Betty Crocker: Lost Recipes Page 2
3 With small spoon, fill each mushroom cap with bread crumb mixture. Place mushrooms, filled sides up, in pan. Bake uncovered 15 minutes.
4 Set oven to broil. Broil with tops 3 to 4 inches from heat about 2 minutes or until light brown. Serve warm.
1 Appetizer: Calories 30; Total Fat 1g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 70mg; Total Carbohydrate 4g (Dietary Fiber 0g); Protein 1g Exchanges: ½ Other Carbohydrate Carbohydrate Choices: 0
Classic Shrimp Cocktail
This cocktail sauce was in the first Betty Crocker cookbook in 1950, along with the shrimp in another chapter. Now they appear together and it just seems to be right!
6 servings • Prep Time: 30 Minutes • Start to Finish: 30 Minutes
Shrimp
4 cups water
1½ lb uncooked large shrimp in shells, thawed if frozen, peeled (tail shells left on) and deveined
Cocktail Sauce
1 cup ketchup
4 to 6 teaspoons prepared horseradish*
1 teaspoon Worcestershire sauce
2 or 3 drops red pepper sauce
Garnish, if desired
Lemon slices
1 In 3-quart saucepan, heat water to boiling. Add shrimp. Cover and return to boiling; reduce heat. Simmer uncovered 3 to 5 minutes or until shrimp are pink; drain.
2 Meanwhile, in small bowl, mix sauce ingredients. Serve shrimp with sauce and lemon slices.
*Stir in 1 to 2 teaspoons additional horseradish if you like a spicier cocktail sauce.
1 Serving: Calories 100; Total Fat 0.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 105mg; Sodium 770mg; Total Carbohydrate 11g (Dietary Fiber 0g); Protein 12g Exchanges: ½ Starch, 1½ Very Lean Meat Carbohydrate Choices: 1
Classic Shrimp Cocktail
Merry Kitschmas Party
Merry Kitschmas Party
Mix it up — rather than throwing just another holiday party, why not make it a fun, vintage seasonal gathering? It will be a celebration your guests won’t soon forget!
Start with a retro menu. Foods that evoke memories of childhood or holidays past are the building blocks for a successful event. How do you select a menu that your guests will love and leave you energetic and able to join the party? Choose recipes with a variety of different flavors, textures and colors. Include a few recipes that can be made ahead. Set the table ahead of time and get serving bowls and platters out and ready to fill.
Enlist the help of your guests when they arrive. Gone are the days where you are expected to do it all and make it look perfect. When you make people feel at home by allowing them to help, everyone relaxes a bit and you get to enjoy the party!
••• Kitschmas Dinner Menu •••
Olive-Cheese Balls (see recipe) or Sausage Cheese Balls (see recipe)
Eggnog or punch (see recipes), hot chocolate or hot toddies
Crown Roast of Pork (see recipe) or Baked Chicken Kiev (see recipe)
Mashed potatoes
Mandarin Salad with Sugared Almonds (see recipe) or Waldorf Salad (see recipe)
Refrigerator Potato Rolls (see recipe)
Chocolate Cake Roll (see recipe) or Cherry Berries on a Cloud (see recipe)
What’s “Kitschy”?
Anything vintage or retro can be kitschy! Old holiday flatware and china really bring the nostalgia to the food. Your family will love it if you use some dishes that were traditionally on the holiday table in years past. Antique dishes (non-holiday) can also be good choices.
Old Is New
Make unexpected centerpieces from old lights, garlands and other decorations or tuck them in unexpected places around your entertaining areas. For a fun twist, mix and match newer decorations or lights with old ones. Twinkle lights are available in many sizes and colors to enhance your decorations. Using battery-operated lights means you don’t have to hide any cords.
Dress the Part
Want to go the extra mile? Pick up a vintage dress and apron from a thrift store or online. What a great surprise for your guests (and it would quickly get them into the theme) to be greeted by a host or hostess dressed in vintage clothes — and don’t forget the lipstick!
Cheese Ball
Cheese Ball
This is our version of a favorite appetizer that has been on party menus for generations. Serve it with round buttery crackers.
16 servings (2 tablespoons each) • Prep Time: 20 Minutes • Start to Finish: 10 Hours 50 Minutes
2 packages (8 oz each) cream cheese
¾ cup crumbled blue, Gorgonzola or feta cheese (4 oz)
1 cup shredded sharp Cheddar cheese (4 oz)
1 small onion, finely chopped (¼ cup)
1 tablespoon Worcestershire sauce
½ cup chopped fresh parsley
Assorted crackers, if desired
1 Place cheeses in medium bowl; let stand at room temperature about 30 minutes or until softened.
2 Add onion and Worcestershire sauce to cheeses; beat with electric mixer on low speed until mixed. Beat on medium speed 1 to 2 minutes, scraping bowl frequently, until fluffy. Cover and refrigerate at least 8 hours or until firm enough to shape into a ball.
3 Shape cheese mixture into a large ball. Roll in parsley; place on serving plate. Cover and refrigerate about 2 hours or until firm. Serve with crackers.
1 Serving: Calories 160; Total Fat 14g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 45mg; Sodium 240mg; Total Carbohydrate 2g (Dietary Fiber 0g); Protein 6g Exchanges: 1 High-Fat Meat, 1 Fat Carbohydrate Choices: 0
Smoked Salmon and Dill Canapés
In the 1950 cookbook, canapés were the appetizer of choice for serving guests. “They were designed to be eaten gracefully from the fingers.” — Betty Crocker
12 servings (1 canapé) • Prep Time: 15 Minutes • Start to Finish: 2 Hours 15 Minutes
1 tablespoon lemon juice
½ cup cream cheese (half 8-oz container)
1 tablespoon chopped fresh dill weed
½ teaspoon garlic powder
12 slices cocktail rye or pumpernickel bread
3 oz salmon lox, cut into 12 pieces
1 tablespoon finely chopped red onion
Fresh dill weed sprigs, if desired
1 In small bowl, gradually stir lemon juice into cream cheese until smooth. Stir in chopped dill weed and garlic powder. Cover and refrigerate at least 2 hours but no longer than 24 hours.
2 Spread 2 teaspoons cheese mixture on each bread slice. Top each with salmon, onion and dill sprig.
1 Serving: Calories 60; Total Fat 4g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 10mg; Sodium 125mg; Total Carbohydrate 4g (Dietary Fiber 0g); Protein 2g Exchanges: 1 Fat Carbohydrate Choices: 0
Betty's Kitchen Tips
If cocktail rye bread isn’t available, try rye crackers instead.
Cold-smoked salmon, also called lox, comes in wafer-thin slices and doesn’t flake into chunks the way hot-smoked salmon does.
Blast from the Past:
(Betty Crocker Picture Cook Book, 1956)
Entertaining in Hollywood
Grace Kelly, winner of the Academy Award as the Best Moving Picture Actress of 1954, personally selected and sent us this menu as one of her favorites.
Caviar Blinis
Duck à l’Orange
French-Style Green Beans
Heart of Palm Salad Vinaigrette
Fruit
Cheese
Smoked Salmon and Dill Canapés
Hot Crab Dip
Hot Crab Dip
This is one of those wonderful recipes that spans generations. Nobody is quite sure where the idea originated, but if it appears at a party it disappears quickly!
2½ cups dip; 40 servings (1 tablespoon each) • Prep Time: 15 Minutes • Start to Finish: 35 Minutes
1 package (8 oz) cream cheese, softened
¼ cup grated Parmesan cheese
¼ cup mayonnaise or salad dressing
¼ cup dry white wine or nonalcoholic white wine
/> 2 teaspoons sugar
1 teaspoon ground mustard
4 medium green onions, thinly sliced (¼ cup)
1 clove garlic, finely chopped
1 can (6 oz) crabmeat, drained, cartilage removed and flaked
⅓ cup sliced almonds, toasted*
Assorted crackers or fresh vegetables, if desired
1 Heat oven to 375°F. In medium bowl, stir together all ingredients except crabmeat, almonds and crackers until well blended. Stir in crabmeat.
2 Spread mixture in ungreased 9-inch pie plate or shallow 1-quart casserole. Sprinkle with almonds. Bake uncovered 15 to 20 minutes or until hot and bubbly. Serve warm with crackers.
*To toast almonds, spread in ungreased shallow pan. Bake uncovered at 350°F for 6 to 10 minutes, stirring occasionally, until light brown.
1 Serving: Calories 45; Total Fat 4g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 50mg; Total Carbohydrate 0g (Dietary Fiber 0g); Protein 2g Exchanges: 1 Fat Carbohydrate Choices: 0
Creamy Shrimp Appetizers
Shrimp, mixed with other ingredients and served as an appetizer, was a great way to feel like you were having a “high-style” party without breaking the bank.
32 servings (2 tablespoons dip and 1 red bell pepper piece each) Prep Time: 25 Minutes • Start to Finish: 25 Minutes
1 package (8 oz) reduced-fat cream cheese (Neufchâtel), softened
3 to 4 tablespoons fat-free (skim) milk
1 teaspoon lemon-herb seasoning
1 can (about 4.25 oz) tiny shrimp, drained
1 tablespoon sliced green onion (1 medium)
1 tablespoon chopped green bell pepper
2 large red bell peppers, cut into 1½-inch pieces
32 leaves fresh Italian (flat-leaf) parsley
1 In small bowl, mix cream cheese, milk and lemon-herb seasoning until smooth. Add shrimp, green onion and green bell pepper; mix well.
2 Scoop mixture into red bell pepper pieces. Cover; refrigerate until serving time. Just before serving, top each with parsley leaf.
1 Serving: Calories 25; Total Fat 1.5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 10mg; Sodium 70mg; Total Carbohydrate 0g (Dietary Fiber 0g); Protein 1g Exchanges: ½ Fat Carbohydrate Choices: 0
Betty's Kitchen Tip
Make the dip and refrigerate up to 8 hours ahead of time. Scoop onto pepper pieces just before serving.
Buy an extra can of shrimp and top each appetizer with 1 shrimp for added appeal.
Chicken Curry Spread
Once a popular appetizer of years past, Chicken Curry Spread is relevant again as folks discover the appealing taste of curry in dishes from around the globe.
32 servings (2 tablespoons each) • Prep Time: 25 Minutes • Start to Finish: 25 Minutes
1 package (8 oz) reduced-fat cream cheese (Neufchâtel), softened
1 cup reduced-fat sour cream
1½ teaspoons curry powder
½ teaspoon salt
¼ teaspoon ground ginger
1 cup finely chopped cooked chicken breast
1 medium bell pepper, chopped (1 cup)
⅓ cup raisins
¼ cup sliced almonds, toasted*
Chopped fresh parsley, if desired
Apple and pear slices, if desired
1 In medium bowl, beat cream cheese, sour cream, curry powder, salt and ginger with spoon until smooth. Stir in chicken. Spread mixture on flat plate, about 9 to 10 inches in diameter.
2 Sprinkle bell pepper on cream cheese mixture. Sprinkle with raisins and almonds. Sprinkle parsley around edge. Serve with apple and pear slices.
*To toast almonds, spread in ungreased shallow pan. Bake uncovered at 350°F for 6 to 10 minutes, stirring occasionally, until light brown.
1 Serving: Calories 50; Total Fat 3g (Saturated Fat 1g, Trans Fat 1.5g); Cholesterol 12mg; Sodium 75mg; Total Carbohydrate 3g (Dietary Fiber 0g); Protein 3g Exchanges: ½ Lean Meat, ½ Fat Carbohydrate Choices: 0
Betty's Kitchen Tip
This festive spread can be made up to 24 hours ahead of time. Add the almonds just before serving to prevent them from becoming soggy.
Havarti-Cheddar Fondue
Havarti-Cheddar Fondue
In 18th-century Switzerland, fondue began as a way to use aged cheeses and day-old bread during the winter months, when it was hard to get fresh ingredients.
20 servings (2 tablespoons fondue) • Prep Time: 30 Minutes • Start to Finish: 30 Minutes
1½ cups shredded Havarti cheese (6 oz)
1 cup shredded sharp Cheddar cheese (4 oz)
2 tablespoons all-purpose flour
½ cup chicken broth
⅓ cup milk
½ cup sliced drained sun-dried tomatoes in oil
4 medium green onions, sliced (¼ cup)
Dunkers (such as 1-inch bread cubes and cut-up fresh vegetables), if desired
1 In large resealable food-storage plastic bag, place cheeses and flour. Seal bag and shake until cheese is coated with flour. In fondue pot, heat broth and milk just to a simmer over warm/simmer setting (do not boil).
2 Add cheese mixture, about 1 cup at a time, stirring constantly with wire whisk until melted. Cook over warm/simmer setting, stirring constantly, until slightly thickened. Stir in tomatoes and green onions.
3 Keep fondue warm over warm/simmer setting. Serve with dunkers of your choice for dipping.
1 Serving: Calories 70; Total Fat 5g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 15mg; Sodium 130mg; Total Carbohydrate 2g (Dietary Fiber 0g); Protein 3g Exchanges: ½ Medium-Fat Meat, ½ Fat Carbohydrate Choices: 0
Betty's Kitchen Tip
Serve with broccoli florets, bell peppers, zucchini, sourdough bread cubes, breadsticks or pretzels for dipping into this cheesy fondue.
Oven Caramel Corn
If you haven’t had homemade caramel corn, you’ll be surprised at the level of buttery richness. You may never go back to store-bought again!
15 servings (1 cup each) • Prep Time: 20 Minutes • Start to Finish: 1 Hour 50 Minutes
15 cups popped popcorn
½ cup butter
1 cup packed brown sugar
¼ cup light corn syrup
½ teaspoon salt
½ teaspoon baking soda
1 Heat oven to 200°F. Remove any unpopped kernels from popcorn. Place popcorn in very large roasting pan or very large bowl.
2 In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup and salt. Heat to boiling, stirring occasionally. Continue cooking 5 minutes without stirring; remove from heat. Stir in baking soda until foamy.
3 Pour sugar mixture over popcorn; toss until evenly coated. If using bowl, transfer mixture to 2 ungreased 13x9-inch pans.
4 Bake uncovered 1 hour, stirring every 15 minutes. Spread on foil or cooking parchment paper (mixture will get crisp as it becomes completely cooled). Cool completely, about 30 minutes. Store tightly covered.
1 Serving: Calories 200; Total Fat 11g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 15mg; Sodium 170mg; Total Carbohydrate 25g (Dietary Fiber 1g); Protein 1g Exchanges: ½ Starch, 1 Other Carbohydrate, 2 Fat Carbohydrate Choices: 1½
Nutty Caramel Corn Add 3 cups of pecans or walnuts with the popcorn.
Oven Caramel Corn
Frosted Liverwurst Pâté
This elegant appetizer appeared in the Betty Crocker cookbook edition released in 1969. The delicious, classic combination is one to keep at your fingertips for today’s dignified tastes.
16 servings • Prep Time: 15 Minutes • Start to Finish: 8 Hours 15 Minutes
Pâté
1 lb liverwurst or braunschweiger sausage
1 clove garlic, crushed
½ teaspoon dried basil
¼ cup finely chopped onion
Topping
1 package (8 oz) cream cheese, softened
1 clove garlic, crushed
¼ teaspoon hot pepper sauce
1 teaspoon mayonnaise or salad dressing
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Red or black caviar or anchovy paste
Chopped fresh parsley
1 In medium bowl, mash liverwurst with fork. Add 1 clove garlic, basil and onion; mix well. Spoon onto serving plate, mounding to resemble igloo shape. Cover with plastic wrap; refrigerate while making topping.
2 In small bowl, mix cream cheese, 1 clove garlic, hot pepper sauce and mayonnaise until well blended. Spread mixture over liverwurst. Cover with plastic wrap; refrigerate at least 8 hours or until firm.
3 Just before serving, top with caviar or anchovy paste. Sprinkle with parsley.
1 Serving: Calories 150; Total Fat 13g (Saturated Fat 6g, Trans Fat 1g); Cholesterol 65mg; Sodium 310mg; Total Carbohydrate 2g (Dietary Fiber 0g); Protein 5g Exchanges: ½ High-Fat Meat, 2 Fat Carbohydrate Choices: 0
Orange Tea Mix
The origin of this popular tea mix is uncertain, but it has been made and enjoyed by many for years. It was one of those recipes that was passed from person to person because it is so good!
1½ cups mix • Prep Time: 10 Minutes • Start to Finish: 10 Minutes
6 tablespoons instant tea granules
2 envelopes (5 oz each) orange sugar-sweetened soft drink mix
1 In medium bowl, mix tea granules and drink mix. Store in tightly covered container for up to 1 month. For each serving, place 1 tablespoon mix in cup for hot tea or glass for cold tea. Fill cup with boiling water or glass with cold water; stir.
2 For 6 servings, place ⅓ cup mix in container (use heatproof container for hot tea). Add 4 cups boiling water for hot tea or 4 cups cold water for cold tea.