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

Beef and Barley Soup

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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

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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

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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

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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

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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

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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.

France- Lamb and Bean Stew

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lamb_bean_stew

1/2 pound dry white beans (about 1 1/4 cups)
3 medium onions, thinly sliced
3 medium carrots, cut into 1-inch pieces
1/4 cup butter or margarine
2 pounds lamb stew meat, cut into 1-inch pieces
1 clove garlic, finely chopped
1/4 cup vegetable oil
3/4 cup dry white wine
1 cup boiling water
1 teaspoon instant chicken bouillon
2 medium tomatoes, peeled and chopped
1 teaspoon dried thyme leaves
2 1/2 teaspoon salt
1/8 teaspoon pepper
1 bouquet garni

Place beans in 3-quart saucepan. Add water to 1 inch above beans. Heat to boiling; boil 2 minutes. Remove from heat; cover and let stand 1 hour. Drain.

Cook and stir onions and carrots in butter in Dutch oven over low heat, stirring occasionally, about 10 minutes.

Cook and stir lamb and garlic in oil in 10-inch skillet over medium heat until lamb is light brown. Remove lamb, reserving pan juices, Place lamb on onions and carrots in Dutch oven. Stir wine into reserved pan juices. Heat to boiling; boil and stir 2 minutes. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer until beans are tender, about 1 1/2 hours. Refrigerate several hours. Skim off fat; reheat to serve. 4 TO 6 SERVINGS.

From our French cousin’s Gigot ou Epaule de Pre-Sale aux Haricots.

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

Tongue Provençal

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tongue_provencale

3- 3 1/2 – pound fresh or smoked beef tongue
1 small onion, cut into fourths
4 peppercorns
2 bay leaves
1 tablespoon salt
Provençal Sauce (below)

Place tongue in Dutch oven. Add onion, peppercorns, bay leaves, salt and enough water to cover. (If using smoked tongue, omit salt.) Heat to boiling; reduce heat. Cover and simmer until tender. 3 to 4 hours.

Drain, reserving 1/4 cup of the broth for Provençal sauce. Place tongue in cold water to cool. Peel skin from tongue as picture and remove small bones and gristle from the large end. Cut 6 to 8 tongue slices about 1/4 inch thick. Prepare Provençal Sauce; add tongue. Cover and simmer until tongue is hot, about 5 minutes. 4 SERVINGS with enough tongue left for 1 recipe, see Card 139.

PROVENÇAL SAUCE

1 can (8 ounces) tomato sauce
1/4 cup reserved tongue broth
1/2 to 3/4 teaspoon salt
1/4 teaspoon dried basil leaves
1/8 teaspoon garlic powder
1 medium onion sliced
1 medium green pepper, cut into rings

Mix tomato sauce, broth, salt, basil and garlic powder into 10-inch skillet. Add onion and green pepper. Heat to boiling; reduce heat. Cover and simmer until onion and green pepper are crisp-tender, about 10 minutes.

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

Hungary – Pork-Kraut Stew

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pork_kraut_stew

2 pounds pork stew meat, cut into 1-inch pieces
2 tablespoons vegetable oil
2 medium onions, chopped (about 1 cup)
1 clove garlic, finely chopped
2 cups water
1 tablespoon paprika
2 teaspoons instant chicken bouillon
1 1/2 teaspoons caraway seed
1 teaspoon salt
1/8 teaspoon pepper
1 can (27 ounces) sauerkraut, drained
Snipped parsley
1 carton (8 ounces) dairy sour cream

Cook and stir pork stew meat in oil in 10-inch skillet over medium heat until pork is brown; drain on paper towels. Cook and stir onions and garlic in same skillet until onions are tender. Stir in pork, water, paprika, instant bouillon, caraway seed, salt and pepper. Heat to boiling; reduce heat. Cover and simmer 1 hour.

Stir in sauerkraut into pork mixture. Heat to boiling; reduce heat. Cover and simmer until pork is tender, about 30 minutes. Sprinkle with parsley and serve with sour cream. 6 to 8 servings.

Hungarian Holiday Stew: Stir a mixture of 1/4 cup water and 2 tablespoons flour into pork mixture after second simmering. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Stir in sour cream; heat just until mixture is hot. Sprinkle with parsley.

From Hungary, and in the tradition of Gulyás.

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

Cucumber Soufflé Salad

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cucumber_souffle_salad

1 cup boiling water
2 packages (3 ounces each) lime-flavored gelatin
3/4 cup cold water
1 cup boiling water
1/2 cup mayonnaise or salad dressing
1/4 cup cold water
2 tablespoons vinegar
1/4 teaspoon salt
1 medium cucumber, chopped (about 1 cup)
1 medium stalk celery, thinly sliced (about 1/2 cup)
7 medium radishes, sliced (about 1/2 cup)

For first layer, pour 1 cup boiling water on 1 package gelatin in bowl; stir until gelatin is dissolved. Stir in 3/4 cup cold water. Pour 1/2 cup of the gelatin mixture into 5-cup mold: refrigerate. Reserve remaining gelatin mixture for third layer.

For second layer, pour 1 cup boiling water on second package gelatin in bowl; stir until gelatin is dissolved. Mix mayonnaise, 1/4 cup cold water, the vinegar and salt; stir into gelatin mixture. Refrigerate until slightly thickened, about 1 hour. Stir in half of the cucumber, celery and radishes. Pour on the first layer in mold; refrigerate.

For third layer, refrigerate reserved gelatin until slightly thickened, about 1 hour. Stir in remaining vegetables; pour on second layer in mold. Refrigerate until firm, at least 5 hours. 8 servings.

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

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