Tag Archives: betty crocker recipe card library

Piggybank Pork Bake

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piggy_bank_pork

4 ounces uncooked fine noodles
2 tablespoons shortening
2 cups cut-up cooked pork
1 can (10 1/2 ounces) condensed cream of chicken soup
1 can (8 ounces) whole kernel corn
1 can (2 ounces) sliced pimiento
1 cup shredded sharp Cheddar cheese (about 4 ounces)
1 medium green pepper, finely chopped

Heat oven to 375°. Cook noodles as directed on package; drain. Melt shortening in large skillet; brown meat. Drain off fat. Stir in noodles, soup, corn (with liquid), pimiento (with liquid), cheese and green pepper.

Pour into ungreased 1-quart casserole. Bake uncovered 45 minutes, stirring occasionally. 6 servings.

To make saucy pimiento garnish (pictured), cut a canned whole pimiento into a piggybank shape and use a clove for an eye.

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

Gay Nineties Ice-Cream Party

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gay_90s

Banana Splits

Old-fashioned ice-cream socials are in again! String a few paper lanterns; enlist big brothers as shirtsleeved, straw-hatted waiters. If you’re lucky, you may find a volunteer barber shop quartet. The children will only have eyes for gooey banana splits.

For each serving, peel and slice 1 banana lengthwise in half; place in shallow dish. Top banana with 1 scoop each of chocolate, vanilla and strawberry ice cream.

Spoon chocolate sauce over chocolate ice cream, drained crushed pineapple over vanilla ice cream and frozen strawberries (thawed) over strawberry ice cream.

Garnish with a dollop of frozen whipped topping (thawed) and a maraschino cherry. If you wish, sprinkle with chopped nuts of peanuts.

For the little folks, try Kookie Kat Sundaes: For each serving, place 1 scoop ice cream in small dish. Make a face with colored candy-coated milk chocolate candies for eyes and mouth, wafer cookies for ears and, if you like, toasted coconut for hair.

For teenagers, offer a serve-yourself fountain of assorted sauces, fruits, nuts and other ice-cream toppings, plus go-with beverages, cookies or cake.

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

More Fruits Ablaze

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Cherries Jubilee

1 can (16 ounces) pitted dark sweet cherries, drained (reserve 1/4 cup syrup)
1/4 cup rum
3/4 cup currant jelly
1 teaspoon grated orange peel
1/4 cup brandy
Vanilla ice cream

Combine reserved syrup and the rum; pour over cherries. Refrigerate at least 4 hours. In chafing dish or saucepan, melt jelly over low heat. Stir in cherry mixture and orange peel. Cook, stirring constantly, until mixture simmers.

Heat brandy just until warm; pour slowly over cherries and ignite immediately. Do not stir. Spoon sauce and cherries over ice cream. 8 to 10 servings.

Bananas Flambé

1/2 cup butter or margarine
2/3 cup brown sugar (packed)
1 teaspoon cinnamon
4 firm medium bananas
1/3 cup white rum
Vanilla ice cream

In chafing dish or saucepan, melt butter and sugar with cinnamon. Cook over medium-high heat, stirring occasionally, until golden brown, about 3 minutes. Into chafing dish, cut bananas diagonally into 1/2-inch slices; heat through, carefully turning slices to coat.

Heat rum just until warm; pour slowly over slices and ignite immediately. Do not stir. Spoon sauce and banana slices over ice cream. 6 to 8 servings.

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

Reuben Sandwiches

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reuben

1/3 cup mayonnaise or salad dressing
1 tablespoon chili suace
12 slices rye bread, buttered
1/2 pound sliced Swiss cheese
1/2 pound sliced cooked corned beef
1 can (16 ounces) sauerkraut, drained

Mix mayonnaise and chili sauce; spread on 6 slices of bread. Layer cheese, corned beef and sauerkraut on spread slices; top with remaining bread slices. 6 sandwiches.

Rachel Sandwiches: Omit mayonnaise and chili sauce; substitute Almond Coleslaw (below) for the sauerkraut.

Almond Coleslaw

2 1/2 cups shredded cabbage
1/2 cup chopped celery
1/4 cup diced green pepper
1/4 cup diced cucumber
3 tablespoons minced onion
1/4 teaspoon salt
Dash pepper
1/2 cup mayonnaise or salad dressing
2 or 3 tablespoons light cream
1/2 cup toasted slivered almonds

Combine all ingredients except mayonnaise, cream and almonds. Chill. Just before serving, blend mayonnaise and cream. Toss dressing and almonds with salad.

For crusty, melt-in-your-mouth treats, butter both sides of the finished sandwiches and grill.

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

Ham Snacks

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Deviled Ham Rolls

Mix 4 cans (4 1/2 ounces each) deviled ham and 3/4 cup finely chopped olives; chill until firm. Shape mixture into 4 rolls. Blend 4 packages (3 ounces each) cream cheese, softened, and 1 tablespoon plus 1 teaspoon prepared mustard; spread over rolls. Cover; chill at least 2 hours.

Deviled Puffs

1 cup water
1/2 cup butter or margarine
1 cup Gold Medal Flour
4 eggs
3 cans (4 1/2 ounces each deviled ham)
1 tablespoon horseradish
3/4 teaspoon pepper
3/4 teaspoon onion salt
1/3 cup dairy sour cream

Heat oven to 400°. In saucepan, heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, all at once, until smooth and glossy.

Drop dough by slightly rounded teaspoonfuls onto ungreased baking sheet. Bake about 25 minutes or until puffed, golden brown and dry. Remove puffs to wire rack; cool away from draft.

Mix deviled ham, horseradish, pepper, onion salt and sour cream; chill. Cut off tops of puffs; remove filaments of soft dough. Fill each puff with rounded teaspoonful ham mixture. 6 dozen appetizers.

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

Baked Alaska Pie

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baked_alaska_pie

1 stick or 1/2 packet of our pie crust mix
1 pint each chocolate, pistachio, and strawberry ice cream
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 teaspoon vanilla

Pre pare 9-inch Baked Pie Shell as directed on package. (For a firmer pie shell, freeze about 30 minutes before filling.) Quickly pack scoops of ice cream, alternative flavours, into pie shell. Freeze until firm.

Heat oven to 500°. Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla.

Working quickly, heap meringue onto ice cream; spread over ice cream; carefully sealing the edge of crust. Bake 3 to 5 minutes until top is light brown. Serve immediately.

This pie can be frozen up to 1 month. Place pie in box immediately after baking, wrap box in freezer wrap and freeze. Fifteen minutes before serving, remove pie from freezer.

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

Wassail

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wassail

6 cups apple cider or juice
1 cinnamon stick
1/4 teaspoon nutmeg
1/4 cup honey
3 tablespoons lemon juice
1 teaspoon grated lemon eel
1 can (18 ounces) unsweetened pineapple juice (2 1/4 cups)
Orange Stars (below)
Cinnamon sticks

IN large saucepan, heat cider and one cinnamon stick to boiling; reduce heat. Cover; simmer 5 minutes. Uncover; stir in remaining ingredients except Orange Stars and cinnamon sticks and simmer 5 minutes longer. Serve in punch bowl; float Orange Stars in bowl. Use cinnamon sticks as individual stirrers. 16 servings (about 1/2 cup each).

Orange Stars: Cut an orange into 1/4-inch slices. Insert 5 whole cloves at equal intervals in edge of each slice. Cut out a wedge peel and pulp between each 2 cloves.

Floating Cloved Oranges can be used instead or Orange Stars: Heat oven to 325°. Insert whole cloves about 1/2 inch apart in 3 oranges. Place in baking pan with just enough water to cover bottom of pan. Bake uncovered 30 minutes.

These oranges can be baked a day ahead. Cover and refrigerate until ready to serve.

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

Hot Dog Cheesies

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Drop into a saucepan of boiling water (2 cups) 8 frankfurters
Lower heat; cover and simmer 5 to 8 minutes

Spread 1 side of 8 slices bread
with soft butter, prepared mustard

Place bread slices on baking sheet.
Top each slice with 1 slice process American cheese

Place a frankfurter on top of each cheese slice. Fold over to make a triangle shape. Fasten with wooden picks. Melt in small pan over low heat 1/4 cup butter.

Brush each triangle with the melted butter.

Set control at broil and/or 550°.

Broil sandwiches with tops 4 to5 inches from heat about 2 minutes or until golden brown, 8 servings.

Serve with mugs of piping hot vegetable soup.

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

Très Chic Pic-Nique

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Chilled Cornish Hens

4 Rock Cornish hens (1 to 1 1/4 pounds each)
Melted butter or margarine
1/3 cup sugar
1 teaspoon cornstarch
1/3 cup soy sauce
1/4 teaspoon ginger

Thaw hens if frozen. Heat oven to 350°. Wash hens and pat dry. Place breast side up on rack in open shallow roasting pan; brush with butter. Do not add water. Do not cover. Roast 1 1/2 hours, brushing often with butter.

While hens roast, stir together sugar and cornstarch. Blend in soy sauce and ginger. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Cool.

Brush hens with soy mixture. Roast 20 minutes longer, brushing hens 2 more times with soy mixture. Remove from oven; pour remaining sauce over hens. Cool. Serve chilled. 4 servings.

Blue Cheese-Fruit Salad

Cut 1 pineapple into chunks; place in shallow glass dish. Sprinkle with 1/3 cup sugar; cover and chill. Remove pits from 1/2 pound dark sweet cherries. Arrange crisp lettuce on large platter. Drain pineapple if necessary; place on lettuce with cherries.

Accompany with bowl of crumbled blue cheese and cruet of salad dressing. Pour dressing over fruit and sprinkle with cheese. 4 to 6 servings.

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

Crab-Stuffed Ham Rolls

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2 packages (6 ounces each) frozen cooked crabmeat
12 thin slices boiled ham (about 1/2 ound)
Curry Sauce (below)
Hot cooked rice
Sliced green onions or capers

Heat oven to 350°. Cut each block of frozen crabmeat into 6 sticks, each 1/2 inch wide. Place frozen stick of crabmeat on narrow end of each ham slice; roll up and secure with wooden pick. Place seam side down in ungreased baking pan, 13 x 9 x 2 inches. Cover; bake 20 minutes or until heated through. 4 or 5 servings.

Curry Sauce

2 tablespoons butter or margarine
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon curry powder
1/8 teaspoon pepper
1 cup milk
1 teaspoon sherry or sherry flavoring

In saucepan, melt butter over low heat. Blend in flour, salt, curry powder and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat; stir in milk and sherry. Heat to boiling, stirring constantly. Boil and stir 1 minute. 1 cup sauce.

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