Tag Archives: betty crocker’s step-by-step recipes

Frosty Pumpkin Pie

Gingersnap Crust (below)

1 cup mashed cooked pumpkin
¼ cup packed brown sugar
1 teaspoon aromatic bitters
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
1 carton (4 ½ ounces) frozen whipped topping, thawed
1 pint butter pecan ice cream, slightly softened
2 tablespoons chopped pecans

Bake Gingersnap Crust: cool. Mix pumpkin, brown sugar, bitters, salt, ginger, nutmeg and cinnamon. Fold whipped topping into pumpkin mixture. Spoon ice cream into Gingersnap Crust; spread to edge of crust. Swirl pumpkin mixture over ice cream. Freeze uncovered at least 3 hours.

Let stand at room temperature 15 minutes before serving. Sprinkle pecans in circle on pie.

GINGERSNAP CRUST

Heat oven to 350°. Mix 1 ½ cups gingersnap crumbs and ¼ cup butter or margarine, melted. Press firmly and evenly against bottom and side of 9-inch pie plate. Bake 10 minutes.


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

Liver Fritada

4 slices bacon
1 medium onion, chopped (about 1/2 cup)
1 tablespoon flour
1 tablespoon chili powder
1 pound beef liver, cut into 1/4-inch strips
1 can (16 ounces) whole tomatoes
1 can (12 ounces) whole kernel corn with sweet peppers
1 teaspoon salt
Dash of pepper

Fry bacon in 12-inch skillet or Dutch oven until crisp; drain on paper towels. Crumble bacon and reserve. Drain fat from skillet, reserving 2 tablespoons. Return 2 tablespoons fat to skilled. Cook and stir onion in fat until tender, about 2 minutes.

Mix flour and chili powder. Coat liver with flour mixture; add to onion in skillet. Cook and stir until liver is light brown. Stir in tomatoes (with liquid), corn (with liquid), salt and pepper. Heat to boiling; reduce heat. Simmer uncovered until liver is tender, about 5 minutes. Sprinkle with reserved bacon. 4 SERVINGS.

KITCHEN AIDS
3 teaspoons = 1 tablespoon
16 tablespoons = 1 cup
2 cups = 1 pint
4 quarts (liquid) = 1 gallon
28.35 grams = 1 ounce
16 ounces = 1 pound


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

Cherry-Olive Salad

1 cup boiling water
1 package (3-ounces) cherry-flavored gelatin
1 can (17 ounces) pitted dark sweet cherries, drained and cut in half (reserve syrup)
1 tablespoon lemon juice
1/4 cup chopped walnuts
1/4 cup pimiento-stuffed olives, sliced

Pour boiling water on gelatin in bowl; stir until gelatin is dissolved. Add enough water to reserved cherry syrup to measure 3/4 cup. Stir syrup-water mixture and lemon juice into gelatin mixture. Refrigerate until slightly thickened, about 1 hour.

Stir cherries, walnuts and olives into gelatin mixture. Pour into 6 individual molds. Refrigerate until firm, about 3 hours. 6 SERVINGS.

Cherry-Apple Salad: Omit walnuts and olives. Stir 1 medium unpared red apple, chopped (about 1 cup), into slightly thickened gelatin mixture. Divide mixture among 6 individual molds.

Timing Tip: If you want to serve at different times, Cherry Olive Salad will hold in refrigerator up to 24 hours.


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

Fluffy Lime Pies

1 can (13 ounces) evaporated skim milk, chilled
1 cup boiling water
2 envelopes low-calorie lime-flavored gelatin
6 ice cubes
3/4 cup sugar
1 teaspoon grated lemon peel
1 teaspoon lemon juice
6 graham crackers, crushed
2 tablespoons sugar

Beat milk in chilled large mixer bowl on high speed until soft peaks form, about 5 minutes; reserve. Pour boiling water on gelatin in bowl; stir until gelatin is dissolved. Add ice cubes, stirring until cubes are melted and gelatin begins to thicken.

Beat gelatin into milk. Beat in 3/4 cup sugar, 1 tablespoon at a time. Beat in lemon peel and lemon juice; continue beating until stiff peaks form. Mound filling in 2 ungreased 9-inch pie plates.

Mix cracker crumbs and 2 tablespoons sugar; sprinkle over pies. Refrigerate at least 3 hours but no longer than 8 hours.
12 SERVINGS, less than 100 calories per serving.


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

Beef and Barley Soup

beef_barley_soup

5 slices bacon
1-pound beef chuck roast or steak, cut into 1-inch pieces
2 large onions, shopped (about 2 cups)
2 cloves garlic, finely chopped
2 cans (10 1/2 ounces each) condensed beef broth
2 cups water
1/4 cup regular barley
1 1/2 teaspoons paprika
1 teaspoon salt
1/4 teaspoon caraway seed
1/8 teaspoon dried marjoram leaves
3 medium potatoes, cut into 1/2-inch pieces
2 medium carrots, sliced (about 1 cup)
2 medium celery stalks, sliced
1 can (16 ounces) stewed tomatoes
1 package (10 ounces) frozen green peas, broken apart
1 can (4 ounces) mushroom stems and pieces

Fry bacon in Dutch oven over medium heat until crisp; remove bacon and drain on paper towel. Cook and stir beef pieces, onions and garlic in bacon fat in Dutch oven until beef is brown. Stir in broth, water, barley, paprika, salt, caraway seed and marjoram. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours.

Stir in potatoes, carrots, celery, tomatoes, frozen peas and mushrooms (with liquid). Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, 30 to 40 minutes. Crumble bacon; sprinkle over soup. 8 servings.

Timing Tip: If you want to serve at different times, Beef and Barley Soup will hold covered over low heat up to 1 hour.


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

Impromptu Party Seafood

impromptu_party_seafood_jpg__2370×4010_

Crunchy Rice Ring (below)
2 cans (10 3/4 ounces each) condensed cream of shrimp soup
3 cans (4 1/2 ounces each) deveined small shrimp, rinsed and drained*
1 can (6 1/2 ounces) tuna, drained and broken into chunks
1 jar (2 ounces) sliced pimiento, drained
1/4 cup apple cider

Prepare Crunch Rice Ring. Heat soup, shrimp, tuna, pimiento and cider just to boiling in 2-quart saucepan over medium heat, stirring occasionally. Serve with Crunch Rice Ring. 8 TO 10 SERVINGS.

*1 can (7 ounces) fish flakes can be substituted for 1 can of the shrimp.

CRUNCHY RICE RING

4 1/2 cups water
2 cups uncooked regular rice
2 tablespoons butter or margarine
2 teaspoons salt
1 can (8 ounces) water chestnuts, drained and sliced

Heat water to boiling in 2-quart saucepan. Stir in rice, butter and salt; reduce heat. Cover and simmer until water is absorbed, about 25 minutes.

Stir in water chestnuts. Grease 6-cup ring mold or coat with vegetable spray-on for cookware. Pack rice mixture lightly in mold. Let stand 2 minutes. Unmold on serving platter.


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

Chinese Chicken Noodle Soup

chinese_chicken_noodle_soup

2 1/2- to 3-pound broiler-fryer chicken cut up
1 teaspoon salt
About 5 cups water
2 cans (4 ounces each) mushroom stems and pieces (with liquid)
6 green onions (with tops), finely chopped (about 3/4 cup)
2 large carrots, cut diagonally (about 1 1/2 cups)
1/4 cup soy sauce
1 tablespoon sugar
1 tablespoon dry sherry
1 teaspoon crushed gingerroot*
3 1/2 ounces uncooked vermicelli

Heat chicken, salt and enough water to cover chicken to boiling in Dutch oven; reduce heat. Cover and simmer about 40 minutes.

Cool chicken and broth quickly. Remove chicken from broth; refrigerate broth. Remove skin and ones from chicken; cut chicken into bite-sized pieces. Skim fat from broth.

Place chicken pieces, broth and remaining ingredients except vermicelli in Dutch oven. Heat to boiling; reduce heat. Simmer uncovered until carrots are crisp-tender, about 20 minutes; remove gingerroot. Stir in vermicelli. Simmer uncovered until vermicelli is tender, about 5 minutes. 10 servings.

*1/2 teaspoon ground ginger can be substituted for the gingerroot.


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

Zucchini Bread

zucchini_bread

4 cups coarsely shredded zucchini (see note)
3 cups all-purpose flour*
2 1/2 cups sugar
1 1/4 cups vegetable oil
4 eggs beaten
1 tablespoon plus 1 teaspoon vanilla
1 tablespoon ground cinnamon
1 1/2 teaspoon salt
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup chopped nuts (optional)

Heat oven to 325°. Grease generously bottoms only of 2 loaf pans, 9 x5x3 inches. Blend all ingredients on low speed 1 minute. Scraping bowl constantly. Beat on medium speed 1 minute. Pour into pans. Bake until wooden pick inserted in center comes out clean, 50 minutes to 1 hour. Cool 10 minutes, remove from pans. Cool completely. 2 LOAVES.

*If using self-rising flour, omit salt, baking soda, and baking powder.

Note: Do not shred zucchini in blender.


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

Apple Filling/Apple Crisp

apple_pie_filling

Apple Filling

2 1/2 cups granulated sugar
2 cups packed light brown sugar
1 cup cornstarch
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 1/2 quarts water
2 tablespoons lemon juice
6 quarts thinly sliced pared tart apples (about 7 1/4 pounds)
6 Quart jars

Mix sugars, cornstarch, salt, cinnamon and nutmeg in 4-quart Dutch oven; stir in water. Heat to boiling, stirring frequently; reduce heat. Cook stirring constantly, until thickened and bubbly, about 5 minutes. Stir in juice.

Pack hot jars 1/2 full with apple slices. Pour on enough hot syrup to cover slices; remove air bubbles with rubber scraper. Continue packing jars 1/3 at a time with apple slices and syrup. When filled within 1 inch of tops, seal. Process in boiling water bat 20 minutes. 6 Quarts.

Apple Crisp

1 quart Apple Filling (above)
3/4 cup oats
1/2 cup all-purpose flour
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup butter of margarine softened

Heat oven to 375°. Spread Apple Filling in greased baking dish. 8x8x2 inches. Mix remaining ingredients; sprinkle on filling. Bake 35 minutes. 6 servings.


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

Chip ‘N Granola Bars

chip-N-granola

1/3 cup shortening
1/3 cup butter or margarine
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour*
1/2 teaspoon baking soda
1/2 teaspoon salt
1 package (6 ounces) semisweet chocolate chips
1 cup granola (any flavor)

Heat oven to 375°. Grease baking pan, 13 x 9 x 2 inches. Mix shortening, butter, sugars, egg and vanilla thoroughly. Stir in remaining ingredients. Spread dough in pan. Bake until light brown, 20 to 25 minutes. Cut into 3 x 1 1/2 inch bars. 2 Dozen Bars.

* If using self-rising flour, omit baking soda and salt.

Chip ‘n Nut Bars: Substitute 1 package (4 ounces) shelled sunflower nuts for the granola.


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