Betty Crocker: Lost Recipes
GENERAL MILLS
Owned Media and Publishing Director: Amy Halford
Owned Media and Publishing Manager: Danielle Andrews
Senior Editor: Cathy Swanson
Recipe Development and Testing: Betty Crocker Kitchens
Photography: General Mills Photography Studios and Image Library
HOUGHTON MIFFLIN HARCOURT
Editorial Director: Deb Brody
Executive Editor: Anne Ficklen
Managing Editor: Marina Padakis
Production Editor: Helen Seachrist
Cover Design: Tai Blanche
Interior Design and Layout: Tai Blanche
Senior Production Coordinator: Kimberly Kiefer
Copyright © 2017 by General Mills, Minneapolis, Minnesota. All rights reserved.
For information about permission to reproduce selections from this book, write to trade.permissions@hmhco.com or to Permissions, Houghton Mifflin Harcourt Publishing Company, 3 Park Avenue, New York, New York 10016.
www.hmhco.com
Library of Congress Cataloging-in-Publication Data is available.
ISBN 978-1-328-71033-8 (hardcover); 978-1-328-71037-6 (ebook)
v1.0917
Dear Friends,
Anadama bread, Welsh Rarebit, Cherry Berries on a Cloud — for some folks, these foods will evoke cherished memories of times past. For many, it will be the introduction to some very special recipes that deserve to come out of recipe boxes again.
Back in their day, food was often saltier and full of fat or very bland, compared to how we eat today. Yeast of yesteryear was different from today’s options, so older recipes needed to be updated to be successful now. This special collection of “lost” recipes has been lovingly updated for today’s ingredients and tastes. You’re going to enjoy serving these to family and friends — when we shot the photos for this book, these foods were devoured!
Try our great get-togethers, sure to make you a party legend. Our festive Retro Tiki Party, will be fun, no matter what the weather. The Merry Kitschmas Party, brings back delicious holiday favorites with a nostalgic twist. Time for a Tea Party, shows a sweet way to entertain kids or your girlfriends.
With each recipe, you’ll find the history of the dish or other interesting information. Have a chuckle at the anecdotal quips of wisdom that appeared in the first cookbooks. Since 1921, the Betty Crocker Kitchens have been a trusted source of inspiring-but-doable recipes. That hasn’t changed . . . but it’s fun to bring back the delicious recipes of where we started.
May all your meals be memorable,
Contents
Wisdom & Tips from Betty
1. Appetizers & Snacks
2. Main Dishes
3. Breads & Coffee cakes
4. Salads & Sides
5. Desserts
Metric Conversion Guide
Index
Features
Merry Kitschmas Party
Retro Tiki Party
Time for a Tea Party
Food and Fire Obsession
What’s happening around us (and what tickles our taste buds) has transformed our eating choices over the past century. Take a peek at how we’ve been eating over the past 100 years.
Wisdom & Tips from Betty
Since the very first edition of The Betty Crocker Cookbook was published in 1950, Betty has been guiding the women of the day to success, both in and out of the kitchen. Read through these nuggets of wisdom from the first Picture Cook Books for an interesting, and at times amusing, look at the past.
Refresh Your Spirits
(Betty Crocker Picture Cook Book, 1961)
Every morning before breakfast, comb hair, apply makeup and a dash of cologne. Does wonders for your morale and your family’s too!
Think pleasant thoughts while working, and a chore will become a “labor of love.”
Have a hobby. Garden, paint pictures, look through magazines for home planning ideas, read a good book or attend club meetings. Be interested and you will always be interesting!
If you have a spare moment, sit down, close your eyes and just relax.
Be Comfortable
(Betty Crocker Picture Cook Book, 1961)
Wear comfortable shoes and easy-fitting clothes while working.
Stand erect. Good posture prevents fatigue.
Have sink, work table and counter tops at heights that are comfortable to eliminate strain. If dishpan is too low, set it on a box.
Use a dust mop and long-handled dust pan. Use self-wringing mop to prevent stooping.
Meal Time . . . A Happy Time
(Betty Crocker Picture Cook Book, 1961)
Make mealtime a special time in your home by serving appetizing food in a relaxed, happy atmosphere. The buoyant health and feeling of well-being that results will be reward enough for the care and loving thought you give to your family’s meals.
Planning Foods That Go Together
(Betty Crocker Picture Cook Book, 1961)
Something soft and something crisp
Should always go together,
And something hot with something cold
No matter what the weather;
Serve bland foods with tangy sauce
And garnish them with green;
If you will use these simple rules
You’ll be your family’s queen!
Fresh Fruit and Cheese
(Betty Crocker Picture Cook Book, 1961)
The bowl headed with colorful fruit washed, dried and chilled — a variety to choose from . . . is both decorative and tempting. Cheese and crisp unsweetened crackers are natural affinities or crisp rich cookies are pleasant accompaniments. Serving can be very simple: just an individual dessert plate, a suitable knife for cutting fruit and spreading cream cheese. Finger bowls are correct to save linens from stubborn fruit stains but today paper napkins are often used with fruit.
Perfect Your Homemaking Skills
(Betty Crocker Picture Cook Book, 1950)
Practice each task until it goes smoothly and easily. This develops techniques in meal-planning, cooking, marketing, sewing, dishwashing, home-beautifying, nursing, bed-making, cleaning, laundering.
Serve with Flair
(Betty Crocker Picture Cook Book, 1961)
If your main dish is a hearty one, serve a simple tossed salad, French bread or crusty rolls and light dessert. If less hearty, serve with a salad, vegetable, bread and a richer dessert.
It’s fun to have several baking dishes in varying sizes, shapes and colors to suit your food — and your mood!
Garnishes are a welcome additional to main dishes. Keep a few sprigs of parsley in your refrigerator for a bright green touch. Sliced raw tomatoes, carrot curls and pickles, too, are colorful garnishes.
Measuring
(Betty Crocker Picture Cook Book, 1950)
Cooking success is up to you! If you’ll take pains to measure true, use standard cups and spoons all the way, and then level off — it’ll always pay!
Use straight-edged knife for “leveling off.”
Dry Measuring Cup has no rim . . . 1-cup line is even with the top. Use for any dry ingredients or shortening.
Liquid Measuring Cup . . . has rim above the 1-cup line. Use for measuring any liquid ingredients.
Graduated Measuring Cups . . . ¼, ⅓, ½, 1 cup. Use for part-cups of any dry ingredients or shortening.
Measuring Spoons . . . ¼, ½, 1 teaspoon and 1 tablespoon. Use for less than ½ cup of any ingredient.
Equipment
(Betty Crocker Picture Cook Book, 1950)
Just as every carpenter must have certain tools for building a house, every woman should have the right tools for the fine art of cooking. The s
ize and needs of each household determine the kind and quantity that may be used for a number of purposes. Colorful utensils add a cherry note to the kitchen.
Satisfaction
(Betty Crocker Picture Cook Book, 1950)
Good cooking and seasoning
Right combinations of food
Follow tested recipes carefully
Something soft and something crisp should always go together,
And something hot with something cold no matter what the weather;
Something bland needs the complement of something with tang and nip.
Follow these rules and all your meals will have taste, appeal and zip.
A Mother Can Give Her Family a Priceless Gift
(Betty Crocker Picture Cook Book, 1950)
Why are some mothers tired all the time and some children fighting colds all winter? Probably because they don’t eat the right things. Food that abundantly nourishes can make the difference between a family that just lives and one that has enough and more of health and vigor. You probably know this if you and your family are eating the right foods: all of you have the extra vitality to meet health hazards, the extra enthusiasm to welcome challenges and opportunities.
Olive-Cheese Balls
Sausage Cheese Balls
Deluxe Deviled Eggs
Savory Stuffed Mushrooms
Classic Shrimp Cocktail
Cheese Ball
Smoked Salmon and Dill Canapés
Hot Crab Dip
Creamy Shrimp Appetizers
Chicken Curry Spread
Havarti-Cheddar Fondue
Oven Caramel Corn
Frosted Liverwurst Pâté
Orange Tea Mix
Frosty Citrus Punch
Quick Cranberry Punch
Daiquiri Punch
Manhattan Cocktails
Olive-Cheese Balls
These tasty four-ingredient morsels have been a party favorite for many years because they are delicious and easy. They can be made ahead and frozen before baking.
4 dozen cheese balls • Prep Time: 30 Minutes • Start to Finish: 1 Hour 50 Minutes
2 cups shredded sharp Cheddar cheese (8 oz)
1¼ cups all-purpose flour
½ cup butter, melted
48 small pimiento-stuffed olives, drained and patted dry
1 In large bowl, stir together cheese and flour. Stir in butter until mixture is thoroughly blended and smooth.
2 Mold 1 teaspoon dough around each olive; shape into ball. Place 2 inches apart on ungreased cookie sheet. Cover and refrigerate at least 1 hour but no longer than 24 hours.
3 Heat oven to 400°F. Bake 15 to 20 minutes or until light brown.
1 Cheese Ball: Calories 50; Total Fat 4g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 10mg; Sodium 100mg; Total Carbohydrate 3g (Dietary Fiber 0g); Protein 1g Exchanges: 1 Fat Carbohydrate Choices: 0
Olive-Cheese Balls
Sausage Cheese Balls
Sausage Cheese Balls
These little appetizers are a big hit with any crowd. They have appeared in many cookbooks over the years and continue to be one of our most-requested recipes!
8½ dozen cheese balls • Prep Time: 20 Minutes • Start to Finish: 45 Minutes
3 cups Original Bisquick™ mix
1 lb uncooked bulk pork sausage*
4 cups shredded Cheddar cheese (16 oz)
½ cup grated Parmesan cheese
½ cup milk
½ teaspoon dried rosemary, crushed
1½ teaspoons chopped fresh parsley or ½ teaspoon dried parsley flakes
Barbecue sauce or chili sauce, if desired
1 Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan. In large bowl, stir together all ingredients. Shape mixture into 1-inch balls. Place in pan.
2 Bake 20 to 25 minutes or until golden brown. Immediately remove cheese balls from pan. Serve warm with sauce for dipping.
*The recipe is correct as written; the mixture is made with uncooked sausage.
1 Cheese Ball: Calories 40; Total Fat 2.5g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 5mg; Sodium 95mg; Total Carbohydrate 2g (Dietary Fiber 0g); Protein 2g Exchanges: ½ High-Fat Meat Carbohydrate Choices: 0
Deluxe Deviled Eggs
Deviled eggs are a great appetizer choice, no matter what the occasion. From fresh herbs to assertive wasabi, the egg yolk filling can be flavored in so many ways, appealing to any taste. Knowing how to make hard-cooked eggs with bright yellow yolks ensures excellent results.
12 appetizers • Prep Time: 15 Minutes • Start to Finish: 30 Minutes
6 eggs
3 tablespoons mayonnaise, salad dressing or half-and-half
1 teaspoon prepared yellow, Dijon or spicy brown mustard*
⅛ teaspoon pepper
Chopped fresh parsley
1 In 2-quart saucepan, place eggs in single layer. Cover with cold water at least 1 inch above eggs. Cover saucepan; heat to boiling.
2 Immediately remove from heat; let stand covered 15 minutes for large eggs (12 minutes for medium eggs and 18 minutes for extra-large eggs).
3 Drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled.
4 To peel, gently tap egg on countertop until entire shell is finely crackled. Roll gently between hands to loosen shell. Starting at large end, peel egg under cold running water to help remove shell.
5 Cut lengthwise in half. Slip out yolks into small bowl; mash with fork. To prevent eggs from tipping on serving plate, cut a thin slice from bottom of each egg white half before filling. Or, to stand eggs upright, cut crosswise about two-thirds from top of narrow end of egg to remove yolk; cut thin slice from bottom of wide end of egg white to rest on serving platter.
6 Stir mayonnaise, mustard and pepper into yolks. Fill whites with egg yolk mixture, heaping lightly. Sprinkle with parsley. Cover and refrigerate up to 24 hours.
*Any flavored prepared mustard can be used, or ½ teaspoon ground mustard can be substituted for yellow mustard.
1 Appetizer: Calories 60; Total Fat 5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 95mg; Sodium 60mg; Total Carbohydrate 0g (Dietary Fiber 0g); Protein 3g Exchanges: ½ Medium-Fat Meat, ½ Fat Carbohydrate Choices: 0
Bacon-Cheddar Deviled Eggs Mix 2 to 3 slices crisply cooked crumbled bacon and 2 tablespoons finely shredded Cheddar cheese into yolk mixture. Garnish with additional crumbled bacon or chopped fresh chives or parsley.
Blue Cheese Deviled Eggs Omit mustard. Mix ¼ cup crumbled blue cheese into yolk mixture. Garnish with coarsely ground black pepper and small celery leaves.
Chipotle Deviled Eggs Omit mustard. Mix 1½ to 2 teaspoons finely chopped chipotle chiles in adobo sauce (from 7-oz can), drained, and 1 thinly sliced green onion into yolk mixture. Garnish with whole or chopped cilantro.
Curried Deviled Eggs Omit mustard. Mix 2 tablespoons mango chutney (finely chop larger pieces of fruit if needed) and ¼ teaspoon curry powder into yolk mixture. Garnish with cashews or dry-roasted peanuts.
Fresh Herb Deviled Eggs Mix 1 teaspoon each chopped fresh chives, parsley and dill into yolk mixture. If desired, substitute basil or marjoram for the dill. Garnish with additional fresh herbs.
Ham and Veggie Deviled Eggs Mix 1 tablespoon each finely chopped red bell pepper, green bell pepper and cooked ham into yolk mixture. Garnish with additional chopped bell pepper.
Reuben Deviled Eggs Omit mustard. Substitute Thousand Island dressing for the mayonnaise. Stir in 2 tablespoons each finely chopped thinly sliced deli corned beef and finely chopped sauerkraut (squeezed in paper towel to drain). Garnish with shredded Swiss cheese and caraway seed.
Taco Deviled Eggs Omit mustard. Increase mayonnaise to ¼ cup. Mix 1 teaspoon dry taco seasoning mix into yolk mixture. Stir in 1 tablespoon well-drained chopped ripe olives, 2 tablespoons well-drained diced seeded tomato and 1 thinly sliced green onion. Garnish with a drizzle of taco sauce or small spoonful of salsa and diced avocado
.
Wasabi Deviled Eggs Omit mustard. Mix 1 teaspoon wasabi paste and 1 teaspoon milk into yolk mixture. Garnish with thin slices pickled gingerroot, wasabi peas and black sesame seed.
Zesty Deviled Eggs Mix ½ cup finely shredded cheese, 2 tablespoons chopped fresh parsley and 1 to 2 teaspoons prepared horseradish into yolk mixture. Garnish with additional cheese or parsley.
Blast from the Past:
Eggs — Are They Fresh?
(Betty Crocker Picture Cook Book, 1950)
Their shells should look dull . . .
Not shiny or bright;
But it makes no difference
If they’re brown or they’re white.
Deluxe Deviled Eggs
Savory Stuffed Mushrooms
Savory Stuffed Mushrooms
Originally called “Mushrooms Royale,” these savory morsels originated in the Betty Crocker cookbook published in 1969.
36 appetizers • Prep Time: 20 Minutes • Start to Finish: 40 Minutes
36 medium mushrooms (1 lb)
2 tablespoons butter
1 small onion, chopped (¼ cup)
¼ cup chopped red bell pepper
1½ cups soft bread crumbs (about 2½ slices bread)
1½ teaspoons chopped fresh or ½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon ground turmeric
¼ teaspoon pepper
1 Heat oven to 350°F. Lightly spray 11x7-inch pan with cooking spray. Remove mushroom stems from mushroom caps. Finely chop enough stems to measure ⅓ cup. Reserve mushroom caps.
2 In 10-inch skillet, heat butter over medium-high heat. Add mushroom stems, onion and bell pepper to butter; cook about 5 minutes, stirring occasionally, until tender; remove from heat. Stir in all remaining ingredients. (To make ahead, cover and refrigerate filling up to 24 hours.)