Tag Archives: the betty crocker recipe card library

Jellied Chicken Salad

jellied_chicken_salad

1 envelope unflavored gelatin
1 3/4 cups chicken broth*
2 cups cut-up cooked chicken*
2 tablespoons lemon juice
1/4 cup chopped celery
2 tablespoons pimiento-stuffed olives, sliced
1 tablespoon minced onion
1/2 teaspoon salt
Pimiento
Tomato wedges

Sprinkle gelatin on 1/2 cup chicken broth to soften. Stir over low heat until gelatins is dissolved; stir in remaining broth. Chill until slightly thickened.

Stir chicken, lemon juice, celery, olives, onion and salt into gelatin. Pour into loaf pan, 9x5x3 inches. Chill until firm. Garnish with pimiento and tomato wedges. 4 servings.

*Other cooked meats (beef, lamb, veal) can be substituted for the chicken; beef broth (bouillon) for the chicken broth.

Perfect for a hot summer evening! Serve with buttered peas tossed with cut-up avocado, cloverleaf rolls with currant jelly, sugar cookies and iced tea.


©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Family Chicken Favorites

family_chicken

Crispy Chicken

1/4 cup margarine or butter
1 clove garlic, crushed
1 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon celery salt
12 chicken drumsticks and/or thighs
2 cups show mein noodles, coarsely crushed

Heat margarine in baking pan, 13x9x2 inches, in 350° oven until margarine is melted. Stir in garlic, salt, ginger and celery salt. Place chicken in pan, turning to coat with margarine mixture. Sprinkle chicken with noodles and press gently onto chicken. Cook uncovered until chicken is tender and golden brown, about 1 1/2 hours. 10 servings.

Little Chicken Dinners in Foil

1 package (10 ounces) frozen green peas
4 medium carrots
4 medium potatoes
8 chicken drumsticks or 4 thighs
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 envelope (about 1 1/2 ounces) onion soup mix

Rinse peas under running cold water to separate; drain. Tear off 4 pieces heavy-duty aluminum foil, each 18×15 inches. Place 1 carrot, thinly sliced, 1 potato, cut into quarters, and 2 drumsticks on center of each piece. Stir together mushroom soup and onion soup mix; spoon soup mixture over drumsticks and top with peas. Wrap securely in foil; place on ungreased cookie sheet. Cook in 450° oven until chicken is tender, about 50 minutes. 4 servings.

©Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Appetizer Fondue Dippers

appetizer_fondue_dippers

Savory Surprises

Heat oven to 450°. Prepare pastry for Two-crust Pie as directed on 1 package of our pie crust mix except-mix in 1 cup shredded sharp cheese before adding water.

With hands, pat about 1 teaspoonful dough at a time into thin round. Wrap each around one of the Fillings (below). Bake on ungreased baking sheet 10 to 15 minutes. Spear rounds and swirl in Cheese Fondue (Fondues card 4) or your favorite sauce. About 40 appetizers.

Fillings: Rolled anchovy fillet, 1/3 of cocktail weiner [sic], salami or smoked sausage cube, cream cheese ball wrapped in dried beef, stuffed olive, salted peanut.

Swiss Cheese Appetizers

Heat oven to 425°. Cook and stir 2/3 cup sliced fresh mushrooms in 1/4 cup butter or margarine until mushrooms are tender; drain. Prepare pastry for Two-crust Pie as directed on 1 package of our pie crust mix except – roll dough 1/8 inch thick and cut into 2 1/2-inch rounds.

On each round, place one 1 1/4-inch square sliced Swiss cheese and 1 mushroom slice; repeat. Top with another cheese square and a pastry round. Moisten edges with water; press with fork to seal. Prick tops. Bake on ungreased baking sheet about 12 minutes. Spear rounds and swirl in Cheese Fondue (Fondues card 1) or your favorite sauce. 18 appetizers.


©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Pennsylvania Dutch Chicken and Corn Soup

penn_dutch_chicken_soup

4 to 4 1/2 pound stewing chick, cut up
3 quarts water
1 medium onion, cut into fourths
2 teaspoons salt
1 teaspoon whole mixed pickling spice
2 cans (17 ounces each) whole kernel corn
1 1/2 cups finely chopped celery (with leaves)
2 hard-cooked eggs, chopped
2 teaspoons salt
1/8 teaspoon pepper
Rivels (below)

Remove any excess fat from chicken. Heat chicken, giblets, neck, water, onion, 2 teaspoons salt and the pickling spice to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are tender, 2 1/2 to 3 hours. Strain broth. Refrigerate chicken and broth separately.

Remove chicken from bones; remove skin if desired. Cut chicken into small pieces. Remove fat from broth. Heat broth, chicken, corn (with liquid) and celery to boiling; reduce heat. Simmer uncovered 10 minutes. Stir in eggs, 2 teaspoons salt and the pepper. Stir in Rivels. Cover and simmer 7 minutes. 10 to 12 servings.

Rivels

Mix 1 cup all-purpose flour, 1/4 teaspoon salt and 1 egg, beaten, until crumbly.


© Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Chicken Livers Over Crunchy Noodles

chicken_livers_crunchy_noodles

1/2 cup vegetable oil
2 packages (8 ounces each) frozen chicken livers, thawed, drained and cut into halves
1/4 teaspoon salt
Dash of pepper
1/2 cup sweet white wine
1 can (10 1/2 ounces) beef gravy
2 tablespoons margarine or butter
1/4 cup water
1 tablespoon cornstarch
3 to 4 cups chow mein noodles

Heat oil in 10-inch skillet over medium heat. Add livers; sprinkle with salt and pepper. Cook and stir livers in hot oil until brown, about 3 minutes; drain.

Heat wine to boiling in 1 1/2 quart saucepan; reduce heat. Simmer uncovered 1 minute. Stir in gravy and livers. Heat to boiling; reduce heat. Simmer uncovered 5 minutes. Stir in margarine until melted. Stir water into cornstarch. Stir cornstarch mixture gradually into sauce. Heat to boiling. Boil and stir 1 minute. Serve over noodles. 4 or 5 servings.

©copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Ladies’ Seafood Thermidor

ladies_seafood

2 cans (4 ounces each) sliced mushrooms
2 tablespoons butter or margarine
4 cans (about 10 ounces each) condensed cream of shrimp soup
2 cans (7 1/2 ounces each) crabmeat, drained and cartilage removed
4 cans (4 1/2 ounces each) shrimp, drained
2 cans (5 ounces each) lobster, drained and broken apart
1 cup milk
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/8 teaspoon cayenne red pepper
1/4 cup sherry
Crisp Croustades (below)

In Dutch oven or roasting pan, cook and stir mushrooms (with liquid) in butter until heated through. Stir in remaining ingredients except sherry and croustades. Heat to boiling, stirring constantly. Stir in sherry. Serve over croustades. 12 servings.

Crisp Croustades

Heat oven to 375°. Cut 3 unsliced loaves sandwich bread into 2-inch slices. With cookie cutter or cardboard pattern, cut slices into rounds. Cut out center of each round, leaving 1/2 inch thick wall on bottom and sides. Brush tops and sides or rounds with melted butter or margarine. Bake on ungreased baking sheet 12-15 minutes or until golden. About 15 croustades.


©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Pineapple Polynesian

pineapple_polynesian

1 quart vanilla ice cream
1 1/2 cups flaked coconut
2/3 cup packed brown sugar
1 tablespoon cornstarch
1/2 cup butter or margarine
1 tablespoon lemon juice
2 teaspoons finely shredded orange peel
4 cups cut-up fresh pineapple (about 1 medium)
1/4 cup rum or apricot brandy

Shape ice cream into 6 to 8 balls as pictured and roll in coconut. Place on waxed paper-covered baking sheet and freeze.

Mix brown sugar and cornstarch in chafing dish or skillet; add butter, lemon juice and orange peel. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in pineapple; heat until fruit is hot, about 2 minutes. Heat rum in small saucepan just until warm; ignite and pour flaming rum on pineapple. Stir; spoon over each serving of ice cream. 6 to 8 servings.

Fresh Fruit Polynesian: Omit coconut. Substitute 4 cups cut-up or sliced fresh fruit for the pineapple. Choose from the following: strawberries and peaches, bananas and raspberries or pears and blueberries.


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

Hors D’Oeuvres

Avocado Spread: Mix 1 avocado, mashed, 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/8 teaspoon paprika. Toast bread strips, 3 x 1 inch, on one side; cover other side with spread. Dip edges in finely snipped parsley.

Cornucopias: Roll salami slices into cornucopias; secure with wooden picks. Fill with potato salad or softened cream cheese seasoned with horseradish.

Stuffed Cream Cheese Balls: Molded softened cream cheese around cocktail onion, sweet pickle chunk or stuffed olive; shape into balls. Roll in snipped parsley or chopped dried beef. If you wish, season cheese with snipped chives, horseradish and pepper before molding.

Garlic Olives: Add cut clove garlic to bring of ripe olives; let stand several hours.

Savory Dill Franks: Spread 2 thin crosswise slices frankfurters with mixture of mustard, mayonnaise and horseradish. Put slices together in pairs with dill pickle slice between; secure with wooden picks.

Triple Treat Kabobs: Thread 2 or 3 of these combinations on wooden picks: cocktail onion, sautéed mushroom, Swiss cheese cube; stuffed olive, pickled onion, Swiss cheese cube; maraschino cherry, pickled onion, sweet pickle chunk.


©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Polish Sausage Boil

1 pound fully cooked Polish sausage
1/2 to 3/4 cup beer or water

In covered skillet, simmer Polish sausage in beer 10 minutes. (if using uncooked Polish sausage, increase cooking time to 20 minutes.) 4 servings.

Serve with hot sauerkraut or Scalloped Potato Salad (below).

Scalloped Potato Salad

1 package of our scalloped potatoes
3 cups water
2 tablespoons salad oil
2/3 cup water
2 tablespoons white wine tarragon vinegar
1/2 cup mayonnaise or salad dressing
1/4 teaspoon prepared mustard
1/3 cup diced celery
1/2 cup finely chopped onion
4 hard-cooked eggs, chopped
2 tablespoons snipped parsley

Heat potato slices and 3 cups water to boiling. Reduce heat; simmer until tender, 15 to 20 minutes. Rinse with cold water; drain. Place in large bowl; cover and chill.

In saucepan, blend sauce mix and oil; stir in 2/3 cup water and the vinegar. Heat to boiling over medium heat, stirring constantly. Cover and chill.

Blend mayonnaise and mustard; mix with potatoes, celery, onions, eggs and parsley. 6 servings.


©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Cheeseburger Pie

1 stick or 1/2 packet of our pie crust mix
1 pound ground beef
1 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon pepper
1/2 cup dry bread crumbs
1 can (8 ounces) tomato sauce
1/4 cup chopped onion
1/4 cup chopped green pepper
Cheese Topping (below)
1/2 cup chili sauce

Heat oven to 425°. Prepare pastry for 9-inch One-crust Pie as directed on package. IN medium skillet, cook and stir meat until brown. Drain off fat. Stir in salt, oregano, pepper, crumbs, 1/2 cup of the tomato sauce, the onion and green pepper. Turn into pastry-lined pie pan. Spread Cheese Topping over the filling.

Bake about 30 minutes. Cut into wedges. Stir together remaining tomato sauce and the chili sauce; serve with pie. 6 to 8 servings.

Cheese Topping

1 egg
1/4 cup milk
1/2 teaspoon each salt, dry mustard and Worcestershire sauce
2 cups shredded natural Cheddar cheese (about 8 ounces)

Beat egg and milk; stir in seasonings and cheese.


©Copyright 1972 by General Mills, Inc. All rights reserved. Printed in U.S.A.