These are the l uncheon party di shes we have served wi th success to the cel ebri ti es and di sti ngu I shed guests. The foods of whi ch they are composed have been sel ected wi th care for bal ance and vari ety I n fl avors, textures, shapes and col ors that compl ement each other for a beauti ful whol e
These are the l uncheon party di shes we have served wi th success to the cel ebri ti es and di sti ngu I shed guests. The foods of whi ch they are composed have been sel ected wi th care for bal ance and vari ety I n fl avors, textures, shapes and col ors that compl ement each other for a beauti ful whol e
These are the l uncheon party di shes we have served wi th success to the cel ebri ti es and di sti ngu I shed guests. The foods of whi ch they are composed have been sel ected wi th care for bal ance and vari ety I n fl avors, textures, shapes and col ors that compl ement each other for a beauti ful whol e
DIVIDER CARD The Betty Crocker Recipe Card Library
about GALA MENUS FROM
THE BETTY CROCKER DINING ROOM o o o For your Very Important Parties, do as we do i n the Betty Crocker Ki tchens-serve these, our gal a-best menus, col lected and publ i shed here for the very fi rst ti me. These are the l uncheon party di shes we have served wi th success to the cel ebri ti es and di sti ngu i shed guests who honor us wi th vi si ts-to statesmen and actresses, world travel ers and wri ters wi se i n food lore. Luncheons i n our tradi ti onal 18th Century Di ni ng Room are served to four to fourteen guests, and l i ke al l our "Kitchen tested" men us, the foods of whi ch they are composed have been sel ected wi th care for bal ance and vari ety i n fl avors, textures, shapes and col ors that compl ement each other for a beauti ful and sati sfyi ng whol e. We recommend these speci al occas i on party foods to earn prai se from your most sophi sti cated and knowl edgeabl e guests . Cordi ally, Pictured: The Betty Crocker Dining Room, Golden Valley, Minnesota. @Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A. Gala Menus from the Betty Crocker Dining Room 1. Bacon-wrapped Beef Tenderloins 2. Beef Anchovy Roulades on Brown Rice 3. Beef Provenale on Rice 4. Chianti Beef Roast 5. Cold Plate: Sliced Beef, Turkey and Cheeses 6. Rib Eye Steaks 7. Teriyaki Meatballs 8. Baked Ham with Horseradish Glaze 9. Baked Ham with Maple Glaze 10. Pork Chops Supreme 11. Broiled Saratoga Lamb Chops 12. Marinated Roast Lamb 13. Chicken Crepes Versailles 14. Crusty Curried Chicken 15. Pheasant en Creme 16. Roast Cornish Hens 17. Twin Salad Plate: Chicken Curry, Fresh Fruit 18. Twin Salad Plate: Fruited Chicken, Marinated Vegetables 19. Boston Clam-Rice Bake 20. Cellini Pies 21. Lobster de Jonghe 22. Savory Scallops 23. Shrimp Curry with Condiments 24. Trout Almandine 25. Deviled Ham Quiche 26. Golden Cheese-Shrimp Bake 27. Swiss Cheese Oven Omelet Recipes for starred foods in menus given on cards. 10-V The Betty Crocker Recipe Card Library about OUR DINING ROOM ... This gracious 18th Century room, lighted by a brass and crystal chandelier and sconces, overlooks the terrace with fountains, umbrella tables and blooming flowers in summer, swirling leaves or snowflakes as the seasons change across the Golden Valley countryside. Fresh flowers are always on the rosewood-bordered dining table which, with its gold-upholstered chairs, stands upon a grass green carpet. A rosewood paneled storage wall behind a Louis XV lacquered Chinese chest conceals our treasured china, linens, silver and crystal. Ivory damask covers the opposite wall, against which stands a mahogany sideboard. Nearby, a Roman-shaded window overlooks a Japanese indoor garden. In this room our Gala Menus are served; and since our guests, like yours, are sometimes delayed in arriving, lunch is often preceded with a "starter" course from punch bowl and serving cart in our adjoining indoor patio. Since many of our guests are men, you will find these luncheon tested menus hearty enough to serve at dinner parties; three menus are for popular brunches (cards 25,26 and 27). Enjoy them all with the success they deserve. @Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A. Gala Menus from the Betty Crocker Dining Room 1 8 servings Bacon-wrapped Beef Tenderloins Cherry T orata-Parsley Garnish Zucchini Continental* Green Salad with Guacamole* Brioches Fresh Peaches and Blueberries with Custard Sauce* BACON-WRAPPED BEEF TENDERLOI NS Sel ect 8 beef t enderloin fi l ets, 1 t o 11/ i nches thick. Wrap bacon s l ice around edge of each fi l et; secu re wit h wooden picks. Set oven cont rol at broi l and/or 550. Pl ace fi l ets on rack in broi l er pan. Broi l wit h tops 3 i nches from heat 8 min u tes. Tu rn; broi l 7 minutes l onger. Season wi t h sal t, pepper and onion sal t . 8 seri ngs. lOV The Betty Crocker Recipe Card Library ZUCCHI NI CONTI NENTA 8 smal l zucchi ni (about 2 pounds) 1 cup butter or margari ne 2 teaspoons water 1 dove garl i c, crushed % teaspoon sal t 1 teaspoon pepper Cut zucchi ni l engt hwi se i n half. Melt butt er i n large s ki llet ; add rema i ni ng i ngredi ent s. Cook and st i r zucchi ni i n butt er mi xt ure unt i l sl i ght l y brown. Cover t i ghtly; cook 6 to 8 mi nu tes or unt i l zucchi ni i s cr i sp-tender. 8 servi ngs. GREEN SALAD WITH GUACAMOLE 8 cups bi te-si ze pi eces Bibb lettuce 1 cup sliced radishes Oi l and vi negar sal ad dressi ng 1 can (7% ounces) frozen guacamole di p, thawed Toss lettuce, radi sh sl i ces and sal ad dress i ng; di vi de among 8 salad bowl s. Spoon guacamole di p onto each servi ng. 8 seri ngs. FRESH PEACHES AND BLUEBERRI ES WITH CUSTARD SAUCE Di vi de 4 cups fru i t ( sl i ced fresh peaches and fresh bl ueberri es) among 8 dessert di s hes. Mi x 1/4 cup rum and 1 can of ou r ready to-serve van i l la puddi ng (2 cups) . Spoon over fru i t i n each di s h. Gar n i s h wi t h mi nt. Serve i mmedi ately. 8 seri ngs. Copyr i ght 1971 by General Mi l l s, I n c. Al l r i ght s reserved. Pr i n ted in U. S. A. Gala Menus from the Betty Crocker Dining Room 2 12 serings Soup Creole * Beef Anchovy Roulades on Brown Rice * Braised Pascal Celery with Pimiento Marinated Artichokes Ripe Olives Italian Peppers Chocolate Cake with Mocha Butter Frosting* SOUP CREOLE 1 can (46 ounces) tomato juice 5 whole cloves 1 bay leaf 1 can (101 ounces) tomato puree 2 cups beef broth 1 onion slice 3 tablespoons sugar 11 teaspoons salt 1 teaspoon herb seasoning Heat a l l i ngredi ent s to boi l i ng, sti rri ng occas i onal ly. Redu ce heat ; s i mmer 5 mi nutes. Strai n ; serve i n mu gs wi th l emon s l i ces. 12 servings (about 3 cup each). 10-V The Betty Crocker Recipe Card Library BEEF ANCHOVY ROULADES ON BROWN RI CE 2 cans ( 2 ounces each) anchovy fi l l ets, drai ned 4 l arge cl oves garl i c, mi nced 8 l arge spri gs parsl ey, chopped (about 1 cup) 1 cup mi nced oni on 12 sl i ces beef top round steak (6x6 i nches each) , 1 i nch thi ck 34 cup shorteni ng 2 cans (101 ounces each) condensed beef broth ( boui l l on) 1 teaspoon pepper 1 cup l i ght cream 2 tabl espoons l emon j ui ce Hot cooked brown ri ce Mash a nchovy f i l l ets to a paste. Mi x i n gar l i c, pars l ey and on i on u nt i l mi xtu re i s mushy. Spread on stea k s l i ces. Rol l up; t i e wi t h stri ng. Mel t shorteni ng i n 2 l arge skillets. Brown rolls over me di u m heat. Dra i n of fat. Add beef broth and pepper. Cover ; s i mmer 1 hou r. Uncover ; sti r i n cream and l emon j u i ce. Si mmer about 30 mi n u tes l onger or u nt i l sauce i s consi stency of t hi n wh i te sauce. Cut st r i ng a round rol l s and remove. Serve rol l s and s auce wi t h r i ce. 1 2 servi ngs. MOCHA BUTIER FROSTING FOR CHOCOLATE CAKE Beat 11/ cups soft butter unt i l l i ght and f l uffy. Bl end i n 5 cups confect i oners' s ugar, 1/ cup mi l k and 2 teaspoons i nstant cof fee; beat unti l smooth. Cover ; ref r i gerate unt i l mi xt u re is of spreadi ng cons istency. Fi l l s and frosts two 8- or 9-i nch layers. Copyr i ght 1971 by General Mi l l s, I nc. Al l ri ght s reserved. Pri nt ed i n U. S. A. Gala Menus from the Bett Crocker Dining Room 3 8 serings Wine Punch Rye Wafers with Smoky Spread * Beef Provem;ale on Rice* Broiled Tomato Garnish * Endive and Boston Lettuce Salad Hot Buttered French Bread Lemon Sherbet with Raspberry Sauce Macaroons RYE WAFERS WITH SMOKY SPREAD 2 cups ground cooked ham 1/ cup fi nel y chopped cel ery 1/ cup dai ry sour cream 1 teaspoon papri ka 1 teaspoon salt 1 teaspoon pepper 1 teaspoon cloves 1 can (8% ounces) crushed pi neappl e, drai ned Rye wafers Mi x a l l i ngredi ents except rye wafers; ch i l l . Serve wi t h rye wafers. 2% cups spread. 10-V The Betty Crocker Recipe Card Library BEEF PROVENcALE ON RICE 1 cup butter or margari ne 14 cup s al ad oi l 11 pounds smal l oni ons 4 pounds beef chuck, cut i nto 2-i nch cubes 1 cup Gol d Medal fl our 1 tabl espoon tomato paste 3 cups red Burgundy 1 teaspoon i nstant beef boui l l on 1 teaspoon thyme l eaves 1 teaspoon marjoram l eaves 1 teaspoon pepper 2 bay l eaves % pound smal l mushrooms Sni pped chi ves Hot cooked ri ce Heat oven to 325. I n Dutch oven, heat butter and oi l . Cook and st i r oni ons i n fat 5 mi n u tes. Set oni ons asi de. Brown meat, a thi rd at a t i me. Set meat asi de. Remove Dutch oven f r om heat ; pour of f al l but 1 tabl espoon fat. Bl end i n f l our and t omato paste. Sti r i n Bu rgundy gradua l l y; mi x i n meat, season i n gs and mush rooms. Cover ; bake 1 1/ hours. Add oni ons; bake 1 hou r l onger or u nt i l meat i s t ender. Spri nkl e wi t h chi ves. Serve on ri ce. 8 seri ngs. BROI LED TOMATO GARNI SH Set oven contr ol at broi l and/or 550. Dot 8 t omato hal ves wi t h butter; season with salt and basil. Broil 5 i nches f r om heat 5 mi nu tes or u nt i l bu bbl y. 8 servi ngs. To serve dessert, partially thaw frozen raspberries; spoon over lemon sherbet. Copyr i ght 1971 by General Mi l l s, Inc. Al l r i ght s reserved. Pri nted in U. S. A. Gala Menus from the Betty Crocker Dining Room 4 10 serings Chianti Beef Roast * Sauteed Mushroom Cap-Parsley Garnish Oven Rice with Peas and Pimiento * Tomatoes Vinaigrette* Hot Baking Powder Biscuits Double Berry Sundaes * CHIANTI BEEF ROAST 3 tablespoons shortening 5-pound rolled beef rump roast 1 teaspoon salt 1/ teaspoon pepper 2 cups Chianti Melt shortening in Dutch oven. Brown roast in shortening over medi u m heat about 15 mi nu tes. Season wi t h sal t and pepper. Pou r Chi ant i over roast. Cover ; bake i n 325 oven 3 to 312 hours or unt i l roast i s tender . Serve hot or chi l l and s l i ce. 1 0 servings. lOV The Betty Crocker Recipe Card Library OVEN RICE WITH PEAS AND PIMIENTO 4 cups boil ing water 2 cups uncooked regul ar rice 2 teaspoons sal t 1 package (10 ounces) frozen green peas 1 cup chopped pi mi ento Heat oven to 350. Mi x water, r i ce and sal t i n u ngreased baki ng di sh, 1 31/x9x2 i nches. Cover ; bake 25 to 30 mi n u tes or u nt i l l iqu i d i s absorbed and r i ce i s tender. Wh i l e r i ce bakes, cook peas as di rected on package. Sti r peas and pi mi ento i nto r i ce. 10 to 12 servi ngs. TOMATOES VINAIGRETTE 10 thick tomato sl i ces 1 cup ol ive oi l 1 cup wi ne vi negar 2 teaspoons oregano 1 teaspoon salt 2 cl oves garl ic, minced 1h teaspoon pepper 1 teaspoon dry mustard Mi nced oni on Snipped parsl ey Pl ace tomatoes i n baki ng pan, 8x8x2 i nches. Mi x rema i ni ng i n gred i ents except oni on and parsl ey; pou r over tomatoes. Cover ; refri gerate 2 hours, basti ng occasi onal l y wi t h dress i ng. To serve, dri zzl e wi t h dressing and spr i nkl e wi th oni on and pars l ey. 10 servi ngs. DOUBLE BERRY SUNDAES Heat 2 packages ( 10 ounces each) frozen bl ueber r i es, t hawed. Serve over raspber ry i ce-cream bal l s. 10 servi ngs. Copyr i ght 1971 by General Mi l l s, Inc. Al l r i ghts reserved. Pri nt ed i n U. S. A. Gala Menus from the Betty Crocker Dining Room 5 12 serings Hot Bouillon * Cold Plate: Sliced Beef, Turkey and Cheeses* Marinated Green Beans and Artichoke Hearts * Garden Cottage Cheese in Tomato Cups * Hot Bite-size Biscuits Grasshopper Angel* HOT BOUI LLON 4 cans (101/ ounces each) 14 teaspoon pepper condensed beef broth 1 teaspoon salt (bouillon) 1 teaspoon onion salt 4 soup cans water 14 teaspoon celery salt 1 cup sherry, if you wish 14 teaspoon sweet basil In large kett l e, heat a l l i ngredi ents to s i mmer i ng. Serve hot. 12 servings (about 3 cup each). = Our dining room guests find the cold plates already on the table; hot biscuits are passed. l OV The Betty Crocker Recipe Card Library INDIVIDUAL COLD PLATES For each serving, arrange on l eaf l ettu ce, 1 s l i ce col d cooked t u rkey, 2 t hi n s l i ces roast beef, rol l ed up, 1 stri p caraway cheese and 1 t r i angl e Cheddar cheese. Al l ow about 1/ pou nd meat per servi ng. On Bi bb l ettuce, ar range whol e green beans and canned a rt i choke hea rts t hat have been mar i nated i n Ital i an sal ad dressi ng. On a bed of parsl ey, pl ace a t omato stuffed wi t h Garden Cot tage Cheese ( bel ow) . Garden Cottage Cheese: Mi x 412 cups (th ree 1 2-ou nce cartons) creamed cottage cheese, 1 cup s l i ced cucu mber, 1 cu p s l i ced radishes, dash sal t and pepper. GRASSHOPPER ANGEL 24 l arge marshmal l ows 3 cup mi l k 2 tabl espoons each green creme de menthe and white creme de cacao 1 teaspoon salt Few drops green food col or 1 pi nt whi ppi ng cream, whi pped 1 angel food cake Toasted sl ivered al monds I n saucepan over l ow heat, mel t marshmal lows i n mi l k, sti r r i ng constant l y. Remove f rom heat ; cool . Mi x in l i queu rs, sal t and food col or; ch i l l . Fol d i n whi pped cream. Spl i t cake to make 3 l ayers. F i l l and f rost cake wi t h 1 cup fi l l i ng for each l ayer. Gar n ish top wi th al monds. Copyri ght 1971 by General Mi l l s, Inc . Al l ri ghts reserved. Pri nted i n U. S. A. Gala Menus from the Betty Crocker Dining Room 6 6 serings Rib Eye Steaks * Olive-Carrot Garnish* Herbed Broccoli* Green Salad with Radishes and Cauliflowerets Little Cheese Loaves * Warm Pumpkin Pie with Nutmeg Whipped Cream* RIB EYE STEAKS Set oven control at broi l and/or 550. Pl ace 6 r i b eye steaks, % to 1 i nch t h i ck, on rack i n broi l er pan. Broi l wi t h tops 3 i nches from heat about 8 mi nutes. Tu rn ; broi l 7 mi n u tes l onger for medi u m doneness. Season wi t h sal t and pepper. 6 serings. OLIVE-CARROT GARNISH I nsert several t hi n carrot sti cks i n pi tted r i pe ol i ve. Nestl e 3 ol i ves on a s pr i g 6f parsl ey. lOV The Betty Crocker Recipe Card Library HERBED BROCCOLI 3 pounds broccoli 2 cups water 3 chicken bouillon cubes 1 cup chopped onion 1 teaspoon marjoram leaves 1 teaspoon basil leaves 3 tablespoons butter, melted Tr i m off broccol i l eaves; cut off ends of l ower stems. Cut l arge stal ks l engthwi se in hal f. In l arge ski l l et, heat water to boi l i ng; add bou i l l on cu bes, on i on, marjoram, basi l and broccol i . Cover ; heat to boi l i ng. Cook 1 0 mi nutes or j ust unt i l tender. Drai n ; drizzl e wi t h butter. 6 servings. LITTLE CHEESE LOAVES Heat oven to 400. Grease bottoms of 6 mi ni at u re l oaf pans, 41hx23x1 12 i nches. Prepare 1 package of ou r corn mu ff i n mi x as di rected except-sti r i n 1 teaspoon seasoned sal t, 2 tea spoons caraway seed and 1 cup sh redded sharp Cheddar cheese. F i l l pans 1 h fu l l . Bake about 20 mi nutes. Serve on i ndi vi dual bread boards. 6 loaves. NUTMEG WHIPPED CREAM FOR PUMPKIN PIE In c hi l l ed bowl , beat 1 cup ch i l l ed whi ppi ng cream u nt i l sti ff ; gradua l l y beat i n 2 tabl espoons honey and 1 teaspoon n utmeg. About 2 cups. Bake Little Cheese Loaves earlier in the day, cool and wrap them in aluminum foil, ready to heat while the steaks are broiling. Copyri ght 1971 by General Mi l l s, Inc . Al l r i ghts reserved. Pri nted in U. S. A. Gala Menus from the Betty Crocker Dining Room 7 10 servings Raspberry Catawba* T eriyaki Meatballs* Rice Pea Pods with Carrots Green Salad with Coconut Chips Sesame Butter Sticks* Minted Snowballs* RASPBERRY CATAVBA 1 package (10 ounces) frozen raspberries, thawed 2 bottles (25. 6 ounces each) sparkling catawba grape juice, chilled Heat raspber ries to boil ing; cook 1 0 minutes. St rain and cool . Mix with grape juice; pou r over ice in pu nch bowl . 15 servings (about 1 cup each). = To make Sesame Butter Sticks, prepare Butter Sticks (RECIPES CHILDREN CAN MAKE card 16) as directed except-sprinkle with sesame seed before baking. The Betty Crocker Recipe Card Library TERIYAKI MEATBALLS 3 pounds ground beef 3/4 cup chopped onion 3 cup chopped water chestnuts 11/ cups soft bread crumbs 3 eggs 3 teaspoons salt 1 teaspoon ginger 3 cup milk 3 tablespoons shortening 11 cups white wine 11/ cups beef broth 14 cup plus 2 tablespoons cornstarch 3/4 cup sugar 3 cup vinegar 3 tablespoons soy sauce 41 to 6 cups beef broth Mi x beef, on i on, water chest nuts, cru mbs, eggs, sal t , gi nger and mi l k. Shape i nto bal l s. Mel t shorteni ng i n 2 l arge ski l l ets ; brown meatballs. Drain off fat. Add wine and 1 12 cups beef brot h. Si mmer 30 mi n u tes. Mi x cornstarch and sugar. St i r i n vi negar, soy sauce and remai n i ng broth. Pour hal f i n to each ski l l et ; cook over medi u m heat, sti rri ng constant l y, u nt i l mi xtu re t hi ckens and boi l s. Boi l and st i r 1 mi n ute. 10 servings. MINTED SNOWBALLS Rol l 10 van i l l a i ce-cream bal l s i n shredded coconut. F reeze. At servi ng t i me, spoon half the Mi nt Sau ce ( bel ow) i nto dessert dishes. Add ice-cream bal l s and spoon on remai ni ng sauce. 10 servings. Mint Sauce: Heat 1 j ar (10 ounces) mi nt jel l y and 3 to 4 tabl e spoons water, sti rri ng occasi onal l y, unt i l jel l y i s mel ted. Strai n i f foam for ms. Cool . Copyri gh t 197 1 b y General Mi l l s, Inc . A l l rights reserved. Printed in U. S. A. Gala Menus from the Betty Crocker Dining Room 8 10 servings Tangy Cranberry Punch* Baked Ham with Horseradish Glaze* Scalloped Potatoes* Green Beans Almandine* Watermelon Pickles Carrot Curls Cucumber Slices Pumpernickel Rolls Strawberry Shortcakes TANGY CRANBERRY PUNCH 2 cans (12 ounces each) % cup water pi neappl e jui ce 3 cups cranberry cocktai l 1 cup orange j ui ce 2 tabl espoons l emon j ui ce 3 tablespoons sugar 3 cups gi nger ale 1/ l emon, thi nl y sl i ced 1 orange, thi nl y sl i ced Sti r toget her f ru i t j u i ces, wat er and sugar unt i l sugar i s dissol ved. Just before servi ng, pou r over i ce i n punch bowl . Add gi nger al e and gar n i s h wi th fru i t s l i ces. 10 servi ngs (about 1 cup each). lOV The Betty Crocker Recipe Card Library BAKED HAM WITH HORSERADISH GLAZE S12- to 6-pound fully cooked boneless ham, cut into %-inch slices and tied * Whole cloves 1 cup brown sugar (packed) 1 cup horseradish 1 cup lemon juice Heat oven to 325. Pl ace ham on rack in s hal l ow roast i ng pan. I nsert cl oves i n ham. Bake 1 t o 112 hou rs. I n s mal l saucepan, sti r toget her remai ni ng i ngredi ents; heat to boi l i ng. I ncrease oven temperatu re to 400. Pou r horseradi sh gl aze over ham. Bake 15 mi nu tes l onger, basti ng occas i onal l y wi t h gl aze. 10 servings. * Ask your meat retailer to cut the ham, reassemble and tie with cord. SCALLOPED POT A TOES Prepare 2 packages of our scal l oped potatoes as di rected except -use 3-quart casserol e. Bake 35 to 40 mi nu tes. 10 servings (about 1/ cup each). GREEN BEANS ALMONDINE Cook 3 packages (10 ounces each) frozen green beans a s di rected on package. Pou r mel ted butter over beans; spr i n kl e wi t h toasted s l i vered al monds. 10 servings. Copyright 197 1 by General Mil l s, Inc . All rights reserved. Pri nt ed in U. S. A. Gala Menus from the Betty Crocker Dining Room 9 10 serings Sparkling Pink Catawba Baked Ham with Maple Glaze* Squash Rings filled with Peas and Celery* Avocado-Apple-Grapefruit Salad Cloverleaf Rolls Soft Ginger Cookies* Pineapple Sherbet BAKED HAM WITH MAPLE GLAZE 51-to 6-pound fully cooked boneless ham, cut into 14-inch slices and tied* 1 cup dark corn syrup 2 tablespoons prepared mustard 34 cup brown sugar (packed) 1 tablespoon maple flavoring Heat oven to 325. Bake ham as di rected on card 8. Combi ne remaining i ngredients. I ncrease oven temperatu re t o 400. Pou r mapl e gl aze over h a m. Bake 1 5 mi nutes l onger, basti ng occa s i onal l y wi t h gl aze. 10 servings. *Ask your meat retailer to cut the ham, reassemble and tie with cord. lOV The Betty Crocker Recipe Card Library SQUASH RINGS FILLED WITH PEAS AND CELERY Heat oven to 450. Cut 2 l arge acorn squ as h i nto ten 1-i nch s l i ces; remove seeds and f i bers. Pl ace s l i ces on rack i n roasti ng pan. Pou r water ( 1 i nch deep) i nt o pan. Cover; bake 30 min utes. Uncover; br us h wi t h butter and s pri nkl e wi th seasoned s al t. Bake 15 mi nutes l onger or unti l squash is tender. Whi l e squash bakes, cook 3 packages (10 ou nces each) frozen green peas and cel ery as di rected. To s erve, fi l l s quas h ri ngs wi t h peas and cel ery. 10 servings. SOFT GINGER COOKIES 1z cup shortening 1 cup sugar 1 cup dark molasses 1z cup water 4 cups Gold Medal flour* 11 teaspoons salt 1 teaspoon soda 11z teaspoons ginger 1 teaspoon cloves 1 teaspoon nutmeg 1 teaspoon allspice Mi x t horou gh l y shorteni ng and s ugar. Bl end in remai ni ng i ngre di ents. Cover dough; chi l l 3 hou rs . Heat oven t o 375. Rol l dough 1 i nch thi ck on l i ght l y f l ou red cl ot h-covered board. Cut i nto 3- i nch c i rcl es. Sprinkl e wi t h s ugar; pl ace on wel l -greased baki ng s heet. Bake 10 t o 12 mi n utes . Cool cooki es on baki ng s heet 2 min utes; remove to wi re rack. 31z dozen cookies. *If using self-rising flour, omit salt and soda. Copyri ght 1971 by General Mi l l s, Inc. Al l r i ghts reserved. Pri nted in U. S. A. Gala Menus from the Betty Crocker Dining Room 1 0 8 serings Green Salad with Roquefort French Dressing* Pork Chops Supreme* Chive-sprinkled Carrots French Green Beans Snowflake Rolls Fresh Peach Melba * ROQUEFORT FRENCH DRESSING % cup vinegar or lemon juice 1 teaspoon pepper 1 cup salad oil or olive oil Dash cayenne red pepper 1 teaspoon salt % cup crumbled roquefort 1 teaspoon paprika cheese I n t i ghtl y covered j ar, shake al l i ngredi ents except cheese u nt i l bl ended. Add cheese. Refri gerate several hou r s t o bl end f l avors. Shake agai n before servi ng. 1 12 cups dressing. 10-V The Betty Crocker Recipe Card Library PORK CHOPS SUPREME Heat oven to 350. Tri m fat from 8 pork chops, 1 1/ i nches t hi ck. Pl ace chops i n u ngreased jel l y rol l pan, 1 51hx1 01hx1 i nch. Top each chop wi t h 1 t hi n onion s l ice and 1 thin l emon s l ice. Spoon 1 tabl espoon brown s ugar and 1 tabl espoon cats up on each chop. Cover wi t h a l u mi num foi l . Bake 212 hou rs. Uncover; baste chops and bake 30 min utes l onger, basti ng occasional l y to gl aze chops. Watch carefu l l y du ri ng l ast 30 minutes. 8 servings. FRESH PEACH MELBA Heat 1 12 cups s ugar and 3 cup water to boi l i ng, sti r ri ng u nti l sugar is di ssol ved. Reduce heat; add 4 peaches, peel ed and hal ved. Cook just until tender, s pooning syr up over peaches occasi onal l y. Chi l l . Spoon pi stachi o i ce cream i nto dessert di shes. Top each servi ng wi t h peach hal f and Raspberry-Cu rrant Sau ce ( bel ow) . 8 servings Raspberry-Currant Sauce: Heat 1 package (1 0 ounces) frozen raspber r i es, thawed, and 12 cup cu rrant jel l y to boi l i ng. Bl end 1 tabl espoon cold water and 1 12 teaspoons cornstarch; sti r i nto berry mi xtu re. Cook, stirri ng constantl y, unti l mixtu re thickens and boils. Boil and stir 1 minute. Cool and strai n. @Copyri gh t 1 97 1 b y General Mi l l s, Inc. A U r i ght s reserved. Pr i nted i n U. S. A. Gala Menus from the Betty Crocker Dining Room 11 12 serings Broiled Saratoga Lamb Chops* Pear Half-Mint l elly Garnish Fresh Asparagus with Mock Hollandaise* Golden Relish Molds* Tiny Cinnamon Rolls Fresh Fruit Curacao* BROILED SARATOGA LAMB CHOPS Di agona l l y s l as h outer edge of fat on 1 2 Saratoga l amb chops, 1 to 1 1/ i nches t hi ck, at 1 - i nch i nt erval s to prevent cur l i ng. Pl ace chops on rack i n broi l er pan. Set oven cont r ol at broi l and/or 550. Broi l wi t h tops 3 t o 5 i nches from heat 2 5 t o 30 mi nu tes or u nt i l brown, t urni ng once. Season wi t h sal t and pepper. 12 serings. =Ask your meat retailer for rib lamb chops, boned and rolled around a section of pork tenderloin. 10-V The Betty Crocker Recipe Card Library FRESH ASPARAGUS WITH MOCK HOLLANDAISE Cook 412 pou nds fresh asparagus spears u ncovered in 1 i nch boil i ng sal ted water 5 mi nutes. Cover ; cook 7 to 1 0 minu tes l onger or unt i l cri s p-tender. Drai n. Whi l e as paragus cooks, bl end 1 can ( 101/ ounces) condensed cream of chicken soup, 14 cup mayonnaise and 1 tabl espoon l emon j uice. Cook over l ow heat, st i rr i ng occas i onal l y, unt i l heated through. Serve s auce over asparagus. 12 servings. GOLDEN RELISH MOLDS 1 package (6 ounces) orange flavored gelatin 4 or 5 medium carrots 4 celery stalks 10 green onions 1 teaspoon salt Bibb lettuce Dairy sour cream Pimiento strips Pr epare gel at i n as di rected on package except-decrease water to 1 1/ cups and ch i l l unti l sl ight l y thickened. F i nel y chop vege tabl es. Sti r vegetabl es and s al t i nto gel at i n. Pour i nto 12 i ndi vi dual mol ds. Ch i l l u nt i l fi rm, at l east 6 hours. Unmol d onto Bibb l ettu ce; top wi t h sour cream and pi mi ento strips. 12 servings. FRESH FRUIT CURACAO Mar i nate 2 cups fresh st rawberr i es i n j u st enough curacao to cover. Mi x wi t h 7 cups cut- up pi neappl e and papaya. Spoon fru i ts i nto 12 dessert di s hes. Gar ni s h wi t h mi nt . 12 servings. @Copyr i ght 1971 by General Mi l l s, Inc. Al l r ight s reserved. Print ed in U. S. A. Gala Menus from the Betty Crocker Dining Room 1 2 12 servings Athenian Salad* Marinated Roast Lamb* Bulgar Pilaf* Buttered Spinach with Mushrooms Crusty Rolls Lime Chiffon Pie ATHENIAN SALAD Di vide 6 cups each bi te-si ze pi eces romai ne and head l ettuce, 16 radi s hes, s l i ced, 2 cucumbers, s l i ced, and 8 sca l l i ons, cut u p, between 2 l arge pl ast i c bags. Add 1 cup pl u s 2 t abl espoons oi l and vi negar s al ad dressi ng and 18 Greek or r i pe ol i ves t o each bag. Cl ose bags and shake unt i l i ngredi ents are coated. Di vide among 1 2 sal ad bowl s; t op wi t h 1 cup cr umbl ed bl ue or feta cheese and 2 cans (2 ounces each) rol l ed anchovi es wi th capers, drai ned. 12 serings. lOV The Betty Crocker Recipe Card Library MARINATED ROAST LAMB Marinade (below) 5-to 6-pound rolled lamb shoulder 2 medium carrots, sliced 1 medium onion, sliced 1 cup water 3 tablespoons flour Pou r Mari nade over meat in glass di s h; cover and refri gerate 24 hou rs, t ur ni ng meat occasi onal l y. Heat oven to 325. Pl ace meat, Mari nade, carrots and on i ons i n roasti ng pan. Roast un covered 31 hou rs or u ntil meat i s tender, basti ng 5 or 6 t i mes wi th Mari nade. Remove meat and vegetables; keep warm. Strai n brot h; mea s ure 2 cups and pour i nto pan. Shake water and f l ou r i n cov ered j ar ; sti r f l ou r mixtu re sl owl y i nto broth. Heat to boili ng, st i r ri ng constantl y. Boi l and sti r 1 mi nute. Serve over s l i ced l amb. 12 servings. Marinade: Heat 2 cans (1012 ounces each) condensed beef broth (bou i l l on) , 2 tablespoons pi ckl i ng s pi ce, 112 teaspoons pou l t ry seasoni ng, 1 teaspoon sal t, 2 t abl espoons grated l emon peel and 3 tabl espoons l emon j ui ce. Cool . BULGAR PI LAF Cook and sti r 1 cup each minced oni on, chopped green pep per and butt er u nt i l oni on i s tender. Sti r i n 6 cups chi cken broth, 3 cups bul gar wheat, 3 cans ( 3 ou nces each) s l i ced mush rooms, drai ned, 11 teaspoons s al t and 1 teaspoon pepper. Cover ; heat to boi l i ng. Reduce heat and s i mmer 15 mi nutes. 12 servings. Copyr i ght 1971 by General M i l l s, I n c . Al l r i ght s reserved. Pri nted in U . S. A. Gala Menus from the Betty Crocker Di ni ng Room 1 3 12 servings Cranberry Cocktail Chicken Crepes Versailles* Peas with Water Chestnuts Pickled Beets Celery and Carrot Curls Creme de Menthe Parfaits* CHI CKEN CREPES VERSAI LLES Crepe Sauce: In saucepan, mel t 2 tabl espoons butt er or mar gar i ne; bl end i n 2 tabl espoons f l ou r. Cook over l ow heat, st i r r i ng unt i l bubbl y. Remove from heat ; sti r i n 2 cups l i ght cream. Heat t o boi l i n g, s t i r ri ng constant l y. Boi l and st i r 1 mi nute. Re move from heat ; cover and keep warm. ( Cont i nued on back of t hi s card. ) Crepes can be made ahead and frozen. Cool and stack be tween layers of waxed paper, wrap in aluminum foil and freeze. To thaw, separate and let stand at room temperature 10 minutes. Fill and bake as recipe directs. The Betty Crocker Recipe Card Library CHI CKEN CREPES VERSAI LLES (continued) Crepe Sauce (front of this card) 1 can (4 ounces) mushroom stems and pieces, drai ned 1 / cup chopped green pepper 1 / cup butter or margari ne 1 / cup Gol d Medal fl our 2 teaspoons salt 1 teaspoon pepper 2 cups chi cken broth 2 cups l ight cream 2 cups diced cooked chicken 1/ cup chopped pi mi ento 2 cups Bi squi ck baking mix 2 eggs 2 cups mi l k 2 cups shredded Swiss cheese Nutmeg Prepare Crepe Sauce; set asi de. Cook and st i r mus hrooms and green pepper i n butter unt i l tender. Bl end i n flou r, sal t and pepper. Cook over l ow heat, st i r r i ng unt i l mi xtu re i s bubbl y. Sl owl y st i r i n chi cken broth and cream. Heat to boi l i ng, sti rring constantly. Boil and sti r 1 mi nute. Sti r i n chi cken and pi miento; heat t h rough. Prepare crepes: Beat baki ng mi x, eggs and mi l k wi t h rotary beater unti l smoot h. Spoon 2 t abl espoons batter i nto hot l i ght l y greased 6- or 7- i nch s ki l l et. Rotate pan unt i l bat t er covers bot t om. Bake unti l bubbl es appear. Tu rn ; bake ot her s i de. Heat oven to 350. Spoon 1 cup ch i cken mixtu re on each crepe; rol l up. Pl ace seam si de down in 2 ungreased baki ng d i shes, 1 1 1hx71hx1 1h i nches. Cover wit h Crepe Sauce; top with cheese and nutmeg. Bake u ncovered 20 mi nutes. 12 servings. To make Creme de Menthe Parfaits, alternate layers of vanilla ice cream and green creme de menthe in parfait glasses. Top with whipped cream and pistachio nuts. @Copyright 1971 by General Mills, I nc. All righ ts reserved. Printed in U.S.A. Gala Menus from the Betty Crocker Di ning Room 1 4 8 servi ngs Chilled Tomato Juice Crabmeat Canapes* Crusty Curried Chicken* Chutney Garnish* Artichoke Hearts with Lemon Butter Cranberry-Pineapple Mold* Crescent Rolls Pink Mint Ice Cream with Hot Fudge Sauce CRABMEAT CANAP E S Heat oven to 400. Mi x 1 can (71/ ounces) cr abmeat, drai ned and cart i l age removed, 1 cup mayonnai se, 1 t easpoon Wor cestersh i re s auce, 14 cup di ced cel ery and 1 di l l pi ckl e, di ced. Spread on 24 t oast rou nds. Top each wi t h 1 s l i ce process cheese. Heat on u ngreased baki ng s heet 15 mi nutes. 24 appe ti zers. CHUTNEY GARNISH F i l l t i ny saki cups wi t h chopped chut ney; s pri n kl e wi t h s ni pped pars l ey. Su rround cups wi th par sl ey. 10-V The Betty Crocker Recipe Card Library CRUSTY CURRI ED CHI CKEN 8 chi cken breasts, spl i t 14 cup shorteni ng 1 cup butter or margari ne 1 cup Bisqui ck baki ng mi x 11 teaspoons sal t 1 teaspoon pepper 1 teaspoon curry powder Heat oven to 425. Wash chi cken and pat dry. I n oven, mel t s horten i ng and bu tter i n baki ng pan, 1 3x9x2 i nches. Mi x baki ng mi x and seasoni ngs i n pl asti c bag. Shake 2 or 3 chi cken pi eces at a t i me i n bag to coat t horough l y. Pl ace chi cken ski n s ide down i n s i ngl e l ayer i n pan. Bake 40 mi n u tes. Reduce oven temperat u re to 375. Tu rn chi cken ; bake 20 mi n utes l onger. 8 servi ngs. CRANBERRY-PI NEAPPLE MOLD 2 cups boi l i ng water 1 package (6 ounces) raspberry-fl avored gelati n 1 can (16 ounces) whol e cranberry sauce 1 can (83 ounces) crushed pi neappl e 3/4 cup por 1 cup chopped wal nuts Leaf l ettuce lemon Mayonnaise (bel ow) Pou r water over gel at i n in bowl , st i rri n g u nt i l gel at i n is di s sol ved. Sti r i n cr anberry sauce, pi neappl e (wi t h syru p) , port and n uts. Pou r i nto 8 mol ds. Chi l l unt i l f i r m. Unmol d on l ett uce; t op wi t h Lemon Mayonnai se. 8 servings. lemon Mayonnai se: Mi x 1/ cup mayonnai se or s al ad dress i ng and 14 cup frozen l emonade concent rate, t hawed. Fol d i n 1/ cup whi ppi ng cream, whi pped. Copyr i ght 1971 by General Mi l l s, Inc. Al l r i ghts reserved. Pr i nted i n U. S. A. Gala Menus from the Betty Crocker Di ni ng Room 1 5 12 seri ngs Pheasant en Creme* Wild Rice Elegant* Buttered Peas with Celery Fresh Fruit Salad* Angel Food Cake with Softened Ice Cream WI LD RI CE ELEGANT Pou r 8 cups boi l i ng water over 2 cu ps u ncooked wi l d r i ce ; cover and l e t stand 20 mi nutes. Dra i n. Repeat 3 t i mes, us i ng fresh boi l i n g water each t i me and addi ng 2 tabl espoons s al t t he l ast t i me. F ry 8 s l i ces bacon, di ced, unt i l cr i sp; drai n off a l l but 3 t abl e spoons f at . Add 8 green oni ons, f i nel y chopped, and 12 f r esh mus hrooms, t hi nl y s l i ced; cook unt i l tender. Sti r i n ri ce, sal t and pepper ; heat t h rough. 12 serings. 10-V The Betty Crocker Recipe Card Library PHEASANT EN CREME 5 or 6 pheasants, halved 2 cups chicken broth 2 cups cream 3 cup brandy 2 tabl espoons Worcester shire sauce 1 cup chopped onion 2 cl oves garl ic, mi nced 1 tabl espoon pl us 1 teaspoon sal t 1 teaspoon pepper Mel ted butter Papri ka 1 cup water 1 cup Gold Medal fl our Heat oven to 325. Wash pheasants and pat dry. Pl ace i n 2 roast i ng pans. Mi x remai ni ng i ngred i ents except butter, papr i ka, water and fl our ; heat t hrough and pou r over pheasants. Cover ; b ake 2 hours. Decrease oven t emperatu re to 300. Remove pheasants from sauce ; pl ace s ki n si de up i n 2 jel l y rol l pans, 1 512 x1 01/ x1 i nch. Brus h wi t h butter ; spri nkl e wi t h papr i ka. Bake 30 mi nu tes or unt i l tender and brown. Wh i l e pheasants brown, s ki m fat from sauce; st ra i n sau ce i nto l arge saucepan. Shake water and fl our i n covered j ar ; sti r s l owl y i nto s auce. Heat to boi l i ng, sti rri ng constant l y. Boi l and st i r 1 mi nu te. Serve wi t h pheasants. 12 servi ngs. FRESH FRUIT SALAD For each servi ng, arrange on l eaf l ettuce 2 water mel on wedges, 3 cantal oupe ba l l s, 2 pl um hal ves and a cl ust er of green grapes. Spoon on l emon yogurt and garn i s h wi th watercress. @Copyr i ght 1971 by General M i lls, I nc. Al l r i ght s reserved. Pr i nted in U . S. A. Gala Menus from the Betty Crocker Di ni ng Room 1 6 12 seri ngs Hot Madrilene* Roast Cornish Hens* Peach Half-Cranberry Relish Garnish Poppy Seed Noodles Peas with Mushrooms Corn Muffins* Baked Custards with Raspberries* HOT MADRJLENE I n l arge saucepan, heat 2 cans(13 ounces each) cl ear madri l ene and 2 cans ( 13 ounces each) r ed madr i l ene to boi l i n g. Remove f rom heat. Serve hot. 12 to 15 seri ngs (about 1/ cup each). CORN MUFFI NS Ahead of t i me, bake 2 packages of our corn muffi n mi x as di rected. At servi ng t i me, wrap muff i ns i n foi l ; heat i n 425 oven 10 mi nutes. 24 muffi ns. 10-V The Betty Crocker Recipe Card Library ROAST CORNISH HENS 6 Rock Cornish hens (about 11/ pounds each), spl it 11/ cups Gol d Medal flour 3 teaspoons sal t % teaspoon pepper 11/ cups shortening ( hal f butter) Melted butter Paprika Heat oven to 425. Wash hens and pat dry. Mi x f l our, s al t and pepper; coat hens wi t h f l our mi xture. I n oven, mel t s horteni ng i n two baki ng pans, 13x9x2 i nches. Pl ace hens s ki n s i de down in mel ted s horteni ng. Bake u ncov ered 45 mi nutes. Turn ; bake 1 5 mi nutes l onger. Brus h wi t h mel ted butter and spr i nkl e wi t h papri ka. 12 servings. BAKED CUSTARDS WITH RASPBERRIES 6 eggs, sl ightly beaten 2 cup sugar 1 teaspoon salt 2 teaspoons vanil l a 5 cups mi l k, scal ded Nutmeg Sweetened fresh raspberries Heat oven to 350. Bl end eggs, s ugar, sal t and van i l l a. Gradual l y sti r i n mi l k. Pour i nto twel ve 6-ou nce cu stard cups. Spr i nkl e wi t h nutmeg. Pl ace cups i n 2 baki ng pans, 13x9x2 i nches. Pour very hot water i nto pans to within 1 / inch of tops of cu ps. Bake about 45 mi nutes or unt i l kni fe i nserted hal fway between center and edge comes out cl ean. Remove cups from water. Ch i l l . Un mol d i nto s herbet di s hes; top wi t h berri es. 12 servings. Copyri ght 1971 by General Mi l l s, I nc. Al l ri ghts reserved. Pri nted i n U. S. A. Gala Menus from the Betty Crocker Di ni ng Room 17 12 serings Sherried Vegetable Bouillon* Twin Salad Plate: Chicken Curry Salad* Fresh Fruit Salad* Hot Baking Powder Biscuits Frosted Brownies* Demitasse SHERRI ED VEGETABLE BOUI LLON 2 cans (1012 ounces each) condensed beef broth ( bouil l on) 2 cans (46 ounces each) vegetable juice cocktail 1 cup sherr Snipped parsley In large saucepan, heat all ingredients except parsley to sim mering. Sprinkle with parsley. Serve hot. 12 servings (about % cup each) . lOV The Betty Crocker Recipe Card Library CHICKEN CURRY SALAD 4 cups cut-up cooked chicken 2 cups diced cel ery 2 tabl espoons l emon j uice Sal t and pepper 1 / cup dairy sour cream 12 cup mayonnaise 11 teaspoons curry powder 4 hard-cooked eggs, cut up lettuce cups 2 hard-cooked eggs, sl iced Snipped parsl ey Toss chi cken, celery, l emon j ui ce, salt and pepper. Mi x i n sou r cream, mayonnai se and cu rry powder. Carefull y fold i n cut - up eggs. Cover and chi l l . j ust before servi ng, spoon chi cken mi x t ure i nto lettu ce cups. Garn i sh wi t h egg sl i ces and parsley. 12 servings. FRESH FRUIT SALAD For each servi ng, ar range on Boston lettuce 3 sl i ces honeydew mel on, 3 or 4 dar k sweet cher r i es and 1 peach hal f ; fi ll peach half wi th sweetened bl ueber r i es. Dri zzle wi th Li me Dressi ng ( below) . li me Dressi ng: Beat unt i l smooth 1 cup each honey, sal ad oi l and f rozen l i meade concentrate, thawed, and 12 teaspoon each celery seed and poppy seed. FROSTING FOR BROWNIES Mi x 1/4 cup butter, softened, 1 tabl espoon mi l k, 2 cups confec t i oners' sugar and 1 teaspoon van i lla. Spread over brown i es. Chi ll u n ti l fi r m. Dr izzle wi t h 1' ounces u nsweetened choco late, melted. Refri gerate. Frosts 13 x 9 x 2-i nch pan brownies. Copyri ght 1971 by General Mi l l s, Inc. Al l r i ght s reserved. Pri n t ed in U. S. A. Gala Menus from the Betty Crocker Di ni ng Room 1 8 12 servi ngs Twin Salad Plate: Fruited Chicken Salad in Cheese Pastry Shells* Marinated Asparagus and T orata Salad* Hot Popovers Rainbow Sherbet Dessert* Thin Sugar Cookies FRUI TED CHI CKEN SALAD Cheese Pastry Shel l s : Heat oven to 475. Prepa re pastry for Two cr ust Pi e as di rected on 1 package of our pi e cr ust mi x except sti r i n 1 cup s h redded Cheddar chees before add i ng water. Di vi de dough i nto 1 2 equal parts. Rol l each part i nto 6- i nch ci rcl e. Eas e ci rcl es i nto 41-i nch tart pans. Fl ute edges. Pr i ck thoroughl y t o prevent puffi ng; pl ace on baki ng sheet. Bake 8 to 1 0 mi nutes. Cool before removi ng from pans. ( Cont i nued on back of t hi s card. ) 12 tart shel l s. lOV The Betty Crocker Recipe Card Library FRUI TED CHI CKEN SALAD (continued) Cheese Pastry Shel l s (front of this card) 4 cups cut-up cooked chicken 2 cups diced cel ery 2 tabl espoons l emon j uice Salt and pepper 1/ cup dairy sour cream 1 cup mayonnaise or salad dressing 2 cups hal ved seedl ess green grapes 1 cup toasted sl ivered bl anched al monds Bake Cheese Pastry Shel l s . Toss chi cken, cel ery, l emon j ui ce, sal t and pepper. Mi x i n sour cream and mayonnai se. Carefu l l y fol d i n grapes. Cover and ch i l l . J ust before servi ng, spoon chi cken mi xtu re i nto pastry s hel l s . Spr i nkl e wi th a l monds. 12 servings. MARINATED ASPARAGUS AND TOMATO SALAD For each servi ng, mar inate 3 cooked aspar agus spears and 2 t hi ck tomato s l i ces i n oi l and vi negar sal ad dress i ng 1 hou r. Ar range on l eaf l ettuce and garn i sh wi th 2 hard-cooked egg s l i ces. RAINBOW SHERBET DESSERT F i l l s herbet di shes wi t h s mal l cranberry, l i me and l emon s herbet bal l s . Garni s h each wi th s pr i g of mi nt; serve wi th th i n s ugar cooki es. Copyri ght 1971 by General Mi l l s, Inc . Al l ri ght s reserved. Pr i nted i n U. S. A. Gala Menus from the Betty Crocker Di ni ng Room 1 9 8 seri ngs Cranberry Cocktail Hot Zesty Crackers* Boston Clam-Rice Bake* Shrimp Sauce* Fresh Asparagus Spears Orange-Bermuda Onion Salad Blueberry Muffins Honeybee Sundaes* HOT ZESTY CRACKERS 3 tablespoons soft butter 12 teaspoon onion juice 2 drops Worcestenhire sauce 1 teaspoon anchovy paste 1 drop red pepper sauce 1 teaspoon snipped parsley 1 teaspoon celery seed 24 crisp crackers Heat oven to 325 . Mix all ingredients except crackers ; spread on crackers. Pl ace on ungreased baking sheet. Bake 7 minutes. Serve hot. 24 serings. 10-V The Betty Crocker Recipe Card Library BOSTON CLAM-RICE BAKE 3 eggs, sl i ghtl y beaten 3 cups cooked rice 2 cups mi l k 1 cup shredded sharp Cheddar cheese 14 cup each mi nced oni on and parsl ey 2 cans ( 71/ ounces each) mi nced cl ams, drai ned 1 jar (2 ounces) pi mi ento, drai ned and chopped 1 teaspoon sal t 1 teaspoon Worcestershi re sauce Shri mp Sauce (below) Heat oven to 325. Mi x t horoughl y eggs, rice, mi l k, cheese, or i on and par sl ey. Sti r in cl ams, pi mi ento, sal t and Worcester sh i re sauce. Spread in greased baki ng pan, 1 3 x 9 x 2 i nches. Bake uncovered 45 mi n utes. Cut i nto s quares and top wi th Shr i mp Sauce. 8 servi ngs. Shri mp Sauce : Heat over medi u m heat, st i r r i ng occas i onal l y, 1 can ( 1 01/ ounces) condensed cream of s hr i mp soup, 1 cup cl eaned cooked sh ri mp, 12 cup dai ry sou r cream, 1 teaspoon l emon j u i ce and 1/ teaspoon cu rry powder. HONEYBEE SUNDAES Mi x 1 12 cups honey and 1 1 cups fru i t-fl avored brandy. Di vide 1 quart chocol ate ch i p i ce cream among 8 dessert dishes. Spr i n kl e each s ervi ng wi th powdered i nstant coffee and spoon on honey s auce. Pass any remai n i ng sauce. 8 servi ngs. @Copyri ght 197 1 by General Mi l l s, Inc. Al l ri ght s reserved. Pr i nted in U . S. A. Gala Menus from the Betty Crocker Di ni ng Room 20 8 seri ngs Cellini Pies* Three Green Salad Pickle Sticks Carrot Curls Radish Roses Breadsticks Chiffon Cake with Orange Fluff Topping* CELLI NI PI ES Golden Pastry: Measure 2 cups Gold Medal flour, 2 tabl espoons sugar and 1 teaspoon salt into bowl. Cut i n 3/4 cup butter thor oughly. Blend 2 egg yolks, 3 tablespoons lemon juice and 2 tablespoons water; mix into flour mixture until all flour is moi st ened and dough almost cleans side of bowl. Cover and chill. Divide dough into 8 equal parts ; roll each into round 1 1h i nches l arger than i nverted 414 -inch tart pan. Ease pastry i nto pans. Flute edges. (Conti nued on back of this card. ) lOV The Betty Crocker Recipe Card Library CELLI NI PI ES (continued) Gol den Past ry (front of thi s card) 2 smal l cl oves garl i c, mi nced 2 medi um oni ons, mi nced 8 thi n sl i ces Swiss cheese 8 smal l tomatoes, sl i ced Flour 24 anchovies, cut up Capers 2 cups whi ppi ng cream Heat oven to 400
. Prepare pastry. Mi x garl i c and oni ons; s pread
i n pastry- l i ned tart pans. Cover wi th cheese s l i ces. Di p tomatoes i nto fl ou r; pl ace on cheese. Spr i nkl e wi th anchovi es and capers. Pou r cream over pi es. Cover edges of pastry wi th 1 12 - i nch stri ps of a l u mi n u m foi l to prevent excessi ve brown i ng; remove foi l l ast 1 5 mi n u tes of bak i ng. Bake 25 to 30 mi n u tes. 8 servi ngs. ORANGE FLUFF TOPPI NG FOR CHIFFON CAKE 4 egg yol ks or 2 eggs 1/ cup sugar 1 cup orange j ui ce 1 tabl espoon grated orange peel 1 cup whi ppi ng cream, stiffly whi pped 1 cup chopped toasted bl anched al monds or grated fresh coconut I n top of doubl e boi l er, mi x egg yol ks, s ugar and orange j u i ce. Cook over hot water, sti r r i ng constant l y, u nti l mi xtu re t hi ckens, about 1 5 mi n utes. Sti r i n or ange peel . Cool . Fol d i n whi pped cream and al monds. Serve on s l i ces of ch i ffon cake. Copyri gh t 1971 by General Mi l l s, I nc . Al l r i gh t s reserved. Pr i n ted i n U. S. A. Gala Menus from the Betty Crocker Dining Room 21 8 serings Melon Wedges Cheese Crisps* . Lobster de ]onghe* Dilled Brussels Sprouts Green Salad with Water Chestnuts and Cucumbers Hard Rolls Lemon Meringue Pie CHEESE CRI SPS Heat oven to 450 . Prepare pastry for One-crust Pie as directed on 1 package of our pie crust mix except-add 12 cup shredded sharp natural Cheddar cheese with the water. Rol l dough into rectangl e, 1 2 x 1 0 i nches. Pl ace on ungreased baki ng sheet. Cut dough into 2- i nch squares ; cut hal f the squares diagonal l y in hal f. ( Do not separate squares.; they wi l l bake apart. ) Sprinkl e with sal t, sesame seed and pap rika. Bake 8 to 1 0 minutes or unti l gol den brown. About 45 ap petizers. 10-V The Betty Crocker Recipe Card Library LOBSTER DE JONGHE 3 tabl espoons butter or margari ne 3 tabl espoons fl our 21 cups l ight cream 1 cup pl us 2 tablespoons brandy 1 teaspoon sal t Dash cayenne red pepper 2 egg yol ks 4 cups cut-up cooked l obster 3 to 4 cups hot cooked rice 1 cup butter or margari ne, mel ted 1 cup soft bread crumbs 1 dove garl i c, mi nced 1 tabl espoon mi nced green onion or chives 1 tabl espoon sni pped parsl ey 1 1 teaspoons paprika 1 teaspoon Worcestershire sauce Mel t 3 tabl espoons butter i n saucepan. Sti r i n fl our. Cook over l ow heat, sti rr i ng unti l bubbl y, about 2 mi n utes. Remove from heat. Sti r i n 2 cups of the cream, t he brandy, sal t and red pep per. Heat to boi l i n g, sti rr i ng constantl y. Boi l and sti r 1 mi n u te. Remove from heat. Beat egg yol ks and 14 cup cream. St i r at l east hal f t he hot mi x ture i nto egg mi xture; bl end egg mi xture i nto rema i ni ng hot mi xture i n saucepan. Cook over medi u m heat, sti rr i ng con stant l y, 2 mi n u tes. Sti r i n l obster; heat through. Di vi de hot ri ce among 8 i ndi vi dual casserol es; top wi t h l obster mi xture. Toss 12 cup butter and the remai ni ng i ngredi ents ; s pr i n kl e on cas serol es. Set oven control at broi l and/or 550. Broi l casserol es about 5 i nches from heat 4 to 5 mi nu tes or unt i l toppi ng i s gol den brown . 8 servings. Copyr i ght 1971 by Genera l Mi l t s, I nc. Al l r i ght s reserved. Pr i n ted i n U . S. A. Gal a Menus from the Betty Crocker Dining Room 22 8 serings Savory Scallops* Tomato Wedge-Bibb Lettuce Garnish Whole Green Beans Green Salad with Clear Salad Dressing * Crusty Onion Muffins* Raspberries and Melon Balls wi th Custard Sauce* SAVORY SCALLOPS 2 pi nts scallops, cut up 2 teaspoons salt 1 to 11/ cups l i ght cream 6 cups soft bread crumbs 1 cup butter, melted 1 teaspoon pepper 2 tabl espoons cel ery seed Papri ka Heat oven to 400. Arrange scal l ops i n greased baki ng di s h, 111 2 x ?1 2 x 1 1 2 i nches. Pou r on hal f t he cream. Toss remai n i ng i ngredi ents except cream and papr i ka ; spr i nkl e over scal l ops. Pou r remai ni ng cream on top. Spr i nkl e wi t h papr i ka. Bake uncovered about 30 mi n utes. 8 servings. lOV The Betty Crocker Recipe Card Library GREEN SALAD WI TH CLEAR SALAD DRESSING Rub sal ad bowl wi th cut cl ove gar l i c. I nto bowl , tear h ead l et t uce, Boston l ett uce and s pi nach i nto bi te-s i ze pi eces (8 cups) . Toss greens, 1 j ar (6 ounces) mar i nated art i choke hearts, drai ned, and Cl ear Sal ad Dressi ng ( bel ow) . 8 servings. Clear Salad Dressing: In covered j ar, s hake 1 cup ol i ve oi l , 14 cup wi ne vi negar, 1 teaspoon each sal t, pepper and papr i ka and 1/ teaspoon each s ugar and dry mustard. CRUSTY ONI ON MUFFI NS 3 cups Bisquick baking mix 1 teaspoon onion salt 3/4 cup shred d e d Che dd ar cheese 1 can (31 ounces) French frie d onion rings, crumbl e d 1 cup mi l k 1 egg Heat oven to 400 . Grease 1 6 medi u m muffi n cups. Mi x al l i n gredi ents ; beat vi gorous l y 1/ mi n u te. Fi l l muffi n cups 2/ fu l l . Bake 1 5 mi nutes. 1 6 muffins. RASPBERRI ES AND MELON BALLS WITH CUSTARD SAUCE Meas ure 4 cups fru i t (raspberri es, cantal oupe and honeydew mel on bal l s) i nto bowl ; spr i nkl e wi th 1 cup orange-fl avored l i queur. Cover and refri gerate. Di vi de fru i t among 8 dessert di shes. Mi x 14 cup mi l k and 1 can of our ready-to-serve van i l l a puddi ng ( 2 cups) . Spoon puddi ng mi xture over fru i t. 8 servi ngs. Copyr i ght 1971 by General Mi l l s, I nc. Al l r i ghts reserved. Pri nt ed i n U. S. A. Gal a Menus from the Betty Crocker Di ni ng Room 23 8 serings Shrimp Curry with Condi ments* Green Salad with Sesame Seed Dressing* Small Crusty Rolls Fresh Summer Fruit Platter with Sherbet Balls* SHRI MP CURRY Condi ments : Chopped hard-cooked egg whi tes; chopped pea n uts; chutney; f l aked or grated coconut ; s i eved hard-cooked egg yol ks; s mal l tomato wedges ; sweet pi ckl e rel i s h. ( Cont i nued on back of t hi s card.) In our dining room, condiments in small bowls on a wooden t ray are passed at the t able. This menu also adapts well to a dramatic buffet. lOV The Betty Crocker Recipe Card Library SHRI MP CURRY (continued) 1 cup pl us 2 tablespoons butter or margari ne 1 cup mi nced oni on 1 tabl espoon curry powder 1 cup pl us 2 tablespoons Gold Medal fl our 1 1 teaspoons salt 11/ teaspoons sugar 1 teaspoon gi nger 2 cups chicken broth 2 cups mi l k 4 cups cl eaned cooked shri mp 1 teaspoon l emon j ui ce 6 to 8 cups hot cooked ri ce Condi ments (front of this card) Mel t butter i n l arge saucepan . Cook and st i r on i on and cu rry powder i n butter unt i l oni on i s tender. Bl end i n fl ou r, s al t, s ugar and gi nger. Cook over low heat, s t i r r i ng unt i l mi xtu re i s s mooth and bu bbl y. Remove from heat ; st i r i n chi cken broth and mi l k. Heat to boi l i n g, st i r r i ng constant l y. Boi l and sti r 1 mi n ute. St i r i n s hr i mp and l emon j u i ce; heat th rough. Serve cu rry over r i ce; pass Condi ments. 8 servi ngs. SESAME SEED DRESSI NG Combi ne 1 cup oi l and vi negar s al ad dress i ng, 12 teaspoon bas i l and 1 t abl espoon toasted sesame seed. About 1 cup dressi ng. FRESH SUMMER FRUIT PLATTER WITH SHERBET BALLS On l emon l eaves, ar range a ci rcl e of water mel on wedges, pi ne appl e ch unks, bl ueber r i es and grape cl usters. Fi l l center of ci rcl e wi th scoops of raspberry, pi neappl e and l i me sherbet. Gar ni sh wi th chopped mi nt l eaves. Copyri ght 1971 by General M i l l s, I nc. Al l r i ghts reserved. Pr i nted i n U . S. A. Gal a Menus from the Betty Crocker Di ni ng Room 24 12 seri ngs Trout Almandine * Lemon Twist-W ttercress Garnish Parsleyed New Potatoes Asparagus with Wine Sauce * Preserved Kumquats Pickled Cauliflowerets Ripe Olives Light and Dark Rolls Blueberry Glace Tarts* TROUT ALMONDI NE Heat oven t o 425. Season twelve 8- or 9-inch pan-dressed trout with sal t. Pl ace in greased jel l y rol l pan, 1 51/ x 1 0 '/ x 1 inch. Dri zzl e with about 1/ cup butter or margari ne, mel ted. Bake uncovered 20 minutes or until fish fl akes easi ly wi th fork. Brown 1/ cup butter or margarine i n skil l et; add 1/ cup toasted slivered blanched al monds, 1/ teaspoon sal t and 1 tabl espoon plus 1 teaspoon l emon j uice. J ust before servi ng, top fi sh wi th buttered al monds. 12 servings. 10-V The Betty Crocker Recipe Card Library WI NE SAUCE FOR ASPARAGUS 1/ cup sauterne 2 tabl espoons i nstant mi nced oni on 2 tabl espoons l emon j uice 11 cups mayonnai se 4 hard-cooked eggs, chopped I n saucepan, mi x wi ne, on i on, l emon j u i ce and mayon nai s e; heat t o boi l i n g. Fol d i n eggs. Serve over hot cooked aspar agus. 22 cups sauce. BLUEBERRY GLACE TARTS 2 sticks or 1 packet of our pi e crust mi x 6 cups bl ueberri es 1 cup sugar 3 tabl espoons cornstarch 1 cup water 1 package (3 ounces) cream cheese, softened Heat oven to 475
. Prepare pastry for Two-cr ust Pi e as di rected
except-di vi de dough i nto 12 equal parts. Rol l each part i nto 6- i nch ci rcl e. Ease c i rcl es i nto 41- i nch tart pans. F l ute edges. Pri ck to prevent puffi ng; pl ace on baki ng sheet. Bake 8 to 10 mi n utes. Cool before removi ng from pans. Mash enough ber r i es t o meas ure 1 cup. Mi x s ugar and cor n starch. Gradual l y sti r i n water and cr ushed ber r i es. Cook over medi u m heat, st i rri ng constantl y, unt i l mi xtu re t h i ckens and boi l s . Boi l and sti r 1 mi n ute. Cool . Beat cheese unt i l smooth ; spread on bottoms of tart s hel l s . F i l l shel l s wi th remai n i n g ber r i es ; pou r berry mi xtu re over tops. Chi l l 3 hours or unt i l set. 12 tarts. Copyr i ght 1971 by General Mi l l s, Inc. Al l r i ghts reserved. Pri nt ed i n U. S. A. Gala Menus from the Betty Crocker Di ni ng Room 25 12 servi ngs for brunch Winter Fruit Platter* Deviled Ham Quiche* Broccoli Spears Sauteed Mushrooms Coffee Ice-cream Alexanders* WI NTER FRUI T PLATTER On l eaf l ettuce, al ternate fi gs, pi nk grapefru i t sect i ons, u n pa red appl e s l i ces, orange segments, nut- st uffed dates, pear s l i ces, red pl u ms and whi te grapefr ui t sect i ons. Spr i nkl e fru i t wi th pomegranate seeds. lOV The Betty Crocker Recipe Card Library DEVILED HAM QUICHE Pastry for two 9-i nch one-crust pi es 3 cans (41/ ounces each) devi l ed ham 14 cup pl us 2 tabl espoons dry bread crumbs 2 cups shredded nat ural Swi ss cheese (8 ounces) 2 cup mi nced oni on 8 eggs 4 cups whi ppi ng cream or l i ght cream 1 1 teaspoons sal t 1 teaspoon sugar 1 teaspoon cayenne red pepper Heat oven to 425 . Prepare pastry. Mi x ham and bread cru mbs. Spr i nkl e ham mi xtu re, cheese and on i on i n 2 pastry- l i ned pi e pans . Beat eggs s l i ght l y; beat i n rema i ni ng i ngredi ents. Pou r i nto pi e pans . Bake 1 5 mi n utes. Reduce oven temperatu re to 300 and bake 30 mi nutes l onger or u n t i l kni fe i n serted 1 i nch f rom edge comes out cl ean. Let pi es stand 1 5 mi n u tes before cutt i ng. Serve i n wedges. 1 2 servi ngs. COFFEE ICE-CREAM ALEXANDERS Bl end t horoughl y 1 quart coffee i ce cream, softened, and 2 ounces each brandy and dar k cr eme de cacao. Spoon i nto 1 2 wi ne gl asses. Garn i s h wi t h grated chocol ate and serve wi t h straws. 12 servi ngs. Copyr i ght 1971 by Gener a l Mil l s, I nc. Al l ri ght s reserved. Printed i n U . S. A. Gal a Menus f rom the Betty Crocker Di ni ng Room 26 8 servi ngs f or brunch Spiced Fruit Compote* Golden Cheese-Shrimp Bake* Asparagus with Lemon Butter French Breakfast Puffs* Cafe au Lait* SPI CED FRUI T COMPOTE Heat 2 cans ( 1 6 ounces each) fru i ts for sal ad ( wi th syrup) , 1 teaspoon cardamom and 1 teaspoon a l l spi ce to boi l i n g. Serve wa rm. 8 servi ngs. CAFE AU LAIT Pou r equal amou nts of hot coffee and hot mi l k s i mu l taneousl y f r om separate pot s i nto each cup. 10-V The Betty Crocker Recipe Card Library GOLDEN CHEESE-SHRI MP BAKE 5 cups day-ol d bread cubes 2 cups cl eaned cooked shri mp 1 can (3 ounces) sl i ced mushrooms, drai ned 2 cups shredded sharp process Ameri can cheese 3 eggs 2 cups mi l k 12 teaspoon sal t 1 teaspoon dry mustard Dash pepper Dash papri ka Heat oven to 350
. Ar range hal f t he bread cubes i n ungreased
baki ng di s h, 1 1 1x71/ x1 1 i n ches. Top wi t h the s hr i mp, mus h rooms, ha l f t he cheese and t he rema i n i n g bread cu bes and cheese. Beat eggs, mi l k and seasoni ngs ; pou r over cheese. Bake u ncovered 45 to 50 mi n u tes or j u st u n t i l set . 8 servi ngs. FRENCH BREAKFAST PUFFS 1 cup shorteni ng 1/ cup sugar 1 egg 1 1/ cups Gol d Medal f l our* 1 1/ teaspoons baki ng powder 1/ teaspoon sal t 14 teaspoon nutmeg 1 cup mi l k 1 cup sugar 1 teaspoon ci nnamon 1 cup butter, melted Heat oven to 350 . Grease 1 5 medi u m mu ff i n cu ps. Mi x s hort eni ng, 1/ cup s ugar and the egg. St i r i n fl ou r, baki n g powder, s al t and n u t meg a l ter nat el y wi t h mi l k. F i l l muf f i n cups 2 / fu l l . Bake 2 0 t o 2 5 mi n u tes. Mi x 1/ cup s ugar a n d t he ci nna mon. Rol l hot puffs i n mel ted bu tter, t hen i n ci n namon- s ugar . 1 5 puffs. * I f u s i ng s el f - r i s i ng f l our, omi t bak i n g powder and s al t . Copyr i ght 1971 b y General Mi l l s, I n c . Al l r i g h t s reserved . Printed i n U . S. A. Gala Menus from the Betty Crocker Dining Room 27 10 servings for brunch Melon Wedges Raspberries Swiss Cheese Oven Omelet* Canadian Bacon Baked T orata Garnish Assorted Coffee Cakes* SWISS CHEESE OVEN OMELET 20 eggs 5 cups shredded Swiss cheese 1 cup dairy sour cream 1 cup sherry 1 teaspoon salt 1 cup sliced ripe olives 1 cup chopped pimiento Heat oven to 350. Beat eggs on high ,speed until fluffy, about 7 minutes. Fold in sour cream, sherry and salt on low speed. Fold in cheese, olives and pimiento. Pour into ten greased 1-cup shallow baking dishes. Bake 30 minutes or until set. 10 servings. lOV The Betty Crocker Recipe Card Library IRENE'S SOUR CREAM COFFEE CAKE 12 cup butter or margarine, softened 1 cup sugar 3 eggs 1 teaspoon vanilla 2 cups Softasilk cake flour 1 teaspoon baking powder 1 teaspoon soda 1 cup dairy sour cream Filling (below) Heat oven to 350. Grease 12-cup bundt pan. Combine butter, sugar, eggs and vanilla in large mixer bowl. Beat 2 minutes medium speed. Mix in flour, baking powder and soda alter nately with sour cream. Pour into pan, alternating layers of batter and Filling. Bake 45 to 50 minutes. Serve warm. Filling: Mix 14 cup brown sugar (packed), 1/ cup chopped nuts and 112 teaspoons cinnamon. ORANGE COFFEE CAKE 2 cups Bisquick baking mix 3 tablespoons sugar % cup orange juice 1 egg 2 tablespoons salad oil Orange Topping (below) Heat oven to 400. Grease round layer pan, 9x11h inches. Mix all ingredients except topping; beat vigorously 12 minute. Spread in pan; sprinkle with topping. Bake 25 to 30 minutes. Serve warm. Orange Topping: Mix 14 cup chopped nuts, 1/ cup brown sugar (packed), 1 teaspoon cinnamon, 2 tablespoons soft butter and 1 tablespoon grated orange peel. Copyright 1971 by General Mills, lnc. All rights reserved. Printed in U.S.A.
The Whitehouse Cookbook (1887)
Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the Sick, Health Suggestions, Facts Worth Knowing, Etc., Etc.
The Whole Comprising a Comprehensive Cyclopedia of Information for the Home