Cooking With Cn Starch—AVersatile Kitchen Staple (NAPSA)—When it comes to kitchen staples, cn starch is second to none. Used in much me than gravies and sauces, starch is a key ingredient in a variety of dishes— whether you’re baking, making hot soups, coating meat and fish, making puddings and desserts. And as me people are eating at home to save money and to eat healthier, cn starch is playing an even biggerrole in the kitchen. These cn starch basics can help you make the most of your meals: Thickening with cn starch rather than flour adds 47 percent fewer calies because you useless. When cooking with cn starch, avoid high heat, which can cause lumpingandscching. Cn starch is flavless, meaning it won’t mask the flav of foods in a dish. Acids such as fruit juice reduce the thickening power of cn starch. Add acids after your dish has already thickened. Finding New Recipes A free cookbook called “The Best Of Argo” offers 45 delicious recipes and tips you can make with Argo Cn Starch, which now comes in superi resealable packaging. It also provides tips and ideas to help you hone your cookingskills. To der the cookbook, send one dollar f shipping and handling, along with your mailing address, to Argo Cookbook Offer, Dept. 5807, P.O. Box 5008, Stacy, MN 55078-5008. Easy Cheese Sauce Prep/Cook time: 5 minutes Makes: 1 cup 1 cup cold milk 1 tablespoon Argo* Cn Starch 2 tablespoons butter OR margarine % teaspoonsalt % teaspoon black pepper 1 cup (4 ounces) shredded cheddar cheese i. Cn starch can be usedin sauces, desserts, entres and me. Here’s a look at two delicious dishes featured in the cookbook. This easy dessert is a medley of juicy berries that tastes a little different with each fruity bite. Triple Berry Fruit Crisp Prep time: 15 minutes Baketime: 45 minutes Makes:8 servings 1 bag (16 oz.) frozen berry mixture ( 14 cups each of blueberries, raspberries and strawberries) 4 cup sugar 1 tablespoon Argo* Cn Starch % cup water 1 tablespoon lemon juice 4% teaspoon almond extract % cup butter OR margarine, softened 1 cup brown sugar 1 cup quick oats (not instant) % cup flour % teaspoon cinnamon MIX berries, sugar and cn starch in a large bowl. Add water, lemon juice and almond extract. Pour mixture into a greased 8x8-inch baking dish. COMBINE butter, brown STIR milk gradually into cn starch in a small microwave-safe dish until smooth. Addbutter, salt and pepper. MICROWAVEon HIGH (100 percent) f 2 minutes, stirring after 1 minute. Microwave an additional 30 to 60 seconds until thick and bubbly. Stir in cheese until smooth. Serve over broccoli, cauliflower, asparagus baked potatoes. F me infmation, visit www.argostarch.com. sugar, quick oats, flour and cinnamon in a medium-sized bowl! with a pastry blender until butter is in small pieces. Sprinkle over top of berries. BAKEin a preheated 350F oven f 45 minutes until fruit is bubbly and topping is browned. Serve warm at room temperature. Delicious with a scoop of vanilla ice cream. This simple sauce that follows is long on rich cheese flav with extra creaminess from the cn starch. A savy cheese sauce makes vegetables taste even better.
