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.
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.
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.
1 cup boiling water 1 package (3 ounces) lemon-flavored gelatin 2 tablespoons vinegar 1 can (12 ounces) corned beef 2 medium stalks celery, chopped (about 1 cup) 1 medium green pepper, chopped (about 1 cup) 1 small onion, finely chopped (about ¼ cup) 3 hard-cooked eggs, chopped 1 cup mayonnaise or salad dressing 2 teaspoons horseradish ½ teaspoon salt Salad greens
Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Stir in vinegar; refrigerate until slightly thickened, about 1 hour.
Break up corned beef with fork. Stir corned beef and remaining ingredients except salad greens into gelatin mixture. Pour into 6 ½-cup ring mold. Refrigerate until set, at least 2 hours but no longer than 48 hours.
Remove salad from refrigerator and let stand at room temperature 15 minutes. Unmold on salad greens. 8 servings.
Rice Pilaf (below) 1 small onion, chopped (about ¼ cup) ¼ small green pepper, cut into 1 x ¼-inch pieces 2 tablespoons finely chopped celery ¼ cup margarine or butter 2 cups cut-up cooked chicken or turkey ¼ cup diced cooked ham 1 can (11 ounces) condensed Cheddar cheese soup ¼ cup milk
Prepare Rice Pilaf. Cook and stir onion, green pepper and celery in margarine in 10-inch skillet until celery is crisp-tender, about 4 minutes. Stir in chicken, ham, soup and milk. Heat until chicken is hot. Serve over Rice PIlaf. 6 servings.
1 small onion, chopped (about ¼ cup) 2 tablespoons margarine or butter 2 ⅔ cups boiling water 1 ⅓ cups uncooked regular rice 1 tablespoon instant chicken bouillon ½ teaspoon salt 1 bay leaf ¼ cup raisins
Cook and stir onion in margarine in 2-quart saucepan until tender, about 3 minutes. Stir water, rice, instant bouillon, salt, bay leaf and raisin into onion. Heat to boiling; reduce heat. Cover and simmer 18 minutes.
Pare 6 medium potatoes. Cut into thin slices to measure about 4 cups. Melt 2 tablespoons butter or margarine in large heavy skilled. Arrange potato slices in 3 layers, each 1 slice thick, sprinkling each layer with ½ teaspoon salt and dash pepper.
Dot top layer with 2 tablespoons butter. Cover; cook over medium heat 20 minutes. Uncover and cook until potatoes are brown, turning once. 4 to 6 servings.
4 medium potatoes 2 tablespoons finely chopped onion ½ teaspoon of salt ⅛ teaspoon pepper 2 tablespoons butter or margarine 2 tablespoons salad oil
Pare potatoes. In saucepan, heat 1 inch salted water (½ teaspoon salt to 1 cup water) to boiling. Add potatoes. Cover; cook 30 to 35 minutes or until tender. Drain; cool slightly.
Shred potatoes to measure about 4 cups. Toss potatoes with onion, salt and pepper. Heat butter and oil in 9- or 10-inch skillet. Pack potato mixture firmly in skilled, leaving ½-inch space around edge.
Cook over low heat 10 to 15 minutes or until bottom crust is brown. Cut potato mixture into fourths; turn each portion. Add 1 tablespoon salad oil if necessary. Cook 12 to 15 minutes longer or until brown. 4 to 6 servings.
2 tablespoons soft butter
1 package of our date bar mix*
1/4 cup chopped nuts
1/2 cup hot water
1 cup chilled whipping cream
2 tablespoons confectioners’ sugar
1 teaspoon powdered instant coffee
1 teaspoon vanilla
Heat oven to 400°. Mix butter and crumbly mix with fork; stir in nuts. Spread in ungreased baking pan, 13x9x2 inches. Bake 10 minutes. Crumble with fork; cool. Stir water into date filling; cool. Beat cream, sugar, coffee and vanilla until stiff.
Spread ½ cup crumbled mixture in freezer tray or baking pan, 10x6x1½ inches. Spoon on half the whipped cream mixture; spread gently. Top with ½ cup crumbled mixture, the date filling ½ crumbled mixture, remaining whipped cream and remaining crumbled mixture. Chill 4 to 5 hours or freeze just until firm. 6 to 8 servings.
Your guests will love this mocha- and date-flavored refrigerator dessert with layers of buttery crunch, date filling and whipped cream. And it’s so easy!
*Betty Crocker no longer makes this mix. (Recipe for bars)
9-inch Baked Cookie Crust (below)
1 envelope (about 2 ounces) dessert topping mix
1 can of our chocolate or chocolate fudge pudding (2 cups)
Bake cookie crust. Prepare topping mix as directed on package. Gently fold 1 1/2 cups of the topping into pudding; pour into baked cookie crust. Chill at least 4 hours. Garnish with remaining topping and the pecan halves. For easier cutting, remove pie from refrigerator 10 minutes before serving.
9-inch Baked Cookie Crust
Heat oven to 350°. Mix 1 1/2 cups vanilla or chocolate wafer cookie crumbs and 1/4 cup butter or margarine, melted. If you wish, reserve 2 to 3 tablespoons crumb mixture for topping. Press remaining mixture firmly and evenly against bottom and side of pie pan. Bake 10 minutes cool.
Make vanilla and butterscotch pies from our puddings, too. Mix or match them with the chocolate and vanilla cookie crusts.
1 cup diced uncooked potato (1 medium)
1 cup cut-up fresh or canned tomatoes
2 medium onions, cut into 1/4 inch slices
3/4 teaspoon celery seed
2 cups water
3 tablespoons margarine or butter
3 tablespoons flour
1 1/4 teaspoons salt
1/4 teaspoon pepper
3 cups milk
2 cans (6 1/2 ounces each) tuna, drained
Snipped chives or parsley
Heat potato, tomatoes, onions, celery seed and water to boiling in saucepan. Cover and cook over medium heat until potato is tender, about 15 minutes.
Melt margarine over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add tuna to potato mixture; stir in sauce. Sprinkle with chives. 6 servings (about 1 1/2 cups each).
Grease and flour 2 round layer pans, 9 x 1 1/2 inches
Bake as directed on package…… 1 package of our lemon cake mix
Prepare as directed on package….1 package of our lemon fluff frosting mix
Cook cake layers completely, fill and frost them.
Shake in tightly covered jar….. about 3/4 cup flaked coconut, few drops green food color
Sprinkle coconut on top of cake to make a grass nest. Fill nest with candy Easter eggs and jelly beans.
Grease and flour 1 square pan, 8x8x2 inches, and 1 round layer pan, 8×1 1/2 inches.
Prepare as directed on package…. 1 package of our white cake mix
Divide the batter between the square and round pans. Bake square pan 25 to 30 minutes, round pan 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool.
Place square layer on tray. Cut round layer in half. Place cut edge of each half against the top sides of the square to make a heart shape. Frost with your favorite frosting and decorate with red cinnamon hearts.