the number of domiciled funds, accounting for approximately 33 percent, or 2,153, of the total number of funds; of these only about 20 percent have their assets invested in Europe. The majority of the funds, 64 percent, have invested their assets globally. However, 76 percent of the funds with 75 percent of total fund assets still have their investments in U.S. dollar-denominated assets, regardless of where the assets are located.\n\nIn the United States total hedge fund asset levels increased by 8 percent in the second quarter of 2007 to US$2.593 trillion, up from $2.401 trillion in the first quarter of 2007, according to the 2007 Hedge Fund Industry Asset Flow Report. New allocations to the hedge fund industry increased total asset levels by an estimated US$339 billion through the first three quarters of 2007, but the reduction in assets from liquidations outpaced the increase from new fund launches in the second and third quarters.\n\nConcern likewise abounded by year-end 2007 regarding the trendiness of certain hedge funds, a fashion only exacerbated by a tendency on the part of some managers to open funds simply to focus on a hot sector and sop up investment dollars. For instance, total assets in emerging market hedge funds reached an estimated US$299 billion in Q3 2007, an increase of US$48 billion through new allocations in the first nine months of the year. Emerging market equity focused fund assets are estimated at US$106.1 billion, widening the gap over EM debt fund assets estimated at US$77.3 billion.\n\nAmong other hot trends, China-focused hedge funds were the fastest growing sector of the hedge fund world in 2007, with total assets invested in hedge funds investing primarily in China reaching an estimated US$22.8 billion, up 89 percent over the previous year. Continuing on the hot theme, hedge funds investing in commodities and other natural resources grew to US$170 billion in assets under management in 2007, led by energy focused funds with US$133.8 billion. Energy sector hedge funds investing in equities returned 15.3 percent through September, but those investing directly in physical commodities did best during the volatile third quarter.\n\nA key attraction of investing in distressed hedge funds for investors and advisors pursuing asset allocation and portfolio balancing strategies is that some\u2014yet not all\u2014hedge funds have remained historically uncorrelated to broad equity markets. As a result of this attractive non-correlation, distressed funds experienced double digit growth rates in 2007, attracting nearly US$10 billion in new allocations, bringing their grand total to just under US$200 billion.\n\nJust as the hedge fund environment has changed, so too has the profile of the typical hedge fund investor: HNWI's have been largely supplanted by an influx of institutional investors. Some estimates suggest that today as much as 60 percent of hedge fund assets are institutional pension funds, endowments and other investment pools\u2014which may over time alter hedge fund strategy, as these institutions tend to be more risk-averse and demand greater transparency.\n\nAt the same time, certain hedge fund strategies have become available even to registered investment companies. For instance, several dozen mutual funds now mimic certain hedge fund strategies although they remain subject to limitations not applicable to private funds. Essentially, these \"long\/short\" mutual funds can bet either that a stock will rise or fall, while traditional funds only invest if managers believe a stock will rise.\n\nSuch funds are, however, limited in the amount of leverage they are permitted to employ and the degree to which they can be net short. In the first half of 2007, the broadest of all hedge fund strategies, long\/short equity funds, attracted an estimated US$15.3 billion in new allocations. However, the majority of the total asset level rise came from fund performance, which added an additional US$39.3 billion, the second largest increase on record.\n\n###  _**Funds of Funds**_\n\nA popular hedge fund vehicle tailored to less wealthy investors is the \"fund of funds,\" which invests directly in traditional hedge funds rather than investing in individual securities. Total fund of fund assets, which are not double counted in the total industry figure, increased 9.4 percent to an estimated US$1.250 trillion, including US$74.5 billion in new assets, the largest quarterly new allocation on record.\n\nSuch entities held about US$500 billion at the end of September 2007, up 27 percent from a year earlier, according to Chicago-based Hedge Fund Research. Some investors who would be unable to invest in a hedge fund directly may be able to purchase shares of registered funds of hedge funds. In 2007, the hedge fund industry attracted a record US$194.5 billion in new capital, to US$1.87 trillion, according to HFR. Funds of funds saw net new inflows of US$59.2 billion for the year sending total assets invested in the category globally to US$498 billion.\n\n##  **Private Equity**\n\nAlthough private equity (PE) is best known in its modern form pioneered by Kohlberg Kravis Roberts (KKR) in the early eighties, private equity's origins date back to 1901, after J.P. Morgan purchased the Carnegie Steel Company from Andrew Carnegie and Henry Phipps for US$480 million. With his share of the proceeds Phipps established the Bessemer Trust\u2014the first \"family office\" in the U.S. A century later Bessemer continues to be a player in the private equity industry under Phipps' great grandson Stuart Janney. Throughout much of its history, PE has largely been available only to institutional clients. PE firms\u2014also known as \"financial sponsors\"\u2014typically raise large pools of capital that they deploy to gain control of firms that they believe to be undervalued. PE investors typically control the firms they take over in hopes of significantly boosting their value\u2014whether by installing superior management or aggressively cutting costs, including by performing controversial lay-offs and downsizing.\n\nFinancial sponsors do assume significant risks when they engineer such takeovers, but much of that risk is typically borne by the investors willing to place funds in their capital pools. With such significant sums involved, the game has historically been a preserve of large institutional clients. Yet many ultra-HNW individuals, eager to share in the often outsized profits of PE, are willing and eager participants in PE deals\u2014obviously willing to shoulder the not-insignificant risk in the hope of gaining a not-insignificant reward.\n\nAccording to Private Equity Intelligence, a London-based company that does research on the industry, private equity funds raised a record US$406 billion in 2006. More than 170 funds each holding US$1 billion or more in assets conducted US$475 billion in deals in 2006. While U.S. companies are leading the industry's continued expansion, Europe-based PE funds raised some \u00a390 billion in 2006, up 25 percent from the prior year. In yet another globalization trend, private equity firms from both continents are presently partnering to fund large trans-Atlantic deals.\n\nThe year 2007 also saw a number of prominent private equity firms moving to raise capital\u2014somewhat ironically\u2014in the public markets, beginning with the trend-setting US$4 billion IPO of Blackstone Group, followed by Carlyle Group's decision to sell a 7.5 percent share of itself to an investment group owned by the government of Abu Dhabi.\n\nIn 2006, PE fundraising reached new record levels, with data from Private Equity Intelligence showing that a total of 684 funds worldwide closed on US$432 billion in commitments. In the United States alone, PE firms raised US$215.4 billion, a record amount. This growth is best explained by the superior returns that these funds delivered in 2005. Indeed, the U.S. Private Equity Performance Index returned 22.6 percent in 2005, compared to 16.4 percent in 2004.\n\nWhile in 2006, leveraged buyout firms, a subset of PE focused on buying mature companies, raised about US$150 billion, half of that raised by only eight firms, including industry leaders Bain Capital, First Reserve Corp. and KKR. Yet, shortly thereafter, Blackstone Group announced that it was raising a US$20 billion fund, making it the largest PE fund ever. Blackstone won a bidding war to purchase Equity Office Properties Trust in a leveraged buyout for a record US$39 billion\u2014a record soon topped by the proposed buyout of Dallas-based power producer TXU Corp. for US$45 billion. Yet by the second half of 2007, liquidity dried up and the psychology of the PE market abruptly shifted into reverse gear.\n\nIn fact, according to a late 2007 survey of more than 700 industry practitioners by _Financial News,_ 55 \"Private-equity firms expect markedly lower returns in 2008, with large buyout funds likely to suffer most,\" with three quarters of respondents reporting that they expected returns from large buyouts to be \"somewhat lower\" or \"significantly lower\" than last year, and with nearly a third of respondents expressing more pessimistic outlooks on their industry than at virtually any time during the first decade of the twenty-first century.\n\nBecause of the high investment minimums in the $5 million dollar range, PE, like hedge funds, has historically been available only to HNWIs. Unlike hedge funds, which may be subject to annual or quarterly redemptions, PE investors have typically been obliged to leave their money tied up for years in PE deals, making these extremely illiquid investments. BlackRock co-founder Ralph Schlosstein describes this illiquidity as the magic key to higher returns: \"Giving up liquidity has been, at least up until recently, the most intelligent way to get good returns.\"\n\nSchlosstein is convinced that PE's vaunted advantage is sustainable given the long-term nature of the investment and the growing costs of being a public company (thanks to legal fees and regulatory demands tied to Sarbanes-Oxley). According to Thomson Financial, the average annual returns on PE have topped 13 percent over the past two decades. Therefore, this vehicle should appeal to those with a long-term view and who are willing to trade liquidity for potential long-term gains.\n\nYet another key difference between PE and hedge funds is that hedge funds started with ultra-HNWIs and moved up to institutions and downstream to HNWIs. PE started with institutions and migrated down to ultra-HNWIs and now to HNWIs, with minimum investments in PE funds drifting from the millions down to US$250,000.\n\nHow far downstream PE may go remains to be seen. But yet another way that the mass affluent may be able to cash in on the PE wave is by purchasing shares in publicly owned PE companies.\n\nIn early 2007, Fortress Investment Group, which managed US$30 billion at the time, became the first PE and hedge fund manager to sell shares on U.S. markets. Indeed, while one of the hottest IPOs in years (closing the day up 68 percent from its initial price and making all five partners billionaires), by January 2008 Fortress shares dropped to record lows while the credit crunch continued to bite. By April 2007, Blackstone had also gone public like Fortress, but by January 2008, as private equity firms experienced unforseen challenges in obtaining financing and closing deals, Blackstone shares sank below US$20.\n\nDespite such obstacles, Wall Street continues to flirt with methods of opening up the PE market to the less well heeled. PowerShares Listed Private Equity Portfolio, an exchange-traded fund launched in the fall of 2006, buys companies whose main business is investing in or lending money to private companies. There are also publicly traded \"special purpose acquisition companies,\" or SPACs, that raise money specifically to purchase private companies. In 2006, SPAC IPOs raised US$2.6 billion, up from IPOs worth US$2 billion in 2005, according to Dealogic.\n\nAnother PE vehicle that might be of particular interest to HNWIs is a PE fund of funds, a format offered by several big Wall Street outfits including Lehman Brothers and Morgan Stanley. These funds pool money from HNWIs to invest in private equity funds. At about US$100,000, the investment minimum is lower than a typical single manager fund. Like investors in single PE manager funds, fund of funds investors should be prepared to hold onto their investment for years. That's because the PE investment life cycle\u2014buy an ailing or undervalued company, turn it around, sell it\u2014is rarely a rapid recipe.\n\nOne of the largest downsides of PE's outsized success is that the PE business has begun to draw the attention of regulators in the United States and Europe. A similar phenomenon occurred with hedge funds, much to the chagrin of the industry. In the U.S., the SEC at first tried to impose some rudimentary rules on hedge funds, such as requiring certain hedge funds with a specified number of investors to register with the Federal Securities Agency, a rule that was ultimately overturned by the courts. The SEC also voted to tighten anti-fraud rules regarding hedge funds.\n\n#  **FACING THE CHALLENGES AHEAD**\n\nAlternative assets provide a myriad of challenges and opportunities for HNWIs and their advisors. For HNWIs, certain alternative assets may provide a way to gain returns superior to the traditional stock and bond markets or to reduce a portfolio's overall volatility. They may also offer risk-distribution and mitigation characteristics, as many of these investments have historically demonstrated various levels of non-correlation both with other and with more conventional investments. This diversification has gained added importance during a period when stocks and bonds are more likely to rise and fall in unison.\n\nBut real risks remain. In a ceaseless search for the next new innovative product and higher returns, HNWIs must be prudent and vigilant against falling prey to the latest investment fad. They must bear in mind that past performance does not guarantee future returns and, as Mr. Fink of BlackRock warns, should be just as suspicious of unexpectedly high returns as they are dissatisfied with poor results. They must be willing but discriminating about tying up capital in an illiquid investment for several years, and never take management talent for granted. As sectors like hedge funds and private equity heat up and capital becomes plentiful, they should expect some marginally talented managers to jump into the fray. HNWIs, although tempted, may need to take a cautionary approach. They shouldn't jump in; rather, they should ensure that their risk appetite and time horizon can accommodate the anticipated returns.\n\nTo provide best-in-class advice to their clients about this complex and competitive investment category, wealth managers must be well-trained and highly knowledgeable as to the benefits and risks inherent in alternative investments and how to clearly explain their characteristics to clients; they need to offer a wide range of well-conceived alternative investment products, working seamlessly with their asset management and investment banking divisions and\u2014if working in an open architecture or multimanager platform\u2014with outside investment managers. Incentives must be well conceived and fully disclosed; and, finally, providers must improve transparency with HNWIs. As previously mentioned, consolidated reporting will become increasingly critical as HNWIs invest in a wider range of complex instruments manufactured by different parties. Responsiveness, communication and coordination are essential for alternative investments and form the basis of a good checklist for HNWIs to work from.\n**CHAPTER 7**\n\n**Family Matters**\n\n#  **FOSTERING FINANCIAL LITERACY, HNW STYLE**\n\n\"At midnight,\" Johnson & Johnson heir Jamie Johnson observes in a bittersweet voice-over narration that kicks off his 2003 documentary _Born Rich_ , \"I'm going to inherit more money than most people can earn or spend in a lifetime. I've been waiting for this night for as long as I can remember. But the thing is, now that it's here, I'm not really sure what to make of it all.\"\n\nFor better or worse, he's not alone.\n\nAnd almost surely for the better, help is on the way.\n\nFor parents and children alike, the challenges of preserving family wealth and passing it on to the next generation can be daunting, baffling and occasionally demoralizing. Self-made millionaires and billionaires worry (not without reason) that children born into great wealth will either personally lack, or fail to appreciate, the spunky entrepreneurial spirit that propelled their parents to their current position of status. Since their own self-esteem is often intimately connected with the cultivation of such a can-do spirit, it can be doubly difficult for them to empathize with their children's very different struggles with the issue.\n\nOf course, if the offspring of every self-made entrepreneur were as entrepreneurial as the first in the line, multigenerational family wealth preservation would be a pretty straightforward affair. A case in point is that of the self-made millionaire Cornelius Vanderbilt, a one-time Staten Island ferry boat captain who upon his death in 1877 was worth more than US$100 million, making him the richest man of his generation in America. His son William, evidently something of a chip off the old block, doubled that fortune by the time of his own death in 1885. Yet less than a century later, when a family reunion at Vanderbilt University attracted more than one hundred and twenty descendents, not a single millionaire could be found among them. Obviously, somewhere after William the entrepreneurial spirit died out and was rarely, if ever, revived.\n\nThough to be fair to the Vanderbilt family, a few wealthy Vanderbilts failed to attend that reunion, their saga of familial financial diminution nonetheless remains a dramatic example of how rapidly even the vastest family fortune can dissipate in a century, or over the span of four short generations. Of course, since family fortunes are typically divided among children, grandchildren and so on down the line, only the active presence of a major-league wealth creator among the immediate descendents is likely to keep the family fortune intact.\n\nYet math and time are only two reasons that family fortunes are so fragile; interpersonal dynamics also play a critical role. Apart from all the obvious causes\u2014heirs feeling a sense of entitlement, or lacking the skills necessary to preserve the wealth they inherited or to create wealth of their own\u2014the WM industry has traditionally offered a menu of solutions to these perennial dilemmas. One that appears to be rapidly falling out of favor is nevertheless adopted by many HNWIs by default, who with the very best of intentions attempt to shield their children as long as possible\u2014often fruitlessly\u2014from knowledge of the full extent of the family's wealth.\n\nSuch a strategy\u2014akin to trying to keep Adam from taking a bite of the apple\u2014can give rise to awkward scenes like one recounted by Jamie Johnson in _Born Rich_ , in which he recalls a friend finding his father's name on the _Forbes_ list of the wealthiest Americans and reading the citation aloud to his entire fifth grade class, much to his chagrin and embarrassment. Despite the fact that the information was obviously in the public domain, the ten-year-old Johnson heir experienced an odd sense of having committed a personal violation, as if he'd stumbled upon some awful skeleton in the family closet: \"I felt I was learning a secret that I wasn't supposed to know.\"\n\nYet to wealthy parents hoping to raise \"normal\" kids, such discretion may seem like the better part of valor, as full disclosure might compromise their offspring's budding sense of self-worth or undermine any latent desire they might harbor to make it on their own in their own chosen field. On the other hand, trying to teach kids \"the value of a buck\" by avoiding facts often in plain sight may backfire if it leaves them woefully unprepared for the moment when they do in fact come into their handsome inheritance.\n\nStories abound of adults in their thirties and forties abruptly inheriting several million dollars and\u2014after crying \"Hallelujah\"\u2014quitting their jobs, making poor investments, or otherwise squandering the money in short order. It is widely assumed within the WM industry that such behaviors cannot necessarily be ascribed to lack of intelligence or character, but rather to the fact that the kids were ill-prepared, both by parents and society, to take on the responsibility of managing their own wealth for the future as opposed to the present.\n\n\"The real challenge,\" contends James Rothenberg, chairman and principal executive officer of Capital Research and Management, \"is to try to educate children without their getting so focused on the amount of money that it obliterates their incentives. You need to talk to them and say, 'You must make your own way in the world and set this money aside.' You have lots of conversations like that.\" \"If wealth is going to make them less passionate, that's a problem,\" insists BlackRock founder Larry Fink. \"Personally, I don't care what they do, as long as they do it with passion.\" But the myriad difficulties surrounding open discussions of wealth between parents and children are often compounded by the fact that since every child is inherently different, it can be just about impossible for parents to adopt a unified approach to education, inheritance and other legacy issues. \"It's not something you can read about in a book,\" Mr. Fink adds. \"Each child interprets what I say differently. Each has different concerns and each has different probable financial outcomes based on the evolution of their careers.\"\n\nThe methods and techniques a family adopts to advance their own wealth education as well as that of their children may vary dramatically depending upon circumstances. The greatest variance is perhaps produced by differences in the way the original family fortune was made. One HNWI, who for personal reasons prefers to remain anonymous, sympathetically observes that both of his immigrant parents worked hard all their lives and that his bartender father never made more than US$10,000 in any given year of his life, yet he contends that that apparent disadvantage is actually what encouraged his entrepreneurial spirit. \"Each family's way of dealing with money is colored by the upbringing and childhood of the parents,\" he observes.\n\nThis particular HNWI remains anxious about the issue of motivating his children to be wealth creators as opposed to wealth dissipaters. He openly (if anonymously) agonizes over the possibility that if his children lack the motivational spur of poverty that he had as a child, they will never know the satisfaction of self-made success. In short, while many a HNWI wrestles with the possibility that their offspring will be irresponsible and squander their wealth, many more HNW parents display congruent angst about their kids squandering their lives and failing to live up to their full potential.\n\nPatricia Angus, the managing director and head of Wealth Advisory Services at Shelterwood Financial Services (a multi-family office advisory firm providing investment management, family office, and business consulting services to high-net-worth families) observes that \"even as recently as five or ten years ago, the common attitude was 'he's got to make a living.' But now many parents are starting to realize that maybe they don't; that the second generation's experience is just completely different.\"\n\nYet another post-modern twist has been added to the centuries-old dilemma surrounding family financial privacy. Heightened transparency and greater disclosure of financial information required of companies with regard to compensation for senior executives has combined with a circus-like atmosphere of media attention paid to the lifestyles of the rich and famous, all of which has in some cases fatally compromised many a wealthy family's determined efforts to keep their financial lives out of the public domain. For example, keeping salaries and the value of stock options secret from today's tech savvy kids has become increasingly difficult\u2014if not impossible. As T. Rowe Price CEO James Kennedy observes with disarming frankness, \"All they've got to do is Google me.\"\n\nYet the psychological upside of the financial information revolution is that it has forced a new level of frankness, openness and honesty about the complex issues surrounding wealth and its disconnects between generations. This occasionally means that, like it or not, some parents feel increasingly unfettered about being the bearers of (possibly) bad news. Some parents want children to understand in no uncertain terms that just because they are worth US$500 million, that doesn't mean the children are going to get it all\u2014so they shouldn't plan on it. Warren Buffett famously summed up the view of many HNWIs when he said that he wanted to leave his children \"enough to do anything, but not enough to do nothing.\"\n\nAlso, by loudly broadcasting the dysfunction found within some wealthy families, today's media may be doing at least a few wealthy families a real service by forcing some of the less salubrious aspects of fortune and fame out into the open, confirming Chief Justice Louis Brandeis's celebrated admonition that \"sunlight makes the best disinfectant.\" When the family feud between the son and grandson of New York society matriarch Brooke Astor broke out into the open in 2006, the whole sorry saga at least served as a cautionary tale regarding the potential divisiveness of money a bit more up-to-date than John Steinbeck's _The Pearl_. \"So much more is being written than ten years ago, so there's an enormous amount of interest in working to prevent these problems and sustaining a healthy, productive family,\" notes Dr. Lee Hausner, a partner in IFF Advisors **,** a consulting firm created to enhance the human, intellectual, social and financial capitals of individual, family, foundation and non-profit clients.\n\nDoug Freeman, a prominent California-based tax attorney and Dr. Hausner's partner in IFF Advisors, advises the participants at the Merrill Lynch Financial Boot Camp at Wharton\u2014and indirectly, all HNWI offspring. \"Some people take pride in not knowing how much they're worth, believing they have more important things to think about than money. Others like to think that like celebrities and highly paid athletes, they can afford to hire business managers to keep track of all that stuff. But you can't plan where you want to go in your financial life if you don't know where you are. And you can't get there without a strategy. You're like a ship without a rudder.\"\n\nFreeman drills his charges on the fundamentals: understanding how net worth\u2014\"the basic scorecard for financial condition\"\u2014is calculated, and \"how by tracking it over time, you can measure the results of your financial decisions.\" He explains how the wealthy calculate and track their net worth, how to develop a cash flow statement, how to create a spending plan, and, in general, how to take control of their financial life. Maintaining a sense of control over these precious assets, Freeman insists, is not merely critical to preserving the wealth itself, but also their marriages, and above all, their sanity. Possessing great wealth in just about any form\u2014but the inherited version perhaps most of all\u2014can be inherently psychologically destabilizing.\n\nApart from information age wealth effects, there have been significant strides over the past quarter century around the science of behavioral finance. It is far more widely assumed today than in the past that many otherwise intelligent and rational people do not necessarily make rational decisions about and around money. In fact, deep-seated issues can lead people to make poor decisions over and over again. Danny Dunn, a Private Wealth Advisor with Merrill Lynch who is also a trained clinical psychologist, observes that \"some investors are addicted to market timing and tend to chase returns to their detriment. I've had conversations with people whom I've told, 'Three times in a row you've missed a market turnaround,' which forces me to have to re-educate them once again about the dubious returns typically generated when trying to time the market.\"\n\nDunn also points out that on the less damaging end of the scale, a wealthy individual might become overly emotionally attached to a particular stock because their parents gave it to them, or because it was received from the sale of the family business. They might insist on not selling it even though for diversification purposes it's the correct course of action.\n\nOn the more damaging end of the scale is what Dunn describes as a \"gap of thought\"\u2014or willful blindness to the emotionality of their decisions. The good news, however, is that as the concept of behavioral financial science has become better understood and accepted, the WM industry has reacted by adopting more subtle and nuanced positions regarding the emotional content of investment decisions.\n\nNot surprisingly, Merrill Lynch, Citigroup, and JPMorgan Chase all provide versions of financial training for the children of HNWIs. Merrill Lynch's Financial Boot Camps provide lessons in portfolio management, asset allocation, transferring wealth to the next generation, estate planning and philanthropy management. Jeremy Arnold, head of Wealth Advisory at Barclays Wealth Management, advises that the best way to \"work out your priorities...may be to sit down and write a family constitution. That requires a disciplined approach and might take six to nine months to do.\" At the family office level, special consultants may be hired to lead family meetings and educational seminars. In all cases, the range of education is usually broad, encompassing investing basics as well as information on trusts, philanthropy and estate planning.\n\nFranklin Templeton CEO Greg Johnson notes that marrying trusts, values and education can be a significant challenge. For him, the primary goal underlying his decision to set up trusts for his children was to find ways to encourage positive behavior over the long term. Tax considerations are often a lesser issue than parenting concerns. \"How do you pass along values through the trust? That's where the wealth advisors can add huge value.\"\n\n#  **PARTAKING IN VALUES RETREATS**\n\nOverwhelmingly, the greatest concern we hear from parents is \"How can we prepare our children for wealth, and what impact will the inheritance have on my child?\" says Stacy Allred, a vice president in Merrill Lynch's PBIG. Among the questions she typically fields from wealthy clients:\n\n\u2022 How should I balance my assets between retaining what I need and sharing with my family and community?\n\n\u2022 How can we make sure our children are informed about the family wealth, yet not give away too many details?\n\n\u2022 How can we communicate with multiple generations while ensuring that each age group finds out just what it needs to know\u2014and on their individual wavelengths?\n\n\u2022 How can we set up a transfer of wealth so that future generations can benefit but also maintain the values so important to us?\n\nAccording to Karen Klein, a director in Merrill Lynch's Client Relationship Group, the first step toward achieving clarity around these legacy issues is to focus on creating a values-based multigeneration financial plan. PBIG assists clients through this process by inviting them to six-hour-long \"values retreats\" designed to help them get to the heart of the values that parents hope to pass on to their children, and possibly even to the generations to come.\n\nValues retreats begin with a questionnaire that focuses on the emotional challenges and opportunities of possessing wealth. \"It's like peeling back the layers of an onion to get to the core values of the family and then building a framework where they can use their shared values around earning, spending, saving and sharing of money to make financial decisions,\" observes Ms. Allred. At the end of the retreat, families are able to clarify their values and start the process of clearly communicating them to their children.\n\nSuch careful planning can help parents solve the often thorny riddle of when to begin transferring assets to heirs\u2014and how much to give. If having motivated and productive children is a key goal, the family may collectively decide that delaying the transfer can be a powerful motivating tool. \"When significant amounts are transferred during career-building years,\" comments Dr. Lee Hausner, \"career building often stops. If adults in their twenties can make as much interest on the distribution from trusts as they can earn in their first job, there may be a temptation to choose not to become fully dedicated to building a career and to 'play' instead.\"\n\nSome families are even turning to that tried-and-true staple of corporate life, the mission statement, for help in clarifying their financial-moral legacy goals. Charles Collier, Senior Philanthropic Adviser at Harvard University, observes that \"the best result of this process is a sense of togetherness around a shared dream.\"\n\nAs an example of one family's mission statement, Collier offers the following partial citation:\n\n_As members of this family we honor and respect our family's civic, social and corporate heritage by supporting our communities each in our own way, guided by principles of generosity, honesty and hard work to improve our lives and the lives of others. We shall act with care and integrity to inspire trust within our family and within our communities._ 64\n\n#  **ENABLING THE NEXT GENERATION OF WEALTHY THROUGH PEER NETWORKING**\n\nPeer networking may also provide useful knowledge. Simply talking with people in similar circumstances and sharing ideas can be invaluable. Some peer networks, such as TIGER 21, are focused on sharing investment insights, while others have a broader mission and are more geared to bringing HNW families together to discuss a variety of financial and non-financial topics. CCC Alliance is a group of successful families and individuals that collaborate regularly on wealth management and family office matters, drawing on a deep network to invite leading experts to speak on wealth management topics, including investments, philanthropy and family governance. Private investor George Russell's Threshold Group asks applicants to fill out detailed questionnaires on topics including family values. New York-based HNW peer network Synergos focuses on philanthropy. The Chicago-based Family Office Exchange runs a network of 350 families across twenty-two countries who meet annually. According to _Newsweek_ , \"the group's most popular service is its Listserv, where families query each other on things like estate planning and buying private jets.\"\n\nNot surprisingly, members of the younger generation are often the more likely to join these peer groups, as HNW children often feel specific frustrations around their or their parents' wealth but may feel reluctant to express them among their non-wealthy peers, who might feel more resentful than sympathetic. As one advisor dryly comments in somewhat snide reference to the rising popularity of these peer networks. \"The offspring can feel free to whine because everyone else at the table is in the same situation.\"\n\nAlbert Lee, Merrill Lynch's CEO for Taiwan and a veteran advisor to the HNW crowd of Asia, observes that he has seen peer networks spring up of their own accord from the educational seminars that Merrill Lynch has held for Asian HNWIs in Hong Kong. \"These can serve as excellent networks of business contacts for young HNWIs more interested in creating their own wealth than simply living off their parents' accumulated assets.\"\n\nUltimately, every wealthy family must use education to develop its own intellectual wealth capital and partner it with financial capital. It has become more widely recognized that the WM industry needs to view wealth education in a more holistic way, and that its primary purpose is to enhance the well-being of the family members at every level\u2014beyond just helping everyone to benefit from better or more stable financial returns.\n\nThe lesson for HNWIs is that educating their children around wealth is essential\u2014and the result is more likely to be a family fortune that could endure for decades and perhaps even centuries. Ultimately, fears that knowledge of wealth will de-motivate children must be balanced with the need to prepare them for that wealth. What's more, hiding the truth of a family's circumstance rarely works for the long term, and can be counterproductive if children grow frustrated or resentful in the belief they are being kept in the dark.\n\n#  **PREPARING FOR GREAT WEALTH TRANSFER**\n\nIn the coming decades, baby boomers in the United States are expected to both receive and bequeath huge sums of money, a transfer of assets that by 2053 is conservatively estimated to be US$41 trillion in the United States alone. In some regions of the world, shrinking populations will concentrate wealth. In China, it will not be uncommon for a set of four grandparents to share just one grandchild.\n\nMake no mistake\u2014the bulk of this wealth transfer is likely to go to family members. Even with the recent headlines surrounding the rise of philanthropy and the high-profile examples of Bill Gates and Warren Buffett, the tendency on the part of parents to leave their children the greater part of their assets is so well established in most cultures, if not in human nature at large, that prevailing patterns are unlikely to change dramatically within the foreseeable future. The 2006 _WWR_ found that 84 percent of HNWIs are married, 83 percent of HNWIs have children, and that more than three-quarters of HNWIs' wealth is anticipated to go directly to their children.\n\nWealth transfer and estate planning, in other words, will be in high demand for the foreseeable future and there is much work for wealth managers to do. According to a survey of relationship managers for the 2007 _WWR_ , 56 percent of HNWIs are considered inadequately prepared, while only 2 percent of HNWIs are believed to be completely prepared. Therefore, as individuals are planning their future, putting FAs to work on these topics now will begin to address future issues.\n\n#  **CREATING A WEALTH TRANSFER PLAN**\n\nAccording to IFF Financial Advisors, a number of key questions need to be answered by every wealthy family preparing for generational wealth transfer:\n\n1. What are my goals for family members, and what are the resources available or needed?\n\n2. What will be the impact of the planning I do?\n\n3. How should funds be distributed while my child is still a minor or in school?\n\n4. How should funds be distributed once my child is an adult and completes (or quits) school at a given age?\n\n5. When should I start distributing principal outright to the child?\n\n6. Who should be responsible for managing the trust assets of my children? (Parents? Siblings? Business associate? Friend? Bank? Financial advisor?)\n\n7. Should I permit my child to become a trustee of his or her own trust?\n\n8. Should I distribute my estate equally amongst my children?\n\n9. How do I insulate my estate from risk\u2014legal, financial, death, illness, incapacity, disasters and accidents?\n\n10. Do I create a wealth management or distribution plan (either through a will or trust)?\n\nPreparing to seize this opportunity, FAs must recognize that they are usually not the top choice among HNWIs for wealth transfer guidance. Trust and estate attorneys, tax attorneys and accountants have traditionally been the most sought-after wealth transfer specialists.\n\nMerrill Lynch has developed dedicated awareness workshops on the subject of wealth transfer that have been implemented in all major regions\u2014Latin America, North America, Europe and Asia-Pacific. Such seminars typically serve a dual purpose: 1) to build trust between HNWIs and FAs on the issues of wealth transfer and 2) to help advisors build rapport with the next generation, a critical step to retaining the family relationship after the transfer occurs.\n\nRetention of inheritor accounts requires pulling off the hat trick of precisely balancing investment needs and motivations of both the current HNWI and the benefactor\u2014not to mention the financial realities of the bank, which cannot afford to extend golden glove service to every heir. Michael Saadie's ANZ Bank segments clients into five categories:\n\n\u2022 The top one hundred families;\n\n\u2022 Business owners;\n\n\u2022 Large investors\/retirees\n\n\u2022 Executives of the top one hundred listed companies;\n\n\u2022 Professionals (partners of legal and accounting firms and medical).\n\nIn each case, the children of those clients are handled differently. If a child is a member of the firm's top one hundred families, all financial issues are handled by the private bank, no questions asked. In the case of an executive's son graduating from college, on the other hand, private bankers will arrange an introduction for the son with other financial professionals at ANZ outside the private bank.\n\nTo retain inheritors' business, advisors must prove to young HNWIs that they are not wedded to an \"old school\" investment philosophy and WM strategy. Financial advisors must realize that many younger HNWIs will approach investing differently and therefore have WM needs that may be dramatically different from those of their parents.\n\nFor example, the next generation of HNWIs will have a very international outlook, far more so than the previous generation. Advances in communication and international travel have become easier, spurring this trend. Family members, even those involved in the same business, live and work further away from one another, perhaps with residences in multiple jurisdictions. There's been a sort of HNWI diaspora that requires HNWIs and their advisors to manage wealth not just in relation to where they own their primary residence, but everywhere they do business, own homes, have family, or travel.\n\nThe next generation is already more technologically savvy and plugged in than their parents. This contributes to a more sophisticated outlook but also a greater degree of impatience with the level of service they are currently accorded by their advisors.\n\nThe next generation is less likely to be bound by tradition or custom to their parents' financial firms\u2014whether a traditional private bank, a boutique, or a private-banking boutique incorporated within a firm with global reach.\n\nEdward Bernard, a vice chairman at T. Rowe Price who joined the firm in 1988 and has been the director of the investment services division since 2006, asserts that the children of today's HNWIs are \"growing up in a global context.\" He predicts that in the United States, more young professionals will begin to spend some of their career overseas, as has been the case for years among the British and Australians.\n\nThe Internet also de-emphasizes national boundaries, Mr. Bernard says, or at least makes them seem much less relevant when it comes to information gathering and investing. \"A URL is a URL no matter what country the company is in. Over time, investment behavior will reflect this. If, in your daily life, you think globally, then your investment behavior will be global.\"\n\n#  **RECOGNIZING REGIONAL DIVERSITY**\n\nThe 2006 _WWR_ found that 83 percent of wealth managers said inheritors will want increased exposure to international investments, and 76 percent said that inheritors will require the ability to be served in multiple geographies\u2014a big potential advantage for global institutions. Underscoring this international trend is that 19 percent of HNWIs have children living abroad, making the international transfer and management of assets a certainty for a substantial number of future HNWIs.\n\nThese younger, more risk tolerant, globe-trotting HNWIs will force advisors and the institutions for which they work to have a global, integrated view, capable of fluid communication and coordination. The ability to tap several markets with a consolidated service model, rather than with multiple relationship managers, will be vital. It also seems likely these younger HNWIs will be more engaged in the investment process, pushing advisors to expand and innovate around international product offerings.\n\nVictor Tan, market director of wealth management for Merrill Lynch in Hong Kong, notes that in Asia he's observed a growing trend: scions of wealthy businesspeople taking positions outside the family firm to gain a broader experience and perspective before returning home to roost. This career path gives the children a chance to prove themselves outside the safe haven of the family business and can boost confidence and decision-making skills. The net effect is that the children of wealth entrepreneurs are, in general, no longer having a difficult time assuming control of the family business; they have become more sophisticated and prepared, and these challenges may become opportunities, altering their investment approach to adopt a more fundamentally global perspective.\n\nDarcie Burk, the Miami-based head of wealth management for Latin America at Merrill Lynch, says that wealth managers are closely observing the changes occurring in the southern hemisphere and are getting a hint of what's to come. The generational transfer is already under way there, with younger HNWIs, many of whom have received MBAs in North America and Europe and have returned with a far more aggressive approach to investing than their parents, starting to actively manage the family wealth. They're more comfortable with equities\u2014an asset class shunned by their parents\u2014and are generally more sophisticated and open-minded when it comes to innovative products.\n\nTen years ago, Ms. Burk notes, most Latin American HNWIs focused on preserving capital and were willing to accept lower returns in exchange for that guarantee of principal. That's changing fast as the next generation seeks to tap into the equity markets and structured products that contain some risk to principal but offer much more potential upside. Wealth _accumulation_ , as opposed to _preservation_ , has become their explicit objective.\n\n#  **APPRECIATING GENDER DIFFERENCES**\n\nTo a significant degree, the gender differential trends shaping WM today reflect the specific priorities of wealthy women, from holistic management to an emphasis on education. \"Education is absolutely critical,\" says Alyssa Moeder, a private wealth advisor at Merrill Lynch. \"Women are willing to invest more time up front to understand what the financial advisor is doing, and once they get that comfort level they're usually willing to follow the advice pretty closely.\"\n\nThe profound influence of women on WM as a whole should not come as a huge surprise. According to TrendSight Group, by 2010, U.S. women will control 60 percent of the nation's wealth, or a whopping US$22 trillion. Meanwhile, women are starting new businesses at twice the rate of men (10 million business owners in the United States today are women), and 90 percent of women will have sole charge of their assets sometime in their lifetime. Little wonder their priorities are becoming the priorities of the industry.\n\nWhile the percentages of wealthy women are highest in North America and Europe, their numbers are growing in Asia. According to the _2007 Asia-Pacific Wealth Report_ , women account for 43 percent of HNWIs in Taiwan, 38 percent in China, 34 percent in Hong Kong, 27 percent in Japan, 22 percent in Singapore, 22 percent in Indonesia, 19 percent in South Korea, 15 percent in Australia and 12 percent in India.\n\nMs. Moeder notes that women are strong drivers behind the HWM trend. They tend to view wealth as a mechanism to achieve broader objectives and want their advisors to adopt a broad view of their entire personal, family and household circumstances. It's not so much that they want different products and services than men; they want a different service model. First, they want their lives made easier and so, in general, they are more open to a single, primary financial relationship than men; and, second, they value networking and finding various sorts of expertise through that primary relationship.\n\nWhile women do not necessarily want different products and services than men do, it is true that their challenges are slightly different. The average age of widowhood in the United States is fifty-five, and women live an average of 5.4 years longer than men. So not only must women plan wisely so their investments can support their longer lives, they must also be prepared to manage their finances on their own and, more and more often, manage those of their parents, as well.\n\nIn light of the intensity of their drive to become more financially sophisticated, advisors may initially spend more time with a female HNWI than a male HNWI to get the relationship off the ground. The time spent may be well worth it, however, if it generates a more prolonged and stable advisor-client relationship. As is the case with many relationships, as a rule \"women are less fickle than men, and are less concerned with the next hot thing,\" Ms. Moeder observes at the risk of stereotyping behavior. \"It's a stereotype,\" she says, \"but it's a correct stereotype. Women are more relationship-oriented; they value communication more.\"\n\nWomen also have a tendency to gather expertise from as many sources as possible. They want access to other individuals and institutions. In the past, the universe of advisors to a wealthy woman might be a financial advisor, an accountant and an attorney. But today women often seek out art experts, philanthropy advisors, consultants to help with their children's educations and entrance into colleges, even psychotherapists. \"Women love to share best practices. They like to hear what others are experiencing.\"\n\n#  **PRESERVING THE FAMILY LEGACY**\n\nIn general, wealthy families are increasingly conscious that the HWM concept permeates everything that they do relating to the issue of family and intergenerational wealth transfer. If wealthy families are doing a better job of educating their children as to the long-term impact of wealth on their lives\u2014or are turning the job over to surrogates who are imparting such knowledge\u2014clients are also gaining a new degree of sophistication regarding the rights, responsibilities, blessings and challenges enjoyed and suffered by the world's burgeoning HNW and ultra-HNW population. In no area of wealth management are these trends so pronounced as in the field of philanthropy, where issues of values, legacy, morality, social service and self-interest all come into play in a way that bears profound implications for the long-term evolution of our shared society.\n**CHAPTER 8**\n\n**The New Philanthropy: Proactive Involvement**\n\n#  **GIVING WITH PURPOSE**\n\nIn 2007, the _WWR_ detailed philanthropic donations for the first time, documenting a record US$285 billion donated to charities by high-net-worth individuals\u2014an impressive sum, to be sure, yet one totaling a mere 1 percent of HNWIs' total US$37.2 trillion net worth. Amidst this comparative charitable cornucopia, the evidence was overwhelming that a new breed of high-net-worth benefactors, the vast majority of whom were self-made entrepreneurs, were eager to make their mark on philanthropy while demanding an unprecedented degree of accountability from grant recipients. Assets managed in donor-advised funds\u2014which permit wealthy individuals to direct tax-free donations to good causes\u2014rose 50 percent to US $4.9 billion from 2003 to 2005. Of this, a significant factor was a marked increase in the percentage of people worth more than US$30 million (17 percent) who donated more than 10 percent of their total wealth. (This trend was further confirmed by the _Chronicle of Philanthropy_ , which noted that twenty-one Americans gave away at least $100 million last year, compared with eleven in 2005.) By 2006, this wave of contemporary philanthropists was giving record amounts to charities while insisting upon seeing \"their money used wisely.\"\n\n#  **PHILANTHROPY LESSONS FROM ONE OF GREAT BRITAIN'S WEALTHIEST MEN**\n\nA leading light amongst this new class of \"activist-entrepreneurs,\" the Duke of Westminster (who is not only one of Britain's wealthiest men but a lifelong and fiercely devoted philanthropist) comments approvingly on the relatively recent phenomenon that \"donors on the whole are displaying a far greater interest in truly comprehending the uses to which their time, money and human as well as financial capital are being put.\"\n\nSpeaking from a modest office off a high-ceilinged corridor at the Eaton Estate Office, hub of an 11,000-acre estate near Chester in England that has been in the Grosvenor family since the late fifteenth century, the Duke is adamant about being characterized not as a \"philanthropist\" but as an individual privately yet intensely devoted to forging new and productive links between private industry and public social improvement.\n\nThe term that probably best describes his role as inspiration and motivator among this new breed of activist-entrepreneur-philanthropists is \"social entrepreneur,\" although he is far too modest to apply the term to himself. His abiding interest in combining the best aspects of business and philanthropy is reflected in his description of his own efforts as \"individual Corporate Social Responsibility.\" Today's heightened emphasis on accountability and efficiency of aid delivery can only be to the good, the Duke asserts, since this more energetic and engaged philanthropic style tends to make social work a more useful and productive force for the good of the entire society.\n\nThe origins of the vast and rapidly expanding business interests that form the Grosvenor Estate today are widely believed to be founded on the legacy of Gilbert Le Grosveneur\u2014a name that loosely translates as \"Chief Huntsman\"\u2014who loyally served William the Conqueror as Master of the Hunt. The Eaton Estate came into the family when Ralph Grosvenor married Joan, heiress to the estate, during the reign of Henry VI. But the bulk of the family fortune is the happy result of the Grosvenor ancestors' fortuitous ownership, timely development and long-term management of 300 acres of land it owned in London, which it smartly transformed into and maintains today as the fashionable neighborhoods of Mayfair and Belgravia.\n\nGerald Cavendish Grosvenor, the present-day and sixth Duke of Westminster, has famously followed in the philanthropic foot-steps of his illustrious ancestor the first Duke of Westminister. In 1874, Hugh Lupus Grosvenor was elevated by Queen Victoria from Marquess of Westminster to Duke (the pinnacle of the peerage) in royal recognition of his outstanding career as one of his nation's non-profit pioneers. The First Duke had spent a great deal of time improving the lives of the less fortunate.\n\nToday's Duke, following precedents set by previous generations of his lineage, artfully combines a tripartite role by being 1) one of the richest men in England, 2) a loyal soldier to the Crown (he has served as Assistant Chief of Defence Staff [Reserves and Cadets]) and 3) a devoted philanthropist. Unlike his ancestors, however, this twenty-first century aristocrat combines a deep personal commitment to philanthropy with an equally deep personal commitment to commerce. He not only serves as chairman of the Grosvenor Trustees, the shareholders of an extensive real estate investment and development portfolio in Britain, Ireland, Canada, the United States and Asia, but he also serves on the boards of dozens of charities, which he actively encourages to govern themselves along business lines.\n\nWhile exuding a sense of relief at this trend toward greater accountability and rationality in the non-profit sector, the Duke ascribes the recent rise of philanthropy across the globe to the chronic inability on the part of municipal, regional and national governments (as well as multilateral institutions like the UN and the World Bank) to solve the world's often daunting social problems. Among the long litany of social woes on which he has personally expended significant amounts of social, human and personal financial capital are service charities (that benefit those who have served in Her Majesty's armed forces and their families), deeply embedded urban and rural poverty, violent crime, domestic child abuse, drug addition and substance abuse. The Duke personally applauds the recent entry into philanthropy of a number of self-made billionaire and millionaire philanthropists, because only when philanthropy is openly challenged by business to be more productive and more transparent does it stand a chance of evolving itself for the twenty-first century.\n\nThe most positive aspect of this development, Westminster believes, is that a welcome infusion of business ideas and ideals has revolutionized the hidebound world of philanthropy, leaving it far better prepared than it might otherwise have been to tackle tough problems in a new century that promises to be infinitely more complex than any before it. \"Today's philanthropists,\" the Duke approvingly notes, \"are able to take a long-term view, which governments either will not or cannot take. They have been able to both plan and act with an efficiency, agility and attention to issues of accountability that the State has either overlooked or been unwilling or incapable of addressing.\"\n\nAs recently as thirty years ago, he recalls, \"too many philanthropists were content to simply write a check and be done with it.\" Not today, when taking a hands-off approach simply won't wash, in part because it does a disservice to the cause of charity and philanthropy itself. A prime example of this trend is the tough-love approach he took when asked to support a U.K.-based children's charity. Before providing any financial assistance of his own, he joined a chorus of voices insisting that the charity sell off its valuable headquarters property in London, thereby releasing considerable pent-up value that could be devoted to the needs of the children served by the charity.\n\nA related and equally positive development, the Duke avers, is that he and a fair number of his fellow philanthropists, many with years of organizational training and experience under their belts, are offering\u2014occasionally in lieu of but more often in addition to financial support\u2014management and marketing expertise.\n\nAs for tendering advice to prospective philanthropists, the Duke suggests that above all, \"people should support charities that mean something to them personally.\" Although, as a rule, he is not big on medical charities, he supports a national arthritis charity because his mother, a talented pianist, was personally afflicted by the disease. The Duke is a strong believer in private firms supporting their employees' philanthropic pursuits, approvingly citing as an example that of a property surveyor within the Grosvenor property group, who looks after the St. John Ambulance charity's property portfolio in his spare time because the charity could not afford to hire its own land surveyor. \"Businesses need to take the lead in encouraging charitable work by their employees,\" Grosvenor insists, contending that HR departments should be made aware of what employees are doing in the philanthropic arenas and taking concrete steps to recognize such activities' value to the firm.\n\n#  **COMMITTING FUNDS AND DEMANDING ACCOUNTABILITY**\n\nThe wealthiest of individuals, some of whom have never before shared their wealth with charitable organizations, are starting to do so in the current Age of Wealth. Many are demanding, contrary to custom, a more direct say in how the funds they contribute are allocated.\n\nIn 2007, even Carlos Slim Helu of Mexico, whose estimated US$68 billion telecom fortune is believed to have made him the world's richest man, reversed a previously poor philanthropic track record by announcing an admittedly belated commitment to set up a philanthropic foundation.\n\nAs one account notes:\n\n_In Europe, Jean Pierre Cuoni, chairman of private bank EFG International, has become a prominent supporter of The Right to Play, an organization that promotes sport and play programs for impoverished children in the emerging world. Belgian industrialist Baron Guy Ullens has been selling part of his art collection to fund humanitarian work, including an orphanage in Katmandu. Anil Agarwal, chairman of Vedanta Resources is putting US$1bn into an Indian university modeled on Harvard. Activist-investor] Chris Hohn this month confirmed that his hedge fund, The Children's Investment Fund, donated US$460m to charity last year. Peter Cruddas, founder of finance group CMC Markets, plans to give US$200m to charities helping young people._[ 68\n\nMany observers have noted that the trend hailed by Westminster and others of the billionaire band recalls the Victorian era of the present Duke's ancestor, the First Duke of Westminster, when vast sums generated by industry and trade were concentrated in the hands of a select few and state support for the disadvantaged was limited to nonexistent. This new breed of activist-philanthropists is ensuring that all funds dispensed for virtually any cause come with strings attached\u2014and that these strings are, if not stronger than steel, at least as binding as polyester or nylon.\n\nThe Indianapolis-based Center for Excellence in Higher Education, an initiative established by a number of major philanthropists (including Home Depot co-founder Bernard Marcus and legendary investor Sir John Templeton), is dedicated to insuring that donors can attach legally enforceable conditions to their gifts, sharply curbing educational institutions' discretion in spending donors' contributions.\n\n#  **COMPARING REGIONAL DIFFERENCES**\n\nAccording to a 2006 study by the Johns Hopkins Comparative Non-profit Sector Project, the United States led all countries by giving 1.85 percent of total GDP from 1995 to 2002. By comparison, the U.K. gave 0.84 percent, Brazil 0.29 percent, Japan 0.22 percent, South Korea 0.18 percent and Germany 0.13 percent. In 2006, according to the 2007 _WWR_ , North American HNWIs donated 7.6 percent of their portfolios, a more than 20 percent increase from 2005 levels, a boost largely ascribable to \"a heightened sense of social responsibility among North American HNWIs.\" By contrast, philanthropists in the Asia-Pacific region and the Middle East donated approximately 11.8 percent and 7.7 percent, respectively of their portfolios to charity. European HNWIs scored next to lowest on the regional list, allocating a mere 4.6 percent of their wealth to charity, while Latin America formed the philanthropic caboose, with HNWIs from the region giving approximately 3 percent to charitable causes.\n\nIn the United States, two big philanthropic themes have emerged: one is so-called \"venture philanthropy\" and the other is \"giving while living.\" While clearly distinct trends, both share a number of key drivers, among them the fact that so many HNWIs are comparatively young by historical standards, and have ample money to give at a relatively tender age. Other self-made philanthropists are applying some of the principles that made them successful in business to their philanthropic pursuits, and have the time and energy to help actively drive\u2014and in some cases define or refine\u2014their charities' missions.\n\n#  **GLOBAL TREND 1: THE RISE OF VENTURE PHILANTHROPY**\n\nIn 2006, the evolving concept of \"venture philanthropy\" was given a powerful boost when Bangladesh-based Muhammad Yunus was awarded the Nobel Peace Prize for his innovative method of alleviating poverty among the world's most desperately poor people. Through his Grameen Bank, Mr. Yunus has issued seven million \"micro-loans\" since 1983 to start small village businesses. The loans are usually for $100 or less, often to women, and there is a 99 percent repayment rate. What can $100 do? A lot, it turns out, in countries where many people live on less than $1 a day.\n\nAlthough Yunus chafes at the term \"venture philanthropy,\" he is willing to acknowledge its stated goal of eradicating poverty and evolving a more equitable society by advancing micro-loans mainly to poor rural women as a means of creating a culture of accountability and sustainability in regions of the world and swathes of society where such notions had never taken root.\n\nSome observers of the foundation scene have gone so far as to claim that Yunus has thereby given rise to an entirely new institutional category\u2014that of a \"for-profit charity,\" a new hybrid entity forged by the marriage (or blurring of boundaries between) three traditional institutional categories: 1) government, 2) the for-profit sector, and 3) the not-for-profit sector.\n\nYet another comparatively recent trend in philanthropy is for non-profit organizations frequently founded by self-made entrepreneurs to blur the traditional boundaries between charity and commerce. In 2004, eBay co-founder Pierre Omidyar founded the Omidyar Network, which makes investments in both for-profit and non-profit ventures. He has, for instance, provided US$4 million to the Grameen Foundation, and has supported Unitus, which develops microfinance institutions, and the International Development Law Institute, which develops law to support the growth of the microfinance industry. Last year he donated US$100 million to his alma mater, Tufts University, stipulating that the funds be used exclusively to make micro-loans.\n\nYet another example of the increasingly blurry boundary between charity and commerce is Google.org, a for-profit entity founded last year to conduct charitable operations for Google. By forgoing non-profit status, Google can donate to what it believes are worthy causes and not worry about whether IRS considers it a charity. Richard Branson, for his part, is investing US$3 billion of his personal fortune in the clean energy industry through what he calls his \"hybrid venture capital unit,\" while also looking to tackle big issues like poverty and climate change. In an interview with the _New York Times_ , Mr. Branson characterized the hybrid concept this way: \"It may be giving, it may not be giving, depending on how things turn out...Although it's very risky capital, hopefully it won't be wasted.\"\n\nIn a speech delivered at the Tech Museum of Innovation in San Jose in early 2007, Microsoft chairman Bill Gates ventured that, \"No foundation alone can solve the health problems of the developing world. We need businesses and governments as partners. That means we need to get these issues on the political agenda, and we need to tap into market forces to get the private sector involved. It means we all need to embrace a broader definition of responsibility. We must be willing to look at the failure of collective action and see how we can change it. Because these problems are so complex, government has to be involved in solving them.\"\n\nAnother prominent case in point is that of James Simons, the billionaire founder of Stony Brook, Long Island-based hedge fund Renaissance Technologies, whose Simons Foundation has committed US$38 million to autism research and has announced plans to spend another US$100 million in what is fast becoming the largest private investment in autism research in the world. While the outright sums are dwarfed by the billions donated to medical research by Bill Gates and Warren Buffett, the extraordinary degree of control that Simons personally asserts over where and how his money is spent makes his a case of venture philanthropy taken to the next level.\n\nSimons, whose daughter suffers from autism, has provided DNA from his own family for research purposes, provided assistance in helping solve key mathematical research problems, and responded positively to a request from MIT (on whose board Simons serves) for brain research funding by expressly stipulating that the project focus exclusively on autism and that it put scientists of his selection on the payroll. And while some not-for-profit officials positively bristle at the idea of relinquishing even a degree of programmatic control to activist-donors, most realists are inclined to acknowledge that more emotionally engaged donors are likely to remain more deeply committed over the long haul.\n\nSo what does all this mean? The main driver behind this growing trend\u2014as confirmed by the Duke of Westminster and others of his wealth and class, as well as self-made entrepreneurs who feel that the old ways of giving just aren't working\u2014is talk about venture philanthropy and for-profit charity as a new form of sustainability, aimed at insuring that once the original infusion of capital is spent, a project can continue and remain self-sustaining.\n\nExamples of this trend are the Acumen Fund, a non-profit charity that invests in companies that tackle global poverty and aims to provide the high-level management and entrepreneurial expertise more commonly found at venture capital funds. It has renounced making conventional grants in favor of loans and equity investments, finding that these create greater clarity of expectations and instill financial discipline. A recent success story is the Fund's substantial investment in International Development Enterprises in India, which manufactures drip irrigation systems that it sells to poor farmers for less than US$30. Acumen and others like it are non-profit organizations that engage in profit-making activities in order to decrease reliance on traditional, passive donors. Trappist monasteries in Belgium and elsewhere in Europe, which actively market their sought-after, original micro-brews and other spirits, represent the originals from whom these present-day models of fund-generating philanthropies derive.\n\nAccording to Jacques Attali of PlaNet Finance, this more muscular and activist approach is especially well suited for today's young and wealthy entrepreneurs, because at a fundamental level, entrepreneur \/philanthropists find the idea of funding fellow aspiring entrepreneurs around the globe to get themselves off the ground emotionally appealing, as to do so bestows a sense of connection, almost a kinship, or \"an intertwining of interests.\"\n\n#  **GLOBAL TREND 2: GIVING WHILE LIVING**\n\nBoth John D. Rockefeller Sr. and Andrew Carnegie famously gave away substantial proportions of their vast fortunes during their lifetimes. But Warren Buffett's 2006 decision to donate some US$37 billion of his fortune\u2014US$31 billion to the Bill and Melinda Gates Foundation, and another US$6 billion to four family foundations\u2014renewed interest in this approach among many HNWIs who in the past might have done most of their charitable giving through bequests at their death.\n\nNot only tycoons and titans but other celebrities have gotten into the act. Of course, U2's Bono is probably the most widely known and admired entertainer-philanthropist, but actress Angelina Jolie is quickly becoming one of the most high-profile humanitarians of our time, putting her money and persona where her mouth is. Not only is she an ambassador for the United Nations, and an adoptive mother to children from underdeveloped nations, she is also responsible for building schools and improving communities. She takes her show on the road, both overseas and to Washington, where she regularly uses her star power to lobby for her favorite charities. \"As much as I would love to never have to visit Washington, that's the way to move the ball,\" was how she put it to _Forbes_. Since giving birth to Shiloh, her third child, in May 2006\u2014she adopted son Maddox in 2002 from Cambodia and daughter Zahara in 2005 from Ethiopia\u2014she has adopted a child from Vietnam and promises more cameos on the Hill. \"The more children I have, the more I feel it's my duty.\"\n\nIn early 2007, amidst predictable fanfare and the beneficent presence of Nelson Mandela, UHNWI Oprah Winfrey opened the Oprah Winfrey Leadership Academy for poor but talented girls in South Africa. A crowd of other celebrities joined Winfrey and Mandela at the opening day celebrations, including singers Tina Turner, Mary J. Blige and Mariah Carey, actors Sidney Poitier and Chris Tucker, and film director Spike Lee. Her decision to do her own thing was based in part, she maintained, on a sense of weariness with conventional philanthropy, passive donation and a desire to feel a more intimate connection to the people she was hoping to help.\n\nWhile Oprah's rationale strikes a strong chord with many of her fellow HNWIs (for whom the most appealing aspect of donating money is enjoying the sense of well-being it bestows while still on the mortal plane), the satisfaction of managing one's philanthropic donations as actively as one might manage other assets is a deeply pragmatic emotion. Of course, other rationales may impinge on a number of these investment decisions, including the well-recognized tax advantages of philanthropy and the social engagement such activities bring.\n\nDavid Ratcliffe, head of the Merrill Lynch Center for Philanthropy and Non-profit Management, insists that HNWIs are actively researching charities and keeping tabs on them through new online tools, such as GuideStar.org, CharityNavigator.org and Charity-Watch. org, to make sure organizations are efficient and that gifts are being used correctly. \"People have become more focusd on the measurement of success,\" Ratcliffe remarks. \"They want the non-profit to be more accountable, to report back on how money has been used and how it's been effective.\" It's not unusual, he says, for a donor to tell a charity it must demonstrate progress, using certain metrics, within a certain time frame, or the HNWI will consider redirecting their charitable contributions to other organizations.\n\nSome of this insistence upon greater accountability has simply been a heightened cynicism regarding the probity of large organizations in the wake of the Enron, WorldCom and Tyco corporate scandals of the late nineties. But non-profits also suffered some tarnishing of their own image when the American Red Cross raised US$564 million for the Liberty Fund, set up in response to 9\/11, and then told donors it would use the majority of that money for other undefined purposes. Oral Suer, former chief executive of the United Way of the National Capital Area in Washington, was sentenced to more than two years in jail in 2004 for stealing about US$500,000 from the organization during his twenty-seven-year tenure.\n\nA survey in 2006 by the Center on Philanthropy at Indiana University found that 75 percent of HNWIs would give more if less money was spent on administration, and nearly 60 percent said they would give more if they could determine the impact of their gifts.\n\n\"These are highly competitive and performance-oriented people, and if they give money away they want it to be put to the best use,\" notes BlackRock co-founder Ralph Schlosstein. \"These people worked hard to make their money, and they want as much impact as possible. I do believe there's a greater level of accountability of the non-profit sector than has historically been the case.\"\n\nYet Mr. Schlosstein also emphasizes that while he sees a tremendous drive among HNWIs to more precisely measure results, it comes from a tremendous desire to give. \"The vast majority of people in my business believe they are working to benefit those more in need, because everything they make now is going to charity. There's an extremely strong sensation that we're incredibly fortunate and we need to give back to something we care about.\"\n\nHis comments were echoed by James Kennedy of T. Rowe Price, who cited his Jesuit upbringing as providing him with a sense of \"obligation to turn around and help the one behind you.\" James Rothenberg of Capital Research concurs: \"I've got far more wealth than I will ever need or my family will ever need under any reasonable circumstance, so I look to philanthropy as a way not just to write a check but [to be] actively involved and engaged with helping people and helping an organization get better.\"\n\n#  **TAKING TAX CONSEQUENCES INTO ACCOUNT**\n\nA study recently conducted by the University of Indiana found that 52 percent of respondents would keep their giving levels the same even if they received no income-tax deduction whatsoever. Thirty-eight percent said their donations would probably decrease somewhat, while only 7 percent said they would decrease substantially.\n\nYet former Microsoft executive Charles Simonyi, who has already given away some US$85 million (most of it to a foundation he created to fund the arts and sciences) cautions that it's easy to underestimate the degree to which the U.S. tax code\u2014in stark contrast to Europe's\u2014encourages charitable giving. \"Essentially, whenever you make a donation you are making a challenge grant to Uncle Sam, and every time he steps up to the plate. In Western Europe the idea is that it's the government's duty, and I think this will accelerate.\"\n\nOne salutary effect of the U.S. tax code is that there are a multitude of tax rules to take into account when giving, depending on the type of assets being donated and the type of charity. HNWIs are educating themselves on the possibilities so they can make the best decisions. David Ratcliffe notes that a general increase in investor sophistication is having an effect on HNWIs' approach to philanthropy. \"Donors are much more strategic in the way they think about philanthropy. As financial services advisors, we spend a lot of time educating them about effective and efficient planning to meet their objectives, and that's spilling over into philanthropy.\"\n\nCharitable gift annuities, charitable remainder trusts and pooled income funds all allow donors to receive a cash flow even after making the gift. Oftentimes such vehicles are funded with appreciated stock, real estate, the proceeds from the sale of a business or other assets that otherwise would be heavily taxed. Among the most prominent of these vehicles are:\n\n\u2022 Charitable remainder trusts: The donor transfers assets to an irrevocable trust and receives a regular payment stream, which is taxable. At the end of the trust's term, what's left goes to a charity. The donor receives an income-tax deduction for the amount estimated to end up with the charity.\n\n\u2022 Charitable gift annuities: The donor gives money to a charity, which promises to pay him or her a fixed amount regularly for life. Although part of the annuity payments is taxable, the donor will also receive an upfront tax deduction for the amount estimated to end up with the charity.\n\n\u2022 Pooled income funds: The donor gives money to a charity, which invests the money in a special fund and pays the donor his or her share of the fund's earnings. When the donor dies, whatever's left of the investments goes to the charity.\n\nIn addition, certain techniques, like Charitable Lead Trusts, provide donors with the ability to make current distributions to the charities of their choice and ultimately transfer the assets to other family members. These techniques allow for charitable contributions as well as \"leveraged\" transfer of assets to children or grandchildren with reduced gift and\/or estate tax ramifications.\n\nConsider the case of an American HNWI who had accumulated US$1 million of company stock via an employee stock-option purchase program. He wants that to generate an income stream of at least US$5,000 per month to help support his retirement costs. If he had sold his company stock outright, he would have had an upfront tax hit on all of the appreciation over the past twenty years. The capital gains tax rate at the time the HNWI was mulling his options was still 20 percent and the shares had appreciated by US$833,660, so the tax hit would have been US$166,732.\n\nTo avoid those taxes, the HNWI funds a charitable gift annuity contract in exchange for US$1 million in appreciated shares of stock. The Internal Revenue Service then applies a 53.73 percent charitable bargain-sale ratio to his gift, which effectively reduces the reportable capital gain to US$537,300 from US$833,660 and prorates the reporting over the donor's life expectancy of 13.2 years. Based on his current age, the donor qualifies for a 7.7 percent annuity rate, which pays him US$77,000 per year, or monthly payments of US$6,417 in retirement.\n\n#  **MAKING A DIFFERENCE WITH FAMILY FOUNDATIONS AND DONOR-ADVISED FUNDS**\n\nFamily foundations represent yet another preferred route to charitable giving that has grown greatly in popularity and numbers over the years\u2014from 23,770 foundations in 1982 to 64,843 in 2002, according to Monitor Group. But there are signs that this explosive growth may be slowing thanks to increasingly complex taxes and regulations governing such foundations.\n\nNot only do family foundations provide an effective means to pursue philanthropic goals, they frequently serve to unite families around a common mission and set of goals. For a family foundation to function properly, however, fundamental principles, policies and practices must be set in place. This is especially important as the foundations created over the last twenty-five years mature and the original family founders die. To handle this transition to the next generation, the governance of the foundation should be clear, or risk the intrusion of potentially dysfunctional family dynamics.\n\nFor some, a family foundation arguably begins to lose its luster; however, another grants management charitable structure is gaining momentum: the donor-advised fund. In 2005, the country's largest donor-advised funds held assets of US$15.5 billion, up 22 percent from the year before, according to the _Chronicle of Philanthropy_. Here's how they work: An individual contributes at least US$5,000 in cash, stocks or other assets and gets an immediate tax deduction for the contribution and retains the right to recommend how the money should be distributed to charitable organizations. The donor can postpone the actual distribution of the money for years and in the meantime choose from a menu of investment options to grow the pool of money.\n\nSuch funds are typically offered by charities set up by major financial institutions as well as community foundations, and provide a donor with many options in recommending disbursements of the funds. Technically, the fund managers are not bound by the donor's wishes since the donor's funds are owned by the charity, yet donors retain the right to name the charity and make disbursement \"recommendations,\" and in practice those suggestions are typically honored once properly vetted by the managing charity. Donor-advised funds can be set up quickly and inexpensively, as opposed to family foundations, which can be cumbersome to set up and manage from a tax and regulatory standpoint.\n\nApart from their obvious tax, cost and management benefits, David Ratcliffe of Merrill Lynch observes that donor-advised funds, which permit HNWIs to recommend multiple grants over many years, provide investors in them both the capability and the right to carefully monitor the charities they choose to recommend and advise and redirect funding to other charities when they deem appropriate.\n\nDonor-advised funds offer something else in great demand by today's HNWIs: _portability_. People are much more mobile than in the past. When living in, perhaps, the Northeast and raising their children, HNWIs may want to donate to local causes; but once their children are grown, they may spend more time in Palm Springs, California, or Naples, Florida, and wish to redirect charitable dollars to those areas. Donor-advised funds can move with the HNWIs, and help fund their changing priorities throughout their lives.\n\nDue to the low threshold to open donor-advised funds\u2014often just $5,000 to $10,000\u2014such funds are increasingly being created by HNWIs who nominate their children or grandchildren as grant advisors. It's a way to help young adults engage a network of philanthropic interests, learn how to research their own charities and develop the skills necessary to be responsible stewards of capital. Thus, donor-advised funds dovetail nicely with HNWIs' use of philanthropy to develop their children's moral compass and to shape a life of purpose as well as privilege.\n\nFor wealth advisors, an additional benefit of donor-advised funds is to deepen an advisor's existing relationship with the HNWI while possibly establishing a rapport with the next generation. Some advisors argue that working closely with HNWIs on their philanthropy is the very best way to deepen a relationship since an advisor gains insight into HNWIs' personal priorities. This broader, more holistic view of the client can help the advisor tailor value-added, differentiated advice.\n\nWhile the United States may lead the world in charitable giving, and Europe may continue to lag, HNWIs in other parts of the world are starting to give more openly and frequently than ever before. Michael Saadie of ANZ has seen a marked increase in the desire of HNWIs in Australia to give back to their society\u2014mostly, he says, for the sheer joy of sharing their wealth and affecting change, but also to create a legacy and perhaps to assuage a touch of guilt. \"The newer money is setting up more and more charitable trusts, many more than seven years ago.\"\n\nA similar charitable awakening is also occurring elsewhere in Asia, where in the past donations have been made sparingly and with little publicity, in part due to a now-outdated reverence for the Confucian values of self-reliance and individual responsibility. In 2006, Li Ka-shing, the chairman of Hong Kong conglomerate Hutchison Whampoa Ltd. (and Asia's richest man, with a fortune estimated at US$30 billion plus) roiled the virtually nonexistent world of Mainland Chinese philanthropy by announcing plans to give a third of his fortune\u2014a pledge estimated at more than US$10 billion\u2014to his family Li Ka-shing Foundation.\n\nAccording to the _Wall Street Journal_ 71 Mr. Li's pioneering social entrepreneurial lead is being enthusiastically followed by Yang Lan, a prominent talk-show host frequently referred to as the Chinese Oprah Winfrey; Yu Pengnian, the eighty-five-year-old head of the Chinese luxury-hotel empire Shenzhen Pengnian Hotels, who has donated roughly 80 percent of his net worth to fund cataract operations for thousands in rural China; and Niu Gensheng, chief executive of Mengniu Dairy Group, who has donated shares in his firm valued at nearly US$600 million to a foundation devoted to agriculture, education and medical endeavors.\n\n\"In Asia, our traditional values encourage and even demand that wealth and means pass through lineage as an imperative duty,\" Mr. Li told the _Wall Street Journal_ , exhorting his fellow Asians to \"transcend this traditional belief.\" They, for the most part, are eagerly awaiting the announcement of a comprehensive law on charitable giving for China, an event predicted by Liu Youping, chief editor of _China Philanthropy Times_ , published by China's Ministry of Civil Affairs.\n\nFor his part, Mr. Li has personally underwritten the construction of Shantou University, a regular hotbed of corporate social responsibility, where Starbucks Coffee Co. founder Howard Schultz has lectured on business ethics, former CNN correspondent Peter Arnett teaches journalism, and the pedagogical philosophy openly espouses the traditionally Western values of open discussion, transparency, creativity and freedom. As West and East meet in the world of philanthropy, trends toward a fusion of styles bode well for the evolution of an active non-profit sector in China.\n\nIn Hong Kong, Dr. Lee Shau Kee of Henderson Land Development has grown concerned with the growing disparity in wealth and prosperity between urban and rural China. He intends to train one million children of farmers to work in the city, where they will earn higher wages and thus be able to support their families back on the farm. \"I want to help people to help themselves,\" Dr. Lee notes, \"which is much more valuable for both sides than just making a donation. By training the child of a farmer you compound the value of that dollar spent on training since that child will now help their parents. This is the multiplier affect. There's no point in just feeding them or just giving them money.\"\n\nDr. Cheng Yu-Tung of New World Development\u2014another client of Joseph Lam's\u2014has interests in property, infrastructure, telecom, jewelry stores and casinos all around Asia. In the eighties, Dr. Cheng embarked on a program to train Chinese doctors in the United States. The problem was that the student doctors, once they landed in San Francisco, usually did not come back\u2014in fact only about 20 percent did, a trend that worsened after Tiananmen Square. In response, Dr. Cheng began having students trained in Hong Kong where they couldn't seek political asylum. This is a good example of prudent business acumen being applied to philanthropy, and how corporations can bring some of their best practices to bear.\n\n#  **WITNESSING A DECLINE IN GIVING?**\n\nWhile philanthropy is unquestionably a force for good, in a world where the gap between the rich and poor is growing steadily, one unsettling trend cannot be ignored: in the United States at least, HNWIs as a group are giving less as a percentage of their net worth than ever before, while non-HNWIs are giving more. According to Internal Revenue Service data published by the _New York Times_ , the richest individuals, worth US$20 million or more, left 20.8 percent of their estates to charity in 2004, down from 25.3 percent in 1995. Among taxpayers with US$1 million or more of income, the percentage of their income they gave away dropped to 3.6 percent in 2003 from 4.1 percent in 1995. Meanwhile, those with incomes of less than US$1 million became more generous, upping their donations to 3.5 percent of income from 2.8 percent in the same time frame.\n\nWhether such numbers may be an anomaly, Jeff Sachs, special advisor to the United Nations secretary-general, told the _Financial Times_ in early 2007 that wealthy philanthropists could do more to lift Africa out of poverty than could the Group of Eight leading nations. He exhorted the wealthy to follow the examples of Gates and Buffett and contribute to a new private sector foundation to help speed the elimination of diseases and tackle specific challenges.\n\nAs Sachs put it to the _Financial Times,_ if the 950 billionaires whose wealth is estimated at US$3.5 trillion were to contribute an annual 5 percent \"foundation\" payout of their total net worth, that would provide US$175 billion per year to charitable causes. \"We don't need the G8, but we do need the 950 people on the _Forbes_ list...Maybe private philanthropists will champion solutions to individual problems rather than the G8.\"\n\n#  **EXPRESSING OPTIMISM FOR HNWIS' GRANDCHILDREN**\n\nIn 1930, in the wake of the Roaring Twenties and at the outset of the worst economic depression the world had yet seen, British economist John Maynard Keynes published an upbeat essay entitled \"Economic Possibilities for Our Grandchildren\" in which he defied his disciples who predicted a semi-permanent depression and forecast instead a shining new world of a century hence, when steady but gradual technological progress accompanied by gradually compounding capital accumulation would produce\u2014as he optimistically put it\u2014\"ever larger and larger classes and groups of people for whom problems of economic necessity have been practically removed.\"\n\nAlthough Keynes failed to live to see the coinage of the term HNWI (perhaps fortunately for him), he accurately forecast a period and even precisely enumerated the drivers of a new Gilded Age in which wealth would be far more greatly dispersed than at any other time in human history. This period would be one in which goods and services would become abundant and nearly cost-free, interest rates on capital would plummet to near zero, and the greatest challenges facing the wealthy class would be how to live a life of unlimited leisure that would also be filled with purpose and meaning.\n\nWhile Keynes' financial future of nearly universally distributed wealth above and beyond the means of necessity has yet to come to pass, by the twenty-first century (not quite a hundred years from 1930) the world had indeed fulfilled Keynes' prophecy of producing a \"standard of living in progressive countries one hundred years hence that will be between four and eight times as high as to-day.\"\n\nIn \"Creating a Moral Biography of Wealth,\" Paul Schervish, the director of the Center on Wealth and Philanthropy at Boston College, ponders the social and even existential implications of the possibility that Keynes' era of nearly universal prosperity may one day soon be reality as opposed to fantasy. Among today's younger HNWIs, he has observed a propensity to search for a sense of ultimate meaning and higher purpose to life\u2014that hitherto unimaginable luxury for many that the possession of great wealth confers.\n\nOne natural extension of portfolio management envisioned by Schervish is the creation of a \"moral biography\" of personal wealth in which its possessor employs total assets under management as tools to embark upon \"a spiritual process of self-examination\" that goes well beyond and far afield of any conventional process of portfolio analysis. It is the sort of adventure that Charles Simonyi embarked upon when, after accumulating great wealth, he decided to give nearly US$100 million of it away while gaining fame as one of the planet's pioneering space tourists. It is the sort of adventure that philanthropists like Bill Gates, Warren Buffett, Gerald Grosvenor, Dr. Lee and Dr. Cheng have embarked upon as they seek fulfillment in improving the lives of others, using the same analytical tools and skills that helped them first improve their own.\n\nAs more and more HNWIs and non-HNWIs begin to look beyond mere wealth, and the period of acquisition and accumulation that produced it, to the next phase of their lives, they will\u2014as John Maynard Keynes precisely predicted\u2014\"for the first time since creation...be faced with [the] real [and] permanent problem of how to use this freedom from pressing economic cares, how to occupy the leisure that science and compound interest will have won...to live wisely and agreeably and well.\"\n\nThis book represents one modest attempt to lead us to the place where a few of us will be prepared to ask\u2014and even answer\u2014such questions. As Keynes presciently wrote, \"it will be those who can keep alive and cultivate into a fuller perfection the art of life itself and do not sell themselves for the means of life, who will be able to enjoy the [age of] abundance when it comes.\"\n\nCyclical credit crunches, market volatility and upheavals aside, the age of abundance is already here for many of us and a fair percentage seem to be striving to \"live wisely and agreeably and well.\" As Winston Churchill, who certainly knew something about living wisely, agreeably and well, once said, \"We make a _living_ by what we get, but we make a _life_ by what we give.\"\n**CHAPTER 9**\n\n**The Future of Holistic Wealth Management**\n\n#  **CREATING CONDITIONS TO BUILD AND PRESERVE WEALTH FOR THE FUTURE\u2014THE MICHAEL LEE-CHIN WAY**\n\nThe Daniel Libeskind-designed, aluminum-and-glass, 175,000-square-foot Michael Lee-Chin Crystal juts jarringly out over bustling Bloor Street West, a stylish and starkly contrasting modern addition to the neo-Byzantine fa\u00e7ade of Toronto's Royal Ontario Museum (ROM). Yet striking as the structure is architecturally, perhaps its least likely aspect is that it is the fruit of a C$32 million donation from prominent investor and financial celebrity Michael Lee-Chin, a Jamaican-born immigrant to Canada who in 2007 ranked number 618 on the _Forbes_ list of the world's wealthiest individuals, with a net worth of US$1.6 billion. It's least likely not because Mr. Lee-Chin isn't philanthropically minded\u2014he's famously so\u2014but because he's the son of a grocery-store-owning father in the rural backwater of Port Antonio, Jamaica, and of an entrepreneurially minded mother who sold Avon products door to door and worked long hours as a bookkeeper to make ends meet. He is also the author of a unique framework and philosophy of diversification and wealth accumulation and preservation that was proven highly successful for many long-term investors in AIC, the mutual fund company he established more than two decades ago.\n\nSo how on earth, Lee-Chin rhetorically asks while swiveling in a leather wing chair in the formally furnished boardroom of AIC, the Canadian mutual fund giant he organically grew from a tiny entity he acquired in 1987, could someone from his ostensibly disadvantaged background have made it on the annual _Forbes_ list of the world's wealthiest individuals for six years running? The answer came to him in 2002 while sitting in the office of the Jamaican Minister of Finance in Kingston, writing a check to purchase a controlling 75 percent share of the National Commercial Bank of Jamaica.\n\n\"For me, buying the National Commercial Bank\"\u2014Jamaica's largest consumer bank\u2014\"would be tantamount to an American buying Citibank,\" he explains. \"So as I was writing out that check, I thought to myself, 'How is this possible? How is it possible for the son of an orphan born of a teenaged mother to be writing a check to buy the National Commercial Bank?' Just before I wrote out the check, the question came to mind. Just _after_ I wrote it, the answer came to mind.\"\n\nFor starters, he decided that he owed a fair part of his remarkable good fortune to the fact that he was born in a country and at a time when a poor boy (whose grandfathers were Hakka Chinese immigrants to Jamaica and whose grandmothers were Afro-Caribbean Jamaicans) was free to attend a good local high school and an excellent college, McMaster University in Hamilton, Ontario, where he studied civil engineering on a Jamaican government scholarship. After returning to Jamaica to work on a national highway project, he decided that civil engineering was not his cup of tea and made his way back to McMaster to pursue a graduate degree in business.\n\nBut he also would realize, some thirty years hence, that sheer happenstance had conspired with character and conditioning to propel him to the next stop on the road to riches. While working after hours as a bouncer in the campus pub, he encountered a former college classmate happily celebrating his $200-a-day take-home pay from selling mutual funds for Investors Group. With that pay scale comparing favorably to the $2.50 an hour he was taking home as a bouncer, Lee-Chin's otherwise neutral outlook on the financial services industry abruptly brightened from \"hold\" to \"buy.\"\n\nDespite failing the psychological test for prospective trainees, he talked his way into the sales training program at his friend's firm. Days after completing the course he found himself waiting at the Toronto airport for his mother's delayed flight from Miami. \"That day,\" he recalled, \"was a Sunday. I was feeling stressed out because\n\nI knew nothing about the financial world. My entire work experience had been as an engineer combined with a few months as a bar bouncer. I was twenty-six and all of my friends were broke. How on earth was I going to get clients to see Monday morning?\"\n\n\"So that Sunday afternoon after I heard my mum's flight was delayed I decided to get in my car and drive around the nearest neighborhood to get my thoughts together. As I drove around this very nice neighborhood I saw people outside tending their gardens. So I said to myself, 'Okay, Mike, here they are, they _really_ want to see you.' I told myself that the next person I saw, I was just going to close my eyes, grit my teeth, put my foot on the brake, jump out of the car, and talk to my first real live prospect.\"\n\nTo every one of those real live prospects he posed precisely the same question. \"Sir\u2014or Madam\u2014I'm here working with members of this community, showing them how to minimize their taxes and taking their tax receipts to create a substantial asset base. What time would be good for you to see me? Early next week or later on in the week?\" Out of the six prospects he approached, he snagged five appointments and ended signing up his first clients that Monday morning.\n\nIt didn't take long for the consummate salesman to build up an enviable track record as a pitcher of mutual funds to mass-affluent clients. But only after stumbling across a brief biography of Warren Buffett did he experience the eureka moment that set him on the path to true prominence as an investor. \"Warren's methodology to me made total sense. I felt I could replicate it. I didn't think I had the ability to prognosticate where markets were going, or prognosticate where interest rates were going, or where the economy was going. But I did think I could train myself to identify great businesses, which is the secret of Warren's success.\"\n\nLee-Chin's devotion to \"The Buffett Way\" extends to the AIC slogan\/mission statement printed on his business card: \"Buy. Hold. Prosper.\" Inspired by Buffett, he distilled his own investment philosophy to five cardinal rules:\n\n1. Invest in a handful\u2014\"less than the fingers on your hand\"\u2014of high-quality firms;\n\n2. Ensure that those firms are domiciled in long-term growth industries;\n\n3. Understand those firms and industries comprehensively;\n\n4. Invest for the long term and with discipline, focus and commitment, ignoring market fluctuations and pressure to sell in down cycles\u2014also to maintain a high rate of return _after taxes_ ;\n\n5. Use other people's money to leverage those investments.\n\nIn applying his five principles, Lee-Chin was well aware that he was single-mindedly defying one of the cardinal rules of his own industry: the gospel of diversification and broad-based asset allocation. Too many of the mutual funds he was advising clients to buy into, he decided, owned too many stocks for the fund managers to truly understand the firms and the industries at the deepest level. Relying on analysts to conduct due diligence didn't strike him as a sound strategy. Instead, he decided to move aggressively \"beyond Markowitz\" and put all of his eggs into one (he believed) promising basket.\n\nIn 1983, he used his diversified portfolio of stocks as collateral to borrow C$500,000\u2014considerably more than his net worth at the time\u2014from the Continental Bank of Canada to buy 500,000 shares of financial services firm Mackenzie Group at C$1.00 a share. He arrived at this momentous and obviously risky decision by using the following thought process: \"I asked myself the question, which industry do I best understand? Remember that I'm a financial advisor. So [for] which industry do I best understand the regulatory environment? The competitive nature of the landscape? Who the competitors are? Margins pertaining to the different products? The long-term nature of the industry? I answered that question in the following way: 'The industry I'm in\u2014the wealth management industry!'\"\n\nAs he plunged more deeply into his analysis of the long-term future of the WM industry, he found that it met his long-term growth-and-value criteria like a glove. \"In the early eighties, the wealth management industry wasn't nearly as developed as it is today. So I worked my way down the list one by one. 1) If I had to narrow down my investment choices to a handful of industries, what would one be? 2) Is it an industry I understand? 3) Is it predicated on other people's money? 4) Is it domiciled in a strong, stable, long-term growth industry? 5) Will it stay strong and stable over the long run?\"\n\nIn five years, Lee-Chin's faith in the future of the financial services industry in general and in Mackenzie in particular was validated as his bucket of shares soared in value to C$3.5 million. Not only was his theory vindicated, but the run-up provided him with sufficient personal credit with his banker in 1987 to enable him to borrow more funds to finance the purchase of a small, local firm of financial advisors. At the time, AIC had a mere C$800,000 under management. Within the decade, AIC had blossomed into a mutual fund behemoth, with over C$14 billion under management throughout the period its flagship Advantage Fund, which had become a darling of the Canadian mutual fund industry, rigidly adhered to the Michael Lee-Chin philosophy by holding fewer than twenty stocks in its bulging portfolio.\n\nYet over the years, and particularly during periods of heightened speculation and bubble mania, AIC has suffered its fair share of redemptions as Lee-Chin's steadfast commitment to \"Buy. Hold. Prosper.\" has been sorely tested by his firm refusal to ride the roller-coaster into tech stocks or plunge into other fashionable investments. Regardless of what's going on in his business life, though, Lee-Chin has remained both a UHNWI _par excellence_ and a proverbially generous man. With his personal wealth, Lee-Chin has underwritten business institutes in and around Toronto, donated heavily to the ROM, and aggressively invested in his native Jamaica and elsewhere in the Caribbean\u2014places and sectors he both understands and to whose often fragile economies he wants to \"give back.\" Using Portland Holdings, his privately held investment vehicle, he has been snapping up land, real estate holdings including office buildings, telecom firms and, of course, banks and other financial firms.\n\nAsked about the future trends of high-net-worth investment, Lee-Chin emphasizes that no advances in technology, social changes or innovative products are likely to undermine the fundamentals of value investing. That said, he is a firm believer in\u2014and a product of\u2014the continuation of the relentless globalization that will continue to drive WM across borders to service increasingly globe-trotting HNW clients. He firmly believes that access to markets will become more transparent and that global consolidation of industries is likely to drive global diversification of assets. The HNWI population shifting funds in and out of alternative investments such as hedge funds, derivatives or structured products into real estate, or demanding concierge services or plunging into \"investments of passion\" will not and cannot, in his opinion, fundamentally alter the competitive landscape of the WM industry or shift the essential dynamics of long-term investment.\n\nIn this view, he concurs with fellow Buffett disciple the Hong Kong billionaire Dr. Lee Shau Kee that at the end of the day all consistently successful long-term investors follow precisely the same rules. In the timeless world of the long-term value investor, the future is likely to look very much like the past.\n\n#  **IDENTIFYING FUTURE TRENDS TO TAKE INTO CONSIDERATION**\n\nAs we continue with our conclusion of _Wealth_ , and taking Michael's philosophy into consideration, we believe there are a number of trends that will continue to shape the Wealth Management Industry moving forward. Some of them are evident today and others are still emerging. Regardless, individuals and their FAs will do well to consider the wide-ranging impacts of these trends when investing their considerable assets.\n\n1. Products designed for the HNWI market will continue to become more complex, sophisticated and international in nature and scope supported by the continuing globalization of services;\n\n2. Technological advances will drive down the WM barriers to entry, enabling one-stop shopping. This will further cement the fact that the ultimate differentiating factor will be the quality of the relationship between client and advisor. The quality of this relationship will be driven by the client, versus the advisor;\n\n3. The Asia-Pacific region will continue to become the dominant source of wealth creation;\n\n4. Intergenerational wealth transfer will drive a focus back to capital growth as a source of wealth creation, complementing the current dominant source of wealth creation from business ownership to capital growth;\n\n5. Industries that will remain attractive and dominant for the long-term include financial services and agriculture;\n\n6. The devaluation of the U.S. dollar will further drive global investment to Europe and Asia, as well as increase foreign investment in the United States.\n\nWhat remains clear is that the Wealth Management Industry will remain buoyant and attractive, regardless of economic ups and downs and the inherently cyclical nature of financial services.\n\n#  **INCREASING WEALTH ACROSS THE GLOBE**\n\nDespite the unsettling credit crunch of 2007-08\u2014and barring the development of unforeseen economic reversals in the form of a global recession or depression\u2014the most influential and seemingly resilient secular trend affecting the burgeoning population of HNWIs of the world is that the ongoing spread of global capitalism is producing pools of ever-more consolidated and concentrated wealth. In absolute terms, according to the 2007 _WWR_ , the worldwide number of HNWIs with portfolios of more than US$1 million rose by 8 percent in 2006, while the total assets of the wealthy grew by 11 percent.\n\nBolstered by buoyant equity and real estate markets, the ranks of the wealthy worldwide have swelled by significant percentages throughout the first decade of the twenty-first century, nearly doubling in less than a decade to 9.6 million from 5.2 million. The ongoing globalization of wealth means that regionally, while wealth continues to be unevenly concentrated in North America and Europe, in Latin America, Asia and the Middle East (regions long home to the world's greatest inequalities) the growth in wealth has been nothing short of breathtaking. According to the 2007 _WWR_ :\n\n\u2022 Of the 9.6 million HNWIs in 2006, 49 percent lived in North America;\n\n\u2022 Latin America boasts 14 percent of the world's wealth, while harboring just 5 percent of HNWIs;\n\n\u2022 Asia is home to roughly a quarter of the world's HNWIs, of which approximately one-fifth are mainland Chinese;\n\n\u2022 Mainland China is home to 320,000 HNWIs, who collectively possess US$1.59 trillion of assets and boast an average net worth of roughly US$5 million. Approximately 4,540 ultra-HNWIs in China control assets upwards of US$30 million;\n\n\u2022 The HNWIs of Hong Kong are collectively worth around US$460 billion, an astounding example of wealth concentration in a city of roughly seven million people;\n\n\u2022 Out of a population of nearly 1.3 billion, India's HNWIs, by contrast, control some US$350 billion (India's 150,000 expatriate millionaires contribute to the explosive economy);\n\n\u2022 Japan, the world's second-largest economy, is home to nearly half of Asia's millionaires, yet its longstanding lead as a haven of the wealthy is rapidly giving ground to China;\n\n\u2022 Singapore, with its venerable tradition of independence and legal and political stability\u2014and strong legal protections of financial privacy\u2014has become a haven of offshore and private banking for Asia's mega-affluent;\n\n\u2022 While the total net worth of Asia's HNWIs rose 10.5 percent to US$8.4 trillion in 2006, private bankers in Hong Kong and Singapore\u2014where the bulk of Asia's private banking industry is concentrated\u2014managed a total of US$600 billion;\n\n\u2022 Taiwan, Thailand, Indonesia and Malaysia are home to rapidly growing HNWI populations;\n\n\u2022 In the Middle East, high oil prices and widespread financial reforms\u2014particularly in the financial centers of Abu Dhabi and the UAE\u2014have contributed to a culture of wealth creation and preservation that contrasts with the free-spending seventies in that more indigenous wealth is being invested within the region.\n\n\u2022 Africa, once the world's economic basket case, is enjoying a wave of wealth creation unseen on the continent since the late Middle Ages. According to the IMF, since 2001 African economies have grown on average by 5 percent annually, a pace that the IMF predicts will quicken over the next five years to a robust 5.6 percent (compared to 4.8 percent elsewhere).\n\nThe seemingly irreversible globalization of wealth means that in order to not merely survive but thrive in the twenty-first century, the WM industry must go where the money is\u2014which it is, with a predictable vengeance. In 2007, the Bank of China embarked on a potentially profitable partnership with the Royal Bank of Scotland (RBS) to provide financial-planning expertise to the local HNWI population. The Bank of China now boasts only one hundred to two hundred private-banking clients, with average investible assets of US$655,000, an amount one private banker estimates represents at best a tiny fraction of their individual and household net worth.\n\nYet opportunities for growth remain considerable, if for no other reason than as the _Financial Times_ reports, less than half of all wealth managers today hold more than 40 percent of their clients' investible wealth. \"Over the next three years, this proportion is expected to increase dramatically so that 80 per cent of wealth managers hold 40 per cent of a client's wealth.\"\n\nWhat this worldwide wave of wealth means for the WM industry is that if it is successful in gaining ever-greater advisory influence over ever-greater proportions of HNWIs' assets, the already fierce competition among a comparatively small number of brand-name providers for high-quality service will only increase at every conceivable level, from breadth, range and quality of products to quality of human relationships to quality of technology.\n\nAmong the surging ranks of the ultra-affluent, levels of sophisticated service, guidance and advice hitherto reserved for the fortunate few will need to be provided to the comparatively many. Stand-alone private banks, independent wealth advisory services, and private banking organizations cradled within larger organizations will all be competing with the _ne plus ultra_ of mega-wealth preservation, the family office.\n\nAt the same time, as the wealth of the world is created and ideally preserved by an historically unprecedented number of households and individuals in absolute terms\u2014yet proportionally far fewer in percentage terms\u2014the level of client sophistication and expectations will only relentlessly rise over time. As access to vast flows of undiluted information is enhanced by ever-more nuanced and powerful technology, the degree of importance accorded by clients to the human factors (trust, empathy, comprehension of the \"whole picture\") will also climb exponentially.\n\nThis has only increased the tendency for competition in the industry to give rise to consolidation. Brokerages, banks, fund companies, and independent money advisors are falling over themselves seeking an ever-greater share of the HNWI pie by offering an ever-broadening array of advisory services, ranging from the mere management of money (clearly number one on a relative scale of importance yet largely viewed as a given by the average discerning HNWI) to the more discretionary and therefore differentiating factors of handling tax and estate issues, guiding philanthropic endeavors, arranging private equity participation deals, providing access to exotic instruments and hedge funds, and even planning exotic vacations down to the most minor detail or counseling wayward children on behavioral issues. The more they compete, the more likely they are to realize that by joining forces they can better serve their clients, and it's likely that HNWIs are well aware of this fact.\n\nAccording to _Forbes,_ the intensity of the competition gives rise, at some points, to a level of concierge service that may strike some as faintly laughable. Citigroup offers \"equestrian management\" services for clients who own horses. JPMorgan Chase counters with art advisory services. Still, according to Sara Hamilton, founder and chief executive of Family Office Exchange (as quoted in _Forbes_ ), a resource network based in Chicago, 30 percent of the work conducted by private bankers serving the HNWI population is \"devoted to accounting, filing taxes and keeping records in compliance, another 18 percent to 20 percent is devoted to investment management, and 12 percent to 15 percent to finance, tax and estate planning. Just 7 percent of the time is devoted to managing a wealthy client's 'lifestyle demands.'\"\n\nAnd while the establishment of family offices\u2014replete with their own staff of lawyers, accountants and investment planners employed full time by the office\u2014remains the _ne plus ultra_ of WM, such high-maintenance entities are only deemed worthwhile and affordable for ultra-HNWI households, families or affiliations of families controlling liquid assets in excess of US$100 million. For the ever-increasing number of families that fall below that threshold yet command significant wealth, multi-family offices that combine the resources while divvying up the costs are seen as a coming trend.\n\n#  **EASING THE STRESS OF INTERGENERATIONAL WEALTH TRANSFER**\n\nIt is widely agreed that the pending transfer of assets from the boomer generation to their children and grandchildren will collectively amount to the greatest intergenerational legacy the world has ever seen. A 2006 study conducted by Paul Schervish and John Havens of Boston College's Center on Wealth and Philanthropy estimates that between 2001 and 2055 some US$41 trillion will have changed hands in the United States alone.\n\nWhat is also becoming clear is that while offspring may be in a position to inherit more wealth than at any point in history, parental attitudes toward wealth transfer may also be evolving as parents sort through a range of often conflicting concerns: their desire to support their offspring financially, and their legitimate anxieties regarding the depletion of motivation and a potential for the diminution of their personal happiness as their wealth saps satisfaction.\n\nNick Tucker, a managing director in the Global Wealth Management division of Merrill Lynch in the U.K., has observed an increase in the number of clients who express anxiety and discomfort about their children receiving large sums of money\u2014particularly among self-made entrepreneurs. \"Often entrepreneurs and wealth creators want their children to be like them,\" Tucker recently reported to the _Financial Times._ 78 \"They want to give their children the same start they had and do feel that, if they give more than that, then they are depriving the children from doing what they have done.\"\n\nThe most promising and effective way for parents to resolve these issues, in Tucker's experience, is for them to more deeply engage their children in open discussions regarding family values with values-based retreats, promote their financial literacy, foster open dialogues around often sensitive issues through programs like boot camps, and in general boost transparency and candor between the generations regarding what is reasonable and equitable to expect from the impending transfer and what is not.\n\n#  **TRENDING TOWARD OPEN ARCHITECTURE AND UNBIASED ADVICE**\n\nThe frequency and severity of equity market fluctuations since the dot-com crash of 2001 has directed the HNWI population worldwide toward a preference for alternative investments and assets classes, ranging from investments in real estate and other commercial property, private equity and hedge funds, and structured and derivative products, as investors and advisors alike seek to protect portfolios from sudden and unsettling equity market corrections.\n\nSophisticated investors' increasing appetite for alternative investments has only fueled the shift toward \"open architecture,\" as the majority of WM firms recognize that it is nearly impossible to maintain all expertise inside the firm. The most client-centric approach will always be to maintain a continual search for \"best in class\" and \"best of breed\" fund managers and funds outside their own firm.\n\nSome private banks, including Merrill Lynch, make a point of not allocating private investor money to their own funds under discretionary mandates. Sophisticated investors are also increasingly aware that a shift from a transaction-based to a fee-based model (in which the advisor does not gain financially from selling a product) is the only guarantor of true independence and impartiality.\n\nThis trend has further fueled an ongoing shift toward providing a wider range of ancillary services and the holistic approach, because advisors who might once have eschewed the provision of tax, estate, retirement, pension, and mortgage and debt planning now compete with each other to offer services that mimic or emulate institutional collaborations between divisions of the whole firm, as has been the case with the shift toward a systematic drawing on expertise from across the firm at some of the larger institutions like Merrill Lynch.\n\nIn the end, the aspirational phenomenon identified by Capgemini as \"uptiering\"\u2014in which clients at virtually every rung on the net-worth spectrum aspire to the level of service provided to the tier above\u2014combined with the inevitable march of technology strongly suggests that the preferences, objectives and expectations currently enjoyed by the wealthy and the ultra-wealthy will, over time, trickle down to an ever-greater share of society. At the same time, the seemingly irreversible tendency for essential financial services to be commoditized means that the high-net-worth-centric share of the business will provide leadership for some time to come.\n\nSo we conclude, appropriately enough, with the final paragraph of the introduction to our first (1997) _WWR_ :\n\n_\"HNWIs not only demand a broader range of products, but also expect their financial advisors to be well-versed in these products and the global markets in which they are offered. Most of all, perhaps, they are seeking advisors with the wisdom to recommend investments that precisely meet their particular needs and objectives.\"_\n\nA similarly timeless and universal sentiment was expressed in 1911 by the twenty-six-year-old Charles Edward Merrill in _Leslie's Illustrated Weekly_ :\n\n_\"To select intelligently the investment securities best suited to the needs of each individual requires of the investment banker long experience, special training, and a thorough knowledge not only of the intrinsic merit of the securities that he recommends, but also of the investment situation of that particular individual...To make effective this personal service, the cooperation of the client is imperative.\"_\n**INDEX**\n\n##  **A**\n\nAbu Dhabi\n\nAcadian Asset Management\n\naccountability, in philanthropy\n\nactive performance-driven investors\n\nactivist-philanthropists\n\nAcumen Fund\n\nAdvantage Fund\n\nadvertising\n\nadvisor-client relationships. _See_ client-advisor relationships\n\nadvisor facing technology\n\nAfrica\n\nfrontier market\n\nGDP\n\nHNWIs in\n\nlocal HNWI investment\n\nwealth creation in\n\nAgarwal, Anil\n\naggregated account information\n\naging populations\n\nAIC\n\nAKD Securities\n\nAllred, Stacy\n\nalternative investments\n\nappeal of\n\nart\n\nincreased dependence on\n\nreal estate\n\nregional differences\n\nrisks\n\nstructured products\n\nAmaranth Advisors\n\nAmerican Institute of Certified Public Accountants (AICPA)\n\nAmerican Red Cross\n\nThe American Stock Exchange\n\nAngus, Patricia\n\nanti-trade legislation\n\nANZ Bank\n\nArnett, Peter\n\nArnold, Jeremy\n\nart\n\nArtist Pension Trust\n\nArtnet\n\nAsian Contagion (1997)\n\nAsia-Pacific\n\nemerging markets in\n\nentrepreneurs\n\nGDP\n\nHNWIs in\n\nlocal investment\n\npeer networks\n\nphilanthropy\n\nprivate banking\n\nstock market growth\n\n_Asia-Pacific Wealth Report (2007)_\n\naspirational risk\n\nasset acquisition\n\nasset allocation\n\ndefying\n\nmeeting clients' needs\n\nregional variations\n\n_see also_ Modern Portfolio Theory (MPT)\n\nasset-backed securities (ABS)\n\nasset classes\n\nasset gathering\n\nasset management\n\nAstor, Brooke\n\nAttali, Jacques\n\nauction houses\n\nAustralia, HNWIs in\n\nThe Australia and New Zealand Banking Group (ANZ Bank). _See_ ANZ Bank\n\n##  **B**\n\nBain Capital\n\nBangladesh\n\nBank of America (BofA)\n\nBank of China\n\nBank of New York (BoNY)\n\nBarrett, John\n\nbear notes\n\nBecchi, Scott\n\nbehavioral finance\n\nBello, Nancy\n\nBerlin Wall, collapse of\n\nBernard, Edward\n\nBernstein, Richard\n\nbespoke products\n\nBessemer Trust\n\n\"Beyond Markowitz\" (Chhabra)\n\nBill and Melinda Gates Foundation\n\nBlackRock\n\nBlackstone Group\n\nBodurtha, Stephen\n\nBombay Sensex\n\nBono\n\n_Born Rich_ (documentary)\n\nboutiques (financial services)\n\nBrandeis, Louis\n\nBranson, Richard\n\nBrazil\n\nBRIC nations\n\nBritain\n\nBuffett, Warren\n\ninfluence on Michael Lee-Chin\n\nBulgaria\n\nBurk, Darcie\n\nbusiness ownership\n\n##  **C**\n\nCAC 40 (France)\n\nCalamander Group\n\nCanada\n\nCanton, James\n\nCapgemini\n\nCapital Investment, Inc.\n\ncapitalism\n\nCapital Research and Management Co.\n\nCaribbean private banks\n\nCarlyle Group\n\nCarnegie, Andrew\n\nCarnegie Steel Company\n\nCarroll, Christopher\n\nCarroll, Jon\n\ncash\/deposits\n\ncatastrophe bonds\n\nCCC Alliance\n\nCemex (Mexico)\n\nCenter for Excellence in Higher Education\n\nCenter of Philanthropy, Indiana University\n\nCentral Registration Depository (CRD)\n\ncertified financial planners (CFPs)\n\ncertified public accountants\/personal financial specialists (CPAs\/ PFSs)\n\ncharitable gift annuities\n\nCharitable Lead Trusts\n\ncharitable reminder trusts\n\nchartered financial consultants (ChFCs)\n\nChavez, Hugo\n\nCheng Yu-Tang\n\nChhabra, Ashvin\n\n_Children of Paradise_ (Hausner)\n\nchildren of wealthy people\n\ncomfort with equities\n\nfinancial education\n\nglobal context of\n\nkeeping wealth a secret from\n\nand philanthropy\n\npreparing to inherit wealth\n\ntrusts\n\nChina\n\ncell phone users\n\nfactory to the world\n\nfixed exchange rate\n\nforeign trade and exports\n\nGDP\n\nHNWIs in\n\nand India\n\nand Latin America\n\nmanaged currency of\n\noffshore investments\n\npolicy changes\n\npolitical unrest in\n\ntrading partners\n\nwealth management in\n\nThe Children's Investment Fund\n\nChristie's International\n\n_Chronicle of Philanthropy_\n\nChurchill, Winston\n\nCitigroup\n\nCitibank\n\nCiti Private Bank\n\nclient-advisor relationships\n\ntechnology and\n\nwomen and\n\nClient Associates (CAs)\n\nclient facing technology\n\nCMA (Cash Management Account)\n\ncollars (proprietary products)\n\ncollateralized debt obligations (CDOs)\n\nCollier, Charles\n\nCommittee on the Global Financial System (CGFS)\n\ncommodities\n\ncommunism, collapse of\n\nconcierge services\n\nconfidentiality\n\n_see also_ privacy\n\nconsumer price index (CPI)\n\ncontent management systems\n\nCost of Living Extremely Well Index\n\nC\u00f4te d'Ivoire\n\nCreative Artists Agency\n\ncredit card fraud\n\ncredit crisis (2007-2008)\n\ncredit default swaps (CDSs)\n\ncrony capitalism\n\nCruddas, Peter\n\ncultural globalization\n\nCuoni, Jean Pierre\n\nCVRD (Brazil)\n\n##  **D**\n\nDAX (Germany)\n\nday traders\n\ndebt, as a financial tool\n\ndecoupling\n\ndecumulation\n\nDeng Xiaoping\n\nderegulation\n\nderivatives\n\ndeveloping countries\n\n_see also_ emerging markets\n\nDigiTAG device\n\ndisaster-related investments\n\ndisclosure\n\ndiscount brokers\n\ndisintermediation\n\ndistressed hedge funds\n\ndiversification\n\nchallenges of\n\nDLF (India)\n\ndonor-advised funds\n\ndot-com crash of\n\nDow Jones Indexes\n\nChina\n\nWorld Stock Index\n\nDubai\n\nDunn, Danny\n\n##  **E**\n\nE.A. Pierce & Co.\n\nEaton Estate\n\neBay\n\neconomic slowdown (2004-2005)\n\ne-IPOs\n\nEllison, Lawrence\n\nemerging markets\n\nbecoming mainstream\n\ncoining the term\n\ndeclining returns\n\nGDP growth in\n\nhedge funds\n\nHNWI\/ultra-HNWI investment in\n\nmutual funds\n\nEmerging Markets Fund\/Growth Fund\n\nEmerging Portfolio Fund Research\n\nemotionality of wealth\n\nEmployee Stock Option Plans (ESOPs)\n\nenergy sector hedge funds\n\nEnron\n\nentrepreneurs\n\nin emerging markets\n\ninvested in own businesses\n\nequities\n\nEquity Office Properties Trust\n\nEstonia\n\nE*TRADE Securities\n\nEurope\n\naging population\/low birth rate\n\nEastern\n\nGDP\n\nand globalization\n\nHNWIs in\n\nwealthy lifestyles in\n\nEuropean Central Bank\n\nEuropean Union\n\nexchange traded funds (ETFs)\n\n_Extreme Future, The_ (Canton)\n\n##  **F**\n\nfamily balance sheets\n\nfamily education\n\nfamily foundations\n\nFamily Office Exchange\n\nFamily Office Metrics\n\nfamily offices\n\nprimary functions of\n\nFDI (Foreign Direct Investment) in India\n\nFederal Reserve Board\n\nsurvey of Consumer Finance\n\nFederal Securities Agency\n\nFidelity Investments\n\nfinancial advisors\n\naccreditation and designations\n\nin Asia\n\nchanging role of\n\nchildren of HNWIs\n\nexpectations of\n\nfee structure\n\nand female HNWIs\n\nfinding\n\nholistic approach to services\n\nmeeting client needs\n\nperformance benchmarks\n\nphilosophy and interests\n\nrecruiting and training\n\nreferrals to\n\nrelationships with clients\n\nremuneration\n\nservices offered\n\ntechnology for\n\nand wealth transfers\n\nfinancial boot camps\n\nfinancial education\n\nboot camps\n\nand security\n\nfinancial globalization\n\nFinancial Industry Regulation Authority (FINRA)\n\nfinancial literacy\n\nFinancial Planning Association (FPA)\n\nFinancial Services Authority (FSA)\n\nfinancial services industry\n\nadvertising\n\nand art purchases\n\nautomation\n\nboutiques\n\nbusiness ownership services\n\nclient satisfaction\n\ncommission\n\ncompetition\n\nconfidentiality\n\nevolution of\n\nmergers and acquisitions\n\nregulation\n\nservices for HNWIs and ultra-HNWIs\n\nand technology\n\ntraditional approach\n\ntransitioning from transaction-based to wealth management\n\nfinancial sponsors\n\n_see also_ private equity (PE)\n\nFink, Larry\n\nFinlay, Francis\n\nFirst Republic Bank\n\nFirst Reserve Corp\n\nfixed income\n\nForbes 400\n\nforeign currency\n\nforeign exchange (\"forex\") investments\n\nfor-profit charity\n\n_see also_ venture philanthropy\n\nForrester Research\n\nFortress Investment Group\n\nFox, Vincent\n\nFrance\n\nFranklin Resources\n\nFranklin Templeton Investments\n\nFreeman, Doug\n\nfrontier markets\n\nfunds of funds\n\nhedge funds\n\nprivate equity\n\n##  **G**\n\nGallagher, Tommy\n\nGant, Chris\n\ngap of thought\n\nGates, Bill\n\nGazprom (Russia)\n\ngender, and wealth management\n\nGen X-ers\n\nGermany\n\ngiving while living\n\nGlass-Steagall Act\n\nglobal capitalism _see also_ globalization\n\nglobal economies, wealth creation in\n\nglobalization\n\nchallenges for United States\n\ndetractors of\n\nfacets of\n\nfuture of\n\nimpact on HNWIs\n\nand investment opportunities\n\nand local investing\n\nand philanthropy\n\nand private equity\n\nproblems with\n\nand reporting\n\nrise in international investing\n\nand technology\n\nand ultra-HNWIs\n\nand wealth management\n\nGoldman Sachs\n\nGoogle.org\n\nGrameen Bank\n\nGrameen Foundation\n\ngross domestic product (GDP)\n\nGrosvenor, Gerald Cavendishh Duke of Westminster\n\nGrosvenor, Hugh Lupust Duke of Westminster\n\nGrosvenor, Ralph\n\nGrupo Modelo (Mexico)\n\n##  **H**\n\nHAM (hold all mail)\n\nHamilton Bradshaw\n\nHamilton, Sara\n\nHartnett, Michael\n\nHausner, Lee\n\nHavens, John\n\nHawkamah\n\nhealth care expenses\n\nHedge Fund Industry Asset Flow Report (2007)\n\nhedge funds\n\ndistressed\n\nemerging markets\n\nenergy sector\n\nfunds of funds\n\ngrowth of\n\ninstitutional investors\n\nand liquidity\n\nregulations\n\nHenderson Land Development\n\nhigh-net-worth individuals (HNWIs)\n\nbreakdown of regional assets\n\nchildren living abroad\n\nexpectations for service\n\ngender\n\nand globalization\n\ngrowth of wealth\n\nin insecure regions\n\ninternational investing\n\nlifestyles of\n\nlocal investments\n\nnext generation of\n\nnumber of\n\npreferred asset allocations\n\nprime driver of wealth\n\nregional differences in wealth\n\nrequirement for financial advisors\n\nretirement\n\nsources of wealth\n\ntalking to children about wealth\n\nHNWIs. _See_ high-net-worth individuals (HNWIs)\n\nHo Chi Min Stock Index\n\nHohn, Chris\n\nHolistic Wealth Management (HWM)\n\nclear reporting\n\nfinding an advisor\n\norigins of\n\nand specialist teams\n\nusing debt to build wealth\n\nHong Kong\n\nHon Hai (Taiwan)\n\nHope Group\n\nHurricane Katrina\n\nhurricane risk\n\nHutchison Whampoa Ltd.\n\nHyundai (South Korea)\n\n##  **I**\n\nIFC Emerging Markets Index\n\nIFF Advisors\n\nImara African Opportunities Fund\n\nImara Asset Management\n\nincome earners\n\nincome gap\n\nincome taxes\n\nIndia\n\nADRs (American Depositary Receipts)\n\nand China\n\nforeign direct investment policies\n\nglobalization\n\nGDP\n\nHNWIs in\n\nlocal investment\n\nNon-Resident Indians (NRIs)\n\noutsourcing to\n\nIndonesia\n\nindustrial globalization\n\ninformational globalization\n\ninformation gap\n\ninformation technology (IT)\n\n_see also_ technology\n\ninherited wealth\n\ninheritor accounts, retaining\n\nInitial Public Offerings (IPOs)\n\nInstitute for Private Investors\n\ninstitutional investors and hedge funds\n\n\"instividuals\"\n\nintergenerational wealth transfer\n\nanxieties about\n\nbaby boomers'\n\nhow wealth was originally made\n\nand peer networking\n\nregional diversity of\n\nvalues-based plan\n\nwealth transfer plan\n\nwhen to transfer assets\n\nInternational Aviation Management Group (IAMG)\n\nInternational Development Enterprises\n\nInternational Development Law Institute\n\nInternational Finance Corporation (IFC)\n\ninternational investing\n\nInternational Monetary Fund (IMF)\n\nInternet\n\nbanking services\n\ninformation available on\n\nuse by clients\n\nInternet bubble (1990s)\n\nInvestec\n\ninvesting\n\nfundamentals of\n\nLee-Chin's rules of\n\ninvestments of passion\n\ninvestor-centric innovation\n\ninvestor sophistication\n\nand philanthropy\n\nIsle of Man\n\n##  **J**\n\nJamaica\n\nJanney, Stuart\n\nJapan\n\nHNWIs in\n\nmarkets\n\nJianping Mei\n\nJohnson, Charles Bartlett\n\nJohnson, Gregory\n\nJohnson, Jamie\n\nJolie, Angelina\n\nJPMorganChase\n\n##  **K**\n\nKennedy, James A.C.\n\nKenya\n\nKeynes, John Maynard\n\nKhezri, Bijan\n\nKlein, Karen\n\nKohlberg Kravis Roberts (KKR)\n\nKuwait\n\n##  **L**\n\nLam, Joseph\n\nLatin America\n\nentrepreneurs\n\nGDP\n\nhedge funds\n\nHNWIs in\n\nlocal investment\n\ntrading with China\n\nLatvia\n\nLavayssi\u00e8re, Bertrand\n\nLavin, Richard\n\nLee, Albert\n\nLee-Chin, Michael\n\nrules of investing\n\nWarren Buffett's influence on\n\nLee Shau-Kee\n\nlegacy systems\n\nLe Grosveneur, Gilbert\n\nleveraging investments\n\nliabilities\n\nLiberty Fund\n\nlife insurance\n\nLi Ka-Shing\n\nLi Ka-Shing Foundation\n\nlinear programming\n\nliquidity\n\nliquidity risk\n\nLithuania\n\nLiu Youping\n\nlocal currencies\n\nLondon FTSE\n\nLuxembourg\n\nluxury goods\n\nLynch, Edward\n\n##  **M**\n\nMaastricht Treaty\n\nMackenzie Group\n\nMalaysia\n\nMarcus, Bernard\n\nmarket capitalization\n\nMarket Index Target-Term Securities (MITTs)\n\nmarket risk\n\nMarkowitz, Harry\n\nMarrelli, James\n\n\"mass-affluent\" investors\n\nmature economies\n\nMayer, Martin\n\nMcCann, Bob\n\nMcLaughlin, Patricia\n\nMedallion Fund\n\nMei Moses All Art Index\n\nMellon Financial\n\nmergers and acquisitions\n\nMerrill, Charles Edward\n\nMerrill Lynch\n\nacquisition of First Republic Bank\n\nin Asia\n\nFinancial Boot Camp\n\n\"The Financial Foundation\"\n\nHolistic Wealth Management (HWM)\n\nin India\n\ninnovations by\n\nin Latin America\n\nPrivate Banking and Investment Group (PBIG)\n\nPrivate Wealth Advisors (PWAs)\n\nservices for HNWIs and ultra-HNWIs\n\nand technology\n\nTrusted Global Advisor (TGA)\n\nwealth transfer workshops\n\nWealth Management Work Station\n\nMet Circle\n\nMexico\n\nmortgage market\n\npeso devaluation (1994)\n\nMichael Lee-Chin Crystal, Royal Ontario Museum\n\nmicro-lending programs\n\nMiddle East\n\nemerging markets in\n\nGDP\n\nHNWIs in\n\nand investing in developed markets\n\nlocal investing in\n\noil reserves\n\nmiddleware\n\nThe Milken Institute\n\nMiller, Merton\n\nmission statements, for families\n\nMitchell, Marcus\n\nMobius, Mark\n\nModern Portfolio Theory (MPT)\n\neffects on wealth management\n\nmoving beyond\n\nMoeder, Alyssa\n\nMorgan, J.P.\n\nMorgan Stanley\n\nEmerging Markets Index\n\nmortgages\n\nmortgage meltdown (2007-2008)\n\nMoses, Michael\n\nMSCI AC Asia-Pacific Index\n\nMSCI Emerging Markets Index\n\nmulti-family offices _see also_ family offices\n\nmutual funds\n\n##  **N**\n\nNamibia\n\nNathu La Pass\n\nNational Association for Personal Financial Advisors (NAPFA)\n\nnatural gas\n\nNiu Gensheng\n\nnon-profits, and scandals\n\nNon-Resident Indians (NRIs)\n\nNorth America\n\nforeign investment in\n\nHNWIs in\n\nand international investing\n\nsources of wealth\n\nNorthern Trust Corp.\n\nNRI Portfolio Investment Scheme\n\n##  **O**\n\nOASIS (Organization for the Advancement of Structured Information Standards)\n\noffspring of wealthy people. _See_ children of wealthy people\n\noil\n\nOmidyar Network\n\nOmidyar, Pierre\n\nO'Neal, Stan\n\nonline private banking\n\nonline security threats\n\nonline trading\n\nopen architecture\n\nOprah Winfrey Leadership Academy\n\noutsourcing technology functions\n\nOvitz, Michael\n\n##  **P**\n\nPakistan\n\nPaulson, Henry\n\npeer networking\n\npersonal risk\n\nphilanthropy\n\naccountability\n\ncelebrities\n\ndecline in\n\nencouraging in employees\n\nand globalization\n\ninfusion of business ideas into\n\nmeasurable results\n\nonline tools\n\nregional differences\n\nrise in\n\ntax implications\n\nPhiladelphia Housing Index\n\nPhilippines\n\nPhipps, Henry\n\nPlaNet Finance\n\nPlano Real\n\npolitical globalization\n\nPolito, Paula\n\npooled income funds\n\npopulism\n\nportfolios, ideal\n\nPortland Holdings\n\nPowerShares Listed Private Equity Portfolio\n\nprenuptial agreements\n\nprivacy\n\nprivate banks\n\nAsia\n\nhigh-touch versus technology\n\nmergers and acquisitions\n\nMerrill Lynch\n\nonline\n\nSwitzerland\n\ntraditional\n\nPrivate Equity Intelligence\n\nprivate equity (PE)\n\nfunds of funds\n\nreturns on\n\nprivate investment corporations (PICs)\n\nPrivate Wealth Advisors (PWAs)\n\nproducts\n\nnew\n\npurchasing or selling\n\nprofessional organizations\n\nproprietary technology\n\nprotected equity-linked notes (PENs)\n\nprovider facing technology\n\npure-play administrative specialists\n\n##  **Q**\n\nQatar\n\n##  **R**\n\nRatcliffe, David\n\nreal estate\n\nRegan, Donald\n\nREITs (real estate investment trusts)\n\nRenaissance Technologies (Rentec)\n\nreporting\n\nfour pillars of\n\nretirement\n\nreverse inquiries\n\nThe Right to Play\n\nrisk\n\nand alternative investments\n\nand diversification\n\nglobal\n\nand ideal portfolio\n\nliquidity\n\nprivate equity and\n\nand structured products\n\ntolerance for\n\ntypical factors\n\nunexpectedly high\/low returns\n\nrisk allocation\n\nrisk management _see also_ asset allocation\n\nrisk premium\n\nRockefeller, John D., Sr.\n\nRomania\n\nRothenberg, James\n\nRoyal Bank of Scotland (RBS)\n\nRoyal Dutch Shell\n\nRoyal Ontario Museum\n\nMichael Lee-Chin Crystal\n\nRTS Index (Russia)\n\nRubin, Robert\n\nRussell, George\n\nRussia\n\ncommodities\n\nGDP\n\nsovereign debt default\n\n##  **S**\n\nSaadie, Michael\n\nSachs, Jeff\n\nSamsung Electronics (South Korea)\n\nS\u00e3o Paulo Bovespa\n\nSarbanes-Oxley (SOX)\n\nSasol (South Africa)\n\nSaudi Arabia\n\nscandals, corporate\n\nScaturro, Peter\n\nSchengen Agreement\n\nSchervish, Paul\n\nSchlosstein, Ralph\n\nSchueneman, Diane\n\nSchultz, Howard\n\nSecurities and Exchange Commission (SEC)\n\nsecurity (technology)\n\nSeptember\n\nService-Oriented Architecture\n\nShanhai\/Shenzhen market\n\nSharpe ratios\n\nSharpe, William\n\nShelterwood Financial Services\n\nShenzhen Pengnian Hotels\n\nSimons Foundation\n\nSimons, James\n\nSimonyi, Charles\n\nSingapore\n\nfinancial advisors in\n\nHNWIs in\n\noffshore banking in\n\nSingapore Wealth Management Institute\n\nSlattery\u00f3mhnal\n\nSlim Helu, Carlos\n\nSlovakia\n\nSlovenia\n\nsocial entrepreneurs\n\nsocialism\n\nSonnenfeldt, Michael\n\nSontag, Daniel\n\nSotheby's Holdings\n\nSouth Korea\n\nSovereign Wealth Products (SWPs)\n\nspecialist teams\n\nspecial purpose acquisition companies (SPACs)\n\nspending\n\nStandard & Poor's 500 Index\n\nStandard & Poor's\/IFC Frontier Index\n\nSteffens, John L. \"Launny\"\n\nstock exchanges, regional\n\nstocks and bonds\n\nStony Brook\n\nstructured products\n\nbear notes\n\nindividual versus institutional clients\n\nsubprime mortgage meltdown (2007- 2008)\n\nSuer, Oral\n\nSullivan, Michael\n\nSweeney, Tom\n\nSwitzerland\n\nSynergos\n\n##  **T**\n\nTaiwan\n\nTan, Victor\n\ntaxes\n\nincome\n\nand philanthropy\n\nwithholding tax (Switzerland)\n\ntax havens\n\ntechnology\n\nbenefits for clients\n\nclient familiarity with\n\nclient satisfaction\n\nand competition\n\ncost of investment\n\nand culture\n\nand globalization\n\noutsourcing\n\nand philanthropy\n\nrevenue growth\n\nsecurity\n\nand transparency\n\nwealth made in\n\nand workflow\n\nTempleton Emerging Markets Fund\n\nTempleton, Sir John\n\nThailand\n\nThiel, John\n\nThird World Equity Fund\n\nThreshold Group\n\nTiffany, Paul\n\nTIGER 21\n\ntime horizon\n\ntransparency\n\nTrappist monasteries\n\nTrendSight Group\n\nTriple A strategic approach to wealth management\n\nTrusted Global Advisor (TGA)\n\ntrusts\n\nTucker, Nick\n\nTXU Corp.\n\nTyco\n\n##  **U**\n\nUkraine\n\nUllens, Baron Guy\n\nultra-high-net-worth individuals (ultra-HNWIs)\n\nand asset allocation\n\ndemands of\n\neducation of offspring\n\nand emerging markets\n\nand globalization\n\nand Holistic Wealth Management (HWM)\n\nand new products\n\nultra-HNWIs. _See_ ultra-high-net-worth individuals (ultra-HNWIs)\n\nUnited Arab Emirates\n\nUnited States\n\nfalling dollar\n\nGDP\n\nand globalization\n\nincome taxes\n\nphilanthropy\n\nregulations\n\nUnitus\n\nuptiering\n\nU.S. Private Equity Performance Index\n\nU.S. Trust\n\n##  **V**\n\nvalues retreats\n\nvan Agtmael, Antoine\n\nVanderbilt, Cornelius\n\nVanderbilt, William\n\nVardy, Nicholas\n\nventure philanthropy\n\nVietnam\n\nVietnam Stock Exchange\n\nVirtual Service Networks\n\nVolatility Index (VIX)\n\n##  **W**\n\nWaldron, Kevin\n\nwealth\n\nearned\n\ninherited\n\nregional differences\n\nspending\n\nWealth Allocation Framework (WAF)\n\nwealth management\n\neight convictions about\n\nfour pillars of\n\nfuture of\n\nand globalization\n\nholistic approach to\n\nimpact of technology on\n\nService-Oriented Architecture\n\nwealth management firms\n\n_see also_ financial services industry\n\nwealth management framework\n\nwealthy families\n\ndysfunction\n\nemotionality of financial decisions\n\nmission statements\n\ntracking net worth\n\nWestminster, Duke of\n\nwind risk\n\nWinfrey, Oprah\n\nwithholding tax (Switzerland)\n\nwomen, and wealth\n\nWorldCom\n\nWorld War 1\n\n_World Wealth Report_\n\n_1997_\n\n_2000_\n\n_2006_\n\n_2007_\n\nWriston, Walter\n\n##  **Y**\n\nYang Lan\n\nYunus, Muhammad\n\nYu Pengnian\n\n##  **Z**\n\nZell, Sam\n\nHNWIs are defined as individuals with US$1 million in investible assets, excluding their primary residence.\n\nUltra-HNWIs are defined as individuals with US$30 million in investible assets, excluding their primary residence.\n\nThe Committee on the Global Financial System (CGFS) provided the following definition of structured finance in its January 2005 report, _The Role of Ratings in Structured Finance: Issues and Implications_ : \"Structured finance instruments can be defined through three key characteristics: (1) pooling of assets (either cash-based or synthetically created); (2) tranching of liabilities that are backed by the asset pool (this property differentiates structured finance from traditional \"pass-through\" securitisations); (3) de-linking of the credit risk of the collateral asset pool from the credit risk of the originator, usually through use of a finite-lived, standalone special purpose vehicle (SPV).\"\n\nAmong the most commonly formulated structured finance instruments:\n\n\u2022 _Asset-backed securities_ (ABS) are bonds or notes based on pools of assets, or collateralized by the cash flows from a specified pool of underlying assets.\n\n\u2022 _Mortgage-backed securities_ (MBS) are asset-backed securities whose cash flows are backed by the principal and interest payments of a set of mortgage loans.\n\n\u2022 _Collateralized debt obligations_ (CDOs) consolidate a group of fixed income assets such as high-yield debt or asset-backed securities into a pool, which is then divided into various tranches.\n\n\u2022 _Collateralized mortgage obligations_ (CMOs) are CDOs backed primarily by mortgages.\n\n\u2022 _Collateralized bond obligations_ (CBOs) are CDOs backed primarily by corporate bonds.\n\n\u2022 _Collateralized loan obligations_ (CLOs) are CDOs backed primarily by leveraged bank loans.\n\n\u2022 _Credit derivatives_ are contracts to transfer the risk of the total return on a credit asset falling below an agreed level, without transfer of the underlying asset.\n\n1997 _World Wealth Report_ ; Capgemini\/Merrill Lynch.\n\nInterview with the authors.\n\nInterview with the authors.\n\nMartin Mayer, _Wall Street: Men and Money_ (New York: Harper, 1955).\n\n\"Don Regan: For Rhyme and Reason,\" William R. Doerner, _Time_ , January 21, 1985.\n\nSince renamed the Securities Industry and Financial Markets Association (SIFMA).\n\n\"Singapore Makes a Pitch to Draw the Wealthy,\" Wayne Arnold, _The New York Times_ , April 26, 2007.\n\nAll financial advisors and planners in the United States are obliged to register with either the Securities and Exchange Commission or the securities agency in the state of their primary place of business. Depending upon jurisdiction, advisors may be designated certified financial planners (CFPs), chartered financial consultant (ChFCc), NAPFA-registered financial advisors, or certified public accountants\/personal financial specialists (CPAs\/PFSs). The Central Registration Depository (CRD) maintains a database that contains information on brokers, their representatives and the firms they work for. Background information is also available from the Financial Industry Regulation Authority (FINRA) and\/or state securities regulators.\n\n\"Income Inequality Hits Record Levels,\" Arloc Sherman, Center on Budget and Policy Priorities, December 14, 2007.\n\nCarroll, Christopher \"Why Do the Rich Save So Much?\"; published in _Does Atlas Shrug: The Economic Consequences of Rating the Rich_. Harvard University Press, 2000; ed. Joel B. Slemrod.\n\nAntoine van Agtmael, _The Emerging Markets Century: How a New Breed of World-Class Companies Is Overtaking the World_ (Free Press, 2007).\n\nIbid, 31.\n\nAlthough subject to change in accordance with share price fluctuations, Merrill Lynch in 2008 owned just under 50 percent or less than controlling interest in BlackRock.\n\nProponents of \"decoupling\" observed the credit crunch of 2007-2008 in the hopes of confirmation of their theory, but as of press time the global jury was still out.\n\nInterview with the authors.\n\nVan Agtmael interview with the authors.\n\nInterview with the authors.\n\nInterview with the authors.\n\nInterview with the authors.\n\nInterview with the authors.\n\n\"India's Rising Growth Potential,\" Global Economics Paper #152, economic research from the GS Institutional Portal; <http:\/\/portal.gs.com>.\n\nInterview with the authors.\n\nMerrill Lynch and Capgemini, 2007 _World Wealth Report._\n\nInterview with the authors.\n\nThomas Landon, Jr.,\"Pack Mentality Among Hedge Funds Fuels Market Volatilty,\" _New York Times_ , August 13, 2007.\n\nInterview with the authors.\n\n\"How Mass Affluent Investors Use the Web,\" Tom Watson with Bill Doyle, Forrester Research, August 31, 2004.\n\n\"Full-Service Brokerages: Stop Neglecting the Net,\" _Outdated Web Sites Make You Increasingly Vulnerable to Direct Firms_ \"Affluent Investors Series\" Forrester Research, September 13, 2006.\n\nBill Gates, _Business @ the Speed of Thought: Succeeding in the Digital Economy_ (Time Warner, 2000), 72.\n\nIbid., 79.\n\nIbid., 80.\n\nInterview with the authors.\n\n\"Service Oriented Architecture (SOA) and Specialized Messaging Patterns,\" Technical White Paper, Duane Nickul, ed. www.oasis.org.\n\nSECOR Consulting Submission to the Canadian Federal Department of Finance on Shareholder Value Created and Destroyed in Financial Services Mergers: Dec 22, 2003.\n\n\"Recent Changes in U.S. Family Finances,\" Brian K. Bucks, Author B. Kennickell, and Kevin B. Moore, _Federal Reserve Bulletin_ , Vol. 92 (Fall 2006), pp. A1-A38.\n\nStory derived from _Against the Gods: The Remarkable Story of Risk_ by Peter L. Bernstein ( Wiley, 1996), 250.\n\nMarkowitz's definition of costs as a function of volatility has since generated some controversy, as critics have argued that a more accurate measure of the costs related to managing a portfolio would be some quantifiable level of risk.\n\nHarry Markowitz, \"Portfolio Selection,\" _Journal of Finance_ (March 1952).\n\nThe Brandes Institute, a division of Brandes Investment Partners, \"The Past, The Future, and Modern Portfolio Theory,\" 1998-2004, www.brandes.com.\n\nAshvin B. Chhabra, \"Beyond Markowitz,\" _The Journal of Wealth Management_ 7, no. 4 (Spring 2005).\n\nKhezri, Bijan, \"The New Art of Art Finance,\" _Wall Street Journal,_ September 19, 2007, D10.\n\nInterview with the authors.\n\nElizabeth Wine, \"Revamping Retirement,\" _On Wall Street_ , September 2007, <http:\/\/www.onwallstreet.com>.\n\nJames R. Barth, Tong Li, Triphon Phumiwasana and Glenn Yago, \"Hedge Funds: Risks and Returns in Global Capital Markets,\" December 2006, The Milken Institute.\n\nInstitutional Investor News and HedgeFund.net, \"2008 Hedge Fund Asset Flows & Trends Report,\" November 29, 2007.\n\nUnless registered, individuals must be deemed qualified purchasers to invest in a fund of funds.\n\nIbid., James R. Barth, Tong Li, Triphon Phumiwasana and Glenn Yago, \"Hedge Funds: Risks and Returns in Global Capital Markets,\" December 2006, The Milken Institute.\n\n_Hedgeweek_ , January 16, 2008.\n\nwww.bessamer.com\n\nEuropean Private Equity and Venture Capital Association (EVCA), www.evca.com.\n\n\"How Psychology Is Private Equity's Biggest Risk in 2008\" _Financial News\/Deal Journal,_ December 17, 2007.\n\nInterview with the authors.\n\nInterview with the authors.\n\nInterview with the authors.\n\nInterview with the authors.\n\nInterview with the authors.\n\nCharles Batchelor, \"Family Dynasties,\" _Financial Times,_ July 8, 2007.\n\nInterview with the authors.\n\nMerrill Lynch Private Banking and Investment Group, \"Building Your Legacy: From One Generation to the Next, Families Can Pass On Wealth\u2014and Values\u2014as a Means of Inspiration\"; The White Papers: Quarterly Intelligence for Informed Investors, Winter 2006.\n\nInterview with the authors.\n\nEmily Vencat and Ginanne Brownell, \"Ah, the Secluded Life; How the Superrich Are Finding New Ways to Set Themselves Apart,\" _Newsweek_. October 12, 2007.\n\nInterview with the authors.\n\nMark Cobley and Mike Foster, \"Philanthropy Becomes an Investment Class,\" _Financial News,_ July 16, 2007.\n\nIbid.\n\nJohn Hechinger, \"Big-Money Donors Move to Curb Colleges' Discretion to Spend Gifts,\" _Wall Street Journal_ , September 18, 2007.\n\nNorthern Trust, \"Wealth In America 2007,\" January 2007; Capgemini Analysis.\n\nKate Linebaugh and Jane Spencer, \"The Revolution of Chairman Li\u2014China's Richest Man Leads Others to Give, Bucking Nation's Taboos,\" _Wall Street Journal_ , November 2, 2007.\n\nJohn Maynard Keynes, \"Economic Possibilities for Our Grandchildren,\" _Essays in Persuasion_ (New York: Harcourt, Brace & Co., 1932), 358-373.\n\n\"Creating a Moral Biography of Wealth: A Conversation with Paul G. Schervish,\" The Whitepapers: Quarterly Intelligence for Informed Investors, Winter 2006, a publication of Merrill Lynch's Private Bank and Investment Group (PBIG).\n\nInterview with the authors.\n\nJason Leow, \"China's Rich Get Catering\u2014Private Bankers Tap a Rising Wealth Pool,\" _Wall Street Journal_ , June 5, 2007.\n\nJane Croft, \"Private Banks Set for Boom Period,\" _Financial Times,_ June 27, 2007.\n\nLiz Moyer, \"Where the Rich Bank Their Money,\" _Forbes_ , October 11, 2007, <http:\/\/www.forbes.com>.\n\nSharlene Goff, \"Parents Opting for Tough Love with the Family Fortune,\" _Financial Times,_ October 27, 2007.\n","meta":{"redpajama_set_name":"RedPajamaBook"}}
+{"text":" \n## Praise\n\n_'You're Not Proper is a real insight into communities more often talked about than listened to. But its not just an important book - it's full of heart and a cracking good read as well. Highly recommen_ ded!' **Melvin Burgess**\n\n_'Contemporary and hard-hitting! High on impact and highly engaging, it truly is a story of our age'_ **Jake Hope** , critic, librarian and coordinator of the Lancashire Children's Book of the Year Award\n\n# **YOU'RE NOT PROPER**\n\n_Tariq Mehmood_\n\n## **Kiran**\n\nI live in Boarhead West. And on the other side, in Boarhead East, live the scarfies, turbans and beards. In between us, there's a great big graveyard. There used to be a textile mill where the graveyard ended. My granddad worked there. The mill's gone now. The graveyard took it over. It's where the Muslims are buried. In the middle of the graveyard there is a roofless church, with a huge weeping willow tree near it. That's where the Willow Tree Mob, the WTM, hang out.\n\nIn this Northern English town of mine, especially during the long summer days like now, when the sun shone well into the night, I was happy. I belonged. I had my gang, and nobody bothered me. But then I woke up and couldn't work out who I was.\n\nIt all started a few weeks after my fourteenth birthday. I was hiding from Mum in my bedroom, listening to Lady Gaga on my headphones. I had a poster of her on my wall, in snakeskin, with high-heeled, snakeskin shoes. A great, big, green snake with black stripes, almost as thick as her waist, crossed her legs and went under her back. An orange snake with black patches curled around her neck and slithered across the green one towards her waist, looping around her neck. The poster covered half the wall opposite my bed. It was huge. It was awesome. It was perfect. It stopped my thoughts from flying out of my bedroom and banging on Donna's head and asking her, 'What did I do to you?'\n\nI turned away from Lady Gaga and pushed my head into my pillow. I had washed my face so many times, trying to clean off the cross that Donna had drawn on my forehead; I could smell the soap from my pillow.\n\nI turned over onto my back. The crack in the ceiling that ran from one end of my bedroom to the other jeered down at me. I heard Mum come out of her room and walk down the stairs. She called out to me when she got to the bottom. I didn't answer her. I could still see an image of Jake, standing under the willow tree, watching, just watching as Donna drew the cross on my forehead. The words she hissed rang in my ears, 'Now you are a Christian.' It hurt when she started but the pain stopped when the other girls laughed. I begged them to stop. But they just laughed and laughed. I wanted to scream but instead I laughed as well.\n\n'Leave me alone,' I said, tossing over again, hoping to chase the memories out of my head. 'You'll feel better in the morning, girl,' I assured myself.\n\nLittle did I know how wrong I would be.\n\nIt was nearly midday when I got my head out from under my quilt. Mum had knocked on the door a few times, and I had grunted in reply and gone back to sleep. Yesterday felt like a bad dream. I had forgotten to draw the curtains last night. The sun lit up my room. A ray of light shone up on Lady Gaga.\n\nI rubbed my forehead. I could still feel Donna's pen going up and down and across. The memory of yesterday came flooding back to me. I had wanted to get away from the heavy silence of _it_. Mum and Dad had stopped talking to each other and I had gone to see my gang. The quickest way to get to the old church was through the broken railings of the Muslim side of the graveyard. I could have walked over the railings but didn't. I took a running jump instead, stumbled and fell. As I was getting off the ground, I heard them laugh.\n\nShamshad Ali, a big, busty scarfie, who goes to the same school as me and who hates my guts, was pointing at me. Laila Khan was sitting next to her on a bench not far from where I had fallen and Aisha Sadiq, wearing a black tracksuit top and bottom was doing stretches touching the ground and standing up again.\n\nMy backside was up in the air. I stood up, brushed my skirt and wanted to die. A sharp pain ran down my right leg. I tried not to limp but couldn't help it.\n\nAfter a bit of jogging on the spot, Aisha said something to Shamshad and then ran towards me, she shouldered me as she ran past and out of the graveyard.\n\nTo get to the old church I had to go on the path that ran right past them. As I got closer, Shamshad stood up, blocked my way, and said, 'What's with you here?'\n\nI looked at her ugly face and wanted to say, 'Does it belong to you?' Instead, I smiled sheepishly, and said, 'Nothing!'\n\nI slowed right down thinking, 'How could you just say, _nothing_? Why didn't you tell her, \"What do you think? You think you own everything! You think you're better because you're Muslim?\"'\n\n' _Kali Gori_ ,' Shamshad said, sizing me up.\n\nI stopped.\n\n'You're white inside aren't you?' Shamshad tutted pointing to her arm, 'but brown like me.'\n\nI kept quiet.\n\nShamshad came towards me saying, 'Oreo.'\n\n'I like Oreos,' I knew I shouldn't have said this even as the words came out of my mouth.\n\nShamshad looked at Laila and the two of them laughed. I didn't find anything funny but I laughed as well. Just then, I caught a glimpse of Donna and the gang. I waved at them. Shamshad stepped aside and I ran past her.\n\nNo one in the gang greeted me when I got to them. Jake stood on his own, under the flowing branches of the tree, kicking the trunk gently. Megan and Chloe stood either side of Donna. Megan had her arms folded across her chest and Chloe played with a twirl of her blond hair. Donna glared at me like I was dirt.\n\n'Alright, Don?' I asked.\n\nMegan scratched her back and gaped at Donna.\n\nDonna ignored me and nodded for Megan and Chloe to follow her and walked towards a hedge close to me. I went up to Jake and asked, 'What's with everyone?'\n\nHe grabbed hold of a small branch in his fist and stripped the leaves off it.\n\n'Ouch, that must have hurt, Jake,' I said.\n\n'It's our Dex,' Jake said tossing the leaves to the ground.\n\nBefore he could say anything else, Donna pushed Laila through the hedge and came out holding Shamshad by the wrist. Laila stumbled and fell. Ripping the hijab off Shamshad's head, Donna said, 'Spying on us, eh?'\n\n'Oh please don't,' Shamshad cried, trying to get the hijab back. 'Me Dad'll kill me!'\n\n'Me Dad'll kill me!' Chloe mimicked, snatching the hijab from Donna and waving it just out of Shamshad's reach.\n\nDonna's impersonation of Shamshad, especially with her Pakistani accent, was so good I couldn't help but laugh. I laughed all the louder remembering what Shamshad had said to me earlier.\n\n'Stop it, Donna,' Jake said, coming out from under the tree.\n\nDonna ignored Jake and kept waving the hijab in front of Shamshad. 'I said give it to her,' Jake said, stepping towards Donna.\n\nDonna stared at Jake for a moment and then crumpled the hijab and threw it into a bush. As Shamshad retrieved her hijab, Laila brushed her clothes with her hands saying, 'You're just a coward at heart, aren't you?'\n\nDonna clenched her fists and turned towards Laila. I had seen her batter people when she was like this. I quickly stepped in between her and Laila, and said, 'That's enough, Donna.'\n\nDonna came up to me, grabbed me by the shoulders, and whispered into my ear, 'Whose side are you on?'\n\nAs I stepped away from Donna, I saw Shamshad and Laila run down the path away from us.\n\nWhen they were out of sight, Donna held up a pretend gun and pointed it towards me, saying, 'Bang! Bang! Bang!'\n\n'What's up with everyone?' I asked.\n\nDonna put her hand into her trouser pocket, pulled out a photograph and squatted onto the ground. She kissed the photograph and started crying.\n\nMegan went up to Donna, took the photograph from her hand, came up to me and held it close to my face. It was of Donna's boyfriend, Jake's brother Dex, in army uniform posing with a gun.\n\nDonna stood up, pointed the pretend gun at me and said, 'You Taliban have got my Dex and if anything happens to him, you're dead. Paki.'\n\n'Let up, Don,' I said.\n\n'You're Muslamic, aren't you, _Karen_?' Megan sneered.\n\n'I'm one of us,' I said, turning to Jake, hoping he would take my side. He just looked at me, a look I had not seen before. Like he was looking at someone he didn't know. Turning to Donna I said, 'And it's Islamic, like, or Muslim, you know.'\n\n'It's all the same, innit?' Donna glared at me and asked, 'You're really one of them aren't you?' My stomach knotted.\n\n'Com' on, say it then,' Megan said poking me in the chest with her finger.\n\n'I'm not a Muslim,' I said and then I laughed falsely. I wanted to say, none of us in WTM believe in God any road, but instead, I said, 'And unlike you, I go to church, at least sometimes.'\n\nHolding a small silver crucifix around her neck, Donna stood up, pointed at me with her fat finger and asked, 'Where's yours?'\n\nEveryone just stared at me. I was frightened and as I turned to leave, Chloe blocked my way saying, 'You're not proper, not like us.' Her freckly, pink face a burning red.\n\n'I am. I'm proper, just like you,' I said choking on my words.\n\n'I'll make you proper,' Donna grabbed my wrist. She towered over me. Megan held me by the shoulders and Chloe pushed my arm up my back. 'Jake!' I called out.\n\nHe ignored me and went back under the tree.\n\nI felt Donna's pen digging into my forehead. I don't know how long she rubbed it into my head but she stopped when I noticed Shamshad and a load of hijab-wearing girls, coming towards us. Donna, Megan and Chloe scampered.\n\nThe sound of a song from prehistoric times chased yesterday's nightmare out of my mind. Someone was playing _Lovely Day_.\n\nThrowing the quilt off me, I sat up in bed and looked around my bedroom. My school jacket was hanging on the back of my door, not on the floor where I had dumped it. My skirt and socks were in the wash basket and not by the side of my bed. The music outside got louder and I said to Lady Gaga's poster, 'It's not your type.'\n\nMy mobile buzzed. I tried to remember where I had put it. I saw it flashing in my jacket pocket. By the time I got to it, it stopped. I had four missed calls from Jake and one text. I read the text: _Sorry for what they did to you._\n\nClenching the mobile tightly in my hand, I felt like throwing it against the wall. Instead, I replied to Jake: _U?_ Jake replied before I got back into bed: _I did nthng._\n\nMe: _Yeh nthng._\n\nI waited for Jake's reply and then I wrote: _Lol._\n\nAnd then I sent another message: _A Paki eh. Lol._\n\nMy eyes began to burn and blur as I sent another: _Cross me forehead+hope 2 die. Lol._\n\nI dropped the mobile on the floor and pulled the quilt over my head. The telephone started buzzing. I picked it up, pulled the quilt over my head and read it. It was Jake. I rejected the call.\n\nHe rang again and I answered this time, 'What you do want?'\n\n'You know our Dex is missing out there don't you...'\n\n'I know now. It's writ on me for'ead, isn't it. Beside, I didn't ask him to go did I...'\n\n'And you know what I think. I didn't want him to go. I hate this war. You know I hate it. I told him \"I don't want you to go...\"' I'd had enough of Jake and disconnected the call.\n\nHe immediately sent a message: _Sorry._\n\nI replied: _Lol._\n\nHe replied: _C u @school_.\n\nI replied: _H8 u._\n\nI sent another: _All of you,_ before turning the mobile off.\n\n' _Karen_ , you're really one of the gang now, aren't you, girl?' I said aloud, taking my head out from under the quilt. 'Islamic, Muslamic,' I sniggered as I thought about how I had laughed at the way the gang made fun of the hijab-wearing women. I felt a knot in my stomach as I remembered how I had laughed when Jake had gone up to a man with a long beard and a turban, and said, 'Run for your wives.'\n\nThe knot tightened and I felt the pain coming back in my forehead. I knew now, I never did belong to the WTM, my gang. They never saw me as I saw them. I never saw me as they saw me. I thought I was just me. And who was I? Mixed-race? Oreo? Christian? Muslim?\n\nThe image of Donna and the gang scampering at the sight of Shamshad and the hijab-wearing girls flashed through my mind. I felt a pang of jealousy. They knew who they were. They belonged. They believed. They didn't need to pretend to be anything, they just were. And me, what was I? I certainly wasn't what I thought I was. What was I anyway? What a messed up family I had. A Muslim Dad who loved beer and bacon and a Christian Mum who didn't believe in God, but went to church.\n\nI lay in bed thinking back to how Mum used to take me to church on Sundays. How beautiful she looked in her flowery red dresses, with her blonde hair falling on her shoulders and her thin nose. She wore a silver nose stud, which she only put on when going to church, one Dad had bought her when they had first met and the story of which she always mentioned on these days with a sly remark, 'If Man U had not won, I am sure he would never have bought this for me.'\n\nSometimes, getting ready for church, I would stare at my own nose in the mirror. It was thin, but no matter if I looked at it a thousand times and told myself it looked like hers, it just didn't. And whenever I asked her about this, she would go silent for a moment, as though I had asked her the most difficult question in the world and then squeeze my nose saying, 'It doesn't matter dear. You have the loveliest nose in the whole wide world.'\n\nMum's chin is beautiful and perfectly round and I hate mine. It's pointy and too long. Mum's eyebrows are so perfect, she never needs to have them plucked and mine grow so fast, one day I'll need a hedge trimmer.\n\nAt church she would smile at this person and laugh with that one, her green eyes lighting up each time, like she had not seen them for ages. She once told me she got her eyes from her Dad and blonde hair from her Mum. But I never did see these grandparents of mine. They died before I was born, Mum said. They were upset with my Mum 'cause they didn't want her to marry my Dad. They didn't think much of Pakistanis. But Mum loved my Dad. Even though he's a slob my Dad, Mum still loves him.\n\nThe last time I went to church with Mum, Dad was fidgeting about in the living room. As we were about to leave he sniggered, 'And say hello to _Him_ and his son.'\n\nMum cleared her throat, letting out a disapproving, 'Ahm.'\n\n'Stop filling me daughter's head with all this rubbish,' Dad said, as we were about leave the house.\n\nMum looked at me, grinned, flicked her eyes, shook her head, and then shouted back to Dad, 'Make sure you keep an eye on the chicken, its simmering.'\n\n'Not going to lay an egg now is it?' Dad replied.\n\nIn church we stood in our usual place, in the last aisle near the door, holding our hymn books, but as soon as we started singing the first hymn, 'Onward, Christian Soldiers', Mum grabbed my hand and whispered into my ear, 'I hate this one,' and led me out of church. I was glad.\n\nWhen we got home Dad was stomping about in the kitchen.\n\n'I bet he burnt the chicken,' Mum said to me.\n\n'I turned it off, before you ask,' Dad said coming out of kitchen, rubbing his head in both his hands.\n\nHe had curry stains on his white vest, which he had clearly tried to wipe, smudging it all the more.\n\nMum folded her arms in front of her, smiling one of her _herehegoesagain_ sort of smiles and nudged me in the ribs.\n\nAs Dad was about to turn into the living room, Mum said, 'Well, Lucky, aren't you going to ask how it was?'\n\n'How was it?' Dad asked, opening the door to the living room. The television was on. And what else would he be watching but football?\n\n'Aren't you a bundle of laughs to come back to,' Mum smirked, following him.\n\nI loved moments like this, Mum and Dad. They were such kids.\n\n'Aren't you going to ask your daughter how it was for her?'\n\n'How was it, Karen?' Dad asked, placing his elbows on the coffee table, his chin in his hands and his eyes fixed on the television screen.\n\n'Alright, we left just when the first hymn started,' I said.\n\n'Go on sweetheart, sing it for your Dad, you know it by heart.'\n\n'No.'\n\n'Go on dear, you know how much I love seeing him like this,' Mum whispered into my ear and then gave me one of those great big smiles, which meant that if I did what she asked, then there were a lot of brownie points for me.\n\nI started singing: 'Onward, Christian soldiers, marching as to war, With the cross of Jesus going on before.'\n\n'Oh God, why this,' Dad snapped and stood up. He turned around. He was white with rage. His fist clenched.\n\nMum pushed me behind her saying, 'Lucky, don't you bloody well dare.'\n\nI thought Dad was going to hit Mum. I had never seen him like this. He stood there shaking. After a moment, he pointed at the television screen and said, 'City are at the top of the league.'\n\nI slid out of bed, went into the bathroom and looked at myself in the mirror. I was a flat-chested, brown girl with a thin nose. I screamed, thinking, 'Who are you?'\n\nThe girl looking back at me had shoulder-length, curly, black hair. She had black pupils and thick eyebrows. Her arms were like her face, brown with black hair on them. This wasn't me. I must be dreaming, I thought, and slapped myself on the face. I felt numb.\n\nI screamed again, and this time I couldn't stop.\n\nMum came rushing upstairs, soapsuds dripping off her yellow rubber gloves, 'What's up, dear?' she asked.\n\nI heard Dad jumping out of bed.\n\nI placed my arm next to Mum's white-skinned arm and cried, 'I didn't turn out like _you_!' I cried, 'I'm not white, Mum!'\n\nMum gave me a hug, kissed me on the head, saying, 'It doesn't matter Karen, dear. I love you all the same.'\n\n'My name's not Karen, is it Mum?'\n\n'Did someone hurt you, Karey?' Mum asked.\n\n'No,' I said. 'It's not Karey, is it Mum?'\n\nTouching my forehead Mum asked, 'What happened here?' 'It's not Karey, is it?' I asked again.\n\nMum didn't say anything back.\n\n'What happened, Karen?' Dad asked, rubbing his eyes.\n\nI saw Dad's reflection in the mirror. He was wearing a white vest and tartan boxer shorts. The vest was crumpled up over his big belly. His greying chest hair stuck out of the vest towards his chin and stomach. He had really hairy arms and hands. His eyes were bloodshot.\n\n'My name is Kiran, Dad. It's Kiran and not Karen, isn't it?'\n\nDad looked at my Mum. They exchanged a _whatssheonabout_ look. 'Your daughter says she's not white,' Mum said to Dad. I could tell they were having a hard time keeping a straight face.\n\n'Neither am I, sweety,' Dad said. 'You look just like me.' 'Oh god Dad, I don't want to look like _you_ ,' I said.\n\nMum ran her hand across my face, wiping my tears. Dad went back to his bedroom holding his forehead.\n\nMum gave me a _don'tyouworry_ type of a hug. Dad snored. Mum and I looked at each other and laughed. She kissed me on the head and went downstairs. I went to my bedroom and tore the poster of Lady Gaga off the wall; tore it into pieces and shoved it into the bin next to my wardrobe.\n\nDad snored even louder.\n\nYep, they're right, I thought. I've got a sort of Muslim Dad.\n\n'Well Dad, you can drink and snore your way out of your religion, but I can't get you out of me.' I said aloud. 'Help me find _me_ Dad, I need you...' Just then, Dad let out the loudest snore I had ever heard from him.\n\nI looked at the back of my hand. It was brown. I turned it over and my palm was a lighter brown, with little splotches and three lines curving down the middle. I saw the faces of my gang flash in front of me: Jake looking at me with his blue eyes, Donna glaring at me, her double chin wobbling, the airhead Megan nodding and Chloe shaking her hair out of her face. They didn't see me. I was buried somewhere in a mosque behind my brown skin. Well gang, I thought, I am Kiran Malik and I am what I am. That is what I am and there is no getting away from it for me. 'And what are you?' I asked aloud and I answered myself, 'I am going to find out where I belong.' And I thought of Shamshad. I felt pride thinking about her gang, even though they hated me. They were right to hate me. I hated myself.\n\nI grabbed my CDs and flung them towards the bin, one by one. Some hit their target; others hit the wall. 'What's music got to do with it?' I said to myself. 'And besides, _Karen_ spent a lot of her pocket money there.'\n\nI picked up the CDs. Some of the cases had cracked. Putting the CDs back made me feel better. When they were all back in their positions, I pointed at them and said, 'When I'm ready, I'll get rid of some of you, so make sure you behave!'\n\nI touched my forehead. It still hurt, a strange sort of hurt that went deep down, somewhere, somewhere, where I was hiding from myself. Well, Kiran, I thought, whoever is hiding behind this skin is not a Christian.\n\nI don't know how long I faffed about in my bedroom, when I went down, Mum was wiping invisible dust off our immaculately clean kitchen worktop.\n\nMy Mum is not like normal Mums who tell you to tidy up after yourself. Mine has a place for everything and everything has its place, especially on one of those days when the East Boarhead Curry Club come round. That's Mum's new hobby. She teaches our neighbours how to make authentic curry. In the curry club, there's old George from next door, and snooty Elizabeth from number 31, and one or two other dinosaurs.\n\n'Are you feeling better dear?' Mum asked, wiping the inside of the sink.\n\n'Mum, can I talk to you? There's a lot I want to say.'\n\nMum rinsed the cloth and replied, wiping the worktop, 'Course you can love.'\n\nMum stopped, let out a sigh, rinsed the cloth and said, hanging it on a tap to dry, 'Why did you take me to church, Mum?' I cried wiping tears with the back of my hand.\n\n'I didn't want you to turn out like me or your Dad, dear,' Mum said letting out a deep sigh. 'If I had faith, this pain inside me, maybe it wouldn't hurt so much, maybe it wouldn't hurt. Sometimes it hurts so bad, I just don't want to live, just can't take it anymore. Oh my love, I should have held you tighter. How could I have let you go?'\n\n'What pain, Mum?' I wanted to ask. 'Held who Mum? Please Mum, tell me what is this secret that you and Dad are keeping from me, this thing that comes like a terrifying shadow of silence over our house?' She would never tell me and I was always too scared to ask. Whatever it was I had to find out, without this I couldn't find me. I didn't know then that my search to find me would destroy my family and my world.\n\nShe looked at me with eyes that hid behind a coldness that came on when _it_ took hold of her, but today, her eyes were rolling, as if she was fighting to stave _it_ off, now winning, now losing. Her face went pale, ghost-like and then her colour returned.\n\n'I never want to go to church again, Mum. I don't feel Christian, I just don't. I don't know what I want but I don't want to be what I am. I hate my gang now, Mum. I don't want to be like them. I'm something else. I want to have faith like you used to say. And I've decided I want to be a Muslim. That's how I feel, Mum.'\n\nMum untied her stripy blue apron, took it off her and said, 'That's nice dear.' I suddenly felt a rush of hatred for Mum and said choking on my words, 'Don't you care what happens to me, Mum?' 'Of course I do, I love you.'\n\n'Is that it? That's all you have to say?'\n\nHanging the apron on a hook on the back door, Mum turned around and gave me a look, which said, _you'rejustastupidkid_. 'If you want to try Islam for a while, that's OK, sweetheart.'\n\n'Oh Mum, it's not a game. I'm really, really serious,' I cried.\n\nMum snapped out of her look, kissed me on the cheeks, held my face in her hands and said, 'I love you because I love you for being you.' Hugging Mum I thought of me walking into school wearing a hijab. I knew they were going to laugh at me when they first saw me at school wearing a headscarf. But I didn't care. I was going to wear it. That was how it was going to be.\n\nPulling away from me, Mum said, 'I think you should talk to your Dad.'\n\n'I know, Mum.' I said, 'Love you.'\n\nDad was in his usual place in the living room.\n\n'How do I become a Muslim?' I asked Dad walking into the living room. 'Yes pet, you can. Take a fiver from me wallet,' Dad was glued to a football match he was watching on television. 'You don't know what I need Dad,' I said. 'Alright, pet...'\n\n'I'm not your pet, Dad,' I said, gritting my teeth.\n\n'Alright, you can have a tenner,' he said, waving his hand in the air.\n\nMum stood behind me. I stomped over and stood in between the telly and Dad, and said, 'How do I become a Muslim?'\n\nHe looked at me in bewilderment, like I had just asked him the most difficult question on earth. He looked at my Mum and they exchanged a _whatnow_ type of look.\n\n'You don't know, do you Dad?' I said.\n\nDad shuffled his bum on the settee. 'You don't do you?' I repeated.\n\n'He doesn't,' Mum said. 'His real God's football, really. And if Mohammed the Prophet played for Manchester United, then you'd have known everything, wouldn't you, Lucky?' Mum jibed.\n\n'Less of the tongue, Sharon. And since when did you start believing in all that Holy Mother stuff?' Dad said. 'Apart from Guinness, the only decent thing you Catholics have come up with is Man U.'\n\n'You really don't know a thing, do you Dad?'\n\nHe turned the television off, rubbed his hand through his thick curly hair, and said, 'Course I do.'\n\nPointing to the sofa opposite him, he said, 'Sit there.'\n\nI did. Mum came and sat next to me. I wanted Mum to say something, to say no, she had tried to turn me into a Christian. Then I would tell her what was really, really on my mind but she just stayed silent. I said to her, 'You're not bothered what I become are you?'\n\nMum and Dad looked at each coldly, like they were about to fight. Like _it_ was going to start right now and Mum would turn into a ghost. I didn't care. Mum took a deep breath and sighed, 'I just want you to be happy, Kiran.'\n\n'You're lying,' I said. 'You've always lied to me.' 'All you have to do is believe in Allah,' Dad said.\n\n'That's just God.'\n\n'Yeh,' said Dad.\n\n'I can teach you more later.'\n\nMum put her hand in front of her mouth. I couldn't tell if she was laughing or crying.\n\n'But what do I have to do to become a Muslim?'\n\n'You have to recite the _Kalma_ s,' Dad said, 'as a start, like.'\n\nDad recited the _Kalma_ , ' _La ilaha, illallah, Muhammad ur Rasoolullah_.' He looked a bit unsure of himself, and said, 'It means: There is no God but Allah, and Mohammad is his prophet.'\n\n'Are you sure, Dad?'\n\n'Yeh, pretty much. It's something like that.' Mum left the room.\n\nI tried to repeat what Dad said but kept forgetting.\n\nDad went back to the television, and I left to buy my first hijab. As I was leaving the house, Mum stood by the front door and looked at me.\n\n'What is it Mum?'\n\nShe just looked at me with eyes that seemed to flicker between different worlds, one where she saw me and the other where I couldn't see her. Her blonde hair was held back by a black ribbon. It was the first time I noticed streaks of grey in her hair. The lines on her forehead twitched. She didn't look like the strong woman she was, always knowing what had to be done and when.\n\n'Dinner'll be ready when you get back, Kiran,' she said.\n\nIt was bright and sunny outside, with a slight chill in the air. A few drops of rain came down out of a cloudless sky. Our neighbour, old George sat in his front garden, with Bruno his dog, near him. I waved to him and George nodded to me.\n\nGetting out of our gate, I said a loud 'Hi' to Elizabeth, our other neighbour. She was coming towards me, holding the leash of her poodle, which was a few steps behind her, lifting its leg near a broken street lamp. She lifted her chin to make sure I knew she had been to the hairdresser and smiled back at me. I stepped onto the road. There were so many unfilled holes in it nowadays, ever since the last freaky cold winter a couple of years back, when, after the snow melted, the tarmac had cracked, so everyone drove really carefully.\n\nI turned left and crossed the road close to where a car had been burnt. Some older boys were sitting in the carcass, taking turns smoking a large, hand-rolled cigarette and eyeing me. I felt like sticking my finger up at them, and telling them to go get a job, instead of doing this all day. But there weren't any jobs round here.\n\nThey were still eyeing me up so I quickened my pace. I didn't really know where I was going to get my hijab from, but there were plenty of shops in East Boarhead, I was sure to find one. The quickest way to get there was through the graveyard, but I didn't want to bump into anyone and went the long way round, along St. Enoch's Road, past boarded-up shops and derelict houses with broken windows. The road snaked around the cemetery and changed into Market Road as it got closer to the city centre.\n\nAt the junction where the new road began there were a group of shops I hadn't noticed before. I stopped outside the window of a shop called 'Cluck-Cluck'. A shop worker, a small white woman, was dressing a female mannequin in blue lacy underwear. The dummy was wearing a shiny, white hijab. I was giggling at the sight of the mannequin when a tall woman dressed in flowing black robes stopped close to me and looked at the same mannequin. Apart from her eyes, everything else about her was covered. She even wore black gloves. She walked into the shop and I went in after her.\n\nInside the shop, she went up to the mannequin that was being dressed and felt the underwear. As she was doing this, the shop worker pointed to a stand and said, 'They're over there.'\n\nThe woman in black went over to the stand, picked some underwear and went to the counter to pay.\n\nI went to the back of the store, chose a couple of hijabs from a pile in a wooden basket and stood behind the woman in black to pay. She turned round to me and said, 'And less of those dirty looks, young lady.'\n\nWhen I got home with my hijabs, the East Boarhead Curry Club, pans in hand, were walking into our house. Old George, with his violin case dangling off his shoulder was at the back. Once they were in, I carefully closed the door and tried to sneak upstairs, unnoticed. I avoided the first step, as it squeaked, and had just put my foot on the next one when Mum called, 'Kiran, sweetheart, can you come here?'\n\nI pretended not to hear her and took another step.\n\n'Come on love, I know you heard me,' Mum called again. I really dreaded moments like this.\n\n'Mum, please, can't Dad do it this time,' I yelled back. 'No one trusts his judgement,' Mum replied.\n\nI stomped into the kitchen, folded my arms in front of me, my shopping bag still in hand and hissed, 'What?!'\n\nOld George as ever was in his white trainers, yellow shorts and a matching, sleeveless sweatshirt. He had a great, big, proud smile across his ugly, bony face. He tapped on his creation, which was in an oblong, silver pan. Next to George stood Elizabeth, her ridiculous brown hat with small plastic flowers still on her head and whatever she was cooking in a reddish, brown baking bowl, whose lid was in the shape of a flower. And next to Elizabeth was a flat, round woman, in a fading, black skirt and a fading, black blouse. I didn't know her name but everyone called her the 'bulldog' and kept away from her. Her pink, chubby face was all blotchy. Each time she moved, the flab under her chin wobbled. She stood behind a tall, stainless steel pan. Mum was leaning against the sink. Someone's cat was perched outside in the garden behind Mum.\n\n'Please Mum, not again,' I pleaded, with my stomach turning at the thought of what was about to befall me.\n\n'Your Mum's such a good curry cooker, she is,' George said rubbing his tongue over what few teeth he had left. He touched the lid of his pan and added, 'I've made a special doo peeza, I have.'\n\nI trembled.\n\n'You know that dish don't you?' George asked me and then he answered himself, 'course you do.'\n\n'It's do peeaaza, George,' Mum corrected him.\n\n'I've forgotten exactly what it means, like,' George said scratching his shiny, bald head.\n\n'Two onions,' Mum said.\n\n'Two onions!' George said, raising his silver eyebrows, his clean-shaven face twitching. 'Oh, dear.'\n\n'Double onion, you idiots,' Dad shouted from the living room. 'Double Onion!' George repeated, a look of bewilderment on his face. 'I hate onions, Mum, you know I hate them,' I protested.\n\n'Oh my,' George sighed, lifting the lid off his pan.\n\nI could have just died at the sight of his creation. It was something sickly reddish yellow, with lumps in it.\n\n'I thought it meant double vindaloo,' George said meekly. 'What's that?' I snapped.\n\nMum put her hand to her mouth, her eyes laughing.\n\n'Cornflake do peeaaza, that's what it's meant to be, like,' he said. 'You daft git,' Elizabeth said lifting the lid of her pan, 'you can't make Cornflake curry. I made chicken tikka masala.'\n\nThe only way you could tell that Elizabeth's creation was once a chicken was from the burnt drumsticks, which were almost completely black, floating in a gooey, brown sauce.\n\nI dropped my arms to my sides and yelped. I wanted to leg it out of the kitchen when Mrs Bulldog stirred and lifted the lid of her pan. A rich aroma of freshly chopped coriander mixed with the smell of spices and lentils and filled the kitchen. She smiled and said in a soft voice, 'I used real ghee and lots of fresh garlic for the garnish. I think you should taste mine first, love.'\n\n'It all looks delicious, you know,' I said throwing Mum a pleading look.\n\nMum flicked her eyebrows and nodded, freeing me from my ordeal. Just then, Mrs Bulldog put her nose up at George and said, 'I bet you wouldn't dare feed it to your dog, George.'\n\n'I already have and he loved it,' George interjected.\n\nThey all burst out laughing and I bolted out of the kitchen, thanking my lucky stars.\n\nI had hardly got into my bedroom when I heard Mum running upstairs. I dived onto my bed and quickly got under the quilt, but Mum hadn't come for me and went into her own room. Just then, George starting playing a jig on the violin downstairs. I cringed and shouted from under the quilt, 'Oh, God save me!'\n\n'You coming, love?' Mum said, entering into my room.\n\nI kept my head under the quilt and didn't answer. Downstairs, the violin was now being accompanied by clapping and the muffled curses of Dad.\n\n'Come on, love,' Mum said.\n\nI lifted the quilt off my head and there was Mum, wearing a green dress with black stockings and her black dancing shoes; her hair was neatly brushed and was held in place by a green hairband across her forehead. 'What's up, Mum?'\n\n'It's such a lovely day...'\n\n'But what's with the dancing?' I interrupted.\n\nHolding her hand straight by her sides, Mum started dancing, her feet beating a perfect rhythm on my bedroom floor.\n\nMum looked like a little girl skipping. She danced out of my room and down the stairs. I followed, I just had to see what Dad made of all this. It was a match day.\n\nHe was standing by the door of the living room tapping his feet.\n\nElizabeth was twirling round and the flab on Mrs Bulldog was doing a frenzied dance to the tune of George's jig.\n\n'Can't you play anything other than Morrison's jig, George?' Dad asked.\n\nGeorge flicked his eyebrows and carried on playing. He suddenly looked years younger.\n\nIn the morning, Mum left for work at Asda. She did the early shift on Mondays. I lay in bed a bit longer than I should have. I kept thinking about what everyone would say at school. I jumped up, got dressed, put my headscarf on, ran downstairs, wolfed down some Cornflakes and bolted out of the door.\n\nOn the bus to school, a few girls gave me the evil eye, but I ignored them. This was the first time I wasn't worried about meeting Shamshad. I was going to tell her I knew the _Kalma_ and I was sorry for everything that had happened in the past. This was the new me and I'd like us to be friends.\n\nI got off the bus reciting the _Kalma_ to myself when she jumped out of the old warehouse. I was startled, but that was nothing compared to what I felt when I realised what I had done.\n\nI looked down at my legs and realised what Shamshad was looking at: me, wearing a black hijab, a white shirt, a school tie, a black blazer, a short, black skirt, and white socks. I turned round to run back home and ran into Aisha Sadiq. Laila was close by.\n\n'Push her to me, Laila,' Shamshad said.\n\nLaila didn't touch me.\n\n'Whose side are you on, Laila?' Shamshad asked, grabbing me.\n\nShamshad called everyone towards her, and I was trapped in the middle of a circle. Their mouths were wide open. I dropped my arms by my side. They were really heavy. She spun me round. I kept thinking, 'You deserve everything you get, Kiran.' The whole world was laughing at me. And so it should. Shamshad was pointing her mobile phone at me. Mixed up rubbish, that's all I was, trash. You're right Shamshad, and you're right Laila, and every one of you. How could I do this to you?\n\nI don't know what happened. All of a sudden everyone just vanished. I turned around and walked, not knowing where I was going.\n\n## **Shamshad**\n\nI had gone to the graveyard with my friend Laila to see the new headstone on my granddad's grave. May the Almighty grant him a place in Heaven. It was made of royal white marble, with the _Kalma_ carved into it, running around its flowery edge. Someone had written 'EDL' on the last one. We were sitting on a bench under one of the new CCTV cameras, which covered our graveyard, when Karen Malik came flying over the fence and landed on her bum not far from us.\n\nWhat else can you do but laugh at someone whose behind is stuck up in the air and whose knickers have gone up their bum?\n\n'I can't stand people like her,' I said loudly to Laila. 'Especially when she's sucking up to her _gora_ gang.'\n\n'Oh, Shami,' Laila protested, squeezing my hand, 'let's not let her spoil it.'\n\n'Look what the cat's brought in,' Aisha said as she was about to jog. I nodded, letting out a sigh of relief, but still couldn't help thinking about how her gang had made me feel so bad, so often; how they had humiliated me because I'm Muslim, especially that Donna.\n\n'You know, Laila, once when I went past her gang, Donna started singing, \"God made little, brown people. He made 'em in the night. He made 'em in a hurry and forgot to paint 'em white.\"'\n\n'It's stupid,' Laila laughed.\n\n'It is a bit, but then I didn't think it was, funny, you know. But what really got under my nose was the way Karen laughed with them.'\n\n'What a cow,' Laila said.\n\n_'Qasmein_ , I swear. Isn't she just.'\n\nAfter Karen went to see her gang, Laila and I strolled up the path to see what she was going to do.\n\nI didn't see them coming. They jumped up from behind us. Donna pushed Laila through the hedge. She held my wrists so tightly in her fat hand it hurt. I wish I had said nothing to her, just punched her in the face when she ripped off my hijab, but ended up saying the most stupid thing in the world, 'Me Dad'll kill me!'\n\nI don't know why, but when that Chloe was waving my hijab in front of my face, pretending somehow I talked like that, it made me think about her seventh birthday party. She was so excited she couldn't blow the candles out, so I blew them out for her and she ran to me and hugged me.\n\nWhat made me really, really mad was the way Karen joined in laughing at me. It's one thing leaving Islam for her Mum's religion, but it's another ganging up with her WTM posse and insulting mine. It's just as well they ran off when I came back with the girls. On the way back home, I said to Laila, 'I'm going to teach that _Karen_ a lesson tomorrow, she'll never ever forget.'\n\nI prayed inside my head, _'Ya Allah_ , give me strength to get my own back on her.'\n\nI couldn't even keep Karen out of my dreams that night, when I slept. I dreamed I was going to a special assembly at school. Everyone was there. There was only one chair left empty. It was in the front of the hall. Everyone was looking at me. Karen was standing next to me, her eye on the chair. I ran for the chair. Everyone cheered. She ran for the same chair. I grabbed her hand, to pull her back but she snatched it free and beat me to the chair. The teachers were praising her. Everyone was clapping for her and laughing at me. My mother stood at the back of the hall. Stone-faced, as ever. I ran to her, crying. I held my arms out for Mum to hug me. She folded her arms. I ran past her and just as I got outside the assembly hall, there was Karen and her mother. Her white mother, combing Karen's hair.\n\nThe next morning, I put a pair of scissors in my bag and caught the bus to school early to wait for Karen.\n\nAfter getting off the bus at our school stop, Karen usually went to Gilani's to get a drink. The shop was next to an ivy-covered abandoned warehouse at the end of a street full of 'For Sale' signs. I was going to grab Karen, pull her into the warehouse, and give her a hiding she would never forget. I was going to cut her hair and rub muck in her face.\n\nI saw her bus coming, grabbed some muck and hid. She was muttering something to herself. I held my breath and then jumped in front of her. She yelled like she had seen a ghost. I grabbed her by the throat and pulled her towards me. I shoved some of the dirt right into her mouth and rubbed it into her face. As I pulled the scissors out of my bag, I saw Laila coming towards us. I let go of Karen and laughed and laughed at the sight of her. Not at how dirty her face looked, though that was hilarious, but at what she was wearing.\n\n'Look at you!' I cried pointing to her legs.\n\nKaren looked down and went white. She turned around to leave, but Aisha was right behind her.\n\nAs I was leaving school, I stared at a poster of our Halloween party, a copy of which was stuck on either side of the exit door. It said: _Cum On Yea Ghouls, Vamps and Bats._ Against a yellow background were black outlines of witches flying about on broomsticks and bats of all shapes and sizes. Underneath these in thick gothic letters was written #freakyfriday.\n\nI left school that day, flushed with happiness, made all the better by a bright October day. Walking out of the doors, I thanked _Allahjee_ for giving me a chance to get my own back on Karen.\n\nI just couldn't get comfortable in the bus seat on the way home; I held a prickly pain in my bum and kept moving about. I could feel a spot or a lump. It hurt each time I pressed down on it.\n\nAs soon as I got off the bus, I rushed back home to help Mum. Dad was having one of his parties. They always took place on a Monday. I hated these parties. It was usually the same old men, saying the same old things and leaving their same old smells behind.\n\nThere are no pictures on any walls in my house. Dad has forbidden them. Un-Islamic, they are. There is no music. No television. Not allowed. I am allowed a computer, though. Dad got it for my fourteenth birthday. It turned out to be more of a gift for my mother than me!\n\nThough she can't read or write, she's learned to turn the computer on and use Skype. She's always online, gabbing away with her family in Pakistan. She shuts the door if she knows I'm around. Usually, she looks all shrivelled up, but talking to someone in Pakistan on Skype, she seems to grow taller, pointing at the screen and shaking her head.\n\nWhen I got home, Mum was looking at a darkish, grainy figure of a woman on the computer screen. She didn't realise I was back. 'How many goats did I give you to look after?' Mum asked. 'Ten,' the dark woman replied.\n\n'How many have you got now? 'Nine.'\n\n'What happened to my goat?\n\nThe dark woman went quiet for a moment and then said, 'The Khyber Express went over her.'\n\nI dropped my bag in the hallway. Mum shut the door and continued. 'What were you doing?' Mum was furious. She swore.\n\n'I was bringing my animals back from the jungle,' she said. 'I have twenty six goats and four cows.'\n\n'Which one of my goats died?\n\n'The soil-coloured one with white patches.'\n\n'Didn't that give birth only three months ago?' Mum asked. 'And it was pregnant again.'\n\n'What happened to the offspring?'\n\n'One of them was born without eyes, and a wolf took the other one.' 'How is it that it's always my goats that the wolf takes? It's only my goats that go under the Khyber Express.'\n\nI could hear people in the room in Pakistan with her. They laughed. Just then the Skype connection went. 'Load-shedding. Always load-shedding when I want to talk,' Mum cursed the electricity people in Pakistan.\n\nShe came out of the front room, nodded to me and disappeared towards the kitchen at the back of the house.\n\nI put my school bag on the table near the stairs, took off my shoes, placed them on the shoe rack and went upstairs.\n\nI ran the bath and watched steam from the water rising. Wiping our big bathroom mirror, for a moment I felt a shock run through my body. I thought I saw Karen's long, boney face in my reflection in the mirror.\n\n'Get out of my head, you cow,' I cursed, looking closely at my own reflection. Was this chubby face with thick eyebrows really me?\n\nI could hear Mum and Dad talking about something outside the bathroom door, but couldn't work out what they were saying to each other.\n\nI got hold of Dad's round shaving mirror and looked at what was causing me so much pain. It was a ginormous boil and without thinking, I shouted, 'Dad, I've got a boil on my bum.'\n\n'That's OK. I've got one on my bum as well.'\n\nMum and Dad laughed out loud, a rare thing in our house. When they finished laughing, and they laughed for a long time, Dad said, 'I'm popping out to the shops, do you want anything Shamshad?'\n\nI didn't reply. In our house you never talked to someone in the bathroom, let alone what I had just said, and to Dad at that. I felt so ashamed. I got into the bath, lowered my head and watched my hair spreading in the water.\n\nAfter having my bath and getting changed, I ran downstairs and went straight into the kitchen. Mum was chopping onions. I called out for my cat and listened for the patter of her feet coming down the stairs. She loved curling up in a basket in my bedroom.\n\n'She's not been in all day,' Mum said, putting the chopped onions into a plastic bowl.\n\n'All day!' I exclaimed. 'She must be really hungry.'\n\nMum didn't say anything at first. As I bent down to pick up a half-empty packet of cat food she said, 'Hungry animals find food. Or they die trying to find it.'\n\nI didn't say anything to her. It was my cat. I looked after her. I opened the back door and shook the cat food bag a few times. I called to her, 'Rani! Rani! Food! Come on, Rani!' I couldn't see her and shook the bag again. I was about to step out into the back garden when I felt her curling herself around my legs.\n\nAfter feeding the cat, I went to my bedroom, put my blazer on a coat hanger and hung it on the back of the door. I had just put my dirty clothes in the laundry basket when Rani popped her head round my door. I was about to pick her up when I heard the front door slamming shut. Dad was home.\n\n'You'll have to wait,' I said to Rani, running my hand over her back. She closed her eyes, arched her back, and curled up her tail.\n\nBy the time I got to the kitchen, Mum was frying onions in a big pan. Steam from the pan was being sucked noisily into the extractor.\n\n'How many are coming?' I asked. 'Four or five,' she said.\n\nI took some more garlic out of the basket that hung on the wall opposite the window and started peeling.\n\n'Bring my _Kala Kola_ ,' Dad popped his head into the kitchen and asked me in English, touching his hair. He always spoke to me in English.\n\n'OK, Dad,' I replied, putting a peeled garlic clove in an empty plate Mum had put in front of me. I washed and dried my hands and took a small box of hair dye out of the cupboard. I looked at the box, _Quick-drying Kala Kola._ I took the bottle out, crushed the box in my hand, threw it into a bin and went upstairs to the bathroom.\n\nThe door to the bathroom was open. Dad was wiping his face with a towel. Placing the towel in the sink, he held out his hand and I gave him the bottle. He glared back at me and I realised I hadn't opened the bottle for him. I snatched it back, opened the bottle and gave it back to him.\n\nDad nodded pouring some hair colour into a saucer. Dipping a toothbrush into the saucer he said, 'Too many cars.' 'Yes, Dad.' I said turning to leave.\n\n'Getting stolen,' Dad said, dyeing his hair with the toothbrush. 'No one has a proper job round here. When I was young, we went where work was. This lot just want to make quick money.'\n\n'Yes, Dad.' I said.\n\n'And I spend my life phoning the council. Our streetlights don't work. Nothing works round here anymore. I leave a message on a machine and no one bothers to get back to me.'\n\n'Yes, Dad.' I said.\n\nI went back to the kitchen and helped Mum cook. After the main dishes were cooked, I made some salad and then cleaned up. Rani came in a few times, curled around me leg and went out again.\n\nI cringed when I heard Dad welcoming someone. 'The old farts are here,' I thought.\n\n'What was that?' Mum asked.\n\n'I said nothing, Mum,' I said. 'Was that your father, I mean?'\n\n'Yes Mum, he was welcoming our guests.'\n\nI washed my hands, placed some orange and apple juice cartons on a tray along with some glasses, adjusted my hijab, and took the drinks into the living room. The room was bursting with grey beards and bloated bellies. I gave my _salaam_ to everyone, put the drinks on the table and came out.\n\n'Daughters grow up so quickly,' Dad said as I turned around to leave. 'Such a good girl, your Shamshad, Amjad Saab,' Baba Alam, with his ever-bulging belly said, clearing his throat.\n\nI stopped outside the door and listened.\n\n'Never a bad rumour about her,' the croaky, old voice of Baba Bagha agreed. That's what he always does: agree.\n\n'Amjad Saab, it is official now. Victoria Baths are going to have a women's only day, and our women will end up going. What a shame on us.' 'Yes!' I whispered, clenching my fist.\n\n'Such a shame,' Baba Bagha added.\n\n'And can you believe it, there are seven days in a week and they chose Friday for women's-only swimming. Friday! They're rubbing salt into our wounds,' Baba Alam said.\n\n'How could they do it on a Friday?' Baba Bagha asked.\n\n'There was a petition signed by lots of women from East Boarhead,' Dad said in his matter-of-fact voice. 'And some of the women, even the illiterate ones from round here, put their thumbprints on the petition.\n\nThe other old men went silent.\n\nMum tapped on the side of the pan with her spoon. I rushed back to the kitchen and blurted out, 'There's going to be women's only swimming in Boarhead Mum. Isn't that great?'\n\nMum pursed her lips, shook her head and carried on with the chores. 'Hurry up.' Dad popped into the kitchen.\n\nMum took the lid off a pan with one hand and stirred the keema, the mince meat with the other, over and over again. She had a special way of cooking keema. Whilst everyone else added the spice at the beginning and then fried the onions, garlic and ginger, Mum always quickly tossed the meat in a hot wok without any oil and turned it over and over again until it released its water and began to shine. Only then did she add some hot oil, onions and the other ingredients. There was nothing in the world like Mum's keema.\n\n'Sorry Dad,' I said taking my eyes off Mum.\n\nMum stopped stirring the food once Dad left the kitchen and looked at me in a strange un-Mum like way. I couldn't tell if she was smirking, smiling or smouldering.\n\n'What?' I asked Mum.\n\nMum took hold of my hand, pressed it in both of hers and said, 'Nothing.'\n\nI picked up a tray and went to collect the empty glasses. Dad was sitting on his favourite sofa, set into the alcove of a window, dressed as ever in his grey shirt, flowery tie and striped suit. The old men were discussing the same old things, same as ever.\n\n'Amjad Saab, you are a very influential man. There are many Muslims in this town now and, god willing, there will be many more in years to come.' This was the permanently red-bearded Abdullah Khan from number 127. He was really, really prehistoric and like my Dad, dyed his hair and eyebrows jet black. Mister Khan looked comical as no matter how hard he tried, you could see that the roots of the hair on his head and brows were white. Ever since I could remember, he had driven a taxi for On-time Cars and still drove them now. His sons, like most of the men around here also worked on the taxis or worked in take-aways. Every one of them who came to talk in our house was depressed about not making ends meet. Mister Khan's favourite subject was that he wanted to get the name of our town changed. For as long as I could remember, he had been going on about it. 'I am always ashamed to tell people I live in this city. I have to say, B.O.A.R.head. I can never pronounce its name, only spell it. How can we name our mosque B.O.A.R head Central Mosque.'\n\n'How can we?' the rest of the old farts agreed.\n\n'One day, _Inshahallah_ , one day, god willing,' my Dad replied as he always does when he doesn't know what else he should say.\n\nI went back into the kitchen, placed the empties in the sink and the half-full cartons of juice in the fridge. After wiping the tray, I put some hot kebabs in a serving bowl and placed it on the tray. As I put spoons and side plates on the tray, I remembered it was time for prayers.\n\n'Mum, its getting late for _Isha_ prayers.'\n\nShe nodded, picking the tray up off the table. I followed her out of the room. She knocked on the front room door and waited. Dad popped out, took the tray and went back into the room. I went upstairs to do my _wudhu_ , to wash myself properly before the prayers. I came out of the bathroom, went into my bedroom and spread the prayer mat on the floor. Rani was curled up on my bed, her tail across her eyes. As I touched the floor with my head, at a moment when I should have only been reciting my prayers, I thought of Karen and laughed. I got off the mat. I brushed Rani off the bed and cursed myself. 'Please forgive me, Almighty, for not concentrating on my prayers,' I pleaded, and went back and started my prayers again. This time Karen didn't come into my mind. But as soon as I finished, I jumped on my bed, pulled my mobile out of my bag and watched the recording of Karen that I had made that morning. Then it occurred to me!\n\n'Yes, you're going to be famous, Karen,' I said, watching her with her arms by her side, her face all white with shame. I was going to put her on YouTube as soon as I got near the computer and then send the link to everyone.\n\n## **Kiran**\n\n'Well, Kiran, you really are just dirt,' I thought aloud and walked on. I don't know how long I walked, or in which direction I went. I didn't stop at any road junctions, just crossed. Sometimes cars screeched to a halt, other times they beeped their horns. I just kept going. My ears burnt. My head ached. I felt so cold. My stomach was tight and my throat became dry. I sat down and my breakfast came out all over the pavement. I vomited a few more times and then stood up and walked again.\n\nMy mobile rang. It was Mum. I ignored her. My Dad rang. I ignored him.\n\nMum texted me. I didn't bother opening it and carried on walking. I kept seeing monstrous faces going round and round in front of my eyes. Shamshad laughing, jeering. Holding her mobile phone in front of me.\n\n'Why, Shamshad?' I called out to her. 'What did I do to you?'\n\nShamshad didn't answer. The monstrous mouths were open, but they were not saying anything. The mobile vibrated in my hand.\n\nA car went swerving past. A red-faced driver, his mouth wide open, saying something to me. But there was only silence.\n\nA cold wind came from somewhere. My head began to throb. It felt as if someone had put a metal clamp on it and was tightening it. Tighter and tighter! I walked on and on.\n\nThe clouds thickened above me, but there was no rain.\n\nMy hands were wet. My shirt was wet. I felt so hot. I sat down and vomited again.\n\nThere were only birds around. I was alone somewhere. And then, out of the silence, I heard Mum's voice. She was calling me. I tried to answer, but my voice was gone. Then I saw her running towards me.\n\n'What are you doing here, you silly girl?' She asked. 'Look at the fool I am, Mum,' I hugged her and cried.\n\nWhen I stopped crying, I realised I was in the graveyard, sitting under the weeping willow.\n\n'Thank goodness you're alright,' Mum said, wiping my face. 'Love you Mum,' I said.\n\nShe held my hand and we went home. Mum put me to bed.\n\nThe first time I woke up, there was a glass of water on the desk near my bed. I was in my nightclothes. The door was open. Mum and Dad were talking downstairs. They were arguing.\n\nMum screamed, 'It was because of you.' It was a scream I had not heard her scream for a long, long time. I was terrified. _It_ would be back in our house.\n\n'It was an accident,' Dad said. 'I wish I gave you a boy.'\n\n'I said I didn't want to,' Mum said, 'didn't I?' 'Let it go, Sharon.' 'You. You. You.'\n\n'I know you wanted a boy, Mum,' I said lifting my head off the pillow. It was too heavy, I slumped back down. 'Please don't fight over me. I'm sorry for being an accident. Don't fight. Please.'\n\nI forced myself to sit up in bed. I was going to go downstairs and beg them to stop fighting over me. The front door opened and slammed shut. My throat was dry. It hurt. I drank the water and slumped back on the bed. Behind my closed eyes, open mouths jeered at me. Big, bulging eyes stared at me. Everything was hurled around by a raging wind. The voices, they were the ones that really frightened me. They jeered and asked me so many questions: They wanted a boy, not you. What are you? Who are you? Where are you from? You thought you were white? White? Black? Coloured? Asian? Pakistani? Christian? Muslim? What are you? I kept waking up. I was telling Mum about Shamshad. How she tormented me. How she hated me. Mum just stared back at me. Silently. Sadly.\n\nI heard someone calling my name and woke. Mum was sitting beside my bed. She smiled a _thanksgoodnessyou'realright_ kind of smile. Dad was standing in the doorway, one of his lovely, hairy arms dangling by his side, the other behind his back. His loose, white vest rolled over his bulging stomach.\n\n'Nice to have you back,' he smiled, 'Karen, Kiran or Karey? Whoever you are today.'\n\nI sat up in my bed. You're really one for words Dad, I thought. 'It's Kiran Dad,' I said. 'It'll always be Kiran.'\n\nMum threw a daggerish look at Dad. She kissed me on the forehead and left the room.\n\n'And you really are one,' Dad said, looking at a ray of sunlight coming through the window.\n\n'What?' I leaned up and looked out of the window.\n\nTwigs, leaves and broken branches littered the pavement. Some dustbins were on their sides. Mr and Mrs Mason from next door were surveying the damage from the storm. George was clearing rubbish from his garden, his dog watching him from a short distance.\n\nDad cleared his throat and said, nodding to the light, 'Kiran. It means a ray of light,' he said.\n\nSuddenly I was filled with rage and snapped at him, 'You've taught me nothing, Dad, nothing! I want to be a proper Muslim,' I cried, 'Proper something!'\n\nDad kept quiet. He put one of his feet on top of the other. He was in deep thought.\n\n'Can you teach me, Dad?' 'Yes,' he said. 'I'll teach you...'\n\nMum came back with a glass of hot milk and gave it to me. I held the glass in both my hands and asked, 'Dad, do you actually know anything, about being a Muslim?'\n\n'I do.'\n\nMum coughed a _pulltheotherone_ type of a cough.\n\n'I know a lot more than you think I know,' he said to Mum, but avoided eye contact with her.\n\n'Like fasting?' Mum asked.\n\nDad curled his big, fat lips, held them up to his nose, and breathed out. 'And praying?' Mum said.\n\nDad interrupted Mum with a protesting sigh, and said to me, 'I can teach you what you need to know, whenever you are ready.'\n\nI blew into the milk and drank a big mouthful, and then said, 'I'm ready now, Dad.'\n\nHe smiled, and said as he was leaving, 'OK, but get better first.'\n\nI finished off the milk and handed Mum the empty cup. She said, taking it from me, 'Let's talk about it if you want.'\n\nI nodded. I wasn't going to let her talk me out of it.\n\nAfter Mum left, I went back to sleep. It was a deep, deep sleep, without monsters. I woke up in the afternoon. I was feeling sticky but really good with myself. I was going to be a new me. Gone was Karey. Gone was Karen. The WTM were dead. Here's to Kiran, I thought!\n\nI was going to surprise them all. The first thing that Kiran did, which Karen would never have done and Karey wouldn't have thought about, was to change the sheets and pillow cases on her bed. After putting the dirty ones in the wash, I had a shower and went downstairs.\n\nAs I was going down, I heard the hiss of a beer can opening. Well, it is after 6 p.m. I thought.\n\nI checked my mobile. There was a text from Mum: _If you want anything from the shops, ring me on my mobile._\n\nI went to the kitchen, poured some orange juice into a large glass and walked towards the front room. The door was ajar. Dad was sitting close to the television. The sound was low. I sneaked into the room and peeped at him from behind a large shelf. He was watching an Islam channel. An Imam was giving a talk to some youngsters on the proper way of praying. Dad was puffing away on a cigarette.\n\nMum, who usually brought the shopping home from Asda on her way back from work, was taking a long time at the shops. I texted her: _Where are you Mum?_\n\nMum replied almost instantly: _Done in 15 mins. Are you OK?_\n\nMe: _Fine. Dad glued 2 TV._\n\nMum: _What's new? Tell him to pick me up._\n\nAs I was about to send my reply to Mum, Dad shouted, 'Kiran, I'm going to pick your Mum up. Text her. Tell her I'll be a bit late.'\n\nHe was out of the door before I had a chance to reply.\n\nI sent a text to Mum, _Ur taxi'll b a bit l8. Lol,_ and went into the living room.\n\nThe living room stank of cigarettes and beer. I opened the windows. A cold wind lapped up the staleness. I sat on the sofa and flicked on the television. The news was on. A helicopter was broadcasting pictures of a mansion surrounded by woods. Breaking News: Islamic Terror Attack Foiled. I turned the television off. All of a sudden, I felt exhausted and dozed off. I was in an empty, white room. Without doors. Without windows. 'Karey?' someone called. And then, 'Karen?' And then, 'Kiran?'\n\nI woke up with saliva dribbling from my mouth. Mum and Dad were back and by the time I got off the sofa they had already taken the shopping into the kitchen and Mum was putting it away.\n\nI sleepily walked in, wiping my mouth with a tissue. Mum gave me a great, big, _you'llbealright_ kind of a look, and Dad shoved tins into a cupboard. He was in a hurry, and I guessed it was getting nearer to the match. A tin rolled out and fell on his toe. He yelped.\n\n'Serves you right, Lucky,' Mum laughed, looking at Dad who was holding his foot. 'Put them in properly.'\n\nDad didn't bother saying anything back and blew his nose into his handkerchief. His weekly lottery ticket fell out of his pocket. I bent down, picked it up and put it on the table, thinking, 'There's nothing lucky about my Dad.'\n\nMum picked up the lottery ticket and said, 'Lucky, stop wasting money.'\n\n'You won't say that when I win the jackpot,' Dad said, making a face of exaggerated pain.\n\n'You're the only person I know who has never even won a tenner,' Mum said.\n\nYep. 'There's nothing lucky about my Dad,' I thought again, and asked, 'shall I get you a cold compress, Dad?'\n\n'He needs an ambulance,' Mum said, as Dad put his foot back down and adjusted the tins inside the cupboard, 'don't you Lucky?'\n\nI suddenly felt really angry with Mum and said, 'His name's not Lucky, is it? It's Liaqat.'\n\nMum gave me an icy stare. Dad took a deep breath, and said, 'No, Kiran, it's not.'\n\nMum wiped the kitchen table, went over to the sink, and washed the dishes, which had already been washed \u2013 every now and again looking at me in the reflection in the window.\n\nWhen she had finished, she looked around the kitchen to make sure everything was where it should be. 'Don't hate me Mum,' I said. I was determined not to cry. 'But I can't go to church with you anymore. Your Jesus is white. Your Holy Mother is white, and The Father has to be white as well. Look at me! Just look at me!'\n\nMum whispered, 'It's not like that.'\n\n'I know you hate me,' I said, holding back my tears. 'It's not like that,' Mum repeated, walking up to me.\n\n'You can be what you like, Kiran,' Dad stood up and put his hand on my head.\n\nMum and Dad exchanged looks that sent shivers down my spine.\n\nI sat down on a chair, put my head in my hands and wept. Mum got me a glass of water. I drank it.\n\nMum leaned over to an unpacked bag, picked it up and put it on the table. Pushing it towards me, she said, 'Here I bought these for you.'\n\nDad picked something out from under a pile of empty bags and hid it behind his back. A big grin ran across his face.\n\nThe bag Mum gave me had a green hijab and a long-sleeved, white _kurta_ along with some books and a DVD in it. There were small books called _Qaida_ s and there was the Holy Quran. There was a book on the Prophet, a book on Islamic history, and a book about fasting. The DVD was called _The Messenger_. I felt so ashamed of myself that I stood up, kissed Mum on the cheeks and hugged her.\n\n'What've you got for her, Lucky?' Mum asked, in a knowing kind of a tone.\n\nDad walked out of the kitchen backwards, hiding something behind his back, 'Come on, Dad, what you got for me, eh?'\n\n'I'll give it to you tomorrow,' he said, trying to get away.\n\n'Let's see it, Dad.'\n\n'Show her, Lucky,' Mum said.\n\n'Liaqat, Mum!'\n\n'He'll always be Lucky to me,' Mum replied.\n\nDad brought his hand round to the front slowly. He was holding a book as well: _Islam for Dummies._\n\nWe had a really good laugh, and then I said, 'Dad, you can teach me how to pray, can't you?'\n\n'Course I can' he said, Mum sniggered.\n\n'Can you teach me to read the Quran, Dad?'\n\n'Yep. I read it all, twice, in Pakistan when I was a boy,' Dad said, 'but don't expect me to start believing in all that stuff.'\n\nMum went silent. Her eyes drifted off for a moment into another world, but then she came back all of a sudden, and said, 'Lucky, go into the living room with Kiran and start teaching her what you know. Let me get the dinner on.'\n\n'I can teach her, you know,' Dad said. 'Go on then,' Mum said.\n\nDad rubbed his hand on his stomach and then on his head, and said, 'I will.' Turning to me, he said, 'Come on Kiran, let's start right now. We'll start with the _Qaida_ , and you can learn it just like I did. And then I'll teach you how to pray.'\n\nMum sniggered again. I went to the living room with Dad carrying the books. He cleared the coffee table and sat on the sofa. I sat down next to him.\n\n'Do you mind if I just check on the score before we start?' Dad asked, holding the TV remote.\n\nI smiled and shook my head. He flicked through a few screens and then turned the television off. He opened the first page of the _Qaida_ , pointed to the first letter, and said, ' _Alif_.'\n\n' _Alif_ ,' I repeated.\n\n' _Bey_ ,' he said, pointing to the next letter.\n\nI repeated as he went along. I was so happy to be sitting with my Dad learning Arabic letters that I must have been the happiest girl in the world. I couldn't remember any other time we had sat together for so long, me and my Dad. As we were going over the letters for a second or third time, Mum came into the room and moaned, 'Lucky! Don't smoke a cigarette next to Kiran, and not while you're trying to teach her to read the Quran!'\n\nDad quickly stubbed it out, blowing the smoke away from me. 'I think you've done enough for today on the reading,' Dad said. 'You're going to teach me how to pray?'\n\n'Course I am,' he said, walking out of the room. Mum smiled at me a sort of _I'dliketosee_ kind of a look and followed Dad out. I put the _Qaida_ away and went to the kitchen to help Mum. I heard Dad stomping down the stairs calling me back into the living room. Mum followed me.\n\nDad was looking all around the room a bit puzzled. He said, 'I just can't remember which way the _Kabah_ is.'\n\n'Mum nodded towards the television corner. Dad looked up at the ceiling for a moment, and said, 'Yes. You're absolutely right.'\n\n'I bet you'd have said that whatever Mum said,' I thought. 'You haven't got a prayer mat,' Mum said.\n\n'I have,' he said, spreading a big, red towel in the space in front of the television. It was a Manchester United towel, with a picture of Alex Ferguson on it.\n\n'I'm not praying on that...'\n\nDad picked the towel up, turned it over and spread it out on the floor. It had a picture of Rooney on the other side.\n\n'Oh Dad!' He stepped onto the towel, raised his hands to his ears, and said, 'First you do this, and you say \" _Allah O Akbar_ ,\" bending down towards his knees, he said, 'and then you do this and,' he stood upright, and said, 'then you do this...'\n\nMum interrupted, 'For god's sake, Lucky, you're drinking beer and teaching Kiran how to pray!'\n\nHanding a half-drunk can of beer he was holding in his hand to Mum, he said, 'You're right about that.'\n\n'You'd better take this girl to the mosque or somewhere, Lucky,' Mum said, 'She wants to learn it properly.'\n\nAren't Mums just full of surprises? I had got myself into a bit of sulk. I really wanted to dress up but couldn't decide what to do. I was going to ask Mum to help me dress up for the Halloween party at school, but the way she had gone all quiet ever since I told her I wanted to be a Muslim, like _it_ was going to hit our house again, made me think it better not to bother.\n\n'Kiran sweetheart...?'\n\n'What've I done now?' I grunted turning my face away from her. 'Haven't you forgotten something?' Mum said coming closer to me. 'What?'\n\n'What's tonight, dear?'\n\n'Tonight's, tonight. What's it with you?' 'You're angry aren't you?'\n\n'No.'\n\n'You _are_ ,' Mum said stroking my head. 'Not,' I replied brushing her hand off. Don't you just hate it when Mums do this? 'It's Halloween, Kiran?'\n\n'So.'\n\n'I thought you wanted to go to your party at school.'\n\nI turned around. She was all smiles. She had a shopping bag in her hand. Putting the bag on my bed she asked, 'What do you want to dress up as?'\n\nI didn't reply. I heard Dad stomping up the stairs.\n\n'What about a big, hairy monster?' Mum said pulling a big mask out of the bag with long, straggly hair, a hairy face with red vampire teeth.\n\nI burst out laughing. Dad popped his head into my room and then came in. He stared at Mum's hideous thing, running his hand over his big belly.\n\n'What's so funny?' Mum asked. 'It's a Halloween costume.'\n\nDad started laughing and Mum asked him all serious like, 'What's with you, Lucky?'\n\n'I'm just laughing 'cause she's laughing,' and then turning to me he asked, 'What's the joke, Kiran?' 'It's not a joke, Dad. If I put this thing on at school they'll say I look like you,' I said.\n\nMum laughed. Dad waved his hand dismissively in the air and went to the bathroom. After he left, I said to Mum, 'Seriously though, Mum, I want to be something special not just a mask from a shop.'\n\n'Well I won't bother showing you the other one then,' Mum said shoving the hairy thing back into the bag. 'I got a load of paints. What shall we do?'\n\nI turned my computer on and searched for some ideas. And then I saw one, the perfect one for me. I could just picture myself in it. One side of my face painted in sharp angles of blood red. The other side white, with shining red lipstick, with my messed up hair falling on my face.\n\nDad flushed the toilet, came out of the bathroom, popped his head into my room again and said, 'Mum and daughter moment is it?'\n\nHe waited for us to respond but we ignored him and he added, 'Halloween this week, sports week next week. Don't you lot study any more, just party?'\n\nWe ignored him again and he went back downstairs.\n\nI pointed to the one I liked and Mum said, 'Perfect.'\n\nShe rummaged about in the bag and brought some paints out. I sat on a chair in front of my desk and looked at myself in my big mirror that sat on top of the desk. Mum ran her fingers through my hair saying, 'It's so soft, your curly hair, so soft.'\n\n'I was thinking Mum, I'd like it all messy but what do you think of it being spiky?'\n\n'Spiky!' Mum giggled like a little girl. 'Yeh, spiky, really spiky.'\n\n'Crikey!' Mum said. 'OK. I got all the stuff for it.' We both laughed.\n\nMum went downstairs to get a tray so she could squeeze the paint onto it and I went through a few more images of ghouls and things like that. I thought maybe I would look good as a hook-nosed witch, but then rejected the idea with the thought that half the gormless girls at school would turn up as witches with stupid broomsticks. Then there was this Dracula-type with big, bloody fangs, but I didn't like this one either, as half the barmy boys fancied themselves as vampires. By the time Mum came back, I was convinced I had made the wrong choice but then decided I could see what I looked like and if I didn't like it, I'd go for a witch.\n\nSqueezing some red paint into a silver, stainless steel tray, Mum said, 'You've always been like this you know.' 'Like what, Mum, a monster?'\n\n'No, silly! Once you make your mind up, there's no changing it,' Mum said dipping a brush into the red paint. 'If only,' I thought.\n\n'You know, Kiran, if you have spiky hair, maybe blood red lightening streaks might be better than splotches.\n\n'OK,' I said, and thought, 'You're wicked, Mum. Perfect.'\n\nAs she drew the first lightning shape on the left side of my face, Mum said, 'Do you remember the mp3 player we bought you for your tenth birthday?'\n\nI smiled. I loved Mum telling me things about when I was younger. 'You'd taken it to school with you and you're not allowed to do that are you?'\n\nI shook my head. Mum's brush slipped.\n\n'Don't move!' Mum said, putting the brush down in the tray. She picked up a tissue and cleaned my face a little, saying, 'I had to go to school and get it back for you. All the way home in the car, you kept saying, \"I didn't know it was in the bag.\" And, \"So and so brings one, and nothing happens to them, and it's so unfair.\" When we got home, your Dad was snoring on the sofa. I went into the kitchen and you came in after me, with your new headphones plugged into your ears, holding your new toy. The music was so loud I could hear it even as I washed. I could hear your Dad shouting for something. And then he barged into the kitchen. You were so startled you dropped the mp3 player on the floor and it broke.' Mum dipped the brush into some black paint and asked, 'Do you know what you said to your Dad?'\n\n'No!' I lied.\n\nMum picked up a clean brush and said, swirling it around in the red paint, 'You turned around towards your Dad and shouted, \"You broke my mp3 player.\" He was so shocked, he nearly jumped out of his skin and he said, \"You dropped it, not me.\" And you said, \"It's because of you and Mum that I was born, and if I hadn't been born, I wouldn't have dropped it and it wouldn't have broken and I hate you.\"'\n\n'What did Dad say?' I asked Mum, hoping this time I might get the bit of this story that never seemed to come out.\n\nMum went quiet and continued swirling the brush in the red paint. She took a deep breath and said, carefully painting the outline for the teeth on my face, 'He didn't.'\n\nI wanted to say to Mum, I know he went quiet, just like you go all quiet, but instead I let out a false laugh and Mum continued painting my face.\n\nMum was about to leave to get some spray for my hair but I stopped her.\n\nPointing to the mirror I said, 'Mum, this is stupid.'\n\nDad was coming back up the stairs. Mum nodded towards Dad's footsteps and said, 'He's on the beer again.'\n\nIgnoring Mum, I said, 'I look ridiculous,' and rushed past her. I wanted to get to the bathroom before Dad went in. He was already at the top of the stairs. He saw me and screamed.\n\n'Dad!' I hissed back, ran into the bathroom and quickly washed everything off.\n\nI came back into my bedroom still drying my face with a towel. Mum and Dad were looking at each other. Mum had her hands on her hips and Dad was scratching his arm.\n\n'I'm not going,' I said.\n\nMum smiled, opened the bag on the bed and pulled out another mask. It was of Guy Fawkes, his white plastic face and his perfect black eyebrows, with his moustache going up towards his puffed, red cheeks and his sliver of a beard running down his chin from the middle of his bottom lip.\n\n'Mum, you are the best,' I said. It was perfect. I could just put it on and take it off.\n\n'Guy Fawkes, Sharon!' Dad said, rubbing his head with both his hands. 'What's wrong with that?' Mum asked in disbelief at Dad.\n\n'Yeh, what's wrong with that, Dad?' I asked, throwing the towel onto my bed.\n\nDad ignored me and said to Mum, 'He was a Catholic, Guy Fawkes was.' 'And?' Mum said.\n\n'You're one. Have you no shame, all this burning poor Catholic Guy every fifth of November?' Dad looked so serious.\n\n'It's not the fifth of November, if you haven't worked it out,' Mum said. She was having difficulty stopping herself from laughing.\n\n'He's the only man who has ever wanted to go to the Houses of Parliament for the right reason,' Dad said.\n\nMum burst out laughing. She pushed Dad towards the door saying, 'You're outrageous. Outrageous. Just go to the bog, you've had too much beer.'\n\nAs Dad walked out of my room, I tried to work out what was so funny, but couldn't and then I understood and shouted after Dad, 'You are just mad, Dad. Mad.'\n\nAs he shut the door of the bathroom Mum shouted at him, 'And just so you don't forget, Kiran is in the 100 metre finals at school next Wednesday. And you're going to cheer her on. I'm working late.'\n\nI put the mask on my face and said to Mum, 'He won't remember.' 'He'll be there,' Mum said as Dad went past.\n\n'He won't,' I said.\n\nDad looked at me, shook his head and said, 'He will. And if you win, he'll take you on a treat.'\n\n'You will take her on a treat, even if she doesn't,' Mum said. 'It's about time you spent some quality time with your daughter, and less with the lager cans.'\n\n'Bitter,' Dad corrected Mum. Mum dropped me off at the school party.\n\nThe assembly hall looked really spooky. There were dark, painted lanterns all around. Black drapes hanging down the walls. Large candles burned on the stage. The hall was full of Draculas; Spider-Men with fangs; witches and skeletons galore and to my surprise there was only one other Guy Fawkes. This other Guy Fawkes saw me and swaggered toward me followed by four broom-wielding witches.\n\nWhen Guy Fawkes got close to me, I said, 'Hey Guy, great minds think alike, eh.'\n\nGuy Fawkes's hands went up, as if in disbelief. The witches looked at each other and giggled.\n\nJust then, Guy Fawkes grabbed a broomstick off one of the witches and prodded me hard in the chest. It hurt.\n\n'How dare you!' Guy Fawkes said. It was a voice I knew well and dreaded.\n\nAs soon as I heard Shamshad's voice from behind the Guy Fawkes mask, my blood froze. She prodded the broomstick into me again, harder this time. I think it was a Year 8 who stopped me from falling. I hated my mask, but I was glad I was wearing it. Shamshad and her witches wouldn't be able to see my stupid, ugly face. I know I should have said something to her, told her what a bitch she was, but that was me, the good little girl, who never did anything wrong, just always wanted to please everybody.\n\nI moved away from her and her cronies as fast as I could. A Dracula with one of his canine teeth missing said to me as I rushed past him, 'Penny for the Guy.' A Frankenstein laughed. But I found nothing funny. I kept turning around, trying to see if Shamshad was looking for me. I waited for a little while and when I was sure she was no where near the main door, I bolted out of the hall and telephoned Mum to pick me up. I was so relieved when she said she was already in the school car park.\n\n'How was it dear?' Mum asked as I got into the car. 'Great.'\n\n'Didn't you want to stay longer and have fun?' Mum said. 'I was happy to sit and read the newspaper, done that for years.'\n\n'Yes, Mum,' I said, as Mum reversed the car out of the car park. 'I bet there were lots of Guy Fawkes?' Mum said.\n\n'Just one,' I said.\n\n'That's good then, you were unique.' 'No, there was one other.'\n\n'Who was that?' 'Shamshad,' I said coldly.\n\nMum looked away from me and went quiet. Just as well. I didn't want to talk to her, besides even if I did, she was now locked behind her silence. I was happy to think about what a mess my life was. What was it with Shamshad? She just never let up putting me down. She could be so bad and have so many friends and I was alone, always just being nice. I was good at home, I was good at school and I thought I was good with my gang but look at me. A laughing stock at school, and at home I never knew what I said that was so bad that _it_ was always lurking in some dark corner.\n\nSitting next to Mum, I watched the world outside the car flash by like a bad dream. I saw myself at school the next day, at the final, Shamshad's friends cheering for her. She was bigger than me, but clumsy. She always got a better time than me, but then she had everything I didn't.\n\n'Well, Kiran,' I said to myself inside my head, 'stop being like yourself for once; give her a piece of her own game.'\n\nUnlike me, Shamshad had to win and be the best at everything. I didn't care if I didn't win, I don't even know how I made it to the finals, but she always had to be first. A sly smile came across my face as I saw myself running next to her. She'd be really, really focused. I was going to make sure she didn't win. I would wind her up just by being close to her. And then, just as the race started I'd fall and trip her, and watch her roll on the floor. Perfect I thought. And then I thought, no, they would just start the race again, it was only 100 metres. Maybe I could go up to her and say some things that would really upset her, it was easy for me, I just had to open my mouth in her company.\n\nAs Mum pulled into our street, I had another idea. Why not beat her fair and square? Well, that is, after winding her up at the beginning.\n\nWhen we got home, Mum said to Dad, in an icy sort of a way, 'It's Kiran's 100 metre final tomorrow.'\n\n'OK,' Dad said from the living room. 'You don't have to come, Dad, its fine.' 'OK,' he replied.\n\nI flicked off a shoe; it landed in the middle of the hallway. I flicked the other; it went past the first and hit the kitchen door. Mum, who was halfway up the stairs, glared down at me. I glared back at her. No, I'm not going to pick it up, and I don't care what you think. Besides, you're in one of your moods, where you're just going to lock yourself away anyway.\n\nMum turned around without saying anything and went up into her bedroom.\n\nAs Mum slammed her bedroom door shut, Dad called out, 'Kiran, dear, can you get us a can from the fridge?'\n\n'No,' I shouted back to Dad.\n\n'Good girl, make sure you get one of the cold ones from the back,' Dad said.\n\n'Dad!' I hissed under my breath, thinking, 'What planet are you on?' I was half way up the stairs when I felt really guilty. Dad was just a big softy who didn't know what time of day it was, unless it was a match time. I stopped, turned round and was about to go and get him his beer when I felt a sudden surge of anger. No, he can get it himself, I thought, and went upstairs.\n\n## **Shamshad**\n\nLaila and Aisha turned up at the Halloween party as witches. Aisha, with her ridiculously long wobbly nose and rubbery chin, looked a sight. And Leila was wearing a long black burka, all torn into strips that dangled about her.\n\nI didn't see the other Guy Fawkes at first, it was Laila who did. She nudged me in the side and teased, 'Shamshad, look what Jake's turned up as.' 'He's too small and skinny,' I said.\n\nThe witches made some sort of spooky noise.\n\nLaila flicked her broomstick at me, reciting some things by way of a spell. The broom bit of her broomstick was just a bit of cardboard cut-out that had been hurriedly painted and sellotaped to a stick. It broke off and poked her in the eye. She yelped. We laughed. I laughed all the more at the way she was dressed in her stupid, little witch outfit. The only thing witchy about it was the black cloak; she could easily have passed for a fairy, with a bit of red paint on her face.\n\nAt first, when Laila pointed Guy Fawkes out to me, I was dead chuffed; at least I wasn't the only one. But when this Guy said in Karen's voice, 'Hey Guy, great minds think alike, eh,' I just flipped and prodded her as hard as I could. If it hadn't been for the stupid, red-headed, hairy monster of a clown behind her, she would have fallen flat on her backside.\n\nI was about to go up to her and give her a piece of my mind when Laila tugged my arm and said, 'Let up, girl, not worth it.'\n\nAs always, she was right. Me and my anger, we were never so bad until Karen came onto the scene. I took a deep breath, went up to Karen and said in her ears 'You pathetic copycat.'\n\nIf she didn't have her mask on, I would have been able to see her dirty little face for what it was, a no good, dirty little half-breed face.\n\nWhen she got her balance back, she turned her back on me and walked off into the party.\n\nAfter Karen left, Laila said, 'You know she's in the 100 metre finals.' 'No,' I lied. Of course I knew. Everyone knew, and ever since she had got into the same final as me, I had been running twice a day, just to make sure I beat her.\n\n'There's your chance to get one on her in front of the whole school,' Aisha Sadiq said, holding her stick in one hand and the broom head in the other.\n\n'She always wants to be the best,' one of the witches next to Laila said.\n\n'Yeh, Laila, why don't you put another spell on her,' I said. 'What, with a broken broom?' She replied.\n\nThe others laughed and I joined in. I was scouring the party, trying to see where Karen had disappeared to. Though I didn't see Karen leaving, one of me witches said Guy Fawkes ran out of the hall. Then she said, with broomstick between her legs, her bum wiggling about, 'Like it was bonfire night.' It was such a laugh.\n\nI got to school well early for the races, tied my hair up tightly in a thin, white cloth, got into my black leggings and a black and golden top, put on my trainers and warmed up in the changing rooms. I was still warming up when Laila and my gang came in. We did a few high fives and I went out into the fields. As I was walking out of the main entrance, I saw such a pathetic sight: Karen and her Dad, Lucky, coming towards me. They were late. Karen walked fast. Her Dad was panting behind her. He stopped a short distance away from the gate. Karen came straight towards me, bumped into me and said, 'Get out of my way, you fat cow.'\n\nI was stunned. Before I could say anything else, she was gone. My gang looked at me in disbelief.\n\n'That's it,' I said, clenching my fist. I turned around and was about go for Karen when the bald-headed Mr Armstrong, our P.E. teacher, came out. He was wearing his normal blue sports suit with white stripes. He had a stopwatch dangling in front of his chest.\n\n'Come on girls, why are you hanging about here?' he said, walking past.\n\nHe stopped, did a little jog on the spot, cracked his neck adding, 'And you need to get warmed up, Shamshad.'\n\n'Yes, sir,' I said, still reeling from what Karen had just said.\n\n'And good luck,' he said walking away, moving his shoulders up and down.\n\nKaren's Dad followed Mr Armstrong to the parents and teachers section of the playing fields.\n\nLaila held my hand and said, 'Come on.'\n\nWalking to the fields, I chewed my teeth and promised myself that I would get Karen for what she had just done.\n\nEveryone who was in the final had a parent or two at school. Walking away from my friends, how I wished mine would come to something at school, just once. I shook my head, trying to chase this silly thought away. Dad would never come, he never had the time and Mum didn't even know where my school was.\n\nKaren came out and ran to her Dad, gave him a hug and came towards us in the line-up. She smiled at the other kids in the final and walked straight up to me and said, 'Your leggings are sticking up your big, fat arse.' She looked me straight in the eye, nodded to my chest and added, 'And you should have worn something looser, you show-off.'\n\nBlood rushed to my ears. 'Oh Allah, stop me from flattening her right here,' I thought. I looked round to see if anyone else had heard what she said. No one else was close by. Laila waved at me. I turned around and Karen was in her place at the starting line, next to me, swinging her arms about.\n\n'Wait till this is over,' I hissed at her. She looked at me and tapped her behind.\n\n'Finalists, get ready,' Mr Armstrong's voice boomed out of the loudspeakers.\n\nThe kids let out a roar. I took a deep breath and tried to forget Karen. Then the starting gun went off. Just as we started, the gun went off again. A false start. A teacher went up to Karen and gave her a warning.\n\nAfter a few moments, Mr Armstrong's voice boomed out again, 'Finalists ready.'\n\nGo on Karen, I thought, do it again.\n\nJust then, the gun went and we were off. Karen was away so fast, but I quickly caught up with her. We were all neck and neck at first. I remembered Mr Armstrong's words, 'Hold yourself together for the first 20 metres and then let go.' I was blind to the others in the race. I could see Karen giving it all she had. She was a little in front of me. And then I blotted her out of my mind. I blotted everything out of my mind. I was going to win this. Twenty metres went by in a flash. Karen was a bit further ahead of me by then, but I gave it all I had and caught up with her. As I went past I saw her in the corner of my eyes, panting madly. I pushed on and on. She kept catching up. I heard someone cheering me on. I pushed myself even harder. Karen was a hair's breadth behind. I saw the finishing line. Mr Armstrong was there, slightly bent forward, holding the stopwatch in his hand. There were two other teachers with stopwatches. I ran and ran and ran as fast as I could and crossed the line. I raised my hands to the Almighty for granting me my wish.\n\nI looked for Karen. She was on her back, on the track, not far from me. I waved at Laila. My gang were jumping up and down with joy. Mr Armstrong wrote something down on his scorecard and conferred with the other teachers, nodded, pulled a cordless microphone out of his pocket and tapped on it saying, 'What an absolutely amazing race that was.' He paused, waved his hand towards the kids and added, 'Don't you all agree?'\n\nA deafening cheer went up.\n\n'And I am pleased to announce,' Mr Armstrong continued when the noise went down, 'In the third place, Jonathan West at 12.35, in the second, Susanne Williams.' He paused again.\n\n'You piece of trash,' I cursed Karen. 'Didn't make it, did you?'\n\nShe turned away from me. Mr Armstrong continued, 'Shamshad Khan, 11.29, what an absolutely amazing result. One of the best ever,' the head who was standing close by Mr Armstrong tapped him on the shoulder. He turned to her and the two of them looked through a piece of paper. Mr Armstrong's face lit up and he continued, 'I've just been told, that this is our new school record for the girls 100 metres.' A deafening roar went up. He waited for the noise to go down and said, 'And Kiran Malik, 11.29, congratulations to the joint winners.'\n\nSurely I've misheard, I thought, it can't be. I looked up into the sky. A big, rolling white cloud was merging into a collapsing face. Just then, I became enraged. I didn't care that everyone was watching. I clenched my fist and went for Karen.\n\n## **Kiran**\n\nI was flat on my back looking up at a big, white twisting and turning cloud, sinking into a sad face. From the corner of my eye, I saw Shamshad come towards me, grunting. I got up quickly and went towards Mr Armstrong. Dad was already there. He was out of breath. He hugged me and said, 'Well done, Kiran, you came second. Well done.' Mr Armstrong heard Dad and said, 'No, Mr Malik, She didn't.'\n\n'Well done anyway, Kiran,' Dad said.\n\n'She came first, along with Shamshad Khan,' Mr Armstrong said going back towards the starting line, where the next race was lining up.\n\nDad went silent.\n\nI looked around to see where Shamshad was. I didn't want to meet her in the changing rooms. She was on the other side of the track, surrounded by her cronies.\n\n'I don't feel well Dad, can I go home now, please?' I said. He looked right through me.\n\n'Dad!' I said, 'I don't feel well, I want to go home.' He nodded.\n\n'Can you please come with me to reception, and tell them.' He nodded.\n\nI looked around once again at Shamshad. She was staring at me. She said something to her mates and walked away from them. I knew she was coming for me.\n\n'Dad, please hurry up,' I said, walking back to school.\n\nHe quickened his pace. I ran past reception, bolted to the changing rooms, grabbed my clothes and rushed back. Shamshad was already in the hallway. Dad was talking to the receptionist.\n\nAs I went past Shamshad, she hissed, 'Just wait and see.'\n\nDad had snapped out of wherever he'd gone and said, walking out of the reception, 'It doesn't matter. I'm still proud of you.'\n\nI didn't reply. I was stung by the word 'still'. _Still,_ I thought, you mean because I came joint first or because I came joint first with Shamshad.\n\nGetting into the car, Dad said, 'And on Saturday, me and you are going out to celebrate, just the two of us.'\n\nI threw my stuff on the back seat and sat in the back of the car. 'D and D,' Dad chuckled. 'Daughter and Dad.'\n\n'Oh, yeh,' I thought to myself, 'D and D, that's a new one. As if you'll remember this on a match day.'\n\nOn the way home, I thought about the look on Shamshad's face when I said what I did to her before the start of the race. It was worth everything she was going to do to me. At last, for once, me, little miss goody two shoes, me, the little doormat, had slapped her in the face. Dad said something about what I wanted to do on Saturday. I ignored him. He started humming a Pakistani song. I was rummaging about in my bag looking for my mobile. I had a text from Mum: _How did you do?_\n\nI text her back: _Ask Dad._\n\nA moment or so later, Dad's mobile buzzed. He got a text. Still humming, he looked at his mobile and stopped humming.\n\nI was thinking about D and D when I got home. Dad had never said anything like that. I tried to work out why he'd said this. It wasn't just Dad, but Mum had also been different towards me ever since I wanted to be a Muslim. It certainly wasn't because of the race. Maybe they were trying to get me back on track, whatever that was. And the way Mum had sat with me, for Halloween, the way she'd stroked my hair and spoken, it wasn't like her usual, 'Yes dear, fine dear, love you dear, blah, blah, blah.' No, for once I really felt she was there, for me, with me, just for me. And now, I had a special Saturday coming up with Dad...\n\nI was taking a bag of rubbish out when Mum got back from work, but she didn't say anything to me. No hug. No, 'Hello, I'm back!' No 'Well done.' Nothing. She went straight into the living room, and yes, Dad was up to his usual, glued to the telly, beer in hand. She turned the television off. Dad didn't protest. They looked at each other, in a strange sort of way. Mum saw me standing by the door, walked past Dad and shut the door.\n\nI did what I do, when _it_ takes over our house and ran to my bedroom, jumped on the bed and said aloud, 'Well, Saturday, you're just a hoax.'\n\nBut Saturday did come. And before it came, Mum and Dad talked to each other, in heavy, sad voices. Waiting for Saturday, I tried to catch their words, but they were just words, everyday words, about shopping, and work and just normal everyday chores, but wrapped in something dark, something unmentionable.\n\nSaturday did come and by the time it came, _it_ was gone. And on this Saturday, Mum came and woke me up with a kiss. And this Saturday, Mum was wearing a beautiful dress. At first, I thought I was waking up in a dream, but then I heard Dad calling me, 'Breakfast ready in five.'\n\nI looked at Mum. She looked at me. I touched my ear, waiting for the smoke alarm to go off. Me and my Mum burst out laughing.\n\nAnd this Saturday brought a beautiful, sunny, blue sky. And Dad didn't watch the match. I floated about during the morning trying to work out the big secret that Dad had lined up for me.\n\nAll throughout the breakfast of burnt toast and greasy eggs, I kept trying to work out my surprise. Monday was a bank holiday and then we had a teacher-training day on Tuesday, so maybe D and D meant Dad was going to take me away on holiday, and if this was the case, we were off to Italy, I reckoned. After Man U, Dad loved A.C. Milan. Or maybe we would go to Bodrum, in Turkey. Dad's mates always went there. He often talked about going there, sitting on a beach, getting a boat and going out into the sea, fishing. Or maybe, just maybe, he would take me into town and get me a new laptop.\n\nFinally, we finished our breakfast and Dad said to me, 'I'm taking you somewhere really special.'\n\n'Where?' I asked.\n\n'Dad and his lovely daughter are going for a boat ride...'\n\n'Boat ride!' I said. I was filled with pride for having worked out he was going to take me to Turkey.\n\n'We are going rowing. I've booked a boat in Boarhead Park.' 'Boarhead Park. Rowing,' I thought and said, 'Great, Dad.'\n\nAnd a-rowing we went, Dad and me, in the lake in the middle of Boarhead Park. I sat stiffly in the back of our car, while Dad went on about how wonderful it was for the two of us to spend time together, just me and him.\n\nAt one end of the lake, there is a small caf\u00e9 and next to this is the office for hiring boats. Dad bought me an ice-cream and whilst I sat there stabbing it with a small white plastic spoon he went off to sort out the boat. There are two islands in the middle of the 's' shaped lake, one in each of the curves of the 's', where ducks and geese and other birds breed. Along the banks of the lake there are big oak trees, some bent towards the lake, others so big and tall their shadows fall across the waters like large monsters, moving over the ripples from the oars of passing boats and the swimming ducks and geese.\n\nBy the time Dad came out, my ice-cream had been reduced to a gooey mess.\n\n'Ready?' Dad asked. I nodded.\n\n'Like the ice-cream?' He asked.\n\n'Yeh, Dad.'\n\nHe went so confidently towards the boat, like he had been rowing all his life and stepped into the boat with such force that it almost capsized. A boat assistant ran up and held the boat whilst Dad got his balance back.\n\nThe boat had two places to sit. One next to the oars and the other in front of that. I sat in front of Dad. The oars were placed on either side of the boat. Dad picked them up, put them into the metal holders and rowed. As he did this, he stood up, took some keys out of his back pocket and sat down again. The boat shook from side to side.\n\n'Careful, Dad.' I laughed. 'Mum says you swim like a brick.' 'Less of that!' Dad said rowing, 'there'll be no need for that.'\n\nI was surprised. He was so good at rowing! He used both oars together as we pulled out and then used one to turn and the other to move forward and make sure we missed another boat, full of loud-mouthed teenage boys, which was coming at us with full speed. As we went into one of the turns, Dad's rowing became smooth and methodical, the oars going into the water, pushing the boat through it, coming out, dripping, and dropping back again, sounding almost musical.\n\n'He's not such a clumsy oaf,' your Dad, I thought, looking at his big smile on his big, beautiful, fat face. His big, beautiful belly was popping out of his shirt as some of the buttons had become undone. He closed his eyes for a moment and started singing in his own language, a song I had heard him hum many times but never heard him sing.\n\nI wished I could understand, but even without this, it felt so good, listening to him singing.\n\n'What does it mean, Dad?'\n\nHe smiled and said, 'Do you remember when I went to Pakistan, when my friend Aziz died.'\n\nI tried to think. I remembered him going, but not much more than that. I put my hands between my knees and nodded.\n\n'I used to go to the same school as him when I was young. We were like brothers, we were. He was a poor man, who worked in the hills behind my village, for a stone contractor. He used to load trucks with rocks. One day, when he was loading a truck, there was a landslide and he was crushed to death.'\n\nDad went silent like he was back there. Letting out a deep sigh, he continued, 'It took them two days to move the rocks and get his body out. I got to Pakistan as his body was brought to his house and helped to give him his final _ghusal_ , his final wash. When the time came to carry him to the graveyard for his funeral, his wife came and insisted on helping to lift his body out of her house. That stupid old Imam Butta said women weren't allowed to do this, but she ignored him. I let her hold her husband's bed and she helped to lift it up and placed it on my shoulder. She started walking with the men and Imam Butta told her to stop. Women aren't allowed to do this. She ignored him and walked with us. I thought she would stop where the other women stop, just where the last house of the village is and then they come and stand outside the graveyard until the men finish reading the funeral. But she didn't stop. She kept walking. When everyone recited religious chants, she kept quiet. Not crying. But silent. Along the way a woman tried to hold her hand to stop her going, she snatched it free and kept on walking with us.\n\n'Just as we got past the last house, she sang in a voice so loud and so clear it tore right through me.'\n\nDad looked at me with sad, sad eyes and sang: _'Baghe ander hik bulbul alarnaan paee see banandhi Ajay na charya toor Mohammed, ud gaee ay kurlandhi.'_\n\nMy Dad sang these lines so beautifully, in a voice I didn't recognise, a voice that came out from some depth within him, a place where he didn't go very often.\n\nBefore I could ask him what it meant, he translated: 'A nightingale was building her nest in the garden, Oh Mohammed, it had yet to be finished and she flew away screaming.'\n\nDad looked behind and rowed away from some branches that were hanging into the lake. Pulling out into a sunny bit of the lake, he looked at me and said, 'I love you, Kiran.'\n\n'Love you too, Dad, now, can you sing it again?' He did.\n\nAnd then I asked him to sing it again and he did.\n\nI hadn't noticed we had done a full round of the lake and were going round again.\n\nAs we went past the first curve, I saw Shamshad standing close to the bank, near some bushes. She bent down, picked something up and held her hand out as though to lob it at us. Just then I saw a startled bird fly, screaming out of a tree above her.\n\n## **Shamshad**\n\nOn the way back home from the park, each time I saw a bird, I thought I saw the one that had screamed out from above me, and each time I heard it, it was as though it was the first time I'd heard it. Had I not heard such a frightful cry of a bird above me, a cry that cut deep into me, I would've lobbed the stone at Karen.\n\nThat night I kept falling in and out of sleep, waking up all sweaty. In my dreams, I kept seeing a thick, rolling cloud, changing into faces, mocking faces, faces I should know, but to which I could put no name.\n\nAfter putting on my bedside lamp, I opened the bottom draw of my chest of draws, carefully so as not to wake anyone else. It is a deep draw, with a secret section, which I made myself by placing a bit of matching plywood at the bottom. In this, I keep my secret, secret things, especially my drawings.\n\nOn a blank A4 piece of paper, I sketched the outer lines of the cloud.\n\nThe lines got thicker and deeper, as though my hand had a mind of its own. A face began to form, a disfigured, horrible face, with accusing eyes, fiery eyes, sorrowful eyes and then just a dark smudge.\n\nI felt cleansed after I finished this drawing. I took out my notebooks from the bottom drawer, lifted the plywood false bottom, placed the drawing on top of the others and went back to sleep: a deep, peaceful sleep.\n\nI woke up late the next morning, glad I wasn't going to see _her_ ugly face for a few days. I didn't know she would end up taking my best friend from me.\n\nOur central mosque is in the middle of Boarhead East. Surrounded by boarded up mills and pubs that have long since closed, their yards full of discarded furniture and rusty fridges. Our mosque used to be a church. _Alhamdulillah_ , praise be to God, it is a mosque now. To get inside, you have to climb many old steps and walk in through tall, wooden doors. A balcony runs around the main hall. On the sides of the balcony are smaller rooms in which we have lessons. There is a smaller hall for women at the back of the main hall.\n\nIt was a bright, sunny day and I went to the mosque early to help clean up after Friday prayers. Laila was with me. She didn't usually come here on Fridays. She went somewhere else, a small place near the college where Muslim students prayed and discussed things. We were waiting for the caretaker to come and open up the study rooms, so we sat on a bench on the balcony, looking out as the mosque began to fill up. It was the wrong time of month for me and Laila, so we weren't going to pray anyway. I didn't notice her at first. She was sitting on her own not far from us. Her face was turned away, so I couldn't tell who it was. There was something oddly familiar about her. The strange thing was that she was wearing the same green-coloured hijab as me and a long-sleeved, white shirt, exactly the same as mine; even her black trousers were the same as mine. I prodded Laila and nodded towards her. Laila shrugged her shoulders. I coughed loudly, hoping to get her to turn this way, but she sat stiffly, looking down into the main prayer hall. I coughed again. This time loudly. A few men looked up at me from the hall. I pulled back out of their sight.\n\n'Stop it,' Laila whispered.\n\nThe girl didn't move. I stood up.\n\n'What you doing?' Laila asked.\n\nI nodded for her to follow me towards the girl. She did. I took a few steps towards the girl. She took her hands off the balcony and pressed them together.\n\n'It's her,' I whispered to Laila. 'Karen the flashing _hijaban_.'\n\nLaila didn't reply. I sat down next to Karen. Laila next to me.\n\nI pressed my elbow into Karen's ribs and asked her, 'What's it with you, Karen? What do you want from us?'\n\n'Please Shamshad, I just want to start again and be friends,' she said.\n\n'You don't belong here,' I said. Even the sound of her voice made me go into a rage. 'And what's with you dressing up like, eh?'\n\n'I wasn't, I swear, I wasn't...'\n\nLaila interrupted, 'Leave her alone, Shami.' Turning to me, Laila said, 'Everyone is welcome in the house of Allah.'\n\n'I'm with my Dad, and I am going to come here and I'm going to learn, and my name is Kiran.' Karen said.\n\nJust then the prayers started. It was just as well. I was so vexed with Karen, or Kiran, as she wants to call herself for now, I could have smacked her right there. What did she think it was? A fashion item! You are Karen one day and Kiran the next? You sneer at us, call us scarfies one day, and become one the next? You go to church one day, claiming God had a son, and the next you come here and you can say, 'No, God was not a man, he had no son.' You hang around with your big, ugly gang, you neck them, and they rip our hijabs off our heads, but now you come here all innocent, like?\n\nI looked down into the hall and recognised her father. He came to our street once a week, every Thursday without fail. He was called Lucky Saab on our street. He was in the fourth row down from the front, towards my end of the balcony. It was hard not to miss him, with his long arms and his big stomach. He was doing his _sajda_ , touching the floor with his forehead. His shirt had rolled out of his trousers, exposing his builder's bottom. Like daughter, like father, I thought. Shameless! As Mr Lucky Saab raised his head out of the _sajda,_ he touched the side of his trouser leg and then raised his fist in the air, looked around, then quickly went down into the _sajda_ again with the rest of the line. 'How dare your father do this in the mosque,' I hissed into Karen's ear. 'Disgusting, all of you!'\n\nKaren didn't answer. As the prayers were about to finish, Laila and I left.\n\nThe room in which we read the Quran has long, stained glass windows that curve around the side of the building. We squat on the floor beneath the windows, leaning against the wall, with the Holy Quran in front of us. Girls and children sit in this room. Older boys read next door, in another room like this. I have read the Holy Quran three times and I am on my way to memorising the third _spirah_. _Insha'Allah_ , god willing, I am going to learn the holy book by heart.\n\nOnce a week I teach younger children how to read the Holy Quran. Laila had gone to the bathroom and I was laying out stands for the children's _Qaida_ s when my Dad came in and said to me, 'Someone new is joining today.'\n\nI looked up and put my hand to my mouth. I just managed to stop a squeal turning into a loud ' _OMG_.' Karen was standing next to him. Dad looked at me accusingly. I wanted to stand up and say, 'Dad she's not my friend. I hate her. I had nothing to do with her coming here.' He adjusted the white-laced prayer cap on his head and left, tapping a small cane in his hand, which he always carried in class.\n\nI looked at Karen and thought, you're not getting away with whatever you're up to, I'll get you! She turned her face away from me, looked up at the windows, then down towards the row of stands, and then towards the storeroom in the corner. She had the same headscarf on as she did when she came to school in her miniskirt, but today she was wearing a white-coloured, full-sleeved top with loose-fitting, black trousers.\n\nLaila came back, and I said to her, 'Look what the cat brought in.'\n\n'Hi, Karen,' Laila said, stepping into the room past her.\n\nKaren nodded, and said, 'It's Kiran.' She locked her hands in front of her and tapped her right foot.\n\nLaila smiled, tapped her own head, and said a bit louder, 'Hi Kiran.' I was upset with Laila for putting me down in front of Karen, and said, 'You will always be Karen to me.'\n\nI wanted to smack Karen right there, on her nose, and throw her out of the mosque.\n\n'Where do you think you are, in a disco?' I said to her, nodding towards her foot.\n\nShe looked down at the ground and started tapping her right foot. 'Come on in Kiran...'\n\nI gave Laila such a stiff stare she stopped mid-sentence, but then she looked away from me and said, 'I'll teach you today.'\n\n'You've only been here a minute, Karen,' I thought, 'and you've already taken my friend from me.'\n\n'It's my class and I'll teach _her,_ ' I said to Laila. Turning to Karen, I pointed to the far side of the room, and said, 'Over there, with the babies.'\n\nAs Karen went over to where I had told her to sit, the children came running noisily up the stairs and went to their places. Laila placed a _siparah_ in front of her. Kiran sat down and crossed her legs. 'Start your _sabaq_ , your lesson,' I said to the class, and the room burst into the beautiful sound of Arabic from the mouths of the children.\n\n'Keep still, Karen!' I said, sitting down in front of her.\n\nShe looked round the room, but didn't say anything back to me. 'Open the _Qaida_ ,' I said.\n\nShe did, and before I had given her the first lesson, she started reading, ' _Alif zabr Aa - Alif Zair Ae; Bey zabr Ba..._ '\n\n'Stop! Stop! Stop!' I shouted.\n\nEveryone in the room went silent. Some of the children giggled. Turning to the kids, I asked, 'Who told you lot to stop?'\n\nThey burst into rhythmic recitations again. Seeing my Dad standing at the door, the children increased their volume.\n\nPointing to the letters in front of Karen, I said to her, 'That's not proper, _Karen_. It's _Aa_ , _Ba_...'\n\n'That's not how my Dad taught me,' Karen said.\n\n'What's that rubbish collector know? 'I whispered to her, 'He's just trash.'\n\n'Don't insult my Dad,' Karen said, grinding her teeth. 'Trash! Trash! Trash!' I taunted.\n\nMy Dad came up to us. I moved back a little. He held the cane in his hand behind his back. He asked, 'How's Lucky Saab's daughter getting on in her first _sabaq_?'\n\n'She refuses to learn the proper way to pronounce the Arabic letters,' I said,....'\n\n...'Pindu villagers,' Dad said to himself, 'And England did nothing for them. 'That's how my Dad taught me, sir,' Karen whimpered.\n\n'Imam Lucky Saab did, did he?' Dad laughed. 'Dad, you're proper, brilliant,' I thought.\n\nThe children lowered their voices. Dad looked around the room and they started reciting loudly again.\n\n'My granddad once taught me like this,' Karen said.\n\n'Yes', I thought to myself, clenching my fist, 'go on, say more, _Karen_.'\n\nDad brought the cane out into his right hand. The children recited even louder. 'Go on, Dad', I thought, 'smack her one.' Dad pushed the cane towards Karen's chest. He moved the cane around her chest and slowly took it up to her chin, forcing her to lift her head up. He said, 'I know that _kafir_ very well...'\n\nI caught a glimpse of Laila. With her hand in front of her mouth, she was staring at Dad, shaking her head.\n\n'Don't you call my granddad a _kafir_!' Karen shouted and jumped up. She was crying.\n\nThe children stopped. Dad stepped back from her. She lowered her head and ran out of the room. Laila went after her.\n\n## **Kiran**\n\nLaila walked out with me. We went quickly down the bare wooden stairs, the noise of the children reciting their lessons fading slowly away, into the echoes of our feet. I felt so angry with myself for going to the mosque and for not pushing the cane away. I felt dirty inside.\n\nIt felt as if the walls of the mosque were caving in on me. Someone laughed somewhere. It bounced around me. Laila tried to hold my hand. I snatched it away.\n\n'It was disgusting what he did with the cane,' Laila said, 'disgusting.' I cringed. A shiver ran down my spine.\n\n'I'm alright, you know,' I said to Laila, barging out of the doors of the mosque. Stepping into a gusty wind, I said, 'You don't have to come with me.' Patchy, dark clouds were blotting out the sun. There was a slight chill in the air.\n\n'You're so brave you know, and I never did thank you for standing up for me the other day.'\n\n'I didn't,' I said, 'I just hate Donna.'\n\nLaila pressed on my hand, and we walked on. Dad was leaning against the wall at the bottom of the steps, glued to his mobile, oblivious to the litter flying around him. Clenching his fist, smiling, frowning. He had an earphone in his ear, which was plugged into the mobile.\n\nWhen I got close to him, I pulled the earphone out of the mobile. He was listening to a football match commentary. He looked at me in disbelief. His unshaven face twitched. It was like seeing the face of a little boy who'd had his candy snatched from him.\n\nLaila looked at me and we burst out laughing.\n\n'What's so funny?' Dad asked. 'It's a girly thing, Uncle,' Laila said.\n\nWe laughed more. And then I gave Laila a big hug and burst into tears.\n\n'What's the matter, Kiran?' Dad asked.\n\nGetting myself together, I pulled away from Laila, wiped my face with the corner of the hijab, and said to Dad, 'Like Laila said, Dad.'\n\nWe burst out laughing again. Dad plugged his earphone back. A moment or so later he pulled it out and threw it on the ground, then bent down, picked it up and put it in his pocket, saying, 'I can't believe it. I just can't.'\n\n'He always says this when Man U lose,' I whispered into Laila's ears, 'He's going to clench his fist and say exactly the same thing again.'\n\nHe did.\n\nWhen he calmed down, I pointed back to the mosque, and asked, 'What were you doing in there, Dad?'\n\n'Praying, of course.'\n\n'What was that with the fist?' He leaned closer to us, lowered his voice, shrugged his shoulders like a child, and said, 'I'd set the mobile to receive a message when Man U scored. How was I to know we would lose 6\u20131 to City? I can't believe it, I just can't!'\n\n'Dad, you're terrible!' I said.\n\n'I didn't mean to raise my fist,' Dad blushed. Well, the closest to blushing I have ever seen him. 'I felt really silly when everyone else went into _sajda._ '\n\n'Didn't anyone say anything to you, Dad?'\n\n'When praying, we are meant to be so deep in prayer, we're supposed forget about the world around us,' Laila answered.\n\nDad nodded, sheepishly.\n\n'Your builder's bottom was showing, Dad.'\n\n'Maybe Uncle, you could get braces like some of the old men,' Laila said, with a giggle.\n\n'Hey, less of the _old_ , young lady!' Dad said, pushing himself off the step. 'I'm not coming back here again, Dad.'\n\n'You mean the Almighty got a free prayer out of me,' Dad smirked.\n\n'Uncle, you're unbelievable!' Laila said. Just then, the sun came out.\n\nLaila put her arms around me, and said, 'You can come with me and learn.'\n\n'Dad, you go home and I'll stay with Laila for a bit.'\n\nDad was clearly relieved. He put his hand in his pocket, pulled out a five-pound note, and said handing it to me, 'Don't be late.' 'I won't,' I said.\n\nAs he turned around to leave, Laila said, 'You can come along to the lessons as well, Uncle.'\n\nHe waved his hand dismissively in the air and walked on.\n\nWe crossed the road and as we stepped onto the pavement, Laila pulled her headscarf off, and shook her head. She had shoulder-length, sharply cut hair. A green ribbon was tied across her forehead. Her star-shaped, silver earrings flickered in the bright sunlight.\n\n'What are you doing?' I asked.\n\nFolding the headscarf into a small ball, she said, 'Sometimes I feel like being covered, sometimes I don't. Right now I don't.' She put the headscarf into her pocket, and said, 'You can take yours off if you like.'\n\n'No, I feel better with it on,' I said.\n\n'I know what you mean,' Laila said. After looking round to see if anyone was watching, she adjusted her bra, and said, 'Sometimes when I wear my hijab, I make them stick out.'\n\nPointing to my chest, I laughed, 'Not much I can do with these.' 'Men can't keep their eyes off women in hijabs,' Laila said, 'especially _goray,_ you know.' We stopped talking as a Boarhead Operational Services road-cleaning van went past us, its brushes sweeping up everything from the sides of the road. When its noise faded, I told Laila how, when I'd been little, Dad told me he worked for the local council. I was so proud of him. I thought he had the most important job in the world. He told me he worked for Operational Services, which made sure that everything was kept clean so that there were no diseases like the plague. Then when he got promoted, he told me he was now like a pilot of a plane. When I got older, I realised that he was really a dustbin man. And now he drives the big collection truck. And he loves being called Lucky. Laila and I laughed and laughed till our sides ached.\n\n'I feel like you're me best friend,' I said after we got our breath back, 'and I hardly know you.'\n\n'Me Mum and Dad got married and hadn't seen each before that,' Laila said.\n\nWe broke into laughter. When we stopped again, Laila sucked her teeth and said, 'Shamshad told me she hates you 'cause she says you're half-caste. 'Did she really say \"half-caste\"?'\n\n'And she hates you for leaving Islam...' 'But I am trying now, aren't I, Laila?'\n\n'She's just a messed-up kid. But tell me, what's it with your family and Shamshad's?'\n\nI thought about it and tried to work it out so it would make sense, 'I don't know where to start.'\n\n'Just say it,' Laila said.\n\nI took a deep breath and said, 'Well, my Dad's family and her Dad's family hate each other.'\n\n'Well, who doesn't know that,' Laila said. 'I heard your Dad and her Dad were once best mates.'\n\n'I heard that too, but it's one of those things we don't talk about at home. You know how Mums and Dads can be when they don't want you to talk about something...'\n\n'I know what you mean, in my house', Laila interrupted, 'if we're watching telly and someone kisses on the screen, everyone looks away and the men start talking about cars and the women about cooking. And as soon as the kissing stops, they start watching again and pretend as though nothing happened.'\n\n'Seriously though', I continued, 'I don't really know what happened between our families, but I think someone from their side in Pakistan fancied someone from our side. Their someone got engaged to someone from our side against everyone's wishes, and our someone charged in on the wedding night and took away their someone. There was a shootout, like, and people got killed.'\n\n'Oh my god,' Laila said.\n\n'It gets worse,' I said, 'You know Shamshad's lot have a lot of their clan here.'\n\nLaila nodded.\n\n'Well that wedding thing happened yonks ago...'\n\nLaila interrupted me, 'But here's here and there's there, and it was a long time back so what's it with all the agro' between your families now?' 'Well, things never let up back there and a few years ago, I'm not sure exactly what happened but someone from Shamshad's side there and three of her cousins from here went and killed someone from our side.'\n\n'It was on the news here, wasn't it?!' Laila exclaimed, 'I didn't know it was your lot.'\n\n'So you know why she hates me, then,' I said. 'Bet your lot aren't as bad as ours.'\n\n'Our lot, if they have a big meal together, can't digest it without a good scrap afterwards,' Laila said.\n\n'But they don't kill a few people...'\n\n'If something like this happened back there, in our part, they wouldn't kill a few people like your lot,' Laila paused and then laughed, 'They'd wipe the whole tribe out.'\n\nWe both laughed and laughed like we'd lost it. When we stopped laughing, I said, 'But then I heard another story, Laila. You see they own a lot of land in the village and we worked for them. When my granddad or my great granddad refused to work for them, their side came and took some girls from our side and someone got killed, maybe at a wedding...'\n\n'When did all this happen?' Laila asked.\n\n'About a zillion years ago,' I said, and we laughed a bit more.\n\nThen Laila asked, 'Have you ever asked your Dad what really happened?' 'I did once or twice, but he said what he usually does,' I said, doing the best impersonation of Dad I could, 'It's all water under the bridge.'\n\n'You know, Kiran,' Laila said flicking her hand in the air. 'None of it all matters, really.'\n\n'What doesn't?' I was trying to find a way of saying something I really, really wanted to tell Laila.\n\n'All this stuff. I mean, what does it really matter?'\n\n'No, there's something else, you don't know Laila.' 'Tell. Tell.'\n\n'I don't know how to tell you.'\n\n'We're mates, you can tell me anything,' Laila said, placing her hand on mine.\n\n'It's not that I want to keep a secret from you,' I said. 'There's something else between us and them, I mean between my family and Shamshad's. You know when old folk talk, well, you know how they all talk about each other.'\n\nLaila let out a _don'tIknowit_ sort of a laugh.\n\n'But if I am ever around and someone mentions Shamshad's family, a strange frightening silence comes into the room. They all go quiet and don't look at each other. It's like there's something they really don't want me to know.'\n\n'They're all like that,' Laila said.\n\n'Who are?'\n\n'Grown ups. They're like kids. They think they can keep a secret when everyone knows about it.'\n\n'But I want to know what it is!'\n\n'That's what I mean,' Laila said, 'You want to be like the grown ups.'\n\n'How?'\n\n'You wanna be a kid.'\n\nWe were giggling away in our own worlds when I noticed Donna and Chloe up the road, coming towards us. There were a couple of boys and another girl with them who I didn't recognise. I elbowed Laila and said, 'We've got trouble.'\n\n'It's your gang again,' she replied. 'Yeh, my gang,' I replied.\n\nDonna and her crew stopped before they got to us. They started discussing something among themselves and then walked menacingly towards us.\n\nI felt a strange tingling on my neck. Like I was being watched. I looked back at the mosque. Someone was looking at us. I blinked and there was no one there.\n\nThe mosque's doors opened and a load of men came out.\n\n## **Shamshad**\n\nWhen I saw Karen and Laila on the other side of the road from the mosque, I hated Karen more than anything in the world. She had stolen my best friend. I prayed that Karen would be given a hiding by her old gang. I recognised Donna even from where I was. But it was not to be. Too many people came out of the mosque at the same time.\n\nI went back into the class and started snapping at the kids as they tried to recite the Holy Quran. Part of me wanted to go out, right there and then and give Karen a piece of my mind and part of me wanted to let Laila know what I thought of _her_ now.\n\nThe day dragged on and on, and no matter how hard I tried to forget about what had happened, I just couldn't do it.\n\nOn the way home, I sat in the back seat of the car thinking about what Dad did to her with the cane. Why didn't he just hit her with it? Why did he lift her face up, as if there was anything in it to see?\n\nLooking at me through the rear mirror, Dad said, 'You know you are not allowed to have anything to do with any member of Lucky's family.'\n\nHow many times I had been told this. The reasons were all jumbled up inside my head. We were _Jats_ , landowners, with lots of land in Pakistan. Three of my cousins are in jail over there. Someone in Lucky's family had dishonoured someone in ours. Somebody died in Pakistan. We hated them. They hated us. And none of them could be trusted. But there was something else, something unspoken about us and them. Everyone knew my Dad and her Dad were once friends, but this was never talked about, in what little was talked about in my house. Even the mention of their family name sent the silence of my house into a deeper well. I wanted to know what this was, but I knew I was meant to keep well away from Karen.\n\n'I hate her Dad, I hate her!' I snapped. 'I don't know why she came.'\n\nDad released me from his stare and I looked out at a woman pushing a baby in a pram. The baby was crying. The woman gently lifted it out, kissed it and hugged it. I wanted to be in a pram with Mum pushing me.\n\nDad parked the car outside our house, leaned over and looked at me. I was expecting him to tell me off, like he'd read my thoughts, but he had a warm look in his usually cold, black eyes. His thick, raised brows showed the grey roots of the blackened brows.\n\n'I've been meaning to buy you this,' Dad said leaning back to the space in front of the front passenger's seat.\n\n'You've finally got me a new laptop, Dad,' I thought, 'you're so transparent.'\n\n'I know you might not believe me, but I am so proud of the fact that you came top in the school chess tournament,' Dad said putting his hand into the bag. 'That was last year Dad,' I thought with a sinking heart.\n\n'We invented _shatrange_ , chess, and not the _goray_.' Dad paused to look at me for a reaction.\n\nI gave him the best false smile I could muster thinking, 'Yes Dad, you've told me this a thousand times.'\n\nDad continued, 'Chess is such a great way to learn about strategy and planning. And I still remember how you taught me that the quickest check, what do you call it, is foolish mate...'\n\n'Fools mate, Dad.'\n\n'Yeh, fools mate, that's in four moves.' 'Two, Dad.'\n\n'Yes, the old mates of mine are getting into a bit of chess and I want to show them how it can be done in four.'\n\n'It's in two, not four, Dad.' 'No, that's impossible.'\n\n'Come on, hurry up,' I thought. I think I know what's in that bag. Handing me a chess set, Dad said, 'These pieces were hand-carved in Pakistan.'\n\n'That's really great, Dad,' I said taking the chess set from him. 'Just what I wanted.'\n\n'Really! I knew, I just knew,' Dad said. 'Will you show me the moves?'\n\n'White pawn to F3. Black pawn to E6. White pawn to G4. Black Queen to H4. Check mate!' I said quickly. Dad smiled, a stupid _Ireallydontunderstand_ type of a smile.\n\n'The great thing about playing chess is that you have to plan out what you want to do. Life is like that. It requires hard skills. We have to set our goals and follow them. Do you understand, Shamshad?'\n\n'Yes Dad, I understand.'\n\n'Love is a soft thing, and to survive in this world we need hard things, strength, thinking tactics. Love is beautiful, but it is not enough. Though I do love you, Shamshad, I want you to be strong.'\n\n'I understand, Dad. And did you just say you love me?' Dad smiled. 'I did.' He looked as astonished as me.\n\nJust then, Dad's mobile rang. I went inside. As I opened the door, I saw Mum walking out of the living room, heading for the kitchen. Skype, I thought. If it was just me and she noticed I had come in, she would have shut the door and carried on. But when Dad came back, she always turned the computer off and entered into the kitchen.\n\nDad walked in. He was still talking on the mobile, his face beaming.\n\nGiving me a twenty-pound note, he said quickly, 'Second sale in two days. Things are picking up for Medina Estates.'\n\nI took the money and stepped aside as he walked into the living room. My Dad's company, Medina Estates, was the oldest estate agency in Boarhead East. It wasn't just an estate agency. We did money transfers to Pakistan and sold airline tickets, rented property and sold insurance.\n\nHe was in such a good mood today, I saw my chance. Mum was bringing in his tea. I took the tea from Mum and gave it to Dad. He was still on the mobile. Putting the tea on the coffee table in front of him, I prayed inside my head, 'Please God make it another sale.'\n\nI sat down in front of him, fidgeting with the twenty-pound note. When he finished, I asked, 'Another sale, Dad?'\n\n'No, silly,' he said. 'Baba Zaman just had a baby son.'\n\nEveryone knew Baba Zaman. He was the first one to move to Boarhead from Pakistan. He walked with a bent back. He coughed all the time, spitting phlegm on the floor. He was on wife number three or four; the others were all buried in the graveyard.\n\n'How's the baby?' I asked.\n\n'Alright, I think,' Dad said sadly, sipping his tea. 'It's a girl.' He quickly added, 'Such is Allah's will.'\n\n'And the new Mum?' I asked.\n\n'She's young, she'll be alright,' Dad said. 'You're asking a lot of questions today.'\n\nI don't know where I got the courage from, but I said, 'I'm fourteen now Dad, not young any more...'\n\n'An old woman, eh,' Dad interrupted with a laugh.\n\n'It's not important, Dad, but it's been bothering me, like. Were you and Karen's Dad once best mates? I asked Mum and she said to ask you.'\n\nDad called Mum, 'Sakina, in here now!' I stood up and stepped toward the door.\n\nMum came running in. Dad took his shoe off and held it in his hand, shouting, 'What have I said about talking about that family?'\n\n'She's growing up. She keeps asking questions. I always tell her to ask her father, you know best,' Mum said.\n\n'How dare you disobey me!'\n\nDad stepped towards Mum. He raised the hand with the shoe. She lowered her head.\n\n'It's my fault Dad, honest. I couldn't help it. I'll never ask again,' I said. He looked at me with raging eyes.\n\nI ran upstairs, plugged my headphones in and listened to Lady Gaga.\n\n## **Kiran**\n\nEven though Shamshad was always horrible to me, I still felt sorry for her. When I told this to Laila, she said, 'Maybe she was found in a dustbin?'\n\n'Maybe,' I said thinking about how my Mum could just flip from one mood to another.\n\n'Mums,' Laila laughed, 'can't live with 'em.' 'Can't live without 'em,' I added.\n\nLaila and I chatted all the way to Boarhead College. I told her what Donna had done to me. Laila shook her head in disbelief. It was like we'd been best friends all our lives. I had never been to the college but Laila knew her way round. We went down a flight of stairs, along a corridor into the women's toilets and Laila taught me how to do my _voozu_ , to clean myself up before prayers. After that, we went into a large room. There were kids from East Boarhead, people from Africa and even some white people. Most of the women wore hijabs. The men had beards. Some of them wore long skirts; some wore _shalwars_ that ended above their ankles. Someone tapped on a microphone, and a white man, in his early twenties stood up on the platform. He had light-brown, unkempt hair and a small, stubbly beard. His thin face reminded me of the pictures of Jesus. Everyone went silent. He gave the call to prayer, the _azaan_. I had heard this at my grandfather's and often on the television, but never as beautiful as this. It was like he was singing something that was coming from deep inside me. After the _azaan_ in Arabic, he did it in English. By the time the _azaan_ finished, the men had placed mats on the floor. Some people sat at the back but most stood in neat lines on the mats. Women on one side, men on the other. I stood next to Laila and we all prayed.\n\nAfter the prayers, we all squatted down and the white man who had given the _azaan_ began to speak: 'Brothers and sisters, may peace be upon you all. How many of you heard the _azaan_ in English for the first time?'\n\nAlong with a few others, I put my hand up. He looked around, stroked his beard, and said, ' _Allah O Akbar_ , Allah is great. It means no one is greater than Allah. This means we are all equal in the eyes of Allah. When we prostrate, we do so as equals. In this equality, we seek peace for us and justice for mankind. And why do we get together five times a day to pray? This is so that five times a day we have a chance to get organised and find peace.'\n\nHe paused and pointed at the posters around the room. The words, Kashmir, Chechnya, Iraq, Afghanistan, Somalia, Lebanon and Palestine were written in large letters. Underneath them were pictures of destruction and horrible injuries.\n\nHe continued, 'And we pray for an end to suffering. For those of you who have come here for the first time, I would like you to note there is no picture of God, nor of our Holy Prophet, may peace be upon him, nor of Jesus, may peace be upon him.'\n\nHe paused again, and said with a sly laugh, 'And he was an Arab. Not a blond-haired, blue-eyed boy from up the road. And don't any of you dare to think I look like him! 'Someone laughed. I froze thinking he was talking about me.\n\nHe continued, 'And Jesus, may peace be upon him, felt it his duty to stand up against Rome...'\n\nA mans voice from the audience interrupted, 'Didn't Jesus say, \"Render unto Caesar that which is Caesar's?\"\n\nThe speaker brushed a lock of hair off his forehead, smiled at the questioner and nodding said, 'It's true brother. But Jesus also said, \"And unto God, that which is God's. And what is God's? Life is God's. Everything is His.\" But what did Rome think? That he was a threat. Yes it did. And did he not stand up for God? Yes he did. Did he not stand up against the West? Yes he did. Today, the West is sending its crusading armies to invade Muslim lands. Is it not our duty to follow in the tradition of our prophets?'\n\nEveryone clapped. Waving a leaflet in his hand, he said, 'The crusader, this country's prime minister is coming to Manchester next week. We call upon all believers to go and protest against him.'\n\nAs we left, Laila took some leaflets and said we could give them out at school. On the way home, I asked her, 'I'm not sure about all this crusader stuff.'\n\n'They get a bit hot headed, this lot, and don't make sense,' she replied, 'and sometimes they're the only ones that make sense.'\n\nWhen I got home, I said a loud _himumhidadI'mhome_ and without waiting for a reply, I ran upstairs and slumped onto my bed and without thinking, I started listening to Lady Gaga.\n\nI heard the front door slamming shut and smiled, that had to be Dad. By the time I got downstairs, he was already watching the television, beer can in hand.\n\n'Dad, can I go to Manchester for the day on Saturday?'\n\n'Where were you all day today?' Dad asked.\n\n'I went to a meeting and learned how to pray properly, and learned what the _azaan_ means.'\n\nHe went into a deep silence.\n\n'Can I go or not?' I asked.\n\nHe rubbed his hand across his face and nodded. I turned around to leave, and he said, 'Do you want another fiver?'\n\n'I still haven't spent the one you gave me.'\n\n'You've become so honest with all this hijab stuff,' he laughed. I picked up a cushion and chucked it at him.\n\nOn the way to dropping me off at Boarhead station, Dad said, 'Just be careful in Manchester,' 'I will Dad,' I said. 'I will.'\n\nAs the train set off, I thought how Boarhead was a world of its own. To get here by car, you come along a motorway, which runs along the side of a hill. Boarhead is hidden behind the hill. If you come by train, the rail track is on the other side of another hill, an even bigger one than the motorway one.\n\nI arrived early and went for a wander down Market Street. I got a text from Laila: _Running 15 mins late._ I was about to reply when I saw them. Jake and his mates were coming towards me. Shamshad was with him, her arm in his. She was wearing a low-cut top and a short flowery skirt. She had a black bag on her shoulder. She kept shaking her head to push her hair off her face. They stopped by an ice-cream van and ordered. Shamshad giggled each time Jake said anything. She had bright lipstick and thick eyeliner on. I was about to turn around and leave when she saw me looking at her.\n\nJake whispered something in her ear. She smiled without taking her eyes off me, and then Jake yanked her arm and they went in the opposite direction. Shamshad kept turning around to look at me as they disappeared into the crowd of shoppers.\n\n## **Shamshad**\n\nWhen Karen saw me with Jake, I could have just died. I kept looking over my shoulder, all the time. I was convinced Karen would follow me. Jake kept asking me what the matter was, but I kept quiet. After a while, Jake got fed up with me and went off with his mates. I changed back into my normal clothes at Piccadilly Station and went back home. Before catching the train, I threw my skirt and top into a bin.\n\nDad was out. Mum was on Skype. She shut the door to the living room when I went in. I went into the bathroom. I cleaned my teeth over and over again, trying to chase the smell of vodka away. I scrubbed my teeth until my gums bled, trying to chase the stench of cigarettes all the while begging the Almighty to forgive me. 'I have been bad Almighty,' I prayed. 'You are merciful. All forgiving. Forgive me. Forgive me.' I did my _wudhu_ , cleaned myself, and readied myself to pray. I went to my bedroom, spread my prayer mat on the floor of my bedroom and prayed. Rani came into the room as I prayed and curled up next to me. After I had finished, I picked her up and stroked her from her head all the way to her tail. She closed her eyes and pushed her head up against mine, arching her back as my hand went over it. As I stroked Rani, I heard Mum laughing downstairs. It's a sound I rarely hear and made me think about the one time she really, really made me happy. It was on a Friday when I saw a side of Mum I would never have dreamt existed. I'd just come home from school and was expecting her to be, as ever, glued to the computer screen, yapping away to some goat-herder in Pakistan on Skype, but she was standing by the window, looking out on the street and waved at me as soon as she saw me.\n\nShe opened the front door and said, taking my school bag from me, 'Come on Shamshad, we're going.'\n\nThere was a decisiveness in her voice I had not heard before. For a moment, I thought maybe she'd had a big fight with Dad and was leaving the house, but then I looked in her eyes. They looked like the eyes of a woman much younger then my Mum. Mischievous eyes. Determined eyes. But one about to leave home? No.\n\nMum quickly hung my school bag onto a hook, picked up a large brown bag that was behind the door, and said in English, something she rarely did, 'Swimming.'\n\n'Swimming!' I almost jumped out of my skin. My Mum and swimming! She grabbed my hand, giggled and slammed the door shut behind us.\n\nBefore I could get myself together, a white van, full of _buddies_ \u2013 old women \u2013 from our neighbourhood pulled up outside our house and Mum shoved me inside and then got in herself. The amount of noise these buddies made on the way to the baths would put an army of hormonal teenagers to shame. And the words they used, about each other and about the men they saw on the way? May the Almighty forgive them, especially my Mum.\n\nThe baths were even noisier then the van. They were heaving with happy women and kids. I have never seen so many bums, bigger then coffee tables, tree trunk legs wobblier than jelly jumping into water, ignoring the whistles of the irate lifeguards.\n\nMum handed me a plastic bag with my towel and a new swimsuit in it, kissed me on the forehead and rushed off to change, along the way waving to a big, fat woman who was standing on the edge of the pool, slightly bent, with one foot touching the top of the water. The woman was wearing a purple swimsuit, leggings and a matching top that came down from a tight hood from her head to her waist.\n\nThis was the first time I had been here since the Victoria Baths had been modernised. The old swimming pool in the middle with changing cubicles all around was still here, but now two larger pools, one with diving boards as well as slides and water features for children, had been built. The old ceiling, with its long beams, had been replaced by a much taller glass one.\n\nMum had bought me a normal, dark blue swimming suit with a matching cap. I got changed as quickly as I could and when I came out, Mum was waiting for me outside my cubicle. I put my hand to my mouth as soon as I saw her. I was expecting her to be dressed like her purple-suited friend, but Mum was wearing a swimsuit like mine, with one of Dad's large white t-shirts on top. She burst out laughing when she saw me looking at her.\n\nMum was like an excited girl and I felt like the adult. She hopped over to the deep pool and as she was about to jump in, a lifeguard dressed in a bright yellow top and red shorts whistled at us. The guard pointed at Mum and waved her index finger telling us not to do what Mum was about to do. I was a bit puzzled and tried to work out what it was we had done, when Mum took off the t-shirt, and said, nodding to the lifeguard, 'This one, she doesn't let us go into the water with normal t-shirts on.'\n\n'You've been here before, Mum?!' I asked incredulously.\n\n'But not with you,' she said rolling up the t-shirt and lobbing it towards a bench on the side, behind the lifeguard.\n\nAs she jumped into the water I shouted, 'It's the deep end, Mum.'\n\nShe went down into the water and then when her head popped out she said, 'Race you to the other end.'\n\n'You've no chance,' I said jumping in next to her.\n\nI was wrong. Mum swam like a fish, doing her doggy paddle, panting and splashing all the way to the other end of the pool. She beat me, but she was really out of breath.\n\nWe did a couple of slow lengths, me showing off my breaststroke, front and back crawls and butterfly. Mum stuck to her doggy paddle.\n\nWhen we stopped for a breather, Mum pointed at the tall diving board in the pool behind us and said, 'Lets jump from that one.' 'It's much higher than it looks from here, Mum.' She didn't wait for my reply and got out of the water.\n\nAs we walked towards the queue for the jump, a lifeguard stopped us. 'Why won't she let me go?' Mum asked me.\n\nI asked the lifeguard what the matter was and she replied, 'Everyone has to swim a width before they are allowed to jump.'\n\nI translated for Mum and she lowered herself gently into the water and swam across to the other end. I followed her.\n\nWaiting in the queue, I began to feel goose pimples. I hate heights, but didn't want to let Mum down.\n\n'It's all right if you don't want to jump,' Mum said walking up the steps. 'It's not that...'\n\n'I might not be able to do it when I get to the top, so you wait here and get ready to pull me out of the water if I do manage to do it.' 'OK, Mum.'\n\n'And don't laugh at me if I can't.' 'OK, Mum,' I laughed.\n\nMum looked at a woman who was waiting at the edge of the high jump. She was a skinny, blonde-haired woman who kept looking down, then moving away towards the steps only to go back again. She did this a few times and came down the stairs, crying.\n\nWhen Mum's turn came, she went up the stairs, walked onto the platform and jumped straight off, without waiting or thinking. She came down making a lot of noise. It was difficult to tell whether she was screaming in fear or joy. She landed in the water with a great big splash. I was relieved when her head popped out of the water. She swam towards some steps close to me.\n\nComing out of the water, she said, 'I did it.'\n\nShe looked round the pools and said, 'Do you want a go?' I shook my head.\n\n'Then I don't either,' Mum said.\n\nI was so deep in thought, remembering my one special time with Mum, I didn't hear Mum calling me at first.\n\n'Yes, Mum,' I replied loudly.\n\n'You left the bathroom sink dirty,' she said. 'Sorry, Mum.'\n\nI felt all dirty again; I held my hands open in prayer, and prayed, 'Almighty, forgive me for what I have done. I will never do it again.'\n\nKaren's face flashed through my mind. I slammed my hand on the side of the table. Rani jumped out of my lap.\n\n## **Kiran**\n\n'What's Shamshad like?' I kept thinking, waiting for Laila. As soon as I saw her, I told her about Shamshad and Jake. She said, 'Nothing surprises me about her.'\n\nThough neither of us admitted it to the other, we didn't want to bump into Shamshad. We messed around for a little while and went home.\n\nThe next morning I put on a clean headscarf and left for school. Shamshad was waiting at the top of our street, on the other side of the road. At first, I didn't believe my eyes and looked at her again. She stood on the other side of the road, unconcerned by all the eyes staring at her. Her arms were folded across her chest.\n\nI quickened my pace. She did the same. I started running. She did the same. I ran as fast as I could and stopped by Mrs Johnston, the lollipop lady, at the top of our road. Shamshad was beside me. Panting. I moved closer to a woman with two children and crossed the road. I could feel Shamshad's breath on the back of my neck. I went along the main road instead of the short cut to the bus stop. Shamshad followed me all the way.\n\nAt the bus stop there were lots of kids, many of them going to our school. I bought my weekly bus pass from the driver and went to sit down. I felt relieved as most of the seats had someone sitting on them. I sat next to an old lady. As I was sitting down, she handed me a bag and said, 'Can you help me off with this, love.' I took her bag and moved back whilst she got up off the seat.\n\nShamshad sat down next to me, stuck her elbow into my ribs, and hissed 'Keep that little trap of yours shut!' I kept quiet.\n\n'Is she wearing her mini-skirt again?' Aisha glared her braced teeth at me.\n\nDigging her elbow into me even harder, Shamshad said, 'She's better now. I'm teaching her to be proper.'\n\nI squealed. The cronies laughed. Aisha laughed the loudest. Shamshad stepped on my foot as hard as she could before getting up to leave.\n\nI went to the toilets and washed my face before going to class. Everyone was staring at me when I entered. But for a slight clicking noise, it was really quiet, like everyone was holding their breath for a big bang. I wanted to yell, \"what have I done to any of you\", but I couldn't say anything. My feet felt really heavy. My side ached and I felt the weight of all those eyes glaring at me. Tears began to burn in my eyes. 'Don't cry in front of this lot, Kiran,' I said to myself. 'Don't you cry, girl. They're just ignorant. They're just making you the fool.'\n\nWhen I got to the desk, I saw what the joke was. Everyone started laughing. A small toy monkey, wearing a hijab over a mini-skirt, was dancing on my desk.\n\n'Very funny,' I said as I picked it up. I gave Aisha a dirty look. She stopped laughing. I turned off the monkey and opened my bag. I realised my pencil case was still in my locker. I looked at the clock. There were still five minutes to go and I rushed out. Someone clapped, then everyone clapped. When I got to the door, Shamshad was standing there, peeping in. She grabbed me by the collar, pulled me away from the door and slapped me hard across my face, hissing, 'How dare you spread lies about me.'\n\n'I haven't told anyone, I swear,' I said.\n\nShe was about to hit me again, when I heard Mr Mayflower's shoes clicking on the tiles. He walked with a limp. The sound was unmistakably his. Shamshad let go of me.\n\n'Shouldn't you girls be in class?' Mr Mayflower said. 'I just came to borrow something, sir,' Shamshad said.\n\n'Very good. Very good,' Mr Mayflower replied in his usual manner. 'You look a bit sore this morning Karen,' he said to me.\n\n'I left my pencil case in my locker, Mr Mayflower,' I said.\n\n'Very good. Very good. Chop chop, now. Go get it.' Mr Mayflower said. 'And you can carry on chatting at break.'\n\n'Yes, _Karen_ , I'll see you at break,' Shamshad said, running towards her class, the echo of her feet fading down the corridor.\n\nI didn't pay any attention to Mr Mayflower's lesson. He didn't notice these things. He just looked out from his thick glasses, brushed his wild hair off his head when it fell forward and carried on with whatever he was going to do. I tried not to think about the coming break by thinking about the stories that went around about Mr Mayflower. You could make any excuse to him and he would believe you. He was a legend in our school for being the dopiest of teachers. Mr Mayflower couldn't stop break from coming round. I had only told Laila, and she had promised not to say a word to anyone.\n\n'I didn't say a word to anyone,' Laila said when I saw her at break. She was carrying a plastic bag in her hand. Then she smirked, 'Except for mentioning it on my Facebook wall...'\n\n'How could you, Laila?' I protested, looking round for Shamshad. 'Don't worry about her for a bit,' Laila said, 'her and Jake have gone to Mrs Seaver'. Mrs Seaver is the Head. I was about to ask why when Laila grabbed my hand and led me towards a covered area, and said, 'That's why.'\n\nSomeone had written: _Shamshad fancies Jake. '_ Ouch,' I said.\n\nLaila laughed, 'Sorry, cross my heart and hope to die.' 'Cow!' I swore.\n\n'Moo,' Laila said.\n\n'Come on, are you going to help me give 'em out?' Laila asked. 'Just me and you, Laila,' I asked.\n\n'There's a few others,' Laila said. 'Are we allowed?'\n\n'No one will know who did it,' Laila said, 'We'll do it quickly.'\n\n'Well, nothing much's going right for me,' I said. 'Besides, you're really good at keeping secrets.'\n\nPutting some leaflets into my hand, Laila said, 'Moo.'\n\nPast the covered area, our school grounds are dotted with trees, which go all the way down towards a farm, where cows often sit, staring at us, chewing their cud. Kids from West Boarhead hang out under the birches, and the East Boarhead lot at the opposite end, by the poplars. We had hardly given any leaflets out when Donna, Chloe and Megan came towards us. Jake was a few steps behind them, coming from the direction of the covered area. He was talking to Shamshad. Behind Jake, kids from West Boarhead were standing around close to each other. Fluff from the birch tree was blowing in the wind like snowballs.\n\nI was handing leaflets to some Muslim boys from Year 8, when Donna came up to me, grabbed the leaflets out of my hand and swore. I tried to snatch the leaflets back; she pushed me in the chest. I steadied myself. Donna's chubby cheeks were red. Wiping her blond hair off her face, she stared at me with raging eyes and said, 'Showing your colours, eh.'\n\n'Get lost, Donna,' I said putting my arm around Laila, 'Just go away.' The crucifix drawn on my forehead began to sting.\n\nGirls and boys from West Boarhead ran down towards us.\n\nChloe pointed at us with her index finger and then rubbed it across her neck as if it was a knife hissing, 'Talibans.'\n\nDonna crumpled the leaflets she had taken from me, threw them to the ground and turned towards Laila saying, 'You should be supporting our lads in Afghan.'\n\nLaila's face reddened. She said, 'British soldiers went to my granddad's house in our village in Kandahar. Shot him in front of everyone. One of them put his boot on my granddad's head and had his photo taken. Did he come to Boarhead and bomb it?'\n\n'If you don't like it here, why don't you...'\n\nMuslim boys and girls from East Boarhead had come round as well. Laila and I were between two heaving lines.\n\n'Terrorists,' someone shouted, from the East Boarhead line.\n\n'Up yours, Osama,' Megan pointed to a turbaned Sikh from Year 8. Donna turned around and shouted over to Jake, who was still talking to Shamshad, 'Jake, come here, right now.' Jake ran over. Shamshad went back into school.\n\nAbove us, the wind stopped. The air filled with a seething anger. Some boys pushed each other, swearing. I looked at the West Boarhead line. It was thicker than ours, and getting bigger. Jake came and stood next to Donna. She pointed her fat finger at our line, and shouted, 'If you lot don't like it here, go back to Shariaistatan or wherever you come from.' The angry silence from above came down and engulfed us. Donna's eyes filled with tears and she said in broken words, 'My Dex is out there in Afghanistan, getting shot at by youse lot. And some of you know Dex, don't you?' She held Jake's hand, pointed to me and said, 'And you know him well don't you? I don't know if he's alive or dead now, do I?'\n\nThere was a gasp from the western line. Jake said, 'Our Dex is missing. They think he might be dead or captured and taken to Pakistan...'\n\nDonna's eyes narrowed. She pointed at me and said, 'And if something happens to Dex, I'll have one of you.'\n\nJake shook his head, 'I didn't want our kid to join and I didn't want him to go.'\n\n'What've you become?' Donna stepped away from Jake, looked him in the face and shouted, 'He's your brother and was just doing his job...' 'Doing what?' Jake interrupted.\n\nDonna gritted her teeth.\n\nMegan put her arm in Donna's, spat at Jake and, 'You Paki-loving traitor.'\n\n'Donna, I love our Dex and you know that and I know you love him...' 'He should be with you here, Donna,' Laila said.\n\n'He should,' Donna cried. 'But he might be dead.' 'He's alive, I know he is,' Jake said.\n\nThe Head came charging up towards us with an army of teachers behind her. Everyone scampered.\n\nI followed Laila and we went down past the poplars, and hid behind a bush. A large brown and white cow was sitting a few feet away from us on the other side of our grounds, staring at us with its big eyes.\n\nAfter getting my breath back, I said to Laila, 'I'm sorry about your granddad. I didn't know.'\n\n'How would you?' she said, pulling out a blade of grass. Putting it in her mouth, she whispered, 'It was my _dada_ , me granddad. My Dad couldn't even get to his funeral.'\n\nI pressed on her hand, and asked, 'When?''\n\n'Exactly thirteen months and four days ago,' she said, spitting on the ground.\n\nWe sat in silence for a while. Laila had picked up a twig and was digging into the ground with it. I looked into the vacant eyes of the cow. A small bird had perched itself on the cows head. The cow carried on chewing. A fly buzzed above it. It flicked its tail. The fly continued to buzz. The cow shook its head and the bird flew off.\n\nEven though I was feeling calm on the outside, inside I was really, really mad. I was mad at Shamshad for tormenting me. I was mad at myself for not standing up for myself. Laila had just stood up to that nut case. Why couldn't I? I was really angry with Mum for taking me to church. And my Dad, I thought, 'How could you be you?' And I was angry for Laila.\n\nJust when I was thinking of her, she said, 'He was going to give water to a dying soldier, someone who had come from so far away and who had caused so much suffering to his village. He was going to give one of them water, and they killed him and took photographs.'\n\nI didn't say anything. I searched for the right words, but all I could find was rage.\n\n'That's what my Dad said happened,' Laila said. 'He doesn't say much any more, my Dad. He wants to go home, but there's no one there now. They brought bulldozers and flattened the village, they did. And everyone just went somewhere else. Some of us now live in Pakistan. That's what my Dad said they did.'\n\nWe walked silently back to our classroom. I took the bag with the leaflets from Laila and hid it under my jacket. After shoving the plastic bag into my locker, I went to my classroom and floated through English.\n\nThe whole school was called in for a special assembly that afternoon. Our assembly hall was a long, tall building. All along the wall were engraved names of past Heads and Head Boys and Girls. When empty, it echoed each time you took a step. Your voice, even in whispers, bounced around the room. The Head, a police officer and Mr Mayflower were sitting on the stage. Everyone filed in and sat down, class by class, looking stiffly towards the front. Nobody spoke as they entered. The teachers sat on the sides. Year 9s and 10s stood behind the teachers at the ends of the rows of chairs.\n\nMrs Seaver stood up and tapped on the microphone, three times. The noise from her fingers subdued the echoes. 'I think you know why you are here. I have a few words to say to you. As always in my assemblies, if you have a question to ask, you may do so. If you have something important to say, which we should all hear, you may say it. But first, we have a special guest here.' She nodded towards the police officer and continued, 'Chief Constable Sharon Brittle has come here, and has a few words to say to you.'\n\nMrs Seaver moved back from the microphone stand and gave it to the Chief Constable, who placed a folder in front of her, and said, 'I won't take up too much of your time, school, I know you have a lot of learning to do and are eager to get back to your classes.' She paused. A giggle rippled through the assembly. She continued, 'Yes, that's how I felt when I was sitting where you are now.' The ripple rose a bit louder. Even Mrs Seaver smiled. The Chief Constable continued, 'I am not here to teach you. Nor to preach to you. I am here to tell you simply about the law. All this week, I have been going to schools across the northwest, giving the same message. In this country, we have laws; it is my job to enforce them. In many schools, troublemakers from outside, with obvious support from inside, have been giving leaflets out about the Prime Minister's visit to Manchester. I know emotions are running very high about the war, especially around West and East Boarhead, from where many soldiers have gone to fight. They are doing their jobs. Whether they like it or not. I am doing mine. Whether I like or not. You are doing yours.' She paused, and said with a smile, 'And I know you like it.' Everyone laughed. When the laughter subsided, she said, holding one of the leaflets we were handing out in the playground, 'We are lucky to live in a country that enjoys freedom of speech. Some of you have seen this. Some of you have been giving this out in this school. My job is to tell you that any child not at school during the forthcoming protests about the PM, and without a valid note from their school or their parents, will be treated as a lawbreaker, and will be dealt with accordingly.'\n\nSomeone clapped. I looked around. All the teachers were clapping. As were most students from East Boarhead. I raised my hands involuntarily, but stopped before I clapped. I looked over at Shamshad. She was sitting with her fists clenched.\n\n'Let me read you a sentence from this leaflet,' the Chief Constable said, looking down at the leaflet, \"Stop the Crusade of the Western Armies.\"' She cleared her throat, looked across at us, and said, 'You are young and cannot understand the subliminal message embedded in this sentence. It is the soft edge of terrorism. It is the breeding ground of extremism, and we don't want any more 7\/7s. This is where it hides. It is ideas like this from which it grows. At the back of the room, as Mrs Seaver said, I have left some literature that will help you to identify extremism. For those of you who want to make your point to the Prime Minister, let me assure you that when I meet him in Manchester, I will let him know the strength of feelings about the government's policies. And, finally, I want to warn you again. Anyone breaking the law will be held accountable.' She turned to Mrs Seaver and thanked her, and then walked off the stage. Her footsteps echoed all round the hall as she walked down the centre and out of the back.\n\nWhen the police officer had left, Mrs Seaver said, 'In all my years, I have never called an assembly like this.' She stopped and looked down at us. Her gaze cut through the fading echoes of her cold voice. Someone coughed. Mrs Seaver continued, 'We have children from 85 countries in this school. We have 15 languages. Yes, this is a Christian school. We pride ourselves on this. There are many of you who are Muslims in our school and we welcome you. We celebrate Eid. And there are Hindus and Sikhs. And we celebrate Diwali and Vaisakhi. We try our best to accommodate everyone's faith here. We do this because we _are_ a Christian School. And Christ taught us to love. To love each other. To love peace. And even on the Cross, he forgave. That is what we have tried to teach all of you in this school.' She paused and looked down towards us. I felt she was looking at me. Mrs Seaver continued, her voice softened, 'Now children, it is good to have different opinions, but we want to be able to discuss these in a healthy atmosphere. It makes all of us stronger. Especially in the spirit of Christ. It is not about West and East. I want us all to be one happy family. Now, as always, I believe when passions are high we should let them vent. Those of you who feel they have an important question to raise or something to say, why don't you say it right now?' she stopped.\n\nThe assembly sank into a deep silence. I looked across at Laila. She was crying. I don't know why I did it, but I stuck my hand up. Mrs Seaver raised her head back, as though startled. She thought for a moment, and said, 'Yes, Karen, isn't it?'\n\n'It's Kiran, Mrs Seaver,' I said. A few people laughed. Shamshad coughed.\n\n'Stand up,' Mrs Seaver ordered.\n\nMy legs turned to jelly. Sweat tricked down my spine. Holding on to the chair in front of me, I pushed myself up.\n\n'The Romans were westerners, yeah, Mrs Seaver? And did Jesus not stand up to them?'\n\nFrom the corner of my eye, I saw Laila clap. A few others from East Boarhead joined in. I saw Jake. He clapped, and then suddenly stopped.\n\nI was trembling. Sweat poured down my face. My shirt was stuck to my back. The echoes had run away. Everyone was staring at me.\n\n'Well, Jesus certainly taught us to love one another and to forgive,' Mrs Seaver said as I sat down. 'But Jesus would not allow for unauthorised absence from my school.'\n\nEveryone laughed. I joined in as well. Mrs Seaver always managed to find a way of saying things at the end of an assembly that were funny.\n\nI hurried out of school that day. Everyone was staring at me in a strange sort of way. I really wanted to walk out with Laila, but her Dad was picking her up and I was scared of Shamshad. She had many reasons now for getting at me. I saw Jake coming out of the door. He waved at me to stop, but I pretended I hadn't seen him, lowered my head and carried on. Two white boys blocked my path just as I was leaving the school gates. One of them was taller than the other. The tall one had curly red hair and a stubbly face. The shorter one was stocky, with short, cropped hair. They were Year 9s or 10s. I didn't know their names. As I stepped off the pavement to get past them, one of them, the short haired boy, stepped aside and said, 'You don't need to do that.'\n\nI stopped.\n\nThe taller one said, 'I wish I was as brave as you.'\n\nI was trying to digest the compliment when the shorter one scratched his head, and said, 'Tony Blair lied to us. Me Dad went to Iraq and never came back.'\n\n'Year 10 are going on the demo,' the tall one said.\n\nI stepped forward and hugged him.\n\nThe short one laughed, 'I didn't know you did that.' 'What do you mean?' I asked pulling away. 'Scarfies and hugging... scarfies...'\n\n'Oh, get lost,' I said, wiping away tears of relief.\n\nAs the two boys left, Jake put his hand on my shoulder. I turned around. Behind him, still in the school grounds, Shamshad was giving me the evil eye.\n\n## **Shamshad**\n\nI couldn't take my eyes off Karen, with Jake's hand on her shoulder. I thought back to what had happened. The whole world knew. It was all over Facebook. When I saw Karen in Manchester, I kept looking back at her. I didn't know how long she had been spying on me, but I was sure she had taken photographs of me with Jake on her mobile. I was going to get them deleted before they went up as well.\n\nI hid in the toilets at the start of the dinner break. I cried, and swore to really, really teach her a lesson. I was sitting in the cubical when I heard some girls talking about a big fight coming up in the playground. I wouldn't have cared, but someone mentioned Laila. I waited until they had left and went into the playground through the back entrance of the main hall. Everyone was walking down towards the other end of the grounds. It looked like East Boarhead was already there and West Boarhead was coming from all over. I was behind West Boarhead. I stopped and thought about turning around. Two long lines had formed. I was about to turn around when Jake came up behind me. I felt so ashamed when I saw him, and lowered my eyes and stared down at the patches of chewing gum splattered onto the paved ground.\n\n'I need to ask you something,' Jake said.\n\nThere was a lot of shouting and swearing coming from the lines in front of us.\n\n'I swear I didn't do anything, Jake!'\n\nHe looked at me all confused. Maybe he doesn't know about all the stuff on Facebook. His hair flew off his face. His earring glittered in the sunlight.\n\n'You don't know, do you, Jake?' I asked.\n\n'Why did you write that stuff in the covered area?' Jake asked. I just died.\n\n'It wasn't me, Jake,' I cried. 'It was her, that Karen. She saw us together in Manchester and she's jealous of us.' Jake's face turned red. He looked away from me. Someone was calling him.\n\nTurning to me, he said, 'There is no _us,_ Shamshad. You came out to let your hair down and mess about with me mates. That's all.'\n\n'How could I have said what I just did?' I thought. Jake held my hand and said, 'We're friends aren't we?' I nodded.\n\n'I need your help.'\n\n'Anything,' I said.\n\nHe took a deep breath, and said, 'It's about our Dex. I know your Dad's an important man. Can I come to your house and speak to him about our kid?'\n\n'Oh no, please don't do that. Don't come to my house. You don't know my Dad. He'll kill me if he finds out about us.' Jake held me by the shoulders, and said, 'Look, there's no _us._ I've told you. I want some help to find my brother.'\n\nSomeone called Jake again. He let go of me and went away. I stood where I was. Ashamed! I had made such a fool of myself.\n\nWhen I saw her going home that day after the afternoon assembly, I could have killed her on the spot. Everyone was looking at her as if she was something really special. And now Jake was chasing after her as well. I promised myself, there and then, that I was going to kill Karen even if it meant spending the rest of my life in jail. I was going to kill her the next day. But I couldn't wait. When I saw her cooing up to Jake outside the school gates, I knew she could see me and was rubbing my nose in it. I got so angry. I took out a pair of scissors from my bag.\n\n## **Kiran**\n\n'Sorry, Kiran,' Jake said, pressing my shoulder.\n\nHe was standing under a crab apple tree. I had gone past this tree so many times but only today noticed its bent, leafless branches dangling out over the pavement, shedding its walnut-sized, red apples onto the pavement.\n\nI shrugged my shoulder, forcing him to take his hand off me. His hand slid down my arm and I felt the tips of his fingers on the tips of mine. I moved my hand away and stepped back from him, crushing some of the fallen crab apples under my feet. Jake put his hands in his pockets and kicked some of the fallen leaves. Shamshad was making her way towards us, fidgeting with something in her bag.\n\nI looked Jake in the face. He seemed to have grown older. He turned his eyes away from me and looked at Shamshad. She knelt down and started tying her laces. A brown leaf twisted and turned in the air and landed on Jake's head, perching itself like a feather. He took his hands out of his pockets, brushed his hair, and said, 'You're welcome back, you know. I mean we're still us. And I gave Donna a piece of mind, for what she did. I swear I did. I don't know why I didn't do anything. I just don't know. Sorry, Kiran.'\n\nI suddenly got enraged with Jake. Oh yeah, I thought to myself I can just see it, Jake. Kiran the Muslim, one of the gang again, like nothing's happened, eh? I'm not who you think I am any more, Jake. Kiran was never WTM. And Karen is dead!\n\n'I know, Jake,' I said. 'Thanks though.' Jake nodded.\n\n'You really know how to say what you feel, girl,' I thought.\n\n'I don't know what to do, Kiran,' Jake said. 'You know I'm not for all this war, but he's me brother.' His eyes filled with tears, and he said, 'Please help me.'\n\nShamshad was still tying her laces. Her eyes fixed on me. I wasn't going to look away from her. I'm tired of your games, Shamshad, I wanted to shout, really, really tired. Come and do whatever you want. Jake turned towards Shamshad, pointed at her, and said loudly, 'There's nothing going on between her and me.'\n\nShamshad stood up and ran towards me, screaming.\n\nI was trying to work out what to do when Jake grabbed her hand. She stumbled. The scissors dropped onto the pavement. She fell, banging her head against a wall. Her hand twisted behind her back. Her books spread out across the pavement. Her hijab stuck in a privet above her. Jake picked up the scissors, and said to Shamshad, 'What you doing with these?'\n\nShamshad pulled her knees up to her chest, placing her head on them; she hissed and then started to cry.\n\n'Serves you right,' I thought. 'I ought to sock you one right in the gob.'\n\nI stepped towards her, untangled her hijab and gave it to her. She snatched it out of my hands and put it on her head. 'You could have hurt Kiran with these,' Jake said, waving the scissors in the air.\n\nI held out my hand for her. She took it, and pulling herself up said, 'Thanks, _Karen._ '\n\nI should have let her fall, but I didn't. She stuffed her books into her bag and left.\n\nThere were piles of dried leaves huddled together here and there. A bird twittered in a tree close to me. I looked at a nest, but I couldn't see the bird. It was still singing somewhere close by. I smiled at the thought that I hadn't noticed the clouds clearing. The sun winked down through the leafless branches of the trees that lined the path of School Lane, which led from our school gates down to the main road.\n\nThe wind suddenly changed direction. It was a cold, biting wind. It pushed a pile of brown leaves towards us, along the pavement. They were twisting and turning as they came. More leaves fell off the trees all along the lane. Some small, hardly dead. Others, large, larger than the size of my hand. A dog barked somewhere in the gardens, and I thought of Shamshad and shook my head. 'Oh God, free me from her. Is this too much to ask? This is the first and only thing I have really asked of you. Is it too much?'\n\n'Come on, Kiran.' Jake brought me back down to earth.\n\nHe held my hand and pulled me towards a huge pile of leaves that had collected around a discarded pram. He let go of me and started kicking the leaves. He bent down, picked up a pile of leaves, and tossed them into the air. I ran, stepped into the pile of leaves and started kicking them, shouting with joy. Jake stopped, and asked, 'What's the matter with you?'\n\n'Me prayers just got answered,' I said.\n\n'Barmy,' Jake said, joining me.\n\nWhen we stopped kicking the leaves, I noticed Mrs _Getoffmystreet_. That's what we called her. She was always there, by her gate, each day, before the start of school and at the end of the day, staring out at us, with her arms folded across her chest like a wrestler, with a look that said, _getofmystreet._ I looked her in the eyes, stuck my tongue out at her, and followed Jake as he ran down the lane. Shamshad was standing on her own at the bus stop, on the other side of the pelican crossing. I stopped.\n\n'I'm going to give her a piece of my mind,' Jake said, stepping into the road.\n\nI pulled on his hand, and said, 'Lay off, Jake.'\n\nHe stepped back onto the pavement and looked me in the face. 'Just lay off,' I said.\n\nI pressed the pelican-crossing button.\n\n'What is it with you girls? Don't you know what's good for you?' A bus pulled up on the other side of the road.\n\n'Girls are girls,' I said. 'Yeah,' he said. 'Yeah,' I said.\n\nThe bus pulled away. Shamshad was on it.\n\nThe pelican lights turned green. We didn't cross the road. 'You coming to the willow tree later?' Jake asked.\n\n'So the mob can make fun of me, eh?'\n\n'There's no mob anymore.'\n\nI pressed the pelican lights button again. Jake said, 'We've got a lot of things to sort out and there's...'\n\nThe lights changed and crossing the road, I said, 'No!' Jake followed me, and said, 'Please. It's not what you think.'\n\nGetting onto the pavement on the other side of the road, I quickened my pace. Another bus was coming. Stepping onto the bus, I said, 'No!'\n\nThere was hardly anyone on the bus. Jake sat on a seat in front of me. I touched the window with my forehead. The glass was cold. It started raining. At first just a few drops. They hit the windows and slid down past my face. Moments later, the glass misted. I wiped the glass and saw Jake's reflection. He was looking at me, pleading with those blue eyes.\n\nWhen his stop came, he stood up, looked at me, sat down again, and asked, 'Do you mind if I walk home with you?'\n\n'Why?'\n\n'Don't want to see Dad. He drinks even more since Dex went missing.'\n\n## **Shamshad**\n\n' _Allahjee_ , dear God, how can you let Karen humiliate me?' I thought, 'Why don't you throw a bolt of lightning at her and get rid of her right now?' I didn't try to hide myself from her. I just stood there. I knew Karen knew I was watching her. I tried to cheer myself up with thoughts of cutting her throat with a knife, or putting my scissors into her stomach, pushing her under a bus, or running her over with a car. I laughed when I remembered I couldn't drive.\n\nI was so angry I was trembling, especially when she jumped about kicking leaves with Jake. And what did the stupid, little cow think she was doing sticking her tongue out at that old lady?\n\nI couldn't get Karen out of my mind all the way home on the bus. Killing you would be too easy, _Karen_ , I resolved. I had to find a way that would make you feel like I do. I don't know how you've done it so quickly, taking all my friends away from me, but I won't let you get away with it!\n\nI missed my stop and ended up getting off at the top end of Boarhead East High Street. Our house was at the other end, past the restaurants and takeaways that lined both sides of the High Street. My Dad's office was in the centre of the High Street.\n\nMumtaz Ali Khan, the old man who lived in a house behind ours, Baba Khanu as everyone called him, nodded when he saw me walking past the window of Lala's Kebab House. I flashed a false smile back at him. He was a short, fat man, who had worked at Lala's before I was born. He waved at me with a hand covered in kebab mix and went back to spiking meat onto skewers and placing them into a refrigerated display. The door to Lala's was open. As I walked past it, I heard the meat sizzling on the grills. The scent of the roasting spicy meat made my mouth water. I slowed down.\n\nA police helicopter came out of nowhere and started hovering above. A moment or so later I saw them. Men with masks on their faces, carrying English and Israeli flags, came charging down the middle of the High Street, shouting, 'Muslim Terrorists out of Boarhead!'\n\n'Come inside, daughter, quickly,' Baba Khanu said, stepping out of the shop. Before I could say anything, he grabbed hold of me and yanked me inside the shop.\n\nFour policemen on horses followed the masked men towards the town centre. After they were out of sight, Baba Khanu said, walking back behind the counter, 'Come, let me make you a big, fat kebab.'\n\n'I'm not hungry, _Babaji_ ,'\n\n'And if you're worried about your father, I'll phone him right now.'\n\nBaba Khanu picked up a phone and spoke to my Dad. 'And he said, \"As long as you don't charge me.\"'\n\nPushing a plate of kebabs and a can of coke towards me he said, 'It is so good to see you youngsters turning to Islam.'\n\n'I didn't know I'd left it, _Babaji_ ,' I laughed, opening the Coke can. A bit of Coke sprayed onto the window. I took a sip. The fizz, the spice, the meat and the sugar: I was in heaven!\n\n'I wasn't thinking of you,' Baba Khanu said, settling back again. 'I was thinking about Ghazanfer's granddaughter.'\n\nBaba Ghazanfer's granddaughter, the name I had heard, but no face fitted it. A few drops of rain crashed against the window. I looked at the raindrops sliding down the glass and tried to work out who she was.\n\n'You know, Liaqat Malik's Dad,' Baba Khanu said.\n\nI couldn't work out who this was either. Suddenly it started pouring it down.\n\n'You know, he calls himself \"Lucky\". It's so good to see her leaving the church and coming back to our religion.' Baba Khanu said.\n\nI put my hand to my mouth. I nearly choked. Karen's face flashed in front of my eyes.\n\nOh god, why can't I get away from her, I thought. I stared at Baba Khanu's reflection in the window. He moved slowly, his hands shaking a little. 'And yes, it's Kiran,' he told me. 'She won't let anyone call her Karen any more, like she used to.'\n\nI was about to get up to leave, when Baba Khanu said, 'And Ghazanfer was here only yesterday. He has already been asked for her hand. From that handsome boy, Jani...'\n\n'What?' I stammered. 'Jani, my neighbour!'\n\n'The Almighty works in strange ways indeed,' Baba Khanu said. 'Ghazanfer and Jani's father are going round to their house tonight.'\n\nI settled back into my seat. I was hungry again. The food looked delicious and the beautiful rain was washing the world clean outside. I couldn't wait to finish my food. I wolfed it down. Karen's marrying Jani \u2013 I could see it written on the walls of the covered area at school. I was going to Photoshop her: in her bridal dress, head bowed, a photo of Jake in one hand and in the other, a photo of her, in a headscarf, with a miniskirt, sitting next to her husband, Jani, dripping in his _sehra_ of golden tinsels. And isn't the bride-to-be going to love seeing Jake at her door! After squeezing the last drops of Coke out of the can, I thanked Baba Khanu and walked, humming, out into the rain.\n\n## **Kiran**\n\nThe rain poured down the windows of the bus. Shamshad's face formed in the water. I heard the hiss of the doors opening, but was so engrossed in watching Shamshad's face being cut apart that I didn't realise it was my stop.\n\n'What you planning to do, go all the way to Manchester?' Laila asked, stepping into the bus. She looked at Jake, all puzzled. She looked at me and then back at Jake. I swear Jake blushed, but he turned his face away quickly and looked out of the window.\n\nI grabbed my bag, and asked Jake, 'Aren't you coming, then?'\n\n'No,' he said without turning around.\n\nI didn't have time to work out what Jake was up to, and said sorry to the driver and got off the bus.\n\nBefore I could say anything to Laila, she went into the bus shelter, stepping around a broken beer bottle, and said, 'Before you ask, you know who, texted me.'\n\nI laughed, stepping into the shelter. An old lady, with curlers clearly visible under her flowery hat, gave us a _whatyoudoinghere_ kind of a look and stepped away from us, swinging her umbrella. I gave her a _whatyougonnadoaboutit_ kind of a look back and then blocked her from my mind.\n\n'It's not what you think,' I said to Laila.\n\n'About what, Kiran?'\n\n'You know what?'\n\n'About me and Jake, there's nothing, so stop thinking what you're thinking.'\n\n'I _don't_ think,' Laila giggled. 'Cow!' I said.\n\n'Moo,' she replied We laughed. The old lady tutted, opened her umbrella and stepped out into the rain. 'What're you doing here, Laila?' I asked, getting out of the shelter and dodging the water dripping down from it.\n\n'You were awesome in assembly. Awesome!' Laila said. 'You didn't come to tell me that.'\n\n'Where did you get it all from?' Laila asked.\n\n'I don't know,' I said. 'Maybe, I've just had enough, or it's the meetings you've been taking me to.'\n\n'Wicked,' Laila said.\n\n'Lailoo, I got to get home. Mum'll be worried.'\n\n'I told me Dad. He's going to pick me up from your house later,' Laila said. 'And you still got the miniskirt?'\n\nI elbowed Laila in the ribs as hard as I could and ran. She ran after me, laughing and cursing. We stopped at the top of White Haven Road, which circled our estate. The road was lined with oak trees. Every now and again, overgrown branches of the trees would crack against the upper decks of buses and tall vans. On the opposite side of the road where I lived, ran the broken railings of East Boarhead Park.\n\nThree boys were kicking a can to each other in the middle of St. George's Street.\n\nThe boys stared at us. Laila put her arm in mine. The boys started kicking the can to each other again. I knew them by face, but not by name. A dog barked somewhere close by. One of the boys said something that I didn't quite catch.\n\nLaila squared up to him. He was a short, stocky, grey-haired boy, still in the uniform of St. George's Primary School. He had one foot on the can and both his hands were on his waist. He stepped back and kicked the can at us. It missed us and hit a parked car.\n\nA man swore from one of the houses and the boys scampered. The dog stopped barking.\n\nLaila got a text. 'It's Jake,' Laila said. 'Texting you?'\n\n'Cow!' Laila sniggered.\n\n'Moo,' I laughed.\n\nSeriously, though,' Laila said, showing me Jake's text.\n\n_Kiran's mobile's off,_ Jake's text said.\n\nI wrote back on Laila's mobile: _She's home._\n\n_Liar,_ Jake texted back.\n\n_Where RU?_ I texted. _Across the road,_ Jake wrote. And he was.\n\nLaila waved at him to come over. He did, blushing. Jake looked at us suspiciously, 'Were you talking about me?' 'Nah,' Laila answered, and then dug her nails into my shoulders and whispered into my ear, 'Jake, eh?'\n\n'I'm not proper like you,' I sniggered into her ear. 'Remember.' ' _Khothee_ ,' Laila said, moving away from me.\n\nI pulled her back and brayed loudly like a donkey.\n\n'What's that mean?' Jake asked. 'Donkey,' I said.\n\n'What does it mean, though?' Jake asked.\n\nLaila and I looked at each other. Jake answered himself, 'I'm a donkey, then, eh?'\n\nLaila and I laughed.'Will you help me find our Dex, Laila?'\n\n'I don't know what happens in my house, how can I help you find Dex in Afghanistan?'\n\n'Someone must be able to help,' Jake said.\n\n'Shamshad's Dad knows everyone in East Boarhead, you know,' I said. 'You should go to her house and ask her Dad.'\n\nLeila stamped on my foot as Jake nodded and walked past us up the street.\n\nIt was only a short walk to our house, but we took ages to get there. When we got to the butcher's shop, I waved at Mr Mason, Elizabeth's husband. He's a tall, red-faced man with a big, bulging stomach. He was sharpening a knife and ignored me. Laila pulled a face at the half carcass of a pig dangling in the window. At first, I was puzzled, but then I remembered and did the same.\n\nPointing to my neighbour, I said, 'That's George. Sometimes he sits there like a stiff, other times he blasts out music for all the street to hear.'\n\nOur house is in the middle of Willow Bank behind a row of manicured privet hedges, courtesy of George. He made sure the hedges were perfectly squared-off at the top, low enough for him to see out onto the street. No one at home minded, as it was one less job to nag Dad to do.\n\n'Hi Elizabeth,' I shouted above the noise of George's music, closing the gate after Laila.\n\nMrs Elizabeth Mason was in her garden, hanging clothes out on the line. She looked across at us and then turned around. Since I put the hijab on, she has stopped smiling at me, which was mostly what she did when we met.\n\nI waved at George, who carried on staring at whatever he was staring at. His dog was sitting in its favourite position, its head on its front paws, its tired eyes focused on its master.\n\n'Hi Bruno,' I called out to the dog.\n\nThe dog lifted its head a little turned it a little towards me, moved its ear slightly and went back to its usual position.\n\n'Since I put on my headscarf,' I said to Laila as we got inside my house, 'so many of the neighbours have stopped talking to me.' 'It's a white thing,' Laila said.\n\nMum had left me a note on the kitchen table: _Gone to pick some things up for tonight._\n\nLaila went straight for the fridge and took a can of Dad's beer out, touched it to her face and laughed, 'It happens to us he-ja-bees.'\n\n'You're not going to have that are you, Laila?'\n\nShe looked up at the clock, and said, 'Don't know. Got some time before Dad comes to pick me up.'\n\n'He'll smell it on you, stupid.'\n\n'He won't mind,' Laila said, turning the beer can in her hand. 'Won't he!' I said, incredulously.\n\n'Nah. Maybe just kill me,' Laila said putting the can back in the fridge.\n\nWe laughed about how, when we got on the buses, Asian women clocked us, and how we checked them back. We nattered about how some white men were scared of us little girls wearing a bit of cloth on our heads and how wonderful it would be to get away from Boarhead, especially during the coming Christmas holidays.\n\n'I'm going to meet my family in Pakistan this year,' Laila laughed. 'No _Abbaji_ Christmas for me.'\n\n'Lots of _Abbaji_ Christmases for me,' I said. 'Why don't you come as well?' She asked.\n\n'Everyone's here,' I said. 'My Dad never mentions going to Pakistan.' 'Come with us.' Laila said. 'No Rudolf...'\n\n'I'll ask,' I laughed.\n\nWe chatted about how Shamshad had been cut down to size. We roared and slapped our legs talking about how Jake thought he could get off with any girl.\n\nLaila's father came too quickly. She had hardly got into the car when Jake texted me: _What u doing now?_\n\nMe: _Who wants 2 know?_ Jake: _Me_ Me: _Who?_ Jake: _Jake_ He is so simple, I thought.\n\nI texted back: _Busy_ Jake: _Old place_ Me: _No_ Jake: _Plz_ Me: _No_ Jake: _Plz. Plz_ Me: _No_\n\nI went to see Jake. I reckoned all he wanted to do was to talk about Dex, and I had to get it into his thick skull that there was nothing I could do to help him. He was waiting for me at the top of our street.\n\n'I thought you said by the tree,' I said.\n\nJake was lost deep in thought and we walked quietly up the St. George's towards White Haven Road. Leaves were raining off the trees. There was hardly any traffic on the road. Just then, a red car came towards us. It slowed down as it approached. Someone who looked like Dex was sitting in the front passenger seat. He put his head out of the window and said something. I saw the driver's teeth.\n\nAs the car went past us, the Dex look-alike shouted at me, 'Go back home, you terrorist.'\n\nA boy from the back of the car hurled a can of beer at me. It came flying towards me, leaving a trail of beer behind. It missed me and fell on the ground. Jake picked it up and ran after the car.\n\n'Jake, stop!'\n\nHe kept running. The car slowed down to let another car turn. Jake threw the can at the car. It hit its target and rolled under the wheels of an oncoming bus. 'It doesn't matter,' I said, when I got close to him.\n\n'It does,' Jake said.\n\n'How many are you going to throw that at?' I asked. He ignored my question and we crossed the road. 'Don't ask about Dex,' I said. 'I know nothing.'\n\n'I know,' Jake said.\n\n'If Dex was held by a Man U fan, then me Dad would probably know who he was,' I said.\n\n'He might just be,' Jake laughed. I laughed.\n\n'Man U supporters are everywhere,' Jake said.\n\nWe walked in silence to our favourite place. Jake pulled a twig out of the ground and said, twisting it in his fingers, 'I told him not to sign up for the army, but you know our kid, he's not one for listening. I didn't hear much from him after he went off to Afghanistan, not that I expected him to write anyway. But he never came back from a patrol, that's what I heard. I keep asking around, I know I must sound stupid, but I do and I don't know where Dex is still. Yesterday, some men came to our house. Army men. Dad was his usual, drunk self. I was waiting for the letter. They bring it round. I've seen what it's like. Lots of them have been given out round here. I guess you know that, don't you? But they didn't give me a letter. They said they knew I was going round asking for help to find our Dex, and told me to stay out of things I didn't understand.' Throwing the twig as far as he could, Jake said, 'What should I do now, Kiran?'\n\nHe went quiet for a bit.\n\n'I didn't know what to say.\n\nHe looked at me, and asked, 'What would you do if you were in my shoes?'\n\nWe stood under the willow tree for a while, and then Jake walked me back home. As I was leaving him, I said, 'Even though I hate Dex, I wish I could help you.'\n\n'You know Taliban are Man U supporters...'\n\n'Don't you dare come to my house again,' I said, slamming the door on Jake. I was mad with him. He was like a broken record. I ran upstairs, slumped on the bed and after a little while dozed off.\n\nA heavy, booming voice racing through the house woke me up. This was the unmistakeable roar of my granddad. It was dark outside. My room was all clean. My shoes were gone. The dirty towel was gone. My dirty underwear was off the floor. My desk was all sorted, and everything that should be hanging on the hook behind the door was hanging there and not lying on the floor.\n\nEach time Granddad met my Dad, it was like he hadn't seen him for years. Hugging and kissing, complaining to my Dad that so-and-so's-father's cousin died in Pakistan so he should go to their house in Sheffield to give them condolences; my father would always spend ages pretending to work out who this so-and-so was. A moment or so later, there was sure to be a heated argument between father and son.\n\nGranddad saw me as I went past the door. There was someone else in the room, but I didn't see who it was. Granddad raised his hand, but I shot into the kitchen before he could call me. The air in the kitchen was rich with the scent of fried samosas and pakoras. Below the noisy extractor, steam was coming out of three pans. Mum was putting some cups on a tray, next to a plate of freshly made kebabs.\n\n'Wow, Mum,' I said, taking a samosa and biting into it. I asked, 'Why didn't you wake me up, and who's the special visitor?'\n\n'You were out cold, you were, and don't talk with your mouth full,' Mum said. 'You're not a child now.' She picked up the tray with the tea, nodded to the plates, and said, 'Bring those in.'\n\nThe samosas were so delicious, I bit into another one. To Mum's disapproving eyes, I left the half eaten one on the table and followed her into the living room. Jani from Year 11 was sat down furiously texting on his phone. His father, who sat next to him, rocked his head continuously from side to side; I used to think this meant 'no' but it actually means 'yes'. My granddad and Dad were arguing as they always did.\n\n'If it wasn't for the Americans, where would your team be, lad?' Granddad asked, flicking his thick eyebrows at me, giving me that _hellosweetiejustkeepquiet_ kind of a look.\n\nDad slapped the side of the chair and said, 'And look at your team, Dad, where would your lot be if wasn't for Arab money?'\n\nMum put the tray on the coffee table and pulled it into the room, in between Granddad and Dad. I put the plates of food on the table, giving Jani a _whatthefyoudoinghere_ stare. He looked away from me and sent his text. 'And how is my luv'ly granddaughter?' Granddad asked. 'And how grown-up you are now.'\n\nDad didn't give me a chance to reply and said, 'At least people across the world care for us. We're not merely have-beens, losers, acting-big-on-oil-money-from-Arab-fat-cats.'\n\n'You know what I think about football?' I said, plonking the samosa plate on the table. 'How can anyone get excited about a load of big, sweaty men running around after a ball?'\n\nGranddad laughed. Dad said, 'Man U is not just a football team, it's a legend...'\n\nGranddad whispered into Mum's ear. Mum pulled away, held me by the hand and led me out of the room. As I was leaving, Jani's Dad said, 'Manchester United or Manchester City, we're all Muslims.'\n\nIn the kitchen, Mum said, 'Granddad wants you to dress properly for the occasion.'\n\n'What occasion, Mum?'\n\nMum hesitated, and said, 'You know, dear, your Granddad has come with his friend and their son.'\n\n'That loser, Jani, yeah,' I said. I didn't like where this was going.\n\n'Well, you know.' 'Know what, Mum?'\n\nMum lifted the lid off a pan, waited for the steam to escape, stirred the food, and said, 'Your granddad wants to know what you think about, about him arranging, you know, your marriage...'\n\n'Mum!'\n\nMarriage, I thought. They've got to be kidding. My parents have gone mad. I don't even know if they ever really got married themselves, or just pretended they were to keep everyone happy. An arranged marriage!\n\n'You know what Dad calls this sort of a thing?' I asked. 'A lucky bag job.' 'It's not my idea,' Mum said, putting the lid back on.\n\n'Did you ever get married, Mum?'\n\n'Oh, darling, how can you say such a horrible thing,'\n\nMum grinned. 'Of course we did. I still have my dress.'\n\n'You want me to wear it, do you?' She didn't answer.\n\n'I'm only fourteen.'\n\n'That's what I said,' Mum said, taking plates out of the cupboard. 'Your granddad said it's just a thought for the future, not now.'\n\n'To that idiot!' I laughed. 'You know what girls say...' 'I don't need to know...'\n\n'Why didn't you tell me before, at least I could have dressed _properly_?' I asked.\n\n'Your Dad only told me last night...'\n\nLast night, I hissed inside my head. I could throw the food away. No, spit in it. Chuck it at them. Then an idea came to me. 'How could _you_ keep it from me, Mum?' I said, turning to leave.\n\n'Where you going, luv?' 'To dress properly,' 'I'm sorry.'\n\n'It's no big deal, Mum, honest,'\n\n'Oh, Karey...'\n\n'It's Kiran, Mum.'\n\nI got changed as quickly as I could and came down to help Mum, wearing the shortest skirt I could find.\n\n'That's my girl,' Mum said, her eyes almost popping out of her head.\n\nMum had cooked the chicken and was making fresh rotis. I chopped some salad and spread it out on a plate. Mum filled a large serving bowl with chicken, placed it on a tray with the rotis, put the plate of salad on top of the rotis and asked me to fetch a jug of water.\n\nI took the empty plates, walked up to the front room and peeped in through the half-open door.\n\nMy Dad and granddad were still arguing about Manchester United and City. Jani's Dad was smiling stupidly, stroking his hennaed beard. My granddad stopped talking, closed his eyes and breathed in the aroma from the food. He opened his eyes, took off his glasses, took a handkerchief out of his top pocket and started cleaning them. Holding the glasses in his left hand, he pulled the table closer to him, and said, 'I could eat a horse and chase the jockey, I could.' Then he laughed loudly. He always said this when we put food in front of him in our house. 'I bet you could,' I thought, 'and probably take a bite out of the spectators as well.'\n\nI walked in and said the loudest _As-salam alaykum_ I had ever said. Jani's Dad's mouth dropped open when he saw me. My Dad looked at me and started wiping the table clean with a piece of tissue. Granddad put on his glasses, took them off and started cleaning them again. Jani was still texting.\n\nCome on girl, I thought to myself, fill a glass of water and chuck it at him. No, better to throw something hot so it'll burn. Mum brought in a steaming bowl of chicken. I imagined pouring it down his trousers. Jani screaming down the road. Him, turning round to look at me. Me, sticking my middle finger up at him. I slumped down next to Dad, folded my arms and glared at Granddad. He looked at me, winked at my Dad, and said, 'Young people. They have their ways, I suppose. Why don't us men go for a walk before we eat dinner?'\n\n'Perfect,' I thought. 'This is the right time. As soon as Mum leaves, it all goes down his pants.' Jani didn't notice the men leaving, or me glaring at him. I waited for a bit, and said, 'So, what's this then, you sack of farts?'\n\n'What's what?' Jani said, without taking his eyes off his mobile phone. 'Put that thing down and talk to me now or...' I looked at the chicken bowl and laughed, 'you're going to need a lot of ice.' Jani put the phone in his pocket, looked sheepishly at me, and said, 'It's not what you think.'\n\n'What's not what I think?' I asked. 'I don't want to marry you,' Jani said.\n\nMum stood by the door pretending not to be listening. 'Who the hell wants to marry _you?'_ I asked.\n\n'I mean, I didn't come here to marry you,' Jani said.\n\n'Why did you come at all you, idiot?' I said. 'You know I hate you.' 'Me Dad said he would buy me a new bike if I just came with him.'\n\nMum burst out laughing. I went up to Jani and whispered things no Mum should hear. His freckly face went bright red.\n\nWhen the men returned, Mum and I looked at each other and burst out laughing. Granddad looked shrivelled up and sunken. I could tell he felt really let down and humiliated in front of Jani's Dad. When he saw how happy we all were, he straightened and nudged my Dad, with a _seeItoldyouso_ type of a nudge. My Dad frowned and rubbed his hand over his head not knowing which way to look. Jani's Dad twiddled with some prayer beads and said aloud, 'AllahOSomething'.\n\nThe men sat down. Mum and I walked out of the living room. They ate quietly. Mum and I collected a few things from the kitchen and came back. As we got to the front room, Jani's father said, 'Well, son, are you happy with the decision?'\n\nMum and I stopped where we were. There was a pause, and Jani's father said a bit louder, 'Put that thing away. I'm talking to you.' 'What's up, Dad?' Jani stammered.\n\n'Are you happy with our choice?' Jani's Dad asked.\n\n'Yeah, but make sure I get an extended guarantee,' Jani said. 'Guarantee!' Jani's Dad said.\n\n'I want to make sure it's as good uphill as it is down,' Jani said. 'Up. Down!' Jani's father exclaimed.\n\n'Don't want me gears knackering up Da...' Jani stopped mid-sentence with a gasp.\n\nMum stayed where she was but I walked back into the room, and said, 'Uncle, he's only here for a bicycle. It's cheaper than a bride.' And then I walked back out again, grabbed Mum's hand and we went into the kitchen. We shut the door after us and had a really good _mumdaughter_ laugh.\n\nWe were wiping our eyes when the front door slammed shut. We looked at each other and burst out laughing again. Dad came into the kitchen. He had the biggest grin on him I have ever seen. He walked past us, opened the fridge, pulled out a can of beer and went back into the living room, shaking his head incredulously.\n\nAfter everyone had left, Mum asked me if I wanted to go shopping with her and Dad. I slumped on the settee instead and didn't wake up again until they came back home. I opened the door. Mum walked right past me as though I wasn't there. Dad was singing, a newspaper under his armpit. It fell on the floor. It was the Boarhead Evening News. The front page had a smiling Alex Ferguson, the Man U manager, on it. Now was my time, I thought.\n\nI picked up the newspaper, hugged Dad, and asked, 'Can we all please go to Pakistan for Christmas this year?'\n\nMum gave me a look that frightened me. She went like this once a year. Near Christmas.\n\n'I don't have any time this year,' Dad said, avoiding eye contact with me. 'My friend Laila's going with her family, I could go with her and visit your village and see the relatives I have never seen.' 'No,' Dad stood up and looked out of the window.\n\n'Why can't I go, Dad?' I asked. 'I was born there, why can't I go for a visit?'\n\nHe didn't turn around. 'Mum?'\n\nShe remained silent. She was ghostly white.\n\n'If it's money, I'll pay you back when I grow up,' I said.\n\nI waited for either of them to say something back. They just looked through each other. I left them to their stares and went up to my bedroom.\n\nBy the time I got to my bedroom, Mum and Dad were shouting at each other. _It_ was back. But this time it was different. I shut my door, but I could still hear them arguing. I couldn't work out what they were saying to each other, only that my name kept coming up.\n\nMum and Dad were always arguing since I asked if I could go to Pakistan. If they knew I was around, they would go silent and stare at each other as though they were strangers. I could see my family falling apart. I wanted to ask them why they were destroying each other. I had rights, didn't I? I was a part of this family, wasn't I? I had a say about us staying together, didn't I? I loved them and I knew, deep down, they loved each other. What was so bad that they were ripping each other apart? Why couldn't they just kiss and make up, like they used to? But I was not a part of this grown-up world and they made sure I was kept out.\n\nMum and Dad were not fighting like Mums and Dads fight: about shopping, cleaning, going out or watching television. Mine were fighting about something they did not want me to know. It was to do with me. Maybe because I was a Muslim now? I asked Mum this very question when she was sitting alone in the kitchen dicing the onions, over and over again. A pot of daal was boiling on the cooker behind her.\n\nShe put the knife down on the table, wiped her hands, leaned over and kissed me on the forehead. She stood up, lifted the lid off the pan, stirred the daal and switched the extractor on. It burst noisily into life, sucking the steam up into its innards.\n\nMum's kiss was a dry, empty kiss. Her lips had hardly touched me. It fell off my forehead as soon as she turned around.\n\nAfter putting the lid back on the pan, she picked up a bulb of garlic, sat back down, placed the garlic next to her and started chopping the diced onions again.\n\n'You know I love you and Dad, Mum,' I said. 'Can't you two just make it up like you used to?'\n\nShe didn't answer. I didn't think she would. I started peeling the garlic.\n\nPlacing the peeled garlic in front of her, I said, 'It doesn't matter, I won't go to Pakistan. I just asked. It's not that important.'\n\nMum stopped chopping and looked at me. She turned ghostly white. The knife still in her hand. Its blade up. Her eyes suddenly filled with tears. They trembled on the edges of her eyelids. One of them slid down her face. She flicked it off her cheek.\n\n'Mum, please,' I called out.\n\nShe wiped her eyes with the back of her hand. She pursed her lips and shook her head.\n\n'Is it because of Jake?' I asked. 'I need to know what's going on Mum. He's not my boyfriend, Mum. Honest. I'm not like that. He's my mate. You know he's from WTM. Besides he's not my type.'\n\nI laughed falsely and waited for Mum to smile. She just looked through me and I said, 'I wouldn't do anything to hurt you. Honest, Mum. I love you.'\n\nHer face tightened. She looked at me with eyes that could have ripped me apart. Her grip tightened on the knife. Her lips quivered. The front door slammed shut. My Dad was back.\n\nHe came straight into the kitchen. 'Hi, Dad,' I said.\n\nHe kissed me on the head and put his sandwich box on the table next to me. Mum and Dad didn't look at each other. Mum scraped the onions onto a plate and chopped up the garlic I'd peeled. Dad took a can of beer out of the fridge. He stirred the daal and stood there drinking his beer. I looked at him and tried to find where the lovely cuddly bear of a Dad of mine had gone.\n\n'Daal, again,' Dad said.\n\nMum dug the knife into the board, and said, 'at least you can eat...' 'Will you never let go?' Dad asked.\n\nI ran upstairs and slumped on my bed. After a while, I got up and opened the window. A cold wind came rushing in. I stuck my head outside. It was a bright day. George's dog was sitting in its usual place, staring at a magpie, sitting on the dance mat. George was looking through some CDs.\n\nDownstairs they were shouting at each other. I heard the muffled words.\n\n_Pakistan._\n\n_Why?_\n\nGeorge put a CD in his ghetto blaster. The noise of the music drowned Mum and Dad out. I left my collapsing world downstairs and thought back. I could not remember a time they went out together, other than to the supermarket. Maybe I could give them some time together. They could go out for a bit. Mum was always wandering through the house, like a ghost, looking for something and Dad was always glued to the television, avoiding the ghost. Why hadn't I seen it before, I cursed myself. They were both spending all their time together running away from each other.\n\nI lost track of time. I came back to my world with a jolt when George turned the music off.\n\nDad was walking out of the gate.\n\nJust then, I saw Shamshad coming towards our house. There was a knock on our door. I ran down to tell her to get lost, but Mum got the door. Mum had a glass of juice in her hand.\n\n'I just wanted to tell you that that half-caste daughter of yours is going out with Jake Smith,' Shamshad said.\n\nShe sniggered and left.\n\n'She's lying, Mum. Lying. And that's gone now as well,' I said. And then I shouted after Shamshad, 'I hope you die!'\n\nMum said in a strangely calm way, 'You shouldn't say things like that about her...'\n\n'She's just evil,' I hissed. 'Evil!'\n\nMum said coldly, 'You should not wish evil things onto others. There is much you don't understand. You are young. What she did might be bad but she was not born bad. No one is...'\n\n'What you taking her side for?' I interrupted rudely. 'Who do you think you are?'\n\n'I will not be spoken to like this,' Mum replied sternly. 'Go to your room, right now and think about what you just did.' 'What did I do?'\n\n'Go upstairs!'\n\n'You're on her side against me,' I said pointing to Shamshad, who was standing on the pavement enjoying every moment of my misery. 'What is it Mum, didn't you want me? Did you want a Boy?'\n\nMy angry Mum became a ghost of a Mum. I slammed the door shut. I don't know what I had said that was so bad. _It_ was back. She took deep slow breaths. The sides of her mouth were twitching like she was chewing on something. She began to sweat. She raised her hand to hit me and then she looked at her open palm. She had never hit me before. I screamed, 'Mum, you're scaring me.'\n\nHer hand froze in the air. She turned her head towards me, slowly, with a blank look in her eyes. She turned and walked up the stairs, mumbling something under her breath. I went after her. By the time I got to the top of the stairs, she had already shut the door and locked herself in her room.\n\nWhy do you have to say things that you know will hurt her, I cursed myself in my head.\n\nI banged on the door, begging her to let me in. I wanted to tell her how sorry I was and that I would never do it again. What she did today, she had never done before and I knew it was no good knocking; she would never open the door when she was in one of her freaky silences. Not for me, not for my Dad, no one could enter into this world of hers. Sometimes she went into this world, leaving the door ajar. I would walk past her bedroom, as quietly as I could. She just sat there, on the floor, next to her bed, clutching her little box, which I had seen her hiding under the floorboards. Sometimes she would let out a scream. A terrifying scream that came from deep inside her, in a voice that did not sound like hers. She would scream and scream until she went hoarse. She would just as quickly stop screaming and start swaying to and fro with her box. Her face drained of colour. Her hair covering her face. Her eyes so empty. I always thought that if I ever witnessed an animal being killed, it would make a sound like my Mum, moments before its throat was slit.\n\nI was about to leave when I heard her walking around in her bedroom. I heard her unlock the door. I stopped. The door creaked open. I heard her walking in the room again. I turned around and she was sitting exactly where she always did when she went into one of these moods. She took a deep breath, and said without looking at me, 'I have cooked for you.'\n\n'I'm not hungry, Mum.' 'I have cooked for you.'\n\n'I told you, I'm not hungry.' 'I have cooked for you.'\n\nThe front door slammed shut. Dad was back.\n\n'Dad, come upstairs now. It's Mum!' I called out to him. He didn't answer.\n\n'Mum, please, you're frightening me.'\n\nI went into the room. She turned towards me. I brushed the hair off her face. Her eyes were bloodshot.\n\nI ran downstairs. Dad was flicking through the TV channels. 'There's something wrong with Mum, Dad.' He pursed his lips and nodded. 'Dad!' I shouted.\n\nHe turned away from me, clenched his fist, cracking his fingers. There was a strange wall between us. His mobile phone buzzed into life. 'Answer me, Dad,' I said, grabbing the phone off the sideboard. Switching the mobile off, I asked, 'What's wrong with Mum?'\n\n'Nothing,' he sighed.\n\n'I am not a child any more, Dad. Tell me now.'\n\n'Come upstairs and look at her, and then tell me there's nothing wrong with her.'\n\nDad kept quiet.\n\n'There's nothing proper about this house, is there?' I waited for him to answer. He sat down. I cried, 'Please Dad, call a doctor or something. Mum needs help.'\n\n'She'll be alright, sweetheart.' His voice was heavy. 'Come upstairs with me, please Dad.'\n\nHe looked blankly out of the window.\n\nHe never did go to Mum when she was like this. It was like they didn't know each other. I ran back upstairs to Mum. She was hiding the box.\n\nI waited for her to finish hiding it before going in. 'Mum, I'm really, really scared.'\n\n'It will have gone cold now,' she said, tying her hair.\n\nI went into my room and thought aloud, 'Well Kiran, you're going to find out what's in that little box.'\n\nThey were arguing again. This time they were not shouting. They were in the living room. I went in. They were sitting in front of each other, across the coffee table: the television was off, the curtains shut. They looked at me as I walked in and it was a look I didn't want.\n\n'Sit down, Kiran,' Dad said.\n\nI stood there, looking at them. Their eyes were bloodshot, their faces sunken. Mum's hair was all curled up and the tip of her nose was red. Dad sat on the edge of the settee, elbows on the table, hands locked together, chin on his hands, eyes fixed on me.\n\n'We need to talk to you, Kiran,' Dad said.\n\n'I don't want to hear what you're about to say to me,' I replied. A shiver ran down my neck. He went quiet. I looked at Mum, and asked, 'Mum?'\n\nA tear fell out of her eye. It landed on the back of her bony hand. She rubbed it into her hand with her other hand.\n\n'You love each other, right, Dad?' I asked, 'Right, Mum?'\n\n'Sometimes things are just not meant to be, Kiran,' Dad said. 'Even when two people love each other, they can lose what they had.'\n\nMy legs were giving way. I sat on a chair at the edge of the coffee table, 'I just want my family,' I said.\n\n'Is it because I put this on?' I said, ripping off my hijab. I threw it towards the television.\n\nMum stood up, picked up my hijab and put it back on my head with shaking hands.\n\n'At least tell me why?' I pleaded.\n\nNo one spoke for what seemed like an eternity. And then Dad said, 'Some things can't be explained, Kiran.'\n\n'Are you really breaking up? My family? You two? Really, really breaking it all up?' I stood up and went into the kitchen. Two suitcases were packed and a few boxes were stacked on top of each other. I kicked the suitcases, went back into the living room, and shouted at Dad, 'You're really, really leaving, aren't you?'\n\n'It's for the best, Kiran,' Mum said. 'And what's going to happen to me?'\n\n'You're coming with me,' Dad said. 'We'll live at your granddad's for a while and then get our own place. Everything will work out just fine. You'll see.'\n\n'Just fine,' I thought. Yep. I'll be just fine. All my dreams destroyed.\n\nEverything shattered. Just fine! That's what you call it. Yep.\n\n'Do you think I'm going to just leave Mum on her own?' I cried. 'Do you?'\n\nMum stood up and hugged me. She was trembling. She whispered into my ear, with a faded voice, 'You're staying with me, love, always staying with me.'\n\n'Your Mum's going to be off work for a while,' Dad said, standing up, 'I'll send you some money every week and don't worry about any of the bills...'\n\nI stepped forward and tried to punch Dad in the chest, saying, 'How can you be so calm? How can you?' He held my wrists in his strong, rough hands, hugged me and cried. He pulled away from me, kissed me on the cheeks and stepped out of the living room.\n\nAt first, I didn't believe Mum and Dad would really break up. Even when he had left, I thought he was going to come back and slobber in front of the television. I thought Mum would just snap out of her silences. But Dad didn't come back and Mum went more and more silent. Dad came round each Friday evening and handed me an envelope, standing on the front doorstep. We talked about things that didn't matter, and he left for a week. When he came round, Mum hid somewhere in the house. When he left, Mum didn't really come out, she just changed rooms. Most of the time, she was in her room, mumbling to herself, words that I didn't understand, in a broken family, whose reasons for breaking up didn't make sense.\n\nI gave the envelopes with the money to Mum. She put them on top of each other in a cupboard in the kitchen.\n\nDad took care of the bills, and I did the shopping, cooking, and cleaning. Mum withered away.\n\nI spent endless hours walking around the house trying to work out why my family had broken up. Thinking about ways I could get it back together again. I thought back over all the arguments I had heard Mum and Dad having. I cursed myself for not listening to what they were saying to each other. I recalled the fragments of the loaded words that shattered my family: _Pakistan_\n\nWhatever it was, it had to do with me. That much was clear. I was born in Pakistan, in my Dad's village, when Mum and Dad went out there in 1996. That much I knew. I came to England when I was just a few months old. That much I knew. But I never went back again. Maybe we just couldn't afford it? I don't know. Maybe I was just an accident, not what they wanted. Maybe, they wanted a boy and I turned up and I was horrible. But Mum and Dad loved me. I never felt unwanted in this family. The day of the breakup had been the first birthday Dad forgot about. He never forgot my birthday even though he usually forgot his own.\n\nWhat was there to move on from? Was this what they meant all along?\n\nBreak up the family. And those terrible cries of Mum? Calling out to God. The screams that pierced through the house when they argued. I thought back to when they argued, it was always close to Christmas. They shouted at each other until Mum hid in her room. Dad drank and watched football. I used to put my headphones on and blot them out. That's what grown-ups do, I thought. It was all normal. A happy family arguing with itself.\n\nI cursed myself over and over again. Why didn't I see there was something terribly wrong with my family? Maybe Mum or Dad was having an affair with someone else? I couldn't believe this. They never went out other than for shopping. And in all their arguments, I didn't once hear a word that might have meant this could possibly be the end of my family. One thing I was certain about though, whatever it was, it involved me. And if it involved me, I was going to find out what it was and get Mum and Dad back together again.\n\nI had to find out what it was that Mum kept hidden under the floorboards. Whatever it might be, I would find an answer in there. Mum might kill me, I didn't care. I had to know. But Mum never left the house when I was in.\n\nAt school, I avoided everyone but Laila. Jake came up to me a few times, looking all apologetic and wanting to talk. I gave him the cold shoulder and he kept his distance, but always looked at me in a way that he wanted to say something to me. It was difficult avoiding Shamshad, though. She often blocked my path after school, and said, 'Half-caste families, they're not proper. They always break up.' She didn't frighten me any more, though. She just hurt me. I always kept my head high and walked past her, and then forgot her. I needed to be home. To make sure Mum was OK.\n\nTime went by so quickly. I did the shopping, cooking and cleaning. Laila came round at the weekends. Mum would come out of her bedroom when Laila was around, nod to her, and then go back into her room again.\n\nWhen she came round, she not only helped me to clean up but also helped me to read the Quran. I looked forward to Laila's visits. In my new mad world, she made me feel I belonged to something. We prayed together and then chatted about her new favourite subjects: The _X Factor_ and boys.\n\nA week before the Christmas holidays, Laila went to Pakistan.\n\nThe first snow of the winter fell the week after Laila left. I saw it falling through my bedroom window. I watched it fall on the rooftops, watched it fall on children throwing snowballs at each other, and watched it cover the cars and hedges. I remembered how Dad used to make me a snowman. He built the best snowman on the street. Even if the snowman was much thinner than he was, and even if it was the only one in East Boarhead with a cucumber for a nose, it was still the best. I fell asleep dreaming of my snowman.\n\n## **Shamshad**\n\nIt was bin day, and Karen's Dad was going to pass our street. I had my camera ready. It was charged and waiting on the kitchen table. I'd been meaning to take a photograph of his big, fat ugly face driving the rubbish truck. Our bins are at the back of our house. We place them outside our back gate, in a small alley, and they are taken from there. It was collection day for the black bins. But as no one could remember which day was for the green, the brown or the black, everyone followed whoever got theirs out first. Sometimes it meant most people got it wrong, and if this happened with the green ones, into which the food was meant to go, it didn't half smell, especially in the summer.\n\nThe two-legged _majja,_ the buffaloes, were out. The short round Mrs Khan, our neighbour, with her big, gold earrings was nattering to two others. The _paan_ -chewing Janat Choudry, with her hennaed hair and bell-shaped earrings, bigger than those of Mrs Khan, was shaking her head at the third buffalo: Asmat Jaan. She had a moustache bigger then her husband's, and was always sneaking out for a smoke.\n\nIt was really cold. I had my mittens on, but it made little difference. The buffaloes were standing close to each other. This meant there was some really juicy gossip going round otherwise they would be talking to each other from over their fences. Pulling my bin behind me, I got close enough to hear.\n\n'Left that _goree_ , his white woman, didn't he?' Mrs Khan said, nodding to the bleeping of the rubbish truck, which was somewhere on the other side, next to the houses that backed onto ours.\n\n'Who?' Janat Choudry asked, with a puzzled wrinkly look.\n\n'Ghanzanfer's son, who lives with that white woman in West Boarhead,'\n\nAsmat Jaan adjusted her _dupatta_ across her breasts, and said, 'They never stay with their white women.'\n\n'Nah,' Mrs Khan said.\n\n'But they can't keep their hands off them either, can they?' Janat Choudry said, lifting the lid off her bin. She spat into the bin, and added, ' _Goreyaan_!'\n\n'He's going to Pakistan,' Mrs Khan said.\n\n'Who?' Janat Choudry asked, putting another _paan_ into her mouth. 'Ghanzanfer's son,' Asmat Jaan said, lighting a cigarette. 'He's coming back next week with another woman.'\n\n'They always do,' Mrs Khan said, untangling an earring, which had got stuck in her hair.\n\n'When their _goreyaan_ , their white women, kick them out,' Janat Khan said, chewing her _paan_.\n\nBlowing smoke out of her nostrils, Asmat Jaan said, 'They have the luck of fate.' 'The _goreyaan_ ,' Asmat Jaan laughed. 'They do. That they do.' 'And we get stuck with ours,' Mrs Khan said.\n\nThe buffaloes laughed.\n\nI asked loudly, 'Any news you can share with me, aunties?'\n\nAsmat Jaan let her cigarette drop to the ground, and said, 'It's going to be cold this year.'\n\n'You should wrap yourself up, young girl,' Mrs Khan said. 'Look after yourself properly,' Janat Choudry said.\n\n'And you're out without even your jumper,' I said.\n\n'Nothing'll happen to us old buffaloes,' Asmat Jaan said.\n\nThe old women laughed as I walked back into the house, clenching my fist with joy. I washed my hands and could see the words flying off on my Facebook: _Karen's Dad is off to Pakistan to get another wife. Hey Karen, Your Dad really is Lucky!! He's got a new Mum for you in Pakistan. He's bringing her back next week. Wanna see pictures. Lol._\n\nAfter I put these words up on my Facebook status, I waited for Likes. I waited and waited, but not one Liked my post. I expected lots of LOLs and hahahas. But nothing. Eventually Aisha wrote: omg. Sad.\n\nI don't know why Aisha's word _sad_ so upset me. But I suddenly felt what I had done was really, really bad. I was bad. Always showing off. A big bad bully. It was me who was the sad case.\n\n_'Allahjee_ , help.' I cried, 'Please God forgive me.'\n\nI went back and started writing another status. I wanted to say sorry, but I just couldn't do it. I would look even more stupid then I was.\n\n## **Kiran**\n\nIt was past 11 o'clock in the morning when I woke up the next day. I could hear Mum in the bathroom. I put on my dressing gown and went downstairs. There was a letter on the front door mat. It was from Dad. It said: _Going to Pakistan tomorrow. Will tell you all about it when I come back. My number is on the back of this paper._\n\nI opened the front door. Footprints in the snow led from the door to the garden. The cold wrapped itself around me. I slipped into my shoes and stepped out. There was a snowman in the garden. Just like Dad used to make. With tomato eyes and a cucumber nose. I snatched my eyes off the snowman; it was already making me feel sad and angry.\n\nI shut the door and pinned the letter from Dad onto a board near the cloak rack.\n\n'Come upstairs now,' Mum called. 'Dad's gone to Pakistan,' I shouted back.\n\nMum went silent for a moment and then said, 'And bring lots of bin liners with you.'\n\nI went into the kitchen. It was a mess. The sink was full of unwashed dishes. Two pots, half-filled of food with their lids off were on the cooker. An overflowing ashtray, with half-smoked cigarettes, was on the worktop next to a dirty serving spoon.\n\nI opened the drawer in which the bin liners were kept and took the whole bundle with me and went up to Mum. The room stank of cigarettes. It was damp and cold. The curtains were drawn. Her bedside lamp was on. She was standing in front of her open wardrobe, staring at her clothes.\n\nShe unfolded a bin bag, fanned it open, and gave it to me to hold. And then one after the other, she took her dresses out of the wardrobe and dumped them into the bag.\n\n'Going to buy some new ones at last, Mum?' I asked.\n\nShe ignored me. When it was full, she said, 'Take it downstairs.'\n\nI did. When I came back, she had filled another one and handed it to me. I took that down as well. When I went back up, she was on the phone 'George, the curry club is dead. Finished. Tell the others.'\n\nI left Mum, went into the living room, half expecting to see Dad sitting there, glued to the television. The silence of the room boomed around my ears.\n\nMum came downstairs with a bin liner in her hand and walked out of the house. She came back a few moments later, picked up another two and as she was leaving, I asked, 'What you going to do with them, Mum?'\n\nWithout stopping to look at me, she mumbled, 'Someone else may like them,' and left, leaving the door open after her. I got up and stood in the doorway, watching her throw the bags into the back of the car and drive away.\n\nI don't know where the next few days went. She just smoked and got rid of most of her things.\n\nI couldn't remember the last time I had seen her eat anything so I went into the kitchen and made her a cheese and cucumber sandwich. She was sitting on the top of the stairs, looking down at me, with empty eyes.\n\nWalking up the stairs I held the sandwich up to her, I said, 'Here Mum, please eat this.'\n\nShe ignored me. Putting the sandwich next to her I said, 'Please, Mum talk to me.'\n\n'The bins need putting out,' Mum said.\n\n'Damn you, Mum,' I thought getting up. How long's this going to go on for?\n\nI ran downstairs and went into the living room, slamming the door shut after me.\n\nJust then I got a text from Laila: _Is it true?_ I messaged her back: _What?_\n\n_Go to FB,_ she texted.\n\nI rushed to my bedroom; Mum was still sitting on the stairs. I logged onto Facebook.\n\nI went to Shamshad's FB profile and read what she had written. 'Damn you Shamshad,' I cursed. I stomped downstairs and picked up the landline. I got the piece of paper with Dad's number from the noticeboard and dialled. Waiting for the line to connect, I looked at the time on the telephone. It was 8pm. I tried to work out what time it would be in Pakistan but gave up. I didn't care if he was asleep or awake. After a little while, a long tone started ringing. When he answered, I said, 'Dad?'\n\n'Kiran, sweetie, is everything alright?' he said, sleepily.\n\n'You tell me.' Dad went silent.\n\n'You couldn't wait, eh. You're done with the _goree_ , have you? Not good enough for you now, eh. Got yourself a proper one, eh.'\n\n'Kiran, Kiran. Listen,' Dad interrupted.\n\nI didn't let him finish, 'So you left your half-caste kid, eh. Not proper, am I. eh?'\n\n'It's not like that, I love...'\n\n'And that white woman you walked out on. Every day a bit of her dies. The phone was stuck to my hand. I was sweating all over. I didn't hear Mum coming. She sat on the last step close to me. 'What's the matter?' Mum asked.\n\n'It's Mr Lucky. I'm talking to him in Pakistan.'\n\nMum went quiet. I said to Dad, 'Go on then, what've you got to tell me.'\n\n'It's not what you think, Kiran. You need to know everything. And when I get back I promise you'll know. I'm doing this for you, Kiran.'\n\nThat just did it. I let rip down the telephone, 'I hate you and never want to see you again!' I said, slamming the receiver down.\n\nTurning to Mum, I said, 'He's got another woman!'\n\nShe threw her shoulders up and asked, 'What else did he say?'\n\n'It's not what you think, Kiran. You need to know everything. And when I get back I promise you'll know,' I said mimicking Dad. 'I'm doing it for you, _Kiran._ '\n\n'You had to find out someday,' Mum said.\n\nShe went back to her bedroom. Her words were banging against the inside of my head. What did I have to know? Is this how it happens? Mums and Dads break up, just like that. Dads go off to get married again. Just like that.\n\nThe telephone rang. It was Dad.\n\n'There's a lot you need to know. I'm back next week. I promise I'll tell you everything. Everything! No more secrets,' he said. After a pause, he asked, 'Can I speak to your Mum?'\n\n'You've really got a nerve, haven't you? Don't you dare come to our house! Do you hear?' I said, slamming the telephone down.\n\n## **Shamshad**\n\nWhat should have been another boring day, with me coming home from mosque school, Mum oblivious of my arriving as she nattered on Skype, cursing some villager about her goats or the condition of her fields, became a day when my world just collapsed. Everything was a lie.\n\nWhen I walked in, Mum was on Skype, but she was not talking, just staring at the screen. This was a first. She stared at my reflection in a mirror that sat on top of a chest of drawers in the room. Her eyes moved from the computer screen to me, and then back to the computer again.\n\n'Is everything OK, Mum?' I asked, stepping into the room, waiting for her to do one of her outbursts or shut the door in my face. But she just flicked another look at me and went back to staring at the computer.\n\nWhen I got a bit closer, I felt a jolt go through my body. There was no mistaking who she was looking at. Karen's father, Lucky, was standing next to Mum's goat herder, a hard-faced, dark woman. They were looking into the camera. When I got a bit closer, Karen's Dad's face tilted towards the woman. It looked like the screen was stuck. The woman put her hand on her mouth.\n\n'What's up Mum?' I asked.\n\nThe woman standing behind Karen's Dad in Pakistan let out a wail. The connection was bad, cutting her voice.\n\nA tear rolled down Mum's face.\n\nThe front door opened and shut with a loud bang. The glass chandelier hanging in the middle of the room jingled. Dad was home. And Mum hadn't turned the computer off. I didn't want all hell breaking loose.\n\n'What're you doing, Mum?' I whispered, moving my hand forward to turn the computer off. 'He's home.'\n\nMum grabbed my hand and stopped me from turning the computer off.\n\nShe was looking at me in the mirror. There was no fear in her eyes.\n\nIn the mirror, I saw the door opening behind me. Dad was taken aback when he saw us together, standing in front of the computer. When he realised who we were looking at his eyes narrowed. His face tightened and he hissed through his nose. I stepped away from Mum, and stood pressing my back against the wall, underneath a picture frame with the word 'Allah' written in golden Arabic lettering.\n\nDad looked at me and pointed to the door. I turned to leave, but Mum grabbed me by the wrist, holding me tightly. Dad's eyes burned down on Mum's hand.\n\nHe took off his black winter coat and threw it on the sofa, showering the carpet with snow. He unplugged the computer from the mains.\n\n'She has to know,' Mum said, loosening her grip.\n\n'You dare defy me,' Dad said, taking off his shoe. Mum just stood there. Her head unbowed. 'Oh, Dad, no!' I pleaded.\n\n'Lower your head, woman,' Dad said, stepping towards us, the shoe in his hand raised.\n\nMum let go of my hand. 'Dad, please, it's all my fault.'\n\n'What have we done?' Mum said, looking Dad in the face.\n\nDad brought his hand down to hit Mum. I just snapped and ran at him screaming, 'You will never do that again. It's a crime against Allah and it's a crime against Mum and it's a crime against me.'\n\nHis arm froze mid-air, shoe in hand.\n\n'Never as long as I live, Dad, never,' I screamed.\n\nMum stepped forward, put her arm around me and said, 'We have lied to Shamshad. We have lied to God.'\n\nDad dropped the shoe. He was so shocked he stumbled backwards. Regaining his posture, he let out a stream of obscenities. He no longer looked terrifying. Just pathetic. I put my hands on my ears and ran out of the room as their words lashed each other. 'You will never hit me again!'\n\n'It is all your fault!' 'You're seedless!'\n\n'Leave this house now, woman!' 'It is mine!'\n\nTheir words chased me all the way up the stairs. I shut my bedroom door. I could still hear them, but the words were muffled now. I wanted to go back and ask them to tell me what I had done to bring this down on us. I waited for a moment and then opened my door to go down.\n\nMum was screaming at Dad, 'Is there a bigger crime than what we have committed?'\n\nI turned around and went back into my room. The snow had stopped. The world was frozen. I picked up my headphones and put them on my head. With my shoes still on, I jumped onto my bed, pressed the play button on my iPod and sang loudly along with Lady Gaga.\n\nWhen the song finished, I took off the headphones and threw them against the door. The war downstairs was still on. I turned my head and buried my face into my pillow, cried and fell asleep.\n\nI woke sometime later. My curtains were drawn. It was past 2 a.m. A cat was wailing somewhere, like a lost baby crying for its mother. Popping my head behind the curtains, I half expected the cat to be sat outside my window. There was no cat, only a world drowning in falling snow.\n\nMy stomach rumbled a hungry rumble. I put on my bedside lamp. There was a glass of milk next to it, along with some rotis wrapped in a cloth. I woke up late the next morning, and stayed in bed a bit longer, just to make sure Dad would have left for work, all the while trying to make sense of the words Mum and Dad had hurled at each other.\n\nWhen I opened my bedroom door, the house was filled with the smell of roasting parathas and buttered rotis. I didn't bother cleaning my teeth or washing my face and went down.\n\nDad was still at home. He was sitting on his own, in the living room, staring at the wall in front of him. The door was wide open. His coat was still where he had left it. His shoe was where it had fallen the night before.\n\nMum called me from the kitchen, 'Shamshad, come here.'\n\n'I'm late for the mosque, Mum.' 'Come here,' Mum said.\n\nI went into the kitchen, and said, 'I'm not hungry Mum, honest.'\n\nMy stomach rumbled in protest as I walked into the kitchen, swallowing a hard lump in my throat. Mum smiled at me. She was holding an egg in her hand. She cracked it on the side of the frying pan and the contents of the egg sizzled in the hot oil.\n\nPutting the fried egg onto a small plate, Mum placed it next to the paratha and a glass of orange juice. She stood there looking at me. I pulled the food towards me, broke a piece of paratha and dipped it into the yoke. The yoke broke and dribbled into the white. I ate in silence, drank my juice and walked out of the kitchen.\n\nDad stole a look at me as I went past the front living room and out of the door.\n\nIn the mosque, I didn't help with teaching the younger ones like I usually did. I squatted against a wall and stared down at the open pages of the Quran. I tried to remember the sounds in my head, the sounds of a language I didn't understand, but which was being recited by little children all around the room.\n\nI kept hearing Mum and Dad's words going round and round in my head: _Is there a bigger crime than what we have committed? Barren. Seedless._\n\nWhat had they done? Whatever else it is, 'Girl,' I thought, 'you are not wanted. And you're not a kid. You know what they're talking about.'\n\n'Stop now', I said to my thoughts inside my head. They were hurting me. I didn't want to know. I chased my thoughts away by reciting the Quran, but they clung on.\n\nI would have stayed at the mosque much longer, but had to leave before the start of the boys' session. I walked home as slowly as I could, dragging my feet through the slush, oblivious to the falling snow. A snow flake went into my eye. I was burning up inside.\n\nI thought about running away from home. But where would I go? I was not only hated at home, but I knew, deep down, I was hated by everyone, and even those who said they were my friends were just frightened of me. My mobile rang a few times. It was Mum. It had to be her. I didn't reply. When I got on our road, Mum was standing outside on the street, looking in my direction. She was wearing her white cardigan, which she had knitted herself. She also had on her black shawl, which was draped across her shoulders. It was peppered with white dots.\n\nWhen I was close enough to hear, she smiled and said, 'You are a little late, my daughter.'\n\nVapour came out of Mum's mouth as she spoke.\n\nWhen she said this, I stopped in my tracks. I just melted inside. I wanted to scream, 'Why have you never called me daughter before?' but instead I kept quiet and glared at her.\n\nA cracked line of red ran through the whites of her eyes.\n\nSomething rumbled on the roof of our house. Suddenly an avalanche of snow crashed to the ground by the side of our house.\n\nShe stepped forward, wiped the snow off my hijab and said, 'I was just worried.'\n\nI said, 'Sorry!'\n\nMum's hand slid down my arm and brushed against mine. I began to feel really shaky inside. I thought she was going to hug me. I wanted so much for her to hug me and tell me what was going on. To make me feel we were a proper family, just for once, rather than what we really were, two people living in different prisons in the same house.\n\nMum held my hand, and said, 'I've cooked your favourite, _koftay_.'\n\n'I don't want _koftay_ ,' I thought, 'I just want a hug.'\n\nSnatching my hand from her, I went into the house. There was a school photograph of me from the infant's school. I was taken aback. A photograph in my house and of me!\n\nDad was sitting on his own in the living room, staring at the wall.\n\nMum shut the door behind me, and said softly, 'And I have lived behind hidden feelings for long enough.'\n\nI walked straight into the kitchen, brushed the snow off my coat and hung it on the back of a chair. There were more, newer photographs on the walls. There was one of me and Mum, standing outside our house. Steam from a pot on the cooker was being devoured by the extractor, and the air was filled with the scent of cooked daal. Mum came in after me, lifted the lid off the pan and turned the gas off. She chopped some fresh _dhania_ , some coriander, and sprinkled it over the daal in the pan. Putting her nose close to the rising steam, she inhaled, and said, 'The scent of the daal just after the _dhania_ goes in always reminds me of the fall of the rain on the dry summer soil of my village.' I gritted my teeth, unsure of what to say. If I could have, I would have said, 'Damn your village.' But I said nothing.\n\nNow that I was inside the warmth of our house, I felt cold. After putting the lid back on the pan, Mum took a rolling pin out of a drawer. She rolled a ball out of some freshly made dough, dipped her hand into a bowl of flour, sprinkled it on the worktop, and rolling a roti out said, 'Make some salad, daughter.'\n\nHer voice was soft. A voice I had not heard before. 'Just tell me what's going on, Mum,' I thought. 'Or whoever you are, just tell me.' But I kept quiet. I got up, stood on the other side of the sink, close to where she was and started preparing the salad.\n\nThe floorboards of Dad's bedroom, above the kitchen, announced his arrival into his bedroom. Mum looked up, looked at me and let out a little laugh while placing the rolled roti onto the hot _tava_ , a hotplate, which had been placed on the cooker. She flipped it over after a few moments, then lifted the _tava_ in her left hand, and with the other hand she placed the roti onto the naked flame. It began to puff up and up. When it was fully inflated, she tapped it on the top and quickly withdrew her hand as steam burst out of the roti. She picked it up and placed it on a cloth.\n\nI made a bed of lettuce leaves. Then chopped the cucumbers and tomatoes and put them onto the lettuce.\n\nDad was moving about in his room.\n\nAfter putting the salad plate on the table, I sat back down and watched Mum as she made more rotis. She washed her hands after she had finished the final one. Letting out a deep sigh, she looked at me. Her face was sad again. The wrinkles were back. She was looking through me with her dark eyes. She let out another sigh. A smile had flown in from somewhere and landed on her face. Her eyes were sullen, but they were no longer the ones that were glazing over me, not the ones I had grown up with. These were calm. Her gaze was so intense, as if she had not seen me for a long time. The wrinkles on her brown face were gone again.\n\n'What is it, Mum?' I asked, unwrapping the rotis from the cloth.\n\nMum snatched her eyes away, put some daal into two bowls, put one in front of me and one in front of her. She then placed a plate of _koftay,_ meat-balls, in front of me and said sitting down, 'You've grown up so quickly.'\n\nThe scent of fresh coriander rose up in the steam from the daal on my plate.\n\n'I'm fourteen, Mum,' I said, dipping a piece of roti into the daal and putting it into my mouth. I didn't feel like eating.\n\nRunning a finger over the lettuce in the salad plate, Mum said, 'I don't know where it went.'\n\n'What?' I asked. 'Time.'\n\n'I'm not that old,' I said. 'You're all grown up, a woman.'\n\nNodding to the ceiling, I let out my first little laugh in days, 'He's not thinking about a goat herder for me is he?'\n\nI knew I shouldn't have said what I said, even as I said it. But it was too late.\n\nMum's cheeks sank. She looked right through me. The pupils in her eyes shrank. Colour left her face. And with another sigh she was back, 'He will never hurt us again.'\n\nMy throat dried. The roti in my mouth refused to go down.\n\nDad dropped something upstairs. He took a few heavy steps, and then took a few more and slumped onto his bed.\n\nI felt cold all of a sudden, a chill that went deep into my bones.\n\nMum stood up, came round the table and kissed me on each eye. She whispered, 'No one will ever hurt my angel. No one.'\n\nShe sat down next to me, broke a piece of roti, dipped it in my daal and put it in my mouth, saying, 'Shush, now. Eat.'\n\nI was trembling.\n\nShe stroked my cheek. The lump in my throat became bigger. Drier. I chewed slowly. Scared of the volcano rising inside of me.\n\nAfter a few moments in which the clock ticked, in which a blaring police siren from somewhere close by invaded the room, in which someone laughed in the back alley, in which music came in through the walls of the house next door, Mum took my hands in hers, held them tightly, and said, 'You need to know everything. Soon. But I've not been a good mother, have I?'\n\n'It's alright, Mum.'\n\n'I wish I was...'\n\n'You're my Mum, and that's all that matters.' 'I wish I was.'\n\n## **Kiran**\n\nThat night after talking to Dad in Pakistan I kept tossing and turning in bed, falling in and out of sleep, cursing him in my dreams, 'Lucky, I hope you die.' In the morning when Mum came downstairs, she was dressed in her long, black winter coat. Her hair was tucked into a woolly hat and she was wearing her red gloves. She opened the door and left.\n\nShe didn't tell me where she was going or when she would be back, and I didn't ask her.\n\nI watched her leave the yard and turn left.\n\nI was going to find out what was under her bed. I didn't really care even if she came back early and caught me in the act; but when I got to her door, I got scared. A chill ran down my back. This small room suddenly felt so big, like a huge, terrifying cave. I could feel her presence. I could smell her.\n\nThe quilt on Mum's bed was folded back at the corner from where she'd got out of bed. The rest of it looked as if it hadn't been touched. The main light bulb was fused. I put my hand up her lacy bedside lamp and turned it on. As the light came on, shadows from the moving tassels bounced off a picture of Mum and Dad. It was a picture of when they were young. They were standing together yet seemed so far apart. Mum had that lost look in her green eyes. Dad had a _saycheese_ type of a smile. Turning away from the picture, I sat down and looked under the bed.\n\nApart from a few coins, there was nothing else under the bed. There was no place anything could be hidden. Maybe she lifts the bed up and gets under the floorboards that way? I thought. I tried to lift the bed up. It didn't budge. I thought of calling Jake, then I looked a bit closer. The carpet was covered in a layer of dust and the corner next to the leg of the bed had finger marks on it. I touched the carpet there. It moved. It was cut at the point where the leg of the bed sat. I peeled it back. The underlay was also cut. I peeled that back too. One of the floorboards had a long, thin cut in it. At one end, there was a small hole. I put my finger into the hole and lifted the wood. Blood pumped around my ears. A damp, musky smell came out from under the floorboards. There was nothing there. I put my hand inside and rummaged about under the floorboard. I felt the box and took it out.\n\nI took it over to the lamp and looked at it. It was a carved brown wooden box similar to the one we had in the kitchen for the tissues. Everyone in Dad's family had one of these. This was like the jewellery boxes but unlike the tissue boxes, it had a lid on it, with a small brass hook.\n\nI brought the box downstairs. My heart was pounding. Why would she hide it? What was in it? For a moment, I felt guilty. This was her secret, secret world and I was rummaging through it. I felt bad. But then I flushed with anger. How dare she hide it from me! I put the box down on the kitchen table and stared at the flowers carved into it. I hoped it's little bronze lock would just flip off and the lid open by itself. I waited and waited for the lid to open by itself but it didn't. 'Please open now,' I cried. But it would not.\n\nI wished Laila was here and not in Pakistan. I really, really wanted her now.\n\n'What shall I do, Laila?' I asked aloud.\n\nI saw her face flash through my mind. She was smiling.\n\n'Yes, I'll call him, Laila,' I said to the smiling face in my mind and called Jake.\n\nWaiting for Jake, I sat down on a chair in front of the box and didn't take my eyes off it, half wanting to throw it onto the ground and smash it into pieces and half in terror of what might jump out at me from inside it.\n\nI lost track of time and came back out of my thoughts when I heard Jake talking outside my house.\n\nMum was back, I thought, who else could he be talking to?\n\nI opened the door. Jake was alone, recording a message into his mobile, 'I'm outside her house now. Bye Laila.'\n\nBefore I could ask what he was doing messaging Laila he said, 'I was driving around and we were just chatting when you called.'\n\nI was gob-smacked by the 'we'. But what the hell.\n\n'I borrowed me Dad's car,' Jake said dangling a set of keys in front of me. 'Bet you didn't know I could drive,' he said nervously.\n\nOf course I know you can drive, jerk, I thought. I'd seen you nick cars.\n\nFor a moment, I forgot about the box. But only for a moment.\n\nI went into the kitchen, Jake followed me.\n\n'That,' I said pointing to the box. 'Whatever is in that box...' 'It's just a box,' he said.\n\n'Mum kept it hidden under her bed.'\n\n'All Mums and Dads have something hidden under their bed. Mine's got Whiskey...'\n\n'It's serious, this, Jake.'\n\n'Sorry, Kiran, I didn't mean it like that.'\n\nI looked at the box for one last time and quickly opened it. Inside the box was a dummy, a baby grower and a Hi8 camera tape. The dummy was white and the baby grower, a faded blue. I sniffed the baby suit. It smelt of mould. I took the tape out and looked at the word Hi8. I hadn't seen anything like it before. Jake looked at the contents of the box for a while and said, touching the baby grower, 'Its blue. It's a boy's.'\n\nI felt numb inside. I picked up the tape, and asked 'What would play this?'\n\n'Let's get it transferred onto a disk,' Jake said. 'Andy's Videos'll do it.'\n\nNo, I thought. I don't want to know. I don't want to see whatever was on it.\n\n'When's your Mum back?' Jake asked I shrugged my shoulders.\n\n'Come on,' Jake said. I followed him out of the door.\n\nAndy's Videos was at the bottom of St. George's, a few minutes walk from home. I floated dreamlike to the shop. Jake gave the tape in and an eternity later, we walked out with the tape and a CD. Back home, Jake handed me the CD and the tape. I put the CD into the DVD player.\n\nHolding the remote in my hand, I said, 'I can't do this.' 'Up to you, Kiran.'\n\nI pressed play.\n\nThere was Mum showing off her bulging belly, smiling proudly, laughing. She was so beautiful with her golden hair flowing across her face. The screen went blank and there was Mum again. With a baby. Very small. Very pink. Dad was laughing.\n\nAfter a few minutes of the baby in a basket, the screen went dead again.\n\nWhen the picture came back, there was Dad with a can of beer in his hand. Mum was filming. He was standing close to the baby. The baby cried.\n\n'Pick the baby up,' Mum laughed, her voice booming loudly.\n\nDad took a swig. The screen went blank again and came back. The baby was sitting up on the ground. The screen went blank and remained blank.\n\n'She had a baby before me, Jake,' I said, taking the CD out of the player. My stomach knotted. I felt my chest caving in. My ears were burning. So I have a baby brother, I thought. Mum's face flashed through me mind. How dare you keep this from me! How dare you! Where is my brother? What happened to him?\n\nMy throat dried. I felt dizzy. Though I didn't want to admit it to myself, deep down I knew. I slumped into a settee.\n\nNo one said anything for what felt like an eternity. The front door opened and shut. Mum was back.\n\nShe walked into the kitchen. I heard the sound of breaking glass. She came into the living room a few moments later. Box in hand. She picked up the Hi8 off the coffee table, opened the lid of the box, put the tape into it, shut the lid and turned around to leave.\n\n'I know what's on the tape, Mum.'\n\nMum turned round and without saying anything started to walk out of the room.\n\nAs she was leaving I asked, 'Is that it? You've got nothing to say to me? Nothing? You liar! I hope you die and go to hell!'\n\nAfter she went upstairs, I said to Jake, 'Let's go.'\n\n'Where?' he asked. 'Away from here,' I said.\n\nWe went out of the house and walked silently, but quickly. We got into Jake's car. He drove us to the willow tree. He broke a branch off the tree and hit its trunk with it all the while looking at me. Maybe this tree and this graveyard, with its broken outer wall and its decaying walkways is where I belonged. At least the dead didn't lie. Then I randomly began to think about my grandparents on my Mum's side who I don't know. They were buried round here, Henry and Ada, but I never went to their graves. Why didn't you tell me anything more about them than their names, Mum? I asked inside.\n\nWe stood around for a while, and then I said, 'I'm going home. I want to be alone.' Jake didn't say anything to me and walked with me to the gate of the graveyard.\n\n'Are you alright, Kiran?'\n\nI just kept walking. When we got to the gate, I started running. 'Let me drive you back, Kiran,' He shouted after me, 'please.'\n\nI ignored him and kept running, oblivious to the traffic. I was hungry all of a sudden. I searched my pockets, found a five-pound note and went to the chippy to get some food. Standing in the queue, I ignored someone asking me to let them see what I had under my hijab, and got myself some fish and chips and a drink and left the shop. I sat on a bench on the way home and ate, and as I ate, I sent a text to Dad: _I know the secret under the bed._ And shoving chips into my mouth I sent a text to Laila in Pakistan: _My Dad in Pakistan, got another woman_.\n\nI shoved more chips into my mouth, thinking about how I knew nothing about my Dad. How that smiling lump of hairy flab was a cold-hearted monster, going off to Pakistan just like that and marrying another woman. And then I hated Mum, for not telling me anything all my life. What happened to that baby, Mum? I thought, And why didn't you tell me? If you had told me what had happened, what difference would it have made, Mum? Where is that baby now, Mum? Was he told a lie as well? Is that why I was invisible to you sometimes, or was it you didn't want me, or was it because I didn't turn out white?'\n\nI suddenly began to feel really, really sorry for Mum. 'Everything's out now, Mum,' I thought aloud, wrapping up what was left my food, everything was out now. I made up my mind. I was going to go home and give Mum a great big hug, tell her I loved her, and tell her I understood, and give her all my love and make her come back to me. She was still my Mum and she was all I had left.\n\nBy the time I got home, it was dark. As I stepped through the front gate, I got a text from Dad: _Back today._\n\nA moment later, I got one from Laila: _On the plane with your Dad!_ The front door was slightly open. 'I must have forgotten to shut it,' I thought. The kitchen light was on, so I went into the kitchen. There was an empty bottle of vodka on the kitchen table. I didn't care if she was drunk; she was going to answer my questions. I called her as loudly as I could. She didn't answer.\n\nWalking out of the kitchen, I saw a blood stain on the floor. I called her again and followed the bloodstains. I rushed into the living room. She was lying on the sofa, her hand over the side of the arm. A knife on the floor covered in blood.\n\nI screamed. I touched her head. She opened her eyes for a moment. I ran to the telephone and dialled 999. And then I called Jake. I held her bleeding arm up. I pressed on her cut. That's what she'd always said, press on the cut. Stop it bleeding, but it didn't. I held her arm up above her head, like she had told me; hold your nose up if it bleeds, press on it. I pressed on her cut. She opened her eyes again. She turned her head towards the coffee table and closed her eyes again. There was a letter with my name on it.\n\nThe ambulance arrived before Jake. An ambulance woman took Mum's arm out of my hand, saying, 'Good girl.'\n\n'Will she die?' I asked the ambulance woman.\n\nI don't know what the ambulance woman said in reply as just then old George, my neighbour, came into the room. The ambulance woman said something to George. He went out again and came back with a wet cloth from the kitchen.\n\n'It's in God's hands, love,' George said, wiping my hands clean with the towel.\n\nMum was picked up, put on a stretcher and taken out of the house. I grabbed the letter Mum had written to me and followed her out.\n\n'I'll lock up, love,' George said, following me out of the house. His dog sitting in the yard stared at me, wagging its tail as I went past. The Browns looked out of their window and then drew their curtains. I got into the ambulance with Mum. We wailed off under the gaze of the eyes of our street. As we were leaving, I saw Jake running towards our house.\n\n## **Shamshad**\n\n_Ya Allah_ , how could you let us sit there looking through each other for a couple of eternities. That is what we did. Just looked through each other. The wall clock hammered inside my head, in between the words of what Mum had just said. _I wish I was._ That's what she said. She wished she was my mother.\n\n'Shamshad,' Mum said, 'It's not easy to say this.'\n\nAnd you think it is easy to listen to what you have to say to me, I thought. I tried to blot out the ticking of the clock. I searched inside my head for a prayer to take the pain away. But what prayer was I going to find for the pain of my mother telling me she wished she was my mother?\n\nI waited for Mum to tell me, whatever it was, but I really, really didn't want to know and yet still wanted her to quickly tell me, everything. She broke a piece of roti, dipped it in the daal and stirred it round and round and round, making a little whirlpool in her bowl.\n\nAfter a lifetime, she dropped the roti into the daal and nodded up towards Dad's bedroom. She opened her mouth to speak. I put my hands on my ears. The clock ticked louder and her words slashed into me. I could hear them clearly but they made no sense.\n\nI went cold inside. I put my hands under the table, locked my fingers and bit my lower lip until it hurt.\n\n'And you didn't want me,' I thought cracking my fingers, I'm not stupid.\n\nShe put her face in her hands and looked down at the table. Her _dupatta_ slid off her head, went down the parting of her greying hair and fell onto her shoulders.\n\nShe said, looking up, 'He was once a very close friend of Liaqat, Kiran's Dad, Ghanzanfer's son. A long time ago, we went to Pakistan together. Me,' she nodded up towards Dad's bedroom, 'and him and Liaqat and his white wife. She had a baby with her, about a year old. A boy.' I put my hands on the table. Flat, palms down.\n\n## **Kiran**\n\nI was left on my own in the hospital's reception room, whilst Mum was whisked into the emergency room. I texted Dad: _Mum in hospital. Tried to kill herself. Nearly dead. Hope you have a nice life with your new wife._\n\nI sent it.\n\nI texted Laila: _Mum's tried to kill herself. Slashed her wrist. Nearly dead. In hospital..._\n\nI sent it.\n\nI wrote a text to Allah: _Give me back my Mum, Almighty. You have so many souls. You don't need a Mum. I need her_.\n\nI searched for His name in my address book and kept looking for it until a policeman tapped me on the shoulder and asked me some questions about who I was and what had happened. He was still asking me questions when Jake came in. I moved away from the policeman.\n\n'She's going to die,' I cried on Jake's shoulders.\n\nHe held me tightly. I felt his tears falling on my shoulders.\n\nThe ambulance woman who had brought us here came back from the emergency room. 'Will she die?' I asked her.\n\n'Everything's being done that can be done for her, love,' the ambulance woman said, walking past me.\n\n'Did she leave a letter?' The policeman asked.\n\nI pulled it out of my jacket pocket. He put his hand forward to take it from me.\n\n'I haven't read it yet,' I said.\n\nI sat down on a cold plastic chair with Jake next to me and opened Mum's letter. Jake leaned over and read it with me. It said, in her beautifully neat handwriting: _My beloved Kiran. Don't hate me. I love you. I have always loved you and whatever else I have done, I have never stopped loving you. I am not angry with you for opening my box. You had to know some day. But the pain, the pain, I can't keep it down any more Don't ever feel guilty. It's not your fault._\n\n_'Yes, I had a baby before you. I guess you know that anyway. His name was Ajmal. I had two miscarriages before I had him. When I was carrying him, I didn't tell anyone, not even Lucky, until it was obvious._\n\n_'And don't hate Liaqat. He has raised you as a father should. He loves you. Always call him Dad. Always._\n\n_'We went to Pakistan when Ajmal was just one years old. We were in the city near your Dad's village. He wanted to sit on a tanga, a horse carriage. We were going to his uncle's village. I said we should take a taxi. But he wouldn't listen. We sat in the back, with Ajmal in my lap. I don't know why it happened, maybe it was the road, it was all broken and full of holes. I don't know how but one of the wheels of the carriage came off. I was thrown off. Ajmal slipped out of my hands and fell onto the road on his head. He never woke up. He never cried. He just died. Right there. In my hands. The funeral was so fast, too fast. I wanted to bring him back with me but couldn't cope with the idea of him coming home, dead._\n\n_I will never forgive myself for taking him out there and leaving him there. I should not have buried him. He should have buried me. Just the thought of him kills me inside._\n\n_I want him back in my arms. I want to smell his breath and his voice and be next to me when I wake up in the middle of the night._\n\n_Years have gone by but a part of me still can't stop searching for him. I only have little pieces of him under my bed. I am not angry with you for what you did. I'm angry at myself for not knowing how to let go._\n\n_God knows how I've wanted to, so I can be there for you, but I just don't know how._\n\nJake put his trembling hand on mine.\n\nJust then, I got a text from Dad: _Just arrived._\n\nA moment later I got a text from Laila: _Landed. Coming straight to you_.\n\n## **Shamshad**\n\nMum put a hand forward towards me. I clenched my fists as her fingertips touched me.\n\nShe said, 'There was a terrible accident and the _goree_ lost her baby. She sat by the baby's grave and cried and screamed day after day.' She paused, took a deep breath and continued, letting out a deep sigh, 'And there was a woman in the village, Khatija, a poor woman who worked in the house of the Choudry's, the big landlord of the village. He had made her pregnant. She was about to give birth and her offspring would be killed. Murdered. Everyone knew that.' Mum paused.\n\n'Oh God, kill her now,' I thought, 'right in front of my eyes, I don't want to hear the rest.'\n\nI tried to get out of the chair but couldn't.\n\nMum continued, 'The white woman was mad with grief. She wasn't going to live without her baby. On the night Khatija gave birth, all four of us were together, Liaqat and your Dad and me and her. And we stopped the murder.'\n\nMum stopped again. I didn't see her getting up. She was now sitting next to me. She had her arm around me, holding me tightly. 'Khatija gave birth to twins. Two girls...'\n\n'I hate you,' I cried. 'And don't tell me, me mother's your goat herder.' Wiping my tears, Mum said, 'Shush, child, let me tell you everything.\n\nAnd the Choudry, who fathered you, was shot and killed by his own son, Asmat Choudry, for what he had done. And I took you, and called you Shamshad. And your sister is called Kiran.'\n\nI pushed her away and ran upstairs to my bedroom. She followed me. I slammed the door shut and locked it from inside. Rani was sleeping on my bed. She stood up. Her body all erect. She jumped off and went under the bed. Mum knocked on the door, pleading for me to open it. I ignored her. I pulled a pair of scissors out of the drawer and looked at myself in the mirror. My dark skinned face was hideous. I pulled my hijab off and ripped it up. I loosened my hair. Curly black snakes dangled over my shoulders.\n\n'Open the door, Shamshad,' Mum called again and again.\n\nIgnoring her, I cut the snakes and slashed my prayer mat.\n\nI looked at my hand. My veins were throbbing. I put the blade of the scissors on my wrist. The door burst open. They were both there, _my Mum and my Dad._\n\nI clenched my fist and held the scissors in my hand like a dagger.\n\nShe stepped forward, nodding, 'Stab me now. It is your right.'\n\nAnd he stepped forward, fell to the ground and kissed my feet, saying, 'Do as you will to me.' I raised my scissor-knife. My mobile rang. It was Laila. I ignored it. It rang and rang. I ignored it and clutched the scissors tighter. There was a text. I stepped away and read it: _Kiran's Mum in hospital. Dying. Just landed. Will be there. I know everything._\n\nDad stood up.\n\nI put the scissors on the desk, showed him the text from Laila, and said, 'Take me to the hospital right now!'\n\n## **Kiran**\n\nI got another text from Dad: _In taxi._\n\nI read more of Mum's letter. _All I could do was to live and relive the minutes, trying to wind the clock back, to get my Ajmal back, to leave this place and go back home with my baby. Your father's village is a cruel village. In the village, there was a woman, called Khatija, who had been made pregnant by a big, powerful man. Khatija gave birth to twins, two girls. They were going to be killed at birth, but we didn't let that happen. Liaqat and I took you and loved you. We named you Kiran, our light. And the other one, your sister, is called Shamshad, a shade for her family. I don't understand fully why, but in that village a vow was taken, never ever to mention this. I don't know why I went along with it for all those years. I should have stood up to them. Forgive me, my daughter._\n\n'Could I please have the letter, young lady?' the policeman asked me.\n\nI ignored the policeman and read on. _'And some times when I used to cry, it was not just for my baby. I cried for you not knowing, for me not knowing how to tell you, but also for the mother who lost two, from whom we took her babies. I know you must be hurting now and I ask you to forgive me. And tell your father I have always loved him and even as I write my last word, I still love him, but I can't live with all this pain any more. I love you and have always loved you. Mum.'_\n\nI stood up and handed the policeman the letter.\n\nA nurse called my name. Jake grabbed my hand and we went into the emergency corridor. I searched the nurse's face to see if Mum had died. The nurse opened a door and Jake and I walked in.\n\n'Is she dead?' I asked.\n\nThe nurse looked away from me, and said, 'The doctor is coming to see you,' and left.\n\nA few moments later a doctor came in, his lips pursed.\n\n'She has lost a lot of blood,' the doctor said. 'But she should be OK.' 'Should be or will be?' I asked, 'Can I see her, please?'\n\n'She's asleep now. When she wakes up, we'll call you. Please stay in the waiting room.'\n\nI prayed inside my head, 'Oh God save her, or I will never believe in you.'\n\nAt first, I couldn't believe my eyes when I saw her walking in through the main door of the hospital. Her hair was a mess, all chopped up. One side of it above her ears, the other on her shoulder. But it was Shamshad all right. When she saw me, she ran towards me, her arms open. Her Mum and Dad behind her.\n\nWe hugged each other and cried. 'Kiran, I'm so sorry,' Shamshad said. 'So do you know?' I asked.\n\n'I know,' she said. 'It hurts.'\n\n'I know,' I said.\n\n'How's your Mum?' Shamshad laughed. 'They said she'll be fine. She's sleeping now.' ' _Insha'Allah_ , god willing,' Shamshad said. ' _Insha'Allah_ ,' I said.\n\nShamshad stepped back from me a little, wiped my face with her hand, and said, 'I hope so, Kiran, I really hope so.' Jake gave Shamshad and me each a tissue. Shamshad closed her blood-shot eyes and wiped them. I took off my hijab and tried to put it on her head. She backed off, shaking her head. I forced it on her head, asking, 'Who's older, you or me?'\n\n'Me,' Shamshad smiled, adjusting her headscarf, 'probably.'\n\n'No, you're just a big bully,' I laughed.\n\nShamshad's smile disappeared. She said, 'I said, \"I'm sorry.\"' 'Just joking, sis.'\n\nI got a text from Laila: _How's your Mum?_\n\nI showed it to Shamshad, and then replied: _She'll pull through._ Laila replied: _B there in 2 mins._\n\nThen I got another one Laila: _Love your Mum._ Then I got another one from Laila: _Mums!_\n\nI showed the messages to Shamshad and we burst out laughing. 'What's so funny?' Jake asked, leaning towards us, trying to read the texts.\n\nI showed him my mobile. He grinned.\n\nShamshad whispered in my ear, 'What's he doing here?' 'Shall we adopt him as a brother?' I whispered back. Shamshad looked Jake up and down and said, 'Him, a _gora_!' 'You know!' I laughed.\n\n'What's up with your two?' Jake asked.\n\nWe ignored him and giggled.\n\nLaila came in through the big swing doors of the entrance of the hospital. The Pakistan International Airlines tab still on her handbag.\n\nThe three of us hugged.\n\nLooking at Jake standing on his own not far from us, Laila exclaimed, 'Jake!'\n\nShamshad and I looked at each, and then said together, 'Our brother!' Jake blushed. He was about to say something when Laila interrupted, 'And Jake, I heard a story about an English soldier who got captured and converted...'\n\n'Converted!' Jake said, 'Dex? My brother! You must be mad.' 'I didn't say it was Dex,' Laila said.\n\n'It can't be Dex, can it?' Jake asked.\n\nLaila shrugged her shoulders, and said, 'I said, I just heard a story.' Dad came in.\n\nHugging Laila, I saw the other woman with Dad. She was thin and dark.\n\nIs that what you left Mum for? I thought.\n\n## **Shamshad**\n\nA few moments after Laila came, Kiran's Dad walked in with the dark woman I had often seen on Skype. It was our mother. She was wearing a blue _shalwar kameez_ suit and a thick brown jumper. Her cheeks were sunken. She had deep dark patches under her eyes. She had her arms pressed into her side. She stood a few yards away from Kiran and me. Staring at us. She joined her hands and put them up to her face, staring at us, trembling. Kiran's Dad came up to me and put his hand on my head and stepped towards Kiran to hug her.\n\nPushing her Dad away from her, Kiran said, 'So you brought your wife with you to hospital, eh?'\n\n## **Kiran**\n\nI thought Dad would get angry with me for what I had said to him, but he didn't. He looked at the dark woman, then at me and said, 'Kiran, this is your real mother.'\n\nI felt faint. Shamshad put her arm around me and walked me towards mother. Mother stepped back a little. She seemed to shrink, like a scared bird. ' _Ameejee_ ,' Shamshad cried, 'Mother.'\n\nMother kissed her hand and touched it to my face. Then she stepped forwards, stroked her hand down my face and then Shamshad's. She said something in Punjabi.\n\n'She wants to know if we understand her language.' Shamshad said to me.\n\nShamshad said a lot of words back to her. Mother shed heavier tears with each word. Turning to me, Shamshad said, 'I told her you can't.'\n\nSo many eyes were staring at us. A white man, with one arm in plaster and a bandage round his head, came out of the emergency room, and said, 'Does your whole tribe need to turn up if one of youse has got a headache?' Jake turned to him so fast I thought he was going to hit him. But before Jake could say anything, Elizabeth from the East Boarhead Curry Club stepped in between the man and Jake. George and Mrs Bulldog were there as well. Elizabeth wasn't wearing her usual fancy clothes but George as ever was in his usual attire. Pointing a finger straight at the face of the white man with his arm in plaster, Elizabeth said, 'Beat it you twat, before I gob you one.' Nodding to Mrs Bulldog, Elizabeth added quickly, 'And then you'll 'ave Hilda to deal with.'\n\n'Blimey, Liz, never thought you had it in yer to say sommet like this,' Hilda said.\n\n'Leave it, it doesn't matter,' I said. 'It does,' George said.\n\nThe man with the injured arm lowered his head and walked out of the hospital.\n\nHilda went up to some people who were sitting in a corner and said something to them. They moved to other chairs, leaving four seats empty in a corner of the waiting room. Hilda came up to me and gave me a great big hug. She was still in her blue work clothes. I could smell the scent of baking biscuits on her. Shamshad, Mother, Laila and I sat down in the corner. Dad was talking to a nurse. After he finished talking to the nurse, he came up to me and said, 'Love you Kiran. Let me see Sharon on my own for a bit, first.'\n\nI nodded and he left.\n\nLaila took out a cream-coloured scarf from her purse and gave it to me, saying, 'I bought this for you at Islamabad airport.'\n\n'It's beautiful,' I said.\n\nMother looked us up and down, and she said something to Shamshad. 'Is she angry with me?' I asked Shamshad.\n\n'Mother wants to know if you are angry with her?' Shamshad said. I shook my head.\n\nMother's face lit up with a massive smile. She spoke slowly. Her words falling out of her mouth like flowers.\n\nShamshad translated as she spoke, 'There was never a day in which I didn't think of you. There was never a night when I didn't dream of you. There was never a ray of light, in which I didn't see my Kiran, and there was never a tree whose shade didn't remind me of my Shamshad. I knew your names. That's all I knew. And yes, I was angry, but with God, for giving me children they way He did. And then I was grateful to him for keeping you safe. And then I was angry with him for not letting me see you, even your faces, once, before today, not even a photograph. And now, I am the happiest mother on this earth, in front of whom shine the most beautiful jewels of this world.'\n\nDad came back and said to me, 'She's awake, you can see her.'\n\nI looked at Mother. 'Go see her, Kiran, and give her my _salaam_. Tell her I prayed for her all the way through the flight.'\n\nShamshad translated for me.\n\n'How does she know what Dad said?'\n\nShamshad asked mother. Mother smiled and replied to Shamshad. 'She said the look on your face told her that the Almighty had listened to her prayers.'\n\nGetting up to see Mum, I took hold of Dad's hand, and said to Shamshad, 'We're a _right_ family, aren't we!'\n\nThrowing a look at her Mum and Dad, who had stood at the side of the entrance to the hospital all this time, Shamshad replied, 'Aren't we just!'\n\nI went with Dad to see Mum, the East Boarhead Curry Club came along. As we went into a corridor, a nurse stopped us saying, 'Two at a time please.'\n\n'Give it a rest nurse,' Hilda replied to the nurse, 'We need to see our lass.'\n\nThe nurse stepped back and we went down a corridor and into a room. Mum had a tube in her nose. She was plugged into a machine, with all sorts of readings on small screens. Her eyes were shut. When Dad touched her hand, she opened her eyes and said in a weak voice, 'Liaqat.'\n\n'It's Lucky, you daft git, and aren't I just, to get you back.'\n\nMum nodded to her curry club and nodded to me to come close to her. I did. She stroked the back of my hand with a finger and then closed her eyes again.\n\nThe way she closed her eyes filled me with terror. I thought she was dead, but the machines all kept on as they were.\n\nDad must have known what I was thinking. He said, 'Don't worry, she's just tired. They said she'll be home in a couple of days.' We stood looking at Mum for a while. All the time I kept thinking, how lucky I was to have a family now with no secrets hidden under the bed and to have discovered a brother, a sister and, then I smiled at the thought, two Mums.\n\n## **Shamshad**\n\nAfter Kiran and her Dad went to see her Mum, we stood up and walked towards my Mum and Dad. When she got close to Mum, Mother sat on the floor and touched and tried to kiss my Dad's feet.\n\nHe quickly bent down and stopped her.\n\nMum helped Mother to her feet, and said, 'You must never do that again, never.'\n\n'Forgive us?' Dad asked.\n\n'Can you?' Mum asked.\n\nTurning to me, Dad asked, 'Can you forgive us, Shamshad?'\n\nMother flicked her shining eyes upwards, held her hands out and prayed, 'He is _Gafoor-ur-rahim_ , the merciful, the forgiver. He has forgiven, who am I not to?'\n\nMum and Dad looked at me. I smiled back at them, thinking, 'Shamshad girl, you've got a lot of making up to do.' And then I too held out my hands and repeated Mother's words, 'He is _Gafoor-ur-rahim_ , the merciful, the forgiver. Ameen. He has forgiven, who am I not to?'\n\n## About the Author\n\nTariq Mehmood is an award winning writer and film-maker. His books include _Hand On the Sun_ (Penguin), _While There Is Light_ (Comma). He co-directed the award-winning documentary _Injustice_. He currently teaches at the American University of Beirut, in Lebanon and lives in Beirut and Manchester.\n\n## By the Same Author\n\nHand On The Sun\n\nWhile There Is light\n\nCourageous Ali And The Heartless King\n\nHalf Brother\/Pahi Adha\nHopeRoad Publishing Ltd\n\nP O Box 55544\n\nExhibition Road\n\nLondon SW7 2DB\n\nwww.hoperoadpublishing.com\n\nFirst published by HopeRoad 2015\n\nThe right of Tariq Mehmood to be identified as author of this work has been asserted in accordance with Section 77 of the Copyright, Designs and Patents Act 1988\n\nCopyright \u00a9 2015 Tariq Mehmood\n\nA CIP catalogue for this book is available from the British Library\n\nAll rights reserved. No part of this book may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publisher.\n\nISBN 978-1-908446-30-5\n\neISBN 978-1-908446-37-4\n\nPrinted and bound by\n\nLightning Source\n\n","meta":{"redpajama_set_name":"RedPajamaBook"}}
+{"text":" \n## Table of Contents\n\nTitle\n\nCopyright\n\nDedication\n\nAcknowledgments\n\nTwenty-One Years After Escape from Chapterhouse\n\nChapter 01\n\nChapter 02\n\nChapter 03\n\nChapter 04\n\nChapter 05\n\nChapter 06\n\nChapter 07\n\nChapter 08\n\nChapter 09\n\nChapter 10\n\nChapter 11\n\nTwenty-Two Years After Escape from Chapterhouse\n\nChapter 12\n\nChapter 13\n\nChapter 14\n\nChapter 15\n\nChapter 16\n\nChapter 17\n\nChapter 18\n\nChapter 19\n\nChapter 20\n\nChapter 21\n\nChapter 22\n\nChapter 23\n\nChapter 24\n\nChapter 25\n\nChapter 26\n\nChapter 27\n\nChapter 28\n\nTwenty-Three Years After Escape from Chapterhouse\n\nChapter 29\n\nChapter 30\n\nChapter 31\n\nChapter 32\n\nChapter 33\n\nChapter 34\n\nChapter 35\n\nChapter 36\n\nChapter 37\n\nChapter 38\n\nChapter 39\n\nChapter 40\n\nChapter 41\n\nChapter 42\n\nChapter 43\n\nTwenty-Four Years After Escape from Chapterhouse\n\nChapter 44\n\nChapter 45\n\nChapter 46\n\nChapter 47\n\nChapter 48\n\nChapter 49\n\nChapter 50\n\nChapter 51\n\nChapter 52\n\nChapter 53\n\nChapter 54\n\nChapter 55\n\nChapter 56\n\nChapter 57\n\nChapter 58\n\nChapter 59\n\nChapter 60\n\nChapter 61\n\nChapter 62\n\nChapter 63\n\nChapter 64\n\nChapter 65\n\nChapter 66\n\nChapter 67\n\nChapter 68\n\nChapter 69\n\nChapter 70\n\nChapter 71\n\nChapter 72\n\nChapter 73\n\nChapter 74\n\nChapter 75\n\nChapter 76\n\nChapter 77\n\nChapter 78\n\nChapter 79\n\nChapter 80\n\nChapter 81\n\nChapter 82\n\nChapter 83\n\nChapter 84\n\nChapter 85\n\nChapter 86\n\nChapter 87\n\nChapter 88\n\nChapter 89\n\nChapter 90\n\nChapter 91\n\nChapter 92\n\nEpilogue\nSANDWORMS OF  \nDUNE\nTHE DUNE SERIES\n\nBY FRANK HERBERT\n\n_Dune  \nDune Messiah  \nChildren of Dune  \nGod Emperor of Dune  \nHeretics of Dune  \nChapterhouse: Dune_\n\nBY FRANK HERBERT, BRIAN HERBERT,  \nAND KEVIN J. ANDERSON\n\n_The Road to Dune_ (includes the original short novel _Spice Planet_ )\n\nBY BRIAN HERBERT AND KEVIN J. ANDERSON\n\n_Dune: House Atreides  \nDune: House Harkonnen  \nDune: House Corrino_\n\n_Dune: The Butlerian Jihad  \nDune: The Machine Crusade  \nDune: The Battle of Corrin_\n\n_Hunters of Dune  \nSandworms of Dune  \nPaul of Dune_ (forthcoming)\n\nBY BRIAN HERBERT\n\n_Dreamer of Dune_\n\n(biography of Frank Herbert)\n\n# SANDWORMS OF  \nDUNE\n\n_Brian Herbert  \nand  \nKevin J. Anderson_\n\nBased on an outline by Frank Herbert\n\nA TOM DOHERTY ASSOCIATES BOOK  \nNEW YORK\nThis is a work of fiction. All of the characters, organizations, and events portrayed in this novel are either products of the authors' imaginations or are used fictitiously.\n\nSANDWORMS OF DUNE\n\nCopyright \u00a9 2007 by Herbert Properties LLC\n\nAll rights reserved, including the right to reproduce this book, or portions thereof, in any form.\n\nA Tor Book  \nPublished by Tom Doherty Associates, LLC  \n175 Fifth Avenue  \nNew York, NY 10010\n\nwww.tor.com\n\nwww.dunenovels.com\n\nTor\u00ae is a registered trademark of Tom Doherty Associates, LLC.\n\nLibrary of Congress Cataloging-in-Publication Data\n\nHerbert, Brian.\n\nSandworms of Dune \/ Brian Herbert and Kevin J. Anderson.\u20141st ed.  \np. cm.\n\n\"A Tom Doherty Associates Book.\"\n\nISBN-13: 978-0-7653-1293-8\n\nISBN-10: 0-7653-1293-X\n\n1. Dune (Imaginary place)\u2014Fiction. 2. Life on other planets\u2014Fiction. 3. Robots\u2014Fiction. I. Anderson, Kevin J., 1962\u2013 II. Title.\n\nPS3558.E617S26 2007\n\n813'.54\u2014dc22\n\n2006102742\n\nFirst Edition: August 2007\n\nPrinted in the United States of America\n\n0 9 8 7 6 5 4 3 2 1\n\n_We can never overstate the appreciation we owe to the genius  \nwho created this incredible series. Once again, this book is for  \nFrank Herbert, a man of wondrous and important ideas, who has  \nbeen our mentor as we continue to write new stories in his  \nfantastic Dune universe_. Sandworms of Dune _is the chronological  \ngrand finale that he envisioned, and we are pleased to finally  \nbring it to his millions of loyal fans_.\n\n## ACKNOWLEDGMENTS\n\nAs with all of our previous Dune novels, we have depended on the efforts of a great many people to make the manuscript as good as possible. We would like to thank Pat LoBrutto, Tom Doherty, and Paul Stevens at Tor Books; Carolyn Caughey at Hodder & Stoughton; Catherine Sidor, Louis Moesta, and Diane Jones at WordFire, Inc; Penny Merritt, Kim Herbert, and Byron Merritt at Herbert Properties LLC; and Mike Anderson at the dunenovels.com Web site, as well as Dr. Attila Torkos, who worked on fact-checking and consistency.\n\nIn addition, we have had many supporters of the new Dune novels, including John Silbersack, Robert Gottlieb, and Claire Roberts at Trident Media Group; Richard Rubinstein, Mike Messina, John Harrison, and Emily Austin-Bruns at New Amsterdam Entertainment; Ron Merritt, David Merritt, Julie Herbert, Robert Merritt, Margaux Herbert, and Theresa Shackelford at Herbert Properties LLC.\n\nAnd as always, these books would not exist without the unending help and support from our wives, Janet Herbert and Rebecca Moesta Anderson.\n> _Soon after the Honored Matres careened into the Old Empire, the Bene Gesserit Sisterhood learned to hate and fear them. The intruders used their terrible Obliterator weapons to destroy Bene Gesserit and Tleilaxu planets, Richese with its vast industries and weapon shops, even Rakis itself_.\n> \n> _But in order to survive the even greater Enemy that pursued them, the Honored Matres desperately needed knowledge that only the Sisterhood possessed. To obtain it, they struck like angry vipers, lashing out with extreme violence_.\n> \n> _After the Battle of Junction, the two opposing groups were forcibly united into a New Sisterhood, but the factions continued to wrestle for control and dominance. Such a waste of time, talent, and blood! The real threat came from outside, but we continued to fight the wrong enemy_.\n> \n> \u2014MOTHER COMMANDER MURBELLA,  \n> address to the New Sisterhood\n> \n> _Two people drift in a lifeboat on an uncharted sea. One says, \"There! I see an island. Our best chance is to go ashore, build a shelter, and await rescue.\" The other says, \"No, we must go farther out to sea and hope to find the shipping lanes_. That _is our best chance.\" Unable to agree, the two fight, the lifeboat capsizes, and they drown_.\n> \n> _This is the nature of humanity. Even if only two people are left in the entire universe, they will come to represent opposing factions_.\n> \n> \u2014The Bene Gesserit Acolytes' Handbook\n> \n> _In re-creating particular gholas, we reweave the fabric of history. Once more, Paul Muad'Dib walks among us, with his beloved Chani, his mother the Lady Jessica, and his son Leto II, the God Emperor of Dune. The presence of Suk doctor Wellington Yueh, whose treachery brought a great house to its knees, is at once disturbing and comforting. Also with us are the warrior-MentatThufir Hawat, the Fremen Naib Stilgar, and the great planetologist Liet-Kynes. Consider the possibilities!_\n> \n> _Such genius constitutes a formidable army. We will need that brilliance, because we face an opponent more terrible than we ever imagined_.\n> \n> \u2014DUNCAN IDAHO,  \n>  _Memories of More Than a Mentat_\n> \n> _I have waited and planned and built my strength for fifteen thousand years. I have evolved. It is time._\n> \n> \u2014OMNIUS\nSANDWORMS OF  \nDUNE\n\n## TWENTY-ONE YEARS AFTER\n\nESCAPE FROM CHAPTERHOUSE\n\n> _So many people I knew in the past are not yet reborn. I still miss them, even though I do not remember them. The axlotl tanks will soon remedy that_.\n> \n> \u2014LADY JESSICA,  \n> the ghola\n\nAboard the wandering no-ship _Ithaca_ , Jessica witnessed the birth of her daughter, but only as an observer. Just fourteen years old, she and many others crowded the medical center, while two Bene Gesserit Suk doctors in the adjacent creche prepared to extract the tiny girl child from an axlotl tank.\n\n\"Alia,\" one of the female doctors murmured.\n\nThis was not truly Jessica's daughter, but a ghola grown from preserved cells. None of the young gholas on the no-ship were \"themselves\" yet. They had regained none of their memories, none of their pasts.\n\nSomething tried to surface at the back of her mind, and though she worried at it like a loose tooth, Jessica could not remember the first time Alia had been born. In the archives, she had read and reread the legendary accounts generated by Muad'Dib's biographers. But she couldn't _remember_.\n\nAll she had were images from her studies: _A dry and dusty sietch on Arrakis, surrounded by Fremen. Jessica and her son Paul had been on the run, taken in by the desert tribe. Duke Leto was dead, murdered by Harkonnens.Pregnant, Jessica had drunk the Water of Life, forever changing the fetus inside her_. From the moment of her birth, the original Alia had been different from all other babies, filled with ancient wisdom and madness, able to tap into Other Memory without having gone through the Spice Agony. Abomination!\n\n_That had been another Alia. Another time and another way._\n\nNow Jessica stood beside her ghola \"son\" Paul, who was chronologically a year older than she. Paul waited with his beloved Fremen mate Chani and the nine-year-old ghola of a boy who had in turn been _their_ son, Leto II. In a prior shuffle of lives, this had been Jessica's family.\n\nThe Bene Gesserit order had resurrected these figures from history to help fight against the terrible Outside Enemy that hunted them. They had Thufir Hawat, the planetologist Liet-Kynes, the Fremen leader Stilgar, and even the notorious Dr. Yueh. Now, after almost a decade of hiatus in the ghola program, Alia had joined the group. Others would come soon; the three remaining axlotl tanks were already pregnant with new children: Gurney Halleck, Serena Butler, Xavier Harkonnen.\n\nDuncan Idaho gave Jessica a quizzical look. Eternal Duncan, with all of his memories restored from all of his prior lives . . . She wondered what he thought of this new ghola baby, a bubble of the past rising up to the present. Long ago, the first ghola of Duncan had been Alia's consort. . . .\n\nCONCEALING HIS AGE well, Duncan was a full-grown man with dark wiry hair. He looked exactly like the hero shown in so many archival records, from the time of Muad'Dib, through the God Emperor's thirty-five-century reign, to now, another fifteen centuries later.\n\nBreathless and late, the old Rabbi bustled into the birthing chamber accompanied by twelve-year-old Wellington Yueh. Young Yueh's forehead did not bear the diamond tattoo of the famous Suk School. The bearded Rabbi seemed to think he could save the gangly young man from repeating the terrible crimes he had committed in his prior life.\n\nAt the moment the Rabbi looked angry, as he invariably did whenever he came near the axlotl tanks. Since the Bene Gesserit doctors ignored him, the old man vented his displeasure on Sheeana. \"After years of sanity, you have done it again! When will you learn to stop taunting God?\"\n\nAfter receiving an ominous prescient dream, Sheeana had declared a temporary moratorium on the ghola project that had been her passion from its inception. But their recent ordeal on the planet of the Handlers and their near capture by the Enemy hunters had forced Sheeana to reassess that decision. The wealth of historical and tactical experience the reawakened gholas could offer might be the greatest weapon the no-ship possessed. Sheeana had decided to take the risk.\n\n_Perhaps we will be saved by Alia one day_ , Jessica thought. _Or by one of the other gholas . . ._\n\nTempting fate, Sheeana had performed an experiment on this unborn ghola in an effort to make it more like _the_ Alia. Estimating the point in the pregnancy when the original Jessica had consumed the Water of Life, Sheeana had instructed Bene Gesserit Suk doctors to flood the axlotl tank with a near-fatal spice overdose. Saturating the fetus. _Trying_ to re-create an Abomination.\n\nJessica had been horrified to learn of it\u2014too late, when she could do nothing about it. How would the spice affect that innocent baby? A melange overdose was different from undergoing the Agony.\n\nOne of the Suk doctors told the Rabbi to stay out of the birthing creche. Scowling, the old man held up a trembling hand, as if making a blessing on the pale flesh of the axlotl tank. \"You witches think these tanks are no longer women, no longer human\u2014but this is still Rebecca. She remains a child of my flock.\"\n\n\"Rebecca fulfilled a vital need.\" Sheeana said. \"All of the volunteers knew exactly what they were doing. She accepted her responsibility. Why can't you?\"\n\nThe Rabbi turned in exasperation toward the young man at his side. \"Speak to them, Yueh. Maybe they will listen to you.\"\n\nJessica thought the sallow young ghola seemed more intrigued than incensed about the tanks. \"As a Suk doctor,\" he said, \"I delivered many children. But never like this. At least I don't think so. With my ghola memories still locked away, I get confused sometimes.\"\n\n\"And Rebecca is human\u2014not just some biological machine to produce melange and a brood of gholas. You have to see that.\" The Rabbi's voice grew in volume.\n\nYueh shrugged. \"Because I was born in the same fashion, I cannot be entirely objective. If my memories were restored, maybe I'd agree with you.\"\n\n\"You don't need original memories to think! You can _think_ , can't you?\"\n\n\"The baby is ready,\" one of the doctors interrupted. \"We must decant it now.\" She turned impatiently to the Rabbi. \"Let us do our work\u2014or the tank could be harmed as well.\"\n\nWith a sound of disgust, the Rabbi shouldered his way from the birthing creche. Yueh remained behind, continuing to watch.\n\nOne of the Suk women tied off the umbilical cord from the fleshy tank. Her shorter colleague cut the purplish-red whip; then she wiped off the slick infant and lifted little Alia into the air. The child let out a loud and immediate cry, as if she had been impatient to be born. Jessica sighed in relief at the healthy sound, which told her the girl was not an Abomination this time. The original newborn Alia had purportedly looked upon the world with the eyes and intelligence of a full adult. This baby's crying sounded normal. But it stopped abruptly.\n\nWhile one doctor tended the now-sagging axlotl tank, the other dried the infant and wrapped her in a blanket. Unable to help feeling a tug at her heart, Jessica wanted to reach out and hold the baby, but resisted the urge. Would Alia suddenly start speaking, uttering voices from Other Memory? Instead, the baby looked around the medical center, without seeming to focus.\n\nOthers would care for Alia, not unlike the way Bene Gesserit sisters took baby girls under their collective wing. The first Jessica, born under the close scrutiny of breeding mistresses, had never known a mother in the traditional sense. Nor would this Jessica, nor Alia, nor any of the other experimental ghola babies. The new daughter would be raised communally in an improvised society, more an object of scientific curiosity than love.\n\n\"What an odd family we all are,\" Jessica whispered.\n\n> _Humans are never capable of complete accuracy. Despite all the knowledge and experiences we have absorbed from countless Face Dancer \"ambassadors,\" we are left with a confused picture. Nonetheless, the flawed accounts of human history provide amusing insights into the delusions of mankind_.\n> \n> \u2014ERASMUS,  \n> Records and Analyses, Backup #242\n\nIn spite of a decades-long effort, the thinking machines had not yet captured the no-ship and its precious cargo. That did not, however, stop the computer evermind from launching his vast extermination fleet against the rest of humanity.\n\nDuncan Idaho continued to elude Omnius and Erasmus, who repeatedly cast their sparkling tachyon net into the nothingness, searching for their quarry. The no-ship's veiling capability normally prevented it from being seen, but from time to time the pursuers caught glimpses, as of something concealed behind shrubbery. At first the hunt had been a challenge, but now the evermind was growing frustrated.\n\n\"You have lost the ship again,\" Omnius boomed through wall speakers in the central, cathedral-like chamber in the technological metropolis of Synchrony.\n\n\"Inaccurate. I must first find it before I can lose it.\" Erasmus tried to sound carefree as he shifted his flowmetal skin, reverting from his guise as a kindly old woman to the more familiar appearance of a platinum-surfaced robot.\n\nLike overarching tree trunks, metal spires towered above Erasmus to form a vaulted dome within the machine cathedral. Photons glittered from the activated skins of the pillars, bathing his new laboratory in light. He had even installed a glowing fountain that bubbled with lava\u2014a useless decoration, but the robot often indulged his carefully cultivated artistic sensibilities. \"Do not be impatient. Remember the mathematical projections. Everything is nicely predetermined.\"\n\n\"Your mathematical projections could be myths, like any prophecy. How do I know they are correct?\"\n\n\"Because I have said they are correct.\"\n\nWith the launch of the machine fleet, the long-foretold Kralizec had begun, at last. Kralizec . . . Armageddon . . . the Battle at the End of the Universe . . . Ragnarok . . . Azrafel . . . the End Times . . . the Cloud Darkness. It was a time of fundamental change, of the entire universe shifting on its cosmic axis. Human legends had predicted such a cataclysmic event since the dawn of civilization. Indeed, they had already been through several iterations of similar cataclysms: the Butlerian Jihad itself, the jihad of Paul Muad'Dib, the reign of the Tyrant Leto II. By manipulating computer projections, and thus creating expectations in the mind of Omnius, Erasmus had succeeded in initiating the events that would bring about another fundamental shift. Prophecy and reality\u2014the order of things really didn't matter.\n\nLike an arrow, all of Erasmus's infinitely complex calculations, running trillions of data points through the most sophisticated routines, pointed to one result: The final Kwisatz Haderach\u2014whoever that was\u2014would determine the course of events at the end of Kralizec. The projection also revealed that the Kwisatz Haderach was on the no-ship, so Omnius naturally wanted such a force fighting on his side. Ergo, the thinking machines needed to capture that ship. The first to exert control over the final Kwisatz Haderach would win.\n\nErasmus didn't fully understand exactly what the superhuman might do when he was located and seized. Though the robot was a longtime student of mankind, he was still a thinking machine, while the Kwisatz Haderach was not. The new Face Dancers, who had long infiltrated humanity and brought vital information back to the Synchronized Empire, fell somewhere in between, like hybrid biological machines. He and Omnius had both absorbed so many of the lives stolen by the Face Dancers that sometimes they forgot who they were. The original Tleilaxu Masters had not foreseen the significance of what they had helped create.\n\nThe independent robot knew he still had to keep Omnius under control, though. \"We have time. You have a galaxy to conquer before we need the Kwisatz Haderach aboard that ship.\"\n\n\"I am glad I did not wait for you to succeed.\"\n\nFor centuries Omnius had been building his invincible force. Using traditional but supremely efficient lightspeed engines, the millions and millions of machine vessels now swept forward and spread out, conquering one star system at a time. The evermind could have made use of the surrogate mathematical navigation systems, which his Face Dancers had \"given\" to the Spacing Guild, but one element of the Holtzman technology simply remained too incomprehensible. Something indefinably human was required to travel through foldspace, an intangible \"leap of faith.\" The evermind would never admit that the bizarre technology actually made him . . . nervous.\n\nFollowing a flurry of test skirmishes, the wall of robotic battleships had encountered and swiftly destroyed fringe outpost worlds settled by humans. Vanguard drones mapped out the planets ahead and distributed deadly biological plagues that Erasmus had developed; by the time the actual machine fleet arrived at a target world, military action was often unnecessary against a dying population. Each combat engagement, even clashes with isolated groups of Honored Matres, was equally decisive.\n\nTo keep himself occupied, the independent robot reviewed the streams of data sent back to him. This was the part he enjoyed best. A buzzing watcheye flitted in front of him, and he brushed it away. \"If you allow me to concentrate, Omnius, I may find some way to speed up our progress against the humans.\"\n\n\"How do I know you will not make another mistake?\"\n\n\"Because you have confidence in my abilities.\"\n\nThe watcheye flitted away.\n\nWhile the machine fleet crushed one human planet after another, Erasmus issued additional instructions for the invader robots. As the infected humans lay writhing, vomiting, and bleeding from their pores, machine scouts casually ransacked databases, halls of records, libraries, and other sources. This was different from the information to be winnowed from the random lives that Face Dancers had assimilated.\n\nWith all the fresh data flowing in, Erasmus had the luxury of becoming a scientist again, as he had been long ago. The pursuit of scientific truth had always been his true reason for existence. Now the flood was greater than ever before. Glad to possess so much new information, so much undigested data, he gorged his elaborate mind on raw facts and histories.\n\nAfter the supposed destruction of thinking machines more than fifteen millennia earlier, the fecund humans had spread, building civilizations and destroying them. Erasmus was intrigued by how, after the Battle of Corrin, the Butler family had founded an empire and ruled it under the name of Corrino for ten thousand years, with a few gaps and interregnums, only to be overthrown by a fanatical leader named Muad'Dib.\n\n_Paul Atreides_. The first Kwisatz Haderach.\n\nA more fundamental change, however, had come from his son Leto II, called the God Emperor or Tyrant. Another Kwisatz Haderach\u2014a unique hybrid of man and sandworm that had imposed a draconian rule for thirty-five hundred years. After his assassination, human civilization fragmented. Fleeing to the far reaches of the galaxy in the Scattering, people became hardened by their privations until the worst sort of humans\u2014Honored Matres\u2014had blundered into the burgeoning machine empire. . . .\n\nAnother flitting watcheye scanned the same records Erasmus was reading. Omnius spoke through resonating plates in the walls. \"I find their contradictions\u2014posed as fact\u2014to be unsettling.\"\n\n\"Unsettling perhaps, but fascinating.\" Erasmus disengaged himself from the stacks of historical files. \"Their histories show how they view themselves and the universe around them. Obviously, these humans need someone to take firm control again.\"\n\n> _Why is religion important? Because logic alone does not compel a person to make great sacrifices. Given sufficient religious fervor, however, people will throw themselves against impossible odds and consider themselves blessed for doing so_.\n> \n> \u2014MISSIONARIA PROTECTIVA,  \n> First Primer\n\nTwo male workers appeared at the door of Murbella's coldly ostentatious council chambers during a tense meeting. Using suspensor clamps, they hauled a large, motionless robot between them. \"Mother Commander? You asked for this to be delivered here.\"\n\nThe combat machine was built from blue and black metal, reinforced with struts and overlapping armor. Its conical head contained a suite of sensors and targeting arrays, and four engine-driven arms were wrapped with cables and augmented with weapons. Damaged during a recent skirmish, the fighting robot had dark smears across its bulky torso where high-energy blasts had knocked out its internal processors. The robotic thing was shut down, dead, defeated. But even deactivated, it was cause for nightmares.\n\nMurbella's advisors, startled out of their discussions and arguments, stared at the big machine. All of the gathered women wore the plain black unitard of the New Sisterhood, following a code of homogenized dress that allowed no indication of their origins as either Bene Gesserit or Honored Matre.\n\nMurbella gestured to the intimidated-looking workers. \"Bring that thing inside where we can see it every time we talk about the Enemy. It will do us good to be reminded of the adversary we're up against.\"\n\nEven with the suspensor clamps, the men sweated as they wrestled the machine into the room. Murbella strode to the bulky combat robot and stared with defiance up into its dull optic sensors. She glanced proudly at her daughter. \"Bashar Idaho brought this specimen back from the battle at Duvalle.\"\n\n\"It should be sent to the scrap heap. Or shot into space,\" said Kiria, a hard-edged former Honored Matre. \"What if it still has passive spy programming?\"\n\n\"It's been thoroughly purged,\" said Janess Idaho. As the newly appointed commandant of the Sisterhood's military forces, she had become a very pragmatic young woman.\n\n\"A trophy, Mother Commander?\" asked Laera, a dark-skinned Reverend Mother who often quietly supported Murbella. \"Or a prisoner of war?\"\n\n\"This is the only one our armies found intact. We blew up four machine ships before we retreated and let them destroy the planet behind us. They had already turned their plagues loose on Ronto and Pital, leaving no survivors. Total population losses number in the billions.\"\n\nDuvalle, Ronto, and Pital were just the latest casualties as the machine army continued its forward march through the outlying systems. Because of the distances involved and the sheer might of the attacking ships, reports were sketchy and often outdated. Refugees and couriers surged away from battle zones, heading inward from the fringes of the Scattering.\n\nMurbella turned her back on the deactivated robot and faced the Sisters. \"Knowing that a tempest approaches, we have the option of simply evacuating\u2014abandoning everything we have. That is the Honored Matre way.\"\n\nSome of the Sisters flinched at the comment. Long ago, Honored Matres had chosen to run from the Enemy, pillaging on their way out, hoping to stay one step ahead of the storm. To them, the Old Empire had been no more than a crude barricade to be thrown up against the Enemy; they had simply hoped it would last long enough for them to get away.\n\n\" _Or_ , we can board up our windows, strengthen our walls, and ride it out. And hope we survive.\"\n\n\"This is no mere storm, Mother Commander,\" said Laera. \"The repercussions are already being felt. Refugees fleeing the battlefront are overwhelming the support systems of second-wave worlds, all of which are preparing for evacuation as well. The people won't stand and fight.\"\n\n\"Like waterlogged rats crowding to the corner of a sinking raft,\" Kiria muttered.\n\n\"Says the Honored Matre, who did exactly the same,\" Janess said from the end of the table, then tried to cover her comment by loudly sipping her spice coffee. Kiria glared at her.\n\n\"A shadow deep in our Honored Matre past,\" Murbella said. \"Through hubris, and a violent predisposition to strike first and understand later, the whores caused all these problems.\" By digging deep into her mind and history, she had been the first to remember how her long-dead sisters had stupidly provoked the thinking machines.\n\nKiria was indignant, clearly still associating herself with the Honored Matres. Murbella found it disturbing. \"You yourself revealed why the Honored Matres are what they are, Mother Commander. Descended from tortured Tleilaxu females, rogue Reverend Mothers, and a few Fish Speakers. They had every right to be vengeful.\"\n\n\"They had no right to be stupid!\" Murbella snapped. \"A painful past did not give them the right to lash out against anything they encountered. They couldn't salve their conscience by pretending they knew what they were doing when they attacked a machine outpost and stole weapons they didn't understand.\" She smiled slightly. \"If anything, I can relate to\u2014though not approve of\u2014their revenge against the Tleilaxu worlds. In Other Memory I know what the Tleilaxu did to my ancestors . . . I _remember_ being one of their vile axlotl tanks. But make no mistake, that kind of provocative and poorly planned violence has caused immeasurable trouble for the human race. And now look what we face!\"\n\n\"How can we strengthen ourselves against this storm, Mother Commander?\" The question came from ancient Accadia, a Reverend Mother who lived in the Chapterhouse Archives. Accadia hardly ever slept and rarely allowed sunlight to touch her parchment skin. \"What defenses do we have?\" The hulking combat robot seemed to mock them from the corner of the room, where the men had left it.\n\n\"We have the weapon of religion. Especially _Sheeana_.\"\n\n\"Sheeana is of no use to us!\" Janess said. \"Her followers believe she died on Rakis decades ago.\"\n\nThe priests on Rakis had once made much of the girl who could command sandworms. The Bene Gesserit had created a grassroots religion around Sheeana, and the annihilation of Dune had only served the Sisterhood's greater purpose. After her supposed death, the rescued girl was isolated on Chapterhouse, so that one day she might \"return from the grave\" to great fanfare. But the real Sheeana had escaped with Duncan on the no-ship more than twenty years ago.\n\n\"It's not necessary for us to have _her_ , specifically. Simply find Sisters who resemble her and apply any necessary makeup and facial modifications.\" Murbella tapped fingers against her lips. \"Yes, we shall begin with twelve new Sheeanas. Disperse them to the refugee worlds, since the displaced survivors will be our most impressionable recruits. The resurrected Sheeana will seem to appear everywhere at once\u2014a messiah, a visionary, a leader.\"\n\nLaera spoke in an eminently reasonable voice. \"Genetic tests will prove that these impostors are not Sheeana. Your plan will backfire once people see we have tried to trick them.\"\n\nKiria had already thought of the obvious solution. \"We can have Bene Gesserit doctors\u2014Suk doctors\u2014perform the tests . . . and lie for us.\"\n\n\"Also, don't underestimate the greatest advantage we have.\" Murbella held out her hand like a mendicant asking for alms. \"The people _want_ to believe. For thousands of years, our Missionaria Protectiva wove religious beliefs among populations. Now we must use those techniques not just for our own protection, but as a functional weapon, a means of influencing armies. No longer passive and protective, but an active force. A Missionaria _Aggressiva_.\"\n\nThe other women, especially Kiria, seemed to like the idea. Accadia scowled down at her Ridulian crystal sheets, as if trying to find profound answers written in the dense characters.\n\nMurbella flashed a defiant look at the combat robot. \"The twelve Sheeanas will carry spice from our stockpiles. Each will distribute extravagant amounts of melange as she makes her pronouncements. She will say that Shaitan told her in a dream that spice would flow again soon. Though Rakis was burned as lifeless as Sodom and Gomorrah, many new Dunes will appear elsewhere. Sheeana will promise them this.\" Years ago, groups of Reverend Mothers had been sent out on a secret Scattering, taking ships and all-important sandtrout to seed additional planets and create more desert worlds for the sandworms.\n\n\"False prophets and sightings of the messiah. It's been done before.\" Kiria sounded bored. \"Explain how this will benefit us.\"\n\nMurbella shot her a calculated smile. \"We take advantage of the superstitions that will run rampant. People believe they must endure a time of tribulation, a cycle as old as the most ancient religions, long before the First Great Movement or the Zensunni Hajj. So, we tailor that belief to our own uses. The thinking machines are the great evil we have to defeat before humanity can reap its reward.\"\n\nTurning to the aged mistress of the Archives, she said, \"Accadia, read everything you can find about the Butlerian Jihad and how Serena Butler led her forces. The same for Paul Muad'Dib. We could even say that the Tyrant began to prepare us for this. Study his writings and take sections out of context to support our message, so the people will be convinced that this final universal conflict has been foretold all along: _Kralizec_. If they believe in the prophecies, they'll continue to fight long after any rational hope should be dashed.\"\n\nShe motioned for the women to go about their tasks. \"In the meantime, I have set up a meeting with the Ixians and the Guild. Since Richese is destroyed, I'll demand that they devote their manufacturing capabilities to our war effort. We need every scrap of resistance the human race can muster.\"\n\nAs she was leaving, Accadia asked, \"And what if those old prophecies prove to be correct? What if these truly are the End Times?\"\n\n\"Then our efforts are all the more justified. And we still fight. It's all we can do.\" Facing the robot, Murbella spoke to it as if the machine mind could still hear her. \"And that's how we will defeat you.\"\n\n> _I am the keeper of private knowledge and uncounted secrets. You will never know what I know! I would pity you, if you were not an infidel_.\n> \n> \u2014 _Mirage in the Shariat Road_ ,  \n> an apocryphal Tleilaxu writing\n\nIn the enormous Guild Heighliner, no passengers ever guessed what the Navigator and his captive Tleilaxu Master were doing right under their noses.\n\nBy holding melange supplies for ransom, the Bene Gesserit witches had backed the Spacing Guild into a corner and forced them to choose drastic alternatives. Facing extinction from spice starvation, the Navigator faction urged Waff to greater speed to complete his task. The Tleilaxu Master felt the need for haste as well, since he was facing extinction himself, though for different reasons.\n\nTurning his back on the observation lens, Waff surreptitiously consumed another dose of melange. The cinnamony powder had been provided strictly for scientific purposes. He touched the burning substance to his lips and tongue, closed his eyes in ecstasy. Such a small quantity\u2014only a taste\u2014was enough to buy a house on a colony world these days! The Tleilaxu man felt energy rush back into his ailing body. Edrik would not begrudge him this bit of melange to help him think straight.\n\nNormally, Tleilaxu Masters lived from body to body in a chain of ghola immortality. They had learned patience and long-term planning from the Great Belief. Had not God's Messenger himself lived for three and a half millennia? But forbidden techniques had accelerated this Waff's growth in the axlotl tank. The cells in his body burned through his existence like flames through a forest, sweeping him from infancy to childhood to maturity, in only a few years. Waff's memory restoration had been imperfect, bringing back only fragments of his past life and knowledge.\n\nEscaping the Honored Matres, Waff had been forced to take refuge with the Navigator faction. Since Edrik and his fellows had financed his ghola resurrection in the first place, why not beg them for sanctuary? Though the little man did not remember how to create melange with axlotl tanks, he claimed he could do the impossible\u2014bring back the supposedly extinct sandworms. A much more spectacular and necessary solution.\n\nIn the isolated Heighliner laboratory, Edrik had provided all of the research tools, technical equipment, and genetic raw material he could possibly need. Waff did as the Navigators demanded. Bringing back the magnificent worms that had been exterminated on Rakis offered the simultaneous possibilities of manufacturing spice, and of restoring his Prophet.\n\n_I must do this! Failure is not an option_.\n\nWith his accelerated maturity, Waff would be at his peak\u2014the best health, the sharpest mind\u2014for only a short while longer. Before he began the inevitable rapid degeneration, he had much to accomplish. The tremendous responsibility prodded at him.\n\n_Focus, focus!_\n\nHe climbed onto a stool and peered into a plaz-walled containment tank full of sand from Rakis itself. _Dune_. Because of the planet's religious significance, pilgrims who could not afford the interplanetary passage contented themselves with relics, fragments of stone chipped from the ruins of Muad'Dib's original palace or scraps of spice cloth embroidered with the sayings of Leto II. Even the poorest of devout followers wanted a sample of Rakian sand, so that they could dust their fingertips and imagine themselves closer to the Divided God. The Navigators had acquired hundreds of cubic meters of authentic Rakian sand. Though it was doubtful that the origin of the grains would have any effect on the sandworm tests, Waff preferred to remove any stray variables.\n\nHe leaned over the open tank, filled his mouth with saliva, and let a long droplet splatter onto the soft sand. Like piranhas in an aquarium, shapes stirred beneath the surface, swirling to seize the invading moisture. In another place long ago, spitting\u2014sharing one's personal water\u2014had been a sign of respect among the Fremen. Waff used it to bring sandtrout to the surface.\n\nLittle makers. Sandtrout specimens, far more precious even than the sand of Dune.\n\nYears ago, the Guild had intercepted a secret Bene Gesserit ship carrying sandtrout in its hold. When the witches aboard refused to explain their mission, they were all killed, their sandtrout seized, and Chapterhouse had been none the wiser.\n\nLearning that the Guild possessed some of the immature sandworm vectors, Waff demanded them for his work. Though he could not remember how to create melange in an axlotl tank, this experiment had much greater potential. By resurrecting the worms, he could not only bring back spice, but the Prophet himself!\n\nUnafraid of the sandtrout, he reached into the aquarium with a small hand. Grabbing one of the leathery creatures by its fringe, he pulled it flopping out of the sand. Sensing the moisture in Waff's perspiration, the sandtrout wrapped itself around his fingers, palm, and knuckles. He poked and prodded the soft surface, reshaping the edges.\n\n\"Little sandtrout, what secrets do you have for me?\" He formed a fist, and the creature flowed around it to form a jellylike glove. He could feel his skin drying out.\n\nCarrying the sandtrout, Waff went to a clean research table and set out a wide, deep pan. He tried to unwrap the sandtrout from his knuckles, but each time he moved the membrane it flowed back onto his skin. Feeling the desiccation in his hand now, he poured a beaker of fresh water into the bottom of the pan. The sandtrout, attracted by a larger supply, quickly plopped into it.\n\nWater was deadly poison to sandworms, but not to the younger sandtrout, the larval stage of the worms. The early vector had a fundamentally different biochemistry before it underwent the metamorphosis into its mature form. A paradox. How could one stage in the life cycle be so ravenously drawn to water, while a later phase was killed by it?\n\nFlexing his fingers to recover from the unnatural dryness, Waff was fascinated as the specimen engulfed the water. The larva instinctively hoarded moisture to create a perfectly dry environment for the adult. From previous-life memories that did remain within him, he knew of ancient Tleilaxu experiments to move and control worms. Standard attempts to transplant full-grown worms onto dry planets always failed. Even the most extreme offworld landscapes still had too much moisture to support such a fragile\u2014fragile?\u2014life-form as the sandworms.\n\nNow, though, he had a different idea. Instead of changing the _worlds_ to accommodate sandworms, perhaps he could alter the worms themselves in their immature stage, help them adapt. The Tleilaxu understood the Language of God, and their genius for genetics had achieved the impossible many times. Had not Leto II been God's Prophet? It was Waff's duty to bring Him back.\n\nThe concept and chromosomal mechanics seemed simple. At some point in the sandtrout's development, a trigger changed the creature's chemical response toward a substance as simple as water. If he could only find that trigger and block it, the sandtrout should continue to mature, but without such a deathly aversion to liquid water. Now that would be a true miracle!\n\nBut if one prevented a caterpillar from spinning a cocoon, would it still transform into a great moth? He would have to be very careful, indeed.\n\nIf he understood what the witches had done on Chapterhouse, they had discovered a way to release sandtrout into a planetary environment\u2014the Bene Gesserit homeworld. Once there, the sandtrout reproduced and began an unstoppable process to destroy (remake?) the whole ecosystem. From a lush planet to an arid wasteland. They would eventually turn the world into a total desert, where the sandworms could survive and be reborn.\n\nMore questions continued to follow, one after another. Why were the fleeing Bene Gesserit Sisters carrying sandtrout samples aboard their refugee ships? Were they trying to distribute them to other worlds, and thereby create more desert planets? Habitats for more worms? Such a plan would require a huge concerted effort, take decades to come to fruition, and kill off the native life on a planet. Inefficient.\n\nWaff had a much more immediate solution. If he could develop a breed of sandworm that tolerated water, even thrived around it, the creatures could be transplanted onto innumerable worlds where they could grow swiftly and multiply! The worms would not need to reconstruct a whole planetary environment before they began to produce melange. That alone would save decades that Waff simply did not have. His modified worms would provide all the spice the Guild Navigators could ever desire\u2014and serve Waff's purposes as well.\n\n_Help me, Prophet!_\n\nThe sandtrout specimen had absorbed all the water in the pan and now gradually moved about the base and sides, exploring the boundaries. Waff brought research tools and chemicals to the laboratory table\u2014his alcohols, acids, and flames, his deep sample extractors.\n\nThe first cut was the hardest. Then he began to work on the shapeless, squirming creature to pry loose its genetic secrets in any way he could.\n\nHe had the best DNA analyzers and genetic sequencers the Guild could obtain . . . and they were very good, indeed. The sandtrout took a long time to die, but Waff was certain the Prophet wouldn't mind.\n\n> _A stench seeps from my pores. The foul odor of extinction._\n> \n> \u2014SCYTALE,  \n> the last known Tleilaxu Master\n\nThe small, gray-skinned child looked worriedly at his older but identical counterpart. \"This is a restricted area. The Bashar will be very angry with us.\"\n\nThe older Scytale scowled, disappointed that a child with such a magnificent destiny could be so timid. \"These people have no authority to impose their rules on me\u2014either version of me!\" Despite years of preparation, instruction, and insistence, Scytale knew that the ghola boy still did not grasp who he was. The Tleilaxu Master coughed and winced, unable to minimize his physical problems. \"You must awaken your genetic memories before it is too late!\"\n\nThe child followed his older self down the dim corridor of the noship, but his steps were too shaky to be furtive. Occasionally the degenerating Scytale needed support from his twelve-year-old \"son.\" Each day, each lesson, should bring the younger one closer to the tipping point at which his embedded memories would cascade free. Then, finally, old Scytale could allow himself to die.\n\nYears ago, he had been forced to offer his only bargaining chip\u2014his secret stash of valuable cellular material\u2014to bribe the witches. Scytale resented being put in such a position, but in return for the raw makings of heroes from the past for the witches' own purposes, Sheeana had agreed to let him use the axlotl tanks to grow a new version of himself. He hoped it wasn't too late.\n\nFor years now, every sentence, every day increased pressure on the younger Scytale. His \"father,\" a victim of planned cellular obsolescence, doubted he had another year before collapsing completely. Unless the boy received his memories soon, _very soon_ , all the knowledge of the Tleilaxu would be lost. Old Scytale winced at the dire prospect, which hurt him far more than any physical pain.\n\nThey reached one of the vacant lower levels, where a testing chamber had gone unnoticed in the empty expanses of the ship. \"I will use this powindah teaching equipment to show you how God meant for the Tleilaxu to live.\" The walls were smooth and curved, the glowpanels tuned to a dull orange. The room seemed to be full of gestating wombs, round, flaccid, mindless\u2014the way women were supposed to serve a truly civilized society.\n\nScytale smiled at the sight, while the boy stared around with dark eyes. \"Axlotl tanks. So many of them! Where did they all come from?\"\n\n\"Unfortunately they are merely holographic projections.\" The high-quality simulation included mock tank sounds, as well as the odors of chemicals, disinfectants, and medicinals.\n\nAs Scytale stood surrounded by the glorious images, his heart ached to see the home he missed so much, a home now utterly destroyed. Years ago, before he was allowed to set foot again in sacred Bandalong, Scytale and all Tleilaxu had always undergone a lengthy cleansing process. Ever since the Honored Matres had forced him to flee with only his life and a few bargaining chips, he had tried to observe the rituals and practices as much as possible\u2014and had vigorously taught them to the young ghola\u2014but there were limitations. Scytale had not felt sufficiently clean in a long time. But he knew that God would understand.\n\n\"This is how a typical breeding chamber used to look. Study it. Absorb it. Remind yourself of how things were, how they should be. I created these images from my own memories, and those same memories are within you. Find them.\"\n\nScytale had said the same thing again and again, hammering it into the child. His younger version was a good student, very intelligent, and knew all the information by rote learning, but the boy didn't know it in his soul.\n\nSheeana and the other witches didn't grasp the immensity of the crisis he faced, or perhaps they didn't care. The Bene Gesserits understood little about the nuances of restoring a ghola's memories, could not recognize the moment when a ghola was perfectly ready . . . but Scytale might not have the luxury of waiting. The child was certainly old enough. He should awaken! Soon the boy would be the only Tleilaxu left, with no one to wake his memories.\n\nAs he surveyed the rows of breeding vats, the junior Scytale's face filled with awe and intimidation. The boy was drinking it all in. _Good_. \"That tank in the second row is the one that gave birth to me,\" he said. \"The Sisterhood called her Rebecca.\"\n\n\"The tank has no name. It is not a person and never was. Even when it could speak, it was only a female. We Tleilaxu never name our tanks, nor the females that preceded them.\"\n\nExpanding the image, he allowed the walls to disappear into a projection of a vast breeding house with tank after tank after tank; outside were the spires and streets of Bandalong. These visual cues should have been sufficient, but Scytale wished he could have added other sensory details, the female reproductive smells, the feel of the sunlight of home, the comforting knowledge of countless Tleilaxu filling the streets, the buildings, the temples.\n\nHe felt achingly lonely.\n\n\"I should not still be alive and standing before you. It offends me to be old and in pain, with my body malfunctioning. The kehl of true Masters should have euthanized me long ago and let me live on in a fresh ghola body. But these are not proper times.\"\n\n\"These are not proper times,\" the boy repeated, backing through one of the detailed holo-images. \"You have to do things you would not otherwise tolerate. You must use heroic means to stay alive long enough to awaken me, and I promise you, with all my heart, that I will become _Scytale_. Before it is too late.\"\n\nThe process of awakening a ghola was neither simple nor swift. Year after year, Scytale had applied pressures, reminders, mental twists to this boy. Each lesson and each demand built, like a pebble added to the pile, higher and higher, and sooner or later he would add enough to that unstable mound to trigger an avalanche. And only God and his Prophet could know which small stone of memory would cause that barrier to come crashing down.\n\nThe boy watched the flickering moods cross his mentor's face. Not knowing what else to do, he quoted a comforting lesson from his catechism. \"When one is faced with an impossible choice, one must always choose the path of the Great Belief. God guides those who wish to be led.\"\n\nThe very thought seemed to consume Scytale's last energy, and he slumped into a nearby chair in the simulation room, trying to recover his strength. When the ghola hurried to his side, Scytale stroked the dark hair of his alternate self. \"You are young, perhaps too young.\"\n\nThe boy placed a comforting hand on the old man's shoulder. \"I will try\u2014I promise. I'll work as hard as I can.\" He squeezed his eyes shut and seemed to push, as if wrestling with the intangible walls inside his brain. At last, perspiring heavily, he gave up the effort.\n\nThe elder Scytale felt despondent. He had already used all the techniques he knew to push this ghola to the brink. Crisis, paradox, unrelenting desperation. But he felt it more than the boy did. Clinical knowledge was simply insufficient.\n\nThe witches had used some sort of sexual twisting to bring back the Bashar Miles Teg when his ghola was only ten years old, and Scytale's successor was already two years past that mark. But he could not bear the thought of the Bene Gesserit women using their unclean bodies to break this boy. Scytale had already sacrificed so much, selling most of his soul for a glimmer of hope for his race's future. The Prophet Himself would turn his back on Scytale in disgust. Not that!\n\nScytale placed his head in his hands. \"You are a flawed ghola. I should have thrown away your fetus and started anew twelve years ago!\"\n\nThe boy's voice was rough, like torn fiber. \"I will concentrate, and push my memories out of my cells!\"\n\nThe Tleilaxu Master felt a weary sadness weighing him down. \"It is an instinctive process, not an intellectual one. It must come to you. If your memories don't return, then you are of no use to me. Why should I let you live?\"\n\nThe boy was visibly struggling, but Scytale saw no flash of awe and relief, no sudden flood of a lifetime's experiences. Both Tleilaxu reeked of failure. With each passing moment, Scytale felt more and more of himself dying.\n\n> _The fate of our race depends on the actions of an unlikely collection of misfits._\n> \n> \u2014from a Bene Gesserit study on the human condition\n\nIn his second life, Baron Vladimir Harkonnen had done well for himself. At only seventeen, the awakened ghola already commanded a large castle filled with antique relics and a retinue of servants to satisfy his every whim. Better yet, it was Castle Caladan, the seat of House Atreides. He sat upon a high throne of fused black jewels, gazing around a large audience chamber as attendants went about their duties. Pomp and grandeur, all the trappings a Harkonnen deserved.\n\nDespite appearances, though, the ghola Baron had very little real power, and he knew it. The Face Dancer myriad had created him for a specific purpose and, despite his reawakened memories, managed to keep him on a tight leash. Too many important questions remained unanswered, and too much was out of his control. He didn't like that.\n\nThe Face Dancers seemed much more interested in their young ghola of Paul Atreides\u2014the one they called \"Paolo.\" He was their real prize. Their leader Khrone said that this planet and the restored castle existed for the sole purpose of triggering Paolo's memories. The Baron was just a means to an end, of secondary importance in the \"Kwisatz Haderach matter.\"\n\nHe resented the Atreides brat for it. The boy was only eight and still had much to learn from his mentor, though the Baron hadn't yet determined what the Face Dancers really wanted.\n\n\"Prepare him and raise him. See that he is primed for his destiny,\" Khrone had said. \"There is a certain need he must fulfill.\"\n\n_A certain need_. But _what_ need?\n\n_You are his grandfather_ , said the annoying voice of Alia inside the Baron's head. _Take good care of him_. The little girl taunted him incessantly. From the moment his memories were restored, she had been there waiting for him in his mind. Her voice still contained a childhood lisp, exactly as she had sounded when she'd killed him with the poisoned needle of the gom jabbar.\n\n\"I'd rather take care of you, little Abomination!\" he yelled. \"Wring your neck, twist your head\u2014once, twice, three times! Make your delicate little skull pop right off! Ha!\"\n\n_But it's your own skull, dear Baron_.\n\nHe clamped his hands against his temples. \"Leave me alone!\"\n\nSeeing no one else in the room with their master, the servants looked at him uneasily. The Baron fumed and slumped back in his glittering black chair. Having embarrassed and angered him, the Alia voice whispered his name tauntingly one more time and faded away.\n\nJust then, a jaunty and self-important Paolo strode into the chamber, followed by an entourage of androgynous Face Dancers who acted as his protectors. The child carried an air of overconfidence that the Baron found at once fascinating and disconcerting.\n\nBaron Vladimir Harkonnen and this other Paul Atreides were inextricably meshed, simultaneously drawn together and repelled, like two powerful magnets. After the Baron's memories had been restored and he understood enough of who he was, Paolo had been brought to Caladan and handed over to the Baron's tender care . . . with dire warnings should any harm befall him.\n\nFrom his high black chair, the Baron glared down at the cocky youth. What made Paolo so special? What was the \"Kwisatz Haderach matter\"? What did the Atreides know?\n\nFor some time, Paolo had been sensitive, thoughtful, even caring; he had a stubborn streak of innate goodness that the Baron had been working diligently to eradicate. Given time, and enough harsh training, he was sure he could cure even the honorable core of an Atreides. That would prime Paolo for his destiny, all right! Though the boy still struggled with his actions occasionally, he had made considerable progress.\n\nPaolo came to an impertinent halt in front of the dais. One of the androgynous Face Dancers placed an antique handgun into the boy's hand.\n\nAngrily, the Baron leaned forward for a better view. \"Is that gun from my personal collection? I told you to stay out of those things.\"\n\n\"This is a relic of House Atreides, so I'm entitled to use it. A disk gun, once carried by my sister Alia, according to the label.\"\n\nThe Baron shifted on his throne, nervous to have the loaded weapon so close to him.\n\n\"It's just a woman's gun.\"\n\nInside the thick black armrests the Baron had secreted his own weapons, any one of which could easily turn the boy into a wet smear\u2014hmm, fresh material for growing another ghola, he thought. \"Even so, it's a valuable relic, and I don't want it damaged by a reckless child.\"\n\n\"I won't damage it.\" Paolo seemed pensive. \"I respect artifacts that my ancestors used.\"\n\nAnxious to keep the boy from thinking too much, he stood. \"Shall we take it outside, then, Paolo? Why don't we see how it works?\" The Baron gave him an avuncular pat on the shoulder. \"And afterward we can kill something with our bare hands, like we did to the mongrel hounds and ferrets.\"\n\nPaolo seemed uncertain. \"Maybe another day.\"\n\nNevertheless, the Baron hurried him out of the throne room. \"Let's get rid of those noisy gulls around the midden piles. Have I mentioned how much you remind me of Feyd? Lovely Feyd.\"\n\n\"More than once.\"\n\nWatched over by Face Dancers, they spent the next two hours at the castle's trash heap, taking turns shooting the raucous birds with the disk gun. Oblivious to the danger, the gulls swooped and shrieked at one another, fighting over morsels of rain-splattered garbage. Paolo took a shot, then the Baron. Despite its antiquity, the gun was quite accurate. Each spinning, microthin disk chopped a bird into bloody meat and dislodged feathers. Then the surviving gulls squabbled over the fresh gobbets.\n\nBetween them, they killed fourteen birds, although the Baron did not do nearly as well as the child, who had quite an aptitude for cool marksmanship. As the Baron raised the disk gun and aimed carefully, the girl's annoying voice rang in his head again. _That's not my gun, you know_.\n\nHe took the shot and missed by a wide margin. Alia giggled.\n\n\"What do you mean it's not yours?\" He ignored Paolo's puzzled stare as the boy took the weapon for his turn.\n\n_It's a fake. I never had a disk gun like that_.\n\n\"Leave me alone.\"\n\n\"Who are you talking to?\" Paolo asked.\n\nAfter reaching into a pocket the Baron offered several capsules of orange melange substitute to Paolo, who obediently took them. He grabbed the weapon back from the boy. \"Don't be ridiculous. The antiquities dealer provided a certificate of authenticity and documentation when he sold the weapon to me.\"\n\n_Grandfather, you shouldn't be so easily fooled! My own gun shot larger disks. This is a cheap imitation and doesn't even have the maker's initials on the barrel, like the original._\n\nHe studied the carved ornamental handle, turned the gun toward his face, then looked at the short barrel. No initials. \"And what about my other things, the objects supposedly owned by Jessica and Duke Leto?\"\n\n_Some are real, some are not. I'll let you find out which are which_. Knowing the nobleman's penchant for buying historical artifacts, the dealer would return to Caladan soon. No one made a fool of the Baron! The Baron ghola decided the next meeting would not be quite so cordial. He would ask a few incisive questions. Alia's voice faded away, and he was glad to have a moment of peace inside his head.\n\nPaolo had consumed two of the orange capsules, and as the melange substitute took hold, the boy dropped to his knees and stared beatifically into the sky. \"I see a great victory in my future! I'm holding a knife that drips with blood. I'm standing over my enemy . . . over myself.\" He frowned, then beamed again, yelling, \"I _am_ the Kwisatz Haderach!\" Then Paolo let out a bloodcurdling scream. \"No . . . now, I see myself dying on the floor, bleeding to death. But how can this be, if I am the Kwisatz Haderach? How can this be?\"\n\nThe nearest Face Dancer grew animated. \"We were instructed to watch for signs of prescience. We must notify Khrone immediately.\"\n\n_Prescience?_ the Baron thought. _Or insanity?_\n\nInside his mind, the presence of Alia laughed.\n\nDAYS LATER, THE Baron strolled along the top of the cliff and gazed out to sea. Caladan did not yet have the lovely, grimy industrial capacity of his beloved Giedi Prime, but at least he'd paved over the gardens in the vicinity of the castle. The Baron hated flowers with their eye-straining colors and sickening odors. He much preferred the perfume of factory smoke. He had great ambitions of turning Caladan into another Giedi Prime. The march of progress was more important than any esoteric plans the Face Dancers had for young Paolo.\n\nOn the lowest level of the restored castle, where other great houses would have prepared chambers for \"policy enforcement activities,\" House Atreides had instead used the space for food storage rooms, a wine cellar, and an emergency shelter. Being a more traditional nobleman, the Baron had installed dungeons, interrogation rooms, and a well-equipped torture chamber. He also had a party room on that level, where he often took young boys from the fishing village.\n\n_You can't remove the marks of House Atreides with such cosmetic changes, Grandfather_ , said the pestering voice of Alia. _I preferred the old castle_.\n\n\"Shut up, devil child! You were never here in life, either.\"\n\n_Oh, I visited my ancestral home when my mother lived here, when Muad'Dib was Emperor and his jihad splashed blood across the star systems. Don't you remember, Grandfather? Or weren't you inside my head then?_\n\n\"I wish you weren't inside mine. I was born before you! I can't possibly have your memories inside me. You're an Abomination!\"\n\nAlia chuckled in a particularly disconcerting way. _Yes, Grandfather. I'm that, and much more. Perhaps that's why I have the power to be inside you. Or, perhaps you are just flawed\u2014completely mad. Have you considered the possibility that you might be imagining me? That's what everyone else thinks_.\n\nServants hurried by, glancing fearfully at him. Just then the Baron saw a groundcar negotiating the steep road from the spaceport. \"Ah, here is our guest.\" Despite Alia's intrusion, he expected this to be an entertaining day.\n\nAfter the groundcar pulled up, a tall man stepped out of the rear compartment and made his way past statues of great Harkonnens that the Baron had erected in the past year. A suspensor platform floated behind the antiquities dealer, carrying his wares.\n\n_What do you plan to do with him, Grandfather?_\n\n\"You know damned well what I'm going to do.\" High on the wall above, the Baron rubbed his hands together in gleeful anticipation. \"Make yourself useful for a change, Abomination.\" Alia giggled, but it sounded as if she was laughing _at_ him.\n\nThe Baron hurried down as a haunted-looking house servant escorted the visitor inside. Shay Vendee was an antiquities dealer, always pleased to meet with one of his best customers. As he strolled in with his goods trailing behind him, his round face shone as radiantly as a small red sun.\n\nThe Baron greeted him with a moist handshake, clasping with both hands and holding on a little too long, squeezing a bit too hard.\n\nThe merchant extricated himself from his customer's grip. \"You'll marvel at what I've brought, Baron\u2014amazing what turns up with a little digging.\" He opened one of the cases on the suspensor platform. \"I saved these treasures especially for you.\"\n\nThe Baron brushed a speck off one of the jeweled rings on his fingers. \"First I have something to show you, my dear Mr. Vendee. My new wine cellar. I am quite proud of it.\"\n\nA look of surprise. \"Are the Danian vineyards operating again?\"\n\n\"I have other sources.\"\n\nAfter the dealer disengaged his suspensor platform, the Baron led him down a wide rock staircase into increasing gloom. Oblivious to the danger, Vendee chattered cordially. \"Caladan wines used to be quite famous, and deservedly so. In fact, I heard a rumor that a cache was found on the ruins of Kaitain, bottles perfectly preserved in a nullentropy vault. The nullentropy field prevented the wine from aging and mellowing\u2014in this case for thousands of years\u2014but even so, the vintage must be quite extraordinary. Would you like me to see if I can acquire a bottle or two for you?\"\n\nThe Baron stopped at the bottom of the dim stairs and peered with spider-black eyes at his guest. \"So long as you can provide the appropriate documentation. I wouldn't want to be duped into buying anything fake.\"\n\nVendee wore a look of horror. \"Of course not, Baron Harkonnen!\"\n\nFinally, they passed through a narrow corridor illuminated by smoking oil lamps. Glowglobes were too efficient and harsh for the Baron's taste. He loved the dank, gritty smell of the air; it almost masked the other odors.\n\n\"Here we are!\" The Baron pushed open a heavy wooden door and led the way into his fully stocked torture chamber. It had the traditional accoutrements: racks, masks, electrified chairs, and a strappado, by which a subject could be alternately hoisted into the air and dropped. \"This is one of my new playrooms. My pride and joy.\"\n\nVendee's eyes opened wide in alarm. \"I thought you said we were going to your wine cellar.\"\n\n\"Why, over there, my good man.\" With a good-natured expression, the Baron pointed to a table from which loose straps hung. A wine bottle and two glasses sat on top. He poured red wine into both glasses and handed one to his increasingly agitated guest.\n\nVendee glanced around, nervously eyeing the red stains on the table and rock floor. Spilled wine? \"I have just made a long journey, and I'm tired. Maybe we should go back up to the main rooms. You will be absolutely delighted with the new items I've brought. Quite valuable relics, I assure you.\"\n\nThe Baron fingered one of the straps on the table. \"There is another matter, first.\" He narrowed his eyes. From a side door a sunkeneyed boy marched in, carrying what looked like two ornate old weapons, disk handguns of ancient manufacture.\n\n\"Do these look familiar? Examine them carefully.\"\n\nVendee held one weapon to examine it. \"Oh, yes. The antique gun of Alia Atreides. Used by her own hands.\"\n\n\"So you said.\" Taking the other handgun from the serving boy, the Baron said to Vendee, \"You sold me a fake. I happen to know that the gun you hold is not the original weapon used by Alia.\"\n\n\"I have a reputation for integrity, Baron. If anyone has told you otherwise, they are lying.\"\n\n\"Unfortunately for you, my source is beyond reproach.\"\n\n_You are lucky to have me inside you to point out your mistakes_ , Alia said. _If you believe I am real_.\n\nIndignantly, Vendee placed the gun on the table and turned to leave. He only made it halfway to the door.\n\nThe Baron pulled the trigger of his own weapon, and a large, spinning disk shot out and hit the dealer squarely in the back of his neck, decapitating him. Swiftly, smoothly. The Baron was sure it hadn't hurt a bit.\n\n\"Good shot, eh?\" The Baron grinned at the serving boy.\n\nThe servant did not flinch at the murder. \"Will that be all you desire from me, sir?\"\n\n\"You don't expect me to clean up this mess myself, do you?\"\n\n\"No, my Lord. I will get right to it.\"\n\n\"Then wash yourself afterward.\" The Baron looked him over. \"We'll have even more fun this afternoon.\" Meanwhile, he went back upstairs to study what the antique dealer had brought with him.\n\n> _Once, I was born of a natural mother, and then reborn many times as a ghola. Considering the millennia over which the Bene Gesserit, the Tleilaxu, and others have meddled with the gene pool, I wonder\u2014are any of us truly natural anymore?_\n> \n> \u2014ship's log, entry of  \n> DUNCAN IDAHO\n\nToday, Gurney Halleck would be born again. Paul Atreides had looked forward to this during the months-long gestation process. Since the recent birth of his sister Alia, the waiting had become nearly unbearable. But in a matter of hours, Gurney would be removed from the axlotl tank. The famed Gurney Halleck!\n\nIn his studies under Proctor Superior Garimi, Paul had read much about the troubadour warrior, had seen images of the man and heard recordings of his songs. But he wanted to know the real Gurney, his friend, mentor, and protector from an epic time. Someday, though their ages were topsy-turvy now, the two would remember how close their friendship had been.\n\nPaul couldn't keep the grin off his face as he rushed to get ready. Whistling an old Atreides song that he'd learned from Gurney's recorded collection, he stepped into the corridor, and Chani emerged from her own quarters to join him. Two years his junior, the thirteen-year-old was whip-thin and fast, soft-spoken and beautiful, only a preview of the woman she would become again. Knowing their destinies, she and Paul were already inseparable. He took her hand, and the pair happily hurried toward the medical center.\n\nHe wondered if Gurney would be an ugly baby, or if he had only become a rolling lump of a man after being battered by the Harkonnens. He hoped the Gurney ghola would have a natural skill with the baliset, too. Paul was confident that the no-ship's stores could re-create one of the antique musical instruments. Maybe the two of them could play music together.\n\nOthers would be there for the new birth: his \"mother\" Jessica, Thufir Hawat, and almost certainly Duncan Idaho. Gurney had many friends aboard. No one on the ship had known Xavier Harkonnen or Serena Butler, the other two gholas who would be decanted today, but they were legends from the Butlerian Jihad. Each ghola, according to Sheeana, had a role to play, and any one of them\u2014or all of them together\u2014might be the key to defeating the Enemy.\n\nAside from the ghola children, many other boys and girls had been born over the years of the _Ithaca_ 's long flight. The Sisters bred with male Bene Gesserit workers who had also escaped from Chapterhouse; they understood the need to increase their population and prepare a solid foundation for a new colony, if the no-ship ever found a suitable planet to settle. The Rabbi's group of Jewish refugees, who had also married and begun families, still waited for a new home to fulfill their long quest. The no-ship was so vast, and the population aboard still so far below its capacity, that there was no real concern about running short on resources. Not yet.\n\nAs Paul and Chani approached the main birthing creche, four female proctors ran toward them down the hall, urgently calling for any qualified Suk doctor. \"They're dead! All three of them.\"\n\nPaul's heart stuttered. At fifteen, he was already training in some of the skills that had once made him the historical leader known as Muad'Dib. Summoning all the steel he could put into his voice, he demanded that the second proctor stop. \"Explain yourself!\"\n\nThe Bene Gesserit blurted, surprised into her answer. \"Three axlotl tanks, three gholas. Sabotage\u2014and murder. Someone destroyed them.\"\n\nPaul and Chani rushed toward the medical center. Duncan and Sheeana were already in the doorway looking shaken. Inside the chamber, three axlotl tanks had been ripped from their life-support mechanisms and lay in puddles of burned flesh and spilled liquid. Someone had used an incinerating beam and corrosives to destroy not only the life-support machinery, but the core flesh of the tanks and the unborn gholas.\n\nGurney Halleck. Xavier Harkonnen. Serena Butler. All lost. And the tanks, which had once been living women.\n\nDuncan looked at Paul, articulating the real horror here. \"We have a saboteur aboard. Someone who wishes to harm the ghola project\u2014or maybe _all_ of us.\"\n\n\"But why now?\" Paul asked. \"The ship has been fleeing for two decades, and the ghola project began years ago. What changed?\"\n\n\"Maybe someone was afraid of Gurney,\" Sheeana suggested. \"Or Xavier Harkonnen, or Serena Butler.\"\n\nPaul saw that the other three axlotl tanks in the creche had not been harmed, including the one that had recently given birth to the spice-saturated Alia.\n\nStanding by Gurney's tank, he saw the dead, half-born baby among the burned and dissolved folds of flesh. Nauseated, he knelt to touch the few wisps of blond hair. \"Poor Gurney.\"\n\nAs Duncan helped Paul to his feet, Sheeana said in a coldly businesslike voice, \"We still have the cellular material. We can grow replacements for all of them.\" Paul could sense her deep fury, barely controlled by her strict Bene Gesserit training. \"We will need more axlotl tanks. I'll send out a call for volunteers.\"\n\nThe ghola of Thufir Hawat entered and stared in disbelief at what had happened, his face an ashen mask. After the ordeal on the planet of the Handlers, he and Miles Teg had bonded closely; Thufir now helped the Bashar with security and defenses aboard the ship. The fourteen-year-old struggled to sound authoritative. \"We will find out who did this.\"\n\n\"Scan the security images,\" Sheeana said. \"The killer can't hide.\"\n\nThufir looked embarrassed, as well as angry and so very young. \"I already checked. The security imagers were deactivated, intentionally, but there must be other evidence.\"\n\n\"All of us were attacked, not just these axlotl tanks.\" Duncan's anger was plain as he turned toward young Thufir. \"The Bashar has cited several previous incidents that he believes may be sabotage.\"\n\n\"Those were never proved,\" Thufir said. \"They could have been mechanical breakdowns, systems fatigue, natural failures.\"\n\nPaul's voice was ice as he took a last, lingering look at the infant that would have been Gurney Halleck. \"This was no natural failure.\"\n\nThen Paul's legs went suddenly rubbery. Dizziness rose around him, and his consciousness blurred. As Chani rushed to grab him, he reeled, lost his footing, and hit his head hard on the deck. For a moment blackness enveloped him, a gloom that brightened into a frightening vision. Paul Atreides had seen it before, but he didn't know if it was memory or prescience.\n\nHe saw himself lying on the floor in a spacious, unknown place. A knife wound deep inside him sucked out his life. A mortal wound. His life's blood poured onto the floor, and his vision turned to dark static. Gazing up, he saw his own young face looking back at him, laughing. \"I have killed you!\"\n\nChani was shaking him, shouting into his ear. \"Usul! Usul, look at me!\"\n\nHe felt the touch of her hand on his own, and when his vision cleared he saw another concerned face. For a moment he thought it was Gurney Halleck, complete with an inkvine scar on his jawline, the glass-splinter eyes, the wispy blond hair.\n\nThe image shifted, and he realized it was the black-haired Duncan Idaho. Another old friend and guardian. \"Will you protect me from danger, Duncan?\" Paul's voice hitched. \"As you vowed to do when I was a child? Gurney is no longer able.\"\n\n\"Yes, Master Paul. Always.\"\n\n> _The Honored Matres clearly devised their own name for themselves, for no one else would ever apply the term \"honor\" after seeing their cowardly, self-serving actions. Most people have a very different way of referring to those women_.\n> \n> \u2014MOTHER COMMANDER MURBELLA,  \n> assessment of past and present strengths\n\nWeapons and battleships were as important as air and food during these supposed End Times. Murbella knew she would have to change the way she approached the problem, but she had never expected such resistance from her own Sisterhood.\n\nWith both anger and disdain, Kiria cried, \"You offer them Obliterators, Mother Commander? We can't just hand over such destructive weapons to Ix.\"\n\nShe had no patience for this. \"Who else will build them for us? Holding secrets among ourselves only benefits the Enemy. You know as well as I do that only the Ixians can decipher the technology and manufacture great quantities for the coming war. Therefore, Ix must have full access. There is no other answer.\"\n\nMany worlds were building their own gigantic fleets, armoring every ship they could find, working on new weapon designs, but nothing had so far proved even remotely effective against the Enemy. The technology of the thinking machines was unsurpassed. But with a supply of new Obliterators, Murbella could turn the machines' own destructive power against them.\n\nAfter snatching the weapons from fringe machine outposts centuries ago, the Honored Matres could have formed an impenetrable line and hurled Obliterators at the oncoming Enemy. If they had stood together for the common good, they could have prevented this whole problem. Instead, those Honored Matres had fled.\n\nThinking about the hidden history she had excavated from deep within Other Memory, Murbella continued to be annoyed at those ancestors. They had taken the weapons, used them without understanding them, and depleted most of their stockpiles in their petty revenge against the hated Tleilaxu. Yes, many generations earlier the Tleilaxu had tormented their females, and the Honored Matres had good reason to direct vengeful violence against them.\n\nBut such a waste!\n\nBecause the Honored Matres had been so profligate in using the planet-roasting weapons against any world that offended them, only a few Obliterators remained intact. Recently, when cracking down on the rebel Honored Matre strongholds, Murbella had expected to unearth greater stockpiles. But they had found nothing. Had someone else stolen the weapons? The Guild perhaps, under their original pretext of helping the Honored Matres? Or had the whores truly used them all, holding nothing in reserve?\n\nNow the human race had insufficient weapons left to stand against the real Enemy. The Obliterators were as incomprehensible as any device Tio Holtzman had ever created for folding space, and the women had never known how to create more. For the sake of humanity, she hoped the Ixians could do so.\n\n_Times of extremis demand extreme actions._\n\nUnder her orders, the members of the united Sisterhood now removed the powerful weapons from their no-ships, battle cruisers, and infiltration vessels. She would take them to Ix herself. Murbella cut off continued arguments as she marched with a small entourage toward the Chapterhouse spaceport.\n\n\"But Mother Commander, at least negotiate patent protections,\" Laera said, a flush showing even on her dark skin. \"Impose restrictions so that the technology does not become widespread.\" She was one of the most businesslike Reverend Mothers, filling much of Bellonda's old role. \"Proliferation amongst planetary warlords could result in the devastation of the largest star systems. CHOAM alone, working with Ix, could wreak\u2014\"\n\nMurbella cut her off with a disgusted noise. \"I have no interest in who may or may not benefit commercially _after we win this war_. If the Ixians help us achieve victory, they are entitled to profit.\" She rubbed her chin thoughtfully as she looked up at the ramp of her small, fast lighter. \"We'll let the planetary warlords deal with their own problems.\"\n\n> _You play with feelings as a child plays with toys. I know why your Sisterhood does not value emotions: You cannot value what you do not understand!_\n> \n> \u2014DUNCAN IDAHO,  \n> letter submitted to Reverend Mother Bellonda\n\nSheeana used an authoritative tone, just short of Voice. \"'Respect for the truth comes close to being the basis for all morality.' And I want the truth from you. _Now_.\"\n\nGarimi raised her eyebrows and said calmly, \"A quote from Duke Leto Atreides to bolster the interrogation? Shall we bring in blazing lights and a Truthsayer?\"\n\n\"My Truthsense is sufficient. I have always known you well enough to read you.\"\n\nThe shock waves from the appalling crime in the birthing center rippled through the no-ship. The slaughter of unborn gholas, the destruction of three axlotl tanks\u2014tanks created from volunteer _Sisters!_ \u2014went beyond anything Sheeana had expected from even her most vehement detractors. Her suspicions had naturally turned toward the outspoken leader of the ultraconservative faction.\n\nInside an interior conference chamber whose doors were sealed, Sheeana stood like a stern schoolteacher, facing nine of the most prominent dissenters. These women had opposed the ghola project since its inception, disagreeing even more vehemently after Sheeana's decision to restart the work.\n\nUnder the blistering scrutiny, Garimi stared back, while her supporters were openly hostile\u2014especially the squat Stuka. \"Why would I damage an axlotl tank? It makes no sense.\"\n\nWithin her mind, among the lives in Other Memory, she heard the now-familiar voice of the ancient Serena Butler, sounding horrified. _Killing a child_! Serena was an odd visitor in Other Memory, a woman whose ancient thoughts should not have traveled down the corridors of the generations, and yet she had been with Sheeana for years now.\n\n\"You have shown a previous willingness to kill ghola children.\" Sheeana finally sat down.\n\nGarimi fought to control her trembling. \"I attempted to save us before Leto could become a threat, before he could become the Tyrant again. That was all, and I failed. My reasons were well known, and I stand by them. Why would I go to such extremes now? What do I care about Halleck? Or old General Xavier Harkonnen? Even Serena Butler is so far buried in our past that she's little more than the smoke of a legend. Why would I bother with them when the worst gholas\u2014Paul Muad'Dib, Leto II, the fallen Lady Jessica, and Alia the Abomination\u2014already walk among us?\" Garimi made a disgusted rumble in her throat. \"Your suspicions offend me.\"\n\n\"And the evidence offends _me_.\"\n\n\"Despite our disagreements, we are all Sisters,\" Garimi insisted.\n\nAt first the fleeing Bene Gesserits had had a common cause, a shared goal. But in a matter of months after their escape from Chapterhouse the divisions had begun, power struggles, command questions, a bifurcation of visions. Duncan and Sheeana focused on escaping from the outside Enemy, while Garimi wanted to found a new Keep and train a fresh Bene Gesserit population according to established ways.\n\n_How have we changed so dramatically? How did the divisions get so deep?_\n\nSheeana gazed from face to face, looking for indications of guilt, particularly in the eyes. Short, curly-haired Stuka had a line of moisture on her upper lip, one of the indicators of nervousness. But she detected no hatred there, no loathing sufficient to have sparked an act of such brutality. With dismay, she had no choice but to conclude that the perpetrator was not here.\n\n\"Then I need your help. The person standing next to any of us could be a saboteur. We must interview everyone. Gather our qualified Truthsayers, and use the last stores of the truthtrance drug.\" Sheeana rubbed her temples, already dreading the huge task. \"Please leave me alone, so I can meditate.\"\n\nAfter the nine dissenters departed, Sheeana stood alone, her eyes half closed. The population aboard the _Ithaca_ had grown, spread out in the no-ship over the years. Even she wasn't sure how many children were aboard, but she could easily find out. Or so she presumed.\n\nShe murmured to Other Memory, \"So, Serena Butler\u2014was your murderer in the room? If not them, then who could it be?\"\n\nSerena's voice interjected, full of sadness. _A liar can hide behind barricades, but all barricades eventually fall. You will have other opportunities to discover the murderer. There is sure to be more sabotage_.\n\nTHE TRUTHSAYERS TESTED each other first.\n\nTwenty-eight qualified Reverend Mothers were gathered from Garimi's followers and from the general population of Sisters. The women did not protest their innocence or complain about the suspicions cast upon them. Instead, they accepted mutual questioning.\n\nSheeana observed coolly as the women formed triads, two individuals acting as interrogators, the third as the subject. As soon as each subject passed the rigorous questioning, the roles switched, so that everyone was questioned. One by one, the Truthsayers created an evergrowing pool of reliable investigators. Everyone passed the test.\n\nOnce the Truthsayers had confirmed each other, Sheeana allowed them to question her. Garimi and her dissident Sisters also faced the challenges and proved their innocence, as did Sheeana's staunch followers. All of them.\n\nNext, with a Truthsayer named Calissa beside her, Sheeana stood before a stiff-backed Duncan Idaho. The very thought of Duncan being a murderer and a saboteur struck her as absurd. Sheeana wouldn't have believed it of anyone on board, and yet three axlotl tanks and three ghola children had been butchered.\n\nBut Duncan . . . Standing so close to him, smelling his perspiration, feeling him somehow fill the room with his presence, summoned dangerous memories in her. She had used her own sexual bonding skills to break him free of Murbella. Despite their backgrounds, both knew there had been more to that passionate encounter than just a necessary task. Duncan had been uneasy around her ever since, afraid of what he might succumb to.\n\nBut in this situation there was neither romance nor sexual tension, only accusations. \"Duncan Idaho, do you know how to bypass the security imagers in the medical center?\"\n\nHe looked past her, not blinking. \"That is within my capabilities.\"\n\n\"Did you commit this terrible act and cover your tracks?\"\n\nNow his gaze met hers. \"No.\"\n\n\"Did you have any reason to prevent Gurney Halleck, Serena Butler, or Xavier Harkonnen from being born?\"\n\n\"I did not.\"\n\nNow that Duncan faced her and a Truthsayer, Sheeana could have asked him questions about their personal relationship to witness his reaction. He would not be able to lie to her or pretend. But she feared his answers. She didn't dare ask.\n\n\"He speaks the truth,\" said Calissa. \"He's not our saboteur.\"\n\nDuncan remained in the room when Bashar Miles Teg came for questioning. Calissa displayed images of the horrific scene from the birthing chamber. \"Are you in any way responsible for this, Miles Teg?\"\n\nThe Bashar stared at the images, looked up at her, turned his gaze to Duncan. \"Yes.\"\n\nSheeana was so startled that she struggled to think of another question.\n\n\"How so?\" Duncan asked.\n\n\"I am responsible for security aboard this no-ship. Clearly, I failed in my duty. If I had done a better job, this atrocity never would have occurred.\" He glanced at the troubled Calissa. \"Since you asked me in the presence of a Truthsayer, I couldn't lie.\"\n\n\"Very well, Miles. But that isn't what we meant. Did you commit this sabotage or authorize it? Do you know anything about it?\"\n\n\"No,\" he answered emphatically.\n\nDozens of private chambers were set up, where the interrogations could continue unabated. They asked every one of the ghola children, from Paul Atreides all the way to nine-year-old Leto II, and the Truthsayers detected no criminal falsehoods.\n\nThen the Rabbi and all of the Jews.\n\nAnd every other passenger aboard the no-ship.\n\nNothing. Not a single person seemed to be connected with the murderous incident. Duncan and Teg used their Mentat skills to check and recheck the lists of people aboard, yet they could find no errors. No one had evaded questioning.\n\nSitting across from Sheeana in the otherwise empty interrogation room, Duncan steepled his fingers. \"There are two possibilities. Either the saboteur is capable of deceiving a Truthsayer . . . or someone we don't know about is hiding aboard the _Ithaca_.\"\n\nIN WELL ORGANIZED teams, the Bene Gesserit blocked off, then sectioned the no-ship's decks, methodically moving from cabin to cabin and chamber to chamber. But it was a formidable task. The _Ithaca_ was the size of a small city, more than a kilometer long and hundreds of decks high, each filled with passages, chambers, and hidden doors.\n\nWhile trying to guess how someone else might have sneaked aboard, unknown to them, Duncan remembered discovering the mummified remains of Bene Gesserit captives the Honored Matres had tortured to death. That sealed chamber of horrors had gone undetected during the whole time Duncan had been held prisoner inside the ship on the Chapterhouse landing field.\n\nCould someone else\u2014an unknown Honored Matre, perhaps?\u2014have remained hidden aboard for all that time? More than thirty years! It did not seem possible, but the vessel had thousands of work bays, living quarters, corridors, and storage lockers.\n\nAnother possibility: During the escape from the planet of the Handlers, several Face Dancers had crashed small fighters into the no-ship's hull. Mangled bodies had been pulled from the wreckage of those ships . . . but could it all have been a ruse? What if some had actually survived those kamikaze crashes and slipped away? Perhaps one or more Face Dancers were lurking in the untraveled passages of the no-ship, looking for ways to strike.\n\nIf so, it was imperative to find them.\n\nTeg had already installed hundreds more surveillance imagers at strategic locations, but that was only a stopgap measure at best. The _Ithaca_ was so large that even the best security equipment had thousands of blind spots, and there simply weren't enough personnel to monitor the imagers already in place. It was an impossible task.\n\nStill, they tried.\n\nAs Duncan accompanied a group of five searchers, he was reminded of a beating party marching through the tall grass on a big game hunt. He wondered if they would scare a deadly lion out from somewhere in the vastness of the vessel.\n\nDeck after deck was searched, but even with a dozen teams, a complete inspection from the topmost deck to the lowest cargo hold would take a great deal of time, and in the limited searches they conducted, they found nothing. Duncan was exhausted and stressed.\n\nAnd the murderer\u2014or murderers\u2014remained aboard.\n\n> _Only two options are before us now: defend ourselves or surrender to the Enemy. But if any of you believes that surrender is a viable option, then we have already lost._\n> \n> \u2014BASHAR MILES TEG,  \n> speech given before the Pellikor Engagement\n\nLeaving the Obliterators on Ix for the fabricators to study and duplicate, Murbella traveled next to the main Guild shipyards on Junction.\n\nAdministrator Rentel Gorus, with long, pale hair and milky eyes, led Murbella among the construction bays, suspensor cranes, conveyors, and assemblers, all of them teeming with workers. The buildings were tall and blocky, the streets serviceable rather than beautiful. Everything on Junction was done on a breathtaking scale. Great lifters hauled components up to the skeletons of gigantic ships, assembling one vessel after another. The air held the bitter tang of hot metal, the chemical residues from welding mismatched components into huge vessels.\n\nGorus seemed overly proud. \"As you can see, we have the facilities you request, Mother Commander, provided the price is right.\"\n\n\"The price will be right.\" With the New Sisterhood's wealth in melange and soostones, Murbella could meet virtually any demand for payment. \"We'll pay you well for every ship you create, every vessel that can be placed into battle, every craft that can stand against the thinking machine army. The end of our civilization is at hand if we don't defeat the thinking machines.\"\n\nGorus did not seem intimidated. \"Every side in every war believes their conflict is crucial to history. But most often those are delusionary and needlessly alarmist thoughts. This war may be over before you have to resort to such measures.\"\n\nShe scowled. \"I don't know what you mean.\"\n\n\"There are other ways to solve the problem. We know that outside forces are sweeping in to many planetary systems. But what do they _want_? To what will they concede? We believe such discussions are worth pursuing.\" He blinked his milky eyes.\n\n\"What sort of trick is the Guild trying to play on us this time?\"\n\n\"No trick, just sensibility. Regardless of politics, commerce must continue. Wartime desperation inspires technological innovation, but peace promotes profitability in the long run. Trade will go on, no matter who wins the conflict.\"\n\nHeighliners had long been the luxury ships of the universe; now Murbella forced the Spacing Guild to devote their shipyards to creating the tools of war. For centuries the Guild's commercial fleet had been stable, and demand for trade steadily increased as people returned from the Scattering. Now, however, with Omnius's fleet wiping out whole populations and sending refugees in panicked flight back into the heart of the Old Empire, CHOAM and the Guild were in turmoil.\n\nA hot wind from the assembly bays blew in Murbella's face, burning her nostrils with the acrid smoke of waste chemicals. A shiver coursed down her spine.\n\n\"Our common enemy must be rational,\" Gorus continued. \"We have therefore dispatched emissaries and negotiators out to the war zone. We will find the thinking machines and make our proposal. The Guild would prefer to continue its commerce regardless of the outcome of this disagreement.\"\n\nMurbella gasped. \"Are you insane? Omnius seeks the extermination of all humanity. That includes you.\"\n\n\"You overstate your case, Mother Commander. Some of our emissaries will, I believe, achieve our goal.\"\n\nIn the background, blasts of steam curled up from the stone smokestacks. She ignored the noise and the smell. \"You are a consummate fool, Administrator Gorus. Thinking machines do not follow the rules you assume.\"\n\n\"Be that as it may, we feel obligated to try.\"\n\n\"And what is the result so far?\"\n\n\"Acceptable losses. Our first emissaries have disappeared, but we will continue the effort. We plan for all eventualities\u2014even disaster.\" Casually, he led her out onto a broad, open field under the half-assembled hulk of a huge ship. \"Thus, we are comfortable with extending certain beneficial terms to the New Sisterhood. You have always been a valued customer, but the order you submitted is massive. Even under wartime conditions, you have asked for more ships than we are able to provide.\"\n\n\"Then offer your workers more incentive.\"\n\n\"Ahh, Mother Commander, but will you provide enough incentive to _us_?\"\n\nShe bristled. \"How can you think solely of profits when the fate of the human race is at stake?\"\n\n\"Profits determine all our fates.\" The Administrator gestured casually, as if to encompass the huge assembly of the ships around him.\n\n\"We'll pay what you demand, and the Guild Bank will offer us loans if necessary. We need those ships, Gorus.\"\n\nHe smiled coolly. \"Your credit is good, but we must address another problem. We do not have enough Guild Navigators to man so many new ships. All of the vessels we build for you will have to be equipped with Ixian mathematical compilers, rather than traditional Navigators. Is that acceptable?\"\n\n\"Provided the ships function as we require, I have no objection. We don't have time to develop and train another population of Navigators.\"\n\nObviously pleased, Gorus rubbed his hands together. \"Of late, Navigators have proven somewhat intractable, due to the shortage of spice\u2014a shortage which your Sisterhood created, Mother Commander. It is because of you that we had to look for alternatives to Navigators.\"\n\n\"I have no fondness for Navigators, or for your obscene profits. I don't care how the Guild accomplishes it, but we need those ships.\"\n\n\"Of course, Mother Commander, and we shall provide what you wish.\"\n\n\"That is precisely the answer I need.\"\n\n> _What is the advantage of prescience if it serves only to reveal our own downfall?_\n> \n> \u2014NAVIGATOR EDRIK,  \n> message to the Oracle of Time\n\nThe Guild bureaucrats had the audacity to call Edrik's Heighliner back to the shipyards on Junction. Staring ahead with his milky eyes, Administrator Gorus blithely announced that the Heighliner would be fitted with one of the new Ixian mathematical compilers. \"Our spice supply line is undependable. We must be certain each vessel can operate safely if its Navigator fails.\"\n\nOver the past two years, more and more Guildships had been outfitted with the hated artificial controls. Mathematical compilers! No simple engine or tool could adequately complete the phenomenally complex projections that a Navigator performed. Edrik and his fellows had evolved through immersion in spice, their prescient vision strengthened through the power of melange. There could be no mechanical substitute.\n\nNevertheless, Edrik had no choice but to accept a team of qualified and arrogant Ixian workers who shuttled up from the Junction shipyards. The tight-lipped men boarded the Heighliner under the watchful eyes of the Guild, with their smug expressions, compiler machines, and dangerous curiosity.\n\nIn his tank, Edrik was concerned that they would snoop around under the pretext of completing their installation. The Navigator faction could not risk these men finding Waff's laboratory, the genetically altered sandtrout, and the small mutated worms he was producing in his tanks. The Tleilaxu man claimed to be making excellent progress, and his work must remain a secret.\n\nTherefore, when the Ixian installers were all safely aboard, Edrik simply folded space, informing no one in the shipyards where he was going. He carried his empty Heighliner far out into an isolated wasteland between solar systems, and there ejected the disbelieving Ixians, along with their accursed navigation machines, out into the cold vacuum.\n\n_Problem solved_.\n\nHis acts would be discovered eventually, but that could not be avoided. Edrik was a Navigator. Mere human Administrators had no hold over him.\n\nEdrik suspected that the devious Administrator and his faction saw the melange crisis as an opportunity to shift the Guild's burden away from problematic Navigators; they did not really want a new source of spice. Gorus was now an absolute ally, if not a puppet, of the Ixians. Edrik had seen the economic projections and knew that the Administrators considered navigation machines to be more cost-effective than Navigators\u2014and more easily controlled.\n\nWith the Ixians and their machines happily ejected, Edrik knew it was time to call another meeting with his fellow Navigators; they needed to receive fresh guidance from the Oracle of Time. Because Junction and several other Guild planets were already compromised by Gorus and his cronies, Edrik chose a place that no one but Navigators could find.\n\nOnce they had been shown how, they could fold their Guildships deep into another dimension, a nontraditional universe where the Oracle occasionally went on personal, incomprehensible explorations.\n\nIgnited by the light of seven newborn stars, the cosmic gases swirling around his giant ship seemed inflamed. The nebula shone pink and green and blue, depending on which window of the spectrum Edrik chose to look through. The misty curtains put on a spectacular show, a great whirlpool of ionized gases\u2014and a perfect place to hide.\n\nWhen the ships gathered, the Navigators were in quite an uproar, and their numbers were less than Edrik had hoped. So far, four hundred Heighliners had been decommissioned, their parts salvaged to construct new no-ships that relied on artificial guidance systems. Seventeen Navigators had died horribly, their tanks emptied. Edrik learned that six of his fellows had likewise murdered the Ixian engineers rather than allow them to install mathematical compilers. Four Navigators had simply disconnected the machines, and the onboard Ixian teams failed to realize that their vaunted systems were no longer functional.\n\n\"We require melange,\" he transmitted. \"By the grace of spice, we see through folded space.\"\n\n\"But the Sisterhood has denied it to us,\" one of the other Navigators said.\n\n\"They have spice. They spend spice. But they do not give it to us.\"\n\n\"The witches give it to the Guild for ships . . . but the Administrators have cut us off. We are betrayed by our own.\"\n\n\"They control the spice.\"\n\n\"But they do not control us,\" Edrik insisted. \"If we find our own source of spice, we will not need the Administrators. This is for the survival of Navigators, not simply for commerce. We have struggled with this problem for years. The Tleilaxu ghola has finally come up with a solution.\"\n\n\"A new source of spice? Has it been proven?\"\n\n\"Is anything fully proven? If this goes well, we can destroy the corrupt old Spacing Guild and supercede them.\"\n\n\"We must speak to the Oracle.\"\n\nEdrik waved his tiny, misshapen hands. \"The Oracle already knows our problem.\"\n\n\"The Oracle has not deigned to help us,\" said another.\n\n\"The Oracle has her own reasons.\"\n\nDrifting in his tank, Edrik acknowledged their conundrum. \"I have spoken to her myself, but perhaps all of us together can urge her to respond. Let us summon the Oracle.\"\n\nUsing their spice-enhanced minds, the numerous Navigators shot a message arrow through the folds of space. Edrik knew they had no way to coerce the Oracle of Time\u2014or the Oracle Infinity, as she was sometimes called\u2014to respond, but he sensed her presence, and her deep uneasiness.\n\nWith a silent flash, a trapdoor opened in the vacuum, and the ancient container arrived. It was not quite a ship, for the Oracle could travel anywhere she wished, mentally folding space without the help of Holtzman engines.\n\nEven in that small and nonthreatening enclosure, Edrik knew full well the power and immensity of that highly advanced mind. As a human, Norma Cenva had first discovered the connection between spice and prescience. She had developed the technology of folding space, had created the incomprehensible equations that Tio Holtzman had taken as his own.\n\nThough the Oracle used no known transmitting device, her words were loud and implacable in their minds. \"Your concerns are parochial. I must find the wayward no-ship. I must determine where Duncan Idaho has taken it, before the Enemy intercepts it.\"\n\nThe Oracle often chose her own esoteric goals without explaining them. One of the Navigators asked, \"Why is the no-ship so important, Oracle?\"\n\n\"Because the Enemy wishes to have it. Our great foe is Omnius\u2014except that he is as changed from his former computer evermind as I am evolved from the human I once was. The machines have completed their high-order projections. The evermind knows he must have the Kwisatz Haderach, just as I know the Enemy must _not_ have him.\" The Oracle let the silence hang in space like a hole, before she added a stinging rebuke. \"Your appetite for spice is not the priority. I must find the ship.\"\n\nAbruptly discontinuing the debate, she winked out again and vanished into her own place in an alternate universe.\n\nEdrik and the gathered Navigators were shocked by her response. Navigators were dying, spice was dwindling away to nothing, Administrators were trying to overthrow the Guild\u2014and the Oracle simply wanted to find a lost ship?\n\n## TWENTY-TWO YEARS AFTER\n\nESCAPE FROM CHAPTERHOUSE\n\n> _These new Face Dancers cannot be detected by DNA analysis or any other form of cellular scrutiny. As far as we know, only a Tleilaxu Master can tell the difference_.\n> \n> \u2014Bene Gesserit report on human mutation\n\nThough the Ixian specialists had studied the Obliterators for half a year, they still hadn't given the Sisterhood an answer. Murbella brooded in her offices on Chapterhouse, waiting. The news seemed to worsen with each passing day.\n\nShe received regular updates on the depredations of the thinking-machine fleet. The powerful Enemy ships moved inexorably through the fringe systems like a crashing tidal wave, drowning world after world. Another ten planets evacuated or contaminated by plagues, another ten lost, and more refugees flooded into the Old Empire.\n\nA network of Sisters met with any refugee ships that came from the battleground systems. Taking statements from groups of survivors, they compiled an exhaustive three-dimensional map of the movements of the machine fleet. The pattern seeped like a bloodstain through the galaxy.\n\nIn a single desperate stand, nineteen Sisterhood no-ships expended their last three Obliterators to destroy a whole battle group of oncoming machine ships and temporarily prevent the annihilation of one human-inhabited system. In the end, though, even that devastation amounted to only a brief delay; the machine fleet came back with greater strength and crushed the world after all, killing every inhabitant. With the last Obliterators gone, the New Sisterhood was woefully underdefended.\n\nUnless the Ixians could help. _What was taking them so long_?\n\nFinally, a lone Ixian engineer came to Chapterhouse to deliver his news. When he said he would speak to no one but the Mother Commander herself, escorts brought him to the main Keep. Waiting on her imposing throne in front of the dust-streaked, segmented window, Murbella could respect the man for bypassing bureaucracy and getting to the core of the matter.\n\nThe engineer's face was bland and unmemorable, his brown hair closely cropped, his demeanor unassuming. He had a peculiar, unpleasant odor about him, perhaps from chemical residue or the machinery of Ix's underground fabrication plants. He bowed perfunctorily and stepped in front of her. \"Our best engineers and scientists have deconstructed and analyzed the sample Obliterators you provided.\"\n\nMurbella leaned forward, giving him her full attention. \"And you can reproduce them?\"\n\n\"Better than that, Mother Commander.\" His confident smile held no warmth at all, was simply an imitation of a facial expression. \"Our fabricators understand the underlying concept of the weapon, and are able to concentrate its destructive power. Previously, it required several Honored Matre battleships deploying multiple Obliterators to kill a planet. With our enhanced weapon a single ship can launch enough firepower to do what was done to Rakis.\" He gave a perfunctory shrug. \"Imagine what such an energy release would do to Enemy battleships.\"\n\nMurbella tried to conceal her delight. \"We need as many as you can produce. Instruct your factories to begin work on these weapons immediately.\" She kept her voice hard, letting her impatience seep through. \"But why did you need to see me in person, when you could easily have sent a message with this information?\" Her lips quirked. \"Do you require a pat on the back? Shall I give you my applause? There, you have it.\"\n\nThe Ixian engineer remained bland. \"Before we begin, Mother Commander, there is the matter of payment. Chief Fabricator Sen has instructed me to inform you that Ix must be compensated if we are to pull our profitable manufacturing centers off-line in order to create these Obliterators for your war.\"\n\n\" _My_ war? All humans must share the burden of the cost.\"\n\n\"Unfortunately, we disagree. The only payment we will accept is spice. And the only source of spice is your New Sisterhood.\"\n\n\"We have other ways to pay you.\" Murbella tried to conceal her alarm. She wasn't sure their fledgling spice operations could supply the necessary amount. And why would Ix care about spice, in particular? Sisterhood accounts in Guild banks could be drained; CHOAM could be convinced to supply important commodities; and soostones were more valuable than ever, especially since the recent turmoil on Buzzell.\n\nWhen she offered these alternatives, though, the Ixian fabricator shook his head. \"I have no flexibility in these negotiations, Mother Commander. It must be melange. No other coin will do.\"\n\nShe ground her teeth, but had no patience for further delay. \"Spice it is, then. Get started.\"\n\nDEPARTING FROM CHAPTERHOUSE, Khrone the Face Dancer felt content. The New Sisterhood had bowed to his demands, as he had known they would. Back on Ix, he had the ear of the Chief Fabricator, and Face Dancer replacements already controlled all key Ixian manufacturing centers.\n\nKhrone found it ironic to demand payment in spice, since Ix had devoted so much technological effort into installing navigation machines in Guildships. Thanks to the mathematical compilers, melange was basically obsolete when it came to folding space, and the Navigators were fading swiftly.\n\nBut by insisting on such a huge payment in spice alone, and then hoarding the commodity, Khrone would remove a large amount of it from the market, making it even rarer. That, in turn, would force more and more ships to convert to the Ixian navigation compilers, because the Guild could not support the melange needs of their Navigators. Before long, with no way of supporting their own Navigators, the whole Spacing Guild would fall under Khrone's control. He had worked it all out in exquisite detail.\n\nIn the meantime, he and his disguised workers would make it look as if they were providing everything the Sisterhood demanded. Let them fight useless battles while the real war was already won, right under their noses! Mother Commander Murbella would be quite satisfied\u2014up until the moment a curtain of darkness fell on humankind. Permanently.\n\n> _Every man makes errors. When a security chief makes them, though, there are consequences. People die._\n> \n> \u2014THUFIR HAWAT,  \n> the original\n\nThe Bashar and his prot\u00e9g\u00e9 marched down the corridors toward the no-ship's life-support center. \"I am deeply ashamed, Thufir. It has been almost a year, and I am incapable of finding a blatant saboteur and murderer.\"\n\nThe young Hawat looked up at him, clearly idolizing the military genius. \"We have a limited pool of suspects, and a discrete area in which he\u2014or she\u2014could hide. We've done everything possible, Bashar.\"\n\n\"And yet the saboteur is here, somewhere.\" Teg did not slow his pace. \"Therefore, we have not done everything possible, because we still haven't found the person responsible. The fact that there have been no further murders does not mean we can let down our guard. I am convinced our saboteur is still among us.\"\n\nThe _Ithaca_ was constantly being searched and monitored. Additional surveillance imagers had been installed, but the culprit seemed to have an affinity for hiding. Teg suspected that the work of the saboteur went well beyond the murder of the gholas and the axlotl tanks. In recent months, many ship's systems had inexplicably failed\u2014too many to be caused by random events and natural breakdowns. \"Our adversary is still at work.\"\n\nThe Thufir ghola raised his smooth chin in a display of pride. He was strong and gangly with a heavy brow; he had let his hair grow shaggy. \"Then you and I will find him.\"\n\nTeg smiled at Thufir. \"As soon as you regain his memories and experience as a warrior Mentat and Master of Assassins, you will be a formidable ally.\"\n\n\"I'm formidable now.\" Thufir had already proved his worth during the tense escape from the Handlers, risking his own life to help the Rabbi get away from Face Dancers in league with the Enemy. Teg believed the young ghola had the potential to do much more.\n\nVarying his pattern, he insisted on an exhausting round of daily security inspections while he left Duncan Idaho on the navigation bridge, ever vigilant for the Enemy's glowing net.\n\nThe _Ithaca_ continued to wander in empty space. At first, their voyage had simply been to get away from the Enemy hunters. Duncan had been forced to remain hidden behind the ship's veiling no-field, since the old man and woman seemed to want him in particular. Now, after more than two decades, the population aboard had increased, and children were growing up and being taught necessary skills without ever having set foot on a planetary surface.\n\nDespite all the worlds settled during the Scattering, habitable systems seemed sparse indeed. For the first time, Teg wondered how many ships of refugees fleeing from the Famine Times had simply died without ever finding their destination. The _Ithaca_ had no Guild Navigator; only pure chance brought them within range of planets. So far, they had encountered only two places that might have supported a new colony: one Honored Matre world that had been completely wiped out by Enemy plagues, and the planet of the insidious Handlers.\n\nNevertheless, with its recyclers, greenhouses, and algae tanks, the aging _Ithaca_ should have been able to sustain the present number of passengers for centuries, if necessary. They\u2014and their successors\u2014could effectively stay onboard forever and never stop running. _Is that our fate_? Teg asked himself. But because of leakages, losses, and \"accidents,\" the passengers had cause for concern. Sooner or later, they would need to replenish their reserves.\n\nThinking of resources, the Bashar took a side corridor to the fermentation bins and adjacent algae-growth tanks. Grown in the vaulted, humid chamber, the biomass provided raw material for the food-manufacturing units. A prime vulnerability.\n\nAs he opened a hatch, Teg caught the rich, marshy smell of compost and algae. They climbed metal steps to a catwalk and looked down into the cylindrical vat filled with hairy green slime. The stinking wet mass of fecund algae digested anything organic, growing large amounts of edible, rather unpalatable, material that could be converted into better-flavored foods. Ceiling fans whirred, drawing the odorous air upward through filters and into the intricate set of ducts that acted as the no-ship's circulatory system. After taking samples and testing the chemical balance of the tanks, Teg concluded that everything was in order. No sign of sabotage since his last inspection.\n\nThe serious young man tagged along beside him. \"I am not a Mentat yet, sir, but I have been giving the sabotage problem a great deal of thought.\"\n\nWith raised eyebrows Teg turned to his prot\u00e9g\u00e9. \"And do you have a first-order approximation?\"\n\n\"I have an idea.\" Thufir did not try to conceal his anger. \"I suggest you have a long talk with the Yueh ghola. Perhaps he knows more than he has admitted.\"\n\n\"Yueh is only thirteen. He does not have his memories back.\"\n\n\"Maybe the weakness is in his blood. Bashar, we know that _someone_ committed the sabotage.\" The young man sounded disappointed in himself for allowing it to happen. \"Even the real Thufir Hawat didn't find the traitor in House Atreides before he betrayed us to the Harkonnens. That traitor was Yueh.\"\n\n\"I'll keep it in mind.\"\n\nBack in the corridors again, the two passed a sick-looking old Scytale and his clone emerging from their quarters. Because they isolated themselves and lived with odd traditions and behavior, the Tleilaxu were natural suspects, but Teg had found no evidence against them. In fact, he believed the real saboteur would be careful to blend in perfectly and draw no attention at all. It was the only way he could have remained hidden for so long.\n\nTwo pregnant women passed by them in the corridor, chatting as they continued on their way. Both were part of Sheeana's conventional breeding program to maintain the population of the Sisterhood, providing an adequate genetic base should the splinter group ever find a place to settle.\n\nFinally, Teg and Thufir reached the cavernous, humming engine chamber, and entered the large aft compartment through a round doorway. Apparently safe but lost again since their last passage through foldspace, the _Ithaca_ drifted, though Duncan insisted on keeping the Holtzman engines ready at all times.\n\nThick clearplaz separated the Bashar and Thufir from a trio of power plants that fed the machines. Walkways laced the outside of an explosion-proof plaz chamber that contained the side-by-side engines. The two stared up at the giant mechanisms that could fold space. A true miracle of technology. All of the readings remained within nominal range. Again, no sign of sabotage.\n\n\"We're still missing something,\" he mused. \"I can feel it.\"\n\nOnce before, at the end of the Battle of Junction, Teg had failed to see the terrible and deadly \"Weapon\" that the Honored Matres had held in reserve. That mistake had nearly lost him the entire war. He considered their situation now. _What deadly device will I fail to see this time?_\n\n> _Humanity has a great genetic compass that constantly guides us onward. Our task is to keep it always pointed in the right direction._\n> \n> \u2014REVEREND MOTHER ANGELOU,  \n> famed breeding mistress\n\nWellington Yueh had a powerful need to be forgiven. The blank spot in his mind was filled with guilt. He was just a ghola and only thirteen, but he knew he had done terrible things. His own history clung to him like tar to his shoe.\n\nIn his first life, he had broken his Suk conditioning. He had failed his wife Wanna by allowing the Harkonnens to use her as a pawn and had betrayed Duke Leto, bringing about the Atreides downfall on Arrakis.\n\nAfter studying records of his prior existence, learning in painful detail what he had done, Yueh tried to find solace in considering the Orange Catholic Bible, along with other ancient religions, sects, philosophies, and interpretations that had developed over the millennia. The oft-repeated doctrine of Original Sin\u2014so unfair!\u2014was a particular thorn in his side. Yueh could have made a coward's excuse that he couldn't remember and therefore didn't deserve blame, but that was not the path to redemption. He had to turn elsewhere.\n\nJessica was the only one who could forgive him.\n\nThe eight ghola children in Sheeana's project had been raised and trained together. Because of their individual personalities they had formed personal bonds and friendships. Even before they knew the history that should tear them apart, Yueh had tried to be a friend to Jessica.\n\nHe had read the journals and instructional writings of the original Lady Jessica, bound concubine to the Duke Leto Atreides. She'd also been a Reverend Mother, an exile, the mother of Muad'Dib, and the grandmother of the Tyrant. That long-dead Jessica had been a strong woman, a role model despite how the Bene Gesserit reviled her for her flaw, her weakness. _Love_.\n\nTogether, the gholas now faced a far greater enemy than the Harkonnens. When Jessica's memories were finally awakened, would the shared threat be sufficient to keep her from wanting to murder him? He had read her own words, as written down by Princess Irulan, expressing her poignant agony of grief: \"Yueh! Yueh! Yueh! A million deaths were not enough for Yueh!\"\n\nYes, she was the only one who could offer him any hope of forgiveness. With a clean slate and an open heart, he prayed that it was possible for him to lead an honorable life this time.\n\nJessica often occupied herself in the main conservatory, tending the plants that served as a supplemental food source for the hundreds aboard. She had an affinity for the greenhouse work and was happy to be around the fertile dirt, the misting irrigators, the fleshy green leaves, and sweet-scented flowers. With her bronze hair and oval face, noble and young, she looked exquisitely beautiful. How she and Duke Leto must have loved each other long ago . . . until Yueh destroyed it all.\n\nJessica looked up from the flowers and lush herbs to focus haunted eyes on Yueh.\n\nHe said, \"Do you mind the company?\"\n\n\"Not yours. It's refreshing to be with someone who doesn't blame me for things I don't remember doing.\"\n\n\"I hope you'll grant me the same consideration, my Lady.\"\n\n\"Please don't call me that, Wellington. At least not yet. I can't be the Lady Jessica until I . . . well, until I become the Lady Jessica.\"\n\nHe tried to guess the reasons for her gloomy mood. \"Has Garimi been haranguing you again?\"\n\n\"Some Bene Gesserits won't forgive me for having gone against the strict commands of the Sisterhood, for betraying their breeding program.\" She seemed to be reciting something she had read. \"The consequences of that brought down an empire and subjected the human race to thousands of years of tyrannical rule and many more centuries of privation.\" She let out a bitter laugh. \"In fact, if your actions had actually resulted in the death of Paul and me, maybe Bene Gesserit histories would describe you as a hero.\"\n\n\"I am no hero, Jessica.\" To his credit, the original Yueh had given her and Paul the means to survive in the desert after the Harkonnens stormed Arrakeen. He had facilitated their escape, but was that enough for redemption? Could it possibly be?\n\nShe moved on, smelling the flowers, checking the moist soil. She had a habit of running her fingertips along the leaves, touching the undersides.\n\nYueh followed her as she walked through a small grove of dwarf citrus trees. Overhead, the segmented panes of the filtered windows showed only distant starlight and no nearby sun. \"If they hate us so much, why did the Sisters bring us back?\"\n\nHer expression was one of bitter amusement. \"Bene Gesserits have a terrible habit, Wellington: Even if they know a hook is hidden inside the juicy worm, they'll still bite. They always think they can avoid traps that get the rest of us.\"\n\n\"But you're a Bene Gesserit yourself.\"\n\n\"Not anymore . . . or not yet.\"\n\nYueh touched his own smooth, unmarked forehead. \"We're starting over, Jessica. Blank slates. Look at me. The first Yueh broke his Suk conditioning\u2014but _I_ was born without the diamond tattoo. Entirely unblemished.\"\n\n\"Maybe that means some things can be erased.\"\n\n\" _Can_ they? We gholas were raised for one purpose: to become who we once were. But are we anyone in our own right? Or are gholas simply tools, temporary tenants living in houses on borrowed time until the rightful owners return? What if we don't want those old lives? Is it right for Sheeana and the others to force them upon us? What about _us_ as we are right now?\"\n\nAbruptly the gridwork of interlocking solar panes overhead seemed to glow brighter, as if the system had absorbed a wash of outside energy. The rows of densely arranged plants inside the greenhouse chamber became more defined, as if his eyes had suddenly become much more sensitive. Overlaying the whole chamber he saw a complex mesh of thin iridescent lines, resolving and focusing.\n\nSomething was happening\u2014something Yueh had never experienced before. The lines became visible all around them, like fine netting that drifted through the air itself. They crackled with energy.\n\n\"Jessica, what is this? Do you see it?\"\n\n\"A web . . . a net.\" She caught her breath. \"It's what Duncan Idaho claims to see!\"\n\nYueh's heart lurched. _The hunters?_\n\nA loud security klaxon went off, accompanied by Duncan's voice. \"Prepare for activation of Holtzman engines!\"\n\nWhenever the no-ship folded space, unguided by a Navigator, they risked a disaster. Until now, Duncan's warnings had been unsupported by outside witnesses, though the Handlers had proved that the threat from the mysterious Enemy was real.\n\nFrom the ship's corridors, Yueh heard the shouts of people running to emergency stations. The gossamer stranglehold grew brighter and more powerful, surrounding and infiltrating the whole ship. Surely, everyone could see this!\n\nHe felt a shudder through the deck, a disorientation and a _slipping_ as the immense ship folded space. Staring through the conservatory dome, he saw star systems, swirling shapes and colors . . . as if the contents of the universe had been placed in a mixing bowl and stirred.\n\nSuddenly the _Ithaca_ cruised along elsewhere, far from the snares. Duncan's calm voice came over the intercom. \"We are safe again, for the moment.\"\n\n\"Why did we see the net now and never before?\" Jessica asked.\n\nYueh rubbed his chin, his thoughts in turmoil. \"Perhaps the Enemy is using a different sort of net\u2014a stronger one. Or maybe they are testing new ways of tracking and snaring us.\"\n\n> _We must never voice doubt. We must_ believe _utterly that we can win this struggle against our Enemy. But in my darkest times alone in my quarters, I always wonder: Is this truly faith, or is it mere foolishness?_\n> \n> \u2014MOTHER COMMANDER MURBELLA,  \n> private Chapterhouse Archives\n\nWhen Murbella's small Missionaria Aggressiva council gathered again, the meeting was tense. In the past year, the Sisterhood had sent seven Sheeana surrogates to refugee camps in order to rally the fighters. The counterfeit Sheeanas had their work cut out for them, convincing fanatics to stand firm in the face of certain defeat.\n\nThe seemingly unstoppable Enemy warships proliferated like the heads of a hydra; no matter how many vessels the humans destroyed, more and more appeared. Given millennia to prepare for his final conquest, Omnius had left nothing to chance. The dots on the star charts showed one planet after another falling under the onslaught of thinking machines.\n\nMurbella sat in a hard and uncomfortable seat at the end of the table; most of the others selected furry chairdogs. At the head of the table, Bashar Janess Idaho waited at attention, ready to deliver her report.\n\n\"I have news.\"\n\n\"Good or bad?\" Murbella dreaded the answer.\n\n\"Judge for yourself.\"\n\nHer daughter looked haggard, weary, and considerably older than her years. Having undergone the Spice Agony and extensive Bene Gesserit training, Janess had the ability to slow her body's changes, not for the sake of appearances, but to keep herself strong and limber. The constant fighting required it. Even so, the unending crisis was taking its toll. Murbella noticed a scar on her daughter's left cheek and a burn mark on her arm.\n\nThe female Bashar's words were unemotional, but Murbella could feel the turmoil in her clipped voice. \"Even before the first Enemy battleships were seen in the Jhibraith system, the machines sent scout probes to disseminate plagues. The people of Jhibraith had already called for an evacuation, but once the first signs of disease appeared, the Guild turned their ships around and refused to come closer. One Heighliner had to be quarantined. Fortunately, the plague was contained within seven isolated frigates inside its hold. All passengers aboard those frigates died, but the rest were saved.\"\n\n\"What about the planet itself?\" Murbella asked.\n\n\"The plague spread rapidly across all continents. As expected. The current viral strains are far worse than anything previously encountered, more deadly than even the legendary plagues during the Butlerian Jihad.\"\n\nLaera skimmed a Ridulian crystal sheet in front of her. \"Jhibraith has a population of three hundred twenty-eight million.\"\n\n\"Not anymore,\" said Kiria.\n\nJaness locked her fingers together, as if to draw strength from her own grip. \"One of our Sheeana surrogates was on Jhibraith. As soon as the Guild quarantined the planet, the faux Sheeana rose to her calling and spoke to crowd after crowd as the plague spread. They knew they would all die. They knew the thinking machine forces were on their way. But she convinced them that if they must die, they should die as heroes.\"\n\n\"But if the Guildships had already departed, how could they fight?\" Kiria sounded skeptical. \"By throwing pebbles?\"\n\n\"Jhibraith had its own in-system frigates, cargo vessels, and transport runners, none of them equipped with Holtzman engines or no-fields. As the disease cut people down, survivors raced to create a homegrown military force that might stand against Omnius. The people had to work faster than the epidemic killed them off.\" She forced her lips into a cold, hard smile as she continued her report.\n\n\"Our false Sheeana was like a demon herself. I know for a fact that she went five days without sleeping, for the records show she appeared again and again at different cities and factories, rallying the citizenry, forcing them to crawl to their assembly stations if necessary. Nobody bothered with quarantines, since everyone was already infected. As people died in the factories, their bodies were dragged out to mass burial pits and huge bonfires. Others took their places at workstations.\n\n\"Even when the Enemy fleet surrounded the world, people did not pause. Then our Sheeana disappeared.\" Janess looked around the table, lowered her voice. \"Afterward, I learned from a coded Bene Gesserit signal that our surrogate contracted the disease, and died from it.\"\n\nMurbella was startled. \" _Died?_ How can that be? Any Reverend Mother knows how to fight off infection.\"\n\n\"That requires great concentration and significant physical resources. Our Sheeana had depleted her reserves. If she'd rested for a day or two, she might have rallied her strength and driven off the disease. But she kept going and going, using up whatever energy reserves she had. Knowing Jhibraith was doomed, that the invading machine armies would destroy her if the plague did not, Sheeana never slackened in her efforts.\"\n\nOld Accadia nodded. \"She had pushed the people into a fanatical fervor. No doubt she realized that if they saw her weakened and dying, they would lose their resolve. She was wise to remove herself from public view.\"\n\nJaness's thin smile showed true admiration. \"As soon as her symptoms began to manifest, Sheeana delivered one last grand speech, telling them she would now ascend to heaven. Then she isolated herself and died alone so that no one could see the horrific plague take its toll on her.\"\n\n\"A marvelous and brave story for the archival histories.\" Accadia pursed her withered lips. \"Her sacrifice will not be forgotten.\"\n\n\"If anyone still studies the histories after this,\" Kiria mumbled.\n\n\"And what of the subsequent fight on Jhibraith?\" Murbella asked. \"Did the people defend themselves?\"\n\n\"When the Enemy came, the people fought like ancient berserkers, to the last man and woman. Nothing could stop them. They met the Enemy fleet with ship after ship flown by grandfathers, teenagers, mothers, husbands, and even criminals released from detention centers. All fought and died bravely. Their sheer ferocity drove back the machines. Even with no defined military force, the people of Jhibraith destroyed more than a thousand Enemy vessels.\"\n\nReality forced ice into Murbella's voice. \"My enthusiasm is tempered by the knowledge that even after losing a thousand vessels, the thinking machines have countless others to throw against us.\"\n\n\"Still, if all planets fought like that, there might be a chance for humankind to survive,\" Janess pointed out. \"The species would be preserved.\"\n\nChoosing her moment to pounce, Kiria peeled crystal sheets from another set of reports, then propped an image projector in the center of the table. The chairdog shifted subtly and compliantly to accommodate her movements. \"This new report shows why we can't count on all planets. We are being attacked by a rot from within, as well as the outside fleet.\"\n\nMurbella frowned. \"Where did you get this?\"\n\n\"Sources.\" Wearing a smug expression, the former Honored Matre activated the projector. \"While we face the thinking machines headon, a more devious opponent undermines us from within.\"\n\nThe image resolved to show a mob scene. \"This is Belos IV, but such occurrences have been documented elsewhere. Sparked by helplessness in the face of the approaching Enemy fleet, brushfire wars and political struggles are starting on planet after planet. People are afraid. When their leaders don't tell them what they want to hear, they riot, overthrow their prime ministers, and prop others in their place. More often than not, they depose the new leaders as well.\"\n\n\"We know this.\" Murbella looked at Janess, who remained rigidly at attention at the front of the table. She wished her daughter would sit down. On the images, the citizens of Belos IV had risen up against their governor, who had advocated surrender to the oncoming thinking machines. \"Obviously, the people didn't want to hear such a message. Why is this relevant?\"\n\nKiria jabbed a sharp-nailed finger at the image. \"Observe!\"\n\nWhen the crowd attacked the middle-aged leader, he fought remarkably well, using skills and speed rarely demonstrated by any bureaucrat. While Murbella watched, she decided the governor must have acquired some sort of special training. His combat methods were unusual and effective, but the mob far outnumbered him. They dragged him through the streets to the balcony of the governor's palace and threw him off onto the flagstones far below. As he lay still, the howling, cheering mob backed away. The images drew in closer. The dead governor shifted and paled. His face became sunken and scarecrowish, somehow unformed. A Face Dancer!\n\n\"We always suspected the new Face Dancers had questionable loyalties. They allied themselves with Honored Matres and turned against the old Tleilaxu. We found them among the rebel whores on Gammu and Tleilax, and now it appears that the threat is even worse than we suspected. Listen to the governor's words. He advocated surrender to the thinking machines. Who are the Face Dancers really working for?\"\n\nMurbella reached the obvious conclusion and dragged her sharp gaze like a serrated knife across the other Sisters. \"The new Face Dancers are puppets of Omnius, and have infiltrated our populace. They are far superior to the old ones, able to resist almost any Bene Gesserit technique. We always wondered how the Lost Tleilaxu could have created them, when their skills were so inferior to those the old Masters demonstrated. It did not seem possible.\"\n\nLaera said coldly, \"It is possible if the thinking machines helped to create them, then sent them back among Tleilaxu returning from the Scattering.\"\n\n\"A first wave of scouts and infiltrators.\" Kiria nodded. \"How far have they spread? Could there be Face Dancers among _us_ , undetected by Truthsayers?\"\n\nAccadia scowled. \"A frightening thought, if we have no way of exposing these new Face Dancers. From what I can tell, their mimicry is perfect.\"\n\n\"Nothing is perfect,\" Murbella said. \"Even thinking machines have flaws.\"\n\nWithout humor, Kiria said, \"Oh, we can identify them easily enough. Kill them, and Face Dancers revert to their blank state.\"\n\n\"So you suggest we simply kill everyone?\"\n\n\"That's what the Enemy intends to do anyway.\"\n\nRestless, Murbella stood up. She could remain here on Chapterhouse with the other anxious Sisters, receive reports for another year, listen to summaries, and plot the advance of the thinking machines on a map, as if it were some kind of war game. Meanwhile, the Ixian engineers struggled to build weapons equivalent to the Obliterators, and the Guild shipyards worked to produce thousands of ships, all of them equipped with mathematical compilers.\n\nBut the crisis went far beyond internal politics and power struggles. She decided to go out there herself and travel among the worlds on the edge of the war zone, not as Mother Commander, but as a keen observer. She would let a council of Reverend Mothers run the everyday activities here on Chapterhouse, dealing with bureaucratic matters and doling out spice rations to the Guild in order to ensure their cooperation.\n\nWhen Murbella announced her intent, Laera cried, \"Mother Commander, that's not possible. We need you here\u2014there's so much to do!\"\n\n\"I represent more than the New Sisterhood. Since no one else will step up to the plate, I am responsible for the whole human race.\" She sighed. \"Somebody has to be.\"\n\n> _Our no-ship holds many secrets, yes, but not nearly the number we hold inside ourselves_.\n> \n> \u2014LETO II,  \n> the ghola\n\nLeto II and Thufir Hawat had never known each other in their original lifetimes. To them, that was not a disadvantage. It left them free to form a friendship without any expectations or preconceptions.\n\nNine-year-old Leto hurried ahead, down the corridor. \"Come with me, Thufir. Now that nobody's watching, I can show you a special place.\"\n\n\"Another one? Do you spend all your days exploring instead of studying?\"\n\n\"If you're going to be deputy chief of security, you need to know everything about the _Ithaca_. Maybe we'll find your saboteur down here.\" Leto turned sharply right, dropped into a small emergency lift, then paused at a dim, lower deck, where everything seemed larger and darker. He led Thufir to a sealed hatch that was posted with warnings and restrictions in half a dozen languages. Despite the locks, he opened it with barely a pause.\n\nThufir looked puzzled, even a little offended. \"How did you bypass security so easily?\"\n\n\"This ship is old, and systems break down all the time. Nobody even knows this one failed.\" He ducked into the low passageway.\n\nThe tunnel on the other side was a whistling, cool air channel. Up ahead the roaring grew louder, and the wind became powerful. Thufir sniffed. \"Where does it go?\"\n\n\"To an air-exchange filtration system.\" The passages were smooth and curving\u2014like worm tunnels. A shiver brushed across Leto's skin, perhaps from a memory of when he had been joined with numerous sandtrout, from when he was the God Emperor of Dune, the Tyrant. . . .\n\nThe two reached the central recyclers where large fans drove the air through thick curtains of filter mats, scrubbing out particulates and purifying the atmosphere. Breezes tugged at the boys' hair. Ahead, sheets of filtration material blocked further passage. The lungs of the ship, replenishing and redistributing oxygen.\n\nRecently, Thufir had begun to mark his lips with a cranberry-red stain. As the pair stood in the bowels of the ship, listening to the roaring wind, Leto finally asked, \"Why do you do that to your mouth?\"\n\nSelf-consciously, the fourteen-year-old rubbed his lips. \"My original used the sapho drug, which made stains like these. The Bashar wants me to live the part. He says he's preparing to awaken my memories.\" Thufir didn't sound entirely pleased with the situation. \"Sheeana has been talking about forcing me to remember. She has some special technique to trigger a ghola's awakening.\"\n\n\"Aren't you excited at the prospect? Thufir Hawat was a great man.\"\n\nThe other boy remained preoccupied and troubled. \"It's not that, Leto. I really don't want my memories back, but Sheeana and the Bashar have their minds made up.\"\n\n\"That's why you were created.\" Leto was baffled. \"Why wouldn't you want your past life? The Master of Assassins would not be afraid of the ordeal.\"\n\n\"I'm not afraid. I'd just rather be the person I choose to become, and not emerge fully formed. I don't feel I've earned it.\"\n\n\"Trust me, they'll make you earn it, once you become the real Thufir again.\"\n\n\"I _am_ the real Thufir! Or do you doubt that, too?\"\n\nThinking of the restless worm that crouched inside him, aware of all the atrocious things he would soon remember, Leto understood completely.\n\n> _By following the same beliefs and making the same decisions, one wears Life's path into a circular rut, going nowhere, accomplishing nothing, making no progress. With God's help, though, we can turn a sharp corner in the circle and achieve enlightenment_.\n> \n> \u2014The Cant of the Shariat\n\nAt last Waff was ready to release his new worms, and Buzzell was a convenient ocean planet on Edrik's standard trade route. A perfect test bed.\n\nThe giant vessel carried merchants who traded in soostones. Earlier, when Honored Matres had conquered Buzzell and killed most of the exiled Reverend Mothers, the whores had taken the soostone wealth for themselves. Since then, few of the aquatic gems had been traded on the galactic market, which made their value skyrocket. Now that the New Sisterhood had recaptured Buzzell, soostone production was up again. The witches ran tightly regimented operations there and kept smugglers at bay, thus maintaining stable but high prices for the stones. With mercenary armies to protect them, CHOAM merchants began to sell large quantities of the gems, reaping profits before a glut drove prices down again. A temporary market fluctuation.\n\nThough pretty and desirable, soostones were not _necessary_. Melange, on the other hand, was vital\u2014as the Navigators well knew. Waff knew that his experiments would eventually produce far more wealth than these undersea baubles could ever represent. Soon, if his expectations were met, Buzzell would be home to something far more interesting than baubles. . . .\n\nThe Heighliner appeared above the liquid sapphire world, where tiny islands dotted the expansive ocean. Buzzell's oceans were deep and fertile, a large zone where the genetically altered worms would thrive, provided they survived their initial baptism.\n\nThe Tleilaxu Master paced the cold metal floor of his laboratory chamber. Soon, Edrik would inform him that the commercial lighters and cargo transports had disembarked for the island outposts. Once they were safely gone, Waff could begin his real work on Buzzell without being observed.\n\nInside the lab, the smell of salt, iodine, and cinnamon had replaced harsh chemical odors. Waff's test tanks were full of murky green water, rich with algae and plankton. Once turned loose in the oceans, the modified worms would have to find their own sources of nourishment, but Waff was sure they could adapt. God would make it all possible.\n\nSerpentine forms swam about in the tanks looking like ringed eels. Their ridges were an iridescent blue-green, showing a soft pink membrane between segments, a surrogate set of gills that absorbed oxygen from the water. Their mouths were round like those of lampreys. Though they had no eyes, the new seaworms could navigate using water vibrations in much the way that Rakian worms had been attracted by tremors in the dunes. Using carefully mapped models from sandtrout chromosomes, Waff knew that these creatures had the same internal metabolic reactions as a traditional sandworm.\n\nTherefore, they should still produce spice, but Waff didn't know what kind of spice, or how it would be harvested. He stepped back, interlocking his grayish fingers. That wasn't his problem or concern. He had done as Edrik commanded. He only wanted the worms back.\n\nIt had taken more than a year out of his accelerated lifetime, but if Waff succeeded in resurrecting God's messengers, his destiny would be complete. Even if the little man never received another ghola lifetime, he would have earned his place beside God in the highest levels of Heaven.\n\nUnder proper conditions, sandtrout specimens reproduced swiftly. From them, he had adapted nearly a hundred seaworms, most of which he would deposit in the oceans of Buzzell. For a new species to survive, especially in an unfamiliar environment, the creatures faced quite a challenge, and Waff fully expected that many of his test specimens would die. Maybe most of them. But he was also convinced that some would live\u2014enough to establish a foothold.\n\nWaff stood on his tiptoes, pressing his face to the tank. \"If you are in there, Prophet, I will soon give you a whole new domain.\"\n\nFive Guild assistants entered the lab without knocking. When Waff turned abruptly, the seaworms sensed his movement. With a thump, fleshy heads struck the reinforced tank walls. Startled again, Waff turned the other direction.\n\n\"Passengers have disembarked for Buzzell,\" said one of the grayclothed men. \"Navigator Edrik has commanded us to follow your instructions.\"\n\nThe five all had oddly distorted heads, swollen brows, and asymmetric facial features. Any Tleilaxu Master could have repaired genetic flaws so that their descendants would be more physically attractive. But that would serve no purpose, and Waff had no interest in cosmetics.\n\nHe gestured to the tanks as the Guildsmen sealed them for transport. \"Exercise extreme care. Those creatures are worth more than all your lives.\"\n\nThe reticent assistants installed handles on the crowded tanks and began lugging them along the curving halls of the Heighliner. Knowing he had only four hours to complete his task before the passenger shuttles returned, Waff urged them to hurry.\n\nBecause of the schism in the Guild between Navigators and Administrators, some people might not wish him to create this new avenue for spice production. The Ixians, the New Sisterhood, even the bureaucratic faction of the Guild might all work together, or separately, to assassinate him. Waff didn't know how or why these particular five Guildsmen had been chosen to assist him. If he expressed any misgivings about them, Waff knew that the Navigator would not hesitate to have all five killed, just to keep his Tleilaxu researcher happy. As the troupe walked to a small transport craft, Waff decided that was exactly what he would do. Get rid of these men, these witnesses. Afterward.\n\nThe sample tanks were loaded aboard the small transport. Waff did not usually leave the safe confines of the Heighliner, but he insisted on accompanying the crew down to the open sea. It was his experiment, and he wanted to be there in person to make sure the worms were released properly. He didn't trust the five Guildsmen to be sufficiently competent or attentive.\n\nThen his suspicions ran deeper. What was to stop these men from flying off in the ship, revealing\u2014or selling!\u2014the seaworms to one of the opposing factions? Could they be perfectly loyal to Edrik? Waff saw danger everywhere.\n\nAs the transport dropped out of the cargo bay, Waff wished belatedly that he had demanded additional bodyguards, or at least a sufficiently powerful hand-weapon for himself. Whom could he really trust?\n\nUsing technological apparatus connected to their throats, the silent Guildsmen communicated with each other electronically, transmitting brain signals without voicing words. He knew they could speak aloud\u2014why would they be so secretive? Perhaps they were plotting against him. Waff looked at the immense Heighliner far overhead and wished fervently for this to be over.\n\nThe small transport descended into the cloudy skies, fighting choppy air currents. Waff felt ill. Finally, they broke through the moisture layers, and the oceans below sprawled out to every horizon. On charts displayed across the cockpit screens, Waff searched for a temperate zone where he could deposit the test worms, a place where the seas were rich with plankton and fish. It would give the creatures the greatest chance for survival.\n\nHe indicated a line of rocks not far from the Sisterhood's main island base and the center of their soostone-harvesting operations. \" _There_. Safe, and close enough to monitor the worms.\" He smiled, already imagining the first panicked reports of eyewitnesses. \"Any rumors or wild stories should be interesting.\"\n\nThe Guildsmen nodded, all business. The transport ship flew low over the waves and hovered above the gentle swells. The lower cargo hatch opened, and Waff went down to observe the emptying of the tanks. He smelled the raw salt air, the tang of floating kelp, the wet breezes that whipped across the sea. A squall was about to begin.\n\nUsing the handles, two of the silent Guildsmen brought the first tank to the opening, released the plaz cover sheet, and spilled the water and writhing seaworms into the freedom of the waiting waves.\n\nThe serpentine creatures burst out like frantic snakes. Once they plunged into the green water, they streaked away. Waff watched their ridged bodies undulating, then diving and disappearing. They seemed joyous in their newfound freedom, glad to have a large world without plaz boundaries.\n\nBrusquely, he gestured to the Guildsmen, telling them to release the rest of the worms, emptying all of the aquariums. Waff had kept one crowded tank of specimens aboard the Heighliner, and he could always create more.\n\nAs he stood by the open hatch, he suddenly shuddered, realizing his vulnerability. Now that he had turned the worms loose, would Edrik even require his services anymore? The Tleilaxu man feared the silent assistants might shove him overboard and leave him floating kilometers from the nearest speck of land. Warily, he backed deeper into the cargo hold and gripped a ridged wall strut.\n\nBut the Guildsmen made no move against him. They performed their work exactly as he told them to, and precisely as the Navigator had specified. Perhaps Waff was fearful only because he intended to have these men killed. He naturally suspected they would think the same about him.\n\nWaff anticipated the seaworms would thrive here. The environment was conducive to their growth and reproduction. The worms would mark their territory, and when they grew large enough they would become leviathans of the deep. A fitting form for the Prophet.\n\nThe transport's cargo doors sealed again with a low hiss, and the Guild pilot flew away. Waff and his party would arrive back at the Heighliner well before the merchant vessels returned with their loads of soostones. No one would be the wiser.\n\nThe Tleilaxu Master glanced through the cockpit's plaz port to see the waves receding. He saw no sign of the seaworms, but he knew they were down there somewhere.\n\nHe let out a contented sigh, confident that his Prophet would come back.\n\n> _It is the principle of the ticking time bomb, a strategy of aggression that has long been part of human violence. Thus we have inserted our \"time bombs\" into the cells of gholas, activating specific behaviors at precise moments of our choosing_.\n> \n> \u2014from _The Secret Manual of Tleilaxu Masters_\n\nThe no-ship had its own time, its own cycles. Most of the people were asleep, except for off-shift watches and maintenance crews. The decks were quiet, the glowpanels dimmed. In the shadowy chamber that held the axlotl tanks, the Rabbi paced back and forth, murmuring Talmudic prayers.\n\nOn a surveillance screen Sheeana observed the old man carefully, always alert to prevent any new incident of sabotage. When the saboteur had killed the three gholas and axlotl tanks, he or she had shut down the security imagers, but Bashar Teg had made sure that was no longer possible. Everything was under observation. As a former Suk doctor, the Rabbi had access to the medical center; he often spent time with what remained of the woman he'd known as Rebecca.\n\nThough the old man had answered all questions the Truthsayers asked him, he still hadn't earned her trust. Despite her best efforts, the saboteur and murderer remained at large. And the recent appearance of the glowing net had brought the Enemy too close, reminding the passengers of the very real threat. Everyone onboard had seen it. Their danger remained unabated.\n\nThree relatively new axlotl tanks rested on their platforms; volunteers had come forward to answer Sheeana's call, exactly as she had expected. All three new tanks were currently producing liquid-form melange that dripped into small collecting vials, but she had begun preparations to implant one of the wombs with cells from Scytale's nullentropy tube. A new embryo to bring back yet another figure from the past. She refused to let the sabotage deflect her ghola project.\n\nThe Rabbi stood before the new tanks, his tense body exhibiting clear markers of loathing and disgust. He spoke to the fleshy mound. \"I hate you. Unnatural, ungodly.\"\n\nAfter watching the old man carefully, Sheeana left the monitor screens and entered the medical center, gliding up behind him. \"Is it honorable to hate the helpless, Rabbi? Those women are no longer aware, no longer human. Why despise them?\"\n\nHe whirled, lights reflecting on his polished spectacles. \"Stop spying on me. I wish time alone to pray for Rebecca's soul.\" Rebecca had been his personal favorite, willing to pit her intellect against his; the old man had never forgiven her for volunteering to become a tank.\n\n\"Even you need to be watched, Rabbi.\"\n\nAnger flushed his leathery skin. \"You and your witches should have heeded the warnings and ceased your grotesque experiments. If only the Honored Matres had managed to get rid of Scytale when they destroyed all Tleilaxu worlds, then his hateful knowledge of tanks and gholas would have been lost.\"\n\n\"The Honored Matres also hunted down your people, Rabbi. You and the Tleilaxu share the same enemy.\"\n\n\"But it is not the same at all. We have been unfairly persecuted throughout history, while the Tleilaxu merely received their just desserts. Their own Face Dancers turned on them, from what I understand.\" He took a step away from the fleshy mound, from the chemical and biological odors that wafted from the tanks. \"I can hardly recall what Rebecca once looked like, before she became this _thing_.\"\n\nSheeana searched for the memories, and asked the voices within to assist her. This time they did, and she found what she wanted, like accessing old archival images. The woman had looked elegant in her brown robe and braided hair. She'd worn contact lenses to conceal the blue eyes of her spice addiction. . . .\n\nWith a bitter expression, the Rabbi placed a hand on Rebecca's exposed flesh. A tear ran down his cheek. He muttered the same thing each time he visited her. A litany for him. \"You witches did this to her, made her into a monster.\"\n\n\"She's not a monster, not even a martyr.\" She tapped her own forehead. \"Rebecca's thoughts and memories are in here and inside many other Sisters, Shared with us all. Rebecca did what was necessary, and so will we.\"\n\n\"By making more gholas? Will it never end?\"\n\n\"You are concerned about a pebble in your shoe, while we seek to avoid the rockslide. Sooner or later, we will no longer be able to run from the Enemy. We'll need the ingenuity and special talents of these gholas, in particular those capable of becoming another Kwisatz Haderach. But we must handle the genetic material carefully, nurturing and developing it in the proper order, at the proper pace.\" She strolled to one of the new tanks, a fresh young woman whose form had not yet deteriorated into unrecognizability.\n\nAs she stood there, a troubling thought refused to leave her mind, no matter how much she tried to push it away. An absurd line of reasoning, but all day long it had been percolating. _What if my own abilities could be equivalent to those of a Kwisatz Haderach? I already have a natural ability to control the great worms. I have the Atreides genes, and centuries of the Sisterhood's perfected knowledge to draw upon. Would I dare?_\n\nShe felt voices surfacing from within; one rose above the others. The ancient Reverend Mother Gaius Helen Mohiam, repeating something that she once said so long ago to a young Paul Atreides: \"Yet, there's a place where no Truthsayer can see. We are repelled by it, terrorized. It is said a man will come one day and find in the gift of the drug his inward eye. He will look where we cannot\u2014into both feminine and masculine pasts . . . the one who can be many places at once . . .\" The old crone's voice drifted away, without giving Sheeana any advice, one way or the other.\n\nWith a sneer, the Rabbi interrupted her thoughts. \"And you trust that old Tleilaxu to help you, when he's desperate to achieve his own goals before dying? Scytale hid those cells for so many years. How many of them contain dangerous secrets? You've already discovered Face Dancer cells among the samples. How many of your ghola abominations are traps laid by the Tleilaxu?\"\n\nShe gazed at him dispassionately, knowing that no argument would ever sway him. The Rabbi made the sign of the evil eye, and fled.\n\nDUNCAN ENCOUNTERED SHEEANA in an empty corridor, in the dimness of the artificial night. The no-ship's recyclers and life-support systems kept the air comfortably cool, but upon seeing her alone like this Duncan felt a flush of heat.\n\nSheeana's large eyes fixed on him like a weapon's targeting system. Feeling a tingle like static electricity on his skin, he cursed his body for being so easily tempted. Even now, three years after Sheeana had broken the debilitating chains of Murbella's love, the two of them still found themselves drawn irresistibly into unexpected bouts of sex as frenetic as any he and Murbella had ever shared.\n\nDuncan preferred to manage the circumstances of their casual meetings, always trying to make certain that others were present, that he had safe guardrails to prevent him from falling off a dangerous cliff. He did not like to be out of control: That had already happened too many times.\n\nHe and Sheeana had surrendered to each other like terrified people huddling in a bombed-out battle zone. She had cauterized him to cure his debility and stolen him from Murbella, yet he felt like a casualty of war.\n\nNow as he saw Sheeana's expression flicker, Duncan thought she felt the same sense of vertigo and disorientation. She tried to sound reserved and rational. \"It is better if we don't do this. We have too many concerns, too many risks. Another regenerator system has just failed. The saboteur\u2014\"\n\n\"You're right. We should not.\" His voice was hoarse, but they had already started down a path with ever-increasing consequences. Duncan took a hesitant step forward. The muted corridor lights reflected off the no-ship's metal walls. \"We shouldn't do this,\" he said again.\n\nDesire swept like a wave over both of them. As a Mentat he could observe and assess, concluding that what they were doing was simply a reaffirmation of humanity. When they touched fingertips, lips, and skin, both of them were lost. . . .\n\nLater, they rested on tangled sheets in Sheeana's quarters. The air carried a moist muskiness. Duncan lay sated with his fingers laced in his wiry dark hair. He was confused and disappointed in himself. \"You've taken away too much of my control.\"\n\nSheeana raised her eyebrows in the dim light, showing amusement. Her breath was warm and close to his ear. \"Oh? And Murbella did not?\" When Duncan turned away and did not answer, she chuckled. \"You're feeling guilty! You think you've betrayed her somehow. But how many female imprinters did you train back on Chapterhouse?\"\n\nHe answered the question in his own way. \"Murbella and I were trapped together, and no part of our relationship was voluntary. We had a mutual addiction, two people brought to a stalemate. That isn't love or tenderness. For Murbella\u2014for all of you witches\u2014our love-making was supposed to be 'just business.' But I still had feelings for her, dammit! It isn't a matter of whether or not I should.\n\n\"But you\u2014you were like a violent detoxification of my system. The Agony served the same purpose for Murbella, breaking her bond to me.\" He reached out and cupped Sheeana's chin. \"This cannot happen again.\"\n\nNow she looked even more amused. \"I agree that it should not . . . but it will anyway.\"\n\n\"You're a loaded weapon, a full Bene Gesserit. Every time we make love, you could easily let yourself get pregnant. Isn't that what the Sisterhood would demand? You could carry my child whenever you allow yourself to do so.\"\n\n\"True. But I haven't. We are far from Chapterhouse, and I make my own decisions now.\" Sheeana pulled him back to her.\n\n> _Scientists see sandworms as specimens, while the Fremen see them as their god. But the worms devour anyone who tries to gather information. How am I supposed to work under such conditions?_\n> \n> \u2014IMPERIAL PLANETOLOGIST PARDOT KYNES,  \n> ancient records\n\nSheeana stood in the high observation gallery where she and Garimi had once gone to discuss the future of their journey. The kilometer-long great hold was large enough to offer the illusion of freedom, though much too small for a brood of sandworms. The seven creatures were growing but remained stunted, waiting for the promised arid land. They had been waiting a long time, perhaps too long.\n\nMore than two decades ago, Sheeana had brought the small worms aboard the no-ship, stealing them from the growing desert band on Chapterhouse. She had always intended to transplant them to another world, far from the Honored Matres and safe from the Enemy. For years, the worms had zigzagged endlessly in the sand-filled confines of the hold, as lost as everyone else on the _Ithaca_. . . .\n\nShe wondered if the no-ship would ever find a planet where they could stop, where the Sisters could establish a new and orthodox Chapterhouse, rather than the mongrel organization that made concessions to the ways of the Honored Matres. If the ship simply fled for generations and generations, it would be impossible to find a perfect world for the sandworms, for Garimi and her conservative Bene Gesserits, for the Rabbi and his Jews.\n\nShe recalled searching Other Memory for advice the evening before. For a while, there had been no response. Then Serena Butler, the ancient leader of the Jihad, came to her just as Sheeana drifted off to sleep in her quarters. Long-dead Serena told of her experiences being lost and overwhelmed by an endless war, forced to guide vast populations when she herself didn't know where to go.\n\n\"But you found your way, Serena. You did what you had to do. You did what humanity needed.\"\n\n_And so will you, Sheeana_.\n\nNow, seeing the sandworms ripple the sand far below, Sheeana could sense their feelings in an indefinable way, and they could sense hers. Did they dream of endless, dry dunes in which to stake their territory? The largest of the worms, nearly forty meters long with a maw large enough to swallow three people abreast, was clearly dominant. Sheeana had given that one a name: Monarch.\n\nThe seven worms pointed their eyeless faces toward her, displaying crystalline teeth. The smaller ones burrowed into the shallow sand, leaving only Monarch, who seemed to be summoning Sheeana. She stared at the dominant worm, trying to understand what it wanted. The connection between them began to burn inside her, calling her.\n\nSheeana descended to the sand-filled cargo hold. Stepping out onto churned dunes, she strode directly toward the worm, unafraid. She had faced the creatures many times before and had nothing to fear from this one.\n\nMonarch towered over her. Putting her hands on her hips, Sheeana looked up, and waited. In the heady days on Rakis, she had learned to dance on the sands and control the behemoths, but she had always known she could do more. When she was ready.\n\nThe worm seemed to be playing upon her need for understanding. She was the girl who could communicate with the beasts, who could control and understand them. And now, in order to see her own future, she had to go farther. Literally and metaphorically. It was what Monarch wanted. Dangerous and frightening, the creature exhaled a stink of inner furnaces and pure melange.\n\n\"So, now what do we do, you and I? Are you Shaitan, or just an impostor?\"\n\nThe restless worm seemed to know exactly what she had in mind. Instead of rolling its body toward her so she could climb its rings to ride, Monarch faced her with its round maw open. Each milky-white tooth in a mouth the size of a cave opening was long enough to be used as a crysknife. Sheeana did not tremble.\n\nThe sandworm laid its head on the soft dunes directly in front of her. Tempting her to a symbolic journey, like Jonah and the whale? Sheeana wrestled with her fears, but knew what she must do\u2014not as a charlatan's performance, for she doubted anyone was watching her, but because it was necessary for her own understanding.\n\nMonarch lay waiting for her, mouth agape. The worm itself became a secret doorway, luring her like a dangerous lover. Sheeana stepped past the portcullis of crysknife teeth and knelt inside the gullet, inhaling the rank cinnamon odor. Dizzy and nauseated, she could barely breathe. The sandworm did not move. Willingly, she worked her way deeper inside, offering herself, though convinced that her sacrifice would not be accepted. It wasn't what the worm wanted from her.\n\nWithout looking back, she crawled farther down the throat into dry, dark warmth. Monarch did not twitch. Sheeana kept going, felt her breathing slow. Deeper and deeper she went, and soon guessed that she had gone at least half the length of the prone worm. Without the friction heat sparked by roaming endless deserts, the worm's gullet was no longer a furnace. Her eyes became accustomed to what she realized was not total darkness, but was instead an eerie illumination that seemed more the product of another sense in her own mind than traditional eyesight. She could dimly see the rough, membranous surface around her, and as she proceeded, the undigested odor of melange precursors grew stronger, more concentrated.\n\nFinally she reached a fleshy chamber that might have been Monarch's stomach, but without digestive acids. How did the captive sandworms survive? The odor of spice was more intense here than she had ever experienced\u2014so much so that an ordinary person would have suffocated.\n\n_But I am no ordinary person_.\n\nSheeana lay there, absorbing the warmth, letting the intense melange seep into every pore in her body, feeling Monarch's dim consciousness merge into hers. She inhaled deeply and felt a great, cosmic sense of calm, like being in the womb of the Great Mother of the Universe.\n\nUnexpectedly, with the unusual visitor deep in its gullet, the sandworm dove into the artificial desert and began to move through it; taking her on a strange journey. As if connected directly with Monarch's nervous system, Sheeana could see _through_ the eyeless worm to its companions beneath the sand. Working together, the seven sandworms were forming small veins of spice in the cargo hold.\n\n_Preparing_.\n\nSheeana lost track of time and thought again of Leto II, whose pearl of awareness was now inside this beast and all of the others in the hold. She wondered where she fit into this paranormal realm. As the God Emperor's queen? As the female part of the godhead? Or as something else entirely, an entity she could not begin to imagine?\n\nThe worms all carried secrets, and Sheeana understood how much the ghola children were like that as well. They each held a treasure greater than spice within their cells: their past memories and lives. Paul and Chani, Jessica, Yueh, Leto II. Even Thufir Hawat, Stilgar, Liet-Kynes . . . and now baby Alia. Each had a crucial role to play, but only if they could remember who they were.\n\nShe saw each image, but not in her own imagination. The sandworms knew what those lost figures contained. An urgency rushed toward her like a desert wind. Time, and with it their chances for survival, was slipping away too quickly. She envisioned a succession of the possible gholas, all primed like weapons, but blurred as to what each could do.\n\nShe could not wait for the Enemy. She had to act now.\n\nThe worm resurfaced, and after moving along the sands, it jolted to a stop. Inside, Sheeana caught her balance. Then, by constricting its membranous interior, the creature gently pushed her back out. She crawled from the mouth and tumbled onto the sands.\n\nDust and grit clung to the film coating her body. Monarch nudged her, like a mother bird urging a chick to go out on its own. Caught up in disorienting visions, she struggled and dropped to her knees on the dry sand. The faces of the ghola children wavered around her, dissolving into bright lights. _Awaken!_\n\nShe lay gasping for breath, her body and clothing drenched in spice essence. Beside Sheeana, the big worm turned, burrowed back into the shallow sand, and disappeared from view.\n\nReeking and reeling, Sheeana made her way back toward the cargohold doors, but she kept losing her footing and falling. She had to reach the ghola children . . . The worm had given her an important message, something that seeped into her consciousness like a wordless form of Other Memory. In moments, she was left with an overwhelming certainty of what she had to do.\n\n> _You say that we must learn from the past. But I\u2014I fear the past, for I have been there, and I have no desire to return_.\n> \n> \u2014DR. WELLINGTON YUEH,  \n> the ghola\n\nAfter being scrubbed and showered to rid her of a spice reek so strong that even the Sisters who assisted her covered their mouths and noses, Sheeana slept for two days in deep and disturbing dreams.\n\nWhen she finally emerged and found Duncan Idaho and Miles Teg on the navigation bridge, she made her announcement. \"The gholas are all old enough. Even Leto II is the same age as when I restored the Bashar.\" The smell of melange was heavy on Sheeana's breath. \"It's time to awaken them all.\"\n\nDuncan turned his back on the observation window where he stood. \"Triggering the process isn't like activating a subroutine or working through a bout of temporary amnesia. You can't just issue a memo and order it done.\"\n\n\"The ghola children have always known that we would demand this of them,\" she said. \"Without their past memories, without their genius, they are of no more value to us than any other children.\"\n\nThe Bashar nodded slowly. \"To recall a ghola's past life is an experience that destroys and recreates the psyche. There are numerous proven methods, some more painful than others, but none are easy. You can't awaken the children all at once. Each critical event must be tailored to the individual. A horrible, mind-shattering crisis.\" Teg's face showed echoes of pain. \"You thought you were using a humane awakening method with me, Sheeana . . . when I was only a ten-year-old child.\"\n\nThough Duncan, too, seemed uneasy at the prospect, he stepped down from the observation window and walked toward Sheeana. \"She's right, Miles. We created those gholas for a purpose, and right now they're all like unloaded guns. We need to load our gholas\u2014our unique weapons. The Enemy's net is stronger now, and it nearly snared us again. We all saw it. Next time, we may not be able to slip away.\"\n\n\"We've waited long enough.\" Sheeana's voice was hard, brooking no argument.\n\n\"Some gholas may be more challenging than others.\" Teg's eyes narrowed. \"You may lose some to madness. Are you prepared for that?\"\n\n\"I have gone through the Spice Agony, as have all Reverend Mothers on this ship. We survived the unbearable pain.\"\n\n\"I have the memories of my old life,\" Teg said. \"Of wars and atrocities, and enduring unbearable torture. Somehow the bad details are much more vivid than the pleasant ones, but nothing is worse than the awakening.\"\n\nSheeana waved her hand. \"Throughout history, men and women have had a monopoly on their own kinds of pain, each thinking theirs is the worst.\" She smiled grimly. \"We will start with the least valuable ghola, of course. In case something goes wrong.\"\n\nWELLINGTON YUEH WAS summoned to stand before the Bene Gesserits in one of the no-ship's council chambers. The gangly teenager had a pointed chin and pinched lips. Already buried within his face were hints of the familiar chiseled features and broad forehead\u2014the despised visage that had become synonymous with the word _traitor_ for thousands of years in galactic reference works.\n\nThe young man was nervous, fidgeting. Sheeana drew herself to her full height and stepped closer. He flinched at her intimidating presence, but somehow found the courage to stand where he was. \"You summoned me, Reverend Mother. How may I assist?\"\n\n\"By awakening your memories. Tomorrow you will be the first of our subjects to undergo the trigger.\"\n\nYueh's yellowish face paled. \"But I'm not ready!\"\n\n\"That is why we have given you a full day to prepare.\" Proctor Superior Garimi's tongue was sharp, as usual.\n\nAlthough Garimi had never embraced the project, she now wanted to see its culmination. Sheeana knew what she was thinking: If the awakening process failed, Garimi intended to prevent any further gholas from being grown; if the awakening succeeded, she would insist that the program had fulfilled its goal and could be discontinued. She knew that Sheeana, still intrigued by all those cells in the Tleilaxu's nullentropy capsule, was planning further ghola experiments.\n\nYueh's legs were locked. He seemed close to fainting and grasped a nearby chair to steady himself. \"Sisters, I don't want to have my memories back. I am not the man you think you resurrected, but a new person\u2014my own person. The old Wellington Yueh was tormented in so many ways. Even though he was in part _me_ , how can I forgive him for what he did?\"\n\nGarimi made a dismissive gesture. \"Nevertheless, we brought you back for one purpose only. Don't expect sympathy from us. You have a task to perform.\"\n\nAfter the proctors took the distraught young man away, Sheeana looked at Garimi and two other senior Sisters\u2014Calissa and Elyen\u2014who had observed the discussion. \"I will use the sexual method on him, the same one that worked on the ghola of the Bashar. It is the best technique we know.\"\n\nElyen said, \"Your sexual imprinting unlocked the Bashar's memories only because it precipitated a crisis in him. Teg's mother had armed him against sexual imprinting. It wasn't your technique that stirred up his past, but his sheer resistance to it.\"\n\n\"Indeed. So for each of our gholas we'll tailor an individualized agony that leverages their own fears and weaknesses.\"\n\n\"How can sex break Yueh the way it broke the Bashar?\" Garimi asked.\n\n\"Not the sex itself, but Yueh's resistance to it. He's terrified of remembering his past. If he believes we know how to unlock his memories, he'll fight us with everything he has. As he fights, I will apply my most potent procedures, and he'll spiral over the brink into complete madness.\"\n\nGarimi shrugged. \"If it doesn't work, we have other ways.\"\n\nTHE ROOM WAS dim and the shadows cloying, which made Yueh's terror more palpable. The chamber was devoid of furniture except for a padded mat on the floor, like those that the ghola children used during physical training sessions.\n\nThe witches had not explained what to expect. The young man knew from his studies that the process of regaining one's past was painful. He was not a strong man, nor was he particularly brave. Even so, the prospect of pain did not petrify him nearly so much as the dread of remembering.\n\nThe door slid open with a gentle hiss of lubricated metal gliding in its tracks. From the corridor, blinding light flowed in, much brighter than the glowpanels in his cell. It silhouetted a woman's figure\u2014Sheeana? He turned to face her and could see only her outline, the sensual curves of her body no longer masked by flowing robes. When the door sealed behind her, his eyes adjusted to the more comfortable illumination.\n\nWhen he saw that Sheeana was completely unclothed, his fear increased. \"What is this?\" His voice, torn by nervousness, came out as a squeak.\n\nShe stepped closer. \"You will disrobe now.\"\n\nBarely a teenager, Yueh swallowed. \"Not until you explain what is going to happen to me.\"\n\nShe used the hurricane force of Bene Gesserit Voice. \" _You will disrobe now!_ \"\n\nIn a spasmodic reaction, his arms and legs jerking, he tore off his clothes. Sheeana inspected him, running her eyes up and down his thin, naked body like a hawk assessing its prey. Yueh got the impression that she found him inadequate.\n\n\"Don't hurt me,\" he pleaded, and hated himself for saying it.\n\n\"Of course it will hurt, but the pain won't be anything _I_ inflict upon you.\" She touched his shoulder. He felt an almost electric shock, but he was transfixed, unable to move. \"Your own memories will do that.\"\n\n\"I don't want them back. I'll fight you.\"\n\n\"Fight all you wish. It will do you no good. We know how to awaken you.\"\n\nYueh closed his eyes and gritted his teeth. He tried to turn away, but she grasped his arms to hold him still, then released her grip and began touching him. The delicate strokings felt like the line of heat left by a lighted match down his arm and across his chest. \"Your memories are stored within your cells. In order to awaken them, I must awaken your body.\" She stroked him, and he shuddered, unable to draw away. \"I shall teach your nerve endings to do things they've forgotten how to do.\" Another jolt, and he gasped.\n\nShe touched him again, and his knees buckled, exactly as she wanted. Sheeana pushed him toward the mat on the floor. \"I need to wrench you into the full awareness of every chromosome in every cell.\"\n\n\"No.\" The word sounded incredibly weak to him.\n\nAs she pressed herself against him, letting warm skin ignite his perspiration, Yueh tunneled backward into himself, trying to flee. From all he had learned of his past, he found one thing with which to anchor his bravery. _Wanna_! His beloved Bene Gesserit wife, the weak link in his long chain of betrayals, and the strongest link in his original lifetime.\n\nThe evil Harkonnens had known that Wanna would be the key to breaking his Suk conditioning, and it had only worked\u2014could only have worked\u2014because Yueh loved her with all his heart. Bene Gesserits were not supposed to succumb to love, but he knew that she must have reciprocated.\n\nHe thought of her pictures in the archives, of all he had learned about her in his researches. \"Oh, Wanna.\" He yearned for her in his mind, tried to latch onto her as a lifeline.\n\nSheeana stroked his waist, trailed her fingers lower and climbed on top of him. Yueh's muscles were completely out of his control. He couldn't move. Her lips vibrated against the skin of his shoulder, his neck. Sheeana was a skilled sexual imprinter. Her body was a weapon, and he was the target.\n\nA flood of sensations nearly drove the archival image of Wanna from his mind, but Yueh fought against what Sheeana was making him feel. Instead, he focused on what he might have done in Wanna's loving embrace. _Wanna_.\n\nAs the rhythm of their lovemaking increased, real memories intruded on the information he had obtained through research. Yueh recalled those terrible moments after his wife had been seized by the Harkonnens, and saw images of the loathsome fat Baron, his thuggish nephew Rabban, the viper Feyd-Rautha, and the Mentat Piter de Vries, who had a laugh that sounded like vinegar.\n\nWeak, helpless, and infuriated, he had been forced to watch them torture Wanna inside an isolated chamber. She was a Bene Gesserit; she could block her pain, could deflect her body's responses. But Yueh could not so easily shunt such things aside, no matter how hard he tried.\n\nIn his nightmare memory the Baron laughed, a rumbling basso sound. \"See the little chamber she's in, Doctor? A toy with some very interesting possibilities.\" As the men watched the groggy and disoriented Wanna, she stood on weak knees, but upside-down within the booth. \"We can convert gravity into a thing that depends entirely on perspective.\"\n\nRabban chuckled, a harsh release of noise. He operated artificial gravity controls in the small room, and suddenly Wanna fell with a thud to the floor. She managed to tuck her head and shoulders just enough to avoid breaking her neck. With the speed and fluidity of a serpent, Piter de Vries scurried forward carrying a pain amplifier. At the last moment, Rabban snatched it out of the Twisted Mentat's hands and applied it to Wanna's throat himself. She writhed with a jagged spasm of agony.\n\n\"Stop! Stop, I beg you!\" Yueh cried.\n\n\"Oh, Doctor, Doctor\u2014you know it can't possibly be that easy . . .\" In the vision, the Baron folded his pudgy arms across his chest.\n\nRabban twisted the gravity controls again, and Wanna was thrown like a limp doll from wall to wall, smashing into the sides of the chamber. \"When one is too lovely, something must be done to correct that condition.\"\n\n_My beautiful Wanna!_\n\nThe memories were so vivid now, far more detailed than anything he had read in the Archives section. No mere documentation could have provided such precise clarity. . . . .\n\nIn a different, newly unlocked compartment of his brain, he lived another memory. He was artificially paralyzed, forced to watch during one of the Baron's drunken parties while Piter played a sparking pain amplifier over Wanna's suspended body. Each flash provoked a twitching response of agony from her. The other guests laughed at her pain and at his helpless misery.\n\nWhen he was freed from his paralysis, Yueh trembled, drooled, and struggled. The Baron stood over him, a huge grin on his bloated face. He handed Yueh a projectile pistol. \"As a Suk doctor, you should do everything possible to stop a patient from feeling pain. You know how to stop Wanna's pain, Doctor.\"\n\nUnable to break his conditioning, Yueh shuddered and spasmed. He wanted nothing more than to do as the Baron demanded. \"I . . . can't!\"\n\n\"Of course you can. Choose a guest, any guest. I don't care which. See how amused they are by our little game?\" Grasping Yueh's shaking wrists, he helped the doctor point his projectile weapon around the room. \"But don't try any tricks, or we will make the torment last a great deal longer!\"\n\nHe wished he could put Wanna out of her misery, killing her instead of letting the Harkonnens have their perverted fun. He saw her eyes, the spark of pain and hope, but Rabban stopped him. \"Focus, Doctor. No mistakes.\"\n\nThrough blurred vision he made out numerous targets, and tried to concentrate on one, a tottering old nobleman, a semuta addict. That one had lived a long life, undoubtedly with considerable debauchery. But for a Suk doctor to kill\u2014\n\nHe fired.\n\nOverwhelmed by the horrific scene now playing out in his head, Yueh paid no further attention to Sheeana's ministrations. His body was drenched with sweat, but less from sexual exertion than from the extreme psychological distress. He saw Sheeana appraising him. The memories were so clear to him that his entire body felt like a raw wound: Wanna in agony and the sharp, broken-crystal pain of how his Suk conditioning had been thwarted. It had happened _thousands_ of years ago!\n\nThe years before that watershed occurrence, and the years afterward, extended outward, filling his mind, now fresh and hungry. As the relentless memories returned, so did more anguish and guilt, accompanied by a disgust with himself.\n\nYueh felt as if he was about to vomit. Tears poured down his cheeks.\n\nIn the training room, Sheeana studied the wet streaks clinically. \"You're weeping. Does that mean you've successfully regained your memories?\"\n\n\"I have them back.\" His voice was husky and sounded infinitely old. \"And damn you witches to hell for it.\"\n\n> _We have so little trouble finding enemies because violence is an innate part of human nature. Our greatest challenge, then, is to choose the most significant enemy, for we cannot hope to fight them all._\n> \n> \u2014BASHAR MILES TEG,  \n> military assessment delivered to the Bene Gesserit\n\nAfter she departed from Chapterhouse, Murbella traveled to the battle lines. That was where the Mother Commander belonged. Posing as nothing more important than an inspector for the New Sisterhood, Murbella arrived at Oculiat, one of the systems that lay directly in the path of the advancing thinking-machine fleet.\n\nOnce, Oculiat had been at the far edges of inhabited space, a jumping-off point for the Scattering after the Tyrant's death. Objectively, this sparsely populated world had little significance, just another target on the vast cosmic map. But for Murbella, Oculiat represented a genuine psychological blow: When this world fell to the machines, the Enemy would be encroaching into the _Old Empire_ itself, not just into a distant and unknown place that had been omitted from old star maps.\n\nUntil the Ixians delivered their Obliterators and the Guild provided all the ships she had demanded, the Mother Commander had no way to stop, or even slow, the thinking machines.\n\nUnder a hazy sky illuminated by watery yellow sunlight, Murbella stepped out of her ship. The landing field seemed deserted, as if no one tended the spaceport any longer. As if they were not even watching for the Enemy.\n\nWhen she made her way to the frantic crowds in the central city, though, she saw that the inhabitants had already found their own enemy. A mob surrounded the main administration building where government officials had barricaded themselves. The locals had put their leaders under siege, screaming for blood or divine intervention. _Preferably blood_.\n\nMurbella knew the raw power that their fear generated, but it was clearly not channeled properly. The people of Oculiat\u2014and all desperate worlds facing the oncoming Enemy\u2014needed guidance from the Sisterhood. They were an already-charged weapon that must be aimed. Instead, they were out of control. She saw what was happening and rushed forward, but stopped short of throwing herself headlong into the mob.\n\nThey would tear her limb from limb, and they would do it for Sheeana.\n\nThe random appearances and sermons of the \"resurrected Sheeana\" had prepared billions of people to fight. The Sheeanas had kindled the anger and fervor of populations, so that the Sisterhood could manipulate that raw power for their own purposes. Once unleashed, however, such fanaticism became a chaotic force. Knowing they were unlikely to survive against the oncoming machines, the men and women threw themselves into violence, seeking any sort of enemy they could get their hands on . . . even among their own people.\n\n\"Face Dancers!\" someone shouted. Murbella pushed her way closer to the center of action, knocked aside flailing arms and fists, and cuffed someone on the side of the head. But even stunned, the wild and emboldened people surged onward. \"Face Dancers! They've been manipulating us all along\u2014selling us out to the Enemy.\"\n\nThose who recognized the Mother Commander's Bene Gesserit unitard backed away; others, either oblivious or too angry to care, were not swayed until she used Voice. Bombarded by the irresistible command, they staggered away. Just one person against the multitude, Murbella strode toward the colonnaded doorways of the government center, which the people saw as their target. She used Voice again but could not stop them all in their tracks. The shouting and accusatory shrieks rose and fell like a thunderstorm.\n\nAs she fought her way to the front of the barricade, several of the foremost mob members noticed her uniform and let out a long cheer. \"A Reverend Mother is here to support us!\"\n\n\"Kill the Face Dancers! Kill them all!\"\n\n\"For Sheeana!\"\n\nMurbella grabbed an elderly woman who had been yelling along with the others. \"How do you know they're Face Dancers?\"\n\n\"We _know_. Think about their decisions, listen to their speeches. It's obvious they are traitors.\" Murbella didn't believe that Face Dancers would be quite so obvious that common rabble could detect the faint subtleties. But the mob was convinced.\n\nSix huffing men ran by, carrying a heavy plasteel pole that they proceeded to use as a battering ram. Inside the capitol building, terrified officials had piled obstructions against the doors and windows. Thrown stones shattered the ornamental plaz, but the crowd couldn't break in so easily. Bars and heavy objects blocked the way.\n\nWielded with the strength of panic and hysteria, the battering ram pounded the thick doors, tearing hinges loose and splintering wood. In moments, a wave of human bodies pushed forward.\n\nMurbella called out. \"Wait! Why not prove they're Face Dancers before you kill anyone\u2014\"\n\nThe old woman shoved past, eager to get to the officials. She stepped on Murbella's foot, heard her shouted cautions, then turned to her with a narrowed gaze like a serpent's. \"Why do you hesitate, Reverend Mother? Help us capture the traitors. Or are you a Face Dancer yourself?\"\n\nMurbella's Honored Matre reflexes came to the fore, and her hand snapped out, cutting into the woman's neck with a blow that rendered her unconscious. She had not meant to kill the woman, but as her accuser fell to the steps a dozen people surged forward, trampling her to death.\n\nHeart pounding, Murbella pressed against the wall to avoid the brunt of the stampede. If the cry had been taken up\u2014\"Face Dancer! Face Dancer!\"\u2014with fingers pointing at her, the crowd would have killed her without thinking. Even with superior fighting abilities, Murbella could never fend off so many.\n\nShe backed up farther and took shelter behind the tall statue of a long-forgotten hero of the Famine Times, shielding herself with its plastone bulk. The screaming mob would crush many of its own members to get into the government building.\n\nShe could hear cries inside, a discharge of weapons, and small explosions. Some of the trapped officials must have been carrying personal protection. Murbella waited, knowing it would be over soon. . . . .\n\nThe bloody attack burned itself out in half an hour. The mob found and killed all twenty government officials suspected of being enemy Face Dancers. Then, still not sated in their thirst for blood, they turned against any of their own members who had not shown sufficient murderous fervor, until most of the violence drained away into guilty exhaustion. . . . .\n\nStanding tall, Mother Commander Murbella entered the building, where she surveyed the smashed windows, display cases, and artwork. Jubilant murderers dragged bodies onto the polished tiled floor of the main legislative gallery. Almost thirty men and women were dead, some shot with projectile weapons, others beaten to death, many with such violence that their genders were hardly recognizable. The corpses on the polished stone floor wore expressions of horror and shock.\n\nOne of the bodies among the bloody mess was indeed a Face Dancer.\n\n\"We were right! You see, Reverend Mother.\" A man pointed at the dead shape-shifter. \"We were infiltrated, but we rooted out the enemy and killed it.\"\n\nMurbella looked around, at all of the innocent humans murdered to discover one Face Dancer. What was the economy of bloodshed? She tried to assess it coolly. How much damage could that one Face Dancer have caused, exposing vulnerabilities to the oncoming Enemy forces? All of those lives? Yes, and more, she had to admit.\n\nFrom their elation it was obvious that the people of Oculiat considered their uprising a victory, and Murbella could not dispute that. But if this wave of insane vigilantism continued, would all governments topple? Even on Chapterhouse? Then who would organize the people to defend themselves?\n\n> _Weak minds are gullible. The weaker the thought processes, the more ridiculous the notions they will believe. Strong minds, like mine, can turn that to an advantage_.\n> \n> \u2014BARON VLADIMIR HARKONNEN,  \n> original recordings\n\nDespite being unarmed, the Baron sneered into the face of the red-eyed mongrel hound. The growling animal moved toward him on the flagstoned floor, baring its sharp fangs, ready to spring.\n\nFortunately, the Baron had killed the feral creature with a poison dart gun some time ago, and this stuffed mechanical version merely followed a programmed reenactment. The simulacrum went motionless when he gave it a hand signal. An amusing toy.\n\nNine-year-old Paolo moved around the trophy chamber, admiring the wild animals on display. The Baron had dragged the boy out on many hunts in the pristine wilderness of Caladan, so that he could witness the killing firsthand. It was good for his development and education.\n\nRabban had always enjoyed such things, but Paolo had originally been reluctant to engage in the slaughter. Maybe it was some flaw in the genetics. However, the Baron was gradually breaking down his resistance. With vigorous training and a system of rewards and punishments (plenty of the latter), the Baron had almost managed to squash the core of innate goodness in this ghola of Paul Atreides.\n\nWeathersats had predicted constant rain and wind for the rest of the week. The Baron had looked forward to going out on a fresh hunt, but the cold and wet would have made for a miserable expedition. He and Paolo were trapped inside the castle. The two had formed a remarkable bond. House Atreides and House Harkonnen\u2014how ironic! But though Paolo was a clone of the hated Duke's son, raised properly he was turning out more like a Harkonnen.\n\n_He is your grandson, after all_ , the internal voice of Alia nagged at him.\n\nOvercoming an urge to shout back at her, the Baron watched four workmen with suspensors hoist an immense stuffed mastaphont onto a viewing stand. Yet another nearly extinct creature, this ferocious beast had charged at them across a field last autumn, slashing with its serrated horns. But the Baron, Paolo, and half a dozen guards had opened fire with lasguns, cutting disks, and poison flechettes, mangling the creature before it finally fell. What an exciting hunt that had been!\n\nPaolo looked at the animated creatures on stands. \"Instead of going outside to the wilderness, let's go hunting in here. We can pretend they're not already dead. Then we don't have to worry about getting wet and cold.\"\n\nThe Baron looked out at the stormy skies, wondering if the weather was the real reason for Paolo's reluctance. \"I don't mind pain, but personal discomfort is another matter entirely.\" He looked around, assessing possibilities for damage. And grinned. \"You're absolutely right, my boy!\" It pleased him to hear how deep his own voice was becoming.\n\nThey ordered servants to bring a selection of lasguns, dart pistols, swords, and knives for their next ersatz adventure. When the mechanical systems were activated, the dead animals went into a frenzy all over the trophy room. The two hunters took cover, imagined their danger, and shot the mechanical creatures off of their stands, chopping through prosthetic bones, stuffing, and preserved flesh. Last of all, they activated the huge mastaphont and watched it stomp over the debris. Finally catching it in a crossfire of lasgun blasts, they amputated its legs. The beast crashed to the floor, its automatic servos writhing.\n\nThe Baron found the violence to be eminently satisfying, and even Paolo seemed to warm to the activity. Afterward, the brave hunters surveyed the damage and laughed as they marched out into the corridor. The Baron spotted three workmen, who looked as if they wanted to become invisible. \"Get back in there and clean things up!\"\n\n_You always make a mess of things, don't you, Grandfather?_\n\nThe Baron pressed his hands against his head. \"Shut up, damn you!\" Alia began humming repetitive singsong tunes, designed to drive him mad, no doubt. When a bewildered Paolo pestered him with questions, the Baron slapped him away. \"Leave me alone! You're as bad as your sister!\"\n\nConfused and startled, Paolo ran off.\n\nThe girl's grating voice vibrated in his mind until he couldn't stand it. He hurried out of the castle. Barely able to see where he was going, the Baron bumped into one of the blocky Harkonnen statues and rushed toward the sea cliff. \"I'll hurl myself over the edge\u2014I swear it, Abomination\u2014unless you leave me alone!\"\n\nHe got all the way to the windy, rocky brink, before the Alia voice at last faded into sweet silence. The Baron dropped to his knees on the high stone walkway, looking with delicious vertigo over the tremendous drop-off. Maybe he should just do it anyway, and fall to the wet black rocks and churning waves. If the damned Face Dancers needed him so badly, they could just grow another ghola, and maybe that one wouldn't be so flawed. The Baron Harkonnen would be back!\n\nHe felt a hand on his shoulder. Gathering his remaining shreds of dignity, he looked up to see a pug-nosed Face Dancer staring at him. Though all shape-shifters looked exactly the same to him, he somehow knew this one was Khrone. \"What do you want?\"\n\nOfficiously, the Face Dancer said, \"You and Paolo will depart Caladan and never return. The great war is proceeding, and the evermind has decided that he needs the Kwisatz Haderach close to him. Omnius wants you to complete the boy's preparation under his direct supervision in the heart of the machine empire. You will depart for Synchrony as soon as a ship is ready.\"\n\nThe Baron flicked his gaze past the Face Dancer to Paolo, who crouched by a Harkonnen statue, close enough to eavesdrop on the conversation. He chuckled to himself, for this boy was as persistent as Piter de Vries! As soon as he realized he was discovered, Paolo scampered forward. \"Is he talking about me?\"\n\n\"Discuss Paolo's destiny with him on the way,\" Khrone said to the Baron. \"Do more than explain it. Make the boy _believe_.\"\n\n\"Paolo is inclined to believe anything that reinforces his delusions of grandeur,\" the Baron said, ignoring the boy. \"So, this Kwisatz Haderach business is . . . real?\"\n\nEven though the Face Dancers had finally explained the truth to him, the idea still sounded preposterous. He was not convinced that this young ghola could be so important in the grand scheme of things.\n\nKhrone looked ghastly in his blank state. Shadows around his eyes darkened as his displeasure became evident. \"I believe it, and so does Omnius. Who are you to question?\"\n\n_Believe it, dear Grandfather_ , said the annoying voice. _By his very genes, Paul Atreides has the potential to be greater than you will ever be, in any incarnation_.\n\nThe Baron refused to reply, either aloud or in his own thoughts. Ignoring the Abomination often made her shut up.\n\nAnd now they were going to Synchrony, the home of Omnius. He looked forward to seeing the thinking-machine empire. New challenges, new opportunities.\n\nIn spite of the sum of his first life's memories, the stories of the evil thinking machines and the Butlerian Jihad were too distant to seem relevant. Though he harbored considerable resentment toward the Face Dancers, he was glad to be on the side of greater strength.\n\nLater, during the shuttle ride to orbit, the Baron gazed down at the coastline, the villages, the new smokestacks and strip-mined areas of Caladan. In his excitement, Paolo bustled from window to window. \"Will we have a long journey?\"\n\n\"I'm not a pilot. How should I know? The thinking machines must be very far away, otherwise humans would have known about them long before now.\"\n\n\"What will happen when we get there?\"\n\n\"Ask a Face Dancer.\"\n\n\"They won't talk to me.\"\n\n\"Then ask Omnius when you see him. In the meantime, amuse yourself.\"\n\nPaolo sat down beside him in the passenger compartment and began sampling packets of syrupy packaged food. \"I'm special, you know. They've been grooming me, watching over me carefully. What exactly is a Kwisatz Haderach, anyway?\" He wiped his mouth with the back of a hand.\n\n\"Don't crawl into their delusions, boy. There is no such thing as a Kwisatz Haderach. A myth, a legend, something with a hundred vague explanations in as many prophecies. The entire Bene Gesserit breeding program is utter nonsense.\" He recalled from deep memories that he had been part of that breeding program himself, forced to impregnate the vile witch Mohiam. He had humiliated her during the act, but in retaliation the hag had transmitted the debilitating disease that had made him bloated and fat.\n\n\"It can't be nonsense. I have visions, especially when I take spice tablets. I see it again and again. I've got a bloody knife in my hand, and I'm victorious. I see myself rushing to take my prize\u2014melange, but more than melange. I also see myself lying on the floor, bleeding to death. Which one is right? It's so confusing!\"\n\n\"Shut up and take a nap.\"\n\nThey docked with an unmarked ship high above Caladan. It bore no markings of the Guild and carried no Navigator. Wide hangar doors opened, drawing the shuttle up and inside. Silvery figures moved within the cold, airless landing bay, guiding the small vessel into a docking cradle. Robots\u2014demons from ancient history! Ah, so, at least part of Khrone's wild tale might be true.\n\nThe Baron smiled at the boy staring out the windows. \"You and I are about to undertake an interesting journey, Paolo.\"\n\n> _A sheathed dagger is useless in a fight. A maula pistol without projectiles is no more than a club. And a ghola without his memories is merely flesh_.\n> \n> \u2014PAUL ATREIDES,  \n> secret ghola journals\n\nNow that the ghola of Dr. Yueh had his memories restored, Paul Atreides knew he had to attempt more innovative measures to awaken himself. Paul was the oldest of the ghola children, the one with (presumably) the greatest potential, but Sheeana and the Bene Gesserit observers had chosen Yueh as a test case. Unlike the Suk doctor, however, Paul actually wanted his past back. He longed to remember his life and love with Chani, his childhood with Duke Leto and Lady Jessica, his friendships with Gurney Halleck and Duncan Idaho.\n\nBut Paul continued to be haunted by prescient memory-visions of his own double death. And he was growing impatient.\n\nHow could the passengers aboard the no-ship think there was still time for caution? Only a few months ago, they had again narrowly escaped the Enemy's net, brighter and stronger than ever before. Of great concern, the saboteur still had not been caught. Though the saboteur had done nothing else as dramatic as the murder of the three axlotl tanks and unborn gholas, the danger remained.\n\nPaul knew the _Ithaca_ needed him, and he was tired of being just a ghola. He had an idea to attempt, one that was both desperate and dangerous, but he didn't hesitate. His real memories hovered like a mirage just beyond the heat-shimmered horizon.\n\nWith faithful Chani beside him, he stood outside the hatch that led into the great sand-filled hold. He had told no one else what he intended to do. Over the past two years, security had been tightened as much as the Bashar and an eager Thufir Hawat could manage, but no one guarded the entrance to the cargo hold. The seven sandworms were considered sufficiently dangerous to act as their own watchdogs. Only Sheeana could safely go among the large creatures, and the last time she had done so, even she had been briefly swallowed up.\n\nPaul gazed at Chani's beautiful elfin face and her thick, dark red hair. Even without prior knowledge, without knowing his destiny was to be with her, he would have found the Fremen girl strikingly attractive. In turn, she ran a methodical eye over his body, his special new suit, his tools. \"You look like a real Fremen warrior, Usul.\"\n\nAfter studying records and working with a fabrication station in the engineering levels, Chani had fashioned an authentic stillsuit for him\u2014probably the first one manufactured in centuries\u2014and provided him with a rope, maker hooks, and spreaders. The unusual tools felt oddly familiar in his grasp. According to legend, Muad'Dib had summoned a dangerous monster for his first worm ride. These creatures in the hold, though stunted by their captivity, were still behemoths.\n\nThe hatch opened, and he and Chani stepped into the artificial desert. When the flinty odors and arid heat struck him, he said, \"Stay here, where it's safe. I have to do this alone, or it won't be effective. If I face the worm and ride it, that may jar my memories.\"\n\nChani did not try to stop him. She understood the need as well as he did.\n\nHe climbed up the first rise, leaving footprints in the sand, then raised both hands and shouted, \"Shai-Hulud! I have come for you!\" In this confined space, he did not need a thumper to summon the worms.\n\nA quality in the air changed. He sensed a stirring in the shallow dunes and saw seven serpentlike shapes coming toward him. Instead of running away, he sprinted toward them, selecting a place where he could set up his approach and mount one. His heart pounded. His throat was dry despite the stillsuit mask covering his mouth and nose.\n\nPaul had reviewed holofilms to study Fremen sandriding techniques. Intellectually he knew what to do, just as\u2014intellectually\u2014he knew the factual details of his past. But a theoretical understanding was far different from actual experience. It occurred to him now, as he stood small and vulnerable on the sand, that the most effective form of learning was in the actual doing, which ensured a more thorough comprehension than he could derive from dusty archives.\n\n_I shall learn well_ , he thought, letting fear wash past him.\n\nThe nearest worm surged toward him with a rushing sound of scattered sand. The sheer size of the worms grew more incomprehensible as they approached, cresting the dunes.\n\nInfusing his heart with courage, Paul forced himself to face this challenge. He held up his hook and spreader and crouched for the first leap. The noise of the monsters' approach was so loud that at first he did not hear the woman shouting. From the corner of his eye, he saw Sheeana bounding across the dunes, throwing herself in front of him. The largest worm exploded through the dust and reared up, its gigantic round mouth glittering with crystalline teeth.\n\nSheeana held up her hands and shouted, \"Stop, Shaitan!\"\n\nThe worm hesitated, and quested from side to side with its fleshy head as if confused.\n\n\"Stop! This one is not for you.\" She placed a firm hand on the chest of Paul's stillsuit and pushed him behind her. \"He is not for you, Monarch.\"\n\nAs if sulking, the largest worm backed away, keeping its eyeless head turned toward them. \"Get back to the hatch, foolish boy,\" Sheeana hissed at Paul, using just enough Voice to make his legs respond before he could think.\n\nDuncan Idaho was also there at the hatchway, glowering. Chani looked both fearful and relieved.\n\nSheeana marched Paul back toward the waiting observers. \"That worm would have destroyed you!\"\n\n\"I'm an Atreides. Shouldn't I be able to control them like you can?\"\n\n\"That isn't a theory I intend to test with you. You are too important to us. Of all the gholas, if _you_ foolishly throw your life away, what are we to do?\"\n\n\"But if you protect me too much, you'll never get what you need. Riding a worm would have brought my memories back, I'm sure of it.\"\n\n\"You restored Yueh,\" Chani pointed out to Sheeana. \"Why not Usul? He's older.\"\n\n\"Yueh was expendable, and we weren't sure of what we were doing. We have already developed specific plans for awakening Liet-Kynes and Stilgar, and if we succeed with them, others may follow\u2014including Thufir Hawat and you, Chani. One day, Paul Atreides will get his chance. But only after we are certain.\"\n\n\"What if we don't have the time?\" Paul walked away from them, brushing sand and dust from his new stillsuit.\n\nDUNCAN AWOKE TO a loud signal at the door to his quarters. His initial thought was that Sheeana had come to him again, despite their mutual reservations. He slid aside the door, ready for an argument.\n\nPaul stood there wearing a replica of an Atreides military uniform, which evoked instant respect and loyalty from Duncan. The young man had dressed that way on purpose. Right now, the ghola Paul was almost exactly the same age as the original had been when Arrakeen had fallen to the devious Harkonnens, when the first Duncan had died defending him and his mother.\n\n\"Duncan, you say you were my close friend. You say you knew Paul Atreides. Help me now.\" Grasping an ornately carved ivory hilt, the young man drew a blue-white crystalline dagger from a sheath at his waist.\n\nDuncan stared in amazement. \"A crysknife? It looks . . . Is it real?\"\n\n\"Chani made it from a worm tooth Sheeana found in the cargo hold.\"\n\nIn wonder, Duncan touched his fingers to the blade, noting how tough and sharp it was. He drew his thumb along the edge, intentionally cutting himself. He let a single drop of blood fall onto the milkywhite dagger. \"According to ancient tradition, a crysknife must never be drawn unless it tastes blood.\"\n\n\"I know.\" Paul was clearly troubled as he took the weapon back and returned it to its sheath. After hesitating, he blurted out what he had come to say. \"Why won't the Bene Gesserits awaken me, Duncan? You need me. Everyone on this no-ship needs me.\"\n\n\"Yes, young Master Paul. We do need you, but we need you _alive_.\"\n\n\"You need my abilities, as soon as possible. I was the Kwisatz Haderach, and this ghola has the same genetics. Imagine how I could help.\"\n\n\"The Kwisatz Haderach . . .\" Duncan sighed and sat down on his bed. \"The Sisterhood spent centuries creating him, but at the same time they were terrified of him. He can supposedly bridge space and time, seeing the future and the past, places even a Reverend Mother dares not look. Through brute force or guile he can forge a union between the most diverse of factions. It's a grab bag of tremendous powers.\"\n\n\"Whatever those powers are, Duncan, I need them. And for that I require my memories. Convince Sheeana to try me next.\"\n\n\"She will do what she will do, at a time of her choosing. You overestimate the influence I have among the Sisters.\"\n\n\"But what if the Enemy's net ensnares us completely? What if the Kwisatz Haderach is your only hope?\"\n\n\"Leto II was a Kwisatz Haderach, as well, though neither you nor your son turned out exactly the way the Bene Gesserit intended. The Sisters are very afraid of anyone who manifests unusual powers.\" He laughed. \"After the Scattering, when the Sisterhood brought the great Duncan Idaho back, some of them even accused _me_ of being a Kwisatz Haderach. They killed eleven of my gholas, either by Bene Gesserit heretics or Tleilaxu schemers.\"\n\n\"But why don't they want these powers? I thought\u2014\"\n\n\"Oh, they want the powers, Paul, but only under carefully controlled conditions.\" His heart went out to the young man, who looked so lost and desperate.\n\n\"I can't do anything without my past, Duncan. Help me retrieve it! You lived through part of it with me. You remember.\"\n\n\"Oh, I remember you very well.\" Duncan laced his hands behind his head and leaned back. \"I remember your christening on Caladan after you were nearly killed by Imperial intrigues as an infant. I remember how Duke Leto's whole family was put at risk in the War of Assassins. I was given the great honor of taking you to safety, and you and I went to the wilds of Caladan. We stayed with your exiled grandmother Helena, and we hid among the Caladan primitives. That was when you and I became so close. Yes, I remember it very well.\"\n\n\"I don't,\" Paul said with a sigh.\n\nDuncan seemed caught in a loop of his past lives. Caladan . . . Dune . . . the Harkonnens . . . Alia . . . Hayt. \"Do you know what you're asking me, about your memories, about your life? The Tleilaxu created my first ghola as an assassination tool. They manipulated me because I was your friend. They knew you could not turn me away, even though you saw the trap.\"\n\n\"I wouldn't have turned you away, Duncan.\"\n\n\"I had the knife raised against you, ready to strike, but in the last instant, I collided with myself. The programmed assassin Hayt became the loyal Duncan Idaho. You can't imagine the agony!\" He pointed a stern finger at the young man. \"Restoring your past will require a similar crisis.\"\n\nPaul squared his jaw. \"I'm prepared for it. I'm not afraid of pain.\"\n\nWrinkling his brow, Duncan said, \"You're too content, young Paul, because your Chani grounds you. She makes you stable and happy\u2014and that's a severe drawback. In contrast, look at Yueh. He fought against remembering with every fiber of his being, and that's what broke him. But you . . . what fulcrum can they use on you, Paul Atreides?\"\n\n\"We'll just have to find something.\"\n\n\"Are you really ready to accept it?\" Duncan leaned forward, offering no mercy. \"What if the only way you can have your past restored is that you must _lose_ Chani? What if she has to die bleeding in your arms, before you can remember?\"\n\n> _More than anything, I need my father to know I did not fail. I do not want him to die thinking I was unworthy of his genes_.\n> \n> \u2014THE SCYTALE GHOLA,  \n> no-ship security interview\n\n\"It must be built according to precise standards,\" insisted the old Tleilaxu. His voice cracked. \" _Precise_ standards!\"\n\n\"I will take care of it, Father.\" The ghola, only thirteen, tended the degenerating Master who sat in a stiff armchair. Old Scytale refused to lie down until a traditional bier for his body was built. He intentionally kept his austere living quarters locked to keep others away. He had no desire to be interrupted or harassed during his dying days.\n\nThe Tleilaxu Master's organs, joints, and skin had begun to fail in increasingly problematic ways. It reminded him of how the no-ship itself seemed to be breaking down, its systems failing as air leaked into space, water was inexplicably lost, food stores went missing. Some of the more paranoid refugees saw sabotage in every flickering glowpanel, and many turned their suspicious eyes toward the Tleilaxu. It was another reason for him to grumble. At least he would soon be gone.\n\n\"I thought you said my bier was already being built. It cannot be rushed.\"\n\nThe teenager bowed his head. \"Do not worry. I am following the strict laws of the Shariat.\"\n\n\"Show it to me, then.\"\n\n\"Your own bier? But that is meant to carry your body only after you . . . after you . . .\"\n\nOld Scytale glowered with his dark eyes. \"Purge those useless emotions! You have become too involved in this process. It is shameful.\"\n\n\"Am I not supposed to care about you, Father? I see your pain\u2014\"\n\n\"Stop calling me Father. Think of me as _yourself_. Once you become me, I will not be dead. No need for weeping. Each of our incarnations is disposable, so long as the memory train continues uninterrupted.\"\n\nYoung Scytale tried to regain his composure. \"You are still a father to me, no matter what memories are buried inside me. Will I stop feeling these emotions when my old life is restored?\"\n\n\"Of course. At that glorious moment you will understand the truth\u2014and your obligations.\" Scytale grabbed the young man by his shirt and pulled his face close. \"Where are your memories? What if I were to die tomorrow?\"\n\nOld Scytale knew death was imminent, but he had dramatized his infirmity in an attempt to shock his replacement. The premature construction of the bier was yet another attempt to provoke a crisis. If only the two of them could be back on Tleilax, where full immersion in the holy traditions of the Great Belief would be enough to trigger even the most stubborn of gholas. Here onboard a godless no-ship, the difficulties seemed insurmountable.\n\n\"This should never have taken so long.\"\n\n\"I have failed you.\"\n\nThe rheumy eyes flashed. \"You are not only failing me, you are failing your people. If you do not awaken, our whole race\u2014our entire history and all the knowledge in my mind\u2014will vanish from the universe. Do you want to be responsible for that? I refuse to believe God has turned His back on us entirely. Our fate, lamentably, depends upon you.\"\n\nThe ghola looked crestfallen, as if an unsupportable weight rested on his shoulders. \"I am doing all I can to achieve that goal, _Father_.\" He said the word deliberately. \"And until I succeed, you must do all you can to remain alive.\"\n\n_He's finally showing a little strength_ , Scytale thought, bitterly. _But it's not enough_.\n\nDAYS LATER, THE ghola stood by his father's deathbed, his _own_ deathbed. He felt as if he were having an out-of-body experience, watching his life slip away moment by moment. It gave the boy an oddly disconnected feeling.\n\nSince emerging from the axlotl tank, Scytale had loved only one person: himself . . . both his older self and the self he was going to be. The degenerating man had provided cells from his own body, cells that held all his memories and experiences, all the knowledge of the Tleilaxu.\n\nBut he hadn't provided the key to unlock them. No matter how hard the young ghola strained, his memories obstinately refused to emerge. He clutched the old man's hand. \"Not yet, Father. I've tried and tried.\"\n\nWith near-sightless eyes, old Scytale glared at his counterpart. \"Why do you . . . disappoint me so?\"\n\nYueh had been restored to his past life, and two other gholas\u2014Stilgar and Liet-Kynes\u2014were even now being raked over the mental coals. How could mere witches succeed where a Tleilaxu Master failed? Bene Gesserits should never have been so adept at triggering the avalanche of experiences. If Scytale could not do it, the Tleilaxu would be relegated to the dustbins of history.\n\nThe old man on the bed coughed and wheezed, while the younger leaned close, tears trickling down his cheeks. Old Scytale spat blood. His disappointment and utter despair were palpable.\n\nAn insistent signal at the door announced the arrival of two Suk doctors. The bespectacled Rabbi was obviously repulsed by his duties, while young Yueh still appeared to be shaken by the recent return of his memories. Scytale could see in their eyes that they both knew the older Master would perish very soon.\n\nAmong the witches there were other Suk practitioners, but Scytale had insisted on being tended only by the Rabbi, and only when absolutely necessary. They were all unclean powindah, but at least the Rabbi wasn't a disgusting _female_. Or, perhaps Scytale should choose Wellington Yueh over the old Jew. The old Tleilaxu Master had to accept certain medical examinations, if only to keep himself alive until his \"son\" reawakened.\n\nScytale lifted his head. \"Go away! We are praying.\"\n\n\"Do you think I like tending to gholas? To filthy Tleilaxu? Do you think I _want_ to be here? You can both die, for all I care!\"\n\nYueh, though, moved forward with a medical kit, easing the younger Scytale aside to check the dying man's vital signs. Behind Yueh the Rabbi squinted through his spectacles with vulture eyes. \"It won't be long now.\"\n\nSuch an odd old holy man, young Scytale thought. Even compared to the smells of disinfectant, medicine, and sickness, he'd always had an odd smell about him.\n\nSounding compassionate, Yueh said, \"There isn't much we can do.\"\n\nGasping for air, old Scytale croaked out, \"A Tleilaxu Master should not be so weak and decrepit. It is . . . unseemly.\"\n\nHis youthful counterpart tried again to trigger the flow of memories, to squeeze them into his brain by sheer force of will, as he had attempted to do countless times before. The essential past must be in there somewhere, buried deep. But he felt no tickle of possibilities, no glimmer of success. _What if they are not there at all?_ What if something had gone terribly wrong? His pulse pounded as the panic began to rise. Not much time. Never enough time.\n\nHe tried to cut off the thought. The body provided a wealth of cellular material. They could create more Scytale gholas, try again and again if necessary. But if his own memories had failed to resurface, why should an identical ghola have any better luck without the guidance of the original?\n\n_I am the only one who knew the Master so intimately_.\n\nHe wanted to shake Yueh, demand to know how he had managed to remember his past. Tears were in full flow now, falling onto the old man's hand, but Scytale knew they were inadequate. His father's chest spasmed in an almost imperceptible death rattle. The life-support equipment hummed with more intensity, and the instrument readings fluctuated.\n\n\"He's slipped into a coma,\" Yueh reported.\n\nThe Rabbi nodded. Like an executioner announcing his plans, he said, \"Too weak. He's going to die now.\"\n\nScytale's heart sank. \"He has given up on me.\" His father would never know if he succeeded now; he would perish wondering and worrying. The last great calamity in a long line of disasters that had befallen the Tleilaxu race.\n\nHe gripped the old man's hand. So cold, too cold. He felt the life ebbing. _I have failed!_\n\nAs if felled by a stunner, Scytale dropped to his knees at the bedside. In his crashing despair, he knew with absolute certainly that he could never resurrect the recalcitrant memories. Not alone. _Lost! Forever lost! Everything that comprised the great Tleilaxu race_. He could not bear the magnitude of this disaster. The reality of his defeat sliced like shattered glass into his heart.\n\nAbruptly, the Tleilaxu youth felt something changing inside, followed by an explosion between his temples. He cried out from the excruciating pain. At first he thought he was dying himself, but instead of being swallowed in blackness, he felt new thoughts burning like wildfire across his consciousness. Memories streamed past in a blur, but Scytale locked onto each one, absorbing it again and reprocessing it into the synapses of his brain. The precious memories returned to where they had always belonged.\n\nHis father's death had opened the barriers. At last Scytale retrieved what he was supposed to know, the critical data bank of a Tleilaxu Master, all the ancient secrets of his race.\n\nInstilled with pride and a new sense of dignity, he rose to his feet. Wiping away warm tears, he looked down at the discarded copy of himself on the bed. It was nothing more than a withered husk. He no longer needed that old man.\n\n> _These ghola children contain old souls that are not unlike the voices in a Reverend Mother's Other Memory. The challenge is to access and exploit these old souls_.\n> \n> \u2014ship's log, entry of  \n> DUNCAN IDAHO\n\nIn the gangly body of a teenager, filled with the memories of a long life and the shame of things he had done, Wellington Yueh walked with painstaking slowness. Each step brought him closer to the moment he had been dreading. The skin of his brow burned where a diamond tattoo should have been; at least he no longer displayed that lie.\n\nYueh knew that if he ever intended to make this life different from his error-prone past, he must confront the terrible things he had done.\n\nHere, thousands of years later and on the other side of the universe, House Atreides lived all around him: Paul Atreides, Lady Jessica, Duncan Idaho, Thufir Hawat. At least Duke Leto had not been resurrected as a ghola. Not yet. Yueh didn't think he could bear to look into the eyes of the man he had betrayed.\n\nFacing Jessica would be tough enough.\n\nWalking ponderously toward her quarters, Yueh heard voices ahead, a child's giggle and a woman's rebuke. Suddenly little Alia toddled out of one doorway and ducked into another, followed by a scolding proctor. The two-year-old was extremely precocious, with a hint of the genius that the first Alia had been; the spice saturation in the axlotl tank had altered her somewhat, but she didn't possess the complete Other Memory of her predecessor. The proctor followed and sealed the door behind them. Neither of them had glanced at Yueh.\n\nAlia was the most recent ghola to be born; the program had been stalled since the horrific murder of the three tanks and unborn children. _At least that is one crime I do not have on my conscience_. But the Bene Gesserits would soon begin the program again. They were already discussing which cells to implant in the new axlotl tanks. Irulan? Emperor Shaddam himself? Count Fenring . . . or someone far worse? Yueh shuddered at the thought. He feared that the witches had gone beyond true need and now were just toying with lives, letting their infernal curiosity sidestep all caution.\n\nHe paused in front of Jessica's quarters, steeling himself. _I will face my fear_. Wasn't that part of the Litany the witches so often quoted? In their present incarnations as gholas, Jessica and Yueh had been close enough to think of themselves as friends. But since becoming Dr. Wellington Yueh again, everything was different.\n\n_Now I have a second chance_ , he thought. _But my road to redemption is long, and the incline very steep_.\n\nJessica opened her door at his signal. \"Oh hello, Wellington. My grandson and I were just reading a holobook about Paul's younger years, one of those tomes Princess Irulan was always writing.\" She invited him inside, where he saw Leto II sitting cross-legged on the carpeted floor. Leto was a loner, though he frequently spent time with his \"grandmother.\"\n\nYueh twitched nervously when she closed the door behind them, as if to seal his doom and prevent escape. He kept his eyes down, and after a deep sigh he said, \"I wish to apologize to you, my Lady. Though I know you can never forgive me.\"\n\nJessica placed an arm on his shoulder. \"We've been through this. You can't bear the blame for things that were done so long ago. It wasn't really you.\"\n\n\"Yes it was, because I remember it all now! We gholas were created for one purpose, and we must accept the consequences.\"\n\nJessica looked at him impatiently. \"We all know what you did, Wellington. I accepted that and forgave you long ago.\"\n\n\"But will you do it again after you _remember?_ One day those vaults will be opened in your mind, the terrible old wounds. We've got to face the guilt our predecessors left for us, or we'll be consumed by things we never did.\"\n\n\"It's uncharted territory for all of us, but I suspect we each have plenty of things to atone for.\" She tried to console him, but he didn't feel he deserved it.\n\nLeto paused the filmbook and looked up with an eerie intelligence in his eyes. \"Well, I'm only going to take responsibility for what I do in _this_ life.\"\n\nJessica reached out to touch Yueh's face gently. \"I can't understand what you went through, what you're still going through. I'll know soon enough, I suppose. But you should think about what you would _like_ to be, not what you're afraid of being.\"\n\nShe made it sound so simple, but despite his best efforts, he had been twisted before. \"What if I do something bad in this lifetime, too?\"\n\nJessica's expression hardened. \"Then no one can help you.\"\n\n> _You think your eyes are open, yet you do not see_.\n> \n> \u2014Bene Gesserit admonishment\n\nWater crashed against the black reef on Buzzell, sending up a veil of spray. Mother Commander Murbella stood with the once-disgraced Sister at the edge of the cove, watching Phibians frolic in deep water. The amphibious creatures swam together, slick and smooth-skinned, diving under the combers and then bursting to the surface again.\n\n\"They love their new freedom,\" Corysta said.\n\n_Like dolphins in an ancient Earth sea_ , Murbella thought, admiring their forms. Human . . . and yet dramatically not so.\n\n\"I'm more interested in seeing them harvest soostones.\" She turned her face into the salty wind. Gray clouds were gathering, but the air remained warm and humid. \"Our debts in this war are staggering. Our credit is stretched beyond its limits, and some of our most vital suppliers will accept nothing but hard currency\u2014like soostones.\"\n\nIn the months since leaving Oculiat, the Mother Commander had traveled from planet to planet, studying humanity's defenses. Realizing their great peril, local kings, presidents, and warlords provided independent battleships to add to the newly constructed Guild vessels being released by the Junction shipyards. Every government and cluster of allied worlds scrambled to invent or acquire new armaments to use against the Enemy, but so far nothing had proved effective. The Ixians were still testing the Obliterator weapons, which had proved to be more difficult to manufacture than expected. Murbella continued to demand more work, more material and sacrifices. It wouldn't be enough.\n\nAnd the war continued. Plagues spread. Machine fleets destroyed every human-inhabited world they encountered. Near the edge of one of the main combat zones, three more Sheeana surrogates rallied the people caught between a hammer and an anvil, but to no avail. So far, since the beginning of Omnius's march across space, Murbella could not claim a single clear victory.\n\nIn her bleakest moments the odds seemed poor and the obstacles insurmountable. Millennia ago, the fighters of the Butlerian Jihad had faced another impossible situation, and humankind had won only by accepting an appalling cost. They had unleashed countless atomic weapons that not only destroyed thinking machines, but also trillions of human beings who had been held in slavery. The Pyrrhic victory had left a horrendous stain on the human soul.\n\nAnd now, even after that monumental sacrifice, Omnius was back, like a noxious weed whose roots had never been destroyed. Gauging the progress of the thinking machines, in the next year or two the human race would be forced into a climactic showdown.\n\nOnce the Ixian industrialists delivered their long-awaited Obliterators, all the collected militaries from planet after planet would draw a line in space. As far as she was concerned, that opportunity could not come soon enough.\n\n\"Our soostone shipments have increased every month for the past two years.\" As she spoke, Corysta did not remove her gaze from the frolicking aquatic creatures. \"The Phibians are more productive, now that the Honored Matres have stopped torturing them. And they never used to play like that before. They consider the seas of Buzzell their home instead of their prison.\"\n\nCorysta, a former Breeding Mother exiled here for the crime of trying to keep her own baby, had become a stalwart monitor of soostone harvests. She oversaw the grading, cleaning, and packaging of the pearlescent gems, which were delivered regularly to CHOAM intermediaries.\n\n\"Even so, we need more soostones.\"\n\n\"I'll speak with the Phibians, Mother Commander. I'll explain that our need is great, that the Enemy draws near. For me, they might work harder.\" Corysta's smile was strangely unreadable. \"I'll ask it as a favor.\"\n\n\"And that will work?\"\n\nThe other Sister shrugged. The Phibians leapt high into the air and dove back into the water, while Corysta waved to them, laughing. They seemed to know she was watching them. Sunlight glinted on the water. Were these Phibians putting on a special performance?\n\nQuite suddenly, something large and serpentine emerged from the depths near the splashing creatures. An eyeless head rose above the waves, its round mouth flashing crystalline teeth. The head quested around, fin-edged gill flaps sensing vibrations, like a sea serpent from ancient legends.\n\nMurbella caught her breath. To her amazement it resembled a sandworm from Rakis, though only about ten meters long\u2014and with adaptations that enabled it to live in the water. Impossible! A seaworm?\n\nCorysta ran frantically down the rocks and waded into the surf. The Phibians had already seen the monster and tried to swim away. The worm darted toward them, spray glistening from its greenish rings.\n\nTwo more of the long, sinuous monsters appeared from the deep water and circled around the Phibians. The aquatic people clustered in a defensive formation; one male with a scar on his forehead drew a wide, flat-bladed knife used for scoring cholisters on the ocean floor. The other Phibians brandished their own weapons, which were laughable against a sea serpent.\n\nKnee-deep in waves, Corysta slipped on the algae-slick rocks. Murbella ran after her, fixated on what she saw in the water. \"What are those creatures?\"\n\n\"Monsters! I have never seen them before.\"\n\nThe scarred male Phibian emitted a loud vibrating sound and slapped one webbed hand on the water with a sharp crack. The clustered Phibians bolted like a startled school of fish, several diving underwater, others swimming briskly across the waves.\n\nThough they had no eyes, the swimming worms knew where the Phibians were. With a blur and a flick of long serpentine bodies, they pursued the aquatic workers, driving them toward the rocky shore.\n\nMurbella and Corysta watched the largest worm lunge and grab one of the Phibians, scooping him down into the wet gullet. The other worms attacked like a group of frenzied sharks.\n\nMurbella waded out to grab Corysta's shoulder, preventing her from swimming farther into the churning water. They were both helpless to prevent the violence. \"My Sea Child,\" Corysta moaned.\n\nThe seaworms thrashed and splashed as they fed. Bloody waves lapped against Murbella's legs, and she dragged the sobbing Corysta back to shore.\n\n> _A planet is not merely an item for study. Rather it is a tool, perhaps even a weapon, with which we can make our mark on the galaxy_.\n> \n> \u2014LIET-KYNES,  \n> the original\n\nNow that Stilgar and Liet had their ghola memories back, they had become the no-ship's experts on extreme recycling, making the most of their reduced resources. The _Ithaca_ 's life-support systems had been designed by geniuses out in the Scattering, descendants of those who had survived the horrific Famine Times. The highly efficient technology could serve passengers and crew for long periods, even in the face of the increasing population. But not in the face of deliberate sabotage.\n\nTall and lean, with the body of a youth and the aged eyes of a naib, Stilgar looked ready to embark on a desert journey. He and Liet-Kynes had been bound at first by common interests and more recently by their awakened pasts. Liet refused to talk about the crisis through which Sheeana had broken him\u2014it was a matter too private even for close friends.\n\nFor himself, Stilgar couldn't forget what the witches had done to him. To the very depths of his being he was a desert man of Arrakis. Watched over by Proctor Superior Garimi, he had read of his history as a young commando against the Harkonnens, later as naib, and then as a supporter of Muad'Dib. But to trigger his ghola memories, the Sisters had tried to _drown_ him.\n\nAt a water-filled recycling reservoir, Sheeana and Garimi had tied weights around his ankles. Stilgar fought, but the witches were more than a match for him. \"What have I done? Why are you doing this to me?\"\n\n\"Find your past,\" Sheeana said, \"or die.\"\n\n\"Without your memories you are useless, and better off drowned,\" Garimi said. They dumped him into the pool.\n\nUnable to free himself from the weights on his ankles, Stilgar had quickly sunk. He had struggled mightily, but the water was everywhere, more oppressive than the thickest dust cloud. Trying desperately to peer upward, he made out only the vague wavering shapes of the two women up there. Neither lifted a hand to help him.\n\nHis lungs screamed, and blackness closed in around his eyesight. Stilgar thrashed violently and grew weaker every second. He was starving for breath. He wanted to cry out\u2014 _needed_ to\u2014but there was no air. Exhaled bubbles roared out of his open mouth. When it was more than unbearable, he inhaled a huge gulp into his lungs, flooding his air passages. He couldn't see any way out of the tank\u2014\n\n\u2014and suddenly it was no longer a tank, but a wide, deep river, which he realized was on one of the planets where he had fought in Muad'Dib's jihad. He had marched with a regiment of Caladan soldiers and they had needed to ford the river. The water had been deeper than anyone anticipated, and all of them went under. His companions, who had been born swimming, thought nothing of it, even laughed as they made their way to shore. But Stilgar was dragged beneath the surface. He reached up, clutching for air. He had inhaled water then, too, and nearly drowned\u2014\n\nFinally, Sheeana dragged Stilgar out of the tank and pumped his lungs. A disapproving Suk doctor scolded her and Garimi as she revived the young ghola. They rolled him over, and he vomited up sour mouthfuls of water. He was barely able to rise to his knees.\n\nWhen he turned his glare on Sheeana, he was more than an eleven-year-old boy. He was Naib Stilgar.\n\nLater, when he saw Liet restored as well, Stilgar was afraid to ask what terrible ordeal his friend had been forced to endure. . . .\n\nNow the two headed for the great hold to see the sandworms, as they had done many times before. The high observation chamber was one of their favorite places, especially now. The tremendous worms called up strong and atavistic feelings in them.\n\nAs they approached, Stilgar breathed in the comforting scent of warm, dry air with the distinct odors of worms and cinnamon. He smiled briefly in a passing nostalgia, before his face creased in a frown. \"I should not be smelling that.\"\n\nLiet picked up his pace. \"That environment has to be carefully controlled. If the seals are leaking, then moisture could penetrate the hold.\" Yet another breakdown, after so many others!\n\nRushing into the equipment chamber, they found young Thufir Hawat supervising repair operations. Two Bene Gesserit Sisters and Levi, one of the refugee Jews, worked to install sheets of replacement plaz. They applied thick sealants around the windows high above the sand-filled cargo hold. Thufir was scowling.\n\nStilgar strode forward, his demeanor intimidating. The task of monitoring the sandworms and the recycling systems was generally reserved for himself and Liet. \"Why are you here, Hawat?\"\n\nThufir showed surprise at the coldly accusatory tone of the Fremen's voice. \"Someone poured acid on the seals. The corrosive destroyed not only the sealant, but part of the plaz and the wallplates as well.\"\n\n\"We patched it in time,\" said Levi. \"We also found a timed device that would have emptied one of our water reservoirs into the hold, flooding it.\"\n\nStilgar trembled with rage. \"That would have killed the worms!\"\n\n\"I checked those systems myself, only two days ago,\" Liet said. \"This is no simple breakdown.\"\n\n\"No,\" Thufir agreed. \"Our saboteur is at work again.\"\n\nWhile Stilgar ran his gaze suspiciously over the gathered people, Liet hurried to the instrument consoles to check the desert environment. \"There appears to be no permanent damage. The readings are still within the creatures' tolerance range. Scrubbers should bring the air back to desired levels in short order.\"\n\nStilgar took special care to inspect the new seals, found them adequate. He and Liet exchanged looks that said they had to be suspicious of everyone onboard. _Except for each other_ , Stilgar decided.\n\nLong ago, when he and Liet had first known each other, the two had shared many adventures fighting the nefarious Harkonnens. Like his father, Liet had led a double life, delivering grand dreams to the desert people while acting as Imperial Planetologist and Judge of the Change. Liet was also the father of Chani. While the Fremen girl's ghola did not remember him yet, he remembered her, and he looked at Chani with a strange, age-worn love.\n\nBothered by the acrid odors of acid and sealant, Stilgar turned grimly away from the observation window. \"From now on, I sleep here. I will not let Shai-Hulud die, not while I still breathe.\"\n\n\"I'm working with the Bashar. There must be some kind of a trail, so we only need to find it. The corrosive was acquired from secure stores, so there may be fingerprints or genetic traces.\" Thufir's lips were not stained red with sapho, his skin not grizzled, his eyes not weary with age and experiences, as in the famous old portraits. \"Perhaps the imagers captured the saboteur sneaking to the observation deck. Once I catch him, we can all rest more easily.\"\n\n\"No,\" Stilgar said. \"Even then, I would not let my guard down.\"\n\nIN A SUDDEN resurgence, the maddening sabotage continued in myriad ways and at random points around the huge ship, setting everyone's nerves on edge. The Bene Gesserits remained vigilant and wary, while the Rabbi preached to a growing number of followers about spies and murderers lurking among them.\n\nDuncan studied the readings, ran projections. Again, he wondered if one or more of the Face Dancer Handlers might still be aboard, having escaped the wreckage of a crashed ship. Where else could the saboteur be hiding? After years of searching, Duncan and Teg had run out of ideas. How could this enemy elude surveillance imagers, Truthsayer interrogations, and vigorous searches? In a few suspicious incidents, a blurry form could be seen moving in restricted areas, but even enhancement could not sharpen the facial features to recognizability.\n\nThe saboteur seemed to know exactly where and when to strike. An endless succession of little breakdowns and small accidents, each taking its toll, ran the ship's company to exhaustion.\n\nOne time, imagers detected what appeared to be a man as he moved furtively down a corridor near a bank of oxygen-scrubber units and aircirculating machines. Dressed in dark clothing and a tight-fitting hood that covered most of his face, he carried a long silver knife and a pry bar, and his body leaned forward against the heavy air flow. Then, like liquid flowing around a corner, the man slipped into the central recirculation chamber, where great fans blasted air through a system of arteries in the no-ship, pushing it through thick curtains of matted fibers coated with biogels to remove impurities.\n\nWith sudden fury, the unidentifiable saboteur slashed and hacked at the porous filter mats, ripping them from their frames and destroying their ability to purify air. After completing this mayhem, the saboteur turned to flee. Not a single frame of the imagers showed the face; it wasn't even absolutely clear whether the hooded vandal was male or female. By the time security personnel rushed into the area, the saboteur had vanished into the howling, recirculated wind.\n\nDuncan did not need to whisper the obvious answer. _Face Dancer_. He studied all records of the kamikaze ships from the Handlers, noting where they had crashed into the hull and how the bodies aboard had been confirmed dead and disposed of. One of the shape-shifting Handlers must have crawled out of the flaming wreckage.\n\nEven worse, there might be more than one.\n\nTHE AIR SMELLED moist and foul, like seaweed and sewage. Duncan stood on the mist-slickened catwalk above one of the largest algae tanks. The entire vat was dying. _Poisoned_.\n\nStanding next to him, gripping the catwalk rail with a whiteknuckled hand, Teg frowned at the chemical analyses displayed on his datapad. \"Heavy metals, potent toxins, a list of deadly chemicals that even this stuff can't digest.\" He pulled up a dripping handful of the once-fecund green substance. The goop was brownish now, breaking down.\n\n\"The saboteur is trying to destroy our food supply,\" Duncan said.\n\n\"Our air, too.\"\n\n\"To what end? To kill us, it appears.\"\n\n\"Or simply to make us helpless.\"\n\nDuncan glared at the vat, feeling angry and violated. \"Get work crews to drain and scrub the tank. Decontaminate as quickly as possible. Then harvest starter material from other tanks to fertilize the biomass. We've got to stabilize it before something else goes wrong.\"\n\nDUNCAN WAS ALONE on the navigation bridge when the next disaster occurred. Over the years the passengers had learned to ignore the faint vibrations of the no-ship's movement. Now, though, an abrupt lurch and an obvious deflection in course nearly threw him out of his chair.\n\nHe called for Teg and Thufir, then scrambled over the controls, scanning empty space around them. He feared they might have run into a piece of space debris or some gravitational anomaly. But he found no evidence of impact, no obstacles in their vicinity. The _Ithaca_ was obviously yawing, and he struggled to steady it using the numerous smaller engines distributed around the hull. This slowed the spinning of the ship, but did not entirely stop it.\n\nAs the immense vessel continued to turn, he saw a glittering silver path like a scarf of mist, spewing from the stern. One of the no-ship's three primary water reservoirs had been dumped\u2014intentionally. The great swath of water had been ejected with enough force to push the _Ithaca_ off course. The evacuated water shifted the ship's ballast and sent them into a spin. The loss of angular momentum made their situation worsen as more and more water poured away, like a comet's tail behind them. The ship's reserves!\n\nWorking feverishly at the controls, Duncan overrode the reservoir hatch, praying all the while that the mysterious saboteur had merely opened the door to space, rather than using one of the deadly mines locked away in the armory.\n\nTeg burst onto the navigation bridge just as Duncan managed to close the cargo doors and reestablish containment. The Bashar bent over the screens, his young but seasoned face creased in concern. \"That was enough water to supply us for a year!\" His gray-eyed gaze flitted around nervously.\n\nPacing the deck, Duncan stared out at the misty veil of dispersed water. \"We can retrieve some of it. Scoop it up as ice, and when I fully stabilize our spin\u2014\"\n\nBut as he looked at the smear of lost water spreading out against the starry backdrop, he saw other lines appear, sparkling multicolored threads drawing together and enclosing the no-ship like a spider's web. The Enemy's net! Again it was bright enough for Teg to see it, too. \"Damn it! Not now!\"\n\nLunging into the pilot's seat, Duncan activated the Holtzman engines. With one or more saboteurs aboard, the engines themselves could have been rigged to explode, but he had no choice. He forced the enigmatic machines to fold space well before he could think about what course to take. The no-ship, still spinning, lurched off to another place.\n\nThey survived.\n\nAfterward, Duncan looked at Teg and sighed. \"We couldn't have retrieved much of the expelled water anyway.\"\n\nEven the ship's sophisticated recyclers had their limits, and now the actions of the saboteur had driven them\u2014intentionally\u2014toward an inescapable conclusion. After many years of constant flight, the noship's provisions had to be replenished as soon as an acceptable planet could be located. Not an easy task in a huge galaxy, encompassing vast distances. They had found nothing suitable in years. Not since the planet of the Handlers.\n\nBut Duncan knew that would not be their only problem. When they found a place, they would be forced to expose themselves\u2014again.\n\n> _Synchrony is more than a machine, more than a metropolis; it is an extension of the evermind itself. It constantly shifts and morphs into different configurations. At first I believed this effect was for defense, but there seems to be another force at work, a surprising creative spark. These machines are exceedingly odd_.\n> \n> \u2014BARON VLADIMIR HARKONNEN,  \n> the ghola\n\nThe metropolis before them was beautiful in an industrial and metallic way: sharp angles, smooth curves, and a great deal of energy as structures moved and flashed like a perfectly tuned machine. Angular buildings and windowless towers covered every square meter of ground. The Baron saw no offensive greenery, no gaudy flowers or landscaping, not a leaf, blossom, or blade of grass.\n\nSynchrony was a bustling symbol of productivity\u2014along with concomitant profits and political power, if thinking machines ever figured out how to pay attention to such things. Maybe Vladimir Harkonnen would show Omnius how it was done.\n\nAfter the long journey from Caladan, the Baron and Paolo rode a tram to the shifting center of the machine city. The Atreides ghola peered out through the curved windows, his eyes wide and hungry. They were crowded in the tram with an escort of eight Face Dancers. The Baron had never understood how the shape-shifters were connected with Omnius and the new Synchronized Empire. The elevated car shot along an unseen charge path high above the ground, whizzing like a bullet between the perpetually shifting buildings.\n\nAs they went deeper into the city, huge edifices moved up, down, and sideways like pistons, threatening to crush the streaking tram. When the half-alive buildings swayed like robotic seaweed, he noticed that the Face Dancers inside the tram moved in unison, wearing placid smiles on their cadaverous faces, as if they were part of a choreographed presentation.\n\nLike a needle threading a complex maze of holes, the tram sped toward an immense spire that rose out of the center of the city like a spike thrust up from the netherworld. Finally, the car came to a clicking stop in a spectacular central square.\n\nAnxious to see, Paolo squirmed and pushed his way out the door. Even with uncertainty and fear gnawing at his gut, the Baron marveled at the numerous fires burning at specific geometric points around the spire, each with a human tied to a stake, martyr-fashion. Obviously, in their conquest of world after world, the thinking-machine fleet had taken experimental subjects. He found the extravagance breathtaking. These machines certainly showed a lot of potential and even uncanny imagination.\n\nHe thought of the huge thinking-machine fleet out in space, as it methodically plowed deeper into human-settled territory. From what Khrone had explained, when the machines finally obtained a pet Kwisatz Haderach, Omnius believed he would be fulfilling the terms of the mechanical prophecy, making it impossible to fail. The Baron found it amusing how the thinking machines viewed everything as an absolute. After fifteen thousand years, they should know better.\n\nPaolo had let himself be caught up in a megalomaniacal whirlwind. The Baron's job was to feed those delusions, always keeping in mind that he was in a dangerous situation himself and needed to keep his wits and focus. Unsure whether personal glory or ignominious death lay ahead, the Baron was repeatedly reminded that he was merely a catalyst for Paolo. _Secondary importance indeed!_\n\nEmerging from the back of his mind, Alia interrupted him, insisting that the machines would discard him when he had fulfilled his purpose. When he sputtered internally in protest, she screeched over him: _You're going to get us killed, Grandfather! Think back to your first life_ \u2014 _you weren't always such a gullible fool!_\n\nThe Baron shook his head briskly, wishing he could get her out of his mind. Maybe his Alia tormentor was the result of a tumor pressing upon a cognitive center of his brain. The malignant little Abomination was deeply entrenched in his skull. Maybe a robot surgeon could cut her out. . . .\n\nThe Face Dancers led him and his young ward across a platform and down a set of stairs to the square. Giddy, Paolo ran ahead and did a brief dance of joy. \"Is this all mine? Where is my throne room?\" He looked back at the Baron. \"Don't worry\u2014I'll find a place for you in my court. You have been good to me.\" Was that a scrap of leftover Atreides honor? The Baron scowled.\n\nThe Face Dancers nudged the Baron into a lift tube, while allowing Paolo to enter unassisted. Instead of climbing to the apex of the tower as the Baron expected, however, the lift plunged in free fall toward the bowels of hell. Swallowing the impulse to scream, he said, \"If you're really the Kwisatz Haderach, Paolo, perhaps you should learn to use your powers . . . _immediately_.\"\n\nThe boy shrugged dumbly, showing little recognition of the peril they were in.\n\nAs soon as the lift settled to a smooth stop, the walls melted away around them to reveal an immense, underground chamber. Here, as outside, nothing remained stationary. Rotating walls and a clearplaz floor left the Baron dizzy and disoriented, as if the two humans stood in a vault of space.\n\nA mist rose and congealed in the shape of a large man, a faceless, ghostlike figure. The foggy form, nearly twice the height of a grown man, stopped in front of them and moved its arms to make a swirl of icy air that smelled of metal and oil. Within the countenance, two glowing eyes became apparent. From a misty mouth, a deep voice said, \"So, this is our Kwisatz Haderach.\"\n\nPaolo lifted his chin and recited what the Baron had told him, with considerable passion. \"I'll be the one who can see all places and all things simultaneously, the one who will lead the multitudes. I am the shortening of the way, the rescuer, the messiah, the one spoken of in countless legends.\"\n\nWords flowed from the fog. \"You have a charismatic presence that I find fascinating. Humans exhibit an irresistible compulsion to follow physically attractive, charming leaders. Properly harnessed, you could be an effective and destructive tool for us.\" The fog creature laughed, swirling the cold wind around him. Then his otherworldly eyes riveted on the Baron. \"You will see that the boy cooperates.\"\n\n\"Yes, of course. Are you Omnius?\"\n\n\"I speak for the evermind.\" The fogginess shifted as the mist flowed into itself and resolved into the gleaming metallic shape of a polished robot with an exaggerated but menacing smile molded onto his face. \"For the sake of convenience, I call myself Erasmus.\"\n\nThe walls of the chamber shifted like a kaleidoscope to reveal hundreds of angular combat robots stationed around the perimeter like strange beetles. Their metal eyes glittered in the same hostile fashion.\n\n\"Perhaps I will question you now. Or later? Indecision is a very human thing, you know. We have all the time in the world.\" The smile on the robot's platinum face had locked into place. \"I so love your clich\u00e9s.\"\n\n## TWENTY-THREE YEARS AFTER\n\nESCAPE FROM CHAPTERHOUSE\n\n> _Even with a Navigator's incredible mental advancement, I cannot forget the fundamental thread that ties us to the rest of humanity: the old emotion of_ hope.\n> \n> \u2014NAVIGATOR EDRIK,  \n> unacknowledged message to the Oracle of Time\n\nThe four specialized Guild craft were shaped like hornets, sleek sensor-studded ships that skimmed low over the waves of Buzzell. Scan eyes pointed down at the water, searching for movement. From the lead ship Waff peered through the spray-specked plaz windows, hoping to catch a glimpse of seaworms. The Tleilaxu's excitement and anticipation were palpable. Worms were down there somewhere. _Growing_.\n\nHe had released the creatures just over a year ago, and judging from the flurry of rumors the Guild had picked up, the seaworms must have thrived. None of the Bene Gesserit witches on the rocky islands understood where the serpentine creatures had come from. Now, Waff thought with a thrill, it was time to reap the harvest he had sown. He couldn't wait to see them, to know that he had accomplished his holy mission.\n\nThe sky was overcast, with patches of fog lying low over the sea. At regular intervals, the scanning crews dropped sonic pulsers into the water. The throbbing signals would map the movements of large underwater denizens, and theoretically attract the seaworms just as Fremen thumpers had once attracted the huge monsters on old Rakis. Near Waff in the cockpit, five silent Guildsmen monitored the equipment while separate, smaller hunting platforms circled lower, keeping pace with the hornets. Periodically the platforms went back to check the points where the pulsers had been dropped.\n\nThe leviathans of the deep from the ancient scriptures were more than just God's judgment on powindah unbelievers. This was the return of the Prophet, God's Messenger resurrected from the ashes of Rakis, in an adaptive new form.\n\nThe initial sightings of the beasts had occurred within six months. At first the tales told by the amphibious soostone harvesters had been met with disbelief, until the seaworms attacked in full view of island settlements. According to eyewitness accounts\u2014and Bene Gesserits were well trained in accurate observation\u2014the monstrous things had grown far larger than Waff had predicted. Truly, a sign from God that his work was blessed!\n\nSo long as they were fed, the worms continued to grow and multiply. Seaworms apparently preferred to eat the large cholisters that produced soostones, tearing into beds tended by Phibians. The aquatic people had rallied to drive away the sea monsters, but they had failed.\n\nWaff smiled. Of course they had failed. One could not change a path that God had laid down.\n\nThe angry witches had led hunting parties, taking boats out onto the waters, guided by vengeful Phibians. They begged Chapterhouse for weapons to kill the seaworms. But with Enemy forces attacking hundreds of fringe worlds, and the industries of Junction and Ix consuming most of the New Sisterhood's resources, they were stretched far too thin.\n\nThe Bene Gesserits needed soostone wealth to build and replenish their armies faster than the Enemy could destroy them, but if the seaworms produced what Waff hoped, the creatures would be worth far more than any gem. Soon, there would be multiple sources of spice, including a new and more potent form. Waff could transplant the creatures to any ocean planet, where they could thrive without reconfiguring an entire ecosystem. Considering their current monopoly on melange, that would not make the Sisterhood happy.\n\nThe pilot circled the lead hornet ship. Guild assistants stared fixedly at monitors. \"Picking up shadows at various depths. Numerous tracks. We are close.\"\n\nWaff moved eagerly to the other side of the craft and stared down at the choppy waves. Pulse beacons continued to emit siren songs, and hunting platforms flitted alongside. \"Be ready to move as soon as you detect a worm. I want to see one. Let me know when you have a sighting.\"\n\nDown in the water, he noticed two slick-skinned Phibians, who seemed curious about the pulse beacons and the flurry of activity. One raised a webbed hand in an incomprehensible signal as the hornet ships and hunting platforms streaked overhead.\n\n\"Seaworm surfacing,\" announced one of the Guildsmen. \"Target acquired.\"\n\nThe little Tleilaxu rushed forward to the cockpit. Below, a long, dark shape appeared in the water, breaching like a great whale. \"We must capture and kill it. That is the only way to see what's inside.\"\n\n\"Yes,\" said the Guildsman. Waff narrowed his eyes, never able to understand these people. Was the man agreeing with him, or simply acknowledging the orders? This time he didn't care.\n\nWaff glanced at the projected map, noting that their search had taken them to one of the inhabited rocky islands. Once he verified the success of the new worms, there would be no need to continue keeping secrets. The witches could do nothing about the seaworms, nor what they produced. They could not stop his work. Today, after his team captured a specimen and confirmed the results of his experiments, the truth would be obvious.\n\n_We will show the witches what lies beneath the waves, and let them draw their own conclusions_.\n\nThe lead hornet craft slowed, its engines buzzing. The moment the seaworm emerged from the waves, ringed and glistening, Waff's hunters fired a fusillade of supersonic harpoons from their hovering platforms. The barbed tips hit the beast before it could realize its danger and submerge. Spear points caught in the soft rings, anchoring themselves as the worm thrashed and writhed. Waff felt joy, as well as a twinge of sympathetic pain. From behind the lead craft, three other hornet ships shot more harpoons into the trapped creature, pulling back on hyperfilament cables.\n\n\"Don't damage it too much!\" Waff intended to kill the thing anyway\u2014a necessary sacrifice in the name of the Prophet\u2014but if the carcass and internal organs were too mangled, his dissection would be more difficult.\n\nThe group of hornet craft went into hover mode above the waves, their cables taut and straining as the seaworm thrashed. Milky fluid oozed into the water, dissipating before the Tleilaxu researcher could order one of the Guildsmen to collect samples. Other seaworms circled their struggling brother like hungry sharks.\n\nThe worm was twenty meters long\u2014a tremendous rate of growth for such a short time. He was impressed. If the creatures were reproducing as rapidly as they were growing, the oceans of Buzzell would soon be teeming with them! He couldn't ask for more.\n\nThe wounded beast quickly tired. Engines humming with the strain, the Guild vessels began to drag the feebly struggling worm toward the nearest reef, which was barely visible in the wispy fog banks. The small hunting platforms returned to the hornet ships, docking inside their cramped cargo holds.\n\nThe island was one of the main Sisterhood outposts for soostone processing, complete with barracks, warehouses, and a flattened spaceport capable of handling small ships. _Let the witches see this!_\n\nFlying in formation, the hornet ships towed the captive worm to shore. In the water below, at least twenty Phibians appeared carrying crude spears and tridents\u2014as if they thought they could pose a threat to the giant creatures! Shouting curses and threats, the Phibians attacked the tangled worm, stabbing and cutting.\n\nAnnoyed at the interference, Waff turned to his Guildsmen. \"Drive them away!\" Using small cannons mounted on the deck of the lead hornet ship, Guildsmen took potshots at the Phibians, killing two. The others dove underwater. At first they left the bloody corpses bobbing in the waves, but a number of the Phibians returned moments later. When they attempted to retrieve their fallen comrades, a second seaworm streaked in and devoured the bodies.\n\nThe droning hum of the hornet ships attracted a crowd of women on the docks as the sluggish prize was dragged into the village harbor. Dark-clad Sisters left their barracks, perhaps thinking that smugglers or CHOAM representatives had arrived. From the recent depredations of the seaworms, most soostone operations had stalled. Sorting bins and packaging lines were silent and unmanned.\n\nHis chest swelled with pride, Waff jumped down from the ramp onto the metal and stone wharf as the Guildsmen hoisted the ringed creature onto the main dock. Its narrow tail drooped into the water. Exhausted from its struggles and oozing fluids from the harpoon wounds, the captive worm thrashed one more time, expending the last of its energy. Though Waff and his servants had conquered and subdued the worm, he still felt impressed to be so close to the magnificent creature.\n\nSeven curious Phibians floated by the dock pilings, staring upward. In their bubbling, hissing voices, they mumbled in awe.\n\nWaff stood triumphantly before the large, dripping thing. Slime trickled from the dead seaworm onto the dock, and a gush of milkygray fluid flowed from its mouth. The long sharp teeth were very fine, like needles. Rather than reeking of fish, the seaworm had a distinct sharp-sweet odor with a hint of pungent cinnamon.\n\n_Perfect_!\n\nWomen came forward to confront Waff. \"We've never captured and killed a seaworm before,\" said a Sister in a brown dress who introduced herself as Corysta. She seemed delighted to see the leviathan dead. \"They have caused great havoc in the seas.\"\n\n\"And they will continue to do so. Learn to adapt your operations.\" Waff perfunctorily turned from her to issue instructions to his crew, then told Corysta and the other Bene Gesserits to stay back. \"We are on strict Guild business. Do not attempt to interfere.\"\n\nThough dead, the seaworm twitched as nerve impulses continued to fire. Waff ordered the Guildsmen to lash down the carcass, so that he could dissect it without interruption. The Guild assistants brought him a lascutter, a superfine shigawire saw, spreaders, and shovels.\n\nSetting the lascutter to full power and holding it in both hands, Waff swept sideways in a broad arc and sliced the seaworm open, so that the round, dripping segments flopped apart. Guildsmen hurried forward with spreaders to pull open the wound and expose the internal structure. Waff reveled in the gore. The Prophet must be so pleased with him.\n\nIn preparation, he had already killed and autopsied two of the original small specimens in his laboratory, so he knew the creatures' basic arrangement of organs. The worm was a biologically simple creature, and working on this larger scale made the process easier. Water and slime oozed onto the dock, splattering Waff. Under other circumstances he might have been disgusted, but this was the sacred essence of his Prophet. The Tleilaxu man sniffed more deeply, and there\u2014a definite undertone to the smell\u2014he caught the vital, pungent aroma of pure melange. No doubt about it.\n\nWaff buried his arms up to his shoulders in the organs, feeling around, identifying specific structures by their shapes and textures. Guild assistants used wide scoops to shovel offal onto the dock. Witches and Phibians watched in fascination, but Waff paid little attention to them.\n\nIgnoring the obviously confused and impotent Sisters, he laser-cut deeper into the worm, sliced along its length and rummaged through the stinking debris, until finally a large bluish-purple lump of soft liverlike material spilled out. Waff stepped back for a breath, then leaned closer, poking and prodding with his fingers. He made a cut with the lasknife at its lowest setting.\n\nA rich oily-cinnamon odor boiled out, so thick it could be seen as fumes. Waff reeled dizzily. The intensity of the melange nearly bowled him over. \"Spice! The creature is saturated with melange! Extremely concentrated spice.\"\n\nThe Sisters looked at each other and came closer with curious expressions. \"Spice? The seaworms produce _spice_?\" The Guildsmen stood close to Waff and his dripping prize, blocking the Bene Gesserits.\n\n\"The seaworms destroyed our soostone beds!\" another woman shouted.\n\nWaff stared them down. \"These creatures may have destroyed one economy on Buzzell, but they created an even more important one.\" His assistants picked up the large, melange-saturated organ and carried it back to the nearest hornet ship. Waff would have to test the substance thoroughly, but he already felt confident in what he would find.\n\nUp in the orbiting Heighliner, Edrik the Navigator would be pleased.\n\nDripping with slime and seawater, Waff hurried back to the ship.\n\n> _Some see spice as a blessing, others as a curse. To everyone, however, it is a necessity_.\n> \n> \u2014PLANETOLOGIST PARDOT KYNES,  \n> Original Arrakis Notebooks\n\nAfter her long and exhausting journey across the Old Empire, from the planets preparing for battle, to the Guild shipyards, to the soostone operations on Buzzell, Mother Commander Murbella returned to Chapterhouse with renewed determination. Since she had been gone for many months, her quarters in the Keep now looked like a stranger's rooms. Harried acolytes and male workers scurried to unload her belongings from her ship.\n\nAfter a polite knock on the door, an acolyte stepped in. The young woman had short brown hair and a furtive smile. \"Mother Commander, Archives sent these updated charts. They were supposed to be waiting for you upon your arrival.\" She held out thin maps with finely detailed lines, then drew back, startled, when she noticed the hulking combat robot, deactivated but still standing in the corner of the room like a war trophy.\n\n\"Thank you. Don't mind the machine\u2014it is as dead as they will all soon be.\" Murbella took the reports from the girl's hands. With a second glance, she realized the young woman was her own daughter Gianne, her last child with Duncan Idaho. Another daughter, Tanidia, also raised by the New Sisterhood, had been shipped off to work among the Missionaria.\n\n_Do Gianne or Tanidia even know who their parents are_? Years ago she had made the choice to tell Janess of her parentage, and the young woman had thrown herself into the study and understanding of her famous father. But Murbella had let her other two daughters be raised among the Bene Gesserit in the more traditional way. She doubted they knew how special they were.\n\nGianne seemed hesitant, as if hoping the Mother Commander would ask her for something else. Though she knew the answer, on impulse Murbella asked, \"How old are you, Gianne?\"\n\nThe girl seemed startled that she knew her name. \"Why, twenty-three, Mother Commander.\"\n\n\"And you have not yet undergone the Agony.\" It was not a question. Occasionally, the Mother Commander had been tempted to use her position to interfere with the girl's training, but had not done so. A Bene Gesserit was not supposed to show such weakness.\n\nThe young woman seemed ashamed. \"The proctors suggest that I would benefit from more focus and concentration.\"\n\n\"Then devote yourself to that. We need every Reverend Mother we can find.\" She glanced at the ominous combat robot. \"The war has worsened.\"\n\nMURBELLA REALIZED SHE could not rest, could not waste the time. She demanded to see her advisors, Kiria, Janess, Laera, and Accadia. The women arrived, expecting a meeting, but Murbella herded them out of the Keep. \"Prepare a 'thopter. We leave immediately for the desert belt.\"\n\nCarrying a stack of reports, Laera did not react well to the news. \"But Mother Commander, you've been gone so long. Many documents await your attention. You have to make decisions, give proper\u2014\"\n\n\" _I_ decide the priorities.\"\n\nKiria, looking scornful, bit her words back when she noted the Mother Commander's complete seriousness. They all crowded aboard an empty ornithopter, then waited for the tedious takeoff preparations. Murbella wouldn't sit still for a moment. \"If I don't get a pilot, I'll fly this damned thing myself.\" A young male pilot was quickly brought to her.\n\nAs the 'thopter took off, she finally turned to her advisors and explained, \"The Guild demands an exorbitant payment for all the warships we have under construction. Ix already accepts payments only in melange, and now that soostones from Buzzell are no longer economically viable, everything hinges on spice. That is our only coin significant enough to appease the Guild.\"\n\n\"Appease them?\" Kiria snapped. \"What madness is this? We should _conquer_ them and force them to produce the weapons and vessels we need. Are we the only ones who understand the threat? Thinking machines are coming!\"\n\nJaness was astonished by the other woman's suggestion. \"Attacking the Guild would create open civil warfare at a time when we can least afford it.\"\n\n\"Do we have enough resources to spend on these ships?\" asked Laera. \"Our credit has already been strained past its limits with the Guild Bank.\"\n\n\"We all face a common enemy,\" old Accadia said. \"Surely, the Guild and Ix would be willing\u2014\"\n\nMurbella clenched her hands. \"This has nothing to do with altruism or greed. Despite the best intentions, resources and raw materials do not appear like rainbows after a storm. Populations must be fed, ships must be fueled, energy must be produced and expended. Money is only a symbol, but economics is the engine that drives the whole machine. The piper must be paid.\"\n\nThe 'thopter raced across the sky, buffeted by dry winds and blown dust long before they saw the desert. Murbella gazed out the curved window, sure that dunes had not extended this far across the continent the last time she'd visited the desert. It was a spreading _anti_ flood, total dryness sweeping outward in waves. At the heart of the desert, the worms grew and reproduced, keeping the cycle going in a perpetually increasing spiral.\n\nThe Mother Commander turned to the woman behind her. \"Laera, I require a complete assessment of our spice-harvesting operations. I need to know numbers. How many long tons of melange do we gather? How much do we have in our stockpiles, and how much is available for export?\"\n\n\"We produce enough to meet our needs, Mother Commander. Our investment continues to go into expanding the operations, but our expenditures have increased dramatically.\"\n\nKiria muttered a bitter comment about the Ixians and their endless bills.\n\n\"We may need to bring in outside workers,\" Janess pointed out. \"These obstacles can be overcome.\"\n\nThe 'thopter swooped toward a chimney-plume of dust and sand thrown up by a harvester. Around it, like wolves circling a wounded animal, several sandworms approached the vibrations. Already the operations were beginning to wrap up, with miners rushing and carryalls hovering to snatch the heavy machinery away as soon as worms ventured too close.\n\nMurbella said, \"Squeeze the desert, wring out every gram of spice.\"\n\n\"Beast Rabban was given the same task long ago, during the days of Muad'Dib,\" said Accadia. \"And he failed in a spectacular fashion.\"\n\n\"Rabban did not have the Sisterhood behind him.\" She could see Laera, Janess, and Kiria all making silent mental calculations. How many workers could be diverted to the desert zone? How many offplanet prospectors and treasure hunters could they allow on Chapterhouse? And how much spice would be enough to keep Guild and Ixian engineers producing the desperately needed ships and weapons?\n\nThe male pilot, having been silent until now, said, \"While we are out here, Mother Commander, shall I take you to our desert research station? The planetology crew is studying the sandworm cycle, the spread of desert, and the parameters necessary for the most effective spice harvest.\"\n\n\"'Understanding is required before success is possible,' \" Laera said, quoting directly from the old Orange Catholic Bible.\n\n\"Yes, let me inspect this station. Research is necessary, but in times like these it must be _practical_ research. We have no time for frivolous studies concocted by the whim of an offworld scientist.\"\n\nThe pilot banked the 'thopter and accelerated far out into the open desert. On the horizon, a lumpy, black ridge showed a reef of buried rock, a safe bastion where worms could not go.\n\nShakkad Station had been named after Shakkad the Wise, a ruler from days before the Butlerian Jihad. Nearly lost in the mists of legend, Shakkad's chemist had been the first man in history to recognize the geriatric properties of melange. Now, far from Chapterhouse Keep or any outside interference, a group of fifty scientists, Sisters, and their support staff lived and worked. They set up weather-testing devices, traveled out onto the dunes to measure chemical changes during spice blows and monitor the growth and movement of sandworms.\n\nWhen the 'thopter settled onto a flat cliff outcropping that served as a makeshift landing pad, a group of scientists came out to meet them. Dusty and windblown, a survey team was just returning from the edges of the desert where they had set out sampling poles and weather-testing instruments. They wore stillsuits, exact reproductions of those once used by the Fremen.\n\nA majority of the scientists at Shakkad Station were men, and several of the older ones had made brief expeditions to charred Rakis itself. Three decades had passed since the ecological destruction of the desert planet, and by now few experts could claim firsthand knowledge of the sandworms or original conditions on Dune.\n\n\"How may we assist you, Mother Commander?\" asked the station manager, an offworlder who pushed dusty protective goggles up onto his forehead. The man's owlish eyes had already begun to turn a faint blue. Spice had been in his diet every day since his arrival at the outpost. His body gave off an unpleasant sour odor, as if he had taken his assignment in the waterless belt with particular seriousness, even to the point of foregoing regular bathing.\n\n\"Assist us by getting more melange,\" Murbella answered bluntly.\n\n\"Do your teams have everything they need?\" Laera asked. \"Do you require additional supplies or workers?\"\n\n\"No, no. We just want solitude and the freedom to work. Oh, and time.\"\n\n\"I can give you the first two. But time is a commodity none of us has.\"\n\n> _We can conquer our enemy, of course, but is it worthwhile to achieve victory without understanding the flaws of our opponent? Such an analysis is the most interesting part_.\n> \n> \u2014ERASMUS,  \n> Laboratory Notebooks\n\nThe machine-based cathedral on Synchrony was a mere manifestation of what the rest of the galaxy might become. Omnius was pleased at the progress the thinking-machine fleet had made in the past few years, conquering one system after another, but Erasmus knew that so much more remained to do.\n\nThe voice of Omnius boomed much louder than necessary, as he sometimes liked to do. \"The New Sisterhood offers the strongest resistance to us, but I know how to defeat them. Scouts have verified the secret location of Chapterhouse, and I have already dispatched plague probes there. Those women will soon be extinct.\" Omnius sounded quite bored. \"Shall I display the map of star systems, so you know just how many we have encountered and conquered? Not a single failure.\"\n\nDisplays jabbed into Erasmus's mind, regardless of whether he wanted to see them or not. In bygone days the independent robot had been able to decide what he wanted to download from the evermind, and what he didn't. Increasingly, however, Omnius had found ways to override the robot's decision-making abilities, forcing data into his internal systems, sliding it past multiple firewalls.\n\n\"Those are mere symbolic victories,\" Erasmus said, intentionally shifting to his disguise of the wrinkled old woman in gardening clothes. \"I am pleased that we have made it to the edge of the Old Empire, but we still have not won this war. I have spent millennia studying these stubborn, resourceful humans. Do not assume victory until we actually have it in our hands. Remember what happened last time.\"\n\nOmnius's snort of disbelief echoed through the entire city of Synchrony. \"We are by definition better than flawed humanity.\" From a thousand watcheyes, he looked down upon Erasmus and his matronly disguise. \"Why do you persist in wearing that embarrassing shape? It makes you look weak.\"\n\n\"My physical body does not determine my strength. My mind makes me what I am.\"\n\n\"I am not interested in your mind either. I simply wish to win this war. I must win. I _need_ to win. Where is the no-ship? Where is my Kwisatz Haderach?\"\n\n\"You sound as demanding as Baron Harkonnen. Are you unconsciously imitating him?\"\n\n\"You gave me the mathematical projections, Erasmus. Where is the superhuman? Answer me.\"\n\nThe robot chuckled. \"You already have Paolo.\"\n\n\"Your prophecy also guaranteed a Kwisatz Haderach aboard the no-ship. I want both versions\u2014redundancy to assure victory. And I do not want the humans to have one. I must control them both.\"\n\n\"We will find the no-ship. We already know there are many intriguing things aboard, including a Tleilaxu Master. He may be the only one left alive, and I would very much like to speak with him\u2014as would you. The Master needs to see how all those Face Dancers have shaped us, built us, so that we could become closer to gods. Closer than humans, at any rate.\"\n\n\"We will keep sending out our net. And we will find that ship.\"\n\nAll around the city, in a dramatic statement of the evermind's impatience, towering buildings collapsed, full metal structures fell in upon themselves. Hearing the thundering sounds and feeling the floor shake beneath him, the independent robot was not impressed. Too many times he had witnessed such overblown theatrics. Omnius certainly enjoyed running the show, for better and often for worse, though Erasmus continually tried to control the evermind's excesses. The future depended on it\u2014the future that Erasmus had ordained.\n\nHe dug through the projections that he'd digested from trillions of datapoints. All of his results were colored to fit precisely the prophecies he had formulated himself. Omnius believed them all. The gullible evermind relied too much on filtered information, and the robot played him well.\n\nGiven the proper parameters, Erasmus was absolutely certain the millennia ahead would turn out properly.\n\n> _Those who see do not always understand. Those who claim to understand can be the blindest of all_.\n> \n> \u2014the Oracle of Time\n\nWhat remained of Norma Cenva's ancient corporeal form was confined inside a chamber that had been built and modified around her during thousands of years. But her mind knew no physical boundaries. She was only tenuously connected to flesh, a biological generator of pure thought. The Oracle of Time.\n\nHer mental links to the fabric of the universe gave her the ability to travel anywhere along infinite possibilities. She could see the future and the past, but not always with perfect clarity. Her brain was such that she could touch the Infinite and almost\u2014 _almost_ \u2014comprehend it.\n\nHer nemesis, the evermind, had laid down a vast electronic network throughout the fabric of space, a complex tachyon road map that most people could not see. Omnius used it as a net to sift for his prey, but so far he had not managed to snare the no-ship.\n\nLong ago, Norma had created the precursor to the Guild as a means of fighting the thinking machines. Since that time, the Guild had taken on a life of its own, growing away from her while she stretched herself farther into the cosmos. Politics between planets, power struggles between the Navigator faction and the human Administrators, monopolies on valuable commodities such as soostones, Ixian technologies, or melange\u2014such problems did not concern her.\n\nKeeping watch over mankind required an investment of her mental currency. She felt the turmoil in civilization, knew the great schism in the Guild. She would have chastised the Administrators for creating such a crisis, if she could only remember how to speak to such small people. Norma found it exhausting to talk in simple enough terms to make herself comprehensible even to her advanced Navigators. She had to make them understand the true Enemy, so that they could shoulder the burden of fighting.\n\nIf the Oracle of Time did not attend to grander priorities, no one else would. No one else in the universe could possibly do it. With her prescience, she grasped what was most important: _Find the lost no-ship_. The final Kwisatz Haderach was aboard, and Kralizec's black cloud had already released its torrents. But Omnius was searching for the same thing and might get to it first.\n\nShe had felt the recent struggles between the Bene Gesserits and the Honored Matres. Before that she had witnessed the original Scattering and Famine Times, as well as the extended life and traumatic death of the God Emperor. But all of those events were little more than background noise.\n\n_Find the no-ship_.\n\nAs she had always foreseen and feared, the unrelenting foe had come back. No matter what guise the thinking machines now wore, regardless of how much they had changed, the Enemy was still the Enemy.\n\n_And Kralizec is well under way_.\n\nWhile her prescience flowed outward and inward, ripples of time eddied around her, making accurate predictions difficult. She encountered a vortex, a random, powerful factor that could change the outcome in uncounted ways: a Kwisatz Haderach, a person as anomalous as Norma Cenva herself, a wildcard variable.\n\nOmnius wanted to guide and control that special human. The evermind and his Face Dancers had sought the no-ship for years, but so far Duncan Idaho had eluded capture. Even the Oracle had been unable to find him again.\n\nNorma had done her best to thwart the Enemy every step of the way. She had saved the no-ship, hoping to protect the people onboard, but she had lost contact afterward. Something on the ship was more effective than a no-field at blinding her search. She could only hope the thinking machines were as blind.\n\nThe Oracle's search continued, her thoughts reeling out in delicate probes. Alas, the vessel simply _was not there_. In some mysterious manner, the passengers hid it from her . . . assuming it had not been destroyed.\n\nThough her prescience was not clear, Norma realized that time was growing shorter and shorter, for everyone. The crux point had to occur soon. Thus, she needed to gather her allies. The foolish Administrators had reconfigured many of their great ships, installing artificial controls\u2014like thinking machines!\u2014so that she could no longer call upon them through her paranormal means. But she could still command a thousand of her loyal Navigators. She would make them ready for battle, the final battle.\n\nAs soon as she found the no-ship. . . .\n\nThe Oracle of Time expanded her mind, casting her thoughts into the void like a fisherman, until the neural ache was incredible. She pushed harder than ever, stretching her boundaries beyond anything she had previously attempted. No price of pain could be too great. She knew full well the consequences of failure.\n\nAll around her, a vast clock ticked.\n\n> _There must be a place where we can find a home, where we can be safe and rest. The Bene Gesserit sent out so many Sisters on their own Scattering before the Honored Matres came. Are they all lost, as well?_\n> \n> \u2014SHEEANA,  \n> confidential no-ship journals\n\nFlying ever onward, the _Ithaca_ reeled from the recent spate of damage. And the saboteur continued to elude them. _What more can we do to track him down_? Even Duncan's most thorough Mentat projections offered no new suggestions.\n\nMiles Teg and Thufir Hawat once again dispatched teams to inspect, and even ransack, the quarters of all passengers, hoping to find incriminating evidence. The Rabbi and his people complained about purported violations of their privacy, but Sheeana demanded their full cooperation. To the extent possible, Teg had been closing down sections of the immense vessel with electronic barricades, but the clever saboteur was able to get through anyway.\n\nAssuming no further incidents, with the life-support, airrecirculation, and food-growth systems crippled, the passengers could not last more than a few months without stopping somewhere to replenish the stores. But it had been years since they had found another suitable world.\n\nDuncan wondered: _Is someone trying to destroy us . . . or drive us to a particular place_?\n\nWith no starmaps or reliable guidance, he tried to use his uncanny prescience one more time. Another big gamble. Activating the Holtzman engines and closing his eyes, Duncan folded space again, spinning the cosmic roulette wheel\u2014\n\nAnd the no-ship emerged, intact but still lost, at the perimeter of a star system. A yellow sun with a necklace of worlds, including a terrestrial planet that orbited at the appropriate distance to support life. Possibly habitable, certainly with oxygen and water that the _Ithaca_ could take aboard. A chance . . .\n\nOthers had gathered on the navigation bridge by the time the no-ship approached the uncharted world. Sheeana got down to business. \"What do we have here? Breathable air? Food? A place to live?\"\n\nGazing through the observation window, Duncan was pleased at what he saw. \"The instruments say yes. I suggest we send a team immediately.\"\n\n\"Resupply is not good enough,\" Garimi said, her tone gruff. \"It never was. We should consider remaining here, if this is the kind of world we've been looking for.\"\n\n\"We considered that at the planet of the Handlers, too,\" Sheeana said.\n\n\"If the saboteur drove us here, we need to be very cautious,\" Duncan said. \"I know it was a random foldspace jump, but I'm still troubled. Our pursuers cast a wide net. I would not be quick to dismiss the possibility that this place is a trap.\"\n\n\"Or our salvation,\" Garimi suggested.\n\n\"We'll have to see for ourselves,\" Teg said. Working with the bridge controls, he displayed high-resolution images on the wide screens. \"Plentiful oxygen and vegetation, especially at the higher latitudes away from the equator. Clear signs of habitation, small villages, midsized cities, mostly far to the north. Large-scale meteorological scans show that the climate is in upheaval.\" He pointed to storm patterns, swaths of dying forests and plains, large lakes and inland seas shriveling into dust bowls. \"Very few clouds in the equatorial latitudes. Minimal atmospheric moisture.\"\n\nStilgar and Liet-Kynes, always fascinated with new worlds, joined the group on the high deck. Kynes drew a quick breath. \"It's turning into a wasteland down there. An artificial desert!\"\n\n\"I've seen this before.\" Sheeana studied a clear brown band like a knife slash across what had apparently been a lushly forested continent. \"It's like Chapterhouse.\"\n\n\"Could this be one of Odrade's seed planets?\" Stuka asked, from her usual position at Garimi's side. \"Did they bring sandtrout here and disperse them? Will we find our Sisters down on that planet?\"\n\n\"Untainted Sisters,\" Garimi said with a gleam in her eyes.\n\n\"Quite possibly,\" Sheeana said. \"We'll have to go down there. This looks like more than a place to replenish our resources.\"\n\n\"A new colony.\" Stuka's excitement was infectious. \"This could be the world we've been looking for, a site to reestablish Chapterhouse. A new Dune!\"\n\nDuncan nodded. \"We cannot pass up an opportunity like this. My instincts brought us here for a reason.\"\n\n> _Are we the last ones left alive? What if the Enemy has destroyed the rest of mankind by now, back in the Old Empire . . . back with Murbella? In that case, it is imperative that we establish as many colonies as possible_.\n> \n> \u2014DUNCAN IDAHO,  \n> no-ship logs\n\nKeeping themselves hidden from the planet's inhabitants, several teams of efficient Bene Gesserits launched a major effort to restock the no-ship with necessary air, water, and chemicals. They sent out mining ships, air scoops, water-purification tankers. That was the _Ithaca_ 's immediate priority.\n\nStilgar and Liet-Kynes insisted on going down to inspect the growing desert band. Seeing the passion on the faces of the two awakened gholas, neither Teg nor Duncan could deny the request. Everyone was guardedly optimistic about finding a welcoming landscape here, and Sheeana wondered if this might be a place where she could release her seven captive sandworms. Although Duncan could not leave the veiling of the no-ship, because then he would be exposed to the Enemy searchers, he had no cause to prevent the others from finding a home at last. Perhaps this would be it.\n\nBashar Teg piloted the lighter down to the surface himself, accompanied by Sheeana and an eager Stuka, who had long wanted to establish a new Bene Gesserit center, rather than just drift aimlessly in space. Garimi had let her staunch supporter make the first foray, while she formulated plans with her ultraconservative Sisters aboard the no-ship. Stilgar and Liet were most eager just to set foot on the desert\u2014a real desert with open skies and endless sands.\n\nTeg flew directly toward the ravaged arid zone, where an ecological battle was taking place. If this was indeed one of Odrade's seed planets, the Bashar knew how voracious sandtrout would seal away a planet's water, drop by drop. Environmental checks and balances would fight back with shifting weather patterns; animals would migrate to still-untouched regions; stranded plant life would struggle to adapt, and mostly fail. Reproducing sandtrout could act much faster than a world could adapt.\n\nSheeana and Stuka stared through the lighter's plaz viewing windows, seeing the spreading desert as a success, a triumph of Odrade's Scattering. To the exquisitely prudent Bene Gesserit, even the ruin of an entire ecosystem was an \"acceptable casualty\" if it created a new Dune.\n\n\"The change is happening so swiftly,\" Liet-Kynes said, his voice tinged with awe.\n\n\"Surely, Shai-Hulud is already here,\" Stilgar added.\n\nStuka echoed words that Garimi had said time and again. \"This world will be a new Chapterhouse. The hardships will mean nothing to us.\"\n\nWith the detailed information in their archives, the people aboard the _Ithaca_ had all the expertise they needed to establish a new place to live. _Yes, a colony_. Teg rather liked the sound of the word, because it represented the hope of a better future.\n\nTeg knew, however, that Duncan could never stop running, unless he chose to face the Enemy directly. The mysterious old man and woman were still after him with their sinister net, or after something on the no-ship, maybe the vessel itself.\n\nThe lighter descended with a rough roar through the china-blue sky. In the middle of the abrupt desert band, dunes stretched as far as he could see. Sunlight reflected from the sands into bone-dry air, and thermal currents jostled the ship from side to side. Teg wrestled with the guidance systems.\n\nIn the back, Stilgar chuckled. \"Just like riding a sandworm.\"\n\nCruising over the middle of the widening desert belt, Liet-Kynes pointed at a rusty-red splash that marked an eruption from beneath the surface. \"Spice blow! No mistaking the color or pattern.\" He gave a wry smile to his friend Stilgar. \"I died on one of those. Damn the Harkonnens for leaving me to die!\"\n\nMounds rippled and stirred the top layer of sand, but they did not emerge into open air. \"If those are worms, they are smaller than the ones in our hold,\" Stilgar said.\n\n\"But still impressive,\" Liet added.\n\n\"They have had less time to mature,\" Sheeana pointed out. \"Mother Superior Odrade did not send volunteers on her Scattering until after the desertification of Chapterhouse was well under way. And we do not know how long the wandering Sisters took to get here.\"\n\nBelow, obvious lines marked the rapid expansion of the sandy wasteland, like ripples on a pond. At the fringes were die-off perimeters, places where all vegetation had perished and the dirt had become blowing dust. The encroaching desert had created ghost forests and inundated villages.\n\nFlying low, searching with uneasy anticipation, Teg discovered half-buried rooftops, the pinnacles of once proud buildings drowned under the spreading desert. In one shocking glimpse, he saw a high dock and part of a capsized boat that sat atop a blistering dune.\n\n\"I look forward to seeing our Bene Gesserit Sisters.\" Stuka sounded eager. \"Obviously they succeeded here in their mission.\"\n\n\"I expect they will welcome us,\" Sheeana admitted.\n\nAfter seeing the city drowned in sand, Teg did not think the original inhabitants of this planet would have appreciated what the refugee Sisters had done.\n\nAs the lighter followed the northern edge of the desert, the scanners picked out small huts and tents erected just beyond the sand's reach. Teg wondered how often the nomadic villages were required to move. If the arid zone expanded as rapidly as it had on Chapterhouse, this world would be losing thousands of acres every day\u2014and accelerating as sandtrout continued to steal precious water.\n\n\"Set down at one of those settlements, Bashar,\" Sheeana said to him. \"Any of our lost Sisters could be here on the edge of the dunes to monitor the progress.\"\n\n\"I long to feel real sand under my boots again,\" Stilgar muttered.\n\n\"It's all so fascinating,\" Liet said.\n\nAs Teg circled above one of the nomadic villages, people ran out and pointed up at them. Sheeana and Stuka pressed excitedly against the plaz windows, searching for distinctive dark Bene Gesserit robes, but they saw none.\n\nA formation of rocks towered over the village, a bulwark offering shelter against blowing sand and dust. People, waving, stood atop the pinnacles, but Teg could not determine if the gestures were friendly or threatening.\n\n\"See, they cover their heads and faces with cloths and filters,\" Liet said. \"The increased aridity forces them to adapt. In order to live here on the edge of the dry dunes, they are already learning to conserve bodily moisture.\"\n\n\"We could teach them how to make real stillsuits,\" Stilgar said with a smile. \"It has been a long time since I wore a decent one. I spent a dozen years aboard that ship, drowning my lungs with moisture. I can't wait to taste dry air again!\"\n\nTeg found an open landing area and brought the lighter down. He felt unaccountably troubled as the natives scurried toward them. \"Those are obviously nomadic camps. Why wouldn't they move inland, to where the climate is more hospitable?\"\n\n\"People adapt,\" Sheeana said.\n\n\"But why would they have to? Yes, the desert belt is growing, but there are still plenty of wide forests, even cities not far from here. Those people could outrun the spreading dunes for generations to come. Yet they stubbornly remain here.\"\n\nBefore the hatch opened to let in a breath of parched air, the nomads encircled the craft. Sheeana and Stuka, both wearing traditional dark robes from Chapterhouse so that their refugee Sisters would recognize them, boldly led the way. Teg followed with Stilgar and Liet.\n\n\"We are Bene Gesserit,\" Sheeana called to the people in universal Galach. \"Are any of our Sisters among you?\" Shielding her eyes against the brightness, she searched the few weathered female faces she saw, but got no response.\n\n\"Perhaps another village would be best,\" Teg suggested in a whisper. His tactical senses were alert.\n\n\"Not yet.\"\n\nAn elderly man drew closer, pushing a filter mask away from his face. \"You ask for Bene Gesserits? Here on Qelso?\" Though coarse, his accent was understandable. Despite his age, he appeared to be healthy and energetic.\n\nTaking the lead, Stuka stepped ahead of Sheeana. \"The ones who wore black robes, like ours. Where are they?\"\n\n\"All dead.\" The old man's eyes flashed.\n\nStuka's suspicion came too late. Moving like a striking snake, the man hurled a hidden knife from his sleeve, with deadly accuracy. At an unseen signal the rest of the throng rushed forward.\n\nStuka plucked clumsily at the blade that protruded from her chest but could not make her fingers work. Crumpling to her knees, she tumbled sideways off the lighter's ramp.\n\nSheeana was already moving, retreating. Teg shouted for Liet and Stilgar to get back inside the ship as he drew one of the stun weapons he had brought from the no-ship's armory. A large rock struck Stilgar in the head, and Liet helped his young friend, trying to drag him back into the lighter. Teg fired a swath of silvery energy, making part of the dusty mob collapse, but more knives and stones clattered at them.\n\nFrenzied people rushed the ramp from all sides, jumping at Teg. Many hands grabbed his wrist before he could fire again, and someone ripped the stunner out of his grip. More took hold of Liet by the shoulders, pulling him away.\n\nSheeana fought with a whirlwind of blows from her repertoire of Bene Gesserit fighting techniques. Soon a crowd of fallen attackers lay around her.\n\nWith a roar, Teg prepared to lurch into his hyperaccelerated metabolism, with which he could easily dodge blows and weapons, but a silvery beam from his own stunner gushed out like tinkling rain, dropping the Bashar, and then Sheeana.\n\nIN SHORT ORDER the villagers bound the hands of their four prisoners with strong cords. Though badly beaten, Teg regained consciousness and saw that Liet and Stilgar were tied together. Stuka's body lay near the ramp while the attackers ransacked the lighter for equipment and hauled things off.\n\nA group of men lifted Stuka's body. The old man retrieved his knife, yanking it from the dead woman's chest and wiping it on her robe with an expression of revulsion. He glowered at the corpse and spat, then marched toward the prisoners. Looking at the three young men, he shook his head in disapproval. \"I did not introduce myself. You may call me Var.\"\n\nDefiantly, Sheeana glared up at him. \"Why have you done this to us? You said you knew of the Bene Gesserit order.\"\n\nVar's face contorted, as if he had hoped to avoid speaking to her. He leaned close to Sheeana. \"Yes, we know the Bene Gesserit. They came here years ago and delivered their demon creatures to our world. An experiment, they said. An experiment? Look what they did to our beautiful land! It is becoming nothing more than useless sand.\" He held his knife, considered Sheeana for a long moment, then sheathed it. \"When we finally realized what those women were doing, we killed them all, but too late. Our planet is dying now, and we will fight to protect what's left of it.\"\n\n> _The first law of commercial viability is to recognize a need and meet it. When acceptable needs do not present themselves, a good businessman_ creates _them in any way possible_.\n> \n> \u2014CHOAM primary commercial directive\n\nWhen yet another Navigator died in his tank, few of the Spacing Guild's Administrators mourned the loss. The giant Heighliner was simply brought back to the Junction shipyards to be refit with one of the Ixian mathematical compilers. It was considered progress.\n\nAfter long years of practice, Khrone easily concealed his pleasure at the sight. So far every aspect of the wide-reaching plan had proceeded as expected, one domino falling after another. Posing in his familiar disguise as an Ixian inspection engineer, the leader of the Face Dancer myriad waited on a high, copper-floored platform. He observed the clamorous shipyards, while warm breezes and industrial fumes drifted around him.\n\nNearby, the human administrator Rentel Gorus was not quite as proficient at covering his satisfaction. He blinked his milky eyes and looked up toward the piloting bay of the ancient, decommissioned ship. \"Ardrae was one of the oldest remaining Navigators in our commercial fleet. Even with his spice supplies drastically cut, he clung to life much longer than we expected.\"\n\nA plump CHOAM representative said, \"Navigators! Now that these drains on our resources are disappearing one by one, Guild profits should increase significantly.\"\n\nWithout prompting from his master, the Mentat assistant recited, \"Knowing the lifetime of that Navigator, and considering the quantities of melange required to institute his initial mutation and conversion, I have calculated the total amount of spice consumed during his service to the Guild. With fluctuating prices based on the relative glut during the Tleilaxu years and recent skyrocketing costs due to severe shortages, the Guild could have bought three full-sized Heighliners, complete with no-field capabilities, for the same cost in spice.\"\n\nThe CHOAM man muttered in disgust, while Khrone remained silent. He found it most effective simply to listen and observe. Humans could be counted on to draw their own conclusions (often erroneous ones) so long as they were pointed in the proper direction.\n\nSavoring his secrets, Khrone thought of the numerous ambassadors the Guild had sent to the front, attempting to negotiate nonaggression treaties with the thinking machines, hoping to declare themselves neutral for the survival of the Guild. But many of those emissaries had been Khrone's Face Dancer plants, who intentionally achieved no success. Others\u2014the human ones\u2014never returned from the encounters.\n\nWith Richese conveniently obliterated by rebel Honored Matres (secretly guided by Khrone's Face Dancers), humans had no choice but to turn to Ix and the Guild in order to obtain the technological items they required. The Junction shipyards had always been immense complexes for constructing huge interstellar ships.\n\nMurbella's defensive fleet was growing with remarkable speed, but Khrone knew that even these efforts would not be very effective against the sheer size and scope of Omnius's military, which had been thousands of years in the making. The fabrication facilities of Ix (also controlled by Face Dancers) were still delaying the development and modification of the Obliterator weapons upon which the Sisterhood's defense relied. And since every new Guildship was controlled by an Ixian mathematical compiler rather than a Navigator, the Mother Commander and her allies would have many surprises in store.\n\n\"We will build more ships to make up for the obsolescence of the Navigators,\" Administrator Gorus promised. \"Our contract with the New Sisterhood seems infinite. We have never had so much business.\"\n\n\"And yet interplanetary trade is down drastically.\" The CHOAM representative nodded to both Khrone and Gorus. \"How is the Sisterhood to pay for these expensive ships and armaments?\"\n\n\"They have met their obligations with an increased flow of melange,\" Gorus said.\n\nKhrone finally nudged the conversation where he wished it to go. \"Why not accept payment in horses or petroleum or some other outdated and useless substance? If your Navigators are dying and your ships function perfectly well with Ixian mathematical compilers, the Guild no longer needs melange. What good is it to you?\"\n\n\"Indeed, its value _is_ greatly diminished. Over the past quarter century, following the destruction of Rakis, the Tleilaxu worlds, and so much more, those who could afford spice recreationally have dwindled to a tiny number.\" The CHOAM representative glanced at his Mentat, who nodded in agreement. \"Chapterhouse might have a monopoly on melange, but by their very iron grip, by decreasing the amount of spice available for popular consumption, they have strangled their own market. Few people really _need_ it anymore. Now that they have learned to live without spice, will they be so keen to reacquire their addictions?\"\n\n\"Probably,\" Gorus said. \"You need only drop the price, and we'd have a stampede of customers.\"\n\n\"The witches still control Buzzell,\" the Mentat pointed out. \"They have other ways to pay.\"\n\nThe CHOAM man disdainfully raised his eyebrows. He made very expressive noises without words. \"Luxury items during war? Not a good economic investment.\"\n\n\"Providing soostones is no longer easy for them either,\" Gorus pointed out, \"since sea monsters are destroying the shell beds and attacking their harvesters.\"\n\nKhrone listened intently. His own spies had brought back disturbing, but intriguing, reports about strange happenings on Buzzell, and a possible secret Navigator project centered there. He had demanded more information.\n\nKhrone watched while jawlike machinery on a large crane pried open the pilot's bay on the gigantic decommissioned Heighliner. Heavy suspensor lifters strained and groaned as they pulled out the Navigator's thick-walled plaz tank. During the slow, clumsy extraction, the tank caught on the edge of the hole in the Heighliner's structure. A hull plate broke off and spun downward, striking the side of the Heighliner and ricocheting with a shower of sparks, then tumbling until it finally slammed into the ground far below.\n\nWisps of orange spice gas escaped from the Navigator's chamber, stray exhaust vapors leaking into the atmosphere. Only a decade or so ago, such a quantity of wasted spice gas would have been enough to buy an Imperial palace. Now the CHOAM representative and Administrator Gorus watched it dissipate without comment. Gorus spoke into a tiny microphone at his collar. \"Deposit the tank in front of us. I wish to stare at it.\"\n\nThe crane raised the thick-walled chamber, swung it away from the hulk of the Heighliner, and brought it over to the observation platform. Suspensors lowered the container gently to the copper-floored deck, where it settled with a distressingly heavy thump. Spice gas continued to vent from the chink in the thick plaz.\n\nThe melange vapors smelled strangely flat and metallic, telling Khrone that the Navigator had inhaled and exhaled them until very little spice potency remained. At a curt direction from the milky-eyed Administrator, silent Guild workers unsealed a cap on the tank, causing the remainder of the spice to blast out in a death rattle.\n\nAs the polluting gas drained, the murky clouds swirled and thinned, revealing a silhouetted form slumped inside. Khrone had seen Navigators before, of course, but this one was flaccid, gray-skinned, and very dead. The bulbous head and small eyes, webbed hands, soft amphibious-looking skin gave the thing the appearance of a large, misshapen fetus. Ardrae had died days earlier, starved for melange. Though the Guild now had plenty of spice in their stockpiles, Administrator Gorus had cut off the Navigators' supplies some time ago.\n\n\"Behold, a dead Navigator. A sight few will ever see again.\"\n\n\"How many still survive among your Guildships?\" Khrone asked.\n\nGorus seemed evasive. \"Among the ships still in our inventory, only thirteen Navigators remain alive. We are on a death watch for them.\"\n\n\"What do you mean the ships 'still in your inventory'?\" the CHOAM man asked.\n\nGorus hesitated, then admitted, \"There were some still flown by Navigators, vessels that we had not yet managed to equip with mathematical compilers. They have . . . how shall I say this? Over the past few months they have disappeared.\"\n\n\" _Disappeared_? How many Heighliners? Each ship is hugely expensive!\"\n\n\"I do not have precise numbers.\"\n\nThe CHOAM man had a hard voice. \"Give us your best estimate.\"\n\n\"Five hundred, perhaps a thousand.\"\n\n\"A _thousand_?\"\n\nAt his side, the Mentat held his silence, but he appeared as upset and startled as the CHOAM representative.\n\nTrying to demonstrate control over the situation, Gorus said in an almost dismissive tone, \"When starved for spice, the Navigators grow desperate. It's not surprising that they take irrational action.\"\n\nKhrone himself was concerned, but he didn't show it. These disappearances sounded like a widespread conspiracy involving a Navigator faction, something he had not expected. \"Do you have any idea where they might have gone?\"\n\nThe Guild Administrator feigned nonchalance. \"It doesn't matter. They will run out of spice and die. Look at these shipyards and see how many vessels we are creating every day. Before long, we'll make up for the loss of those outdated ships and obsolete Navigators. Have no fear. After so many years of bondage to a single substance, the Guild is making a good business decision.\"\n\n\"Thanks to your partners from Ix,\" Khrone pointed out.\n\n\"Yes, thanks to Ix.\"\n\nFollowing a lull, the noise of the shipyards became very loud. Welders went to work, and heavy machinery lifted curved components into place. A cargo hauler half a kilometer wide brought in two sets of Holtzman engines. The men continued to watch the magnificent activities for a long time in silence. None of them even looked again at the pathetic dead Navigator in his tank.\n\n> _Humanity has many profound beliefs. Chief among them is the concept of_ Home.\n> \n> \u2014Bene Gesserit Archives,  \n>  _Analyses of Motivating Factors_\n\nThe next time Edrik's Heighliner went to Buzzell on a run, the vessel left the planet carrying something vastly more important than soostones.\n\nHidden on the sealed laboratory decks was a package of the uniquely powerful substance extracted from the slaughtered seaworm's strange, dense organ. With extravagant optimism, Waff had named it \"ultraspice.\" Tests proved that the potency went beyond that of any spice ever recorded. This remarkable substance would change everything for the Navigator faction.\n\nThe Tleilaxu Master also understood the importance of his achievement, and meant to use it to his advantage. Without being summoned, he pushed past Guild security forces and made his way to the restricted levels reserved for the Navigator. Officiously ignoring all challenges, Waff opened thick doors until he stood before the plaz-walled tank that held Edrik in his expensive bath of spice gas. Having succeeded in restoring at least one breed of worms, Waff was no longer a sycophant. He could make brash demands of his own.\n\nWaff's shortened ghola life span didn't give him much time to meet his critical goals, thus making him increasingly desperate. He was already well past his physical prime, and now his body was in a rapid plunge to degeneration and death. He probably had no more than a year or so left.\n\nFull of rigid defiance, Waff stood before Edrik's tank and said, \"Now that my altered seaworms are capable of creating spice in a form accessible by Guild Navigators, I want you to take me to Rakis.\" He no longer had anything to lose, and everything to gamble. He crossed his thin arms over his chest in triumph.\n\nSwimming slowly, Edrik drifted close to the plaz wall. The swirls of orange gas were hypnotic. \"The new melange has not been proved in practice.\"\n\n\"No matter. Its chemistry has been proved.\"\n\nEdrik's voice grew louder through the speakers. \"I am troubled. In its original form, melange has complexities that cannot be revealed in any laboratory analysis.\"\n\n\"You worry unnecessarily,\" Waff said. \"Seaworm spice is more potent than anything you have ever consumed. Try it yourself, if you do not believe me.\"\n\n\"You are in no position to make demands.\"\n\n\"No one else could have accomplished what I did. Buzzell will be your new source of melange. Seaworm hunters will harvest more ultraspice than you can possibly use, and Navigators will no longer be dependent upon the Bene Gesserit witches or the black market. Even if the Sisters decide to harvest the seaworms and try to create another monopoly, you can ignore them. By changing the _worms_ , instead of the planet, we can place them anywhere. I have given you the road to freedom.\"\n\nWaff snorted, raised his voice. \"Now I demand my payment.\"\n\n\"We kept you alive after the Honored Matres were overthrown on Tleilax. Is that not sufficient compensation?\"\n\nWith a conciliatory sigh, the Tleilaxu ghola held his hands out. \"What I ask will cost you little and gain you much honor, a blessing from God.\"\n\nThe Navigator wore a look of displeasure on his distorted face. \"What do you desire, little man?\"\n\n\"I repeat: Take me to Rakis.\"\n\n\"Absurd. The world is dead.\" Edrik's words were flat.\n\n\"Rakis is where my last body perished, so consider it a pilgrimage.\" He continued in a rush, saying more than he had intended. \"In my laboratory I created more small worms from the remaining sandtrout specimens. I have strengthened them, made them capable of surviving in the harshest environment. I can repopulate Rakis and bring back the Prophet\u2014\" He abruptly fell silent.\n\nAt the first rumors that the seaworms were thriving, Waff had turned his efforts to the last few sandtrout in his original stock. Sculpting worm chromosomes for survival in a comfortable ocean environment had been a challenge; much more difficult, though, was the task of toughening the monsters to survive out in the blasted wastelands of Rakis. But Waff did not turn his back on difficulty. All along, his goal had been to bring the sandworms back where they belonged. _God's Messenger must return to Dune_.\n\nHe studied Edrik, who stroked with webbed hands as he considered the request. \"Our Oracle recently sent us a message, calling upon Navigators to leave the Guild and join her in a great battle. That must be my priority now.\"\n\n\"I implore you, take me to Rakis.\" As if to remind Waff of his imminent mortality, a twinge of pain shot through his chest and down his spine. He needed all his effort not to show the anguish of dying, the misery of failure. He had so little time remaining. \"Is that so much to ask? Grant me this one favor at the end of my life.\"\n\n\"That is all you wish to do? _Die_ there?\"\n\n\"I will spend my last energies on my sandworm specimens. Perhaps there is a way of reintroducing them to Rakis and regenerating the ecological systems. Think of it: If I succeed, you will have yet another source of melange.\"\n\n\"You will not be pleased with what you find there. Even with moisture recycling, shelters, and equipment, survival on Rakis is more difficult than it has ever been. Your expectations are unrealistic. Nothing useful remains.\"\n\nWaff tried unsuccessfully to keep desperation out of his voice. \"Rakis is my home, my spiritual compass.\"\n\nEdrik thought it over, then said, \"I can fold space to Rakis, but I cannot promise to return. The Oracle has called me.\"\n\n\"I will remain there as long as necessary. God will provide for me.\"\n\nWaff rushed back to his private research levels. Intending to stay on the desert planet, undoubtedly for the rest of his life, he requisitioned all the supplies and equipment he might need for years, allowing him to be entirely self-sufficient on that bleak and lifeless world. After placing the order, he looked at his tanks where the new armored sandworms writhed, eager to be released.\n\nRakis . . . Dune . . . was his destiny. He felt in his heart that God had summoned him there, and if Waff perished on the planet . . . then so be it. He felt a warm, soothing wave of contentment. He understood his place in the universe.\n\nTHE BLACKENED, FAINTLY coppery ball appeared in the Heighliner's private viewing plates. Waff had been so anxious gathering his things that he hadn't even felt the activation of the Holtzman engines, the folding of space.\n\nEdrik surprised him by offering additional supplies and a small team of loyal Guild assistants to help with the labor of setting up a camp and administering the experiments. Perhaps he wanted his own people on hand to see if the Tleilaxu man succeeded again with his worms. Waff didn't mind, so long as they stayed out of the way.\n\nWithout introducing himself to the silent members of his new team, Waff directed the transfer of his armored sandworm specimens from the isolated lab, his self-erecting shelters and his equipment, everything they would need for survival on the charred world.\n\nOne of the silent, smooth-faced Guild assistants piloted the lighter. Before they reached the dead surface of Dune, the Heighliner had already drifted out of orbit. Edrik was anxious to be on his way to answer the Oracle's call, carrying its cargo of ultraspice and the tidings of new hope for all Navigators.\n\nWaff, though, had eyes only for the blistered, lifeless landscape of the legendary world.\n\n> _Bacteria are like tiny machines, notable for their effects on larger biological systems. In a similar way, humans behave as disease organisms among planetary systems, and should be studied as such_.\n> \n> \u2014ERASMUS,  \n> Laboratory Notebooks\n\nWhen the virulent plague reached Chapterhouse, the first cases appeared among the male workers. Seven men were struck down so swiftly that their dying expressions showed more surprise than pain.\n\nIn the Great Hall where younger Sisters dined, the disease also spread. The virus was so insidious that the most contagious period occurred a full day before any symptoms manifested; thus, the epidemic had already sunk its claws into those most vulnerable before the New Sisterhood even knew a threat existed.\n\nHundreds perished within the first three days, more than a thousand by the end of the week; after ten days, the victims were beyond counting. Support staff, teachers, visitors, offworld merchants, cooks and kitchen help, even failed Reverend Mothers\u2014all fell like stalks of wheat under the Grim Reaper's scythe.\n\nMurbella called upon her senior advisers to develop an immediate plan, but from prior epidemics on other embattled planets they knew that precautionary measures and quarantines would do no good. The conference room doors were securely locked, because younger Sisters and acolytes could not be allowed to know the strategies being discussed here.\n\n\"Survival of the Sisterhood is our primary purpose, even as the rest of Chapterhouse dies around us.\" Murbella felt sickened to think of all the unprepared acolytes, spice-harvesting teams in the dune belt, transport drivers, architects and construction workers, weather planners, greenhouse gardeners, cleaners, bankers, artists, archive workers, pilots, technicians, and medical assistants. All the underpinnings of Chapterhouse itself.\n\nLaera attempted to sound objective, but her voice cracked. \"Reverend Mothers have the precise cellular control needed to fight this disease on its own battleground. We can use our bodily defenses to drive away the plague.\"\n\n\"In other words, anyone who hasn't gone through the Spice Agony will die,\" Kiria said. \"Like the Honored Matres did. That was why we pursued you Bene Gesserits in the first place, to learn how to protect ourselves from the epidemic.\"\n\n\"Can we use the blood of Bene Gesserit survivors to create a vaccine?\" Murbella asked.\n\nLaera shook her head. \"Reverend Mothers drive out disease organisms, cell by cell. There are no antibodies we can share with others.\"\n\n\"It is not even as simple as that,\" Accadia rasped. \"A Reverend Mother can channel her inner biological defenses only if she has the energy to do so, and if she has the time and ability to concentrate on herself. But this plague forces us to turn our energies to tend the most unfortunate victims.\"\n\n\"If you make that mistake, you'll die, just like our Sheeana surrogate on Jhibraith,\" Kiria said with the undertone of a sneer in her voice. \"We Reverend Mothers will have to take care of ourselves and no one else. The others have no chance anyway. We need to accept that.\"\n\nMurbella already felt the beginnings of exhaustion, but her nervous anxiety made her pace the sealed council room. She had to think. What could be done against such a minute, lethal enemy? _Only Reverend Mothers will survive. . . ._ She spoke firmly to her advisors, \"Find every acolyte who is close to being ready for the Agony. Do we have enough Water of Life?\"\n\n\"For all of them?\" cried Laera.\n\n\"For every single one. Any Sister who has the slightest chance of survival. Give all of them the poison and hope they can convert it and survive the Agony. Only then will they be able to fight off the plague.\"\n\n\"Many will die in the attempt,\" warned Laera.\n\n\"Or _all_ of them will die from the plague. Even if most of the candidates succumb to the Agony, it's an improvement.\" She did not wince. Her own daughter Rinya had perished that way, many years ago.\n\nSmiling slightly with her wrinkled lips, Accadia nodded. \"A Bene Gesserit would rather die from the Agony than from a sickness spread by our Enemy. It is a gesture of defiance rather than surrender.\"\n\n\"See that it is done.\"\n\nIN THE DEATH houses she turned a deaf ear to the moans of the sick and dying. The Chapterhouse doctors had drugs and potent analgesics, and the Bene Gesserit acolytes had been taught how to block off pain. Even so, the misery of the plague was enough to break the deepest conditioning.\n\nMurbella hated to see the Sisters unable to control their suffering. It shamed her, not for their weakness but because she had been unable to prevent this from happening in the first place.\n\nShe went to where lines of makeshift beds held young acolytes, most of them terrified, some of them determined. The room smelled of rancid cinnamon\u2014harsh instead of pleasant. With her brow furrowed and eyes intent, the Mother Commander watched two stony-faced Reverend Mothers carry out a stretcher bearing the sheet-wrapped body of a young woman.\n\n\"Another one failed the Agony?\"\n\nThe Reverend Mothers nodded. \"Sixty-one today. They are dying as fast as from the plague.\"\n\n\"And how many successes?\"\n\n\"Forty-three.\"\n\n\"Forty-three that will live to fight the Enemy.\"\n\nLike a mother hen, Murbella walked up and down the line of beds, observing the plague-stricken Sisters, some sleeping quietly with new bodily awareness, others writhing in deep comas from which it was uncertain they would ever find their way back.\n\nAt the end of the row, a teenage girl lay with frightened eyes. She propped herself up in bed on trembling arms. She met Murbella's gaze, and even in her extreme sickness the girl's eyes glimmered. \"Mother Commander,\" she said hoarsely.\n\nMurbella moved closer to the young one. \"What is your name?\"\n\n\"Baleth.\"\n\n\"Are you waiting to undergo the Agony?\"\n\n\"I'm waiting to die, Mother Commander. I was brought here to take the Water of Life, but before it could be administered the symptoms of the disease manifested themselves. I'll be dead before the end of the day.\" She sounded very brave.\n\n\"So they will not give you the Water of Life, then? You won't even attempt the Agony?\"\n\nBaleth lowered her chin. \"They say I will not survive it.\"\n\n\"And you believe them? Aren't you strong enough to try?\"\n\n\"I am strong enough to _try_ , Mother Commander.\"\n\n\"Then I'd rather you died trying, instead of giving up.\" As she looked down at Baleth, she was poignantly reminded of Rinya . . . eager and confident, so like Duncan. But her daughter hadn't been ready after all, and she had died on the table.\n\n_I should have delayed her. Because of my need to prove myself, I pushed Rinya. I should have waited. . . ._\n\nAnd Murbella's youngest daughter Gianne\u2014what had happened to her? The Mother Commander had kept herself apart from the young woman's day-to-day activities, letting the Sisterhood raise her. But in this time of crisis, she decided to ask someone, Laera perhaps, to track her down.\n\nRight now, Baleth seemed to show hope, looking with fervid eyes toward the Mother Commander. Murbella ordered the Suk doctors to attend to her immediately. \"Time is shorter for this one than for the others.\"\n\nFrom the doctors' skeptical expressions, Murbella could see they considered this a waste of the valuable Water of Life, but she stood firm. Baleth accepted the viscid draught, took a last look at her Mother Commander, and gulped the toxic substance. She lay back, closed her eyes, and began her fight. . . .\n\nIt did not last long. Baleth died in a valiant attempt, but Murbella could feel no guilt about it. The Sisterhood must never stop fighting.\n\nTHOUGH MELANGE WAS rare and precious, rarer still was the Water of Life.\n\nBy the fourth day of Murbella's desperate plan, it became apparent that Chapterhouse's supplies would not be sufficient. Sister after Sister consumed the poison, and many perished while struggling to convert the deadly toxin in their cells, trying to change their bodies.\n\nThe Mother Commander tasked her advisors to study the exact amount of poison necessary to trigger the Agony. Some Reverend Mothers suggested diluting the substance, but if they didn't give enough to be fatal, and thus effective, the entire experiment would fail.\n\nDozens more Sisters died. More than 60 percent of those who took the poison.\n\nKiria offered a hard but coldly logical solution. \"Assess each candidate, and dole out the Water of Life only to those most likely to succeed. We can't gamble foolishly. Each dose we give to a woman who fails is wasted. We must discriminate.\"\n\nMurbella disagreed. \"None of them has a chance unless they undergo the Agony. The whole point of this operation is to give it to everyone\u2014and the most fit will survive.\"\n\nThe women stood amidst the bedlam of the dormitory rooms in the sick houses that had been converted from any building large enough to accommodate beds. Four lifeless bodies were carried past them by exhausted-looking Reverend Mothers. They had run out of sheets, so the corpses were uncovered, their faces twisted in a display of the incalculable pain they had suffered.\n\nIgnoring the dead, Murbella knelt beside the bed of one young woman who survived. She had to look at the casualty total from a different perspective. If they were _all_ destined to die, it was a fruitless exercise to count those who perished. In that light, the only relevant number was the tally of those who did recover. The victories.\n\n\"If we don't have enough Water of Life, use other poisons.\" Murbella got wearily to her feet, ignoring the smells, the sounds. \"The Bene Gesserit may have determined that the Water of Life is most effective at forcing the Agony, but long ago the Sisters used other deadly chemicals\u2014anything that would push the body into an absolute crisis.\" She perused the young students, these girls who had hoped one day to grow up to become Reverend Mothers. Now each of them had one chance, and one chance only. \"Poison them one way or another. Poison them all. If they survive, they belong here.\"\n\nA courier ran up to her, one of the younger Sisters who had recently survived the transformation. \"Mother Commander! You are needed immediately in Archives.\"\n\nMurbella turned. \"Has Accadia found something?\"\n\n\"No, Mother Commander. She . . . you have to see for yourself.\" The younger woman swallowed. \"And _hurry_.\"\n\nThe ancient woman did not have the strength to leave her office. Accadia sat surrounded by wire spool readers and stacks of data-dense crystal sheets. She sprawled back in her large chair, breathing heavily, barely able to move. The old woman's rheumy eyes flickered open. \"So, you've come . . . in time.\"\n\nMurbella looked at the archivist, appalled. Accadia, too, had the plague. \"But you are a Reverend Mother! You can fight this.\"\n\n\"I am old and tired. I used the last of my stamina to compile our records and projections, to map out the spread of this disease. Maybe we can prevent it on other worlds.\"\n\n\"Doubtful. The Enemy distributes the virus wherever they consider it strategic.\" Already she had made up her mind to have several other Reverend Mothers Share with Accadia. Her extensive memories and knowledge must not be lost.\n\nAccadia struggled to sit up in the chair. \"Mother Commander, don't be so focused on the epidemic that you fail to see its consequences.\" She began coughing. Blotches had appeared all over her skin, the advanced stages of the disease. \"This plague is a mere foray, a test attack. On many planets it is sufficient, but the Enemy must know the Sisterhood well enough by now to be sure we can fight this, at least to a point. After they soften us up, they'll attack by other means.\"\n\nMurbella felt cold inside. \"If thinking machines destroy the New Sisterhood, then the remaining fragments of humanity will have no chance of resisting them. We are the most important hurdle Omnius has to overcome.\"\n\n\"So you finally understand the implications?\" The old woman grasped the Mother Commander's hand to make sure she understood. \"This planet has always been hidden, but now the thinking machines must know the location of Chapterhouse. I would wager that their space fleet is already on its way.\"\n\n> _One man's dream is another's nightmare_.\n> \n> \u2014a saying of Ancient Kaitain\n\nAfter dragging Stuka's body away, the nomads separated Sheeana and Teg from Stilgar and Liet-Kynes. Apparently they saw the two boys\u2014twelve and thirteen\u2014as no threat, not knowing that both were deadly Fremen fighters, whose clear memories held many raids against the Harkonnens.\n\nTeg recognized the strategy. \"The old leader wants to interrogate our young ones first.\" Var and his hard-bitten comrades would assume the youths would be easily intimidated, not capable of resisting difficult questioning.\n\nTeg and Sheeana were taken to a holding tent made of a tough, weather-worn polymer. The structure was an odd mixture of primitive design and sophisticated technology, made for serviceability and ease of transport. The guard closed the flap but remained outside.\n\nThe windowless tent was just an empty enclosure, devoid of blankets, cushions, or tools of any kind. Teg paced in a small circle, then sat beside her on the packed dirt. Digging with his fingers, he quickly found a couple of sharp pebbles.\n\nWith Mentat clarity, he assessed their options. \"When we do not return or report in,\" he said in a low voice, \"we can expect Duncan to send another party down. He will be prepared. It sounds trite, but rescue will come.\" He knew that these nomads would crumble easily against a direct military assault. \"Duncan is wise, and I trained him well. He will know what to do.\"\n\nSheeana stared at the door as if in meditative trance. \"Duncan has lived hundreds of lives and remembers them all, Miles. I doubt you taught him anything new.\"\n\nTeg gripped one of the pebbles, and it seemed to aid his concentration. Even in an empty tent, he saw a thousand possible avenues of escape. He and Sheeana could easily break out, kill the guard, and fight their way back to the lighter. Teg might not even need to take advantage of his accelerated speed. \"These people are no match for me, or for you. But I will not leave Stilgar and Liet behind.\"\n\n\"Ah, the loyal Bashar.\"\n\n\"I wouldn't leave you, either. However, I fear that these people have disabled our ship, which would certainly tangle our escape plans. I heard them ransacking it.\"\n\nSheeana continued to stare at the shadowy wall of the tent. \"Miles, I'm not so concerned about the possibility of escape as I am curious to learn why they kept us alive. Especially me, if what they said about the Sisterhood is true. They have good reason to hate me.\"\n\nTeg tried to imagine the incredible exodus and reorganization of populations on this planet. Within years, all the inhabitants of the towns and cities would have seen the sands strangling their croplands, killing their orchards, creeping closer and closer to the city boundaries. They would have pulled away from the desert zone like people fleeing a slowly advancing fire.\n\nVar's nomads, though . . . were they scavengers and misfits? Outcasts from the larger population centers? Why insist on staying at the threshold of the advancing desert, where they would have to uproot their settlement and retreat constantly? To what purpose?\n\nThese were technologically capable people, and Qelso clearly must have been settled long ago during the Scattering. They had their own groundcars and low-altitude flyers, fast ships to take them back and forth across the dunes. If they weren't outright exiles, perhaps Var's people replenished their supplies in the distant northern cities.\n\nTeg and Sheeana hardly spoke for hours as they listened to the muffled sounds outside, the dry wind pushing and tugging at the tent, the _scritch_ of blowing sand. Everything seemed to be comprised of movement outside: The people sent out parties, marched back and forth, set machinery to work.\n\nAs Teg listened to the noises, he catalogued them in his mind, building a picture of the operations. He heard a pounding drill that bored a well shaft, followed by a pump dispensing water into small cisterns. Each time, after only a brief gush of liquid, the flow dwindled to less than a trickle and stopped. He knew that such problems, caused by sandtrout, had been the bane of drilling operations on Arrakis. Water existed in deep enough strata, but it was blocked off by the voracious little Makers. Like platelets at the site of a wound, sandtrout would swiftly seal off the leak. As he listened to the resigned complaints of these people, Teg realized that they were familiar with the routine.\n\nWhen night fell, a dusty young man entered the tent through the flap held open by the guard. He delivered a small meal of hard bread and dried fruit, as well as gamey-tasting white meat. The two captives also received carefully measured rations of water.\n\nSheeana looked at her sealed cup. \"They are learning the fundamentals of extreme conservation. They begin to understand what their world will become.\" Obviously despising her Bene Gesserit robes, the young man glared at her and departed without a word.\n\nThroughout the dark night, Teg remained awake, listening, trying to plan. The lack of activity was maddening, but he advised patience rather than rash action. They had heard nothing from Liet or Stilgar, and he feared the two young men might already be dead, like Stuka. Had they been killed during interrogation?\n\nSheeana sat beside him, in a heightened state of alertness. Her eyes were bright even in the tent shadows. As far as Teg could tell, the guard outside never stepped away from his position, never even moved. The people continued to send out parties and skimmer ships throughout the night, as if the camp were the staging area for a war effort.\n\nAt dawn, old Var came up to the tent, spoke briskly with the guard, and pulled the flap aside. Sheeana rose to a half crouch, ready to spring; Teg tensed, also prepared for a fight.\n\nThe nomad leader glared at Sheeana. \"You and your witches are not forgiven for what you have done to Qelso. You never will be. But Liet-Kynes and Stilgar have convinced us to keep you alive, at least as long as we can learn from you.\"\n\nThe weathered leader brought the pair out into the bright sunlight. The wind flung stinging sand into their eyes. All around the settlement, trees had already died. The blowing dunes had encroached another few feet past the prominent rock outcroppings during the night. Each breath was crackling dry, even in the relative coolness of the morning.\n\n\"You put the other Bene Gesserits to death,\" Sheeana said, \"and killed our companion Stuka. Am I next?\"\n\n\"No. Because I said I would keep you alive.\"\n\nThe weathered man led them through the settlement. Workers were already disassembling large warehouse tents to move them farther from the edge of the sand. A heavy groundcar rumbled by, full of crates. A bloated flyer circled and landed near the smooth sand. Some kind of tanker?\n\nVar led them to a large central building made from sectional metal walls and a conical roof. Inside, a long table was cluttered with charts. Reports were fastened to the walls, and one entire wall displayed a polymer-paper map, a high-resolution topographic projection of the entire continent. Mark after mark showed the steady growth of the desert belt.\n\nMen sat around the table sharing reports and raising their voices in a tumult of conversation. Stilgar and Liet-Kynes, both dressed in dusty shipsuits, waved a greeting at the other two prisoners. The young men seemed pleased and relaxed.\n\nAs he scanned the setup, it was obvious to Teg that Stilgar and Liet had spent the whole previous day in the command tent. The old leader positioned himself between them, leaving Teg and Sheeana to stand.\n\nVar pounded on the table, interrupting the cacophony. Everyone stopped talking, impatiently it seemed, and stared at him. \"We have listened to our new friends describe what our world is sure to become. We've all heard legends of long-lost Dune, where water is more precious than blood.\" His face had a pinched look. \"If we fail and the worms take over, our planet will become valuable only by the standards of outsiders.\"\n\nOne of the men snarled at Sheeana, \"Damned Bene Gesserits!\" The others glared at her as well, and she met their disapproval squarely, without comment.\n\nLiet and Stilgar seemed to be in their element. Teg recalled the Bene Gesserit discussions over the original ghola project, how the long-forgotten abilities of those historical personages might become relevant again. Here was a perfect example. This duo of prominent survivors from the old days of Arrakis certainly knew how to deal with the crisis these people now faced.\n\nThe grizzled leader raised his hands, and his voice sounded as dry as the air. \"After the death of the Tyrant long ago, my people fled into the Scattering. When they reached Qelso, they thought they had found Eden. It was a paradise for fifteen hundred years afterward.\"\n\nThe men glowered at Sheeana. Var explained how the refugees had established a thriving society, built cities, planted crops, mined for metals and minerals. They had no wish to overextend themselves or go searching for other lost brothers who had escaped during the Famine Times.\n\n\"Then a few decades ago everything changed. Visitors came, Bene Gesserits. At first we welcomed them, glad to have news from the outside. We offered them a new home. They became our guests. But the ingrates raped our entire planet, and now it is dying.\"\n\nAnother man clenched his hands into fists as he picked up the story. \"The sandtrout multiplied out of control. Huge forests and vast plains died within years\u2014only a few years! Great fires started in the wastelands, and weather patterns changed, turning much of our world into a dust bowl.\"\n\nTeg spoke up, using his command voice. \"If Liet and Stilgar told you about our no-ship and its mission, then you know we don't carry sandtrout and we have no intention of harming your world. We stopped here only to replenish vital supplies.\"\n\n\"In fact, we fled the heart of the Bene Gesserit order because we disagreed with the policies and leadership,\" Sheeana added.\n\n\"You have seven large sandworms in your hold,\" Var accused.\n\n\"Yes, and we will not release them here.\"\n\nLiet-Kynes spoke quietly, as if lecturing children. \"As we already told you, once it has begun, the desertification process is a chain reaction. The sandtrout have no natural enemies, and their encysting of water is so swift that nothing can adapt quickly enough to fight against them.\"\n\n\"Nevertheless, we will fight,\" Var said. \"You see how simply we live in this camp. We have given up everything to stay here.\"\n\n\"But why?\" Sheeana asked. \"Even as the desert spreads, you have many years to prepare.\"\n\n\"Prepare? Do you mean surrender? You may call it a hopeless fight, but it is still a _fight_. If we cannot stop the desert, we will at least slow it. We'll battle the worms and the sands.\" The men at the table muttered. \"No matter what you say, we will try to hinder the desert's progress in every way. We kill sandtrout, we hunt the new worms.\" Var stood up, and the others followed suit. \"We are commandos sworn to slow the death of our world.\"\n\n> _The desert still calls me. It sings in my blood like a love song_.\n> \n> \u2014LIET-KYNES,  \n>  _Planetology: New Treatises_\n\nEarly the next morning, Var led his group of dusty, determined fighters to a landing zone of fire-baked pavement. \"Today, my new friends, we'll show you how to kill a worm. Maybe two.\"\n\n\"Shai-Hulud,\" Stilgar said with great uneasiness. \"Fremen used to worship the great worms.\"\n\n\"Fremen depended upon the worms and the spice,\" Liet replied quietly. \"These people do not.\"\n\n\"With each demon we eliminate, we give our planet a little more time to survive.\" Var stared out into the desert as if his hatred could drive back the sands. Stilgar followed the man's gaze across the deeply shadowed dunes, trying to imagine the landscape in front of him as lush and green.\n\nThe sun was just rising over an escarpment, glinting off the silvery hull of an old low-altitude flyer parked on an area of pounded gravel and flash-fused cement. Var's people did not bother with permanent landing strips or spaceport zones, which would only be swallowed up by the spreading dunes.\n\nDespite the protests of the two young men, Sheeana and Teg were forced to remain behind in the camp as hostages, watched suspiciously. Liet and Stilgar had been accepted on the hunt because of their invaluable knowledge of the desert. Today, they would demonstrate their skills.\n\nVar's commandos clambered into the heavily used craft. It had obviously weathered countless storms, rough flights, and incomplete maintenance; its hull was scuffed and scraped. The interior smelled of oil and sweat, and the seats were stone-hard, with only bars or straps for the passengers to hold onto.\n\nStilgar felt comfortable enough among the twenty weathered, grim men. To his trained eye, the commandos had a look of edgy anticipation, but they were too soft in the flesh for the adaptations they would soon face. With the rapid climate shift, even living in their nomadic camps at the fringe of the sand, these people remained unaware of the desert's true harshness. They would have to learn swiftly enough to face the escalating hardships. He and his friend could teach them\u2014if they would listen.\n\nLiet took his seat beside Stilgar and spoke to Var's men with genuine enthusiasm. \"Right now, Qelso's air still contains enough moisture that truly dramatic measures aren't required. Soon, though, you will need to be careful not to waste so much as a thimbleful of water.\"\n\n\"We already live under the strictest conservation,\" one man said, as if Liet had insulted him.\n\n\"Oh? You don't recycle your sweat, respiration, or urine. You still import water from the higher latitudes, where it is readily available. Many regions on Qelso are still able to grow crops, and people live a fairly normal life.\"\n\n\"It will get worse,\" Stilgar agreed. \"Your people have much hardening to do before the planet reaches its new equilibrium. This is the first day of your new field training.\"\n\nThe men muttered uncertainly at hearing such words from two seeming boys, but Liet sounded optimistic. \"It is not so bad. We can teach you how to make stillsuits, how to conserve every breath, every sweat droplet. Your fighting instincts are admirable, but useless against sandworms. You must learn to survive among the behemoths that will eventually take control of your world. It is a necessary shift in attitude.\"\n\n\"The Fremen did so for a long time.\" Stilgar seated himself beside his friend. \"It was an honorable way of life.\"\n\nThe fighters held onto straps and spread their feet for balance, preparing for takeoff. \"That is what lies in store for us? Drinking recycled sweat and piss? Living in sealed chambers?\"\n\n\"Only if we fail,\" old Var said. \"I choose to believe we still have a chance, no matter how na\u00efve that sounds.\" He closed the ship's hatch and strapped himself into the creaking pilot seat. \"So, if that doesn't sound pleasant to you, then we'd better stop the desert from gaining more of a foothold.\"\n\nThe flyer lifted from the dry camp and swung out over the ghost forests and hummocks of fresh dunes that were swallowing the remnants of grasslands. The engine sputtered periodically as they flew southeast to a region where sandworms had been sighted. The craft seemed like a sluggish bumblebee, its tanks overloaded and heavy.\n\n\"We will stop the moving sands,\" one young commando said.\n\n\"Next you will try to stop the wind.\" Stilgar grabbed a dangling strap as a thermal updraft shook the craft. \"In a few short years, your planet will be sand and rock. Do you expect a miracle to turn the desert back?\"\n\n\"We'll create that miracle for ourselves,\" Var answered, and his team murmured in agreement.\n\nThey flew across the wilderness of dunes, far past the point where they could see anything but buttery tan from horizon to horizon. Stilgar tapped a finger against the scratched windowplaz and shouted against the engine noise. \"See the desert for what it is\u2014not a place to fear and loathe, but a great engine to power an empire.\"\n\nLiet added, \"Already, small worms in the desert belt have created priceless amounts of melange just waiting to be mined. How have you survived for so long without spice?\"\n\n\"We haven't needed spice for fifteen hundred years, not since we came to Qelso,\" Var called from the cockpit. \"When you do not have a thing, you learn to live without it, or you don't live.\"\n\n\"We don't give a damn about spice,\" one of the commandos said. \"I'd rather give a damn about trees and crops and fat herds.\"\n\nVar continued, \"Our first settlers brought a great deal of spice from far away, and three generations fought addiction until the supplies were gone. Then what? We were forced to survive without it\u2014and we have. Why should we open ourselves to that monstrous dependency again? My people are better off without it.\"\n\n\"If used carefully, melange has important qualities,\" Liet said. \"Health, life extension, the possibility of prescience. And it's a valuable commodity to sell, should you ever reconnect with CHOAM and the rest of mankind. As Qelso dries up, you may need offworld supplies for your basic needs.\"\n\n_If anyone survives the outside Enemy_ , Stilgar thought to himself, recalling the ever-present threat of capture by the shimmering net. But these people were much more concerned with their own local enemies, fighting the desert, trying to stop the unstoppable.\n\nHe remembered the great dreams of Pardot Kynes, Liet's father. Pardot had done the calculations and determined that the Fremen could turn Dune into a garden, but only after generations of intense effort. According to the histories, Arrakis had indeed become green and verdant for a time, before the new worms reclaimed it, and brought the desert back. The planet seemed unable to achieve a balance.\n\nThe battered craft flew low, its engines droning. Stilgar wondered if the noise of their passage would attract worms, but as he stared down at the hypnotic, oceanic dunes, he saw only a couple of patches of rust-colored sand that indicated fresh spice blows.\n\n\"Dropping signal vibrators,\" Var called, while throbbing canisters\u2014the equivalent of ancient thumpers\u2014tumbled out of the small bays below the cockpit. \"That should bring at least one of them.\"\n\nWith a puff of sand and dust the thumpers plunged into the dunes and sent out droning signals. After circling back to make certain the devices were operating properly, Var selected two more spots within a radius of five kilometers. Stilgar could not determine why the craft still felt overloaded.\n\nAs they cruised in search of a worm, Stilgar described his legendary days on Dune, how he and Paul Muad'Dib had led a ragtag Fremen army to victory against far superior forces. \"We used desert power. That is what you can learn from us. Once you see we are not your enemies, we can learn much from each other.\"\n\nUnder Stilgar's firm hand, these people could come to understand their possibilities. With the awakening of the populace would come the awakening of the planet, with plantings and green zones to keep the desert under control. Perhaps they could succeed, if they could just find\u2014and maintain\u2014an equilibrium.\n\nStilgar remembered something Liet's father had said to him once. _Extremes invariably lead to disaster. Only through balance can we fully harvest the fruits of nature_. He leaned closer to the craft's observation windows and saw a familiar wrinkling of the sand, ripples of deep movement disturbing the smooth dunes. \"Wormsign!\"\n\n\"Prepare for our first encounter of the day.\" A grin wrinkled Var's grizzled face as he turned away from the cockpit. \"The shipment that came in last night brought us enough water for two targets\u2014but we need to find them.\"\n\nWater! The heavy ship was carrying water.\n\nThe men shifted position, heading toward gunnery hatches and hoses mounted on the sides of the stripped-down flyer. The pilot banked back toward the first cluster of thumpers.\n\nAs the commandos prepared to strike, Stilgar mused about the strange turnabout. Pardot Kynes had spoken of the need to understand ecological consequences, that humans were stewards of the land, and never owners. _We must do a thing on Arrakis never before attempted for an entire planet. We must use man as a constructive ecological force\u2014inserting adapted terraform life: a plant here, an animal there, a man in that place\u2014to transform the water cycle, to build a new kind of landscape_.\n\nThe battle today was the opposite. Stilgar and Liet would help fight to prevent the desert from swallowing all of Qelso.\n\nThrough the nearest window Stilgar saw a mound in motion, a bucking sandworm drawn toward the thumper. Liet crowded close beside him, and said, \"I estimate it at forty meters. Larger than Sheeana's worms in our hold.\"\n\n\"These have grown in the open desert,\" Stilgar said. \"Shai-Hulud wants this planet.\"\n\n\"Not if I can help it,\" Var said. But as if to defy him, directly below the flyer an immense head surfaced and quested around, trying to track the conflicting sources of vibrations.\n\nLong tubes protruded from the front and rear of the flyer. The commandos gripped their gun mountings, nozzles that could be turned and aimed. The flyer swooped low. \"Fire when ready, but conserve what you can. The water's deadly enough.\"\n\nThe fighters shot high-pressure streams from their hoses, blasting the sandworm below. The drenching bursts were more effective than artillery shells.\n\nTaken by surprise, the creature writhed and twisted its round head back and forth, convulsing. Hard ring segments split apart to reveal softer pink flesh between, and water burned like acid into the vulnerable parts. The worm rolled on the wet sand, in obvious agony.\n\n\"They are killing Shai-Hulud,\" Stilgar said, sickened.\n\nLiet was also stunned, but said, \"These people have to defend themselves.\"\n\n\"That's enough! It is dead\u2014or soon will be,\" Var shouted. The small force reluctantly shut off their hoses, looking with hatred upon the dying worm. Unable to dig deep enough to escape the poisonous moisture, the mortally wounded creature continued to squirm as the flyer circled over its death throes. Finally the beast gave a great final shudder and stopped moving.\n\nStilgar nodded, his expression still grim. \"There are necessities to life in the desert, hard decisions to be made.\" He had to accept the clear fact that this worm did not belong here on Qelso. No sandworm did. On the way back to the settlement, they encountered a second worm, drawn by the vibrations of their flyer's engines. The commandos emptied their water reservoirs, and the second worm perished even more quickly.\n\nLiet and Stilgar sat together in uncomfortable silence, wrapped up in what they had seen and the fight they had agreed to join. \"Even though she doesn't have her memories back yet,\" Liet said, \"I'm glad my daughter Chani did not see this.\"\n\nThough the mood of the fighters was upbeat aboard the flyer, the two young men, remembering Arrakis, murmured Fremen prayers. Stilgar was still contemplating what they had seen and done when Var yelled a strangled-sounding alarm.\n\nSuddenly strange ships swarmed around them.\n\n> _You see only harshness, devastation, and ugliness. That is because you have no faith. Around me I see a potential paradise, for Rakis is the birthplace of my beloved Prophet_.\n> \n> \u2014WAFF of the Tleilaxu\n\nWhen he first glimpsed Rakis, the bleak ruins brought dismay to Waff's heart. But when Edrik's Heighliner deposited him and his small team of Guild assistants there, he experienced the joy of setting foot on the desert planet again. He could feel the holy calling deep inside his bones.\n\nIn his previous lifetime he had stood on these sands, face to face with the Prophet. With Sheeana and Reverend Mother Odrade, he had ridden a great worm out to the ruins of Sietch Tabr. His ghola memories were corrupted and uncertain, riddled with annoying gaps. Waff could not recall his final moments as the whores closed in around the desert planet, deploying their awful Obliterators. Had he run for hopeless shelter, looking behind him like Lot's wife for a last glimpse of the doomed city? Had he seen explosions and walls of flame searing the sky, sweeping toward him?\n\nBut the cells of another Waff ghola had been grown in an axlotl tank in Bandalong as part of the usual process. The secret council of the kehl had planned for the serial immortality of all Tleilaxu Masters long before anyone had heard of Honored Matres. The next thing he knew, Waff was awakened to his past life during a grand guignol stage show as the brutal women murdered one of his twins after another until just one of them\u2014him\u2014reached a sufficiently desperate crisis to break through the ghola barrier and reveal his past. Some of it, at least.\n\nBut not until now had Waff actually seen the Armageddon that the whores had wrought on this sacred world.\n\nThe ecosystem of Rakis had been fundamentally destroyed. Half of the atmosphere was burned away, the ground sterilized, most life forms dead\u2014from the microscopic sandplankton all the way up to the giant sandworms. It made the old Dune seem comfortable by comparison.\n\nThe sky was a dark purple, touched with an underburn of orange. As their ship circled, searching for a spot less hellish than others, Waff studied a panel of atmospheric readings. The moisture content was abnormally high. At some point in its geologic history, Arrakis had possessed open water, but sandtrout had sealed it all away. During the bombardment, underground rivers and seas must have been vaporized as they were released from aquifers.\n\nThe Honored Matres' horrific weapons had not only turned the soft dunes to a baked moonscape, they had also thrown up great clouds of dust that had not settled entirely out of the atmosphere, even decades later. The Coriolis storms would be worse than ever before.\n\nHe and his team would likely have to wear special bodily protection and supplemental breather masks; their small dwelling huts would need to be sealed and pressurized. Waff didn't mind. Was that so different from wearing a stillsuit? By degrees, perhaps, but not fundamentally harder.\n\nHis lighter circled over the remains of a sprawling metropolis that had been called Arrakeen in the days of Muad'Dib, then the Festival City of Onn during the reign of the God Emperor, and later\u2014after Leto II's death\u2014the moated city of Keen. No longer concerned about secrecy, now that the seaworms had successfully taken hold on Buzzell, Waff was happy to have four assistants help him with the hard work he was sure to face on this Obliterator-blasted planet.\n\nStudying the surface, he discerned lumpy geometric shapes that had once been angled streets and tall buildings. Surprisingly, in the dimness of seared daylight, he also spotted numerous artificial illumination sources and a few dark structures of recent construction. \"There seems to be a camp down there. Who else would come to Rakis? What could they possibly want here?\"\n\n\"The same as us,\" said the Guildsman. \"Spice.\"\n\nHe shook his head. \"Too little here anymore, at least until we bring back the worms. No one else has that skill.\"\n\n\"Pilgrims perhaps? There may still be those who make a hajj,\" a second assistant said. Waff knew that a dizzying mishmash of religious splinter groups and cults had sprung from Rakis.\n\n\"More likely,\" suggested a third Guildsman, \"they are treasure hunters.\"\n\nWaff quoted quietly from the Cant of the Shariat: \"'When greed and desperation are coupled, men accomplish superhuman feats\u2014though for the wrong reasons.' \"\n\nHe considered choosing a different place for their base camp, then accepted the idea that joining resources with the strangers might help them all last longer in the harsh environment. No one knew when\u2014or if\u2014Edrik might be coming back for them, or how long the sandworm work would take, or how much longer Waff himself would last. He planned to be here for the remainder of his days.\n\nAfter the lighter landed unannounced at the edge of the camp, the Guildsmen waited for instructions from Waff. The Tleilaxu man settled goggles over his eyes to protect against the caustic wind, and emerged. For long journeys outside, he might have to wear a supplemental oxygen mask, but the Rakian atmosphere was surprisingly breathable.\n\nSix tall and dirty men faced him from the encampment. They wore rags wrapped around their heads, carried knives and antique maula pistols. Their eyes were red-veined, their skin rough and cracked. The foremost man had shaggy black hair, a square chest, and a rock-hard potbelly. \"You are fortunate that I'm curious about why you are here. Otherwise, we would've shot you out of the sky.\"\n\nWaff held up his hands. \"We are no threat to you, whoever you are.\"\n\nFive men leveled their maula pistols, and the other slashed the air with his knife. \"We have claimed Rakis for ourselves. All spice here is ours.\"\n\n\"You've claimed a whole planet?\"\n\n\"Yes, the whole damned planet.\" The first man tossed back his dark hair. \"I'm Guriff, and these are my prospectors. There's damned little spice left in the burned crust, and it's ours.\"\n\n\"Then you may have it.\" Waff performed a perfunctory bow. \"We have other interests, as geological investigators and archaeologists. We wish to take readings and run tests to determine the extent of damage to the ecosystem.\" The four Guild assistants waited beside him in complete silence.\n\nGuriff laughed loudly and heartily. \"There isn't much of an ecosystem left here.\"\n\n\"Then where does breathable oxygen come from?\" He knew that Liet-Kynes had asked that question in the ancient days, curious because the planet had neither widespread plant life nor volcanoes to generate an atmosphere.\n\nThe man just stared. Obviously, he had not thought about this. \"Do I look like a planetologist to you? Go ahead and look into it, but don't expect any help from us. Here on Rakis, you are self-sufficient or you die.\"\n\nThe Tleilaxu man raised his eyebrows. \"And what if we wish to share some of our spice coffee with you, as a token of friendship? I understand that water is more easily obtainable than in the old days.\"\n\nGuriff glanced at his prospectors, then said, \"We're happy to accept your hospitality, but we have no intention of reciprocating.\"\n\n\"Nonetheless, our offer stands.\"\n\nINSIDE GURIFF'S DUSTY hut, Waff used his own supplies of melange (left over from his sandworm experiments) to brew coffee. Guriff didn't have a desperate shortage of water in his camp, though his dwelling smelled of long-unwashed bodies and the savory sweetness of a drug smoke that Waff could not identify.\n\nAt his command, the four Guildsmen erected the shelters brought down from the Heighliner, setting up armored sleeping tents and laboratory enclosures. Waff saw no reason to assist them. He was a Tleilaxu Master after all, and these were his workers, so he would allow them to perform their tasks.\n\nWhile they drank a second pot of spice coffee, Guriff grew more relaxed. He didn't trust the diminutive Tleilaxu, but he didn't seem to trust anyone. He took pains to say he harbored no particular hatred toward Waff's race, and that his scavengers held no grudges against others of low social position. Guriff cared only about Rakis.\n\n\"All that melted sand and plascrete. By chipping away the upper crust of glass, we were able to get down to the foundations of the sturdier buildings in Keen.\" Guriff produced a hand-drawn chart. \"Scraping out buried treasure. We found what we think is the original Bene Gesserit Keep\u2014a few heavily barricaded bomb shelters filled with skeletons.\" He smiled. \"We also uncovered the extravagant temple built by the Priests of the Divided God. It was so huge we couldn't miss it. Full of trinkets, but still not enough to pay for our effort. CHOAM is expecting us to find something much more extraordinary, though they seem happy enough to sell containers of 'genuine Rakian sand' to gullible fools.\"\n\nWaff didn't reply. Edrik and the Navigators had obtained such Rakian sand for him to use in his original experiments.\n\n\"But we've got a lot more digging to do. Keen was a big city.\"\n\nIn his previous life, Waff had seen those structures before they were destroyed. He knew the ostentation that the deluded Priests placed in all the rooms and towers (as if God cared about such gaudiness!). Guriff and his men would indeed find plenty of treasure there. But the wrong kind.\n\n\"The Priesthood's temple had collapsed worse than most other large buildings. Maybe it was a direct target of the Honored Matre attack.\" The prospector smiled with thick lips. \"But deep in the sublevels beneath the temple, we did find chests of stored solaris and hoarded melange. A worthwhile haul. More than we expected, but not so much. We're after something bigger. The Tyrant buried a huge spice hoard deep in the southern polar regions\u2014I'm sure of it.\"\n\nWaff made a skeptical sound as he sipped spice coffee. \"No one has been able to find that treasure for fifteen hundred years.\"\n\nGuriff held up a finger, noticed a hangnail, and chewed on it. \"Still, the bombardment may have churned up the crust enough to reveal the mother lode. And, thanks be to the gods\u2014there are no worms left to torment us.\"\n\nWaff made a noncommittal sound. _Not yet_.\n\nWITHOUT BOTHERING TO sleep, knowing his time was short, the Tleilaxu man began to make preparations to continue his work. His Guild companions seemed confident that the Navigator would eventually return, though Waff wasn't so sure. He was here on Rakis, and this gave him great pleasure.\n\nWhile the Guild assistants finished connecting the generators and sealed the prefab shelters, the Tleilaxu researcher went back aboard the near-empty lighter. In the cargo hold he smiled paternally at his magnificent specimens. The armored worms were small but ferocious. They looked ready to tackle a dead world. _Their_ world.\n\nAges ago, the Fremen had been able to summon and ride sandworms, but those original creatures had died out when Leto II's terraforming operations had turned Arrakis into a garden world with green plants, flowing rivers, and moisture from the sky. Such an environment was fatal to sandworms. But when the God Emperor was assassinated and his body fissioned into sandtrout, the whole process of desertification began anew. The freshly spawned worms became far more vicious than their predecessors, tackling the huge challenge of recreating the Dune That Once Was.\n\nWaff now faced a challenge many times more difficult. His modified creatures were armored to resist the most severe environment, with mouths and head ridges powerful enough to crack through the vitrified dunes. They could dig deep beneath the black surface; they could grow and reproduce\u2014even here.\n\nHe stood before the dusty holding tank in which the worms churned. Each specimen was about two meters in length. And strong.\n\nSensing his presence, the creatures twitched restlessly. Waff looked outside to where the sky had turned the deep purple-brown of dusk. Storms swirled gritty dust through the atmosphere. \"Be patient, my pets,\" he said. \"Soon I will release you.\"\n\n> _We are na\u00efve to think that we control a precious commodity. Only through guile and eternal wariness do we keep it out of the hands of our competitors_.\n> \n> \u2014Spacing Guild internal report\n\nEdrik moved his Heighliner away from the ruins of Rakis, no longer concerned with the Tleilaxu Master. Waff had served his purpose.\n\nMore important, the Oracle of Time had summoned all surviving Navigators, and Edrik would give them joyous news. With the seaworms obviously thriving on Buzzell, there would be plenty of ultraspice for the taking. The unusual concentrated form might even be superior to the original spice: a frighteningly potent melange to keep Navigators alive without the meddling, greedy Administrator faction or the witches of Chapterhouse.\n\n_Freedom!_\n\nIt had amused him to see Waff taking his worm samples to Rakis, hoping to establish a new spice cycle. Edrik didn't think the little researcher could do much there, but an alternative source of melange would be a bonus. But even without that, never again would the Navigators be strangled by power games. The four Guildsmen whom Edrik had sent to accompany Waff were spies and would secretly report everything the Tleilaxu achieved.\n\nInside his tank, Edrik smiled to himself, pleased that he had thought of all eventualities. With the first package of Buzzell ultraspice safely stored in his security chamber, the Navigator guided his Heighliner out into the emptiness of space. Even the Oracle would congratulate him for this remarkable news.\n\nBefore he could travel toward his scheduled rendezvous, however, the emptiness rippled around him. When Edrik studied the distortions, he realized what they were. Moments later, scores of Guildships appeared like buckshot in space, winking through foldspace and emerging forward and back, above and below, to surround his Heighliner completely.\n\nEdrik transmitted on a band that only fellow Navigators should have received. \"Explain your presence.\"\n\nBut none of the imposing newcomers answered. Studying the glyphs and cartouches on the sides of the enormous hulls, he realized that these were new Guildships, guided by Ixian mathematical compilers.\n\nThe computer-controlled vessels closed in. Sensing the threat, Edrik transmitted with greater alarm, \"What is your justification?\"\n\nThe other Guildships formed a smothering blanket around his Heighliner. The silence of the great vessels was more intimidating than any voiced ultimatum. Their proximity distorted his Holtzman fields, preventing him from folding space.\n\nFinally a voice spoke, flat and dull in timbre, yet unnervingly confident. \"We require your cargo of seaworm spice. We will board your ship for inspection.\"\n\nEdrik assessed these enemies, his mind racing through a labyrinth of possibilities. The ships appeared to belong to the Administrator faction. They functioned with Ixian devices, so they had no need for Navigators or melange. Why then would they want to confiscate the ultraspice? To prevent Navigators from having it? To ensure the Guild's complete reliance on Ixian navigation machines?\n\nOr could this be another foe entirely? Were these ships flown by CHOAM pirates hoping to seize a valuable new asset? Witches from Chapterhouse wanting to force continued dependence on the Sisterhood's melange?\n\nBut how would any outsiders know about the ultraspice?\n\nWhile Edrik's Heighliner hung helpless in space, small interdiction ships emerged from the surrounding Guild vessels. He had no choice but to allow boarders onto his ship.\n\nThough Edrik did not recognize him, a man wearing appropriate Guild insignia marched along the decks and ascended to the restricted level, brushing aside all security barriers. Six well-muscled men accompanied him. The leader smiled condescendingly when he stood before the Navigator's tank and looked into it. \"Your new spice has fascinating possibilities. We require it from you.\"\n\nEdrik boomed from within his chamber, intentionally amplifying the speaker system. \"Go to Buzzell and obtain your own.\"\n\n\"This is not a request,\" said the man, his face bland. \"We have learned the intensity of this substance and believe it to be a remedy for our difficult situation. We will take it to the heart of the thinkingmachine empire.\"\n\nThinking machines? What did the Administrator faction have to do with the Enemy? \"You may not have it,\" Edrik repeated, as if he had any say in the matter.\n\nThe bland-faced Guildsman gestured to his burly bodyguards, and they withdrew iron-tipped hammers from their slick gray robes. The leader gave them a calm, matter-of-fact nod.\n\nPanicked, Edrik swam backward in his tank, but he had nowhere to go. The muscular bodyguards did not care that he was inside the container or that exposure to the air would kill him. With thick arms, they swung their heavy sledges and smashed the thick plaz walls.\n\nJagged cracks split out in starburst patterns, and concentrated orange spice gas whistled out through the breaches. The guards did not react to the melange streaming into their faces, though the concentration should have made a normal human reel. Their bland-faced leader watched like a man smelling an approaching storm while Edrik's atmosphere drained out.\n\nWhen the air pressure was no longer sufficient to buoy him, the Navigator collapsed to the floor of his tank. Weakly, he raised his webbed hands and demanded answers in a voice that was little more than a gasp. The Guildsman and his companions offered no explanations.\n\nWithering and twitching, Edrik lay on the floor. He extended a rubbery arm and tried to crawl, but with all the spice gas draining away, the air was too thin. He could no longer breathe, could hardly move. Even so, the Navigator was slow to die.\n\nThe bland-faced man stepped closer to the shattered wall, and his features metamorphosed. Khrone said to his Face Dancer companions, \"Take the concentrated spice. With this substance, Omnius will awaken his Kwisatz Haderach.\"\n\nThe others departed to search the decks and soon uncovered the hoard of modified melange. When the disguised guards returned to the interdiction ships, Khrone held one of the heavy packages in his arms. He inhaled deeply. \"Excellent. Remove all of our people from this Heighliner. When we are safe, destroy the ship and everyone aboard it.\"\n\nHe looked coolly down at the dying Edrik. Only a few rusty curls of gas continued to ooze from cracks in the tank. \"You have served your purpose, Navigator. Take solace in that.\" The Face Dancer strutted away.\n\nEdrik continued to heave great breaths, but barely a scent of melange remained. By the time the computer-controlled Guildships got into formation in space, he could barely keep from slumping into unconsciousness.\n\nThe opposing vessels opened fire. Edrik's Heighliner exploded before he could utter a curse.\n\n> _There is an art to legend-telling, and an art to living the legend_.\n> \n> \u2014a saying of Ancient Kaitain\n\nThe _Ithaca_ ' _s_ replenishing operations had taken place in the stillrich northern latitudes, far from any visible population centers. Garimi managed the complex process with dozens of flying craft from the hangar decks, leaving Duncan on the command bridge. He felt trapped there, unable to leave because of the protective veil that the no-ship usually afforded him. He hated having to remain behind while others did the risky work . . . and he didn't even know what the old man and woman wanted from him.\n\nHe had no idea what was going on back in the Old Empire, with Murbella and Chapterhouse. He knew only that the Enemy was still searching for him\u2014and he was still hiding, as he had been for decades. Was this truly the best way to fight, the best way to defend humanity? He had been adrift for as long as the _Ithaca_ , and of late, the waters of uncertainty seemed deeper than ever.\n\nIt had been two days now without word from Teg or Sheeana and their team. If their group was simply meeting with the natives, someone should have checked in by now. Duncan feared another trap like the one they had encountered on the planet of the Handlers.\n\nMiles Teg had been his mentor and his student, and Sheeana . . . ah, Sheeana. They had been lovers and sexual opponents. She had cured him and saved him, so of course he cared for her. He had tried to protect himself by denying it, but she hadn't believed him, and he hadn't believed himself. Both knew they had a bond unlike any other, different from the one he and Murbella had imposed upon one another.\n\nAs he studied the landscape below, it seemed to call to him. Many cities were discernible in the northern and southern forested latitudes. He felt he should be down there facing any possible dangers with the others, not stuck aboard the _Ithaca_ , forced to remain safe and out of sight.\n\n_How long am I supposed to wait_?\n\nWhen he was Swordmaster of House Atreides he would never have hesitated. If it had been young Paul Atreides under threat, Duncan would have leapt in to fight for him, ignoring the intangible threat of the old man and woman. As the witches said in their oft-quoted Litany, _I will face my fear_. And it was about time he did so.\n\nHe closed his eyes, not wanting to see the spreading desert that looked like a seeping knife wound across the continent. \"I will not ignore this.\" Duncan summoned Thufir Hawat as well as Garimi, who had recently returned to the no-ship with all of her flying craft after reloading the _Ithaca_ ' _s_ stores.\n\nDuncan stood when they arrived. \"We are going to rescue the landing party,\" he announced, \"and we're going to do it now. I don't know what kind of military force those people have down there, but we'll stand against it if the Bashar is in trouble.\"\n\nThufir's eyes brightened and his face flushed. \"I'll pilot one of the ships.\"\n\nDuncan remained stern. \"No, you will follow my orders.\"\n\nGarimi was taken aback by Duncan's bold comment, but nodded as she heard him rebuke Thufir. \"Do you have instructions for us before we depart? Shall I command the mission?\"\n\n\"No\u2014I will do it personally.\" Before either could argue with him, Duncan strode toward the lift, and they were forced to follow him. \"I'm sick of hiding. My plan has been to run and remain unobtrusive, staying one step ahead of that strange net. But in doing so, I've left too much of myself behind. I am _Duncan Idaho_.\" He raised his voice as they entered the lift. \"I was Swordmaster of House Atreides and consort of St. Alia of the Knife. I acted as advisor and companion to the God Emperor. If the Enemy is out there, I won't leave the rest of humanity to face it themselves. If Sheeana and the Bashar need my help, then I'm going to help.\"\n\nThufir stiffened, then allowed himself a pleased smile. \"You should have left the _Ithaca_ long ago, Duncan. I don't see what you've accomplished by staying here. The no-field hasn't exactly offered perfect protection.\"\n\nGarimi seemed pleased by Duncan's attitude. \"My recovery teams took a good look at that planet down there, and it seems a fine place to settle. Does that mean you'll stop opposing my efforts and let us form a colony at last?\"\n\nThe lift doors closed, and the group began to drop toward the hangar decks where the many ships were being refueled. \"That remains to be seen.\"\n\nTEG BIDED HIS time in the camp long after Stilgar and Liet flew off into the early morning. By now, Duncan would certainly have drawn the obvious conclusions.\n\n\"Do you think they'll kill us, after all?\" Sheeana's tone was surprisingly matter-of-fact, as if she had accepted the inevitable.\n\n\"Maybe just you. You're the one they blame.\" He spoke without humor. Though they were allowed to sit on the ground outside, their captors still watched them closely.\n\nShe sipped from a small cup of water that had been provided. \"Is that a joke?\"\n\n\"A distraction.\" Teg glanced up at the sky. \"We have to trust Duncan to decide on the correct response.\"\n\n\"Maybe he thinks we can handle this ourselves. Duncan has great confidence in our independent abilities.\"\n\n\"As do I. Should it become necessary, I could slaughter every one of these people.\" He chose the word intentionally. _Slaughter_. As he had done with the Honored Matres in their fortress on Gammu. \"And it would take me no longer than the blink of an eye. You know it.\"\n\nSheeana had seen him move against the Handlers, helping her, Thufir, and the Rabbi escape, and she had also seen how much that brief burst of energy had drained him. \"Yes, I know, Miles. And I pray it doesn't become necessary.\"\n\nOff in the distance they heard the whining drone of the small flyer returning from the desert. Teg's sharply attuned ears recognized its sputtering engine sound. The villagers gathered at the packed landing zone, anxious to receive the hunting party. First, two specks appeared in the sky, flying low; then they were joined by many more dots, like a dispersed flock of migrating birds. The drone grew to a roar.\n\nTeg shaded his eyes, identifying many of the flying craft. \"Mining shuttles and lighters from the no-ship. So this is how Duncan plans to rescue us. He's trying to impress them. It appears he sent everything we have.\"\n\n\"We certainly have superior firepower. Duncan could have taken the direct method and rescued us by force of arms.\"\n\nWatching the ships come closer, Teg smiled. \"He's smarter than that. Like me, he wants to avoid bloodshed, especially in a conflict he doesn't entirely understand.\" _Did I teach him that lesson, or did he teach me?_ As the Bashar reflected on their past lives, he didn't know the answer.\n\nMore than forty craft landed together in a flat, open space at the outskirts of the village. They weren't war vessels or armored attack ships, though some had defensive weapons. The Bashar stepped with Sheeana away from the tents, to face the largest mining shuttle. No one tried to stop them; the people were too awed by what they saw.\n\nIt surprised Teg to see Duncan Idaho himself march down the ramp of the lead craft, wearing his traditional House Atreides uniform, complete with polished boots and the starburst insignia of his rank. If the Qelsans had been gone from the Old Empire for fifteen centuries, they weren't likely to recognize any of the symbols, but Teg thought the uniform gave his friend a distinguished aura of command, and undoubtedly provided self-assurance.\n\nDuncan swept his gaze across the confused villagers, finally spotting Teg and Sheeana. The relief on his face was obvious as he made his way to them. \"You're still alive. And unhurt?\"\n\n\"Stuka isn't,\" Sheeana said with an edge of bitterness.\n\n\"You shouldn't have left the no-ship,\" Teg said. \"You're vulnerable now, visible to the searchers and their wide net.\"\n\n\"Let them find me.\" Duncan appeared stony, as if he had reached an inescapable conclusion. \"This endless chase and hiding accomplishes nothing. I can't defeat the Enemy unless I confront them.\"\n\nSheeana glanced nervously at the sky, as if expecting the old man and woman to appear suddenly. \"Garimi could have led the attack, or even Thufir. Instead, you let yourself be swayed by your emotions.\"\n\n\"I factored them in when I made my correct decision.\" Duncan's face flushed, as if he were hiding the real answer, and he rushed ahead with an explanation. \"By comline, I spoke with Stilgar and Liet-Kynes aboard the flyer. We intercepted them out in the desert, so I have some inkling of what's going on here. I know how they killed Stuka\u2014and why.\"\n\n\"And you're surprised to see me alive?\" Sheeana asked. \"Grateful, too, I hope.\"\n\nTeg interrupted. \"The death of Stuka was a tragic overreaction. These people made assumptions about us.\"\n\nNodding, Duncan said, \"Yes, Miles. And if I had made an overzealous response with superior firepower, that would have caused many more deaths and a much greater tragedy. In one of my earlier lives I might have done exactly that, but I only needed to think about what you would have done.\"\n\nStilgar and Liet emerged with the commandos from the tanker. The two young gholas displayed a hardness to them now, and new life behind their eyes. The Fremen naib and the planetologist had found something on Qelso that reenergized them and transported them to other times.\n\nTeg understood what all the gholas had gone through since recovering their memories. They had been sheltered and comfortable aboard the _Ithaca_ , forced to content themselves with reading about their pasts and watching the sandworms in the cargo hold, as if they were specimens in a zoo. But these gholas could remember the real Arrakis. The lives of Stilgar and Kynes had not been safer or more comfortable in the tumultuous old days, but there had been a certain sharp definition to who they were.\n\nOthers continued to emerge from the landed vessels: Thufir, Garimi and more than a dozen Sisters, muscular male Bene Gesserit workers, second-generation children born aboard the no-ship setting foot on a real planet for the very first time in their lives. Five of the Rabbi's followers stood in bright sunlight, looking around in wonder at the landscape, at the open spaces. Presently the old man himself emerged, blinking his bespectacled, owlish eyes.\n\nVar looked admiringly at the mining shuttles and lighters, at his new companions Stilgar and Liet. He raised his chin. Apparently, Duncan had also spoken with the village leader at length during their flight back from the desert. \"Duncan Idaho, you know what trials we face here, what we've been driven to do. We are the only ones who'll stand against the death of this planet. We did not bring the desert here. You have no right to condemn us.\"\n\n\"I didn't condemn you for your struggle, but I can't condone what you did to our companion. Years ago, Bene Gesserit visitors to your world acted without considering the consequences of what they were doing to you. And now it appears you have done the same thing.\"\n\nThe old leader shook his head. His eyes burned with anger and righteousness. \"We killed the witches responsible for depositing sandtrout here. Finding another witch, we killed her too.\"\n\nDuncan abruptly cut off what was sure to be a pointless argument. \"We will take our friends and leave you. I'll let you have your fruitless fight against a desert you can't defeat.\"\n\nTeg and Sheeana stepped forward, anxious to leave this place. Liet and Stilgar, though, held back and looked at each other. The latter squared his shoulders and said, \"Duncan, Bashar . . . Liet and I are having second thoughts. This is the desert\u2014not _our_ desert, but closer than anything we have yet encountered as gholas. We were brought back to life for a purpose. The skills from our past lives can be vital resources in a place like this.\"\n\nLiet-Kynes picked up the speech as if he and Stilgar had rehearsed what they were going to say. \"Look around. Can you imagine a world where our talents are more desperately needed? We are trained as fighters against impossible odds. We're used to desert combat. As a planetologist, I know the best ways to control the spread of the dunes, and I understand more about the sandworm cycle than most people.\"\n\nStilgar added, his passion rising, \"We can show these fighters how to build sietches in the harshest desert. We can teach them to make real stillsuits. One day, perhaps, we shall even ride the great worms again.\" His voice cracked. \"No one can stop the desert, but we can keep the people alive. The rest of you go back to the no-ship, but the Qelsans need us here.\"\n\nSheeana stopped at the hatch of the nearest ship, clearly displeased. \"That is not possible. We need you, and all of the gholas, aboard the _Ithaca_. Each one of you was created, raised, and trained to assist us against the Enemy.\"\n\n\"But no one knows how, Sheeana,\" Duncan pointed out, moved by what the two young men had said. \"None of you can say for certain why we need Stilgar and Liet. And what exactly is our fight?\"\n\n\"We are not your tools or game pieces.\" Stilgar crossed his arms over his chest. \"We are human beings with free will, regardless of how we might have been created. I never asked to serve the Bene Gesserit witches.\"\n\nLiet stood by his friend. \"This is what we want to do, and who's to say it isn't our destiny? We could save a planet, or at least its population. Isn't that an important enough goal?\"\n\nTeg understood the dilemma all too well. These two had found a connection they could hold onto, a battle they could fight that did indeed require their specific abilities. He himself had been created as a pawn, and he'd been forced to play that role. \"Let them go, Sheeana. You have enough experimental subjects on the ship.\"\n\nThufir Hawat came up to the Bashar, relieved to see his mentor safe. He shot a disturbed glance toward Sheeana. \"Is that all we are to them, Bashar? Experimental subjects?\"\n\n\"In a certain sense. And now we must go back to our cage.\" He was anxious to leave this dying planet before other problems arose.\n\n\"Not so fast,\" the old Rabbi said, stepping forward. \"My people are not, and never have been, part of your reckless flight across space. We've always wanted a world to settle. Compared to metal decks and small chambers, this planet looks good enough.\"\n\n\"Qelso is dying,\" Sheeana said. The Rabbi and his hardworking companions simply shrugged.\n\nVar scowled, as did some of the nomadic villagers nearest him. \"We do not need any further drain on our resources. You are welcome here only if you intend to fight back against the desert.\"\n\nIsaac, one of the strong Jewish men, nodded. \"If we decide to stay here, we will fight and work. Our people are no strangers to surviving when the rest of the universe is pitted against us.\"\n\n> _No matter where I go, no matter what I leave behind, my past is always with me, like a shadow_.\n> \n> \u2014DUNCAN IDAHO,  \n>  no-ship logs\n\nLiet-Kynes and Stilgar returned briefly to the _Ithaca_ to retrieve informational archives and some of the equipment they would need to monitor Qelso's changing climate. Liet even converted several spare sensor buoys into orbital weathersats, which the no-ship deployed.\n\nHe said his goodbyes to the other ghola children who had been raised with him\u2014Paul Atreides, Jessica, Leto II. And Chani, his own daughter. With a surge of emotion, Liet grasped the hand of the young woman, who was physically almost three years older than he. He smiled at her. \"Chani, someday you will remember me as I was on Arrakis\u2014busy in the sietches, working as the Imperial Planetologist or the Judge of the Change, carrying on my father's dream for the Fremen and for Dune.\"\n\nHer expression was intense, as if she struggled to grasp some faint flicker of memory as she listened to him. Releasing her hand, he touched her forehead, her dark red hair. \"Maybe I was a strong leader, but I'm afraid I wasn't much of a father. So I must tell you, before I go, that I love you. Then _and_ now. When you remember me, remember all we shared.\"\n\n\"I will. If I remembered everything now, I'd probably want to go with you back to the desert. And so would Usul.\"\n\nBeside them, Paul shook his head. \"My place is here. Our fight is bigger than one desert.\"\n\nStilgar took his friend's arm, urging Liet to hurry. \"This planet is large enough for us. I feel in my soul that this is why Liet and I have been brought back, whether or not Sheeana realizes it. Perhaps someday, no matter how it appears now, we will all see that this is part of the greater battle.\"\n\nMeanwhile, the Rabbi spoke to his fifty-two enthusiastic followers at their stations on the no-ship. Isaac and Levi had taken over many of the old man's duties, and at his signal they directed the Jews to gather their possessions and bring prefabricated shelters from the _Ithaca_ ' _s_ vast storage chambers. Soon, all of them had shuttled down to the surface, where they disembarked and began unloading the landed cargo ships under Isaac's direction.\n\nOn the ground Var strode through the activity, marshalling his followers. He ran a covetous eye over several of the craft that Duncan had brought down during his show of force. \"Those mining shuttles would be a great help to us for carrying supplies and water across the continent.\"\n\nSheeana shook her head. \"Those ships belong to the _Ithaca_. We may need them.\"\n\nVar glowered at her. \"Small enough compensation for causing the death of an entire world, I'd say.\"\n\n\" _I_ didn't contribute to the death of your world. You, however, killed Stuka in cold blood, before\u2014\"\n\nQuickly, Teg went into Mentat mode, mentally inventorying the supplies and equipment they carried aboard the no-ship. To Sheeana, he murmured, \"Although we had no part in the damage done to this world, we did resupply our ship here, and many of our people are staying behind as settlers. A token payment is not unreasonable.\" When she nodded, Teg turned to Var. \"We can spare two shuttles. No more.\"\n\n\"And two desert experts,\" Liet piped up. \"Stilgar and me.\"\n\n\"Not to mention a willing and hardy workforce. You'll be glad to have the Jews here.\" Teg had noticed how industrious the Rabbi's people were. He expected they would do well on this planet, even as the climate turned harsher. Someday, however, they might decide that Qelso wasn't their promised land after all.\n\nNOT SURPRISINGLY, GARIMI and her conservative followers also wanted to leave the no-ship permanently. More than a hundred of the Sisters asked to be released from the _Ithaca_ to settle on Qelso, even with its ever-growing desert. There, they planned to establish the foundation for their new order. Back on the no-ship, Garimi announced their choice to Sheeana more as a courtesy than a matter for discussion.\n\nBut the people of Qelso would hear none of that. They met the Sisters' landed shuttle with drawn weapons. Var stood with his arms crossed over his chest. \"We accept Liet-Kynes and Stilgar among us, as well as the Jews. But no Bene Gesserit witch is welcome here.\"\n\n\"No witches!\" other Qelsans cried, their expressions suddenly murderous. \"If we find them, we kill them.\"\n\nHaving accompanied them for a farewell, Sheeana tried to speak on Garimi's behalf. \"We could take them to the other side of the continent. You would never know about their settlement. I promise, they'll cause you no trouble.\"\n\nBut the incensed Qelsans were not inclined to listen, and Var spoke again. \"Your kind act only for the benefit of the Sisterhood. We welcomed them once, to our deep and lasting regret. Now Qelsans act for the benefit of Qelso. No member of your Sisterhood is welcome here. Short of violence, I cannot be more clear than that.\"\n\nSending up a puff of dust with every step, the Rabbi trudged past tents and portable buildings toward the shuttle. He wiped sweat from his brow and came to stand before Teg and Sheeana, looking uneasily from one to the other. \"I think my people will be happy here, by the grace of God.\" He kicked at the dry dirt with his shoe. \"We were meant to have ground under our feet.\"\n\n\"You look disturbed, Rabbi,\" Sheeana noted.\n\n\"Not disturbed. Sad.\" To Teg he appeared crestfallen, and his watery old eyes seemed redder than usual, as if from crying. \"I will not be with them. I cannot leave the no-ship.\"\n\nBlack-bearded Isaac draped a consoling arm around the elderly man's shoulders. \"This will be the new Israel for us, Rabbi, under my leadership. Won't you reconsider?\"\n\n\"Why aren't you staying with your people?\" Teg asked.\n\nThe Rabbi lowered his gaze, and tears dropped on the hardscrabble ground. \"I have a higher obligation to one of my followers whom I failed.\"\n\nIsaac explained to Sheeana and Teg in a soft voice, \"He wishes to remain with Rebecca. Though she is an axlotl tank now, he refuses to leave her.\"\n\n\"I shall watch over her for all my remaining days. My followers will be in good hands here. Isaac and Levi are their future, while I am their past.\"\n\nThe rest of the Jews surrounded the Rabbi, saying their goodbyes and wishing him well. Then the weeping old man joined Teg, Sheeana, and the others on the waiting shuttle, which took them back up to the no-ship.\n\n## TWENTY-FOUR YEARS AFTER\n\nESCAPE FROM CHAPTERHOUSE\n\n> _We are wounded, but undefeated. We are hurt, but can endure great pain. We are driven to the end of our civilization and our history\u2014but we remain human_.\n> \n> \u2014MOTHER COMMANDER MURBELLA,  \n> address to the survivors of Chapterhouse\n\nAs the epidemic burned itself out, the survivors\u2014all of them Reverend Mothers\u2014struggled to hold the Sisterhood together. No vaccines, immunity treatments, diets, or quarantines had any effect as the general populace died.\n\nIt required only three days for Murbella's heart to turn to stone. Around her, she watched thousands of promising young acolytes perish, diligent students who had not yet learned enough to become Reverend Mothers. Every one of them died either from the plague or from the Agony that was rushed upon them.\n\nKiria slipped into her former Honored Matre viciousness. On many occasions she argued vehemently that it was a waste of time to care for anyone who had contracted the plague. \"Our resources are better spent on more important things, on activities that have some chance of success!\"\n\nMurbella could not dispute her logic, though she did not agree with the opinion. \"We're not thinking machines. We are humans, and we will care for humans.\"\n\nIt was a sad irony that as more and more of the population died, fewer Reverend Mothers were needed to tend the remaining sick. Gradually, those women were able to turn to other crucial activities.\n\nFrom a nearly empty chamber in the Keep, Murbella peered through the broad, arched window segments behind her throne chair. Chapterhouse had once been a bustling administrative complex, the pulsing heart of the New Sisterhood. Before the plague struck, Mother Commander Murbella had been in charge of hundreds of defensive measures, monitoring the constant progress of the Enemy fleet, dealing with the Ixians, the Guild, refugees and warlords, anyone who could fight on her side.\n\nFar away, she could see the brown hills and dying orchards, but what concerned her was the eerie, unnatural silence of the city itself. The dormitories and support buildings, the nearby spaceport field, the markets, gardens, and dwindling herds . . . all should have been tended by a population of hundreds of thousands. Sadly, most normal activity around the Keep and the city had halted. Far too few remained alive to cover even the most basic work. The world itself was virtually vacant, with all hope dashed in a matter of days. So shockingly sudden!\n\nThe air in the surrounding city was heavy with the stench of death and burning. Black smoke rose from dozens of bonfires\u2014not funeral pyres, for Murbella had other ways to dispose of the bodies, but simply the incineration of contaminated garments and other materials, including infected medical supplies.\n\nIn an admittedly petty moment, Murbella had summoned two exhausted Reverend Mothers. Telling them to bring suspensor clamps, she had ordered them to remove the deactivated combat robot from her private chambers. Though the hated machine had not moved in years, she had begun to feel that it was mocking her. \"Take this thing away and destroy it. I abhor everything it symbolizes.\" The obedient women seemed relieved to follow her orders.\n\nThe Mother Commander issued her next instructions. \"Release our melange stockpiles and distribute spice to all survivors.\" Every healthy woman was dedicated to tending the remaining sick, though it was a hopeless task. The surviving Reverend Mothers were utterly exhausted, having worked without rest for days. Even with the bodily control taught by the Sisterhood, they were hard-pressed to continue. But melange could help keep them going.\n\nLong ago in the time of the Butlerian Jihad the palliative properties of melange had been an effective measure against the horrific machine plagues. This time she didn't expect spice to cure anyone who had already contracted the disease, but at least it would help the surviving Reverend Mothers perform the daunting work required of them. Though Murbella desperately needed every gram of spice to pay the Guild and the Ixians, her Sisters needed it more. If the unified Sisterhood died on Chapterhouse, who would lead the fight for humanity?\n\n_One more cost among so many. But if we don't spend it now, we will never buy victory_. \"Do it. Distribute whatever is necessary.\"\n\nAs her orders were being carried out, she made calculations and realized to her dismay that there weren't enough Reverend Mothers left alive to deplete the Sisterhood's hoarded spice anyway.. . .\n\nHer entire support staff had been stripped away, and she felt isolated. Murbella had already imposed austerity measures, severely cut back services, and eliminated every extraneous activity. Even though most of the Reverend Mothers had survived the plague, it was not certain they would survive the aftermath.\n\nShe summoned those who were Mentats and ordered them to assess the vital work and create an emergency plan of operations, using personnel who were best qualified for the essential tasks. Where could they possibly get the workforce necessary to maintain Chapterhouse, rebuild, and continue the fight? Maybe they could convince some of the desperate refugees from devastated planets to come here, once the last vestiges of plague died out.\n\nMurbella grew tired of simply recovering. Chapterhouse was only a tiny battlefield on the vast galactic canvas of the climactic war. The greatest threat still remained out there, as the oncoming Enemy fleet struck planet after planet, driving refugees like frantic animals before a forest fire. The battle at the end of the universe.\n\nKralizec . . .\n\nA Reverend Mother came running up to her with a report. The woman, barely more than a girl, was one of those who had been forced to attempt the Agony long before she should have, but she had survived. Her eyes bore a faint bluish tinge now, a color that would grow deeper as she continued to consume melange. Her gaze had a stunned, haunted look that penetrated to the depths of her soul.\n\n\"Your hourly report, Mother Commander.\" She handed Murbella a stack of Ridulian crystal sheets on which names were printed in columns.\n\nIn a cold and businesslike fashion, her advisors had at first provided her with simple numbers and summaries, but Murbella demanded actual names. Each person who died from the plague was a _person_ , and each worker and acolyte on Chapterhouse was a soldier lost in the cause against the Enemy. She would not dishonor them by boiling them down to mere numbers and totals. Duncan Idaho would never have condoned such a thing.\n\n\"Four more of them were Face Dancers,\" the messenger said.\n\nMurbella clenched her jaws. \"Who?\" When the woman spoke the names, Murbella barely knew them, unobtrusive Sisters who called no attention to themselves . . . exactly as Face Dancer spies would do. So far sixteen of the shape-shifters had turned up among the plague victims. She had always suspected that even the New Sisterhood had been infiltrated, and now she had proof. But, in an irony the thinking machines could not possibly grasp, the Face Dancers were also susceptible to the horrible epidemic. They died just as easily as anyone else.\n\n\"Keep their bodies for dissection and analysis, along with the others. If nothing else, maybe we can learn something that will allow us to detect them among us.\"\n\nThe young woman waited while Murbella scanned the long list of names. She felt a cold whisper run down her spine as an entry in the third column of one sheet caught her eye. She felt as if she had been struck a heavy blow.\n\n_Gianne_.\n\nHer own daughter, her youngest child by Duncan Idaho. For years the girl had delayed passing through the Agony, never reaching the point where she was ready for the ordeal. Gianne had shown great promise, but that was not nearly enough. Though she had not demonstrated herself to be ready, the girl\u2014among thousands of others\u2014had been forced to take the poison early, the only chance of surviving.\n\nMurbella reeled in shock. She should have been at Gianne's side, but in the chaos no one had told the Mother Commander when her daughter would be given the Water of Life. Most Sisters did not even realize that Gianne was her daughter. The frantic, exhausted helpers would not have known. With her priorities set in true Bene Gesserit fashion, Murbella had tended to her official duties and had gone without sleep for several days in succession.\n\n_I should have been there to support her and help, even if I could only watch over her as she died_.\n\nYet no one had informed her. No one had known that Gianne was special.\n\n_I should have thought to check on her, but I put it off, made assumptions_.\n\nWith so many events crashing around her, Murbella had misplaced her own daughter's life. First Rinya, and now Gianne, both lost to the perilous Agony. Only two other daughters remained: Janess was off at the battlefront fighting thinking machines, while her sister Tanidia, not knowing the identity of her parents, had been sent to join the Missionaria. Though both of them faced risks, they might at least avoid contracting the horrific plague.\n\n\"Two of my children dead,\" she said aloud, though the messenger did not understand. \"Oh, what would Duncan think of me?\" Murbella set the report aside. She closed her eyes for a moment, drew a deep breath, and straightened herself. Pointing to the name on the list of victims she said, \"Take me to her.\"\n\nThe messenger glanced down, ran a quick assessment. \"The bodies in that column have been hauled off to the spaceport. 'Thopter loads of them are taking off right now.\"\n\n\"Hurry. I must try to see her.\" Murbella rushed out of the hall, glancing back to be certain the young woman was right behind her. Though the Mother Commander felt disturbingly numb, she had to do this.\n\nThey took a groundcar to the nearby spaceport, where the fluttering hum of 'thopters droned. On the way, the young Reverend Mother activated her commline, and in a quiet voice requested information. She then directed the driver of the car to take a particular access road.\n\nOn all of the spaceport landing pads, large cargo 'thopters were being loaded with the dead, and were lifting off as soon as they were full. In normal, better times when Bene Gesserits died, they would be buried in the thriving orchards or gardens. The bodies would decompose and provide nourishment and fertilizer. Now they piled up so fast that even large cargo ships could barely keep up with removing them.\n\nThe young assistant directed the driver to a specific grid in the landing zone, where a dark green 'thopter was being loaded by workers. Bundle after bundle of bodies went into the large hold. \"She has to be in that one, Mother Commander. Would you . . . would you like them to unload so that you can find and identify her?\"\n\nAs the two women stepped out of the groundcar, Murbella felt stunned, but tried to steel herself. \"Not necessary. It is only her body, not _her_. Just the same, I'll allow myself enough sentimentality to accompany her out to the dunes.\" Leaving the young Reverend Mother to tend to other duties, Murbella climbed into the 'thopter and sat next to the female pilot.\n\n\"My daughter is aboard,\" Murbella said. Then she grew silent, and stared glumly out the window.\n\nA vibrating shudder passed through the 'thopter as it took off with jets and flapping wings. It would take them half an hour or so to get out to the desert zone, an hour the Mother Commander could ill afford to be away from the Keep. But it was time she desperately needed. . . .\n\nEven the best of the Sisterhood who had undergone the most arduous testing were dismayed by the very real and material tragedy\u2014but not to the point of total surrender. Bene Gesserit teachings showed them how to control base emotions, how to act for the greater good and see the overall picture. Upon watching almost 90 percent of a planet's population fall within a few days, however, the magnitude of the disaster\u2014the _extermination_ \u2014was breaking down even the strongest barriers in many Sisters. It was up to Murbella to maintain the morale of the survivors.\n\n_The thinking machines have found a cruel and effective way to destroy our human weapons, but we are not so easily disarmed!_\n\n\"Mother Commander, we have arrived,\" the pilot said, her clipped words loud enough to be heard over the thrum of the wings.\n\nMurbella opened her eyes to see clean desert, tan eddies of sand and dust curling from stray breezes. It seemed pristine and untouched, no matter how much human debris the Sisterhood dumped there. She saw other 'thopters circling in the sky, descending over the dunes and opening cargo doors to expel loads . . . hundreds of black-wrapped bodies in each aircraft. The dead Sisters tumbled out onto the sand like charred cordwood.\n\nNatural elements would dispose of them far more efficiently than huge funeral pyres could. The aridity would desiccate them, and scouring sandstorms would wear them down to bones. In many cases, the worms would simply devour them. A sort of purity.\n\nTheir 'thopter hovered over a small basin. Large swells of dunes swept up on either side, while dust kicked up by the 'thopter wings swirled around them. The pilot worked her controls, and the bottom doors opened with a weary groan. Bodies tumbled out, wrapped in fabric. They were stiff, their features covered, but to Murbella they were still individuals. One of those unidentified shapes was her own little girl . . . born just before Murbella underwent the Agony herself, just before she lost Duncan forever.\n\nShe didn't delude herself into thinking that if she had been at her daughter's side she might have helped Gianne survive. Passing through the Spice Agony was solely an individual's battle, but Murbella wished she could have been there.\n\nThe bodies spilled unceremoniously onto soft sand. Below, she could see serpentine shapes stirring\u2014two big worms drawn by 'thopter vibrations or the thumps of falling bodies. The creatures scooped up and devoured the human shapes, then plunged back beneath the sand.\n\nThe pilot lifted the 'thopter high enough to swing around, so that Murbella could look down and observe the horrible feeding frenzy. Touching the commline in her ear, the pilot received a message, then offered a faint smile to Murbella. \"Mother Commander, there is some good news, at least.\"\n\nAfter seeing the last unmarked body vanish below, Murbella wasn't in the mood for any sort of cheering up, but she waited.\n\n\"One of our deep-desert research settlements has survived. Shakkad Station. They were far enough out in the sand and had no contact with the Keep. Somehow they avoided the touch of the virus.\"\n\nMurbella remembered the tiny group of offworld scientists and helpers. \"I isolated them myself so they could work. I want them to stay completely cut off\u2014no contact whatsoever! If a single one of us goes near, we could contaminate them.\"\n\n\"Shakkad Station doesn't have enough supplies to last long,\" the pilot said. \"Perhaps we could arrange a package drop-off.\"\n\n\"No, nothing! We can't take the chance of contamination.\" She thought of those people as living at the center of a deadly minefield. But once the epidemic passed, perhaps these few could survive. Only a handful. \"If they run out of food, they should increase their consumption of melange. They can find enough to survive for at least a little while. Even if some of them starve, it's better than having every single one succumb to this damned epidemic.\"\n\nThe pilot did not disagree. As she stared out into the desert, Murbella realized what she and her Sisters had become. She muttered aloud, her words drowned by the thrum of engines. \"We are the new Fremen, and this whole besieged galaxy is our desert.\"\n\nThe 'thopter soared away, heading back toward the Keep, leaving the worms to their feast.\n\n> _Hatred breeds in the fertile ground of life itself._\n> \n> \u2014ancient saying\n\nThe no-ship had flown away from the turmoil of the planet Qelso, leaving behind some of their people, some of their hopes and possibilities. On that world Duncan had taken a great risk, daring to leave the no-ship for the first time in decades. Had he revealed his presence? Would the Enemy be able to find him now, seizing upon that clue? It was possible.\n\nThough he had decided not to cower and hide, Duncan did not intend to bring possible destruction to all the innocent people on this planet. He would make another jump, cover his tracks. And so the _Ithaca_ had risked another unguided plunge through folded space.\n\nThat was three months ago.\n\nThrough a thick plaz viewport, Scytale had watched Qelso dwindle, then suddenly vanish into blankness. He had never been allowed to set foot off the ship. Judging by what he had seen, he would have been happy to settle on that world, in spite of its spreading desert.\n\nAlthough he had his memories back, Scytale found that a part of him missed his father, his predecessor, himself. His mind now contained everything he needed. But he wanted more.\n\nWith this new body, the Tleilaxu Master should have another century before cumulative genetic errors caused him to break down again. Enough time to solve many problems. But when another hundred years were gone, he would still be the last Tleilaxu Master, the only remaining keeper of the Great Belief. Unless he could use the cells of the Council of Masters stored in his nullentropy capsule. Someday, maybe the witches would allow him to employ the axlotl tanks for the purpose the Tleilaxu had intended them.\n\nBack at Qelso, he had agonized over whether to remain there and create a new homeland for the Tleilaxu. Could he build the proper laboratories and equipment? Recruit followers from among the people there? Should he have taken that gamble? Young Scytale had studied the scriptures, meditated long and hard, and finally decided against staying behind\u2014the same decision the Rabbi had reached. On Qelso, he wasn't likely ever to have access to the axlotl technology he needed. His decision was perfectly logical.\n\nThe Rabbi's recent misery and anger, however, was not so easily explained. No one had forced him into his choice. Ever since the ship left the planet and its spreading deserts, the old man had been marching up and down the corridors, spreading dissent like poison. He was the only one of his kind left aboard. Just like Scytale.\n\nThe aged holy man ate with the other refugees, grumbling about how harshly he was treated and how difficult it must be for his people to establish a new Zion without his guidance. Garimi and her hardliners, having been forcibly turned away from the planet, had expressed no sympathy for his grievances.\n\nWatching it all, Scytale concluded that the Rabbi was the sort of person who placed external blame in order to position himself as a martyr. Since he would not leave the axlotl tank that had once been Rebecca, he could cling to his hatred of the Bene Gesserit order, faulting them instead of his own bad choices.\n\nWell, Scytale thought, there was certainly enough hatred to go around.\n\nIN HIS PRIVATE quarters, Wellington Yueh studied his mirror reflection\u2014the sallow face, dark lips, and pointed chin. The narrow visage was younger than the one his memories told him to expect, but still recognizable. Since regaining his memories, he had let his black hair grow out until he had enough at the back to bind in an improvised Suk School ring.\n\nYet he did not fully accept himself. There was one more critical step to take.\n\nIn his hand he held an indelible scriber filled with dark ink that would leave a permanent stain. Not exactly a tattoo, and without any implant or attendant deep Imperial Conditioning, but close enough. His hands were steady, his strokes confident.\n\n_I am a Suk doctor, a surgeon. I can draw a simple geometric shape._\n\nA diamond, prominent on his forehead, perfectly centered. Without hesitation, he drew another stroke, connected the lines, and filled in the skin of his brow. When he was finished, he examined himself again. Wellington Yueh looked back at him from the mirror, Suk doctor and personal physician to House Vernius and then House Atreides.\n\nThe Traitor.\n\nHe set the scriber aside, dressed in a clean doctor's smock, and headed for the medical center. Like the old Rabbi, he was as qualified as any Bene Gesserit doctor to monitor patients and tend the axlotl tanks.\n\nRecently, Sheeana had begun growing another ghola as part of her program, using cells from the Tleilaxu Master's nullentropy tube. Now that Stilgar and Liet-Kynes were gone, she had felt justified in taking that step. Clinging to security, she refused to identify the child gestating in the axlotl tank.\n\nThe Bene Gesserits still claimed to need the gholas, though they could not clearly explain why. Their success in restoring the memories of previous lives in Yueh, Stilgar, and Liet-Kynes had not led to similar accomplishments with the other gholas yet. Some of the witches, especially Proctor Superior Garimi, continued to voice grave reservations about bringing back Jessica and Leto II, because of their past crimes. So they had tried to awaken Thufir Hawat next.\n\nYueh did not know what the witches had done in attempting to break down Hawat's walls, but it had backfired on them. Instead of awakening, Hawat had fallen into convulsions. The old Rabbi had been present and rushed to attend the seventeen-year-old ghola, pushing the Sisters away and scolding them for the foolish risks they had taken.\n\nBut Yueh, like Scytale, already had his old knowledge. He was no longer a child, no longer waiting to _become_ something. One day, he mustered his courage and implored Sheeana to put him to work. \"You witches forced me to remember my old life. I begged you not to, but you insisted on awakening me. Along with my memories and my guilt, came useful skills. Let me act as a Suk doctor again.\"\n\nAt first he wasn't sure the Bene Gesserits would agree, especially considering the constant threat from the unknown saboteur\u2014but when Garimi automatically objected, Sheeana decided to support him. He was granted permission to make rounds in the medical center, so long as he remained under surveillance.\n\nAt the entrance to the main axlotl chamber, two security women scanned Yueh carefully, then waved him through. Neither of them remarked on the new diamond-shaped stain on his forehead. He wondered if anyone still remembered what that mark had once symbolized.\n\nIn preoccupied silence, Yueh went about his inspections of the healthy axlotl tanks. Several produced melange for the ship's stockpiles, but one was obviously pregnant. This unnamed ghola baby would gestate under much tighter security. Yueh was convinced that the child would not be another attempt at Gurney Halleck, Xavier Harkonnen, or Serena Butler. Nor would it be a duplicate of Liet-Kynes or Stilgar. No, Sheeana would experiment with someone else\u2014someone she believed could dramatically help the _Ithaca_.\n\nKnowing Sheeana's impetuous nature, Yueh feared who the baby might be. The Sisters were not immune to making poor choices (as they had proved by bringing _him_ back!). He couldn't believe any of the women had imagined _he_ might be a savior or a hero, yet he had been one of their first experiments. Judging from this, what if the witches were curious to study nefarious personalities from the dark pages of history? Emperor Shaddam? Count Fenring? Beast Rabban? Even the despised Baron Harkonnen himself? Yueh could imagine Sheeana's excuses already. She would no doubt insist that even the worst personalities had the potential to provide invaluable information.\n\n_What snakes will they set loose among us?_ he wondered.\n\nIn the main medical center away from the tanks, he found the old Rabbi grumbling as he assembled a portable medical kit. Since refusing to remain behind on Qelso with his people, he lingered for hours at a time over the tank that he called Rebecca. Though he despised what had been done to her, he seemed relieved that she hadn't been the one implanted with the new ghola.\n\nReluctant to have the Rabbi hover too long near the axlotl tanks, the Sisters gave him duties to keep him busy. \"I am going to run Scytale through a battery of tests,\" the old man huffed to Yueh, starting to retreat from the medical center. \"Sheeana wants him checked out\u2014again.\"\n\n\"I can do that for you, Rabbi. My duties here are light.\"\n\n\"No. Sticking needles into the Tleilaxu is one of my few pleasures these days.\" His gaze fixed on Yueh's new diamond mark, but he did not comment on it. \"Walk with me.\" The Rabbi took Yueh's arm in a tight grip and led him into the corridors, away from the hovering Bene Gesserits. When they were far enough away for him to feel safe, the old man leaned closer, speaking in a conspiratorial tone. \"I am certain Scytale is the saboteur, though I have not found evidence yet. First the old one, and now his ghola replacement. They are all the same. With his memories restored, the young Scytale continues his insidious work to destroy our ship. Who can trust a Tleilaxu?\"\n\n_Who can trust anyone?_ Yueh thought. \"Why would he want to harm the ship?\"\n\n\"We know he has some dirty scheme. Ask yourself why he would store Face Dancer cells in his nullentropy tube, along with all the others\u2014yours included. Why would he need them? Isn't that suspicious enough for you?\"\n\n\"Those cells were confiscated and secured by Sheeana. No one has had access to them.\"\n\n\"Can you be sure of that? Maybe he wants to kill us all so he can restore an army of Face Dancers for himself.\" The Rabbi shook his head. Behind the spectacles, his reddened eyes were angry. \"And that isn't all. The witches have their own schemes. Why do you suppose they won't reveal the identity of the new ghola baby? Does even Duncan Idaho know who is growing in that _tank_?\" He craned his neck, glanced over his shoulder back toward the medical center, watching out for surveillance imagers. \"But you can find out.\"\n\nYueh was perplexed, and curious, but he didn't tell the Rabbi that he had been having some of the same doubts. \"How? They won't tell me either.\"\n\n\"But they don't watch you like they watch me! The witches are afraid I'm going to do something to hinder their program, but now that you have your memories, you're their trusted little ghola.\" The Rabbi slipped him a small sealed polymer disk, with a dab of filmy substance in the center. \"You have access to the scanners. These are cell samples from the pregnant tank in there. Nobody saw me obtain them, but I dare not run the analysis myself.\"\n\nYueh surreptitiously pocketed the disk. \"Do I really want to know?\"\n\n\"Can you afford not to? I leave it to you.\" The Rabbi slipped away, muttering. Carrying his portable medical kit, he trudged off to the Tleilaxu's cabin.\n\nThe sample weighed heavily in Yueh's pocket. Why would the Sisters keep the new ghola's identity secret? What were they up to?\n\nIt took several hours for him to find an opportunity to slip into one of the no-ship's small lab chambers. As a Suk doctor, he had permission to use the facilities. Even so, he worked as swiftly as possible, running the small sample from the axlotl tank through a DNA catalog. He compared the cells from the growing ghola with the identifications that had been run years ago, when the Sisters first assessed the material in Scytale's nullentropy capsule.\n\nYueh found a match fairly quickly, and when he learned the answer, he physically recoiled. \"Impossible! They would not dare!\" But in his heart, as he remembered the torment Sheeana had used to awaken his memories, he didn't doubt the witches would do anything. Now he understood why Sheeana refused to reveal the identity of the ghola.\n\nEven so, the choice itself made no sense. The Sisters had numerous other options. Better ones. Why not try again to bring back Gurney Halleck? Or Ghanima, as a companion for poor Leto II? For what purpose could they possibly need\u2014he shuddered\u2014 _Piter de Vries?_\n\nBecause Bene Gesserits liked to play with dangerous toys, resurrecting people to serve as chess pieces in their great game. He knew the sort of questions they would pursue, just to satisfy their infernal curiosity. Was the genetic makeup of Piter de Vries corrupt, or was he evil because he had been Twisted by the Tleilaxu? Who better to think like an Enemy than a Harkonnen? Was there any evidence to suggest that a new Piter de Vries would turn out evil, as before, if he were not exposed to the corruptive influence of the Baron?\n\nHe could picture Sheeana giving him a condescending frown. \"We need another Mentat. You, of all people, Wellington Yueh, should not hold the past crimes of a ghola's old life against him.\"\n\nHe still did not believe it. He squeezed his eyes shut, and even the fake diamond tattoo on his forehead seemed to burn. He remembered being forced to watch Wanna endure her endless torture at the hands of the vile Mentat. And the man thrusting a knife deep into his back, grinding the blade. _Piter de Vries!_\n\nHe still felt the sharp steel ripping into his organs, a mortal wound, one of the very last memories of his first life. Piter's laugh reverberated, along with the screams of Wanna in the agony chamber . . . and Yueh unable to help her.\n\n_Piter de Vries?_\n\nYueh reeled, barely able to absorb the information. He could not allow a monster like that to be reborn.\n\nDAYS LATER, YUEH entered the medical center, and walked toward the single pregnant tank. This was just an innocent baby at the moment. Even if it was de Vries, this ghola child had committed none of the crimes of the original.\n\n_But he will! He is twisted, evil, malicious._ The Sisters would raise him and insist on triggering his memories. Then he would be back!\n\nYet Yueh was trapped by his own previous logic. If the Piter ghola\u2014in fact, _all_ the gholas\u2014were unable to escape the chains of fate, wouldn't it be the same for Yueh? Was Yueh therefore destined to betray them all? Would he be doomed to make another terrible mistake\u2014or must he sacrifice everything to prevent one? He had thought about consulting Jessica, but he decided against it. This was his burden, his decision.\n\nUsing the Rabbi's sample, he had run the genetic scan privately and seen the result. He had to act alone. Though he was himself a Suk doctor, trained and conditioned to save lives, sometimes the death of one monster was required to save many innocents.\n\n_Piter de Vries!_\n\nIndirectly he had caused de Vries's death the first time around, by giving the poison-gas tooth to Duke Leto, who bit down on it in the Mentat's presence. Yueh had failed in so many ways, caused so much pain and disappointment. Even Wanna would have hated what he'd done to himself, and to the Atreides.\n\nNow, though\u2014a second life, a second chance. Wellington Yueh could make things right. Each of the resurrected ghola children supposedly had a great purpose. He was convinced that this was his.\n\nThe handmade black diamond staining his brow added to the burden as Yueh wrestled with his decision. In his restored memories, he saw with clarity when he had become an actual Suk doctor, when he passed through an entire Inner School regimen of Imperial Conditioning and took the formal oath. \"'A Suk shall not take human life.' \"\n\nAnd yet, Yueh's oath had been subverted, thanks to the Harkonnens. Thanks to _Piter de Vries._ What irony that the breaking of his Suk pledge now allowed him to destroy the very man who had broken that conditioning! He had the freedom to kill.\n\nYueh already had the instrument of death in the pocket of his smock. His plans were in place, and he would take no chances. Since surveillance imagers still monitored the med center and its axlotl tanks, Yueh could not do this in secret, as the real saboteur had. Once he acted, everyone aboard the _Ithaca_ would know who had killed the de Vries ghola. And he would face the consequences.\n\nPerspiration formed on his brow as he crossed the room. With the sharp-eyed Bene Gesserit guard watching him, he could not delay, or the damned witches might detect his uneasiness, his nervous movements. Bringing out his device, Yueh turned a dial as if to recalibrate it, then inserted its probe into the pregnant tank, as he would do in taking a biological sample. Thus he easily administered a lethal dosage of fast-acting poison. So far, no one suspected a thing.\n\n_There. Done._ Fittingly, de Vries had been an expert in cleverly concocted poisons. And no antidote was available for this toxin; Yueh had seen to that. In a matter of hours, the unborn de Vries would shrivel up and die. Along with the tank, unfortunately. But that could not be avoided. A necessary sacrifice.\n\nLeaving the chamber, he smiled grimly and quickened his pace. By tomorrow, there would be no hiding. Thufir Hawat and Bashar Teg would review surveillance holos and interview the guards. They would know who had done it. Unlike the real saboteur, he could not delete the images. He would be caught.\n\nDespite this knowledge, Yueh was content with himself for the first time since his reawakening. At last, he savored the elusive taste of redemption.\n\n> _Send a fact-finding team to Buzzell to learn why soostone exports have dropped off so drastically. This lack of supply, coupled with the precipitous decline in melange production following the Chapterhouse plague, is highly suspicious, especially in light of the fact that the witches are involved in both enterprises. We have learned over the millennia not to take them at their word._\n> \n> \u2014CHOAM directive\n\nNow that he possessed the sample of ultraspice, Khrone knew exactly what lived in the fertile seas of Buzzell. The Navigators certainly had an unexpected scheme there, releasing a new breed of melange-producing worms. He needed to go there and see for himself. The leader of the Face Dancer myriad cared little for the loss of soostone revenue, but in his guise as a CHOAM functionary, he had to feign extreme displeasure.\n\n\"Monsters?\" Standing on the main dock, he gave the woman Corysta a withering glare. \"Sea serpents? Can you think of no better excuses for your incompetence?\"\n\nKhrone scowled at the sea and gathered his dark business robes about his shoulders. Out there in the water, wary Phibians swam, diving to harvest the gems from beds of cholisters, many of which had already been devoured by the hungry and growing seaworms. Armored boats patrolled the coves, though they would surely prove insignificant if one of the large creatures should decide to attack.\n\nReverend Mother Corysta held herself erect, surprisingly unintimidated by the faux official. \"It's no excuse, sir. No one knows where the worms came from or why they have appeared at this time. But they're real. Guild hunting ships dragged in a carcass, if you care to see it.\"\n\n\"Nonsense. Such a story obviously benefits the New Sisterhood.\" Ignoring her protestations, he motioned for Corysta to accompany him along a rocky shoreline path, his shoes crunching on the loose stones. Stepping in a puddle, he frowned down at his feet and kept walking. \"CHOAM suspects that you're creating a false shortage in order to drive up prices. You have financial obligations. For years now, the Sisterhood has been commissioning extremely expensive ships, weapons, and military supplies. Your losses are tremendous.\"\n\n\"They're _humanity's_ losses, sir.\" Corysta's voice was sharp.\n\n\"And now Chapterhouse itself, brought to its knees by a plague. It appears that the Sisterhood can no longer meet its financial obligations. Thus, CHOAM no longer considers you a good credit risk.\"\n\nCorysta turned into the brisk sea wind. \"These are matters you should take up with the Mother Commander.\"\n\n\"I _should_ , but since she is on a quarantined planet, I can't very well call on her, can I? Your Sisterhood is falling apart as a result of external attack and internal strife.\"\n\nWomen stood on plastone ramps at the water's edge to receive a tired-looking group of Phibians who carried a net filled with small, misshapen soostones.\n\nKhrone could tell at a glance the gems were of poor quality, but at least it was part of a shipment he could seize as overdue payment. \"Are your Phibians afraid of sea monsters? Can they not go to richer beds of shellfish?\"\n\n\"They harvest what they can, sir. There are no richer beds. The monsters have eaten many of the cholisters. Our underwater crops are ravaged. And, yes, the Phibians are understandably frightened. Many of them have been slaughtered.\" Corysta stared at him coldly, and Khrone appreciated the steel in her expression; he could respect it. \"We have holo-footage of that, too, if you doubt me.\"\n\n\"It doesn't matter if I believe your story. I only want to know what the Sisterhood intends to do about it.\" Khrone knew the women could do nothing. Eventually the seaworms would bring down the soostone economy of Buzzell, thus removing another one of the Mother Commander's bargaining chips when she desperately needed to buy allegiances and secure equipment.\n\nKept in the dark, the exiled Sisters did not yet understand the true potential of those worms. The primary chemical attributes of the new melange stolen from Buzzell would be a thousand times more effective on human nerve receptors. Oh, it would work very nicely indeed!\n\nHe wondered if the Spacing Guild was even aware of Edrik's destroyed Heighliner yet. It was possible that they weren't. So many of their Navigators had vanished anyway, what was one more? If necessary, by planting a few hints here and there, Khrone could easily blame the loss on an attack by the thinking-machine battle fleet. If nothing else, Omnius made a fine scapegoat.\n\nThe Face Dancer myriad had set their hooks everywhere. The Ixians were building supposed weapons and draining the Chapterhouse coffers of spice; now the Sisterhood's soostone wealth was also disappearing. The Guild relied entirely on computerized navigation devices for their new ships, and the Navigators had no source of melange.\n\nAll enemies of the Face Dancers would fall. He would see to that. The Lost Tleilaxu and the original Masters had already been erased. The Ixians were in Khrone's pocket. Next would come the New Sisterhood, the Guild, and all of humanity. Finally, when he and his minions defeated the thinking machines, nothing would remain but the Face Dancers. And that would be enough.\n\nPleased with himself, Khrone marched up to the dock and yanked the net of soostones from the women trying to sort them. \"Your production has dropped off drastically, and too many CHOAM merchants have gone away empty-handed.\"\n\nCorysta hovered close behind him. \"I hope to hire mercenary hunters to track down the seaworms. It is possible that we may find something of interest\u2014maybe something more valuable than soostones.\"\n\nSo, this woman already had her suspicions about the ultraspice! \"I doubt it,\" he said. Khrone took the net of rough soostones and marched back to the landing pad. Considering the vast game board, he decided it was finally time to head toward the heart of the thinking-machine empire. He would deliver the ultraspice to Omnius and let the evermind continue with his mad dream of creating and controlling his own Kwisatz Haderach.\n\nIt wouldn't help him in the end.\n\n> _We believe that confession should lead to forgiveness and redemption. Usually, however, it leads only to further accusations._\n> \n> \u2014DR. WELLINGTON YUEH,  \n> encrypted entry\n\nThe axlotl chamber smelled of fetid death. Duncan could not tear his gaze away from the still, cold flesh of the tank and the clear signs of necrosis. Rage and helplessness chewed at his gut. And who would the child have been? Sheeana hadn't even told him. Those damned Bene Gesserits and their secrets!\n\n\"Touch nothing,\" Teg warned. \"Get me all security images right away. We will find the saboteur this time.\" One of the Sisters hurried to obtain the recordings.\n\nMeanwhile, young Thufir cordoned off an area around the poisonravaged tank and its unborn ghola. Mostly recovered from the memory-trigger attempt that had gone so dramatically awry, he now sternly followed the methods the Bashar had taught him. The corrosive poison had completely destroyed the growing fetus and then eaten through the wall of the womb that kept the thing alive. Somehow the tank had fallen to the floor, and yellow puddles oozed around the dead flesh.\n\nSheeana turned to one of her Sisters. \"Bring Jessica here. Immediately.\"\n\nDuncan gave her a sharp look. \"Why Jessica? Is she a suspect?\"\n\n\"No, but she will be hurt by this. Maybe I shouldn't even tell her . . . .\"\n\nPresently, Teg received a surveillance holotube from one of the Bene Gesserits. \"I will scan every second. There must be some piece of evidence pointing to the traitor among us.\"\n\n\"There is no need. I killed the ghola.\" A young man's voice. All of them spun to look at a grim-faced Dr. Wellington Yueh. \"I had to.\" Thufir moved swiftly to seize him by the arm, and Yueh did not resist. He stood firm, ready to face the questions that would be thrown at him. \"You can punish me, but I couldn't allow you to spawn another Twisted Mentat. Piter de Vries would only have caused bloodshed and pain.\"\n\nWhile Duncan immediately grasped the implications of Yueh's confession, Sheeana sounded perplexed. \"Piter? What are you talking about?\"\n\nYueh didn't struggle in Thufir's firm grip. \"I witnessed his evil firsthand, and I couldn't allow you to bring him back. Ever.\"\n\nJust then, a breathless young Jessica hurried in with the three-year-old Alia in tow. Alia had intent, eager eyes, full of maturity and understanding that she should not have had. She carried a chubby doll that looked remarkably like a juvenile version of the fat Baron Harkonnen. One of its arms had almost torn loose. Leto II followed his grandmother, looking curious and worried.\n\nSheeana still didn't understand. \"What does Piter de Vries have to do with any of this?\"\n\nYueh made a distasteful expression. \"Don't try to divert me with lies. I know who that ghola was.\"\n\n\"That baby was not Piter de Vries.\" Sheeana spoke her words in a normal tone. \"It would have been Duke Leto Atreides.\"\n\nYueh looked as if he had been felled with an axe. \"There was no doubt\u2014I ran a genetic comparison!\"\n\nJessica listened from just inside the doorway, her face flickering with a rush of hope before plunging into sadness. \" _My_ Leto?\"\n\nYueh tried to sink to his knees, but Thufir held him upright.\n\n\"No! It can't be!\"\n\nWith adult-sharp awareness, Alia tried to take her mother's hand, but Jessica pulled away from the two children to loom over the Suk doctor. \"You killed my Duke? _Again?_ \"\n\nHe grabbed his temples. \"It can't be. I saw the results myself. It was Piter de Vries.\"\n\nThufir Hawat raised his chin. \"At least we have found our saboteur.\"\n\n\"I would never have killed the Duke! I loved Leto\u2014\"\n\n\"And now you've murdered him twice,\" Jessica said, stabbing with each icicle-sharp word. \"Leto, my Leto . . .\"\n\nFinally, Thufir's comment seemed to sink in. \"But I didn't kill the other three gholas or harm their tanks! I committed no other sabotage.\"\n\nTeg said, \"How can we believe you? This will require a great deal more investigation. I will review all evidence in light of this new information.\"\n\nSheeana was clearly troubled, but her words surprised everyone. \"My own truthsense leads me to believe him.\"\n\nThe flesh tank and unborn fetus lay on the floor, chemically decomposing. Black streaks covered all tissue and spread into the surrounding puddle. Yueh struggled to throw himself into the poisonous corrosive, as if by doing so he could kill himself.\n\nWith an iron grip, Thufir held him away from it. \"Not quite yet, _Traitor._ \"\n\n\"No good will come from any of this,\" the old Rabbi said, standing at the doorway of the medical center. No one had heard him arrive.\n\nDesperate, Yueh looked at him. \"I tested the samples you gave me\u2014the baby was de Vries!\"\n\nThe old man backed away like a startled bird. He looked indignant at the very suggestion he might have provoked the unstable young man. \"Yes, I gave you a sample I obtained from the axlotl lab. But I merely raised a question\u2014and never suggested that you should commit murder! Murder! I am a man of God, and you are a doctor\u2014a Suk doctor! Who would imagine . . . ?\" He shook his head. His gray beard looked especially wild today. \"That tank you killed might have been Rebecca! I could never suggest such a thing.\"\n\nEveryone in the room exchanged glances, silently agreeing that Yueh must be the saboteur after all.\n\n\"It wasn't me,\" he said. \"Not the other times. Why would I confess to this but deny the others? My crime is the same.\"\n\n\"Not the same at all,\" Jessica said in a knotted voice. \"This was my Duke . . . .\" She turned and left, while Yueh stared beseechingly after her.\n\n> _Each human, no matter how altruistic or peaceful he seems, carries the capacity to commit tremendous violence. I find this quality particularly fascinating, especially because it can lie dormant for extended periods and then flare up. For instance, consider their traditionally docile women. When these life-givers decide instead to take lives, it is a beautiful ferocity to behold._\n> \n> \u2014ERASMUS,  \n> Laboratory Notes\n\nOn Chapterhouse, the meeting of Reverend Mothers degenerated quickly to murderous intent.\n\nEyes flashing, Kiria nudged the chairdog away from her as she stood. \"Mother Commander, you have to accept certain facts. Chapterhouse is more than decimated. The Ixians still haven't produced the Obliterators they promised. We simply can't win this fight. As soon as we admit that, we can begin to make realistic plans.\"\n\nEyes bleary, Murbella gave the former Honored Matre a level look. \"Such as?\" The Mother Commander dealt with so many ongoing crises, obligations, and unsolvable problems that she could barely concentrate on the reports coming to the mostly empty Keep. The plague had passed on Chapterhouse, so everyone who was going to die was already dead. With the exception of the isolated inhabitants of the deep desert Shakkad Station, the only survivors on the planet were Reverend Mothers.\n\nAll the while, the thinking machines continued to move through space, penetrating deeper into the Old Empire\u2014though by sending scout probes and their plagues here to Chapterhouse, they had broken their previously predictable progression. Omnius must understand the significance of the New Sisterhood; a key victory here could stop the rest of humanity's scattered fighting.\n\n\"Let's take what we need,\" Kiria said, \"copy our Archives, and vanish into the great unknown to create seed colonies. The thinking machines are relentless, but we can be swift and unpredictable. For humanity's survival and the preservation of the Sisterhood, we must disperse, reproduce, and _remain alive._ \" The other Reverend Mothers watched guardedly.\n\nAnger boiled within Murbella. \"Those old attitudes have proved wrong time and again. We can't survive simply by running or by breeding faster than Omnius can kill us.\"\n\n\"Many Sisters believe as I do\u2014the ones still living, that is. You've led us now for almost a quarter of a century, and your policies have failed. Most of Chapterhouse is dead. This crisis forces us to consider new alternatives.\"\n\n\"Old alternatives, you mean. There is too much work ahead of us to rehash this tired debate. Is the identification test for Face Dancer genetics ready for distribution yet? That test is critical for all key planetary governments. Our scientists have studied the cadavers for weeks, and we must send\u2014\"\n\n\"Don't change the subject, Mother Commander! If you won't make the rational decision, if you can't see we need to adapt to circumstances, then I challenge you for leadership.\"\n\nIn astonishment, Laera backed away from the table, while Janess watched her mother, showing no emotion. After the plague had run its course, the female bashar had returned from the fringe battles.\n\nMurbella allowed herself a cool smile as she faced Kiria. Her voice dripped with acid. \"I thought we finished this nonsense years ago.\" She had fought off numerous challengers, killing each one. But Kiria was ready to put it to the test again. \"Choose your time and place.\"\n\n\"Choose? That's just like you, Mother Commander\u2014putting off what must be done now.\" In a flash as swift as nerve impulses could travel, Kiria leapt and lashed out with one foot. Murbella spun away, her spine bending backward with a suppleness that surprised even her. The deadly edge of Kiria's foot came within a hair's breadth of her left eye. The attacker landed on her feet, poised for further combat in the council chamber. \"We can't choose a time and place for fighting. We must always be ready, always _adapt._ \" She lunged forward again, both hands outstretched, fingers rigid as wooden stakes to gouge Murbella's throat.\n\nShe writhed out of the way as Kiria thrust. Before her opponent could yank her hand away, Murbella grabbed the woman's arm and added her own momentum, pulling Kiria off balance and slamming her into the council table, scattering Ridulian crystal sheets. Tumbling off, Kiria crashed into a chairdog. In angry reflex, her fist broke through the placid animal's furry hide and spilled its blood on the floor. The piece of living furniture died with only the faintest peep of alarm and pain.\n\nMurbella sprang onto the tabletop and kicked a loose holoprojector at her opponent. The sharp edge of the device caught Kiria on the brow, making a cut that bled profusely. The Mother Commander crouched, ready to defend herself from a frontal attack, but Kiria ducked under the table and heaved upward with her back, knocking the table over. When Murbella fell, Kiria dove over the capsized table and dropped onto the Mother Commander. She wrapped wiry hands around her throat in a primitive but effective method of assassination.\n\nWith rigid fingers, Murbella jabbed Kiria's side with enough force to fracture two ribs, but at the same time she felt the sickening snap of her own fingers breaking. Instead of withdrawing as expected, Kiria snarled in pain, raised Murbella's neck and shoulders, and slammed her head against the floor.\n\nMurbella's ears rang, and she felt her skull crack. Fluttering black spots of unconsciousness circled her vision like tiny vultures waiting for fresh carrion. She had to stay awake, had to keep fighting. If she faded now, Kiria would kill her. And if she was defeated here, she would lose not just her life, but the Sisterhood as well. The fate of the entire human race could be decided in this moment.\n\nJaness watched her mother with anguish, but Laera and the other Reverend Mothers were well trained and would not interfere. The unification with Honored Matres had required certain concessions from the Bene Gesserits, including the right of anyone to challenge the Mother Commander's leadership.\n\nKiria continued to choke her, while Murbella strained to draw a breath. Blocking the pain of her broken fingers, she clapped her palms hard against Kiria's ears. As the deafened woman reeled, Murbella gouged out her right eye with a crooked forefinger, leaving blood and jelly all over her face.\n\nKiria writhed away, pushing to her feet, but Murbella followed with a flurry of hand blows and kicks. Even so, her challenger was not defeated yet. Kiria hammered her heel into Murbella's sternum, then struck her abdomen with a side blow. Something ruptured inside; Murbella could feel the damage but didn't know how bad it was. Digging into her energy reserves, she drove Kiria aside with her shoulder.\n\nThe Honored Matre's lips were drawn back to expose bloody gums and teeth. Rallying, Kiria gathered all of her strength to strike, ignoring her mangled eye. But as she planted her foot, she slipped on a smear of the chairdog's blood on the smooth floor. This threw off her balance for an instant\u2014just long enough to give Murbella the advantage. Without hesitating, the Mother Commander struck a blow so hard that her own wrist shattered\u2014as did Kiria's neck. The challenger fell dead to the floor.\n\nMurbella swayed, while Janess came forward, concern on her face, ready to help her mother, her superior. Murbella raised an arm. Her broken wrist flopped limply, but she banished the wince of pain from her face. \"I am capable of standing by myself.\"\n\nSome of the younger Reverend Mothers, with wide eyes and intense expressions, had backed up to the walls of the council chamber.\n\nMurbella wanted so badly to fall beside her victim on the floor, letting the exhaustion and pain take control. But she could not allow that\u2014not with so many Reverend Mothers observing. She could never reveal a moment of weakness, especially now.\n\nSummoning her breath, dredging up the last sparks of endurance, Murbella spoke in an even voice. \"I will go to my quarters now and heal.\" Then, in a lower voice, \"Janess, have the kitchens send up a restorative energy drink.\" She cast a dismissive glance at the dead Kiria, then raised her eyes to Janess, Laera, and the awed spectators in the hall. \"Or do any of you wish to challenge me and take advantage of my condition?\" In defiance, she held up her broken wrist. No one took the offer.\n\nInjured inside and out, Murbella had no clear memory of how she made it back to her quarters. Her progress was slow, but she accepted no aid. The other Reverend Mothers, sensing her determination, left her alone.\n\nIn her dim room, the spice drink was already waiting for her. _How long did it take me to get here?_ After a single sip she could feel energy surge through her body. She murmured a thankful blessing to Janess; her daughter had made this drink extremely potent.\n\nLeaving word that she was not to be disturbed, she sealed her door and consumed the rest of the rejuvenating beverage. It boosted the internal repairs she had already begun to make, delicately probing with her mind to judge the extent of her injuries. Finally, allowing the flood of pain to wash into her senses, Murbella carefully assessed what Kiria had done to her. The degree of internal damage frightened her. Never in any previous challenge had she come so close to losing.\n\n_Will the rest of the Reverend Mothers rally behind me\u2014or will they start sniffing out my weaknesses again like hungry hyenas?_\n\nShe could not afford to waste time and energy battling her own people. Few enough of them remained alive after the plague. What if the Sisterhood was infiltrated by Face Dancers again? Could one of them, trained in exotic fighting techniques, pose as an Honored Matre challenger and kill Murbella? What if a Face Dancer became the Mother Commander of the Sisterhood? Then all indeed would be lost.\n\nShe lay back, closed her eyes, and plunged into a healing trance. Time was of the essence. She had to regain her full strength. The forces of Omnius had located this world and would be coming soon.\n\n> _Every man casts a shadow . . . some darker than others._\n> \n> \u2014The Cant of the Shariat\n\nWhile Yueh was under arrest and interrogation, yet another instance of sabotage occurred.\n\nThe Bene Gesserit Sisters summoned the passengers to the great auditorium for an emergency meeting. Garimi seemed particularly agitated; Duncan Idaho and Miles Teg were alert. Eyes intent, Scytale observed, always the outsider. What had happened now? _And will they blame me for it?_\n\nWas it worse than the murder of another ghola and axlotl tank? Had someone else been killed? Had another water reservoir dumped into space, squandering the new supplies they had acquired at Qelso? Spice stockpiles contaminated? Food vats destroyed? The seven captive sandworms harmed?\n\nThe Tleilaxu man sat back, watching everyone stream in from outside corridors and take their seats in islands of friendship or shared opinions. Palpable tension radiated from them. More than two hundred gathered, most of them curious, alarmed, or frightened. Only a few proctors stayed in isolated sections with the younger children that had been born during the journey; others were old enough to be treated as adults.\n\nThe Bashar himself made the announcement. \"Explosive mines have disappeared from the sealed armory. Eight of the hundred and twelve\u2014certainly enough to cause severe damage to this ship.\"\n\nAfter a brief silence, conversation returned in a riptide of whispers, gasps, and accusations.\n\n\"The mines,\" Teg repeated. \"Back on Chapterhouse they were placed around this ship as a self-destruct mechanism in case Duncan or anyone else tried to steal it. Now eight of them are gone.\"\n\nSheeana went to stand beside the Bashar. \"I deactivated those mines myself, so that this vessel could escape. They were locked securely away, but now they've disappeared.\"\n\n\"If they are missing, they might have been dumped out into space . . . or planted around the ship like time bombs,\" Duncan said. \"I suspect the latter, and that our saboteur has further plans.\"\n\nThe Rabbi moaned loudly. \"You see? More incompetence! I should have stayed on Qelso with the rest of my people.\"\n\n\"Maybe _you_ stole the mines,\" Garimi snapped.\n\nHe looked horrified. \"You dare accuse me? A holy man of my stature? First Yueh says I manipulated him to murder a ghola baby, and now you think I have stolen explosives?\" Scytale saw that the frail old man could never have lifted one of the heavy mines, much less eight of them.\n\n\"Yueh has been under the constant surveillance of Thufir Hawat and myself,\" Teg said. \"Even if he did kill the axlotl tank and the growing ghola, he could not have stolen the mines.\"\n\n\"Unless he has an accomplice,\" Garimi said, setting off another chain of muttering.\n\n\"We will discover who took them.\" Sheeana cut off the squabble. \"And where they have been hidden.\"\n\n\"We've heard similar promises in the past three years,\" Garimi continued, with a meaningful glare at Teg and Thufir. \"But our security has been completely ineffective.\"\n\nPaul Atreides sat in one of the front rows, near Chani and Jessica. \"Are we certain the mines only disappeared recently? How often is the armory checked? Maybe Liet-Kynes or Stilgar took them for their war against the sandtrout without telling us.\"\n\n\"We should evacuate this ship,\" the Rabbi said. \"Find another planet, or go back to Qelso.\" His voice quavered. \"If you witches hadn't . . . hadn't . . . taken Rebecca, I would be safe now with my people. We all could have settled there.\"\n\nGarimi scowled. \"Rabbi, for years you've encouraged dissent with your sniping and destructive arguments, without offering alternatives.\"\n\n\"I speak the truth as I see it. The stolen mines are only the latest in a string of sabotage. My Rebecca remains alive only by chance when four other axlotl tanks have now been murdered. And who damaged the life-support systems, the water holding tanks? Who contaminated the algae vats and destroyed the air-filtration mats? Who poured acid on the seals of the observation window in the sandworm hold? There is a criminal among us, and he is growing bolder and bolder! Why don't you find him?\"\n\nScytale remained silent and unobtrusive, listening to the debate. Everyone feared there would be more incidents of sabotage, and the stolen mines would be sufficient to cripple or destroy the great ship.\n\nThe Tleilaxu had no doubt they would eventually turn their suspicions toward him because of his race, but he could prove his innocence. He had laboratory records, surveillance images, a solid alibi. Nevertheless, _someone_ had committed the acts of sabotage.\n\nWhen the exhausting meeting broke up, the Rabbi stalked past Scytale in a huff, saying he was going to go sit in a vigil beside Rebecca, \"to make certain no one else tries to kill her!\" As the old man passed close, Scytale caught the Rabbi's usual faint, strange scent, a subtly different flavor in the air.\n\nOn instinct, Scytale emitted a barely audible whistle in a complicated melody that he remembered from deep in his past lives. The Rabbi ignored him and stalked away. Scytale frowned, not sure if he had noticed a brief hesitation as the old man walked past.\n\n> _God is God, and life is His alone to give. If God Himself has not the strength to survive, then we are left with nothing but despair._\n> \n> \u2014The Cant of the Shariat\n\nEvery investigation of Rakis yielded the same result. Only a few insignificant pockets of its ecosystem had survived. The planet was empty and haunted, yet it seemed to have its own will to live. Against all odds and science, Rakis still clung to its sparse atmosphere, its gasps of moisture.\n\nGuriff's hard-bitten prospectors happily accepted supplies that Waff and the Guildsmen offered as a gesture of goodwill. Waff's primary motivation for this was to get the men to leave him alone while he conducted his innocuous \"geological investigations.\" The prospectors were supplied by irregular CHOAM vessels that came to check on their work, but Guriff had no idea when the next ship would come. The Tleilaxu Master had enough packaged food from the Heighliner to last for years, if his deteriorating body lasted that long.\n\nAbove all, he needed to tend to his worms.\n\nAs he'd hoped, the prospectors spent the harsh days and nights concentrating on their own digging, hoping to find the legendary lost hoard of the Tyrant's melange. Insulated scout cruisers braved the rugged weather, carrying sensors and probes up to the polar regions, while the men bored test holes, searching unsuccessfully for any threads of spice.\n\nThe large dropbox from Edrik's Heighliner had included a wide-bed groundcar that could roll across even the roughest terrain. When the prospectors departed, Waff called his four Guildsmen to assist him. With no curious eyes watching, they wrestled the long, sand-filled test tanks aboard his groundcar. Waff would make a pilgrimage out into the charred and glassy wasteland that had once been a sea of dunes.\n\n\"I will release the specimens myself. I don't need your assistance.\" He directed the Guildsmen to return to the rigid-walled survival tents. \"Stay and prepare our food\u2014and make certain you follow the accepted ways.\" He had given them precise instructions on the proper techniques. \"Once I free the worms, I intend to come back for a celebration.\"\n\nHe did not want Guriff and his men, nor any of these untrustworthy Guild assistants, to observe such a private and holy moment. Today he would restore the Prophet to Rakis, to the planet where He belonged. Dressed in protective clothing, he keyed in coordinates and drove off with the two long aquariums in the back of his groundcar. Heading due east, he sped away into a ruddy orange dawn.\n\nAlthough the landscape here was smeared, eroded, and unrecognizable, Waff knew exactly where he was going. Before coming to Rakis, he had dug up the old charts, and because the Honored Matres' Obliterators had altered even the planetary magnetic field, he had carefully recalibrated his maps from orbit. A long time ago, God's Messenger had purposefully carried him to the location of Sietch Tabr. The worms must consider it sacred, and Waff could think of no more appropriate place to turn loose the armored, augmented creatures. He drove there now.\n\nLight from the dust-thickened sky bathed the glassy ground in eerie colors. From the tanks behind him, Waff could feel the thumping of the worms as they writhed, impatient to burst out onto the open desert. Home.\n\nBack on the Heighliner, Waff had observed the bucking and thrashing creatures, measuring their growth in the lab. He knew the worms were dangerous, and that long confinement in small tanks sapped the creatures' strength. Even under carefully controlled conditions, he hadn't been able to replicate the optimal environment, and the specimens had weakened. Something was wrong.\n\nBut hope infused him. Now that he was actually here, all would be right again. Holy Rakis! He could only pray that this injured dune world would provide what a Tleilaxu Master could not, offering some ineffable benefit to the worms, to the Prophet.\n\nWhen Waff reached the plain and saw the melted rocks, he remembered the weathered line of mountains that had sheltered the buried tomb of the Fremen city. He stopped the groundcar. A vitrified crust\u2014rocky grains melted to glass by the blasts of incomprehensible weapons\u2014covered what had once been open sand. But the worms would know what to do.\n\nBehind the vehicle, Waff paused a moment to close his eyes in prayer to his God and His Prophet. Then, with a flourish, he disengaged the plaz walls of the tanks and let sand spill out. Long serpentine shapes lunged free like uncoiled springs, and dropped to the ground around the vehicle. Waff gazed in wonderment at their thick, ridged bodies, and the python fluidity of their motion.\n\n\"Go, Prophet! Reclaim your world.\"\n\nEight worms slithered on the hard, smooth ground. _Eight_ , a sacred Tleilaxu number.\n\nThe freed creatures spread out in random paths, while he watched them in awe. Waff hoped they could break through the fused sand and tunnel into softer levels below, as he had designed them to do. Each of the specimens had a tiny implanted tracer that would enable him to follow them and continue his investigations.\n\nHowever, the sandworms turned and circled the vehicle, coming closer. Hunting _him._ In a moment of fear, Waff froze. They were certainly large enough to attack and kill him. \"Prophet, do not harm me. I have brought you back to Rakis. You are free to make this your kingdom once again.\"\n\nThe worms raised their blunt heads, swaying back and forth. _Are they trying to send me some sort of message?_ He struggled to comprehend. Could their hypnotic movements be an alien dance? Or a predatory maneuver?\n\nHe did not move. He waited.\n\nIf this landscape was too harsh for them, if the Prophet needed to consume him in order to survive, Waff was fully prepared to donate the flesh of his own deteriorating body. If this was to be the end, so be it.\n\nThen, as if at a silent signal, the sandworms turned in unison and sped off, their flexing ridges bumping across the glassy dunes. Presently they stopped, bent their armored heads downward, and smashed into the hard surface. They broke the crust and plunged downward, tunneling into the pristine, sterilized sands. Returning to the desert! Waff's heart swelled. He knew they would survive.\n\nAs he returned to the groundcar, he realized he had tears in his eyes.\n\n> _When the forces are arrayed and the final battle is engaged, the outcome may be decided in only a few moments. Remember this: By the time the first shot is fired, half the battle is already over. Victory or defeat can be determined by the preparations that are set in place weeks or even months beforehand._\n> \n> \u2014BASHAR MILES TEG,  \n> resource allocation request to the Bene Gesserit\n\nChief Fabricator Shayama Sen agreed to come to Chapterhouse, but the Ixian dignitary remained aboard his ship high in orbit, far above the recovery operations. He would not risk exposure to any last vestiges of the plague, though the disease had burned itself out down there.\n\nMurbella had to go to him to make her demands\u2014but under the strictest quarantine conditions. Encased in her own decontamination sphere, like a laboratory specimen in a tank, she felt foolish and helpless. The Bene Gesserit sphere's outer hull\u2014though scorched by its passage through the atmosphere on the way to orbit and then exposed to the vacuum of space\u2014underwent additional irradiation and sterilization procedures up there. Fail-safes, redundancies. _Justified paranoia,_ she admitted to herself. Although Murbella did not fault him for taking such extraordinary precautions, the Ixian nevertheless had much explaining to do.\n\nWhile waiting inside her sealed chamber aboard the Guildship (which was guided by a mathematical compiler rather than a Navigator), she composed herself. Still sore and battered from her duel with Kiria, she was satisfied that her violent response to the stupid power play had been necessary. None of the other distraught Sisters would challenge her now, thus leaving her role as Mother Commander uncontested.\n\nOnce again, Murbella cursed the rebel Honored Matres and their mindless destruction of the massive shipyards and weapons shops on Richese. Had that not happened, with both Ix and Richese producing armaments, the human race could have consolidated a meaningful defense. Now that Ix was the primary industrial center, the Chief Fabricator felt he could be intractable. Shortsighted fools!\n\nShayama Sen marched into the large metal-walled room and took a comfortable seat facing her. He looked smug and safe, while she felt like a caged zoo animal. \"You called me away from our work, Mother Commander?\"\n\nDespite the inherent awkwardness of her position, Murbella tried to take command of the meeting. \"Chief Fabricator, you have had three years to duplicate the Obliterators we provided, but all we've received in exchange for our melange payments are reports on your tests, and promise after promise. The Enemy has destroyed more than a hundred planets, and their battleships keep coming. Chapterhouse itself was nearly eradicated by the recent plague.\"\n\nSen bowed formally. \"We are fully aware of this, Mother Commander, and you have my condolences.\" He got up and poured himself a glass of water from a pitcher, then roamed the large meeting room, flaunting his own freedom.\n\nAnger heated her cheeks and neck. How could this man sound so calm in the face of the crumbling human civilization? \"We require the weapons you promised us\u2014and without further delay.\"\n\nSen tapped his circuitry-imprinted fingernails together, pondering her containment sphere with a blank stare. \"But we have not yet received full payment, and we hear your New Sisterhood is in dire financial straits. If we continue to devote all our resources to these Obliterators, and you renege\u2014\"\n\n\"The agreed-upon amount of melange is yours the moment you finish installing Obliterators in our new warships. You know this.\" She didn't dare let Sen discover that she had released a great deal of stockpiled spice to help her fellow Reverend Mothers fight the plague.\n\n\"Ah, but if your spice is contaminated by the plague, of what use is it to us? How else will you pay?\"\n\nMurbella couldn't believe his blindness. \"The spice is not contaminated. We will implement any sterilization measures you require.\"\n\n\"And what if that destroys its efficacy?\"\n\n\"Then we will give you the original spice to decontaminate in whatever manner you see fit. Stop quibbling about nonsense when the extinction of the human race is imminent!\"\n\nSen seemed scandalized. \"You call it nonsense? The properties of spice are complex and could be harmed by such aggressive measures. The substance is of no value to us if we cannot use it.\"\n\n\"The plague organism has a short lifetime. Unless it is transferred from host to host, the disease dies swiftly. Place the spice on an airless moon for a year if you choose to.\"\n\n\"But the difficulties and the inconvenience . . . I believe these circumstances merit a renegotiation of our price.\"\n\nIf the container wall had not prevented her, Murbella would have killed him for his insolence. \"Have you any idea of how much destruction the Enemy has spread?\"\n\nHe pursed his lips, and said, \"Let me dispense with subtleties, Mother Commander. Honored Matres provoked this Enemy into launching its fleet against them, and in turn against the rest of us. Your association with the whores was your own folly, and the whole human race has paid for it. Ix has no quarrel with these robotic invaders. Since they evolved from ancient thinking machines, it is possible that we Ixians have more in common with _them_ than with manipulative, murderous females.\"\n\n_Ah_. Now she was beginning to understand. Listening to the sharp voice of Odrade-within and a thousand other Reverend Mothers frantically offering advice, Murbella forced calm upon herself. It was clear that the Ixian was trying to escalate this discussion. But why? To distract her? Had he failed to make as much progress in developing the Obliterators as he claimed? Was production running behind schedule?\n\nShe selected a gambit that she hoped would shut down his blathering. \"I authorize a thirty percent increase in your spice allotment, to be put in a trust fund held in the Guild Bank of your choosing. I expect that is sufficient to make up for any inconvenience? However, payment will be contingent upon your _actual delivery_ of the weaponry in our contract. The Guild has delivered our new warships. Now, where are my Obliterators?\"\n\nShayama Sen bowed, accepting her offer and withdrawing his objections. \"Our manufactory worlds are operating at full capacity. We can begin loading Obliterators aboard your new ships immediately.\"\n\n\"I'll issue the orders.\" She paced within the decontamination bubble like a Laza tiger. The smells of disinfectant chemicals seeping through the air filters made her want to gag. She didn't think the chamber's replenishers were working properly. \"How do we know your weapons will perform as you promise?\"\n\n\"You provided the originals, and we duplicated them precisely. If the originals functioned, then these will, too.\"\n\n\"The originals _functioned_. You've seen what's left of Rakis and Richese!\"\n\n\"Then you have nothing to fear.\"\n\n\"From now on, I insist that we place Bene Gesserit inspectors and line supervisors in your manufactories. They will keep you accountable and guard against sabotage.\"\n\nShayama Sen struggled with the demand, but could find no legitimate argument against it. \"Provided your women do not interfere, we shall allow them access. Is that all?\"\n\n\"We also need to witness a successful test before going into battle.\"\n\nSen smiled again. \"You would have us annihilate a world merely to prove a point? Hmm, I see Honored Matre methods persist in your New Sisterhood.\" He chuckled. \"I'll give you full records of our previous tests and even arrange for a new demonstration, if you like.\"\n\n\"We will review your data, Chief Fabricator. Transmit it to Chapterhouse, and arrange for a demonstration that I can see with my own eyes.\"\n\nHe tapped his silicon fingernails again, an annoying nervous habit. \"Very well. I'll find a nice planetoid to blow up for your entertainment.\"\n\nMurbella pressed against the curved, transparent wall of her sphere. \"And there's one other thing I insist upon. Face Dancers have been found on many worlds, manipulating governments, weakening our defenses. Some even managed to infiltrate Chapterhouse. I need to have assurance that _you_ are not a Face Dancer.\"\n\nSen reeled backward in surprise. \"You accuse me of being an Enemy, a shape-shifter operative?\"\n\nMurbella leaned against the solid wall, regarding him coolly. His indignation did nothing to convince her. She worked the internal controls, and a small, sealed container opened near the base of the Bene Gesserit chamber. It was a sterilization bin, an autoclave and chemical bath. Steam still curled from the package as it emerged for the Chief Fabricator to take.\n\n\"This is a testing device we have developed. After analyzing Face Dancer specimens found among our dead, we ran genetic tests and developed this infallible indicator. Right now, Chief Fabricator\u2014as I watch\u2014you will complete this test on yourself.\"\n\n\"I will _not_.\" He sniffed.\n\n\"You will, or you'll receive none of our melange.\"\n\nSen roamed again, frowning. \"What is this test? What does it do?\"\n\n\"It is mostly automated.\" Murbella explained the principle to him and the easy steps. \"As a bonus for you, we can allow Ix to produce these in great quantities. There are plenty of suspicious people who see Face Dancers everywhere. You could make a tidy profit selling these kits.\"\n\nSen considered. \"You may be right.\"\n\nWhile Murbella observed, he went through the motions, standing close enough to her bubble that she could watch his every movement. As far as the Reverend Mothers knew, the test could not easily be foiled, and the Chief Fabricator had had no time to prepare a deception. She waited with intense interest, and was relieved when the indicators declared him fully human. Shayama Sen was not a Face Dancer.\n\nWith an irritated expression on his face, he held the chemical tab up for her to see. \"Are you satisfied now?\"\n\n\"I am. And I advise you to perform this test on all of your chief engineers and team leaders. Ix is a likely target for the Enemy to infiltrate. Another reason for my Sisters to supervise your vital work for us.\"\n\nSen looked genuinely disturbed, as if that possibility had not occurred to him. \"I concede your point, Mother Commander. I would like to see those results myself.\"\n\n\"Then include them when you send your data about the Obliterator tests. In the meantime, prepare to install your weapons in all the new warships coming out of the Junction shipyards. We are about to engage in an all-out offensive against the thinking-machine fleet.\"\n\n> _Each sentient life requires a place of extreme serenity, where the mind may roam afterward in memory and to which the body longs to return_.\n> \n> \u2014ERASMUS,  \n> contemplation notes\n\n\"Now that you have been among us for more than a year, it is time to show you my special place, Paolo.\" The independent robot waved a metal arm, and his majestic robes flowed around him. \"And you too, of course, Baron Harkonnen.\"\n\nThe Baron scowled, his voice dripping with sarcasm. \"Your special place? I'm sure we'll be charmed by what a _robot_ considers to be a special place.\"\n\nDuring the time that he and Paolo had lived on Synchrony, he'd lost his awe and fear of thinking machines. They seemed plodding and grandiose, full of redundancy and very little impulsivity. Since Omnius thought he needed Paolo, along with the Baron to keep Paolo in line, the two were safe enough. Even so, the Baron felt a need to show some backbone, and turn the circumstances to his own benefit.\n\nAround the interior of the now-familiar cathedral chamber, the walls became a wash of color, as if invisible painters were hard at work. Instead of blank metal and stone surfaces, the murky shades of green and brown sharpened into highly realistic trees and birds. The oppressive ceiling opened to the sky, and peculiar synthesized music began playing. A gemgravel pathway ran through the lush garden with comfortable reclining benches at intermittent intervals. A lily pond appeared on one side.\n\n\"My contemplation garden.\" Erasmus formed his artificial smile. \"I enjoy this place very much. It is special to me.\"\n\n\"At least the flowers don't stink.\" Paolo ripped up one of the bright chrysanthemums, sniffed it, and discarded it at the side of the path. After a year of constant training, the Baron had finally made the boy's personality into something he could be proud of.\n\n\"This is all lovely,\" the Baron said drily. \"And utterly pointless.\"\n\n_Be careful what you say to him, Grandfather_ , cautioned the Aliavoice within. _Don't get us killed today_. It was one of her continual harangues.\n\n\"Is something troubling you, Baron?\" Erasmus asked. \"This should be a place of peace and contemplation.\"\n\n_See what you've done! Get out of my head_.\n\n_But I'm trapped here with you. You can't get rid of me. I killed you once with the gom jabbar, and I can do it again with a little careful manipulation_.\n\n\"I see that you are often plagued by disturbing thoughts.\" Erasmus stepped closer. \"Would you like me to open your skull and look inside? I could fix the problem.\"\n\n_Be careful with me, Abomination! I just may take him up on the offer!_\n\nHe forced a smile as he replied to the independent robot. \"I'm just impatient to learn exactly how we can work with Omnius. Your war against humanity has gone on for some time now, and we've been your guests for a year. When will we do what you brought us here for?\"\n\nPaolo kicked a divot into the gemgravel path. \"Yes, Erasmus. When do we get to have fun?\"\n\n\"Soon enough.\" The robot swirled his robes and guided his companions through the garden.\n\nThe boy had just passed his eleventh birthday and was developing into a strong young man, well-muscled and highly trained. Thanks to the Baron's constant influence, virtually all traces of the former Atreides personality had been extinguished. Erasmus himself had supervised Paolo's vigorous combat training against fighting meks, all to prime him to become the supposed Kwisatz Haderach.\n\nBut the Baron still could not fathom _why_. Why would the machines care about some obscure human religious figure from ancient history?\n\nErasmus motioned for them to sit on the nearest bench. The synthesized music and birdsong around them grew louder and more energetic until they became intertwined melodies. The robot's expression shifted once again, as if in reverie. \"Is it not beautiful? I composed it myself.\"\n\n\"Most impressive.\" The Baron despised the music as too smooth and peaceful; he preferred more cacophonous, discordant selections.\n\n\"Over the millennia, I created wondrous works of art and many illusions.\" Erasmus's face and body shifted, and he became entirely human in appearance. Even the gaudy and unnecessary garments altered, until the robot stood before them again as a matronly old woman in a floralprint dress holding a small hand trowel. \"This is one of my favorites. I have perfected it over the years, drawing from more and more of the lives my Face Dancers bring me.\"\n\nWith the hand trowel she dug in the simulated soil near the bench, getting rid of weeds that the Baron was sure had not been there moments earlier. A worm crawled out of the exposed, dark dirt, and the old woman sliced it in half with the trowel. The two parts of the squirming creature faded into the dirt.\n\nA gentle undercurrent flowed in her voice, not unlike that of a grandmother telling bedtime stories to children. \"Long ago\u2014during your original lifetime, dear Baron\u2014a Tleilaxu researcher named Hidar Fen Ajidica created an artificial spice that he called amal. Though the substance proved to have significant defects, Ajidica consumed huge quantities of it himself, and as a result he went increasingly mad, which led to his demise.\"\n\n\"Sounds like a failure,\" Paolo said.\n\n\"Oh, Ajidica failed spectacularly, but he did accomplish something very important. Call it a side effect. For his special ambassadors, he created greatly improved Face Dancers, with which he intended to populate a new domain. He dispatched them into deep space as scouts, colonizers, preparers of the way. He died before he could join them. Poor foolish man.\"\n\nThe old woman left her trowel stuck in the ground. When she straightened, she pressed her hand against the small of her back, as if to comfort an ache. \"The new Face Dancers located our machine empire, and Omnius allowed me to study them. I spent generations working with the shape-shifters, learning how to draw information from them. Lovely biological machines, far superior to their predecessors. Yes, they are proving to be extremely helpful in winning our final war.\"\n\nLooking around the illusory garden, the Baron saw other forms, minor workers who appeared to be human. New Face Dancers? \"So you made an alliance with them?\"\n\nThe old woman pursed her lips. \"An alliance? They are servants, not our partners. Face Dancers were made to serve. To them, Omnius and I are like gods, greater Masters than the Tleilaxu ever were.\" Erasmus seemed to be pondering. \"I do wish they had brought one of their Masters to me before the Honored Matres destroyed nearly all of them. The discussion could have been most enlightening.\"\n\nPaolo brought the conversation back around to a subject that interested him. \"As the final Kwisatz Haderach, I will be a god, too.\"\n\nErasmus laughed, an old woman's cachinnation. \"Beware of megalomania, young man. It has brought down many a human\u2014such as Hidar Fen Ajidica. Soon I expect to have a key to help you reach your potential. We need to free the god that crouches inside your body. And that requires a powerful catalyst.\"\n\n\"What is it?\" the young man demanded.\n\n\"I keep forgetting how impatient you humans are!\" The old woman brushed off her flower-print dress. \"That is why I enjoy the Face Dancers so much. In them, I see the potential for perfecting humans. Face Dancers could be the sort of humans that even thinking machines might tolerate.\"\n\nThe Baron snorted. \"Humans will never be perfect! Believe me, I've known plenty of them, and they're all disappointing in some way.\" Rabban, Piter . . . even Feyd had failed him in the end.\n\n_Don't omit yourself, Grandfather. Remember_ , you _were killed by a little girl with a poison needle. Ha ha!_\n\n_Shut up!_ The Baron scratched nervously at the top of his head, as if to dig through flesh and bone to rip her out. She fell silent.\n\n\"I fear you may be right, Baron. Humans may not be salvageable, but we don't want Omnius to believe that, or he will destroy them all.\"\n\n\"I thought you machines were already doing that,\" the Baron said.\n\n\"To a certain extent. Omnius is stretching his abilities, but when we find the no-ship, I am certain he will get down to business.\" The old woman dug holes in the garden and planted seedlings that simply appeared in her hands.\n\n\"What's so special about one lost ship?\" the Baron asked.\n\n\"Our mathematical projections suggest that the Kwisatz Haderach is aboard.\"\n\n\"But _I_ am the Kwisatz Haderach!\" Paolo insisted. \"You already have me.\"\n\nThe old woman gave him a wry smile. \"You are our fallback plan, young man. Omnius prefers the security of redundancy. If there are two possible Kwisatz Haderachs, he wants both of them.\"\n\nHis face a mask of displeasure, the Baron cracked his knuckles. \"So you think there's another ghola of Paul Atreides aboard that ship? Not likely!\"\n\n\"I claim only that there is another _Kwisatz Haderach_ aboard the ship. However, since we have one Paul Atreides ghola, there could certainly be another.\"\n\n> _Are we on the Golden Path, or have we strayed from it? For three and a half millennia we prayed for deliverance from the Tyrant, but now that he is gone, have we forgotten how to live without such stern guidance? Do we know how to make the necessary decisions, or will we become hopelessly lost in the wilderness and starve of our own failings?_\n> \n> \u2014MOTHER SUPERIOR DARWI ODRADE,  \n>  _Pondering My Epitaph_ , sealed Bene Gesserit Archives, recorded  \n> before Battle of Junction\n\nHighly agitated, Garimi refused to take a seat in Sheeana's private quarters, no matter how many times it was offered. Even the Van Gogh painting on the wall did not seem to interest her. The stolen mines had brought long-simmering tensions to a new, raw level. Frantic search teams had been unable to locate any of the explosive devices. Sheeana knew that the stern Proctor Superior had her own suspicions and her own set of people to blame.\n\n\"You and the Bashar didn't make a good bargain back on Qelso,\" Garimi said. \"Leaving all those people and equipment, and getting nothing for ourselves!\"\n\n\"We replenished all our stores.\"\n\n\"What if further sabotage hits our life-support systems? Liet-Kynes and Stilgar were the two most capable of conservation, recycling, and repairs. What if we need them to help us? Do you intend to grow new ones?\"\n\nSheeana angered the other woman further by responding with a calm, amused smile. \"We could, but I thought you suspected all the ghola children. Yet you want Liet and Stilgar back? Besides, maybe Liet was right; maybe it's their destiny to remain on Qelso.\"\n\n\"Now it's obvious that neither of them was the saboteur\u2014though I'm still not entirely convinced about Yueh.\"\n\nSheeana stared at the bright daubs of color that the ancient artist had swirled into an image of such power. Van Gogh was a genius. \"I took a necessary action, based on our needs and priorities.\"\n\n\"Hardly! You bowed to the demands of those murderous nomads to keep all Bene Gesserits off the planet. We should have formed a new school there\u2014and now, instead, this whole ship could explode at any moment!\"\n\n_Ah, the core of what is really bothering her_.\n\n\"You know very well that I would have been happy to let you and your followers settle there.\" She forced a chuckle. \"But I was not willing to start a war with the people of Qelso. We can train others in the nuances of our life-support systems. This ship will survive, as it has for decades.\"\n\nObviously in no mood to be brushed aside, Garimi said, \"Survive how? By creating another ghola to save us? That's always your solution, whether an Abomination like Alia, a traitor like Yueh or Jessica, or a Tyrant like Leto II. At least Pandora had the good sense to close her box.\"\n\n\"And I want to open it wide. I want to bring back the history, especially Paul Atreides\u2014and Thufir Hawat. We could certainly draw on the security knowledge of the Weapons Master of House Atreides.\"\n\n\"Hawat failed spectacularly the last time you tried to awaken him.\"\n\n\"Then we'll try again. And Chani could be an excellent fulcrum for awakening Paul. Jessica is also ripe for awakening. Even Leto II is ready.\"\n\nGarimi's eyes flashed. \"You are playing with fire, Sheeana.\"\n\n\"I am forging weapons. For that, fire is necessary.\" Sheeana turned, letting Garimi know that the discussion was at an end. \"I've heard your opinions often enough to memorize them. I will dine with the gholas today. Maybe they have fresh ideas.\"\n\nIncensed, the dark-haired woman followed Sheeana out of her quarters and down the corridors toward the dining hall. Unexpectedly, young Leto II stepped out of a lift tube, alone and quiet as usual. The twelve-year-old often wandered the halls of the no-ship by himself; now he looked at the two women and blinked, but did not speak to them. Such an odd, preoccupied child.\n\nBefore Sheeana could stop her, the Proctor Superior marched toward Leto, stiff and intimidating. Garimi had a fresh target for her anger and frustration. \"So, Tyrant, where is your Golden Path? Where has it led us? If you were so prescient, why didn't you warn us of the Honored Matres or the Enemy?\"\n\n\"I don't know.\" The boy seemed genuinely perplexed. \"I don't remember.\"\n\nGarimi studied him in disgust. \"And what if you _did_ remember? Would you be the God Emperor, the greatest butcher in all of human history? Sheeana thinks you could save us, but I say the Tyrant could just as easily destroy us. That's what you're best at. I don't want you or your monstrous ego back, Leto II. Your Golden Path is a blind man's road, sunk in a swamp.\"\n\n\"It is not this boy's Golden Path,\" Sheeana said, taking the other woman's arm in a viselike grip. \"Leave him alone.\"\n\nLeto took a quick step, darted around them, and fled down the corridor. Garimi looked triumphantly at Sheeana, who merely regarded her as a fool, condemned by her own irrational outburst.\n\nHIS EYES AND ears burned from the Proctor Superior's accusations, but Leto refused to allow a tear. A wise person didn't waste water trying to drown his emotions; he knew that much about old Dune. As he moved away from Sheeana and the insufferable Proctor Superior, and everyone else who thought they knew what to expect from him, the boy silently denied what Garimi had said, trying to block away what he himself knew.\n\n_I was the God Emperor, the Tyrant. I created the Golden Path . . . but with my memories locked away, I don't truly understand what it is!_ Despite all he had learned about his original lifetime, Leto felt like nothing more than a twelve-year-old who had never asked to be reborn.\n\nHe rode the transport tube to the deep lower decks, heading for a place where he felt more comfortable and safe. At first he considered slipping into the roaring winds of the recirculation chambers and the atmosphere-pumping ducts, but the strict security measures imposed by Bashar Teg and Leto's friend Thufir had closed off all access.\n\nBefore his unpleasant encounter with Garimi, Leto had planned to join Thufir for his regular session on the training floor. Though the other ghola boy was now seventeen and had his security duties with the Bashar, he still frequently sparred with Leto. Despite his youth and size, Leto II was highly competitive even against a larger, stronger opponent. For the past few years they had provided quite a challenge for each other.\n\nAt the moment, though, Leto needed to be alone. He reached the bottom levels of the ship and stood at the main access door into the immense hold. The surveillance imagers would have spotted him already. He swallowed hard. He had never dared to go inside alone, though he had stared for hours through the plaz at the captive sandworms.\n\nA pair of young guards stood in the hall, monitoring access to the cargo deck. Seeing the boy approach, they tensed. \"This is a restricted area.\"\n\n\"Restricted to _me_? Do you know who I am?\"\n\n\"You are Leto the Tyrant, the God Emperor,\" said the young woman, as if answering a proctor's question. She was Debray, one of the Bene Gesserit daughters who had been born in space after the no-ship's escape.\n\n\"And those worms are part of me. Don't you remember your history?\"\n\n\"They're dangerous,\" the male guard answered. \"You shouldn't go in there.\"\n\nLeto gazed calmly at the pair. \"Yes, I should. Especially now. I need to feel the sands, smell the melange, the worms.\" He narrowed his eyes. \"It could well restore my memories, as Sheeana wants.\"\n\nDebray frowned as she considered this. \"Sheeana did say that every means must be used to trigger the reawakening of the gholas.\"\n\nThe male guard turned to his companion. \"Call Thufir Hawat and inform him first. This is highly irregular.\"\n\nLeto approached the heavy door. \"I just need to go inside the hatch. I won't stray far. The worms stay out in the center of the habitat, don't they?\" Boldly, he used the simple controls to unseal the door. \"I know these worms. Thufir will understand. He hasn't recovered his memories either.\"\n\nBefore the guards could agree on stopping him, Leto darted into the hold. The sand itself seemed to give off a crackling, staticky sound. The temperature was warm, the air so dry that his throat burned. The powerful smells of flint and cinnamon seared his nostrils. At the far end of the kilometer-long hold, the large worms moved toward him.\n\nJust standing on the sandy surface took the boy back to a place he had studied extensively in the no-ship's library. The real Arrakis, which had changed from desert to garden during his first extended life. Now the dry heat baked his skin. He took deep, calming breaths of air redolent with the odor of melange.\n\nNot bothering to avoid making noise, Leto strode farther out on the sand, sinking up to his ankles in the soft dunes. He ignored the shouted warnings of the guards as he trudged away from the metal wall. This was the closest thing to an open desert these worms had ever known.\n\nClimbing the crest of a dune and gazing around to the limits of the hold, Leto imagined how magnificent Arrakis must have once been. He wished he could remember. The dune on which he stood was small compared to a real one, and the seven worms in the hold were more diminutive than their unfettered ancestors as well.\n\nAhead of him, the largest worm churned through sand, followed by the others. Leto felt the connection with these seven worms. It was as if the magnificent beasts sensed his mental pain and wanted to help him, even if his memories were still locked away in a ghola vault.\n\nAn unexpected release of tears flowed down Leto's cheeks\u2014not of anger toward Garimi but of joy and awe. Tears! He could not stem the flow of moisture. Perhaps if he perished right there on the sands, his body would be absorbed into the flesh of the worms, leaving behind all his fears and expectations.\n\nThese worms were his descendants, each with a nugget of his former awareness. _We are the same_. Leto beckoned them. Although his ghola cells hadn't yet released memories of the thousands of years in his original lifetime, these sandworms possessed buried memories as well. \"Are you dreaming in there? Am _I_ in there?\"\n\nA hundred meters from him the worms stopped and dove back into the sand, one after the other. He sensed that their presence was not threatening, but . . . protective. They _did_ know him!\n\nFrom the hatch behind him, Leto heard a familiar voice calling his name. Looking back, he saw the ghola of Thufir Hawat standing on the verge, motioning him to come back to safety. \"Leto, watch out. Don't tempt the worms. You are my friend, but if one of them eats you I won't jump down its gullet to get you back!\" Thufir tried to chuckle, but looked deeply anxious.\n\n\"I just need some time alone with them.\" Leto sensed something moving beneath the sands. He felt no concern for his own well-being, but did not want to endanger his friend. He picked up a strong whiff, the cinnamon odor of spice.\n\n\"Leave! Now!\"\n\nThen, wrestling with his fear, Thufir ventured closer to the young man, a few meters away. \"Suicide by worm? Is that what you're doing out here?\" He glanced at the hatch behind them, apparently wondering if he could still get back to safety if necessary. Worry lines etched his features. He looked terrified for himself and for Leto, wrestling with something that ran against his instincts. Yet he still stepped forward, as if drawn to his friend.\n\n\"Thufir, stay back. You're in more danger than I am.\"\n\nThe worms knew that someone else was in their realm. But they seemed far more agitated than an intruder could account for. Leto sensed a hatred, a roiling and instinctive reaction. He sprinted back to Thufir to save him. His friend seemed to be struggling with himself.\n\nSand erupted, and worms encircled him and Thufir. The creatures rose from the low dunes, their round and hollow faces questing this way and that for something.\n\n\"Leto, we have to go.\" Thufir grabbed the boy's sleeve. His voice was husky, ragged. \"Go!\"\n\n\"Thufir, they won't harm me. And I feel . . . I feel as if I could make them go away. But they are deeply disturbed. Something about . . . you?\" Leto sensed something here that he didn't understand.\n\nSimultaneously, the worms shot like battering rams toward the two young men on the dune. Thufir bolted away from Leto and lost his footing on the soft surface. Leto tried to go toward him, but the largest worm exploded up between them, scattering sand and dust. Another beast loomed on the other side of the transfixed Thufir, stretching its sinuous body into the air.\n\nThufir let out a shuddering, gut-wrenching scream. It didn't sound at all like the ghola friend Leto had known. It didn't even sound human.\n\nThe sandworms struck Thufir, but they did not simply devour him. As if in vindictive anger, the largest worm slammed down on him, smashing the young man's body into the sand. The next worm reared up and rolled over the already broken Thufir Hawat. For good measure, a third worm crushed the lifeless form. Then the trio of worms backed away, as if proud of what they had done.\n\nLeto stumbled across the sand toward the smashed body, oblivious to the threat of the worms. He slid down a churned dune, and fell to his hands and knees beside the smashed, partially buried form. \"Thufir!\"\n\nBut he did not see the familiar face of his friend. The crushed features were pale and blank, the hair colorless, the expression inhuman. The black-button eyes were unfocused and dead.\n\nIn shock, Leto reeled backward.\n\nThufir was a Face Dancer.\n\n> _Here is my mask\u2014it looks just like yours. We cannot see what our masks look like while we are wearing them_.\n> \n> \u2014 _The Wheel of Deception_ , Tleilaxu commentary\n\nUproar in the hierarchy of the no-ship. Astonishment. Even Duncan Idaho could not grasp how such a thing could have happened. How long had the Face Dancer been watching them aboard the no-ship? The mangled, ugly corpse left no room for doubt.\n\n_Thufir Hawat had been a Face Dancer! How could it be him?_\n\nThe original warrior Mentat had served House Atreides. Hawat had been Duncan's good and loyal friend\u2014but not this faux version of him. In all this time, during the three years of sabotage and murder\u2014and perhaps even longer\u2014Duncan had not detected the Face Dancer in Hawat, nor had Bashar Teg who mentored him. Nor had the Bene Gesserit Sisters, nor any of the other ghola children. _But how?_\n\nAn even worse question hung over them, blackening Duncan's thoughts like a solar eclipse: _We have found one Face Dancer. Are there others?_\n\nHe looked at Sheeana, at the stricken Leto II, and at the two shocked guards who stared at the alien body. \"We have to keep this secret until we can account for everyone aboard the ship. We've got to watch them, find a way to test them somehow . . . .\"\n\nShe agreed. \"If there are any other Face Dancers aboard, we need to act before they discover what happened.\" In Bene Gesserit Voice, using a tone that was the equivalent of a verbal blow, she said to the guards, \" _Speak of this to no one_.\"\n\nThey froze. Sheeana was already making plans to implement a crackdown and sweep of everyone on the ship. Duncan's Mentat mind raced as he tried to comprehend what could have happened, but the nagging questions defied all his attempts to impose logic.\n\nOne rose above others: _How do we even know a test will work?_ Thufir had already faced interrogation by the Truthsayers, just as everyone onboard had. Somehow, these new Face Dancers could evade even the witches' truthsense.\n\nIf the young ghola had been replaced by a Face Dancer at some point, how could such a substitution have occurred without Duncan's knowledge? And when had it occurred? Had the real Thufir accidentally encountered a hidden Face Dancer in a darkened passageway? One of the secret survivors from the Handlers' suicide crashes in a long-term elaborate ruse? How else could a Face Dancer have gotten aboard the _Ithaca_?\n\nIn assuming the identity of a victim, a Face Dancer imprinted himself with a perfect copy of the original person's personality and memories, thus creating an exact duplicate. And yet, the false Thufir had risked his life for young Leto II amongst the sandworms. Why? How much of Thufir had actually been in the Face Dancer? Had there ever been a real Thufir ghola?\n\nAt first, with the Face Dancer exposed, Duncan had felt a sense of relief that the saboteur and murderer was at last revealed. But after a swift Mentat analysis, he quickly put together several instances of sabotage during which the Thufir Hawat ghola had a clear alibi. Duncan had himself been with him during some of the attacks. The next projection was incontrovertible.\n\n_There is more than one Face Dancer among us_.\n\nDUNCAN AND TEG met in a small copper-walled room designed for private meetings, blocked from all known scanning devices. Subtle indications implied that this had originally been designed as an interrogation chamber. How often had the original Honored Matres used it as such? For torture, or simply amusement?\n\nStanding coolly at attention, Teg and Duncan faced the Reverend Mothers Sheeana, Garimi, and Elyen, who had consumed the last available doses of the truthtrance drug. All of the women were armed and highly suspicious. Sheeana said, \"Under various pretexts, we have isolated everyone aboard, using layers of observers. Most of them think we're searching for the missing explosive mines. So far, very few people know about Thufir Hawat. Other Face Dancers would not be aware that they are at risk of exposure.\"\n\n\"I would have thought the entire idea absurd\u2014until recently. Now no suspicion seems too paranoid.\" Duncan locked gazes with the Bashar, and both nodded.\n\n\"My truthtrance is deeper than it has been before,\" Elyen said, sounding distant.\n\n\"Perhaps we didn't ask the correct questions previously.\" Garimi put her elbows on the table.\n\nTeg said, \"Ask away, then. The sooner you clear us of suspicion, the faster we can root out this cancer. We need a different kind of test.\"\n\nNormally a trained Bene Gesserit should have been able to uncover deception with a mere question or two, but this extraordinary inquiry lasted an hour. Because they were building a cadre of trustworthy allies, Sheeana and her Sisters needed to be thorough. And they needed to do a better job than before. The three Reverend Mothers watched for even the slightest flicker of evasion. Neither Duncan nor Teg gave them any.\n\n\"We believe you,\" Garimi finally said. \"Unless you give us cause to change our minds.\"\n\nSheeana nodded. \"Provisionally, we accept that you two are exactly who you say you are.\"\n\nTeg seemed bitterly amused. \"And Duncan and I accept you three as well. _Provisionally_.\"\n\n\"Face Dancers are mimics. They can change their appearance, but they cannot change their DNA. Now that we have cell samples from the Hawat impostor, our Suk doctors should be able to develop an accurate test.\"\n\n\"So we believe,\" Teg said. With the loss of his prot\u00e9g\u00e9, the Bashar seemed fundamentally disturbed. He no longer took anything at face value.\n\nWith an iron-hard scowl, Garimi said, \"The obvious answer is that Hawat was born a Face Dancer, then carefully planted and manipulated by our Tleilaxu Master. Who would know Face Dancers better than old Scytale? We know he had the cells in his nullentropy tube. If that scenario is true, the deception went on for almost eighteen years.\"\n\nSheeana continued, \"A Face Dancer infant could have mimicked a generic human baby from the very beginning. As he grew, he took a shape based on archival records of the young Atreides warrior-Mentat. Since no one here\u2014not even you, Duncan\u2014remembers the original Hawat as an adolescent, the disguise would not need to be perfect.\"\n\nDuncan knew she was right. In his original lifetime, when he'd escaped from the Harkonnens and gone to Caladan, Thufir Hawat had already been a weathered battle veteran. Duncan remembered his first real conversation with Hawat. He'd been a stable boy at Castle Caladan, working with the Salusan bulls that Old Duke Paulus loved to fight in grand spectacles. Someone had drugged the bulls into a frenzy, and young Duncan had tried to raise the alarm, but no one believed him. After Paulus was gored to death, Hawat himself had led the investigation, hauling young Duncan before a board of inquiry, since evidence indicated that he was a Harkonnen spy . . . .\n\nAnd now this Thufir was a Face Dancer! Duncan still had trouble wrapping his mind around the undeniable reality.\n\n\"Then all of the ghola babies could be Face Dancers,\" Duncan said. \"I suggest you summon Scytale. He's now our prime suspect.\"\n\n\"Or,\" Teg said in a brittle voice, \"he may be our best resource. As Garimi already stated, who would know the Face Dancers better?\"\n\nWhen the Tleilaxu Master was brought into the copper-walled chamber, Duncan and Teg took seats at the other side of the table, part of the growing inquisition to root out the Face Dancer infiltration. Scytale appeared frightened and unsettled. The Tleilaxu ghola was fifteen years old, but he did not look like a boy. His elfin features, sharp teeth, and gray skin made him seem alien and suspicious, but Duncan realized that was only a knee-jerk response based on primitive superstitions and previous experiences.\n\nAfter Scytale sat down, Elyen leaned forward. She looked the sternest of them all. \"What have you done, Tleilaxu? What is your plan? How have you tried to betray us?\" She used an edge of Voice, enough to make Scytale jerk.\n\n\"I did nothing.\"\n\n\"You and your genetic predecessor knew what you were growing in the axlotl tanks. We tested the cells before allowing you to create them, but you deceived us somehow with Thufir Hawat.\" They showed him images of the dead Face Dancer. Duncan could see that the Tleilaxu's surprise was genuine.\n\n\"Are all of the ghola children similarly tainted?\" Sheeana demanded.\n\n\"None of them are,\" Scytale insisted. \"Unless they were replaced sometime _after_ being decanted from the tanks.\"\n\nElyen narrowed her gaze. \"He's telling the truth. I see none of the indicators.\" Sheeana and Garimi silently consulted each other and nodded simultaneously. Then Sheeana said, \"Unless he is himself a Face Dancer.\"\n\n\"Scytale isn't likely to be a Face Dancer substitute simply because so few of us trust him anyway,\" Duncan pointed out. \"A Face Dancer would choose to be someone who could more easily move among us.\"\n\n\"Someone like Thufir Hawat,\" Teg said.\n\nYoung Scytale looked greatly disturbed. \"Those new Face Dancers were brought back from the Scattering. The Lost Tleilaxu claimed to have modified them in ways we didn't understand. Much to my dismay, I have now learned that even I can't detect one of them. Believe me, I never suspected Hawat.\"\n\n\"Then how did a Face Dancer get aboard, if not grown from the Face Dancer cells in your nullentropy capsule?\" Sheeana asked.\n\n\"The Face Dancer could already have been posing as one of us when we left Chapterhouse,\" Duncan mused. \"How carefully did you check all of the original hundred and fifty who rushed aboard during the escape?\"\n\nTeg shook his head. \"But why wait more than two decades to strike? It makes no sense.\"\n\n\"A sleeper agent, perhaps,\" Sheeana suggested. \"Or, could the Face Dancer have been someone else for a long time, and only recently replaced Thufir?\"\n\n\"Yes, look for a scapegoat to persecute,\" Scytale said bitterly, slumping in the overlarge interrogation chair. \"Preferably a Tleilaxu.\"\n\nSheeana had fire in her eyes. \"As a precaution, we have sealed all of the ghola children in separate rooms, where they can cause no damage if another of them is a Face Dancer. I've already directed our Suk doctors to take blood samples. They won't escape.\"\n\nDuncan wondered if her vehemence might suggest that _she_ was a Face Dancer. He narrowed his eyes suspiciously and continued to watch her. He would have to watch everyone he could, at all times.\n\nGarimi looked around at their small trusted cadre. \"I\u2014or another of our choosing\u2014will remain on the navigation bridge and monitor the no-ship while every single person aboard is brought into the main meeting chamber. Herd them in, account for every one, even the children. Lock the doors and test them all. One by one. Learn the truth.\"\n\n\"What definitive tests can we use?\" Teg asked. \"On any of us?\"\n\nScytale piped up, \"I believe I can develop a reliable method. Using a tissue sample from the Hawat Face Dancer, I will prepare a comparison panel. There are certain . . . techniques I could use. He is one of the new breed brought back by the Lost Tleilaxu, and he differs from the old ones. But with this sample\u2014\"\n\n\"And why should we trust you?\" Garimi said. \"Your own purity hasn't yet been proven.\"\n\nScytale wore a forlorn expression. \"You have to trust someone.\"\n\n\"Do we?\"\n\n\"I would allow myself to be observed by your experts at all times during the preparations.\"\n\nDuncan glanced at the Tleilaxu Master. \"Scytale's suggestion is a good one.\"\n\n\"Or I can offer another option. When the Face Dancers betrayed my fellow Masters back on Tleilax and our other worlds, some of us had time to fight back. We created a toxin that specifically targets Face Dancers\u2014a selective poison. If you grant me access to laboratory facilities, I can recreate that toxin and deploy it as a gas.\"\n\n\"To what purpose?\" Teg asked. Then his expression changed to one of understanding. \"Ah, to flood the _Ithaca_ 's air systems. We would kill any Face Dancers who remain among us.\"\n\n\"The quantities necessary to saturate our ship would be huge,\" Duncan said, racing through a Mentat calculation to estimate the volume of air within the gigantic vessel, the concentration of gas that would prove lethal to the shape-shifters, the possibility of making others ill and debilitating the crew.\n\nGarimi couldn't believe what she was hearing. \"You're suggesting we let this _Tleilaxu_ release an unknown gas into our ship? They created the Face Dancers!\"\n\nScytale answered her in a voice heavy with scorn. \"You witches fail to think. Don't you see that I myself face a dire threat? These are _new_ Face Dancers, brought in from outside by the Lost Tleilaxu\u2014our bastard stepbrothers who cooperated with the Honored Matres to annihilate all the old Masters like myself. Think! If other Face Dancers are aboard the _Ithaca_ , then I am in greater personal danger than anyone else. Can't you understand that?\"\n\n\"Scytale's gas must only be a last resort,\" Duncan said.\n\nSheeana looked around the room. \"I'll let him begin work on the toxin, but I'd prefer that we identify any Face Dancer directly.\"\n\n\"And interrogate it,\" Garimi said.\n\nScytale laughed. \"You think you can interrogate a Face Dancer?\"\n\n\"Never underestimate the Bene Gesserit.\"\n\nSheeana nodded. \"Until we root out any other infiltrators, until we prove there are no more Face Dancers among us, our only safety lies in staying in large enough groups that the shape-shifters can't attack without being seen.\"\n\n\"What if an overwhelming number of us are already Face Dancers?\" Teg said.\n\n\"Then we're all lost.\"\n\nDURING THE LOCKDOWN, each of the ghola children was tested; Leto II submitted first. When the sandworms had turned on Thufir Hawat, somehow sensing the alien Face Dancer, Leto's shock had seemed genuine. The imagers showed him staring in disbelief at the ruined body that had reverted to its blank Face Dancer state. But Thufir had clearly placed himself in danger, voluntarily going toward Leto when he did not need to. Why would a Face Dancer put himself at risk, unless the copy was so accurate that even the friendship was real?\n\nLeto, ghola of the Tyrant, was many extraordinary things. But he was not a Face Dancer. Scytale's genetic analysis proved it.\n\nPaul Atreides was also found to be clean, along with Chani, Jessica, and the three-year-old Alia, who was intrigued by the needles and samples. Despite the usual suspicions surrounding him, Wellington Yueh was also who he claimed to be.\n\nAfter Scytale completed the blood and cellular tests, Sheeana was still not satisfied. \"Even if we can now trust the ghola children, that means only that other Face Dancers\u2014if there are any more\u2014must be hidden among the rest of us.\"\n\n\"Then we'll test the rest,\" Garimi said. \"Or use Scytale's poison gas. I'll personally submit to any scrutiny, again and again, and I suggest we all do so.\"\n\nScytale raised his small hands in alarm. \"This test is an intensive one. I'll need to prepare enough panels for all passengers, and that will take a great deal of time.\"\n\n\"Then we will take the time,\" Sheeana announced. \"Doing anything less would be foolhardy.\"\n\n> _Why do we find destruction so fascinating? When we see a terrible tragedy, do we think ourselves clever for having evaded it ourselves? Or is our fascination rooted in the thrill and fear of knowing we could be next?_\n> \n> \u2014MOTHER SUPERIOR ODRADE,  \n> Documentation of Consequences\n\nMurbella and Janess\u2014mother and daughter, Mother Commander and Supreme Bashar\u2014orbited the dead world of Richese. They rode in an observation ship, separate from the teams of engineers, who were still leery about the burned-out plague on Chapterhouse. Though the disease had run its course, the Ixians refused to be in a confined space with Murbella and Janess, who had been exposed to it.\n\nNevertheless, alone in their small ship, the two women had a perfect view of the unfolding test.\n\nMore than five years earlier, rebel Honored Matre ships from Tleilax had bombarded Richese, erasing not only the entire population, but also the weapons industries and the half-constructed battle fleet that was to have been delivered to the New Sisterhood. Now that the planet was lifeless, however, Richese was a perfectly appropriate place for the Ixians to demonstrate their new Obliterator weapons.\n\nMurbella opened the commline and spoke to the four accompanying test ships. \"You take a smug pleasure in doing this, don't you, Chief Fabricator?\"\n\nOn the screen, Shayama Sen arched his eyebrows and jerked his head back in a fine display of innocence. \"We're testing the weapon you ordered from us, Mother Commander. You asked for a demonstration, rather than taking us at our word. We must prove that our technology functions as advertised.\"\n\n\"And the rivalry between Ix and Richese had nothing to do with your choice of targets?\" She barely held her sarcasm in check.\n\n\"Richese is just a historical footnote, Mother Commander. Any enjoyment Ixians might have taken from our rivals' unfortunate fate has long since faded.\" After a pause, Sen added, \"We admit, however, that the irony does not escape us.\"\n\nSince last visiting her high above Chapterhouse, the factory leader sounded subtly changed. Recently, when Sen had come back to deliver full records of all their tests on Ix, he had seemed surprised, even embarrassed. He had followed her suspicious suggestion and used the cellular test on all of his people, with the result that twenty-two Face Dancers had been exposed, all of them working in critical industries.\n\nMurbella would have liked to interrogate them, maybe even apply an Ixian T-probe. But those Face Dancers who weren't immediately killed took their own lives, somehow using a machinelike suicide shutdown in their own brains. The lost opportunity angered her, but she doubted her Sisters would have learned anything from the shape-shifters anyway. Nevertheless, she was glad to have installed eight trusted inspectors to watch over the industrial progress from that point onward.\n\n\"Our delivery schedule is tight, Mother Commander, as you demanded,\" Sen transmitted. \"We are arming the ships from Junction as quickly as possible. After seeing these four Obliterators successfully tested, you can't deny that our technology is reliable.\"\n\n\"It seems a shame to waste such destructive power on a target that doesn't harm the true enemy,\" Janess said. \"But we require proof.\" Both of them had reviewed earlier films of the tests, but those could have been faked.\n\n\"I still want to see it with my own eyes,\" Murbella said. \"Then we'll throw everything into a defense against the machine advance.\"\n\n\"Deploying the nodes now,\" transmitted one of the Ixian pilots. \"Please observe.\"\n\nFour balls of light spat from the quartet of Ixian ships, and the incandescent Obliterators spun like pinwheels toward the cracked world below. They shuddered and expanded as they descended, throwing off rippling waves that grew brighter instead of dampening.\n\nThe atmosphere of Richese had already been scorched, its forests and cities leveled in the first chain reaction. Even so, the Ixian-modified weapons found sufficient fuel to set the world ablaze all over again.\n\nMurbella remained silent as she watched the awesome swiftness of the flame fronts. She stared without blinking until her eyes felt dry. The planet flared like an ember in a breeze. Cracks appeared across the continents; orange rifts blazed up. Finally, she spoke to her daughter, not caring that the Ixians could overhear on the open commline. \"If we deploy such a weapon in the midst of a thinking-machine battle fleet, it will wreak inconceivable havoc.\"\n\n\"We might actually have a chance,\" Janess said.\n\nShayama Sen interrupted through the speakers, \"You assume, Mother Commander, that the thinking machines will be foolish enough to fly their ships in such a tight cluster that one weapon will suffice.\"\n\n\"We know a great deal about the Enemy's battle plan and how their fleet has been advancing. They do not use foldspace engines, so they move methodically from one target to the next, step by step. With the thinking machines there are few surprises.\" Murbella looked at her daughter, then back at the burning planet before snapping orders to the Ixians. \"Very well, no need to squander any more Obliterators. When we finally hurl them at machine battleships, that will be demonstration enough for me. I want at least ten Obliterators aboard each of our new warships. No more delays! We have waited too long already.\"\n\n\"It will be done, Mother Commander,\" Sen said.\n\nMurbella chewed at her lower lip as she watched Richese continue to blaze. It wasn't like the Chief Fabricator to be so cooperative, failing to demand additional payment. Perhaps, after seeing countless worlds already destroyed, the Ixians had at last recognized their true enemy.\n\n> _Whether we see them or not, there are nets everywhere, encompassing our individual and collective lives. Sometimes it is necessary to ignore them, for the sake of our own sanity_.\n> \n> \u2014ship's log, entry of  \n> DUNCAN IDAHO\n\nFace Dancers aboard.\n\nIn her quarters with little Alia and twelve-year-old Leto, Jessica felt very much like a mother again\u2014after all these centuries. The three of them had a shared past and bloodline, but no other knowledge or memories in common. Not yet. To Jessica it seemed that they were little more than actors memorizing lines and playing roles, trying to be who they were _supposed_ to be. Her body was only seventeen, but she felt much older as she comforted the two younger ones.\n\n\"What is a Face Dancer?\" three-year-old Alia asked, toying with a sharp knife she kept at her side. Since the time she could walk, the girl had harbored a fascination for weapons, and she often sought permission to practice with them, rather than playing with more appropriate toys. \"Are they coming to get us?\"\n\n\"They're already _in_ the ship,\" Leto said, still shaken. He could not believe that Thufir had been a Face Dancer and that he hadn't known it. \"That's why we were all tested.\"\n\n\"No others have been found yet,\" Jessica said. She and Thufir had been decanted in the same year. In the cr\u00e8che, she had been raised with the ghola of the warrior-Mentat, and never had she noticed any change in his personality. It did not seem possible that Thufir could have been a Face Dancer from the very beginning.\n\nThe real Hawat, Master of Assassins and former weapons master of House Atreides, had been a veteran of numerous successful campaigns like Bashar Miles Teg, serving three generations of House Atreides. No wonder Sheeana and the Bene Gesserits had considered him an invaluable ally. That was why they had wanted to bring him back, and now it was obvious why their memory-triggering crisis hadn't worked. Thufir was not really Thufir, and perhaps never had been.\n\nNow\u2014unless clean cells were found to grow a new ghola\u2014the people aboard the _Ithaca_ would never have access to Hawat's Mentat and tactical skills. In fact, Jessica realized that after all this time, the ghola project had produced very little that could be used to help them. Only Yueh, Stilgar, and Liet-Kynes had been reawakened to their past lives, but the latter two were gone. And Yueh, while a skilled Suk doctor, was not a particularly great asset to their team.\n\n_He killed my Duke Leto\u2014again_.\n\nWith the Face Dancer threat, the missing explosive mines, and the various incidents of sabotage, the need for the gholas and their old skills had become more urgent. The remaining unawakened ghola children must have special abilities; Jessica knew they had all been brought back for a reason. Each of them. Paul, Chani, and she were all of an appropriate age; even Leto II should be old enough. Gradual, careful measures could not possibly be sufficient. Not anymore.\n\nShe sighed. If not now, then when would their historical abilities be useful? _I must have my memories back!_\n\nJessica could offer so much more to benefit the no-ship, if given the opportunity. She felt like a husk of a person without her original life. In her quarters, she stood up so swiftly that she startled both Alia and Leto. \"You two should return to your rooms.\" Her gruff voice invited no argument. \"There's something important I have to do. These Bene Gesserits are cowards, though they don't realize it. They can no longer afford to be.\"\n\nIn some ways, Sheeana was brash and impetuous, but in other ways overly cautious. Jessica knew someone, however, who would not shy away from inflicting pain upon her.\n\n\"Who are you going to see?\" Leto asked.\n\n\"Garimi.\"\n\nTHE HARD-LINE REVEREND MOTHER regarded her with a stony expression, then smiled slowly. \"Why should I do this? Are you mad?\"\n\n\"Just pragmatic.\"\n\n\"Do you have any understanding of how much this is going to hurt?\"\n\n\"I am prepared for it.\" She looked at Garimi's dark, curly hair, her flat and unattractive features; Jessica, by contrast, was the very ideal of classical beauty, designed by the Bene Gesserit to play the role of a seductress, a breeding mother whose features had been copied again and again for centuries after her death. \"And I know, Proctor Superior, that if anyone can inflict that pain, you are prepared to do so.\"\n\nGarimi seemed caught between amusement and uneasiness. \"I have imagined countless ways to twist the knife in you, Jessica. I have often considered how much harm your actions did to the old Sisterhood. You derailed our entire Kwisatz Haderach program, created a monster we couldn't control. After Paul, as a direct consequence of your defiance, we suffered thousands of years under the Tyrant. For what conceivable reason would I want to awaken you? You betrayed us.\"\n\n\"So you say.\" Garimi's words struck like hurled stones. The woman had tormented Jessica for years, as well as poor Leto II. Jessica knew all the accusations, understood how the conservative Bene Gesserit faction viewed her. But she had not previously endured the shocking depth of hatred and anger that the woman now showed toward her. \"Your own words reveal a great deal, Garimi. The _old_ Sisterhood. Where are your thoughts? We are already living in the future.\"\n\n\"That doesn't negate the terrible pain you caused.\"\n\n\"You keep insisting that I should bear that guilt. But how can I feel it, if I don't remember? Are you content with me as a scapegoat, a whipping boy for all the imagined wrongs of the past? Sheeana wants my memories restored so that I can help us. But _you_ , Garimi, should be just as eager to awaken me. Admit it\u2014can you think of a better Bene Gesserit punishment than drowning me in the unforgivable things you say I've done to the Sisterhood? Awaken me! Make me see it for myself!\"\n\nGarimi reached out and grabbed her wrist. Instinctively, Jessica tried to pull away, but was unsuccessful. The other woman's expression hardened. \"I am going to Share with you. I'm going to give you all my thoughts and memories so that you'll _know_.\" Garimi leaned closer. \"I will dump into your brain those hundreds of generations of past lives that occurred after you committed your crime, so that you can see the full scope and consequences of what you did.\" She pulled Jessica up against her.\n\n\"That's not possible. Only Reverend Mothers can Share.\" Jessica tried to scramble backward.\n\nGarimi's eyes were steely. \"And you are a Reverend Mother\u2014or you were. Therefore, one lives within you.\" She clasped the back of Jessica's head, grabbed her bronze hair and yanked her closer. Garimi leaned her own forehead down, and pressed it against Jessica's. \"I can make this work. I'm strong enough. Can you imagine why I'm doing it? Perhaps the grief will be enough to paralyze you!\"\n\nJessica fought back. \"Or it will . . . make . . . me . . . stronger.\"\n\nShe'd wanted her own memories, yes\u2014but had never offered to accept all of Garimi's experiences, or those numerous ancestors who had lived through the persecutions of the God Emperor of Dune, her own grandson. All those who had survived the Famine Times, struggling to overcome their addiction to melange, which was no longer available. The horrors of those generations had left deep scars on the human psyche.\n\nJessica did not want that at all. _Garimi insists that I caused it_.\n\nShe felt something inside her head and resisted, but Garimi was stronger, forcing the Sharing upon her, pouring memories, unleashing them. Hammers pounded Jessica's skull from the inside, strong enough to crack through bone and break out. She heard a snapping sound in the blackness, and wondered if Garimi had won. . . .\n\nSHAKEN, JESSICA\u2014THE _real_ Jessica, bound concubine to Duke Leto Atreides, Reverend Mother of the Bene Gesserit\u2014looked around herself with a new wonder she had never imagined possible. Though she saw only the walls of the no-ship, she recalled how good her life had been with the Duke and with their son Paul. She remembered the shell-blue sky of Caladan, the spectacular sunrises on Arrakis.\n\nIn the end, she had beaten Garimi. Now she marched out of the angry woman's quarters, swaying and saturated with the knowledge. That flood of memories was a mixed blessing and a new burden, for she was without her beloved Duke Leto.\n\nThe sudden emptiness made her feel as if she were plunging into an endless pit. _Leto, my Leto! Why couldn't the Sisters have brought you back at the same time, like Paul and Chani? And damn you, Yueh, for taking him from me twice!_\n\nShe felt profoundly alone, her heart drained and her mind left with mere memories and knowledge. Jessica was determined to find a way to make herself useful to her Sisters once more.\n\nReturning to her quarters, she found Alia waiting for her. Possessing a sharp intelligence far beyond her years, the girl looked her over calmly and said, \"Mother, I told Dr. Yueh you would have your memories back. Now he's even more afraid of you. You could kill him with a look. I chased him and kicked him for you.\"\n\nJessica fought back her automatic hatred of Yueh. The old Yueh. \"You mustn't do that. Especially not now.\" The Traitor had been right to fear the return of her memories, even though she had already known of his crimes and forgiven him. _But that was with my head, not with my heart._ As she stood there, Jessica's restored memories and emotions drove the dagger in deeper.\n\nWith a rush of emotion she found herself unable to keep from reaching out and hugging Alia fiercely. Then she looked upon her daughter for the very first time. \"I am your mother again.\"\n\n> _A test must be defined before it can be useful. What are the parameters? What is the accuracy? Too often a test does nothing more than analyze the tester herself._\n> \n> \u2014 _The Bene Gesserit Acolytes' Handbook_\n\nThe death of the Hawat Face Dancer couldn't be kept secret for long. Everyone was accounted for and locked away while Sheeana and her cadre of tested individuals performed a full count, isolated and approved security teams, and then guided all of the ship's inhabitants into the main meeting hall. That giant chamber could easily house hundreds of people for days, if need be, and if enough food was brought in. Meanwhile, Garimi remained up on the navigation deck, monitoring the _Ithaca_ by herself.\n\nSince all hands\u2014at least the _known_ ones\u2014were sealed in the meeting hall, any hidden traitors could very well be trapped inside. In the next few days, over the course of meticulous testing, any remaining Face Dancers among them would be rooted out.\n\nAt first, the younger children born during the journey seemed to think it was a game, but they soon grew restless; the people became uncomfortable and suspicious, wondering why only a handful of individuals were allowed to come and go on mysterious assignments. And why was the horrid little Tleilaxu one of the trusted ones? Many of those aboard still viewed Scytale with open scorn, but he was accustomed to such treatment. The Tleilaxu race had always been despised and distrusted. Now who was to blame?\n\nWorking frantically over the past day, he and the Suk doctors had assembled enough analytical kits to perform a genetic comparison on every untested individual. As a backup plan, he had also created enough of his Face Dancer\u2013specific toxic gas to fill numerous canisters, though Sheeana was not ready to approve such a hazardous experiment\u2014not yet. They didn't trust him enough and kept the gas under their strict control.\n\nHe didn't trust them entirely, either. After all, he was a Tleilaxu Master, perhaps the last one in existence. Secretly, he put together a more startling, fail-safe test, knowing full well what he was doing. He told no one of it.\n\nWhen all was ready, Scytale sat in a front row for what he expected to be an important process of revelation. He watched the uneasy Bene Gesserits, Suk doctors, archivists, and proctors. Out in the audience, Teg sat next to the Rabbi and two Bene Gesserit Sisters. The ghola children were a few rows away, each of them already proven to be untainted. Duncan Idaho waited by one of the sealed doors, and male Bene Gesserits guarded the other exit points.\n\nWhile the gathered passengers waited, Sheeana spoke from the front of the meeting chamber, her words clear and uncompromising, with an edge of Voice. \"We have discovered a Face Dancer among us, and we believe there are more in this room.\"\n\nA moment of shocked silence extended uneasily as she attempted to make eye contact with every individual. Scytale was not surprised that no one stepped forward. The old Rabbi looked simultaneously indignant and lost without the rest of his people. From the seat next to the old man, Teg told him to be patient. The Rabbi glared but did not argue.\n\n\"We have created a foolproof test.\" Sheeana sounded weary even though her voice boomed. \"It will be tedious and time-consuming. But you will all submit to it.\"\n\n\"I hope none of you has anything better to do.\" Duncan crossed his arms over his chest and flashed a grim smile. \"The doors will remain guarded until this process is complete.\"\n\nScytale and the Suk doctors came forward to the stage, carrying kits, syringes, and chemical swabs. \"As each one of you is cleared, our ranks of reliable allies will grow. No Face Dancer can elude this scrutiny.\"\n\n\"Who was this Face Dancer you caught?\" one of the Sisters asked, an undertone of anxiety in her voice. \"And why do you assume there are others among us? What is your evidence?\" When Sheeana explained how the worms had killed Thufir Hawat, stunned murmurs rippled through the audience.\n\nThe Bashar called from his seat, with an edge of guilt and revulsion in his tone. \"We know that the false Thufir could not have been responsible for all the sabotage incidents we have on record. He was with me, in person, when several of the known incidents occurred.\"\n\n\"How do I know you're not _all_ Face Dancers?\" The Rabbi rose to his feet and glared at Sheeana, the Suk doctors, and especially Scytale. \"Your behavior has never been comprehensible to me.\" Teg tugged him back down.\n\nSheeana ignored the old man's question and pointed to the front row. \"I will take the first subject now.\"\n\nTwo female Suk doctors moved forward with their kits, and Sheeana said, \"Make yourselves comfortable. This will take a while.\"\n\nFor Scytale, though, this process was primarily a diversion\u2014and even the Bene Gesserits didn't know it. Feeling trapped, any Face Dancer in the audience would be trying to find a way to escape detection. Therefore, the Tleilaxu Master had to act precipitously, before any hidden shape-shifters could make a move. Watching the large audience closely, he fingered the small device he carried.\n\nWhile the slow analytical procedure was certainly reliable, Scytale had fashioned his secret plan based on what he knew of the old Face Dancers created by the original Tleilaxu Masters. He was betting that the new shape-shifters from the Scattering were similar, at least in their fundamental responses. They must have emerged from the same basic blueprint. If so, he might know how to expose them, a weak and secondary test . . . but its very unexpectedness might work in his favor.\n\nIn the center of the meeting chamber, the Suk doctors performed their first test on a submissive Sister. She extended her hand, waiting for a drop of blood to be drawn.\n\nWithout warning, Scytale activated his high-pitched whistle emitter. A shrill tone warbled up and down, intense but faint, above the range of most human hearing. The original Face Dancers had once communicated with the Tleilaxu in a coded whistling language, a secret set of programming notes burned into their neurological structures. Scytale believed the irresistible noise would make any Face Dancer lose his disguise, at least temporarily.\n\nSuddenly, out in the tiers of seats, the old Rabbi flickered, and his body convulsed. His leathery face shifted and smoothed behind his beard. He let out a cry of surprised outrage and lunged to his feet. Now the old man was unexpectedly supple, wiry, and vicious. His face was flat with sunken eyes and a pug nose, like a bare skull made of half-melted wax.\n\n\"Face Dancer!\" someone shouted.\n\nThe Rabbi became a whirlwind and threw himself against the Bene Gesserits.\n\n> _Never underestimate your enemy\u2014or your allies._\n> \n> \u2014MILES TEG,  \n>  _Memoirs of an Old Commander_\n\nDue to his constant complaints, negative attitude, and frail appearance, everyone aboard had dismissed or misjudged the old Rabbi. As had Miles Teg.\n\nIn moves as swift and deadly as a lasbeam, the Face Dancer slammed the Bashar with a blow that would have shattered his skull, if it had struck squarely. Just in time, Teg recoiled with a flash of inhuman speed. It was enough to save his life, but even so, the attack stunned him.\n\nAbruptly, the Rabbi killed two Sisters on the other side of him, then moved in a direct, murderous line toward the nearest exit, clearing the way with a flurry of deadly blows. From hidden pockets in his dark, conservative clothes, the Face Dancer withdrew a small throwing dagger for each hand. The blades were no longer than his thumbs, but he hurled them with precision. The sharp tips, undoubtedly poisoned, pierced the throats of two male Bene Gesserits who guarded the door. With barely a sound, the Rabbi shoved their dying bodies out of the way and plunged out into the corridor.\n\nScytale urgently scanned the crowd to make certain that this one escaping enemy did not divert attention from any other Face Dancers hidden among those gathered in the chamber. The Tleilaxu saw no other sudden shiftings.\n\nSheeana shouted for others to pursue the Rabbi. \"We know who he is, but he can change his shape. Now we have to track him down.\"\n\nOne of the Sisters tried to use the ship's intercom to warn Garimi, but got no response. \"It's been damaged.\"\n\n\"Fix it.\" Sheeana realized that the Rabbi had had sufficient time during their quarantine in this large chamber to subtly perform more sabotage.\n\nDr. Yueh rushed to a groaning Teg and bent to check the severity of his injury; beside him, the two fallen Sisters were obviously dead. The look on the ghola doctor's face was of dismay rather than vindication. As he examined Teg, he murmured, as if trying to make sense of the situation. \"The Rabbi gave me the sample of the ghola baby's cells. He must have taken Piter de Vries's cells from storage and tricked me. He knew what I would do, how I would react.\"\n\nDuncan glanced from Yueh and Teg to Sheeana. \"The connection is obvious to me now. Thufir Hawat and the Rabbi. Why didn't I see it?\"\n\nSheeana caught her breath as she suddenly realized the same thing. \"Both went down to the planet of the Handlers!\"\n\nDuncan nodded. \"Hawat and the Rabbi were alone together during the hunt of the Honored Matres. You all had to fight your way back to the lighter after you discovered that the Handlers were Face Dancers.\"\n\n\"Of course.\" Sheeana's face was grave. \"Those two came running in from the forest at the last moment. It seems they didn't escape the Handlers after all.\"\n\n\"So the original Rabbi and Thufir\u2014\" Duncan began.\n\n\"Both dead long ago, replaced by Face Dancers on the planet, and their bodies discarded during the hunt.\"\n\nFinally achieving Mentat focus, Duncan jumped to the next obvious conclusion. \"Then it's been more than five years since the substitutions. Five years! In all that time, the Hawat and Rabbi duplicates must have been waiting for their opportunity, killing gholas and axlotl tanks, sabotaging our life-support systems, forcing us to stop at Qelso, where we were vulnerable to discovery by our pursuers. Did the Enemy pick up our trail there? So far, we've managed to elude the net, but now that the Face Dancers have been exposed\u2014\"\n\nSheeana paled. \"And what about the stolen mines? What did the Rabbi do with the explosive mines? He can set them off at any time, if he gets to them.\"\n\nStarting to recover but clearly woozy, Teg was already moving toward the door. \"That Face Dancer knows he has to seize the no-ship before we can kill him. He will head for the navigation bridge.\"\n\n\"Garimi is there,\" Sheeana said. \"Let's hope she can stop him.\"\n\nBY THE TIME the Face Dancer reached the navigation bridge, he had resumed his disguise as the Rabbi. He contained all the memories, experiences, and personality details of the old man, and much more. The frail and frightened-looking Rabbi burst into the chamber, startling Garimi. \"What are you doing up here?\" she asked.\n\nHis eyes were wide and panicked as if he thought she could offer him protection. His spectacles had fallen off. \"Face Dancer!\" he panted, staggering toward her. \"He's killing Bene Gesserits!\"\n\nGarimi spun toward the intercom panel to contact Sheeana\u2014and the Rabbi struck. His deadly blow came close to her neck, but she sensed the movement and turned at the last possible moment. The side of his fist drove down on her shoulder instead. She slid from her chair, and the Rabbi dove at her again.\n\nGarimi launched a kick up at him from the deck, aiming for one of the old man's knobby and uncertain knees, but he sprang away like a coiled panther. The Rabbi let out a feral yowl as Garimi leapt to her feet again and assumed a defensive stance. Her lower lip curled. \"Clever, Rabbi. Even now that I know what you are, I can hardly smell any Face Dancer stink on you.\"\n\nWith a yank and a twist, the Rabbi uprooted an anchored chair and swung it at her. She ducked and reached up to grab the chair as it whistled over her head. Tearing it out of his hands, her pull was enough to knock him to the floor.\n\nWhen the Rabbi rose to his feet again, he shifted his body to mimic the form of a ferocious Futar. His body bulged with muscles, his teeth became sharp and elongated, and his claws slashed the air. Garimi stumbled back to get out of his killing reach and hammered her hand down on the intercom. \"Sisters! Face Dancer on the navigation bridge!\"\n\nThe Futar lunged, and his sharp, newly grown claws ripped her robes. Using wild and frantic punches intended more to hurt her foe than protect her own life, Garimi shattered his ribs. With an outraged kick that employed the full force of her heel, she smashed his left femur out of its hip socket.\n\nBut the Futar rolled as he collapsed, spun in a blur, and before she could feel a moment of victory, he snapped Garimi's neck. She dropped with barely a sigh. In a purely spiteful gesture, he ripped out her throat before calmly reshaping his body to his blank Face Dancer state. He wiped blood from his face with one sleeve.\n\nMore broken than even his own shape-shifter abilities could easily heal, the Rabbi crawled and then limped to the _Ithaca_ 's main controls. He heard running feet in the corridor, so he sealed the navigation bridge, applied emergency locks, and activated a mutiny-defense protocol.\n\nIn the years he had maintained his disguise, the Face Dancer had covertly sampled the skin cells of Duncan Idaho, Sheeana, and Bashar Miles Teg. Now his hands flowed into the proper identification prints so that the no-ship's highly secure controls responded to him. The sealed doors would stand against any intrusion. Eventually the Bene Gesserits would find a way to break in, but by that time he would have completed his mission.\n\nHis thinking-machine masters would be alerted. And they would come.\n\nLong ago, he had studied how to operate the Holtzman engines. Estimating the coordinates as best he could, not worried about the lack of a Navigator, the Face Dancer folded space and plunged the _Ithaca_ across the galaxy. The ship tumbled out into a different stellar region, not far from Omnius's advancing forces. He reconfigured the ship's comsystems and triggered a locator beacon. His superiors knew the signal.\n\nThe thinking machines would respond swiftly. Already the Face Dancer could sense the hungry, invisible tachyon net coming closer. This time there would be no escape. The no-ship would be completely trapped.\n\n> _Even small opponents can be deadly._\n> \n> \u2014Bene Gesserit Analytical Report on the Tleilaxu Problem\n\nBy the time Duncan, Sheeana, and Teg reached the navigation bridge, the thick hatches were sealed and locked. Impregnable. The bridge had been designed to remain secure against even an army.\n\nWithin moments, other Sisters followed, having first raced to the armory and obtained hand weapons: poisonous needle guns, stunners, and a high-powered lascutter. None of those devices would be sufficient. Rushing forward, the ghola children joined the crowd outside the sealed bridge, among them Paul, Chani, Jessica, Leto II, and young Alia.\n\nDuncan could feel the change when the no-ship lurched through foldspace. \"He's at the controls, moving us!\"\n\n\"Garimi is dead, then,\" Sheeana concluded.\n\n\"The Face Dancer is going to take us directly to the Enemy,\" Teg said.\n\n\"Now is the time to use Scytale's poison gas to kill the Face Dancer.\" Sheeana turned to two of the Sisters standing in the corridor. \"Find the Tleilaxu and take him to our guarded cabinet. Get one of the canisters, and we will flood the air on the bridge with the gas.\"\n\n\"No time for that,\" Duncan said. \"We've got to get in there!\"\n\nAlia sounded eerily cool and intelligent as she announced, \"I can get inside.\"\n\nDuncan looked at the girl. To him, the echo-memories evoked by this child were unsettling. The original Duncan had never known her as a youngster\u2014he had been killed by Sardaukar while Jessica was barely pregnant. But he did have vivid memories of an older Alia as his lover, in another life. But that was all history. Now it might as well be myth or legend.\n\nHe bent down to talk to her. \"How? There isn't much time.\"\n\n\"I'm small enough.\" With a flick of her eyes, the little girl indicated the narrow air-exchanger vents leading into the command deck. She was far more diminutive than even Scytale.\n\nSheeana was already removing the grate. \"There are baffles, filters, and bars in the way. How will you get through?\"\n\n\"Give me a cutter. And a needle gun. I'll get the door open for you as soon as I can. From the inside.\"\n\nWhen Alia had what she needed, Duncan hoisted the girl up to where she could squirm inside the tiny tunnel. Not yet four years old, she weighed very little. Jessica stood watching, looking more mature than she had been only a few days earlier, but even seeing her \"daughter\" placed into such a dangerous situation, she did not protest.\n\nCold and intent, the child clamped the cutter between her teeth, tucked the needle pistol into her small shirt, and began to creep through the vent. The distance between the chambers was not far, but each half meter was a battle. She exhaled, making herself as small as possible so that she could wriggle ahead.\n\nOutside, the others began pounding on the sealed door as a distraction. They used heavy cutters that sparked and fumed, screeching through the dense, armored barricade a millimeter at a time. The Face Dancer would know they'd need hours to cut through into the navigation bridge. Alia was confident the Face Dancer would not expect an ambush from her.\n\nShe encountered the first barricade, a set of plasteel bars interwoven with a filtration grid. The dense mat was coated with neutralizing chemicals, and charged with a faint electrostatic film to scrub all drugs and poisons from the air that passed into the bridge. With the filter in place, Scytale's toxic gas would not have worked, even if they'd been able to release it.\n\nElbows digging into her sides, Alia took the cutter from her teeth and with jerky wrist movements sliced away the bars. Gently, she set the screen in front of her, careful not to make a noise, and crawled over it. The sharp edges scratched her chest and legs, but Alia cared nothing for the pain.\n\nSimilarly, she passed through a second grid, and then found herself at the last opening, from which she could observe the Face Dancer through the grille. His appearance flickered occasionally, sometimes reverting to the old man's shape, sometimes becoming a Futar, but primarily the Face Dancer wore a blank, skull-like visage. Even before she saw the torn body of Garimi on the deck, Alia knew not to underestimate this opponent.\n\nWith the tip of the glowing cutter, she sliced the tiny fasteners that held the last screen in place. Moving as silently as she could, she held the plate where it was and squirmed to free the needle gun from her shirt. She tensed, then drew a deep breath, waiting for the right moment.\n\n_I will have only a brief instant of surprise, so I must use it to full advantage._\n\nThe Face Dancer was working the controls, probably transmitting a signal to the mysterious Enemy, presumably more of his own kind. Every second she delayed would place the _Ithaca_ in greater danger.\n\nSuddenly the Face Dancer jerked his head up and snapped his gaze toward the grille. Somehow he had sensed her. Now, without hesitating, Alia shoved the loosened screen toward him like a projectile. He dodged out of the way, reacting just as she had expected. Still lying prone in the ventilation shaft, she extended the needle gun in front of her and fired seven times. Three of the deadly needles found their target: two in the Face Dancer's eyes, another in the artery on his neck.\n\nHe spasmed, thrashed, and fell lifeless. Wriggling out of the air shaft, Alia dropped to the floor, recovered her balance, and glanced to verify that Garimi was indeed dead, before casually walking to the door. With her nimble fingers she disarmed the internal security measures and unsealed the hatch from the inside.\n\nDuncan and Teg stood there holding weapons, afraid of what might emerge. The little girl met them with a placid expression. \"Our Face Dancer is no longer a problem.\"\n\nOver Alia's shoulder they could see the inhuman form sprawled next to an overturned chair. Small trickles of blood leaked from the dart wounds in his eyes, and he wore a full crimson collar of blood around his neck. On the floorplates lay the mangled Garimi.\n\nSheeana narrowed her gaze. \"I see that you are a born killer.\"\n\nAlia was unruffled. \"So I've been told. Didn't you bring the ghola children back for our abilities? This is what I do best.\"\n\nDuncan hurried to the no-ship's controls to assess what the false Rabbi had done. He extended his senses and was dismayed to see the deadly strands of the shimmering net suddenly appear and intensify all around them. Unbreakable. The trap was bright enough, powerful enough, that everyone could see it.\n\nTeg rushed to a scanner station. \"Duncan! Ships approaching\u2014a lot of them! The Face Dancer has brought us right to the doorstep of the Enemy. We're tagged, and the net has locked onto us.\"\n\n\"After all these years, we are caught in the strands.\" Duncan swept his gaze across all of them. \"At least, we're about to find out who our Enemy really is.\"\n\n> _Our shared humanity should, by definition, make us allies. In sad fact, however, our very similarities often appear to be vast differences and insurmountable obstacles._\n> \n> \u2014MOTHER COMMANDER MURBELLA,  \n> address to the New Sisterhood\n\nGiven the critical shortage of time, the thousands of newly equipped Guildships could not undergo thorough shakedowns and test runs. The mass-produced Obliterators were loaded aboard the heavily armored vessels that had been built at Junction as well as seventeen satellite shipyards. Crews made preparations to go to the front lines.\n\nFresh from conscription across hundreds of at-risk planets, novice commanders received only minimal training, barely sufficient to stand against the Enemy at numerous vulnerable points as humanity tried to draw its line in space. Murbella knew that despite their determination and bravery, and no matter how much training and practice they received, most of the human fighters would be annihilated.\n\nIn the months after the plague had run its course on Chapterhouse, the Mother Commander had opened her doors to displaced refugees from any evacuated planet. At first they were frightened to settle on the once-quarantined world, but then they had begun to stream in. With so few options available to them, the ragtag groups accepted the Sisterhood's offer of sanctuary in exchange for performing vital labors in the war effort. Politics and old factions had to be set aside. Now every life was devoted to preparing for the last stand against the oncoming forces of Omnius.\n\nFrom Buzzell, Reverend Mother Corysta sent the incredible news that the giant seaworms wreaking havoc with soostone operations also produced a kind of spice. Murbella immediately suspected some kind of Guild experiment. It could not be a natural occurrence. Corysta suggested that the worms be hunted and harvested, but the Mother Commander could not think that far ahead. A new source of spice mattered only if the human race survived the Enemy.\n\nMother Commander Murbella called a grand war council for delegates of the front-line planets that were in imminent danger of attack by thinking-machine forces. Despite their indignation, every one of them had undergone cellular testing to root out hidden Face Dancers. Murbella took no chances; the insidious shape-shifters could be anywhere.\n\nIn the Keep's grand meeting room, she strode down the length of the elaccawood table to her designated seat. Using her Bene Gesserit powers of close observation, she studied those assembled, all of them driven here by desperation. Murbella tried to view these representatives in their various costumes and uniforms as military leaders, essentially generals in the last great battle for humanity. The people in this room would guide the thrown-together clusters of ships and make a thousand defiant stands. But were they the quality of heroes the human race needed?\n\nWhen she turned to face the delegates, Murbella saw the uneasiness in their eyes and smelled fear-sweat in the air. The vast Enemy fleet surged forward like a flame front across the map of the galaxy, rolling over star system after star system, heading inexorably toward Chapterhouse and the remaining worlds at the heart of the Old Empire.\n\nAfter moving among the various embattled worlds and studying their preparations, Murbella had secured alliances with these planetary leaders, warlords, commercial conglomerates, and smaller units of government. Leto II's vision of the Golden Path had fragmented humanity so that they no longer followed a single charismatic leader, and now Murbella had to repair that damage. Diversity might once have been a path to survival, but unless the numerous worlds and armies could stand together against the far greater foe, they would all perish.\n\nIf the Tyrant's prescience was so formidable, how could he not have foreseen the existence of the great machine empire, no matter how far away it was? How could the God Emperor not have known that another titanic conflict awaited humankind? She felt a faint shudder. Or _had_ he, and everything was playing out exactly as the Tyrant planned?\n\nAfter considerable effort, she had won a critical internal battle when the various leaders agreed that the strongest defense came from a unified plan\u2014 _her_ plan\u2014rather than a hundred independent and hopeless defensive battles. To get her message across, she'd had to cut through the stubborn tentacles of various planetary bureaucracies. Nothing was easy in this war.\n\nFeeling the burdens of her position, Murbella rapped a large spherical stone on the table, producing a loud, echoing boom that called the meeting to order. \"You all know why you're here. We must make our last stands, a thousand of them across space. Many of us will die\u2014or _all_ of us will die. There are no alternatives. The only questions are how soon we will die, and how it will happen. Do we choose to die free and fighting to the last . . . or defeated and running?\"\n\nThe room resounded with a cacophony of voices, accents, and languages, though she had insisted that they all speak the common Galach tongue. She used Voice to cut through the clamor. \"The machines are coming! If we cooperate and do not retreat in the face of our foe, we just might have the means of stopping them dead in their tracks.\"\n\nShe noted Guild officials and Ixian engineers in the audience. Given the short delivery schedule, some of the warship construction had been unavoidably slapdash, but her handful of Bene Gesserit inspectors and line supervisors had overseen the operations.\n\n\"Our weapons and ships are now ready, but before we proceed I have one question for all of you.\" She skewered the leaders with her gaze. If she'd still been an Honored Matre, her eyes would have blazed orange. \"Do you have the resolve and courage to do what is necessary?\"\n\n\"Do _you?_ \" bellowed a bearded man from a very small planet in a remote system.\n\nMurbella rapped her sonic stone again. \"My New Sisterhood will bear the brunt of the initial clash against the thinking machines. We have already fought them in one star system after another, destroying many of their ships, and we survived their plagues here on Chapterhouse. But this war will never be won on individual battlefields.\" She gestured, and Janess worked the controls. \"Look at this, all of you.\"\n\nStartling the assemblage, a large holographic projection appeared, filling the open space of the Keep's great meeting room with detailed maps of the galaxy's numerous solar systems. An advancing blot indicated the thinking machines' conquests, like a tidal wave drowning every system in its path. The darkness of defeat and extermination had already blackened most of the known systems in the regions of the Scattering.\n\n\"We have to focus our efforts. Because they don't use foldspace engines, the Enemy proceeds from system to system. We know their path, and therefore we can put ourselves directly in their way.\" Murbella stood amidst the simulated stars and planets. Her finger darted from point to point, the glowing stars and habitable planets that lay in the Enemy's path. \"We've got to hold the line\u2014here, and here, and everywhere! Only by combining all of our ships, commanders, and weapons can we hope to halt the Enemy.\" She swept her hand through the shimmering images that were just ahead of the encroaching thinking machines. \"Any other choice would be cowardice.\"\n\n\"Do you call us cowards?\" the bearded man roared.\n\nA merchant stood. \"Surely we can negotiate\u2014\"\n\nMurbella cut him off. \"The thinking machines do not want a particular world. Nor are they searching for gems, spice, or any other goods. There is nothing we can offer them to sue for peace. They do not compromise, and will keep pursuing us no matter where we run.\" She looked at the blustering man and said, \"By fleeing conflict today, you _could_ survive for a time. But there'll be no escape for your children or grandchildren. The machines will slaughter them, down to the last infant. Do you value your life over theirs? Then, yes, I do call you cowards.\"\n\nDespite the murmurs in the hall, no one else spoke out. On the giant star display, a line of tiny fireworks erupted along the interface line between the machine-conquered territories and the vulnerable human planets.\n\nMurbella's gaze moved across the audience. \"Each of us is responsible for stopping the Enemy from crossing this line. Failure means death for the human race.\"\n\n> _True loyalty is an unshakable force. The difficulty is in determining exactly where a person's allegiance lies. Often that bond is only to oneself._\n> \n> \u2014DUNCAN IDAHO,  \n>  _A Thousand Lives_\n\nThe leader of the Face Dancer myriad arrived at Synchrony, bearing a long-anticipated gift for the evermind. The thinking machines still viewed Khrone as nothing more than a servant, a delivery boy.\n\nOmnius and Erasmus never suspected that the shape-shifters might be formulating their own schemes independent of both humanity and the thinking machines. Na\u00efve, oblivious, and so very typical. The evermind would treasure this new melange for his grandiose plans, and it would keep the machines from doubting Khrone and his Face Dancers. He intended to make the most of it.\n\nWith their brutality and arrogance, the \"old man and woman\" had long ago given the new shape-shifters reasons to break their loyalty. Erasmus fancied himself reminiscent of a Face Dancer, but much more . . . and similar to a human, but greater. And like Omnius . . . but infinitely more powerful.\n\nKhrone and the rest of the myriad had never truly given their allegiance to the thinking machines. He saw no more reason to accept slavery under machine masters than to have accepted the domination of the original Tleilaxu who had created their predecessors so many centuries ago. Forced allies, second-class partners . . . The evermind was merely one more layer in the grand pyramid of those who _thought_ they controlled the Face Dancers.\n\nAfter so much effort, Khrone couldn't wait until he could drop this endless deception. He was no longer amused by the number of masks he had to wear and the complicated threads he continued to pull. Soon, though . . .\n\nAlone, he flew his small ship directly to the heart of the modern machine empire. The location of Synchrony had been genetically programmed into all new Face Dancers, like some sort of homing beacon. As he entered the airspace over the technological metropolis, Khrone let his thoughts drift back to Ix. The fabricators and engineers had successfully completed a special demonstration at dead Richese, and now Obliterators were emerging from the production lines. Mother Commander Murbella had been impressed with the power she witnessed, and she'd been entirely convinced by the show. Fool!\n\nBut not in all things. In her prior meeting with Chief Fabricator Shayama Sen, Murbella had forced him to administer a biological test that proved he wasn't a Face Dancer. Given what had happened, Khrone was vastly relieved that he had _not_ replaced the man, as he'd been tempted to do many times in the past.\n\nFace Dancers already controlled most of the important positions on Ix, and when the Chief Fabricator blithely distributed the biological tests to all the main engineers and team leaders (never suspecting there might actually be a majority of Face Dancers among them), the myriad had been forced to act precipitously. When an indignant Sen announced the Sisterhood's suspicions, the infiltrators had finally been forced to kill him and assume his identity. They had already taken care of the troublesome Bene Gesserit line supervisors and production monitors. And so the deception continued, unmarred.\n\nEnhanced Face Dancers quickly subsumed the last humans among the leaders of Ix. Then, working together, they contrived all the necessary tests, selected the required scapegoats, substituted convincing data, and submitted everything to Chapterhouse in accordance with Murbella's demands. All in perfect order.\n\nAfter surviving the plague, the Sisterhood's leadership had forced all human protectors to finally band together against the thinking-machine fleet, to defend their race rather than simply their own worlds. The hundreds of new ships that emerged from the Junction shipyards were being loaded with enough Obliterators for a final, concerted stand against the oncoming wave of Omnius's ships. So far, the evermind's forces had encountered very little significant resistance, and now they were on their way to Chapterhouse. For the last time.\n\nKhrone had actually been tempted to let the Reverend Mothers and their last-stand defenders succeed. Given enough functional Obliterators, they could send the machine fleet reeling. Humans and thinking machines could easily annihilate each other. However, that was simply too . . . easy. Kralizec demanded much more! This time, the fundamental shift in the universe would get rid of both rivals, leaving all the remnants of the Old Empire for the Face Dancers.\n\nKhrone felt completely confident in the future as he landed his ship in the convoluted labyrinth of copper steeples, golden turrets, and interlocked silvery buildings. Sentient structures shifted aside to allow a place for his ship to settle. When the small vessel came to rest on a smooth quicksilver plain, Khrone stepped out, breathing air that smelled of smoke and hot metal. He did not spare a moment to look around.\n\nThe central machine world was based entirely on theatrics. He suspected the touch of Erasmus in this, though Omnius had such an overblown perception of his own importance that he no doubt wanted all machine minions to bow before him as a god\u2014even if the evermind had to program them to do so.\n\nRectangular plates appeared on the ground, laying down an interlocked pathway that guided Khrone to his destination in the magnificent arched cathedral. Head held high, he strode along carrying his precious package, refusing to look like a supplicant summoned before his lord. Rather, Khrone was a man on a mission with important business to complete. Omnius would be pleased to have the concentrated ultraspice for use with his cloned Kwisatz Haderach. . . .\n\nInside the ostentatious hall, the ghola of Baron Harkonnen stood with young Paolo at a nine-level pyramid chess board. Glowering, the Baron knocked over a rook on one of the top levels. \"That move is not allowed, Paolo.\"\n\n\"It enabled me to win, didn't it?\" Pleased with his ingenuity, the young man crossed his arms over his chest.\n\n\"By cheating.\"\n\n\"It's a new rule. If we are as important as you say, we should be allowed to make up our own rules.\"\n\nA flash of anger crossed the Baron's face, and then vanished into a chuckle. \"I see your reasoning\u2014and that you are learning.\"\n\nWhen Khrone stepped forward, they looked at him with identical expressions of distaste. \"Oh, it's you.\" The Baron sounded entirely different from when he'd been tormented by the Face Dancers. \"I didn't think we'd be seeing you again. Bored of Caladan?\"\n\nIgnoring them, Khrone noted that the two principal thinking machines had resumed their guise of an elderly couple in gardening clothes. Why were they wearing these personas now? For the benefit of these two gholas? It wasn't as if the thinking machines were keeping secrets from anybody here. Khrone had never been able to determine a pattern in their behavior.\n\nPerhaps it was linked to the fact that Omnius and Erasmus wanted to receive all of the lives Khrone had gathered and assimilated during his last mission among the humans. They looked forward to the sharing of their Face Dancer \"ambassadors\" each time one of the far-flung representatives returned. It seemed to make them feel superior, and allowed the independent robot to feel that he belonged to the human race, somehow.\n\n\"Look, he's brought something,\" Paolo pointed out. \"A present for us?\"\n\nKhrone went directly to the old man and woman. As the woman leaned toward him, her visage had a feral and hungry look. \"I think you brought more than just a package, Khrone. You haven't been back to Synchrony in some time. Show us the personas you've acquired. Every little bit adds to us, makes us greater.\"\n\n\"I have had enough.\" The old man turned away. \"I am beginning to find them somewhat distasteful. They are all the same.\"\n\n\"How can you say that, Daniel? Every human is different, so beautifully chaotic and unpredictable.\"\n\n\"Exactly what I mean. They are all confusing. And I am not Daniel, I am Omnius. Kralizec is upon us, and we have no time for further preparatory games.\"\n\n\"Sometimes I still like to consider myself Marty. In many ways it's more appealing to me than the name or guise of Erasmus.\" The old woman took a step closer to Khrone. The Face Dancer didn't dare flinch, though he despised what was about to happen. Her hand was gnarled, with large knuckles. It felt clawlike when she touched his forehead. She pressed harder, and Khrone shuddered, unable to block the intrusion.\n\nEach time a Face Dancer mimicked a human shape, he sampled the original subject and acquired both a genetic trace and an imprint of the memories and persona. The thinking machines had set the shape-shifters loose into the Old Empire. Infiltrating the humans, they gathered more and more lives as they subsumed useful people and played their roles. Whenever a Face Dancer returned to the machine empire, Erasmus in particular wanted to add those lives to his vast repository of data and experience.\n\nOut of forced subservience, Khrone and his comrades surrendered that information. But though the thinking machines could upload the various lives the Face Dancers copied, they could not take their core personas. Khrone held onto his secrets, even as he offered up all those people he had been in recent years\u2014an Ixian engineer, a CHOAM representative, a crewman on a Guildship, a dock worker on Caladan, and many others.\n\nWhen the process was finished, the old woman's hand withdrew. Her wrinkled face wore a satisfied smile. \"Oh, those were interesting ones! Omnius will certainly want to share them.\"\n\n\"That remains to be seen,\" the old man said.\n\nFeeling drained, Khrone caught his breath and straightened himself. \"That is not why I came.\" His voice was shamefully weak and quavering. \"I have obtained a special substance you will find invaluable for your Kwisatz Haderach project.\" He held out the ultraspice package, as if offering a gift to a king, precisely as Omnius expected him to behave. The old man accepted the package, scrutinized it carefully.\n\nThe Face Dancer gave Paolo a condescending look. \"This potent form of melange is sure to unlock the prescience in any Atreides. Then you will have your Kwisatz Haderach, as I have always promised. There is no need to continue pursuing the no-ship.\"\n\nOmnius found the comment amusing. \"Strange you should say that now.\"\n\n\"What do you mean?\"\n\nBeside him, the old woman grinned. \"This is a momentous day, since both of our plans have come to fruition. Our patience and foresight have paid off. Now, what shall we do with _two_ Kwisatz Haderachs?\"\n\nKhrone paused, startled. \"Two of them?\"\n\n\"After so many years, the no-ship has finally fallen into our trap.\"\n\nKhrone slid his surprise back into himself and went rigid. \"That is . . . most excellent.\"\n\nThe old woman rubbed her hands together. \"Everything is culminating at once. It reminds me of the climactic movement in a symphony I once wrote.\"\n\nThe old man began to pace around the chamber, holding the package of ultraspice in his hands. He sniffed it.\n\nPaolo turned away from the chess game. \"You don't need another Kwisatz Haderach. You have _me_. Give me spice now!\"\n\nErasmus shot him an indulgent smile. \"Perhaps in a little while. First we'll see what the no-ship has for us, who their Kwisatz Haderach is. It should be interesting.\"\n\n\"Where is the vessel?\" Khrone asked, focusing on the main question. \"Are you sure you have it?\"\n\n\"Our cruisers are surrounding it even now, and our operatives aboard took steps to guarantee that it could not escape again. Your Face Dancers did a fine job, Khrone.\"\n\nOmnius interrupted, \"And, on a greater scale, our largest battleships are closing in on human defenders in their Old Empire. We will conquer Chapterhouse soon, but that is only one of many simultaneous targets.\"\n\n\"It should be quite a spectacular battle.\" Erasmus sounded more dry than eager.\n\nThe evermind was stern. \"Triumph will be assured as soon as the proper conditions are met, according to our mathematical prophecies. Success is imminent.\"\n\nWith glee on his flowmetal face, Erasmus beamed at Paolo and the Baron. \"Two Kwisatz Haderachs are better than one!\"\n\n> _Time is a commodity more precious than melange. Even the wealthiest man cannot buy more minutes to put into each hour._\n> \n> \u2014DUKE LETO ATREIDES,  \n> last message from Caladan\n\nA gossamer net of jeweled colors closed around the _Ithaca_. The no-ship's engines strained, but could not break away. Scrambling to reassert control over the helm and drag themselves free of the strange bonds, Duncan powered up the Holtzman engines, preparing to rip a hole through the glimmering mesh. It was their only way out.\n\nGlaring at the dead Face Dancer on the deck, Sheeana ordered two Sisters nearby, \"Remove that thing from the navigation bridge!\" Within moments, the women carried away the limp and bloody shape-shifter.\n\nNow that the net was visible to them all, Duncan focused his Mentat awareness to study the woven grid that ensnared them. He searched frantically for holes or weak spots in the powerful structure, but found nothing to suggest the slightest defect, no frayed point that might allow them to escape.\n\nHe would try brute force, then.\n\nYears ago, he had broken free of the net by using the Holtzman engines in ways they had never been designed to function, flying the _Ithaca_ at just the proper angle and speed to penetrate the fabric of space. It had reminded him of a Swordmaster's move, using a slow blade against a personal shield.\n\n\"Accelerating now,\" he said.\n\nTeg leaned over the navigation controls, sweating. \"This is going to be close, Duncan.\" The large ship pulled against the multicolored strands, tore several, and then picked up speed. \"We're breaking free!\"\n\nDuncan felt a brief moment of hope, a surge of triumph.\n\nAn explosion rocked the ship, followed by another, and another. Vibrations and shock waves rang through the hull and decks as if some titan were smashing the vessel with a great hammer. The navigation bridge shuddered.\n\nHolding his chair, Duncan called up diagnostic maps. \"What was that? Is the Enemy firing on us?\"\n\nThe detonations threw Teg to the floor, but he scrambled back to his feet and gripped the console for balance. \"The stolen mines! I think we just found them.\" His words tumbled out in a rush. \"Either Thufir or the Rabbi must have set them to go off\u2014\" As if to confirm his speculation, another explosion rocked the deck, much closer than before.\n\nThe _Ithaca_ reeled out of control, its engines paralyzed. The deck tilted, as artificial gravity generators were knocked offline. Duncan felt a sickening disorientation as the vessel spun off axis.\n\nThe shimmering net grew brighter, tightening like a noose.\n\nFinally, out in the distance, Enemy ships drew into view, like hunters approaching a trap they had set. Duncan stared at the external screens. Who had pursued them for so long? Face Dancers? Some vicious, unknown race? What could be frightening enough to drive the Honored Matres back into the Old Empire?\n\n\"The bastards think they have us.\" Duncan made a fist.\n\n\"Don't they?\" Looking up from his status screens, the Bashar was dismayed by the severe damage indicators lighting up sections of the vessel like fireworks displays. \"The mines have ruined our most vital systems, and we're dead in space.\"\n\nUsing Mentat focus, Duncan studied the panels on his command console. The intricate displays showed the strangling net all around them. He jabbed his finger toward a knot in the diagram, an area of pulsing, flickering electronic signals. At first glance the tangle seemed no different from the rest of the interconnected strands, but as he studied it, he thought he might have found a weakness. \"Look there.\"\n\nTeg feverishly bent closer. \"A loophole?\"\n\n\"If only we could move!\" Racking his brain, Duncan stalked back and forth in front of the controls. \"It would be quite a drunkard's dance to get through that maze\u2014if this ship could fly at all.\"\n\n\"If we all worked together, the entire crew, it would take a week to make repairs. We don't have that much time.\" The Bashar gestured to the tactical screens that displayed data from the long-distance sensors. \"Enemy ships are closing in. They know they've snared us.\"\n\nDuncan accepted the grim reality. \"Holtzman engines are dead. No way to make the repairs in time, no way to escape.\" He hammered his fists on a panel next to the tangled, pulsing loophole on the console's projections. \"But I know I could do it. Why won't this damned ship fly?\"\n\nTeg glanced at the sensor blips that indicated the encroaching Enemy, saw the automated damage reports streaming across the display, and knew exactly what had to be done. Only he could do it.\n\n\"I can fix the ship.\" He had no time to explain. \"Be ready.\" Then he simply vanished.\n\nMILES TEG ACCELERATED his metabolism, kicking himself into the hyper-fast speed he had learned after surviving unendurable torture at the hands of the Honored Matres and their underlings. Around him, time slowed. This would be dangerous to him because of the extreme energy requirements, but he had to do it. The rapidly strobing alarm lights became a slow pulsation that seemed to take an hour for each cycle, brightening and dimming. Re-accessing the archival records of the ship's systems would take too long, but Teg had examined them before. As a Mentat he remembered everything, and now he set to work.\n\nBy himself.\n\nEven at his accelerated speed, Teg exerted himself to run as fast as he could. On deck after deck, everyone aboard stood like statues, their expressions showing concern and confusion. Teg flashed past them to the nearest damage sites.\n\nWhere the first mine had gone off, he stared in amazement and consternation at the twisted metal, the melted craters in the machinery, the vaporized systems. Teg hurried from one explosion to the next, determining how far the damage extended and which systems were crucial for their immediate escape. The Face Dancer infiltrators had planted and hidden the eight mines well, and each detonation had resulted in a crippling blow: navigation, life-support, foldspace engines, defensive weapons.\n\nTeg made snap decisions. His life had primed him for emergencies; on the battlefield, one could not hesitate. If Duncan couldn't manage to fly the _Ithaca_ away right now, they would never again require life-support systems. He, or someone else, could fix those later. An acceptable gamble. The no-field generators were off-line.\n\n_Engines_. Four of the eight mines had been set to damage the foldspace engines. The Face Dancer saboteur had deliberately flown the no-ship close to the Enemy's stronghold, and the detonations had left them crippled and stranded.\n\nWith hyper speed Teg studied, analyzed, and compiled a plan using his Mentat abilities. He inventoried spare materials, replacement components, emergency equipment. He needed to work swiftly with what he had; there was no one to help him. First, he rerouted and reprogrammed the weapons, and prepared them to launch a volley of blasts at the oncoming ships. That might grant them an extra few moments.\n\nTeg continued to hurry. The pulsing alarm lights flickered on to off, like a sun rising and setting. Another hour gone in his own frame of reference. In real time, only a few seconds had passed since his disappearance from the bridge. Next, he turned to the engines, which were essential to their escape.\n\nThe primary linkages had been disrupted, with Holtzman catalysts shaken from their cradles, shoved out of alignment, made inoperable. Two reaction chambers were breached. An explosion had nearly broken through the hull. He stood stunned, his arms shaking, thinking he couldn't possibly fix this. But he forced such thoughts away, went back to work.\n\nTeg's muscles trembled with exhaustion, and his lungs burned from gasping air so fast the oxygen molecules could barely move into position.\n\nFixing the hull should be easy enough. Teg ran to the maintenance sectors, where he located extra plates. Since he could never make the ship's heavy-lifting machinery operate fast enough for his time-sense, he decided that suspensors would have to do. He applied the null-gravity projectors to the heavy plates and hurried with them down corridors, dodging petrified people.\n\nWith each second, the Enemy battleships were getting closer. Some of his fellow passengers were only just now learning of the mines that had been detonated. He put on another burst of speed, and the suspensor carriers kept up with him.\n\nIn a few \"hours,\" according to his metabolism, and only a few moments in reality, he fixed the hull damage that could have resulted in an engine breach. Sweat poured off of Teg's body, and he was near collapse. But in spite of that utter exhaustion, he could not let himself slow down. Never before had he allowed himself to fall so deeply into a pit of burning metabolism.\n\nTeg's body could not maintain this pace for long. But if he didn't, the ship would be captured, and they would all die. Fangs of hunger gnawed at his stomach. This would not do. He had to concentrate, had to fuel the engine of his body so that he could do what must be done.\n\nRavenous, not slowing from his superspeed, he raided the ship's stores, where he found energy bars and dense food wafers. He ate concentrated nutrients until he was gorged. Then, burning calories as fast as he could swallow them, Teg ran again from one disaster area to the next.\n\nHe spent subjective days at these highly focused labors; to observers on the outside, caught in the glacial pace of normal time, only a minute or two passed.\n\nWhen the task grew overwhelming, the Bashar struggled to reassess what the ship needed in order to function. What was the bare minimum of repairs that would let Duncan fly through the weakened loophole?\n\nThe exploding mines had led to a cascading series of damages. Teg nearly got lost in the details, but reminded himself of the immediate need and forced himself to skate the thin ice of possibilities.\n\nTeg and his brave men had stolen this very vessel from Gammu more than three decades ago. Though it had performed admirably since then, the _Ithaca_ had not undergone any of the usual necessary maintenance at Guild shipyards. Worn components had not been replaced; systems were breaking down from age and neglect, as well as the depredations of the saboteurs. Limited by the spare parts and materials he could find in the maintenance bays, he tried and discarded possible fixes.\n\nAlarms continued to pulse slowly. He was moving too fast for sound waves to mean anything. In real time, there would be shrieking sirens, shouting people, conflicting orders.\n\nTeg fixed another of the Holtzman catalyst cradles, then took the time to look at a viewer. In the image displayed between scan lines, he saw that the Enemy ships had finally arrived, massive and heavily armed . . . a full fleet of monstrous, angular things that bristled with weapons, sensor arrays, and other sharp protrusions.\n\nThough he already felt used up, Teg knew with a sickening certainty that he needed to go even faster.\n\nHe raced to the ship's melange stores and broke the locks with a twist of his hand because he was moving so fast. He removed cakes of the dark brown compressed substance, stared at it with Mentat calculation. Considering his hypermetabolism and his body churning through its biochemical machinery faster than it ever had before, what was the proper dosage? How quickly would it affect him? Teg decided on three wafers\u2014triple the maximum he had ever consumed\u2014and gobbled them all.\n\nAs the melange rushed through his body and poured into his senses, he felt alive again, recharged and capable of accomplishing the requisite impossibilities. His muscles and nerves were on fire, and his feet left marks on the deck as he ran.\n\nHe repaired the next system in a few moments. But in that time, the Enemy battle fleet had closed in, and the no-ship still could not fly.\n\nTeg looked down at his forearms and saw that his skin seemed to be shriveling up, as if he was consuming every drop of energy within his flesh.\n\nOutside, the encroaching vessels launched a volley of destructive blasts. Balls of energy tumbled forward like storm clouds approaching with exquisite slowness. Those blasts would clearly render his repairs useless, maybe even destroy the ship.\n\nIn another burst of extreme speed, Teg dashed to the defensive controls. Thankfully, he had restored a few of their weapons. The _Ithaca_ 's defensive systems were sluggish, but the firing controls were swift enough. With a scattershot cannonade, like a burst of celebratory fireworks, Teg returned fire. He launched beams carefully targeted to intercept and dissipate the oncoming projectiles. Once he had fired the volley, though, Teg turned his back on the weapons systems and raced to the next damaged engine.\n\nBashar Teg felt like a candle that had been burnt entirely down to a lump of discolored wax. Despite his best efforts, the exhausted man still saw their doom closing in.\n\n> _How do we repay a man who has done the impossible?_\n> \n> \u2014BASHAR ALEF BURZMALI,  \n>  _A Dirge for the Soldier_\n\nOn the navigation bridge, Duncan stared at the sensor projections for moments after Miles had disappeared. He knew what the Bashar must be doing.\n\nAfter the internal explosions, the _Ithaca_ hung dead in space, surrounded by Enemy ships that bristled with more weaponry than he had seen on an entire Harkonnen battle fleet. The mines had disabled the no-field generator, leaving the great ship visible and vulnerable in space.\n\nAfter almost a quarter century of fleeing, they were caught. Maybe it was about damned time he faced the mysterious hunters. Who were his strange and invincible foes? He had only ever seen the ghostly shadows of the old man and old woman. And now . . .\n\nOn the screens before him, the discontinuity in the gossamer net shifted, almost closed, and then strayed open again, as if taunting him.\n\nDuncan spoke aloud, more to himself than anyone else. A prayer of sorts. \"As long as we breathe, we have a chance. Our task is to identify any opportunity, however transitory or difficult it might be.\"\n\nTeg had said he would fix their systems. Duncan was aware of the Bashar's closely held abilities. For years, Teg had concealed his talent from the Bene Gesserits, who feared such manifestations as the sign of a potential Kwisatz Haderach. Now those abilities might save them all. \"Don't let us down, Miles.\"\n\nThe encroaching ships fired a series of blasts at the no-ship. Duncan barely had time to shout a curse and brace for impact\u2014when a flurry of impossibly fast and deft defensive bursts intercepted the Enemy volley. Precisely targeted, instantly fired. All shots blocked.\n\nDuncan blinked. Who had launched the return salvo? He shook his head. The no-ship should have been incapable of even basic maneuvers or defense. A chill of delight coursed down his spine. Miles!\n\nSuddenly, the control deck's systems began to glow; green indicator lights winked on by themselves. One after another, systems came back online. Sensing movement, Duncan snapped his head to the left.\n\nThe Bashar materialized in front of him, but it was a different Miles Teg\u2014not the young ghola whom Duncan had raised and awakened, but a horribly drained man, as desiccated and ancient as an ambulatory mummy. Teg looked wrung out and ready to collapse. He had exerted himself through time far beyond the point where a normal man would have already died.\n\n\"Boards . . . active.\" His gasping voice cost him more energy than he had left. \" _Go!_ \"\n\nEverything happened in an instant, as if Duncan, too, had fallen into an accelerated time frame. His first instinct was to grab his friend. Teg was dying, might already be dead. The aged Bashar could no longer hold himself upright. \" _Go_ \u2014damn it!\" They were the last words Teg could force out of his mouth.\n\nThinking with Mentat clarity, Duncan whipped back to the control panels, vowing not to waste what the Bashar had done for them. _Priorities._ He reached the piloting board, where his fingers skittered like a startled spider across the controls.\n\nTeg crumpled to the deck, arms and legs akimbo, as dead as a dried leaf, older even than the first old Bashar had been in the last moments of Rakis. _Miles!_ All their years together, teaching, learning, relying on each other. Few people in all of Duncan's many lives had ever mattered so much.\n\nHe drove away his thoughts of shocked grief, but Mentat memory kept every experience clear and sharp. Miles! Teg was no more than an ancient husk on the floorplates. Duncan had no time for anger or tears.\n\nThe no-ship began to accelerate. He still saw how to slip out of the cruel net, but now he also had to contend with the entire fleet of Enemy ships. They had cut loose with a second volley.\n\nThe blurred crackle ahead seemed to invite them. Duncan steered toward it, moving as fast as his human reflexes could go. The no-ship ripped the stubborn strands free. \"Come on!\" Duncan said, willing it to happen.\n\nMore blasts glanced across the _Ithaca_ 's hull, grazing the ship as it yawed and rolled. Duncan steered with all of his skill.\n\nThe Holtzman engines were hot and the diagnostic boards showed numerous errors and system failures, but none were immediately fatal faults. Duncan pushed the vessel closer and closer to the loophole. The Enemy ships couldn't head them off, couldn't move fast enough to stop them.\n\nMore of the net broke away. Duncan could see it happening.\n\nHe forced his attention back to the engines, applying acceleration far beyond what the systems normally allowed. In his frantic repairs, Teg had not bothered with the niceties of fail-safes and protective limitations. With increased velocity, they pulled free of the enclosing cordon.\n\n\"We're going to make it!\" Duncan said to the fallen Bashar, as if his friend could still hear him.\n\nA giant torpedo-shaped Enemy vessel leapt forward. No human could possibly pilot a ship so swiftly, changing directions with g-forces that would snap bones like a handful of straw in a clenched fist. Burning its engines, the attacker exhausted all of its fuel in one burst of forward motion\u2014throwing the craft directly into their path.\n\nWith his maneuvering already hampered, Duncan could not dodge in time. The no-ship was too huge, with too much inertia. Impossibly, the suicidal Enemy vessel scraped the lower hull of the _Ithaca_ , knocking it off course, damaging the engines yet again. The unexpected impact sent the no-ship spinning. The Enemy rammer tumbled and exploded, and the shock wave knocked them farther off course, out of control . . . back into the remaining strands of the net.\n\nDuncan uttered a curse in dismay and rage.\n\nUnable to fold space, the no-ship dropped back, its engines whining. The bridge control panels blazed red, then went dim. A small internal explosion further damaged the Holtzman engines. The _Ithaca_ hung motionless in space. Again.\n\n\"I'm sorry, Bashar,\" Duncan said, heartbroken. With nothing else to do, he knelt beside the husk of his friend.\n\nA message formed on the primary screen on the bridge, a powerful transmission from the surrounding battleships. Even in his stunned sorrow, Duncan was surprised to see the true face of the Enemy at last.\n\nThe smooth flowmetal face of a sentient machine appeared on the screen. \"You are our prisoners. Your vessel is no longer capable of independent flight. We will deliver you to the evermind Omnius.\"\n\nThinking machines!\n\nDuncan struggled to understand what he was seeing and hearing. Omnius? The evermind? The Enemy, posing as a kindly old couple, were really thinking machines? Impossible! Thinking machines had been outlawed for thousands of years, and the last evermind had been destroyed in the Battle of Corrin at the end of the Butlerian Jihad.\n\nMachines? Somehow allied with the new Face Dancers?\n\nThe Enemy ships pounced like hyenas on a fresh carcass.\n\n> _Some people complain of being haunted by their past. Utter nonsense! I revel in it._\n> \n> \u2014BARON VLADIMIR HARKONNEN, the ghola\n\nTrapped by the machine fleet, the _Ithaca_ was held captive with its engines damaged and weapons burned out. Duncan could do nothing but wait and mourn his dead friend. Consequences and memories roared around him. He moved methodically, relying on Mentat focus to perform even simple actions.\n\nSheeana was beside him on the navigation bridge. Though she prided herself in Bene Gesserit purity, holding all emotions at bay, she seemed profoundly troubled as the two of them picked up Teg's body from where it lay crumpled on the deck. Duncan couldn't believe how fragile and lightweight the Bashar's remains were. He seemed to be made of spiderwebs and sinew, dried leaves and hollow bone.\n\n\"Miles gave his life for all of us,\" Duncan said.\n\n\"Two times,\" she said.\n\nHer remark made Duncan think of all the lives of his own he had given for the Atreides. In a raspy voice, he said, \"This time, the sacrifice was for nothing. Miles used up his entire life span to give us the repairs we needed, and I couldn't break us free. He shouldn't have done it.\"\n\nSheeana fixed a hard look on him. \"He shouldn't have _tried_? We're humans. We have to try, no matter what the odds are. There are never any guarantees. Every action in life is a gamble. The Bashar fought to the last instant of his existence, because he believed there was a chance. I intend to do the same.\"\n\nDuncan looked down at the sunken, mummified face of his friend, remembering all the determination and hard training the old Bashar had given him when he was a young ghola. Sheeana was right. Even though Duncan hadn't been able to free the _Ithaca_ and let them escape, he and Miles had shown the Enemy that humans were unpredictable and resilient, that they were not to be underestimated. And it wasn't over yet. Instead of a simple capture, the thinking machines had been forced to sacrifice one of their largest battleships simply to stop them.\n\n\"We'll take him to one of the small airlocks,\" he announced. Since their every movement was now dictated by the Enemy ships that dragged them along, it was pointless to remain at the controls. \"I have no intention of letting the thinking machines have him.\"\n\nThe remnants of the Bashar would fly alone into the cosmos. The rest of them might be trapped, to be used in thinking-machine experiments, or for whatever reason the old man and woman had been pursuing them over the decades. But not Miles. This act would be another small victory\u2014and enough small victories could win an entire war.\n\nThey arrived at one of the chambers, which Duncan recognized as the same airlock he had used to jettison Murbella's last possessions, items that had clung to him like cobwebs until he forced himself to let go. They placed the tragically lightweight husk of Teg's body inside the chamber and sealed it. Duncan looked through the observation port, saying his last goodbyes.\n\n\"It isn't the ceremony I would have imagined for him. Last time, the Bashar had all of Rakis for his funeral pyre. But there's no time.\" Before he could have second thoughts, Duncan pushed the button that evacuated the airlock, opening the outside hatch so that the body tumbled out into the void. \"We should summon everyone aboard the ship and prepare our defenses.\"\n\n\"What defenses?\"\n\nHe looked at her. \"Anything we can think of.\"\n\nSHOULDERED FORWARD BY a hundred thinking-machine vessels, the battered no-ship was forced down into Synchrony, where shifting buildings moved aside to form an acceptable place for the captured craft to land. The now-visible _Ithaca_ descended like a trussed wild animal, the trophy of big game hunters.\n\nBaron Harkonnen thought it a glorious sight. From an extruded balcony in one of Omnius's capricious high towers, he studied the vessel as it descended. The no-ship's configuration was unfamiliar to him, massive but not as intimidating as he'd imagined it would be. This design was much more organic and alien-looking than huge Guild Heighliners, deadly Sardaukar craft, House Harkonnen military vessels, or his own family frigates. It seemed to be convergent evolution, eerily similar to the flow-form curves of the thinking-machine structures.\n\n_Strange ship, strange passengers._\n\nAccording to initial reports from the machine scouts who had seized the no-ship, many of those aboard were gholas from his own past, annoyances resurrected from history, exactly as Erasmus had suspected\u2014Lady Jessica, another Paul Atreides, a minor Swordmaster named Duncan Idaho, and who knew how many others? Gholas coughed up and spat out like wads of phlegm.\n\nA keyed-up Paolo stood beside him on the balcony, facing the makeshift spaceport that waited to accommodate the new vessel. \"Will we kill them all, Grandfather? I don't want there to be another Kwisatz Haderach. I'm supposed to be the only one. I should take the ultraspice that Khrone delivered right now.\"\n\n\"I would have you do it if I could, dear boy, but Omnius won't permit that. Be patient. Even if there is another version of Paul Atreides aboard that no-ship, he's probably soft and compassionate. He doesn't have the advantage of being toughened by _me._ \" The Baron's full lips curled down in distaste. Paolo himself didn't realize just how much of his fundamental personality had been changed. \"You will have no trouble defeating him.\"\n\n\"I have already visualized it,\" Paolo replied. \"Real, prescient dreams\u2014and now I understand what is going to happen.\"\n\n\"Then you have nothing to worry about.\"\n\nThe Omnius-formed buildings swayed like reeds, then embraced the battered no-ship as it landed, pulling the _Ithaca_ down into a living metal cradle. The landing and lockdown process seemed interminable. Was it really necessary for so many structural braces to fold around the ship like claws? Considering the obvious damage to the engines, the captives could never find a way to launch the vessel again. However, Omnius had a penchant for doing things in a brute-force manner. The Baron could understand that.\n\nPresently Erasmus appeared on the balcony, once again disguised as a matronly old woman. Gazing dispassionately at the robot, the Baron announced, \"I will go aboard the no-ship. I want to be the first to\"\u2014his lips quirked in a smile\u2014\"greet our visitors.\"\n\nThe old woman's eyes twinkled. \"Are you certain that would be wise, Baron? We aren't sure yet exactly who is aboard the vessel. You could be in peril if anyone recognizes you. In your past life, quite a few people were not entirely pleased with you.\"\n\n\"I certainly don't intend to go unprotected! In fact, I expect _you_ to provide me with full security. Some of your sentinel robots, perhaps\u2014or better yet, an armed contingent of Face Dancers. Paolo will remain here safe, but I _will_ go aboard.\" He planted his hands on his hips. \"In fact, I demand it.\"\n\nErasmus seemed amused. \"In that case, we had better give you the Face Dancers. Go aboard, Baron, and be our ambassador. I'm sure you will employ all the diplomacy the situation requires.\"\n\n> _We shall face the Enemy, and die if we must die. My strong preference, however, is to_ kill _what we must kill._\n> \n> \u2014MOTHER COMMANDER MURBELLA,  \n> transmission to human defensive forces\n\nTen thousand Guildships against an infinite number of Enemy vessels.\n\nFor this confrontation, the Mother Commander had prepared all the warlords, political leaders and other self-proclaimed generals, as well as her ferocious Sisters\u2014what remained of them. Spread out across the path of the oncoming thinking-machine forces, her human defenders dug themselves in.\n\nGuildsmen had been rushed in at the last minute to help crew the numerous battleships, launching them to their designated rendezvous points in space. The untested military commanders were as ready as the Mother Commander could make them. Like ghost soldiers, redeyed refugees from planets already ground under the machine boot heel volunteered in droves. Each craft was loaded with Obliterators produced by the tireless Ixian factories.\n\nUnfortunately, Omnius had been preparing for centuries.\n\nLike a force of nature, the thinking machines advanced, not dodging or changing course, without regard to the strength of planetary defenses arrayed against them. They simply rolled over anything in their path.\n\nFor Murbella's plan to work, the line of Enemy ships had to be stopped at every point, in every star system. No battleground was unimportant. She had divided her defenders into a hundred discrete groups of one hundred new Guild warships apiece. The battle groups were positioned at widely scattered but important points outside inhabited systems, ready to fend off the approaching Enemy.\n\nAs a last line of defense, Murbella's one hundred newly constructed vessels patrolled space in the vicinity of Chapterhouse, along with a number of smaller, older vessels to flesh out the military force. They knew Omnius considered this planet a primary target. Waiting for the clash, the Mother Commander thought her new ships looked magnificent, the line formidable. The fighters aboard were more confident than afraid.\n\nBy the New Sisterhood's best estimates, though, the thinking machines outnumbered them by more than a hundred to one.\n\nTo shore up their confidence, the fighters had all watched holos of the Ixian tests of the new Obliterators on dead Richese, admiring the massive destructive force contained in each of the powerful weapons. Bene Gesserit observers had monitored the Ixian production lines, and technicians had verified the complex weapons after they were installed in Murbella's fleet. She clung to the hope that this line of last stands could turn into a rout for the forces of Omnius.\n\nMore than she had for the past quarter century, the Mother Commander wished Duncan Idaho could be at her side again, facing this final conflict with her. Feeling the loneliness of command, tempted to bow to primitive human superstition and offer up a prayer to some invisible guardian angel, she hardened herself.\n\n_This has to work!_\n\nHer great ships prowled the edge of planetary orbit, not knowing from which direction the Enemy fleet would come. Down below, the refugees who had filled temporary camps on the plague-emptied continents were anxious to evacuate from Chapterhouse, but even if there were vessels to transport them away, they had nowhere to go. Every functional craft in the sector had been commandeered to face the thinking-machine ships. It was everything the human race could rally.\n\n\"Enemy ships approaching, Mother Commander,\" said Administrator Gorus, receiving a message from the sensor deck. His pale braid looked somewhat frayed, his skin whiter than usual. He had been convinced to stay aboard the main ship at the central battlefield, to stand by the new ships his factories had produced; he didn't look at all happy about it.\n\n\"Exactly on time. Exactly as expected,\" Murbella said. \"Disperse our vessels into the widest possible firing spread, so we can hit the Enemy all at once, before they can react to us. Machines are adaptable, but they rarely take the unexpected into account.\"\n\nGorus looked at her sourly. \"Are you making assumptions based on old records, Mother Commander? Extrapolating from the way Omnius reacted fifteen thousand years ago?\"\n\n\"To some extent, but I trust my instincts.\"\n\nAs the heavily armed machine ships approached, they looked like a meteor shower that grew larger and larger. The monstrous vessels loomed huge\u2014thousands of them against the Sisterhood's desperate hundred. All along the line, at a hundred other systems, she knew her defenders were facing similar odds.\n\n\"Prepare to launch Obliterators. Stop them before they get any closer to Chapterhouse.\" Murbella crossed her arms over her chest. Across the commlines, each captain announced his or her readiness.\n\nThe oncoming machine ships slowed, as if curious to see what this small obstacle might be. _They will underestimate us,_ Murbella thought. \"Maximize targets. Fire into close groupings of Enemy ships. Consolidate explosions.\"\n\n\"Targets locked, Mother Commander,\" Gorus said, his message transmitted immediately by his sensor technicians.\n\nMurbella had to preempt the thinking machines before they could open fire. \"Launch Obliterators.\" She held herself steady.\n\nSilver sparks spat out of the launch tubes, Obliterators twirling toward the line of Enemy ships, but the glints faded. Nothing happened, though some of the heavy weapons must have struck their targets. The machine vessels seemed to be waiting for something.\n\nShe looked around. \"Confirm that the Obliterators are armed. Where are the explosions? Launch the second volley!\"\n\nAlarms began to ring. In a frenzy, Gorus ran from one station to another, shouting at the Guildsmen on the upper decks. A harried-looking Reverend Mother charged into the command center, skidding to a stop in front of Murbella. \"Our Obliterators are doing nothing. They are all useless.\"\n\n\"But they were tested! Our Sisters watched the manufacturing lines. How could they be faulty?\"\n\nThen, all at once, the one hundred Chapterhouse defender ships went dead in space, their engines shutting down, lights flickering. The thrum of station-keeping thrusters faded.\n\n\"What is happening?\" Gorus demanded. \"Sabotage? Were we betrayed?\"\n\nAs if they had expected this all along, the machine ships closed in.\n\nA Guildsman transmitted in a hollow voice over the speaking screen, \"The artificial navigation systems no longer respond, Administrator. We are shut out of our own controls. Our ships are . . . nonfunctional.\" Emergency lights lit the decks with an eerie glow.\n\n\"Did the machines figure out how to neutralize our systems?\"\n\nGorus turned to Murbella. \"No jamming, Mother Commander. They . . . they just don't work. None of them.\"\n\nSuddenly the machine forces were upon them, a thousand vessels that would easily overwhelm the defenders. Murbella prepared to die. Her fighters could not protect themselves, or Chapterhouse, which she had sworn to guard.\n\nBut instead of attacking, the Enemy fleet cruised slowly past the defenders, taunting them in their impotence. The machines did not bother to open fire, as if the Sisterhood's defenses weren't even worth noticing!\n\nFar behind them, just arriving at the distant edge of the solar system, came another wave of thinking machines, closing in on Chapterhouse. The same thing must be happening everywhere, at all of her carefully staged last stands across a hundred star systems.\n\n\"They knew! The damned machines knew our Obliterators wouldn't work!\" As if Murbella's vessels were no more than a pebble on the path, the Omnius ships flowed around them on their way to the Sisterhood's now-unprotected homeworld.\n\nNot one of her new Guild war vessels had a living Navigator aboard; most of the Navigators and their Heighliners had disappeared. Every ship in her battle groups used Ixian mathematical compilers for guidance. Mathematical compilers! Computers . . . thinking machines.\n\n_The Ixians!_ Now her silent curse was directed at herself for overconfidence in the new Obliterators and her own ability to predict the Enemy's tactics.\n\n\"Follow me, Administrator. I want to see these Obliterators for myself.\" She grabbed Gorus's arm hard enough to leave bruises.\n\nGuided by emergency illumination, they rushed to the weapons deck where the armaments had been installed. Inside, rack upon rack held the burnished silver eggs of the planet-melters that Ix had manufactured. A distraught Guildsman intercepted them. \"We tested the weapons, Administrator, and they were installed correctly. The firing controls are operational. We just launched dozens of Obliterators, but none of them detonated.\"\n\n\"Why didn't they function?\"\n\n\"Because . . . because the Obliterators themselves . . .\"\n\nMurbella marched over to where the man had opened one casing at random. Beneath a complicated labyrinth of circuitry and delicate components, the Obliterator charge was fused into the shell of the mechanism, making the whole thing inoperable. The weapon had been neutralized.\n\n\"It is useless, Mother Commander,\" said Gorus. \"Sabotaged.\"\n\n\"But I saw the tests myself. How can this be?\"\n\n\"A timing mechanism may have shut everything down at a prearranged time, or the Enemy fleet might have sent out a deactivating signal. Some devious trick that we could not have anticipated.\"\n\nMurbella stood appalled, guilty of the same error she had been so certain the machines would fall victim to: She had failed to plan for the unexpected. Together, they opened another Obliterator to find it similarly fused and nonfunctional. A coldness froze her heart and spread into her bloodstream. These weapons had been built over the course of years by the Ixians, at a cost in melange that nearly bankrupted the Sisterhood. She had been duped, and her fleet had been castrated by the Ixians before the battle could even begin.\n\n\"And what about our engines?\"\n\n\"They can be made to function, if we operate them without the mathematical compilers.\"\n\n\"I don't give a damn about the compilers! Find a way to salvage some of the Obliterators. Are they all inactive? Every single one?\"\n\n\"The only way to know, Mother Commander, is to open and inspect each of them.\"\n\n\"We could just launch them all and hope a few still function.\" Murbella nodded slowly. It was indeed an option. At this point, it cost them nothing. She had to find some way to fight, and she hoped her other battle groups were faring better than this . . . but she doubted it. Without functional Obliterators, every one of the planets on the front line was essentially unprotected in the face of certain destruction.\n\nAnd it was all her responsibility.\n\n> _Some say that survival itself can be the best revenge. For myself, I prefer something a bit more extravagant._\n> \n> \u2014BARON VLADIMIR HARKONNEN,  \n> the ghola\n\nOn a whim, the Baron told the ten Face Dancers accompanying him to pose as Sardaukar from the old Imperium. He didn't know if anyone would even recognize the joke\u2014fashions changed and history forgot such details\u2014but it helped him present an air of command. During his original lifetime he had achieved a great victory over House Atreides with illicit Sardaukar at his side.\n\nLeaving the restless Paolo with Erasmus, supposedly \"for his own protection,\" the Baron dressed himself in a nobleman's uniform frosted with gold braids and ornate chains of office. A ceremonial poison-tipped dagger hung at his side, and a wide-beam stunner was concealed in his sleeve for easy access. Though the imitation Sardaukar were his guards and escort, he didn't particularly trust them, either. One could never be too careful.\n\nWhen the Baron's entourage marched to the imprisoned no-ship, however, they could not find a door on the kilometer-long hull\u2014a frustrating and embarrassing moment, but Omnius was not to be hindered. Guided by the evermind, parts of nearby buildings transformed into gigantic tools that tore open the hull, peeling away plates and structural girders to leave a wide gash. Brute force was easier and more direct than locating an appropriate hatch and deciphering unfamiliar controls.\n\nWith the no-ship suitably opened, the Baron and his escort ducked under low-hanging debris and sparking circuitry. Prepared for an ambush, but moving with an outward show of confidence, they made their way through the winding corridors. Several of Omnius's floating watcheyes zoomed ahead of them down the passageways to scout out and map the interior of the vessel.\n\nThe captives would surely see that surrender was their only option. What other conclusion could they draw? Unfortunately, in his original lifetime the Baron had had considerable experience with fanatics, such as the mad Fremen bands on Arrakis. It was possible that these poor wretches intended to mount a desperate, hopeless resistance until they were all slaughtered, including the purported Kwisatz Haderach among them.\n\nPaolo would then be the only contender, and that would be that.\n\nInside the no-ship, they first encountered Duncan Idaho and a defiant-looking Bene Gesserit woman who identified herself as Sheeana. The two waited for the boarding party in the middle of a wide corridor. The Baron only vaguely remembered the man from the records of House Atreides: a Swordmaster of Ginaz, one of Duke Leto's most trusted fighters, killed on Arrakis while protecting Paul and Jessica in their escape. From the sneer on Idaho's face, he could tell that this ghola had his memories back, too.\n\n\"Oh ho, I see that you know me.\"\n\nIdaho didn't budge. \"I escaped from Giedi Prime as a boy, Baron. I beat Rabban on one of his hunts. I've lived many lifetimes since then. This time, I hope to watch you die with my own eyes.\"\n\n\"How boldly you speak, like one of those yipping dogs Emperor Shaddam used to keep at his side: full of annoying barks and growls, yet easily stepped on.\" Protected by the Face Dancer Sardaukar, he peered ahead down the hall. \"How many people do you have aboard?\" He snapped. \"Bring them forward for our inspection.\"\n\n\"We have already assembled,\" Sheeana said. \"We're ready for you.\"\n\nThe Baron sighed. \"And no doubt you've scattered commandos or snipers throughout the decks? Your personnel records will have been doctored. A childish resistance that may cause us a few headaches, but will gain you nothing. We have enough troops to mow all of you down.\"\n\n\"It would be foolish for us to resist,\" Sheeana said, \"at least in such obvious ways.\"\n\nThe Baron scowled, and he heard the little girl's voice inside his head. _She is playing with your mind, Grandfather!_\n\n\"So are you!\" he hissed to himself, startling the others.\n\n\"Five hundred more of our men are coming aboard,\" said the counterfeit Sardaukar commander. \"Mobile machine sensors will scour every chamber on every deck, and we'll find anything there is to find. We will locate the Kwisatz Haderach.\"\n\n\"A Kwisatz Haderach?\" Idaho asked. \"Is that what the old man and woman have been looking for? On this ship? You're welcome to waste your time.\"\n\nSheeana added harshly, \"If we had a superman aboard, you would never have been able to capture us.\"\n\nThat remark disturbed the Baron. At the back of his mind he heard the maddening voice of Alia chuckling at his discomfiture. His face flushed, but he forced himself not to speak aloud. What a fool, debating with the unheard voice of an invisible tormentor! New groups came down the no-ship corridors to gather in front of him like troops for inspection.\n\nOne small-statured teenaged ghola unsettled him the most. The young man was thin and sallow-skinned, his face etched in a scowl. His eyes burned with hatred for the Baron, though he did not find the fellow at all familiar. He wondered what he had done to that one.\n\n_Look more closely, Grandfather. Surely you recognize him? He almost killed you!_\n\n_I swear I will find some way to rip you out of my head!_\n\nWith a neutral expression on his face, he looked again at the dour ghola, and suddenly understood the crude black diamond marked on his forehead. \"Why, it's Yueh! My dear Dr. Yueh, how good to see you again. I never got a chance to tell you how much you helped the Harkonnen cause so long ago. Glad to see that I have an unexpected ally aboard this ship.\"\n\nYueh looked skinny and ineffectual, yet the gleam in his eyes was genuinely murderous. \"I am not your ally.\"\n\n\"You are a weak little worm. It was easy enough to manipulate you before\u2014I can do it again.\" The Baron was surprised that the scrawny man did not back down. This version of Yueh seemed stronger, perhaps transformed by the lessons of his ignominious past.\n\n\"You no longer have leverage over me, Baron. You have no Wanna. Even if you did, I would not repeat my earlier mistakes.\" Crossing his arms over his narrow chest, he thrust his pointed chin forward.\n\nThe Baron turned abruptly from the Suk doctor as even more no-ship captives came forward. One bronze-haired young woman of about eighteen looked exactly like the lovely Lady Jessica. The way she viewed him with palpable revulsion proved that this ghola also had her memories restored. Did Jessica know she was really his own daughter? What entertaining conversations they might have!\n\nStanding protectively beside the youthful Jessica were a younger woman dressed as a Fremen and a dark-haired young man\u2014the perfect image of Paolo, only older. \"Why, is this young Paul? Another Paul Atreides?\"\n\nA swift slash, a mere nick from the poisoned dagger, and the rival Kwisatz Haderach would be gone. But he shuddered to think how Omnius would react to that. The Baron wanted Paolo to assume his position of power, of course, but he wasn't willing to sacrifice his own life for the boy. Though the Baron had raised and trained Paolo, he was still, after all, an _Atreides._\n\n\"Hello, Grandfather,\" Paul said. \"I remember you as being much older and fatter.\" The Baron found the demeanor and tone irritating. And even worse, he felt an odd, swooning sensation . . . as if Paul had always been meant to say this, as if he had seen it in a dozen different visions.\n\nStill, the Baron clapped his hands in mock applause. \"Isn't ghola technology marvelous? This is like an encore at the end of one of the Emperor's tedious jongleur performances. All back together again for a second run, eh?\"\n\nPaul stiffened. \"House Atreides crushed the Harkonnens into extinction long ago. I anticipate a similar outcome now.\"\n\n\"Oh, ho!\" Though amused, the Baron-ghola didn't step any closer. He gestured to his Sardaukar guard. \"Have a doctor and a dentist look them over before they get close to me. Pay particular attention to their teeth. Look for poison capsules.\"\n\nHaving fulfilled his purpose, the Baron was about to march out of the no-ship when, among the gathered refugees, he spotted a small girl who stood quietly beside a thin boy of around twelve years, watching everything. Both had an Atreides look about them. He froze, recognizing Alia.\n\nNot only had this bloodthirsty child jabbed him with the poison gom jabbar and haunted his thoughts, now she even stood before him! _Look, Grandfather\u2014now we can torment you inside and out!_ Her voice pierced him like ice picks in his head.\n\nThe Baron reacted, not caring about consequences. Snatching the ceremonial dagger from his hip, he grabbed the little girl by the collar and raised the blade. \"They called you Abomination!\"\n\nAlia fought like a rabid animal, but didn't scream. Her tiny feet drove with surprising power into his stomach, knocking the wind out of him. The Baron reeled, and without a second's hesitation, thrust the poisoned tip deep into her side. It went in easily. He yanked the knife back out and stabbed again, this time directly into Alia's heart.\n\nJessica screamed. Paul rushed forward, but too late. Duncan roared with anger and shock, and threw himself at the nearest Sardaukar guard, killing him with a bone-shattering blow to the throat. He struck a second guard, snapping his neck as well, and charged toward the Baron like a wild creature. The Baron didn't even have time to feel fear before his guards closed ranks around him, and four others held Duncan back. The rest of the faux Sardaukar raised their guns to keep the shocked captives at bay.\n\nRegaining his composure, the Baron sneered down at the little girl dying swiftly in his grip. \"That's turnabout for killing me.\" Laughing at the blood on his hands, he tossed her to the floor like a discarded doll. And inside, not a sound from his tormentor. Was she gone as well?\n\nMurderous desperation showed on the faces of the nearby captives, making the Baron uneasy. With Face Dancer Sardaukar surrounding him protectively, he backed away smiling. The two dead soldiers had reverted to Face Dancers, and none of the captives seemed the least bit surprised. The Atreides rabble gathered around the murdered child while the Sardaukar picked up their comrades.\n\nSheeana stopped Duncan from lunging forward in another suicidal attack. \"One death is enough, Duncan.\"\n\n\"No it's not. It is only a start.\" He controlled himself with a visible effort. \"But it will have to do for now.\"\n\nThe Baron laughed, and the Face Dancers hurried him away. When he looked at his escort, the shape-shifters showed disapproval at what he had done. \"What? I don't have to justify my reasons to you. At least that Abomination is gone now.\"\n\n_Gone, you say?_ A little girl's loud titter like breaking glass inside his skull. _Gone? You can't discard me so easily! I was rooted inside your head before that ghola was ever born._ The voice grew louder. _Now I shall torment you more than ever. You leave me no choice but to serve as your conscience, Grandfather._\n\nThe Baron marched away at a faster pace, trying to shut out her mocking presence.\n\n> _The stake in a total war is_ total _\u2014to conquer is to save everything, to succumb is to lose everything._\n> \n> \u2014a warrior of Old Terra\n\nWhile the thinking machines maintained a tight cordon around the no-ship, Sheeana watched Jessica carry little Alia's body away. How painful it must be for her. With her memories restored, Jessica knew intimately who Alia really was and understood her great potential. How bitterly ironic, too. St. Alia of the Knife\u2014felled by a knife.\n\nJessica cradled the limp child in her arms, shuddering as she fought to contain sobs. When she looked up at Sheeana, there was a cold deadliness in Jessica's eyes. Duncan stood beside Jessica, his face a mask of grim anger. \"We'll have our revenge, my Lady. So many of us despise the Baron, he can't survive for long.\" Even Yueh sat coiled and dangerous, like a loaded weapon.\n\nPaul and Chani clasped hands, drawing strength from each other. Leto II watched in silence, undoubtedly holding an avalanche of conflicting thoughts in his mind. The boy always seemed to have so much more to him, like a giant iceberg whose bulk was concealed beneath the surface. Sheeana had long suspected that he might be the most powerful of all the gholas she had created.\n\nJessica held her head high, finding strength within her. \"We'll take her to my quarters. Duncan, would you help me?\" Dr. Yueh, desperate for forgiveness, hovered close to them.\n\nFilled with anxiety, frustration, and anger, Sheeana watched the tableau. In addition to losing the Bashar, Alia had been murdered, while three key gholas\u2014Paul, Chani, and Leto II\u2014remained unawakened. Stilgar and Liet-Kynes were left on Qelso, and Thufir Hawat had been a Face Dancer. Now that they were facing the Enemy and needed the ghola children to fulfill their destinies, too many of her \"weapons\" were not available to her! She had only Yueh, and Jessica . . . and Scytale, if she could count on the Tleilaxu.\n\nExhaustion threatened to overwhelm Sheeana. They had fled for so long, carrying their plans and hopes, but never finding an end. This, though, was not at all what they had hoped for.\n\nThe quiet and distant voice of Serena Butler awakened within her again, angered by the revelation about the Enemy. She spoke from firsthand knowledge. _The evil machines have always wanted to exterminate humanity. They do not know how to forget._\n\n\"But they were destroyed,\" Sheeana said aloud.\n\n_Apparently not. Trillions of people died during the Butlerian Jihad, but even that was not enough. In the end,_ I _was not enough._\n\n\"I am pleased to meet you finally,\" said a raspy female voice. A lone old woman strolled down the no-ship's corridor, a broad grin on her wrinkled face. Despite her apparent age, she moved fluidly and had a deadly look to her.\n\nSheeana immediately guessed that this must be the mysterious old woman who was their relentless hunter. \"Duncan has told us about you.\"\n\nThe woman smiled in an unnerving manner, as if she could see through Sheeana to her innermost thoughts and intentions. \"You were quite a troublesome quarry. All those years wasted. Have you guessed my true identity yet?\"\n\n\"You are the Enemy.\"\n\nAbruptly the crone's face, body, and clothing rippled like molten, flowing metal. At first Sheeana thought this was another Face Dancer, but the head and body took on a sheen of highly polished platinum, and the matronly clothes became a plush robe. The face was smooth, with the same smile set in radically different features. A robot.\n\nDeep in her consciousness, Sheeana felt a tumult in Other Memory. And out of the clamor, Serena Butler's familiar voice rose to cry, _Erasmus! Destroy him!_\n\nWith great effort she shunted aside the voices in Other Memory, and said, \"You are Erasmus. The one who killed Serena Butler's child, setting off the centuries-long Jihad against thinking machines.\"\n\n\"So I _am_ still remembered, even after all this time.\" The robot sounded pleased.\n\n\"Serena remembers you, all right. She is within me, and she hates you.\"\n\nPure delight shone on the robot's face. \"Serena Butler herself is in there? Ah yes, I know about your Other Memory. Face Dancers have brought many of you Bene Gesserits back to us.\"\n\nInside her, the clamor of memories returned. \"I am Serena Butler, and she is me. Though thousands of years have passed, the pain is as sharp as ever. We cannot forget what you destroyed, and what you started.\"\n\n\"It was only one life\u2014merely a baby. Logically, can't you see how your race overreacted?\" The robot sounded so reasonable.\n\nSheeana felt a change in the tenor and cadence of her own voice, as if her body were being taken over by a force within. \"Only one life? Merely a baby?\" Serena was speaking now, thrusting herself to the forefront of the innumerable lives. Sheeana let her talk. After such a great length of time, this was _Serena's_ confrontation with her greatest nemesis. \"That _one_ life led to the military defeat of your entire Synchronized Empire. The Butlerian Jihad was a Kralizec in its own right. The end of that war changed the course of the universe.\"\n\nErasmus seemed delighted by the comparison. \"Ah, interesting. And perhaps the end of this Kralizec will reverse that result and put thinking machines in charge again. If so, we will be much more efficient this time.\"\n\n\"That is how you foresee the end of Kralizec?\"\n\n\"That would be my preference. Something fundamental must change. Can I count on you to assist me?\"\n\n\"Never.\" Serena's projected voice was cold and implacable.\n\nLooking at the independent robot, Sheeana understood more than ever before that she was part of something far greater and more important than one life, that she was linked to a vast continuum of female ancestry stretching into the past and\u2014hopefully\u2014into the future. A remarkable assemblage, but would it survive?\n\n\"There is a familiar fire in your eyes. If any part of you is indeed Serena Butler, then we must catch up on old times.\" Erasmus's optic threads gleamed.\n\n\"She no longer wishes to converse with you,\" Sheeana said in her own voice.\n\nErasmus ignored the rebuff. \"Take me to your private quarters. A human's den reveals much about the individual personality.\"\n\n\"I will not.\"\n\nThe robot's voice hardened. \"Be reasonable. Or should I decapitate a few of your fellow passengers to encourage your cooperation? Ask Serena Butler inside you\u2014she knows I will do it.\"\n\nSheeana glared at him.\n\nThe robot continued in a calm tone, \"But a simple conversation with you in your quarters may slake my appetite for now. Wouldn't you prefer that to carnage?\"\n\nMotioning for the others to remain behind, Sheeana turned her back on the robot and walked to one of the still-functional lifts. With gliding footsteps, Erasmus followed.\n\nIn her chamber, the robot was intrigued by the preserved Van Gogh painting. _Cottages at Cordeville_ was one of the oldest artifacts of human civilization. Standing rigidly, Erasmus admired the artwork. \"Ah, yes! I remember this clearly. I painted it myself.\"\n\n\"It is the work of a nineteenth-century Terran artist, Vincent Van Gogh.\"\n\n\"I have studied the Madman of France with great interest, but I assure you, this is actually one of the canvases I myself painted thousands of years ago. I copied the original with the utmost attention to detail.\"\n\nShe wondered if he could possibly be telling the truth.\n\nErasmus removed the delicate painting from the wall and examined it closely, passing his metal fingertips over the thin plaz that protected the rough oil-paint surface. \"Yes, well do I remember each stroke, each whorl, each point of color. Truly, this is a work of genius.\"\n\nSheeana caught her breath, knowing how old and priceless it was. Unless it really was a forgery perpetrated long ago. \"The original was a work of genius. If this is what you say, then all you did was copy someone else's masterpiece. There can be only one original.\"\n\nHis optic threads gleamed like a galaxy of stars. \"If it is the same, exactly the same, then both are works of genius. If my copy is perfect down to every single brushstroke, does it not become a second original?\"\n\n\"Van Gogh was a man of creativity and inspiration. You merely mimicked his work. You might as well call a Face Dancer a work of art.\"\n\nErasmus smiled. \"Some of them are.\"\n\nAbruptly, with powerful hands, the robot ripped the painting and its frame into tiny pieces. As if putting a punctuation mark on the grotesque display, Erasmus whirled and stomped on the broken pieces, saying, \"Call this artistic temperament.\" Moving to depart, he added, \"Omnius will summon your Kwisatz Haderach soon. We have waited a long time for this.\"\n\n> _What is the difference between data and memory? I intend to find out._\n> \n> \u2014ERASMUS,  \n> Laboratory Notebooks\n\nThe independent robot's memories of Serena were as fresh as if the events had occurred only days ago. Serena Butler . . . such a fascinating woman. And just as Erasmus had survived through the millennia as a package of data nearly destroyed and then recovered, so Serena's memories and personality lived on, somehow, in the Other Memories of the Bene Gesserit.\n\nThis posed an intriguing question: No Bene Gesserits could be Serena Butler's direct descendants, for Erasmus had killed her only child. Then again, he couldn't be sure what had happened to all of his experimental clones over the years. He had tried many times to bring Serena back, with no success.\n\nAboard this no-ship, however, the humans had grown gholas from their past, just as his own plan had brought back Baron Harkonnen and a version of Paul Atreides. Erasmus knew that a nullentropy tube hidden in a Tleilaxu Master had contained a wealth of ancient and carefully gathered cells.\n\nHe was confident that a real Tleilaxu Master could succeed in bringing Serena back, where his own primitive experiments had failed. Erasmus and Omnius had both absorbed enough Face Dancers to have instinctive reverence for the abilities of a Master. The independent robot knew exactly where he had to go before leaving the no-ship.\n\nErasmus found the medical center and the axlotl chambers where the whole library of historical cells had been catalogued and stored. If Serena Butler was among them . . .\n\nHe was surprised to find a Tleilaxu already there, harried and frantic. The diminutive man had disconnected the life-support systems of the axlotl tanks. With his olfactory sensors, Erasmus noted the smells of chemicals, melange precursors, and human flesh.\n\nHe grinned. \"You must be Scytale, the Tleilaxu Master! It's been a long time.\"\n\nScytale whirled, looking fearful at the sight of the robot.\n\nErasmus took a step closer, and studied the Tleilaxu's face. \"A child? What are you doing?\"\n\nThe Tleilaxu drew himself up. \"I am destroying the tanks and the melange they produce. I had to surrender that knowledge as a bargaining chip. I won't let thinking machines and traitorous Face Dancers simply take it from me\u2014from _us._ \"\n\nErasmus showed no concern for the sabotaged axlotl tanks. \"But you appear to be very young.\"\n\n\"I am a ghola. I have my memories back. I am everything that any of my previous incarnations were.\"\n\n\"Of course you are. Such a marvelous process, perpetuating yourself through serial ghola lives. We machines understand such things, although we have much more efficient methods of performing data transfers and backups.\" He looked intensely at the genetic library that held the potential ghola cells . . . Serena Butler . . .\n\nNoting the robot's keen interest, the Tleilaxu sprang to stand in front of the sealed wall of specimens. \"Beware! The witches placed security sensors on these gene samples to prevent anyone from tampering with or stealing them. The library has a built-in self-destruct system.\" He narrowed his dark, rodentlike eyes. If this Master was bluffing, he was doing a remarkably convincing job. \"I need only yank on a drawer, and this entire cabinet will be flooded with gamma radiation, enough to ionize every single sample.\"\n\n\"Why?\" The robot was perplexed. \"After the Bene Gesserit took those cells from you and used them for their own purposes? Didn't they force you to cooperate? Would you truly stand on their side?\" He extended a platinum hand. \"Join us instead. I would greatly reward you for your assistance in growing one particular ghola\u2014\"\n\nIn a threatening motion, Scytale placed his small hand on one of the many cell containers. Though trembling, he seemed entirely determined. \"Yes, I would stand with them. I shall always stand _against_ the thinking machines.\"\n\n\"Interesting. New enemies make unexpected alliances.\"\n\nThe Tleilaxu didn't move. \"In the final assessment, we're all humans\u2014and you are not.\"\n\nErasmus chuckled. \"And what about Face Dancers? They fall between, don't they? These aren't the shape-shifters you produced long ago, but are instead far superior biological machines that I helped create. And because of them, Omnius and I are, in effect, the greatest of all Face Dancers\u2014among many other things.\"\n\nScytale didn't move. \"Haven't you noticed the Face Dancers are no longer reliable?\"\n\n\"Ah, but they are reliable to me.\"\n\n\"Are you sure?\"\n\nThe robot took a tentative step forward, testing. Scytale tensed his fingers on the handle of the sample cabinet. Erasmus amplified his voice. \"Stop!\" He eased himself backward, giving the Tleilaxu Master more room. There would be plenty of time to return and test Scytale's loyalties. \"I leave you to this facility and your cellular samples.\"\n\nErasmus had waited more than fifteen thousand years for Serena, and could continue to do so. For now, the robot had to return to the machine cathedral and prepare for the final show. The evermind was not quite so patient to achieve his ultimate goals as Erasmus was.\n\n> _Come, let us eat and sing together. We will share a drink and laugh at our enemies._\n> \n> \u2014from an ancient ballad by  \n> GURNEY HALLECK\n\nThe computer evermind sent his troops to bring Paul from the _Ithaca_ to the machines' cathedral-like nexus. New-model robotic guards swarmed down the corridors like quicksilver insects. Approaching Paul, one of them said, \"Come with us to the primary cathedral.\"\n\nChani grabbed his arm and held on, as if she too had sprouted metal hands. \"I will not let you go, Usul.\"\n\nLooking at the inhuman escorts, he said to her, \"We can't keep them from taking me.\"\n\n\"Then I shall come with you.\" He tried to argue with her, but she cut him off. \"I am a Fremen woman. Would you try to stop me? You might just as easily fight these machines.\"\n\nConcealing a small smile, he faced the sleek machines that clicked and flittered in front of him. \"I will accompany you without resistance, but only if Chani comes with me.\"\n\nEmerging from her quarters where Alia's body now lay on the narrow bed, Jessica placed herself between Paul and the robots. Bloodstains still marked her shipsuit. \"He is my son. I have already lost a daughter today, and cannot bear to lose him as well. I'm going with you.\"\n\n\"We are here to escort Paul Atreides to the primary cathedral,\" one of the robots said, its freeform face flowing like heavy rain on a Caladan window. \"There are no other restrictions.\"\n\nPaul took that as agreement. For some reason, Omnius wanted _him_ , even though he did not have his memories back. All other passengers and crew were apparently extraneous baggage. Had he been the subject of the hunt from the beginning? How could that be? Had the thinking machines somehow known he would be aboard? Paul gripped Chani's hand and said to her, \"It will be over soon, in whatever manner fate decides. All along, our destinies have hurtled us toward this point, like levitating trains out of control.\"\n\n\"We will face it together, my love,\" Chani said. He only wished that he could recall all his years with her . . . and that she could do the same.\n\n\"What about Duncan?\" he asked. \"And Sheeana?\"\n\n\"We must depart now,\" the robots said in unison. \"Omnius waits.\"\n\n\"Duncan and Sheeana will know soon enough,\" Jessica said.\n\nBefore they left, Paul made a point of taking the crysknife Chani had made for him. Like a Fremen warrior, he wore it proudly at his waist. Although the worm-tooth blade would do nothing against the thinking machines, it made him feel more like the legendary Muad'Dib\u2014the man who defeated powerful empires. But in his mind he again saw the horrible recurring vision, the flicker of memory or prescience in which he lay on the floor in a strange place, mortally wounded\u2014looking up at a younger version of himself who laughed in triumph.\n\nHe blinked and sought to focus on reality, not possibilities or destiny. Following the insectile robots down the corridors, he tried to tell himself he was prepared to face whatever lay in store for him.\n\nBefore the gholas could emerge from the ship through the ragged hole the machines had made, Wellington Yueh tried to push his way past the ranks of escort robots. \"Wait! I want . . . I need to go with you.\" He fumbled for excuses. \"If someone gets hurt, I'm the best Suk doctor available. I can help.\" He lowered his voice and pleaded, \"The Baron will be there, and he'll want to see me.\"\n\nStill wrestling with her reinjured feelings toward him, Jessica sounded harsh and bitter. \"Help? Did you help Alia?\" Hearing this, Yueh looked as if she had slapped him.\n\n\"Let him come, Mother.\" Paul felt resigned. \"Dr. Yueh was a staunch childhood supporter and mentor to the original Paul. I won't turn down any ally or witness to whatever is about to occur.\"\n\nFollowing the robots, they emerged onto flowing roadways that carried them along like floating plates. Batlike fliers streaked high overhead, and mirrored watcheyes flitted about in the air, observing the group's progress from all angles. Behind them, the huge no-ship had been incorporated into the machine metropolis. Sentient metal buildings of freeform architecture had grown around the _Ithaca_ 's hull like coral swallowing up an old shipwreck beneath the seas of Caladan. The buildings seemed to alter whenever the evermind had a fleeting thought.\n\n\"This whole city is alive and thinking,\" Paul said. \"It's all one changeable, adapting machine.\"\n\nUnder her breath, his mother quoted, \"'Thou shalt not create a machine in the likeness of the human mind.' \"\n\nSpeakers appeared in the solid silver walls of the looming buildings, and a simulated voice mockingly repeated Jessica's words. \"'Thou shalt not create a machine in the likeness of the human mind.' What a quaint superstition!\" The laughter sounded as if it had been recorded from somewhere else, distorted freakishly, and then played back. \"I look forward to our encounter.\"\n\nThe escort robots brought them into an enormous structure with shimmering walls, curved arches, and enclosed parklike spaces. A spectacular lava fountain spouted plumes of hot, scarlet liquid into a tempered basin.\n\nIn the middle of the great cathedral hall, an elderly man and woman awaited them, dressed in loose, comfortable garments. Dwarfed by the enclosure, they certainly did not look menacing.\n\nPaul decided not to wait for their captors to play control games. \"Why have you brought me here? What do you want?\"\n\n\"I want to help the universe.\" The old man stepped down the polished stone stairs. \"We are in the endgame of Kralizec, a watershed that will change the universe forever. Everything that came before will end, and everything that comes in the future will be under my guidance.\"\n\nThe old woman explained. \"Consider all the chaos that has existed over the millennia of your human civilization. Such messy creatures you are! We thinking machines could have done a much neater, more efficient job. We have learned of your God Emperor Leto II, and the Scattering, and the Famine Times.\"\n\n\"At least he enforced peace for thirty-five hundred years,\" the old man added. \"He had the right idea.\"\n\n\"My grandson,\" Jessica said. \"They called him Tyrant because of the difficult decisions he made. But even he did not do as much damage as your thinking machines did during the Butlerian Jihad.\"\n\n\"You cast blame too loosely. Did _we_ cause the damage and destruction, or did humans like Serena Butler? That is a matter for debate.\" Abruptly the old woman cast off her disguise, like a reptile shedding its dry skin. The robot's flowmetal face\u2014male now\u2014displayed a wide smile. \"From the beginning, machines and humans have been at odds, but only we are able to observe the long span of history, and only we can understand what must be done and find a logical way to achieve it. Is that not a valid analysis of your legendary Kralizec?\"\n\n\"Only an interpretation,\" Jessica said.\n\n\"The correct one, though. Right now we are involved in the necessary business of uprooting weeds in a garden\u2014an apt metaphor. The weeds themselves do not appreciate it, and the dirt may be disturbed for some time, but in the end the garden is vastly improved. Machines and humans are but manifestations of a long-standing conflict that your ancient philosophers recorded, the battle between heart and mind.\"\n\nOmnius retained his old man form, since he had no other familiar physical manifestation. \"Back in the Old Empire, many of your people are trying to make their last stands against us. It is futile, for my Face Dancers have ensured that your weapons will not work. Even your navigation machines are under my control. Already my fleet approaches Chapterhouse.\"\n\n\"Our ship has had no contact with either the Guild or Chapterhouse since before I was born,\" Paul said in a dismissive tone. He pointed to Chani, Jessica, and Yueh, all of those gholas born on the ship in flight. \"None of us has ever been in the Old Empire.\"\n\n\"Then allow me to show you.\" With a wave of his hand, the old man displayed a complex holo-image of stars, indicating how far his immense fleet had progressed. Paul was stunned by the scope of the conquest and devastation; he didn't think the evermind would exaggerate what the machines had done. Omnius didn't need to. Hundreds of planets had already been destroyed or enslaved.\n\nIn a soothing voice, Erasmus said, \"Fortunately, the war will soon be over.\"\n\nThe old man approached Paul. \"And now that I have you, there is no question of the outcome. The mathematical projection states that the Kwisatz Haderach will change the battle at the end of the universe. Since I control you _and_ the other one, we will now finish this conflict.\"\n\nErasmus stepped forward to inspect Paul, like a scientist examining a valuable specimen. His optic threads glittered. \"We know you have the potential within your genes. The challenge lies in determining _which_ Paul Atreides will be the better Kwisatz Haderach.\"\n\n> _Optimism may be the greatest weapon humanity possesses. Without it, we would never attempt the impossible, which\u2014against all odds\u2014occasionally succeeds._\n> \n> \u2014MOTHER COMMANDER MURBELLA,  \n> speech to the gathered Sisterhood\n\nWithout Obliterators or navigation control, the human warships lay like white-bellied victims on sacrificial altars, all across the last-stand line they had drawn.\n\nAboard her flagship, Mother Commander Murbella shouted orders, while Guild Administrator Gorus demanded miracles from his underlings. Watching the screens on the navigation bridge, Murbella saw thinking-machine battleships cruise past the Sisterhood's pitiful vessels on their way to destroy Chapterhouse. Similar non-battles must be occurring at the hundred flashpoints across the front lines, key human-inhabited systems now completely vulnerable to the coup de grace. The gamble had failed, utterly.\n\nWeighing heavily on Murbella's mind was her responsibility to humanity, the rest of the Sisterhood . . . and her long-lost Duncan. Was he still alive, and did he even remember her? It had been almost twenty-five years. Murbella had to do this\u2014for him, for herself, or for all those who had survived thus far in the epic war.\n\nWithout letting instinctive Honored Matre rage control her actions, Murbella whirled toward Gorus. She grabbed the front of the Administrator's loose robe and shook him so that his pale braid whipped his face. \"What other weapons do your Guildships have?\"\n\n\"A few projectiles, Mother Commander. Energy weapons. Standard offensive artillery\u2014but that would be suicide! Only the Obliterators could have made it possible for our ships to deal a mortal blow against the Enemy!\"\n\nIn disgust, she cast him away, so that he stumbled backward and fell to the deck. \"This is already a suicide mission! How dare you cringe now, when we have no alternative?\"\n\n\"But . . . but, Mother Commander\u2014it would waste our fleet, our lives!\"\n\n\"Obviously, heroism is not your strong suit.\" She turned to a meek-looking Guildsman and used the power of Bene Gesserit Voice on him for good measure. \"Prepare to launch our Obliterators. Blanket space with them. Maybe the saboteurs missed a few.\"\n\nThe Guildsman operated his weapons controls, barely bothering to choose targets. He launched ten more Obliterators, then another ten. None exploded, and the machine ships kept coming.\n\nHer voice low, Murbella said, \"Now fire all the standard projectiles we have. And once we deplete our conventional armaments, we'll use our ships as battering rams. Whatever we have.\"\n\n\"But why, Mother Commander?\" Gorus said. \"We should fall back and regroup. Plan some other way to fight. We must at least survive!\"\n\n\"If we don't win today, we don't survive anyway. We may be outnumbered, but we can still wipe out part of the thinking-machine fleet. I will not simply abandon Chapterhouse!\"\n\nGorus scrambled back to his feet. \"To what purpose, Mother Commander? The machines can just replace themselves.\"\n\nAs they spoke, more Obliterators filled space. So far, all had turned out to be duds.\n\n\"The purpose is to show them we can still fight. It is what makes us human, what gives us significance. History shall not record that we abandoned Chapterhouse and tried to hide from the final confrontation between humanity and the thinking machines.\"\n\n\"History? Who will be left to record history?\"\n\nWithin three minutes of each other, six small foldspace craft raced into the battle zone over Chapterhouse, reporting from the other clusters of ships. They transmitted urgent messages and demanded new orders from the Mother Commander. \"Our Obliterators don't function!\"\n\n\"All navigation systems have shut down.\"\n\n\"How do we fight them now, Mother Commander?\"\n\nShe answered in a strong, steady tone. \"We fight with everything we have.\"\n\nJust then, a fabulously bright flash blew across at least fifty of the Enemy vessels, vaporizing them in an expanding arc that sent a shudder through the decks of the more distant Guild vessels. Murbella gasped, then laughed. \"See! One of the Obliterators still worked! Fire the rest of them.\"\n\nTo her astonishment, space around them suddenly shimmered, cracked, and disgorged hundreds of giant ships. Not human defender vessels.\n\nAt first Murbella thought that the Enemy machines had sent yet another devastating fleet, but she quickly identified the cartouche on the curved hulls. Guild Heighliners! They spilled out of foldspace from every direction, surrounding the first massive wave of thinking-machine vessels.\n\n\"Administrator, why did you hold out on us?\" Murbella's voice was brittle. \"There must be a thousand ships here!\"\n\nGorus seemed just as astonished as she was.\n\nA female voice thrummed across the commlines that linked Murbella's defenders. \"I am the Oracle of Time, and I bring reinforcements. Mathematical compilers corrupted many Guild vessels, but my Navigators control these Heighliners.\"\n\n\"Navigators?\" The white-haired Administrator gasped in consternation. \"We thought they were all dead, starved for spice.\"\n\nThe Oracle spoke in a powerful, lilting tone. \"And my ships\u2014unlike those made by the traitorous fabricators of Ix\u2014command full armaments. Our Obliterators work as designed. We took them from old Honored Matre ships and hid them away for our own defenses. We intend to use them now.\"\n\nMurbella's face flushed. She had suspected the rebel Honored Matres had possessed many more Obliterators than were found. So, the Navigators had been hiding them all along!\n\nThe Omnius invasion fleet shifted position in response to the Navigator reinforcements, but the machines could not comprehend the magnitude of the astonishing opponent they now faced. They did not react in time as the Oracle's Heighliners spewed out dazzling sunbursts in a flurry of explosions like miniature supernovas. Each incinerating burst of light vaporized entire clusters of the overly complacent Enemy vessels.\n\nAlthough the machine forces scrambled to defend themselves, their response was ineffective, as if their control functions had been disconnected. The evermind had modeled his plan repeatedly, setting up contingency options for likely turns of events. But Omnius had not foreseen this.\n\n\"Thinking machines have long been my sworn enemies,\" the Oracle said in her ethereal voice.\n\nWhile Murbella looked on with great satisfaction, precisely targeted Obliterators wiped out countless Enemy ships. If only the Honored Matres had simply turned their stolen weapons against the thinking machines when they'd had the chance, long ago! But those women had never stood together against a common foe. Instead, they hoarded their stolen weapons and used the destructive power against each other, against rival planets. What a waste!\n\nThe overlapping detonations, each strong enough to scorch a planet, struck the front line of machine ships. A dozen Heighliners raced deeper into the Chapterhouse system to chase Enemy vessels that had already reached planetary orbit.\n\n\"We will do what we can at your other front-line planets,\" the Oracle said. \"Today we hurt the Enemy.\"\n\nAlmost before she could absorb what was happening around her, Murbella saw that the initial wave of thinking-machine forces had been reduced to nothing more than scattered debris. As far as she could tell, the Enemy battleships never got the chance to launch a single shot against the defenders of humanity.\n\nSome of the Heighliners winked out, folding space to go to the other crippled last-stand defenders. There, they would deliver their Obliterators and speed off to further encounters with the Enemy. All across the front lines, at every flashpoint where Murbella had placed her groups of fighters, the Oracle's Navigators struck, and vanished again. . . .\n\nMurbella snapped to Administrator Gorus. \"Get me a comchannel! How do we talk to your Oracle of Time?\"\n\nGorus was stunned by the events around him. \"One does not request an audience with the Oracle. No living person has ever initiated contact with her.\"\n\n\"She just saved our lives! Let me talk with her.\"\n\nWith a skeptical expression, the Administrator made a gesture toward another Guildsman. \"We can try, but I promise nothing.\"\n\nThe gray-robed man fiddled with the commline until Murbella shouldered him aside. \"Oracle of Time\u2014whoever you are! Let us join forces to eradicate the thinking machines.\"\n\nA long silence was Murbella's only response, not even static, and her heart sank. Gorus gave her a superior look, as if he had known to expect this all along. Murbella saw a second wave of thinking-machine ships race in, now that the initial attack had been thwarted. And these would not tauntingly hold their fire. \"More machines are coming\u2014\"\n\n\"For now, I must move on.\" As the Oracle spoke, Heighliners began to disappear like soap bubbles popping. \"My main battle is on Synchrony.\"\n\n\"Wait!\" Murbella cried. \"We need you!\"\n\n\"We are needed elsewhere. Kralizec will not be consummated here. At long last, I have found the no-ship that carries Duncan Idaho, and the secret location of Omnius. I must now go there to end this by destroying the evermind. Forever.\"\n\nMurbella reeled as the unexpected information hit her. The no-ship found? _Duncan was alive!_\n\nWithin moments the last of the Heighliners vanished into foldspace, leaving the Mother Commander and her ships alone to face the next wave. The thinking machines kept coming.\n\n> _We have our own goals and ambitions, for good or ill. But our true destiny is decided by forces over which we have no control._\n> \n> \u2014\"The Atreides Manifesto,\"  \n> first draft (section deleted by Bene Gesserit committee)\n\nA door in the machines' grand cathedral flowed open like a waterfall of metal, parting to reveal two figures that stepped forward in tandem.\n\nIt had been hours since Baron Vladimir Harkonnen had murdered Alia, yet his wide lips still struggled to contain his satisfaction. His spider-black eyes glinted. Dr. Yueh glared at the Baron, his personal b\u00eate no\u00efre.\n\nPaul did not need ghola memories to recognize the Baron's companion\u2014a lean young man, barely more than a boy, but whipcord strong with muscles tuned from constant training. The eyes were harder, the features sharper, but Paul knew the face that stared back at him from the mirror.\n\nBeside him Chani gave a strangled cry, but the sound changed to a growl in her throat. She recognized the younger Paul, and also saw the terrible difference.\n\nA cold sense of inexorability froze Paul's blood as everything became clear. His prescient vision in the flesh! So, the thinking machines had grown another ghola of Paul Atreides to be their pawn, a second potential Kwisatz Haderach for their private use. Now he understood the recurring dreams of his own face laughing triumphantly, consuming spice, the peculiar image of _himself_ stabbed and dying, bleeding out his life's blood on a strange floor. Just like the one on which he stood now, in this vaulted chamber.\n\n_It will be one of us. . . ._\n\n\"It seems we have an abundance of Atreides.\" The Baron ushered his prot\u00e9g\u00e9 forward, his hand clamped on the young man's shoulder. Almost apologetically, as if the wary audience cared, he said, \"We call this one Paolo.\"\n\nPaolo pulled away from him. \"Before long you will call me Emperor, or Kwisatz Haderach\u2014whichever term grants me the highest respect.\" Looking on, the old man and Erasmus seemed to find the whole tableau amusing.\n\nPaul wondered how many times he had been trapped by fate, by terrible purpose. How often and in how many circumstances had he seen himself dead from a knife thrust? Now he cursed the fact that he would face this crisis as a shell of his former self, not armed with the memories and skills of his past.\n\n_Unto myself, I must be sufficient._\n\nSnickering, the younger boy walked to where his counterpart stood stiffly at attention. Paul looked back at his mirror image without fear. Despite the age difference, they were approximately the same height, and as Paul looked into his doppelganger's eyes, he knew he must not underestimate this \"Paolo.\" The youth was a weapon as sure and deadly as the crysknife at Paul's waist.\n\nJessica and Chani moved protectively close to Paul, ready to strike. His mother, with her memories restored, was a full Reverend Mother. Chani, though she did not yet have her past life, had shown considerable fighting skills in earlier practice sessions, as if she still felt Fremen blood in her veins.\n\nPaolo's brow furrowed, his expression flickering for just a moment. Then he sneered at Jessica. \"Are you supposed to be my mother? The Lady Jessica! Well, you may be older than I am\u2014but that doesn't make you a real mother.\"\n\nJessica gave him a brief, shrewd appraisal. \"I know my family, regardless of the order in which they were reborn. And you are not one of them.\"\n\nPaolo crossed the chamber floor toward Chani, leering with exaggerated hauteur. \"And you . . . I know you, too. You were supposed to be the great love of my life, a Fremen girl so insignificant that history recorded little of her youth. Daughter of Liet-Kynes, weren't you? A complete nobody until you became the consort of the great Muad'Dib.\"\n\nPaul could feel her nails digging into his arm as she ignored the boy and talked to him instead. \"The Bashar's teachings were right, Usul. A ghola's worth is not intrinsic in its cells. The process can go horribly wrong\u2014as it clearly did with this young monster.\"\n\n\"It's more a matter of parenting,\" the Baron said. \"Imagine how the universe would be changed if the original Muad'Dib had received different instructions in the uses of power\u2014if I had raised him, as _I_ tried to do with the lovely boy, Feyd-Rautha.\"\n\n\"Enough of this,\" Omnius broke in. \"My machine battleships are even now clashing with\u2014or should I say annihilating?\u2014the pathetic remnants of human defenses. According to my last reports, the humans were making simultaneous stands across space. That will allow me to destroy them all at once and be done with it.\"\n\nErasmus nodded to the humans in the cathedral chamber. \"Within a few more centuries your own warring factions would have torn your race apart anyway.\"\n\nThe old man shot the independent robot an annoyed look. \"Now that I have the final Kwisatz Haderach here, all the conditions have been fulfilled. It is time to end this. There is no need to bother with grinding every inhabited world to dust.\" His lips quirked in a strange smile. \"Though that would be enjoyable as well.\"\n\nMusing, Erasmus looked from Paul to Paolo. \"Although genetically identical, you two have slightly different ages, memories, and experiences. Our Paolo is technically a clone, grown from blood cells preserved on a dagger. But this other Paul Atreides\u2014what is the origin of your cells? Where did the Tleilaxu find them?\"\n\n\"I don't know,\" Paul said. According to Duncan, the elderly man and woman had begun their merciless pursuit well before anyone had suggested the ghola project, before old Scytale revealed his nullentropy capsule. How could the evermind have known that Paul would reappear here? Had the machines rigged a complex game? Had the sentient machines developed an artificial but sophisticated form of _prescience_?\n\nErasmus made a humming sound. \"Even so, I believe you each have the potential to be the Kwisatz Haderach we need. But which of you will prove superior and achieve it?\"\n\n\"It's me.\" Paolo strutted around. \"We all know that.\" Obviously the younger boy had been raised with a belief in his role, so that his head was filled with confidence\u2014though it was a confidence born of true skill, not one arising from imagination.\n\n\"And how will that be determined?\" Jessica asked, looking at both Pauls, weighing them with her eyes.\n\nA side door flowed open near the fountain that sprayed molten metal, and a man in a black one-piece suit emerged carrying an ornate bloodwood box topped with a smaller wrapped package. He was gaunt, with bland features.\n\n\"Khrone, there you are! We have been waiting.\"\n\n\"I am here, Lord Omnius.\" The man glanced at the assemblage and then, either in surrender or a flash of independence, his unremarkable human features faded away to reveal him as a pale and sunken-eyed Face Dancer. Setting the box aside, he carefully unwrapped the translucent fabric of the small package to reveal a brownish-blue paste flecked with gold spangles.\n\n\"This is a concentrated and unusually potent form of spice.\" The Face Dancer rubbed his fingertips and lifted them to his inhuman nose, as if the smell pleased him. \"Harvested from a modified worm that grows in the oceans of Buzzell. It will not be long before the witches understand and begin their own operations there to capture the worms and extract the spice. At the moment, though, I hold the only sample of this ultraspice. Its sheer power should be sufficient to plunge the Kwisatz Haderach\u2014one of you\u2014into a perfect prescient trance. You will achieve powers that only prophecy could predict. You will see everything, know everything, and become the key to the culmination of Kralizec.\"\n\nErasmus spoke, sounding almost cheery. \"After observing how the human race has ruined things without us around to maintain order, the universe definitely needs changing.\" The robot picked up the bloodwood box and raised the finely etched lid. Inside lay an ornate, gold-hilted dagger, which he picked up with something like reverence. A smear of old blood remained on the blade.\n\nBehind Paul, his mother gasped. \"I know that dagger! It's as clear and fresh in my mind as if I just saw it. Emperor Shaddam himself presented it to Duke Leto as a gift, and years later at Shaddam's trial Leto gave it back to him.\"\n\n\"Oh, there is more than that.\" The Baron's eyes glittered. \"I believe the Emperor gave that same dagger to my beloved nephew Feyd-Rautha for his duel with your son. Unfortunately, Feyd didn't quite succeed in that battle.\"\n\n\"I love convoluted stories,\" Erasmus added. \"Later still, Hasimir Fenring stabbed Emperor Muad'Dib with it and nearly killed him. So you see, this dagger has a long and checkered past.\" He lifted it, letting the light of the cathedral chamber gleam off the blade. \"The perfect weapon to help us make our choice, don't you think?\"\n\nPaul drew the crysknife Chani had made for him from its sheath at his side. The hilt felt warm in his grip, the curved milky blade perfectly balanced. \"I have my own weapon.\"\n\nPaolo danced back warily, looking at the Baron, Omnius, and Erasmus, as if expecting them to leap to his aid. He snatched the gold-hilted dagger from the robot's hand and pointed the sharp tip at Paul.\n\n\"And what are they to do with these weapons?\" Jessica asked, though the answer was obvious to everyone.\n\nThe robot looked at her in surprise. \"It is only appropriate that we solve this problem in a particularly human way: a duel to the death, of course! Is that not perfect?\"\n\n> _The worm is outside for all to see, and the worm is within me, part of me. Beware, for I_ am _the worm. Beware!_\n> \n> \u2014LETO II,  \n> Dar-es-Balat recordings, in his voice\n\nAfter Paul and his companions were taken from the no-ship, Sheeana found young Leto II in his quarters. Huddling all alone in the dark, the youth was feverish and trembling. At first she thought he was terrified at having been left behind, but she soon realized he was genuinely sick.\n\nSeeing her, the boy forced himself to his feet. He swayed, and perspiration glistened on his brow. He looked pleadingly at her. \"Reverend Mother Sheeana! You're the only one\u2014the only one who knows the worms.\" His large, dark eyes flicked from side to side. \"Can you hear them? I can.\"\n\nShe frowned. \"Hear them? I don't\u2014\"\n\n\"The _sandworms!_ The worms in the hold. They're calling me, tunneling through my mind, tearing me up inside.\"\n\nRaising her hand for silence, she paused, deep in thought. All her life, Shaitan had understood her, but she had never received any actual messages from the creatures, even when she'd tried to become part of them.\n\nBut now, by extending her senses she did feel a tumultuous thrumming in her head and through the walls of the damaged no-ship. Since the _Ithaca_ 's capture, Sheeana had ascribed such feelings to the crushing weight of failure after their long flight. But now she began to understand. Something had been scraping through her subconscious, like dull fingernails raking across the slate of her fear. Subsonic pulses of invitation. _The sandworms._\n\n\"We have to go to the hold,\" Leto announced. \"They are calling. They . . . _I_ know what to do.\"\n\nSheeana gripped the boy's shoulders. \"What is it? What do we have to do?\"\n\nHe pointed to himself. \"Something of me is _inside_ the worms. Shai-Hulud is calling.\"\n\nWith the no-ship safely trapped in living-metal constructions, the thinking machines paid little attention to the vessel. Apparently, they had wanted to own and control the Kwisatz Haderach . . . a goal that was not as simple as it sounded, as the Sisterhood had learned long ago. Now that he had Paul Atreides in his machine cathedral, Omnius seemed to think he possessed everything he needed. The remaining passengers were irrelevant prisoners of war.\n\nThe Bene Gesserits had planned the creation of their superman over hundreds of generations, subtly guiding bloodlines and breeding maps to produce the long-anticipated messiah. But after Paul Muad'Dib turned against them and created havoc in their carefully ordered timeline, the Sisters had vowed never to unleash another Kwisatz Haderach. But in the long-ago aftermath, Muad'Dib's twin children had been born before the damage could be fully understood. One of those twins, Leto II, had been a Kwisatz Haderach, like his father.\n\nA key turned in Sheeana's mind, unlocking other thoughts. Perhaps in the solemn twelve-year-old Leto, the thinking machines had a blind spot! Could _he_ be the final Kwisatz Haderach they sought? Had Omnius even considered the possibility that the machines might have the wrong one? Her pulse quickened. Prophecies were notorious for misdirection. Maybe Erasmus had missed the obvious! She could hear the inner voice of Serena Butler laughing at the possibility, and she allowed herself to cling to a tiny kernel of hope.\n\n\"Let's go to the cargo hold, then.\" Sheeana took the boy's hand, and they hurried down the corridors and dropchutes to the lower levels.\n\nAs they approached the great doors, Sheeana heard explosive thunder from the other side. The frenzied worms charged from one end of the kilometer-long space to the other, smashing into the walls.\n\nBy the time they arrived at the access door, young Leto seemed ready to collapse. \"We have to go in,\" he said, his face flushed. \"The worms . . . I need to talk with them, calm them.\"\n\nSheeana, who had never been afraid of the sandworms before, now hesitated, worried that in their wild state they might not grant safety to her or Leto. But the boy worked the controls, and the sealed door slid aside. Hot, dry air blew onto their faces. Leto waded out and up to his knees in the soft dunes, and Sheeana hurried after him.\n\nWhen Leto raised his arms and shouted, all seven worms charged toward him like snorting predators, with the largest one\u2014Monarch\u2014at the fore. Sheeana could feel the hot wave of their anger, their need for destruction . . . but something told her that rage was not directed at either of them. The creatures rose up from the sand and towered over the two humans.\n\n\"The thinking machines are outside the ship,\" Sheeana said to Leto. \"Will the worms . . . will they fight for us?\"\n\nThe boy looked forlorn. \"They will follow my path if I lay it out for them, but I can't see it yet myself!\"\n\nLooking at him, she wondered again if this boy could be the ultimate Kwisatz Haderach, the link in the chain that Omnius had overlooked. What if Paul Atreides was no more than a feint in the final duel between man and machine?\n\nLeto shook himself, visibly bolstering his determination. \"But the prior _me_ , the God Emperor, had tremendous prescience. Maybe he foresaw this as well and prepared the beasts. I . . . trust them.\"\n\nAt this, the worms dipped in unison, as if bowing. Leto swayed, and they swayed with him. For a moment the walls of the hold seemed to recede, and the sand dunes flowed out to eternity. The ceiling disappeared in a vertiginous haze of dust. Suddenly, everything snapped back into focus.\n\nLeto caught his breath and called out, \"The Golden Path is coming to meet _me_! It is time to release the worms\u2014here, and now.\"\n\nSheeana sensed the rightness of this and knew what to do. All systems were still programmed to obey her instructions. \"The machines deactivated the weapons and engines, but I can still open the great cargo doors.\"\n\nShe and Leto hurried to the controls in the hall, where she input the commands. Machinery hummed and strained. Then, with a loud clank and a bang, a gap appeared in the long-sealed walls. From the corridor, Sheeana and the boy watched the immense lower doors slide open, like clenched teeth being pried apart.\n\nTons of sand spilled out in a rushing stream and propelled the sandworms, like living battering rams, into the streets of the machine capital.\n\n> _Prescience reveals no absolutes, only possibilities. The surest way to know exactly what the future holds is to experience it in real time._\n> \n> \u2014from \"Conversations with Muad'Dib\" by the  \n> PRINCESS IRULAN\n\n\"A duel makes no sense.\" The Baron frowned as he looked around the cathedral chamber. \"It is wasteful. Naturally, I am convinced my dear Paolo will defeat this upstart, but why not keep both Kwisatz Haderachs for yourself, Omnius?\"\n\n\"I desire only the best one,\" the evermind said.\n\n\"And we could not be certain of controlling _two_ of them as they struggled for preeminence with their new powers,\" Erasmus said.\n\n\"Whichever of you wins the duel will receive the ultraspice,\" Omnius announced. \"When the winner consumes it, I will have my true and final Kwisatz Haderach. I can then conclude this wasteful nonsense and begin my real work of remaking the universe.\"\n\nChani kept one hand on Paul's arm. \"How do you know either of them is your Kwisatz Haderach?\"\n\n\"You could be delusional,\" Yueh said, and the boy Paolo shot him a glare.\n\n\"And why should I cooperate if I win?\" Paul said, but the sickening echoes of recurring visions strangled his protest. He thought he knew what was going to happen, or some piece of it.\n\n\"Because we have faith.\" The Baron, a paragon of unholiness, laughed at his own joke, but no one else did.\n\nPaolo drew designs in the air with the tip of his gold-hilted knife. \"I have the Emperor's dagger! You were stabbed with it once.\"\n\n\"That won't happen again. This is my day of triumph.\" But Paul heard the brittleness in his measured words, the vulnerability behind the bravado. He could see no way to avoid the duel, and wasn't sure he wanted to. In his mind, he drove back the troubling flashes of vision. This perverse version of himself needed to be cut out like a cancer.\n\nThe time had come. Paul gathered all of his concentration for the fight. Hardly seeing Chani, he kissed her. The wormtooth dagger she had made felt perfectly balanced in his hand. He had practiced with the crysknife on the no-ship, and he knew how to fight.\n\n_I must not fear. Fear is the mind-killer._\n\nYoung Paolo pressed his lips together in a tight smile. \"I can tell you've had the visions, too! See, we are alike in yet another aspect.\"\n\n\"I've had many visions.\" _I will face my fear._\n\n\"Not like these.\" His opponent's knowing smile was maddening, unnerving. . . . Paul stiffened his resolve. He would not give Paolo the satisfaction of showing dread or uncertainty.\n\nQuicksilver robots appeared and removed the human observers to the sidelines of the expansive hall. The Baron stepped back beside Khrone, his gaze flicking back and forth between young Paolo and the tempting dose of ultraspice. He licked his thick lips hungrily, as if wishing he could try some for himself.\n\nOn the smooth combat floor of the chamber, Paul stood poised a couple of meters from Paolo. His younger foe tossed the gold-hilted dagger from hand to hand and smiled at him, showing white teeth.\n\nCalming himself, Paul summoned all the important lessons he had learned: Bene Gesserit attitudes and prana-bindu instruction, the precise muscular training and rigorous attack exercises that Duncan and the Bashar had drilled into all of the ghola children.\n\nHe spoke to his fear: _I will permit it to pass over me and through me._\n\nIt would all culminate here. Paul felt confident that if he rose to the challenge and won, his Kwisatz Haderach powers would surface, and he would be able to go on to defeat the thinking machines. But if Paolo won . . . He didn't want to consider that possibility.\n\n\"Usul, remember your time among the Fremen,\" Chani called from the side of the hall. \"Remember how they taught you to fight!\"\n\n\"He remembers none of it, bitch!\" Paolo slashed the Emperor's knife across the air, as if slitting an invisible throat. \"But I am fully trained, a tempered fighting machine.\"\n\nThe Baron applauded, but only a little. \"No one likes a braggart, Paolo . . . unless, of course, you succeed and prove to everyone that you were merely stating facts.\"\n\nPaul refused to be controlled by his visions. _If I am the Kwisatz Haderach, I'll change the visions. I shall fight. I shall be everywhere at once._\n\nYoung Paolo must have been thinking the same thing, for he lunged like a viper. Startled by the abrupt beginning of the duel, Erasmus swept his plush robes aside and stepped quickly out of the way. Apparently he had intended to delineate the rules of the challenge, but Paolo wanted to make it a brawl.\n\nPaul bent backward like a reed and let the Emperor's blade whistle past, within a centimeter of his neck. Young Paolo snickered. \"That was just practice!\" He held up the dagger, showing the rust-red stains. \"I am one step ahead of you, for this knife is already blooded!\"\n\n\"It's more your blood than mine,\" Paul said under his breath. He drove forward with the crysknife, weaving, making the blade dance.\n\nThe younger ghola responded by mirroring Paul's movements, as if the pair had an unconscious telepathic connection. He stabbed to the side, and Paul flowed in the other direction. Was this a form of prescience, Paul wondered, subconsciously foreseeing each blow, or did the two of them know and reproduce each other's fighting styles exactly? They had entirely different training, entirely different upbringings. But still . . .\n\nConcentrating on the duel, Paul's hearing became a fuzz of static. At first he heard encouragement, gasps, shouts of concern from his mother and Chani, but he blocked everything out. Did he have the potential to become the ultimate Kwisatz Haderach that Omnius was searching for? Did he want to be? He had read the histories, knew the bloodshed and suffering that Paul Muad'Dib and Leto II had both caused as Kwisatz Haderachs. What would the machines try to accomplish by possessing an even stronger Kwisatz Haderach? Some locked-away part of Paul already had the ability to look where no one else could\u2014into both feminine and masculine pasts. _What other powers lie untapped within me? Do I dare find out? If I win this duel, what will the thinking machines demand of me afterward?_\n\nHe felt like a gladiator on ancient Terra having to prove himself in an arena. And he had a fatal weakness: Omnius held Chani, Jessica, Duncan, and so many others as hostages. If Paul got his ghola memories back, his feelings for them would be even stronger.\n\nObviously, that was how Omnius intended to force Paul to cooperate, if he won this duel. His love for his companions would only intensify, and they would suffer because of him. Since the computer evermind had far more patience than any human, the machines could torture and kill these hostages with impunity, take cell scrapings and grow new gholas. Over and over! Perhaps Erasmus would bring back his sister Alia, his father the Duke, or Gurney, or Thufir. Kill them, resurrect them, and kill them again. Unless Paul Atreides, the Kwisatz Haderach, bowed to their demands, the thinking machines would make his life an unending hell. Or so they intended.\n\nNow he understood the dilemma of his destiny. And again he saw himself dying in a pool of blood. Perhaps some things could not be changed. But if he was a true Kwisatz Haderach, he should be able to defeat such petty tactics.\n\nHe fought on with wild passion, driving himself into a sweaty frenzy. Paolo kicked at him with his feet and slashed with the Emperor's dagger. Paul dove, rolled, and the younger ghola pounced on him. The Emperor's blade drove down hard in what would have been a killing thrust, but Paul slipped to the side, barely in time.\n\nThe blade slashed his sleeve, cut a thin line of blood on his left shoulder, then clanged against the stone floor. Paolo, his wrist jolted by the sharp impact, barely maintained a grip on the hilt.\n\nOn the polished floor, Paul swept his feet sideways, getting them under his rival and kicking upward. He did have the advantage of being physically stronger than a twelve-year-old. Paul grabbed his counterpart's wrist and pulled himself to his feet, but Paolo locked his fingers around Paul's knife arm, preventing the crysknife from stabbing down. Paul pushed, using his leverage to maneuver them both back toward the shimmering lava fountain.\n\n\"Not very . . . innovative!\" The younger ghola's breath rasped as he struggled, and Paul continued to drive him back. The heat from the fountain gushed in all directions. If he knocked Paolo into the incandescent metal, would he be killing himself\u2014or saving himself?\n\nPaul saw his opponent clearly and could not hate the other ghola. At the core, both of them were _Paul Atreides._ Paolo was not innately evil, but had been corrupted by terrible things that had been done to him, things he had been taught, not things done of his own volition. Paul did not let his sympathy for his rival weaken him. If he did, Paolo would not hesitate to kill him and claim victory. But _Paul_ \u2014because he was Paul\u2014would fight with every ounce of his being to save the future of humanity.\n\nOmnius and Erasmus observed without cheering for either fighter. They would accept whichever one proved victorious. Khrone's shadowed, olive-pit eyes held no emotion at all. The Baron was scowling. Paul didn't want to look toward Chani or his mother.\n\nThe roaring lava fountain dumped heat into the air. Paul's already sweaty body became slicker. Wiry Paolo used that to his advantage, squirmed, and Paul's grip began to slip. Suddenly, at the very verge of the fountain, the younger man allowed his knees to buckle.\n\nPaul overcompensated, which threw him off balance. He kneed his opponent in the stomach, but young Paolo had untapped reserves. When Paul raised the crysknife in his sweat-slickened grip, Paolo brought his own hand up backward, using the jeweled hilt of his dagger to smash the base of Paul's knife hand. Tendons twitched in reflexive reaction. The crysknife dropped free, clattered on the edge of the fountain, and tumbled into the molten pool.\n\n_Gone._\n\nWith the force of dominating vision, stronger than just the knowledge of his own death, Paul realized what he should have known from the beginning: _I am_ not _the Kwisatz Haderach that Omnius wants. It isn't me!_\n\nTime seemed to slow down and freeze. Was this what Bashar Teg had experienced when he accelerated himself? But Paul Atreides could move no faster than the events around him. They held him captive and squeezed in on him like the steely embrace of Death.\n\nWearing a venomous grin, young Paolo swung the gold-hilted dagger around in a perfect arc and, with exquisite slowness, drove the point into Paul's side. He slipped the dagger between his opponent's ribs and kept pushing, shoving the deadly point through Paul's lung and up into his heart.\n\nThen Paolo yanked the murderous weapon free, and time resumed its normal speed. From far away, Paul heard Chani screaming.\n\nBlood gushed from his wound, and Paul stumbled against the base of the hot fountain. It was a mortal wound; there could be no denying it. The prescient voice in his head hammered at him to no purpose. It seemed to be mocking him. _I am not the final Kwisatz Haderach!_\n\nHe slithered to the floor like a broken doll, barely saw Chani and Jessica running toward him. Jessica had Yueh by the collar and was dragging the Suk doctor over to her bleeding son.\n\nPaul had never known that one body could contain so much blood. With fading vision, he looked up and saw Paolo prancing victoriously, holding the dripping red dagger. \"You knew I would kill you! You might as well have driven in the knife with your own hands!\"\n\nIt was a perfect reproduction of his visions. He lay on the floor, dying as swiftly as his body would allow.\n\nIn the background he heard the Baron Harkonnen's boisterous laughter. The sound was intolerable, but Paul could do nothing to stop it.\n\n> _When they pour in at once, my memories will be like a sandstorm\u2014and just as destructive. Who can control the wind? If I am truly the God Emperor, then_ I _can control it._\n> \n> \u2014GHOLA OF LETO II,  \n> last preparatory assignment delivered to Bashar Miles Teg\n\nSand and worms poured out of the entrapped no-ship's hold into the carefully ordered machine metropolis. The writhing creatures plowed into the open streets like maddened Salusan bulls bursting from their pens. Beside Leto, watching the hold empty in a deafening rush, Sheeana opened her mouth, and her eyes went wide with surprise.\n\nThrough his strange connection to the worms, Leto II's mind surged outward with them into the sparkling city. Standing high above at the doorway to the immense cargo bay, he felt a wave of relief and freedom. Without a word to Sheeana, he dove into the sliding, flowing sand, following the worms in their wild exodus. He let the grit carry him, like a swimmer caught in an undertow being rapidly whisked out to sea.\n\n\"Leto! What are you doing? Stop!\"\n\nHe could not have stopped to answer even if he had wanted to. The current of flowing powder sucked him downward\u2014exactly where he wanted to be. Leto plunged under the sand, and his lungs somehow adapted to the dust, as did all of his senses. Like a sandworm he saw without eyes, and perceived the creatures ahead of him, as if he were looking at them through clear water. _This_ was what he had been born to do, what he had died to do, ever so long ago.\n\nMemories reverberated in him like echoes of the past\u2014not a visceral recollection, but greater than the knowledge he had acquired by reading the _Ithaca_ 's archives. Those entries had been about another young man, another Leto II, but still himself. A thought surfaced: _My skin is not my own._ In those days, his body had been covered with interlinked sandtrout, their membranous bodies meshing with his soft flesh and nerves. They had imparted strength to him, enabling him to run like the wind.\n\nThough still in human form, Leto II recalled some of the fantastic power, not from ghola memories but from the pearl of awareness that the original God Emperor had left within each worm descendant. _They_ remembered, and Leto remembered with them.\n\nHistories had been written by so many people who loathed him, who misunderstood what he had been forced to do. They decried the Tyrant's purported cruelty and inhumanity, his willingness to sacrifice everything for the extraordinary Golden Path. But none of the histories\u2014not even his own testamentary journals\u2014had recorded the joy and exuberance of a young man experiencing such unexpected and wondrous power. Leto remembered it all now.\n\nHe swam through the flow of sand to where the seven giant worms writhed, and then burst upward to break through the surface. Knowing instinctively what he had to do, Leto staggered toward the largest worm, Monarch. He caught the small part of the thrashing tail, leapt onto the hard rings, and scrambled up like a bare-footed Caladanian primitive scaling a rough-barked palm tree.\n\nAs soon as Leto touched the greatest of the seven worms, his fingers and feet seemed to acquire an unnatural adhesion. He could climb and hold on, as if he were part of the creature. And in a way, that was true. Fundamentally, he and the sandworms were one.\n\nSensing that Leto had joined them, all of the worms paused like enormous soldiers coming to attention. Reaching a perch atop Monarch's curved head, Leto surveyed the sprawling complex of living metal structures, and smelled the strong odor of cinnamon.\n\nFrom his high vantage point, he watched the city of Synchrony as it shifted buildings into formidable barricades, trying to impede the long-confined sandworms. This was Leto's army, his living battering rams\u2014and he would turn them loose against humanity's Enemy.\n\nDizzy and euphoric in the redolence of spice, Leto held onto the worm's ridges, which parted to expose the soft pink flesh underneath. He found it enticing, and his body longed for the full sensation, direct contact. Leto slid his bare hands between the ring segments, into the soft tissue membrane. There, he felt as if he was touching the nerve center of the beast itself, plunging his fingers into the neural circuitry that joined these primal creatures together. The sensation hit him like a jolt of electricity. This was where he had belonged for eternity.\n\nAt his behest, the sandworms reared higher, like angry cobras no longer interested in the soothing music of a snake charmer. Leto controlled them now. All seven of the worms went on a rampage through the machine streets, and Omnius could do nothing to stop them.\n\nWhen Leto's mind merged with the largest sandworm, he felt a flood of intense sensations and recalled a similar thing that another Leto II had done thousands of years before. Again he experienced the raspy feel of fast-flowing sand beneath a long and sinuous body. He relished the exquisite dryness of old Arrakis, and knew what it had meant to be the God Emperor, the synthesis of man and sandworm. That had been the zenith of his experience. But did something even greater lie in store for him?\n\nAs a ghola child raised aboard the no-ship, Leto II was never entirely sure how the Tleilaxu had obtained his original cells. Had they been taken when he and Ghanima underwent routine medical inspections as children? If so, an awakened Leto ghola would have only the memories of a normal child, the son of Muad'Dib. What if, however, the cells in Scytale's nullentropy capsule had been stolen from the actual God Emperor in his prime? Some unlikely scraping of his enormous vermiform corpse? Or a tissue sampling by one of the devout followers who had taken the Tyrant's withered, drowned body from the bank of the Idaho River?\n\nAs Leto's mind fused with Monarch, and all of the surrounding worms, he realized that it didn't matter. This incredible joining now unlocked everything that was within his ghola body and within each nugget of awareness buried deep in the sandworms. Leto II finally became his true self again, as well as the conflicted ghola boy he had been\u2014a loner child and an absolute emperor with the blood of trillions on his conscience. He understood in exquisite detail all his centuries of decisions, his terrible grief, and his determination.\n\n_They call me Tyrant without comprehending my kindness, the great purpose behind my actions! They don't know that I foresaw the final conflict all along._\n\nIn those last years, God Emperor Leto had strayed so far from humanity that he had forgotten innumerable marvels, especially the softening influence of love. But, as he rode Monarch now, young Leto remembered how much he had adored his twin sister Ghanima, the good times they had shared in their father's incredible palace, and how they had been slated to rule the vast empire of Muad'Dib.\n\nNow Leto was everything he had ever been and more, enhanced by the firsthand memories of his own experiences. With his new vision, as fresh precursors of spice from the worm's body pumped through his blood, he beheld the Golden Path extending gloriously before him. But even with this remarkable revelation, he could not quite see around all the corners ahead. There were blind spots.\n\nHigh atop his worm, young Leto smiled in determination, and with a single thought he sent the serpentine army forward. The leviathans charged between the great buildings, throwing themselves against reinforced barricades and breaking through. Nothing could stop them.\n\nHands still buried deep between the ring segments, Leto II rode with a shout of joy on his lips. He gazed forward through eyes that had suddenly become blue-within-blue, eyes that saw what others could not.\n\n> _Now that I have ridden one of the sandworms and touched the immensity of its existence, I understand the awe the ancient Fremen experienced, why they considered the worms to be their god, Shai-Hulud._\n> \n> \u2014TLEILAXU MASTER WAFF,  \n> letter to the Council of Masters in Bandalong, dispatched  \n> immediately before the destruction of Rakis\n\nThe last pair of Waff's sandworm specimens died inside the arid terrarium.\n\nWhen freeing the first test worms out in the desert, he had kept two with him at the modular laboratory for research, hoping that what he learned would improve their chances of survival. It did not go well.\n\nWaff prayed vigorously each day, meditated on the holy texts he had brought with him, and sought guidance from God on how best to nurture the reborn Prophet. The first eight specimens were now loose, tunneling through the brittle, crusted sand like explorers on a dead world. The Tleilaxu Master hoped they had survived in the blast-zone environment.\n\nIn their final days, the last two little worms in his laboratory aquarium became sluggish, unable to process the nutrients he gave them, though the food was chemically balanced to provide the sandworms with what they needed. He wondered if the small creatures could experience despair. When they lifted their round heads above the sandy surface of the holding tank, it seemed as if they had lost their will to live.\n\nAnd within a week they both perished.\n\nThough he revered these creatures and what they represented, Waff was desperate for vital scientific information with which to better the other worms' chances of survival. Once the specimens were dead, he had little compunction against picking apart their carcasses, spreading their rings, and cutting into the internal organs. God would understand. If he himself lived long enough, Waff would begin the next phase, as soon as Edrik came back for him. _If_ the Navigator ever came back, with his Heighliner and the sophisticated laboratory facilities aboard.\n\nHis own Guild assistants offered their help\u2014persistently\u2014but Waff preferred to work alone. Now that these men had set up their standalone camp, the Tleilaxu Master had no further use for them. As far as he was concerned, the Guildsmen were free to join Guriff and his treasure hunters in seeking lost spice hoards out in the wasteland.\n\nWhen one of the bland Guildsmen appeared before him, demanding his attention, Waff easily lost the delicate balance of his thoughts. \"What? What is it?\"\n\n\"The Heighliner should have returned by now. Something is wrong. Guild Navigators are never late.\"\n\n\"He did not promise to come back. When is Guriff's next CHOAM ship due to arrive? You are welcome to depart on it.\" _In fact, I encourage that._\n\n\"The Navigator may not be concerned with you, Tleilaxu, but he made promises to _us._ \"\n\nWaff didn't care about the insult. \"Then he will return, eventually. If nothing else, he will want to know how my new sandworms are doing.\"\n\nThe Guild assistant frowned at the flayed creature spread out on the analytical table. \"Your pets do not appear to be thriving.\"\n\n\"Today I will go out and monitor the specimens I released earlier. I expect to find them healthy, and stronger than ever.\"\n\nWhen the flustered Guildsman left, Waff changed into external protective clothing and hopped into the camp's groundcar. The locator signals showed him that the released worms had not ranged far from the ruins of Sietch Tabr. Attempting to be optimistic, he assumed they had found a habitable subterranean band and were establishing their new domain. As more and more worms grew on Rakis, they would become tillers of the soil, restoring the desert to its former glory. Sandworms, sandtrout, sandplankton, melange. The great ecological cycle would be reestablished.\n\nReciting ritual prayers, Waff drove across the eerie black-glass desert. His muscles trembled and his bones ached. Like the assembly lines in a war-damaged factory, his degenerating organs labored to keep him alive. Waff's flawed body could fall apart any day now, but he was not afraid. He had died already\u2014many times, in fact.\n\nAlways before, he'd had the faith and confidence that a new ghola was being grown for him. This time, though convinced he would not return to life, Waff was content with what he had accomplished. His legacy. The evil Honored Matres had tried to exterminate God's Messenger on Rakis, and Waff would bring Him back. What greater accomplishment could a man hope to attain in this life? In any number of lives?\n\nFollowing the tracker signals, he drove away from the weathered mountains, to the dunes. Ah, the new sandworms must have fled out into open terrain, looking for fresh sand in which to bury themselves and begin their lives anew!\n\nInstead, what he saw horrified him.\n\nHe easily located the eight fledgling worms. Much too easily. Waff stopped the groundcar and scrambled out. The hot, thin air made him gasp, and his lungs and throat burned. He could barely see through stinging tears as he hurried forward.\n\nHis precious sandworms lay on the hard ground, barely moving. They had cracked the melted crust of the dunes and churned through the soft grainy dirt beneath, only to emerge again. And now they lay dying.\n\nWaff knelt beside one of the weak, failing creatures. It was flaccid, grayish, barely twitching. Another had heaved itself high enough to sprawl across a broken rock, and there it lay deflated and unable to move. Waff touched it, pressed down on the hard rings. The worm hissed and flinched.\n\n\"You cannot die! You are the Prophet, and this is Rakis, your home, your holy sanctuary. You must live!\" His body was wracked by a spasm of pain, as if his own life was tied to those of the sandworms. \"You can't perish, not again!\"\n\nBut it seemed that the crippling damage to this world was simply too much for the worms. If even the great Prophet Himself could not endure, then these must assuredly be the End Times.\n\nHe had heard of it in ancient prophecies: Kralizec, the great battle at the end of the universe. The crux point that would change everything. Without God's Messenger, surely humanity would be lost. The final days were at hand.\n\nWaff pressed his forehead against the dusty, dying creature's yielding surface. He had done everything he could. Maybe Rakis would never again support the behemoth worms. Maybe this was indeed the end.\n\nFrom what he saw with his own eyes, he could not deny that the Prophet had truly fallen.\n\n> _People strive to achieve perfection\u2014ostensibly an honorable goal\u2014but complete perfection is dangerous. To be imperfect, but_ human, _is far preferable_.\n> \n> \u2014MOTHER SUPERIOR DARWI ODRADE,  \n> defense before Bene Gesserit Council\n\nWhen the older and inferior Paul Atreides ghola lay dying on the floor, Paolo turned away, pleased with his victory but far more interested in his other priority. He had proved himself to Omnius and Erasmus. The special ultraspice that would unlock all of his prescient abilities was his now. It would elevate him to the next level, to his exalted destiny\u2014as the Baron had taught him for so long. During that time, Paolo had convinced himself that this was what he wanted, brushing aside any nagging qualms or reservations.\n\nAround the cathedral hall, quicksilver robots stood at attention, ready to attack the remaining humans should Omnius give the order. Maybe Paolo himself would decide to issue such a command, once he was in control. He could hear the pleased laughter of the Baron, the sobs of Chani and Lady Jessica. Paolo wasn't sure which sounds he enjoyed more. His greatest thrill was the clear proof of what he had always known: _I am the one!_\n\nHe was the one who would change the course of the universe and control the end of Kralizec, guiding the next age of humanity and machines. Did even the evermind know what he was about to face? Paolo allowed himself a secretive, amused smile; he would never be a mere puppet for thinking machines. Omnius would soon learn what the Bene Gesserit had long ago discovered: A Kwisatz Haderach is not to be manipulated!\n\nPaolo slipped the bloody dagger into his waistband, strode over to the Face Dancer, and held out a hand to collect the spoils of combat. \"That spice is mine.\"\n\nKhrone smiled faintly. \"As you wish.\" He extended the cinnamony paste. Not interested in savoring it, Paolo quickly consumed a whole messy mouthful, far more than he should have. He wanted what it would unlock within him, and he wanted it right away. The taste was bitter, potent, and powerful. Before the Face Dancer could withdraw the offering, Paolo grabbed more and swallowed another mouthful.\n\n\"Not so much, boy!\" the Baron said. \"Don't be a glutton.\"\n\n\"Who are you to talk about gluttony?\" Paolo's retort drew a rumbling chuckle in response.\n\nOn the floor where he lay dying, Paul Atreides moaned. Chani looked up in despair from beside her beloved, her fingers dripping with his blood. Her face a grief-stricken mask, Jessica held her son's clenching hand. Paolo trembled. Why was it taking Paul so long just to die? He should have killed his rival more cleanly.\n\nKneeling over him, Dr. Yueh worked feverishly to save Paul, trying to stanch the flow of blood, but the Suk doctor's deeply troubled face told the terrible story. Even his advanced medical training was insufficient. Paolo's knife strike had done all the damage it had needed to.\n\nThose people were all irrelevant now. Mere seconds had passed when Paolo felt the potent melange burst into his bloodstream like a lasgun blast. His thoughts came faster, sharper. It was working! His mind was suffused with a certainty that outsiders might have considered hubris or megalomania. But Paolo knew it only as _Truth_.\n\nHe drew himself taller, as if he were growing physically and maturing in all ways, so that he loomed above everyone else in the chamber. His mind expanded into the cosmos. Even Omnius and Erasmus now seemed like insects to him, muddling through their grandiose, but ultimately minuscule, dreams.\n\nAs if from a great height, Paolo looked down at the Baron, the self-absorbed snake who had spent so many years dominating him, bossing him around, \"teaching\" him. Suddenly the once-powerful leader of House Harkonnen seemed laughably insignificant.\n\nThe Face Dancer Khrone studied the scene, and then\u2014with seeming uncertainty\u2014turned toward the evermind's manifestation as an old man. Paolo saw through all of them with incredible ease.\n\n\"Let me tell you what I will do next.\" In his own ears, Paolo's booming voice sounded like a god's. Even the great Omnius must tremble before him. Words flowed with the force of a cosmic Coriolis storm, rushing along on a current of ultraspice.\n\n\"I will implement my new mandate. The prophecy is true: _I will_ change the universe. As the ultimate and final Kwisatz Haderach, I know my destiny\u2014as do all of you, for your actions led to this prophecy.\" He smiled. \"Even yours, Omnius!\"\n\nThe false old man responded with an annoyed frown. Beside him the robot Erasmus grinned indulgently, waiting to see what the just-hatched superman would do. All of Paolo's visions of domination, conquest, and perfect control were based on prescience. He harbored no doubts in his mind. Every detail unfolded before him. The young man continued to spew pronouncements.\n\n\"Now that I have come into my true powers, there is no need for the thinking-machine fleet to obliterate the human-inhabited planets. I can control them all.\" He waved a hand. \"Oh, we may have to annihilate a minor world or two to demonstrate our strength\u2014or maybe just because we _can_ \u2014but we will keep alive the vast majority of people, as fodder.\"\n\nPaolo gasped as even more ideas flooded into his head, building momentum and power. \"Once we have swallowed up Chapterhouse, we will open the Sisterhood's breeding records. From there, we will implement my master plan of making brilliant, perfect humans, combining whatever traits I choose. Workers and thinkers, drones, engineers, and\u2014occasionally\u2014leaders.\" He spun toward the old man. \"And _you_ , Omnius, will construct a vast infrastructure for me. If we give our perfect humans too much freedom they'll mess everything up. We must eliminate the wild, troublesome genetic lines.\" He snickered to himself.\n\n\"In fact, the Atreides bloodline is the most unmanageable of all, so _I_ shall be the last Atreides. Now that I have arrived, history needs no more of us.\" He glanced around, but did not see the man who came to mind. \"And all those Duncan Idahos. How tedious they've become!\"\n\nPaolo was speaking faster and faster, swept along by intoxicating spice visions. The look of confusion on even the Baron's face made the young man wonder if anyone here could comprehend him any longer. They seemed so primitive to him now. What if his own thoughts were so grand that they were beyond the understanding of the most sophisticated thinking machines? That would really be something!\n\nHe began to pace around the chamber, ignoring glares and gestures from the Baron. Gradually Paolo's motions became jerky, manic. \"Yes! The first step is to sweep away the old, mow down and dispense with the outdated and unnecessary. We must clear a path for the new and the perfect. That's a concept all thinking machines can embrace.\"\n\nErasmus stared at him and mockingly reshaped his flowmetal face into a perfect likeness of the old man that represented Omnius. His expression reflected disbelief, as if he considered Paolo's pronouncements a joke, the rantings of a deluded child. A flare of anger rose within Paolo. This robot wasn't taking him seriously!\n\nPaolo saw the whole canvas of the future unrolling before him, broad strokes revealed by the incredible magnifying power of ultraspice. Some of the upcoming events became razor sharp, and he discerned more specifics, intricate details. The super-potent melange was even stronger than he had imagined, and the future became intensely focused in his mind, fractal minutiae unfolding before him in an infinite, yet completely expected, pattern.\n\nIn the midst of this mindstorm, something else was unleashed from within his cells: All the memories buried there from his original life. With a roar that briefly drowned out even the other clamoring knowledge, he suddenly remembered everything about _Paul Atreides_. Though the Baron had raised Paolo and the machines had corrupted him into what they imagined would be their puppet, he was still himself at the core.\n\nHe scanned the chamber, viewing everyone from a new perspective: Jessica, dear Chani, and _himself_ lying in a pool of blood, still twitching, gasping a last few breaths. Had he done that\u2014a bizarre form of suicide? No, Omnius had forced him. But how could anyone really force a Kwisatz Haderach to do anything? Details of the fight with Paul clashed in his mind, and he squeezed his eyes shut, trying to drive back the disturbing images. He didn't want to serve Omnius. He hated the Baron Harkonnen. He could not let himself be the cause of such destruction.\n\nHe had the power to change everything. Wasn't he the ultimate Kwisatz Haderach? Thanks to the ultraspice and his own Atreides genes, Paolo now possessed a greater prescience than had ever before been possible. Not even the smallest event could slip past him.\n\nIn a glorious tableau, he knew he could see everything about the tapestry of the future. Every tiny detail, if he wanted! No unexplored terrain, no wrinkles or nuances in the topography of events to come.\n\nPaolo paused in his restless pacing and gazed ahead, seeing beyond the walls of the grand machine cathedral, feeling overwhelmed by thoughts that no other human could begin to understand. His eyes changed to more than an intense blue-within-blue, to _black_ and glassy, rippled and impenetrable like a landscape of seared dunes.\n\nIn the background, he heard the Baron's voice. \"What's the matter with you, boy? Snap out of it.\"\n\nBut the visions continued to shoot at Paolo like projectiles from a repeater gun. He couldn't dodge them, could only receive them, like an invincible man standing up against ferocious firepower.\n\nOutside in the grand machine city, he heard a tremendous commotion. Alarms rang, and quicksilver robots rushed out of the cathedral chamber to respond. Paolo knew exactly what was happening, could see it from every angle. And he knew how each action would turn out, regardless of how Omnius, the humans, or the Face Dancers tried to change it.\n\nNo longer able to move, Paolo stood staring at moments that were yet to come, everything he could influence and all that he could not. Each second sliced into a billion nanoseconds, then expanded and spread out across a billion star systems. The scope of it threatened to overwhelm him.\n\n_What is happening?_ he asked himself.\n\n_Only what we brought upon ourselves_ , whispered the voice of Paul-within.\n\nWith new eyes Paolo saw moment by unfolding moment, expanding outward from the machine city, beyond the planet, the whole scope of the Old Empire, the farthest reaches of the Scattering, and the vast thinking-machine empire.\n\nAnother nanosecond passed.\n\nThe ultraspice had given him absolutely uncontaminated revelation. He saw time folding forward and backward from the focal point of his consciousness.\n\n_Perfect prescience_.\n\nCaught in the tidal wave of his own power, Paolo began to see much more than he had ever wanted to see. He witnessed every heartbeat a thousand times over, every action of every single person\u2014 _every being_ \u2014in the entire universe. He knew how each instant would play out from now until the end of history, and in reverse, to the beginning of time.\n\nThe knowledge flooded into him, and he drowned in it.\n\nHe watched Paul Atreides in his death throes and saw his counterpart go motionless, haloed by the crimson puddle on the floor, eyes staring into blessed oblivion.\n\nPaolo, who had wanted to be the final Kwisatz Haderach so badly he had killed for it, now became petrified by the utter tedium of his own existence. He knew every breath and pulsepoint in the entire history and future of the universe.\n\nAnother nanosecond passed.\n\nHow could any person endure this? Paolo was trapped in a predetermined path, like a computer's infinite loop. No surprises, choices, or movement. Absolute foreknowledge rendered Paolo entirely irrelevant.\n\nHe envisioned himself sinking in slow motion to the floor and lying face up, unable to move or speak, unable even to blink his eyes. Fossilizing. Then Paolo saw the last and most terrible revelation. He was _not_ the true and final Kwisatz Haderach, after all. It was not him. He would never accomplish what he had dreamed.\n\nWith spice roaring through him, the past went dark, and Paolo could only stare fixedly into the future, which he had already seen a thousand times over.\n\nAnother nanosecond passed.\n\n> _One can always find a battlefield if one looks hard enough_.\n> \n> \u2014BASHAR MILES TEG,  \n>  _Memoirs of an Old Commander_\n\nRemnants of dust and sand from the emptying hold swirled out into the no-ship's corridors, but the worms were gone, and Leto II with them. Bright sunlight from the machine world shone through the gaping holes. Stunned, Sheeana listened to the sounds of the behemoths crashing through Synchrony. She longed to be with them. Those once-captive sandworms were _hers_ as well.\n\nBut Leto was closer to them, a part of them, and they were part of him.\n\nDuncan Idaho came up behind her. She turned, the smell of grit clinging to her face and clothes. \"It's Leto. He's . . . with the sandworms.\"\n\nHe flashed a hard smile. \"That's something the machines won't expect. Even Miles would have been surprised.\" He grasped her arm and hurried her away from the open cargo hold. \"Now we've got to do something just as dramatic for ourselves.\"\n\n\"What Leto is doing will be a hard act to follow.\"\n\nDuncan paused. \"We've been running from that old man and woman for years, and I don't intend to sit here in this no-ship prison anymore. Our armory is filled with weapons stockpiled by the Honored Matres. We also have the rest of the mines that the Face Dancers didn't use to sabotage this ship. Let's take the fight outside, to them!\"\n\nShe felt the steel of his determination and found her own. \"I'm ready. And we have more than two hundred people aboard trained in Bene Gesserit combat techniques.\" Inside her mind, Serena Butler imparted visions of terrible combat, humans against fighting robots, incredible slaughters. But in spite of these horrors, Sheeana felt a strange exhilaration. \"It's been programmed into our genes for thousands of years. Like an eagle to a serpent, a bull to a bear, a wasp to a spider, humans and thinking machines are mortal enemies.\"\n\nAFTER DECADES OF running and many escapes from the tachyon net, this would be their final showdown. Tired of feeling helpless, the _Ithaca_ captives crowded forward to the armory. All were eager to fight back, though they knew the odds were heavily against them. Duncan relished it.\n\nThe stockpile of armaments was not particularly impressive. Many of the stored weapons fired only flechettes, razor-sharp needles that would not be effective against armored combat robots. But Duncan handed out old-style lasguns, pulse launchers, and explosive projectile rifles. Demolition squads could plant the remaining mines against the foundations of thinking-machine buildings and detonate them.\n\nThe Tleilaxu Master Scytale pushed his way through the crowded corridor, trying to reach Sheeana, looking as if he had something important to say. \"Remember, we have more enemies out there than just robots. Omnius has an army of Face Dancers to stand against us.\"\n\nDuncan handed a flechette rifle to Reverend Mother Calissa, who appeared as bloodthirsty as any Honored Matre. \"This will cut down plenty of Face Dancers.\"\n\nThe little man announced with a thin smile, \"I have another way to help. Even before we were captured, I began to produce the specific toxin that would target Face Dancers. I made sixty canisters of it, in case we had to saturate all the air aboard the ship. Unleash it against the Face Dancers in the city. It may make humans a little nauseated but it is lethal to any Face Dancer.\"\n\n\"Our weapons could do the rest\u2014or our bare hands,\" Sheeana said, then turned to the other workers. \"Get the canisters! There's a battle outside!\"\n\nA fierce army of humans streamed out through the gaping hole torn in the _Ithaca_ 's hull. Sheeana led her Bene Gesserits. Reverend Mothers Calissa and Elyen guided groups through the shifting streets in search of vulnerable targets. Reverend Mothers, acolytes, male Bene Gesserits, proctors, and workers rushed out carrying weapons, many of which had never been fired before.\n\nWith a loud battle cry, a well-armed Duncan charged forward into the bizarre metropolis. In his original lifetime, he had not survived long enough to join Paul Muad'Dib and his Fremen Fedaykin in bloody raids against the Harkonnens. The stakes were more desperate now, and he intended to make a difference.\n\nThe streets of Synchrony were in turmoil, the buildings themselves pumping and writhing. Leto's sandworms had already tunneled beneath the foundations of the structures, breaking through the pliable, living metal and knocking down tall towers. Across the galaxy, Omnius's thinking-machine fleet was engaged in numerous climactic battles. Duncan thought of Murbella out there somewhere\u2014if she was still alive\u2014facing them, fighting them.\n\nCombat robots swarmed the streets. They emerged from between buildings, fashioning and firing projectile weapons from their own bodies. The Bene Gesserits scrambled out of the way, finding shelter. Lasbeams cut smoking holes through the fighting machines; explosive projectiles smashed them backward into debris.\n\nRunning headlong into the fray, Duncan used his long-dormant Swordmaster skills to attack the nearest robots. He wielded a small projectile launcher as well as a vibrating sonic club that transmitted a deadly blow each time it struck a fighting machine.\n\nFrom all directions, Face Dancers rallied against the humans, while combat robots turned their attention to the destructive sandworms. The first ranks of shape-shifters advanced with blank and unreadable faces, armed with machine-designed weaponry.\n\nWhen the first canisters of Scytale's curling, gray-green gas landed among them, the frenzied Face Dancers did not understand what was happening. Soon they began to fall, writhing, their faces melting off their bones. Sensing the danger too late, they scrambled to retreat as Sheeana's fighters launched more poison gas into their midst.\n\nThe Bene Gesserits continued to push forward. Their demolition crews planted mines against looming buildings that could not uproot themselves in time. Powerful explosions brought down the shuddering metal towers. Sheeana rushed her teams to shelter until the thunderous collapses were over. Then they surged forward again.\n\nDuncan decided to hang back. In the center of the city, the huge, bright cathedral drew him like a beacon, as if all the intensity of the evermind's thoughts were being channeled through it. He knew Paul Atreides was in that structure, perhaps fighting for his life, perhaps dying. Jessica was inside, as well. Compelling instincts born of memories from his first life told Duncan where he had to go. He needed to be at Paul's side in the den of the Enemy.\n\n\"Keep the machines occupied, Sheeana. Even the evermind can't fight on an infinite number of fronts at once.\" He jerked his head toward the cathedral building. \"I'm going _there_.\"\n\nBefore she could say anything, Duncan ran off.\n\n> _Enduring my own mistakes once was bad enough. Now I am condemned to relive my past, over and over_.\n> \n> \u2014DR. WELLINGTON YUEH,  \n> interview notes taken by Sheeana\n\nThe Suk doctor, in a teenage body but with the burdens of a very old man, knelt by the dying Paul. Although he had administered every emergency treatment at his disposal, he knew he could not save the young Atreides. With specialized skill, he had halted most of the bleeding, but now he shook his head sadly. \"It's a mortal wound. I can only slow his death.\"\n\nDespite the betrayal in his past life, Yueh had loved the Duke's son. In those bygone days he had been a teacher and mentor to Paul. He had seen to it that the boy and his mother had a chance of surviving in the deserts of Arrakis after the Harkonnen takeover, so long ago. Even with his full Suk knowledge restored, Yueh didn't have the facilities to help this Paul. The knife had penetrated the pericardium, cut into the heart. Through sheer tenacity the young man still clung to a thread of life, but he had already lost far too much blood. His heart was stuttering its last few beats.\n\nDespite the chances offered by a second lifetime, Yueh was unable to escape his previous failures and betrayals. He had been suffering inside, wallowing in the cesspool of his past mistakes. The Sisters on the no-ship had resurrected him for some secret purpose that he had never been able to fathom. Why was he here? Certainly not to save Paul. That was out of his hands now.\n\nOn the no-ship he had tried to take action by doing what he thought was necessary and right, but he had only caused more tragedy, more pain. He had killed an unborn Duke Leto rather than another Piter de Vries. Yueh knew he had been manipulated by the Rabbi\/Face Dancer, but he could not accept that as an excuse for his actions.\n\nChani sat on the floor at Paul's side, calling his name in an unfamiliar husky voice. Yueh sensed that something about her had changed; her eyes had a wild steeliness much different from the gaze of the sixteen-year-old girl he knew.\n\nHe realized with a start that the horror of holding Paul's bloody, dying body in her arms must have pushed her over the edge. Chani had her original memories back\u2014just in time to experience the full magnitude of her imminent loss. Even Yueh reeled from the cruelty of it.\n\nThe Baron made despairing sounds of his own, at first confused, then angry, and now desperate. \"Paolo boy, answer me!\" He crouched by the glassy-eyed young man, raging. He raised a hand as if to strike the warped copy of Paul Atreides, but Paolo didn't flinch.\n\nFrom one side the independent robot Erasmus watched the whole scenario with intent curiosity, his optic threads glistening. \"Apparently, neither of the Paul Atreides gholas is the Kwisatz Haderach we expected. So much for the accuracy of our predictions.\"\n\nThe moment he saw the Baron's growing confusion, Yueh knew that only one thing remained for him to do. Struggling to regain his composure, he rose from the side of the dying Paul and made his way over to the Baron and Paolo. \"I am a Suk doctor.\" His sleeves and trousers were drenched in Paul's blood. \"Perhaps I can help.\"\n\n\"Eh? You?\" The Baron sneered at him.\n\nJessica glared after the doctor, and the restored Chani looked as if she wanted to flog Yueh for leaving Paul's side. But he concentrated only on the Baron. \"Do you want me to help, or not?\"\n\nThe Baron moved out of the way. \"Hurry, then, damn you!\"\n\nGoing through the motions, Yueh bent and passed his hands over Paolo's face, felt the cold clamminess of the skin and the barely discernible pulse. Young Paolo sat frozen and transfixed, staring into a coma of infinite awareness and paralyzing boredom.\n\nThe Baron leaned close. \"Make him snap out of it. What is the matter with him? Answer me!\"\n\nGrabbing the Emperor's dagger from Paolo's waistband, Yueh spun in a single fluid movement. The Baron staggered back, but Yueh was quicker. He thrust the sharp tip at an angle under the hateful man's chin and rammed it all the way to the back of his skull. \" _This_ is my answer!\"\n\nThe answer for being coerced into betraying House Atreides, for all the schemes, the pain, the resultant guilt, and most of all for what the Harkonnens had done to Wanna.\n\nThe Baron's eyes opened wide in shock. He flailed his hands and tried to speak, but could only gurgle helplessly as a crimson geyser spouted from his neck.\n\nSpattered in blood, Yueh jerked the Emperor's dagger back out. He considered plunging it into Paolo's midsection, just to be certain he killed both of them. But he couldn't do that. Though the boy had gone wrong, this was still Paul Atreides.\n\nThe Baron collapsed onto the hard floor. All the while, the Paolo ghola continued to stare upward without blinking.\n\nDr. Wellington Yueh allowed himself a relieved smile. At long last he had accomplished something positive and true. Finally, he had done something right. For a long moment he held the dagger, covered with the Baron's blood as well as Paul's. A potent impulse prompted him to turn the point toward himself. Yueh closed his eyes, clutched the handle of the knife, and took another deep breath.\n\nA firm hand clasped his wrists, staying his suicide thrust. He opened his tear-filled eyes to see Jessica standing beside him. \"No, Wellington. You don't need to redeem yourself like that. Help me save Paul instead.\"\n\n\"There is nothing I can do for him!\"\n\n\"Don't underestimate yourself.\" Her facial muscles tightened. \"Or Paul.\"\n\n> _No education, training, or prescience can show us the secret abilities we contain within ourselves. We can only pray those special talents are available in our time of greatest need_.\n> \n> _\u2014The Bene Gesserit Acolytes' Handbook_\n\nDeath.\n\nPaul skirted the edge of the interior blackness, dipped briefly into infinity, and danced back out. He wavered on the balance point of his own mortality. The knife wound was deep.\n\nWithout any awareness of what was going on around him, he felt an intense coldness spreading from the tips of his fingers to the back of his head. Like a distant whisper, he could still hear the lava fountain blazing nearby. Despite the hard stone floor beneath him, Paul felt as if he were floating, his spirit drifting in and out of the universe.\n\nHis skin detected a warm, syrupy wetness. Not water. _Blood_ . . . his own . . . spreading in a great pool across the floor. It filled his chest, mouth, and lungs. He could hardly breathe. With each feeble heartbeat, more of it spilled out, never to be retrieved. . . .\n\nIt seemed as if he could still feel the long blade of the Emperor's knife inside him. Now he remembered. . . . In the last desperate days of Muad'Dib's jihad, the conniving Count Fenring had stabbed him. Or had that occurred at a different time? Yes, he had tasted a knife blade before.\n\nOr maybe he was the old blind Preacher in the dusty streets of Arrakeen, stabbed by yet another knife. So many deaths for one person . . .\n\nHe couldn't see. Someone squeezed his hand, though he could barely feel it, and he heard a young woman's voice. \"Usul, I am here.\" _Chani_. He remembered her most of all, and was glad she was here with him. \" _I_ am here,\" she said. \"All of me, with all my memories, beloved. Please come back.\"\n\nNow a firmer voice yanked his attention, as if strings were attached to his mind. \"Paul, you must listen to me. Remember what I taught you.\" His mother's voice. _Jessica_ . . . \"Remember what the real Lady Jessica taught the real Paul Muad'Dib. I know what you are. You have the power within you. That is why you aren't dead yet.\"\n\nHe found words within his throat, and they bubbled up through the blood. He was amazed at the sound of his own voice. \"Not possible . . . I'm not . . . _the_ Kwisatz Haderach\u2014the ultimate . . .\" He was not the superbeing that would change the universe.\n\nPaul's eyes flickered open, and he saw himself lying in the great machine cathedral. That part of the prescient dream had been true. He had seen Paolo laughing with victory and consuming the spice\u2014but now Paolo himself rested on the floor like a fallen statue, frozen and mindless, gazing into infinity. The Baron lay dead, murdered with a look of disbelief and annoyance on his pasty face. So the vision was true, but all the details had not been available to him.\n\nSome kind of commotion came from beside Omnius and Erasmus, and Paul looked there, his gaze bleary. Watcheyes flitted in, displaying images. The old man stood with an impatient expression on his face. The Face Dancer Khrone seemed unsettled. Paul could hear voices shouting. The whole cacophony wove itself in oddly incomprehensible strands through the buzzing tapestry in his head.\n\n\"Sandworms attacking like demons . . . destroying buildings.\"\n\n\". . . a rampage . . . armies emerging from the no-ship. A poisonous gas that kills\u2014\"\n\nThe old man said drily, \"I have dispatched combat robots and Face Dancers to fight them, but it may not be sufficient. The sandworms and the humans are causing considerable damage.\"\n\nErasmus picked up the conversation. \"Rally more Face Dancers, Khrone. You didn't send all of them out.\"\n\n\"That is a waste of my people. If we fight the humans, their poison kills us. If we go out to battle sandworms, we will be crushed.\"\n\n\"Then you will be poisoned, or crushed,\" Erasmus said lightly. \"No need to fret. We can always create more of you.\"\n\nThe Face Dancer's features shifted and blurred, a storm crossing his putty face. He turned and marched out of the vaulted chamber.\n\nMeanwhile Yueh raised Paul's head, ministering to him with Suk medical techniques. But Paul folded his eyes shut again and dropped backward into the pain. Again he danced along the edge of the chasm that opened wider and wider before him.\n\n\"Paul.\" Jessica's voice was insistent. \"Remember what I told you of the Sisterhood. Maybe you aren't the ultimate Kwisatz Haderach that the thinking machines want, but you _are_ still a Kwisatz Haderach. You know that, and your body knows it as well. Some of your powers are the same as those of a Reverend Mother. A _Reverend Mother_ , Paul!\"\n\nBut he found it too difficult to concentrate on her words, or to remember . . . As he spiraled deeper and deeper into unconsciousness, her voice faded, and he could not hear or feel his heartbeat anymore. What did his mother mean?\n\nIf Jessica now remembered her past life, she also remembered the Spice Agony. Any Reverend Mother had the innate ability to shift her biochemistry, to manipulate and alter molecules within her bloodstream. It was how they selected their pregnancies, how they transmuted the poisonous Water of Life. That was why the Honored Matres had searched so furiously to find Chapterhouse\u2014because only Reverend Mothers had the physical ability to fight off the terrible machine plagues.\n\nWhy did his mother want him to remember that?\n\nTrapped inside the darkness, Paul felt the emptiness of his body. Completely bled out. Silent.\n\nOn Arrakis so long ago, he had undergone his own version of the Agony, the first male ever to do so successfully. For weeks he had lain in a coma, declared dead by the Fremen, while Jessica insisted on keeping him alive. He had seen that stygian place where women could not go, and he had drawn strength from it.\n\nYes, Paul had that ability within him now. He was a male Bene Gesserit. He could still control his body, every cell, every muscle fiber. At last, he knew what his mother had been trying to tell him.\n\nThe pain of dying and the crisis of survival gave him the lever he needed. He stood upon his pain as a fulcrum and used it to pry open his life, his first existence\u2014the memories of Paul Atreides, of Muad'Dib, of himself as Emperor and later as the Preacher. He followed that flood backward to his childhood and his early training with Duncan Idaho on Caladan, including how he had almost been killed as a pawn in the War of Assassins that had ensnared his father.\n\nHe remembered his family's arrival on Arrakis, a place Duke Leto knew to be a Harkonnen trap. The memories rushed past Paul: the destruction of Arrakeen, his flight into the desert with his mother, the death of the first Duncan Idaho . . . meeting the Fremen, his knife fight with Jamis, the first man he had ever killed . . . his first worm ride, creating the Fedaykin force, attacking the Harkonnens.\n\nHis past accelerated as it flowed through his mind\u2014overthrowing Shaddam and his empire, launching his own jihad, fighting to keep the human race stable without traveling down that dark path. But he had not been able to escape political struggles, assassination attempts, the exiled Emperor Shaddam's bid for power and the pretender daughter of Feyd-Rautha and Lady Fenring . . . then Count Fenring himself had tried to kill Paul\u2014\n\nHis body no longer felt empty, but _full_ of experiences and great knowledge, full of abilities. He remembered his love for Chani and his sham marriage to Princess Irulan, as well as the first Duncan ghola named Hayt, and Chani dying while giving birth to the twins, Leto II and Ghanima. Even now, the pain of losing Chani seemed far greater than the pain he presently suffered. If he died now, in her arms, he would inflict that same anguish upon her.\n\nHe remembered wandering off into the desert, blinded from prescience . . . and surviving. Becoming the Preacher. Dying in a dusty street surrounded by a mob.\n\nHe was now everything he had once been: Paul Atreides and all the different guises he had worn, every mask of legend, every power and weakness. Most important of all, he now had the abilities of a Reverend Mother, the infinitesimal physical control. Like a beacon in the darkness, his mother had enabled him to see.\n\nBetween his last heartbeats, he searched within himself in the deep and drowning place. He found the knife wound inside his heart, saw the mortal damage, and discovered that his body's defenses were incapable of repairing the grievous injuries on their own. He needed to direct the healing process.\n\nAlthough in the preceding moments he had seemed to be fading, he now sharpened himself and became part of his own heart, which was no longer beating. He saw where Paolo's blade had slashed open his right ventricle, letting blood spill out of the chamber. His aorta had been nicked, but there was no more blood for it to carry.\n\nPaul brought the cells together and sealed them. Then, droplet by droplet, he began to draw his own blood back from the cavities of his body where it had spilled, and reabsorbed it into his tissues. He literally pulled life back into himself.\n\nPAUL DIDN'T KNOW how long his trance lasted. It seemed as infinite as the death coma caused by touching just a drop of the poisonous Water of Life to his tongue. He became suddenly aware of Chani's grip again. Her hand was warm, and he felt his own flesh, no longer cold and shuddering.\n\n\"Usul!\" He could hear Chani's faint whisper and detected the disbelief in her tone. \"Jessica, something's changed!\"\n\n\"He is doing what he needs to do.\"\n\nWhen he finally summoned the strength to flutter his eyelids, Paul Muad'Dib Atreides rejoined the living, bringing with him both his old life and his new. In addition to those memories and abilities, he returned with a fantastic, even greater revelation. . . .\n\nJust then, a flushed and bloodied Duncan Idaho burst into the great cathedral hall, knocking sentinel robots aside. Erasmus casually gestured to allow the man to enter. Duncan's eyes went wide when he saw the bleeding Paul propped up by his mother and Chani. Dr. Yueh looked astonished at the miracle before him. Duncan ran toward them.\n\nTrying to pull together his thoughts, Paul placed the tableau around him in the context of his internal knowledge. He had learned much by dying the first time, coming back as a ghola, and nearly dying again. He had always had a phenomenal gift for prescience. Now he knew even more.\n\nIn spite of his miraculous survival and rebirth, he still was not the perfect Kwisatz Haderach, and clearly Paolo was not, either. As Paul's vision cleared, he focused on a realization that none of them had seen\u2014not Omnius, Erasmus, Sheeana, nor any of the gholas.\n\n\"Duncan,\" he said in a hoarse voice. \"Duncan, it's you!\"\n\nAfter hesitating for a moment, his old friend came closer, this loyal Atreides fighter who had been through the ghola process more times than any other individual in history.\n\n\"You're the one they've been looking for, Duncan. It's you.\"\n\n> _Even prescience has its limits. No one will ever know all the things that might have been_.\n> \n> \u2014REVEREND MOTHER DARWI ODRADE\n\nWith her arm around his shoulders, Chani rocked Paul, as she shuddered with joy and relief. Fremen prohibitions were so much a part of her that even after seeing his mortal wound and watching him come within a heartbeat of dying in her arms, she still had not shed a tear.\n\nIn the machine cathedral, Duncan wrestled with the revelation that the pale and bloodied Paul had given him. \"I . . . am the Kwisatz Haderach?\"\n\nPaul nodded weakly. \"The final one. The perfect one. The one they were looking for.\"\n\nThe old-man manifestation of Omnius gave the robed form of the independent robot an accusing look. \"If this claim is correct, you were in error, Erasmus. You did not allow for the humans to twist fate yet again. You said your predictive calculations were accurate.\"\n\nThe robot remained aloof, even smug. \"Only your _interpretation_ of my calculations was flawed. The final Kwisatz Haderach was indeed aboard the no-ship, as I said all along. You drew the obvious conclusion that the one we sought must be Paul Atreides. When the Face Dancer found the bloody knife carrying the cells of Muad'Dib, you falsely reinforced your own conclusion.\"\n\nDuncan's mind wanted to reject what he was hearing. Even if he truly was the ultimate Kwisatz Haderach, what was he to do with the knowledge?\n\nThe old man sneered down at the frozen, useless boy Paolo and the dead Baron. \"All that work on our own clone gave us no advantage. Extremely wasteful.\"\n\nErasmus shaped his flowmetal face into a sympathetic expression and addressed the recent arrival. \"I knew I was drawn to you for a reason, Duncan Idaho. If you really are the Kwisatz Haderach, you stand in a position to alter the course of the universe. You are a living watershed, the harbinger of change. You can choose to stop this conflict that has made enemies of humans and thinking machines for thousands of years.\"\n\nDuncan realized that Yueh, Jessica, Chani, and Paul had all played their parts, and now the focus had shifted to him.\n\nErasmus stepped closer to them. \"Kralizec means the end of many things, but that end need not be destructive. Just a fundamental change. Henceforth, nothing will be the same.\"\n\n\"Not destructive?\" Jessica raised her voice. \"You said your thinking-machine ships are attacking worlds in the Old Empire. You've already sterilized and conquered hundreds of planets!\"\n\nThe robot seemed unperturbed. \"I did not say our approach was the only way, or even the best one.\" The old man glowered at Erasmus as if he had been insulted.\n\nSuddenly the sky above the great machine city was torn by multiple booms of displaced air as a thousand Guild Heighliners appeared like storm clouds. Emerging from foldspace, the fleet of huge vessels easily carried enough weaponry to level the continent.\n\nOmnius's old man guise flickered as his concentration was wrenched by the dramatic shift. Across the city of Synchrony, robots buzzed about, fighting the sandworms that continued to rampage. Now they had to shore up defenses against the new enemy overhead.\n\nInside the vaulted building, Erasmus altered his form again to the kindly old woman, as if he believed this presentation more convincing and compassionate. \"I've run probabilities beyond the limits of my original calculations. I believe you have the power, Duncan Idaho\u2014stop these Guildships from destroying us.\"\n\n\"Oh, please stop prattling,\" Omnius said.\n\nDuncan looked around, crossed his arms over his chest. \"I am not afraid of the Guild and their Navigators. If I have to die to end this, I'm willing to do so.\"\n\nYueh added bravely, \"Everyone here has died before.\"\n\n\"It doesn't matter. Let them destroy Synchrony.\" The old man did not seem overly disturbed. \"I am dispersed across many locations. Annihilating this entire planet, this node, will never eradicate me. I am the evermind, and I am everywhere.\"\n\nA crack sounded at the center of the wide cathedral hall. Then, with a blur and a bang of folded space, an image appeared above the bloodstained floor. The shimmering transmission appeared to be solid one moment and a staticky ghost the next. In moments, the shape clarified to a beautiful and statuesque human woman with classically perfect features. Then she shifted to become stunted and dwarfish, with a blunt, unattractive face, short arms and legs, and an overly large head. After another flicker, the image was nothing more than a disembodied face that wavered in the air. It was as if she could not remember exactly what she was supposed to look like.\n\nDuncan immediately knew who\u2014or what\u2014this was. \"The Oracle of Time!\"\n\nThe face swiveled to scan the people and robots in the great hall, before the image hovered closer to him. \"Duncan Idaho, I have found you. I searched for years, but your no-ship and your own . . . strangeness protected you.\"\n\nDuncan no longer questioned the bizarre storm of occurrences around him. \"Why did you come now?\"\n\n\"You emerged from your no-ship only once before on the planet Qelso, but I did not follow you swiftly enough. I sensed you again when your no-ship was damaged and captured. Now, with the thinking machines attacking, I was able to trace the lines of the evermind's tachyon web and follow Omnius to you. I brought my Navigators with me.\"\n\n\"What is this apparition?\" the evermind demanded. \"I am Omnius. Begone from my world!\"\n\n\"Once I was called Norma Cenva. Now I am exponentially more than that\u2014far beyond anything a computer network can comprehend. I am the Oracle of Time, and I go where I please.\"\n\nIn the old crone guise, Erasmus reached out like a curious child and touched, but the wrinkled hand passed through her image. \"So many of the most interesting humans are women,\" he mused. The robot experimentally waved fingers through her ghostly likeness, stirring without altering it. She ignored him.\n\n\"Duncan Idaho, you have finally come to your realization. Kwisatz Haderach, I tried to protect you. Before you, Paul Muad'Dib and his son Leto the God Emperor were imperfect prophets. Even they realized their flaws. Now through a confluence in the cosmos, the nexus of all nexuses, you have become the singularity in a bold new universe, the vital point from which everything flows outward for the rest of eternity. The hopes of humankind\u2014and much more\u2014are distilled in you.\"\n\nStill taken aback, Duncan asked, \"But how? I don't feel that different.\"\n\n\"The Kwisatz Haderach is a 'shortening of the way,' a figure powerful enough to force a fundamental and necessary change that alters the course of future history, not just for humanity but for thinking machines as well.\"\n\n\"Yes, you have the power, Duncan Idaho.\" Erasmus sounded just as encouraging as the Oracle. \"I rely on you to make the correct choice. _You_ know what will benefit the universe most, and you know that thinking machines can enrich the entirety of civilization.\"\n\nDuncan marveled at the awareness of his new identity and the unfolding of his thoughts around the astounding truth. Finally, after so many attempts at life in ghola form, he knew his destiny. His mind was fully awakened.\n\nHe saw time as a great ocean stretching across the cosmos, and with his awakening powers he envisioned being able to analyze each molecule, each atom and subatomic particle. Perfect prescience would come, but not yet, not too fast or it would induce the same crippling paralysis that had befallen Paolo. Already Duncan's mind could go much faster than a Mentat's, and he sensed he could make his body move at speeds that would have astonished even the Bashar.\n\n_I am the ultimate Kwisatz Haderach. There will be no more after me_.\n\nThe Oracle's image flickered, shifting her shape back to that of the beautiful woman. \"After you died the first time, Duncan Idaho\u2014as a soldier fighting to save the Atreides, fighting to save the first Kwisatz Haderach\u2014the powers of the universe compelled your resurrection as a ghola, and many times afterward, over and over. The original God Emperor understood some of your destiny and played an unwitting role in bringing about this moment. The end point of his Golden Path is the beginning of something else.\"\n\n\"I am linked to the Golden Path?\"\n\n\"You are, but you are destined to go far beyond it.\"\n\nPaul seemed to be swiftly recovering his strength. Beside him, Jessica said to the otherworldly visitor, \"But Duncan was part of no formal breeding program! How did he develop into a Kwisatz Haderach?\"\n\nThe Oracle continued, \"Duncan, with each rebirth, you came closer to completion. Instead of being developed in a breeding program, you went through a process of personal evolution. With every successive incarnation you acquired more knowledge, skills, and experience\u2014as if a sculptor with a tiny chisel was chipping away at a large block of hard stone, slowly, ever so slowly, fashioning a perfect statue. In your one body, you manifested a tachyon evolution, a hyperfast developmental journey that propelled you toward your destiny.\"\n\nDuncan had lived his life repeatedly for thousands of years. Not only had the Tleilaxu tinkered with his genetics to give him abilities to fight the Honored Matres, they had combined his cells so that he retained _all_ of his previous lives, every one of them. With all those memories, he possessed a breadth of experience and wisdom that no one could match. This Duncan Idaho had more knowledge than the most advanced Mentat or the evermind Omnius, and more understanding of human nature than even the great Tyrant Leto II.\n\nDuncan was the same person again and again, perfecting himself, constantly filtering out impurities, like passing through a fine mesh strainer to sift out only the best of qualities, leaving him as the One. He allowed himself a secret smile at the irony. He had succeeded only because of the meddling of the Tleilaxu, though he was certain that the Masters had never intended to create a savior for humanity.\n\nDuncan's Mentat mind burned through the data, confirming his conclusion, knowing that the Oracle of Time must be correct. \"Truly, I am the Kwisatz Haderach!\" He wished Miles Teg could have been there with him. \"And what of the great war\u2014Kralizec?\"\n\n\"We are in the midst of it now. Kralizec is not merely a war, but a point of _change_.\" Her image flickered. \"And you are the culmination of it.\"\n\n\"But what about the rest of humanity?\" _Murbella_. \"They need to know. How will they understand what has happened?\"\n\n\"My Navigators will inform them, perhaps even bring their leaders here. First, however, I need to eliminate a threat that should have been gone millennia ago. An enemy I fought ten thousand years before you were first born.\"\n\nThe Oracle slid through the air toward the indignant-looking old man, Omnius. Facing him, she made her voice boom more loudly than the evermind's speakers ever had. \"I must ensure that the thinking machines can no longer harm anyone. That was my mission ages ago, when I was merely a woman, when I invented the concept of the foldspace engine, when I discovered the mind-expanding powers of melange. I shall remove you, Omnius.\"\n\nThe evermind laughed, a remote old man's chuckle. The slightly stooped manifestation suddenly grew larger, looming like a giant over her image. \"You cannot remove me, for I am not a corporeal being. I am _information_ , so my existence has spread anywhere the tachyon net stretches. I am everywhere.\"\n\nThe female image formed a smile. \"And I am more than that. I am the Oracle of Time. Now hear my laughter.\" In an eerie voice Norma Cenva chuckled long and hard, causing even the oversized Omnius to take a step backward. \"I am heard across star systems and eons, across time and space, far beyond the range of your net.\"\n\nOmnius took another step backward.\n\n\"First I crippled your fleet. Now I will rip you out like the weed that you are, and discard you.\"\n\n\"Impossible\u2014\" The old man began to dissolve as he retreated into his own network.\n\n\"I will extract you\u2014every shred of information from every node.\" Her misty image became amorphous and seeped around Omnius. He nearly staggered into Erasmus, but the independent robot easily slid out of the way, his old-woman face expressing curiosity and bemusement.\n\n\"I will take you to a place where such information is no longer comprehensible, where physical laws do not apply.\"\n\nDuncan heard the evermind's voice cry out in rage, but it was muffled. In the vaulted hall, the insectile sentinel robots who tried to move forward in the service of Omnius seemed strangely disoriented and sluggish.\n\n\"There are many universes, Omnius. Duncan Idaho has visited more than one, and he knows the place of which I speak. I rescued him and his no-ship from it long ago. You, however, will never find your way back.\"\n\nDuncan considered the incomprehensible struggle before him. Indeed, when he had first stolen the no-ship from Chapterhouse, he had lurched through the fabric of space in a desperate attempt to avoid capture and had taken them to a bizarrely skewed universe. He shuddered to think of it.\n\n\"Nothing shall rescue you, Omnius.\"\n\n\"Impossible!\" the old man bellowed, losing his physical form and becoming no more than a spangled outline.\n\n\"Yes, impossible. Wonderfully so.\"\n\nThe air in the chamber crackled with clouds of electricity that spread thinner and thinner, as the Oracle wrapped herself like a net around the iconic thinking machine. For an instant, Duncan saw Norma's face superimposed over that of the old man. The two countenances merged into one: _Hers_. The beautiful woman smiled, and the air filled with sparkling, hair-fine strands of electricity that she drew around her like an elegant cloak.\n\nThen she uprooted herself from reality and vanished into the incomprehensible void, taking with her all traces of Omnius.\n\nForever.\n\n> _You see enemies everywhere, but I see only obstacles\u2014and I know what to do with obstacles. Either move them or crush them, so that we can be on our way_.\n> \n> \u2014MOTHER COMMANDER MURBELLA,  \n> address to the combined Sisterhood\n\nEven after the Navigators destroyed the bulk of the Enemy fleet in a flurry of unexpected Obliterators, a second wave of machine ships advanced toward Chapterhouse.\n\nThe Oracle, upon locating Duncan Idaho and the lost no-ship, had promptly taken most of her Heighliners to Synchrony, only assigning a small percentage to aid in the defenses of other human-inhabited planets. With the outcome of those missions unknown, some or all of the other planets could still be vulnerable. One thing was certain: At Chapterhouse, Murbella and her defenders faced the remaining machine ships alone. Through it all, the Mother Commander didn't have much time to process her shock at discovering that Duncan was still alive.\n\nAdministrator Gorus groaned. \"Will they never stop?\"\n\n\"No.\" Murbella scowled at him for forcing her to state the obvious. \"They are thinking machines.\"\n\nHigh over the Bene Gesserit world, her hundred last-stand vessels hung surrounded by the debris from thousands of destroyed machine battleships. This fight had inflicted a substantial toll on the Enemy, but unfortunately it was not enough.\n\nThe new wave of Omnius vessels would not thumb their noses at the human defenders, as the first had. Murbella expected no mercy this time and didn't have much hope for the last-stand ships at other strategic points, either. The machines intended to annihilate Chapterhouse and every other world that stood in their way.\n\nShe cursed the clumsy, uncooperative Guild vessels that the Junction shipyards had produced and the worthless weapons the Ixians had supplied. She had to think of something on her own. \"I won't just let our ships sit here with their throats bared, like lambs waiting for slaughter!\"\n\n\"The mathematical compilers controlled our foldspace guidance and standard\u2014\"\n\nShe shouted at Gorus. \"Rip out those damned navigation devices\u2014we'll maneuver our vessels by hand!\"\n\n\"But we will not know where we are going. We could crash!\"\n\n\"Then we must crash into the Enemy, instead of each other.\" She wondered if the machines would feel a need for vengeance when they saw the wreckage of the first wave. Honored Matres certainly would.\n\nThe Enemy kept coming. Murbella studied the complex tactical projections. Surely they did not need such a vast number of vessels to conquer the minimally inhabited Chapterhouse. It seemed obvious that the evermind had learned the value of intimidation and showmanship, as well as the wisdom of redundancy.\n\nIn the Heighliner control center, two Guildsmen argued with Gorus. One claimed that disconnecting the mathematical compiler was impossible, while the other warned that it was unwise. Murbella ended the debate with the compelling power of Bene Gesserit Voice. The Guildsmen shuddered and, unable to resist her, did as she commanded.\n\nAlthough the machine forces outgunned them by a substantial margin, Murbella did not flinch from what had to be done. Instead, she allowed herself to reawaken her old Honored Matre anger. This was not a time to calculate odds. It was a time to unleash every bit of destruction her people could muster. Their chances were better now than they had been when this last stand began. If they all embraced viciousness and fought like frenzied Honored Matres, they could inflict significant damage. They might still go down in flames, but if they bought sufficient time for the Oracle and her Navigators to defeat Omnius, Murbella would count it a victory. She just wished she could have seen Duncan one more time.\n\nMurbella turned toward the broad projection plate that magnified the oncoming vessels. \"Arm all weaponry and stand ready to ram. The moment we deplete conventional armaments, our own ships will become the final weapons. A hundred of us will take out at least as many of their ships.\"\n\nUp to this point, Gorus had called her battle strategy suicidal. Now, he looked as if he might try something foolish to stop her. \"Why not negotiate with them? Would it not be preferable to surrender? We cannot stop them from destroying their targets!\"\n\nMurbella fixed her gaze on the Administrator as if he were weak prey. Even the Sisters who had started out as pure Bene Gesserits now reacted with a feral Honored Matre strength. They would never back down.\n\n\"And you base this suggestion on the success of your emissaries to the thinking machines? All those emissaries who disappeared?\" Murbella's voice sizzled like hot acid. \"Administrator, if you'd like to seek another solution, I would be happy to eject you from an airlock and let you fly across the empty vacuum. As the last breath explodes out of your lungs, maybe you can gasp out your personal surrender terms. Be my guest, if you believe the thinking machines will listen to you.\"\n\nThe desperate-looking Guildsman cringed. Around him, the Sisters moved to take control, ready for a final plunge.\n\nBefore Murbella could give the command, though, Janess broke in over their tight-linked channel, \"Mother Commander! Something's changed with the machine battleships. Look at them!\"\n\nMurbella examined the images on the viewing plate. The Enemy vessels no longer moved in a tight, efficient formation. They slowed and began to spread apart, as if they had no goal, like unmanned sailing ships becalmed on a vast cosmic sea.\n\nLeft suddenly leaderless.\n\nTo her amazement, the thinking-machine fleet floated listlessly in space.\n\n> _Even when caught up in his own myth, Muad'Dib pointed out that greatness is only a transitory experience. For a true Kwisatz Haderach, there are no warnings against hubris, no rules or requirements to follow. He takes from all things and gives to all things, as he wishes. How could we have deluded ourselves into believing we could control such a one?_\n> \n> \u2014Bene Gesserit analysis\n\nAfter the Oracle vanished, Erasmus stared at the empty space in the center of the vaulted chamber, his head slightly cocked to one side. \"Omnius is gone.\" His voice sounded hollow to Duncan Idaho's ears. \"No vestige of the evermind remains in the network of thinking machines.\"\n\nDuncan felt his own mind racing, expanding, absorbing new information. The terrible Enemy he had sensed for so long\u2014the threat that the Honored Matres had provoked\u2014was no more. By removing the evermind, uprooting it from this universe and taking it elsewhere, the Oracle had disabled the vast thinking-machine fleet, leaving it without its controlling force.\n\n_And we still remain._\n\nDuncan didn't know exactly what had changed inside him. Was it simply the _knowledge_ of his raison d'etre? Had he always had access to this potential without realizing it? Assuming Paul was correct, something had lain dormant inside Duncan for all those years, through all of the lives\u2014original and ghola\u2014a latent power that had grown with each iteration of his existence. Now, like a massive genetic program, he had to figure out how to activate it.\n\nPaul and his son Leto II had the blessing and curse of prescience. With their memories restored, each could claim to be a Kwisatz Haderach. Miles Teg had possessed his phenomenal capacity to move at a speed beyond comprehension and might conceivably have become a Kwisatz Haderach himself. The Navigators in the clustered Heighliners overhead could use their minds to see through folds of space and find safe paths for the great ships to travel. The Bene Gesserits could control their bodies, down to their very cells. All had expanded on traditional human abilities, expressing humankind's potential to exceed expectations.\n\nAs the ultimate and final Kwisatz Haderach, Duncan believed he might have the capability to do all of those things and much more, reaching the highest pinnacle of humanity. Thinking machines had never understood human potential, even though their \"mathematical projection\" credited the Kwisatz Haderach with the power to end Kralizec and change the universe.\n\nConfidence infused him, and he thought he might discover a way to make grand, epic changes . . . but not under the control of the thinking machines. Instead, Duncan would find his own way. He would be a real Kwisatz Haderach, independent as well as all-powerful.\n\nDispassionately, he gazed upon the old woman in her frumpy floralprint dress and gardening apron, complete with scuffs of dirt. Her face appeared careworn, as if from nurturing people her entire life. \"Something of Omnius has vanished from me, but not all.\"\n\nFinally forsaking the old-woman disguise, Erasmus resumed the liquid-metal form of the independent robot attired in an elegant crimson and gold robe. \"I can learn much from you, Duncan Idaho. As the new god-messiah of humankind, you are the optimal specimen for me to study.\"\n\n\"I am not another specimen for your laboratory analysis.\" Too many others had treated him that way, in too many of his past lives.\n\n\"A mere slip of my tongue.\" The robot smiled cheerily, as if attempting to veil his looming violence. \"I have long desired a perfect understanding of what it means to be human. Now it seems _you_ have all the answers I so assiduously sought.\"\n\n\"I recognize the myth in which I live.\" Duncan recalled Paul Atreides making similar pronouncements. Paul had felt trapped by his own mythos, which had become a force beyond his control. Duncan, however, had no fear of the forces that would emerge, either for or against him.\n\nWith penetrating vision he saw through, and around, Erasmus and his minions. Across the hall he watched Paul Atreides standing unsteadily, aided by Chani and Jessica after his terrible ordeal. Paul drank from a water flagon, which he had taken from a table near the Baron's body.\n\nOutside, the crashing of sandworms against robotic defenders had begun to subside. Though the huge creatures had not destroyed the machine cathedral, they had caused extensive damage to the city of Synchrony.\n\nAt the perimeter of the great chamber, quicksilver robots stood attentively, the charges in their integral weapons glowing in a display of readiness. Even without the evermind, Erasmus could direct these machines to fire a deadly barrage against the humans in the vaulted room. The independent robot could attempt to kill every mortal here in a show of petulant revenge. And perhaps he would make the effort. . . .\n\n\"Neither you nor your robots can make any difference here,\" Duncan warned. \"All of you are far too slow.\"\n\n\"Either you are overconfident, or you are fully aware of what you can do.\" The flowmetal smile tightened, just a little, and the bright optic threads glistened a bit more. \"Perhaps it is the latter, and perhaps not.\" Somehow, Duncan knew with absolute certainty that Erasmus meant to unleash all the destructive power under his control, wreaking whatever havoc he could.\n\nBefore the robot made half a turn, Duncan was upon him with all the speed Miles Teg had shown, knocking him backward. Erasmus crashed to the floor, his weapons disabled. Was it just a test? Another experiment?\n\nDuncan's heart pounded and his body radiated heat as he stood over the robot, but he felt exhilarated, not exhausted. He could keep fighting like this against any machines Erasmus chose to send against him. At that thought, he left the independent robot where he had fallen, dashed at hyperspeed around the circle, and battered the silvery sentinel robots with quick kicks and punches until they shattered into debris. It was so easy for him now. Before the metal pieces had finished falling to the floor, he was back, looming over Erasmus.\n\n\"I sensed your doubts as well as your intentions,\" Duncan said. \"Admit it. Even as a thinking machine, you wanted more proof, didn't you?\"\n\nLying on his back and looking upward through the hole in the dome at the thousands of huge Guild Heighliners in the sky, Erasmus said, \"Assuming you are the long-awaited superman, why don't you simply destroy me? With Omnius gone, removing me would assure the victory of humanity.\"\n\n\"If the solution were that simple, a Kwisatz Haderach would not be needed to implement it.\" Duncan surprised Erasmus, and himself, by reaching down and helping the robot to his feet. \"To end Kralizec and truly change the future requires more than just the annihilation of one side or the other.\"\n\nErasmus examined his body core and his robes to ensure his appearance, then looked up with a broad smile. \"I think we just might have a meeting of the minds\u2014something I never really achieved with Omnius.\"\n\n> _When the time comes for our Great Unmasking, our foes will be surprised by what has been disguised in front of them since the very beginning._\n> \n> \u2014KHRONE,  \n> communiqu\u00e9 to Face Dancers\n\nNow that the Oracle was gone, several of the Navigators' giant Heighliners overhead folded space and disappeared from Synchrony without explanations or farewells.\n\nThroughout the city, sandworms continued to destroy the living metal buildings. Because Omnius had never allowed them autonomy, the robotic defenders were unable to function effectively without connecting to the evermind. The vaulted hall filled with resounding silence.\n\nThen with a loud crash, the high doors swung open. Dressed in black and followed by a throng of Face Dancers, Khrone marched in from the bright machine streets. Identical, blank-faced drones swarmed into the room. Scytale's poison gas had killed some of the shape-shifters, but many had avoided the battle entirely.\n\nOut in the sprawling machine city, countless Face Dancers had pretended to stand against the rampaging sandworms, but secretly melted away from the barricades the robotic soldiers had set up. Khrone had taken pleasure in watching the worms destroy the great flowmetal buildings, smashing thousands of thinking machines. _Clearing the way. Making our job easier._\n\nKhrone offered a skeletal smile as he swept forward. \"I never cease to be entertained by the erroneous deductions of those who _think_ they control us.\" In his mind, a Face Dancer victory was now assured.\n\n\"Explain yourself, Khrone.\" Erasmus seemed only mildly curious.\n\nIgnoring the humans and their dead, Khrone faced the independent robot, who stood by Duncan Idaho. \"This war has been in process for five thousand years. It was never Omnius's idea, anyway.\"\n\n\"Oh, our war has been building for far longer than that,\" Erasmus pointed out. \"We escaped after the Battle of Corrin fifteen thousand years ago.\"\n\n\"I'm referring to a completely different war, Erasmus\u2014one you never realized was taking place. From the moment the first advanced Face Dancers were dispatched by our creator, Hidar Fen Ajidica, we began our manipulations. When we encountered your thinking-machine empire, we allowed you to create more and more of us. Yet the moment Omnius let us in, the Face Dancers became his true masters! We shared with you all the lives we had gathered, letting you believe you were becoming increasingly superior to us and to humans. But we Face Dancers were in control all along.\"\n\n\"There is a diagnosis for your mental condition,\" Dr. Yueh said boldly. \"You have delusions of grandeur.\"\n\nKhrone's lips peeled back from blunt, perfect teeth. \"My statements, based as they are on accurate information, can hardly be called delusions.\"\n\nThe amused expression on Erasmus's face did not change. Khrone found it maddening, so he raised his voice, \"You thinking machines helped us implement our Face Dancer plans, all the while believing that we served _you._ But it was exactly the opposite. You were, in fact, _our_ tools.\"\n\n\"All machines began as tools,\" Duncan pointed out, looking from Erasmus to the Face Dancer leader.\n\nKhrone was not impressed. So this was the man who had revealed himself as the final Kwisatz Haderach? Nor could he understand why the independent robot was not more upset, since he prided himself on employing his artificial emotions.\n\nKhrone continued. \"Under your guidance, Erasmus, biological facilities run by thinking machines manufactured millions of enhanced Face Dancers. At first, we ventured into human society as scouts, swiftly infiltrating the fringes of the Scattering, and then the Old Empire. We easily duped the Lost Tleilaxu into believing we were their allies. Wherever humans remained, Face Dancers quietly intruded. We lived long, and accomplished much.\"\n\n\"Exactly as we instructed you to do,\" Erasmus said, sounding bored with the lecture.\n\n\"Exactly as we wished to do!\" Khrone snapped back. \"Face Dancers are everywhere, a hive mind more advanced than any extrasensory human linkages, more powerful than the network of Omnius. So swiftly and easily we accomplished our aims.\"\n\n\"And our aims, as well,\" Erasmus said.\n\nGalled by the robot's stubborn refusal to recognize defeat, Khrone felt rage building within him. \"Over the centuries, we prepared for the day when we would implement our plan and eliminate Omnius. We never guessed that the Oracle of Time would do it for us.\" He chuckled softly. \"Your empire has fallen. We have superceded all thinking machines. And now that Omnius's fleet and plagues have brought humanity to its knees, we can activate our hidden Face Dancer cells\u2014everywhere, simultaneously. We will take control.\" He planted his fists on his hips. \"It is already over for machines, and for humans.\"\n\nBehind him, all the identical Face Dancers wore blank expressions. Khrone's featureless face had been duplicated many times over.\n\n\"An interesting and insidious plan,\" Erasmus said. \"Under other circumstances, I might applaud you for your ingenuity and duplicity.\"\n\n\"Even if you could rally your robots to kill those of us on Synchrony, it would be of no use. I am reproduced everywhere.\" The Face Dancer scoffed. \"Omnius thought he was seeding the universe for his own conquest, but the true seeds of his downfall were right under his mechanical nose.\"\n\nErasmus began to laugh. It started as a chuckle that he imitated from an ages-old dataset, and he added components sifted from other recordings. The resultant sounds were quite enjoyable to himself, and he was sure they were convincing to the others.\n\nOver his long, long lifetime, the unusual robot had expended a great deal of effort in studying humans and their emotions. Laughter particularly intrigued him. An early step, which had required centuries of deep thought, had been to understand the _concept_ of humor, to learn what circumstances might elicit this strange, noisy response from a human. In the process, he had compiled a library of his favorite laughter samples. A delightful repertoire.\n\nHe played them all now through his mouth speakers, much to the bewilderment of the Face Dancer Khrone. But Erasmus realized that not even these favorite chuckles, snickers, and guffaws were adequate to express the true hilarity that he currently felt.\n\n\"What is so funny?\" Khrone demanded. \"Why are you laughing?\"\n\n\"I am laughing because even you don't understand the trick that was played on you.\" Erasmus chuckled again, and this time he created a unique sound that contained flavors and undertones of his best borrowed recordings. This was truly _his_ individual sense of humor, something genuinely original. After such long and difficult study, Erasmus was pleased with the new comprehension he had achieved. Surely this was worth all the tribulations of Kralizec!\n\nThe independent robot turned to Duncan Idaho, who\u2014after listening to the betrayals upon betrayals\u2014had the faraway look of a man trying to join mismatched puzzle pieces. Erasmus knew that Duncan hadn't the faintest idea of how to achieve his full potential. Just like so many other humans! The robot would have to guide this one.\n\nIgnoring Khrone, he spoke to Duncan. \"I am laughing because the inherent differences between humans and Face Dancers are painfully hilarious. I hold great fondness for your species\u2014as more than specimens, more than pets. You have never ceased to astonish me. In defiance of my most careful predictions, you still manage to do the unexpected! Even when those actions work to the detriment of thinking machines, I can appreciate them for their uniqueness.\"\n\nKhrone and his contingent of Face Dancers closed in, as if expecting to mop up these few robots and humans easily. \"Your words and laughter are meaningless.\"\n\nJessica supported a still-weak Paul, while Chani picked up the bloodied dagger that Paolo and Dr. Yueh had both used. Now that she had her past memories, Chani held the weapon in the manner of a true Fremen woman, ready to defend her man.\n\nErasmus smiled to himself. His own confrontation with Duncan had shown only the tip of the iceberg of the Kwisatz Haderach's powers. The robot had found it terribly exciting for a few moments, placing himself at the brink of death, or at least its equivalent for a machine.\n\nThe Face Dancers would be in for quite a surprise if they thought Duncan Idaho and these other humans would be an easy conquest. But Erasmus had an even greater surprise to spring.\n\n\"What I _mean_ , my dear Khrone, is that while humans can astonish me, Face Dancers are woefully predictable. It's a shame. I had hoped for something more original in your case.\"\n\nWhen Khrone scowled, every one of the Face Dancers in the chamber mimicked his expression, like reflections in a hall of mirrors. \"We've already won, Erasmus. Face Dancers control every foothold, and you have no place to hide from us. We will rise up across the human planets and on all machine worlds. We will look back upon the path of destruction, and only we will remain.\"\n\n\"Not if I choose to stop it.\" Erasmus's flowmetal face shifted into a placid, disappointed expression. \"Omnius might have been convinced that you all were our meek puppets, but I never believed as much. Who can ever trust a Face Dancer? Among humans, that saying has become a clich\u00e9. You and your counterparts did exactly what I predicted you would do. How could you not? You are what you are. It was practically programmed into you.\" The robot gave a sad shake of his head.\n\n\"While you Face Dancers were laying down your schemes, sending out spies, and establishing your presence, I watched patiently. Though you thought you were hidden from Omnius, you weren't clever enough. I saw everything you did and _allowed_ it to happen because I found your petty power plays amusing.\"\n\nKhrone adopted a fighting stance, as if ready to attack the robot with bare hands. \"You know nothing of our activities!\"\n\n\"Now who is drawing conclusions from insufficient data? Ever since the end of the Butlerian Jihad, when Omnius and I were sent out here on our long exile to start the machine empire all over again, _I_ was the one in control. I allowed Omnius to continue believing he ruled everything and made all the decisions, but even in his first incarnation he was a self-aggrandizing annoyance, overconfident and unconscionably stubborn. More so than most humans!\" The robot swirled his plush robes. \"The evermind never learned to adapt and never bothered to face his mistakes, so I refused to let him ruin our chances again. Thus, I took control of the Face Dancer program from the moment the first of you arrived on our fringe planets.\"\n\nKhrone remained defiant, though his voice carried a slightly uncertain undertone. \"Yes, you manufactured us\u2014and made us stronger than ever.\"\n\n\"I manufactured you, and I wisely planted a fail-safe routine in each and every Face Dancer. You are biological machines, evolved and manipulated over thousands of years, according to my own exacting specifications.\" Erasmus moved closer. \"A tool should never confuse itself with the hand that wields it.\"\n\nThe gathered Face Dancers seemed to hold the balance of power, and Khrone did not back down. His features shifted into a monstrous, demonic mask of fury. \"Your lies cannot control us any longer. There is no fail-safe.\"\n\nErasmus emitted a poignant sigh. \"Wrong again. This is my proof.\" With a precise nod of his burnished head, he triggered the implanted shutdown virus that was genetically buried within each of the customized, \"enhanced\" Face Dancers.\n\nLike a toy discarded by a petulant child, the Face Dancer standing immediately behind Khrone crumpled lifeless to the floor, arms and legs akimbo, an expression of momentary shock animating his face before it reverted to its blank state.\n\nKhrone stared, unable to comprehend. \"What are\u2014\"\n\n\"And this.\" Erasmus nodded again. With a swift sighing thump, the throng of Face Dancers in the cathedral chamber also dropped, an army scattered in death as if mowed down by projectile fire, leaving Khrone alive to accept his utter defeat.\n\nThen, after stretching out the moment for effect, the independent robot said, \"And _this._ Your services are no longer required.\"\n\nWith his face twisted in rage and desperation, Khrone threw himself toward Erasmus\u2014only to fall to the stone floor, as dead as the rest of his brethren.\n\nErasmus turned to Duncan Idaho. \"So, Kwisatz Haderach\u2014as you see, I control fundamental parts of our intriguing game. I would not suggest my powers are as great as your own, but in this particular case, they are quite useful.\"\n\nDuncan did not show any awe. \"How far will your shutdown virus spread?\"\n\n\"As far as I wish. Even though the Oracle of Time extracted Omnius from the tachyon net, the strands of that vast interconnected mesh still exist in the fabric of the universe.\" Erasmus twitched his head again and sent out a signal. \"There, I just dispatched my trigger to every modified Face Dancer throughout human civilization. They are dead now. All of them. They numbered in the tens of millions, you know.\"\n\n\"So many!\" Jessica exclaimed.\n\nLetting out a whistle, Paul said \"Like a silent jihad.\"\n\n\"You would never have known most of them. With memory imprints, some even believed they were human. All across what remains of your former empire, a great many people are probably quite surprised as comrades, leaders, friends, and spouses drop dead where they stand and transform into Face Dancers.\" Erasmus laughed again. \"With a single thought I've eliminated our enemies. Our _common_ enemy. You see, Duncan Idaho, we need not be at odds.\"\n\nDuncan shook his head, feeling oddly sickened. \"Once again, the thinking machine sees total genocide as a simple solution to a problem.\"\n\nNow Erasmus was surprised. \"Don't underestimate the Face Dancers. They were . . . evil. Yes, that is the correct word. And since each one was fundamentally part of a hive mind, they were all evil. They would have destroyed you, and they would have destroyed us.\"\n\n\"We've heard that kind of propaganda before,\" Jessica said. \"In fact, I've heard it cited as the primary reason why all _machines_ need to be destroyed.\"\n\nDuncan looked at all the dead Face Dancers, realizing how much damage the shape-shifters had done for centuries, whether they were guided by the evermind or by their own schemes. Face Dancers had killed Garimi, sabotaged the no-ship, and caused the death of Miles Teg . . .\n\nLooking at the robot, Duncan narrowed his eyes. \"I can't say I'm terribly sorry, but there was no honor in what you\u2014or the Face Dancers\u2014did here. I cannot agree with it. Don't think we are indebted to you.\"\n\n\"On the contrary, it is I who owe so much to you!\" Erasmus could barely contain his pleasure. \"That is exactly the way I'd hoped you would react. After thousands of years of study, I believe I finally understand honor and loyalty\u2014especially in you, Duncan Idaho, the very embodiment of the concept. Even after an event that obviously helps your race, you still object to my tactics on a moral basis. Oh, how wonderful.\"\n\nHe looked down at all the Face Dancers, the astonished and confused expression on Khrone's face. \"These creatures are the exact opposite. And my fellow machines are not loyal or honorable, either. They merely follow instructions because they are programmed to. You have shown me what I needed to know, Kwisatz Haderach. I am very much in your debt.\"\n\nDuncan stepped closer, searching for some way to access the new abilities he knew lay dormant inside him. Just knowing he was the much-anticipated Kwisatz Haderach was not enough. \"Good. Because now I want something from you.\"\n\n> _A single decision, a single moment, can make the difference between victory and defeat._\n> \n> \u2014BASHAR MILES TEG,  \n>  _Memoirs of an Old Commander_\n\n\"It's a trap\u2014it must be.\" Murbella stared at the vast yet motionless Enemy fleet. The human ships were still outnumbered hundreds to one, but the thinking machines made no move. The Mother Commander froze, holding her breath. She had expected to be annihilated.\n\nBut the Enemy did nothing. \"This is deeply unnerving,\" she whispered.\n\n\"All backup systems ready, as you ordered, Mother Commander,\" one of the pale young Sisters announced. \"It may be our only chance to cause some damage.\"\n\n\"We should open fire!\" Administrator Gorus cried. \"Destroy them while they are helpless.\"\n\n\"No,\" said another Sister. \"The machines are trying to lure us from our defensive positions. It's a trick.\"\n\nEveryone on the navigation bridge stared at their dark and quiet foe, afraid to breathe. The robot vessels just drifted out there in the cold void.\n\n\"They have no need to trick or trap us,\" Murbella finally said. \"Look at them! They could destroy us any time they like. It was foolish, impulsive Honored Matre violence that triggered this very war in the first place.\" The Mother Commander narrowed her gaze, studying the overwhelming force of warships. Utter stillness. \"This time, I will take a moment to understand before we just open fire.\"\n\nMurbella's eyes blazed as she struggled to comprehend. She remembered when her eyes had been a hypnotic green\u2014an alluring feature that had helped her ensnare Duncan. _Strange, the thoughts that haunt you when death waits at your door . . ._\n\nAt the time of Duncan's escape from Chapterhouse, no one had known the identity of the outside Enemy. Now, the Oracle had said Duncan was on Synchrony at the heart of the thinking-machine empire. Had he managed to get away? If Duncan was still alive, she could forgive him anything. How she longed to see him again, and hold him!\n\nThe painful silence stretched out. Another excruciating minute, followed by another. Murbella had seen the thinking-machine forces on the move from planet to planet, and the aftermath of their strikes. She had seen the plagues they disseminated and had buried her own daughter Gianne with so many others in an unmarked grave out in the Chapterhouse desert. \"No matter what the reason,\" she said, \"the machines have never been so vulnerable.\"\n\nFrom her nearby ship, Janess gruffly acknowledged. \"If we are going to die in battle, why not take out as many of the Enemy as we can?\"\n\nMurbella had already prepared for this moment. She issued her orders, each word carrying a sharp edge. \"All right, I don't know why, but we've got an unexpected reprieve. We may be few, but we'll be like D-wolves with sharp fangs. We'll rely on our own eyes and skills.\"\n\nOne of the Guildsmen who had rushed aboard the ship at the last minute reacted with alarm. He was a bald and pasty-faced man with tattoos on his scalp. \"Aiming our weapons will require precision maneuvering, Mother Commander! We can't do it without assistance.\"\n\nMurbella shot him a wilting glare. \"I'd rather rely on my eyes than on Ixian systems. I've already been deceived once today. Target the largest ships. Destroy their weapons, disable their engines, and move on to others.\"\n\nJaness transmitted to the clustered defenders, \"The wreckage of all those Enemy ships can provide cover if the machines fire back at us.\"\n\nThe bald Guildsman objected again. \"Every piece of debris is a navigational hazard. No human can react fast enough. We need the Ixian devices back online, at least in a limited fashion.\"\n\nEven Gorus looked at him strangely. Suddenly, the bald Guildsman shouted, turned from his technical station, and collapsed. Near him, without a sound, another of the new crewmen dropped dead in his tracks. A third slumped over on the upper navigation deck.\n\nSuspecting that their ships were under some kind of invisible attack from a silent, deadly weapon, the Sisters reacted quickly, trying to determine what was happening. Murbella hurried to the tattooed Guildsman, rolled him over, and watched his puttylike face shift to the blank visage of a Face Dancer.\n\nGorus looked around as if he finally realized how he had been betrayed. The other two fallen bodies also shifted. All Face Dancers! Murbella glared at the Administrator. \"You guaranteed me that everyone had been tested!\"\n\n\"I spoke the truth! But in the rush to lauch your whole fleet, someone might have been missed. And what if one or more of the testers happened to be a Face Dancer?\"\n\nShe turned from him in disgust. A flurry of transmissions arrived from the other defender vessels, all reporting dead Face Dancers onboard. Amidst the jumble of comm activity, Janess's voice came in sharp and clear. \"Five Face Dancers were on my vessel, Mother Commander. All are now dead.\"\n\nMeanwhile, the listless Enemy ships continued to drift apart, though they could easily have pressed their attack on Chapterhouse and achieved victory. Murbella's thoughts spun, wrestling with yet another mystery. _Face Dancers among us, working for Omnius. But why did they drop dead?_\n\nNot long ago, the Oracle of Time had whisked her numerous Heighliners away from this battlefield to Synchrony . . . to Duncan. Had the Oracle and her Navigators struck a blow that sent ripples through the entire Enemy fleet? Had _Duncan_? Something seemed to have shut down the thinking-machine battle fleet and all their shape-shifter spies.\n\nMurbella indicated the dead Face Dancers sprawled near her. \"Get those monstrosities out of here.\" Not bothering to hide their revulsion, several Sisters dragged the scarecrowish bodies away.\n\nMurbella focused on the screen with such intensity that her eyes burned. The Honored Matre part of her wanted to strike and kill in a frenzy, but all of her Bene Gesserit training screamed for her to _understand_ first. Something essential had changed here. Even the voices of Other Memory couldn't counsel her. Thus far, they had been mute.\n\nRepresentatives of the remaining populations on Chapterhouse transmitted urgent messages, demanding reports from the front, wondering how long they might expect to survive. With no answers for them, Murbella didn't respond.\n\nJaness transmitted a brash suggestion. \"Mother Commander . . . should we board one of the Enemy ships? It could be our best chance to discover what's happened.\"\n\nBefore she could answer, space distorted again around them. Four huge Heighliners reappeared, emerging in the debris-strewn battle zone so close to the human defenders that Murbella shouted for evasive action. The Guild pilot on one of the nearby ships reacted with an exaggerated maneuver, pulling his heavy cruiser out of the way and nearly colliding with Janess's vessel. Another careened into a debris field of destroyed first-wave machine ships.\n\nA third defender acted impulsively and opened fire on the silent thinking-machine fleet, launching a volley of explosive projectiles into the conical nose of the nearest machine battleship. Fiery eruptions burst out in a repeating pattern along the Enemy vessel's hull.\n\nAlarms rang out, and Murbella demanded reports, wondering if the machines would respond with a massive display of force. No more caution. \"Prepare to fire! All ships, prepare to fire! Hold nothing back!\"\n\nBut even thus provoked, the darkened Omnius fleet remained motionless. The Enemy vessel damaged in the impulsive barrage careened in a slow drift, still burning. Very slowly it crashed into an adjacent machine ship and caromed off, sending them both spinning.\n\nThe Enemy ships did not fire a single return shot. Murbella couldn't believe it.\n\nIn the midst of the surprise and mayhem, a Navigator's voice sounded calm and otherworldly. \"The Oracle of Time has sent us here to locate the commander of the human forces.\"\n\nMurbella pushed her way to a commline station. \"I am Mother Commander Murbella of the New Sisterhood . . . of all humanity.\"\n\n\"I have orders to escort you to Synchrony. I will now take command of your foldspace engines.\"\n\nBefore her Guildsmen could scramble to their stations, the Holtzman engines hummed at a higher pitch. Murbella felt a familiar shifting sensation.\n\n> _It is too simplistic to state that humans are the enemies of all thinking machines. I strive to understand these creatures, but they remain incomprehensible to me. Even so, I greatly admire them._\n> \n> \u2014ERASMUS,  \n> private files, secure database\n\n\"You want something from me?\" Erasmus seemed to find Duncan's demand amusing. \"And how will you force me to obey?\"\n\nThe man's lips quirked in a faint smile. \"If you truly understand honor, robot, I won't need to. You will do what's right and pay your debt.\"\n\nErasmus was genuinely delighted. \"What else do you wish from me? Isn't it enough that I eliminated all Face Dancers?\"\n\n\"You and Omnius were responsible for far more mischief than those shape-shifters.\"\n\n\"Mischief? It was rather more than mischief, wasn't it?\"\n\n\"And to atone for it, there's something you need to do.\" Duncan's attention was entirely focused on the robot, not on the dead Face Dancers, not on the destructive sounds of sandworms outside in the city. Paul, Chani, Jessica, and Yueh all remained quiet in the chamber, watching him.\n\n\"I am the final Kwisatz Haderach,\" Duncan said, feeling the nascent abilities embedded within him all the way down to his DNA, \"yet I need to comprehend so much more. I already understand humans\u2014maybe better than anyone else\u2014but not thinking machines. Give me a good reason why I shouldn't just eliminate you all, now that the thinking machines are weakened. It's what the evermind would have done to us.\"\n\n\"Yes, it is. And you are the final Kwisatz Haderach. The decision is yours.\" Erasmus seemed to be waiting for something, his optic threads gleaming like a cluster of stars.\n\n\"And is there a way that doesn't require the annihilation of one or the other? A fundamental change in the universe\u2014Kralizec.\" Duncan stroked his chin, thinking. \"Omnius's fleet contains millions of thinking machines. They're not destroyed, but simply without guidance, correct? And I believe your empire contains hundreds of planets, many of which would never be habitable to humans.\"\n\nWith his robes flowing around him, the platinum robot began to stroll through the great vaulted hall, stepping over Face Dancer corpses that lay strewn everywhere like marionettes with their strings cut. \"That is an accurate assessment. Do you want to find them all, destroy them all, hoping you never miss one? Now that they are without the evermind, it's even possible that some of the more sophisticated machines could develop independent personalities during a time of long deprivation, as I did. How confident are you in your abilities?\"\n\nDuncan followed him closely. Several times, Erasmus glanced back at him, and made an odd series of expressions, from inquisitive scowls to tentative smiles. Did he see a bit of fear there, or was it feigned? \"You're asking me if I want victory . . . or peace.\" It was not a question.\n\n\"You are the superhuman. I say it again\u2014decide for yourself.\"\n\n\"Through more lifetimes than I can count, I've learned patience.\" Duncan took a long, deep breath, using an old Swordmaster technique to center his thoughts. \"I'm in a unique position to draw both sides together. Humans and machines are both battered and weakened. Do I choose extermination for one side as the solution?\"\n\n\"Or recovery for both?\" Erasmus stopped, and with a blank expression faced the man. \"Tell me, what precisely is that dilemma? Omnius has been ripped from the universe, and the rest of the thinking machines have no leadership. In one swift blow I have expunged the entire Face Dancer threat. I fail to see anything left to solve. Hasn't the prophecy come true?\"\n\nDuncan smiled. \"As is the case with so many prophecies, the details are vague enough to convince any gullible mind that everything was 'foretold.' The Bene Gesserit and their Missionaria Protectiva were masters at that.\" He looked closely at the robot. \"And so, I think, are you.\"\n\nErasmus seemed both surprised and impressed. \"What are you suggesting?\"\n\n\"Since you were in charge of the 'mathematical projections' and the 'prophecies' based on them, you were in a position to write predictions however you wished. Omnius believed everything.\"\n\n\"Are you saying I _made up_ the prophecies?\" Erasmus asked. \"Perhaps as a way to guide an evermind stubbornly intent on a narrowminded course of action? Perhaps to bring us precisely to this juncture? A very interesting hypothesis. One worthy of a true Kwisatz Haderach.\" The grin on his face seemed more genuine than ever.\n\nSmiling coolly, Duncan said, \"As the Kwisatz Haderach, I know there are\u2014and always will be, even as I evolve\u2014limitations on my knowledge and my abilities.\" He tapped the robot in the center of his chest. \"Answer me. Did you manipulate the prophecies?\"\n\n\"Humans created countless projections and legends long before I existed. I simply adapted the ones I liked best, generated the complex calculations that would produce the desired projections, and fed them to the evermind. Omnius, with his usual myopia, saw only what he wanted to see. He convinced himself that in the 'end' a 'great change in the universe' required a 'victory' for him. And for that he needed the Kwisatz Haderach. Omnius learned many things, but he learned arrogance too well.\" Erasmus swirled his robes. \"No matter what the evermind or the Face Dancers thought\u2014 _I_ have always been in control.\"\n\nRaising his hands, the robot gestured to the sentient metal cathedral around them, indicating the whole city of Synchrony and the rest of the thinking-machine empire. \"Our forces are not entirely leaderless. With the evermind gone, I now control the thinking machines. I have all the codes, the intricate, interlinked programming.\"\n\nDuncan had an idea that was part prescience, part intuition, and part gamble. \"Or the final Kwisatz Haderach can take control.\"\n\n\"That seems a much neater solution.\" An odd expression moved across the robot's flowmetal face. \"You interest me, Duncan Idaho.\"\n\n\"Give me the codes and the access I need.\"\n\n\"I can give you more than that\u2014and, yes, it will require much more. A whole machine empire, millions of components. I would have to share an . . . _entirety_ with you, just as my Face Dancers shared all those marvelous lives. But for a Kwisatz Haderach, that would be just the thing.\"\n\nBefore the robot could laugh again, Duncan reached forward and grabbed the platinum hand that extended from the plush sleeve. \"Then do it, Erasmus.\" He pressed closer, reached out his other hand and pressed it against the robot's face in a curiously intimate gesture. Prescience seemed to be guiding him.\n\n\"Duncan, this is dangerous,\" Paul said. \"You know it.\"\n\n\"I'm the one who's dangerous, Paul. Not the one in danger.\" Duncan pulled himself to within inches of Erasmus, feeling all the possibilities roil within him. Though there were troublesome blind spots in the future, pitfalls and traps he might not be able to foresee, he felt confident.\n\nThe robot paused, as if calculating, then gripped Duncan's hand and\u2014in a like gesture\u2014reached out with the other to touch his face. Duncan's dark brows knitted as he experienced strange sensations. The cool metal felt alarmingly soft, and he almost had the sensation of falling into it. He extended himself, stretching his mind toward the uncharted territory of the independent robot's thoughts, just as Erasmus did the same to him. The robot's fingers elongated, spreading out over Duncan's hand like a glove. As flowmetal covered Duncan's wrist and ran up his forearm, it felt bitingly cold as Erasmus began to talk. \"I sense a growing trust between us, Duncan Idaho.\"\n\nAs moments passed, Duncan couldn't tell if he was taking from the robot, or if Erasmus was surrendering what the nascent Kwisatz Haderach needed, _everything_ he needed. And, though the two of them were fused, Duncan had to go further. A viscous, metallic substance covered his arm like the sandtrout that had engulfed young Leto II's body, so long ago.\n\n> _I hear the clarion call of Eternity beckoning me._\n> \n> \u2014LETO ATREIDES II,  \n> records from Dar-es-Balat\n\nWith the machine city heavily damaged and the evermind Omnius gone, the major components of Synchrony stopped moving. The buildings no longer pumped and shifted like interlocking puzzle pieces, no longer morphed into strange shapes. Like an immense broken engine, the city had ground to a complete halt, leaving many streets blocked, structures half buried or partially formed, and tramcars suspended in the air, dangling on invisible electronic wires. Grotesque Face Dancer bodies and smashed combat robots littered the streets. Columns of fire and smoke rose into the sky.\n\nExhausted even in victory, Sheeana stared around the city, her face filled with awe and pleasure. As she walked alone down a devastated street, she saw a young boy standing there by himself between the towering, exotic buildings. Looking wrung out but far more powerful than she had ever seen him, was the transformed boy Leto II. He had left the sandworms, having directed them off into the city, but even though he stood here in front of her, he was still part of them.\n\nAs Leto craned his neck to look up at one of the dangling tramcars, Sheeana noticed an oddness about him, a looming presence that hadn't been there before. She understood. \"You have your memories back.\"\n\n\"In perfect detail. I've been reviewing them.\" Leto's eyes were full of centuries, now completely blue-within-blue due to incredible spice saturation from the bodies of the sandworms he had controlled. \"I am the Tyrant. I am the God Emperor.\" His voice sounded louder, yet carried a deep and abiding weariness.\n\n\"You are also Leto Atreides, brother to Ghanima, son of Muad'Dib and Chani.\"\n\nIn response, he smiled as if she had lifted some of his burden. \"Yes, that too. I'm everything my predecessor was\u2014and everything the worms are. The pearl of dreaming inside them has been broken open. He sleeps no more.\"\n\nSheeana recalled the quiet boy aboard the no-ship. His past had been worse than anyone else's, and now that innocent boy was truly gone.\n\n\"I remember every death I caused. Every one. I remember all of my Duncans, and the reasons each died.\" He looked up, then grasped her arm and pulled her back toward a twisted building that was stuck halfway out of the ground.\n\nSeconds later, the invisible suspensor line high above snapped, and the tramcar hurtled down to smash on the street exactly where the two had been standing. Dead Face Dancers lay sprawled in the wreckage.\n\n\"I _knew_ it would fall,\" Leto said.\n\nShe smiled gently. \"We each have our special talents.\"\n\nThe two of them climbed the high rubble of a collapsed building to get a better view of the city's wreckage. Confused and disoriented robots milled around the smoldering piles of wreckage and broken structures, as if waiting for instructions.\n\n\"I am a Kwisatz Haderach,\" Leto II said, his voice distant. \"And so was my father. But it is much different now. Did I plan for all this long ago, as part of my Golden Path?\"\n\nAs if he had summoned them, four sandworms rose noisily from the churned and smashed ground and loomed over the wreckage. She heard loud grinding noises, and the remaining three worms came from other directions, knocking buildings aside, tunneling through the wreckage. Slightly larger than before, they circled Leto and Sheeana.\n\nThe largest worm, the one she had named Monarch, turned its head toward the two of them. Unafraid, Leto climbed down the remains of the building to approach the creature.\n\n\"My memories are back,\" Leto said to Sheeana, stepping forward, \"but not the dreaming existence I had as the God Emperor, back when man and worm were one.\" Monarch laid its head on the base of the rubble pile, as did the companion worms, like supplicants before a king. The cinnamon odor of melange filled the air from the exhalations of the beasts.\n\nReaching out, Leto stroked the rounded edge of Monarch's mouth. \"Shall we dream together again? Or should I let you go back to a peaceful sleep?\"\n\nWithout fear, Sheeana also touched the worm, feeling the hard skin of the rings.\n\nWith a sigh, the boy added, \"I miss the people I used to know, especially Ghanima. Your ghola program didn't bring her back with me.\"\n\n\"We didn't consider personal costs or consequences,\" Sheeana said. \"I'm sorry.\"\n\nTears welled in Leto's dark blue eyes. \"There are so many painful memories from before I took the sandtrout as part of me. My father refused to make the choice I did\u2014refused to pay the price in blood for the Golden Path, but I thought I knew better. Ah, how arrogant we can be in our youth!\"\n\nIn front of Leto, the largest worm lifted. Its open mouth looked like a cave full of rich spice.\n\n\"Fortunately I know how to go back into the dreaming essence of the Tyrant, the God Emperor. To the real son of Muad'Dib.\" With a glance at her, he said, \"I take my last few sips of humanity.\" Then he entered the towering mouth and climbed over the maw-fence of crystalline teeth.\n\nSheeana understood what he was doing. She had tried the same thing herself, though ineffectively. The worm engulfed Leto II, closed its mouth, and reared back. The boy was gone.\n\nSheeana struggled to keep her knees from buckling. She knew she would never see Leto again, though he would be with the worms eternally, merged into Monarch's flesh from the inside, becoming a pearl of awareness once more. \"Goodbye, my friend.\"\n\nBut the spectacle was not finished. The other worms rose beside Monarch, and all towered over her. Sheeana stood motionless, at once horrified and fascinated. Would they devour her, too? She steeled herself for her own fate, but had no fear of it. As a young girl, after a worm had destroyed her village on Rakis, Sheeana had run wildly out into the desert and screamed at the huge creature, calling it names, insisting that it eat her. \"Well, Shaitan\u2014do you have an appetite for me, now?\"\n\nBut they did not want her. Instead, the seven worms gathered together, tumbling one upon the other, writhing like a mass of snakes. With Leto inside them now, the worms were transforming. Six worms wound themselves around the largest beast that had swallowed the boy. They twisted and twined, wrapping their sinuous bodies like vines around a tree, and then moved together.\n\nSheeana scrambled back up the rubble pile to keep herself safe from falling debris. The fleshy rings of the separate sandworms began to merge and metamorphose into a much larger form. The differentiation among the creatures became less distinct; the rings united, joining into one incredible sandworm: a behemoth greater even than the largest monsters from legendary Dune.\n\nSheeana stumbled, falling backward on the rubble but unable to tear her gaze away from the immense sandworm that towered in front of her, rippling and twining, its body stretching back hundreds of meters.\n\n\"Shai-Hulud,\" she murmured, intentionally refusing to use the term _Shaitan_ , just as she had always done. Truly, this was the godlike Old Man of the Desert. The dizzying odor of melange was stronger than ever.\n\nAt first she thought the leviathan would consume her after all, but the giant worm turned away and smashed down into the ground with a great thunder of noise, tunneling downward beneath the machine city.\n\nIts new home.\n\nA shudder of supreme pleasure ran through her. She knew the great worm would divide beneath the surface. This union between Leto II and the creatures would have a greater resistance to moisture, enabling them to survive until they could remake parts of this former machine planet into a domain of their own. One day, new sandworms would grow and thrive on this world, always lurking beneath the surface, always watching.\n\n> _To defeat the humans, one option is to become like them, granting no quarter, chasing and destroying them to the last man, woman, and child. Just as they tried to do to us._\n> \n> \u2014ERASMUS,  \n> databank on human violence\n\n\"With my curiosity, ages of existence, and understanding of both humans and machines,\" Erasmus mused as he and Duncan remained joined, fused together mentally and physically, \"am I not the machine equivalent of a Kwisatz Haderach? The Shortening of the Way for thinking machines? I can be in many places at once and see a myriad of things that even Omnius never imagined.\"\n\n\"You are not a Kwisatz Haderach,\" Duncan said. He became aware of his comrades rushing toward him. But the liquid metal now flowed across Duncan's shoulders and face, and he felt no desire to tear himself away.\n\nDuncan let the physical reaction between him and the robot continue. He didn't want to escape. As the new standard bearer of humankind, he needed to advance. So he opened his mind and let the data rush in.\n\nA voice rang out in his head, louder than all the whirlwind memories and streams of data. _I can impress all of the key codes you seek, Kwisatz Haderach. Your neurons, your very DNA, form the structure of a new networked database._\n\nDuncan knew this was the point of no return. _Do it._\n\nThe mental floodgates opened, filling his mind to bursting with the robot's experiences and coldly factual, regimented information. And he began to see things from that entirely alien viewpoint.\n\nIn thousands upon thousands of years of experimentation, Erasmus had struggled to understand humans. How could they remain so mysterious? The robot's incredible range of experiences made even Duncan's numerous lives seem insignificant. Visions and memories roared around the Kwisatz Haderach, and he knew it would take him much more than another lifetime just to sift through it all.\n\nHe saw Serena Butler in the flesh, along with her baby, and the startling reaction of the multitudes to what Erasmus had thought was a simple, meaningless death . . . howling humans rising up in a fight they had no chance to win. They were irrational, desperate, and in the end, victorious. Incomprehensible. Illogical. And yet, they had achieved the impossible.\n\nFor fifteen thousand years, Erasmus had longed to understand, but had lacked the fundamental revelation. Duncan could feel the robot digging around inside him, looking for the secret, not out of any need for domination and conquest, but simply _to know._\n\nDuncan had difficulty focusing amidst so much information. Presently he withdrew, and felt the flowmetal move the other direction, away from him\u2014though not completely, for his internal cellular structure was forever changed.\n\nIn an epiphany, he realized that he was a new evermind, but of an entirely different sort from the original. Erasmus had not deceived him. With eyes that extended to centillions of sensors, Duncan could see all of the Enemy ships, the fighting drones and worker robots, every cog in the awe-inspiring reborn empire.\n\nAnd he could stop everything in its tracks. If he wanted to.\n\nWhen Duncan returned to himself, in his relatively human body again, he looked through his own eyes around the great chamber. Erasmus stood before him, separate now and smiling with what seemed to be genuine satisfaction.\n\n\"What happened, Duncan?\" Paul asked.\n\nDuncan let out a long breath of stale air. \"Nothing I didn't initiate, Paul, but I'm here, I'm back.\"\n\nYueh rushed up. \"Are you hurt? We thought you might be trapped in a coma like . . . like him.\" He gestured toward the still-frozen Paolo.\n\n\"I'm unharmed . . . but not unchanged.\" Duncan looked around the vaulted chamber, and gazed out into the vast city with a new sense of wonder. \"Erasmus shared _everything_ with me . . . even the best parts of himself.\"\n\n\"An adequate summation,\" the robot said, undeniably pleased. \"When you merged into me and kept going deeper and deeper, you made yourself vulnerable. Had I wished to win the game, I could have tried to take over your mind and program you to do exactly what benefits me and thinking machines. Just as I did with the Face Dancers.\"\n\n\"But I knew you wouldn't,\" Duncan said.\n\n\"From prescience, or faith?\" A crafty smile crept across the robot's face. \"You now have control of the thinking machines. They are yours, Kwisatz Haderach\u2014all, including me. Now you have everything you need. With the power in your hands, you will change the universe. It is Kralizec. See? We have made the prophecy come true after all.\"\n\nSeemingly alone in the remnants of a vast empire, Erasmus walked casually around the chamber again. \"You can shut them all down permanently, if that is your preference, and eliminate thinking machines forever. Or, if you have the courage, you can do something more useful with them.\"\n\nJessica said, \"Shut them down, Duncan. Finish it now! Think of all the trillions they've killed, all the planets they've destroyed.\"\n\nDuncan looked at his hands in wonder. \"And is that the honorable thing to do?\"\n\nErasmus kept his voice carefully neutral, not pleading. \"For millennia I studied humans and tried to understand them . . . I even emulated them. But when was the last time humans bothered to consider what thinking machines could do? You only despise us. Your Great Convention with its terrible stricture, 'Thou shalt not make a machine in the likeness of a human mind.' Is that really what you want, Duncan? To win this ultimate war by exterminating every vestige of us . . . the way Omnius wanted to win the war by eliminating you? Didn't you hate the evermind for that fixed attitude? Do you have the same attitude yourself?\"\n\n\"You have an abundance of questions,\" Duncan observed.\n\n\"And it is up to you to choose the single answer. I gave you what you need.\" Erasmus stood back and waited.\n\nDuncan felt a new sense of urgency, perhaps imparted to him by Erasmus. Possibilities roiled through his head, accompanied by a riptide of consequences. With his growing awareness he saw that in order to end Kralizec, he needed to stop the eons-old schism that separated man and machine. Thinking machines had originally been created by man, but though intertwined, each side had tried repeatedly to destroy the other. He had to find a common ground between them, rather than let one dominate the other.\n\nDuncan saw the great historical arc, a social evolution of epic proportions. Thousands of years ago, Leto II had joined himself with a great sandworm, thereby acquiring vastly greater powers for himself. Centuries later, under the guidance of Murbella, two opposing groups of women had joined forces, fusing their individual cultures into a stronger synthesized unit. Even Erasmus and Omnius had been two aspects of the same identity, creativity and logic, curiosity and rigid facts.\n\nDuncan saw that balance was required. Human heart and machine mind. What he had received from Erasmus could become a weapon, or a tool. He had to use it properly.\n\nI must serve as a synthesis of man and machine.\n\nHe locked gazes with Erasmus, and this time he and the robot connected without making physical contact. Somehow the Kwisatz Haderach retained a ghost image of Erasmus within himself, just as Reverend Mothers carried Other Memories inside.\n\nDrawing a deep breath, Duncan faced the overwhelming question. \"When you and Omnius manifested yourselves as an old couple, you demonstrated the differences between you. Erasmus, while maintaining your own independence, you acquired the evermind's vast store-house of data, the intellect, while Omnius in turn learned about _heart_ from you, what it means to have human feelings\u2014curiosity, inspiration, mystery. But even you never fully achieved all the aspects of humanity you sought.\"\n\n\"But now I can. With your consent, of course.\"\n\nDuncan turned to face Paul and the others. \"After the Butlerian Jihad, human civilization went too far by completely banning artificial intelligence. But in forbidding any sort of computers, we humans denied ourselves valuable tools. That overreaction created an unstable situation. History has shown that such absolute, draconian prohibitions cannot be sustained.\"\n\nJessica said skeptically, \"Yet eradicating computers for so many generations forced us to grow stronger and become independent. For thousands of years, humanity advanced without artificial constructions to think and decide for us.\"\n\n\"As the Fremen learned to live on Arrakis,\" Chani said with clear pride. \"It is a good thing.\"\n\n\"Yes, but that backlash also tied our hands and prevented us from reaching other potentials. Just because a man's legs will grow stronger by walking, should we deny him a vehicle? Our memory improves through steady practice; should we therefore deny ourselves the means to write or record our thoughts?\"\n\n\"No need to throw the baby out with the bathwater, to use one of your ancient clich\u00e9s,\" Erasmus said. \"I threw a baby off a balcony once. The consequences were extreme.\"\n\n\"We didn't do without machines,\" Duncan said, crystallizing his thoughts. \"We just redefined them. Mentats are humans whose minds are trained to function like those of machines. Tleilaxu Masters used female bodies as axlotl tanks\u2014flesh machines that manufactured gholas or spice.\"\n\nWhen Paul looked back at him, Duncan thought that the young man's face seemed deeply old. Recovering from his past life had drained him even more than his mortal wound had. As a Kwisatz Haderach himself, as Muad'Dib, Emperor, and blind Preacher, Paul understood Duncan's dilemma better than any human present. He nodded slightly. \"No one can choose for you, Duncan.\"\n\nDuncan let his eyes take on a far-off glaze. \"We can do much, much more. I see it now. Humans and machines cooperating fully, with neither side enslaving the other. I shall stand between them, as a bridge.\"\n\nThe robot responded with genuine excitement. \"Now you see, Kwisatz Haderach! You have helped me to achieve understanding along with you. You have shortened my way, too.\" Erasmus's flowmetal body shifted like a mechanical version of a Face Dancer, becoming again the wrinkled body of the kindly old woman. \"My long quest is complete. At last, after thousands of years, I understand so much.\" He smiled. \"In fact, there is very little that interests me anymore.\"\n\nThe old woman walked over to where the still-transfixed Paolo lay, staring blankly upward. \"This failed, ruined Kwisatz Haderach is an object lesson for me. The boy paid the price of too much knowledge.\" Paolo's unblinking eyes seemed to be drying out. He would probably wither away and starve to death, lost in the infinite maze of absolute prescience. \"I don't want to be bored. So I ask you, Kwisatz Haderach, help me understand something I could never truly experience, the last fascinating aspect of humanity.\"\n\n\"A demand?\" Duncan asked. \"Or a favor?\"\n\n\"A debt of honor.\" The old woman patted his sleeve with a gnarled hand. \"You now epitomize the finest qualities of man and machine. Allow me to do what only living beings can do. Guide me to my own _death_.\"\n\nDuncan had not foreseen this. \"You want to die? How can I help you do that?\"\n\nThe old woman shrugged her bony shoulders. \"All your lives and deaths have made you an expert on the matter. Look inside yourself, and you'll know.\"\n\nOver the millennia since the Butlerian Jihad, Erasmus had considered distributing backup copies of himself as Omnius had done, but he had decided not to. That would have made his existence far less stimulating, and less meaningful. After all, he was an independent robot, and needed to be unique.\n\nDuncan saw that along with all the codes and commands that controlled the host of thinking machines, he had received the life-function commands that regulated Erasmus. He could shut down the independent robot as easily as Erasmus had shut down all of the Face Dancers.\n\n\"I am curious to see what lies on the other side of the great divide between life and death.\" The robot looked at Khrone and the identical shape-shifter bodies strewn on the floor of the cathedral chamber.\n\nBut it wasn't as simple as flipping a switch or sending a code. Duncan had lived and died over and over, and learned more about life and death than anyone. Did Erasmus want him to understand whether or not a robot could have a soul, now that the two of them had been inside each other's mind?\n\n\"You want me to serve as a guide,\" Duncan said, \"not just an executioner.\"\n\n\"A fine way to put it, my friend. I think you understand.\" The old woman looked at him, and now her smile held a hint of nervousness. \"After all, Duncan Idaho, you have done this over and over again. But this is my first time.\"\n\nDuncan touched her forehead. The skin was warm and dry. \"Whenever you're ready.\"\n\nThe old woman sat on the stone steps. Folding her hands in her lap, she closed her eyes. \"Do you suppose I will ever see Serena again?\"\n\n\"I can't answer that.\" With a mental command, Duncan activated one of the new codes he possessed. From inside his own mind, reaching down to touch his own numerous death experiences, he showed Erasmus what he knew, even if he didn't entirely comprehend it himself. He wasn't certain the ancient independent robot could follow. Erasmus would have to make his own way. He and Duncan parted, both of them traveling on utterly separate journeys.\n\nThe aged body slumped quietly on the steps, and a long sigh flowed from the old woman's lips. Her expression became utterly serene . . . and then went completely motionless, with the eyes staring straight ahead.\n\nIn death, the robot's human shape held.\n\n> _Where there is life, there is hope . . . or so the old sayings tell us. But for the truly faithful there is always hope, and it is not determined by either death or life_.\n> \n> \u2014TLEILAXU MASTER SCYTALE,  \n>  _My Personal Interpretations of the Shariat_\n\nOut under the burned sky of Rakis, Waff's despair took him to a place as bleak and dry as the devastated landscape around him. On a vitrified dune nearby, only one of his precious armored sandworms stirred with the last flickerings of life, while the others were already dead. He had failed his Prophet.\n\nThe cellular modifications he had made were insufficient, and he had neither sandtrout specimens, nor the proper facilities to create additional test worms. He felt the last grains of sand slipping through the hourglass of his life. His body wouldn't last long enough for him to try again with a new line of the hybrid worms, even if he'd had the chance. Only the hope of restoring these sandworms to Rakis had kept him from surrendering to the damage in his accelerated ghola body, but now he was falling apart.\n\nRaising his fist to the sky and shouting into the dry, caustic air, he demanded answers from God, though no mortal had the right to do so. He hammered his hands on the hard, cracked ground and wept. His clothes were dirty, his face smeared with sooty residue. Sprawled atop what had once been magnificent dunes lay the dead worm specimens. Truly, they symbolized the end of all hope.\n\nRakis was forever cursed, if even the Prophet no longer wished to live there.\n\nThen, as he huddled on the ground, Waff felt a shudder from deep beneath the surface. The resonant vibration grew stronger, and he looked up in wonder, blinking his stinging eyes. The last dying worm twitched, as if it, too, could sense something important happening.\n\nWith a thunderous crack in the thin, whistling air, a fissure raced across the glassy ground. Waff stumbled to his feet and stared at the zigzag progress of the widening split, hardly able to comprehend what he was seeing.\n\nWidening, jagged lines appeared like fine fractures in reinforced plaz struck by a hard blow. The dunes bucked and heaved as something emerged from below.\n\nWaff staggered backward. At his feet the last slumped sandworm stirred, as if to warn the Tleilaxu Master that it was about to end its days\u2014and that the man, too, was about to die.\n\nA sequence of explosions erupted like sand geysers from deep beneath the dunes. The crevices gaped wider, revealing forms stirring underground. As if in a waking dream, he saw enormous ridges crusted with stones and dust, huge behemoths rising in a cascade of sand.\n\n_Sandworms_. Real sandworms\u2014monsters of the size that used to roam the desert in the days when this world was known as Dune. A legend and a mystery reborn!\n\nWaff stood transfixed, unable to believe, yet filled with awe and hope rather than fear. Were these survivors of the original worms? How could they still be alive after the holocaust?\n\n\"Prophet, you have returned!\" At first he saw five of the gigantic sandworms, then a dozen emerging at once. All around him the broken ground spawned more and more. Hundreds of them! The whole dead world was like an immense egg, cracking open and giving birth.\n\nBreaking free of their underground nest, the sandworms rampaged toward the distant encampment in the rubble of Keen. Waff supposed they would swallow up Guriff and his prospectors, devouring all of the Guildsmen.\n\nThe sandworms would make Rakis their own again.\n\nHe reeled forward in ecstasy, his hands raised in joyous worship. \"My glorious Prophet, I am here!\" God's Messenger was so great that Waff felt like a minuscule speck, hardly worth noticing.\n\nHis faith swelled again, and he saw that his insignificant efforts on Rakis had never mattered. Regardless of how hard he had worked with the sandtrout, trying to seed these dead dunes with enhanced worms, God had His own plans\u2014always His own plans. He showed the way by producing a flood of life, like the wordless revelation of _s'tori_.\n\nAnd Waff realized what he should have known all along, something every Tleilaxu should have understood: If each of the sandworms spawned from God Emperor Leto II's great body actually contained a pearl of the Prophet inside them\u2014how could the _worms themselves_ not have been prescient? How could they not have foreseen the coming of the Honored Matres and the impending destruction of Rakis?\n\nHe clapped his hands in glee. Of course! The great worms must have envisioned the terrible Obliterator weapons. Forewarned that the surface of Rakis would become a charred ball, some sandworms had been guided by Leto II's prescience to tunnel deep and encyst themselves protectively far beneath the sands, perhaps kilometers down. Away from the worst destruction.\n\n_This world can take care of itself_ , Waff thought.\n\nArrogant humans had always caused trouble here. When it was a pristine desert planet, Rakis was what it should have been before human pride and ambition terraformed it. The efforts of outsiders to \"improve\" Dune had resulted in the apparent extinction of the great worms, until the death of Leto II brought them back. After which humans\u2014the Honored Matres\u2014had wiped out the ecosystem again.\n\nRakis had been beaten, stepped on, raped . . . but in the end, the magnificent world had saved itself. The Prophet had remained there all along and contributed mightily to the survival of Dune. Now all was as it should be, and Waff was immensely pleased.\n\nTwo giant sandworms churned toward the Tleilaxu man, who stood transfixed. Plowing through the crusted ground, the worms scooped up the flaccid carcasses of the weak test worms, devouring them as if they were mere crumbs.\n\nOvercome by joy, Waff fell to his knees and prayed. At the last moment, he looked up into the giant mouth, with its deep, simmering flames and crystalline teeth. He smelled the spicy exhalations.\n\nSmiling beatifically, the Tleilaxu Master lifted his face to heaven and exclaimed, \"God, my God, I am yours at last!\" With the speed and fury of a crashing Guild Heighliner, the worm descended. Waff inhaled a deep, satisfying breath of spice and closed his eyes in rapture as the monster's cavernous mouth engulfed him.\n\nWaff became one with his Prophet.\n\n> _Life is about determining what to do next, from moment to moment. I've never been afraid of making decisions_.\n> \n> \u2014DUNCAN IDAHO,  \n>  _A Thousand Lives_\n\nThrough the broken cathedral's high dome, a preoccupied Duncan saw the sky flicker like a pattern changing in a kaleidoscope. A wealth of vessels appeared side by side, pulled along by the returning Navigator-controlled Heighliners.\n\nEven before the signal came to him, Duncan sensed that someone very special was aboard one of the newly arrived ships. His expanded mind showed him her face, very little changed after all these years. _Murbella!_ Some past part of him was terrified at the prospect of being near her again, but he was so much more than that now. He was eager to see her.\n\nA thousand Navigator-faction Heighliners hovered over Synchrony, uncertain of their role, now that the Oracle was gone. Using his newly acquired abilities, Duncan communed with them all in a commondenominator language. The Navigators would understand him in their own way, as would the thinking machines and the humans. Duncan barely touched on his enhanced knowledge to do so.\n\n_Important changes. Necessary changes_.\n\nThe human ships sent lighters down. Looking up through the dome's skylights Duncan saw the glints trailing through the sky and knew that Murbella would be with them. She would come down first, and he would see her again. Almost twenty-five years . . . a mere tick on the eternal clock, yet it had seemed an eternity all its own. He waited for her.\n\nBut the woman who entered the vaulted hall was _Sheeana_ , worn and weary from her fighting out in the machine city. Her eyes were full of questions as she took in the blood on the floor, the smashed sentinel robots, the supine bodies of the Baron and glassy-eyed Paolo. Just by looking at the four young gholas Sheeana could tell that Paul and Chani had their memories back.\n\nShe noticed the motionless body of the old woman slumped on the stairs and recognized her. Speaking through Sheeana's mouth, the inner voice of Serena Butler lashed out. \"Erasmus killed my innocent\u2014 _the_ innocent baby. He was the one responsible for\u2014\"\n\nDuncan cut her off. \"I didn't hate him in the end. I think I pitied him more. It reminded me of when the God Emperor died. Erasmus was flawed, arrogant, and yet oddly innocent, guided only by insatiable curiosity . . . but he didn't know how to process what he already understood.\"\n\nSheeana stared down, as if expecting the old woman's eyes to snap open and a clawlike hand to grab her. \"Erasmus is really dead, then?\"\n\n\"Completely.\"\n\n\"And Omnius?\"\n\n\"Gone forever. And the thinking machines are no longer our enemies.\"\n\n\"Do you control them, then? Have they been defeated?\" Wonder shone on her face.\n\n\"They are allies . . . tools . . . independent partners more than slaves, and so different. We have a whole new paradigm to grapple with, and a lot of new definitions to make.\"\n\nWHEN MURBELLA AND a party of Guildsmen and Sisters were ushered into the chamber by courier drones, Duncan set all questions aside and just stared at her.\n\nShe stopped in mid-step. \"Duncan . . . you've hardly changed in more than two decades.\"\n\nHe laughed at that. \"I've changed more than any instrument could measure.\" All the machines in the hall, in the whole city, turned toward Duncan at the comment.\n\nHe and Murbella embraced automatically, uncertain of whether this contact would rekindle their past feelings. But each sensed the difference in the other. The river of time had carved a deep canyon between them.\n\nAs he touched Murbella, Duncan felt a bittersweet sadness to know how much damage her addictive love had done to him. Things could never be the same between them again, especially now that he was the Kwisatz Haderach. He also guided the thinking machines, but he was not their new evermind, not their new puppet master. He didn't even know how they could exist without a controlling force. They had to adapt or die, something humans had done well for millennia.\n\nFrom across the room, Duncan recognized the spark in Sheeana's eyes\u2014of genuine concern rather than jealousy; no Bene Gesserit would allow herself the weakness of jealousy. In fact, Sheeana was such a staunch Bene Gesserit that she had stolen the no-ship from Chapterhouse and fled with her refugees, rather than abide by the changes Murbella had forced on the Sisterhood.\n\nHe spoke to both women. \"We have freed ourselves from the traps we set for each other. I need you, Murbella\u2014and you, Sheeana. And the future needs all of us more than I can express.\" An infinite number of machine thoughts coursed through his mind, giving him the sudden awareness that countless human planets needed help that only he could provide.\n\nWith a thought, he dispatched the guardian robots out of the hall, marching them away as if in a military exercise. Then he stretched his mind through the empty pathways of the tachyon net, and across the universe. With his instantaneous connection to all of the human defender ships once controlled by corrupted Ixian machines, as well as the machine battleships linked to Omnius's command\u2014 _Duncan's_ command, now\u2014he summoned the vessels to the former machine planet, dragging them all simultaneously through foldspace. They would all come here, to Synchrony.\n\n\"You, Murbella, were born free, trained as an Honored Matre, and finally made into a Bene Gesserit so that you could gather the loose ends. As you were a synthesis between Honored Matre and Bene Gesserit, so I am now a fusion between free mankind and thinking machines. I stand in both domains, understanding both, creating a future where both can thrive.\"\n\n\"And . . . what are you, Duncan?\" Sheeana asked.\n\n\"I am both the ultimate Kwisatz Haderach and a new form of the evermind\u2014and I am neither. I am something else.\"\n\nAlarmed, Murbella glanced at Sheeana, then back at him. \"Duncan! Thinking machines have been our mortal enemies since before the Butlerian Jihad\u2014more than fifteen thousand years.\"\n\n\"I plan to untie that Gordian knot of misunderstandings.\"\n\n\"Misunderstandings! Thinking machines slaughtered trillions of human beings. The plague on Chapterhouse alone wiped out\u2014\"\n\n\"Such is the cost of inflexibility and closed-minded fanaticism. Casualties are so often unnecessary. Honored Matres and Bene Gesserits, humans and thinking machines, heart and mind. Don't our differences strengthen us rather than destroy us?\" The reality-expanding wealth of information Erasmus had given him was tempered by the wisdom he had earned through numerous lifetimes. \"Our struggle has reached an end and a watershed.\" He flexed his hand, and he could feel innumerable thinking machines out there listening, waiting. \"We have the power to do so much now.\"\n\nUtilizing perfect prescient and calculational knowledge, Duncan knew how to bring about an everlasting peace. With humanity and thinking machines balanced in the palm of his hand, he could control them all and seize their powers, preventing them from making further war. He could force cooperation among the Navigator-faction Heighliners, the Ixian-modified ships, and the thinking-machine fleet.\n\nWith his developing prescience, he foresaw the joint future of humankind and thinking machines\u2014and how to implement it every step of the way. Such breathtaking power, greater than the God Emperor or Omnius combined. But power had eventually corrupted Leto II. How, then, could Duncan handle this even greater burden?\n\nEven if Duncan Idaho acted for the most altruistic of reasons, there were bound to be dissenters. Would he eventually be corrupted, regardless of his good intentions? Would history remember him as an even worse despot than the God Emperor?\n\nFacing an avalanche of questions and responsibilities, Duncan vowed to use the lessons of his numerous lifetimes for the benefit and survival of the human race and thinking machines. Kralizec. Yes, the universe had indeed changed.\n\n> _How terrible for a mother to bury her own daughter. There is no greater pain, not even the Bene Gesserit Agony. Now I have had to bury my daughter twice_.\n> \n> \u2014LADY JESSICA,  \n>  _Lament for Alia_\n\nJust one casualty among uncounted trillions.\n\nLater, as Jessica gazed sadly at the cold form of her daughter, she knew that one little girl did matter as much as all the others. Each life had value, whether a ghola child or a natural-born person. The titanic struggle that changed the future of the universe, the defeat of the thinking machines, and the survival of the human race seemed as nothing to her. She was completely preoccupied with preparing Alia's body for burial.\n\nAs she touched the small pale face, stroking the forehead and wispy dark hair, she remembered her daughter. An Abomination, Alia had been called: a child born with the full intelligence and genetic memories of a Reverend Mother. It had come full circle now. In her original lifetime, the little girl had killed Baron Harkonnen with the poison gom jabbar; later, as an adult and haunted by the evil presence of the Baron, Alia had taken her own life, throwing herself through a temple window high above the streets of Arrakeen. Now the reborn Baron had killed the reborn Alia, before she'd ever had the opportunity to reach the potential she deserved. It was as if the two of them were forever locked in mortal combat, on a mythical scale.\n\nA tear rolled down Jessica's cheek with the grace of a falling raindrop. She closed her eyes and realized that she had been frozen in the same position for a long moment, caught up in memories. She hadn't even heard the visitor approach her quarters.\n\n\"Is there any way I might help you, my Lady?\"\n\n\"Leave me. I want to be alone.\" But when she saw that it was the somber Dr. Yueh, her demeanor softened. \"I'm sorry, Wellington. Yes, come in. You can help me.\"\n\n\"I don't wish to intrude.\"\n\nWith a wan smile she said, \"You've earned the right to be here.\"\n\nFor long moments the unlikely pair stood together without speaking. Grateful just to have him there, Jessica finally said, \"Long ago when you were with us at Castle Caladan, I cared for you. You always kept your life private, and when you betrayed us, I hated you more than I thought possible.\"\n\nHe hung his head. \"I would throw myself upon a knife ten thousand times if I could take back the deeds I've done and erase the pain I've caused, my Lady.\"\n\n\"History can only move forward, Wellington, not backward.\"\n\n\"Oh? _We've_ been dredged out of the dustbins of history, haven't we?\"\n\nOn old Arrakis, the Fremen had made a solemn ritual of recovering a body's water in a deathstill and sharing it among the tribe. On Caladan, the tradition had been a funeral pyre or an ocean burial. While the _Ithaca_ wandered through space, their dead had been ceremoniously ejected into the void.\n\nUsing stain-free fabric from the no-ship's sheets, they wrapped Alia's small, frail body. Here in the post-Omnius machine city, however, Jessica wasn't sure how best to honor her daughter. \"We don't really have a funeral tradition anymore, so I don't know what to do.\"\n\n\"We'll do what we must. The symbols don't matter, but the thought does.\"\n\nLONG AFTER THE last echoes of the battle on Synchrony had died away and survivors from the no-ship ventured out to discover the new face of the universe, Jessica and Yueh joined Paul, Chani, and Duncan in their own private funeral procession. Paul and Jessica carried the tiny wrapped body out into the streets where the sandworms had caused so much damage, where explosions in the battle against the Face Dancers had destroyed countless structures.\n\n\"Such a tiny body . . . and so much lost potential,\" Paul said. \"I miss my sister terribly, even though I didn't get to know her this time as well as I would have liked.\"\n\nDuncan led the group, shunting aside his other responsibilities for the time being. \"I don't remember the original little girl, but I remember the woman. She hurt me and loved me, and I loved her passionately.\"\n\nThey didn't have far to walk. Jessica had selected a particular broken tower, a slumped, thin pyramid that would serve as an appropriate grave marker. Jessica and Paul said their goodbyes during the procession, so that when they reached the collapsed structure they carried the girl inside through a lopsided trapezoidal opening, pushed debris aside to clear a space for her, and laid Alia Atreides on the smooth metal floor. Then Jessica stood over the wrapped child, saying another quiet farewell. Paul grasped his mother's hand, and she squeezed back.\n\nAfter a lingering, painful silence, she turned and spoke to Duncan. \"We've done all we need to do.\"\n\n\"I'll take care of the rest,\" Duncan said. When they had withdrawn from the fallen pyramid, Duncan raised his hands, fingers splayed, and his face took on a distant expression. The metalform buildings around them began to tremble and sway, growing and curving. The remnants of the pyramid folded around Alia's body and reinforced the walls, drawing polished alloys from other structures. Like a magnificent crystal and quicksilver monument, the ruined spire then rose heavenward. The rapidly growing tower crackled and clanged like mechanical thunder as flowmetal streamed upward. Its curves and angles were streamlined, its polished surfaces perfectly reflective.\n\nDuncan guided the semisentient structures with greater care and focus than the evermind ever had. When he was finished, he had created a tomb, a memorial, a work of art that would amaze anyone who looked upon it.\n\nIt left a mark on Synchrony that could never compare with the mark her daughter's loss left on Jessica's heart.\n\n> _Some problems are best solved with an optimistic approach. Optimism shines a light on alternatives that are otherwise not visible_.\n> \n> \u2014SHEEANA,  \n>  _Reflections on the New Order_\n\nIn the aftermath, the humans in Synchrony gradually began to believe that their race would survive.\n\nWhen Sheeana looked at Duncan, he seemed strangely distant, though that was to be expected. Often his gaze flicked from side to side as if he were in a thousand places at once.\n\nWhile Mother Commander Murbella called down lighters from her newly arrived battleships, and the Guild provided shuttles full of workers and administrators to help consolidate the strange city, Sheeana watched self-guided robots clean up remnants of the bloody duels in the cathedral chamber.\n\nThe _Ithaca_ 's refugees had taken shelter inside the torn-open ship. The vessel would never fly in space again, even if Duncan forced the living-metal docking cradle to release the no-ship.\n\nCourier drones and buzzing watcheyes, now personally directed by Duncan, led crowds of people through the broken streets, summoning them to a meeting where they would discuss the changed universe. Sheeana's renegade Bene Gesserits from the no-ship were uneasy about facing the former Honored Matre Murbella.\n\nBut the Mother Commander had grown much wiser in the intervening quarter century since the schism. Years ago, had she known of Sheeana's plan to steal the no-ship, Murbella would have killed her rival outright. Sheeana wondered what the former Honored Matre would think of all those years Duncan had pined for her. Did Murbella still love him? For that matter, had she ever?\n\nReverend Mothers Elyen and Calissa led a weary and uneasy crowd into the enormous cathedral hall. Guild crewmen from the ships above also entered the chamber, Administrator Gorus among them. He appeared drained, no longer in control of anything, and remained silent, following rather than leading his fellow Guildsmen.\n\nWhen they had settled into a low hum of conversation approaching silence, Duncan took his place in the center of the chamber where Omnius and Erasmus had once presided over their thinking machines. He used no amplification system, yet his words resounded through the hall.\n\n\"This fate, this grand culmination of Kralizec, is what we sought for so many years.\" He swept his gaze over Sheeana and the refugee Bene Gesserits. \"Your long journey is at an end, for this is the new heartland you dreamed of finding. The planet is yours now. Use the remnants of Synchrony to form an entirely new Bene Gesserit order, your base far from Chapterhouse.\"\n\nThe gathered Sisters were confused and astounded. Even Sheeana had not known Duncan would propose this. \"But this is the heart of the thinking-machine empire!\" cried Calissa. \"The homeworld of Omnius.\"\n\n\"It's your homeworld now. Stake your claim and build your future.\"\n\nSheeana understood. \"Duncan is exactly right. Challenges strengthen the Sisterhood. The universe has changed, and we belong here, regardless of the difficulties we may face. Even the sandworms have come to Synchrony, burrowing deep underground.\" She smiled. \"They may reemerge when we least expect them. Someone has to keep an eye on the restored Tyrant.\"\n\nBeneath the hall, Sheeana thought she felt the ground trembling, as from a great behemoth moving under the foundations. Many robots had been destroyed or damaged during the sandworm attack, but thousands more of the machines remained perfectly functional. Sheeana knew that the Bene Gesserits here would have all the labor pool they could possibly desire, if the machines would work with them.\n\nMurbella spoke up. \"I shall return to Chapterhouse. It will take some effort to spread news of the new reality.\" She gazed at Sheeana. \"Don't worry. My combined Sisterhood doesn't need to be at odds with your orthodox Bene Gesserit base here. There have always been many schools, many trains of thought. In proper balance, rivalry promotes strength and innovation\u2014so long as we can avoid the acrimony of conflict and mutual destruction.\"\n\nSheeana knew that Duncan would go back to Chapterhouse with Murbella, at least for a time. With his guidance, Murbella would shepherd the reintroduction and integration of superior technology into a thriving society. If handled properly, Sheeana saw no reason for humans to fear cooperation with thinking machines any more than they needed to fear religion itself, or competition among Bene Gesserit elements. Any group could be dangerous if managed improperly.\n\nSheeana, though, would remain here. She saw no point in going back. Addressing Murbella, she said, \"Even before Honored Matres destroyed Rakis, the Bene Gesserit order made me the centerpiece of a manufactured religion. For decades I had to hide while the Missionaria spread myths about me. I let the legend continue without me. What would I achieve if I stopped it now? So I say, leave it, if the thought comforts people. My place is on this planet.\"\n\nShe saw that Scytale was also in the audience. The last of the Tleilaxu Masters had, in the end, proved greatly helpful, fighting for instead of against them. \"Scytale, will you remain with us? Will you join my new order here? We can use your knowledge and genetic expertise. We are, after all, founding a colony, and we have only a few hundred people.\"\n\n\"I expect others from the outside will eventually join you,\" Murbella said.\n\nThe little Tleilaxu was surprised by the invitation. \"Of course I will stay. Thank you. My people have no other place now, not even sacred Bandalong.\" He smiled at Sheeana. \"Perhaps at your side I can accomplish something worthwhile.\"\n\nDuncan walked among the Bene Gesserit refugees. \"You are gardeners laying down flagstones on our path of destiny. Many of us will return to worlds we once called home, but you will remain here.\"\n\nWith a warm feeling toward him, Sheeana touched Duncan's arm. Though still flesh and bone, and human, she knew he was far more than that. And his words rang true. \"Thanks to you Duncan, my Sisters and I are finally home.\"\n\n> _The worst part of going back is that the past is never exactly the way you remember it_.\n> \n> \u2014PAUL ATREIDES,  \n> Notebooks of a Ghola\n\nBack in the Old Empire, the last Chapterhouse defenders waited, tense and alert, but nothing changed for days. The machine warships had not moved, and Bashar Janess Idaho had received no further word from the Navigator ships that had whisked the Mother Commander away. Fast scouts flitted back and forth from the hundred laststand groupings, and the situation was the same along the entire front.\n\nWaiting. No one knew what was happening.\n\nJaness reacted with alarm and dismay when a large swarm of ships burst out of foldspace in all sizes and configurations. Shouting into the commline, the bashar rallied all of her functional defensive craft that remained in orbit. At first she did not recognize the configurations, but then she saw that the newly arrived cluster included smaller human and thinking-machine vessels that had been towed along by the Holtzman engines of great Guildships.\n\n\"Identify yourselves!\" Janess said to the unexpected armada.\n\nOn the bridge of her large battleship, returning home, Murbella smiled at Duncan. \"That is your\u2014 _our_ daughter.\"\n\nHe raised his eyebrows and performed quick mental calculations. \"One of the twins?\"\n\n\"Janess.\" Murbella frowned slightly. \"The other one, Rinya, didn't survive the Agony. I forgot you didn't know. Tanidia, the middle one, is alive and well, assigned with the Missionaria among the refugees. But we lost Gianne, our youngest\u2014born just before I became a Reverend Mother. She died during the Chapterhouse plague.\"\n\nDuncan steadied himself. How odd to feel a blow of genuine grief to learn of the death of two children he had never met. He hadn't even known their names until now. He tried to imagine what the young women might have been like. As Kwisatz Haderach and evermind, he could do many things . . . almost anything. But he couldn't bring back his daughters.\n\nDuncan studied Janess's features on the screen: dark hair and round face from his own genes, a petite figure, intense eyes, and a hard expression showing she would never run from a challenge. A synthesis of himself and Murbella. He activated the commline himself. \"Bashar Janess Idaho, this is Duncan Idaho, your father. I am with the Mother Commander.\"\n\nMurbella leaned into the field of view. \"Stand down, Janess. The war is over. You have nothing to fear from us.\"\n\nJaness seemed suspicious. \"There are thinking-machine ships with you.\"\n\n\"They are _my_ ships now,\" Duncan said.\n\nThe female bashar did not flinch. \"How do I know you're not Face Dancers?\"\n\nMurbella answered, \"Janess, when we stood against the thinking machines and discovered that Ixians and Face Dancers had deceived us, you and I were ready to throw away our lives in a final burst of glory. Don't be so eager to die now that we finally have hope.\"\n\nThe image of Janess stared at them from the viewing plate. Duncan was proud of his daughter's caution. He said, \"We will all meet in the great hall of the Keep. A good place for us to discuss the future.\" He smiled wistfully. \"I never actually saw the inside of the Keep when I was here. . . . I had to remain aboard the no-ship at all times.\"\n\nJaness hesitated just a moment longer, then nodded curtly. \"We will have guards.\"\n\nDuncan already missed his no-ship comrades, but they had their own places to go now, important niches to fill. Paul and Chani would return to Arrakis, where they had always known they belonged. Jessica had chosen Caladan, and she surprised many by asking Yueh to go with her. And on Synchrony, Scytale's nullentropy capsule still contained a wealth of cells, a treasure chest of prizes.\n\nDuncan had already decided on the first request he would make of the Tleilaxu Master. The turmoil and changes, the repercussions and adaptations would last for decades, even centuries. He would value the assistance and advice of a great man. He needed Miles Teg at his side again. . . .\n\nAs the ship descended toward the main city on Chapterhouse, Duncan knew he could never think of this world as home, despite the time he'd spent there. In his genetic incarnations he had experienced many places and known innumerable people. Duncan's developing prescience, and his mental connection to decillions of eyes spread across the cosmos and linked through the evermind's tachyon net, made the entire universe his home now.\n\n_Now you begin to understand the fascinating obligation I helped you to assume_ , said a familiar-sounding voice in his mind. Erasmus! _I could have made it much harder on you, Kwisatz Haderach. Instead, I cooperated. This is only an echo of me, an observer. You can access me as you like. Use my knowledge like a databank. A tool. I am curious to see what you will do_.\n\n\"Are you haunting me now, like a demon?\"\n\n_Consider me an advisor, but my research continues. I will always be here to guide you, and I am confident you will not let me down_.\n\n\"Like the witches' Other Memory, but far bigger, and more easily accessible.\"\n\n_You are here to serve both humans and thinking machines_ \u2014 _and the future. It is all under your command_.\n\nDuncan laughed softly to himself at the friendly bantering between the two of them. Though Erasmus was in a subservient position, he still had a bit of humanlike pride, even if he was only an echo, and an advisor.\n\nEntering the Keep, Duncan and Murbella marched into the echoing great hall, side by side. Watcheyes followed them, along with a pair of sentinel robots. The robots greatly disturbed the people who waited there, but in the future humans must learn to set aside their fears and preconceptions.\n\nWithout Omnius, the thinking-machine empire continued to function but without a unified mind or mission. Duncan would direct them, but he refused to simply continue the endless cycle of enslavement. They had potential to be more than tools or puppets, more than just a destructive force. Some of the machines were merely that, but more sophisticated robots and advisory mechanisms could grow and develop into something far superior. Erasmus himself had become independent, developing a unique personality when he was isolated from the homogenizing influence of the evermind. With so many thinking machines spread across so many planets, other prominent figures would arise if given the opportunity. If guided. If Duncan allowed them.\n\nHe had to achieve a balance.\n\nThe Mother Commander's imposing chair stood high and empty in front of a segmented window that looked out on the arid, dying landscape. Janess stood to one side, welcoming Murbella to the empty seat, with nearly a hundred of the New Sisterhood's guards standing at high alert in the chamber. Though all of the insidious Face Dancers had been exposed and killed, Janess was not letting down her guard, and Duncan felt proud of his daughter.\n\nShe bowed formally. \"Mother Commander, we are glad to have you back. Please, take your place.\"\n\n\"It is no longer only my place. Duncan, your daughter has been raised in the Bene Gesserit ways, but she also made a point of learning about you. She trained herself to become the equivalent of a Ginaz Swordmaster.\"\n\nThinking bittersweet thoughts about all he had missed, Duncan formally shook his daughter's hand and found her grip pleasingly strong. Until this moment they had been strangers who shared a bond of blood and patriotic allegiance. Their real relationship was just beginning.\n\nMurbella had fought a long and bloody battle to combine the opposing forces of the Honored Matres and the Bene Gesserits, after which she had wrestled with the disparate groups of humanity to forge them into one whole. On an even larger scale, Duncan, through his newfound abilities, was shaping an even greater, farther reaching union.\n\nEverything was woven together in a tighter tapestry than history had ever known, and at last Duncan grasped the extent of his newfound strength. He was not the first human in history to possess great power, and he vowed not to forget what he had learned as a pawn of the God Emperor, Leto II.\n\nThe human race would never forget the thousands of years under that terrible reign, and Duncan's comprehensive racial memory held a roadmap that showed him where the pitfalls were, thus enabling him to avoid them. The great Tyrant had suffered from a flaw he hadn't recognized. Weighed down by his sense of terrible purpose, Leto II had isolated himself from his humanity.\n\nIn contrast, Duncan clung to the knowledge that Murbella would be with him, and Sheeana, too. He could talk with his daughter Janess as well, and perhaps even his other surviving daughter, Tanidia. In addition, he had all the memories of great and loyal friends, of dozens of loves, and a succession of comrades, wives, families, joys, and beliefs.\n\nThough he was the ultimate Kwisatz Haderach with immeasurable power, Duncan had known the best parts of being human. Life after life. He didn't need to feel alienated and worried, when he could be filled with love instead.\n\nBut his would not be a conventional kind of love. His love needed to extend much farther, to every living person, and to thinking machines. One form of sentient life was not superior to the other. And Duncan Idaho was greater than the flesh that encompassed his body.\n\n## EPILOGUE\n\n> _In a war, be watchful for unexpected enemies and unlikely allies_.\n> \n> \u2014BASHAR MILES TEG,  \n> final log entries\n\nMore than a year had passed on Qelso. The unnatural desert continued to spread as sandtrout reproduced and commandeered more and more of the planet's water. Though their fight seemed hopeless, Var's commandos stood against the forces that were killing their environment.\n\nStilgar and Liet-Kynes did their best to assist in the struggle. Both desert-bred gholas felt that their more important work was to show the natives how they could live in cooperation with the encroaching desert, rather than fight it.\n\nDuring the many months since the pair had departed from the noship, the dry sands had extended much farther into the continental forests and plains. Var's camp had moved time after time, retreating from the oncoming dunes, and the desert kept following them. Though they had killed dozens of sandworms using water cannons and moisture bombs, Shai-Hulud was not so easily thwarted. The worms grew larger, despite all the efforts of the Qelso commandos.\n\nWith the first faint light of dawn, Liet stepped out of his rockwalled sleeping chambers and stretched. Although he and Stilgar were still teenagers, they remembered being adults once and having wives. Among the commando women on Qelso, many would accept either of them as a husband, but Liet had not yet decided when he could justify getting married and fathering children. Maybe he would have another daughter, and name her Chani. . . .\n\nNo matter how much Liet-Kynes worked to remake Qelso, it would never be Dune. The fertile landscape was giving way to dry waves of sand, but it would not be the same. Eons ago, had Arrakis been fertile? Had some forgotten superior civilization transplanted sandtrout and sandworms there, much as Mother Superior Odrade had when she sent her Bene Gesserit to Qelso? Perhaps it had been the Muadru, who left mysterious symbols on rocks and cliffs, and in caves across the galaxy. Liet didn't know. His father might have been intrigued by the mystery, but Liet considered himself more practical.\n\nPreparing for the day's work, he looked over at Stilgar, whose eyes had begun to turn blue-within-blue. For years the people here had stubbornly denied themselves the use of melange, but Stilgar called it a sacred reward from the desert, a gift from Shai-Hulud. He had small groups harvesting spice for their own uses, and Liet knew that spice was like a velvet chain\u2014pleasant enough, until one tried to break free of it.\n\nTwo chattering and flirtatious teenage girls brought the men breakfast on a tray, knowing what Stilgar and Liet preferred for their morning meal. The girls were lovely, but so _young_. Liet knew they saw only his youthful body, not knowing how many years he carried in his mind. At times like these, he truly missed his wife Faroula, Chani's mother. But that had been so long ago. . . .\n\nStilgar, however, remained the same. After they finished their coffee and sweet cakes, Liet stood and clapped his friend on the shoulder. \"Today we will go out into the deep dunes and plant weather devices. We need better resolution to track the desiccation patterns.\"\n\n\"Why do you obsess over details? The desert is the desert. It will always be hot and dry, and here on Qelso it will keep growing.\" The former naib did not see anything particularly tragic or wrong with the dying ecosystem. To Stilgar, it was the natural order of things. \"Shai-Hulud continues to build his domain no matter what you do.\"\n\n\"The scientist pursues knowledge,\" Liet said, and his companion had no answer for that.\n\nTaking one of the small flyers the _Ithaca_ had left behind, he had gone to the northern and as yet undamaged latitudes where the forests stood tall, the rivers flowed, and snowcaps crowned the mountains. Cities and towns still flourished in the valleys and on the hillsides, though the people knew they would all be gone before long. Var's commandos were poignantly reminded every day of how much they were missing, how much they had lost. Stilgar did not see it.\n\nThe two friends, along with a group of rugged volunteers, donned newly manufactured stillsuits and adjusted the fittings. When the commandos marched into the open desert, they walked in single file on the dunes. Liet had them practice the random stutter-step that would not attract a worm. The yellow sun grew swiftly hotter, reflecting off the granular sands, but they plodded onward, practicing their lives here. Far in the distance Liet saw the rusty-brown smear of powdery smoke that indicated a spice blow, and he thought he saw the rippling tracks of a worm moving out there.\n\nStilgar shouted and pointed up at the sky. The desert men instinctively clustered together in a defensive formation.\n\nHundreds of huge metallic ships suddenly descended, made of angular plates bristling with weapons and powered by enormous engines. The vessels looked like nothing Liet had ever seen before. Enemy ships?\n\nFor a moment he hoped the _Ithaca_ had returned with them, but these were unlike the no-ship and unusual in their formation, moving in a coordinated fashion. They dropped indiscriminately onto the open desert, scattering sand and flattening dunes. Their pilots seemed oblivious to the fact that the dull vibrations would attract sandworms. As Liet stood gaping at the ships' sheer size, he had no doubt that their weapons could brush aside a worm attack as if it were no more than a nuisance.\n\nThe dusty commandos looked to the two gholas for answers. Liet had none, though, and despite the impossible odds, Stilgar appeared ready to attack, if need be.\n\nWith an ominous humming and clanking, the ships extended support struts and raised themselves on thick, powerful anchors. Then numerous doors began to open, turning loose an army of metal-skinned machines: heavy lifters, ground crushers, and excavators. Moving on treads, the lumbering self-guided behemoths crawled across the dunes. Behind them marched ranks of heavyset metal robots that smashed forward like deadly warriors . . . or were they workers? Helpers?\n\nThe commandos had only small weapons. Some of the eager ones drew their projectile launchers, dropped to their knees on the soft sand, and took aim. \"Wait!\" Liet cried.\n\nA hatch at the top of the largest landed ship opened and a pale form emerged, stepping out onto an observation platform. A human form. When the man called down to them, his voice echoed in an eerie chorus transmitted from thousands of speakerpatches on the lines of machine forces. \"Stilgar and Liet-Kynes! Don't be so quick to declare yourselves our enemies.\"\n\n\"Who are you?\" Stilgar shouted defiantly. \"Come down here so that we may speak to you face to face.\"\n\n\"I thought you would recognize me.\"\n\nLiet did. \"It's Duncan\u2014Duncan Idaho!\"\n\nFlanked by an honor guard of robots and accompanied by a troop of human workers wearing outfits that Liet did not recognize, Duncan came down to stand with them on the dunes. \"Liet and Stilgar, we left you here to face the onslaught of the desert. You said this was your calling.\"\n\n\"It _is_ ,\" Stilgar said.\n\n\"And the Jews? Are they here with you?\"\n\n\"They formed a sietch of their own. They are thriving and happy.\"\n\nDuncan's honor guard stepped forward, women in black singlesuits and similarly garbed men who walked beside the females as equals. One of the women wore insignia and carried an air of command. He introduced her as his daughter Janess. \"I confronted the Enemy, the thinking machines, and ended the war.\" He extended his hands, and all of the robot workers turned to face him. The awesome ships themselves seemed to be alive and aware of every move Duncan made. \"I have found a way to bring us all together.\"\n\n\"You surrendered to thinking machines,\" Stilgar said, his tone acidic.\n\n\"Not at all. I decided to show my humanity by not annihilating them. In many solar systems, they are building great things, achieving impressive works on planets inhospitable to humans. We work for the same purpose now, and I have brought them here to assist you.\"\n\n\"Assist us?\" one of the commandos said. \"How can they help? They're just machines.\"\n\n\"They are allies. You face an insurmountable task. With as many robot crews as you require, I can help you accomplish what you need.\" Duncan's dark eyes glittered, as he watched from a million eyes all at once. \"We can build a barrier against the desert, stop the sandtrout from spreading, and keep the water on a portion of the continent. Shai-Hulud will have his domain, while the rest of Qelso remains relatively unscathed. Humans can have their lives and slowly learn to adapt to the desert, but only if they choose to.\"\n\n\"Impossible,\" Liet said. \"How can a force of worker robots stand against the tide of the desert?\"\n\nDuncan flashed a confident smile. \"Don't underestimate them\u2014or me. I fill the roles of both Kwisatz Haderach and Omnius. I guide all the factions of humanity and control the entire Synchronized Empire.\" He shrugged, and smiled. \"Saving one planet is well within the scope of my capabilities.\"\n\nLiet couldn't believe what he was hearing. \"You can stop the desert and turn back the worms?\"\n\n\"Qelso will be both desert and forest, as I am both human and machine.\" At a gesture and a thought from Duncan, the massive excavating equipment rumbled out into the sand, heading toward the boundary where the dunes met the still-living landscape.\n\nLiet and Stilgar followed Duncan, who walked ahead of the heavy convoy. As a planetologist, a ghola, and a human being, Liet had innumerable questions. But for now, watching the machines begin their work, he decided to wait and see what the future held.\n\n> _When Leto II envisioned his Golden Path, he foresaw the direction that humankind should take, but he had blind spots. He failed to see that he was not the ultimate Kwisatz Haderach_.\n> \n> \u2014Bene Gesserit fact-finding commission\n\nIn the eleven years Jessica had been back home, she had realized more and more that some things did not add up. This planet might indeed be Caladan, or Dan, but this was not the same home she and her Duke had loved so long ago.\n\nOn a stormy evening, as she walked through the restored castle, the incongruous details finally became more than she could bear. Pausing in an upper hallway, she opened a finely carved elaccawood cabinet, an antique that some decorator had placed there. This time, she stood staring at the ornate interior, and on impulse pressed a wooden extrusion in one corner. To her surprise, a panel opened, and inside she found a small blue statuette of a griffin. Perhaps placed there by the Baron ghola, the griffin was the ancient symbol of House Harkonnen. He must have hidden it there as a clever reminder of the falseness of the castle.\n\nAs she stared at the statuette, feeling the wrongness of the object, she considered all of her hard work since returning to Caladan. She had directed crews of local laborers to dismantle the Baron's torture devices and the Face Dancer Khrone's offensive laboratories from the underground chambers. Through it all she had worked side by side with the cleaning teams, sweating and angry as she scrubbed away every stain, every odor, every hint of the unwanted presence. But Castle Caladan still reeked with reminders. How could she make a fresh start when so much of the past\u2014at least this awkward, out-of-focus echo of the past\u2014hung all around her?\n\nBehind her, moving silently, Dr. Yueh said, \"Are you all right, my Lady?\"\n\nShe looked at the Suk doctor. He wore an expression of deep concern on his buttery face; his dark lips turned downward as he waited for an answer.\n\n\"Everywhere I turn, I am reminded of the Baron.\" She frowned at the griffin figurine in her hand. \"Some of the articles in this castle are authentic, such as that dropleaf desk with the hawk crest, but most are bad copies.\"\n\nMaking up her mind, Jessica stepped to a segmented window at the end of the hall and swung it open to let in the stormy night air. In a dramatic gesture, she hurled the griffin figurine out to the crashing sea. The waves would soon erode it and break it into unrecognizable pieces. A suitable fate for the Harkonnen icon.\n\nA cold, wet wind whispered into the hall, bringing spatters of rain. Outside, scudding clouds parted to reveal a crescent moon on the horizon, casting cold yellow light on the water.\n\nMoments later she tore down a wall tapestry that she had never liked, and was about to throw that out the window, too, but\u2014not wanting to spoil this beautiful planet\u2014she instead tossed the tapestry on the floor, promising herself to cast it on the trash heap the following morning. \"Maybe I should just tear this whole place down, Wellington. Can we ever remove the taint?\"\n\nYueh was shocked at the suggestion. \"My Lady, this is the ancestral home of House Atreides. What would Duke Leto\u2014\"\n\n\"This is a mere reconstruction, fraught with errors.\" A gusting breeze blew her bronze hair away from her face.\n\n\"Maybe we waste too much time trying to recreate what we see in our old memories, my Lady. Why not build and decorate your home as you choose?\"\n\nShe blinked as cold rain blew into her face, drenching her jade green dress and wetting the rug. \"I thought this place would help my Leto, give him comfort, but maybe it was more for me than for him.\"\n\nA ten-year-old boy with coal-black hair came running down the hall, his smoke gray eyes widening with excitement and alarm when he saw the open window. He was even more surprised when neither Jessica nor Yueh reacted to the blowing rain that drenched the rugs and tapestries. \"What's happening?\"\n\n\"I was considering moving somewhere else, Leto. Would you like me to find us a normal home in the village? Maybe we'd be happier down there, away from this pampered life.\"\n\n\"But I like this castle! It's a Duke's castle.\" Jessica could not think of her Leto as a child. He wore fishing dungarees and a striped shirt, just like the ones he had worn when Jessica had first come to Caladan as a concubine purchased from the Bene Gesserit. The young nobleman had put a knife to her throat that day, a bluff . . .\n\nYueh smiled. \"A Duke . . . Such titles no longer mean anything with the Imperium long gone. Do the people of Caladan even need a Duke anymore?\"\n\nJessica's reaction was automatic, making her realize she had not thought through her notion. \"The people still need leaders, no matter what title we use. And we can be good leaders, as House Atreides has always been in the past. My Leto will be a good Duke.\"\n\nThe boy's eyes glittered as he listened with rapt attention. Beyond his youthful features, Jessica could see the seeds of the man she loved. This young Atreides was among the first of a new generation of gholas produced by Scytale. The baby had been shipped to Caladan and christened there\u2014just as the original Paul had been.\n\nSince leaving Synchrony, Jessica and Yueh had struggled to recover here, endeavoring in the process to bring back a degree of glory to the quiet water world. The tangled threads of their initial and ghola lives made them ironic allies, two people with shared tragedies and shared pasts. Finally, though he could never have his beloved Wanna back, Yueh had found some measure of peace.\n\nJessica, though, knew that her true Duke waited for her. Eventually he would grow to manhood. When he got his memories back, his physical age would not matter.\n\nJessica's partnership with Leto would be unusual, but no stranger than the relationships of all the mismatched gholas that had grown up on the no-ship. As a Bene Gesserit, she could slow her own aging process, and with melange readily available from the operations on Chapterhouse, Buzzell, and Qelso, they could both enjoy extended lives. She would prepare Leto, and when the time was right, she would help trigger his true awakening. Miraculously, he would once again be the man she loved, with all his thoughts and memories.\n\nShe only had to wait a decade or two. As a Bene Gesserit, she could be patient.\n\nJessica grasped his small hand. This time there would be no political reason to prevent them from getting married, if that was what he wanted, and she wanted. It only mattered to her that they would be together again.\n\n\"Everything will be the same when you finally remember, Leto. And everything will be different.\"\n\n> _The future is around all of us, and it looks very much like the past_.\n> \n> \u2014MOTHER SUPERIOR SHEEANA,  \n> at the founding of the Orthodox School on Synchrony\n\nThe mangled and permanently grounded _Ithaca_ had become the new headquarters building for Sheeana's splinter group. Innovative human architects in conjunction with construction robots had remodeled the large vessel into a unique and imposing headquarters. The navigation bridge, the highest deck on the no-ship, had been opened up and converted into an observation tower.\n\nMother Superior Sheeana stared across the breathtaking, rebuilt city of Synchrony. Dipping into her deep reservoir of memories, she drew parallels to one of the original Bene Gesserit schools on Wallach IX, which had also been founded in an urban setting. Here many of the machine spires remained, and some even moved as they had before, processing materials in automated industries.\n\nYears ago, Duncan and the willing machines had helped her reconstruct the unusual metropolis, though he balanced his \"miraculous\" work with the necessity of letting the humans achieve their own successes. He and Sheeana knew the dangers of letting people grow too soft, and he had no intention of allowing them to rely on him for things they could do for themselves. Humankind needed to solve its own problems as much as possible.\n\nAt the same time, clusters of thinking machines had begun to grow apart, given manageable goals, inhabiting niches unbearable to humans: blasted planets, frozen asteroids, empty moons. The galaxy was a vast place, and so little of it was suitable for biological life. There would be more lebensraum than any empire could possibly need.\n\nSome of the robots had started showing traits of personalities, unique characters of their own. Duncan suggested that, in time, these could eventually become some of the greatest thinkers and philosophers history had ever known. Sheeana remained unconvinced of this, and vowed that her special trainees here would prove him wrong with their own superior achievements.\n\nEvery month fresh candidates came to join the orthodox Bene Gesserit center on Synchrony, while others joined Murbella's New Sisterhood on Chapterhouse. Surmounting early difficulties, the two orders now worked in harmony with one another. Sheeana and her stricter ways attracted a different sort of acolyte, which she knew would have pleased Garimi. Sheeana tested the applicants harshly and rejected all but the most acceptable. Far away, Murbella's order had its own attractions. In this new universe, there was plenty of room for both views.\n\nSheeana's conventional Bene Gesserit breeding program was in full swing now, and it warmed her heart to see so many pregnant women each day. She counted seven of them outside among the people leaving and entering the headquarters. The sight gave her confidence that her order would expand and continue into humanity's future.\n\nLater that day, the Tleilaxu Master Scytale contacted Sheeana on the navigation bridge that had become her center of operations. Transmitting from one of his Synchrony laboratories, he actually sounded cheerful now instead of harried. \"I finished cataloguing the remaining cells and sifted out all traces of Face Dancer contamination. We must introduce some of those traits into the Bene Gesserit again.\"\n\n\"After Duncan, we will breed no further Kwisatz Haderachs. It's not even a matter for discussion.\" As far as she was concerned, many things did not need to occur again. . . .\n\n\"I merely mean to preserve our knowledge. It's like finding the seeds of long-forgotten but beautiful plants. We shouldn't just discard them.\"\n\n\"Perhaps not, but we must set up strict fail-safe mechanisms.\"\n\nScytale did not seem bothered by the restrictions Sheeana was placing on him. \"I honestly feel that the Tleilaxu race will recover their lost knowledge.\" Quickly he added, \"With changes for the better, of course.\"\n\n\"For the advancement of humankind,\" Sheeana said.\n\nShe had never known him to work so hard. Scytale had used the cells in his nullentropy capsule to regrow gholas of the last Tleilaxu Council, and now the little ones followed him everywhere, reminding her of a mother duck trailed by ducklings.\n\nScytale raised the group in a manner different than was traditional for Tleilaxu males. In separate quarters, he was also raising Tleilaxu females\u2014from newly discovered cells\u2014though they would never be relegated to the horrific, degrading conditions their predecessors had endured. Never again would Tleilaxu females be forced to become axlotl tanks, so there would be no chance of creating another set of ferocious, vengeful enemies like the Honored Matres. In particular, Sheeana and her Sisters would monitor the council members closely, keeping watch to ensure that they did not corrupt the Tleilaxu people as they had before.\n\nThere were still axlotl tanks, of course\u2014some women volunteered for personal reasons, while others left instructions for their bodies to be converted in the event of serious accidents. As always, the Bene Gesserits met their own needs.\n\nAfter she ended the conference with Scytale, the Mother Superior gazed through the broad windows of the navigation bridge. Far away on the horizon, beyond the redefined boundaries of the gleaming city, the ground was churned and torn up, and many of the geometric structures built by Omnius lay toppled and crushed into rubble.\n\nShe adjusted one of the windows, increasing its magnification. From this vantage point she could see the new desert and one of the sandworms rising up from the debris, its eyeless head questing about. Then the creature smashed down hard, breaking part of a wall. Like huge, determined earthworms churning the soil, they had begun the process of converting the abandoned buildings into the desert they preferred.\n\nSoon, Sheeana thought, she would go and speak to them again.\n\nShe looked down at the little girl at her side and grasped her small hand. Perhaps one day she would even take her prot\u00e9g\u00e9e with her, the young ghola of Serena Butler.\n\nIt was never too early to start preparing Serena for her role.\n\n> _The desert has a beauty I could not forget in a thousand lifetimes_.\n> \n> \u2014PAUL MUAD'DIB ATREIDES\n\nBathed in the golden rays of sunset, two figures made their way along the crest of a dune, their steps irregular so that they did not attract the huge sandworms. The pair walked side by side, inseparable.\n\nIt was warm on Dune, but not like old times. Because of the severe damage to the environment, the weather had cooled and the atmosphere had thinned. But with the return of the worms, along with sandplankton and sandtrout bursting through the cracked shell of glassy dunes, the old planet had begun to come back. As Chani's father Liet-Kynes used to say, everything on Dune was tied together, an entire ecosystem that included the land, the available water, and the air.\n\nAnd, thanks to Duncan Idaho, an extensive work force of hardened machines continued the excavation process in latitudes where the sandworms had not yet returned. Methodically, the mechanical army prepared the old sand section by section, opening the way for worms to expand their territory. Massive planting and fertilization work performed by powerful thinking-machine tractors and excavators had stabilized the seared ground, establishing a new biomatrix, while Paul's hardy settlers monitored the growth and did their own work alongside. Through his wide-reaching thoughts, Duncan made sure the thinking machines understood what Dune had once been, before outsiders meddled with its ecosystem. Misused technology had devastated the desert planet, and now technology would help bring it back.\n\nPaul stopped a hundred meters from the nearest rock formation, where a work crew had found the ruins of an abandoned sietch. With a small group of determined settlers, he and Chani had been salvaging the Fremen habitat with their own hands. Reclaiming the old ways.\n\nIn bygone days, he had been the legendary Muad'Dib, leading a Fremen army. Now he was content to be a modern-day Fremen, a leader of 753 people who had established austere homes in the rocks, which were on the way to becoming thriving sietches.\n\nPaul and Chani flew out regularly with survey crews. Instilled with fresh optimism, he saw the magnificent potential for Dune. Near the excavated sietch, he had discovered an underground grotto that he and his followers planned to irrigate and artificially illuminate, to support a planting project for grasses, tubers, flowers, and shrubs. Enough to support a small population of new Fremen, but not enough to shift the desert ecosystem that the new worms were recreating, year after year.\n\nOne day, he might even ride the great worms again.\n\nPaul turned to see the pale yellow sunrise appearing over the ocean of sand. \"Dune is reawakening. Just as we are.\"\n\nChani smiled, seeing both her beloved Usul of memory and the ghola she had grown up with. She loved each Paul for himself. Her abdomen protruded just a little, where their growing baby was beginning to show its presence. In five months, it would be the first child born on the recently resettled planet. In her second lifetime Chani did not need to worry about Imperial schemes, hidden contraceptives, or poisoned food. Her pregnancy would be normal, and the child\u2014or children, if they were again blessed with twins\u2014would have great potential, without the curse of terrible purpose.\n\nChani, even more in touch with the weather than he was, turned her face into a cool breeze. The sunrise began to show a new richness of coppery colors from dust stirred into the air. \"We'd better get back to the sietch, Usul. A storm is brewing.\"\n\nHe watched her glide forward gracefully, her red hair blowing behind her. Chani sang the walking song of lovers on the sand, her words lilting beautifully and in a stutter rhythm, like the cadence of her feet:\n\n> \"Tell me of thine eyes\n> \n> And I will tell thee of thy heart.\n> \n> Tell me of thy feet\n> \n> And I will tell thee of thy hands.\n> \n> Tell me of thy sleeping\n> \n> And I will tell thee of thy waking.\n> \n> Tell me of thy desires\n> \n> And I will tell thee of thy need.\"\n\nWhen they were halfway back to the rocks, the wind picked up. Blowing sand stung their faces. Paul held onto Chani, doing his best to shelter her with his own body against the abrasive wind.\n\n\"Yes, a fine storm is brewing,\" she said, as they finally reached the sietch entrance and hurried inside. \"A cleansing one.\" In the low light of a glowglobe, exhilaration flushed her features.\n\nCatching her by the arm, Paul spun her around and wiped sand from around her eyes and mouth. Then he drew her close and kissed her. Chani seemed to melt into his arms, laughing. \"So you have finally learned how to treat your wife!\"\n\n\"My Sihaya,\" he said as he held her, \"I have loved you for five thousand years.\"\n","meta":{"redpajama_set_name":"RedPajamaBook"}}
+{"text":"\n\nPublished in 2018 by Cavendish Square Publishing, LLC 243 5th Avenue, Suite 136, New York, NY 10016\n\nCopyright \u00a9 2018 by Cavendish Square Publishing, LLC First Edition\n\nNo part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means\u2014electronic, mechanical, photocopying, recording, or otherwise\u2014without the prior permission of the copyright owner. Request for permission should be addressed to Permissions, Cavendish Square Publishing, 243 5th Avenue, Suite 136, New York, NY 10016. Tel (877) 980-4450; fax (877) 980-4454.\n\nWebsite: cavendishsq.com\n\nThis publication represents the opinions and views of the author based on his or her personal experience, knowledge, and research. The information in this book serves as a general guide only. The author and publisher have used their best efforts in preparing this book and disclaim liability rising directly or indirectly from the use and application of this book.\n\nAll websites were available and accurate when this book was sent to press.\n\nLibrary of Congress Cataloging-in-Publication Data\n\nNames: Murphy, Grace.\n\nTitle: The power of PHP \/ Grace Murphy.\n\nDescription: New York : Cavendish Square Publishing, 2018. | Series: The power of coding | Includes bibliographical references and index.\n\nIdentifiers: ISBN 9781502629463 (library bound) | ISBN 9781502634191 (pbk.) | ISBN 9781502629470 (ebook) Subjects: LCSH: Computer programming--Juvenile literature. | PHP (Computer program language).\n\nClassification: LCC QA76.73.P224 M87 2018 | DDC 006.7--dc23\n\nEditorial Director: David McNamara Editor: Caitlyn Miller Copy Editor: Rebecca Rohan Associate Art Director: Amy Greenan Designer: Joe Parenteau Production Coordinator: Karol Szymczuk Photo Research: J8 Media\n\nThe photographs in this book are used by permission and through the courtesy of: Front cover, Hero Images\/ Alamy Stock Photos; p. 4 Vincent Pontier\/http:\/\/www.elroubio.net\/elephpant_download.php http:\/\/php.net\/ elephpant.php\/File: Webysther 20160423 - Elephpant.svg\/Wikimedia Commons; p. 6 William Stadtwald Demchick, own work\/File: Rasmus Lerdorf August 2014 (cropped).jpg\/Wikimedia Commons; p.13 BestVectorIcon\/Shutterstock.com; p. 19 (right) Ben Scholzen (https:\/\/www.flickr.com\/people\/30771817@ N06) from Karlsruhe, Deutschland\/Andi Gutmans holding the keynote (https:\/\/www.flickr.com\/photos\/ dasprid\/5141279580\/)\/File: Andi Gutmans holding the keynote (5141279580).jpg\/Wikimedia Commons, (left) Leo Lefebvre, own work\/File: ZeevSuraski2.jpg\/Wikimedia Commons; p. 28 Magictorch\/Ikon Images\/ Getty Images; p. 34 Defense Advanced Research Projects Agency (DARPA)\/File: DARPA Big Data. jpg\/Wikimedia Commons; p. 40 Georgejmclittle\/Shutterstock.com; p. 45 WizardCat (http:\/\/wizardcat. com\/)\/published (https:\/\/cms-assets.tutsplus.com\/legacy-premium-tutorials\/posts\/52639\/images\/52639_ d94d3f3cd9aa454a8e0bf3b1932536cd.png) on tuts+ (http:\/\/code.tutsplus.com\/tutorials\/why-laravel-is-taking-the-php-community-by-storm--pre-52639)\/File\/File): Logo-composer-tutsplus.png\/Wikimedia Commons; p. 50 Alex Mit\/Shutterstock.com; p. 53 Larry Ewing (http:\/\/www.isc.tamu.edu\/~lewing\/linux\/), gg3po (http:\/\/ kde-look.org\/usermanager\/search.php?username=gg3po)\/lewing@isc.tamu.edu (mailto:lewing@isc.tamu. edu), The GIMP (http:\/\/isc.tamu.edu\/~lewing\/linux\/\/File: NewTux.svg\/Wikimedia Commons; p. 54 Jeff Sandquist (http:\/\/www.flickr.com\/people\/48003527@N00)\/File\/File): MIX Keynote-Scott Guthrie 09 MS 05 2007.jpg\/Wikimedia Commons; p. 61 MaxKobuzan\/Shutterstock.com; p. 67 FGRibreau, own work\/File: Redsmin-Redis-gui.png\/Wikimedia Commons; JovanCormac, own work\/File: MySQLQueryBrowser.jpg\/ Wikimedia Commons; p. 70 Tonusamuel, own work\/File: 20170531-DSC06942.jpg\/Wikimedia Commons; p. 72 Africa Studio\/Shutterstock.com; p. 78 Monkey Business Images\/Shutterstock.com; p. 79 Rawpixel Ltd\/ Alamy Stock Photo; p. 82 karmatosed (https:\/\/www.flickr.com\/people\/73631307@N00) from UK\/File: Matt Mullenweg (31537986015).jpg\/Wikimedia Commons; p. 83 Christian Rummel\/iStock Unreleased\/Getty Images; p. 86 Milesjpool, own work\/File: CPT-Object-Var-Proc.svg\/Wikimedia Commons; p. 89 Enrique Dans (http:\/\/www.flickr.com\/people\/16189770@N00) from Madrid, Spain\/File: Tim Berners-Lee April 2009.jpg\/ Wikimedia Commons; p. 95 Dean Drobot\/Shutterstock.com; p. 98 Wilgengebroed on Flickr (https:\/\/www. flickr.com\/photos\/wilgengebroed\/)\/File: Internet of things signed by the author.jpg\/Wikimedia Commons.\n\nPrinted in the United States of America\n\n1 The History of PHP.........\n\n2 How PHP Works...........\n\n3 Strengths and Weaknesses.................\n\n4 Getting Started with PHP..................\n\nGlossary..................\n\nFurther Information........\n\nBibliography...............\n\nIndex.....................\n\nAbout the Author..........\n\nOpposite: PHP's mascot is the ElePHPant.\n\n### The History of PHP\n\nEvery time you log on to Facebook, check Wikipedia for information you are curious about, or connect to a WordPress-created web page, applications written using PHP make it possible. PHP is what is known as a server-side scripting language, meaning it's written to automate certain tasks and run on the server rather than on the user's own computer. This immensely popular programming language helps accomplish tasks as varied as creating secure logins, accessing a multitude of databases, and incorporating Flash videos in dynamic web pages (web pages featuring content that changes based on user interaction). Some estimates indicate that PHP supports one-third of the web. Despite the complex web pages it is used to create, PHP is easy for novice programmers to learn. It also has many advanced features for more experienced programmers. But beyond PHP's huge potential for programmers of all skill levels, it also has a fascinating history.\n\n##### The Origins of PHP\n\nAs Rasmus Lerdorf, the originator of PHP tells it, he was not interested in creating a programming language, he just wanted to solve a problem. The Danish-Canadian systems engineer was looking for an easy way to develop and maintain his personal web page. So in 1994, he began working on the original PHP component, which was a common gateway interface (CGI). Lerdorf used the general-purpose programming language C to establish the components that would help him maintain his personal home page. Thus, he called his creation PHP Tools after \"personal home page\" and released it to the public. This first version, also called PHP 1, can still be downloaded at www.museum.php.net.\n\nRasmus Lerdorf created PHP.\n\nLerdorf had decided to make his software open-source. This meant that his solution would be freely and publicly accessible. It could also be shared and modified. According to Lerdorf, people participate in open-source software development for several reasons, including selfinterest (Lerdorf's self-identified motivation), because they have a problem they want solved; self-expression, because it satisfies their creative impulse; and altruism, because they want to improve the world.\n\nThe open-source movement had begun in the United States in the 1950s with academics sharing software among their colleagues. Soon, though, computer hardware manufacturers began charging for the software that was used on their machines. By the 1980s, some technology leaders were dissatisfied with the steadily rising software costs. They formed the GNU project to develop a software operating system that developers and users would be free to use, distribute, modify, and improve. The Linux operating system, with millions of users today, was the first result of that project.\n\nAlthough the term \"open-source\" was not coined until 1998, by the mid-1990s, when Lerdorf began developing his web scripting tools, the movement was gaining traction with the growth of dotcom companies. In particular, the Apache HTTP server, which played a critical role in the development of the World Wide Web and is today the most used web software in the world, was released as open-source software.\n\n#### Rasmus Lerdorf   \no o o\n\n\"As strange as it may sound, I don't actually like programming. My passion is for developing systems that simplify complicated problems. \"\u2014Rasmus Lerdorf\n\nRasmus Lerdorf, original creator of PHP, was born on Disko Island, off the coast of Greenland in Baffin Bay, on November 22, 1968. His early years were spent in Denmark. In 1980, he moved with his family to Canada. They settled in King City, Ontario, in 1983. Lerdorf attended King City Secondary School, where he played soccer and basketball.\n\nHe began developing his computer skills as a teenager by writing software for the Unisys ICON, a system built specifically for Ontario's schools. These computers, according to Lerdorf, didn't have much software and \"nobody knew anything about them. \" With his friend Ben Eng, Lerdorf created software for this distinctive machine and ended up teaching an adult education computer course. He also taught an accreditation program for teachers. Lerdorf credits these early experiences with providing both a stimulus and a solid base for his later interests.\n\nLerdorf enrolled at the University of Waterloo, whose Cheriton School of Computer Science produced roughly one-third of Canada's computer science graduates in the 1980s. At that time, any student who could demonstrate the ability to crash the computer system was treated to a drink for uncovering a weakness. Lerdorf was part of the computer co-op program and worked in several Canadian locations. In his final assignment, he worked with Nutec, a software company in Brazil. With his experiences in a variety of countries, Lerdorf became fluent in five spoken languages, as well as multiple computer languages. He graduated in 1993 with a Bachelor of Applied Science in Systems Design Engineering.\n\nHe continued with Nutec after graduation and was transferred to Silicon Valley shortly thereafter. Lerdorf became very excited about working with the web, which was then an up-and-coming technology field. Dissatisfied with his company's commitment to web projects, Lerdorf moved back to Toronto and began working as a consultant. In Toronto, he developed the initial version of PHP, a web scripting language, and worked on the Apache web server, which was then emerging as the most generally used web-server software.\n\nHis consultant work included a large project with the University of Toronto that facilitated online access for students and faculty, followed by work with Bell Global Solutions. After a brief sojourn in North Carolina with IBM's WebSphere team, Lerdorf moved back to Silicon Valley, attracted by the dotcom explosion. He participated in an unsuccessful startup while continuing to work on new versions of PHP By this time, although Lerdorf never intended PHP to be a full-fledged programming language, his original web scripting solutions had expanded exponentially and organically into a popular web language with hundreds of contributors working on this open-source project.\n\nLerdorf was hired in 2002 to help the search engine site Yahoo!. At the time, Yahoo! was the most popular web destination, and Lerdorf helped them make PHP work more effectively. In 2003, the MIT Technology Review named him as one of the top 100 innovators in the world under the age of thirty-five. He stayed with Yahoo! until 2009. He subsequently worked for three more sites, WePay, Etsy, and Jelastic, and consulted for startups. Today, Lerdorf travels around the world to speak at open-source seminars and conferences. Despite his avowed dislike for programming, Lerdorf is acknowledged as the creator of one of the most widely used web development languages.\n\nPHP soon was adopted by the open-source community, allowing developers to improve upon the code and fix any bugs. Lerdorf extended the initial components to have a much wider capacity that included web forms and the ability to transmit and receive information from databases. He called this version PHP\/FI (for forms interpreter) and, but only briefly, dropped the PHP designation and identified his scripting tools simply as FI.\n\nThis early version of PHP included some of the basic functions that still exist in PHP today. It could automatically interpret form variables and had a limited ability to embed HTML (hypertext markup language) syntax. Since HTML is the most basic building block of the web, both describing and defining the content of a web page, this capacity was critical. FI continued to receive greater acceptance, but it was not yet considered to be a full-fledged programming language.\n\nBy April 1996, Lerdorf had completed another revision and again called the new product PHP\/FI. In this second generation, PHP was evolving into a real programming language, rather than just a set of tools. It had a similar structure to C, which made it easier for C developers to use it. Its ability to function on a greater variety of operating systems was being explored. This version also supported cookies and user-defined functions, as well as MySQL, an open-source database management system. In June, the name of PHP\/FI was changed to PHP 2.0. After a short period of being called Personal Home Page Construction Kit, it had been accepted as the next generation of PHP.\n\nPHP 2.0 had a very short shelf life after it was officially released in November 1997. Despite its limitations, though, it was becoming very popular with web developers. According to a survey in May 1998, nearly sixty thousand domains (at that time approximately 1 percent of all domains) used servers that had PHP installed. PHP 2.0 did not have many contributors, however, and was essentially written by Lerdorf alone. Even at the time the 2.0 version was released, it was already being rewritten by the open-source community.\n\n##### PHP 3\n\nIn 1997, Andi Gutmans and Zeev Suraski, students at the Technion in Tel Aviv, Israel, began working on an e-commerce application for a university project. They were using PHP but found it was not as efficient as they wanted it to be, and it did not contain a variety of features that they needed. Working in conjunction with Lerdorf, they began a comprehensive rewrite of the PHP parser.\n\nSince parsers take source code and translate it into a data structure that can, after interpretation, be used to execute programs, an effective parser is a powerful computer-language component at the core of the language itself. This new makeover, with the collaboration of Gutmans, Suraski and Lerdorf, was designed to incorporate many improvements and build upon the PHP 2.0 user base. The newer version actually closely resembled the PHP language as it is used today. It was named PHP 3.0. This new version also had a renamed acronym to better reflect its many uses: the full meaning of PHP now became\u2014rather than Personal Home Page\u2014PHP: Hypertext Preprocessor.\n\nThe open-source PHP 3 attracted a number of new developers as well as many new users. The language was easy to extend, and many developers added a variety of modules to increase its usefulness. These included interfaces with multiple databases, connections to new protocols, and Application Program Interfaces (API). PHP 3 also included support for object-oriented programming (OOP), a model that is organized around objects and data, rather than action steps and logic. This type of program makes it easier to use code written for one program in another and to modify programs over time.\n\nDevelopers added a variety of modules to PHP 3, including support for Application Program Interfaces (APIs).\n\nAll these features increased the appeal of PHP 3. The announcement making PHP 3 the official successor to PHP\/FI was made by the new PHP Development Team in June 1998, after nine months of public testing. By that time, it was already installed on more than seventy thousand domains. It was also hosted on servers using Windows and Macintosh operating systems, as well as the original Unix and the operating systems modeled on that system, like Linux. At its height, PHP 3 could be found on approximately 10 percent of internet servers worldwide.\n\nBooks on PHP were beginning to make an appearance. The first was a book in Czech by Jirka Kosek called Creating Interactive Internet Applications. Shortly thereafter a book in Dutch by Egon Schmid, Christian Cartus, and Richard Blume, entitled PHP, was published. Core PHP Programming by Leon Atkinson, the first PHP book in English, followed shortly afterward. These early publications preceded a large number of PHP books that were written in different languages and published all over the world. There are over four hundred PHP books in English, over one hundred in German, and more than fifty books in Spanish or French. Other languages include Japanese, Hebrew, and Korean. The scope of PHP publications is another indication of the enormous success of the language.\n\n##### The ElePHPant in the Room\n\nIn 1998, the mascot for PHP was designed. A man named Vincent Pontier created the adorable image now associated with the PHP language and community when he was visited at home by a computer-programming friend who described for him the revolutionary contribution of PHP. While Pontier's friend told him about the ways in which this language would completely change the interactions on the web, Pontier was distractedly doodling the letters PHP on a white piece of paper.\n\nAs Pontier tells it: \"By chance\u2014chance sometimes [does] make good things happen\u2014I suddenly noticed that the letters were forming the shape of an elephant if viewed in a 'sideways angle.'\" Pontier sent his design to Jean-Pierre Dezelus, the owner of a personal website that would eventually transform into PHPinfo.net, a site for PHP resources. Unknown to Pontier, Dezelus was a collector of elephant paraphernalia, and he asked Pontier to create a true elephant logo. Pontier thought that naming it \"elePHPant\" was a good pun.\n\nThe expanding PHP community soon adopted the elePHPant, and it is now known around the world. Later, the logo would also be transformed into a stuffed animal, ever-present at PHP seminars and conferences. The PHP elePHPant has had many incarnations. Although the original elePHPant was blue, a purple elePHPant was created for a PHP Women's Kickstarter campaign, a black one was used for an AmsterdamPHP user group Kickstarter drive, and other elePHPants have been made in orange, red, and aqua for a variety of specialty purposes. There is even a wooly mammoth PHP plush animal, said to be the ancient ancestor of the elePHPant. For the twentieth anniversary of PHP, a singular golden elePHPant was created. This unique elePHPant was purchased by Zend Technologies and now has its own Twitter account.\n\n##### The Zend Engine\n\nThe release of PHP 3 did not signal a slow down in the language's development. Shortly after PHP 3 came out, Gutmans and Suraski started to work on the next PHP revision. They were focused on increasing the performance of the PHP software in terms of its speed and efficiency. They also wanted to expand the ability to divide the application into modules that could use a prewritten code and could be easily added when a new function was needed.\n\nIn addition to making the software development a less complicated process, these changes could make PHP more appealing to businesses. Modules could quickly be added to handle business needs as they were identified, and the time and cost of developing essential modules, tailored to the business demands, would be minimized.\n\nThe new software, first designated in 1999 as the Zend Engine, got its title from a combination using part the first names of its developers, Zeev and Andi. The term \"engine\" is often used to refer to software at the core of a language, in which different elements interact smoothly. An engine assists in automated processes with little or no human intervention. The Zend Engine does all that and more.\n\nThe Zend Engine is a separate software component that can be used with the web-specific interfaces of PHP but can also be used in other environments. It increases the performance and reliability of the PHP software. It allows for so-called dynamically integrated extension modules that can handle such tasks as debugging and boosting performance. It supports implementation of all the standard PHP structures. It includes high performance parsing and execution of PHP scripts. It provides memory and resource management. It also interfaces with modules that connect to external resources and protocols, such as MySQL, a popular open-source database.\n\nPHP 4, released in May 2000, was based on the Zend Engine. It also included better output buffering, ensuring that a program's output is sent to the browser after the entire script has been processed, rather than in separate pieces as the script is processed. PHP 4 integrated support for many web servers. It incorporated HTTP sessions, which creates a partially permanent information communication between two devices or a computer and a user. PHP 4 also provided an improved way to handle user input security. The popularity of PHP expanded even more and, in 2001, Netcraft's Web Server Survey indicated that there were 1.8 million sites using PHP.\n\nThere were, however, some concerns that PHP releases were not adequately tested for use. A PHP Quality Assurance Initiative was created, shortly after the release of PHP 4 in 2000 to address these criticisms. The first PHP conference was held in Germany in October of the same year. At the O'Reilly Open Source Convention, held in San Diego in 2001, an official PHP conference was included. Now PHP conferences are regularly held at locations around the globe.\n\n###### Zend and the PHP License\n\nWhen Gutmans and Suraski founded Zend Technologies to provide business support for the use of PHP in 1998, they also created a new PHP license. The license specifies that \"products derived from this software may not be called 'PHP,' nor may 'PHP' appear in their name, without prior written permission from group@php.net. You may indicate that your software works in conjunction with PHP by saying 'Foo for PHP' instead of calling it 'PHP Foo or phpfoo'''.\n\nProviding services for open-source (and therefore free) software is one business model that allows developers to make money from their involvement in open-source projects. Public domain software, which is not copyrighted, may be free, but anyone can make a modified proprietary version and charge for it. Some free programs may actually be copyrighted but are distributed under licenses that allow ownership of a version that has been modified.\n\nZeev Suraski (left) and Andi Gutmans (right) are the founders of Zend Technologies.\n\nZend uses a model in which the open-source community develops the primary program (in this case PHP itself), and Zend makes development tools for web applications that are written in PHP. Zend maintains a significant involvement in the continuing improvement and revision of the basic programs, but it does not have specific control over the process. By focusing on the needs of the business community, Zend was first able to get investors and eventually grow into an organization with high earnings.\n\n#### Zend Technologies, the PHP Company  \no o o\n\nAndi Gutmans and Zeev Suraski worked in collaboration with Rasmus Lerdorf, the original creator of PHP, to create PHP 3.0. In 1998, Gutmans and Suraski completely reworked and redesigned the PHP core in order to improve the language's basic code and its performance of complex operations. The redesigned parser was named the Zend Engine, and the next release of PHP, PHP 4.0, was based on the Zend Engine. It increased the program's efficiency and supported, among other improvements, improved security for user input.\n\nThe following year, Gutmans and Suraski founded Zend Technologies to provide business applications for PHP. Gutmans played several critical roles at Zend. He secured initial funding investments for the startup company including Israeli venture capital funds Platinum Neurone Ventures and Walden Israel; he headed the Advanced Technology Group, focused on strategy and innovation; and he engineered several strategic alliances, including some with business titans like Oracle, IBM, and Microsoft. In 2004, Zend moved its headquarters to Cupertino, California, where it continued to garner millions in investment funding. The Israeli Venture Association gave Zend the Best Startup Software Company award in 2006.\n\nCalling itself the \"PHP company,\" Zend continued to develop software that now includes a variety of products for web applications based on the PHP language. Its software allows programmers to create applications in PHP that accomplish tasks as varied as the protection of intellectual property and the ability to provide online training. Its Zend Server runs and manages web PHP applications. The Zend Platform checks PHP applications for performance problems. In addition to software development, Zend created a system for PHP certification and, by 2013, over ten thousand programmers had received this credential.\n\nGutmans was named Zend CEO in February 2009, and Zend continued to expand its offerings and its business. In October 2015, Zend was acquired by Rogue Wave, a Colorado software company that supports quick development of enterprise software applications (applications built for companies). According to Suraski, now Chief Technical Officer at Zend, the partnership with Rogue Wave \"is a continuation of our vision to support the PHP community and make PHP use easy, accessible, and secure in demanding environments. \"\n\n##### PHP 5\n\nThe next version of PHP took several years of development and a number of pre-releases that came out before the final, official release. But in July 2004, PHP 5.0 was distributed. This new version was powered by Zend Engine 2.0 and used a newly integrated object-oriented programming model as well as the traditional logic model. It added significant capabilities and performance improvements. It supported extensible markup language (XML), which is designed to communicate data, unlike HTML, which is designed to display that data. It included built-in Simple Object Access Protocol (SOAP) extensions that permitted users to call on web services and get responses independent of their operating system or the programming language they used.\n\nIn the next few years, PHP 5 underwent several revisions. PHP 5.1, released in 2005, continued to add performance enhancements. It simplified database handling and provided better time zone support. It also added more than thirty new functions with various extensions. PHP 5.2, released in 2006, added even more performance improvements. It included a new memory manager, incorporated in the Zend Engine. PHP 5.2 added many new features and provided fixes for more than 200 bugs. PHP 5.3 introduced many new upgrades, particularly using a better object model useful for complex applications. It also fixed more than 140 bugs.\n\nThe PHP development team expanded to include new participants, both individuals and organizations. In addition to programmers working directly on PHP code, many others worked on supporting or related projects, such as PHP documentation and PECL, the PHP Extension Community Library. The team relied on a network infrastructure of more than one hundred web servers on six continents. By 2008, PHP 5 was the only stable version under development and the transition from PHP 4 to PHP 5, promoted by the GoPHP5 initiative, was effectively implemented.\n\nCommercial uses of PHP continued to expand with PHP 5. Oracle declared PHP \"ready for enterprise use.\" Yahoo! standardized its operations on PHP. Zend Technologies formed strategic partnerships with IBM and Microsoft. And Zend CTO Zeev Suraski said that PHP \"was no longer considered a nice toy and a nice language for simple stuff. It was evident that we could support one of the largest internet sites in the world.\"\n\n##### The Version That Wasn't\n\nWhile PHP 5 was enjoying immense popularity, it was also being criticized because it did not include core language support for Unicode, an industry standard for encoding, representing, and handling text in most of the written languages on the globe. Because of Unicode's widespread use in computer software, Andrei Zmievski led a project in 2005 to bring Unicode support to PHP.\n\nThe inclusion of Unicode components to PHP would require a major revision of the language, both in its core software and its user code. The plan for PHP 6 was to release it as the new PHP version with both the Unicode changes as well as other added features then being developed. This plan ran into major roadblocks.\n\nZmievski's effort was plagued by a shortage of programmers who actually understood the intricacies of the necessary changes and by ongoing performance problems that seemed unable to be resolved. The project was delayed and, instead, PHP 5.3 was released in 2009, incorporating many of the features planned for PHP 6, including a built-in web server that could be used for testing (but without Unicode support). The project in its original form was abandoned in 2010, with the hope that a future revision would include the integration of Unicode. That hope has not yet been realized.\n\n##### PHP Moves On\n\nBeginning on June 28, 2011, the PHP Group, which is made up of major PHP developers including Lerdorf, Gutmans, Suraski and Zmievski, as well as other significant contributors, decided on a timeline for the release of new versions of PHP. Other minor but official revisions of PHP were then issued: PHP 5.4, PHP 5.5, and PHP 5.6.\n\nPHP continued to build its business base and its web presence. PHP software development kits using cloud-based features were provided by Amazon Web Services and Windows Azure. Facebook developed the HipHop Virtual Machine (HHVM) to convert PHP code into a code compiled dynamically at runtime, improving performance significantly. WordPress, using PHP as its scripting language, had become the number-one blogging site and was emerging as the preeminent web page creation tool. By 2017, it was used by 27 percent of the top ten million websites. In 2013, Google announced that PHP was now a language being supported in AppEngine, their cloudhosting platform. Google explained that PHP support had become the most requested feature, running on 75 percent of the web sites on the platform.\n\nIn 2014, PHP developed its own formal language specification. The PHP Group worked to set standards for the PHP semantics and syntax (semantics is the meaning assigned to the characters, words, and symbols used in PHP; the syntax is the structure of the PHP code). Up until this time, PHP functioned with only user documentation. As more applications began to use PHP, it had become more important to establish these standards.\n\n##### The Next Generation: PHP 7\n\nThe naming of the next major PHP revision was a subject of debate. Even though PHP 6 had never been released, the developers felt that giving the number 6 to the new version might cause some confusion. So, after more than two years in development, when the new generation of PHP was announced, it was called PHP 7.\n\nAs a result of the continuing desire to improve the performance of PHP, a branch of the language called phpng (PHP next generation) was developed by programmers named Dmitry Stogov, Xinchen Hui, and Nikita Popov. It supported just-in-time (JIT) compilation, which improves performance times. The performance enhancement of phpng was recognized and phpng was merged into the master language. In fact, it became the basis of PHP 7. The Zend Engine was redesigned to accommodate the significant changes resulting from phpng, and the new software was called Zend Engine 3.\n\nIn December 2016, one year after it was announced, the official version of PHP 7 was released. Some of the features incorporated in PHP 7 included performance at least twice as fast as PHP 5.6. As an example, before phpng, the WordPress homepage required approximately 9.4 billion central processing unit (CPU) instructions to execute. With PHP 7, it requires 72 percent fewer instructions\u2014approximately 2.6 billion. The new version also incorporated a secure random number generator, an enormous reduction in memory usage, and the removal of old, unsupported extensions. PHP 7 also introduced new operators, such as the \"space ship\" operator (^), useful in comparisons and sorting.\n\nPHP 7 demonstrated the tremendous development of PHP from a limited set of tools created for Rasmus Lerdorf's home page into a sophisticated language that powers websites like WordPress and Wikipedia. In fact, it is now ranked as the third most-used language on the web, after Java and Python.\n\nOpposite: The internet connects the world. Programming languages like PHP make it possible.\n\n### How PHP Works\n\nPHP is what is known as a server-side scripting language. This means that it runs on an internet web server, a computer at a remote location that will process web requests and send web pages back to the user, rather than processing them on the user's own computer. So, in order to appreciate how PHP functions, it is important to have some basic knowledge of how the internet itself works.\n\n##### A Closer Look at the Internet\n\nAll over the world, computers and computer networks are linked through the global network known as the internet. This network is connected in a variety of ways, including telephone wires, fiber optic land lines, satellites, microwave links, and cables laid under the ocean. Despite all the different ways in which the parts of this vast network are connected, it handles all data in the same way. Within this uniformity of data transfer though, the internet can pass on many different types of data, including emails, web pages, and messages, from one computer to another and one network to another. One familiar form of data exchange that provides document storage and access, usually in the form of web pages, happens on what is known as the World Wide Web, a system of servers on the internet. One of the major uses of PHP is the creation of many of those web pages.\n\nWeb pages themselves are documents that have been specially formatted in what is called a mark-up language, the most common being HTML. Markup languages provide extra information about the visual appearance of text in a document, including how it should be formatted for display or printing. When a user types in a web address, or URL (Uniform Resource Locator), usually in the form www. webaddress.suffix, the user is connected to the web server at that location.\n\nThe web page located at that address on the server computer is transferred to the user's computer, and the document, formatted using HTML, can be viewed by the user. Most documents use HTML or similar markup languages. However, when a document is transmitted using only HTML, it does not contain most of the features now expected\u2014such as interactivity and audio and graphics. Something more has to happen with a web page so that users are connected and engaged in a variety of ways and not just reading the content. Rather than the static (unchanging) web pages created with only HTML, web designers create dynamic web pages with content that can change based on the interests or responses of the user. These dynamic web pages are generated in real-time through the use of scripting languages. The essential feature of a scripting language is its ability to manage the activities of other programs, telling them what to do, in the same way that a play script indicates what an actor should do to play a part.\n\n##### Dynamic Scripting\n\nThere are two ways a website can be made dynamic. In order to create dynamic web pages, web applications may contain code that is processed on the user's browser (the user's browser is known as the client), or on the web server.\n\nThe method known as client-side, or front-end, scripting is run directly on the user's computer and the processing usually takes place on the browser. Whatever client-side scripting language is being used, such as JavaScript, must first be enabled on the user's computer in order for the scripting to function. The front-end scripts are embedded in the HTML of the user's site. The scripts select site elements and manipulate them, providing the user with an interactive experience. Client-side code is best suited for situations in which the page elements may be changed without the need to contact a database. Client-side scripting can be used, for example, to move elements on a page, change colors and fonts, or display a pop-up window based on the position of the mouse.\n\nServer-side or back-end scripting is the alternative way to build dynamic websites and has different uses than front-end scripting. In server-side scripting, the scripting application is run directly on a web server, rather than on the user's own computer using the client browser. Software using server-side scripts takes a user's request, processes it, and generates dynamic HTML pages that are sent back to the user's browser. Unlike client-side scripting, server-side scripting can interface with databases on the server.\n\nThe two methods may be used in conjunction with one another. A site such as Amazon uses both types of scripting. Server-side scripting may be used for logins, entering personal information, responding to user inquiries, and handling new data storage. Client-side scripting, on the other hand, displays and sorts data in a variety of ways, changing the appearance of a page in response to the user's actions.\n\nAnother significant distinction between the two scripting methods involves the ability to hide the code that generated the website. The website owner can protect their code and conceal the instructions from the client when using server-side scripting, since the script itself is never transferred from the server. Only the results of the processing are transferred. In client-side scripting, however, the script resides on the user's computer and is fully accessible.\n\n##### Server-side Scripting: What It Can Do\n\nServer-side scripts, like those written in PHP, make a website useful and functional. The term \"server\" refers to both hardware (the actual machine) and software (the coded instructions that tell the server what to do). At a minimum, a web server understands web addresses (URLs). Whenever a browser needs a file that is hosted on a web server, the browser requests the file via HTTP (Hypertext Transfer Protocol), and the server sends the file back using the same protocols. This standardized method enables the user's browser to view a web page.\n\n#### PHP-Is It a Language?  \no o o\n\nThe 1s and 0s of binary code are the simplest form of computer coding. PHP is far more complex, though it took time before it was recognized as a language.\n\nWhen Rasmus Lerdorf first developed PHP, it was not thought of as a programming language. It was simply code written to help Lerdorf create a dynamic web page. However, what was useful to Lerdorf turned out to be useful to other programmers, and PHP's popularity grew.\n\nMany programming languages, like Java and C, were developed through specific projects intended to create those languages. Even Ruby, the object-oriented scripting language originally developed for a Japanese market, was thought of as a new programming language from the beginning. Lerdorf himself, though, called his efforts a \"tool box,\" not a language. He said, \"There was never any intent to write a programming language. .. I have absolutely no idea how to write a programming language, I just kept adding the next logical step on the way. \"\n\nHowever, the energy and direction of the open-source community led to the adoption of PHP as a widespread and well-liked method for creating dynamic web pages\u2014whether it was called a language or not. Although some claimed it couldn't be a \"real\" language because it was not consistent and it was not compiled, others claimed that it met the minimum requirements for being considered a language: using syntactical constructs, it instructed the computer to perform certain operations.\n\nPHP also lacked any strong design principles or solid theoretical principles and was thought of, even by those who considered it to be a language, as messy and lacking rigor. Its implementation was dependent upon user documentation. Although that documentation was extensive, its extensiveness led to problems. Furthermore, some basic features, like correct handling of foreign language and Unicode characters, were add-ons that were not cleanly integrated.\n\nAs previously mentioned, in 2014, PHP finally got a complete definition of its semantics and its syntax in a document called a draft specification. The draft specification was intended to \"evolve over time with the help of everyone who cares about the PHP language,\" just like other open-source products do. But, although it would be a document that would continue to change and mature, it provided, for the first time, a structure for the future development of PHP However PHP was initially created, and however it had evolved, after twenty undefined years PHP had finally become a full-fledged computer programming language.\n\nThe dynamic servers involved in server-side scripting, however, are more complex. These servers not only contain the software that controls HTTP file transfer, but also, most commonly, extra software applications and related databases. The software applications on dynamic servers process the requested web pages, updating the information on the web page as well as the information on the databases, and transfer the updated page back to the user's computer.\n\nThis means that the web page and its content reside on the server and not on the user's computer. The server-side process follows certain steps:\n\n1. A user requests a web page by entering the URL for that page or by following a link to the page.\n\n2. The scripting application on that server (for example, a PHP application) is interpreted by the server and creates or changes the content of the requested page \"on the fly\" based on current information, such as user login input or other available data.\n\n3. The newly generated page in its final form is sent back to the user in HTML format.\n\nServer-side scripting provides for a high level of personalization. Its ability to access databases is very powerful. Applications written in server-side languages like PHP provide the basis for e-commerce sites, social networking, and even Massively Multiplayer Online Role-Playing Games (MMORPGs). The HTML pages with server-side scripts are easy to maintain because they do not have to be edited every time on the local computer with newly written HTML and can be updated right on the server. Information used in updates is stored in a database, which may be located directly on the web server or may be on additional servers linked to it.\n\nThe PHP application can access different types of databases, and some of the most frequently used include the following:\n\n\u2022 MySQL: This continues to be the most frequently used database with PHP applications, and it is the world's most popular open-source database. MySQL is used on enormous websites such as Wikipedia, Facebook, and Google. It provides a web-based user interface in order to manage it.\n\n\u2022 Oracle: The Oracle database is one of the most widely used databases. It is equally popular for servers based on Windows and Linux operating systems. Many major business organizations use this database.\n\n\u2022 DB2: This database was created in 1983, although its development began in the 1970s. It was originally used extensively in conjunction with mainframe systems. DB2 is now being used in many large-scale Enterprise Resource Planning (ERP) and e-commerce systems.\n\n\u2022 PostgreSQL: Compared to MySQL, PostgreSQL has many advanced features that compare well with the advanced features in Oracle. It is, however, believed to be a bit slower than MySQL.\n\n\u2022 Sybase: This database solution is a popular choice for enterprise database management, and it can operate well when a large database is needed.\n\nAlthough these are the most frequently implemented databases with PHP applications, PHP can support a wide variety of less popular databases, from Mongo to Tokyo Tyrant.\n\nA server-side script, then, creates the communication link between a user, the web server, and the databases. It requests, edits, adds to, and deletes items in the database. In providing this link, the server-side script has many functions:\n\n\u2022 It collects data from forms.\n\n\u2022 It processes any user input, such as username and password, and it interacts with databases.\n\n\u2022 It queries the databases in order to accomplish tasks like password validation.\n\n\u2022 It updates the database.\n\n\u2022 It sends and receives cookies.\n\n\u2022 It encodes the generated web page into HTML.\n\n\u2022 It transfers the requested web pages for display on the client browser.\n\n\u2022 It encrypts data for security.\n\nSome examples will help illustrate how this server-side scripting works.\n\n###### Example One: Placing an Order\n\nE-commerce sites are frequently written using server-side scripting. Let's imagine that a customer wants to purchase replacement toner for a laser printer. She enters a Google search for companies that sell laser toners, and the request is transmitted to the Google web server, via HTTP. The web server uses a scripting application that resides on the server, in order to process this request. The application sends a query to the Google database, looking for matches. When a match is found, the application generates a web page in HTML that contains the matches found on the database. Often, this web page is created simply by inserting the matching data in an HTML template, and the process is simplified and speedy. Now the newly created web page, responding to the customer's inquiry and providing a list of toner sales companies, is transmitted back to the customer's client browser, again using the HTTP protocols.\n\nOnline shopping is a great example of server-side scripting at work.\n\nThe customer next selects the website she wants to use from the list of companies on the web page that is now displayed on her browser. She clicks on the link, which connects to the chosen company's web server. The company's web page, which uses a scripting application written in PHP, is transferred from the company's server to the user's browser. This web page contains a number of input forms for the user to complete. She is asked to identify her printer make and model and the color(s) of toner she needs. When she has filled in the forms, she clicks on the submit button on the web page. Now the information is transferred back to the company's web server. There, the scripting application connects to the database that contains information about printers, matches with the correct toners, and lists the price of each toner by color. The scripting application, once again, creates a web page \"on the fly,\" containing the information extracted from the toner database. This new web page is transmitted back to the user's browser.\n\nThis page contains the information about the available toners and also has a form for the customer to complete if she wants to place an order. Filling in the form that requests that an order be placed and clicking to submit it once again transmits this information back to the company web server. The scripting application processes this request and sends a page back to the client for the customer to fill out with billing and shipping information. When the company web server receives this new information, the scripting application matches it to a database of customers that is also on the company's server. If she is a new customer, the information will be added to the company's customer database. If the information is a partial match, a web page that requests more information, for example an updated shipping address, will be generated. If the customer responds with new information, the database will be edited to include it. When the information has been verified, the customer will be requested to review the order details on a web page that was generated at the server with all the current data. If the customer accepts this information and completes the transaction, the database will be updated and the order will be placed.\n\n###### Example Two: Connecting to Social Media\n\nServer-side scripts provide the interactivity on social media sites. Facebook, for example, uses PHP as its basic programming language. So, if a user wants to edit the information that is on his profile, he will first log in to his Facebook account with his username and password. This login information will be transferred to the Facebook server (actually one of the over sixty thousand Facebook servers). The server-side script on the server will access the database containing the user's information and generate the personal Facebook page that the user will see, transmitting it back to the user's browser.\n\nIn order to change the profile information, the user will hover over the Intro section below his profile picture and click on the pencil graphic. He then can edit or add to his profile. When he clicks on \"update your information\" and \"save,\" the new profile is sent back to the Facebook database on the web server, and the scripting application updates the user information that is stored there.\n\n###### Example Three: Doing Research\n\nWebsites that primarily provide informational content, like Wikipedia, have very simple scripting applications. If a user types in a search term on the Wikipedia website and clicks on the search button, the request is transmitted to the Wikipedia server. The scripting application finds the matching database and fills in the information it provides on an HTML template. The HTML file, containing all the database information, is then sent back to the user's browser.\n\nSome informational websites, however, have more complex scripts. When a user requests the front page of a news site, the web server application may retrieve news stories from a database on the server combined with news stories retrieved from another website to generate a page that includes the most current information. The page sent back to the client's browser may, in turn, be automatically updated by the web server application.\n\n#### Your Data Package Has Arrived   \no o o\n\nProgrammers don't want to keep reinventing the wheel. They often look for a piece of reusable code that can be dropped into an application to perform frequently utilized functions, such as user authentication or database management. This reusable code is contained in libraries that programmers can access when they are looking for an efficient way to insert a certain function into the application they are writing.\n\nFrequently, these libraries are collected together in groups called packages. The libraries in a package are either built upon each other or use each other in order to function most effectively. For example, library \"A\" may use code from library \"D\" in order to run effectively, so the programmer needs to download both \"A\" and \"D\" in order to run code \"A. \" This relationship is called a dependency.\n\nManaging dependencies can be a complex and sometimes messy problem, particularly if a project has multiple programmers calling upon a variety of packages to perform a variety of tasks. PHP Extension and Application Repository (PEAR) was an early system for distributing reusable PHP components. But PEAR was hard to search, hard to add new components to, and generally difficult to use, so many PHP programmers abandoned its use.\n\nIn 2012, Nils Adermann and Jordi Boggiano, two European developers, announced the release of Composer, a package dependency management tool for PHP Unlike PEAR, Composer manages dependencies on a project-by-project basis rather than forcing a programmer to install packages on the entire system. It will download all the required libraries and packages and handle them in a meaningful and logical way. Its main package repository is \"Packagist. \" Composer has now become an essential programming tool for most PHP projects.\n\nComposer is a package dependency management tool.\n\n###### Example Four: Updating a Website\n\nWebsites built with server-side scripting, such as PHP, have some significant advantages when the user wants to update the site, particularly if the site consists of a large number of pages. If the website is created with a static code such as HTML, each page would have to be changed manually and uploaded when an update was needed. If, however, the site is created using PHP and MySQL as a linked database, the content could be updated for the entire site using the database. In order to update or alter the design, it would only require altering a small amount of PHP script.\n\n##### How PHP Code Looks\n\nPHP code can look very much like the HTML code that is used to produce web pages. Although PHP scripting can accomplish a great variety of tasks, it is deceptively simple to learn and use. At its most basic level, it can be embedded in an HTML page and simply create a static document, as though the code were completely HTML. All embedded PHP code is identified by beginning with <?php and ending with ?>.\n\nFor example:\n\n<html> THIS SECTION IS HTML\n\n<head>\n\n<title> My first PHP script <\/title>\n\n<\/head>\n\n<body>\n\n<?php EMBEDDED PHP CODE BEGINS\n\necho \"Hello, Programmers!\";\n\n?> EMBEDDED PHP CODE ENDS\n\n<\/body> HTML CODE\n\n<\/html>\n\nThis embedded PHP code will produce a static page with the message \"Hello, Programmers!\" This could also be achieved by using only HTML code. If, on the other hand, the code included a PHP variable, it would look like this:\n\n<html> HTML CODE\n\n<body>\n\n<?php EMBEDDED PHP CODE\n\n$txt1 = \"Learn PHP\";\n\n$txt2 = \"online\";\n\necho $txt1 \";\n\necho \"Study PHP $txt2\";\n\n?>\n\n<\/body> HTML CODE\n\n<\/html>\n\nThe output produced by this code would be: Learn PHP Study PHP online Since this message is created using the variables identified as $txt1 and $txt2, the output can be changed by changing the variables. This is a step closer to a dynamic web page. If, however, the user fills out a form created in HTML and clicks the submit button, the PHP code that can process that request does much more. The PHP code will refer to the HTML code that created the form, as in the following example:\n\n<html> HTML CODE\n\n<body>\n\n<form action=\"identity.php\" method=\"post\">\n\nName: <input type=\"text\" name=\"name\"><br>\n\nE-mail: <input type=\"text\" name=\"email\"><br>\n\n<input type=\"submit\">\n\n<\/form>\n\n<\/body>\n\n<\/html>\n\nThis HTML code will create a form for the user to complete that looks like this:\n\nName:\n\nE-mail:\n\nThe user completes this form, clicks submit and the data is sent to a PHP file named \"identity.php\" so that it can be processed. The \"identity.php\" file (embedded in HTML) looks like this:\n\n<html> HTML CODE\n\n<body>\n\nWelcome <?php echo $_POST[\"name\"]; ?><br> PHP CODE BEGINS WITH <?php\n\nPOST[\"email\"]; ?> <\/body>\n\nPHP CODE ENDS WITH ?>\n\nHTML CODE\n\n<\/html>\n\nIf the user's name was Harry and the email address entered was harry@mywebsite.com, the output on the user's computer would be:\n\nWelcome Harry\n\nThe email address you gave is: harry@\n\nmywebsite.com\n\nThe PHP application on the web server took the data transmitted to it from the web form and generated a web page using that information. If the user was named Sally and her email was sally@mywebsite.com, the output would have been:\n\nWelcome Sally\n\nThe email address you gave is: sally@ mywebsite.com\n\nThis example is a simple demonstration of one of the ways in which PHP can personalize a user's web experience using simple code. More complex operations, including querying databases for information, validating input, and updating the databases, can all be accomplished with straightforward PHP code. PHP can do a lot with a little.\n\nOpposite: Like any programming language, PHP has strengths and weaknesses.\n\n### Strengths and Weaknesses\n\nPHP was originally built simply to create web pages. Through the years of its continued evolution, it has maintained its focus as a web page development tool. Over time, though, it has matured into a powerful language whose immense popularity results from its significant benefits. The users of the huge number of websites that run on PHP experience these benefits, even if they don't all know that PHP is responsible.\n\nPHP's popularity demonstrates the language's usefulness, but it doesn't necessarily mean that PHP does everything perfectly or that it never changes. Ongoing PHP development shows how PHP benefits from continuing to identify the improvements that could make it better. If we look at the different aspects of PHP and how it functions, we can get a good picture of where PHP is now and where it might be going.\n\n##### Open-source Technology with Community Support\n\nMany programming languages, such as ASP.NET, have free editions, but their professional editions can be expensive. Even the free edition of ASP.NET requires a proprietary Windows server. Alternatively, a major characteristic of PHP is that it is an open-source technology, free for developers and users and responsive to contributors. Also, the PHP community has compiled and published an almost uncountable number of free support applications to help make using PHP easier, more efficient, and more effective since the language first launched. According to php.net, \"Anybody who programs in PHP can be a contributing member of the community that develops and deploys it; the task of deploying PHP, documentation, and associated websites is a never ending one.\"\n\nThe community collaboration for PHP is extensive and enthusiastic. There are a significant number of reference sites, tutorials, and guidelines available on the internet and even in many different spoken languages. Some websites allow you to post a question, get answers from users, and see how other users rated the response. Hardcover books on PHP have been appearing across the globe almost since the language's inception. With PHP's great popularity, it has a large number of contributors, developers, and users, and there are numerous support groups, forums, and chat rooms that focus on PHP issues and solutions. PHP programmers can always find someone willing to help. On the other hand, open-source code allows everyone to see the source code, and, if there are bugs in the source code, they can be used to exploit any PHP vulnerabilities and weaknesses.\n\n##### Cross Platform Performance\n\nPHP is not only free, it works on almost every platform (i.e., a computer and the operating system on which software applications are run). This includes both open-source platforms and even the proprietary ones. PHP can function, for example, on Unix (its original platform), Linux, Windows, and mobile platforms such as iOS and Android. Some of its competitors, like JSP, also function on multiple platforms. Others, like ASP.NET, which functions only on Windows, are platform-dependent.\n\nTux, the Linux logo\n\nPHP also can also support a wide variety of web servers with different server software, including Apache (the world's most popular server), Microsoft Internet Information Server (IIS), and a number of less standard servers, such as WAMPserver, and Oracle iPlanet. Then, too, PHP has cross-browser compatibility, working as well, for example, with Google Chrome as with Safari. Other scripting languages may, like ASP.NET, require additional scripting for browser compatibility.\n\nIt is also easy to find hosting service providers for PHP, while other languages, like Python, have operational requirements that can limit hosting options. PHP hosting can run under Windows (WAMP), Linux\/Unix (LAMP), Apple Mac (MAMP), Sun\/Solaris (SAMP) and other web server software. ASP.NET runs under Windows, but in some cases for increased flexibility, it can use a virtual machine or framework in some other operating systems.\n\nScott Guthrie is best known as the developer of ASP.NET.\n\n##### Server-side Scripting\n\nOne of the most important features of PHP is that it is a server-side application. This characteristic alone provides PHP with certain benefits. Unlike with client-side scripting, the user does not need to enable the scripts to run on their computer by downloading plug-ins, such as Java or Flash. With server-side scripting, the workload on the user's computer is reduced, because all the heavy lifting is being done on the server where the web page is actually being created.\n\nPHP can also create those web pages \"on the fly\" based on user interactions, and the pages are often fairly quick to load. Using server-side content management systems (CMS), like WordPress, website owners can create or maintain their own sites without the need to directly edit code. Users can also use external, readily available pre-written files (usually called libraries or packages) in order to save time and effort coding.\n\nThen, too, the developer's scripts are hidden from the user, making the code more secure. Server-side scripting with PHP also protects the server from crashing. PHP runs in separate, isolated processes within the server software, and therefore it is very difficult for any single process to bring down the entire web server. When a request to the server is identified as a PHP file, the server gives that file to the PHP interpreter. The PHP interpreter then reads the file and executes the PHP code. When it is done, the PHP interpreter gives the output of the code back to the server. Since the PHP interpreter's state is totally reset at the beginning of each request, it is more reliable than systems with long-lived processes, and it ensures that errors will have a minimal effect.\n\nOn the other hand, with scripting software, all the necessary software and database(s) must be installed on the server in order for the scripts to function properly. In some cases, there are significant data security concerns because it is often easier for hackers to access servers where they can exploit flaws in the program code.\n\nOne researcher found that almost 78 percent of PHP applications were running with at least one known vulnerability. One of the most common weaknesses results from inadequate filtering of user input, allowing malicious code to be inserted into the application. Another frequent security problem is caused by SQL injections that occur when an attacker gains access to a database and subsequently to all of the website data. The most common security vulnerability, though, is known as cross-site scripting (XSS), which occurs when a hacker finds a way to get a visitor to a website to load pages with insecure coding, e.g., into a form inserted on a page that then transfers the user's input data to the hacker. All these vulnerabilities can be addressed by following best practices in PHP coding, but the popularity and ease of the language can often result in careless coding and increased security risks.\n\n##### Simplicity\n\nPHP was originally built using C, a general-purpose programming language. Because PHP's syntax remains similar, it is generally straightforward for C programmers to use. However, even for programmers without any knowledge of C, PHP has a quick learning curve, and it is fairly easy to become adept at coding in PHP.\n\nMany programming languages are complex and require a complicated structural knowledge to accomplish tasks. A new PHP programmer, however, can learn a few basic functions and variables and begin coding. Another aspect that streamlines PHP is that it does not restrict documents to a specific order, and users adding new code don't have to make sure that that new code is in a specific place. Also, PHP does not need to be compiled before use since it is executed step-by-step during run-time, rather than turned into machine-executable code in a separate step before it can be run.\n\n#### ASP. NET and PHP   \no o o\n\nASP.NET and PHP are both server-side scripting languages used in the development of dynamic web pages. Despite this essential similarity, however, they do have significant differences. One major distinction is cost. PHP is a free open-source tool, and ASP.NET is a Microsoft proprietary product. PHP runs on several platforms including Linux and Windows, while ASP.NET is designed for Windows implementation. Additionally, PHP can be run on a variety of servers, while ASP.NET is intended for an internet information server (IIS) created by Microsoft for use with Windows.\n\nFrom a programming perspective, though, the ease with whichFrom a programming perspective, though, the ease with which PHP can be learned and implemented may provide the greatest contrast between the two languages. ASP.NET has a complex syntax and can be difficult to read and hard to learn. PHP, on the other hand, is so straightforward that novice programmers can often begin writing basic programs very quickly.\n\nA comparison of the code to create a simple input form in these two languages clearly illustrates the differences.\n\nThe following is ASPNET code:\n\n<html>\n\n<body>\n\n@{\n\nif (IsPost)\n\n{\n\nstring name = Request[\"Name\"];\n\nstring email = Request[\"Email\"];\n\n<p>You entered: <br>\n\nName: @name <br>\n\nEmail: @email <\/p>\n\n}\n\nelse\n\n{\n\n<form method=\"post\" action=\"\">\n\nName:<br>\n\n<input type=\"text\" name=\"Name\" value=\"\"><br> Email:<br><br>\n\n<input type=\"text\" name=\"Email\" value=\"\"><br><br> <input type=\"submit\" value=\"Submit\" class=\"submit\"> <\/form>\n\n}\n\n}\n\n<\/body>\n\n<\/html>\n\nAlternatively, this PHP code can be implemented:\n\n<html>\n\n<body>\n\n<form action=\"early.php\" method=\"post\">\n\nName: <input type=\"text\" name=\"name\"><br>\n\nE-mail: <input type=\"text\" name=\"email\"><br>\n\n<input type=\"submit\">\n\n<\/form>\n\n<\/body>\n\n<\/html>\n\nIn both instances, the output would be the following input form:\n\nThe differences in both the amount of code and its complexity are obvious. PHP can accomplish the same task with much greater simplicity.\n\nPHP is not just suitable for novice coders without any other programming knowledge or experience, though. Developers who want to create more complex applications, can, for example, write custom extensions in C or C++ and will find well-defined and documented support for extending the functionality of PHP using this method. PHP is also easily and seamlessly embedded in other languages, most notably HTML.\n\nThe simplicity of PHP also makes it very easy to edit. PHP code is clear, and its purpose is easy to identify, so making changes is not complicated. Other languages require the user to change multiple functions within several documents in order to make the same changes that PHP can accomplish with limited changes in a single document.\n\n##### Versatility\n\nAlthough PHP is simple, it is also versatile. In addition to providing the freedom to choose any operating system and any web server, PHP is not limited to HTML output. PHP can output images, pdf files, Flash videos, and a variety of text files including XHTML and any other XML files. These files can be autogenerated by the PHP application and saved in the file system, forming a server-side cache for dynamic content.\n\nPHP is as versatile as a Swiss army knife.\n\nAlthough it's probably not the best use of PHP, it can even create desktop applications with a graphical user interface (GUI) in a client-side program. PHP can also extend its range through the use of command line scripting, making PHP run without any server or browser. These scripts can be used for some regularly scheduled tasks as well as simple text processing tasks.\n\nPHP also supports many communication protocols including:\n\n\u2022 Hypertext Transfer Protocol (HTTP), the foundation of data communication for the World Wide Web.\n\n\u2022 Lightweight Directory Access Protocol (LDAP), a software protocol used to find individuals, organizations, and other resources within a network regardless of if that network is public (on the internet), or private (on a corporate or organizational intranet).\n\n\u2022 File Transfer Protocol (FTP), the standard protocol for transferring files from the server to the client.\n\n\u2022 Internet Message Access Protocol (IMAP), a protocol for email that allows users to view and manipulate messages stored on a server as though they were stored on the user's own computer.\n\n\u2022 Simple Network Management Protocol (SNMP), which collects information from network devices on an Internet Protocol (IP) network, such as servers, printers, hubs and routers, and configures those devices.\n\n\u2022 Network News Transfer Protocol (NNTP), a protocol used to transmit news articles between news servers and posting articles in user applications.\n\n\u2022 POP3, used to download email to the user from a mailbox on the server.\n\n\u2022 Component Object Model (COM), Windows software that allows software components to communicate.\n\n\u2022 Web Distributed Data eXchange (WDDX), that allows complex data exchange between virtually all web-programming languages.\n\nPHP also encompasses the two major conceptual models used in web programming. The procedural model is organized around functions that act on what are called data structures. On the other hand, object-oriented programming (OOP) uses objects, which incorporate both the data and the functions that act upon it. This flexibility allows PHP programmers to use procedural code for small projects where speed and coding ease are important. OOP allows for greater coding structure and better handling of complex and large-scale projects. The frameworks used in PHP applications are all designed with OOP and, although procedural coding may provide an easy entry into PHP programming, developers should be able to handle both methods.\n\n##### Web Frameworks\n\nFrameworks\u2014standardized methods for building and organizing web applications\u2014are a wonderful resource to help programmers build web programs more quickly and efficiently. PHP has a number of available frameworks that can make the programming process less complicated and time-consuming. These include Symfony, Laravel, CodeIgniter, CakePHP, and Zend Framework.\n\n##### Content Management Systems\n\nPHP also has a number of content management systems (CMS) that function to support web page management. Almost 60 percent of websites use content management systems. A CMS can, among other functions, allow a user to modify content on a website without being an administrator. CMS can also update websites quickly and easily.\n\nSome of the many CMSs used with PHP include Composer, Drupal (written in PHP and has a community of more than 1.3 million members), Joomla (an open-source option), Magento, October CMS, and WordPress. WordPress is identified as a blog tool, publishing platform, and CMS; it's used by more than 25 percent of the world's websites.\n\n##### Performance\n\nPHP developers have worked diligently to improve its performance. More recent developments seem to have helped PHP speed up significantly. With PHP 7.0, \"on the fly\" optimizations have been incorporated. Facebook has created an open-source runtime engine\u2014 originally called the HipHop Virtual Machine, now just HHVM\u2014that is said to execute PHP commands almost six times faster than the standard PHP interpreter. HHVM now powers Facebook, and other large PHP users are adopting it as well.\n\n##### Database Support\n\nOne of the most powerful strengths of PHP is its support for a wide array of databases. A PHP application can access databases in a variety of ways: using a database specific extension, such as MySQLi; using PHP Data Objects (PDO) to connect to database drivers other than MySQL; or using other methodologies like cURL. And the number of PHP-supported databases is enormous, and includes, among others, Access, Adabas D, dBase, Ingres, InterBase, Empress, Oracle FrontBase, FilePro, PostgreSQL, Sybase, mSQL, Solid, Hyperwave, DB2, Velocis, Informix, ODBC, and Unix dbm.\n\nMySQL is the database most frequently used with PHP applications, and the code can interface with it and integrate the strength of the database and its relational organization into the PHP application. This ability also reduces the development time for web applications.\n\n##### Libraries\n\nSince PHP is very popular, it has a large community of developers that contribute by crafting PHP components that help other programmers build their own projects more easily. These components are stored and accessed through PHP libraries. Since the resources are so extensive, however, finding the right components requires organization and support.\n\n###### Repositories\n\nSoftware repositories are web-hosting facilities that contain file archives for a large amount of source code. They provide storage from which software can be accessed and installed. They often provide additional services that may include version control (logical management and identification of software changes), release management (controlling a software development through different stages), and bug tracking (a database providing information about a software package's known bugs), as well as documentation. Some repositories for PHP code include PEAR, FSD, SourceForge, GitHub, and Packagist.\n\n###### Library Examples\n\nWriting PHP code can be monotonous, repetitive, and time-consuming. Many of the features that make PHP sites appealing and functional do not necessarily require code that is uniquely designed for a particular application; they can be implemented using code written by other developers and are available to download using PHP libraries. Libraries contain prewritten code that can provide a variety of functionality, save coding time, and allow developers to focus on other aspects of web design.\n\nIf a developer wants to enhance the images on a website, for example, Image Workshop is an open- source library that allows image manipulation such as cropping, resizing, and creating watermarks and thumbnails. Snappy, another PHP library, supports snapshot, pdf, or thumbnail generation from an HTML page.\n\nAccess is a commonly used relational database from Microsoft.\n\nAssistance with PHP and MySQL development is provided by PHP DB Class, a library that reduces the amount of coding required to access a database. PHP DB Class also provides a variety of debugging features. If a developer wants to create a tree hierarchy from a database, Tree is another library that can make that easy.\n\nPHPMailer is an essential PHP library backed by a huge community and implemented in popular systems such as WordPress and Drupal. Developers often chose it as the safest library to use for sending emails in PHP. It has SMTP support and can do HTML-based emails. Swift Mailer, another email library, sends emails quickly and efficiently from PHP websites with minimized pressure on server resources.\n\n#### MySQL and PHP   \no o o\n\nMySQL is the most frequently used database for web-based applications.\n\nMySQL is an open-source database that has become the most popular data management tool to use for web-based applications. MySQL is the database of choice that handles information for many well-known sites including Facebook, Twitter, YouTube, and Wikipedia. It not only stores information, but it allows users to manipulate and access the data it holds in a variety of ways, through what is known as a structured query language (SQL). Like PHP, MySQL information is stored on the server, and it performs all its tasks there. Since one of the most powerful ways in which PHP functions is through working with databases, effective use of PHP requires understanding and implementation of databases like MySQL.\n\nThe data in MySQL is stored in collections of related data entries placed in columns and rows called tables. In order to use the MySQL database in a PHP application, the database must first be created and connected. A table for accepting the input data must be created. The following code provides an example of this process, containing both PHP instructions and MySQL code.\n\n<?php\n\n$servername = \"localhost\";\n\n$username = \"username\";\n\n$password = \"password\";\n\n$dbname = \"DB1\";\n\n\/*The PHP application must be connected to MySQL -The extension used is actually MySQLi, the improved version of MySQL - and the successful execution of that connection should be checked, using, for example, the following code:*\/\n\n$conn = mysqli_connect($servername, $username, $password, $database1); if (!$conn) {\n\ndie(\"Connection failed: \". mysqli_connect_error());\n\n}\n\necho \"Connected successfully\";\n\n\/*A table that contains the data that will be used in the PHP application is then created in the MySQL database, using MySQL instruction*\/\n\n$sql = \"CREATE TABLE MyCustomers (\n\nid INT(6) UNSIGNED AUTO_INCREMENT PRIMARY KEY,\n\nfirstname VARCHAR(30) NOT NULL,\n\nlastname VARCHAR(30) NOT NULL,\n\nemail VARCHAR(50),\n\n)\";\n\nif (mysqli_query($conn, $sql)) { echo \"Table MyCustomers created successfully\";\n\n} else {\n\necho \"Error creating table: \". mysqli_error($conn);\n\n}\n\nmysqli_close($conn);\n\n#### MySQL and PHP (continued)  \no o o\n\nThe PHP program can perform a number of operations using the databases created in MySQL. Using a customer database as an example, among other functions, it can:\n\n\u2022 Insert new data into the database based on user input. Every time a new customer places an order, a new customer record can be added to the current database.\n\n\u2022 Update the data on an existing database, changing billing information or shipping address based on new user information.\n\n\u2022 Retrieve information from a database to provide current information to a user, such as the status of an order.\n\n\u2022 Delete records from a database if, for example, a customer choses to eliminate a previously used credit card.\n\n\u2022 Perform logical and arithmetic operations on the information in the database, calculating, for example, the sales tax on a customer's purchase.\n\nMichael Widenius created MySQL.\n\nWhen the data has been extracted from the MySQL database, the PHP application generates a web page in HTML that is transferred back to the client browser and displayed for the user. As just one example of its power, PHP, combined with MySQL, can make online purchasing a seemingly seamless event.\n\nBusiness projects can be created more easily using a number of libraries such as PHP Excel, phpDocumentor, and Pchart. PHP Excel allows developers to implement applications that include spreadsheet editing. The library called phpDocumentor supports the creation and automation of professional documents using PHP code. It incorporates many features to assist in the generation of customized documents including tutorials and documentation linking and cross-referencing through highlighted source code. One called pChart can assist in the generation of a visual presentation of text data. It can create charts, graphs, and more, using SQL queries.\n\nWhen a developer has a problem with an application, Whoops is a library that helps with PHP debugging and displays a detailed error listing. It provides the specific files and code snippets that caused the problem with highlighted syntax. Though the number of PHP libraries and extensions is enormous, understanding the wide range of functions they can perform can save a lot of coding time.\n\nOpposite: Getting an early start with PHP can help you secure a great job.\n\n### Getting Started\n\nBecause PHP is so widely used and has such amazing capabilities, learning the language can open up a lot of possibilities. Maybe you want to use PHP as you build a personal website. Maybe you are thinking about pursuing a career in computer programming. Either way, learning PHP is a worthy goal and one that can be accomplished by programmers of all skill levels.\n\n##### PHP Employment Opportunities\n\nProgramming with PHP is a very popular activity. Virtually every survey of software developers and technological employers lists PHP in the top ten of programming languages that someone should know. It is used, according to W3Techs Web Technology Surveys, as a server-side scripting language on over 82.6 percent of the websites whose programming language could be identified. Cal Evans, the Technical Manager at Zend Technologies, called PHP \"the magic language built for the web.\"\n\nThere are many roles for a PHP developer, whether at the entry level or in a more advanced position. Developers are responsible for writing clear, concise, and well-documented code for web programs. Developers can fix old problems or add new features to existing applications. They can write, modify, and debug software. They can test and document applications, and they can design and code programs written to solve specific problems.\n\nOver time, as developers' skills increase, familiarity with different design approaches\u2014such as object oriented or procedural\u2014should be included in their skill sets. Knowledge of different tools, such as libraries or frameworks, will also bolster opportunities for career advancement. If a developer decides to stay in programming, rather than enter a management career track, he or she might be involved in project coordination and technology leadership, including designing and implementing the architecture of projects. A senior developer can design website layouts and provide advice to the development team.\n\nPHP developers may choose to look for employment with an organization whose field matches the programmer's interest. Statistics for PHP's web presence imply that every different type of business and every different size business, from small, local stores to enormous web-based organizations (think Facebook) use PHP. By 2025, more than half of US businesses are projected to use ten software applications each.\n\nPHP has proved to be the language of choice for tech startups and individual entrepreneurs, building websites quickly and easily and getting each project off to a flying start. Its free software is used for e-commerce as well as by nonprofit organizations, colleges, and government organizations. PHP is even used in video game development.\n\nPHP developers find work both as employees of a business or organization or as freelance contractors, taking both long- and short-term assignments. And because much of the PHP open code developers write is accessible by potential employers, it can turn a developer's past work into both a lucrative assignment and a performance evaluation that illustrates the developer's skill and value.\n\nAccording to the US News and World Report's 2017 listing of the 100 best jobs (evaluated by demand, salary, future growth, and work-life balance) technological jobs rank high. A computer analyst comes in eighth, a system developer is thirteenth, an IT manager is twenty-ninth, and a web developer (which is the most frequent use of PHP) is listed as thirty-first. Web developers can expect about a 27 percent employment growth in the field by 2024, as determined by the Bureau of Labor Statistics. The expansion of opportunities for web developers is linked to the anticipated growth in e-commerce and the continuing need to build dynamic websites as well as the expanding need for mobile apps.\n\nAs of 2017, the median salary of web developers is listed as $64,970 with the average salary of US PHP developers at $86,349. These figures are calculated by Indeed, a job-posting website that based its estimates on users, employers, and job posting information. Indeed lists the entry-level salary for a PHP developer as $70,279. PayScale, a data collection organization, calculates PHP developers' salary range as $40,243 to $92,756, with a median salary at $61,405. The job market for PHP developers looks good from both a stability and compensation standpoint.\n\n##### Getting Started\n\nThe best way for an individual to acquire knowledge and skills in PHP development depends on specific career goals. Most entry-level PHP developers are hired with an associate's degree in a related field such as computer programming, computer science, or web design. Someone who is looking to work as the employee of a medium or large company in a position as a software architect will likely need a bachelor's degree in computer science, computer engineering, or software engineering. Working as a self-employed freelance developer, or, sometimes, working for a start-up, does not usually demand a specific\u2014or even any\u2014degree but it does require that you demonstrate your competence, usually through PHP applications or websites that you have created.\n\n###### Academic Education\n\nDegree programs, at both the associate's and bachelor's level, provide students with more comprehensive education than just instruction in coding. Certificate programs that cover PHP and may be offered online are available at all college levels and allow students to focus specifically on PHP application development. Associate's degrees usually teach students computer logic and how to identify alternative solutions to problems. Students may also learn HTML and study other programming languages. They will likely become familiar with other tools necessary for website applications. Advanced degrees cover additional subjects such as computer architecture, object-oriented programming, and operating systems, as well as essential coding skills. They may, in addition, require courses in advanced mathematics.\n\nCollege courses in computer science cover much more than a single programming language.\n\nLearning PHP coding may not be included in the basic coursework necessary to get a degree, but it is often provided as an optional course. Many developers will seek internships while still in school to acquire important on-the-job experience. The foundations provided by an academic education, however, can provide the footing not only for high-level work in the computer sciences. They can also provide the fundamentals that make it easier for a programmer to decide on the appropriate language for a particular task, understand the best design choices, and follow the best logic and practices for creating clean and refined code.\n\n###### PHP Training\n\nThe popularity of the language has resulted in many opportunities for learning PHP in ways tailored to fit all preferences, including nonacademic. Google executives have noted that \"the proportion of people without any college education at Google has increased over time,\" and being a successful PHP developer does not actually require any degree.\n\nCoding boot camps are a popular option and can help attendees become fluent in a language in a short period of time.\n\nAmong the alternative options for learning PHP are online courses. There are a great variety of structured online PHP courses. Some have live online instructors, like Udemy, or provide a certification, like the Zend Technologies PHP courses. PHP 101 provides a lighthearted program for absolute beginners. Others like Killer PHP offer video instruction, and, in addition to PHP, videos in other related topics, such as object-oriented programming and MySQL.\n\nAnother option is PHP boot camp. These schools often pledge to turn you into an employable developer upon completion of their program. They usually require three to four months of full-time attendance, although some offer part-time or online intensives. Most of the time in a boot camp is spent building projects, rather than listening to lectures, so the graduates finish with products that can be used to demonstrate the skills they have acquired.\n\nAccording to Matt Mullenweg, creator of WordPress, making contributions to the open-source technology community \"[gets] you to the top of the list when we're reviewing applications.\"\n\nThose who don't want to enroll in a program, or even follow a structured set of videos, have many opportunities for learning PHP that are both accessible and convenient as self-taught learners. Rasmus Lerdorf, the originator of PHP, suggests:\n\nJust dive in and download some code. Start solving problems using PHP. I often joke that I can teach a moderately intelligent monkey to write PHP in a day. The learning curve is really shallow, so you'll get up and running really fast.\n\nSome have found Lerdorf's rather tongue-in-cheek advice to ring true as far as learning the specific coding details of PHP by doing, since the language itself is so clear and simple. The background and foundations necessary to create elegant and effective applications using PHP, though, requires more than basic coding skills. Yet, for those who have an understanding of the conventions and structures of general purpose programming, acquiring PHP coding skills can be accomplished relatively quickly.\n\nOne of the most useful resources for this method of learning the language is the PHP manual at php. net. The manual contains the source code of the most recent versions of PHP as well as contributions by members of the PHP community and the answers to FAQs. This immersion in the PHP community not only helps with PHP skills, it can build networking that supports becoming a PHP programmer.\n\n###### \"Citizen Developers\"\n\nOne of the movements in the technological community is the rise of the \"citizen developer.\" These are not professional programmers, but rather amateurs who use programming tools to build applications within their corporate environments. Companies are always looking for new applications to address business issues, and IT departments can't always meet the demand, particularly for products like mobile apps. So, citizen developers, who have learned programmer skills but whose job titles don't identify them as developers, have filled the gap.\n\n#### Matt Mullenweg   \no o o\n\nIn 2003, Matt Mullenweg and his friend Matt Little started WordPress, the open-source web software built primarily using PHP. As of 2017, WordPress is the most popular content management software and is used by noted websites such as USA Today, CNN, Fortune, Time, and NBC. Seventeen blog posts are published to WordPress sites every second, and fifty thousand WordPress. com websites are being launched each day. Amazingly, this software powerhouse was started by Mullenweg when he was a nineteen-year-old freshman at the University of Houston.\n\nMatt Mullenweg started WordPress at nineteen.\n\nAs a teenager, while studying music at Houston's High School for the Performing and Visual Arts, Mullenweg began building websites for local jazz musicians, combining his love of both music and technology. Then, during Mullenweg's brief attendance at the University of Houston, he met Matt Little online, discussing a blogging tool they were both trying to improve. WordPress was born. By the following year, WordPress was beginning to take off, and Mullenweg was offered a job in San Francisco with CNET, working for them on WordPress and other media initiatives. Although his parents were concerned about Mullenweg leaving college, they were supportive, and Mullenweg accepted the offer.\n\nPHP was the primary language used to build WordPress.\n\nAfter one year at CNET, Mullenweg went out on his own to concentrate on WordPress full time. He founded Automattic, which continues as the WordPress software development company. He has been an acknowledged technology innovator from the beginning. Mullenweg was named one of the fifty most important people on the web by PC World, received Temple University's Information Technology Award, was identified as one of the Top 30 Entrepreneurs under 30 by Inc. magazine, and named one of the 25 Most Influential People on the Web by BusinessWeek. His awards and acknowledgements continue to recognize his accomplishments.\n\nMullenweg identified the approach to innovation that helped him create WordPress:\n\nThe vast majority of what impacts our whole life is taking something and making it better or taking two things that didn't work together before and putting them together, like peanut butter and chocolate. I was taking many things that were out there before like open-source, publishing, blogging, everything, and putting them together. .. It requires incredible dedication and perseverance and hard work and elbow grease to [make] innovations actually matter in the world. Otherwise, it's just an idea, and ideas are a dime a dozen.\n\nWhile continuing to work as CEO of Automattic, Mullenweg also began supporting start-ups through his advising investment company, Audrey Capital. He has become involved in numerous philanthropic activities, including the Apache Foundation, which supports open-source products for the public good; charity:water,which helps to bring clean water around the world to those in need; and the Electronic Frontier Foundation, which defends human rights in the digital world.\n\nDespite his multitude of activities, Mullenweg revisited his early passion for hands-on technology and announced in 2017 that he was returning to \"leading core WordPress development for several releases,\" as WordPress incorporated more JavaScript into its front-end interface, while preserving back-end PHP technologies. He describes this new effort:\n\nI'll say as well that learning new things is scary. Personally, I now have thirteen years' experience coding in PHP, and you kind of have to\u2014if you're learning a new language\u2014 you're kind of back in that beginner phase which can be frustrating at first. .. But PHP is still really fantastic for server-side stuff.\n\nMany of these citizen developers have no formal computer science or software engineering degree. They identified a need in their business and decided to address it. The rewards for these initiatives have been notable. Many, according to a survey by FileMaker, report more organizational recognition and greater confidence and higher work satisfaction, and 71 percent report an increase in team productivity. Citizen developers prove that you don't need to have a job as a developer to make meaningful contributions as a programmer.\n\n##### Getting Ahead\n\nPHP is the most-used language in web development, and its implementation is simple and straightforward. But on its own, it does not always provide a full set of tools for developing a complex and dynamic web presence. PHP programmers have greater power and flexibility when they can incorporate certain concepts in their work, use other languages that facilitate PHP development, and employ other structures, such as frameworks, that can make their programming both easier and better.\n\n###### Procedural Programming and OOPs\n\nDevelopers may use two different approaches when figuring out how to solve a programming problem. These approaches are procedural programming and OOP, and both are supported with PHP. Most early programming languages, like COBOL and C, are procedural languages. In this technique, the focus is on the processing. The programmer creates a set of procedures (functions) that act upon data, e.g., \"a\" gets added to \"b\" to produce \"c.\" Functions (like adding) and the data that is being acted upon (for example, a product cost and shipping cost) are separated from each other.\n\nThis graphic shows how object-oriented programming (OOP) and procedural programming name the same elements.\n\nOn the other hand, object-oriented programming was first implemented in the 1960s to provide graphically oriented applications for simulations. It became more popular in the 1970s with the creation of C++, an OOP version of the C language. OOP places the object (e.g., singer) and its attributes (e.g., song) together in a single structure. Objects know how to perform certain actions (for example, sing) and how to interact with other elements of the program (for example, lyrics and instruments).\n\nThere have been long-standing debates about the relative merits of the two different methods. Proponents of procedural programming maintain that it is capable of high performance and can provide quick design and implementation. OOP adherents, on the other hand, point out that large projects and collaborative efforts are easier with OOP. Maintaining and modifying existing code as new objects can be accomplished with small changes to existing ones.\n\nSince both have their advantages and disadvantages, a PHP developer who can choose the appropriate method for a given project will be able to create applications that can function better in the present and adapt to necessary changes in the future.\n\n###### Critical Languages\n\nPHP works best when it is implemented with other languages that add to its functionality, including markup, style sheet, data, and programming languages. The most essential of these are HTML, Cascading Style Sheets (CSS), MySQL, and JavaScript.\n\nHTML, first developed by Tim Berners-Lee in 1990, is known as the basic building block of the World Wide Web. It creates documents on the web and describes how those documents are structured. There are not many components to HTML and its format is simple. For example:\n\n<!doctype html>\n\n<html>\n\n<head>\n\n<title>Example of HTML<\/title>\n\n<\/head>\n\n<body>\n\n<h1> This is a heading example<\/h1>\n\n<p> This is a basic HTML page example<\/p> <\/body>\n\n<\/html>\n\nThese markup instructions create a basic web page using tags that identify the different elements of the page such as headings and paragraphs. The browser uses HTML to specify the structure and content of the web page. HTML can be written on any text editor including an HTML editor. PHP applications creating dynamic web pages are embedded in the HTML that creates the basic static page.\n\nTim Berners-Lee developed HTML in 1990. He is also the inventor of the World Wide Web.\n\nAlthough the HTML code is essential, it is also limited. It does not usually specify the way the information on the web page should look. For that, CSS is necessary.\n\nCSS is a structured language that describes the presentation of a web page. It is a basic technology used by most web developers to create the look of web pages and user interfaces for web and mobile applications. Its development created an alternative to the exhaustive HTML instructions needed to specify such elements as font colors, background styles, paragraph alignments, borders, and sizes. CSS, through separating formatting from content, can control how HTML content is displayed on computer screens, paper, and other media.\n\nMySQL is a relational database management system (RDBMS) that stores data in the form of tables that can be created, accessed, managed, searched, and replicated in a variety of ways. The name is derived from a combination of the name of the cofounder, Michael Widenius's daughter, My, and SQL, the abbreviation for structured query language.\n\nPHP began as a way to allow data to be incorporated in a web page in order to make the content dynamic, and MySQL is now at the core of many PHP applications. It is a free, open-source database system and works well on many operating systems, including Linux, Windows, and Apple iOS. MySQL is a central component of the LAMP web application software stack, made up of Linux, the operating system; Apache, the server; MySQL, the RDMBS; and PHP, the scripting language.\n\nMySQL uses a standard form of the SQL language to allow the user to manipulate the data in the database. It is the database manager most used in PHP applications, and it is quick and reliable. It is ideal for small operations, but it is able to handle even large data sets, up to a theoretical limit of eight million terabytes. Much of the appeal of MySQL comes from its ease of use and simplicity.\n\nSome developers use the MySQL Workbench application to assist them in using databases effectively. This allows users to administer MySQL databases through graphic interfaces and to design database structures visually. For one last example, there is JavaScript. JavaScript is best known as a client-side scripting language for web pages. It executes within the browser, although it now has many other aspects to its dynamic functioning and can also work in some nonbrowser environments. It is comparatively easy to learn and powerful. It supports both OOP and procedural programming. The basic syntax resembles both Java and C++, making it familiar to programmers of those languages.\n\nJavaScript can help web developers create responsive user interfaces without waiting for the web server to react and create a whole new page. It can help fix browser problems and resolve CSS support issues. It can interact with plug-ins such as Flash. Using the document object model (DOM), JavaScript can create new page elements and apply, as well as manipulate, the appearance, content, and attributes of page elements.\n\nWhen client-side scripting is used with the set of web development techniques known as AJAX, the speed of web responses is increased even more. AJAX, standing for Asynchronous JavaScript and XML, enables web browsers to interact asynchronously with the web server. Using this technology, web pages get updated in the background and the whole web page does not have to be reloaded and refreshed with every update. For the user, web surfing can be an uninterrupted experience while the content is still continuously updated.\n\nJavaScript can facilitate catchy animations and even simple calculations. Its code can provide event handling, reacting to things that occur in the browser. This can range from user actions like resizing the window or scrolling the page to using information in a link to connect to a web server. It can pass user values to the server and accept values transmitted back to the browser.\n\nWeb developers use PHP and JavaScript as complementary tools with different purposes, using both client-side scripting and server-side scripting to create a web experience that is both highly responsive and highly engaging.\n\n###### Other Languages Worth Knowing\n\nAlthough web development is usually executed with specific languages intended for that purpose, a knowledge of general-purpose programming languages increases a developer's skill and flexibility, as well as providing the ability to tackle larger, more sophisticated projects. Many websites depend for their implementation on these general-purpose languages, like Java and C.\n\nJava is a general-purpose language that was designed to be platform-independent. A Java Virtual Machine, which interprets Java binary code for a computer's hardware, exists for most operating systems. It can run Java code after its processing by a compiler. Java is an object-oriented language similar to C++ but with less complex coding. It is a very popular language for web development and, according to Oracle, Java's owner, there are more than nine million Java developers. Java is on more than three million mobile phones.\n\nJava has a number of features that make it well adapted for use as a web programming language, but applications will not work unless Java is installed on the browser. It is particularly popular with high traffic websites because Java is able to outdo other languages in speed and reliability. Java is used, for example on high-volume sites such as Amazon, Sam's Club, LinkedIn, Netflix, and the Apple App Store. It's also the programming language used to develop all native Android apps (the apps that come loaded on Android devices).\n\nScripting languages, such as PHP, can be connected with a Java Virtual Machine through the PHP\/ Java Bridge, promoting much speedier and reliable performance and using fewer web server resources. It requires no additional components in order to call Java procedures from PHP or PHP procedures from Java.\n\nC is also a general-purpose programming language. Its constructs closely represent the functions of machine instructions, so it has been used in highly technical applications from operating systems to supercomputers. It was originally developed between 1969 and 1973, and many later languages have borrowed recognizable expressions and syntax from C, including C++, Java, JavaScript, C#, and Python. Rasmus Lerdorf, creator of the original implementation of PHP, coded it in C.\n\nC can also be used for website programming, using CGI (a common gateway interface) as a way to pass information between the browser, the server, and the web application. It may be selected for its speed, ability, and easy availability. But, although C is the foundation of many web-development languages and tools, most developers see its complexity and timeintensive coding as major drawbacks that keep it from being really useful in creating websites.\n\n##### What's in the Future\n\nThe changes happening in technology are explosive. And the World Wide Web, with what we can learn from it and what we can do with it, is at the center of this change. PHP is striving to stay not just relevant, but instrumental in fostering new developments. Some of these developments include the expansion of mobile apps, artificial intelligence, and the Internet of Things (IoT).\n\n###### The Expansion of Mobile Applications\n\nCell phones have become so familiar and ubiquitous, it is sometimes difficult to realize that they are a relatively recent and still-developing technology. The market for mobile apps on these devices can seem endless, and new apps are continuously being created.\n\nThe overwhelming majority of PHP developers are working on, or plan to work on, mobile apps. The process of implementing mobile apps with PHP is still being refined and continues to present some challenges. Marrying the web technology with the mobile device architecture can be difficult. But the advantages of PHP coding\u2014less typing, safety and simplicity, and first-class functions\u2014make it very appealing to mobile developers.\n\nMobile apps can do almost anything. Many PHP developers work on mobile apps as their core work.\n\nThe support for developing PHP mobile apps is also expanding, and there are new frameworks for providing this assistance. Zend On The Go is a sample mobile application that shows how to create mobile apps using existing PHP applications. It monitors the new application and gives server performance statistics. Zend Studio helps developers create a cloud-connected mobile (CCM) project using PHP back-end functions. GitHub, an enormous version control repository, contains an ever-growing collection of supports for mobile app development using PHP.\n\n###### Artificial Intelligence (AI)\n\nArtificial intelligence attempts to understand how intelligent entities (like humans) function and build intelligent entities (such as robots) that have those attributes. This complex and challenging field is producing new ideas and innovations, and PHP development is right there in the mix.\n\nAn artificial neural network (ANN) is a computational model built to simulate the way people think. An ANN is composed of neurons that communicate and provide output. Although it is still very primitive, an ANN can be used for prediction, classification, and decision-support systems, as well as applications. ANNs have primarily been developed in high-level languages such as C or C++, but PHP has been found to be the most convenient way to implement AI in web applications, so it has been used to create neural networks.\n\nArtificial Linguistic Internet Computer Entity (A.L.I.C.E.) is a bot (internet robot) that is capable of holding a conversation and responding with relevant answers to questions. A.L.I.C.E. responds to the Artificial Intelligence Markup Language (AIML), which is used to give the bot instructions on how to \"think.\" Implementation of this bot in PHP is called Program E.\n\nAI bots may be used for informational communication, such as Siri or the iPhone bot. A number of PHP forums on AIML provide PHP users with information and support for the development of AI applications.\n\n###### IoT\n\nThe Internet of Things (IoT) allows devices on a network to sense and collect information from other connected devices, process that data, and use it for a variety of purposes. Ordinary household appliances and devices can be connected with IoT to perform a wondrous range of tasks. For example:\n\n\u2022 Your watch can track your daily activities and exercise and match it to goals you are working to attain.\n\n\u2022 A wearable device can monitor your blood pressure and notify a health care professional of your status and possible need for care.\n\n\u2022 A motion-detecting camera can notify you if an intruder is on your property.\n\n\u2022 Your refrigerator can order groceries when your supplies are low.\n\n\u2022 Your heating system can notify the oil company when you need a delivery.\n\nThe Internet of Things is a network of smart devices.\n\nThe list of possible applications can go on and on, and IoT provides great opportunities for PHP developers. PHP is an ideal language for IoT applications. Its flexibility and affordability foretell a great future for PHP programs in the IoT world, creating almost any connection the developer can envision.\n\n##### PHP: A Language in Motion\n\nPHP began as a simple tool for coding a personal home page and has evolved over time into one of the most popular languages for creating dynamic websites. Now it is moving into applications that will serve future technology. Throughout its history, it has continued, as it began, by responding to old problems, and by changing as it solved new problems. It has been criticized for slow performance, but it keeps adding speed. It has been called limited and basic, yet it keeps adding new features to increase its power and sophistication. It started with web pages and is now growing into artificial intelligence.\n\nPHP has countered its critics through the strength of a dedicated and enthusiastic community that provides ongoing support for resolving any difficulties and creates extensive documentation for every new attribute. Its popularity has been linked to how easy it is to learn, but its endurance stems more from its ability to modify and transform itself into the right solution for the time.\n\napplication A type of software that allows you to perform specific tasks.\n\nApplication Program Interface (API) An interface that specifies how software components should interact.\n\nasynchronicity Communication (as between computers) in which there is no timing requirement for transmission.\n\ncache Reserved areas of computer memory that are used to speed up instruction execution, data retrieval, and data updating.\n\ncommon gateway interface (CGI) An interface that provides a standard way for a web server to pass a user's request to an application program and to receive data back.\n\ncompiler A software program that transforms high-level source code into machine language, which can be understood by the processor.\n\ncontent management system (CMS) A computer application that supports the creation and modification of digital content.\n\ncookies Small text files that allow the server to store its ^ information about a user on the user's own computer.\n\nCPU The central processing unit of a computer where calculations are carried out.\n\ndeveloper A programmer who specializes in the creating of World Wide Web applications.\n\nDOM The document object model, which is used for changing the elements of an HTML document.\n\nengine A program that performs a core or essential function for other programs\n\nevent handling Processing actions such as keystrokes and mouse movements.\n\nextensible Markup Language (XML) A language designed to store and transport data.\n\nframework For PHP programs, frameworks specify programming interfaces, or offer programming tools for using the frameworks.\n\nHTML A language that describes and defines the content of a web page.\n\nHTTP A protocol that defines how messages are formatted and transmitted on the World Wide Web and what actions web servers and browsers should take in response to various commands.\n\nInternet Information Server (IIS) A flexible, general-purpose Microsoft web server that runs on Windows systems.\n\ninterpreter A computer program that executes instructions written in a programming language.\n\nJIT compiler A program that turns Java bytecode (a program that contains instructions that must be interpreted) into instructions that can be sent directly to the processor.\n\nmodule A software component or part of a program that contains one or more routines.\n\nobject-oriented programming (OOP)A programming language model organized around objects rather than procedural actions, and data rather than logic.\n\nopen-source Software for which the original source code is made freely available and may be redistributed and modified.\n\noperator A symbol that represents a specific action, e. g. , a plus sign (+) is an operator that represents addition.\n\nparser A compiler or interpreter component that breaks data into smaller elements for easy translation into another language.\n\nprocedural programming A computing method that uses a series of steps to be carried out.\n\nproprietary software A technology or product that is owned exclusively by a single company.\n\nprotocols Sets of rules governing the exchange or transmission of data between devices.\n\nrelational database management system (RDBMS)A database management system that lets you create, update, and administer a relational database.\n\nscripting language A programming language capable of many tasks, including generating web pages on the internet.\n\nsemantics The evaluation of the meaning of characters, words, and symbols in a specific programming language.\n\nserver A computer or computer program that manages access to a centralized resource or service in a network.\n\nsoftware stack A group of programs that work in tandem to produce a result or achieve a common goal.\n\nstructured query language (SQL) A language used in programming and designed for managing data held in a relational database management system.\n\nsyntax Grammatical structure.\n\nUnix A family of multitasking, multiuser computer operating systems\n\nversion control The management of changes to documents, computer programs, large websites, and other collections of information.\n\nweb form An online page that allows for user input.\n\nForbes, Alan. The Joy of PHP: A Beginner's Guide to Programming Interactive Web Applications with PHP and MySQL. Rowley, MA: Plum Island Publishing, 2015.\n\nLengstorf, Jason, and Thomas Blom Hansen. PHP for Absolute Beginners. New York: Apress, 2014.\n\nLockhart, Josh. Modern PHP: New Features and Good Practices. Sebastopol, CA: O'Reilly Media, 2015.\n\nUllman, Larry. PHP and MySQL for Dynamic Web Sites: Visual QuickPro Guide (4th Edition). San Francisco: Peachpit Press, 2011.\n\n#### Websites\n\nObject-Oriented Programming\n\nhttps:\/\/www.cs.drexel.edu\/~introcs\/Fa15\/notes\/06.1_OOP\/titleslide.html?CurrentSlide=0\n\nLearn more about OOP on this site from Drexel University.\n\nPHP\n\nhttp:\/\/php.net\/\n\nThe official website for the PHP community includes information about new releases, documentation, and more\n\nPHP the Right Way\n\nhttp:\/\/www.phptherightway.com\/\n\nExplore this resource for new PHP programmers.\n\n#### Videos\n\nPHP Tutorial 1 - Introduction (PHP for Beginners)\n\nhttps:\/\/www.youtube.com\/watch?v=kY5P9sZqFas\n\nWatch the first in a set of twenty-five PHP tutorial videos followed by four MySQL videos.\n\nThe Ultimate Guide for Learning HTML and CSS\n\nhttps:\/\/www.youtube.com\/watch?v=y3UH2gAhwPI\n\nLearn how to make websites from scratch.\n\nHassan, Anita.\"WordPress Founder Finds Inspiration in His Hometown of Houston,\" Chron, September 28, 2016.<http:\/\/www.chron.com\/local\/history\/innovators-inventions\/article\/Wordpress-founder-finds-inspiration-in-his-9403035.php#photo-11118668>.\n\nHulme, George, \"Meet the Citizen Developer. \" Devops, February 3, 2017. https:\/\/devops.com\/meet-citizen-developer\/.\n\nKingston Central School System Alumni Association.\"Rasmus Lerdorf. \" Retrieved March 14, 2017. static1. 1. sqspcdn.com\/static\/f1560920\/20510047\/1349287039360\/Rasmus+Lerdorf.pdf?token=GokG2XTT%2B47LGWBNFk1oEvULQFM%3D.\n\nKrill, Paul.\"Believe the hype: PHP founder backs Facebook's HipHop technology. \" Infoworld, November 13, 2013. www.infoworld.com\/article\/2609877\/web-development\/believe-the-hype--php-founder-backs-facebook-s-hiphop-technology.html.\n\nMIT. \"Technology Review: Innovators under 35 - 2003.\" Retrieved March 14, 2017. http:\/\/www2.technologyreview.com\/tr35\/profile.aspx?trid=347.\n\nMySQL Conference.\"PHP on Hormones.\" April 26, 2007. http:\/\/talks.php.net\/show\/mysql07key\/.\n\nO'Dell, J.\"Why this web guru wants you to learn PHP, a.k.a. 'Internet English.'\" Venture Beat, September 21, 2012.https:\/\/venturebeat.com\/2012\/09\/21\/treehouse-php\/.\n\nU.S.News and World Report.\"U.S.News and World Report Announces the 2017 Best Jobs.\" January 11, 2017. http:\/\/money,usnews.com\/\/money\/careers\/articles\/how-us-news-ranks-the-best-jobs.\n\nWayner, Peter. \"9 predictions for the future of programming.\" Infoworld, January 18, 2016.http:\/\/www.infoworld.com\/article\/3022874\/application-development\/9-predictions-for-the-future-of-programming.html.\n\nWodehouse, Carey. \"PHP: The Language, Its Frameworks, and How to Hire the Right PHP Developer. \" Upworks. Retrieved April 1, 2017. https:\/\/www.upwork.com\/hiring\/development\/php-frameworks-hiring-a-php-developer\/.\n\nZmievski, Andrei.\"The Good, the Bad, and the Ugly: What Happened to Unicode and PHP \" In Slideshare, April 22, 2011. http:\/\/www. slideshare.net\/andreizm\/the-good-the-bad-and-the-ugly-what-happened-to-unicode-and-php-6.\n\nAmazon, 25, 32, 93  \nApache web server, 9\u201310, 54, 84, 90  \napplication, 26, 31\u201332, 36\u201341, 43\u201344, 46, 49, 52, 54\u201356, 60\u201363, 65\u201366, 68\u201371, 74\u201375, 77, 80\u201381, 85, 87, 89\u201390, 93\u201397, 99  \nApplication Program  \nInterface (API), 12, 13  \nartificial intelligence, 94, 96\u201397, 99  \nASP.NET, 52, 54\u201355, 58\u201359  \nassociate's degree, 77  \nasynchronicity, 91  \nbachelor's degree, 77  \nback-end, 32, 84, 96  \nboot camps, 79, 80  \nC, 6, 11, 34, 57, 60, 86\u201387, 92, 94, 97  \nC++, 60, 93  \ncache, 60  \nclient-side, 32\u201333, 55, 61, 91\u201392  \ncommon gateway interface (CGI), 6, 94  \ncompiler, 93  \ncontent management  \nsystem (CMS), 55, 64  \ncookie, 11, 39  \nCPU, 27  \nCSS, 88\u201389, 91  \ndata exchange, 30, 63  \ndata management, 68  \ndata transfer, 30  \ndeveloper, 7, 10\u201312, 16, 18, 25\u201326, 45, 52\u201353, 55, 60, 63\u201367, 71, 73\u201381, 85, 89\u201397, 99  \ndevelopment tools, 22, 51  \nDOM, 91  \ndraft specification, 35  \ndynamic, 5, 17, 25, 31\u201332, 34\u201336, 48, 58, 60, 76, 85, 89\u201391, 99  \ne-commerce, 11, 37\u201339, 75\u201376  \nelePHPant, 4, 15\u201316  \nengine, 16\u201317, 64  \nevent handling, 92  \neXtensible Markup  \nLanguage (XML), 22, 60, 91  \nFacebook, 5, 25, 37, 42\u201343, 64, 68, 75  \nFlash, 5, 55, 60, 91  \nframework, 55, 63, 74, 86, 96  \nfront-end, 32, 84  \nGitHub, 66, 96  \nGNU project, 7  \nGoogle, 25\u201326, 37, 39, 54, 79  \ngraphical user interface (GUI), 61  \nGutmans, Andi, 11\u201312, 16, 18, 19, 20\u201321, 25  \nHipHop Virtual Machine(HHVM), 25, 64  \nHTML, 10, 22, 30\u201332, 36\u201337, 39\u201340, 43, 46\u201349, 59\u201360, 70\u201371, 77, 88\u201389  \nHTTP, 10, 17, 33, 36, 39\u201340, 61  \nIBM, 9, 20, 23  \nInternet Information Server (IIS), 54, 58  \nInternet of Things (IoT), 94, 97, 98  \nJava, 27, 32, 34, 55, 91\u201393  \nJavaScript, 32, 34, 88, 91\u201394  \nJava Virtual Machine, 93  \nJIT compiler, 26  \nLerdorf, Rasmus, 6\u201312, 6, 20, 25, 27, 34, 80\u201381, 94  \nlibraries, 44\u201345, 55, 65\u201367, 71, 74  \nLinux, 7, 14, 37, 54, 58, 90  \nMicrosoft, 20, 23, 54, 58  \nmodule, 12, 16\u201317  \nMullenweg, Matt, 80, 82\u201384, 82  \nMySQL, 11, 17, 37\u201338, 46, 65, 67\u201370, 80, 88, 90\u201391  \nobject-oriented  \nprogramming (OOP), 12, 63, 86\u201387, 86, 91  \n\"on the fly, \" 36, 41, 55, 64  \nopen-source, 7, 9\u201312, 17\u201319, 35, 37, 53\u201354, 58, 64, 68, 80, 82, 84, 90  \noperator, 27  \nOracle, 20, 23, 37\u201338, 54, 65, 93  \npackages, 44\u201345, 55  \nparser, 12, 20  \nphpng, 26\u201327  \nplug-ins, 55, 91  \nPostgreSQL, 38, 65  \nprocedural programming, 86\u201387, 86, 91  \nprogramming language, 5\u20136, 9\u201310, 22, 34\u201335, 42, 52, 57, 63, 74, 77, 86, 88, 92\u201394  \nproprietary software, 19, 58  \nprotocols, 12, 17, 22, 33, 40, 61\u201362  \nPython, 27, 54, 94  \nrelational database  \nmanagement system (RDBMS), 90  \nRuby, 34  \nscripting language, 5, 9, 25, 29, 31\u201332, 34, 54, 58, 74, 90\u201391, 93  \nsemantics, 26, 35  \nserver, 5, 9\u201311, 13\u201314, 17\u201318, 21, 23, 25, 29\u201333, 36\u201339, 41\u201343, 46, 49, 52, 54\u201356, 90\u201394, 96  \nserver-side, 5, 29, 32\u201333, 36\u201338, 40, 42, 46, 55, 58, 60, 74, 84  \nSilicon Valley, 9  \nsoftware stack, 90  \nstructured query language (SQL), 68, 71, 90  \nSuraski, Zeev, 11\u201312, 16, 18, 19, 20\u201321, 23, 25  \nSybase, 38, 65  \nsyntax, 10, 26, 35, 57\u201358, 71, 91, 94  \nUnicode, 24\u201325, 35  \nUnix, 14, 54, 65  \nURL, 30, 33, 36,   \nversion control, 66, 96  \nvulnerability, 53, 56\u201357  \nweb-based application, 68  \nweb development, 9, 11, 76, 85, 89, 91\u201394  \nweb form, 10, 49  \nweb page, 5\u20136, 10, 25, 29\u201331, 34\u201336, 39\u201342, 46, 48\u201349, 51, 55, 58, 64, 70, 88\u201392, 99  \nWikipedia, 5, 27, 37, 43, 68  \nWindows operating system, 13, 37, 52, 54\u201355, 58, 62, 90  \nWordPress, 5, 25, 27, 55, 64, 71, 80, 82\u201384, 83  \nWorld Wide Web, 10, 30, 61, 88, 94  \nYahoo!, 9, 23  \nZend Engine, 16\u201317, 20, 22\u201323, 27  \nZend Technologies, 16, 18, 20\u201321, 23, 74, 80  \nZmievski, Andrei, 24\u201325\n\nGrace Murphy has authored books, white papers, speeches, encyclopedia articles, and online courses in history, economics, and science. Grace has also worked as an educational consultant, health care administrator, computer programmer, and college teacher. Grace is the author of Semiconductors in the Great Discoveries in Science series. She currently lives in the peaceful hamlet of Shady, New York, where she enjoys regular hikes on the local mountain trails.\n\n  1. 1 The History of PHP\n  2. 2 How PHP Works\n  3. 3 Strengths and Weaknesses\n  4. 4 Getting Started with PHP\n  5. Glossary\n  6. Further Information\n  7. Bibliography\n  8. Index\n  9. About the Author\n\n","meta":{"redpajama_set_name":"RedPajamaBook"}}