Tag Archives: betty crocker recipe card library

Peanut Butter Soup

Leave a reply

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

1 Reply

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.

Hot Crabmeat-Avocado Salad

Leave a reply

1 can (7 1/2 ounces) crabmeat, drained and cartilage removed
1/3 cup chopped celery
3 hard-cooked eggs, chopped
2 tablespoons chopped pimiento
1 tablespoon chopped onion
1/2 teaspoon salt
1/2 cup mayonnaise or salad dressing
3 large or 4 small ripe avocados
Lemon juice
Salt
3 tablespoons dry bread crumbs
1 teaspoon melted butter
2 tablespoons slivered almonds

Heat oven to 400°. Mix crabmeat, celery, eggs, pimiento, onion, 1/2 teaspoon salt and the mayonnaise. Cut unpeeled avocados lengthwise in half; remove pits. Brush halves with lemon juice; sprinkle lightly with salt.

Fill avocado halves with crabmeat mixture. Toss bread crumbs in butter; spoon over crabmeat. Place in ungreased shallow baking dish; bake uncovered 10 minutes. Sprinkle almonds over crumb topping; bake 5 minutes longer or until bubbly. 6 to 8 servings.

An elegant, different hot salad with a moist filling and crunchy topping.

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

Lime Ribbon Delight

2 Replies



1 package of our white cake mix
1 cup boiling water
1 package (3 ounces) lime-flavored gelatin
1/2 cup fruit juice or water
1/2 cup drained crushed pineapple
1/4 cup chopped nuts
Few drops lemon juice
1 cup chilled whipping cream
1/4 cup confectioners’ sugar

Bake cake mix in 9-inch layer pan as directed on package. Cool. Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved. Stir in fruit juice; chill until slightly thickened but not set. Stir in pineapple, nuts and lemon juice.

Place 2 strips of aluminum foil, 2 to 3 inches wide, in each of the layer pans, extending foil over edges of pans. Place a cooled cake layer in each pan, one layer right side up and one layer upside down. Spoon gelatin mixture evenly on the layers; chill until gelatin is firm.

In chilled bowl, beat cream and sugar until stiff. With extending foil strips, left cake out of pans; stack layers gelatin side up. Frost side of cake with whipped cream. Because of the gelatin and whipped cream, refrigerate any leftover cake.

For a St. Patrick’s Day touch, miniature while clay pipes decorate the pictured cake.

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

Polynesian Kabobs

Leave a reply

Sixteen 1-inch cubes cooked ham or turkey
8 medium mushrooms
1 can (13 1/2 ounces) pineapple chunks, drained (reserve syrup)
1 medium green pepper, cut into 8 pieces
Curry Marinade (below)
1 tablespoon cornstarch
2 tablespoons sugar
2 cups hot cooked rice

On each of 8 metal skewers, alternate ham cubes, mushrooms, pineapple chunks and green pepper pieces. Place in baking pan, 13x9x2 inches; pour Curry Marinade over kabobs. Marinate 30 minutes, turning once. Heat oven to 425°. Bake kabobs 20 to 25 minutes, basting frequently with marinade.

In small saucepan, combine cornstarch and sugar. Add enough water to reserved pineapple syrup to measure 1 cup; stir into cornstarch mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Drain off 3/4 cup Curry Marinade from kabobs. Stir into pineapple sauce; heat through.

Arrange kabobs on rice; pour some of the pineapple sauce on kabobs. Serve with remaining pineapple sauce. 4 servings.

Curry Marinade: Stir together 1 cup salad oil, 1/2 cup vinegar or lemon juice, 2 tablespoons minced onion, 2 teaspoons curry powder, 1 teaspoons salt and 1/4 teaspoon cloves.

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

Box Lunch To Go

Leave a reply

box_lunch_to_go

HAM IN A BUN

1 package (3 ounces) cream cheese, softened
2 teaspoon brown sugar
1/4 teaspoon grated orange peel
2 teaspoons orange juice
6 hard rye or French rolls
1 pound sliced boiled ham
1 package (8 ounces) sliced Swiss Cheese

Blend cream cheese, sugar, orange peel and juice. Cut rolls horizontally in half; spread cut sides with cream cheese mixture. Layer ham and cheese slices on cream cheese mixture. Top with remaining halves of rolls. Wrap each sandwich in plastic wrap or bags. 6 sandwiches.

CEREAL NOUGAT BARS

3 tablespoons butter
32 large or 3 cups miniature marshmallows
4 cups Cheerios, Wheaties, or Kix cereal
1/2 cup coarsely chopped nuts
1/2 cup shredded coconut
4 squares (4 ounces) sweet or semisweet chocolate melted

Butter baking pan, 8x8x2 or 9x9x2 inches. Melt butter and marshmallows over low heat, stirring constantly. Remove from heat. Fold in cereal, nuts and coconut.

Pat mixture evenly in pan with buttered back of spoon. Pour chocolate on top; spread in thin layer. Chill about 1 hour or until set. Cut into bars, 2×1 inch. 32 cookies.

© Copyright 1972 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Shrimp ‘n Rice Salad

1 Reply

shrimp_n_rice_salad

1 cup cleaned cooked shrimp*
3 cups cooked rice
1/4 cup sliced celery
1/4 cup sliced pimiento-stuffed olives
1/4 cup chopped green pepper
1/4 cup chopped pimiento
1/4 cup minced onion
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons mayonnaise or salad dressing
Crisp greens
2 tomatoes, cut into wedges
1/2 cup French dressing
1 lemon, cut into wedges

Split each shrimp lengthwise. In a large bowl, combine shrimp, rice, celery, olives, green pepper, pimiento and onion; cover and chill.

Just before serving, stir together salt, pepper and mayonnaise and toss with shrimp mixture. Spoon shrimp onto crisp greens; garnish with tomato wedges and, if desired, with whole shrimp. Serve with French dressing and lemon wedges. 6 servings.

*Crabmeat, lobster or a combination of the three seafoods can be substituted for the shrimp.

This rainbow-colored salad has a delicate flavor and delightful texture – perfect for luncheon or a light supper.

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

Campsite Quickie

1 Reply

quickie

Can Opener Chicken

1 can (16 ounces) French-style green beans, drained
1 can (10 1/2 ounces) condensed cream of mushroom soup
2 cans (5 ounces each) boned chicken
1 package (8 ounces) chow mein noodles

In saucepan on grill, heat beans, soup and chicken. Serve hot chicken mixture over noodles. 4 to 6 servings.

Hot Orange Tea

2 jars (4 2/3 ounces each) orange-flavored instant breakfast drink
1 jar (2 ounces) instant tea
1/2 cup sugar
2 packages (.15 ounce each) presweetened lemon soft drink mix
1 teaspoon cinnamon
1/2 teaspoon allspice

Mix all ingredients; store in tightly covered container. To serve, measure 1 teaspoon mix into cup; fill with boiling water.

Campers’ Equipment List
  1. A length of clothesline to string between two trees.
  2. Clothespins for hanging jackets, towels and drawstring bags full of equipment – and to weight the edge of the tablecloth on windy days.
  3. Insulated hot and cold food containers. (North woods campers will bury a cooler in the ground and cover it with pine boughs to keep it cool.)

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

Pigs In Blankets

4 Replies

pigs_in_blankets

Heat oven to 450°.
Stir together with fork in bowl to form a soft dough:
2 cups Bisquick baking mix
1/2 cup cold water

Gently smooth dough into a ball on floured cloth-covered board. Knead 5 times. Roll dough with lightly floured stockinet-covered rolling pin into square, 12×12 inches.

Cut square into 12 equal rectangles by cutting into 4 long strips, then cutting each strip crosswise into rectangles, 4×3 inches.

Wrap each rectangle of dough around 1 frankfurter.

Pinch edge of rectangle into dough to seal. Place on ungreased baking sheet. Bake 15 minutes. Serve hot with catsup. 12 servings.

To knead,fold dough in half, then push it down and away from you with the heals of your hands. Turn dough over and repeat. To prevent dough from sticking, cover the board with a pastry cloth or a clean dish towel, tucking the ends under. Sprinkle with a little flour and rub it in well.

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

Cook-Out Specials

Leave a reply

cook_out_specials

Pirate Steak

1 can (12 ounces) beer
1/2 cup chili sauce
1/4 cup salad oil
2 tablespoons soy sauce
1 tablespoon Dijon-style mustard
1/2 teaspoon red pepper sauce
1/8 teaspoon liquid smoke
1/2 cup coarsely chopped onion
2 cloves garlic, crushed
3-pound beef sirloin steak, 1 1/2 to 2 inches thick
1 teaspoon salt
1/2 teaspoon pepper

Mix all ingredients except steak, salt and pepper; simmer 30 minutes. Brush meat with sauce.

Place stead on grill 4 inches from medium coals. Cook 15 minutes on each side, basting frequently with sauce. Season with salt and pepper after turning and after removing from grill. Serve with remaining sauce. 8 servings.

For men who like a bold, full-bodied flavor.

Minute Steaks on Onion Rolls

Place 8 minute steaks, 1/4 inch thick, on grill 2 inches from hot coals. Cook for to 5 minutes, turning once. Slice and butter lightly 8 onion rolls. Toast cut side down on grill 3 minutes. Spread with bottled blue cheese salad dressing. Season steaks with salt and pepper; serve on onion rolls. 8 servings.

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