�I AMERICAN CLASSICS I�

The Betty Crocker Recipe Card Library
about AMERICAN CLASSICS ...
Here are some uniquely American and cherished recipes­
collected by us through five decades, many times tested
by three generations of homemakers and now given a modern
look with streamlined methods to reflect the finest in traditional
American taste.
This vast and diverse land embraces people born of many
cultures and with them, the inherited wealth of their charac­
teristic foods. Where oceans lap our shores, great seafood
dishes abound; where deserts stretch, highly seasoned foods
of Spanish origin are found.
Sample the regional delights that dramatize our nation's
past-pumpkin pie and flapjacks from the hearty North, the
boiled dinners and pandowdys of old New England, the elegant
Crab Louis of California fame and the creamy coleslaw,
oatmeal cookies and strawberry shortcake of mid-America.
In these recipes, we salute the roast turkey, a gift to our
forefathers from native Indians, the cranberry relish and corn
muffins, the chowders and Southern shrimp creole-all repre­
sentative of American cuisine at its best and most enduring.
Cordially,
Pictured: Roast Turkey (card 1), Cranberry Relish, Old-Fashioned
Pumpkin Pie (card 2) and mince pie.
©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
TRADITIONAL
AMERICAN CLASSICS
ALASKA
1. Regional Bread Stuffings
Turkey Tips*
2. Old-fashioned Pumpkin Pie
3. Ways with Cranberries
Cranberry Sundaes
Cranberry Relish
Frozen Cranberry Salad
4. Corn, American Style
Corn Mufins
Squaw Corn
S. Shortcakes, Large and Small
Strawberry Shortcake
l'ndividual Shortcakes
NEW ENGLAND, MIDDLE
ATLANTIC
6. New England Boiled Dinner
7. Fresh Blueberry Cobbler
8. Manhattan Clam Chowder
9. Apple Pandowdy
SOUTH
10. Southern Pound Cakes
Carolina Pound Cake
Tutti-frutti Loaf
11. Shrimp Creole
12. Deluxe Pecan Pie
13. Southern Fried Chicken
HAWAII
14. Fonduloha
15. Individual Brownie Alaskas
MIDWEST
16. Old-fashioned Oatmeal
Cookies
17. Pork Chop Scallop
18. Wild Rice with Mushrooms
and Almonds
19. Creamy Coleslaw
SOUTHWEST
20. Oasis Salads
Avocado Salad
Three-bean Salad
21. Western Barbecues
Beef Brisket Barbecue
Hamburger-Steak Sauce
22. Chuck Wagon Beans
23. Old-fashioned Beef Stew
WESTERN
24. Salads from the Sea
Crab Louis
Palace Court Salad
25. Apricot Nut Bread
26. Grilled Fish Steaks
 vocado Sauce
27. Ways with Flapjacks
Flapjacks
Raised Flapjacks
*Timetable for Roasting Turkey on back of this card.
The Betty Crocker Recipe Card Library
TIMETABLE FOR ROASTING TURKEY
Ready-to-Cook
Weight
6 to 8lb.
8 to 12 lb.
12 to 16 lb.
16 to 20 lb.
20 to 24 lb.
Oven temperature 325°
Approximate Total
Cooking Time
3 to 31/ hr.
31/ to 41/ hr.
41z to 51 hr.
51/ to 61/ hr.
612 to 7 hr.
This timetable is based on cold and/or completely thawed tur­
keys and preheated ovens.
Time will be slightly less for unstuffed turkeys.
For prestuffed turkeys, follow package directions. Do not use
timetable.
For best results, insert a meat thermometer in turkey thigh mus­
cle or breast; internal temperature when done-185°.
If meat thermometer is not used, 30 minutes before end of
cooking, move drumstick up and down. If done, the joint
should give readily or break.
©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
AMERICAN CLASSICS
1
REGIONAL BREAD STUFFINGS
MIDWEST SAUSAGE STUFFING
1 lb. bulk pork sausage,
crumbled
% cup minced onion
11 cups chopped celery
(stalks and leaves)
Butter or margarine
8 cups soft bread cubes
111 tsp. crushed leaf sage
1 tsp. thyme leaves
1 tsp. pepper
In large skillet, cook and stir sausage, onion and celery until
meat is brown and onion is tender. Drain off fat; add enough
butter to sausage fat to measure 1 cup. Stir butter mixture and
about 1 of the bread cubes into meat mixture. Turn into deep
bowl. Add remaining ingredients and toss. 9 cups (enough for
a 12-pound turkey).
Western Apple-Raisin Stuffing: Omit sausage; use 1 cup butter.
Decrease bread cubes to 7 cups and add 1 tablespoon salt, 3
cups finely chopped apples and 3 cup raisins with the remain­
ing ingredients.
New England Corn Bread Stuffing: Omit sausage; use 1 cup but­
ter. Substitute corn bread cubes for the soft bread cubes and
add 2 teaspoons salt with the remaining ingredients.
Southern Pecan Stuffing: Omit sausage; use 3 cup butter. Add
2 cups coarsely chopped pecans and 2 teaspoons salt with the
remaining ingredients.
The Betty Crocker Recipe Card Library
TURKEY TIPS
+When buying turkeys under 12 pounds, al low 3 to 1 pound
per serving. When buying turkeys 12 pounds and over, allow
1z to 3 pound per serving.
+Always stuff turkey just before roasting-not ahead of time!
Al low about 34 to 1 cup stuffing per pound of turkey. (For
stuffing recipes, see AMERICAN CLASSICS card 2.)
+When turkey is done, remove from oven and al low to stand
about 20 minutes for easiest carving.
+ Cool stuffing, meat and gravy promptly; refrigerate sepa­
rately.
+ Use gravy or stuffing within 1 or 2 days of preparation; heat
thoroughly before serving. Serve cooked turkey meat within
2 or 3 days after roasting. Frozen cooked turkey meat can be
stored up to 1 month.
THAWING
To Cook Immediately: Remove wrap. Place frozen turkey on
rack in shallow pan. Cook 1 hour in 325" oven. Remove neck
and giblets from body cavity and wishbone area. Immediately
return to oven.
To Cook Tomorro\: Leave in wrap. Wrap frozen turkey in 2 or
3 layers newspaper; place on tray. Thaw at room temperature
(about 1 hour per pound). Refrigerate or cook immediately.
To Cook Day After Tomorrow: Thaw wrapped turkey in refrig­
erator. (Turkey over 12 pounds may take up to 3 days.)
©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
AMERICAN CLASSICS
2
OLD-FASHIONED PUMPKIN PIE
The Betty Crocker Recipe Card Library
OLD-FASHIONED PUMPKIN PIE
A pumpkin itself was the first pumpkin pie shell-f ed with milk, su
g
­
ared and spiced, then baked. The Indian pumpkin plus the En
g
lish
pastry equals a truly American dish.
1 stick or 1 packet of our
pie crust mix
2 eggs
1 can (16 oz.) pumpkin
(2 cups)
3 cup sugar
1 tsp. salt
1 tsp. cinnamon
12 tsp. ginger
1 tsp. cloves
1 can (13 oz.) evaporated
whole or skim milk (1
2
/
cups) or light cream
Heat oven to 425°. Prepare pastry for 9-inch One-crust Pie as
directed on package. Beat eggs slightly with rotary beater; beat
in remaining ingredients. Pour into pastry-lined pie pan. Bake
15 minutes.
Reduce oven temperature to 350
°
. Bake 45 minutes longer or
until knife inserted in center comes out clean. Cool. Serve with
Honey-Ginger Cream (below) .
Honey-Ginger Cream: In chilled bowl, beat 2 cups chilled
whipping cream until stiff, gradually adding 1 cup honey and
12 teaspoon ginger. Chill 1 to 2 hours before serving. 4 cups.
Sweet Potato Pie: Substitute mashed cooked sweet potato for
the pumpkin.
=ro prevent spills, fill pie shell on oven rack or open oven door.
©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
AMERICAN CLASSICS J
WAYS WITH CRANBERRIES
The Betty Crocker Recipe Card Library
CRANBERRY SUNDAES jUBILEE
Indians cooked cranberries with wild honey or maple syrup. They were
called craneberries at first; their blossoms and stems swayed like the
graceful neck of a crane.
Heat 1 package (10 ounces) frozen cranberry-orange relish or
1 can (8 ounces) whole cranberry sauce, stirring occasionally.
Soak 4 sugar cubes in orange extract 5 to 10 minutes. Place
scoop of vanilla ice cream in each of 4 serving dishes. Spoon
hot relish over ice cream. just before serving, place a sugar
cube on top of each sundae and ignite. 4 servings.
CRANBERRY-ORANGE RELISH
Finely chop 4 cups cranberries and 1 large orange (peel and
pulp) in food chopper. Stir in 2 cups sugar. Cover; refrigerate
at least 3 hours. 31/ cups.
FROZEN CRANBERRY-PINEAPPLE SALAD
1 can (201 oz.) crushed
pineapple, well drained
1 can (16 oz.) whole
cranberry sauce
1 cup dairy sour cream
14 cup coarsely chopped
pecans
Mix all ingredients thoroughly. Pour into refrigerator tray.
Fr.eeze at least 3 hours or until firm. Thirty minutes before serv­
ing, remove tray from freezer to refrigerator. 6 to 8 servings.
©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
AMERICAN CLASSICS 4
CORN, AMERICAN STYLE
The Betty Crocker Recipe Card Library
CORN MUFFINS
Early Indian corn with its smoky, blue or vari-colored kernels was later
bred to produce the uniform golden ears of today.
1 cup yellow cornmeal
1 cup Gold Medal flour*
2 tbsp. sugar
4 tsp. baking powder
1/ tsp. salt
1 cup milk
1 cup shortening
1 egg
Heat oven to 425°. Grease bottoms of 12 medium muffin cups.
Blend all ingredients about 20 seconds. Beat 1 minute. Fill
muffin cups 2h full. Bake 15 minutes; immediately remove
from pan. 12 muffins.
*If using self-rising flour, decrease baking powder to 2 teaspoons and
omit salt.
SQUAW CORN
4 slices bacon
1 medium green pepper,
chopped
1 small onion, chopped
1 can (17 oz.) cream-style
corn
1 tsp. salt
1 tsp. pepper
4 eggs, beaten
Fry bacon; set aside. Drain all but 3 tablespoons drippings
from skillet. Cook and stir green pepper and onion in drippings
until onion is tender. Add remaining ingredients. Cook and
stir until eggs are thickened throughout but still moist. Crumble
bacon; sprinkle on egg mixture. 4 to 6 servings.
@Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
AMERICAN CLASSICS 5
SHORTCAKES, LARGE AND SMALL
The Betty Crocker Recipe Card Library
STRA WHERRY SHORTCAKE
The berries may be tiny, sweet wild ones or huge and plum-sized, but
the crusty shortcake should be split and buttered while hot, then
heaped high with berries and topped with cream.
1 quart strawberries
1 cup sugar
2 cups Gold Medal flour*
2 tbsp. sugar
3 tsp. baking powder
1 tsp. salt
1J cup shortening
1 cup milk
Butter or margarine
Light cream or sweetened
whipped cream
Slice strawberries; sprinkle with 1 cup sugar and let stand 1
hour. Heat oven to 450°. Grease layer pan, 8x1 1/ inches. Meas­
ure flour, 2 tablespoons sugar, the baking powder and salt into
bowl. Cut in shortening thoroughly until mixture looks like
meal. Stir in milk just Ln til blended. Pat into pan.
Bake 15 to 20 minutes or until golden brown. Split shortcake
while warm. Spread with butter; fill and top with berries. Serve
warm with cream. 8 servings.
*If using self-rising flour, omit baking powder and salt.
QUICK INDIVIDUAL SHORTCAKES
Bake Fruit Shortcake as directed on Bisquick baking mix pack­
age. 5 or 6 shortcakes.
©
Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
AMERICAN CLASSICS
6
NEW ENGLAND BOILED DINNER
The Betty Crocker Recipe Card Library
NEW ENGLAND BOILED DINNER
The harvest vegetables and beef that went into the boiling kettle were
chopped with cooked beets the next day to make Red Flannel Hash.
3-to 4-lb. corned beef brisket
8 small onions
8 medium carrots
4 potatoes, pared and
halved or quartered
2 turnips, cubed, if
desired
1 medium green cabbage,
cut into wedges
Caraway seed
Place brisket in large kettle; cover with cold water. Cover
tightly; simmer 3'/ hours or until tender. Skim fat from liquid.
Add onions, carrots, potatoes and turnips. Sprinkle with cara­
way seed. Cover; simmer 20 minutes. Remove meat to warm
platter. Add cabbage; simmer uncovered 10 to 15 minutes
longer or until vegetables are tender. 8 servings.
=To carve meat, cut thin diagonal slices across the grain at a
slanting angle from 2 or 3 "faces" of meat.
©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
AMERICAN CLASSICS 7
FRESH BLUEBERRY COBBLER
2
The Betty Crocker Recipe Card Library
FRESH BLUEBERRY COBBLER
Cobblers, Slumps and Flummeries are all favorite New England desserts
-served warm with pouring or whipping cream.
1/ cup sugar
1 tbsp. cornstarch
4 cups blueberries
1 tsp. lemon juice
1 cup Gold Medal flour*
1 tbsp. sugar
11/ tsp. baking powder
1/ tsp. salt
3 tbsp. shortening
1 cup milk
Heat oven to 400°. Blend 1/ cup sugar and the cornstarch in
medium saucepan. Stir in blueberries and lemon juice. Cook,
stirring constantly, until mixture thickens and boils. Boil and
stir 1 minute. Pour into ungreased 2-quart casserole; place in
oven while preparing biscuit topping.
Measure flour, 1 tablespoon sugar, the baking powder and salt
into bowl. Add shortening and milk. Cut through shortening 6
times; mix until dough forms a ball. Drop dough by 6 spoon­
fuls onto hot fruit. Bake uncovered 25 to 30 minutes or until
biscuit topping is golden brown. Serve warm. 6 servings.
*If using self-rising flour, omit baking powder and salt.
©
Copyright 1971 by General Mills, Inc. Al l rights reserved. Printtd in U.S.A.
AMERICAN CLASSICS 8
MANHATTAN CLAM CHOWDER
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MANHATTAN CLAM CHOWDER
Every colonial Cape Cod girl had a chowder pot as part of her dowry.
Choose your own favorite chowder-Manhattan, made with tomatoes
or New England, made with milk.
1 cup diced bacon
1 cup minced onion
2 cans (7 oz. each) minced
or whole clams, drained
(reserve liquor)
2 cups diced pared
potatoes
1 cup water
1 cup diced celery
1 can (16 oz.) tomatoes
2 tsp. snipped parsley
1 tsp. salt
1 tsp. thyme
1 tsp. pepper
In large saucepan, cook and stir bacon and onion until bacon is
crisp and onion is tender. Stir in reserved clam liquor, the pota­
toes, water and celery. Cook uncovered until potatoes are
tender, about 10 minutes. Add clams, tomatoes and seasonings.
Heat to boiling, stirring occasionally. 6 servings.
New England Clam Chowder: Decrease water to 12 cup. Omit
celery, tomatoes, parsley and thyme and add 1 cup milk with
the clams.
©Copyright 1971 by General Mil l s, Inc. All rights reserved. Printed in U.S.A.
AMERICAN CLASSICS 9
APPLE PANDOWDY
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APPLE PANDOWDY
Syrup from American sugar maple trees flavors this traditional apple
dessert. it has gone on many a Fourth of july picnic and begun many
a day at the breakfast table.
2 sticks or 1 packet of
our pie crust mix
1 can (20 oz.) apple slices,
drained
1/ cup brown sugar (packed)
3 tbsp. butter or margarine,
melted
6 tbsp. maple-flavored syrup
Heat oven to 425°. Prepare pastry for 8-inch Two-crust Pie as
directed on package. Stir together apple slices and brown sugar;
turn into pastry-lined pie pan. Top with butter and 3 table­
spoons of the syrup. Cover with top crust which has slits cut in
it; seal and flute.
Bake 15 minutes; remove from oven. Make crisscross cuts about
1 inch apart through top crust and filling. Drizzle remaining
syrup on top. Cover edge with 2- to 3-inch strip of aluminum
foil to prevent excessive browning; bake 25 minutes longer.
Serve warm and, if you wish, pour on additional syrup.
©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
SOUTHERN POUND CAKES
AMERICAN CLASSICS
1
0
The Betty Crocker Recipe Card Library
CAROLINA LEMON POUND CAKE
The rich pound cakes of the Old South often took an hour of beating
by hand; and one re ipe calls for five hours. Lucky you can make these
beauties in minutes with our mixes.
Heat oven to 350
°
. Grease and flour 12-cup bundt pan, tube
pan, 10x4 inches, or 2-quart anodized aluminum mold. Prepare
our lemon cake mix as directed on package except-use 2 table­
spoons less water; if desired, add 1/ cup finely chopped nuts.
Pour batter into pan. Bake 45 to 55 minutes or until wooden
pick inserted in center comes out clean. Cool 10 minutes; re­
move from pan. Glaze with Lemon Glaze (below), dust with
confectioners' sugar or serve with ice cream and fruit.
lemon Glaze: Beat 112 cups of our lemon frosting mix (dry), 2
to 3 tablespoons hot water and 1 tablespoon light corn syrup
until smooth. Stir in 1 to 2 teaspoons water if necessary.
TUTTI-FRUTTI LOAF
Prepare our pound cake mix as directed on package except­
fold in 1/ cup mixed diced candied fruits and 1/ cup finely
chopped nuts. While warm, frost with a confectioners' sugar
glaze and decorate with nuts and candied fruits.
@Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
AMERICAN CLASSICS
11
SHRIMP CREOLE
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SHRIMP CREOLE
Long-grained Louisiana rice, gulf shrimp and Creole cooking secrets
make this subtly flavored New Orleans specialty.
11 ·cups chopped onion
1 cup finely chopped celery
2 medium green peppers,
finely chopped
2 cloves garlic, minced
1 cup butter or margarine
1 can (1 5 oz.) tomato sauce
1 cup water
2 tsp. snipped parsley
1 tsp. salt
1 tsp. cayenne red pepper
2 bay leaves, crushed
14 to 16 oz. fresh or
frozen cleaned raw
shrimp*
3 cups hot cooked rice
Cook and stir onion, celery, green pepper and garlic in butter
until onion is tender. Remove from heat; stir in tomato sauce,
water and seasonings. Simmer uncovered 10 minutes. Add
water if needed.
Stir in shrimp. Heat to boiling. Cover and cook over medium
heat 10 to 20 minutes or until shrimp are pink and tender. Serve
over rice. 6 servings.
*Rinse frozen shrimp under running cold water to remove ice glaze.
@Copyright 1971 by General Mills, I he. All rights resered. Printed in U.S.A.
AMERICAN CLASSICS
12
DELUXE PECAN PIE
The Betty Crocker Recipe Card Library
DELUXE PECAN PIE
This is a variation of the dessert made famous by Southern-grown, thin­
shelled pecans. Serve it sliced thin, topped with ice cream or whipped
cream.
1 stick or 1
2
packet of our
pie crust mix
2 tbsp. chopped nuts
3 eggs
1 cup sugar
1 tsp. salt
2 tbsp. butter, melted
1/ cup dark corn syrup
1/ cup whipping cream
1 tsp. vanilla
1 cup brandy
1 cup pecan halves
Heat oven to 375°. Prepare pastry for 9-inch One-crust P�e as
directed on package except-stir in chopped nuts before adding
water. In small mixer bowl, beat eggs, sugar, salt, butter, syrup
and cream. Stir in vanilla, brandy and pecans.
Pour into pastry-lined pie pan. Bake 40 to 50 minutes or until
filling is set and pastry is golden brown. Cool. 10 to 12 servings.
©Coj yright 1971 by Genera! Mills, Inc. All rights reserved. Printed in U.S.A.
AMERICAN CLASSICS
1
3
SOUTHERN FRIED CHICKEN
The Betty Crocker Recipe Card Library
SOUTHERN FRIED CHICKEN
There are hundreds of delicious ways to fry chicken. To make yours
truly Southern, serve it with Creamy Gravy lightly sprinkled with
nutmeg.
21/-to 3-lb. broiler-fryer
chicken, cut up
1/ cup Gold Medal flour*
1 tsp. salt
1/ tsp. paprika
1 tsp. pepper
Salad oil
Wash chicken and pat dry. Mix flour, salt, paprika and pepper.
Heat oil (1/4 inch) in large skillet. Coat chicken with flour mix­
ture.
Cook chicken in oil over medium heat 15 to 20 minutes. Reduce
heat; cover tightly and simmer 30 to 40 minutes or until thickest
pieces are tender. If skillet cannot be tightly covered, add 1 to
2 tablespoons water. Turn chicken to assure even cooking. Re­
move cover for last 5 minutes to crisp chicken. 4 servings.
*If using self-rising flour, decrease salt to V2 teaspoon.
Creamy Gravy: Place chicken on warm platter. Pour fat from
pan into bowl, leaving brown particles in pan. Return 3 table­
spoons fat to pan. Blend in 3 tablespoons flour. Cook over low
heat, stirring until mixture is smooth and bubbly.
Remove from heat. Stir in 3/4 cup milk and 34 cup water. Heat
to boiling, stirring constantly. Boil and stir 1 minute. Add few
drops bottled brown bouquet sauce. Season with salt and
pepper. 11 cups.
©
Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
AMERICAN CLASSICS
14
FONDULOHA
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FONDUlOHA
This salad in its own container comes from Hawaii, pineapple paradise
of the world-made with the fruit that on e only kings could aford.
2 fresh pineapples
21/ cups cut-up cooked
chicken or turkey
% cup diced celery
% cup mayonnaise or
salad dressing
2 tbsp. chopped chutney
1 tsp. curry powder
1 medium banana, sliced
1 cup salted peanuts
1/ cup flaked coconut
1 can (11 oz.) mandarin
orange segments, drained
Select pineapples with fresh green leaves. Cut each pineapple
lengthwise in half through green top, then cut in half again,
making 4 pieces each with part of the green top. Remove fruit
by cutting along edges with curved knife. Cut fruit into cubes,
removing any eyes and fibrous core. Drain pineapple shells
cut side down.
Combine cubed pineapple, the chicken and celery; cover and
chill. Mix mayonnaise, chutney and curry powder; cover and
chill. Just before serving, drain fruit mixture. Toss lightly with
mayonnaise mixture, banana and peanuts; fill pineapple shells.
Sprinkle with coconut and garnish with mandarin orange seg­
ments. 8 servings.
©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
AMERICAN CLASSICS
1
5
INDIVIDUAL BROWNIE ALASKAS
The Betty Crocker Recipe Card Library
INDIVIDUAL BROWNIE ALASKAS
The first Baked Alaska was created at famous Delmonico's restaurant
111 1867 to honor the purchase of the new temtory.
1 package (15.5 oz.) of our
fudge brownie mix
1 pint pink peppermint or
strawberry ice cream
4 egg whites
V2 cup sugar
Bake brownies as directed on package. Cut into 3-inch squares;
place on baking sheet. Top each with small scoop of ice cream
and place in freezer 1 hour. Heat oven to 500°. Beat egg whites
until foamy. Beat in sugar, 1 tablespoon at a time; continue
beating until stif and glossy. Cover brownies and ice cream
with meringue, sealin  it to edge of brownies. Bake 3 to 4 min­
utes or until meringue is light brown. 9 servings.
Success Secrets for Brownie Alaskas
1. Freeze the scoops of ice cream hard before you put them on the
brownies.
2. Work fast! Spread a few at a time, keeping all others in the freezer
until you are ready to bake them.
3. Serve immediately!
@Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
AMERICAN CLA.SSICS
16
OLD-FASHIONED OATMEAL COOKIES
The Betty Crocker Recipe Card Library
..
OLD-FASHIONED OATMEAL COOKIES
To Midwest farm children, long since grown up, these cookies bring
memories of a fragrant, spacious kitchen and picnics beneath shady
trees.
1 cup raisins
1 cupwater
3 cup shortening
1 1
2
cups sugar
2 eggs
1 tsp. vanilla
21/ cups Gold Medal flour*
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. baking powder
1/ tsp. cloves
2 cups oats
1
2
cup chopped nuts
Simmer raisins and water over medium heat until raisins are
plump, about 15 minutes. Drain raisins, reserving the liquid.
Add enough water to reserved liquid to measure 1/ cup.
Heat oven to 400°. Mix thoroughly shortening, sugar, eggs and
vanilla. Stir in reserved liquid. Blend in remaining ingredients.
Drop dough by rounded teaspoonfuls about 2 inches apart onto
ungreased baking sheet. Bake 8 to 10 minutes or until light
brown. About 61 dozen cookies.
*If using self-rising flour, omit soda, salt and baking powder.
©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
AMERICAN CLASSICS
1
7
PORK CHOP SCALLOP
The Betty Crocker Recipe Card Library
PORK CHOP SCALLOP
Every Midwestern farmer still knows the worth of home-produced,
sweetly tender pork chop and potato meals that stick to the ribs.
4 pork loin or rib chops,
1/ to 3 in. thick
Salt
Pepper
1 package of our scalloped
potatoes
2 tbsp. chopped pimiento
Trim excess fat from chops; grease 10-inch skillet with fat.
Brown chops on both sides; season with salt and pepper. Re­
move chops frq skfllet. Empty potatoes and packet of sea­
soned sauce, mix into skillet. Stir in pimiento and amounts of
water and milk called for on package. Heat to boiling, stirring
occasionally. Reduce heat; place pork chops on top. Cover;
simmer 30 to 35 minutes or until potatoes are tender. 4 servings.
= Serve with whole green beans, Creamy Coleslaw (
A
MER/CAN
CLASSICS card 19), dill pickles, applesauce and Old-fashioned Oatmeal
Cookies (
A
MERICAN CLASSICS card 16).
©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
AMERICAN CLASSIC
S 1
8
WILD RICE WITH MUSHROOMS AND ALMONDS
The Betty Crocker Recipe Card Library
WILD RICE WITH MUSHROOMS AND ALMONDS
Wild rice is not really rice, but the grain of a native American grass
that grows in swampy, shallow water and is still harvested by Indians
in boats.
1 cup uncooked wild rice
1 cup butter or margarine
1 cup slivered almonds
2 tbsp. snipped chives or
chopped green onions
1 can (8 oz.) mushroom stems
and pieces, drained
3 cups chicken broth*
Wash and drain rice. Melt butter in large skillet. Add rice,
almonds, chives and mushrooms; cook and stir until almonds
are golden brown, about 20 minutes.
Heat oven to 325°. Pour rice mixture into ungreased 11 -quart
casserole. Heat chicken broth to boiling; stir into rice mixture.
Cover tightly; bake about 112 hours or until all liquid is ab­
sorbed and rice is tender and flufy. 6 to 8 servings.
*Chicken broth can be made by dissolving 3 chicken bouillon cubes
in 3 cups boiling water, or use canned chicken broth.
@Copyright 1971 by General Milts, Inc. All rights reserved. Printed in U.S.A.
CREAMY COLESLAW
' .
.


• •

AMERICAN CLASSICS 19
The Betty Crocker Recipe Card Library
CREAMY COLESLAW
This flavorsome blend of Scandinavian and German coo
k
ing was '
brought to the Midwest by early settlers. Today there are as many
recipes as there are cooks.
1 small green cabbage, cut
into 1-inch pieces
1/ green pepper, cut up
1/ cup mayonnaise or salad
dressing
1/4 cup dairy sour cream
2 tsp. lemon juice
1/ tsp. salt
14 tsp. dry mustard
Dash pepper
Fill blender container to top-cup marking with vegetables. Add
cold water just to cover vegetables. Cover container; follow
manufacturer's instructions or run just long enough to chop
vegetables, about 3 to 4 seconds. Pour mixture into strainer;
drain thoroughly. Repeat with remaining vegetables.
Mix mayonnaise, sour cream, lemon juice, salt, mustard and
pepper; pour over chopped cabbage and green pepper and
mix. 4 to 6 servings.
= If you don't have a blender, shred cabbage and chop green
pepper. Mix with remaining ingredients.
@Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
AMERICAN CLASSIC
S
2
0
OASIS SALADS
The Betty Crocker Recipe Card Library
AVOCADO TOSSED SALAD
The avocado or alligator pear, a salad favorite of the Southwest, grows
from California to Florida. Save the seed from your next avocado to
root in water, plant, and grow in a sunny kitchen corner.
1 small head lettuce,
washed and chilled
1 ripe small avocado
1/ cup bottled creamy
Italian salad dressing
Into bowl, tear lettuce into bite-size pieces (4 cups). Cut avo­
cado lengthwise in half. Remove pit; peel and slice crosswise
into bowl. Pour salad dressing over lettuce and toss. Divide
mixture among 5 individual salad bowls. 5 serings.
THREE-BEAN SALAD
1 can (16 oz.) French-style
green beans, drained
1 can (16 oz.) wax beans,
drained
1 can (16 oz.) red kidney
beans, drained
1/ cup chopped green onion
14 cup snipped parsley
1 bottle (8 oz.) Italian salad
aressing
1 tbsp. sugar
2 cloves garlic, crushed
Combine beans, onion and parsley in large bowl. Mix dressing,
sugar and garlic; pour over bean mixture and toss. Cover; re­
frigerate at least 3 hours, stirring occasionally. 5 or 6 servings.
©Copyright 1971 by General Mil l s, Inc. All rights reserved. Printed 1n U.S.A.
AMERICAN CLASSIC
S 21
WESTERN BARBECUES
The Betty Crocker Recipe Card Library
BEEF BRISKET BARBECUE
The barbecue was brought to Virginia in 1700 from Haiti, but soon be­
came a Southwest favorite. The word could mean "from snout to tail"
as in roast pig or "a framework of sticks" as in grill.
4- to 5-lb. well-trimmed
boneless beef brisket
1 1/ tsp. salt
1 cup catsup
1 cup vinegar
12 cup finely chopped onion
1 tbsp. Worcestershire sauce
11/ tsp. liquid smoke
1 bay leaf, crumbled
1 tsp. pepper
Rub meat with salt. Place on 20x15-inch piece of double thick­
ness heavy-duty aluminum foil. Stir together remaining ingre­
dients; pour on meat. Fold foil over meat and seal securely.
Place on grill 5 inches from medium coals. Cook, turning once,
11/ hours or until meat is tender. 10 to 12 servings.
HAMBURGER-STEAK SAUCE
1 cup Worcestershire sauce
2 tbsp. butter or margarine,
melted
1 cup vinegar
Few drops red pepper
sauce
Combine all ingredients. Brush on both sides of hamburgers or
steaks; let stand 15 minutes. During cooking, brush meat with
sauce.
2
/ cup.
©
Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
AMERICAN CLASSIC
S
2
2
CHUCK WAGON BEANS
The Betty Crocker Recipe Card Library
CHUCK WAGON BEANS
Covered wagon
k
itchens, complete with pantries and tailgates, once
brought meals to cowboys driving cattle north from the Texas range to
the new Kansas railroads. Menu: Coffee, stea
k
s, stews and beans,
beans, beans.
1/ lb. bacon slices
3 lb. ground beef
About 3 cups finely
chopped onion
1 cup finely chopped celery
2 beef bouillon cubes
2 cup boiling water
112 doves garlic, minced
11/ cups catsup
3 tbsp. prepared mustard
11/ tsp. salt
1 tsp. pepper
2 cans (29 oz. each)
molasses-style baked beans
Heat oven to 375°. In Dutch oven or large roasting pan, fry
bacon until crisp; set aside. Drain fat from pan.
In same pan, cook and stir ground beef, onion and celery until
meat is brown and onion is tender. Dissolve bouillon cubes in
boiling water; stir bouillon and remaining ingredients into meat
mixture. Cover; bake 1 hour 15 minutes or until hot and bubbly.
Crumble bacon; sprinkle over beans. 12 servings (1 cup each).
= Because ground beef varies in fat content, you may want to
spoon of excess fat after browning the meat.
©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
AMERICAN CLASSICS 23
OLD-FASHIONED BEEF STEW
The Betty Crocker Recipe Card Library
OLD-FASHIONED BEEF STEW
Peek into simmering stew kettles in every section of the United States,
and each will be just a little diferent. This is a favorite dish in the
Great Plains area.
1/ cup Gold Medal flour*
1 tsp. salt
1 tsp. pepper
2 lb. beef stew meat,
cut into 1-in. pieces
2 tbsp. shortening
6 cups hot water
3 pared medium potatoes,
cut into 1-in. cubes
1 medium turnip, cut into
1-in. cubes
4 carrots, cut into 1-in.
slices
1 green pepper, cut into
strips
1 cup sliced celery (1-in.
pieces)
About 1/ cup diced
onion
1 tbsp. salt
2 beef bouillon cubes
1 bay leaf
Mix flour, 1 teaspoon salt and the pepper. Coat meat with flour
mixture. Melt shortening in large skillet; brown meat thoroughly.
Add water; heat to boiling. Reduce heat; cover and simmer 2
hours. Stir in remaining ingredients. Simmer 30 minutes or until
vegetables are tender.
If desired, thicken stew. In covered jar, shake 1 cup cold water
and 2 to 4 tablespoons flour until blended. Stir into stew; heat
to boiling, stirring constantly. Boil and stir 1 minute. 6 servings.
*If using self-rising flour, decrease 1 teaspoon salt to 1 teaspoon.
©
Copyright 1971 by General Mills, Inc. All rights reserved. Printed in tJ.S.A.
AMERICAN CLASSICS
2
4
SALADS FROM THE SEA
CRAB LOUIS
This is named not for a French king, but for a San Francisco chef. The
dressing is delicious on shrimp as well.
2 cans (712 oz. each)
crabmeat
louis Dressing (below)
4 tomatoes, quartered
4 hard-cooked eggs, quartered
Ripe or green olives
4 cups bite-size pieces salad
greens, chilled
Drain crabmeat and remove cartilage; chill. Prepare louis
Dressing. Arrange crabmeat, tomatoes, eggs and olives on
greens. Pour Louis Dressing over salad. 4 servings.
3 cup chili sauce
1/ cup mayonnaise or
salad dressing
louis Dressing
1 tsp. instant minced onion
12 tsp. sugar .
1 tsp. Worcestershire
sauce
Salt to taste
Mix all ingredients. Cover and chill 30 minutes. 11 cups.
PALACE COURT SALAD
The Palace Hotel, the pride of the West in Gold Rush days, burned to
the ground in the San Francisco earthquake, but was built again in
1909 and still stands as a famous landmark.
For each serving, arrange a mound of shredded lettuce on plate.
Top with a thick tomato slice, 1 large or 3 small cooked arti­
choke heart(s) and cooked crabmeat, shrimp or chicken. Gar­
nish with hard-cooked eggs and serve with bottled Russian
salad dressing.
©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
AMERICAN CLASSICS
2
5
APRICOT NUT BREAD
The Betty Crocker Recipe Card Library
APRICOT NUT BREAD
Apricots, sometimes called "seeds of the sun," were first brought to
California by Spanish missionaries.
21 cups Gold Medal
flour*
1 cup sugar
31/ tsp. baking powder
1 tsp. salt
1 tbsp. plus 1 tsp.
grated orange peel
3 tbsp. salad oil
1 cup milk
3 cup orange juice
1 egg
1 cup finely chopped nuts
1 cup finely cut-up dried
apricots
Heat oven to �50
°
. Grease and flour loaf pan, 9x5x3 inches, or
two loaf pans, 81/ x412x21/ inches. Measure all ingredients into
large mixer bowl; beat on medium speed 12 minute. Pour into
pan(s). Bake 55 to 65 minutes or until wooden pick inserted in
center comes out clean. Remove from pan(s); cool thoroughly
before slicing.
*If using self-rising flour, omit baking powder and salt.
Date Nut Bread: Omit orange peel, orange juice and apricots.
Increase milk to 11 cups and add 1 GUp cut-up dates.
Prune Nut Bread: Omit orange peel, orange juice and apricots.
Add 34 cup prune juice and 1 cup drained chopped cooked
prunes.
©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
AMERICAN CLASSICS
2
6
GRILLED FISH STEAKS
2 The Betty Crocker Recipe Card Library
GRILLED FISH STEAKS
Toothsome salmon, once available only near streams, lakes and oceans,
are now flown to every corner of the country.
Mustard Butter (below) 3 lb. fish steaks (salmon, tuna,
halibut), % to 1 in. thick
Prepare Mustard Butter. Place fish on lightly greased grill (or
use hinged grill for easier turning) 4 inches from medium coals.
Cook 6 to 8 minutes on each side or until fish flakes easily with
fork. Baste frequently with Mustard Butter. Serve with Avocado
Sauce (below). 6 servings.
Mustard Butter: Mix 1/ cup butter or margarine, melted, 11/
teaspoons salt, 1 teaspoon prepared mustard, 2 teaspoons
lemon juice and dash pepper.
Broiled Fish Steaks: Set oven control at broil and/or 550
°
. Place
fish on lightly greased broiler pan. Broil 2 or 3 inches from heat
5 to 8 minutes on each side or until fish flakes easily with fork.
Baste frequently with Mustard Butter.
1 small ripe avocado,
peeled and pitted
1 cup dairy sour cream
Avocado Sauce
1 tsp.lemon juice
1 tsp. salt
Few drops red pepper sauce
Mix all ingredients in blender or beat with rotary beater until
smooth.
©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
AMERICAN CLASSICS
2
7
WAYS WITH FLAPJACKS
2 The Betty Crocker Recipe Card library
FLAPJACKS
Flapjacks still need only a bonfire, a skillet and batter. Some Minnesota
pancakes call for freshly fallen snow as an ingredient.
Mix 2 cups Bisquick baking mix and 11 cups water. Drop
batter by spoonfuls onto lightly greased hot griddle. Turn when
bubbles appear. Bake other side until golden brown
.
About 16
flapjacks.
Blueberry Flapjacks: Stir 2 tablespoons sugar into batter and
gently fold in 1 cup blueberries.
Corn Flapjacks: Stir 1 cup drained whole kernel corn into
batter.
RAISED FLAPJACKS
1 package active dry yeast
14 cup warm water (1 05 to
115°)
1 egg
11 cups milk
2 cups Bisquick baking mix
In mixing bowl, dissolve yeast in warm water. Add egg, milk
and baking mix; beat with rotary beater until smooth. Cover;
let stand at room temperature 112 hours .or refrigerate at least
8 hours. Pour batter from tip of large spoon or from pitcher
onto hot griddle. (Grease griddle lightly if necessary.) Turn
when bubbles break. Bake other side until golden brown.
About twenty 4-inch flapjacks.
©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

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