Tag Archives: betty crocker recipe card

Turkey Dressing Bake

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2 cups cut-up cooked turkey
2 eggs
1 cup warm water
1 package (about 1 ounce) turkey or chicken gravy mix
1 ⅓ cups herb-seasoned stuffing mix
¼ cup slivered almonds
Mushroom-Corn Sauce (below)

Heat oven to 350°. Place turkey in greased baking pan, 8x8x2 inches. Beat eggs, water and gravy mix; pour on turkey. Sprinkle turkey with stuffing mix, then almonds. Bake uncovered 40 minutes. Top each serving with Mushroom-Corn Sauce. 6 servings.

MUSHROOM-CORN SAUCE

1 can (12 ounces) whole kernel corn with sweet peppers, drained.
1 can (10 ¾ ounces) condensed cream of mushroom soup
1 can (4 ounces) mushroom stems and pieces (with liquid)

Heat all ingredients to boiling, stirring frequently.

Note: To double this recipe, double all ingredients and bake in greased baking pan, 13x9x2 inches, in 350° oven 55 minutes.

© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Tail Gate Stag

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Olive Surprise Roast

Ingredients

4-pound rolled beef rump roast
1 jar (41/2 ounces) pimiento-stuffed olives, drained
3 tablespoons shortening
1 large onion, sliced
1 can (10 1/2 ounces) condensed tomato soup
1 soup can hot water

Directions

With point of knife, make about 5 deep crisscross gashes in a circle as far in as the middle of each end of meat. Open gashes with finger or spoon; push about 5 olives into each gash. In Dutch oven, brown meat in shortening over medium heat, about 15 minutes.

Place onion slices on meat. Stir together soup and water; pour over meat. Cover tightly; simmer on top of range or in 325° oven 2 1/2 hours or until tender. Cool. Serve chilled. For easier slicing remove cord from roast and turn roast seam side down.

8 servings.

Set out food on your station wagon tail gate or closed car trunk. Slice and serve the cold roast with buttered, fresh onion buns, a crisp autumn Iceberg Salad (below), homemade brownies and lots of hot coffee.

Iceberg Salad

In large plastic bag, combine about 3 cups bite-size pieces spinach, about 6 cups bite-size pieces lettuce, 1/4 cup chopped green pepper and 1 cup sliced mushrooms; refrigerate. Just before serving, toss with oil and vinegar salad dressing.

8 servings.

Giant Burger

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Ingredients

1 1/2 pounds ground beef
1 1/2 teaspoons salt
1 package (3 ounces) cream cheese, softened
1 tablespoon prepared mustard
1 tablespoon horseradish, drained
Onion rings or 1 can(3 1/2 ounces) French fried onion rings

Directions

Heat oven to 350°. Mix meat and salt; divide in half. Pat on half evening into ungreased 8-inch pie pan. Mix cream cheese, mustard and horseradish; spread over meat in pan. Shape remaining meat into 8-inch circle. Place on cheese mixture; pinch edges together to seal.

Bake 45 minutes for medium, 55 minutes for well done. Remove meat to large serving plate; place onion rings around meat. To serve, cut meat into wedges.

Makes 4 to 6 servings

For the quickest hamburger treats, try the 5-minute Toasty Burgers (below)

5-Minute Toasty Burgers

Ingredients

1 pound ground beef
1 medium onion, finely chopped
10 slices bread, toasted
Salt and Pepper

Directions

Heat oven to 500°. Mix meat an onion; spread on toast slices making sure mixture covers edges. Season with salt and pepper. Place meat side up on ungreased baking sheet. Bake 3 to 5 minutes or until meat is done. To serve, cut slices in half.

Makes 20 half-slice servings.

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