05 men's favorites - betty crocker recipe card library

DIVIDER CARD The Betty Crocker Recipe Card Library

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about MEN'S FAVORITES ...

When a man's fancy turns to thoughts of his favorite foods, chances are good that you'll find the right recipe in this collection. If he's in a meat-and-potatoes mood, tempt him with Pot Roast and Sour Cream Gravy. When he yearns for food like mother used to make, bring on Chicken Fricassee with Dumplings light as a cloud.

For occasions when only gourmet fare will do, try him with a masterful Beef Stroganoff served by candlelight. And if he insists the simple things in life are best, wait till he tastes your Quiche Lorraine or Savory Duckling on a Spit!

They're all here-princely recipes for kingly dishes, tested and male-approved for you.

Cordially,

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

L

MEN'S FAVORITES

1. Cream Soups-Cold and Hot Vichyssoise Oyster Stew

2. Man-Pleasing Appetizers Pow! Rumaki

3. Bouillabaisse 4. Chicken Fricassee 5. Pot-Roast with Sour Cream

Gravy 6. Italian Spaghetti 7. Savory Duckling on a Spit 8. Cook-out Steak Specials

Pi rate Steak Minute Steaks

9. Peanutty Pork Chops 10. lamb Chops 11. Fresh Tomato Specials

Tomatoes Vinaigrette Crunchy Fried Tomatoes

12. Potatoes Raw Fries Hashed Browns

13. Burgundy Beef

•Recipe on back of this card

4-E

14. Beef Stroganoff 15. Chef's Salad 16. Hot German Potato Salad 17. Ways with Chili

Chili Con Carne Chili with Corn

18. Ways with Hash .Hash with Eggs Eggs in Hash Nests Skillet Hash

19. Pumpernickel Bread 20. Crusty Hot Breads

Hickory-Cheese loaf Savory loaf

21. Reuben Sandwiches 22. Chocolate Chip Cookies 23. Buttermilk Doughnuts 24. Favorite Chocolate Cakes

Peppermint Fudge Triple Fudge

25. Pineapple Upside-down Cake

26. Cherry-Banana Pie 27 . Deep Dish Apple Pie

Sizzling Steak Toppers•

The Betty Crocker Recipe Card Library

SIZZLING STEAK TOPPERS

(each one serves four)

MUSHROOM ONION

Melt 2 tablespoons butter or margarine in skillet. Add 1 cup thinly sliced onion, 1/2 cup sliced fresh mushrooms, 1/2 teaspoon salt and 2 cloves garlic, crushed; cook and stir until onion is tender.

SESAME BUTTER

Beat 1/4 cup soft butter or margarine, 1 teaspoon Worcestershire sauce and 1/2 teaspoon garlic salt. Stir in 1 tablespoon toasted sesame seed.

BLUE CHEESE

Blend 2 ounces blue cheese and 1/2 teaspoon Worcestershire sauce.

MUSTARD BUTTER

Mix 2 tablespoons prepared mustard, 1 tablespoon snipped parsley, 1/4 teaspoon onion salt and 1/4 cup soft butter or margarine.

Spread these zesty toppers on tender steaks for that special man in your life! If you want to please his pocketbook too, select the less tender but just as flavorful cuts of meat and use a meat tenderizer as directed by the manufacturer. These cuts, sometimes called family steaks, are cuts of round bone chuck, bottom round, heel of round, top round, sirloin tip or rump.


MEN'S FAVORITES 1

CREAM SOUPS-COLD AND HOT

4-E The Betty Crocker Recipe Card Library

VICHYSSOISE

1 small onion, grated 3 chicken bouillon cubes

or 3 teaspoons instant chicken bouillon

1 cupwater 1/4 teaspoon salt

2 cups milk 11/4 cups Potato Buds

instant puffs 1 cup light cream

Snipped chives or watercress

In large saucepan, heat onion, bouillon cubes, water and salt to boiling. Reduce heat; cover and simmer about 10 minutes. Remove from heat. Add 1/2 cup of the milk. Stir in instant puffs with fork; beat until fluffy.

Gradually stir in remaining 11/2 cups milk; heat just to boiling. Cover and chill. just before serving, stir in cream. Beat vigorously. Sprinkle each serving with chives. 4 servings (1 cup each).

OYSTER STEW

1/4 cup butter or margarine 1 pint fresh oysters 2 cups milk

1/2 cup light cream 1 teaspoon salt

Dash pepper

Melt butter in small saucepan. Add oysters (with liquor); cook and stir over low heat just until edges curl. In another saucepan, heat milk and cream. Stir in salt, pepper and oysters. 4 servings (1 cup each).

� Serve these hearty soups as appetizers or as lunchtime fare with cheese and crackers.

@Copyright 1971 by General t-1ills, Inc. All rights reserved. Printed in U.S.A.

MEN'S FAVORITES 2 MAN-PLEASING APPETIZERS

2 cans (101/2 ounces each) condensed beef broth (bouillon)

POW!

1 cup water 11/4 teaspoons horseradish 1/4 teaspoon dill weed

Heat all ingredients to simmering, stirring occasionally. Serve hot with celery "swizzle sticks." 6 servings (about 1/2 cup each).

6 chicken livers 4 water chestnuts

Teriyaki Sauce (below)

RUMAKI

6 slices bacon, cut in half Brown sugar

Cut chicken livers in hal f; cut each water chestnut into 3 pieces. Pour Teriyaki Sauce over chicken livers and water chestnuts in bowl; refrigerate about 4 hours. Drain. Wrap a piece of chicken liver and a piece of water chestnut in each bacon slice.

Secure with wooden pick; roll in brown sugar. Set oven control at broil and/or 550°. Broil 3 to 4 inches from heat 10 minutes or until bacon is crisp, turning occasionally. 12 appetizers.

Teriyaki Sauce: Mix 1/4 cup salad oil, 1/4 cup soy sauce, 2 tablespoons catsup, 1 tablespoon vinegar, 1/4 teaspoon pepper and 2 cloves garlic, crushed.


MEN'S FAVORITES J

BOUILLABAISSE


BOUILLABAISSE

1 cup chopped onion 1/4 cup diced carrot

1 clove garlic, minced 1/2 cup olive oil or salad oil

3 pounds frozen fish fillets (pike, pollock, sole), thawed and cut into 3-inch pieces

6 frozen lobster tails, thawed and cut lengthwise in half*

1 can (16 ounces) tomatoes 2 bay leaves, crushed 2 quarts water

1 pound fresh or frozen** cleaned raw shrimp*

1 can (10 ounces) whole clams or 1 dozen shell clams, shucked

1 can (101/2 ounces) condensed beef broth (bouillon)

1/2 cup chopped pimiento 1/4 cup snipped parsley

1 tablespoon salt 1 tablespoon lemon juice

1/2 teaspoon saffron Dash freshly ground pepper

In large kettle, cook and stir onion, carrot and garlic in oil until onion is tender. Add fish fillets, lobster, tomatoes (with liquid), bay leaves and water. Heat to boiling; reduce heat. Cover; simmer 15 minutes. Add shrimp, clams (with liquor) and remaining ingredients; simmer 15 to 20 minutes longer. 12 servings.

*Bouillabaisse is even more impressive when the lobster and a few shrimp have been cooked in their shells. Cut lobster lengthwise and loosen meat in shell before serving.

**Rinse shrimp under running cold water to remove ice glaze.

� Serve Bouillabaisse-the most respected and famous of fish stews-with slices of French bread to absorb broth.


MEN'S FAVORITES 4

CHICKEN FRICASSEE WITH DUMPLINGS


CHICKEN FRICASSEE WITH DUMPLINGS

21/2- to 3-pound broiler-fryer chicken, cut up

1 cup Bisquick baking mix 2 teaspoons salt 1 teaspoon paprika

1fs teaspoon pepper 2 tablespoons shortening 1 tablespoon butter

1 can (101/2 ounces) condensed cream of chicken soup

11/2 cups milk Dumpling dough

1/2 teaspoon parsley flakes 1/4 teaspoon poultry

seasoning

Wash chicken pieces and pat dry. Mix baking mix, salt, paprika and pepper in paper or plastic bag. Shake 2 or 3 pieces of chicken at a time in bag to coat thoroughly. Melt shortening and butter in large skillet; brown chicken on all sides.

Remove chicken. Drain fat from skillet; stir in soup and milk and add chicken. Cover and simmer about 1 hour or until thickest pieces are tender.

Twenty minutes before end of cooking time, prepare Dumpling dough as directed on baking mix package, adding parsley flakes and poultry seasoning before mixing in liquid. Drop dough by spoonfuls onto hot chicken. Cook uncovered 10 minutes; cover and cook 10 minutes longer. 4 servings.

� Chicken'n dumplings-the way to a man's heart! The chicken pieces are browned and the dumplings have the flavor of bread dressing.


MEN'S FAVORITES 5

POT-ROAST WITH SOUR CREAM GRAVY


POT -ROAST WITH SOUR CREAM GRAVY

2 tablespoons flour 1 teaspoon salt

1/4 teaspoon pepper 21/2-pound beef chuck

pot-roast 1 tablespoon shortening

1/4 cup water 1 tablespoon vinegar

1 teaspoon dill weed 5 small potatoes, pared 5 carrots, quartered

1/2 teaspoon salt 1 pound zucchini,

quartered 1/2 teaspoon salt

Sour Cream Gravy (below)

Mix flour, 1 teaspoon salt and the pepper; coat meat with flour mixture. Melt shortening in large skillet or Dutch oven; brown meat. Add water and vinegar. Sprinkle dill weed over meat.

Cover tightly and simmer about 3 hours or until meat is tender. One hour before end of cooking time, add potatoes and carrots; season with 1/2 teaspoon salt. Twenty minutes before end of cooking time, add zucchini; season with 1/2 teaspoon salt. Serve with Sour Cream Gravy. 4 to 6 servings.

Sour Cream Gravy: Place meat and vegetables on warm platter. Pour drippings from pan into bowl, leaving brown particles in pan. Return 1 tablespoon drippings to pan. Blend in 1 tablespoon flour. Cook over low heat, stirring until mixture is smooth and bubbly.

Remove from heat. Measure drippings and add water to measure 1 cup liquid. Stir in flour mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Season with salt and pepper. Stir in 1 cup dairy sour cream and 1 teaspoon dill weed; heat through. 2 cups.


MEN'S FAVORITES 6 ITALIAN SPAGHETTI WITH MEAT SAUCE


ITALIAN SPAGHETTI WITH MEAT SAUCE

2 pounds ground beef 1 medium onion, finely

chopped 1 green pepper, finely

chopped 2 cans (15 ounces each)

tomato sauce 2 cans (12 ounces each)

tomato paste 1 can (71/2 ounces) pitted

ripe olives, drained and sliced

2 envelopes (11/2 ounces each) Italian-style spaghetti sauce mix with mushrooms

3 cups water 1 tablespoon sugar 1 teaspoon oregano leaves 2 cloves garlic, crushed 1 bay leaf, crumbled

16 ounces Italian-style spaghetti Grated Parmesan cheese

Cook and stir meat, onion and pepper until meat is brown and onion is tender. Stir in remaining ingredients except spaghetti and Parmesan cheese. Cover; simmer 11/2 hours, stirring occasionally.

Cook spaghetti as directed on package; drain. Serve meat sauce over hot spaghetti; pass Parmesan cheese. 8 servings.

� Meat sauce can be prepared ahead. Cover and refrigerate or freeze. When ready to serve, cook spaghetti; heat meat sauce and serve over hot spaghetti.

@Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

MEN'S FAVORITES 7

SAVORY DUCKLING ON A SPIT

SAVORY DUCKLING ON A SPIT

5-pound duckling 2 teaspoons salt 1 small onion 3 sprigs parsley

1/2 cup dry vermouth or apple juice 1/2 cup dark corn syrup 1 tablespoon lemon juice 1 teaspoon ground coriander

Wash duckling; pat dry. Rub cavity with salt; place onion and parsley in cavity. In saucepan, combine remaining ingredients; simmer 15 to 20 minutes or until sau.ce is reduced about half.

Fasten neck skin of duckling to back with skewer. Flatten wings over breast; tie string around breast to hold wings securely. Tie drumsticks securely to tail. Insert spit rod through center of bird from breast end toward tail. Secure duckling on spit with holding forks. Check balance by rotating in palms of hands.

Arrange medium-hot coals at back of firebox; place large foil drip pan under spit area. Just before placing duckling on rotisserie, use a baster to force 1/4 cup of the sauce into cavity. If needed, use additional skewers to keep cavity closed securely.

Cook duckling 2 hours or until tender; frequently prick skin with fork to allow excess fat to drain away. Add coals if necessary to maintain even heat. During last 20 minutes of cooking, brush duckling every 5 minutes with remaining sauce. 2 or 3 servings.

·

=0 This is one of the more simple recipes for spit-roasting a bird. The duckling becomes golden brown with a beautiful glaze and the meat is tender and juicy.


MEN'S FAVORITES 8

COOK-OUT STEAK SPECIALS


PIRATE STEAK

1 can (12 ounces) beer 1/2 cup chili sauce 1/4 cup salad oil

2 tablespoons soy sauce 1 tablespoon Dijon-style

mustard 1/2 teaspoon red pepper

sauce

1fs teaspoon liquid smoke 1/2 cup coarsely chopped

onion 2 cloves garlic, crushed 3-pound beef sirloin steak,

11/2 to 2 inches thick 1 teaspoon salt

1/2 teaspoon pepper

Mix all ingredients except steak, salt and pepper; simmer 30 minutes. Brush meat with sauce. Place steak on grill 4 inches from medium coals. Cook 15 minutes on each side, basting frequently with sauce. Season with salt and pepper after turning and after removing from grill. Serve with remaining sauce. 8 servings.

=<:::) For men who like a bold, full-bodied flavor.

MINUTE STEAKS ON ONION ROLLS

Place 8 minute steaks, 1/4 inch thick, on grill 2 inches from hot coals. Cook 4 to 5 minutes, turning once. Slice and butter lightly 8 onion rolls. Toast cut side down on grill 3 minutes. Spread with bottled blue cheese salad dressing. Season steaks with salt and pepper; serve on onion rolls. 8 servings.


MEN'S FAVORITES 9

PEANUTTY PORK CHOPS


PEANUTIY PORK CHOPS

1 cup croutons 1/2 cup finely chopped

salted peanuts 2 tablespoons instant

minced onion 2 tablespoons snipped

parsley 1 teaspoon crushed

red chili pepper 1/3 cup butter or margarine,

melted

1 tablespoon water 3/4 teaspoon salt

8 loin pork chops, 11/4 inches thick (with pockets)

1 teaspoon salt 1/4 teaspoon pepper

1 jar (10 ounces) apple jelly

2 tablespoons lemon juice

In medium bowl, mix croutons, peanuts, onion, parsley and chili pepper. Stir together butter, water and 3/4 teaspoon salt; pour over crouton mixture and toss gently.

Trim excess fat from pork chops; season chops with 1 teaspoon salt and the pepper. Stuff pockets with crouton mixture. Close openings with skewers. Heat jelly and lemon juice just to boiling, stirring constantly.

Place chops on grill 4 inches from medium coals. Cook 1 hour or until done, turning every 15 minutes and basting with jelly sauce during last 30 minutes of grilling. 8 servings.

=0 Perfect for the outdoor chef! Garnish with grilled cantaloupe: Pare cantaloupe and cut into 1-inch rings. Place on grill 4 inches from medium coals. Cook 3 minutes on each side, brushing occasionally with lemon juice.


MEN'S FAVORITES 10 LAMB CHOPS WITH MINTED FRUITS

LAMB CHOPS WITH MINTED FRUITS

8lamb rib or loin chops, 1 inch thick

4 slices process Swiss cheese

4 thin onion slices Minted Fruits (below)

Set oven control at broil and/or 550°. Broil chops 3 inches from heat about 7 minutes or until brown. Cut cheese to fit chops; set aside.

Turn chops; broil 5 to 7 minutes longer. Place onion and cheese slice on each chop; broil 2 minutes or until cheese begins to melt. Serve with Minted Fruits. 4 servings.

Minted Fruits

1/J cup mint-flavored apple jelly

1 tablespoon butter or margarine

1 tablespoon lemon juice

1 can (16 ounces) pear halves, drained and quartered

1 can (131/2 ounces) pineapple chunks, drained

In small saucepan, cook and stir jelly, butter and lemon juice until jelly is melted. Stir in pears and pineapple; heat through. Serve hot in small individual dishes.


MEN'S FAVORITES 11 FRESH TOMATO SPECIALS


TOMATOES VINAIGRETTE

8 to 12 thick tomato slices 1 cup olive oil or salad oil

113 cup wine vinegar 2 teaspoons oregano leaves 1 teaspoon salt

1/2 teaspoon pepper ·

1/2 teaspoon dry mustard 2 cloves garlic, crushed

Crisp lettuce Minced green onion Snipped parsley

Arrange tomatoes in baking dish, 8x8x2 inches. In tightly covered jar, shake oil, vinegar, oregano, salt, pepper, mustard and garlic; pour over tomatoes. Cover and chill2 to 3 hours, spooning dressing over tomatoes occasionally.

Just before serving, arrange tomatoes on lettuce. Sprinkle tomatoes with onion and parsley; drizzle some of the dressing over top. 3 or 4 servings.

CRUNCHY FRIED TOMATOES

4 firm ripe or green medium tomatoes

1 egg, beaten

1 cup dry bread crumbs 1/1 cup butter or margarine

Salt and pepper

Cut tomatoes into 3/4-inch slices. Dip into egg and then into crumbs. Melt butter in large skillet. Add tomato slices and cook until golden brown on each side. Season to taste with salt and pepper. 4 servings.


MEN'S FAVORITES 12 POTATOES-THE WAY MEN LOVE THEM


RAW FRIES

Pare 6 medium potatoes. Cut into thin slices to measure about 4 cups. Melt 2 tablespoons butter or margarine in large heavy skillet. Arrange potato slices in 3 layers, each 1 slice thick, sprinkling each layer with 1/2 teaspoon salt and dash pepper.

Dot top layer with 2 tablespoons butter. Cover; cook over medium heat 20 minutes. Uncover and cook until potatoes are brown, turning once. 4 to 6 servings.

4 medium potatoes 2 tablespoons finely

chopped onion 1/:z teaspoon salt

HASHED BROWNS

1/a teaspoon pepper 2 tablespoons butter or

margarine 2 tablespoons salad oil

Pare potatoes. In saucepan, heat 1 inch salted water (1f2 teaspoon salt to 1 cup water) to boiling. Add potatoes. Cover; cook 30 to 35 minutes or until tender. Drain; cool slightly.

Shred potatoes to measure about 4 cups. Toss potatoes with onion, salt and pepper. Heat butter and oil in 9- or 10-inch skillet. Pack potato mixture firmly in skillet, leaving a 1/2-inch space around edge.

Cook over low heat 10 to 15 minutes or until bottom crust is brown. Cut potato mixture into fourths; turn each portion. Add 1 tablespoon salad oil if necessary. Cook 12 to 15 minutes longer or until brown. 4 to 6 servings.


MEN'S FAVORITES 13

BURGUNDY BEEF

BURGUNDY BEEF

2 tablespoons shortening 5 medium onions, sliced

1/2 pound mushrooms, trimmed and sliced

2 pounds boneless beef chuck or round steak, cut into 1 -inch cubes

1 teaspoon salt 1/4 teaspoon marjoram leaves 1/4 teaspoon thyme leaves 1/s teaspoon pepper

1 1/2 tablespoons flour 3/4 cup beef broth*

1 1/2 cups red Burgundy

Melt shortening in large skillet. Cook and stir onions and mushrooms until onions are tender; remove vegetables.

In same skillet, brown meat; add shortening if necessary. Sprinkle seasonings and herbs over meat. Mix flour and broth; stir into skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in wine. Cover and simmer 11/2 to 2 hours or until meat is tender. (Liquid should always just cover meat. If necessary, add more broth and wine-1 part broth to 2 parts wine.)

Gently stir in onions and mushrooms; cook 15 minutes or until heated through. 4 to 6 servings.

*Beef broth can be made by dissolving 1 beef bouillon cube or 1 teaspoon instant beef bouillon in 3/4 cup boiling water. Or use canned beef broth.

=0 A robust yet glamorous stew. Serve with a huge salad and thick toasted slices of French bread.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S. A.

MEN'S FAVORITES 14

BEEF STROGANOFF

BEEF STROGANOFF

2 pounds beef tenderloin or sirloin steak

1/4 cup butter or margarine 1 can (6 ounces) sliced

mushrooms, drained 2 cans (101/2 ounces each)

condensed beef broth (bouillon)

1/J cup instant minced onion

1/4 cup catsup 11/2 teaspoons garlic salt

1/J cup Gold Medal flour 2 cups dairy sour cream 8 to 10 ounces uncooked

medium noodles 3 tablespoons butter or

margarine

Cut meat across the grain into %-inch slices, then into strips 3x1/4 inch. Melt 1/4 cup butter in large skillet. Cook and stir mushrooms in butter about 5 minutes; remove mushrooms.

In same skillet, brown meat. Reserving 2/J cup of the broth, stir in remaining broth, the onion, catsup and garlic salt. Cover and simmer 15 minutes. Blend reserved broth and the flour; stir into meat. Add mushrooms; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat through.

Cook noodles as directed on package; drain. Toss with 3 tablespoons butter. Serve with stroganoff. 6 to 8 servings.

=0 A superb special occasion dish-perfect for a buffet party!


MEN'S FAVORITES 1S CHEF'S SALAD

CHEF'S SALAD

1 head lettuce, washed and chilled

1 small head romaine or endive, washed and chilled

1 cup julienne strips cooked meat (beef, ham, tongue)

1 cup julienne strips cooked chicken or turkey

1 cup julienne strips Swiss cheese

1/2 cup chopped green onion 1/2 cup sliced celery

1 can (2 ounces) anchovy fillets, drained

1/2 cup mayonnaise or salad dressing

1/4 cup French dressing Ripe olives

2 hard-cooked eggs, sliced 2 tomatoes, cut in wedges

Into large salad bowl, tear lettuce and romaine into bite-size pieces (about 12 cups). Reserve a few strips of meat and cheese. Toss remaining meat and cheese strips, the onion, celery and anchovies with salad greens.

Blend mayonnaise and French dressing; pour over salad and toss. Garnish with reserved meat and cheese strips, the olives, egg slices and tomato wedges. 4 generous servings.

Russian Salad: Add 1/2 cup each diced cooked beets, kidney beans (drained) and sauerkraut (drained), 1 to 2 tablespoons minced sardines, 1 medium potato, cooked and diced, and 1/4 cup each diced cucumber and sweet pickle. Garnish with sieved hard-cooked egg and caviar.

=C) A complete meal in a salad bowl-some men prefer the traditional clear oil and vinegar dressing with this.


MEN'S FAVORITES 16 HOT GERMAN POTATO SALAD

HOT GERMAN POTATO SALAD

9 medium potatoes 6 slices bacon

3/4 cup chopped onion 2 tablespoons flour 2 tablespoons sugar 2 teaspoons salt

1/2 teaspoon celery seed

Dash pepper 3/4 cup water 1/J cup vinegar

2 packages (12 ounces each) bratwurst

2 tablespoons shortening

Pare potatoes. In saucepan, heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add potatoes. Cover; cook 30 to 35 minutes or until tender. Drain; set aside.

In large skillet, fry bacon until crisp; remove and drain. Cook and stir onion in bacon drippings until golden brown. Blend in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Crumble bacon. Thinly slice potatoes. Carefully stir bacon and potatoes into hot mixture. Heat through, stirring lightly to coat potato slices.

In skillet, brown bratwurst in shortening, turning with tongs; do not pierce with a fork. Serve with potato salad. 5 or 6 servings.


MEN'S FAVORITES 17

WAYS WITH CHill


CHILl CON CARNE WITH TOMATOES

1 pound ground beef 1 cup chopped onion 1 cup chopped green pepper 1 can (28 ounces) tomatoes 1 can (8 ounces) tomato

sauce 2 teaspoons chili powder

1 teaspoon salt 1fs teaspoon cayenne red

pepper 1fs teaspoon paprika

1 can (151/2 ounces) kidney beans, drained

In large skillet, cook and stir meat, onion and green pepper until meat is brown and onion is tender. Drain off fat. Stir in tomatoes (with liquid) and remaining ingredients except kidney beans.

Heat to boiling. Reduce heat; cover and simmer 2 hours, stirring occasionally. Stir in kidney beans; heat through. 4 or 5 servings (about 1 cup each).

PANTRY SHELF CHill WITH CORN

1 can (151/2 ounces) chili without beans

3 tablespoons finely chopped onion

1 can (12 ounces) corn with sweet pepper, drained

1/2 cup grated Swiss or Cheddar cheese

Heat oven to 350°. Pour chili into greased baking dish, 8x8x2 inches. Top with onion and corn; sprinkle with cheese. Bake 15 to 20 minutes or until cheese bubbles. 4 to 6 servings.


MEN'S FAVORITES 18 WAYS WITH HASH


CRUSTY BEEF HASH WITH EGGS

Heat oven to 350°. Spread 2 cans (15 ounces each) canned corned beef or roast beef hash in greased 1 1/2 -quart baking dish. Bake 15 minutes or until heated through. With bottom of custard cup, make 5 or 6 deep hollows in hash.

Dot with butter. Break an egg into each hollow. Season with salt and pepper; cover with 1 tablespoon cream. Bake 20 minutes or until set. 5 or 6 servings.

INDIVIDUAL EGGS IN HASH NESTS

1 can (15 ounces) corned beef hash

6eggs Salt and pepper

Heat oven to 350°. In each of six ungreased 5- or 6-ounce baking dishes, press about 1/4 cup hash against bottom and side. Break 1 egg into each dish. Season with salt and pepper. Bake 20 to 25 minutes or until set. 6 servings.

SKILLET HASH

2 cups chopped cooked beef

2 cups chopped cooked potatoes

2/J cup chopped onion

2 tablespoons snipped parsley 1/2 teaspoon salt 1/a teaspoon pepper 1/4 cup shortening 2/J cup water

Combine beef, potatoes, onion, parsley, salt and pepper. Melt shortening in large skillet. Spread meat mixture in skillet. Brown hash 10 to 15 minutes, turning frequently with wide spatula. Stir in water. Cover; reduce heat and cook 10 minutes or until crisp. 4 servings.


MEN'S FAVORITES 19

PUMPERNICKEL BREAD


PUMPERNICKEL BREAD

3 packages active dry yeast 11/2 cups warm water

(105 to 115°)

1/2 cup molasses 4 teaspoons salt 2 tablespoons shortening

2 tablespoons caraway seed

23/4 cups rye flour 23/4 to 31/4 cups Gold

Medal flour* Cornmeal

Dissolve yeast in warm water. Stir in molasses, salt, shortening, caraway seed and rye flour. Beat until smooth. Mix in enough white flour to make dough easy to handle.

Turn dough onto lightly floured board. Cover; let rest 10 to 15 minutes. Knead until smooth, about 5 minutes. Place i n greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. Punch down dough; round up, cover and let rise again until double, about 40 minutes.

Grease baking sheet; sprinkle with cornmeal. Punch down dough; divide in half. Shape each half into round, slightly flat loaf. Place loaves in opposite corners of baking sheet. Cover; let rise 1 hour.

Heat oven to 375°. Bake 30 to 35 minutes. 2 loaves.

*If using self-rising flour, omit salt.


MEN'S FAVORITES 20 CRUSTY HOT BREADS


HICKORY-CHEESE LOAF

1 loaf (1 pound) French bread

1/2 cup soft butter or margarine

1 cup shredded natural sharp Cheddar cheese (4 ounces)

1 tablespoon snipped parsley

1/2 teaspoon hickory smoked salt

2 teaspoons Worcestershire sauce

Cut bread diagonally into 1-inch slices. Mix remaining. ingredients; spread on slices. Reassemble loaf; wrap securely in 28x18-inch piece of heavy-duty aluminum foil. Place on grill 4 inches from medium coals. Heat loaf 15 to 20 minutes, turning once. 6 to 8 servings.

SAVORY BUTTERED LOAF

Cut 1-pound loaf French bread into 1-inch slices or 1-pound loaf Vienna bread into 1/2-inch slices or split 8 large individual club rolls. Spread generously with one of the Butter Spreads (below).

Reassemble loaf or rolls; wrap securely in 28x18-inch piece of heavy-duty aluminum foil. Place on grill 4 inches from medium coals. Heat loaf 15 to 20 minutes, rolls 10 to 12 minutes, turning once. 24 to 28 slices or 8 rolls.

Butter Spreads: Cream 1/2 cup soft butter or margarine with one of the following:

Garlic-1 medium clove garlic, crushed. Onion-2 tablespoons minced onion or snipped chives. Seeded-1 to 2 teaspoons celery, poppy or dill seed.


MEN'S FAVORITES 21 REUBEN SANDWICHES


REUBEN SANDWICHES

1/3 cup mayonnaise or salad dressing

1 tablespoon chili sauce 12 slices rye bread,

buttered

1/2 pound sliced Swiss cheese 1/2 pound sliced cooked

corned beef 1 can (16 ounces)

sauerkraut, drained

Mix mayonnaise and chili sauce; spread on 6 slices bread. Layer cheese, corned beef and sauerkraut on spread slices; top with remaining bread slices. 6 sandwiches.

Rachel Sandwiches: Omit mayonnaise and chili sauce; substitute Almond Coleslaw (below) for the sauerkraut.

Almond Coleslaw

21/2 cups shredded cabbage 1/2 cup chopped celery 1/4 cup diced green pepper 1/4 cup diced cucumber

3 tablespoons minced onion

1/4 teaspoon salt

Dash pepper 1/2 cup mayonnaise or

salad dressing 2 or 3 tablespoons light

cream 1/2 cup toasted slivered

almonds

Combine all ingredients except mayonnaise, cream and almonds. Chill. just before serving, blend mayonnaise and cream. Toss dressing and almonds with salad.

� For crusty, melt-in-your-mouth treats, butter both sides of the finished sandwiches and grill.


MEN'S FAVORITES 22

CHOCOLATE CHIP COOKIES

CHOCOLATE CHIP COOKIES

2/J cup shortening 2/3 cup butter or margarine,

softened 1 cup granulated sugar 1 cup brown sugar (packed) 2 eggs 2 teaspoons vanilla

3 cups Gold Medal flour* 1 teaspoon soda 1 teaspoon salt 1 cup chopped nuts 2 packages (6 ounces each)

semisweet chocolate pieces

Heat oven to 375°. Mix thoroughly shortening, butter, sugars, eggs and vanilla. Blend in remaining ingredients. (For a softer, rounder cookie, add 1/2 cup flour.)

Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheet. Bake 8 to 10 minutes or until light brown. Cool slightly before removing from baking sheet. About 7 dozen cookies.

*If using self-rising flour, omit soda and salt.

Salted Peanut Cookies: Substitute 2 cups salted peanuts for the chocolate pieces and chopped nuts. Before baking, flatten each cookie with bottom of glass that has been greased and dipped in sugar.

� To bake fresh cookies on short notice, keep a supply of cookie dough in the freezer. Wrap it in an airtight freezer container, aluminum foil or plastic wrap. Thaw it until just soft enough to spoon onto baking sheet. Both cookie dough and baked cookies can be frozen and stored from 9 to 12 months.


MEN'S FAVORITES 23

BUTTERMILK DOUGHNUTS

BUTTERMILK DOUGHNUTS

31/3 cups Gold Medal flour* 1 cup sugar 2 teaspoons baking powder 1 teaspoon soda

1/2 teaspoon salt

1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 2 tablespoons shortening 2 eggs

3/4 cup buttermilk

Heat fat or oil (3 to 4 inches) to 375° in deep fat fryer or kettle. Measure 11/2 cups flour and the remaining ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes medium speed, scraping bowl occasionally. Stir in remaining flour.

Turn dough onto well-floured cloth-covered board; roll around lightly to coat with flour. Gently roll dough 3/s inch thick. Cut with floured doughnut cutter.

With wide spatula, slide doughnuts into hot fat. Turn doughnuts as they rise to surface. Fry 2 to 3 minutes or until golden brown on both sides. Carefully remove from fat; do not prick the surface. Drain. Serve plain, sugared or frosted. 2 dozen doughnuts.

*Do not use self-rising flour in this recipe.

� Deep Fat Frying Tips: The right temperature of fat is so important for tender, light doughnuts! If too hot, doughnuts brown before they cook through; if too cool, they became grease-soaked.

To test temperature without a thermometer, drop a bread cube into the fat. At 375° it should brown in 60 seconds.


MEN'S FAVORITES 24

FAVORITE CHOCOLATE CAKES

PEPPERMINT FUDGE SOUR CREAM CAKE

1 package of our sour cream chocolate fudge frosting mix

11/2 cups whipping cream 1 package of our sour cream

chocolate fudge cake mix

1/4 teaspoon peppermint extract

1/2 cup crushed peppermint candy (about 5 sticks)

In small mixer bowl, chill frosting mix (dry) and whipping cream at least 1 hour. Bake cake in 2 layer pans, 8x11/2 inches, as directed on package.

Add peppermint extract to frosting mixture; beat until stiff. Fill layers and frost cake. Sprinkle peppermint over top. Because of the whipping cream, refrigerate any leftover cake.

TRIPLE FUDGE CAKE

1 package of our devils food cake mix

1 can of our chocolate pudding (2 cups)

1 egg

1/2 cup semisweet chocolate pieces

1/2 cup coarsely chopped nuts

Heat oven to 350°. Grease and flour baking pan, 13x9x2 inches. Blend cake mix (dry), pudding and egg, beating by hand or with mixer 1 to 2 minutes. Pour into pan; sprinkle batter with chocolate pieces and nuts. Bake 35 to 45 minutes or until wooden pick inserted in center comes out clean. Serve warm or cold.


MEN'S FAVORITES 25

PINEAPPLE UPSIDE-DOWN CAKE

PINEAPPLE UPSIDE-DOWN CAKE

1/4 cup butter or margarine 1/2 cup brown sugar (packed) 1 can (81/2 ounces) pineapple

slices, drained and cut into halves

Maraschino cherries Pecan halves

1 package of our yellow cake mix

Heat oven to 350°. Melt butter over low heat in layer pan, 9x11/2 inches. Sprinkle brown sugar evenly over butter. Arrange pineapple halves, cherries and pecans over sugar mixture.

Prepare cake mix as directed on package. Pour half the batter* (about 21/2 cups) evenly over fruit in pan. Bake 35 to 45 minutes or until wooden pick inserted in center comes out clean. Invert at once onto serving plate. Leave pan over cake a few minutes. Serve warm plain or with whipped cream. 9 servings.

*Bake remaining batter in 8- or 9-inch layer pan as directed on package. Use as desired or freeze.

Apricot Upside-down Cake: Substitute 1 can (17 ounces) apricot halves, drained, for the pineapple.

Peach Upside-down Cake: Substitute 1 can (17 ounces) sliced peaches, drained, for the pineapple.


MEN'S FAVORITES 26 CHERRY-BANANA PIE

CHERRY-BANANA PIE

9-inch Baked Pie Shell (below)

1 can (16 ounces) pitted red tart cherries

1 cup sugar

3 tablespoons cornstarch 1 tablespoon butter

1/2 teaspoon cinnamon 1 teaspoon almond extract 2 medium bananas

Bake pie shell. In saucepan, mix cherries (with liquid), sugar and cornstarch. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in butter; cool. Stir in cinnamon and almond extract.

Slice bananas in layers into baked pie shell. Pour filling over banana slices; chill until set.

9-inch Baked Pie Shell: Heat oven to 475°. Measure 1 cup Gold Medal flour* and 1/2 teaspoon salt into bowl. Cut in 1/J cup plus 1 tablespoon shortening thoroughly. Sprinkle in 2 to 3 tablespoons cold water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1 to 2 teaspoons water can be added if needed).

Gather dough into ball; shape into flattened round on I ightly floured cloth-covered board. With floured stockinet-covered rolling pin, roll dough 2 inches larger than inverted pie pan.

Fold pastry into quarters; unfold and ease into pan. Trim overhanging edge 1 inch from rim of pan. Fold and roll pastry under, even with pan. Flute; prick bottom and side thoroughly with fork. Bake 8 to 10 minutes.

*If using self-rising flour, omit salt. Pie crusts made with self-rising flour differ in flavor and texture from those made with plain flour.


MEN'S FAVORITES 27

DEEP DISH APPLE PIE

DEEP DISH APPLE PIE

Pastry for 9-inch One-crust Pie (below)

1 1/2 cups sugar 1/2 cup Gold Medal flour*

1 teaspoon nutmeg 1 teaspoon cinnamon

1/4 teaspoon salt 12 cups thinly sliced

pared apples 2 tablespoons butter or

margarine

Heat oven to 425°. Prepare pastry. Stir together sugar, flour, nutmeg, cinnamon and salt; mix with apples. Turn into ungreased baking pan, 9x9x2 inches; dot with butter. Unfold pastry over fruit; fold edges under just inside edge of pan.

Bake 1 hour or until juice begins to bubble through slits in crust. Best served warm. 9 servings.

*If using self-rising flour, omit salt.

Pastry for 9-inch One-crust Pie: Measure 1 cup Gold Medal flour* and 1/2 teaspoon salt into bowl. Cut in 1/3 cup plus 1 tablespoon shortening thoroughly. Sprinkle in 2 to 3 tablespoons cold water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1 to 2 teaspoons water can be added if needed).

Gather dough into ball; shape into flattened square on lightly floured cloth-covered board. With floured stockinet-covered rolling pin, roll dough into 10-inch square. Fold pastry in half; cut slits near center.

*If using self-rising flour, omit salt. Pie crusts made with self-rising flour differ in flavor and texture from those made with plain flour.


05 men's favorites - betty crocker recipe card library

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sour cream

condensed

12 teaspoon

cream soups

remaining

add water

chicken fricassee

pat dry