Tag Archives: betty crocker recipe card library

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.

Appe-teasers

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JELLIED TOMATO MADRILENE

2 envelopes unflavored gelatin (2 tablespoons)
2¼ cups tomato juice
3 chicken bouillon cubes
2 cups boiling water
½ teaspoon grated onion
⅛ teaspoon salt
Dash of pepper

Sprinkle gelatin on tomato juice to soften. Dissolve bouillon cubes in water; stir into gelatin mixture until gelatin is dissolved. Stir in onion, salt and pepper. Cool; refrigerate until set.

To serve, break up jellied madrilene with fork; garnish with dill weed if desired. 8 servings (about ½ cup each).

LEMON SOUP

1 can (10¾ ounces) condensed chicken broth (1¼ cups)
1 cup water
1 egg
2 tablespoons lemon juice

Measure all ingredients into small saucepan. Beat with rotary beater until blended. Heat just to boiling over low heat, stirring constantly to prevent curdling. 6 servings (about ½ cup each).

In hot weather, serve Jellied Tomato Madrilene in a small bowl placed in a large bowl filled with crushed ice.

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

Bologna Biscuits with Vegetables

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¼ cup sliced onion
2 tablespoons shortening
2 tablespoons flour
½ teaspoon salt
⅛ teaspoon pepper
1 can (16 ounces) tomatoes
½ pound bologna, cut into cubes (2 cups)
¾ cup cooked diced carrots
¾ cup cooked cut green beans
Bologna Biscuit Dough (below)

Heat oven to 425°. In large skillet, cook and stir onion into shortening until tender. Remove from heat. Stir in flour, salt and pepper. Cook over low heat, stirring until mixture is bubbly. Remove from heat; stir in tomatoes. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in bologna, carrots and beans. Heat to boiling.

Pour into ungreased baking pan, 8x8x2 inches; place in oven. Prepare Bologna Biscuit Dough; drop 8 or 9 tablespoonfuls dough on hot vegetable mixture. Bake uncovered 25 to 30 minutes or until biscuits are golden brown. 5 servings.

BOLOGNA BISCUIT DOUGH

1 cup Gold Medal flour*
1½ teaspoons baking powder
½ teaspoon salt
2 tablespoons shortening
¼ pound bologna, cut into ¼-inch cubes (1 cup)
½ cup milk

Measure dry ingredients into bowl. Cut in shortening until mixture looks like meal. Stir in bologna and milk.

*If using self-rising flour, omit baking powder and salt.

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

Soup Breakfasts

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VEGETABLE-FRANK SOUP

2 cans (10½ ounces each) beef broth (bouillon)
1 can (28 ounces) tomatoes
2 cloves garlic, minced
2 tablespoons butter or margarine
½ teaspoons basil leaves
1 teaspoon salt
⅛ teaspoon pepper
3 carrots, cut into thin strips
2 small onions, thinly sliced
6 frankfurters, sliced
1 pound zucchini, sliced

In large saucepan, mix all ingredients except frankfurters and zucchini. Cover and simmer 20 minutes. Stir in frankfurters and zucchini; heat to boiling. Reduce heat; cover and simmer 10 minutes. 6 servings.

MUSHROOM-CORN SOUP

2 slices bacon
1 medium onion, chopped (about ½ cup)
1 can (8 ounces) cream-style corn
1 can (10½ ounces) condensed cream of mushroom soup
1 soup can milk

In medium saucepan, fry bacon until crisp. Drain bacon. Cook and stir onion in bacon drippings until tender. Stir in corn, soup and milk; heat through, stirring occasionally. Crumble bacon; sprinkle over soup. Three 1-cup servings.

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