Tag Archives: betty crocker recipe card library

Steamed Ginger Pudding

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1 package of our gingerbread mix
1 cup applesauce
1/4 cup water
1 cup raisins
Warm applesauce or Hard Sauce (below)

Grease ten 6-ounce custard cups or three 2 1/2 cup cans. In large mixer bowl, blend gingerbread mix (dry), applesauce and water. Beat 2 minutes on medium speed, scraping bowl frequently. Stir in raisins. Divide batter among cups.

Place rack in Dutch oven and pour boiling water into pan up to level of rack. Place filled cups on rack (water should not touch cups); cover Dutch oven. Keep water boiling over low heat to steam pudding cups 30 minutes, cans 1 1/2 hours, or until wooden pick inserted in center comes out clean.

Remove from cups. If using cans, remove pudding and slice. Serve warm with applesauce of Hard Sauce.

Hard Sauce: In small mixer bowl, blend 1/2 cup soft butter, 1 egg white and 1/2 package of our cream white frosting mix (about 1 1/2 cups). Beat on high speed 1 minute or until light and fluffy. Blend in 1/2 teaspoon rum flavoring. Chill until hard. 2 cups sauce.

To reheat pudding, wrap in aluminum foil and heat tin 400° oven 15 to 20 minutes.

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

More Super Sandwiches

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Beef-Egg Sandwich

1/4 pound ground beef
1/4 cup chopped onion
2 tablespoons chopped green pepper
1/2 teaspoon salt
1/8 teaspoon pepper
3 eggs
1 1/2 tablespoons water
4 hamburger buns, split and buttered

Cook and stir meat, onion, green pepper, salt and pepper until meat is brown and onion is tender. Blend eggs and water; pour over meat mixture. Cook over low heat just until eggs are set. Lift cooked portions with spatula; turn to cook eggs evenly. Serve in buns. 4 sandwiches.

Frank-Sauerkraut Sandwich

Drop 1 pound frankfurters (8 to 10) into boiling water; reduce heat. Cover and simmer 5 to 8 minutes. Heat 1 can (16 ounces) sauerkraut (with liquid) over low heat; drain. Serve frankfurters in buns with sauerkraut, prepared mustard and chopped onion. 8 to 10 sandwiches.

Peanut-Bacon-Pickle Sandwich

4 slices bacon, crisply fried and crumbled
1 tablespoon sweet pickle relish
6 slices bread or toast, buttered
1/3 cup peanut butter

For each sandwich, sprinkle bacon and pickle relish on 1 slice bread. Spread peanut butter on second slice; put slices together. 3 sandwiches.

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

Western Barbecues

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The barbecue was brought to Virginia in 1700 from Haiti, but soon became a Southwest favorite. The word could mean “from snout to tail” as in roast pig or “a framework of sticks” as in grill.

Beef Brisket Barbecue

4-5lb well-trimmed boneless beef brisket
1 1/2 tsp. salt
1/2 cup catsup
1/4 cup vinegar
1/2 cup finely chopped onion
1 tsp. Worcestershire sauce
1 1/2 tsp liquid smoke
1 bay leaf, crumbled
1/4 tsp. pepper

Rub meat with salt. Place on 20×15-inch piece of double thickness heavy-duty aluminum foil. Stir together remaining ingredients; pour on meat. Fold foil over meat and seal securely. Place on grill 5 inches from medium coals. Cook, turning once, 1 1/2 hours or until meat is tender. 10 to 12 servings.

Hamburger-Steak Sauce

1/4 cup Worcestershire sauce
2 tbsp. butter or margarine, melted
1/4 cup vinegar
Few drops red pepper sauce

Combine all ingredients. Brush on both sides of hamburgers or steaks; let stand 15 minutes. During cooking, brush meat with sauce, 2/3 cup.

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

Creamy Fruit Salad

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1 can (8 3/4 ounces) fruit cocktail, drained
2 bananas, peeled and sliced crosswise
1 small unpared apple, diced
1/2 cup seedless green grapes, halved
5 maraschino cherries, halved
1/4 cup miniature marshmallows
1/2 cup whipping cream, whipped*
Strawberries

In large bowl, combine fruit cocktail, bananas, apple, grapes, cherries and marshmallows. Fold in whipped cream; refrigerate. Just before serving, garnish salad with strawberries. 4 to 6 servings.

*Whipping cream can be tinted with 2 teaspoon maraschino cherry syrup or few drops food color.

Serve with baked ham, buttered fresh asparagus and Toasted Party Rye: Heat oven to 325°. Spread slices of snack rye bread with soft butter or margarine; place on ungreased baking sheet. Heat 10 to 12 minutes or until crusty.

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

Curried Fish In Rice Ring

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1/4 teaspoon salt
1/2 cup boiling water
1 pound pike, pollack, sole or haddock fillets
2 tablespoons butter or margarine
1/4 cup minced onion
2 tablespoons flour
1 teaspoon curry powder
1 teaspoon sugar
1/4 teaspoon salt
Dash ginger
3/4 cup milk
3 cups cooked rice
1 package (10 ounces) frozen green peas, cooked and drained

Heat water and salt to boiling. Add fish; cover and simmer 6 to 10 minutes or until fish flakes easily with fork. Drain; reserve 1/2 cup broth. Break fillets into 2-inch pieces; keep warm while preparing sauce.

Melt butter in saucepan; cook and stir onion in butter until tender. Stir in flour, curry powder, sugar, salt and ginger; cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in reserved broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in fish; heat through.

Mix rice and peas; pack lightly in greased 6-cup ring mold. Unmold on large serving dish; pour fish sauce into center of mold. 4 to 6 servings.

A whisper of curry and a dash of ginger give distinction to the economical luncheon casserole.

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

Neighborhood Egg Dip

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Invite each child to bring 6 hard-cooked eggs. You furnish materials to dye them, paint them, trim them with paper and lace, buttons and braids, ribbons and feathers (start saving scraps early!) and a box or basket to carry them home in. Serve the Bunny Cake with sandwiches and milk to the Easter Bunny’s helpers.

Bunny Cake

Bake any flavor or our layer cake mixes in 2 layer pans, 8 or 9×1 1/2 inches, as directed on package. Prepare our fluffy white frosting mix as directed on the package.

Cut one layer of cake in half to make 2 semicircles; put halves together with frosting to form body. (Use other layer as desired.) Place cake upright on cut edge of serving plate or tray. Cut a notch about 1/3 of the way up one edge of body to form head. Attach cut out piece for tail with wooden pick. Frost bunny; sprinkle generously with shredded coconut. Make ears of white paper; color inside pink. Use pink jelly beans or gumdrops for eyes and nose. Surround bunny with green tinted coconut for grass and jelly beans for eggs.

Bunny-shaped Sandwiches

Cut slices of white bread with bunny cookie cutter. Spread with butter. Fill with sliced ham and lettuce trimmed to fit. Add a bit of carrot for bunny’s eyes, and put a slice of carrot in bunny’s hands.

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

Hamburger Stroganoff

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1 pound ground beef
1/2 cup chopped onion
1/4 cup butter or margarine
2 tablespoons flour
1 teaspoon salt
1 clove garlic, minced
1/4 teaspoon pepper
1 can (4 ounces) mushroom stem and pieces, drained
1 can (10 1/2 ounces) condensed cream of chicken soup
1 cup dairy sour cream
Poppy Seed Noodles (below)

In large skillet, cook and stir meat and onion in butter until meat is brown and onion is tender. Stir in flour, salt, garlic, pepper and mushrooms; cook 5 minutes, stir in flour, salt, garlic, pepper and mushrooms; cook 5 minutes, stirring constantly. Stir in soup; heat to boiling, stirring constantly.

Reduce heat; simmer uncovered 10 minutes. Stir in sour cream; heat through. Serve over Poppy Seed Noodles. 4 servings.

Poppy Seed Noodles: Cooke 8 ounces medium noodles as directed on package; drain. Stir in 2 teaspoons poppy seed and 1 tablespoon butter.

Brighten this popular casserole with a parsley or chive garnish from your kitchen garden or a generous shake of paprika. Add a green salad and rolls and you have a savory dinner for four.

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

Spunky Shoulder Slices

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1 1/2 cups orange juice
1/2 cup vinegar
1/4 cup brown sugar (packed)
2 tablespoons cloves
1 tablespoon dry mustard
1 tablespoon ginger
1 tablespoon molasses
2 tablespoons brandy, if desired
1 1/2 pound smoked boneless pork shoulder butt
Spiced apple rings

Mix all ingredients together except meat and apple rings with rotary beater. Cut meat into 3/4 inch slices. Place meat in a shallow glass dish; pour orange juice mixture over meat. Cover; refrigerate at least 8 hours. Remove meat from sauce; reserve sauce.

Place meat on grill 4 inches from medium coals. Cook 15 to 18 minutes or until done, turning and basting frequently with reserved sauce. 5 to 6 servings.

To complement these piquant pork slices, serve mounds of potato salad and spiced apple rings or Grilled Cinnamon Apples (below).

Grilled Cinnamon Apples

Core 6 medium baking applies; cut crosswise into thirds. Brush both sides with soft butter; arrange in hinged grill. Place on grill 4 inches from medium coals. Cook 8 minutes. Turn; sprinkle with granulated, brown or maple sugar and cinnamon. Cook 5 to 10 minutes longer or until tender.

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