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Directions: The recipe below was written in a nonstandard format. Analyze the recipe and rewrite
it in the space below using the standard format
Low-Fat Turkey Casserole
Rinse 6 ounces of uncooked wild nice in three changes of hot
water. Drain the rice and set it aside. Bring 3 cups of canned low-
sodium chicken broth to boil in a medium saucepan. Stir in 3 cups
sliced fresh mushrooms. Reduce heat and simmer for 5 minutes.
Remove mushrooms with a slotted spoon. Add rice to pan; stir well
Cover and cook 1 hour and 5 minutes or until liquid is absorbed
Combine rice, mushrooms, 3 cups of chopped cooked turkey
(skinned before cooking and cooked without fat), 2/3 cup
commercial oil-free Italian salad dressing, and 1 cup low-fat sour
cream. Spoon into a 2-quart baking dish coated with cooking spray
Bake, uncovered, at 325 degrees for 45 minutes. Let stand 10
minutes before serving.
Yield: 6 servings (298 calories per serving)
Copyright ©Glencoe/McGraw

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Answer:

Activity

Recipe Basics

Recipe Formats

Directions: The recipe below was written in a nonstandard format. Analyze the recipe and rewrite

it in the space below using the standard format

Low-Fat Turkey Casserole

Rinse 6 ounces of uncooked wild nice in three changes of hot

water. Drain the rice and set it aside. Bring 3 cups of canned low-

sodium chicken broth to boil in a medium saucepan. Stir in 3 cups

sliced fresh mushrooms. Reduce heat and simmer for 5 minutes.

Remove mushrooms with a slotted spoon. Add rice to pan; stir well

Cover and cook 1 hour and 5 minutes or until liquid is absorbed

Combine rice, mushrooms, 3 cups of chopped cooked turkey

(skinned before cooking and cooked without fat), 2/3 cup

commercial oil-free Italian salad dressing, and 1 cup low-fat sour

cream. Spoon into a 2-quart baking dish coated with cooking spray

Bake, uncovered, at 325 degrees for 45 minutes. Let stand 10

minutes before serving.

Yield: 6 servings (298 calories per serving)

Copyright ©Glencoe/McGraw

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