�I I�

DIVIDER CARD The Betty Crocker Recipe Card Library

about CONVENIENT OVEN MEALS ...
"So m eth i n g's i n the oven fo r d i n n e r" is o n e of the coz i est,
most comfo rta b l e thou ghts i n the wo r l d . So h e re a re m e n u s
p l a n n ed w i th foods t h a t can be asse m b l ed a h e a d of tim e­
to bake together a n d come from the oven a l l at o n ce.

For women l i ke yo u w i th a crowded sched u l e of other

activ i t i es, th ese main d i s h es, vegeta b l es, b reads a n d desserts
a re matched and coo rd i n ated w i th oven t i mes and tempe ratu res
to h e l p you get fam i ly d i n n e rs down to a s c i e n ce.

Ti m e-m a n a ged fo r modern h o m e sched u l es, they mean m o re

t i m e fo r yo u a n d less l ast-m i n u te stress a n d k i tc h e n c l u tter.
And don 't forget o n ch i l ly w i nter days how d i n ne r in the oven
m a kes yo u r kitchen seem we l co m i n g, ext ra warm as toast
and tw i ce as fragra n t!

Cord i a l ly,

Pictured: Baked Ham Dinner, Southern Style (card 1 ).

@Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
 CONVENIENT OVEN MEALS
1. Baked Ham Dinner-Southern Style ..........Ground Ham
2. Spring Fever Supper ....................... Ham
3. Saturday Night Special ..................... Bacon
4. Family Celebration ........................ Pork Chops
5. Prepare Ahead, Rest Awhile ................Pork loin Roast
6. Stormy Day Supper ....................... Spareribs
7. Do-ahead Dinner Italiano .................. Canadian Bacon
8. Simple Supper-Special Dessert ............. Pork Sausages
9. Cupboard Shelf Broiler Special for Four ...... luncheon Meat
10. Quick Broiler Dinner for Four ............... Ground lamb
11. Be-Good-to-Father Dinner ................. Round Steak
12. Broiled Sirloin for Four .................... Sirloin Steak
13. Simply Special ............................ Beef Roast
14. Slow-Baking Savory Stew .................. Beef Chuck
15. Like Mother Used to Make but Easier ........ Ground Beef
16. Ground Beef Glamorized ................... Ground Beef
17. Cheeseburger Broil for Four ................ Ground Beef
18, Best Before Payday Dinner ................. Ground Beef
19. Freezer-Fast Feast ......................... Fish_ Fillets
20. Broiler-Fast Fish for Four ................... Fish Sticks
. 21. Family Favorite Fish Dinner ........ , ........ Salmon
22. Shortcut Supper ........ , , .. , ........... , .Tuna
23. Quick to Mix-Quick to Bake . , , .. , ......... Tuna
24. Chicken Every Sunday .......... , .......... Chicken
25. Last of the Turkey Treat ...... , , . , .......... Turkey
26. Streamlined Oven Meal . . . . . . . . .Turkey
. . . . . . . . . . .

27. Elegant but so Easy ........................ Rock Cornish Hens

c:==:C::) Recipes for starred(*) foods in menus given on cards.

8-Q The Betty Crocker Recipe Card Library
 M A KI N G THE M OST O U T OF YO UR OVEN
Share-the-oven f ood s ma in dishes, vegeta bles, breads and des­
-

serts-can bake togeth er. A r ra n ge the s helves before you h eat

the oven so t h e foods will fit.
+ Allow plenty of a i r s p ace around each baking; no containers
s h ould touch .
+ Alternate foods on each s h elf so th at one i sn't d i rectly over
the oth er.
+ C h oose t i g h t-fitt i n g covers to keep moisture i n.
Prepare-ahead foods wh ich ca n be mi xed a n d ref r i gerated ear­
lier i n the d ay are fou nd on ca rds 1 and 1 8 (front) and 5, 6, 1 1
a n d 2 1 ( b ack) . Add a bo u t 10 mi n utes to the b a k i n g time for eac h .
I f you h ave a n a u tomatic oven, ca l l you r u t i l i ty company for
recommendat i o n s as to which foods w i l l h old safely-a nd for ·

how l o n g-w h i l e you a re away.

Freezer-to-oven Meats: Roast f rozen meats at 300 to 3 2 5 ° for
one- t h i rd to one- h a l f aga i n as lon g as defrosted meats. T h e ex­
tra roasti n g t i me w i l l vary with the s i z e a nd t h ick ness of the
meat.
Freezer-to-broiler Meats: B roi l frozen steaks and p att ies fa rther
f rom the h eat than you wou ld if they we re def rosted to p revent
too much b rown i n g on the o u t s i d e before t h e i n s i de i s cooked
to you r l i k i ng. Broi l i ng t i me will vary w i th t h e t h i ck ness of mea t
and d i stance f rom the heat.
Convenient Broiler Containers: Most food s ca n be p u t r i g h t on
the rack of you r b roi ler pan. For smal l p i eces or s a u cy food s,
fas h ion pan s of heavy-d u ty al umi n u m foil. O r save foi l pans
that other food s come i n .

@ C o pyrig h t 1 971 by G e n e ral M i l l s, I n c . A l l rig h t s reserved . Pr i n t ed i n U . S . A .

 CONVENIENT OVEN MEALS 1

BAKED HAM DINNER-SOUTHERN STYLE

juicy Ham Loaf* Hot Mustard Fruits*

Baked Potatoes
Tossed Green Salad
Mississippi Pecan Tarts*
375" oven-6 servings

JUICY HAM LOAF

1 pound ground smoked ham 1 cup milk

1 pound gro u n d lean pork 1 teaspoon salt
3 cups Wheaties cereal 1/a teaspoon pepper
2 eggs, beaten

Mix a l l i n g red i e n ts t h o ro u g h ly. Shape i n to o b l o n g loaf i n u n ­

g reased 9 - i n c h b a k i n g p a n o r d i s h . Bake u n covered 1 h o u r. Po u r
d r i p p i n gs from p a n befo re serv i ng.

HOT MUSTARD FRUITS

Mix 1/4 c u p b u tter, m e l ted, 1/2 c u p b rown s u ga r ( p acked) a n d 2

tab l espoons p re p a red m u stard ; rese rve 2 tab l espoons. Toss re­
m ai n i n g m u stard m ixtu re, 1 can (1 6 o u n ces) s l i ced peach es,
d ra i n ed , 1 can (13 1/2 o u n ces) p i n e a p p l e ti d b i ts, d ra i n ed, 1 j a r
(4 o u n ces) m a rasch i n o c h e r r i es, d ra i n ed, a n d 2 ban a n as, s l i ce d .
'
D i v i d e a m o n g 6 i n d iv i d u a l b a k i n g d i s h es; spoon rese rved m u s­
ta rd m ixtu re ove r to ps. Bake u n covered 20 m i n u tes.

8·Q The Betty Crocker Recipe Card Library

 MISSISSIPPI PECAN TARTS

1 stick or 1/2 pac ket of our 2 tablespoons butter or

pie crust mix margarine, melted
1 egg 1/J cup dark corn syrup
1/4 cup sugar 1/3 cup pecan halves
1/s teaspoon salt
Prepare pastry for One-crust Pie as directed on package except
-divide dough into 6 equal parts; shape each into ball and roll
into 4-inch circle. Ease into muffin cups, making pleats so pastry
will fit closely.

In small mixer bowl, beat remaining ingredients except nuts

thoroughly. Stir in nuts. Divide among pastry-lined muffin cups.
Bake 30 to 40 minutes or until filling is set and pastry is light
brown. Cool.

Oven Timetable for Dinner at 6:00

(Baking time: 1 1/2 hou rs)

Heat oven to 375°

4:30 Put baking potatoes in oven.

5:00 Put in Juicy Ham Loaf and Mississippi Pecan Tarts.

5:40 Take out Mississippi Pecan Tarts; put in Hot
Mustard Fruits.

© C o pyright 1 9 7 1 by G e n eral M ills, I n c . All rig h t s reserved. Pri n t ed i n U . S . A .

 CONVENIENT OVEN MEALS 2
SPRING FEVER SUPPER

Baked H a m with Spinach Stuffing*

Baked Sweet Potatoes
Pineapple-Grape-Lettuce Salad
Baked Banana Splits *

350° oven-4 to 6 servings

BAKED HAM WITH SPINACH STUFFING

1 package (1 0 ounces) 1/4 teaspoo n salt

frozen chopped spinach
1/4 cup diced celery
1 can (3 ounces) chopped
mushrooms, d rained
2 teaspoons i nstant minced
onion
1fs teaspoon pepper
2 fully cooked smoked ham
slices (about 1/2 pound
each), 1/2 inch thick
Mustard Sauce (back of
this card)

Thaw spinach; drain well. Mix spinach, celery, mushrooms,

onion, salt and pepper.

Place 1 ham slice in ungreased shallow baking dish; spread with

spinach mixture and top with second ham slice. Cover; bake
45 minutes. Uncover; bake 15 minutes longer. Serve with
Mustard Sauce.

B·Q The Betty Crocker Recipe Card Library

 MUSTARD SAUCE
2 tablespoons butter 1fs teaspoon nutmeg
2 tablespoons flou r 1 tablespoon well-drained
Salt a n d pepper horseradish
11/4 cups milk 1 tablespoon p repared
m ustard
Me l t b u tt e r over low heat; b l e n d in f l o u r, s a l t a n d p e p p e r. Cook
ove r l ow h eat, sti rri n g u n t i l m ixtu re i s s m ooth and b u b b ly.
Rem ove from h e a t ; grad u a l ly sti r in m i l k. H eat to b o i l i n g, sti r­
r i n g co n s ta n t ly. B o i l a n d st i r 1 m i n u te. Sti r in n u tmeg, h o rse­
rad i s h a n d m u stard.
BAKED BANANA SPLITS
Cut 4 peeled f i r m ban anas i n to q u arters ; p l ace b a n a n as a n d
4 m a rasch i n o c h e rries i n greased baki n g d i s h . B r u s h b a n a n a s
w i t h l e m o n j u i ce; s p r i n k l e w i t h 2 ta b l espoo n s b rown s u gar.
Dot with 2 t a b l espoo n s b u tte r ; d ri zz l e with 1 teaspoon ru m
f l avo r i n g . Bake u n covered 1 5 m i n u tes. Top each s e rv i n g of
b a n a n a s with coco n u t i ce cream and a c h e rry ; spoon b rown
s u g a r s a u ce ove r i ce c rea m .

Oven Timetable for D inner a t 6:00

(Baking time: 1 hour)
Heat oven to 350°

5:00 Put Ba ked H a m w i t h S p i nach Stu ffi n g a n d s m a l l

sweet potatoes i n oven .
5:45 P u t i n B a ked B a n a n a S p l i ts; u n cove r Baked Ham
w i t h S p i n a c h Stuff i n g.

© C o p yr i g h t 1 9 7 1 by G e n e r a l M i l l s, I n c. A l l r i g h t s r e s e rved . P r i n t ed in U .S.A.
 CONVENIENT OVEN MEALS 3
SATURDAY NIG HT SPECIAL

Speedy Baked Beans*

Dark Date Bread *
Crispy Cabbage Slaw
Ruby Jewelled Pears*

350" oven-6 servings

SPEEDY BAKED BEANS

6 slices bacon, diced 1/J cup chili sauce

1 cup minced onion 1 1/2 teaspoons prepared
3 cans (1 9 ounces each) mustard
baked beans with pork
In l a rge s k i l l et, cook a n d sti r bacon a n d o n i o n u n t i l bacon i s
c r i s p . Sti r i n rem a i n i n g i n g red i e n ts. Pou r i n to u n g reased 2 -q u a rt
cassero l e . B a ke u n covered 45 m i n u tes o r u n t i l hot a n d b u b b l y.

Speedy Baked Beans with Ham: Add 1 cup c u t - u p coo ked h a m

t o b e a n m ixtu re.

=0 A shortcut version of the "Indian" baked beans, New Eng­

land's traditional Saturday night fare. Slow-bake the moist Dark Date
Bread and serve warm for a homey addition.

S·Q The Betty Crocker Recipe Card Library

 DARK DATE BREAD
1 cup boiling water 1 % cups Gold Medal flour*
1 cup raisins 1 cup sugar
1 cup cut-up dates 1/2 teaspoon salt
3 tablespoons butter or 2 eggs
margarine 1 teaspoon vanilla
11/2 teaspoons soda 1/2 cup chopped nuts
G rease a n d fl o u r loaf p a n , 9x5x3 i n ches. Po u r bo i l i n g wate r
over ra i s i ns, dates, b utte r a n d sod a ; l et sta n d . M i x f l o u r, s u g a r
and s a l t ; b e a t i n fru i t m i xtu re a n d re m a i n i n g i n g re d i e nts. Po u r
batter i nto p a n . Bake 60 to 70 m i n utes.
*If using self-rising flour, omit soda and salt.

RUBY JEWELLED PEARS

H eat 1 can (16 o u n ces) w h o l e cranbe rry sau ce, 1/4 c u p s u ga r,
2 ta b l espoo n s l e m o n j uice and 1/4 teaspoo n cin n a m o n ove r low
h eat, sti rr i n g occas i o n a l ly, u nt i l s u ga r is d i ssol ved . P l ace 8
ca n n e d pear h a lves c u t s i des u p i n u n g reased b a k i n g p a n , 8x8x2
i n c h e s ; po u r c ra n b e r ry s a u ce on pea rs. Bake 30 m i n u tes, bast­
i ng o ccasio n a l ly.

Oven Timetable for Dinner at 6:00

(Baking time: 11/2 hours)
Heat oven to 350"
4:30 P u t Dark D ate B read in ove n .
5:1 5 P u t i n Speedy B a ked Beans.
5:30 Take o u t D a rk Date B read ; p u t in R u by J ewe l l ed
Pears.

© C o pyr i g h t 1 971 by G e n eral Mills, I n c . All r i g h t s r e s erved. P r i n ted i n U.S.A.

 CONVENIENT OVEN MEALS 4
FAMILY CELEBRATION

Cranberry-stuffed Pork Chops with Potatoes*

Buttered Broccoli Spears
Crisp Celery Curls
Pumpkin Bread * Apple Butter

350° oven-4 servings

CRANBERRY-STUFFED PORK CHOPS WITH POTATOES

1 package (1 0 ounces) frozen 1/4 teaspoon pepper

cranberry-orange relish, 1 tablespoon shortening
thawed 2 pounds potatoes, pared and
4 pork loin chops, 1 inch cut into 1/2 -inch slices
thick (each with pocket) Salt
2 tablespoons flour 1/4 cup water
2 teaspoons salt

Spoon 2 to 3 t a b l espoons cranberry-o ran ge re l i sh i nto pocket

of each chop; secu re with wooden p i cks. M i x f l o u r, 2 teasp o o n s
s a l t and t h e pepper; c o a t m eat. Me l t s h o rten i n g i n l a rge s k i l l et;
b rown chop s. Arran ge potatoes i n cen t e r of u n g reased b a k i n g
d i s h , 131/zx9x2 i n ches; s p r i n k l e w i t h salt. P l ace chops a ro u n d
potatoes.

Add water to ski l l et; scrape b rown particles fro m p a n . Po u r

l i q u i d into d i s h . Cove r; b a ke 11/z h o u rs.

B·Q The Betty Crocker Recipe Card Library

 PUMPKI N BREAD

2/J cup sho rtening 1 1/2 teaspoons salt

22/J cups sugar 1/2 teaspoon baking powder
4 eggs 1 teaspoon cinnamon
1 can (1 6 ou nces) p u mpkin 1 teaspoon cloves
2/J cup water 2/J cup coarsely chopped n uts
31/J cups Gold Medal flour* 2/J cup raisins
2 teaspoons soda Apple butter

G rease 2 loaf pans, 9x5x3 i n ches. Mix s h o rte n i ng and s u g a r ;

sti r i n eggs, p u m p ki n a n d water. B l e n d i n f l o u r, s o d a , sa lt, b a k­
i n g powd e r, c i n n a m o n a n d cl oves. St i r i n n uts a n d ra i s i n s. Po u r
i nto p a n s . Bake a b o u t 1 h o u r 1 0 m i n utes o r u nt i l wooden p i ck
i n serted i n center comes o u t cl e an . Serve with a p p l e b u tter.
*If using self-rising flour, omit soda, salt and baking powder.

Oven Timetable for Dinner at 6:00

(Baking time : 1 1/2 hours)

Heat oven to 350°

4:30 P u t C r a n b e r ry-stu ffed Pork Chops w i t h Potatoes

a n d P u m p k i n B read in ove n .
5:40 Take o u t P u m p k i n B read.

@ C opyr i g h t 1 9 7 1 by Gen era l M il l s, I n c . All r i g h t s r e s erved . Pr i n t ed i n U. S.A.

 CONVENIENT OVEN MEALS 5

PREPARE AHEAD, REST AWHILE

Pork Loin Roast* Baked Potatoes

Spinach Gourm et*
Green Pepper and Cucumber Sticks
Maple-baked Apples*

300° oven-6 servings

PORK LOIN ROAST

1 envelope (about 1 1/2 1/2 cup water

ounces) onion soup mix 1/4 cup Gold Medal flour
5-pound pork loin roast

P l ace 30x18- i n c h p i ece of h eavy-d u ty a l u m i n u m fo i l i n b a k i n g

p a n ; s p r i n k l e s o u p m ix i n ce n te r of foi l . T r i m excess f a t from
meat. Pl ace meat fat s i d e down o n s o u p m ix. Fold fo i l ove r and
seal secu rely. Coo k 31/2 h o u rs.

Open fo i l w rap; rem ove.meat to warm p l atter. Mea s u re d r i p­

p i n gs a n d add e n o u g h wate r to measu re 2 c u ps. Po u r l i q u i d
i nto pan. B l e n d 1/2 c u p wate r a n d the flo u r; sti r i n to l iq u i d i n
pan. H eat t o b o i l i ng, sti r r i n g constantly. B o i l a n d sti r 1 m i n u te.

8- Q The Betty Crocker Recipe Card Library

 SPINACH GOURMET
2 packages (1 0 ounces each) 1 teaspoon salt
frozen chopped spinach 1/a teaspoon pepper
2 cans (41/2 ounces each) 2/3 cup dairy sour cream
button mushrooms, drained 2 tablespoons milk
2 teaspoons instant minced 2 tablespoons butter or
onion margarine, softened
1 clove garlic, crushed

Thaw s p i n ach ; d r a i n wel l . I n u n g reased 1 -qua rt casse role, m i x

spi nach a n d rem a i n i n g i n g red i ents. Cove r ; bake 1 h o u r.

MAPLE-BAKED APPLES
Was h, co re and remove 1-i nch strip of ski n a ro u n d midd l e of
6 baki n g a p p l es. P lace a p p les u p ri g h t i n b a k i n g d i s h ; fi l l center
of each with 1 teas poon b u tter and 1 ta b l espoon m a p l e­
f l avo red syr u p. Pour water (1/4 i n ch deep) into baki n g d i s h .
Bake u n covered 1 hou r o r u n t i l ten der. Spoon syru p i n p a n over
a p p l es afte r baki n g.

Oven Timetable for Dinner at 6:00

(Baking time: 31/2 hours)
Heat oven to 300°

2:20 P u t Pork Lo i n Roast in oven.

4:30 Put in baki n g potatoes.
5:00 P u t in S p i nach Gou rmet a n d Map l e-baked Appl es.
5:50 Take out Pork Loi n Roast; m a ke g ravy.

© C o pyri g h t 1 9 7 1 by G e n e ral M i lls, I n c . A l l r i g h t s r e s e rved. P ri n t ed in U . S . A .

 CONVENIENT OVEN MEALS 6
STORMY DAY SUPPER

Glazed Spareribs*
Cheese� Scalloped Corn*
Curly Endive Salad
Kaiser Rolls
Orange Brownies*

350° oven-4 servings

GLAZED SPARERIBS

4 pounds spareribs* 1/4 cup vinegar

1 can (15 ounces) tomato 1/4 cup light molasses
sauce 2 tablespoons salad oil
1 envelope (.7 ounce) onion 1 teaspoon dry mustard
salad dressing mix 1 cup water

P l a ce spare r i bs meaty s i d e u p i n open s h a l l ow roasti n g pan .

I n s m a l l s a u ce p a n , heat rem a i n i n g i n gred i e n ts to b o i l i n g, sti r­
r i n g constantly. Bo i l a n d sti r 3 m i n u tes. Po u r s a u ce m i xtu re over
spareribs. Roast u n covered 11/2 h o u rs o r u n t i l d o n e, bast i n g
r i b s 2 o r 3 t i m es.
*Pork back ribs or country-style ribs can be used.

B·Q The Betty Crocker Recipe Card Library

 CHEESE-SCALLOPED CORN

1 can (16 ounces) cream-style 1/2 cup grated Cheddar cheese

corn Salt and pepper
2 eggs, slightly beaten 1/4 cup bread crumbs
1/4 cup chopped ripe olives Butter or margarine

I n u n greased 1-q u a rt casse ro l e, m i x corn, eggs, o l ives, cheese,

s a l t and pepper. S p r i n k l e w i t h b read cru mbs ; dot w i t h b u tter.
B a ke u n covered 3 5 m inutes.

ORANGE BROWNIES

P repare F u d gy or Cake- l i ke B rownies as d i rected on 1 package

(15 .5 o u n ces) of o u r fudge b rown ie m i x except-sti r grated
peel of 1 o ra n ge i n to d o u g h a n d s u bsti tute 1/4 c u p o r a n ge ju i ce
fo r the wate r.

Oven Timetable for Dinner at 6:00

(Baking time: 11/2 hours)
Heat oven to 350•
4:30 P u t G l azed Spare r i b s and Ora n ge B rown i es
i n ove n .
4:55 T a k e o u t Orange B rown ies ; baste G l azed
S p a reri bs.
5:25 Put in Cheese-Sca l l oped Corn ; baste G l azed
S p a reri bs.

© Copy r i g h t 1 971 b y G e n e r a l M i l l s , I n c . A l l r i g h t s r e s e rved. Printed in U. S . A.

 CONVENIENT OVEN MEALS 7
DO-AHEAD DINNER ITALIANO

Zucchin i-Bacon Bake*

Cauliflowerets Carrot Curls
Ital ian Breadsticks
Apple Custard*

350° oven-6 servings

ZUCCHINI-BACON BAKE

2 pounds zucchini (about 8 11/2 teaspoons marjoram

small) 3/4 teaspoon salt
2 eggs Few drops red pepper
2 cups creamed cottage sauce
cheese 3/4 cup grated Parmesan
3/4 cup uncooked instant rice cheese
1/2 cup chopped onion 1 pound Canadian-style
2 tablespoons snipped bacon, cut into 1 6 slices
parsley

C u t u n p a red z u cch i n i i n to 1/2 - i n c h s l i ces. Cook cove red i n

1 i n c h b o i l i n g sa lted water 5 m i n utes; d ra i n . Beat eggs s l i gh t l y ;
sti r i n rem a i n i n g i n gred i e n ts except P a r m e s a n ch eese a n d meat.

A rrange h a l f t h e z u cch i n i in u n g reased b a k i n g d i s h , 111/2 x71/2 x

11/2 i n ches. Top with h a l f t h e r i ce m ixtu re ; repeat. S p ri n k l e with
Parmesan c h eese ; a rrange m eat o n to p . Bake u n cove red 1 h o u r.

S· Q The Betty Crocker Recipe Card Library

 APPLE CUSTARD

6 medium baking apples, 2 eggs

pared and cored 1/J cup granulated sugar
3/4 cup brown sugar (packed) 1/4 teaspoon salt
2 tablespoons soft butter 2 cups milk, scalded
3/4 teaspoon cinnamon 1/2 teaspoon vanilla

P l ace a p p l e s i n i n d ividual b a k i n g d i s hes. M i x b rown s u ga r, b u t­

ter a n d c i n n a m o n ; fi l l centers of a p p l es w i t h sug a r m i xture.
Beat eggs, granul ated suga r, sa l t, m i l k and van i l l a ; d iv i d e egg
m ixtu re a m o n g d i s h es.

P l ace d i shes i n b a k i n g p a n ; po u r i n very hot wate r (1 i n c h deep) .

B a ke 45 to 60 m i n u tes or u nt i l k n i fe i n serted i n custard comes
out clea n . Serve warm or coo l .

Oven Timetable for Dinner at 6:00

(Baking time: 1 hour)

Heat oven to 350°

5:00 Put Zucc h i n i - Bacon B a ke a n d A p p l e Custard

in ove n .
5:45 T a k e o u t A p p l e C u sta rd .

©Copyri g h t 1 971 by G e n e ra l M i l l s, I n c . A l l r i ghts r e s e rved . P r i n t e d in U . S . A.

 CONVENIENT OVEN MEALS 8
SIMPLE SUPPER-SPECIAL DESSERT

Macaroni and Cheese with Smoky Sausages*

Spiced Apple Rings
Brussels Sprouts
Little Pumpkin Custards*

350° oven-8 servings

MACARON I AND CH EESE WITH SMOKY SAU SAGES

3 tablespoons butter or 1/2 teaspoon pepper

margarine 2 cups sh redded sharp cheese
6 or 7 ounces uncooked (about 8 o u n ces)
el bow macaroni (about 1 quart m i l k
2 cu ps) 1 package (1 2 o u nces) small
11/2 teaspoons salt smoked sausage l i nks

I n ove n , m e l t b u tter in b a k i n g d i s h , 1 1 1/2X71/2X1 1/2 i n ches. Add

m acaro n i , salt and pepper; sti r to coat m a c a ro n i with b u tter.
S p r i n k l e with c h eese. Po u r mil k over m a c a ro n i and cheese.
B a ke u n covered 45 m i n u tes. A r ra n ge sausage l i n ks on cassero le.
B a ke 1 5 m i n u tes l o n ge r o r u n t i l sausages a re hot.

S·Q The Betty Crocker Recipe Card Library

 LITTLE PUMPKIN CUSTARDS

1 can (16 ounces) pumpkin 1 teaspoon cinnamon

1 1/2 teaspoons salt 1/4 teaspoon ginger
1 1/J cups evaporated milk 1/4 teaspoon nutmeg
2 eggs 1/4 teaspoon doves
2/J cup sugar Crunch Topping (below)
2 tablespoons butter, melted

B l e n d a l l i n g red i e n ts except C r u n c h Top p i n g w i t h rota ry beater.

D iv i d e a m o n g 8 u n g reased cu sta rd cu ps. P l ace c u p s in b a k i n g
p a n ; po u r i n v e ry hot water ( 1 i n c h deep) . B a ke 45 m i n u tes o r
u n t i l k n i fe i n s e rted i n center comes o u t c l e a n . Coo l . I nvert c u s­
tard s o n to dessert d i s hes. Serve with C r u n c h Topp i n g.
Crunch Topping: I n ch i l l ed bowl , beat 1/2 c u p ch i l led w h i p ping
c ream u nt i l s tiff; fo l d i n 1/2 c u p finely crushed pea n u t b r i ttle.

Oven Timetable for Dinner at 6:00

(Baking time: 1 hour)
Heat oven to 350°
5:00 P u t Maca ro n i and Cheese and Little
P u m p k i n Cu stards in oven .
5:45 Take o u t Little P u m p k i n Cu stards. A rran ge
sausages o n Macaro n i and Cheese ; retu r n
to ove n .

@ C opy r i g h t 1 971 b y G e n e r a l M i l l s, I n c . A l l r i g h t s r e s e rved . P r i n ted in U.S . A.

 CONVENIENT OVEN MEALS 9
CUPBOARD SHELF BROILER SPECIAL FOR FOUR

Luncheon Meat Stack-ups*

Carameled Sweet Potatoes and Pineapple*
Marinated Vegetables
Toasted Rye Rolls*
Peanut Butter Velvet Crumb Cake*
B roil 4 to 5 inches from h eat

L U N C H EON M EAT STACK-UPS

C u t 1 can (1 2 o u n ces) p o r k l u n cheon meat i n to 8 s l i ces. S p read

4 s l i ces with p repared m u stard ; top with rem a i n i n g s l i ces.
P l ace meat o n rack in b ro i ler pan. B roiling time 10 m i n u tes;
tu rn once.

CARAM ELED SWEET POTATOES AND P I N EAPPLE

In 8- i n ch s q u a re fo i l p a n , a l tern ate 1 can (1 7 o u n ces) vacu u m­

pack sweet potatoes a n d 1 can (81/2 o u n ces) s l i ced p i nea p p l e,
d ra i ned a n d h a l ved ( rese rve 2 tab lespoons sy r u p) . M i x reserved
sy r u p , 1/2 c u p b ro w n s u g a r (packed ) , 2 ta b les p o o n s soft b u tter
and 1/a teaspoon s a l t; s p rinkle on potatoes and p i neapp le. Pl a ce
pan on rack in b r o i l e r p a n . Broil ing time 1 0 m i n u tes.

S· Q The Betty Crocker Recipe Card Library

 TOASTED RYE ROLLS

Split 4 h a rd rye ro l ls ; s p read with soft b utte r or m a rga r i n e . Place

o n rack in b ro i l e r p a n. Broiling time 5 m i n u tes.

PEANUT BUTTER VELVET CRUMB CAKE

Earl i e r in the d ay, bake Vel vet Cru m b Cake as d i rected on

B i sq u i c k bak i n g m i x package except-frost w i t h Pea n u t B u tter
Top p i n g: In sma l l bowl, m i x 2 tablespoons soft b u tter, 1/3 c u p
b rown sugar (packed ) , 2 tabl espoo n s m i l k o r l i ght c rea m , 1 /2 c u p
chop ped pea n u ts a n d 2 ta b l espoons pea n u t b u tte r. Broil ing
time about 3 m i n u tes.

B roiler Timetable fo r D i n ner at 6:00

( B roiling time : 13 m i n utes)

Place oven rack so top of food is 4 to 5 inches from

heat. Set oven control at Broi/1550°.

5:50 P u t Lun cheon Meat Stack- u p s a n d Carameled

Sweet Potatoes and P i n ea p p l e u nd e r b ro i ler.
5:55 Turn L u n cheon Meat Stack- u p s ; p u t in Toasted
Rye Ro l l s .
F o r dessert: P u t Pea n u t B u tter Ve lvet Cru m b Cake u n­
d e r b ro i l e r so top is 3 i n ches from heat. B ro i l 3 m i n u tes.

@ C o p y r i gh t 1 971 b y G e n eral M il t s, I n c . A l l r i g h t s r e s e rved. P r i n t ed i n U . S . A .

 CONVENIENT OVEN MEALS 10
Q UICK BROILER DIN N ER FOR FOUR

La mb Patti es*
Carrots with Artichoke Hearts*
Green Salad
Hard-crusted Rolls
Chocolate Pudding Brulee*
B roil 3 i nches from heat

LAMB PATTIES

1 pound ground lamb 1/2 teaspoon salt

2 tablespoons dry b read 1/4 teaspoon dill weed
cru mbs 1 egg
1 tablespoon parsley 1 clove garl ic, crushed
flakes 4 sl ices bacon

M i x t h o ro u g h l y meat, b read c r u m bs, parsley, s a l t, d i l l weed,

egg and garl i c . S h a pe m i xtu re i n to 4 patties. Wrap bacon s l i ce
a ro u n d edge of each patty ; secu re w i t h wooden p i cks. P l a ce
p atties on rack i n b ro i ler p a n . B roi ling time 1 5 m i n u tes; turn
once.

=<::::) Accent your lamb dinner with the traditional flavor and scent
of mint: serve sparkling emerald-green mint jelly, rub your salad bowl
with crushed m int leaves or sprinkle chopped fresh m int over the
tossed salad greens.

S·Q The Betty Crocker Recipe Card Library

 CARROTS WITH ARTICHOKE H EARTS

Cut 8 carrots i nto 3- i n ch str i p s . Coo k in 1 i n c h b o i l i n g sa lted

water u nt i l tend er; dra i n . P l ace carrots and 4 c a n n e d w h o l e
art i c h o ke hearts i n 9- i n ch ro u n d fo i l p a n . S p o o n Top p i n g ( be­
l ow) ove r vegeta b l e s . P l ace p a n on rack in bro i l er p a n . Broi ling
time 7 m i n u tes.

Toppin g : M i x 1/J c u p brown s u gar (packed), 2 ta b l espoo ns soft

b u tter a n d 1 teaspoon each grated l e m o n peel a n d l e m o n ju i ce.

C H OCO LATE PUD DING BRULEE

D iv i d e 1 can of our choco l ate ready-to-serve p u d d i n g (2 c u ps)
a m o n g 4 i n d i v i d u a l ba k i n g d i shes. Spoon To p p i n g ( b e l ow)
on p u d d i n g . Broi ling time 1 1/2 minutes.

Topping: M i x 1 t a b l espoon p l u s 1 teaspoon b u tter, m e lted, a n d

1/4 c u p e a c h brown s u ga r (packed) a n d f l a ked cocon ut.

Broiler Timetable for Dinner at 6:00

(Broiling tim e : 16 minutes)

Place oven rack so top of food is 3 inches from heat.

Set oven control at Broil/550°.

5 :45 P u t La m b Patt i es u n der bro i l er.

5 :52 Turn Lamb Patties ; put in Car rots with Articho ke
H e arts .
F o r dessert : Put Chocol ate P u dd i n g Bru lee u n der
bro i l er so tops are 5 i n c hes from heat. Bro i l 1 1/2
m i n utes.

@ Copyri g h t 1 971 by G e n eral M i ll s , I nc. A l l rig h t s rese rved . P r i nted i n U . S . A .

 CONVENIENT OVEN MEALS 11
BE-GOOD-TO-FATHER DINNER

Oven-barbecued Steaks*
Easy Broccoli Casserole*
Garlic Dill Pickles Radishes
Pum pernickel Bread
Cherry Pudding*
350° oven-1 0 servings

OVEN-BARB ECUED STEAKS

3 pounds beef rou n d steak, 1 tablespoon brown sugar

3/4 inch thick 1 tablespoon p repared
2 tablespoons salad oil m u stard
3 tablespoons instant 1 tablespoon Worcestershire
chopped onion sau ce
3/4 cup catsu p 1/2 teaspoon salt
3/4 c u p water 1fs teaspoon pepper
1/2 cup vi negar
Cut meat i n to 1 0 serv i n g p ieces. In l a rge s k i l let, b rown meat i n
o i l over med i u m heat ; rem ove meat t o Du tch ove n . Add re­
m a i n i n g i n g red ients to s k i l let ; s i m me r 5 m i n utes. Po u r cats u p
m ixtu re over meat. Cover; bake 2 ho u rs o r u n t i l meat i s tender.

B·Q The Betty Crocker Recipe Card library

 EASY BROCCOLI CASSEROLE
I n u n g reased 2-q u a rt cassero le, p l ace 2 packages (1 0 o u n ces
each) f rozen c h o p ped b rocco l i and 2 cans (5 o unces each)
wate r ch estn u ts, d ra ined and thinly s l i ced . Cove r with 2 cans
(1 0 1/2 o u nces each) condensed cream of ch i c ken s o u p . M i x
2 ta b l espoons d ry b read cru m bs, 1/4 c u p g rated Parmesan ch eese
and 2 tab les poons b u tte r, melted ; s p r i n k le on sou p . B a ke
uncove red 1 h o u r. ·

CHERRY PUD D ING

1 cup Gold Medal flour* 1 cup canned red tart
1 cup sugar cherries p l u s enough
1 teaspoon soda l i quid to fill cup
1/2 teaspoon salt 1/2 cup coarsely chopped nuts
1 egg 1 tablespoon b utter or
margarine
Grease baki n g pan, 9x9x2 i n ches. Mix a l l i n g red i e n ts. Po u r into
pan. B a ke about 40 m in u tes. Serve warm with cara m e l to p p ing
if you w i s h .
*If using self-rising flour, omit soda and salt.

Oven Timetab le for D i n ner at 6 :00

(Baking time : 2 hou rs)
H eat oven to 350•

4 :00 Put Oven- barbecued Steaks in oven.

5 :00 P u t in Easy B rocco l i Cassero l e .
5 :20 P u t i n C h e r ry P u d d ing.

@Copyri g h t 1 971 by G e n e ral M i l l s , I n c. A l l rig h t s r e s e r v e d , Pri n t e d i n U. S . A.

 CONVENIENT OVEN MEALS 12
BRO I LE D S I R LO I N FOR FO UR

Sizz l i n g S i rl o i n Steak*
Green Beans Meringue*
Dilled Tomatoes*
Toasted French Loaf*
Pound Cake Slices* Lemon Yogurt
B roil 4 i nches from heat

SIZZL I N G SI RLOI N STEAK

C h oose a 1- to 11/4- p o u n d b o n e l ess beef s i r l o i n steak, 1 to 11/2

i n ches t h i ck. D i ago n a l l y s l a s h o u te r edge of fat on steak at
1-i n ch i n te rva l s to p reven t c u r l i n g (do not c u t i n to l ean). P l ace
meat o n rack in b ro i l e r pan. B roiling time for med i u m about
20 min utes ; turn once.

c::=::C) Season meat after broiling as salt tends to draw moisture to

the surface and delay browning.

GREEN B EA N S MERI NGUE

P l ace 4 serv i n gs coo ked g reen beans in u n g reased ove n p roof

serv i n g d i s h . Beat 1 egg w h i te u n t i l stiff but n o t d ry ; fo l d i n
1 c u p m ayo n n a i se. S p read over bea n s . Broiling time 1 minute.

8- Q The Betty 'crocker Recipe Card Library

 DI LLED TOMATOES
Place 2 tomatoes, pee l ed a n d h a l ved, on rack i n b ro i le r p a n .
Dot w i th bu tter; s p r i n k l e w i t h d i l l weed, s a l t a n d pepper.
Broiling time 5 minutes.
TOASTED FRENCH LOAF
Cut 1 sma ll l oaf French b read i n to 1-i n ch s l i ces. Sp read 1 s i d e
of slices with soft butte r ; spri nkle with rosema ry l eaves. P l ace
slices bu tte red s i de up on rack in b ro i l e r pan. Broiling time
3 minutes.
POUND CAKE SLICES WI TH LEMON YOGURT
Brush both s i des of 4 to 6 s l i ces po u nd cake w i t h m e l ted b u t­
ter; p lace s l i ces o n u n g reased baki n g sheet. Afte r b ro i l i n g, top
each s l ice with spoonfu l l e m o n yogu rt. Broiling time 2 minutes;
turn once.

Broiler Timetable for Dinner at 6 :00

(Broiling time: 22 minutes)

Place oven rack so top of food is 4 inches from heat.

Set oven control at Broil/550°.

5:40 P u t Sizz l i n g S i r l o i n Steak u n der b ro i l e r.

5:50 Tu rn Sizzl i n g S i rl o i n Stea k.

5:55 P u t in D i l l ed To matoes.

5:57 P u t in Toasted French Loaf.

5:59 P u t i n Green Beans Meri n g u e . B ro i l 1 m i n u te.

For dessert: P u t Pou n d Cake S l i ces u n der b ro i l e r. B ro i l

2 mi n u tes, t u rn i n g o n ce.

©Copyr i g h t 1 971 by G e n e r a l M il l s , I nc . All r i g h ts reserv e d . P r i n t e d i n U . S . A .

 CONVENIENT OVEN MEALS 13
SIMPLY SPECIAL

Cranberry Pepper Roas t*

Savory Rice*
Mixed Vegetable Salad
French Bread
Fruit and Cheese Tray
325" oven-8 servings

CRANBERRY PEPPER ROAST

4-pound beef sirloin tip roast 22/3 cups cranberry cocktail*

2 tablespoons cracked pepper Cranberry Gravy (back
3 tablespoons salad oil of this card)

Score meat ( c u t l i gh t l y i n a cri sscross pattern). R u b a l l s i d e s

b u t not e n d s w i t h p e p p e r . I n D u tch o v e n o r roasting p a n , b rown
meat in o i l ove r m ed i u m h eat, about 15 m i n u tes.

Pou r cranbe rry cocktai l o n m eat. Cove r ; cook in oven 21/2 h o u rs

or u n ti l tender. P l ace m eat on warm p l atte r ; keep warm w h i l e
m a k i n g gravy.
*22/J cups water can be substituted for the cranberry cocktail.

8-Q The Betty Crocker Recipe Card Library

 CRANBERRY GRAVY

Strain hot broth fro m m eat; measu re 3 c ups a n d heat to bo i l i n g .

I n ti ghtly covered j a r, s h a ke 3/4 c u p cranbe rry cocktail a n d
1/3 c u p G o l d Med a l f l o u r; sti r i n to h o t l i q u i d . H eat t o b o i l i n g,
sti rri n g consta n t l y . B o i l a n d sti r 1 m i n u te. Season w i t h s a l t.

SAVORY RICE

2 cups uncooked regular rice 1/2 cup butter or margarine,

2 cans (1 01/2 ounces each) softened
condensed chicken broth 2 cans (6 ounces each) sliced
1 soup can water mushrooms, drained
2 medium onions, chopped 1 teaspoon salt

I n u n g reased 2 -q u a rt casse ro le, m i x a l l i n g re d i e n ts. Cove r; b a ke

1 h o u r. Sti r o n ce or tw i ce .

Oven Timetable for Dinner at 6 :00

(Baking time: 2 hours 40 minutes)

Heat oven to 325°

3 :20 Put C ra n be rry Pepper Roast in oven.

5 :00 Put in Savo ry R i ce .
5 :50 Sti r Savo ry R i ce . T a k e out Cra n b e r ry P e p p e r
R o a s t ; m a ke C ra n berry G ravy.

@Copyright 1971 by General Mil ls, Inc. All rights reserved. Printed in U.S.A.
 CONVENIENT OVEN MEALS 14
SLOW-BAKI NG SAVO RY STEW

Tender Oven Stew*

Cheese-stuffed Celery
Biscuit Fan Tans*
<;:itrus Loaf Cake*
325 • oven-6 servings

TENDER OVEN STEW

2 pounds boneless beef 1/4 teaspoon pepper

chuck, cut into 1 -inch Pinch allspice
cubes 1 teaspoon s u gar
4 cups water 6 carrots, quartered
1 teaspoon lemon juice 8 small whole onions
1 teaspoon Worcestershire 3 medium potatoes, pared
sauce and cut into eighths
1 clove garlic, m i nced Few drops bottled brown
1 med i u m onion, sliced bo uquet sauce
1 small bay leaf 1 cup cold water
2 teaspoons salt 1/2 cup Gold Medal flour
I n Dutch oven, co m b i ne a l l i n g red ients except bouquet s auce,
1 cup water a n d t h e f l our. Cover; b a ke 4 h ours or un t i l meat i s
ten der. Remove stew from oven . I n covered ja r, sha ke bouquet
sauce, 1 cup water and the f l our unti l b l ended . Sti r i nto s tew;
heat to bo i l i n g, s t i r r i n g con sta ntly. Bo i l a n d s t i r 1 m i n ute.

S·Q The Betty Crocker Recipe Card Library

 BISC U IT FAN TA N S

Increase oven tem perature t o 4 50 ° . Stir 2 c u ps Bisquic k baking

mix and 1/2 cup cold water to a soft doug h . Gently sm ooth
dough into ball on floured cloth-covered board ; knead 5
times. Roll 1/4 inch th i c k .

Spread 2 tablespoons soft butter over half the dough ; fold over
and spread 2 tablespoons soft butter over half the doug h . Fold
i n half; roll 1/2 inc h th i c k . Cut with floured 2- inch cutte r. Place
2 b iscuits c u t s i des up in each un greased muffi n cup . Bake about
10 m inutes. 8 or 9 biscu its.
CITRUS LOAF CAKE
Bake our golden p ound cake m ix as d i rected on package. Cool
cake 10 minutes ; remove from pan. Prick cake; d rizzle with
Oran ge-Lemon Glaze: Ble n d 11/4 cups confecti o n ers' sugar,
1 tab l espoon g rated o ran ge peel, 1 teaspoon g rated lem o n peel,
2 ta b l espoons o ran ge jui ce and 1 teaspoon lem o n jui ce.

Oven Timetable for D i nner at 6:00

{Baking time: 4 hours 15 min utes)

Heat oven to 325•

1:45 P u t Ten d e r Oven Stew in oven.

4:30 P u t in Citrus Loaf Cake.
5:45 Take o u t Ten der Oven Stew and Cit r u s Loaf;
i n c rease oven tem perature to 450° . Put i n Biscuit
Fan Tans. Thicken stew and glaze cake.

© Copyr i g h t 1 9 7 1 by G e n e r a l M il l s, Inc. A11 rig h t s r e s e rved . Pri n t ed in U . S . A .

 CONVENIENT OVEN MEALS 15
LIKE MOTHER U S E D TO MAKE B U T EAS I E R

Potato Goulash*
Carrots Bouillon*
Lettuce Wedges French Dressing
Rice-Custard Pudding*
350° oven-4 servings

POTATO G O U LASH

1 package of o u r scalloped 1 can (1 6 ounces) whole

potatoes tomatoes
1 pound ground beef 1 cup sl iced celery
1 1/2 cups water

Empty potato slices into ungreased 2-quart casserole. In skillet,

cook and stir ground beef until brown; drain. Stir in tomatoes,
celery, water and Seasoned Sauce Mix. Heat to simmering, stir­
ring occasionally. Pour over potatoes; stir. Cover; bake 5 5
minutes.

CARROTS BOUILLON

Drain liquid from 1 can (1 6 ounces) carrot slices into saucepan;

heat to boiling. Stir in 1 teaspoon instant beef bouillon until
dissolved. In ungreased 1 -quart casserole, place carrots and
carrot liquid. Cover; heat in oven 20 minutes.

B·Q The Betty Crocker Recipe Card Library

 RICE-CU STARD P U D D I N G

1/2 c u p water 1/4 teaspoon salt

1/2 cup u n cooked i nstant rice 21/2 cups milk, scalded
3 eggs, slightly beaten 1/2 cup raisins
1/2 cup sugar Cin namon
2 teaspoons van i l la
Heat water to boiling. Remove from heat; stir in rice. Cover;
let stand 5 minutes. Blend eggs, sugar, vanilla and salt; slowly
stir in milk. Stir in rice and raisins. Pour into 11/2-quart cas­
serole; sprinkle with cinnamon.

Place casserole in baking pan; pour in very hot water (11/4

inches deep) . Bake about 70 minutes or until knife inserted
halfway between center and edge comes out clean. Serve warm
or cool.

Timetable for Dinner at 6:00

(Baking tim e : 1 hour 10 minutes)

Heat oven to 350°

4:50 Put Rice-Custard Pudding in oven.

5:05 Put in Potato Goulash.

5:40 Put in Carrots Bouillon.

©Copyrigh t 1 971 by G e n e ra l M i l l s , I n c. A l l rig h t s r e s e rv e d . P r i n ted i n U . S . A .

 CONVENIENT OVEN MEALS 16
GRO U N D B E EF GLAMO RIZED

Top Hat Beef Bake*

Escarole-Radish-Cucumber Salad
Salty Sticks*
Baked Fruit Compote*
350" oven-4 to 6 servings

TOP HAT BEEF BAKE

1 cup cracker cru mbs 1/4 teaspoon pepper

3/4 cup milk Potato Buds instant puffs
1 egg, beaten (enough for 4 servi ngs)
1 pound grou n d beef 1 package (4 ou nces)
11/2 cups cottage cheese shredded
1 tablespoon horserad ish Cheddar cheese
11/2 teaspoons salt 9 tomato wedges

Mix crumbs, milk, egg, meat, cottage cheese, horseradish, salt

and pepper. Spread in greased baking pan, 8x8x2 inches. Bake
uncovered 1 hour.

Prepare Potato Buds instant puffs as directed on package for

4 servings. Drop potatoes by 9 spoonfuls onto meat. Sprinkle
cheese over potatoes; top each mound with tomato wedge.
Bake 1 5 minutes longer or until cheese melts.

8-Q The Betty Crocker Recipe Card Library

 SA LTY STI CKS

Brush one side of bread slices with soft butter or margarine;

cut slices into 1/2-inch strips. Place buttered side down on un­
greased baking sheet; brush tops with butter. Sprinkle with
salt. Bake about 20 minutes or until crisp and light brown.

BAKED FRUIT COMPOTE

1 jar (1 0 ounces) currant 1 can (16 oun ces) peach

jelly halves, drained
1 can (16 ounces) pear 6 plums, halved and
halves, drained (reserve pitted
1/4 cup syrup) Van illa ice cream

In small saucepan, melt jelly in reserved pear syrup, stirring

occasionally. In baking dish, 1 1 1/2 x71/2 x1 1/2 inches, arrange fruit
cut sides down; pour hot syrup over fruit. Bake about 20 min­
utes, basting occasionally. Serve warm with ice cream.

Oven Ti metable for Din ner at 6:00

(Baking time : 1 hour 15 m i nutes)

Heat oven to 350•

4:45 Put Top Hat Beef Bake in oven.

5:40 Put in Baked Fruit Compote and Salty Sticks. Top
meat mixture with potatoes, cheese and
tomatoes; return to oven.

© C o py r i g h t 1 971 by G e n e r a l M i lls, I n c . A11 r i g h ts r e s e rved . Pri n ted in U . S . A.

 CONVENIENT OVEN MEALS 17
CHEESE B U RGER B RO I L F O R FO U R

Broiled Cheeseburgers and Buns*

3-Bean Salad
French Fried Onions*
Zesty Fruit Cups*
B roil abou t 3 inches from heat

B R O I LED CHEESEBURGERS

2 pounds gro u n d beef 1 teaspoon salt

2 tablespoons instant minced 1/z. teaspoon pepper
onion 6 slices Cheddar cheese

Mix thoroughly meat, onion, salt and pepper. Shape mixture

into 6 patties. Place on rack in broiler pan. B roi l i n g time about
1 0 m i n u tes; tu rn once. Add cheese slices; broil 1 m i n ute longer.

B U N S IN FO I L

Split and butter 6 hamburger buns; wrap in heavy-duty alumi­

num foil. Place on rack in broiler pan. Broiling time 1 0 m i n u tes;
turn once.
FRENCH FRIED ONIO N S
Pour 1 can (31/2 ounces) French-fried onion rings into 9-inch
round foil pan. B roiling time 6 m i n u tes; stir once.

8·Q The Betty Crocker Recipe Card Library

 ZESTY FRUIT CUPS

1 can (30 o u n ces) fruit 1 teaspoon grated orange

cocktail, d rained (reserve peel
2 tablespoons syrup) 1/4 cup brown sugar (packed)
1 orange, pared and 2 tablespoons chopped n uts
sectioned 1/4 teaspoon n u tmeg

M i x fru i t cockta i l a n d o ra n ge sect i o n s ; divide a m o n g 4 fo i l ta rt

pans. M i x rese rved syr u p and the rem a i n i n g i n g red i e n ts ; s p r i n ­
k l e o n fru i t. P l ace p a n s o n rack i n b ro i l e r p a n . B roiling t i m e
4 minutes.

B roiler Timetable for Dinner at 6 :00

(Broi ling time: 15 minutes)

Place oven rack so top of food is 3 inches from heat.

Set oven control at Broi//550°.

5:49 P u t B ro i led Cheesebu rgers a n d B u n s i n Foi l

u nd e r b ro i l e r.
5:54 T u r n B ro i l ed Ch eeseb u rgers a n d B u n s i n Foi l ;
p u t i n F re n c h F ried O n i o n s .
5:59 Sti r F r e n c h F r i ed Oni ons. A d d cheese s l i ces t o
Broiled Cheese b u rgers ; broil1 min u te l o n ger.

For dessert : P u t Zesty F ru i t Cups u nd e r b ro i l e r so top s

a re 4 i nches from h e a t . B ro i l 4 mi n u tes.

© Copyr i g h t 1 971 by G e n e ra l M i l t s , I n c. All r i g h t s reserv e d . Printed i n U . S.A.

 CONVENIENT OVEN MEALS 18
BEST BEFORE PAYDAY DINNER

Barbecued Beefies*
Buttered Yellow Beans
Celery Sticks Green Pepper Rings
Ranch Pudding* Ginger Topping*

350° oven--6 to 8 servings

BARBECUED BEEFIES

11/z pounds ground beef 1 1/z teaspoons salt

1 1/2 cups m i l k 1/B teaspoon pepper
1 cup oats 1/z teaspoon chili powder
2 tablespoons grated onion Barbecue Sauce (below)

M i x a l l i n gred i e n ts except Ba rbec u e Sauce. S h a p e m ixtu re i nto

16 patties ; p l ace in u n g reased baki n g p a n , 1 3x9x2 i n ches. Po u r
B a rbecue S a u ce ove r patties. Bake u n covered 1 h o u r.

Barbecue Sauce : I n saucepan, m ix 3 m ed i u m o n i o ns, f i n e l y

c h o p ped, 3/4 c u p cats u p, 3/4 c u p water, 2 ta b l espoo n s v i n egar,
2 ta b l e s p o o n s Wo rceste rsh i re sau ce, 1 teaspoon ch i l i powd e r
a n d 1/2 teaspoon p a p r i ka. S i m m e r u n covered 30 m i n u tes.

S·Q The Betty Crocker Recipe Card Library

 RAN C H P U D D I N G

1 c u p brown sugar (packed) 1 1/4 cups Bisqu ick baking m ix

2 cups water 1 cup raisins or cut-up
2 tablespoons butter dates
3/4 cup brown sugar (packed) 1/2 cup chopped n u ts
1/J cup water 1 teaspoon vanilla
G inger Topping (below)

I n s a u ce p a n , heat 1 c u p b rown s u ga r, 2 c u ps water a n d the

b u tte r to bo i l i n g, sti rri n g occas i o n a l l y ; boil 5 m i n u tes. Pou r
i n to u n g reased b a k i n g pan, 8x8x2 i n ches. M i x rem a i n i n g i n g re­
d i e n ts except top p i n g t h o ro u g h ly. Spoon batte r o n to m ixtu re
i n p a n . ( B atte r w i l l s i n k i n to l i q u i d a n d spread o u t as i t bakes.)
B a ke 40 to 45 m i n u tes. Serve warm w i t h G i n g e r To p p i ng.

G inger Toppi n g : In c h i l l e d bow l , beat 1/2 cup c h i l l e d w h i p p i n g

c rea m a n d 2 tablespoons s u g a r u n t i l stiff ; fo l d i n 1/4 teaspoon
g i n ge r. Or fo l d 1/4 teaspoon g i n ge r i n to 1 cup froz e n w h i pped
to p p i n g (th awed ) .

Oven Timetable for D i nner a t 6 :00

(Baking ti m e : 1 hour)

Heat oven to 350 °

5 :00 P u t Ba rbecued Beefies i n ove n .

5 :20 P u t i n R a n c h P u d d i n g .
5 :45 P u t i n c a n n e d yel low beans.

©Copyri g h t 1 971 by G en e r a l M i l l s, I n c . A l l ri g h t s r e s e rved . Prin ted i n U . S . A .

 CONVENIENT OVEN MEALS 19
FREEZER-FAST F EAST

Tomatoed Fish Fillets*

H ot Potato Nuggets*
Shredded Lettuce Green Goddess Dressing
Parmesan-Romano Bread *
Sparkling G rapefruit H alves*

475° oven-6 servings

TOMATO E D FISH FILLETS

2 packages (1 pound each) 1 can (1 0 1/2 ou nces)

frozen fish fillets (sole, condensed cream of
cod, hal ibut, haddock or mushroom soup
pollock) 2 small tomatoes
1/2 teaspoon thyme 2 tablespoons soft b utter
D i l l weed

P l ace froze n f i s h in u n g reased b a k i n g p a n , 1 3x9x2 i n c h e s . Sti r

thyme i n to s o u p ; pou r ove r f i s h . Bake u n cove red 30 m i n u tes.

S l i ce tom atoes ; c u t each s l i ce in half a n d p l ace o n fish. B ru s h

b u tte r o n tom atoes ; s p ri n k l e w i t h d i l l weed. B a ke u n covered
5 m i n u tes l o n ge r or u n t i l f i s h f l a kes eas i l y w i t h fo rk.

B·Q The Betty Crocker Recipe Card Library

 HOT POTATO N U G GETS
Spread 1 1/2 packages (1 6 ounces each ) frozen fried sh redded
potato rounds in ungreased jel ly rol l pan, 1 5 1/2 x1 0 1h x1 inch .
H eat 20 minutes or until crisp and hot, turning once.

PARMESA N -ROMA NO BREAD

Cut 1/2 loaf (1 pound) French bread into six to eigh t 1 -inch
s lices. S pread s l ices with soft butter ; s prin k l e with grated Par­
mesan and Romano cheese. Reassemble 1/2 loaf ; wrap in h eavy­
duty al uminum foi l . H eat 20 minutes .

SPARKLI NG GRAPEFRU i T HALVES

Cut grapefruit in hal f ; remove seeds. Cut around edges and
sections to loosen ; remove center. S pread each half with 1
tab les poon cranberry-orange relish or 2 teaspoons butterscotch
sauce. H eat in ungreased baking pan 10 minutes.

Oven Timetable for D in ner at 6 :00

(Baking ti m e : 35 m i nutes)

Heat oven to 475 •

5 : 25 Put Tomatoed Fish Fi l l ets in oven.

5 :40 Put in H o t Potato Nuggets and Parmesan- Romano
Bread.
5 :50 Put in S parkling Grapefruit Halves. Stir Hot
Potato N uggets . Add tomatoes to fish ; return
to oven.

@ Copyright 1 9 7 1 by G en e ra l M il l s , I n c . All rig hts r e s e rved . Printed in U . S.A.

 CONVENIENT OVEN MEALS 20
B R O I L E R-FAST F I SH F O R FO U R

Crusty Fish Sticks* Lem on Wedges

Vegetable Kabobs*
English Muffin Rounds*
Candy S' Mores*

Bro i l 4 inches from heat

C R U STY FISH STICKS

Pl ace 1 package (8 o u n ces) frozen fish s t i c ks on rack in b ro i l e r

p a n . Broiling time 5 minutes.

VEG ETA B LE KABOBS

1 can (1 6 o u n ces) potatoes, 1 can (4 o u n ces) b u tton

drained m u s h rooms, d rained
Soft butter or margarine 2 tomatoes, cut into eighths
Grated Parmesan cheese 1 green pepper, cut into
1 -inch pieces

B r u s h potatoes w i t h b u tte r ; s p r i n k l e w i t h cheese. On s kewers,

a l tern ate potatoes, m u s h roo m s, tom ato wedges and green pep­
per p i eces. P l ace kabobs o n rack in b ro i l e r pan. Broi ling ti me
8 minutes; turn once.

S·Q The Betty Crocker Recipe Card Library

 ENGLISH M U FF I N RO U N DS

S p l i t 6 E n g l i s h m u ffi n s ; sp read c u t s u rfaces w i t h m i xtu re of

1/2 c u p soft b u tter a n d 1/2 teaspoon garl i c s a l t. S p r i n k l e each
h a l f with 1/4 teaspoon sesame seed. P l ace m u ff i n s o n rack i n
b ro i l e r p a n . Broi ling time 5 minutes.

CAN D Y S'MORES

P l ace six s l i ces cut fro m frozen po u n d cake o n u n g reased bak­

i n g sh eet. Pl ace 6 o r 7 sq u a res of m i l k chocol ate candy o n each
s l i ce. A rrange m i n i atu re m a rs h m a l l ows o n candy. B roiling time
about 1 m i nute.

Broiler Timetabl e for Dinner at 6 :00

(Broiling time: 9 m i n u tes)

Place oven rack so top of food is 4 inches from heat.

Set oven control at Broil/550°.

5:52 P u t Vegeta b l e Kabobs u n der b ro i l e r.

5:55 Tu rn Vegeta b l e Kabo b s ; p u t i n C r u sty F i s h Sti cks
and E n g l i s h M u ff i n Ro u n ds.
For dessert : P u t Candy S'Mores u n d e r b ro i l e r so tops
a re 5 i n c h es f r o m heat. B ro i l a bout 1 m i n ute o r un t i l
m a rs h m a l l ows a r e go l d e n .

© C o pyright 1 971 b y G e n e r a l M i lls, I n c . A l l r i g h ts r e s e rved. P r i n ted i n U . S . A .

 CONVENIENT OVEN MEALS 21
FAMILY FAVORITE FISH DINNER

Salmon Sou ffle*

Baked Potatoes
Green Beans w i th Cru nchy Onions*
L i me Sherbet Peanu t Bu tterscotch Bars*

350° oven-4 to 6 servings

,
SALMO N SOU FFLE

2 tablespoons butter or 2 eggs, separated

margarine, melted 3 tablespoons lemon j u ice
1/2 cup m i l k 2 teaspoons m inced onion
4 slices bread, torn i nto 1 teaspoon salt
pieces 1/2 teaspoon pepper
2 cans (1 6 o u n ces each) red Paprika
sal mon, d rained and flaked

Mix b u tte r, m i l k and b read ; sti r in s a l m o n , egg yol ks, l em o n

j u i ce, o n i o n , s a l t a n d p e p p e r . B e a t e g g w h i tes u n t i l stiff ; fo l d
i n to s a l m o n m ixtu re. Po u r i n to g reased 1 1/2 -q u a rt cassero l e .
S p r i n k l e w i th p a p r i ka. B a ke u n covered 1 h o u r.

� This is salmon as children love it-crusty outside, moist and

tender within . For a more delica te souffle crust, place the casserole
to bake in a pan of hot water.

B·Q The Betty Crocker Recipe Card Library

 GREEN BEANS WITH C R U N CHY O N I O N S
I n u n greased 1 -q u a rt cassero l e, m i x 2 ca n s !1 6 o u n ces each)
F re n ch-sty l e green beans, d ra i ned, a n d 1 can (1 0 1/2 o u n ces)
conden sed cream of m u s h room so u p . Bake u n covered 3 5 m i n ­
u tes. S p r i n k l e 1 can ( 3 V2 o u n ces) French fried o n i o n r i n gs o n
top . Bake 5 t o 1 0 m i n u tes l o n ge r o r u n t i l o n i o n r i n gs a re
h eated t h ro u g h .
PEA N UT BUTTERSCOTCH BARS
1 package of o u r butterscotch 1/4 cup water
brownie mix 3 tablespoons peanut butter
1 egg 1/2 cup chopped salted
peanuts
G e n e ro u s l y g rease baki n g p a n , 1 3x9x2 i n ches. B l e n d b row n i e
m i x (d ry) , egg, water a n d pea n u t b u tter. Sp read i n p a n . S p r i n k l e
pean u ts over batter. B a ke 20 t o 25 m i n u tes. Coo l ; c u t i n to b a rs,
a b o u t 3x1 i n c h . 32 bars.

Oven Timetable fo r D i nner at 6 :00

(Baking ti m e : 1 1/2 hou rs)

Heat oven to 350 •

4 :30 P u t b a k i n g potatoes i n ove n .

5 :00 P u t i n S a l m o n S o u ff l e a n d Pea n u t B u tterscotch
B a rs .
5 :20 T a k e o u t Pea n u t B u tterscotch Bars; p u t i n G reen
B e a n s w i t h C ru n chy O n i o n s .
5 :55 S p r i n k l e o n i o n s o n bea n s ; ret u rn to ove n .

@Copyright 1 9 7 1 b y G e n e r a l M i lls, I nc . A l l r i g h t s r e s e rved . P ri n ted i n U. S . A .

 CONVENIENT OVEN MEALS 22
S H O RTCUT S U PPER

One-d ish Tuna R i ce Bake*

Sliced Tomatoes in Lettuce Cups
Sourdough Bread*
Qui ck Apri cot Pie*

350" oven-6 servings

O N E- D I S H TUNA RICE BAKE

1 egg 2 tablespoons snipped parsley

1 1/2 cups u n cooked instant 1 tablespoon p l u s 1 1/2 tea­
rice spoons instant m i nced onion
2 packages (8 ou nces each) 2 teaspoons d ry m u stard
shredded p rocess cheese 1 teaspoon salt
2 cans (7 o u n ces each) tuna, D ash pepper
drained 1 can (13 o u n ces) evaporated
1/J cup sl iced p i m iento­ milk
stuffed ol ives 1/2 cup water
I n u n g reased 2 -q u a rt cassero l e, beat egg s l i gh t l y ; m 1 x m ri ce,
1 1/2 c u p s of the c h eese, the t u n a , o l i ves and seaso n i n gs. Sti r i n
m i l k a n d wate r. S p ri n k l e re m a i n i n g c heese o n to p . Cove r ; b a ke
45 m i n u tes.

B·Q The Betty Crocker Recipe Card Library

 SOURD OUG H BREAD

Cut 1 loaf (1 pou n d ) sourdough bread diagonally into 1 -inch

slices, being careful not to cut com p l etely through bottom crust.
Spread butter between slices. Wrap loaf in 28x1 8-i n ch piece of
heavy-d uty aluminum foil. H eat 20 to 25 min u tes.

QUICK APRICOT PIE

Mix 1 1/4 cups graham cracker cru m bs (1 6 crackers) , 2 table­

spoons sugar and 1/4 cup butter or m argarine, m elted . Press
firmly and evenly against bottom and side of 8-in ch pie pan .
Bake 1 0 min u tes. Cool.

Fill pie shell with 1 can (21 ou n ces) apricot pie filling. Chill. To
serve, top with whip ped cream .

Oven Timetable for Dinner at 6:00

(Baking time: 55 minut�s)

Heat oven to 350"

5:05 Put graham crac ker pie shell in oven .

5:15 Take out pie shel l ; cool. Put in O ne-dish T u n a
Rice Bake.
5:40 Put in Sourdough Bread ; fill pie shell and chill.

@ C o pyrig h t 1 9 7 1 by G e n e r a l M i l l s, I n c . A l l r i g h t s r e s e rv e d . P r i n t e d in U . S . A .
 CONVENIENT OVEN MEALS 23
Q U I C K TO M I X-Q U I C K TO BAKE

T u na Noodle Cups*
Who l e Green Beans
Wa l dorf Sa lad
Quick Coconut Bars*

350° oven-6 servi ngs

TUNA N O O D LE CUPS

3 ounces uncooked med i u m 1 can (13 o u n ces) evaporated

noodles (about 1 1/2 cu ps)
2 eggs, slightly beaten
1 can (7 ounces) tu na,
drained, or 1 cup cut-up
cooked ch i cken
milk
1 teaspoo n salt
Dash cayen n e red pepper
1 tablespoon chopped
pimiento
Ch icken Soup Sauce (below)

Combine noodles, eggs, tuna, mil k, salt, cayenne red pep per
and pimiento. Divide among 6 greased custard cups. Place cups
in baking pan ; p our in very hot water to within V2 inch of tops
of cups. Bake 1 h our o r until knife inserted in center comes out
clean. Serve with Chicken Soup Sauce.

Chicken Soup Sauce : H ea t 1 can (1 0 1/2 o u n ces) co n d e n se d

cream of chicken soup and 1/4 cup lig h t cream or sherry.

S·Q The Betty Crocker Recipe Card Library

 Q U I C K COCO N UT BARS

3 tablespoons butter or mar­ 1 package (6 o u n ces) semi­

garine sweet chocolate p ieces
1/2 package of our wh ite 1 can (3 1/2 ou nces) flaked
cake mix (about 2 cu ps) coconut
1 1/2 cups m i n iatu re marsh­ 1 cup broken m ixed n uts
mal lows 1 can (1 4 ou nces) sweetened
condensed m i l k

I n oven, m e l t b u tte r i n b a k i n g p a n , 1 3x9x2 i n ch e s ; t i l t p a n to

coat bottom w i t h b u tte r. S p r i n k l e cake m i x (d ry) over b u tter. I n
o rd e r l i sted, . s p r i n kle m a rsh m a l l ows, chocol ate p i eces, coco n u t
a n d n u ts o n cake m ix. Po u r m i l k eve n l y o n top.

B a ke about 30 m i n u tes o r u n t i l go l den b rown . Run k n i fe a ro u n d

edges t o loose n . Cool ; c u t i n to ba rs, 1 1/2 x 1 i n c h . 6 dozen bars.

Oven Timetable fo r Dinner at 6 :00

(Baking time : 1 hour)

Heat oven to 350 •

5 :00 P u t Tu n a Nood l e C u ps a n d Q u i c k Coco n u t B a rs

i n ove n .
5 :30 Take o u t Q u i c k Coco n u t Bars.
5 :45 Put i n c a n n ed w h o l e green beans.

@ C o py r i g h t 1 9 7 1 by G e n e r a l M i l l s , I n c . A l l r i g h t s r e s e rve d . P r i n t e d i n U . S . A .
 CONVENIENT OVEN MEALS 24
CHI CKEN EVERY S U N DAY

Chicken with Orange Sauce*

Golden Baked Squash*
Tiny Peas with Onions
Assorted Rolls
Quick Blueberry Cobbler*

400° oven-4 to 6 servings

C H I CKEN WITH O RAN G E SAU C E

2 1/z- t o 3-pou n d broiler­ 1 teaspoon paprika

fryer chicken, cut up 1/4 teaspoon red pepper
1 to 3 tablespoons grated sauce
orange peel, if desi red 1/J c u p salad oil
1/2 cup o range j u ice 1 can (4 ounces) sliced
1 teaspoon salt m ushrooms, drained
1 teaspoon d ry mustard

Wash c h i cken a n d pat d ry. P l ace s k i n s i d e down in s i n g l e l ayer

in u n g reased b a k i n g pan, 1 3x9x2 i n ches. Mix remai n i n g i n g re­
d i e n ts except m u s h ro o m s ; po u r ove r c h i c ke n .

Bake u n cove red 45 m i n u tes.Tu rn ; s p r i n k l e w i t h m u s h ro o m s a n d

s p o o n s a u ce ove r c h i c ke n . Bake 1 5 m i n u tes l o n ge r o r u nt i l
c h i cken i s ten d e r .

8-Q The Betty Crocker Recipe Card Library

 GOLDEN BAKED SQUASH

Pl ace 2 packages (1 0 o u n ces each) froze n squash in u ngreased

1 1/2 - q u a rt cassero l e . Top with 1/4 cup b u tte r o r m a rgari n e and 1/2
teaspoon salt. Cove r ; bake 1 h o u r. J u st before serv i n g, sti r i n 2
tabl espoon s m i n ced o n i o n .
QUICK BLUEBERRY COBBLER

1 package of o u r wild blue­ 1 tablespoon lemon ju ice

berry muffin mix 1 teaspoon cinnamon
1 can (21 ounces) blueberry
pie filling

D ra i n b l u eberries from m u ffin m ix ; rese rve l i q u i d . Sti r togeth e r

reserved l i q u id, t h e p i e fi l l i n g, l e m o n j u i ce and c i n n a mo n ; heat
to bo i l i ng. Pou r i n to u n greased baking pan, 9x9x2 i n ches. P re­
pare m u ffi n m i x as d i rected on package except-po u r batte r on
hot p i e fi l l i n g . B a ke 2 5 to 30 m i n u tes.

Oven Timetable for Di nner at 6 : 00

(Baking time : 1 hour)

Heat oven to 400"

5 :00 Put C h i cken with O ra n ge S a u ce and G o l d e n

Baked S q u a s h i n ove n .
5 :1 5 Put i n Q u i c k B l u eberry Co b b l e r.
5 :40 Take o u t Q u ick B l u eberry Cobb l e r ; add
m u s h ro o m s to C h i cken w i th O ra n ge Sau ce. Put i n
ro l l s a n d can ned t i n y peas w i th ca n ned on i o n s .

@Copyright 1 9 7 1 b y G e n e ral M i l l s, I n c. A l l r i g hts r e s e rved. P r i nted i n U . S . A .

 CONVENIENT OVEN MEALS 25
LAST O F THE T U R KEY TREAT

Turkey- Rice Enco re* Lemon-Crunch Peaches*

Shoestring Beets
Green Oni ons Celery
Gingerbread Ring* Foa m y Lemon Butter Sauce*

350° oven-4 to 6 servings

TU RKEY-RICE ENCORE

2 cups cut- u p cooked tu rkey 1 can (1 0 1/2 o u n ces) con­

1 1/2 to 2 cups cooked regu lar densed cream of
or brown rice mushroom soup
1/4 cup chopped green 1/J sou p can m i l k
pepper Salt and pepper
In u n g reased 1 1/2 -q u a rt cassero l e, mix a l l i n g red i e n ts. Cover ;
b a ke 3 0 m i n u tes.

LEMO N-CRU N C H PEACH ES

P l ace can n ed peach h a l ves c u t s i des u p i n u n g reased baki n g

d i s h . D o t w i th b u tte r ; s p r i n k l e w i t h m ace, g rated l e m o n peel
a n d chopped n uts. H eat u ncove red 30 m i n u tes.

B·Q The Betty Crocker Recipe Card Library

 GINGERBREA D R I N G

G rease 6-cup ring mold. Prepare ou r gingerbread mix a s di­

rected on p ackage except-pour b a tter i nto mold. B a ke 20 to 25
m i n u tes. I nvert onto serving p l ate and serve w i th Foamy Lemon
B u tter Sauce (below) or C r a n berry F l uff ( below) .

Foamy Lemon Butter Sauce : Beat 1 egg unt i l foamy. B lend in

1/J cup butter or marg a r i ne, mel ted, 1 1/2 cups s i fted confection­
ers' su gar, g ra ted peel of 1 lemon and 2 to 3 tables poons lemon
jui ce. Beat 1 cup ch i l l ed wh i p ping cream until st i ff ; fold i nto
egg mi xture.

Cranberry Fluff : Prepa re 1 envelope ( a bo u t 2 ounces) dessert

top ping mix a s d i rected on package. Fold in 1 can (1 6 ounces)
whole cranberry sa u ce and 1/2 cup chopped nuts.

Oven Timetable for Dinner at 6 :00

(Baki ng time : 30 m i n u tes)

Heat oven to 350•

5 :30 Put Tu r key- R ice Encore and Lemon-Crunch

Peaches in oven.
5 :40 P u t in G i ngerb read R i ng and canned shoest r i n g
beets.

© C o pyri g h t 1971 by G e n er a l M il l s , I n c . A1 1 ri g h t s r e s erved. Pri n t ed i n U . S . A .

 CONVENIENT OVEN MEALS 26
STREAM L I N E D OVEN M EAl

Turkey Puff* Chutney-fi lled Apricots*

Tossed Green Salad
Cheese Brioches*
Quick Date Cake*

375° oven-6 servings

TU RKEY PUFF

1 can (1 0 1/2 o u n ces) con- 1 can (1 6 ounces) green beans,

densed cream of m u s h room drained
sou p 1/4 c u p sh redded process
1/J cup m i l k American cheese
1 cup cut-up cooked tu rkey 4 egg yol ks, well beaten
or chicken 4 egg wh ites, stiffly beaten

I n g reased 1 1/2 -q u a rt cassero l e, b l e n d sou p , m i l k, t u rkey a n d

b e a n s . Bake u n covered 1 0 m i n u tes. Sti r ch eese i n to egg yo l ks ;
fo l d i n to e g g w h i tes. P i l e o n h o t sou p m i xtu re. Bake 3 0 m i n u tes
l o n ge r.

CH UTN EY-FI LLED APRI COTS

P l ace 1 2 c a n n e d a p r i cot h a lves cut s i des up in u n g reased b a k i n g

p a n ; spoon a b o u t 1 t a b l espoon c h u tney o n e a c h h a l f. H eat u n ­
cove red 1 0 m i n u tes.

8-Q The Betty Crocker Recipe Card Library

 C H EESE B R I O C H ES
Thaw 1 package (8 ounces) frozen brioches. Cut around topknot
of each and remove. Place about 1 teaspoonful your favo r i te
pasteurized p rocess cheese spread in each brioche; replace tops.
Return brioches to foil package. Heat uncovered 10 min utes.
Q U I C K DATE ,CA K E

1 package of o u r d a t e b a r 1 teaspoon b a k i n g powder

mix 1/2 c u p c h o p p ed n u ts
1/2 c u p h o t water 1/2 c u p o range m a r m a l a d e
2 eggs 1 teaspoon water
G rease baking pan, 8x8x2 i n ches. Mix date filling f rom date bar
mix and 1/2 cup hot water. Stir in crum bly mix, eggs, baking
powder and nuts. Spread in pan.

B a ke 30 minutes or u n t i l wood en pick i n serted in cen ter comes

out clean. M i x marmalade and 1 teas poon wate r ; s p read on
warm cake. Serve warm.

Oven T i m etable for Dinner at 6 :00

( B a k i n g t i m e : 40 m i n u tes)

H eat oven to 375•

5 :20 Put Tu rkey Puff in oven.
5 :30 Add topping to Tu rkey Puff ; put in
Quick Date Cake.
5 :50 Put in Chutney-fi lled Apricots and Cheese
Brioches.

@ Co p y ri g h t 1 9 7 1 by G e n e r a l M i l l s, I n c . A t l r i g h t s r e s e rv e d . P r i n t e d in U . S . A .
 CONVENIENT OVEN MEALS 27
ELEGANT BUT SO EASY

Stuffed Rock Cornish Hens*

Succotash
Molded Cranberry Sal ad
Brown 'n Serve Rolls*
French Apple Pie*

425" oven-4 servings

STU FFED ROCK CO RN ISH H E N S

Thaw fo u r 1 - p o u n d Rock Co rn i sh h e n s i f froze n . Wash h e n s a n d

p a t d ry. Prepare 1 /2 c u p h e rb-seaso ned stuffi n g . R u b cav i t i es of
h e n s w i t h s a l t and p e p p e r ; fi l l each w i t h 1 1/2 to 2 tab l espoons
stu ffi ng.

P l ace h e n s b reast s i d e up o n rack in o p e n s h a l l ow roasti n g pan.

Cri sscross 1 s l i ce baco n , c u t i n h a l f, o n each hen. Do n o t add
water. Do not cove r. Roast a b o u t 1 h o u r o r u n t i l tender.

BROWN 'N SERVE ROLLS

S p l i t b rown a n d serve ro l l s ; sp read w i th soft b u tter. R e p l ace

to p s ; b r u s h tops with b u tter. Bake o n u n g rease d ba k i n g s h eet
10 to 1 5 m i n u tes or u n t i l b rown.

B·Q The Betty Crocker Recipe Card Library

 FRENCH APPLE P I E

2 sticks or 1 p acket o f o u r 1 package (6 o u n ces)

pie crust m i x butterscotch p ieces
1/J cup brown sugar (packed) 1 can (20 ounces) pie-
sliced apples

P repa re pastry fo r 9- i n ch O n e- c r u s t P i e as d i rected o n package.

M i x rem a i n i n g pie crust stick o r mix a n d the s u ga r u n t i l f i n e l y
c ru m b l e d . Sti r i n b u tterscotch p i eces. Reserve 1 1/2 c u p s c ru m b ly
m ixtu re.

M ix re m a i n i n g cru m b l y m ixtu re a n d the a p p l e s ; po u r i n to

pastry- l i n e d p i e p a n . ,S p ri n k l e with reserved cru m b l y m ixtu re.
Cove r edge o f pastry w i t h 2-i n ch s t r i p of a l u m i n u m fo i l to p re­
vent excessive b rown i n g ; remove fo i l last 1 5 m i n u tes of baki n g.
Bake .40 to 45 m i n u tes.

Oven Timetable for D i n ner at 6 :00

(Baking time : 1 hour)

Heat oven to 425°

5 :00 Put Stu ffed Rock Corn i s h H e n s and F r e n c h A p p l e

P i e i n ove n .
5 : 25 R e m ove a l u m i n u m fo i l s t r i p from p i e .

5 :40 Take o u t F re n c h A p p l e P i e ; p u t i n B rown ' n S e rve

R o l l s a n d ca n n ed s u ccota s h .

© C opyri g h t 1 9 7 1 b y G e n e r a l M i l l s, I n c . A11 r i g h ts r e s e r ve d . P r i n t e d i n U . S . A .