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ared and spiced, then baked. The Indian pumpkin plus the En
g
lish
pastry equals a truly American dish.
1 stick or 1 packet of our
pie crust mix
2 eggs
1 can (16 oz.) pumpkin
(2 cups)
3 cup sugar
1 tsp. salt
1 tsp. cinnamon
12 tsp. ginger
1 tsp. cloves
1 can (13 oz.) evaporated
whole or skim milk (1
2
/
cups) or light cream
Heat oven to 425. Prepare pastry for 9-inch One-crust Pie as
directed on package. Beat eggs slightly with rotary beater; beat
in remaining ingredients. Pour into pastry-lined pie pan. Bake
15 minutes.
Reduce oven temperature to 350
Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
AMERICAN CLASSICS
6
NEW ENGLAND BOILED DINNER
The Betty Crocker Recipe Card Library
NEW ENGLAND BOILED DINNER
The harvest vegetables and beef that went into the boiling kettle were
chopped with cooked beets the next day to make Red Flannel Hash.
3-to 4-lb. corned beef brisket
8 small onions
8 medium carrots
4 potatoes, pared and
halved or quartered
2 turnips, cubed, if
desired
1 medium green cabbage,
cut into wedges
Caraway seed
Place brisket in large kettle; cover with cold water. Cover
tightly; simmer 3'/ hours or until tender. Skim fat from liquid.
Add onions, carrots, potatoes and turnips. Sprinkle with cara
way seed. Cover; simmer 20 minutes. Remove meat to warm
platter. Add cabbage; simmer uncovered 10 to 15 minutes
longer or until vegetables are tender. 8 servings.
=To carve meat, cut thin diagonal slices across the grain at a
slanting angle from 2 or 3 "faces" of meat.
Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
AMERICAN CLASSICS 7
FRESH BLUEBERRY COBBLER
2
The Betty Crocker Recipe Card Library
FRESH BLUEBERRY COBBLER
Cobblers, Slumps and Flummeries are all favorite New England desserts
-served warm with pouring or whipping cream.
1/ cup sugar
1 tbsp. cornstarch
4 cups blueberries
1 tsp. lemon juice
1 cup Gold Medal flour*
1 tbsp. sugar
11/ tsp. baking powder
1/ tsp. salt
3 tbsp. shortening
1 cup milk
Heat oven to 400. Blend 1/ cup sugar and the cornstarch in
medium saucepan. Stir in blueberries and lemon juice. Cook,
stirring constantly, until mixture thickens and boils. Boil and
stir 1 minute. Pour into ungreased 2-quart casserole; place in
oven while preparing biscuit topping.
Measure flour, 1 tablespoon sugar, the baking powder and salt
into bowl. Add shortening and milk. Cut through shortening 6
times; mix until dough forms a ball. Drop dough by 6 spoon
fuls onto hot fruit. Bake uncovered 25 to 30 minutes or until
biscuit topping is golden brown. Serve warm. 6 servings.
*If using self-rising flour, omit baking powder and salt.
Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
AMERICAN CLASSICS
14
FONDULOHA
The Betty Crocker Recipe Card Library
FONDUlOHA
This salad in its own container comes from Hawaii, pineapple paradise
of the world-made with the fruit that one only kings could aford.
2 fresh pineapples
21/ cups cut-up cooked
chicken or turkey
% cup diced celery
% cup mayonnaise or
salad dressing
2 tbsp. chopped chutney
1 tsp. curry powder
1 medium banana, sliced
1 cup salted peanuts
1/ 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 coconut and garnish with mandarin orange seg
ments. 8 servings.
Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
AMERICAN CLASSICS
1
5
INDIVIDUAL BROWNIE ALASKAS
The Betty Crocker Recipe Card Library
INDIVIDUAL BROWNIE ALASKAS
The first Baked Alaska was created at famous Delmonico's restaurant
111 1867 to honor the purchase of the new temtory.
1 package (15.5 oz.) of our
fudge brownie mix
1 pint pink peppermint or
strawberry ice cream
4 egg whites
V2 cup sugar
Bake brownies as directed on package. Cut into 3-inch squares;
place on baking sheet. Top each with small scoop of ice cream
and place in freezer 1 hour. Heat oven to 500. Beat egg whites
until foamy. Beat in sugar, 1 tablespoon at a time; continue
beating until stif and glossy. Cover brownies and ice cream
with meringue, sealin it to edge of brownies. Bake 3 to 4 min
utes or until meringue is light brown. 9 servings.
Success Secrets for Brownie Alaskas
1. Freeze the scoops of ice cream hard before you put them on the
brownies.
2. Work fast! Spread a few at a time, keeping all others in the freezer
until you are ready to bake them.
3. Serve immediately!
@Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
AMERICAN CLA.SSICS
16
OLD-FASHIONED OATMEAL COOKIES
The Betty Crocker Recipe Card Library
..
OLD-FASHIONED OATMEAL COOKIES
To Midwest farm children, long since grown up, these cookies bring
memories of a fragrant, spacious kitchen and picnics beneath shady
trees.
1 cup raisins
1 cupwater
3 cup shortening
1 1
2
cups sugar
2 eggs
1 tsp. vanilla
21/ cups Gold Medal flour*
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. baking powder
1/ tsp. cloves
2 cups oats
1
2
cup chopped nuts
Simmer raisins and water over medium heat until raisins are
plump, about 15 minutes. Drain raisins, reserving the liquid.
Add enough water to reserved liquid to measure 1/ cup.
Heat oven to 400. Mix thoroughly shortening, sugar, eggs and
vanilla. Stir in reserved liquid. Blend in remaining ingredients.
Drop dough by rounded teaspoonfuls about 2 inches apart onto
ungreased baking sheet. Bake 8 to 10 minutes or until light
brown. About 61 dozen cookies.
*If using self-rising flour, omit soda, salt and baking powder.
Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
AMERICAN CLASSICS
1
7
PORK CHOP SCALLOP
The Betty Crocker Recipe Card Library
PORK CHOP SCALLOP
Every Midwestern farmer still knows the worth of home-produced,
sweetly tender pork chop and potato meals that stick to the ribs.
4 pork loin or rib chops,
1/ to 3 in. thick
Salt
Pepper
1 package of our scalloped
potatoes
2 tbsp. chopped pimiento
Trim excess fat from chops; grease 10-inch skillet with fat.
Brown chops on both sides; season with salt and pepper. Re
move chops frq skfllet. Empty potatoes and packet of sea
soned sauce, mix into skillet. Stir in pimiento and amounts of
water and milk called for on package. Heat to boiling, stirring
occasionally. Reduce heat; place pork chops on top. Cover;
simmer 30 to 35 minutes or until potatoes are tender. 4 servings.
= Serve with whole green beans, Creamy Coleslaw (
A
MER/CAN
CLASSICS card 19), dill pickles, applesauce and Old-fashioned Oatmeal
Cookies (
A
MERICAN CLASSICS card 16).
Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
AMERICAN CLASSIC
S 1
8
WILD RICE WITH MUSHROOMS AND ALMONDS
The Betty Crocker Recipe Card Library
WILD RICE WITH MUSHROOMS AND ALMONDS
Wild rice is not really rice, but the grain of a native American grass
that grows in swampy, shallow water and is still harvested by Indians
in boats.
1 cup uncooked wild rice
1 cup butter or margarine
1 cup slivered almonds
2 tbsp. snipped chives or
chopped green onions
1 can (8 oz.) mushroom stems
and pieces, drained
3 cups chicken broth*
Wash and drain rice. Melt butter in large skillet. Add rice,
almonds, chives and mushrooms; cook and stir until almonds
are golden brown, about 20 minutes.
Heat oven to 325. Pour rice mixture into ungreased 11 -quart
casserole. Heat chicken broth to boiling; stir into rice mixture.
Cover tightly; bake about 112 hours or until all liquid is ab
sorbed and rice is tender and flufy. 6 to 8 servings.
*Chicken broth can be made by dissolving 3 chicken bouillon cubes
in 3 cups boiling water, or use canned chicken broth.
@Copyright 1971 by General Milts, Inc. All rights reserved. Printed in U.S.A.
CREAMY COLESLAW
' .
.
AMERICAN CLASSICS 19
The Betty Crocker Recipe Card Library
CREAMY COLESLAW
This flavorsome blend of Scandinavian and German coo
k
ing was '
brought to the Midwest by early settlers. Today there are as many
recipes as there are cooks.
1 small green cabbage, cut
into 1-inch pieces
1/ green pepper, cut up
1/ cup mayonnaise or salad
dressing
1/4 cup dairy sour cream
2 tsp. lemon juice
1/ tsp. salt
14 tsp. dry mustard
Dash pepper
Fill blender container to top-cup marking with vegetables. Add
cold water just to cover vegetables. Cover container; follow
manufacturer's instructions or run just long enough to chop
vegetables, about 3 to 4 seconds. Pour mixture into strainer;
drain thoroughly. Repeat with remaining vegetables.
Mix mayonnaise, sour cream, lemon juice, salt, mustard and
pepper; pour over chopped cabbage and green pepper and
mix. 4 to 6 servings.
= If you don't have a blender, shred cabbage and chop green
pepper. Mix with remaining ingredients.
@Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
AMERICAN CLASSIC
S
2
0
OASIS SALADS
The Betty Crocker Recipe Card Library
AVOCADO TOSSED SALAD
The avocado or alligator pear, a salad favorite of the Southwest, grows
from California to Florida. Save the seed from your next avocado to
root in water, plant, and grow in a sunny kitchen corner.
1 small head lettuce,
washed and chilled
1 ripe small avocado
1/ cup bottled creamy
Italian salad dressing
Into bowl, tear lettuce into bite-size pieces (4 cups). Cut avo
cado lengthwise in half. Remove pit; peel and slice crosswise
into bowl. Pour salad dressing over lettuce and toss. Divide
mixture among 5 individual salad bowls. 5 serings.
THREE-BEAN SALAD
1 can (16 oz.) French-style
green beans, drained
1 can (16 oz.) wax beans,
drained
1 can (16 oz.) red kidney
beans, drained
1/ cup chopped green onion
14 cup snipped parsley
1 bottle (8 oz.) Italian salad
aressing
1 tbsp. sugar
2 cloves garlic, crushed
Combine beans, onion and parsley in large bowl. Mix dressing,
sugar and garlic; pour over bean mixture and toss. Cover; re
frigerate at least 3 hours, stirring occasionally. 5 or 6 servings.
Copyright 1971 by General Mil l s, Inc. All rights reserved. Printed 1n U.S.A.
AMERICAN CLASSIC
S 21
WESTERN BARBECUES
The Betty Crocker Recipe Card Library
BEEF BRISKET BARBECUE
The barbecue was brought to Virginia in 1700 from Haiti, but soon be
came a Southwest favorite. The word could mean "from snout to tail"
as in roast pig or "a framework of sticks" as in grill.
4- to 5-lb. well-trimmed
boneless beef brisket
1 1/ tsp. salt
1 cup catsup
1 cup vinegar
12 cup finely chopped onion
1 tbsp. Worcestershire sauce
11/ tsp. liquid smoke
1 bay leaf, crumbled
1 tsp. pepper
Rub meat with salt. Place on 20x15-inch piece of double thick
ness heavy-duty aluminum foil. Stir together remaining ingre
dients; pour on meat. Fold foil over meat and seal securely.
Place on grill 5 inches from medium coals. Cook, turning once,
11/ hours or until meat is tender. 10 to 12 servings.
HAMBURGER-STEAK SAUCE
1 cup Worcestershire sauce
2 tbsp. butter or margarine,
melted
1 cup vinegar
Few drops red pepper
sauce
Combine all ingredients. Brush on both sides of hamburgers or
steaks; let stand 15 minutes. During cooking, brush meat with
sauce.
2
/ cup.
Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
AMERICAN CLASSIC
S
2
2
CHUCK WAGON BEANS
The Betty Crocker Recipe Card Library
CHUCK WAGON BEANS
Covered wagon
k
itchens, complete with pantries and tailgates, once
brought meals to cowboys driving cattle north from the Texas range to
the new Kansas railroads. Menu: Coffee, stea
k
s, stews and beans,
beans, beans.
1/ lb. bacon slices
3 lb. ground beef
About 3 cups finely
chopped onion
1 cup finely chopped celery
2 beef bouillon cubes
2 cup boiling water
112 doves garlic, minced
11/ cups catsup
3 tbsp. prepared mustard
11/ tsp. salt
1 tsp. pepper
2 cans (29 oz. each)
molasses-style baked beans
Heat oven to 375. In Dutch oven or large roasting pan, fry
bacon until crisp; set aside. Drain fat from pan.
In same pan, cook and stir ground beef, onion and celery until
meat is brown and onion is tender. Dissolve bouillon cubes in
boiling water; stir bouillon and remaining ingredients into meat
mixture. Cover; bake 1 hour 15 minutes or until hot and bubbly.
Crumble bacon; sprinkle over beans. 12 servings (1 cup each).
= Because ground beef varies in fat content, you may want to
spoon of excess fat after browning the meat.
Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
AMERICAN CLASSICS 23
OLD-FASHIONED BEEF STEW
The Betty Crocker Recipe Card Library
OLD-FASHIONED BEEF STEW
Peek into simmering stew kettles in every section of the United States,
and each will be just a little diferent. This is a favorite dish in the
Great Plains area.
1/ cup Gold Medal flour*
1 tsp. salt
1 tsp. pepper
2 lb. beef stew meat,
cut into 1-in. pieces
2 tbsp. shortening
6 cups hot water
3 pared medium potatoes,
cut into 1-in. cubes
1 medium turnip, cut into
1-in. cubes
4 carrots, cut into 1-in.
slices
1 green pepper, cut into
strips
1 cup sliced celery (1-in.
pieces)
About 1/ cup diced
onion
1 tbsp. salt
2 beef bouillon cubes
1 bay leaf
Mix flour, 1 teaspoon salt and the pepper. Coat meat with flour
mixture. Melt shortening in large skillet; brown meat thoroughly.
Add water; heat to boiling. Reduce heat; cover and simmer 2
hours. Stir in remaining ingredients. Simmer 30 minutes or until
vegetables are tender.
If desired, thicken stew. In covered jar, shake 1 cup cold water
and 2 to 4 tablespoons flour until blended. Stir into stew; heat
to boiling, stirring constantly. Boil and stir 1 minute. 6 servings.
*If using self-rising flour, decrease 1 teaspoon salt to 1 teaspoon.
Copyright 1971 by General Mills, Inc. All rights reserved. Printed in tJ.S.A.
AMERICAN CLASSICS
2
4
SALADS FROM THE SEA
CRAB LOUIS
This is named not for a French king, but for a San Francisco chef. The
dressing is delicious on shrimp as well.
2 cans (712 oz. each)
crabmeat
louis Dressing (below)
4 tomatoes, quartered
4 hard-cooked eggs, quartered
Ripe or green olives
4 cups bite-size pieces salad
greens, chilled
Drain crabmeat and remove cartilage; chill. Prepare louis
Dressing. Arrange crabmeat, tomatoes, eggs and olives on
greens. Pour Louis Dressing over salad. 4 servings.
3 cup chili sauce
1/ cup mayonnaise or
salad dressing
louis Dressing
1 tsp. instant minced onion
12 tsp. sugar .
1 tsp. Worcestershire
sauce
Salt to taste
Mix all ingredients. Cover and chill 30 minutes. 11 cups.
PALACE COURT SALAD
The Palace Hotel, the pride of the West in Gold Rush days, burned to
the ground in the San Francisco earthquake, but was built again in
1909 and still stands as a famous landmark.
For each serving, arrange a mound of shredded lettuce on plate.
Top with a thick tomato slice, 1 large or 3 small cooked arti
choke heart(s) and cooked crabmeat, shrimp or chicken. Gar
nish with hard-cooked eggs and serve with bottled Russian
salad dressing.
Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
AMERICAN CLASSICS
2
5
APRICOT NUT BREAD
The Betty Crocker Recipe Card Library
APRICOT NUT BREAD
Apricots, sometimes called "seeds of the sun," were first brought to
California by Spanish missionaries.
21 cups Gold Medal
flour*
1 cup sugar
31/ tsp. baking powder
1 tsp. salt
1 tbsp. plus 1 tsp.
grated orange peel
3 tbsp. salad oil
1 cup milk
3 cup orange juice
1 egg
1 cup finely chopped nuts
1 cup finely cut-up dried
apricots
Heat oven to 50
. Place
fish on lightly greased broiler pan. Broil 2 or 3 inches from heat
5 to 8 minutes on each side or until fish flakes easily with fork.
Baste frequently with Mustard Butter.
1 small ripe avocado,
peeled and pitted
1 cup dairy sour cream
Avocado Sauce
1 tsp.lemon juice
1 tsp. salt
Few drops red pepper sauce
Mix all ingredients in blender or beat with rotary beater until
smooth.
Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
AMERICAN CLASSICS
2
7
WAYS WITH FLAPJACKS
2 The Betty Crocker Recipe Card library
FLAPJACKS
Flapjacks still need only a bonfire, a skillet and batter. Some Minnesota
pancakes call for freshly fallen snow as an ingredient.
Mix 2 cups Bisquick baking mix and 11 cups water. Drop
batter by spoonfuls onto lightly greased hot griddle. Turn when
bubbles appear. Bake other side until golden brown
.
About 16
flapjacks.
Blueberry Flapjacks: Stir 2 tablespoons sugar into batter and
gently fold in 1 cup blueberries.
Corn Flapjacks: Stir 1 cup drained whole kernel corn into
batter.
RAISED FLAPJACKS
1 package active dry yeast
14 cup warm water (1 05 to
115)
1 egg
11 cups milk
2 cups Bisquick baking mix
In mixing bowl, dissolve yeast in warm water. Add egg, milk
and baking mix; beat with rotary beater until smooth. Cover;
let stand at room temperature 112 hours .or refrigerate at least
8 hours. Pour batter from tip of large spoon or from pitcher
onto hot griddle. (Grease griddle lightly if necessary.) Turn
when bubbles break. Bake other side until golden brown.
About twenty 4-inch flapjacks.
Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.