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

Meat Loaf and Dilled Limas

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2 pounds ground beef
2 eggs, slightly beaten
1 cup dairy sour cream
3/4 cup dry bread crumbs
3/4 cup catsup
1 envelope (about 1 1/2 ounces) onion soup mix
1 teaspoon prepared mustard
Dilled Limas (below)

Heat oven to 350°. Mix ground beef, eggs, sour cream, bread crumbs, 1/4 cup of the catsup, the soup mix and mustard. Press mixture firmly in ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, by tapping mold on bottom of pan. Bake uncovered until done, 45 to 50 minutes. Fill center with Dilled Limas. Brush Meat Loaf with remaining 1/2 cup catsup. 6 to 8 servings.

Dilled Limas

1 package (10 ounces) frozen lima beans
1 package (10 ounces) frozen green peas
2 tablespoons water
1/2 teaspoon salt
2 tablespoons butter or margarine
1/4 teaspoon dried dill weed

Heat oven to 350°. Rinse frozen beans and peas under running cold water to separate; drain. Place in ungreased 1-quart casserole. Sprinkle with water and salt; dot with butter. Cover and bake until vegetables are tender, about 50 minutes. Stir dill into vegetables.

Timing Tip: If you want to serve at different times, after baking, reduce oven temperature to 150° and cover meat with aluminum foil. Meat Loaf will hold up to 45 minutes. Dilled Limas will hold covered to 45 minutes.

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

Mardi Gras Cheese and Franks

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1 medium onion. sliced
1 small green pepper, chopped (about 1/2 cup)
2 tablespoons butter or margarine
1 can (16 ounces) whole tomatoes
1 teaspoon seasoned salt
1 teaspoon sugar
8 frankfurters, cut lengthwise in half
1 can (4 ounces) sliced mushrooms, drained
Grilled Cheese Sandwiches (below)
1/4 cup water
2 tablespoons cornstarch

Cook and stir onion and green pepper in butter in 3-quart saucepan over medium heat until onion is tender, about 3 minutes. Stir in tomatoes (with liquid), seasoned salt and sugar. Heat to boiling;reduce heat. Simmer uncovered 6 minutes. Stir in frankfurters and mushrooms. Simmer uncovered 12 minutes.

Prepare Grilled Cheese Sandwiches. Mix water and cornstarch; stir into frankfurter mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Top each sandwich with 2 frankfurter halves and about 1/4 cup of the sauce.

8 Servings.

Grilled Cheese Sandwiches

Heat griddle or two 12-inch skillets over medium heat. Spread butter or margarine, softened, over 1 side of each of 8 slices of bread. Place bread buttered sides down on hot griddle. Top with 8 slices cheese. Top cheese with 8 slices of bread. Spread butter over bread. Grill sandwiches on both sides until cheese is melted and sandwiches are golden brown.

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

Green Tomato Pie

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Pastry for Two-Crust Pie (below)
1 1/4 cups sugar
1/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 medium green tomatoes, peeled, sliced and slices cut into fourths (about 4 cups)
Grated peel and juice of 1 lemon (about 1 teaspoon grated peel and 3 tablespoons juice)
1 tablespoon butter or margarine

Heat oven to 425°. Prepare Pastry for Two-Crust Pie. Mix sugar, flour, salt, cinnamon and nutmeg in medium bowl. Add tomatoes, lemon peel and juice; toss. Turn into pastry-lined pie plate; dot with butter. Cover with top crust; seal and flute. Cover edge with 2-3 inch wide strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake until golden brown, 35 to 45 minutes. Serve warm.

Pastry for Two-Crust Pie

Cut 2/3 cup plus 2 tablespoons shortening into 2 cups all-purpose flour* and 1 teaspoon salt. Add 4 to 5 tablespoons cold water, 1 tablespoon at a time, mixing until pastry almost cleans sides of bowl (1 to 2 tablespoons of water can be added if necessary.) Gather pastry into a ball; divide in half and shape into 2 flattened rounds on lightly floured cloth-covered board. Roll 1 round 2 inches larger than inverted 9-inch pie plate. Fold in quarter ans place in plate as pictured. Unfold and ease into plate. Roll second round. Fold into quarters; cut slits so steam can escape.

*If using self-rising flour, omit salt.

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

Snowy Owl Cake/Clown Cake

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Snowy Owl Cake

Prepare 1 package (18.5 ounces) yellow cake mix as directed on package for oblong. Cool cake 10 minutes; remove from pan. Cool completely. Place on baking sheet and freeze uncovered until firm, at least 3 hours.

Place cake on large try or paper-covered board. Measure 1 short end of cake; place wooden pic in center. Measure 4 inches down sides of cake from marked end; place picks in both sides. Cut and arrange cake and cake pieces as pictured.

Prepare 1 package (7.2 ounces) fluffy white frosting mix as directed on package. Join all pieces with frosting; frost top and sides of cake. Decorate with candy corn and gumdrop slices as pictured. Use back of spoon to towline wings and swirl feathers.

Clown Cake

Prepare 1 package (19 ounces) orange cake mix as directed on package for oblong. Cool cake 10 minutes; remove from pan. Cool completely. Place on baking sheet and freeze uncovered until firm, at least 3 hours.

Place cake on large tray or aluminum foil-covered cardboard. Measure short ends of cake; place wooden picks in centers. Measure 6 inches down sides of cake from 1 marked end; place picks in both sides. Cut and arrange cake pieces as pictured.

Prepare 1 package (15.4 ounces) creamy white frosting mix as directed on package. Join all pieces with frosting; frost top and sides of cake. Decorate with gumdrops and candy-coated chocolate candies.

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

Beany Spoon-Up Meat Loaf

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1 1/2 pounds ground beef
1 can (11 1/2 ounces) condensed bean with bacon soup
1 egg
1/2 cup milk
1 slice bread, torn into small pieces
1 teaspoon salt
1 clove garlic, crushed
1 can (4 ounces) chopped chilies, drained
1 tablespoon Worcestershire sauce
8 English muffins
Tangy Cream Sauces (below)

Heat oven to 350°. Mix all ingredients except muffins and Tangy Cream Sauces. Spread beef mixture in ungreased 2-quart casserole. Bake uncovered 1 1/4 hours.

Split, toast, and butter muffins. Spoon the meat loaf onto muffins; top with Tangy Cream Sauces. 8 Servings.

Tangy Cream Sauces

Mix 2 tablespoons prepared mustart and 2 tablespoons dairy sour cream, unflavored yogurt or mayonnaise.

Mix 2 tablespoons chili sauce and 2 tablespoons dairy sour cream, unflavored yogurt or mayonnaise.

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

Frank Fiesta

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8 to 10 frankfurters, cut diagonally into 1/2-inch slices
1 medium onion, chopped (about 1/2 cup)
1 tablespoons vegetable oil
1 can (15 ounces) tomato sauce
1 can (8 ounces) whole kernel corn
1 can (8 ounces) kidney beans
5 ounces uncooked spiral macaroni or wide noodles
1/2 cup water
1 1/2 to 2 teaspoons chili powder
1 teaspoon salt
1/2 medium green pepper, cut into strips

Cook and stir franfurter slices and onion in oil in 12-inch skillet or Dutch oven until frankfurteres are light brown and onion is tender. Stir in remaining ingredients except green pepper. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until macaroni is tender, 20 to 25 minutes.

Add green pepper. Cover and simmer until green pepper is crisp-tender, about 5 minutes. 4 to 6 servings.

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

Bun Bunny Bake

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1 package active dry yeast
1 1/2 cups warm water (105 to 115°)
1 cup luke warm mashed potatoes
2/3 cup sugar
1 1/2 teaspoons salt
2/3 cup shortening
2 eggs
7 to 7 1/2 cups all-purpose flour
2 tablespoons butter or margarine, melted
10 uncooked eggs in shells
1 egg yolk
1 tablespoon water
Raisins

Dissolve yeast in warm water. Stir in potatoes, sugar, salt, shortening, 2 eggs and 4 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days.

Punch down dough; divide into 10 parts. Your guests can shape bunnies. They should use 1/3 of the dough for the body, 1/3 for the head and arms, and the remaining 1/3 for the ears and tail, placing bunnies 4 inches apart on greased baking sheets (2 bunnies on each). Let rise 1 1/2 hours.

Heat oven to 350°. After bunnies have risen, guests can brush them with butter and insert an egg under each bunny’s arm. Beat egg yolk and water and brush over bunnies. Your guests can finish bunnies with faces made of raisins. Bake until brown, about 25 minutes. 10 BUNNIES.

Have ready: Refrigerated dough; knives or scissors; 5 baking sheets; games to play while bunnies rise and bake.

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

St. Patty’s Punch/Ham Spread

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St. Patty’s Punch

1 can (20 ounces) crushed pineapple in juice, chilled
8 drops green food color (optional)
3 cans (6 ounces each) frozen lemonade concentrate, thawed
1 can (46 ounces) white grape juice, chilled
1 can (46 ounces) pineapple juice, chilled
About 32 ice cubes
3 cans (12 ounces each) beer, chilled

Tint pineapple (with liquid) with 4 drops of the food color. Mix lemonade concentrate, juices and pineapple. Tint with remaining food color: pour on ice cubes in punch bowl. Just before serving, stir in beer. About 52 servings (1/2 up each).

Sweetheart Punch: Omit food color. Substitute pink lemonade for the plain; tint with 2 tablespoons grenadine syrup.

Ham Spread

2 cans (4 1/2 ounces each) mushroom stems and pieces, drained
1 tablespoon butter or margarine
2 cans (4 1/2 ounce each) deviled ham spread
1/4 cup chopped pecans
2 tablespoons mayonnaise or salad dressing
1 teaspoon horseradish (optional)
1/4 teaspoon garlic salt
Snack-size rye bread

Cook and stir mushrooms in butter in skillet over low heat about 5 minutes; cool. Stir in remaining ingredients except bread. Refrigerate 3 hours. Garnish with snipped parsley. Serve with bread. About 2 cups SPREAD.

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

Easy Valentine Strudels

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1/2 cup butter or margarine, softened
2 cups all-purpose flour*
1/2 teaspoon salt
1 cup dairy sour cream
3 tablespoons butter or margarine,melted
Cherry Filling (below)
Pink Glaze (below)

Cut butter into flour and salt with pastry blender. Stir in sour cream until a soft dough forms. Wrap and refrigerate at least 2 hours.

Heat oven to 350°. Divide dough into 3 parts. Roll 1 part dough into rectangle, 15 x 10 inches, on lightly floured cloth covered board. (Refrigerate remaining dough.)

Brush butter lengthwise over about 2/3 of rectangle. Gently spread 1/3 of the Cherry Filling over butter. Roll up tightly beginning with fruit side. Place on greased baking sheet, brining ends together to make a heart shape as pictures. Repeat with remaining 2 parts of dough.

Bake until light golden brown, about 40 minutes. Cool 15 minutes; drizzle with Pink Glaze. 3 Strudels.

*Do not use self-rising flour in this recipe.

Cherry Filling

Mix 1 jar (12 ounces) cherry preserves, 1/4 cup orange marmalade, 2 cups thinly sliced almonds and 1 cup golden raisins.

Pink Glaze

Mix 1 cup powdered sugar, 1 to 2 tablespoons milk, 1 tablespoon butter of margarine, softened, 1/2 teaspoon almond extract and 1 drop red food color.

©1976 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Tuna-Tomato Polenta

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3/4 cup cornmeal
1/4 cup cold water
1/2 teaspoon salt
1/4 teaspoon garlic salt
1 1/2 cups boiling water
1 can (15 ounces) tomato sauce
2 cans (6 1/2 ounces each) tuna, drained and flaked
1 medium stalk celery, chopped (about 1/2 cup)
1/4 teaspoon dried basil leaves
3/4 cup grated Parmesan cheese
Sliced ripe olives

Mix cornmeal, cold water, salt and garlic salt thoroughly in 1 quart saucepan. Stir in boiling water. Cook over medium heat, stirring constantly, until mixture thickens and boils, about 2 minutes. Reduce heat; cover and simmer 10 minutes. Spread cornmeal in ungreased baking dish, 11 3/4 x 7 1/2 x 1 3/4 inches. Refrigerate until firm, about 8 hours.

Heat oven to 350°. Mix tomato sauce, tuna, celery and basil. Spread 2/3 of the tuna mixture in ungreased baking dish, 12 x 8 x 1 3/4 or 13 1/3 x 8 3/4 x 1 3/4 inches. Cut cornmeal into 10 parts; place on tuna mixture in dish. Top cornmeal with remaining tuna mixture; sprinkle with cheese. Bake uncovered 25 minutes. Garnish with olives. 10 servings.

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