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

Cream Ham and Eggs

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cream_ham_and_eggs

1 1/2 cups cubed cooked ham
1/2 medium green pepper, sliced
2 tablespoons butter or margarine
1 can (10 3/4 ounces) condensed cream of celery soup
1/2 cup milk
1/2 cup dairy sour cream
1 to 2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
Dash of pepper
4 hard-cooked eggs, cut into eighths
1/4 cup chopped pimiento
Hot buttered toast
Paprika

Cook and stir ham and green pepper in butter in 10-inch skillet over medium heat until green pepper is crisp-tender, 2 to 3 minutes.

Mix soup, milk, sour cream, horseradish, Worcestershire sauce and pepper; stir into ham and green pepper. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, 3 minutes. Stir in eggs and pimiento, Heat until eggs are hot. Serve over toast; sprinkle with paprika.

4 servings.

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

Two-Fish Slaw

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1 pound skinless flounder, torsk, or cod fillets
2 tablespoons lemon juice
1/2 small head cabbage, shredded (about 3 cups)
1 large stalk celery, cut into thin diagonal slices (about 1 cup)
1 can (4 1/2 ounces) tiny shrimp, rinsed and drained
3/4 cup mayonnaise or salad dressing
3 tablespoons lemon juice
3/4 to 1 teaspoon salt
1/2 teaspoon dried basil leaves
Salad greens
Cherry tomatoes
Parsley sprigs

Heat water (1 1/2 inches) to boiling in 10-inch skillet or Dutch oven. Add flounder fillets and 2 tablespoons lemon juice; reduce heat. Simmer uncovered until flounder flakes easily with fork, 8 to 10 minutes. (Cooking time varies according to thickness of flounder.) Remove flounder from skillet; drain and flake.

Place flounder, cabbage, celery, and shrimp in large bowl. Mix mayonnaise, 3 tablespoons lemon juice, the salt and basil; pour on flounder mixture and toss. Cover and refrigerate about 2 hours.

Spoon slaw onto salad greens. Core tomatoes; insert a parsley sprig in each tomato. Garnish salad with tomatoes.

6 Servings

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

Curried Pea Soup

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curried_pea_soup

1 pound green split peas (about 2 1/4 cups)
5 1/2 cups water
1 cup chopped cooked ham (about 4 ounces)
2 teaspoons salt
1 teaspoon instant minced onion
1 teaspoon curry powder
1 cup water
1/2 cup cocktail peanuts
1/2 cup chutney
1/2 cup toasted coconut (see note)

Heat peas and 5 1/2 cups water to boiling in Dutch oven. Boil 2 minutes; reduce heat. Stir in ham, salt, onion and curry powder. Cover and simmer until peas are mushy, about 1 hour.

Stir in 1 cup water. If necessary, add more water to desired consistency. (Soup will thicken as it stands.) Serve soup with side dishes of peanuts, chutney, and toasted coconut. 8 servings.

Note: To toast coconut, spread on ungreased baking sheet and bake in 350° oven, stirring frequently, until golden brown, about 15 minutes.

S-T-R-E-E-T-C-H IT WITH PEANUTS!

Peanuts are such a rich source of protein that 1/3 cup can be substituted occasionally for a 2 – to 3-ounce serving of meat. Provide a gallery of peanut garnishes and snacks for your family and watch the protein show.

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

Glögg (Christmas Wine)

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glogg1

10 whole cloves
8 cardamom pods, crushed
6 dried prunes, pitted
3 sticks cinnamon
1/2-inch piece gingerroot (optional)
Shredded peel of 1 medium orange
1 cup water
1/2 cup packed brown sugar
2 bottles (4/5 quart each) port
1 bottle (1 pint) muscatel
1 tablespoon aromatic bitters
1/2 cup raisins
24 blanched almonds
1 cup vodka

Tie cloves, cardamom, prunes, cinnamon, gingerroot and orange peel in cheesecloth bag. Heat water and cheesecloth bag to boiling in 1-quart saucepan; reduce heat. Cover and simmer 3 minutes. Remove cheesecloth bag.

Mixed spiced water, brown sugar, port muscatel, bitters and raisins in Dutch oven; stir until sugar is dissolved. Cover and let stand at least 8 hours.

Stir almonds into wine mixture. Heat until wine mixture is hot (do not boil). Slowly add vodka. Pour Glögg through strainer. Spoon a few raisins and 2 almonds into each of 12 small cups; pour Glögg on raisins and almonds. About 12 servings. (1/2 cup each).

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

Creamy Dried Beef Mold

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1 envelope unflavored gelatin
1/2 cup cold water
1 cup mayonnaise or salad dressing
1 teaspoon prepared mustard
2/3 cup skim milk
1 can (8 ounces) lima beans, drained
1 jar (2 1/2 ounces) dried beef, finely cut up (see note)
2 medium stalks celery, chopped (about 1 cup)
1/4 cup grated American cheese food
1 tablespoon lemon juice
2 teaspoons instant minced onion
Celery leaves

Sprinkle gelatin on cold water in saucepan to soften; stir over low heat until gelatin is dissolved. Remove from heat. Mix mayonnaise and mustard in medium bowl; beat in gelatin mixture. Stir in milk. Cover and refrigerate until slightly thickened, 30 to 45 minutes.

Stir in beans, beef, celery, cheese, lemon juice and onion. Pour into 4-cup mold. Refrigerate until firm, about 3 hours. Unmold and garnish with celery leaves. 4 to 6 servings.

Note: If dried beef is too salty, pour boiling water on it and drain.

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

Mini Hot Dog Roast

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1 large head red cabbage (about 3 pounds)
2 cans (about 2 1/2 ounces each) cooking fuel
Assorted relishes
Mini buns (below)
2 can (8 ounces each) cocktail wieners

Cut cabbage in half; place each half cut side down on a tray. Hollow out center of each cabbage half; insert 1 can of cooking fuel in each hollow. Spear relishes with wooden picks; insert in base of cabbage halves. Prepare Mini Buns.

Heat wieners in boiling water 5 minutes; drain. Ignite cooking fuel. Your guests can toast their own wieners over the flaming cabbage. 6 to 8 servings.

Mini Buns

2 1/4 cups biscuit baking mix
1/2 cup shredded Cheddar cheese (about 2 ounces)
1/2 cup cold water
1 tablespoon prepared mustard
1 tablespoon catsup
Catsup
Prepared mustard

Heat oven to 450°. Stir baking mix, cheese, water, 1 tablespoon mustard and 1 tablespoon catsup to a soft dough; beat vigorously 20 strokes. Gently smooth into a ball on floured cloth-covered board. Knead 5 times. Roll into rectangle, 14×10 inches, about 1/4 inch thick. Cut into 2-inch squares.

Spread about 1/2 teaspoon catsup or mustard on half of each square; fold in half. Place on ungreased baking sheet. Bake until brown, 8 to 10 minutes. Serve warm.

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

Circle Hot Dogs/Coconut Pie

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Circle Hot Dogs

8 skinless frankfurters
2 small tomatoes, each cut into 4 slices
8 slices process American cheese
4 hamburger buns, split and toasted
8 pickle slices

Make cuts almost to bottom of frankfurters: place in ungreased baking pan. Place a tomato slice and a cheese slice on each bun half; place on ungreased baking sheet.

Set oven control to broil and/or 550°. Broil frankfurters with tops 4 to 5 inches from heat until brown and curled, 2 to 3 minutes. Place frankfurters on cheese-topped buns. Broil until cheese is melted, 3 to 4 minutes. Garnish with pickle slices. 4 to 6 servings.

Coconut Pie

1 1/2 cups milk
1 cup sugar
1/3 cup biscuit baking mix
3 eggs
1 tablespoon butter or margarine, softened
1/2 teaspoon almond extract
1 1/2 cups flaked coconut
Whipped topping
Raspberry preserves

Heat oven to 350°. Beat milk, sugar, baking mix, eggs, butter and extract in large mixer bowl on low speed 1 minute. (Mixture may be lumpy.” Stir in coconut; pour into greased 9-inch pie plate. Bake until edge is golden, about 45 minutes. Cool. Garnish with topping and preserves.

Menu Mates: Potato chips, celery sticks.

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

Hamburger Dressing Bake

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1 pound ground beef
1/2 cup quick-cooking oats
1/4 cup Thousand Island salad dressing
1 egg
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or margarine
1 medium onion, finely shopped (about 1/2 cup)
1/3 cup chopped celery
6 cups soft bread cubes
1/2 cup water
1 teaspoon dried sage leaves
1 can (11 ounces) condensed Cheddar cheese soup
1/2 cup water

Mix ground beef, oats, salad dressing, egg, salt and pepper. Shape mixture into 4 patties about 3/4 inch thick. Brown patties in 10-inch skillet over medium heat; drain. Place patties in ungreased baking dish. 10 x 6 x 1 3/4 inches or 11 3/4 x 7 1/2 x 1 3/4 inches.

Heat oven to 350°. Heat butter in skillet until melted. Cook and stir onion and celery in butter until onion is tender, about 3 minutes. Remove from heat. Stir in about 1/3 of the bread cubes. Add remaining bread cubes, 1/2 cup water and sage; toss. Spoon bread mixture onto patties.

Heat soup and 1/2 cup water in skillet until hot; pour on bread mixture. Bake uncovered until top is golden and bubbly, about 40 minutes. 4 servings.

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

Tuna-Corn Bake

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1 can (10 3/4 ounces) condensed cream of chicken soup
1 can (9 1/4 ounces) tuna, drained and flaked
1 can (8 ounces) stewed tomatoes (reserve 3 tomato pieces)
1 cup coarsely crumbled corn chips
1/2 small green pepper, chopped (about 1/4 cup)
2 teaspoons instant minced onion
1/2 teaspoon chili powder
Dash of garlic salt
1 cup shredded Cheddar cheese (about 4 ounces)
1 cup coarsely crumbled corn chips
Chili sauce (optional)

Heat oven to 350°. Mix soup, tuna, tomatoes, 1 cup corn chips, the green pepper, onion, chili powder and garlic salt in a greased 1 1/2 quart casserole. Sprinkle with cheese and arrange reserved tomato pieces in center. Sprinkle 1 cup corn ship around tomatoes, Bake uncovered until bubbly, about 30 minutes. Serve with chili sauce. 8 servings.

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

Prune Whip Pie

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Cinnamon Pie Shell (below)
2 cups miniature marshmallows
1/2 cup hot water
1/2 teaspoon instant coffee
1 1/2 cups chopped cooked prunes
1 tablespoon lemon juice
1/2 teaspoon salt
2 envelopes (1 1/4 ounces each) low-calorie whipped topping mix

Prepare Cinnamon Pie Shell. Heat marshmallows, water and coffee over low heat, stirring constantly, until marshmallows are melted, about 3 minutes. Refrigerate 30 minutes.

Reserve 1/4 cup of the prunes. Stir remaining prunes, the lemon juice and salt into marshmallow mixture. Prepare 1 envelope whipped topping mix as directed on package; fold into prune mixture. Spread in pie shell. Refrigerate until set, about 5 hours. Prepare remaining envelope whipped topping mix as directed on package; swirl over pie. Garnish with reserved prunes.

Cinnamon Pie Shell
Bake pastry for 9-inch One-Crust Pie as directed on 1 package (11 ounces) pie crust sticks except stir 1 teaspoon ground cinnamon into crumbled stick before adding water. Cool.

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