16 Convenient Oven Meals - Betty Crocker Recipe Card Library

I I
DIVIDER CARD The Betty Crocker Recipe Card Library

about CONVENIENT OVEN MEALS ...
"Somethi ng' s i n the oven for di nner" is one of the cozi est,
most comfortabl e thoughts i n the worl d. So here are menus
pl anned wi th foods that can be assembl ed ahead of time
to bake together and come from the oven al l at once.
For women l i ke you wi th a crowded schedul e of other
activi t i es, these mai n di shes, vegetabl es, breads and desserts
are matched and coordi nated wi th oven t i mes and temperatures
to hel p you get fami l y di nners down to a sci ence.
Ti me-managed for modern home schedu l es, they mean more
t i me for you and l ess l ast-mi nute stress and ki tchen cl utter.
And don' t forget on chi l l y wi nter days how di nner i n the oven
makes you r ki tchen seem wel comi ng, extra warm as toast
and twi ce as fragrant!
Cordi al l y,
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 . . . . . . . . . . . . . . . . . . . . Turky
27. Elegant but so Easy ........................ Rock Cornish Hens
-Recipes for starred(*) foods in menus given on cards.
8-
The Betty Crocker Recipe Card Library
MAKING THE MOST OUT OF YOUR OVEN
Share-the-oven foods-main dishes, vegetables, breads and des
serts-can bake together. Ar range the s helves before you heat
the oven so the foods wi ll fi t.
+ Allow plenty of ai r space around each baking; no containers
should touch.
+ Alternate foods on each shelf so that one i sn't di rectly over
the other.
+ Choose t i ght-fi tt i ng covers to keep moisture i n.
Prepare-ahead foods wh i ch can be mi xed and refr i gerated ear
lier i n the day are fou nd on cards 1 and 1 8 (front) and 5, 6, 1 1
and 2 1 ( back) . Add about 10 mi n utes to the bak i n g ti me for each.
I f you have an automati c oven, cal l you r u t i l i ty company for
recommendati ons as to whi ch foods wi l l hold safely-and for
how l ong-wh i l e you a re away.

Freezer-to-oven Meats: Roast frozen meats at 300 to 3 25

for
one- t h i rd to one- hal f agai n as l on g as defrosted meats. The ex
tra roasti n g ti me wi l l vary wi th the si ze and t h i ckness of the
meat.
Freezer-to-broiler Meats: B roi l frozen steaks and patti es farther
from the heat than you wou l d if they were defrosted to prevent
too much brown i n g on t he out si de before t he i ns i de i s cooked
to your l i ki ng. Broi l i ng t i me wi ll vary wi th t he t hi ckness of meat
and di stance f rom t he heat.
Convenient Broiler Containers: Most foods can be put r i ght on
the rack of you r broi l er pan. For smal l pi eces or s aucy foods,
fas h i on pans of heavy-du ty al umi num foi l. Or save foi l pans
that ot her foods come i n .
@Copyrigh t 1 971 by General M i l l s, I nc. Al l right s reserved . Pri n t ed i n U . S. A.
1
BAKED HAM DINNER-SOUTHERN STYLE
juicy Ham Loaf
*
Hot Mustard Fruits*
Baked Potatoes
Tossed Green Salad
Mississippi Pecan Tarts
*
375" oven-6 servi ngs
JUICY HAM LOAF
1 pound ground smoked ham
1 pound ground lean pork
1 cup mi l k
1 teaspoon salt
3 cups Wheaties cereal 1a teaspoon pepper
2 eggs, beaten
Mix al l i ngredi ents t horough l y. Shape i nto obl ong l oaf i n un
greased 9- i nch baki ng pan or di s h. Bake u ncovered 1 hour. Pou r
dr i ppi ngs from pa n before servi ng.
HOT MUSTARD FRUITS
Mi x 1 cup butter, mel ted, 1/ cup brown s ugar ( packed) and 2
tabl espoons prepared mustard ; reserve 2 tabl espoons. Toss re
mai ni ng mustard mi xtu re, 1 can (1 6 ounces) s l i ced peaches,
drai ned, 1 can (13 12 ounces) pi neappl e ti dbi ts, drai ned, 1 j ar
(4 ounces) maraschi no cherri es, drai ned, and 2 bananas, s l i ced.
Di vi de among 6 i ndi vi dual baki ng di shes; spoon reserved m
'
us
tard mi xtu re over tops. Bake u ncovered 20 mi nutes.
8
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MISSISSIPPI PECAN TARTS
1 stick or 1/ packet of our
pie crust mi x
1 egg
14 cup sugar
1/s teaspoon salt
2 tablespoons butter or
margarine, melted
1 cup dark corn syrup
1/ cup pecan halves
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 Di nner at 6:00
(Baking time: 1 1/ hours)
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.
Copyright 1 971 by General M ills, I nc. All right s reserved. Pri n ted i n U. S. A.
2
SPRING FEVER SUPPER
Baked Ham with Spinach Stuffing
*
Baked Sweet Potatoes
Pineapple-Grape-Lettuce Salad
Baked Banana Splits
*
350 oven- to 6 servi ngs
BAKED HAM WITH SPINACH STUFFING
1 package (1 0 ounces)
frozen chopped spinach
14 cup di ced celery
1 can (3 ounces) chopped
mushrooms, drai ned
2 teaspoons i nstant mi nced
oni on
1 teaspoon sal t
1 teaspoon pepper
2 ful l y cooked smoked ham
sl i ces (about 1/ pound
each), 1/ i nch thi ck
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
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MUSTARD SAUCE
2 tablespoons butter
2 tablespoons flour
Salt and pepper
11 cups mi l k
1 teaspoon nutmeg
1 tablespoon wel l -drai ned
horseradish
1 tablespoon prepared
mustard
Mel t butt er over low heat; bl end in fl ou r, sal t and pepper. Cook
over l ow heat, sti rri ng unt i l mi xtu re i s smooth and bubbl y.
Remove from heat; gradual l y sti r i n mi l k. Heat to boi l i ng, sti r
r i ng constant l y. Boi l and st i r 1 mi nute. Sti r in nutmeg, horse
radi sh and mustard.
BAKED BANANA SPLITS
Cut 4 peel ed f i r m bananas i nto quarters ; pl ace bananas and
4 marasch i no cherri es i n greased baki ng di sh. Br ush bananas
wi th l emon j u i ce; spr i nkl e wi t h 2 tabl espoons brown sugar.
Dot wi th 2 tabl espoons butter ; dri zzl e wi th 1 teaspoon ru m
f l avor i ng. Bake u ncovered 1 5 mi nutes. Top each servi ng of
bananas wi th coconut i ce cream and a cherry; spoon brown
sugar sauce over i ce cream.
Oven Ti metable for Di nner at 6:00
(Baking ti me: 1 hour)
Heat oven to 350
5:00 Put Baked Ham wi th Spi nach Stuffi ng and s mal l
sweet potatoes i n oven.
5:45 Put i n Baked Banana Spl i ts; uncover Baked Ham
wi th Spi nach Stuff i ng.
Copyr i ght 1 971 by Gener al Mi l l s, I n c. Al l r i ght s reserved. Pr i nt ed in U. S.A.
CONVENIENT OVEN MEALS 3
SATURDAY NIGHT 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 cup minced onion
3 cans (1 9 ounces each)
baked beans with pork
1 cup chili sauce
1 1/ teaspoons prepared
mustard
In l arge ski l l et, cook and sti r bacon and on i on u nt i l bacon i s
cri sp. Sti r i n remai ni ng i ngredi ents. Pou r i nto ungreased 2-quart
casserol e. Bake u ncovered 45 mi nutes or unt i l hot and bubbl y.
Speedy Baked Beans with Ham: Add 1 cup cut - up cooked ham
t o bean mi xtu re.
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.
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DARK DATE BREAD
1 cup boiling water 1 % cups Gold Medal flour*
1 cup raisins 1 cup sugar
1 cup cut-up dates 1/ teaspoon salt
3 tablespoons butter or 2 eggs
margarine 1 teaspoon vanilla
11/ teaspoons soda 1/ cup chopped nuts
Grease and fl our l oaf pan, 9x5x3 i nches. Pou r boi l i n g water
over rai s i ns, dates, butter and soda; l et stand. Mi x fl our, sugar
and sal t; beat i n fru i t mi xtu re and remai ni ng i ngredi ents. Pou r
batter i nto pan. Bake 60 to 70 mi nutes.
*If using self-rising flour, omit soda and salt.
RUBY JEWELLED PEARS
Heat 1 can (16 ounces) whol e cranberry sauce, 1 cup sugar,
2 tabl espoons l emon j uice and 1 teaspoon cinnamon over l ow
heat, sti rr i ng occasi onal l y, unt i l s ugar is di ssol ved. Pl ace 8
canned pear hal ves cut si des up i n ungreased baki ng pan, 8x8x2
i nches; pou r cranber ry sauce on pears. Bake 30 mi nutes, bast
i ng occasional l y.
Oven Timetable for Dinner at 6:00
(Baking time: 11/ hours)
Heat oven to 350"
4:30 Put Dark Date Bread in oven.
5:1 5 Put i n Speedy Baked Beans.
5:30 Take out Dark Date Bread; put i n Ruby J ewel l ed
Pears.
Copyr i ght 1 971 by General Mills, I nc. All ri ght s reserved. Pr i n ted i n U.S.A.
FAMILY CELEBRATION
Cranberry-stuffed Pork Chops with Potatoes
*
Buttered Broccoli Spears
Crisp Celery Curls
Pumpkin Bread
*
Apple Butter
350 oven- servings
CRANBERRY-STUFFED PORK CHOPS WITH POTATOES
1 package (10 ounces) frozen
cranberry-orange relish,
thawed
4 pork loin chops, 1 inch
thick (each with pocket)
2 tablespoons flour
2 teaspoons salt
1 teaspoon pepper
1 tablespoon shortening
2 pounds potatoes, pared and
cut into 1/-inch slices
Salt
14 cup water
Spoon 2 to 3 tabl espoons cranberry-orange rel i sh i nto pocket
of each chop; secu re wi th wooden pi cks. Mi x fl ou r, 2 teaspoons
sal t and the pepper; coat meat. Mel t shorteni ng i n l arge ski l l et;
brown chops. Arrange potatoes i n cent er of ungreased baki ng
di s h, 131x9x2 i nches; spr i nkl e wi t h sal t. Pl ace chops around
potatoes.
Add water to ski l l et; scrape brown parti cl es from pan. Pour
l i qui d into di sh. Cover; bake 11 hours.
B
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PUMPKI N BREAD
2
/ cup shorteni ng
22 cups sugar
4 eggs
1 can (1 6 ounces) pumpki n
2 cup water
31 cups Gol d Medal fl our*
2 teaspoons soda
1 1 teaspoons salt
1/ teaspoon baking powder
1 teaspoon ci nnamon
1 teaspoon cl oves
2
/ cup coarsely chopped nuts
2 cup rai si ns
Appl e butter
Grease 2 l oaf pans, 9x5x3 i nches. Mi x shorteni ng and sugar ;
sti r i n eggs, pumpki n and water. Bl end i n f l ou r, soda, sal t, bak
i ng powder, ci nnamon and cl oves. Sti r i n n uts and rai s i ns. Pou r
i nto pans. Bake about 1 h ou r 1 0 mi n utes or u nt i l wooden pi ck
i nserted i n center comes out cl ean. Serve wi th appl e butter.
*If using self-rising flour, omit soda, salt and baking powder.
Oven Ti metabl e for Di nner at 6:00
(Baking ti me: 1 1/ hours)
Heat oven to 350
4:30 Put Cranberry-stuffed Pork Chops wi th Potatoes
and Pumpki n Bread i n oven.
5:40 Take out Pumpki n Bread.
@Copyr i ght 1 97 1 by Genera l M il l s, I nc. All ri ghts reserved. Pri n t ed i n U. S.A.
PREPARE AHEAD, REST AWHILE
Pork Loin Roast
*
Baked Potatoes
Spinach Gourmet
*
Green Pepper and Cucumber Sticks
Maple-baked Apples
*
300 oven-6 serings
PORK LOIN ROAST
1 envelope (about 1 1/
ounces) onion soup mix
5-pound pork loin roast
1/ cup water
14 cup Gold Medal flour
Pl ace 30x18-i nch pi ece of heavy-duty al umi n u m foi l i n baki ng
pan; spr i nkl e soup mi x i n center of foi l . Tr i m excess f at from
meat. Pl ace meat fat si de down on soup mi x. Fol d foi l over and
seal securel y. Cook 31/ hou rs.
Open foi l wrap; remove.meat to warm pl atter. Measure dr i p
pi ngs and add enough water to measu re 2 cups. Pou r l i qui d
i nto pan. Bl end 1 cup water and the fl ou r; sti r i nto l i qui d i n
pan. Heat t o boi l i ng, sti r r i ng constantl y. Boi l a nd sti r 1 mi nute.
8
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SPINACH GOURMET
2 packages (1 0 ounces each)
frozen chopped spinach
2 cans (412 ounces each)
button mushrooms, drained
2 teaspoons instant minced
onion
1 clove garlic, crushed
1 teaspoon salt
1 teaspoon pepper
2 cup dairy sour cream
2 tablespoons milk
margarine, softened
Thaw spi nach ; dr ai n wel l . I n ungreased 1-quart casserol e, mi x
spi nach and remai ni ng i ngredi ents. Cover ; bake 1 hou r.
MAPLE-BAKED APPLES
Wash, core and remove 1-i nch stri p of ski n around mi ddl e of
6 baki ng appl es. Pl ace appl es upri ght i n baki ng di sh; fi l l center
of each with 1 teaspoon butter and 1 tabl espoon mapl e
fl avored syr up. Pour water (1 i nch deep) into baki n g di sh.
Bake uncovered 1 hou r or unti l tender. Spoon syrup i n pan over
appl es after baki ng.
(Baking time: 312 hours)
Heat oven to 300
2:20 Put Pork Loi n Roast in oven.
4:30 Put in baki ng potatoes.
5:00 Put in Spi nach Gou rmet and Mapl e-baked Appl es.
5:50 Take out Pork Loi n Roast; make gravy.
Copyri ght 1 971 by General Mi l ls, I n c . Al l ri ghts reserved. Pri nt ed in U. S. A.
STORMY DAY SUPPER
Glazed Spareribs
*
Cheese
Scalloped Corn
*
Curly Endive Salad
Kaiser Rolls
Orange Brownies
*
350 oven- serings
GLAZED SPARERIBS
4 pounds spareribs*
1 can (15 ounces) tomato
sauce
1 envelope (.7 ounce) onion
salad dressing mix
1 cup vinegar
14 cup light molasses
2 tablespoons salad oil
1 teaspoon dry mustard
1 cup water
Pl ace sparer i bs meaty si de up i n open shal l ow roasti ng pan.
I n smal l saucepan, heat remai ni ng i ngredi ents to boi l i ng, sti r
r i ng constantl y. Boi l and sti r 3 mi nutes. Pou r sauce mi xtu re over
spareri bs. Roast u ncovered 11/ hou rs or u nt i l done, bast i ng
r i bs 2 or 3 t i mes.
*Pork back ribs or country-style ribs can be used.
B
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CHEESE-SCALLOPED CORN
1 can (16 ounces) cream-style
corn
2 eggs, slightly beaten
1 cup chopped ripe olives
1 cup grated Cheddar cheese
Salt and pepper
1 cup bread crumbs
Butter or margarine
I n ungreased 1-quart casserol e, mi x corn, eggs, ol i ves, cheese,
sal t and pepper. Spri nkl e wi th bread cru mbs ; dot wi t h butter.
Bake uncovered 35 mi nutes.
ORANGE BROWNIES
Prepare Fudgy or Cake- l i ke Browni es as di rected on 1 package
(15. 5 ounces) of our fudge brown i e mi x except-sti r grated
peel of 1 orange i nto dough and substi tute 1 cup or ange ju i ce
for the water.
(Baking time: 112 hours)
Heat oven to 350
4:30 Put Gl azed Sparer i bs and Orange Browni es
i n oven.
4:55 Take out Orange Browni es ; baste Gl azed
Spareri bs.
5:25 Put i n Cheese-Scal l oped Corn ; baste Gl azed
Spareri bs.
Copyr i ght 1 971 by Gener a l Mi l l s, I nc. Al l r i ght s reserved. Pri nted in U.S. A.
DO-AHEAD DINNER ITALIANO
Zucchini -Bacon Bake
*
Cauliflowerets Carrot Curls
Ital ian Breadsticks
Apple Custard
*
350 oven-6 servings
ZUCCHINI-BACON BAKE
2 pounds zucchini (about 8
small)
2 eggs
2 cups creamed cottage
cheese
3 cup uncooked instant rice
1/ cup chopped onion
2 tablespoons snipped
parsley
11/ teaspoons marjoram
3 teaspoon salt
Few drops red pepper
sauce
3 cup grated Parmesan
cheese
1 pound Canadian-style
bacon, cut into 1 6 slices
Cut u npared zucch i n i i nto 1/ - i nch s l i ces. Cook covered i n
1 i nch boi l i ng sal ted water 5 mi nutes; drai n. Beat eggs s l i ght l y;
sti r i n remai ni ng i ngredi ents except Par mesan cheese and meat.
Arrange hal f the zucchi n i i n ungreased baki ng di s h, 111/ x71 x
112 i nches. Top wi th hal f the ri ce mi xtu re; repeat. Spri nkl e wi th
Parmesan cheese; arrange meat on top. Bake uncovered 1 hou r.
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APPLE CUSTARD
6 medium baking apples,
pared and cored
3 cup brown sugar (packed)
2 tablespoons soft butter
34 teaspoon cinnamon
2 eggs
1/ cup granulated sugar
1 teaspoon salt
2 cups milk, scalded
1 teaspoon vanilla
Pl ace appl es i n i ndi vi dual baki ng di shes. Mi x brown s ugar, but
ter and ci nnamon ; fi l l centers of appl es wi th sugar mi xture.
Beat eggs, granul ated sugar, sal t, mi l k and van i l l a ; di vi de egg
mi xture among di shes.
Pl ace di shes i n baki ng pan ; pou r i n very hot water (1 i nch deep) .
Bake 45 to 60 mi nutes or u nt i l kni fe i nserted i n custard comes
out cl ean. Serve warm or cool .
(Baking time: 1 hour)
Heat oven to 350
5:00 Put Zucchi ni - Bacon Bake and Appl e Custard
in oven.
5:45 Take out Appl e Custa rd.
Copyri ght 1 971 by Genera l Mi l l s, I n c . Al l ri ghts reserved . Pr i nt ed in U.S. A.
SIMPLE SUPPER-SPECIAL DESSERT
Macaroni and Cheese with Smoky Sausages
*
Spiced Apple Rings
Brussels Sprouts
Little Pumpkin Custards
*
350 oven-8 servi ngs
MACARONI AND CHEESE WI TH SMOKY SAUSAGES
margari ne
6 or 7 ounces uncooked
el bow macaroni (about
2 cups)
11 teaspoons sal t
1 teaspoon pepper
2 cups shredded sharp cheese
(about 8 ounces)
1 quart mi l k
1 package (1 2 ounces) smal l
smoked sausage l i nks
I n oven, mel t butter i n baki ng di sh, 1 1 12X712X1 12 i nches. Add
macaroni , sal t and pepper; sti r to coat macaroni wi th butter.
Spr i nkl e wi th cheese. Pou r mi l k over macaroni and cheese.
Bake uncovered 45 mi nutes. Ar range sausage l i n ks on casserol e.
Bake 1 5 mi nutes l onger or unt i l sausages are hot.
S
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LITLE PUMPKIN CUSTARDS
1 can (16 ounces) pumpkin
11
2
teaspoons salt
11J cups evaporated milk
2 eggs
2 cup sugar
2 tablespoons butter, melted
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
1 teaspoon doves
Crunch Topping (below)
Bl end a l l ingredi ents except Cr unch Toppi ng wi th rotary beater.
Di vi de among 8 u ngreased custard cups. Pl ace cups i n baki ng
pan ; pou r i n very hot water ( 1 i nch deep) . Bake 45 mi nutes or
unt i l kni fe i nserted i n center comes out cl ean. Cool . I nvert cus
tards onto dessert di s hes. Serve wi th Cr unch Toppi ng.
Crunch Topping: I n chi l l ed bowl , beat 1/ cup chi l l ed whi pping
cream u nt i l sti ff; fol d i n 1 cup fi nel y crushed peanut br i ttl e.
Heat oven to 350
5:00 Put Macaroni and Cheese and Li ttl e
Pumpki n Custards i n oven.
5:45 Take out Li ttl e Pumpki n Custards. Arrange
sausages on Macaroni and Cheese; retu r n
to oven.
@Copyr i ght 1 971 b y Gener al Mi l l s, I nc. Al l r i ght s reserved . Pr i n ted in U.S. A.
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
*
Broi l 4 to 5 i nches from heat
LUNCHEON MEAT STACK-UPS
Cut 1 can (1 2 ounces) por k l uncheon meat i nto 8 s l i ces. Spread
4 s l i ces wi th prepared mustard; top wi th remai n i n g s l i ces.
Pl ace meat on rack i n broi l er pan. Broi l i ng ti me 10 mi nutes;
turn once.
CARAMELED SWEET POTATOES AND PI NEAPPLE
I n 8- i nch s quare foi l pan, al ternate 1 can (1 7 ounces) vacu u m
pack sweet potatoes and 1 can (81/ ounces) s l i ced pi neappl e,
drai ned and hal ved ( reserve 2 tabl espoons syr up) . Mi x reserved
syr up, 12 cup brown sugar ( packed) , 2 tabl espoons soft butter
and 1 teaspoon sal t; spri nkl e on potatoes and pi neapple. Pl ace
pan on rack in br oi l er pan. Broi l i ng ti me 1 0 mi nutes.
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TOASTED RYE ROLLS
Split 4 hard rye rol ls ; spread with soft butter or margar i ne. Place
on rack in broi l er pan. Broi l i ng time 5 mi nutes.
PEANUT BUTTER VELVET CRUMB CAKE
Earl i er i n the day, bake Vel vet Cru mb Cake as di rected on
Bi squ i ck baki ng mi x package except-frost wi t h Peanut Butter
Toppi ng: I n smal l bowl , mi x 2 tabl espoons soft butter, 1 cup
brown sugar (packed) , 2 tabl espoons mi l k or l i ght cream, 1 / cup
chopped peanuts and 2 tabl espoons peanut butter. Broi l ing
ti me about 3 mi nutes.
Broi l er Timetabl e for Di nner at 6:00
( Broi l i ng time: 13 mi nutes)
Place oven rack so top of food is 4 to 5 inches from
heat. Set oven control at Broi/1550.
5:50 Put Luncheon Meat Stack- ups and Caramel ed
Sweet Potatoes and Pi neappl e u nder broi l er.
5:55 Turn Luncheon Meat Stack- ups ; put i n Toasted
Rye Rol l s.
For desser: Put Peanut Butter Vel vet Cru mb Cake u n
der broi l er so top is 3 i nches from heat. Broi l 3 mi nutes.
@Copyri ght 1 971 by General M i l t s, I nc. Al l r i ght s reserved. Pr i nt ed i n U. S. A.
1
0
QUICK BROILER DINNER FOR FOUR
Lamb Patti es
*
Carrots with Artichoke Hearts
*
Green Salad
Hard-crusted Rolls
Chocolate Pudding Brulee
*
LAMB PATTI ES
1 pound ground l amb
2 tablespoons dry bread
crumbs
1 tabl espoon parsley
fl akes
Broi l 3 i nches from heat
1/ teaspoon sal t
1 teaspoon dil l weed
1 egg
1 cl ove garl ic, crushed
4 sl ices bacon
Mi x t horoughl y meat, bread cr umbs, parsl ey, sal t, di l l weed,
egg and garl i c. Shape mi xtu re i nto 4 patti es. Wrap bacon s l i ce
around edge of each patty; secu re wi t h wooden pi cks. Pl ace
patti es on rack i n broi l er pan. Broi l i ng ti me 1 5 mi nutes; 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 mint leaves or sprinkle chopped fresh mint over the
tossed salad greens.
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Q
CARROTS WI TH ARTI CHOKE HEARTS
Cut 8 carrots i nto 3- i nch stri ps. Cook in 1 i nch boi l i n g sal ted
water unt i l tender; drai n. Pl ace carrots and 4 canned whol e
arti choke hearts i n 9-i nch round foi l pan. Spoon Toppi ng ( be
l ow) over vegetabl es. Pl ace pan on rack in broi l er pan. Broi ling
time 7 mi nutes.
Topping: Mi x 1/ cup brown sugar ( packed), 2 tabl espoons soft
butter and 1 teaspoon each grated l emon peel and l emon ju i ce.
CHOCOLATE PUDDING BRULEE
Di vi de 1 can of our chocol ate ready-to-serve puddi ng (2 cu ps)
among 4 i ndi vi dual baki ng di shes. Spoon Toppi ng ( bel ow)
on puddi ng. Broi ling time 1 12 minutes.
Toppi ng: Mi x 1 tabl espoon pl us 1 teaspoon butter, mel ted, and
1 cup each brown s ugar ( packed) and f l aked coconut.
Broi l er Timetabl e for Dinner at 6:00
( Broiling time: 16 minutes)
Place oven rack so top of food is 3 inches from heat.
Set oven control at Broil/550.
5 : 45 Put Lamb Patti es under broi l er.
5 : 52 Turn Lamb Patties ; put in Carrots with Artichoke
Hearts.
For dessert : Put Chocol ate Puddi ng Bru l ee under
broi l er so tops are 5 i nches from heat. Broi l 1 12
mi nutes.
@Copyri ght 1 971 by Gen eral Mi l ls, I nc. Al l right s reserved . Pr i nted i n U. S. A.
11
BE-GOOD-TO-FATHER DINNER
Oven-barbecued Steaks
*
Easy Broccoli Casserole
*
Garlic Dill Pickles Radishes
Pumpernickel Bread
Cherry Pudding
*
350 oven-1 0 servi ngs
OVEN-BARBECUED STEAKS
3 pounds beef round steak,
3 i nch thi ck
2 tablespoons sal ad oi l
3 tabl espoons i nstant
chopped oni on
3 cup catsup
3 cup water
1/ cup vi negar
1 tablespoon brown sugar
1 tablespoon prepared
mustard
1 tabl espoon Worcestershi re
sauce
1/ teaspoon salt
1 teaspoon pepper
Cut meat i nto 1 0 servi ng pi eces. I n l arge s ki l l et, brown meat i n
oi l over medi u m heat ; remove meat t o Dutch oven. Add re
mai ni ng i ngredi ents to ski l l et ; s i mmer 5 mi nutes. Pou r cats up
mi xtu re over meat. Cover; bake 2 hou rs or unt i l meat i s tender.
B
Q
The Betty Crocker Recipe Card library
EASY BROCCOLI CASSEROLE
I n ungreased 2-quart casserol e, pl ace 2 packages (1 0 ounces
each) frozen chopped broccol i and 2 cans (5 ounces each)
water chestnuts, drai ned and thi nl y s l i ced. Cover wi th 2 cans
(1 01/ ounces each) condensed cream of ch i cken soup. Mi x
2 tabl espoons dry bread cru mbs, 1 cup grated Parmesan cheese
and 2 tabl espoons butter, mel ted; spr i nkl e on soup. Bake
uncovered 1 hou r.
CHERRY PUDDING
1 cup Gol d Medal fl our*
1 cup sugar
1 teaspoon soda
1 teaspoon salt
1 egg
1 cup canned red tart
cherries pl us enough
l i qui d to fi l l cup
1 / cup coarsely chopped nuts
1 tabl espoon butter or
margari ne
Grease baki ng pan, 9x9x2 i nches. Mi x al l i ngredi ents. Pou r i nto
pan. Bake about 40 mi nutes. Serve warm wi th caramel toppi ng
i f you wi sh.
*If using self-rising flour, omit soda and salt.
Oven Timetabl e for Di nner at 6: 00
(Baki ng ti me: 2 hours)
Heat oven to 350
4: 00 Put Oven- barbecued Steaks in oven.
5 : 00 Put i n Easy Broccol i Casserol e.
5 : 20 Put i n Cher ry Puddi ng.
@Copyri gh t 1 971 by Gen eral Mil l s, I nc. All right s reserved, Pri nted i n U. S. A.
12
BROI LED SI RLOI N FOR FOUR
Si zzl i ng Si rl oi n Steak*
Green Beans Meringue
*
Dilled Tomatoes
*
Toasted French Loaf
*
Pound Cake Slices
*
Lemon Yogurt
SI ZZLI NG SI RLOI N STEAK
Choose a 1- to 11- pound bonel ess beef s i r l oi n steak, 1 to 11
i nches t hi ck. Di agonal l y sl ash outer edge of fat on steak at
1-i nch i nterval s to prevent cur l i ng (do not cut i nto l ean). Pl ace
meat on rack i n broi l er pan. Broi l i ng ti me for medi um about
20 mi nutes; turn once.
Season meat after broiling as salt tends to draw moisture to
the surface and delay browning.
GREEN BEANS MERI NGUE
Pl ace 4 servi ngs cooked green beans i n ungreased ovenproof
servi ng di s h. Beat 1 egg whi te u nt i l sti ff but not dry; fol d i n
1 c u p mayonnai se. Spread over beans. Broi l i ng ti me 1 mi nute.
8
-
Q
The Betty 'rocker Recipe Card Library
DI LLED TOMATOES
Place 2 tomatoes, peel ed and hal ved, on rack i n broi l er pan.
Dot wi th butter; spr i nkl e wi th di l l weed, sal t and pepper.
Broiling time 5 minutes.
TOASTED FRENCH LOAF
Cut 1 smal l l oaf French bread i nto 1-i nch sl i ces. Spread 1 si de
of sl ices wi th soft butter ; spri nkl e wi th rosemary l eaves. Pl ace
sli ces buttered s i de up on rack i n broi l er 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 pou nd cake wi t h mel ted but
ter; pl ace s l i ces on ungreased baki ng sheet. After broi l i ng, top
each sl i ce wi th spoonful l emon yogu rt. Broiling time 2 minutes;
turn once.
Broiler Timetable for Dinner at 6: 00
(Broiling time: 22 minutes)
5:40 Put Si zzl i ng Si r l oi n Steak under broi l er.
5:50 Tu rn Si zzl i ng Si rl oi n Steak.
5:55 Put i n Di l l ed Tomatoes.
5:57 Put in Toasted French Loaf.
5:59 Put i n Green Beans Meri ngue. Broi l 1 mi nute.
For dessert: Put Pound Cake Sl i ces under broi l er. Broi l
2 mi nutes, t urn i ng once.
Copyr i ght 1 971 by Gener al Mi ll s, I nc. Al l ri ghts reserved. Pr i n ted i n U. S. A.
1
3
SIMPLY SPECIAL
Cranberry Pepper Roast
*
Savory Rice
*
Mixed Vegetable Salad
French Bread
Fruit and Cheese Tray
CRANBERRY PEPPER ROAST
4-pound beef sirloin tip roast
2 tablespoons cracked pepper
3 tablespoons salad oil
22 cups cranberry cocktail*
Cranberry Gravy (back
of this card)
Score meat ( cut l i ghtl y i n a cri sscross pattern). Ru b al l si des
but not ends wi th pepper . I n Dutch oven or roasti ng pan, brown
meat i n oi l over medi um heat, about 15 mi nutes.
Pou r cranberry cocktai l on meat. Cover ; cook in oven 21 hou rs
or u nti l tender. Pl ace meat on warm pl atter ; keep warm wh i l e
maki ng gravy.
*22/ cups water can be substituted for the cranberry cocktail.
8-
Q
CRANBERRY GRAVY
Strain hot broth from meat; measu re 3 cups and heat to boi l i ng.
I n ti ghtl y covered j ar, shake 3 cup cranberry cocktail and
1 cup Gol d Medal fl ou r; sti r i nto hot l i qu i d. Heat t o boi l i ng,
sti rri ng constantl y. Boi l and sti r 1 mi nute. Season wi t h sal t.
SAVORY RICE
2 cups uncooked regular rice
2 cans (1 012 ounces each)
condensed chicken broth
1 soup can water
2 medium onions, chopped
1 cup butter or margarine,
softened
2 cans (6 ounces each) sliced
mushrooms, drained
1 teaspoon salt
I n ungreased 2-quart casserol e, mi x al l i ngredi ents. Cover; bake
1 hou r. Sti r once or twi ce.
(Baking time: 2 hours 40 minutes)
Heat oven to 325
3 : 20 Put Cranberry Pepper Roast i n oven.
5 : 00 Put i n Savory Ri ce.
5 : 50 Sti r Savory Ri ce. Take out Cranber ry Pepper
Roast; make Cranberry Gravy.
@Copyright 1971 by General Mil l s, Inc. All rights reserved. Printed in U.S.A.
1
4
SLOW-BAKI NG SAVORY STEW
Tender Oven Stew
*
Cheese-stuffed Celery
Biscuit Fan Tans
*
<itrus Loaf Cake
*
325

oven-6 servi ngs
TENDER OVEN STEW
2 pounds bonel ess beef
chuck, cut i nto 1 -i nch
cubes
4 cups water
1 teaspoon lemon juice
1 teaspoon Worcestershire
sauce
1 cl ove garl i c, mi nced
1 medi um oni on, sl i ced
1 smal l bay leaf
2 teaspoons salt
1 teaspoon pepper
Pi nch al l spi ce
1 teaspoon sugar
6 carrots, quartered
8 small whole onions
3 medium potatoes, pared
and cut into eighths
Few drops bottled brown
bouquet sauce
1 cup cold water
1 cup Gold Medal flour
I n Dutch oven, combi ne a l l i ngredi ents except bouquet s auce,
1 cup water and t he f l our. Cover; bake 4 hours or unt i l meat i s
tender. Remove stew from oven. I n covered ja r, shake bou
q
uet
sauce, 1 cup water and the fl our unti l bl ended. Sti r i nto stew;
heat to boi l i n g, s t i r r i ng constantl y. Boi l and st i r 1 mi nute.
S
Q
BI SCUIT FAN TANS
Increase oven temperature t o 4 50
. Stir 2 cups Bisquick baking

mix and 12 cup cold water to a soft dough. Gently smooth
dough into ball on floured cloth-covered board; knead 5
times. Roll
1
/4 inch th i ck.
Spread 2 tablespoons soft butter over half the dough; fold over
and spread 2 tablespoons soft butter over half the dough. Fold
i n half; roll 12 inch th i ck. Cut wi th floured 2- i nch cutter. Place
2 bi scuits cut si des up in each ungreased muffi n cup. Bake about
10 minutes. 8 or 9 bi scuits.
CI TRUS LOAF CAKE
Bake our golden pound cake mi x as di rected on package. Cool
cake 10 minutes; remove from pan. Prick cake; drizzle with
Oran ge-Lemon Glaze: Blend 114 cups confecti oners' sugar,
1 tabl espoon grated orange peel, 1 teaspoon grated l emon peel,
2 tabl espoons orange jui ce and 1 teaspoon lemon jui ce.
{Baki ng ti me: 4 hours 15 mi nutes)
Heat oven to 325
1:45 Put Tender Oven Stew in oven.
4:30 Put in Citrus Loaf Cake.
5:45 Take out Tender Oven Stew and Citr us Loaf;
i ncrease oven temperature to 450
. Put i n Bi scuit
Fan Tans. Thicken stew and glaze cake.
Copyr i ght 1 971 by Gener al M i l l s, Inc. A11 rights reserved. Pri nt ed i n U.S. A.
1
5
LI KE MOTHER USED TO MAKE BUT EASI ER
Potato Goulash
*
Carrots Bouillon
*
Lettuce Wedges French Dressing
Rice-Custard Pudding*
350 oven- serings
POTATO GOULASH
1 package of our scalloped
potatoes
1 can (1 6 ounces) whol e
tomatoes
1 pound ground beef 1 cup sl iced cel ery
1 1/ 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 55
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 -quart casserole, place carrots and
carrot liquid. Cover; heat in oven 20 minutes.
B
Q
RI CE-CUSTARD PUDDI NG
1/ cup water 1 teaspoon salt
1 cup uncooked i nstant rice
3 eggs, sl i ghtly beaten
212 cups milk, scalded
12 cup raisins
Ci nnamon 1 cup sugar
2 teaspoons vani 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/-quart cas
serole; sprinkle with cinnamon.
Place casserole in baking pan; pour in very hot water (114
inches deep) . Bake about 70 minutes or until knife inserted
halfway between center and edge comes out clean. Serve warm
or cool.
Ti metable for Dinner at 6:00
(Baking time: 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.
Copyri ght 1 971 by Genera l Mi l l s, I n c. Al l right s reserved . Pr i n ted in U . S. A.
1
6
GROUND BEEF GLAMORI ZED
Top Hat Beef Bake
*
Escarole-Radish-Cucumber Salad
Salty Sticks
*
Baked Fruit Compote
*
350" oven- to 6 servi ngs
TOP HAT BEEF BAKE
1 cup cracker crumbs
3 cup mi l k
1 egg, beaten
1 pound ground beef
11 cups cottage cheese
1 tablespoon horseradish
11 teaspoons sal t
1 teaspoon pepper
Potato Buds i nstant puffs
(enough for 4 servi ngs)
1 package (4 ounces)
shredded
Cheddar cheese
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
SALTY STI CKS
Brush one side of bread slices with soft butter or margarine;
cut slices into 1/-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 ounces) peach
jel l y halves, drai ned
1 can (16 ounces) pear 6 plums, halved and
halves, drai ned (reserve pitted
1 cup syrup) Vani l l a ice cream
In small saucepan, melt jelly in reserved pear syrup, stirring
occasionally. In baking dish, 1 1 1/ x712 x1 12 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 Dinner at 6:00
(Baking time: 1 hour 15 mi 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.
Copyri ght 1 971 by Gener al Mi l ls, I nc. A11 r i ghts reserved . Pri n ted in U.S. A.
1
7
CHEESEBURGER BROI L FOR FOUR
Broiled Cheeseburgers and Buns
*
3-Bean Salad
French Fried Onions
*
Zesty Fruit Cups
*
Broi l about 3 i nches from heat
BROI LED CHEESEBURGERS
2 pounds ground beef 1 teaspoon salt
1. teaspoon pepper 2 tablespoons i nstant mi nced
oni on 6 sl i ces Cheddar cheese
Mix thoroughly meat, onion, salt and pepper. Shape mixture
into 6 patties. Place on rack in broiler pan. Broi l i ng ti me about
1 0 mi nutes; turn once. Add cheese sl i ces; broi l 1 mi nute l onger.
BUNS IN FOI L
Split and butter 6 hamburger buns; wrap in heavy-duty alumi
num foil. Place on rack in broiler pan. Broi l i ng ti me 1 0 mi nutes;
turn once.
FRENCH FRIED ONIONS
Pour 1 can (312 ounces) French-fried onion rings into 9-inch
round foil pan. Broi l i ng ti me 6 mi nutes; stir once.
8
Q
ZESTY FRUIT CUPS
1 can (30 ounces) frui t
cocktai l , drai ned (resere
2 tablespoons syrup)
1 orange, pared and
sectioned
1 teaspoon grated orange
peel
2 tabl espoons chopped nuts
1 teaspoon nutmeg
Mi x frui t cocktai l and orange sect i ons; di vi de among 4 foi l tart
pans. Mi x reserved syr up and the remai ni ng i ngredi ents ; spr i n
kl e on frui t. Pl ace pans on rack i n broi l er pan. Broi l i ng ti me
4 mi nutes.
Broi l er Ti metabl e for Di nner at 6: 00
( Broi l i ng ti me: 15 mi nutes)
Set oven control at Broi//550.
5:49 Put Broi l ed Cheeseburgers and Buns i n Foi l
u nder broi l er.
5:54 Tur n Broi l ed Cheesebu rgers and Buns i n Foi l ;
put i n F rench Fri ed Oni ons.
5:59 Sti r French Fri ed Oni ons. A
dd
cheese s l i ces t o
Broil ed Cheesebu rgers ; broil 1 minute l onger.
For dessert : Put Zesty Frui t Cups u nder broi l er so tops
are 4 i nches from heat. Broi l 4 mi nutes.
Copyr i ght 1 971 by General Mi l t s, I nc. All r i ght s reserved. Pri nted i n U. S.A.
1
8
BEST BEFORE PAYDAY DINNER
Barbecued Beefies
*
Buttered Yellow Beans
Celery Sticks Green Pepper Rings
Ranch Pudding
*
Ginger Topping
*
BARBECUED BEEFIES
11 pounds ground beef
1 1/ cups mi l k
11z teaspoons salt
1 teaspoon pepper
1 cup oats
2 tablespoons grated oni on
1z teaspoon chi l i powder
Barbecue Sauce (below)
Mi x al l i ngredi ents except Barbecue Sauce. Shape mi xtu re i nto
16 patti es ; pl ace in ungreased baki ng pan, 1 3x9x2 i nches. Pour
Barbecue Sauce over patti es. Bake uncovered 1 hou r.
Barbecue Sauce: I n saucepan, mi x 3 medi u m oni ons, f i nel y
chopped, 3 cu p cats up, 3 cup water, 2 tabl espoons vi negar,
2 tabl espoons Worcestersh i re sauce, 1 teaspoon ch i l i powder
and 1 / teaspoon papr i ka. Si mmer uncovered 30 mi nutes.
S
Q
RANCH PUDDI NG
2 cups water
2 tabl espoons butter
1 cup water
1 1 cups Bi squick baki ng mix
1 cup rai si ns or cut-up
dates
12 cup chopped nuts
1 teaspoon vani l l a
Gi nger Toppi ng (bel ow)
I n saucepan, heat 1 cup brown sugar, 2 cu ps water and the
butter to boi l i ng, sti rri ng occasi onal l y; boi l 5 mi nutes. Pou r
i nto u ngreased baki ng pan, 8x8x2 i nches. Mi x remai ni ng i ngre
di ents except toppi ng t horoughl y. Spoon batter onto mi xtu re
i n pan. ( Batter wi l l s i nk i nto l i qui d and spread out as i t bakes. )
Bake 40 to 45 mi nutes. Serve warm wi th Gi nger Toppi ng.
Gi nger Toppi ng: I n chi l l ed bowl , beat
1
/ cup ch i l l ed whi ppi ng
cream and 2 tabl espoons s ugar unt i l sti ff ; fol d i n 1 teaspoon
gi nger. Or fol d 14 teaspoon gi nger i nto 1 cup frozen whi pped
toppi ng ( thawed) .
(Baking ti me: 1 hour)
Heat oven to 350

5 : 00 Put Barbecued Beefi es i n oven.
5: 20 Put i n Ranch Puddi ng.
5:45 Put i n canned yel l ow beans.
Copyri ght 1 971 by Gener al Mi l l s, I nc. Al l ri ghts reserved . Printed i n U . S. A.
1
9
FREEZER-FAST FEAST
Tomatoed Fish Fillets
*
Hot Potato Nuggets
*
Shredded Lettuce Green Goddess Dressing
Parmesan-Romano Bread
*
Sparkling Grapefruit Halves
*
TOMATOED FI SH FI LLETS
2 packages (1 pound each)
frozen fish fi l l ets (sol e,
cod, hal i but, haddock or
poll ock)
12 teaspoon thyme
1 can (1 01/ ounces)
condensed cream of
mushroom soup
2 smal l tomatoes
2 tablespoons soft butter
Di l l weed
Pl ace frozen fi sh i n u ngreased baki ng pan, 1 3x9x2 i nches. Sti r
thyme i nto soup; pou r over fi sh. Bake u ncovered 30 mi nutes.
Sl i ce tomatoes ; cut each s l i ce i n hal f and pl ace on fi sh. Brus h
butter on tomatoes ; spri nkl e wi t h di l l weed. Bake u ncovered
5 mi nutes l onger or unt i l fi sh fl akes eas i l y wi t h fork.
B
Q
HOT POTATO NUGGETS
Spread 1 12 packages (1 6 ounces each) frozen fried shredded
potato rounds in ungreased j el l y rol l pan, 1 5 1x1 01hx1 inch.
Heat 20 minutes or until crisp and hot, turning once.
PARMESAN-ROMANO BREAD
Cut 1/ loaf (1 pound) French bread into six to eight 1 -inch
s l ices. Spread sl ices with soft butter ; s prinkl e with grated Par
mesan and Romano cheese. Reassembl e 1/ loaf ; wrap in heavy
duty al uminum foi l . Heat 20 minutes.
SPARKLI NG GRAPEFRUi T HALVES
Cut grapefruit in hal f; remove seeds. Cut around edges and
sections to l oosen; remove center. Spread each hal f with 1
tabl es poon cranberry-orange rel ish or 2 teaspoons butterscotch
sauce. Heat in ungreased baking pan 10 mi nutes.
Oven Ti metabl e for Dinner at 6: 00
(Baki ng ti me: 35 mi nutes)
Heat oven to 475

5 : 25 Put Tomatoed Fish Fil l ets in oven.
5 :40 Put in Hot Potato Nuggets and Parmesan- Romano
Bread.
5 : 50 Put in Sparkling Grapefruit Hal ves. Stir Hot
Potato Nuggets. Add tomatoes to fish ; return
to oven.
@Copyri ght 1 97 1 by General Mil l s, I n c . All rights reserved . Printed in U. S.A.
2
0
BROI LER-FAST FI SH FOR FOUR
Crusty Fish Sticks
*
Lemon Wedges
Vegetable Kabobs
*
Engl ish Muffin Rounds
*
Candy S' Mores
*
CRUSTY FISH STI CKS
Pl ace 1 package (8 ounces) frozen fi sh st i cks on rack i n broi l er
pan. Broi l i ng ti me 5 mi nutes.
VEGETABLE KABOBS
1 can (1 6 ounces) potatoes,
drained
Soft butter or margarine
Grated Parmesan cheese
1 can (4 ounces) button
mushrooms, drai ned
2 tomatoes, cut i nto eighths
1 green pepper, cut i nto
1 -i nch pi eces
Br ush potatoes wi th butter ; spr i nkl e wi t h cheese. On skewers,
al ternate potatoes, mus hrooms, tomato wedges and green pep
per pi eces. Pl ace kabobs on rack i n broi l er pan. Broi l i ng ti me
8 mi nutes; turn once.
S
Q
ENGLI SH MUFFI N ROUNDS
Spl i t 6 Engl i s h muffi ns ; spread cut s u rfaces wi th mi xtu re of
1/ cup soft butter and 1 teaspoon garl i c sal t. Spr i nkl e each
hal f wi th 14 teaspoon sesame seed. Pl ace muff i ns on rack i n
broi l er pan. Broi l i ng ti me 5 mi nutes.
CANDY S'MORES
Pl ace si x s l i ces cut from frozen pound cake on u ngreased bak
i ng sheet. Pl ace 6 or 7 squares of mi l k chocol ate candy on each
s l i ce. Arrange mi n i atu re marshmal l ows on candy. Broi l i ng ti me
about 1 mi nute.
Broi l er Ti metabl e for Di nner at 6: 00
( Broi l i ng ti me: 9 mi nutes)
5:52 Put Vegetabl e Kabobs under broi l er.
5:55 Tu rn Vegetabl e Kabobs; put i n Crusty Fi sh Sti cks
and Engl i sh Muff i n Rounds.
For dessert : Put Candy S' Mores under broi l er so tops
are 5 i nches from heat. Broi l about 1 mi nute or unt i l
mars hmal l ows ar e gol den.
Copyright 1 971 b y Gener al Mi l ls, I n c . Al l r i ghts reserved. Pr i nted i n U . S. A.
CONVENIENT OVEN MEAL
S
2
1
FAMILY FAVORITE FISH DINNER
Salmon Souffle
*
Baked Potatoes
Green Beans wi th Crunchy Oni ons
*
Li me Sherbet Peanut Butterscotch Bars
*
,
SALMON SOUFFLE
2 tabl espoons butter or
margari ne, mel ted
1/ cup mi l k
4 sl i ces bread, torn i nto
pieces
2 cans (1 6 ounces each) red
sal mon, drai ned and flaked
2 eggs, separated
3 tabl espoons l emon j uice
2 teaspoons mi nced oni on
1 teaspoon sal t
1/ teaspoon pepper
Paprika
Mi x butter, mi l k and bread; sti r i n sal mon, egg yol ks, l emon
j ui ce, oni on, sal t and pepper . Beat egg whi tes unt i l sti ff; fol d
i nto sal mon mi xtu re. Pou r i nto greased 1 12 -quart casserol e.
Spr i nkl e wi th papr i ka. Bake u ncovered 1 hour.
This is salmon as children love it-crusty outside, moist and
tender within. For a more delicate souffle crust, place the casserole
to bake in a pan of hot water.
B
Q
GREEN BEANS WI TH CRUNCHY ONI ONS
I n u ngreased 1 -quart casserol e, mi x 2 cans !1 6 ounces each)
F rench-styl e green beans, drai ned, and 1 can (1 01/2 ounces)
condensed cream of mus hroom soup. Bake uncovered 35 mi n
utes. Spr i n kl e 1 can ( 3V2 ounces) French fri ed oni on r i ngs on
top. Bake 5 t o 10 mi nutes l onger or unt i l oni on r i ngs are
heated t hrough.
PEANUT BUTTERSCOTCH BARS
1 package of our butterscotch
browni e mi x
1 cup water
3 tablespoons peanut butter
1/ cup chopped salted 1 egg
peanuts
Generousl y grease baki ng pan, 1 3x9x2 i nches. Bl end browni e
mi x (dry) , egg, water and peanut butter. Spread i n pan. Spr i nkl e
peanu ts over batter. Bake 20 t o 25 mi nutes. Cool ; cut i nto bars,
about 3x1 i nch. 32 bars.
Oven Ti metabl e for Di nner at 6: 00
(Baki ng ti me: 1 1 hours)
Heat oven to 350

4: 30 Put baki ng potatoes i n oven.
5 : 00 Put i n Sal mon Souff l e and Peanut Butterscotch
Bars.
5 : 20 Take out Peanut Butterscotch Bars; put i n Green
Beans wi th Crunchy On i ons.
5 : 55 Spr i nkl e on i ons on beans ; ret urn to oven.
@Copyri ght 1 971 b y Gener al Mi l ls, I nc . Al l ri ght s reserved . Pri n ted i n U. S. A.
22
SHORTCUT SUPPER
One-di sh Tuna Ri ce Bake
*
Sliced Tomatoes in Lettuce Cups
Sourdough Bread
*
Qui ck Apri cot Pi e
*
350" oven-6 servi ngs
ONE-DI SH TUNA RI CE BAKE
1 egg
1 1/ cups uncooked i nstant
rice
2 packages (8 ounces each)
shredded process cheese
2 cans (7 ounces each) tuna,
drained
1 cup sl iced pi mi ento
stuffed ol ives
2 tabl espoons sni pped parsley
1 tablespoon pl us 1 12 tea
spoons i nstant mi nced oni on
2 teaspoons dry mustard
1 teaspoon salt
Dash pepper
1 can (13 ounces) evaporated
mi l k
1 cup water
I n ungreased 2-quart casserol e, beat egg s l i ght l y; m1 x m ri ce,
1 12 cups of the cheese, the t una, ol i ves and seasoni ngs. Sti r i n
mi l k a n d water. Spri nkl e remai ni ng cheese on top. Cover ; bake
45 mi nutes.
B
Q
SOURDOUGH BREAD
Cut 1 loaf (1 pou nd) sourdough bread diagonally into 1 -inch
slices, being careful not to cut compl etely through bottom crust.
Spread butter between slices. Wrap loaf in 28x1 8-i nch piece of
heavy-duty aluminum foil. Heat 20 to 25 minutes.
QUICK APRICOT PIE
Mix 1 1 cups graham cracker cru mbs ( 1 6 crackers) , 2 table
spoons sugar and 14 cup butter or margarine, melted. Press
firmly and evenly against bottom and side of 8-inch pie pan.
Bake 1 0 min utes. Cool.
Fill pie shell with 1 can (21 ou nces) apricot pie filling. Chill. To
serve, top with whipped cream.
Oven Timetabl e for Dinner at 6:00
(Baking time: 55 minuts)
Heat oven to 350"
5:05 Put graham cracker pie shell in oven .
5:15 Take out pie shel l ; cool. Put in One-dish Tuna
Rice Bake.
5:40 Put in Sourdough Bread; fill pie shell and chill.
@Copyright 1 971 by Genera l M i l l s, I nc. Al l r i ght s reserved. Pr i n ted in U. S. A.
QUI CK TO MI X-QUI CK TO BAKE
Tuna Noodl e Cups*
Whol e Green Beans
Wal dorf Sal ad
Qui ck Coconut Bars*
350 oven-6 seri ngs
TUNA NOODLE CUPS
3 ounces uncooked medi um
noodles (about 11 cups)
2 eggs, sl i ghtly beaten
1 can (7 ounces) tuna,
drained, or 1 cup cut-up
cooked chi cken
1 can (13 ounces) evaporated
mi l k
1 teaspoon salt
Dash cayenne red pepper
1 tabl espoon chopped
pimiento
Chicken Soup Sauce (bel ow)
Combine noodles, eggs, tuna, mil k, salt, cayenne red pepper
and pimiento. Divide among 6 greased custard cups. Place cups
in baking pan; pour in very hot water to within V2 inch of tops
of cups. Bake 1 hour or until knife inserted in center comes out
clean. Serve with Chicken Soup Sauce.
Chicken Soup Sauce: Heat 1 can (1 01/ ounces) condense
d
cream of chicken soup and 1 cup light cream or sherry.
S
Q
QUI CK COCONUT BARS
3 tabl espoons butter or mar
gari ne
1/ package of our white
cake mix (about 2 cups)
1 1/ cups mi niature marsh
mal l ows
1 package (6 ounces) semi
sweet chocolate pi eces
1 can (31 ounces) flaked
coconut
1 cup broken mi xed nuts
1 can (1 4 ounces) sweetened
condensed mi l k
I n oven, mel t butter i n baki ng pan, 1 3x9x2 i nches; t i l t pan to
coat bottom wi t h butter. Spr i nkl e cake mi x (dry) over butter. I n
order l i sted, . s pr i nkl e marshmal l ows, chocol ate pi eces, coconut
and nuts on cake mi x. Pou r mi l k evenl y on top.
Bake about 30 mi nutes or unt i l gol den brown. Run kni fe around
edges t o l oosen. Cool ; cut i nto bars, 1 12 x1 i nch. 6 dozen bars.
Oven Ti metable for Di nner at 6: 00
(Baki ng ti me: 1 hour)
Heat oven to 350

5 :00 Put Tu na Noodl e Cu ps and Qui ck Coconut Bars
i n oven.
5 : 30 Take out Qu i ck Coconut Bars.
5 :45 Put i n canned whol e green beans.
@Copyr i ght 1 97 1 by Gener a l Mi l l s, I n c . Al l ri ghts r eserve d. Pr i n ted i n U . S. A.
2
4
CHI CKEN EVERY SUNDAY
Chicken with Orange Sauce
*
Gol den Baked Squash
*
Tiny Peas with Onions
Assorted Rolls
Quick Blueberry Cobbler
*
CHI CKEN WITH ORANGE SAUCE
21- to 3-pound broi l er
fryer chicken, cut up
1 to 3 tablespoons grated
orange peel, if desi red
1/ cup orange j ui ce
1 teaspoon sal t
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon red pepper
sauce
1 cup sal ad oi l
1 can (4 ounces) sl i ced
mushrooms, drained
Wash chi cken and pat dry. Pl ace ski n si de down i n s i ngl e l ayer
i n ungreased baki ng pan, 1 3x9x2 i nches. Mi x remai ni ng i ngre
di ents except mus hrooms; pou r over chi cken.
Bake uncovered 45 mi nutes. Tu rn ; spr i nkl e wi t h mus hrooms and
spoon sauce over chi cken. Bake 1 5 mi nutes l onger or u nt i l
chi cken i s tender .
8
-
Q
GOLDEN BAKED SQUASH
Pl ace 2 packages (1 0 ounces each) frozen squash in u ngreased
1 1/ -quart casserol e. Top wi th 1 cup butter or margari ne and 1/
teaspoon sal t. Cover; bake 1 hou r. J ust before servi ng, sti r i n 2
tabl espoons mi nced oni on.
QUICK BLUEBERRY COBBLER
1 package of our wi l d bl ue
berry mufin mix
1 tablespoon lemon juice
1 teaspoon ci nnamon
1 can (21 ounces) bl ueberry
pie fi l l i ng
Drai n bl ueberri es from muffi n mi x; reserve l i qu i d. Sti r together
reserved l i qui d, the pi e fi l l i ng, l emon j ui ce and ci nnamon; heat
to boi l i ng. Pou r i nto ungreased baki ng pan, 9x9x2 i nches. Pre
pare muffi n mi x as di rected on package except-pou r batter on
hot pi e fi l l i ng. Bake 25 to 30 mi nutes.
Oven Ti metable for Di nner at 6: 00
Heat oven to 400"
5:00 Put Chi cken wi th Orange Sauce and Gol den
Baked Squash i n oven.
5 :15 Put i n Qu i ck Bl ueberry Cobbl er.
5:40 Take out Qu i ck Bl ueberry Cobbl er ; add
mus hrooms to Chi cken wi th Orange Sauce. Put i n
rol l s and canned t i ny peas wi th canned oni ons.
@Copyri ght 1 971 by General M i l l s, I n c. Al l r i ghts reserved. Pri nted i n U. S. A.
LAST OF THE TURKEY TREAT
Turkey- Rice Encore
*
Lemon-Crunch Peaches
*
Shoestring Beets
Green Oni ons Celery
Gingerbread Ring
*
Foamy Lemon Butter Sauce
*
TURKEY-RI CE ENCORE
2 cups cut-up cooked turkey
1 12 to 2 cups cooked regul ar
or brown ri ce
1 can (1 01 ounces) con
densed cream of
mushroom soup
14 cup chopped green
pepper
1 soup can mi l k
Salt and pepper
I n ungreased 1 12 -quart casserol e, mi x al l i ngredi ents. Cover ;
bake 30 mi nutes.
LEMON-CRUNCH PEACHES
Pl ace canned peach hal ves cut s i des up i n u ngreased baki ng
di s h. Dot wi th butter ; spr i nkl e wi t h mace, grated l emon peel
and chopped n uts. Heat u ncovered 30 mi nutes.
B
Q
GINGERBREAD RI NG
Grease 6-cup ring mold. Prepare our gingerbread mix as di
rected on package except-pour batter i nto mol d. Bake 20 to 25
mi n u tes. I nvert onto servi ng pl ate and serve wi th Foamy Lemon
B u tter Sauce ( bel ow) or Cr an berry Fl uff ( below) .
Foamy Lemon Butter Sauce: Beat 1 egg unt i l foamy. B l end in
1
/ cup butter or margar i ne, mel ted, 1 1/ cups si fted confection
ers' su gar, grated peel of 1 lemon and 2 to 3 tabl espoons lemon
jui ce. Beat 1 cup ch i l l ed whi pping cream until st i ff ; fold i nto
egg mi xture.
Cranberry Fl uff : Prepa re 1 envel ope ( about 2 ounces) dessert
topping mix as d i rected on package. Fold in 1 can (1 6 ounces)
whol e cranberry sau ce and
1
/ cup chopped nuts.
Oven Timetabl e for Di nner at 6: 00
( Baki ng ti me: 30 mi nutes)
Heat oven to 350

5 : 30 Put Tur key- Rice Encore and Lemon-Crunch
Peaches in oven.
5 :40 Put in Gi ngerbread Ri ng and canned shoest r i ng
beets.
Copyri ght 1971 by General M i l l s, I n c . A1 1 rights reserved. Pri n ted i n U . S. A.
6
STREAMLI NED OVEN MEAl
Turkey Puff
*
Chutney-fi lled Apri cots
*
Tossed Green Salad
Cheese Brioches*
Quick Date Cake
*
TURKEY PUFF
1 can (1 01 ounces) con- 1 can (1 6 ounces) green beans,
densed cream of mushroom drained
soup 1 cup shredded process
1 cup mi l k American cheese
1 cup cut-up cooked turkey 4 egg yol ks, wel l beaten
or chi cken 4 egg whites, sti ffl y beaten
I n greased 1 12 -quart casserol e, bl end soup, mi l k, t u rkey and
beans. Bake u n covered 10 mi nutes. Sti r cheese i nto egg yol ks ;
fol d i nto egg whi tes. Pi l e on hot soup mi xtu re. Bake 30 mi nu tes
l onger.
CHUTNEY-FI LLED APRI COTS
Pl ace 1 2 canned apr i cot hal ves cut si des up i n ungreased baki ng
pan ; spoon about 1 t abl espoon chu tney on each hal f. Heat u n
covered 1 0 mi nutes.
8
-
Q
CHEESE BRI OCHES
Thaw 1 package (8 ounces) frozen brioches. Cut around topknot
of each and remove. Place about 1 teaspoonful your favor i te
pasteurized process cheese spread in each brioche; replace tops.
Return brioches to foil package. Heat uncovered 10 minutes.
QUI CK DATE ,CAKE
1 package of our dat e bar
mi x
1/ cup hot water
2 eggs
1 teaspoon baki ng powder
1/ cup chopped nuts
1/ cup orange marmal ade
1 teaspoon water
Grease baking pan, 8x8x2 i nches. Mix date filling f rom date bar
mix and 1 cup hot water. Stir in crumbly mix, eggs, baking
powder and nuts. Spread in pan.
Bake 30 minutes or unt i l wooden pick i n serted in center comes
out clean. Mi x marmal ade and 1 teas poon water ; spread on
warm cake. Serve warm.
Oven Ti metabl e for Di nner at 6:00
( Baki ng t i me: 40 mi nutes)
Heat oven to 375
5: 20 Put Turkey Puff in oven.
5: 30 Add topping to Turkey Puff ; put in
Qui ck Date Cake.
5: 50 Put in Chutney-fi lled Apricots and Cheese
Brioches.
@Copyri ght 1 971 by Gener al Mi l l s, I nc. At l r i ght s reserved . Pr i nted in U . S. A.
ELEGANT BUT SO EASY
Stuffed Rock Cornish Hens
*
Succotash
Molded Cranberry Sal ad
Brown 'n Serve Rolls
*
French Appl e Pie
*
STUFFED ROCK CORNI SH HENS
Thaw fou r 1 - pou nd Rock Corni sh hens i f frozen. Wash hens and
pat dry. Prepare 1 / cup herb-seasoned stuffi ng. Rub cavi t i es of
hens wi th sal t and pepper; fi l l each wi t h 1 12 to 2 tabl espoons
stuffi ng.
Pl ace hens breast si de up on rack i n open s hal l ow roasti ng pan.
Cri sscross 1 s l i ce bacon, cut i n hal f, on each hen. Do not add
water. Do not cover. Roast about 1 hou r or u nt i l tender.
BROWN ' N SERVE ROLLS
Spl i t brown and serve rol l s ; spread wi th soft butter. Repl ace
tops; br ush tops wi th butter. Bake on u ngrease
d baki ng sheet
10 to 1 5 mi nutes or unt i l brown.
B
Q
FRENCH APPLE PI E
2 sticks or 1 packet of our
pi e crust mi x
1 package (6 ounces)
butterscotch pieces
1 can (20 ounces) pie-
sl i ced appl es
Prepare pastry for 9- i nch One-cr ust Pi e as di rected on package.
Mi x remai ni ng pi e crust sti ck or mi x and the s ugar unt i l f i nel y
cru mbl ed. Sti r i n butterscotch pi eces. Reserve 1 12 cups crumbl y
mi xtu re.
Mi x remai ni ng cru mbl y mi xtu re and the appl es; pou r i nto
pastry-l i ned pi e pan. ,Spri nkl e wi th reserved cru mbl y mi xtu re.
Cover edge of pastry wi t h 2-i nch st r i p of al u mi n u m foi l to pre
vent excessi ve browni ng; remove foi l l ast 1 5 mi n utes of baki ng.
Bake . 40 to 45 mi nutes.
Oven Ti metabl e for Di nner at 6: 00
(Baki ng time: 1 hour)
Heat oven to 425
5 : 00 Put Stuffed Rock Corni sh Hens and Fr ench Appl e
Pi e i n oven.
5 : 25 Remove a l umi num foi l str i p from pi e
5 :40 Take out French Appl e Pi e; put i n Brown ' n Serve
Rol l s and canned succotash.
Copyri ght 1 971 b y General Mi l l s, I nc . A1 r i ghts reserved. Pri nted i n U . S . A.

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