honey mustard orange roasted vegs with cornbread

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* Exported from MasterCook *

 

French's Honey Mustard Orange Roasted Vegetables

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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6 cups assorted cut-up vegetables

2 tablespoons olive oil

1 teaspoon minced garlic

salt -- up to 1/2-tsp

1/4 cup honey mustard

2 tablespoons orange juice

1 teaspoon grated orange peel

 

Preheat oven to 450F. In roasting pan, toss vegetables with oil, garlic and

salt. Bake, uncovered, for 20 minutes, or until vegetables are tender. Just

before serving, toss vegetables with mustard, juice and orange peel.

 

Serving Ideas : Serve over pasta, or with rice and beans, or French's Skillet

Double Cornbread (see recipe)

 

Source:

" French's "

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Per Serving (excluding unknown items): 141 Calories; 6g Fat (36.5% calories from

fat); 4g Protein; 19g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 685mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1

Fat.

 

NOTES : The vegetables for roasting may be varied to taste. Choose a selection

of your favorites; use some you already have at hand, or pick those that look

best in the market at any given season. Colorful choices: red or green bell

peppers, yellow squash, red onions and carrots.

 

Nutr. Assoc. : 911 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

French's Skillet Double Cornbread

 

Recipe By :Donna Hay

Serving Size : 6 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

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Nonstick vegetable spray

1 1/4 cups flour

3/4 cup yellow cornmeal

2 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1 cup milk

1/4 cup corn oil

1 egg

15 1/4 Ounces canned whole kernel corn -- drained

 

Preheat oven to 400 degrees. Coat a 9- or 10-inch cast iron skillet, or heavy

9-inch square baking pan, with nonstick vegetable spray. Place in oven for 5

minutes to preheat.

 

In a mixing bowl, use a whisk to combine flour, cornmeal, sugar, baking powder,

salt and pepper. In another bowl, whisk together milk, oil and egg. Add liquid

to dry ingredients, along with the canned corn. Stir until all ingredients are

moistened and combined. Spoon into prepared and preheated skillet or pan.

 

Bake until cornbread is firm and golden, and pulls away from the sides, 20 to 25

minutes. Let cool slightly, then cut into wedges or squares to serve warm or at

room temperature.

 

 

Variation: If you prefer, with this batter you could make 12 muffins (bake 15 to

18 minutes) or 18 corn sticks (bake about 10 minutes).

 

Serving Ideas: Good with butter for dinner. Or slather with strawberry jam for

breakfast. Veg Lunch Menu: Serve with French's Honey Mustard Orange Roasted

Vegetables (see recipe). Part of buffet table.

 

Description:

" A rich, crunchy-textured cornbread "

Source:

" French's "

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Per Serving (excluding unknown items): 338 Calories; 12g Fat (31.5% calories

from fat); 8g Protein; 51g Carbohydrate; 3g Dietary Fiber; 37mg Cholesterol;

605mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat;

1/2 Other Carbohydrates.

 

NOTES : The cornbread is best served warm from the skillet or pan when it is

still crusty around the edges.

 

Nutr. Assoc. : 2130706543 0 0 0 0 0 0 0 0 0 0

 

 

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