Tag Archives: betty crocker recipe card library

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.


Hearty Corned Beef Salad

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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.

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

Cheesy Chicken Over Rice

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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.

Rice Pilaf

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.

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

Potatoes – The Way Men Love Them

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RAW FRIES

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.

HASHED BROWNS

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.

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

Date Cream Delight

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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)

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

Chocolate Pudding Pie

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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)
Pecan halves

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.

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

Tuna-Vegetable Chowder

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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).

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