Tag Archives: the betty crocker recipe card library

Fun With Franks

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Bacon-Wrapped Franks

For each serving, fry 1 slice bacon 2 minutes on each side. Split 1 frankfurter lengthwise, not cutting completely through. Place one of the fillings below in the cut.

Apple-Cheese: 2 slices unpared apple and 1 strip process American Cheese
Peanut Butter: Crunchy peanut butter or peanut butter and salted peanuts
Orange: 3 mandarin orange segments
Melon: 3 canteloupe or honeydew balls or 1 melon wedge
Onion: 1 green onion or a dill pickle slice
Savory Stuffing: Mix 1/3 cup chopped sweet pickle, 1 slice bacon, crisply fried and crumbed, and 2 cups dry herbed stuffing mix prepared as directed on package. Enough for 8 frankfurters.

Wrap each frankfurter with bacon; secure with wooden picks. Place on grill 4 inches from medium coals. Cook 12 to 15 minutes, turning frequently.

Glazed Franks

For each serving, make diagonal cuts in frankfurter, not cutting completely through. Baste with cola-flavored carbonated beverage, pineapple preserves or mixture of 1 tablespoon brown sugar and 1 1/2 teaspoons horseradish.

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

Rainbow Sherbet Roll

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1 package of our lemon chiffon cake mix
1 1/2 cups raspberry sherbet
1 1/2 cups orange sherbet
1 1/2 cups lime sherbet

Heat oven to 350°. Prepare cake mix as directed on package except – pour half the batter into ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, spreading batter to corners. Pour remaining batter into ungreased loaf pan, 9x5x3 inches.

Bake jelly roll pan 20 to 25 minutes, loaf pan 45-50 minutes or until top springs back when touched lightly with finger.

Cool jelly roll pan 10 minutes. Loosen cake from edges of pan; invert on towel sprinkled with confectioners’ sugar. Trim off stiff edges if necessary. Roll cake and towel from narrow end; cool towel-wrapped cake on wire rack. Invert loaf pan to cool. (Use loaf cake as desired.)

Unroll cake; remove towel. Beginning at narrow end, spread raspberry sherbet on 1/3 of cake, orange sherbet on the next 1/3 of cake and lime sherbet on remaining cake. Roll up carefully.

Place seam side down on piece of aluminum foil, 18 x 12 inches. Wrap securely in foil; freeze until firm. Remove from freezer 15 minutes before serving. Cut roll into 3/4 inch slices. 12 servings.

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

Crusty Salmon Shortcakes

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2 1/3 cups Bisquick baking mix
3 tablespoons butter, melted and cooled slightly
1/2 cup milk
1 can (10 1/2 ounces) condensed cream of mushroom soup
1/2 cup milk
1 can (16 ounces) salmon, drained
1/4 cup chopped ripe olives
1 tablespoon chopped pimiento
1 teaspoon parsley flakes
1 teaspoon Worcestershire sauce

Heat oven to 450°. Mix baking mix, butter and 1/2 cup milk with fork to soft dough. Knead 8 to 10 times on lightly floured cloth-covered board. Roll dough 1/2 inch thick. Cut with floured 3-inch cutter. Bake on ungreased baking sheet about 10 minutes.

IN large saucepan, combine soup, 1/2 cup milk, the salmon, olives, pimiento, parsley flakes and Worcestershire sauce. Heat to boiling over medium heat, stirring frequently. SPlit warm shortcakes; serve salmon mixture between halves and over shortcakes. 6 servings.

An off-the-cupboard shelf lunch for drop-in guests- salmon in savory soup sauce over rich shortcake-sized biscuits. To make even easier biscuits with no rerolling, pat out dough on baking sheet and cut in diamonds or squares with a floured knife.

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

Ways With Hash

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Crusty Beef Hash With Eggs

Heat oven to 350°. Spread 2 cans (15 ounces each ) canned corned beef or roast beef hash in greased 1 1/2 quart baking dish. Bake 15 minutes or until heated through. With Bottom of custard cup, make 5 or 6 deep hollows in hash.

Dot with butter. Break an egg into each hollow. Season with salt and pepper; cover with 1 tablespoon cream. Bake 20 minutes or until set. 5 or 6 servings.

Individual Eggs in Hash Nests

1 can (15 ounces) corned beef hash
6 eggs
Salt and pepper

Heat oven to 350°. In each of six ungreased 5- or 6 ounce baking dishes, press about 1/4 cup hash against bottom and side. Break 1 egg into each dish. Season with salt and pepper. Bake 20 to 25 minutes or until set. 6 servings.

Skillet Hash

2 cups chopped cooked beef
2 cups chopped cooked potatoes
2/3 cup chopped onion
2 tablespoons snipped parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup shortening
2/3 cup water

Combine beef, potatoes, onion, parsley, salt and pepper. Melt shortening in large skillet. Spread meat mixture in skillet. Brown hash 1- to 15 minutes, turning frequently with wide spatula. Stir in water. Cover; reduce heat and cook 10 minutes or until crisp. 4 servings.

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

Chocolate And White Fondues

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Chocolate Fondue

12 ounces milk chocolate,semisweet chocolate pieces or sweet cooking chocolate
3/4 light cream
1 to 2 tablespoons cherry brandy, orange-flavored liqueur or 2 teaspoons powdered instant coffee
Dippers (below)

In heavy saucepan, melt chocolate in cream over low heat, stirring until smooth. Remove from heat; stir in brandy. Pour into dessert fondue pot to keep warm. Spear Dippers and swirl in fondue. 2 cups.

White Fondue: Substitute white almond bark coating for the milk chocolate and decrease light cream to 1/3 cup.

Minute Chocolate Fondue

In saucepan, heat 1 can of our chocolate ready-to-spread frosting over low heat, stirring frequently. Pour into dessert fondue pot to keep warm. Spear Dippers (below) and swirl in fondue. 2 cups.

Minute Minty Chocolate Fondue: Stir 1/2 teaspoon mint extract into frosting.

Dippers: Angel food cake squares, strawberries, whole minatures cream puffs, mandarin orange segments, banana slices.

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

Stuffed Crown Roast of Pork

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6- to 8-pound pork crown roast (about 20 ribs)
2 teaspoons salt
1 teaspoon pepper
Choice of bread stuffing

Heat oven to 325°. Season meat with salt and pepper. Place meat bone ends up in open shallow roasting pan; wrap ends in aluminum foil to prevent excessive browning. To hold shape of roast, place a small oven-proof bowl or cups in crown.

Insert meat thermometer so tip is in thickest part of meat and does not rest on fat or bone. Do not add water. Do not cover. Roast 30 to35 minutes per pound or until meat thermometer registers 170°.

One hour before meat is done, remove bowl from center of crown; fill crown with your choice of bread stuffing or see Regional Bread Stuffings (American Classics, Card 1). (Use about 8 cups stuffing for 8-pound crown.) Cover just the stuffing with aluminum foil during first 30 minutes.

When roast is done, remove foil from bone ends and replace with crab apples or paper frills. Optional: garnish stuffing with sliced water chestnuts. To carve, remove stuffing to serving bowl; cut between ribs. 12 servings.

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

Candy Cane Cookies

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1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup confectioners’ sugar
1 egg
1 1/2 teaspoons almond extract
1 teaspoon vanilla
2 1/2 cups Gold Medal flour*
1 teaspoon salt
1/2 teaspoon red food color

Heat oven to 375°. Mix thoroughly butter, shortening, confectioners’ sugar, egg and flavorings Blend food color into one half.

Shape 1 teaspoon dough from each half into 4-inch rope. For smooth, even ropes, roll them back and forth on lightly floured board. Place rope side by side; press together lightly and twist. Complete cookies one at a time. Place on ungreased baking sheet; curve top of cookie down to form handle of cane. Bake about 9 minutes or until set and very light brown. If you wish, mix 1/2 cup crushed peppermint candy and 1/2 cup granulated sugar. Immediately sprinkle cookies with candy mixture; remove from baking sheet. About 4 dozen cookies.

*If using self-rising flour, omit salt. If using instantized flour, stir 2 tablespoons milk into butter mixture.

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

Quick Holiday Fruitcake

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1 package of our date bar mix
2/3 cup hot water
3 eggs
1/4 cup Gold Medal flour
3/4 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon each nutmeg and allspice
1 cup coarsely chopped nuts
1 cup candied cherries
1 cup cut-up dried apricots
1/2 cup cut-up candied pineapple
Apple Jelly Glaze (below)

Heat oven to 325°. Grease and flour loaf pan, 9 x 5 x 3 inches. Blend date filling from date bar mix package and hot water. Add crumbly mix, eggs, flour, baking powder and spices; mix thoroughly. Stir in nuts, cherries, apricots and pineapple. Spread mixture evenly in pan.

Bake about 1 hour and 20 minutes or until wooden pick inserted in center comes out clean. Cool thoroughly. Wrap in plastic wrap or aluminum foil; refrigerate. Glaze cake just before serving.

Apple Jelly Glaze: Heat 1/4 cup apple or currant jelly over low heat until smooth, stirring occasionally. Spoon over cake.

A refreshing topping for this fruitcake is Apricot Hard Sauce: Beat 1/4 cup soft butter until fluffy; gradually beat in 2 cups confectioners’ sugar. Stir in 1/4 cup preserves. Chill. About 1 cup.

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

Christmas Confections

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Cereal Christmas Trees

3 tablespoons butter or margarine
32 large or 3 cups miniature marshmallows
1/2 teaspoon vanilla
1/2 teaspoon green food color
4 cups Cheerios cereal
Small gumdrops

In large saucepan, heat butter and marshmallows over low heat, stirring constantly, until marshmallows are melted. Remove from heat; stir in vanilla and food color. Fold in cereal until evenly coated.

On waxed paper, quickly shape warm mixture with buttered hands into Christmas tree shapes, using about 2/3 cup mixture for each place card-size tree or 1/4 cup mixture for each cookie-size tree. For ornaments, cut gumdrops into slices and press onto trees. 6 to 8 place card-sized tress or 16 to 20 cookie sized trees.

Cereal Christmas Balls: Shape mixture into balls, using about 1/2 cup mixture for each. Cut gumdrops into fourths and press onto balls. 8 balls.

Carameled Cereal

In top of double boiler over hot water, heat 28 vanilla caramels in 2 tablespoons water, stirring frequently, until caramels are melted and mixture is smooth. Pour caramel mixture over 5 cups Kix cereal; mix gently. Drop mixture by spoonfuls onto waxed paper. Let stand until firm. About 3 dozen candies.

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

Party Cheese Ball

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1 package (8 ounces) cream cheese
3/4 cup crumbled blue cheese (about 4 ounces)
1 cup shredded sharp Cheddar cheese (about 4 ounces)
1/4 cup minced onion
1 tablespoon Worcestershire sauce
Finely snipped parsley
Small crisp crackers

Place cheese in small mixer bowl; let stand at room temperature until softened. Blend in onion and Worcestershire sauce on low speed. Beat on medium speed until fluffy, scraping side and bottom of bowl frequently. Cover; chill 3 to 4 hours.

Shape mixture into 1 large ball or into 36 one-inch balls. Roll ball(s) in parsley; place on serving plate. Cover; chill 2 hours or until firm.

Arrange crackers around cheese ball and serve as a spread. To serve small balls, insert a wooden pick in each and serve with crackers. 1 large ball or 36 small balls.

Cheesy Christmas Ball: Shape mixture into 1 large ball; do not roll in parsley. Decorate ball with cuts of pimiento, green pepper and sliced pimiento-stuffed olives. Trim base of ball with tiny cocktail onions and pimiento-stuffed olives. Top ball with sprig of green leaves, evergreen or holly.

Greet your New Year’s Eve hostess with a gift of a cheese ball and packaged snack crackers.

©Copyright 1973 by General Mills, Inc. All rights reserved. Printed in U.S.A.