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

Festive Chicken Salad Log

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1 package (8 ounces) cream cheese, softened
1/4 cup mayonnaise or salad dressing
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon pepper
2 cups finely cut-up cooked chicken
2 hard-cooked eggs, chopped
1/4 cup sliced green onions (2 to 3 medium)
3 green pepper rings
1 tablespoon toasted sesame seed
3 tablespoons chopped green onion or green pepper
3 tablespoons chopped pitted ripe olives
3 tablespoons chopped pimiento, drained
Crackers or bread rounds

Mix cheese, mayonnaise, lemon juice, salt, ginger, pepper and pepper sauce. Stir in chicken, eggs and 1/4 cup onions. Shape into log, 8×2 inches. Wrap in plastic wrap; refrigerate until firm about 4 hours.

Cut green pepper rings to make strips. Place strips diagonally across log, dividing into fourths as pictured. Sprinkle sesame seed on 1 section. Repeat with 3 tablespoons onion, the olives and pimiento on remaining sections. Serve with crackers. 10 to 12 servings.

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

Hot Orange Cider/Cheese Chips

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Hot Orange Cider

Heat equal amounts orange juice and apple cider just to boiling over low heat; pour into mugs. Stir in rum to taste (about 2 teaspoons per mug). Garnish with orange peel.

Cheese Chips

2 eggs, separated
1/2 teaspoon Worcestershire sauce
1/4 teaspoon cayenne red pepper
1 1/2 cups shredded Cheddar cheese (about 6 ounces)
1/2 cup finely crushed potato chips

Heat oven to 400°. Beat egg yolks, Worcestershire sauce and red pepper. Stir in cheese. Beat egg whites until stiff peaks form. Fold cheese mixture into egg whites; fold crushed potato chips into cheese-egg white mixture.

Drop filling by teaspoonfuls onto whole potato chips. Place on ungreased baking sheet. Bake until filling is puffed and brown, 5 to 6 minutes. Serve with eggplant centerpiece as pictures. About 30 appetizers.

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

Guacamole Salad

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1 tablespoon plus 1 teaspoon unflavored gelatin
1 1/2 cups cold water
2 medium avocados, mashed (about 1 1/2 cups)
1/4 cup lemon juice
1 medium stalk celery, thinly sliced (about 1/2 cup)
1 small tomato, peeled and chopped (about 1/2 cup)
2 green onions, chopped (about 3 tablespoons)
1 to 2 tablespoons chopped canned chilies
1 teaspoon salt
1/4 teaspoon red pepper sauce
Salad greens
Ripe olives
Cherry tomatoes

Sprinkle gelatin on 1/2 cup of the cold water in 1-quart saucepan: stir over low heat until gelatin is dissolved, about 3 minutes. Stir in remaining 1 cup cold water. Refrigerate until slightly thickened, about 40 minutes.

Mix avocados and lemon juice in large bowl. Stir in gelatin mixture, celery, tomato,onions, chilies, salt and pepper sauce. Pour into 4-cup mold. Refrigerate until firm, about 3 hours. Just before serving, unmold on salad greens and garnish with olives and tomatoes. 8 servings.

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

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