icro-Quic
Beefed Up Baked Potatoes
NII'c',' ipe we
te ted in a 650-watt ov n.
If your oven ha a differ-
ent watta aciju ti
accordintly· "fI
n onion
Ba ·1 And Gartic Po ate Bale
eR�Ul chopped
I I av
e8IJGOII".oUv oil
pper
. I
LIn I
Add broth
2.ln 13- by
B at 325·
are tend r a
Dear Bett
Crocker
. Q. Why are my
811ed with holes? E.
NH.
A. Holes or tu
caused by too muc leavening
or overmixing the d ugh.
PA.
A. We don't reco
additives for stabi . whip­
ping cream. Cream with the
highest fat content (30 040 per­
cent) i mo t st b e when
hipped. Have both c eam and
bowl well chilled an beat at
. high speeds. Low s and
overbearing may cause cream to
sep rate. Whipped cream
generally can be stored up to
two hours in refrigerator. For
longer storage, dol op onto
aluminum foil to fre . Then
wrap and store .
Q. I It be t to keep bre d
refrl er ted? M.B., White
House Station, NJ.
A Especially during warm
weath r, refrigerator storage
will delay rapid mold growth
and staling. But, whether stored
in refrigerator or, in cooler
weather, at room temperature,
bread keeps for the same
amoun of time, 5 to 7 days. For
longer torage, place in freezer.
t I the difference be­
vi nadextravl n
011 I? S.B., Harding, MT.
A. The main difference lies
in how much of the free oleic
acid been removed, the sub-
tance that lowers the smo e
point of oil. Virgin 0 may have
up to 4 percent free oleic acid
and extra virgin, 1 percent.
Extra virgin olive oil ha a
lighter taste and can be heated
to a higher temperature before
it smokes.
Do you have a question?
Write Dear Beuy Crocker, Box
1) 13, Dept. Betty, Minneapolis,
MN55440.