Tag Archives: betty crocker recipe card library

Saucy Twist Pork Dish

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4 ounces uncooked corkscrew-shaped macaroni
1/2 cup finely chopped onion
1/3 cup chopped green pepper
1 tablespoon butter or margarine
1 can (12 ounces) pork luncheon meat, cut into cubes
1 can (10 1/2 ounces) condensed cream of mushroom soup
1/2 cup catsup
1/3 cup shredded Cheddar cheese

Heat oven to 400 °. Cook macaroni as directed on package; drain. In large skillet, cook and stir onion and green pepper in butter until onion is tender. Stir in macaroni and remaining ingredients.

Pour into ungreased 1 1/2 quart casserole. Cover; bake 30 minutes. 4 to 5 servings.

Our home testers liked this for its “attractive appearance, nice consistency and delicious flavor.”

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

Shrimp and Cauliflower

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1 package (10 ounces) frozen cauliflower
1 package (10 ounces) frozen green peas
1/4 cup milk
1 can (about 10 ounces) condensed cream of shrimp soup
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups cleaned cooked shrimp

Cook cauliflower and peas in 1/2 to 1 inch boiling salted water just until tender, 3 to 5 minutes; drain. In saucepan, heat milk, soup, salt and pepper over low heat, stirring constantly. Stir in cauliflower, peas and shrimp; heat through. If you wish, garnish with toasted almonds. 3 or 4 servings.

Serve with Cheese Puffs (below) and a salad of thinly sliced cucumber, sprinkled with salt, pepper and chopped chives, then lightly tossed in a small amount of bottled garlic salad dressing.

Cheese Puffs

1 package brown and serve rolls (about 10)
2 cups shredded cheese (8 ounces)
2 tablespoons soft butter
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon pepper

Slice rolls lengthwise in half. Mix remaining ingredients. Place 1 tablespoon cheese mixture on each half; place on baking sheet. Bake as directed on package. 20 puffs.

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

Celery Victor

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1 bunch celery
1 cup water
1 beef bouillon cube
1/4 cup low calorie Italian salad dressing
Pimiento strips

Trim root end off celery but do not separate stalks. Remove leaves and coarse outer stalks. Cut celery bunch crosswise once so bottom section is 5 inches long. Cut bottom section crosswise into quarter; tie quarters with string.

In skillet, heat water to boiling; dissolve bouillon cube in water. Add celery bundles. Cover; heat to boiling. Cook about 15 minutes. Drain celery; place in shallow glass dish. Pour salad dressing over celery. Refrigerate 3 hours, turning bundles twice.

To serve, place a bundle cut side down on each salad plate; remove string. Top with pimiento strips. 4 servings (30 calories each).

CELERY VICTOR II

Pour 1/4 cup low calorie Italian salad dressing over 2 cans (16 ounces each) celery hearts, drained, and 2 medium tomatoes, cut into wedges, in shallow glass dish. Cover; refrigerate 2 hours. To serve, arrange vegetables on Bibb lettuce. 6 servings (25 calories each).

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

Beer Stew

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1 pound beef boneless chuck, tip or round, cut into 1-inch pieces
1 pound pork shoulder roll or smoked hocks, cut into 1-inch pieces
3 tablespoons vegetable oil
1 can or bottle (12 ounces) beer
1 tablespoon instant beef bouillion
1 1/2 teaspoons salt
1/2 teaspoon garlic salt
1/8 teaspoon ground marjoram
1/8 teaspoon ground thyme
1/8 teaspoon dried basil leaves
6 carrots, cut into 1-inch pieces
3 potatoes, cut into 1-inch pieces
1 medium onion, thinly sliced
1/2 cup cold water
1/4 cup all-purpose flour
3/4 cup walnut halves (optional)
1 tablespoon margarine or butter (optional)

Cook beef and pork in oil over medium heat, stirring frequently, until beef is brown, about 8 minutes; drain. Add enough water to beer to measure 2 cups; pour on beef and pork. Add bouillon, salt, garlic salt, marjoram, thyme and basil. Heat to boiling. Add carrots, potatoes and onion. Cover and cook in 325° oven until beef is tender and pork is done, about 1 1/2 hours.

Shake cold water and flour in tightly covered container; stir gradually into stew. Cover and cook 10 minutes. Stir walnut halves in margarine; sprinkle stew with walnuts. 8 servings.
The beef in this recipes will assume a pink color because of the smoked pork.

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

Tangy Tomato Aspic

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1 1/4 cups boiling water
1 package (3 ounces) lemon-flavored gelatin
1 can (8 ounces) tomato sauce
1 1/2 tablespoon vinegar
1/2 teaspoon salt
1/2 teaspoon onion juice
1/8 teaspoon red pepper sauce
Dash cloves
2 cups diced celery
Mayonnaise or salad dressing

Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved. Stir in tomato sauce, vinegar and seasonings. Chill until slightly thickened but not set.

Stir in celery. Pour into 4-cup ring mold. Chill until firm. Just before serving, fill center of unmolded aspic ring with your favorite seafood salad. Serve with mayonnaise. 6 servings.

Gourmet Aspic: Omit celery and double amounts of aspic ingredients; chill until slightly thickened.

Draing 1 can (14 ounces) cut asparagus spears and 1 can (7 ounces) artichoke hearts; arrange vegetables in 6-cup ring mold. Pour thickened aspic over vegetables; chill until firm. Serve with Creamy Onion Dressing (below). 10 servings.

Cream Onion Dressing: Mix 1 cup mayonnaise or salad dressing, 1/2 cup dairy sour cream and 2 tablespoons finely chopped green onion. Cover; refrigerate at least 4 hours. About 1 1/4 cups.

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

Hamburger Pie

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1 pound ground beef
Potato Buds instant puffs (enough for 8 servings)
1 egg
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon instant minced onion
¼ cup catsup
1 cup milk
1/2 cup shredded sharp Cheddar cheese (2 ounces)

Heat oven to 350°. Mix meat, 1 1/3 cups of the instant puffs (dry), the egg, salt pepper, onion, catsup and milk. Spread in ungreased pie pan, 9×1 1/2 inches. Bake uncovered 35 to 40 minutes.

Prepare remaining instant puffs as directed on package for 4 servings. Top baked meat loaf with mashed potatoes; sprinkle with cheese. Bake 3 to 4 minutes longer or until cheese melts. 4 or 5 servings.

Storing, Freezing, and Thawing Uncooked Ground Beef
STORE, loosely covered, in coldest part of the refrigerator up to 24 hours (if you are planning to use the ground beef within 24 hours of purchasing).

FREEZE for longer storage. Wrap one-pound packs or individual patties in freezer wrap, separating patties with double layer of freezer wrap. Label with date. Store no longer than 4 months.

THAW wrapped 5 to 8 hours in refrigerator or cook patties frozen.

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

Plantation Ham Pie

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2 tablespoons butter or margarine
3 cups cubed cooked ham
1/2 cup chopped green pepper
1 medium onion, sliced
2 cans (10 1/2 ounces each) condensed cream of chicken soup
1 cup milk
Parsley Pinwheels (below)

Heat oven to 425°. Melt butter in large skillet. Cook and stir ham, green pepper and onion in butter until ham is golden and onion is tender. Stir in soup and milk. Heat just to boiling, stirring frequently. Pour into ungreased baking dish, 8x8x2 inches;place in oven. Prepare Parsley Pinwheels; arrange on hot ham mixture Bake uncovered 20 to 25 minutes. 6 to 9 servings.

Parsley Pinwheels
2 cups Bisquick baking mix
1/2 cup cold water
1/2 cup snipped parsley

Stir baking mix and water to a soft dough. Shape dough into a ball; knead lightly 5 times on floured cloth-covered board. Roll into rectangle, 12×7 inches. Sprinkle parsley over dough. Roll up tightly, beginning at long side. Cut into 9 equal slices.

The trick to non-soggy biscuits on meat pies is the filling! Be sure it’s hot when you top it with biscuits, keeping it in the oven – as in this recipe- while you stir up the biscuits.

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

Mexicali Chicken

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2 1/2- to 3-pound broiler-fryer chicken, cut up
2 tablespoons salad oil
1 bottle (7 ounces) spicy sauce for tacos*
1/2 cup water
1 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon instant minced garlic
1/4 cup instant minced onion
2 cups shredded Cheddar cheese (about 8 ounces)

Wash chicken and pat dry. Heat oil in large skillet. Cook chicken in oil over medium heat about 15 minutes or until brown. Drain off fat.

Mix sauce for tacos, water, salt, oregano, instant garlic and instant onion. Pour over chicken. Reduce heat; cover and simmer 30 minutes or until chicken is tender.

Place chicken in ungreased baking pan, 9x9x2 inches, or in ovenproof serving dish. Cool. Sprinkle with cheese; cover and refrigerate about 8 hours.

Heat oven to 400°. Bake uncovered 40 minutes, removing cover last 20 minutes. 4 or 5 servings.
*If spicy sauce for tacos is not available, omit water and mix 1 can (8 ounces) tomato sauce, 1 teaspoon chili powder, 5 drops red pepper sauce and 2 tablespoons vinegar or lemon juice.

Marinating overnight allows the flavors to permeate. A convenient do-ahead.

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

Peanut Butter Soup

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6 cups water
2 pounds beef bones
1 medium onion, chopped (about 1/2 cup)
4 peppercorns
2 cardamom seeds
1/2 cup creamy peanut butter
1 1/2 teaspoons salt
1 1/2 teaspoons lemon juice
1/4 teaspoon red pepper sauce
2 tablespoons snipped chives
1/4 cup chopped salted peanuts

Heat water, beef bones, onion, peppercorns and cardamom seeds to boiling in 3-quart saucepan; reduce heat. Cover and simmer 1 1/2 hours. Refrigerate several hours; skim off fat.

Strain stock, discarding bones, onion and seasonings. Gradually beat 1 cup stock into peanut butter; stir into remaining stock. Stir in salt, lemon juice and pepper sauce. Cook over low heat, stirring occasionally, 15 minutes. Sprinkle each serving with chives and peanuts. 6 servings (about 3/4 cup each).

Short-cut Peanut Butter Soup: Substitute 2 cans (14 ounces each) condensed beef broth and 1 teaspoon onion salt for the stock and salt; omit refrigeration step. 4 servings.

This is a version of the popular African Shorba.

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

No Fuss Tuna Dishes

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CREAMY VEGETABLES WITH TUNA

1 package (8 ounces) frozen mixed vegetables with onion sauce
1/2 cup water
1/4 cup dry white wine
1 tablespoon margarine or butter
1 can (6 1/2 ounces) tuna, drained and flaked
2 English muffins, split and toasted
Shredded Cheddar cheese

Heat frozen vegetables, water and wine to boiling in covered 10-inch skillet. Remove from heat. Stir until sauce is smooth. Stir in margarine and tuna. Heat over low heat, stirring constantly, until hot and bubbly. Place muffins cut sides up on ovenproof platter. Spoon mixture over muffins; sprinkle with cheese. Set oven control to broil and/or 550°. Broil muffins 5 inches from heat until cheese is melted through. 2 servings.

TUNA-BROCCOLI CASSEROLE

1 package (10 ounces) frozen chopped broccoli, thawed and drained
1 can (6 1/2 ounces) tuna, drained
1 can (10 3/4 ounces) condensed cream of mushroom soup
1/2 soup can milk
3/4 cup crushed whole wheat flake cereal (about 2 cups uncrushed)
2 tablespoons margarine or butter, melted
1/8 teaspoon seasoned salt

Place broccoli in ungreased 1 1/2-quart casserole; top with tuna. Mix soup and milk; pour over tuna. Mix remaining ingredients with fork; sprinkle over soup mixture. Cook in 450° oven until bubbly around edge, about 20 minutes. Let stand 5 minutes before serving. 4 to 6 servings.

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