Tag Archives: the betty crocker recipe card library

Tuna With Rice

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Curried Tuna Casserole

2 tablespoons butter or margarine
1 1/2 teaspoons curry powder
1 can (10 1/2 ounces) condensed cream of mushroom soup
3/4 cup milk
2 1/2 cups cooked rice
2 cans (6 1/2 ounces each) tuna, drained
1 can (8 ounces) whole onions, drained and halved

Heat oven to 350°. In large skillet, brown butter and curry powder. Mix in remaining ingredients; pour into ungreased 2 quart casserole. Bake uncovered 30 minutes. Top with Curry Condiments: sieved hard-cooked egg yolks, chopped peanuts, currants, crab apple jelly, sliced green onions, crumbled crisply fried bacon. 6 servings.

Tuna Pilaf

1 small onion, thinly sliced
1 tablespoon salad oil
1 package (10 ounces) frozen mixed vegetables
1/2 cup water
3 cups cooked rice (without salt)
2 cans (6 1/2 ounces each) tuna drained
1 cup thinly sliced celery
1/4 cup soy sauce

In large skillet, cook and stir onion in oil until tender. Add frozen vegetables and water; heat to boiling. Reduce heat; cover and simmer 5 to 10 minutes or until vegetables are tender. Stir in remaining ingredients; heat through. 6 to 8 servings.

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

Fonduloha

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This salad in its own container comes from Hawaii, pineapple paradise of the world – made with the fruit that once only kings could afford.

2 fresh pineapples
2 1/2 cups cut-up cooked chicken or turkey
3/4 cup diced celery
3/4 mayonnaise or salad dressing
2 tbsp. chopped chutney
1 tsp. curry powder
1 medium banana, sliced
1/3 cup salted peanuts
1/2 cup flaked coconut
1 can (11 oz.) mandarin orange segments, drained

Select pineapples with fresh green leaves. Cut each pineapple lengthwise in half through green top, then cut in half again, making 4 pieces each with part of the green top. Remove fruit by cutting along edges with curved knife. Cut fruit into cubes, removing any eyes and fibrous core. Drain pineapple shells cut side down.

Combine cubed pineapple, the chicken and celery; cover and chill. Mix mayonnaise, chutney and curry powder; cover and chill. Just before serving, drain fruit mixture. Toss lightly with mayonnaise mixture, banana and peanuts; fill pineapple shells. Sprinkle with cocnut and garnish with mandarin orange segments. 8 servings.

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

Game Hens on a Spit

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4 Rock Cornish hens (about 1 pound each)
2 teaspoons salt
1/2 cup butter or margarine
Paprika
1 can (8 3/4 ounces) pitted dark sweet cherries, drained (reserve syrup)
1 teaspoon cornstarch
1/8 teaspoon salt
1/4 cup orange marmalade
3 tablespoons brandy or mandarin orange syrup
1 can (11 ounces) mandarin orange segments, drained (reserve 3 tablespoons syrup, if desired)

Wash hens and pat dry. Rub cavity of each with 1/2 teaspoon salt. Fasten neck skin to back with skewer. Flatten wings over breast; tie with string. Tie drumsticks to tail. Insert spit rod through center of birds from side to side; secure each with holding forks. Check balance by rotating spit in palms of hands. Brush hens with butter; sprinkle with paprika.

Arrange medium-hot coals at back of firebox; place foil drip pan under spit area. Cook hens on rotisserie 1 to 1 1/2 hours. brushing frequently with butter.

Blend reserved cherry syrup, the cornstarch and salt; stir in the orange marmalade. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in brandy, cherries and orange segments; heat through. Spoon fruited sauce over hens; serve any additional sauce separately. 4 servings.

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

Ice-Cream Bombe

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2 pints orange sherbet
1 pint pistachio ice cream
1 pint chocolate ice cream

Soften 1 pint of the orange sherbet; spoon into chilled 2 quart metal mold or bowl. Freeze until firm, at least 1 hour. Soften pistachio ice cream; spread over layer of orange sherbet in mold. Freeze until firm.

Repeat with chocolate ice cream and the remaining orange sherbet. Cover mold with waxed paper; freeze until firm.

Just before serving, turn mold onto chilled serving plate. Dip cloth into hot water; wring out and place over top of mold until mold loosens.

Remove mold. If surface of ice cream has melted slightly, return to freezer for about 10 minutes. If you wish, garnish bombe with fruits or whipped cream. 8 to 10 servings.

Mix and match ice-cream flavors and colors to your moods, table decorations, menu or even to the seasons. Try dark chocolate, mocha, and chocolate chip ice cream, strawberry, mint and cherry ice cream, pistachio, dark cherry and coffee ice cream, butter pecan, banana and blueberry ice cream.

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

Stop ‘N Shop Picnic

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Make Your Own Sub Sandwich

4 loaves French bread, each about 6 inches long
Soft butter or margarine
2 to 3 tablespoons thousand island salad dressing or mayonnaise
Lettuce leaves
2 cans (3 2/3 ounces each) smoked salmon, drained
4 slices caraway cheese
4 slices broiled ham
4 slices Provolone cheese
8 slices tomato
Thin onion slices
Dill pickle slices
2 cans (3 3/4 ounces each) sardines, drained, if desired
Endive leaves

Cut loaves horizontally in half. Spread cut sides with butter and salad dressing. Layer lettuce, salmon, caraway cheese, ham, Provolone cheese, tomato, onion and pickle slices and sardines on bottom halves of loaves.

Place endive on sardines and top with remaining halves of loaves. Secure with wooden picks. 4 sandwiches.

Bring along a slicing knife and a butter spreader; pick up the food at a store en route to your picnic. Beverage could be your favorite cold pop or a bottle of light wine.

Tip for picnic-happy people: your own 2-wheel fold-up grocery cart makes transporting food to and from the picnic a breeze.

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

Skillet Veal

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6 boneless veal cutlets (4 ounces each)
2 tablespoons shortening
1 teaspoon salt
1 can (16 ounces) tomatoes
1 package (1 1/2 ounces) spaghetti sauce mix with mushrooms
1/3 cup sherry
1 can (16 ounces) whole onions, drained
1 can (6 ounces) sliced mushrooms, drained (reserve 1/4 cup liquid)
1 can (16 ounces) peas and carrots, drained

Pound meat until 1/4 inch thick. Melt shortening in large skillet; brown meat. Season with salt. Stir in tomatoes, spaghetti sauce mix and sherry; heat to boiling.

Reduce heat; cover and simmer 10 minutes, stirring occasionally. Add onions, mushrooms, reserved liquid and peas and carrots. Cover; simmer 10 minutes. 6 servings (305 calories each).

What’s for dessert? Frozen Lime Pudding (below).

Frozen Lime Pudding

Pour 1 can (14 ounces) evaporated skim milk into refrigerator trays; chill in freezer until soft ice crystals form, about 30 minutes. In chilled bowl, beat milk until stiff. Stir in 1 can (6 ounces) frozen limeade concentrate, thawed, and drop 5 drops green food color. Pour into 2 refrigerator trays; freeze until firm. Eight 1 -cup servings (90 calories each).

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

Chipped Beef, California Style

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Poppy Seed Cups (below)
1/4 cup butter or margarine
4 ounces dried beef, shredded
1/4 cup Gold Medal flour
1/4 teaspoon nutmeg
1/4 teaspoon pepper
Dash cayenne red pepper
2 cups milk or light cream
1 hard-cooked egg, chopped
1 ripe avocado, peeled and diced
Tomato wedges
Hard-cooked eggs

Prepare Poppy Seed Cups. While cups bake, melt butter in large skillet. Cook and stir dried beef in butter until edges curl. Stir in flour and seasonings. Cook over low heat, stirring until mixture is bubbly.

Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in egg and avocado; heat through. Serve in Poppy Seed Cups with wedges of tomato and hard-cooked eggs. 6 servings.

Poppy Seed Cups

Heat oven to 375°. Trim crust from 12 slices white bread. Spread slices with butter; sprinkle with poppy seed. Press buttered sides up into ungreased muffin cups. Bake 12 minutes or until light brown.

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

Shortcakes, Large and Small

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Strawberry Shortcake

The berries may be tiny, sweet wild ones or huge and plum-sized, but the crust shortcake should be split and buttered while hot, then heaped high with berries and topped with cream.

1 quart strawberries
1 cup sugar
2 cups Gold Medal Flour*
2 tbsp. sugar
3 tsp. baking powder
1 tsp. salt
1/3 cup shortening
1 cup milk
Butter or margarine
Light cream or sweetened whipped cream

Slice strawberries; sprinkle 1 cup sugar and let stand 1 hour. Heat oven to 450°. Grease layer pan, 8×1 1/2 inches. Measure flour, 2 tablespoons sugar, the baking powder and salt into bowl. Cut in shortening throughly until mixture looks like meal. Stirin milk just until blended. Pat into pan.

Bake 15 to 20 minutes or until golden brown. Split shortcake while warm. Spread with butter; fill and top with berries. Serve warm with cream. 8 servings.

*If using self-rising flour, omit baking powder and salt.

Quick Individual Shortcakes

Bake Fruit Shortcake as directed on Bisquick baking mix package. 5 or 6 shortcakes.

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

Be A Clown Party

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Clown Cupcakes

Bright paper streamers from the ceiling make a circus tent table; a loaded camera will inspire your clowns to do their funniest, wildest tricks!

Bake any flavor of our layer cake mixes in paper baking cups as directed on the package. Cut cone-shaped piece for hat from top of each cupcake; set aside.

Just before serving, top each cupcake with a scoop of ice cream. Use red cinnamon candies, peanut halves, pieces of gumdrops, candy wafers, jelly beans and silver dragees to make clown faces on ice-cream balls. Top each with reserved piece of cupcake for a hat.

Serve with Sloppy Joes.

Sloppy Joes

6 hamburger buns, split and buttered
1 pound ground beef
1 can (10 3/4 ounces) condensed tomato soup
1 tablespoon prepared mustard
1/2 teaspoon salt

Heat oven to 325°. Wrap hamburger buns in aluminium foil; heat in oven 15 minutes. In medium skillet, cook and stir meat until brown. Stir in remaining ingredients. Simmer over low heat 10 minutes, stirring occasionally. Spoon into warm buns. 6 servings.

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

Man-Pleasing Appetizers

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POW!

2 cans (10 1/2 ounces each) condensed beef broth (bouillon)
1 cup water
1 1/4 teaspoons horseradish
1/4 teaspoon dill weed

Heat all ingredients to simmering, stirring occasionally. Serve hot with green onion “swizzle sticks.” 6 servings (about 1/2 cup each).

Rumaki

6 chicken livers
4 water chestnuts
Teriyaki Sauce (below)
6 slices bacon, cut in half
Brown sugar

Cut chicken livers in half; cut each water chestnut into 3 pieces. Pour Teriyaki Sauce over chicken livers and water chestnuts in bowl; refrigerate about 4 hours. Drain. Wrap a piece of chicken liver and a piece of water chestnut in each bacon slice.

Secure with wooden pick; roll in brown sugar. Set oven control at broil and/or 550°. Broil 3 to 4 inches from heat 10 minutes or until bacon is crisp, turning occasionally. 12 appetizers.

Teriyaki Sauce: Mix 1/4 cup salad oil, 1/4 cup soy sauce, 2 tablespoons catsup, 1 tablespoon vinegar, 1/4 teaspoon pepper and 2 cloves garlic, crushed.

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