Tag Archives: betty crocker recipe card library

Adventure in Space

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Space Visitors

Serve these fat little Space Visitors with wooden pick-jelly bean antennae after a trip to the planetarium, the museum or a science fiction movie! Other ideas for the Space Visitors are on the back of the contents card.

1 package active dry yeast
¾ cup warm water (105 to 115°)
2 eggs
¼ cup shortening
⅓ cup sugar
1 teaspoon salt
2 teaspoons nutmeg
3½ cups Gold Medal Flour*
Currants
1 egg, beaten

In large mixer bowl, dissolve yeast in warm water. Add 2 eggs, the shortening, sugar, salt, nutmeg and 1¾ cups of the flour. Beat 2 minutes on medium speed, scraping bowl frequently. Mix in enough remaining flour to make dough smooth. Scrape batter from side of bowl. Cover; let ride in warm place until double, about 45 minutes.

Stir down dough by beating about 25 strokes. Turn dough onto lightly floured board and divide into 12 equal parts; divide each part in half again. Shape 12 parts into plump ovals about 4 inches long for bodies. With slightly more than half each of the remaining parts, shape 12 balls for heads. With the remaining parts, shape twelve 4-inch ropes; cut each rope in half for arms.

Place figures about 3 inches apart on greased baking sheet. Press currants firmly into heads for eyes and mouths. Let rise until double, about 45 minutes. Heat oven to 350°. Brush rolls lightly with beaten egg. Bake about 15 minutes or until golden brown. Insert wooden picks in heads for antennae. 12 buns.

*if using self-rising flour, omit salt.

©️Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

West Coast Burgers

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BEEF BOULETTE BURGERS

2 pounds ground beef
1 cup dairy sour cream
½ cup dry bread crumbs
1 can (4 ounces) mushroom stems and pieces, drained and chopped
2 tablespoons finely chopped onion
2 tablespoons snipped parsley
1½ teaspoons salt
¼ teaspoon pepper

Mix all ingredients. Shape mixture into 8 patties, each about ¾ inch thick. Broil or grill 4 inches from heat, turning once, until desired doneness (10 to 15 minutes for medium). Garnish with onion rings if desired. 8 servings.

BEAN SPROUT BURGERS

2 pounds lean ground beef
½ cup bean sprouts, coarsely chopped
½ cup water chestnuts, finely chopped
1¾ teaspoon salt
2 teaspoons soy sauce
Watercress sprigs (optional)

Mix all ingredients. Shape mixture into 8 patties, each about ¾ inch thick. Set oven control at broil and/or 550°. Place patties on rack in broiler pan. Broil with tops 3 inches from heat until desired doneness (about 5 minutes on each side for medium). Garnish with watercress. 8 servings.

©️Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Sausage-Bean Casserole

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1 package (10 ounces) frozen lima beans
3 cans (about 19 ounces each) baked beans (6 cups)
3 cans (about 15 ounces each) kidney beans, drained (5 cups)
1 pound Italian link sausages or pork link sausages
½ pound smoked ham, cut into ½-inch cubes
½ cup chopped onion
1 can (8 ounces) tomato sauce
½ cup catsup
½ brown sugar (packed)
1 tablespoon salt
½ teaspoon pepper
½ teaspoon dry mustard

Heat oven to 400°. Cook lima beans as directed on package; drain. Turn into ungreased 4½-quart casserole. Add baked beans and kidney beans.

In covered skillet, simmer sausages in a small amount of water 5 minutes. Drain liquid from skillet; panfry sausages until brown on all sides. (Do not prick sausages.) Cut each sausage into 2 or 3 pieces; add with ham to beans.

Stir together remaining ingredients; pour over casserole. Gently mix all ingredients. Bake uncovered 1 hour. 10 to 12 servings.

A bean-fancier’s delight – wholesome, zesty and high in protein. A handy carry-along casserole for a party, too.

©️Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Jellied Salmon Loaf

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2 envelopes unflavored gelatin
½ cup cold water
1½ cups boiling water
¼ cup lemon juice
1 tablespoon vinegar
2 teaspoons salt
1 cup chopped celery
½ medium cucumber, chopped
½ medium cucumber, thinly sliced
2 cans (15½ ounces each) red salmon, drained, flaked, and boned
Lettuce leaves
Sauce (below)

Sprinkle gelatin on cold water to soften. Stir boiling water gradually into gelatin; stir until gelatin is dissolved. Mix in lemon juice, vinegar and salt; cool.

In another bowl, mix celery and chopped cucumber. Arrange cucumber slices in bottom of loaf pan, 9x5x3 inches. Layer half of the salmon, the cucumber celery mixture and remaining salmon on slices. Pour gelatin on salmon. Chill until set; refrigerate no longer than 24 hours. Prepare sauce.

Just before serving, loosen loaf from mold; invert onto lettuce-lined serving place. Garnish with olives if desired. Serve sauce with loaf. 8 servings.

SAUCE

¾ cup dairy sour cream
½ green pepper, finely chopped
2 teaspoons snipped parsley
2 teaspoons snipped chives
½ teaspoon salt
Dash of pepper

Mix all ingredients; cover and refrigerate.

©️Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Meat Loaf Roll

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1 package (10 ounces) frozen leaf spinach or chopped broccoli
2 pounds ground beef
2 eggs
¾ cup soft bread crumbs (about 1 slice bread)
¼ cup catsup
¼ cup milk
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dried oregano leaves
1 teaspoon salt
1 package (3 ounces) smoked sliced ham
3 slices mozzarella cheese, each 3×3 inches, cut diagonally into halves (optional)

Rinse frozen spinach under cold water to separate; drain. Mix ground beef, eggs, bread crumbs, catsup, milk, ½ teaspoon salt, the pepper and oregano. Pat beef mixture into rectangle, 12×10 inches, on piece of aluminum foil, 18×15 inches.

Arrange spinach on beef mixture to within ½ inch of edges; sprinkle with 1 teaspoon salt. Arrange ham on spinach. Roll up rectangle carefully, beginning at 10-inch side and using foil to lift. Press edges and ends of roll to seal. Cover and refrigerate no longer than 24 hours.

About 1¾ hours before serving, place meat loaf roll seam side down on rack in shallow roasting pan. Cook uncovered in 350° oven 1½ hours. Overlap cheese on top; cook just until cheese begins to melt, about 1 minute longer. (Center of meat loaf roll may be slightly pink due to ham.) 8 servings.

To serve immediately, do not refrigerate; cook uncovered in 350° oven 1¼ hours. Continue as directed.

©️Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Chipped Beef in Popovers

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1 tablespoon butter
¼ pound dried beef, shredded
1 can (10½ ounces) condensed cream of mushroom soup
¼ cup white wine
½ cup shredded process American cheese
2 tablespoons snipped parsley
1 tablespoon chopped pimiento
Popovers (below)

Melt butter in saucepan; cook and stir meat in butter 3 minutes. Mix soup and wine; stir into saucepan. Cook , stirring constantly, until creamy. Stir in cheese, parsley and pimiento. Reduce heat; cook 3 minutes or until cheese is melted. Serve chipped beef sauce over split hot Popovers. 4 servings.

POPOVERS

2 eggs
1 cup milk
1 cup Gold Medal Wondra flour
½ teaspoon salt

Heat oven to 450°. Grease 6 deep custard cups (5 ounces) or 8 medium muffin cups. with fork, beat eggs slightly; add milk, flour and salt. Beat just until smooth. Do not overbeat.

Fill custard cups ½ full, muffin cups ¾ full. Bake 25 minutes. Reduce oven temperature to 350°. Bake 15 to 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot. 6 to 8 popovers.

The quick-mixing flour blends in seconds with cold milk and no lumps; Popovers rise sky-high because you needn’t overbeat them.

©️Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Meat Pie in Macaroni Crust

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1 package (8.5 ounces) main dish mix for hamburger pizza
1 cup creamed cottage cheese
¼ cup grated Parmesan cheese
¼ cup margarine or butter
1 pound ground beef
½ cup dry bread crumbs
½ cup water
1 egg
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
½ teaspoon garlic powder
¼ cup grated Parmesan cheese
Snipped parsley or parsley flakes

Heat oven to 350°. Cook macaroni in 6 cups boiling salted water (4 teaspoons salt) 15 minutes; drain. Mix macaroni, cottage cheese, ¼ cup Parmesan cheese and the margarine. Press macaroni mixture firmly and evenly against bottom and side of ungreased 9-inch pie plate.

Mix sauce mix, ground beef, bread crumbs, water, egg, Worcestershire sauce, onion powder and garlic powder. Spread mixture evenly in macaroni crust; sprinkle with ¼ cup Parmesan cheese. Sprinkle parsley on center of pie. Cook uncovered 40 minutes. Let stand 10 minutes before serving. 5 servings.

©️Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Oats ‘n Peanuts Meat Loaves

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Surprise Meat Loaf

1½ pounds ground beef
2 cups finely chopped pared eggplant
1 medium onion, chopped
1 egg
½ cup milk
¼ cup quick-cooking oats
1½ teaspoons salt
½ teaspoon dried basil leaves
1 can (16 ounces) stewed tomatoes
1 clove garlic, crushed
1 tablespoon cornstarch
¾ teaspoon salt

Heat oven to 325°. Mix ground beef, eggplant, onion, egg, milk, oats, 1½ teaspoons salt and the basil. Spread in ungreased baking dish, 8x8x2 or 9x9x2 inches. Cook uncovered until done, 45 to 50 minutes. Drain off fat. Mix tomatoes, garlic, cornstarch and ¾ teaspoon salt into small saucepan. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. To serve, cut into squares; top with sauce. 6 servings.

Peanut Loaves

1 pound ground beef
1 slice bread, torn into ¼-inch pieces
¼ cup crunchy peanut butter
3 tablespoons finely chopped onion
2 tablespoons mayonnaise or salad dressing
½ teaspoon salt
½ teaspoon dry mustard

Heat oven to 350°. Mix ground beef, bread, peanut butter, onion, mayonnaise, salt and mustard. Shape mixture into 4 loaves. Place in ungreased baking pan, 9x9x2 inches. Cook uncovered 30 to 35 minutes. 4 servings.

©️Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Scrambled Eggs

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HOME-STYLE SCRAMBLED EGGS

4 eggs
1 tablespoon instant minced onion or 3 tablespoons minced onion
¾ teaspoon salt
3 tablespoons water
¼ cup butter or margarine
1 cup diced tomatoes
1 cup diced cooked potatoes
1 cup diced zucchini or ½ cup chopped green pepper

Beat eggs, onion, salt and water. Melt butter in large skillet over medium heat; cook and stir vegetables in butter 2 minutes. Pour egg mixture over vegetables.

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 until eggs are thickened throughout but still moist, 3 to 5 minutes. 3 servings.

CREAMY SCRAMBLED EGGS

8 eggs, slightly beaten
1 package (3 ounces) cream cheese, cut up
2 tablespoons butter or margarine
4 slices bacon, crisply fried and crumbled
2 tablespoons snipped chives

Mix eggs and cream cheese. Melt butter in large skillet over medium heat. Pour egg mixture into skillet. Cook as directed in Home-style Scrambled Eggs (above). Just before eggs are thickened throughout but still moist, stir in bacon. Sprinkle with chives. 6 to 8 servings.

©️Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.

North Pole Party

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IGLOO CAKE

For a winter birthday or the hottest day in summer! Go on an around-the-house explorer’s party, ending at the North Pole with box lunches, sugar snow, funny little gnomes and Igloo Cake.

1 package of our devils food cake mix
1 package of our fluffy white frosting mix
1 ounce unsweetened chocolate
¼ teaspoon shortening

Bake cake in 2 layer pans, 8 x 1½ inches, as directed on package. Prepare frosting mix as directed on package.

Cut layers into halves to make 4 semicircles; put halves together with frosting to form igloo. Place cake upright on cut edge on serving plate or tray. Frost top and sides of igloo.

Melt chocolate and shortening over low heat. Using teaspoon, drizzle melted chocolate on top and sides of igloo in parallel crisscross lines to make ice block squares. Surround igloo with sprinkling of granulated sugar for snow.

Into each box lunch, tuck a whole carrot, an apple, a small chocolate bar for quick energy and at the last minute, 2 hot crusty fish sticks. Stories about penguins, polar bears and walruses will keep the children happy during lunch.

© Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.