16 Convenient Oven Meals - Betty Crocker Recipe Card Library

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DIVIDER CARD The Betty Crocker Recipe Card Library

about CONVENIENT OVEN MEALS ...

"Someth i n g's i n the oven fo r d i n ner" is one of the coz i est, most comfo rta b l e thoughts i n the wo r ld . So h e re a re men us p l a n n ed wi th foods that can be assembled ahead of timeto bake together a n d come from the oven a l l at on ce.

For women l i ke yo u wi th a crowded sched u l e of other activ i t ies, th ese main d i shes, vegetab les, b reads a n d desserts are matched and coo rd i nated wi th oven t i mes and temperatu res to h e l p you get fam i ly d i n ners down to a sc ience.

Ti me-managed fo r modern home sched u l es, they mean m o re t ime fo r yo u and less l ast-m i n u te stress and k i tchen c l u tter. And don 't forget on ch i l ly wi nter days how d i n ne r in the oven makes yo u r kitchen seem we l co m i n g, extra warm as toast and twi ce as fragra n t!

Cord ia l ly,

Pictured: Baked Ham Dinner, Southern Style (card 1 ).

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

CONVENIENT OVEN MEALS

1. Baked Ham Dinner-Southern Style .......... Ground Ham 2. Spring Fever Supper ....................... Ham 3. Saturday Night Special ..................... Bacon 4. Family Celebration ........................ Pork Chops 5. Prepare Ahead, Rest Awhile ................ Pork loin Roast 6. Stormy Day Supper ....................... Spareribs 7. Do-ahead Dinner Italiano .................. Canadian Bacon 8. Simple Supper-Special Dessert ............. Pork Sausages 9. Cupboard Shelf Broiler Special for Four ...... luncheon Meat

10. Quick Broiler Dinner for Four ............... Ground lamb 11. Be-Good-to-Father Dinner ................. Round Steak 12. Broiled Sirloin for Four .................... Sirloin Steak 13. Simply Special ............................ Beef Roast 14. Slow-Baking Savory Stew .................. Beef Chuck 15. Like Mother Used to Make but Easier ........ Ground Beef 16. Ground Beef Glamorized ................... Ground Beef 17. Cheeseburger Broil for Four ................ Ground Beef 18, Best Before Payday Dinner ................. Ground Beef 19. Freezer-Fast Feast ......................... Fish_ Fillets 20. Broiler-Fast Fish for Four ................... Fish Sticks

. 21. Family Favorite Fish Dinner ........ , ........ Salmon 22. Shortcut Supper ........ , , .. , ........... , . Tuna 23. Quick to Mix-Quick to Bake . , , .. , ......... Tuna 24. Chicken Every Sunday .......... , .......... Chicken 25. Last of the Turkey Treat ...... , , . , .......... Turkey 26. Streamlined Oven Meal . . . . . . . . . . . . . . . . . . . . Turkey 27. Elegant but so Easy ........................ Rock Cornish Hens

c:==:C::) Recipes for starred(*) foods in menus given on cards.

8-Q The Betty Crocker Recipe Card Library

MAKI N G THE MOST OUT OF YO UR OVEN

Share-the-oven foods-main dishes, vegetables, breads and desserts-can bake together. A r range the shelves before you h eat the oven so the foods will f i t .

+ Allow plenty of a i r space around each baking; no containers should touch .

+ Alternate foods on each shelf so th at one i sn't d irectly over the other.

+ Choose t ight-f itt i n g covers to keep moisture i n.

Prepare-ahead foods wh ich ca n be mixed and refr i gerated earlier i n the day are fou nd on ca rds 1 and 1 8 (front) and 5, 6, 1 1 and 2 1 (back) . Add about 10 mi n utes to the bak i n g t ime for each .

I f you h ave an a u tomatic oven, ca l l you r u t i l i ty company for recommendat ions as to which foods w i l l hold safely-a nd for how long-w h i le you a re away.

·

Freezer-to-oven Meats: Roast f rozen meats at 300 to 3 2 5° for one- th i rd to one- h a l f aga i n as lon g as defrosted meats. The extra roast i n g t ime w i l l vary with the s ize a nd th ick ness of the meat. Freezer-to-broiler Meats: B roi l frozen steaks and patt ies fa rther f rom the heat than you wou ld if they were defrosted to p revent too much b rown i n g on the outs ide before the i n s ide i s cooked to you r l ik i ng. Broi l i ng t ime wil l vary w i th the t h ickness of meat and d i stance f rom the heat. Convenient Broiler Containers: Most food s ca n be p u t r ight on the rack of you r broi ler pan. For smal l p ieces or saucy foods, fash ion pan s of heavy-d u ty al umi n um foil. Or save foi l pans that other food s come i n .

@ C o pyrig h t 1 971 by G e n e ral M i l l s, I n c . A l l rig h t s reserved . Pr i n t ed i n U . S . A .

CONVENIENT OVEN MEALS 1

BAKED HAM DINNER-SOUTHERN STYLE

juicy Ham Loaf* Hot Mustard Fruits*

Baked Potatoes

Tossed Green Salad

Mississippi Pecan Tarts*

375" oven-6 servings

JUICY HAM LOAF

1 pound ground smoked ham 1 pound ground lean pork

1 cup milk 1 teaspoon salt

3 cups Wheaties cereal 1/a teaspoon pepper 2 eggs, beaten

Mix a l l i n g red ients thorough ly. Shape i n to o b l o n g loaf i n u n g reased 9 - i n c h b a k i n g p a n o r d i sh . Bake u n covered 1 h o u r. Pou r d r i p p i n gs from p a n befo re serv i ng.

HOT MUSTARD FRUITS

Mix 1/4 cup b u tter, me l ted, 1/2 cup b rown s u ga r (packed) and 2 tab l espoons p repared m ustard ; rese rve 2 tab l espoons. Toss rem ai n i n g m ustard m ixtu re, 1 can (1 6 o u n ces) s l i ced peaches, d ra i n ed, 1 can (13 1/2 o u n ces) p i neapple t i d b i ts, d ra i n ed, 1 j a r (4 o u n ces) m a rasch i n o cherr ies, d ra i n ed, and 2 ban a n as, s l i ced. D iv ide among 6 i n d iv idua l bak ing d i shes; spoon rese rved m

'u s

ta rd m ixtu re over tops. Bake u n covered 20 m i n u tes.

8·Q The Betty Crocker Recipe Card Library

MISSISSIPPI PECAN TARTS

1 stick or 1/2 packet of our pie crust mix

1 egg 1/4 cup sugar 1/s teaspoon salt

2 tablespoons butter or margarine, melted

1/J cup dark corn syrup 1/3 cup pecan halves

Prepare pastry for One-crust Pie as directed on package except -divide dough into 6 equal parts; shape each into ball and roll into 4-inch circle. Ease into muffin cups, making pleats so pastry will fit closely.

In small mixer bowl, beat remaining ingredients except nuts thoroughly. Stir in nuts. Divide among pastry-lined muffin cups. Bake 30 to 40 minutes or until filling is set and pastry is light brown. Cool.

Oven Timetable for Dinner at 6:00 (Baking time: 1 1/2 hours)

Heat oven to 375°

4:30 Put baking potatoes in oven.

5:00 Put in Juicy Ham Loaf and Mississippi Pecan Tarts.

5:40 Take out Mississippi Pecan Tarts; put in Hot Mustard Fruits.

©C o pyright 1 9 7 1 by G e n eral M ills, I n c . All rig h t s reserved. Pri n ted in U . S . A .


SPRING FEVER SUPPER

Baked H a m with Spinach Stuffing*

Baked Sweet Potatoes

Pineapple-Grape-Lettuce Salad

Baked Banana Splits*

350° oven-4 to 6 servings

BAKED HAM WITH SPINACH STUFFING

1 package (1 0 ounces) frozen chopped spinach

1/4 cup diced celery 1 can (3 ounces) chopped

mushrooms, drained 2 teaspoons instant minced

onion

1/4 teaspoon salt 1fs teaspoon pepper

2 fully cooked smoked ham slices (about 1/2 pound each), 1/2 inch thick Mustard Sauce (back of this card)

Thaw spinach; drain well. Mix spinach, celery, mushrooms, onion, salt and pepper.

Place 1 ham slice in ungreased shallow baking dish; spread with spinach mixture and top with second ham slice. Cover; bake 45 minutes. Uncover; bake 15 minutes longer. Serve with Mustard Sauce.

B·Q The Betty Crocker Recipe Card Library

MUSTARD SAUCE 2 tablespoons butter 2 tablespoons flour

Salt and pepper 11/4 cups milk

1fs teaspoon nutmeg 1 tablespoon well-drained

horseradish 1 tablespoon prepared

m ustard

Me l t butter over low heat; b lend in f lou r, sa l t and pepper. Cook ove r l ow h eat, st i rr i n g u n t i l m ixtu re i s smooth and b u b b ly. Rem ove from heat; grad u a l ly st i r in m i l k . H eat to boi l i n g, st i rr i ng co nstant ly . B o i l and st i r 1 m i n ute. St i r in n u tmeg, ho rserad i sh and m u stard.

BAKED BANANA SPLITS Cut 4 peeled f i rm bananas i nto q u arters ; p l ace bananas and 4 m a rasch i n o che rr ies i n greased baki n g d ish . B rush bananas with lemon j u i ce; spr ink le with 2 ta b l espoo ns b rown su gar. Dot with 2 tab l espoo ns b u tter ; d rizz l e with 1 teaspoon ru m f lavor ing . Bake u n covered 1 5 m i n u tes. Top each serv i n g of bananas with coco n u t i ce cream and a che rry ; spoon b rown sugar sauce ove r i ce cream.

Oven Timetable for D inner at 6:00 (Baking time: 1 hour)

Heat oven to 350°

5:00 Put Baked Ham with Sp i nach Stu ffi n g and s m a l l sweet potatoes i n oven .

5:45 P u t i n Baked Banana S p l i ts; u n cover Baked Ham with S p i nach Stuff i n g.

©Copyr i g h t 1 9 7 1 by G e n e r a l M i l l s, I n c. A l l r i g h t s reserved . P r i n t ed in U .S.A.


SATURDAY NIG HT SPECIAL

Speedy Baked Beans*

Dark Date Bread*

Crispy Cabbage Slaw

Ruby Jewelled Pears*


SPEEDY BAKED BEANS

6 slices bacon, diced 1 cup minced onion 3 cans (1 9 ounces each)

baked beans with pork

1/J cup chili sauce 1 1/2 teaspoons prepared

mustard

In l a rge sk i l l et, cook and sti r bacon and on ion u n t i l bacon i s cr isp . Sti r i n rem a i n i n g i n gred ients. Pou r i nto u n g reased 2 -q u a rt cassero le . Bake u ncovered 45 m i n u tes o r u n t i l hot and b u b b ly.

Speedy Baked Beans with Ham: Add 1 cup cut-up cooked ham to bean m ixtu re.

=0 A shortcut version of the "Indian" baked beans, New England's traditional Saturday night fare. Slow-bake the moist Dark Date Bread and serve warm for a homey addition.

S·Q The Betty Crocker Recipe Card Library

DARK DATE BREAD 1 cup boiling water 1 % cups Gold Medal flour* 1 cup raisins 1 cup sugar 1 cup cut-up dates 1/2 teaspoon salt 3 tablespoons butter or 2 eggs

margarine 1 teaspoon vanilla 11/2 teaspoons soda 1/2 cup chopped nuts

G rease and f lo u r loaf pan, 9x5x3 i n ches. Po u r bo i l i n g wate r over ra i s i ns, dates, b utter and soda ; l et stand. Mix f lo u r, sugar and sa lt ; beat i n fru i t m i xtu re and rem a i n i n g i n g red ients. Pou r batter i nto pan . Bake 60 to 70 m i n utes.

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

RUBY JEWELLED PEARS H eat 1 can (16 o u n ces) whole cranbe rry sau ce, 1/4 c u p su gar, 2 tab l espoo n s lemon j uice and 1/4 teaspoo n cin n a m o n ove r low heat, st i rr i n g occas iona l ly, u nt i l s u ga r is d i ssol ved . P l ace 8 ca nned pear ha lves cut s i des u p i n u n g reased bak i n g pan, 8x8x2 i n ches; po u r c ranbe rry sauce on pea rs. Bake 30 m i n utes, basti ng occasio n a l ly.

Oven Timetable for Dinner at 6:00 (Baking time: 11/2 hours)

Heat oven to 350"

4:30 Put Dark Date B read in ove n .

5:1 5 Put i n Speedy Baked Beans. 5:30 Take out Dark Date B read ; put in R u by J ewe l l ed

Pears.

©C o pyr i g h t 1 971 by G e n eral Mills, I n c . All r i g h t s reserved. P r i n ted i n U.S.A.


FAMILY CELEBRATION

Cranberry-stuffed Pork Chops with Potatoes*

Buttered Broccoli Spears

Crisp Celery Curls

Pumpkin Bread* Apple Butter

350° oven-4 servings

CRANBERRY-STUFFED PORK CHOPS WITH POTATOES

1 package (1 0 ounces) frozen cranberry-orange relish, thawed

4 pork loin chops, 1 inch thick (each with pocket)

2 tablespoons flour 2 teaspoons salt

1/4 teaspoon pepper 1 tablespoon shortening 2 pounds potatoes, pared and

cut into 1/2 -inch slices Salt

1/4 cup water

Spoon 2 to 3 tablespoons cranberry-o ran ge re l i sh i nto pocket of each chop; secu re with wooden p i cks. Mix f lou r, 2 teaspoons sa l t and the pepper; coat m eat. Melt shorten i n g i n l a rge sk i l let; b rown chops. Arran ge potatoes i n center of u n g reased baki n g d i s h , 131/zx9x2 i nches; spr i n k l e w i t h salt . P lace chops a ro u n d potatoes.

Add water to ski l let; scrape b rown part ic les fro m pan . Po u r l iqu id into d i sh . Cover; bake 11/z hou rs.


PUMPKI N BREAD

2/J cup shortening 22/J cups sugar

4 eggs 1 can (1 6 ou nces) pumpkin

2/J cup water 31/J cups Gold Medal flour*

2 teaspoons soda

1 1/2 teaspoons salt 1/2 teaspoon baking powder

1 teaspoon cinnamon 1 teaspoon cloves

2/J cup coarsely chopped n uts 2/J cup raisins

Apple butter

G rease 2 loaf pans, 9x5x3 i n ches. Mix shorte n i ng and sugar ; st i r in eggs, p u m p ki n and water. B lend i n f lou r, soda, sa lt, baki n g powde r, c i n namon and cl oves. St i r i n n uts and ra i s i n s. Pou r i nto pans . Bake about 1 h o u r 1 0 m i n utes o r u nt i l wooden p i ck i n serted i n center comes out c lean . Serve with apple butter.

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

Oven Timetable for Dinner at 6:00 (Baking time: 1 1/2 hours)

Heat oven to 350°

4:30 Put Cranberry-stu ffed Pork Chops with Potatoes a n d P u m p k i n B read in oven .

5:40 Take out Pumpk in B read.

@ C opyr i g h t 1 9 7 1 by Gen era l M il l s, Inc. All r ights reserved . Pr i n t ed i n U. S.A.


PREPARE AHEAD, REST AWHILE

Pork Loin Roast* Baked Potatoes

Spinach Gourmet*

Green Pepper and Cucumber Sticks

Maple-baked Apples*


PORK LOIN ROAST

1 envelope (about 1 1/2 ounces) onion soup mix

5-pound pork loin roast

1/2 cup water 1/4 cup Gold Medal flour

Pl ace 30x18- i nch p iece of heavy-d u ty a l u m i n u m fo i l i n bak ing pan; spr ink le soup m ix i n cente r of foi l . T r i m excess fat from meat. P l ace meat fat s ide down on soup m ix. Fold fo i l over and seal secu rely. Cook 31/2 hou rs.

Open fo i l w rap; remove.meat to warm p latter. Measu re dr ipp i n gs and add enough wate r to measu re 2 cu ps. Po u r l i q u id i nto pan. B lend 1/2 cup water and the f lo u r; sti r i nto l iq u i d i n pan. H eat t o boi l i ng, st i r r ing constantly. B o i l a n d st i r 1 m i n u te.


SPINACH GOURMET

2 packages (1 0 ounces each) frozen chopped spinach

2 cans (41/2 ounces each) button mushrooms, drained

2 teaspoons instant minced onion

1 clove garlic, crushed

1 teaspoon salt 1/a teaspoon pepper 2/3 cup dairy sour cream

2 tablespoons milk 2 tablespoons butter or

margarine, softened

Thaw sp inach ; dra in wel l . I n ungreased 1-qua rt casserole, m ix spi nach and rem a i n i n g ingred ients. Cover ; bake 1 hou r.

MAPLE-BAKED APPLES

Wash, co re and remove 1-i nch strip of ski n a ro u n d midd le of 6 baki n g app les. P lace app les u p right i n bak ing d ish; fi l l center of each with 1 teaspoon bu tter and 1 tab l espoon m a plef lavo red syrup. Pour water (1/4 i n ch deep) into baki n g d i sh . Bake uncovered 1 hou r o r unt i l ten der. Spoon syru p i n pan over app les after baki n g.


Heat oven to 300°

2:20 Put Pork Lo i n Roast in oven.

4:30 Put in baki n g potatoes. 5:00 Put in Spi nach Gou rmet and Map le-baked Apples. 5:50 Take out Pork Loi n Roast; make gravy.

©Copyri g h t 1 9 7 1 by G e n eral M i lls, I n c . A l l r ights reserved. Pri n t ed in U . S . A .


STORMY DAY SUPPER

Glazed Spareribs*

Cheese�Scalloped Corn*

Curly Endive Salad

Kaiser Rolls

Orange Brownies*


GLAZED SPARERIBS

4 pounds spareribs* 1 can (15 ounces) tomato

sauce 1 envelope (.7 ounce) onion

salad dressing mix

1/4 cup vinegar 1/4 cup light molasses

2 tablespoons salad oil 1 teaspoon dry mustard 1 cup water

Place spare r i bs meaty s ide u p i n open sha l l ow roasti ng pan . I n smal l saucepan, heat rem a i n i n g i n gred ients to boi l i n g, sti rr i n g constant ly. Bo i l and st i r 3 m i n u tes. Po u r sauce m i xtu re over sparer ibs . Roast u n covered 11/2 hou rs o r u nt i l done, bast i n g r ibs 2 o r 3 t i mes.

*Pork back ribs or country-style ribs can be used.


CHEESE-SCALLOPED CORN

1 can (16 ounces) cream-style corn

2 eggs, slightly beaten 1/4 cup chopped ripe olives

1/2 cup grated Cheddar cheese Salt and pepper

1/4 cup bread crumbs Butter or margarine

I n u n greased 1-q u a rt casse ro le, m i x corn, eggs, o l ives, cheese, sa l t and pepper. Spr i n k le with bread cru mbs ; dot with butter. Bake u n covered 35 m inutes.

ORANGE BROWNIES

P repare Fudgy or Cake- l i ke B rownies as d i rected on 1 package (15 .5 o u n ces) of o u r fudge b rown ie m ix except-sti r grated peel of 1 o range i n to dough and su bsti tute 1/4 c u p orange ju i ce fo r the water.


Heat oven to 350• 4:30 Put G lazed Sparer ibs and Orange B rown i es

i n oven . 4:55 Take o u t Orange B rown ies ; baste G l azed

Sparer i bs. 5:25 Put in Cheese-Sca l l oped Corn ; baste G l azed

Sparer i bs .

©Copyr i g h t 1 971 b y G e n e r a l M i l l s , I n c . A l l r i g h t s reserved. Printed in U. S . A.


DO-AHEAD DINNER ITALIANO

Zucchini-Bacon Bake*

Cauliflowerets Carrot Curls

Ital ian Breadsticks

Apple Custard*


ZUCCHINI-BACON BAKE

2 pounds zucchini (about 8 small)

2 eggs 2 cups creamed cottage

cheese 3/4 cup uncooked instant rice 1/2 cup chopped onion

2 tablespoons snipped parsley

11/2 teaspoons marjoram 3/4 teaspoon salt

Few drops red pepper sauce

3/4 cup grated Parmesan cheese

1 pound Canadian-style bacon, cut into 1 6 slices

Cut u n pa red z u cch i n i i nto 1/2 - i nch s l i ces. Cook cove red i n 1 i nch bo i l i n g sa lted water 5 m i n utes; d ra i n . Beat eggs s l i ght ly ; st i r i n rem a i n i n g i n gred ients except Parmesan cheese and meat.

A rrange ha l f the z u cch i n i in u n g reased bak ing d i s h , 111/2 x71/2 x 11/2 i n ches. Top with ha l f the r ice m ixtu re ; repeat. Spr i n k l e with Parmesan cheese ; a rrange m eat o n top . Bake u n cove red 1 hou r.


APPLE CUSTARD

6 medium baking apples, pared and cored

3/4 cup brown sugar (packed) 2 tablespoons soft butter

3/4 teaspoon cinnamon

2 eggs 1/J cup granulated sugar 1/4 teaspoon salt

2 cups milk, scalded 1/2 teaspoon vanilla

P l ace app les i n i n d ividual bak ing d i shes. M i x b rown s u ga r, b u tter and c i n namon ; fi l l centers of app les with sugar m i xture. Beat eggs, granul ated sugar, sa l t, m i l k and van i l l a ; d iv ide egg m ixture among d i shes.

P l ace d i shes i n bak ing pan ; po u r i n very hot wate r (1 i n ch deep) . Bake 45 to 60 m i n u tes or u nt i l kn i fe i n serted i n custard comes out c lean. Serve warm or coo l .

Oven Timetable for Dinner at 6:00 (Baking time: 1 hour)

Heat oven to 350°

5:00 Put Zucc h i n i - Bacon Bake and App le Custard in oven .

5:45 Take out Apple Custa rd .

©Copyri g h t 1 971 by G e n e ra l M i l l s, I n c . A l l r i ghts reserved . P r i n t e d in U . S . A.


SIMPLE SUPPER-SPECIAL DESSERT

Macaroni and Cheese with Smoky Sausages*

Spiced Apple Rings

Brussels Sprouts

Little Pumpkin Custards*


MACARON I AND CH EESE WITH SMOKY SAUSAGES

3 tablespoons butter or margarine

6 or 7 ounces uncooked elbow macaroni (about 2 cups)

11/2 teaspoons salt

1/2 teaspoon pepper 2 cups shredded sharp cheese

(about 8 ounces) 1 quart mi lk 1 package (1 2 ounces) smal l

smoked sausage l inks

I n oven, m e l t b u tter in bak ing d i sh , 1 1 1/2X71/2X1 1/2 i n ches. Add m acaro n i , salt and pepper; st i r to coat macaro n i with b u tter. Spr i n k l e with cheese. Po u r mi l k over macaro n i and cheese. Bake u n covered 45 m i n u tes. Ar range sausage l i n ks on cassero le. Bake 1 5 m i n u tes l o n ger o r u n t i l sausages a re hot.


LITTLE PUMPKIN CUSTARDS

1 can (16 ounces) pumpkin 1 1/2 teaspoons salt 1 1/J cups evaporated milk

2 eggs 2/J cup sugar

2 tablespoons butter, melted

1 teaspoon cinnamon 1/4 teaspoon ginger 1/4 teaspoon nutmeg 1/4 teaspoon doves

Crunch Topping (below)

B lend a l l ingred ients except Crunch Top p i n g with rotary beater. D iv ide among 8 u ngreased cu sta rd cu ps. P l ace cups in baki ng pan ; pou r i n very hot water (1 inch deep) . Bake 45 m i n utes o r u n t i l kn i fe i nserted i n center comes o u t c l e a n . Coo l . I nvert custards onto dessert d i s hes. Serve with Crunch Topp i n g. Crunch Topping: I n ch i l led bowl , beat 1/2 c u p ch i l led w h i p ping cream u nt i l s t iff; fo l d i n 1/2 cup f inely crushed pea n u t br i tt le .

Oven Timetable for Dinner at 6:00 (Baking time: 1 hour)

Heat oven to 350°

5:00 P u t Maca ro n i and Cheese and L itt le P u m p k i n Cu stards in oven .

5:45 Take o u t L itt le P u m p k i n Cu stards. A rran ge sausages o n Macaro n i and Cheese ; retu rn to ove n .

@ C opyr i g h t 1 971 b y G e n e r a l M i l l s, I n c . A l l r i g h t s reserved . P r i n ted in U.S . A.


CUPBOARD SHELF BROILER SPECIAL FOR FOUR

Luncheon Meat Stack-ups*

Carameled Sweet Potatoes and Pineapple*

Marinated Vegetables

Toasted Rye Rolls*

Peanut Butter Velvet Crumb Cake*

Broil 4 to 5 inches from heat

LUNCHEON MEAT STACK-UPS

Cut 1 can (1 2 o u n ces) pork l u n cheon meat i n to 8 s l i ces. Spread 4 s l i ces with p repared m u stard ; top with rem a i n i n g s l i ces. P lace meat o n rack in b ro i ler pan. Broi l ing t ime 10 minutes; turn once.

CARAMELED SWEET POTATOES AND P I N EAPPLE

In 8- i n ch s q u a re fo i l pan, a l tern ate 1 can (1 7 o u n ces) vacu u mpack sweet potatoes and 1 can (81/2 o u n ces) s l i ced p i neapp le, d ra i ned and h a lved ( reserve 2 tab lespoons sy r u p) . Mix reserved syrup, 1/2 c u p b rown sugar (packed) , 2 tab lespoons soft bu tter and 1/a teaspoon sa l t; spr inkle on potatoes and p ineapp le. P l ace pan on rack in bro i ler pan . Broi l ing time 1 0 minutes.


TOASTED RYE ROLLS

Split 4 h a rd rye ro l ls ; spread with soft b utter or m a rga r ine . Place on rack in b ro i l e r pan. Broil ing time 5 minutes.

PEANUT BUTTER VELVET CRUMB CAKE

Ear l ie r in the day, bake Velvet Cru m b Cake as d i rected on B i sq u ick bak i n g m i x package except-frost with Pean u t B u tter Top p i n g: In sma l l bowl, m ix 2 tablespoons soft butter, 1/3 cup b rown sugar (packed) , 2 tablespoons m i l k o r l i ght cream , 1/2 cup chopped pea n u ts and 2 tab l espoons pea n u t bu tte r. Broi l ing time about 3 minutes.

B roiler Timetable for Dinner at 6:00 (Broil ing time : 13 minutes)

Place oven rack so top of food is 4 to 5 inches from heat. Set oven control at Broi/1550°.

5:50 Put Lun cheon Meat Stack-u p s and Carameled Sweet Potatoes and P ineapp l e u nder b ro i ler .

5:55 Turn L u n cheon Meat Stack- u p s ; put in Toasted Rye Ro l l s .

For dessert: P u t Pea n u t B u tter Ve lvet Cru m b Cake u nder b ro i l e r so top is 3 i n ches from heat. B ro i l 3 m i n u tes.

@Copyr ight 1 971 b y G e n eral M ilts, I nc . A l l r i g h t s reserved. P r i n t ed i n U . S . A .


Q UICK BROILER DIN N ER FOR FOUR

Lamb Patties*

Carrots with Artichoke Hearts*

Green Salad

Hard-crusted Rolls

Chocolate Pudding Brulee*

LAMB PATTIES

1 pound ground lamb 2 tablespoons dry bread

crumbs 1 tablespoon parsley

flakes

Broi l 3 inches from heat

1/2 teaspoon salt 1/4 teaspoon dill weed

1 egg 1 clove garl ic, crushed 4 sl ices bacon

Mix thorough ly meat, b read crum bs, pars ley, sa l t, d i l l weed, egg and gar l ic . Shape m ixtu re i nto 4 patties. Wrap bacon s l i ce a ro u n d edge of each patty ; secu re with wooden p i cks. P l ace p atties on rack i n b ro i ler pan . Broi l ing time 1 5 minutes; turn once.

=<::::) Accent your lamb dinner with the traditional flavor and scent of mint: serve sparkling emerald-green mint jelly, rub your salad bowl with crushed mint leaves or sprinkle chopped fresh mint over the tossed salad greens.


CARROTS WITH ARTICHOKE H EARTS

Cut 8 carrots i nto 3- i n ch str ips . Coo k in 1 i n c h bo i l i n g sa lted water u nt i l tender; dra i n . P l ace carrots and 4 canned whole art ichoke hearts i n 9- i n ch ro u n d fo i l pan . Spoon Topp i n g (below) ove r vegeta b les . P l ace pan on rack in bro i l er pan . Broi ling time 7 minutes.

Topping: Mix 1/J c u p brown su gar (packed), 2 tab l espoo ns soft butter and 1 teaspoon each grated lemon peel and lemon ju i ce.

CHOCOLATE PUD DING BRULEE D iv ide 1 can of our choco late ready-to-serve p u d d i n g (2 cu ps) among 4 i n d iv idua l ba k i n g d i shes. Spoon To p p i n g (be low) on p u d d i ng . Broi ling time 1 1/2 minutes.

Topping: Mix 1 tab lespoon p l u s 1 teaspoon butter, m e lted, and 1/4 c u p each brown s u ga r (packed) and f laked cocon ut .

Broi ler Timetable for Dinner at 6:00 (Broiling time: 16 minutes)

Place oven rack so top of food is 3 inches from heat. Set oven control at Broil/550°.

5 :45 Put La m b Patt ies u n der bro i ler. 5 :52 Turn Lamb Patties ; put in Carrots with Articho ke

Hearts . For dessert : Put Chocol ate Pudd i n g Bru lee u n der bro i l er so tops are 5 i n ches from heat. Bro i l 1 1/2 m i n utes.

@ Copyri g h t 1 971 by G e n eral M i lls , I nc. A l l rig h t s rese rved . P r inted in U . S . A .


BE-GOOD-TO-FATHER DINNER

Oven-barbecued Steaks*

Easy Broccoli Casserole*

Garlic Dill Pickles Radishes

Pumpernickel Bread

Cherry Pudding*

350° oven-1 0 servings

OVEN-BARBECUED STEAKS

3 pounds beef round steak, 3/4 inch thick

2 tablespoons salad oi l 3 tablespoons instant

chopped onion 3/4 cup catsup 3/4 cup water 1/2 cup vinegar

1 tablespoon brown sugar 1 tablespoon prepared

mustard 1 tablespoon Worcestershire

sauce 1/2 teaspoon salt 1fs teaspoon pepper

Cut meat i nto 1 0 serv i n g p ieces. In l a rge s k i l let, b rown meat i n o i l over med i u m heat ; remove meat t o Du tch oven . Add rem a i n i n g i n gred ients to sk i l let ; s i m mer 5 m i n utes. Po u r cats u p m ixtu re over meat. Cover; bake 2 hou rs o r u n t i l meat i s tender.

B·Q The Betty Crocker Recipe Card library

EASY BROCCOLI CASSEROLE

I n ungreased 2-q uart cassero le, p l ace 2 packages (1 0 o u n ces each) f rozen chopped b rocco l i and 2 cans (5 o unces each) wate r ch estnu ts, d ra ined and th inly s l i ced . Cover with 2 cans (1 0 1/2 ounces each) condensed cream of ch i cken soup . Mix 2 tab l espoons d ry b read cru m bs, 1/4 c u p grated Parmesan cheese and 2 tab lespoons butte r, melted ; spr i n k le on sou p . Bake uncove red 1 hou r. ·

CHERRY PUD D ING 1 cup Gold Medal f lour* 1 cup sugar 1 teaspoon soda

1/2 teaspoon salt 1 egg

1 cup canned red tart cherries plus enough l iquid to f i l l cup

1/2 cup coarsely chopped nuts 1 tablespoon butter or

margarine Grease baki n g pan, 9x9x2 i n ches. Mix a l l i n gred ients. Po u r into pan. Bake about 40 m inutes. Serve warm with cara m e l to p p ing if you wish .

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

Oven Timetable for Dinner at 6 :00 (Baking time : 2 hou rs)

Heat oven to 350•

4 :00 Put Oven-barbecued Steaks in oven.

5 :00 Put in Easy Brocco l i Cassero le .

5 :20 P u t in Cherry Pudd ing.

@Copyri g h t 1 971 by G e n eral Mi l ls , I n c. All righ t s reserved, Pri n ted in U. S . A.


BRO I LED SIRLO I N FOR FO UR

Sizz l i n g S i rl o i n Steak*

Green Beans Meringue*

Dilled Tomatoes*

Toasted French Loaf*

Pound Cake Slices* Lemon Yogurt

Broil 4 inches from heat

SIZZLING SIRLOI N STEAK

Choose a 1- to 11/4-pound boneless beef s i r l o i n steak, 1 to 11/2 i n ches t h i ck. D i agon a l l y s lash o u ter edge of fat on steak at 1-i n ch i n terva l s to p reven t c u r l i n g (do not c u t i n to l ean). P l ace meat o n rack in b ro i l e r pan. Broil ing time for medium about 20 minutes; turn once.

c::=::C) Season meat after broiling as salt tends to draw moisture to the surface and delay browning.

GREEN BEANS MERI NGUE

Pl ace 4 serv i n gs coo ked green beans in u n g reased ovenproof serv ing d i s h . Beat 1 egg w h i te u nt i l st iff but not d ry ; fo l d i n 1 c u p m ayo n n a i se. Spread over beans . Broi l ing time 1 minute.

8-Q The Betty 'crocker Recipe Card Library

DILLED TOMATOES Place 2 tomatoes, pee led and ha lved, on rack i n bro i le r pan . Dot with butter; spr ink le with d i l l weed, sa l t a n d pepper. Broiling time 5 minutes.

TOASTED FRENCH LOAF Cut 1 small l oaf French bread i n to 1-i nch s l i ces. Sp read 1 s ide of s lices with soft butter ; spr i nkle with rosemary l eaves. P lace sl ices bu ttered s i de up on rack in b ro i l e r pan. Broiling time 3 minutes.

POUND CAKE SLICES WITH LEMON YOGURT Brush both s ides of 4 to 6 s l i ces pou nd cake with m e l ted butter; p lace s l i ces o n u n g reased baki ng sheet. After b ro i l i n g, top each s l ice with spoonfu l lemon yogu rt. Broiling time 2 minutes; turn once.

Broiler Timetable for Dinner at 6 :00 (Broiling time: 22 minutes)


5:40 Put Sizz l i n g S i r lo in Steak u nder b ro i l e r.

5:50 Tu rn Sizzl i n g S i r l o i n Steak.

5:55 Put in D i l l ed Tomatoes.

5:57 Put in Toasted French Loaf.

5:59 P u t i n Green Beans Meri ngue. B ro i l 1 m i n u te.

For dessert: Put Pou n d Cake S l i ces u nder bro i l e r. B ro i l 2 mi n u tes, t u rn i ng once.

©Copyr i g h t 1 971 by G e n e r a l M il ls, I nc . All r i g h ts reserve d . P r i n ted i n U . S . A .


SIMPLY SPECIAL

Cranberry Pepper Roast*

Savory Rice*

Mixed Vegetable Salad

French Bread

Fruit and Cheese Tray


CRANBERRY PEPPER ROAST

4-pound beef sirloin tip roast 2 tablespoons cracked pepper 3 tablespoons salad oil

22/3 cups cranberry cocktail* Cranberry Gravy (back of this card)

Score meat (cut l i ght ly i n a cr i sscross pattern). R u b a l l s ides b u t not ends with pepper . In D u tch oven o r roasting pan, b rown meat in o i l over med i u m heat, about 15 m i n u tes.

Pou r cranberry cocktai l on m eat. Cove r ; cook in oven 21/2 h o u rs or u nt i l tender. P l ace m eat on warm p l atte r ; keep warm wh i l e mak i n g gravy.

*22/J cups water can be substituted for the cranberry cocktail.


CRANBERRY GRAVY

Strain hot broth fro m meat; measu re 3 cups a n d heat to boi l i ng . In t i ghtly covered j a r, shake 3/4 c u p cranberry cocktail a n d 1/3 c u p Gold Meda l f lou r; sti r i nto h o t l iq u id . H eat t o bo i l i n g, st i rr i n g constant ly . Bo i l and sti r 1 m i n u te. Season with sa l t.

SAVORY RICE

2 cups uncooked regular rice 2 cans (1 01/2 ounces each)

condensed chicken broth 1 soup can water 2 medium onions, chopped

1/2 cup butter or margarine, softened

2 cans (6 ounces each) sliced mushrooms, drained

1 teaspoon salt

I n u n g reased 2-q u a rt cassero le, mix a l l i ng redients . Cover; bake 1 hou r. St i r o n ce or twi ce.

Oven Timetable for Dinner at 6 :00 (Baking time: 2 hours 40 minutes)

Heat oven to 325°

3 :20 Put C ranberry Pepper Roast in oven.

5 :00 Put in Savo ry R i ce .

5 :50 Sti r Savo ry R i ce . Take out Cranberry Pepper Roast ; make Cranberry G ravy.

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


SLOW-BAKI NG SAVO RY STEW

Tender Oven Stew*

Cheese-stuffed Celery

Biscuit Fan Tans*

<;:itrus Loaf Cake*

325• oven-6 servings

TENDER OVEN STEW

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

4 cups water 1 teaspoon lemon juice 1 teaspoon Worcestershire

sauce 1 clove garlic, minced 1 medium onion, s l iced 1 small bay leaf 2 teaspoons salt

1/4 teaspoon pepper Pinch allspice

1 teaspoon sugar 6 carrots, quartered 8 small whole onions 3 medium potatoes, pared

and cut into eighths Few drops bottled brown bouquet sauce

1 cup cold water 1/2 cup Gold Medal flour

I n Dutch oven, co m b i ne a l l i n g red ients except bouquet s auce, 1 cup water and the f l our. Cover; bake 4 h ours or un t i l meat i s ten der. Remove stew from oven. I n covered ja r, sha ke bouquet sauce, 1 cup water and the f l our unti l b lended. Sti r i nto s tew; heat to bo i l i n g, s t i r r i n g con sta ntly. Bo i l and st i r 1 m i nute.


BISCUIT FAN TANS

Increase oven tem perature t o 4 50°. Stir 2 c u ps Bisquick baking mix and 1/2 cup cold water to a soft doug h . Gently smooth dough into ball on floured cloth-covered board ; knead 5 times. Roll 1/4 inch th ick .

Spread 2 tablespoons soft butter over half the dough; fold over and spread 2 tablespoons soft butter over half the doug h . Fold i n half; roll 1/2 inc h th ick . Cut with floured 2- inch cutter. Place 2 b iscuits cut s i des up in each un greased muff i n cup . Bake about 10 m inutes. 8 or 9 biscu its.

CITRUS LOAF CAKE Bake our golden pound cake m ix as d irected on package. Cool cake 10 minutes ; remove from pan. Prick cake; drizzle with Oran ge-Lemon Glaze: Blend 11/4 cups confecti o ners' sugar, 1 tab lespoon g rated o ran ge peel, 1 teaspoon g rated lem o n peel, 2 ta b lespoons o ran ge jui ce and 1 teaspoon lem o n jui ce.

Oven Timetable for D inner at 6:00 {Baking t ime: 4 hours 15 min utes)

Heat oven to 325•

1:45 Put Tender Oven Stew in oven.

4:30 Put in Citrus Loaf Cake.

5:45 Take o u t Ten der Oven Stew and Citrus Loaf; i nc rease oven tem perature to 450°. Put i n Biscuit Fan Tans. Thicken stew and glaze cake.

© Copyr i g h t 1 9 7 1 by G e n e r a l M il l s, Inc. A11 rights reserved . Pri n t ed in U.S . A .


LIKE MOTHER USED TO MAKE BUT EASIER

Potato Goulash*

Carrots Bouillon*

Lettuce Wedges French Dressing

Rice-Custard Pudding*


POTATO GOULASH

1 package of our scalloped potatoes

1 can (1 6 ounces) whole tomatoes

1 pound ground beef 1 cup sl iced celery 1 1/2 cups water

Empty potato slices into ungreased 2-quart casserole. In skillet, cook and stir ground beef until brown; drain. Stir in tomatoes, celery, water and Seasoned Sauce Mix. Heat to simmering, stirring occasionally. Pour over potatoes; stir. Cover; bake 55 minutes.

CARROTS BOUILLON

Drain liquid from 1 can (1 6 ounces) carrot slices into saucepan; heat to boiling. Stir in 1 teaspoon instant beef bouillon until dissolved. In ungreased 1 -quart casserole, place carrots and carrot liquid. Cover; heat in oven 20 minutes.


RICE-CU STARD P U D D I N G

1/2 c u p water 1/4 teaspoon salt 1/2 cup uncooked instant rice

3 eggs, sl ightly beaten 21/2 cups milk, scalded

1/2 cup raisins Cinnamon 1/2 cup sugar

2 teaspoons vani l la

Heat water to boiling. Remove from heat; stir in rice. Cover; let stand 5 minutes. Blend eggs, sugar, vanilla and salt; slowly stir in milk. Stir in rice and raisins. Pour into 11/2-quart casserole; sprinkle with cinnamon.

Place casserole in baking pan; pour in very hot water (11/4 inches deep) . Bake about 70 minutes or until knife inserted halfway between center and edge comes out clean. Serve warm or cool.

Timetable for Dinner at 6:00 (Baking time: 1 hour 10 minutes)

Heat oven to 350°

4:50 Put Rice-Custard Pudding in oven.

5:05 Put in Potato Goulash.

5:40 Put in Carrots Bouillon.

©Copyr ig h t 1 971 by G e n e ra l M i l l s , I n c. A l l righ t s reserved . P r i n ted in U . S .A.


GRO U N D BEEF GLAMO RIZED

Top Hat Beef Bake*

Escarole-Radish-Cucumber Salad

Salty Sticks*

Baked Fruit Compote*

350" oven-4 to 6 servings

TOP HAT BEEF BAKE

1 cup cracker crumbs 3/4 cup milk 1 egg, beaten 1 pound ground beef

11/2 cups cottage cheese 1 tablespoon horseradish

11/2 teaspoons salt

1/4 teaspoon pepper Potato Buds instant puffs (enough for 4 servings)

1 package (4 ou nces) shredded Cheddar cheese

9 tomato wedges

Mix crumbs, milk, egg, meat, cottage cheese, horseradish, salt and pepper. Spread in greased baking pan, 8x8x2 inches. Bake uncovered 1 hour.

Prepare Potato Buds instant puffs as directed on package for 4 servings. Drop potatoes by 9 spoonfuls onto meat. Sprinkle cheese over potatoes; top each mound with tomato wedge. Bake 1 5 minutes longer or until cheese melts.


SALTY STI CKS

Brush one side of bread slices with soft butter or margarine; cut slices into 1/2-inch strips. Place buttered side down on ungreased baking sheet; brush tops with butter. Sprinkle with salt. Bake about 20 minutes or until crisp and light brown.

BAKED FRUIT COMPOTE

1 jar (1 0 ounces) currant 1 can (16 ounces) peach jelly halves, drained

1 can (16 ounces) pear 6 plums, halved and halves, drained (reserve pitted 1/4 cup syrup) Vani l la ice cream

In small saucepan, melt jelly in reserved pear syrup, stirring occasionally. In baking dish, 1 1 1/2 x71/2 x1 1/2 inches, arrange fruit cut sides down; pour hot syrup over fruit. Bake about 20 minutes, basting occasionally. Serve warm with ice cream.

Oven Timetable for Dinner at 6:00 (Baking time : 1 hour 15 minutes)

Heat oven to 350•

4:45 Put Top Hat Beef Bake in oven.

5:40 Put in Baked Fruit Compote and Salty Sticks. Top meat mixture with potatoes, cheese and tomatoes; return to oven.

©C o pyri g h t 1 971 by G e n e r a l M i lls, I nc . A11 r i g h ts reserved . Prin ted in U . S . A.


CHEESE B U RGER B ROIL FOR FO U R

Broiled Cheeseburgers and Buns*

3-Bean Salad

French Fried Onions*

Zesty Fruit Cups*

Broil about 3 inches from heat

BROI LED CHEESEBURGERS

2 pounds ground beef 1 teaspoon salt 1/z. teaspoon pepper 2 tablespoons instant minced

onion 6 sl ices Cheddar cheese

Mix thoroughly meat, onion, salt and pepper. Shape mixture into 6 patties. Place on rack in broiler pan. Broi l ing time about 1 0 minutes; turn once. Add cheese sl ices; broil 1 minute longer.

BUNS IN FOI L

Split and butter 6 hamburger buns; wrap in heavy-duty aluminum foil. Place on rack in broiler pan. Broi l ing time 1 0 minutes; turn once.

FRENCH FRIED ONION S

Pour 1 can (31/2 ounces) French-fried onion rings into 9-inch round foil pan. Broil ing time 6 minutes; stir once.

8·Q The Betty Crocker Recipe Card Library

ZESTY FRUIT CUPS

1 can (30 ounces) fruit cocktail, drained (reserve 2 tablespoons syrup)

1 orange, pared and sectioned

1 teaspoon grated orange peel

1/4 cup brown sugar (packed) 2 tablespoons chopped nuts

1/4 teaspoon nutmeg

Mix fru i t cockta i l and orange sect ions ; divide among 4 fo i l tart pans. Mix reserved syrup and the rem a i n i n g i n g red ients ; spr ink le o n fru i t. P l ace pans on rack i n b ro i l e r pan . Broi l ing t ime 4 minutes.

Broiler Timetable for Dinner at 6 :00 (Broi l ing time: 15 minutes)

Place oven rack so top of food is 3 inches from heat. Set oven control at Broi//550°.

5:49 Put B ro i led Cheesebu rgers and B u n s i n Foi l u nder b ro i l e r.

5:54 Turn B ro i l ed Cheesebu rgers and B u n s i n Foi l ; p u t i n F rench F ried Onions .

5:59 St i r French Fr ied Oni ons. Add cheese s l i ces to Broiled Cheeseb u rgers ; broil1 min u te l o n ger.

For dessert : Pu t Zesty Fru i t Cups u nder b ro i l e r so tops a re 4 i nches from heat . B ro i l 4 mi n u tes.

© Copyr i g h t 1 971 by G e n e ra l M i l t s , I n c. All r i g h t s reserve d . Printed i n U . S.A.


BEST BEFORE PAYDAY DINNER

Barbecued Beefies*

Buttered Yellow Beans

Celery Sticks Green Pepper Rings

Ranch Pudding* Ginger Topping*

350° oven--6 to 8 servings

BARBECUED BEEFIES

11/z pounds ground beef 1 1/2 cups mi lk

11/z teaspoons salt 1/B teaspoon pepper

1 cup oats 2 tablespoons grated onion

1/z teaspoon chil i powder Barbecue Sauce (below)

Mix a l l i ngred ients except Ba rbecue Sauce. Shape m ixtu re i nto 16 patt ies ; p l ace in u n g reased baki n g pan, 1 3x9x2 i n ches. Pou r Ba rbecue Sauce ove r patties. Bake u n covered 1 hou r.

Barbecue Sauce : I n saucepan, m ix 3 m ed i u m o n i o ns, f ine ly chopped, 3/4 cu p cats u p, 3/4 c u p water, 2 ta b l espoo n s v i negar, 2 tab lespoons Wo rceste rsh i re sau ce, 1 teaspoon ch i l i powder and 1/2 teaspoon papr i ka. S i m mer u n covered 30 m i n u tes.


RANCH P U D D I N G

1 c u p brown sugar (packed) 2 cups water 2 tablespoons butter

3/4 cup brown sugar (packed) 1/J cup water

1 1/4 cups Bisqu ick baking m ix 1 cup raisins or cut-up

dates 1/2 cup chopped nuts

1 teaspoon vani l la Ginger Topping (below)

I n saucepan, heat 1 cup b rown suga r, 2 cu ps water and the b u tte r to bo i l i n g, sti rr i n g occas iona l l y ; boi l 5 m i n u tes. Pou r i n to u ngreased bak i n g pan, 8x8x2 i n ches. Mix rem a i n i n g i n g red ients except top p i n g thorough ly . Spoon batte r onto m ixtu re i n pan . ( Batte r wi l l s i n k i nto l i q u i d and spread o u t as i t bakes.) Bake 40 to 45 m i n u tes. Serve warm with G i nger Topp i ng.

Ginger Topping: In c h i l led bowl , beat 1/2 cup ch i l l ed w h i p p i n g cream and 2 tablespoons s u g a r u n t i l st i ff ; fo l d i n 1/4 teaspoon g i n ge r. Or fo l d 1/4 teaspoon g i n ger i nto 1 cup frozen w h i pped top p i n g (th awed ) .

Oven Timetable for Dinner a t 6 :00 (Baking time: 1 hour)

Heat oven to 350°

5 :00 Put Ba rbecued Beef ies i n oven .

5 :20 P u t i n Ranch Pudd ing .

5 :45 Put i n canned yel low beans.

©Copyri g h t 1 971 by Gen e r a l M i l l s, I n c . A l l rights reserved . Prin ted i n U . S . A .


FREEZER-FAST FEAST

Tomatoed Fish Fillets*

Hot Potato Nuggets*

Shredded Lettuce Green Goddess Dressing

Parmesan-Romano Bread*

Sparkling Grapefruit Halves*


TOMATOED FISH FILLETS

2 packages (1 pound each) frozen fish fi l lets (sole, cod, hal ibut, haddock or pollock)

1/2 teaspoon thyme

1 can (1 0 1/2 ounces) condensed cream of mushroom soup

2 small tomatoes 2 tablespoons soft butter

Di l l weed

Place frozen f i sh in u n greased baki n g pan, 1 3x9x2 i n ches . St i r thyme i nto sou p ; pou r ove r f i sh . Bake u n cove red 30 m i n u tes.

S l i ce tom atoes ; cut each s l i ce in half a n d p l ace o n f ish. B ru s h b u tte r o n tom atoes ; spri n k l e w i t h d i l l weed. Bake u n covered 5 m i n u tes l o n ge r or u n t i l f i sh f lakes eas i l y with fo rk.


HOT POTATO NUGGETS

Spread 1 1/2 packages (1 6 ounces each) frozen fried shredded potato rounds in ungreased jel ly rol l pan, 1 5 1/2 x1 0 1h x1 inch . Heat 20 minutes or until crisp and hot, turning once.

PARMESAN-ROMANO BREAD

Cut 1/2 loaf (1 pound) French bread into six to eight 1 -inch s lices. Spread s l ices with soft butter ; sprink le with grated Parmesan and Romano cheese. Reassemble 1/2 loaf ; wrap in heavyduty aluminum foi l . Heat 20 minutes .

SPARKLI NG GRAPEFRUiT HALVES

Cut grapefruit in half ; remove seeds. Cut around edges and sections to loosen; remove center. Spread each half with 1 tab les poon cranberry-orange relish or 2 teaspoons butterscotch sauce. Heat in ungreased baking pan 10 minutes.

Oven Timetable for D inner at 6 :00 (Baking tim e : 35 m inutes)

Heat oven to 475•

5 :25 Put Tomatoed Fish Fi l l ets in oven.

5 :40 Put in H o t Potato Nuggets and Parmesan- Romano Bread.

5 :50 Put in S parkling Grapefruit Halves. Stir Hot Potato Nuggets . Add tomatoes to fish ; return to oven.

@ Copyright 1 9 7 1 by Gen e ra l M il l s , I n c . All rig hts reserved . Printed in U . S.A.


BROILER-FAST FISH FOR FO U R

Crusty Fish Sticks* Lemon Wedges

Vegetable Kabobs*

English Muffin Rounds*

Candy S'Mores*

Broi l 4 inches from heat

CRUSTY FISH STICKS

Place 1 package (8 o u n ces) frozen fish s t icks on rack in b ro i l e r p a n . Broi l ing time 5 minutes.

VEGETABLE KABOBS

1 can (1 6 ounces) potatoes, drained Soft butter or margarine Grated Parmesan cheese

1 can (4 ounces) button mushrooms, drained

2 tomatoes, cut into eighths 1 green pepper, cut into

1 -inch pieces

Brush potatoes with b u tter ; spr i n k l e with cheese. On skewers, a l ternate potatoes, m u s h roo m s, tom ato wedges and green pepper p i eces. P l ace kabobs on rack in b ro i l e r pan. Broi l ing time 8 minutes; turn once.


ENGLISH MUFFIN ROU N DS

Sp l i t 6 E n g l i s h m u ffi n s ; sp read cut s u rfaces with m i xtu re of 1/2 c u p soft b u tter and 1/2 teaspoon gar l i c sa l t. S p r i n k l e each ha l f with 1/4 teaspoon sesame seed. P l ace m u ff ins o n rack i n b ro i l e r pan . Broi l ing time 5 minutes.

CANDY S'MORES

P l ace six s l i ces cut fro m frozen po u n d cake on u n g reased baki n g sheet. P l ace 6 o r 7 sq u a res of m i l k chocol ate candy o n each s l i ce. Arrange m i n iatu re marshma l lows on candy. Broil ing time about 1 minute.

Broiler Timetable for Dinner at 6 :00 (Broi l ing t ime: 9 minutes)


5:52 Put Vegetab le Kabobs u nder b ro i l e r.

5:55 Tu rn Vegetab le Kabobs ; p u t i n Cru sty F i sh Sti cks and Eng l i sh M u ff i n Ro u n ds.

For dessert : P u t Candy S'Mores u nder b ro i l e r so tops a re 5 i n ches from heat. B ro i l about 1 minute o r un t i l m a rs h m a l lows a r e go lden .

©Copyright 1 971 b y G e n e r a l M i lls, I n c . A l l r i g h ts reserved. P r i n ted i n U . S . A .


FAMILY FAVORITE FISH DINNER

Salmon Sou ffle*

Baked Potatoes

Green Beans with Crunchy Onions*

L ime Sherbet Peanut Butterscotch Bars*


,

SALMO N SOUFFLE

2 tablespoons butter or margarine, melted

1/2 cup mi lk 4 sl ices bread, torn into

pieces 2 cans (1 6 ounces each) red

salmon, drained and flaked

2 eggs, separated 3 tablespoons lemon ju ice 2 teaspoons m inced onion 1 teaspoon salt

1/2 teaspoon pepper Paprika

Mix b utter, m i l k and b read ; st i r in sa lmon, egg yol ks, l emon j u i ce, on ion, sa l t and pepper . Beat egg w h i tes unt i l st i ff ; fo l d i nto sa lmon m ixtu re. Po u r i n to greased 1 1/2 -q u a rt cassero le . Spr ink le w i th papr i ka. Bake u ncovered 1 h o u r.

� This is salmon as children love it-crusty outside, moist and tender within . For a more delicate souffle crust, place the casserole to bake in a pan of hot water.


GREEN BEANS WITH CRUNCHY O N I O N S I n u n greased 1 -q u a rt cassero l e, m ix 2 ca n s !1 6 o u n ces each) F rench-sty l e green beans, d ra i ned, and 1 can (1 0 1/2 o u n ces) conden sed cream of m u s h room so u p . Bake u n covered 3 5 m i nu tes. Spr i n k l e 1 can ( 3 V2 o u n ces) French fr ied o n i o n r i ngs on top . Bake 5 to 10 m i n u tes longe r o r unt i l on ion r i n gs a re h eated thro u g h .

PEA N UT BUTTERSCOTCH BARS

1 package of our butterscotch brownie mix

1/4 cup water 3 tablespoons peanut butter

1/2 cup chopped salted 1 egg peanuts

Generous ly grease baki n g pan, 1 3x9x2 i n ches. B l e n d b rown ie m i x (d ry) , egg, water and pea n u t butter. Sp read i n pan . Spr i n k l e pean u ts over batter. Bake 20 t o 25 m i n u tes. Coo l ; c u t i n to ba rs, about 3x1 i n ch . 32 bars.

Oven Timetable for Dinner at 6 :00 (Baking time: 1 1/2 hours)

Heat oven to 350•

4 :30 P u t bak i n g potatoes i n ove n .

5 :00 P u t i n Sa lmon Souff le an d Pea n u t B u tterscotch Bars .

5 :20 Take o u t Pea n u t Bu tterscotch Bars; p u t i n G reen Beans with C ru n chy On ions .

5 :55 Spr i n k l e on ions on bean s ; ret u rn to oven .

@Copyr ight 1 9 7 1 b y G e n e r a l M i lls, I nc . A l l r i g h t s reserved . Pri n ted i n U. S . A .


SHORTCUT S U PPER

One-dish Tuna Rice Bake*

Sliced Tomatoes in Lettuce Cups

Sourdough Bread*

Qui ck Apri cot Pie*


O N E-DISH TUNA RICE BAKE

1 egg 1 1/2 cups uncooked instant

rice 2 packages (8 ounces each)

shredded process cheese 2 cans (7 ounces each) tuna,

drained 1/J cup sl iced pimiento

stuffed ol ives

2 tablespoons snipped parsley 1 tablespoon plus 1 1/2 tea

spoons instant minced onion 2 teaspoons dry mustard 1 teaspoon salt

Dash pepper 1 can (13 ounces) evaporated

mi lk 1/2 cup water

I n u n g reased 2 -q u a rt cassero l e, beat egg s l i ght ly ; m 1 x m r i ce, 1 1/2 cups of the cheese, the tu na, o l i ves and seaso n i n gs. St i r i n m i l k a n d wate r. S p r i n k le rem a i n i n g cheese o n top . Cove r ; bake 45 m i n u tes.


SOURDOUG H BREAD

Cut 1 loaf (1 pou nd) sourdough bread diagonally into 1 -inch slices, being careful not to cut com pletely through bottom crust. Spread butter between slices. Wrap loaf in 28x1 8-inch piece of heavy-d uty aluminum foil. Heat 20 to 25 min utes.

QUICK APRICOT PIE

Mix 1 1/4 cups graham cracker cru m bs (1 6 crackers) , 2 tablespoons sugar and 1/4 cup butter or margarine, melted . Press firmly and evenly against bottom and side of 8-inch pie pan . Bake 1 0 min u tes. Cool.

Fill pie shell with 1 can (21 ou n ces) apricot pie filling. Chill. To serve, top with whip ped cream .

Oven Timetable for Dinner at 6:00 (Baking time: 55 minut�s)

Heat oven to 350"

5:05 Put graham cracker pie shell in oven .

5:15 Take out pie shel l ; cool. Put in O ne-dish T u n a Rice Bake.

5:40 Put in Sourdough Bread ; fill pie shell and chill .

@ C o pyrig h t 1 9 7 1 by Genera l M i l l s, I n c . A l l r i g h t s reserve d . P r i n ted in U . S . A .


Q U ICK TO M I X-Q U I C K TO BAKE

Tuna Noodle Cups*

Whole Green Beans

Waldorf Sa lad

Quick Coconut Bars*


TUNA NOODLE CUPS

3 ounces uncooked medium noodles (about 11/2 cups)

2 eggs, sl ightly beaten 1 can (7 ounces) tuna,

drained, or 1 cup cut-up cooked ch icken

1 can (13 ounces) evaporated mi lk

1 teaspoon salt Dash cayenne red pepper

1 tablespoon chopped pimiento Chicken Soup Sauce (below)

Combine noodles, eggs, tuna, milk, salt, cayenne red pepper and pimiento. Divide among 6 greased custard cups. Place cups in baking pan ; pour in very hot water to within V2 inch of tops of cups. Bake 1 h our o r until knife inserted in center comes out clean. Serve with Chicken Soup Sauce.

Chicken Soup Sauce: H eat 1 can (1 0 1/2 o u n ces) co n d e n sed

cream of chicken soup and 1/4 cup light cream or sherry.


QUICK COCO N UT BARS

3 tablespoons butter or margarine

1/2 package of our white cake mix (about 2 cups)

1 1/2 cups miniature marshmal lows

1 package (6 ounces) semisweet chocolate p ieces

1 can (3 1/2 ounces) flaked coconut

1 cup broken mixed n uts 1 can (1 4 ou nces) sweetened

condensed mi lk

I n oven, me l t b u tte r i n bak ing pan, 1 3x9x2 i n ches ; t i l t pan to coat bottom with bu tte r. Spr ink le cake m ix (d ry) over butter. I n o rder l i sted, . s p r i n k le marsh ma l lows, chocol ate p i eces, coco n u t a n d n u ts on cake m ix. Po u r m i l k even ly on top.

Bake about 30 m i n u tes o r u n t i l go l den b rown . Run kn i fe a ro u n d edges t o loose n . Cool ; cu t i n to ba rs, 1 1/2 x 1 i n c h . 6 dozen bars.

Oven Timetable for Dinner at 6 :00 (Baking time : 1 hour)

Heat oven to 350•

5 :00 P u t Tu n a Nood l e Cu ps and Q u i c k Coco n u t B a rs i n ove n .

5 :30 Take o u t Q u ick Coco n u t Bars .

5 :45 Put i n canned whole green beans.

@ C o py r i g h t 1 9 7 1 by G e n e r a l M i l l s , I n c . A l l r ights r e s e rve d . P r i n ted in U . S . A .


CHI CKEN EVERY S U N DAY

Chicken with Orange Sauce*

Golden Baked Squash*

Tiny Peas with Onions

Assorted Rolls

Quick Blueberry Cobbler*


CHICKEN WITH ORANGE SAUCE

2 1/z- to 3-pound broilerfryer chicken, cut up

1 to 3 tablespoons grated orange peel, if desired

1/2 cup orange ju ice 1 teaspoon salt 1 teaspoon dry mustard

1 teaspoon paprika 1/4 teaspoon red pepper

sauce 1/J cup salad oil

1 can (4 ounces) sl iced m ushrooms, drained

Wash c h i cken a n d pat d ry. P l ace sk in s ide down in s i n g l e l ayer in u n g reased bak i n g pan, 1 3x9x2 i n ches. Mix remai n i n g i n g red ients except m u s h rooms; po u r over ch icke n .

Bake u n cove red 45 m i n u tes.Tu rn ; s p r i n k l e w i t h m u s h rooms and spoon sauce over c h i cken . Bake 1 5 m i n u tes longe r o r u nt i l ch icken i s tender .


GOLDEN BAKED SQUASH

Place 2 packages (1 0 o u n ces each) frozen squash in u ngreased 1 1/2 -quart cassero le . Top with 1/4 cup b u tte r or m a rgar i n e and 1/2 teaspoon salt. Cove r; bake 1 hou r. J ust before serv i n g, st i r i n 2 tablespoons m i n ced on ion .

QUICK BLUEBERRY COBBLER

1 package of our wild blueberry muffin mix

1 tablespoon lemon ju ice 1 teaspoon cinnamon

1 can (21 ounces) blueberry pie fil l ing

D ra i n b l u eberries from m u ff in m ix ; reserve l iq u id . St i r together reserved l i q u id, the p i e fi l l i n g, lemon j u i ce and c i n n amo n ; heat to bo i l i ng. Pou r i nto u ngreased baking pan, 9x9x2 i n ches. Prepare m u ffi n mix as d i rected on package except-po u r batter on hot p ie f i l l i ng . Bake 25 to 30 m i n u tes.

Oven Timetable for Dinner at 6 :00 (Baking time: 1 hour)

Heat oven to 400"

5 :00 Put C h i cken with Orange Sauce and Golden Baked Squash i n oven.

5 :1 5 Put i n Q u ick B l u eberry Cob b l e r.

5 :40 Take o u t Q u ick B l u eberry Cobb ler ; add m u s h rooms to Ch i cken wi th O ra n ge Sau ce. Put i n ro l l s a n d can ned t i n y peas wi th can ned on ions .

@Copyright 1 9 7 1 b y G e n eral M i l l s, I n c. A l l r i g hts reserved. Pr i nted i n U . S . A .


LAST O F THE TURKEY TREAT

Turkey- Rice Encore* Lemon-Crunch Peaches*

Shoestring Beets

Green Onions Celery

Gingerbread Ring* Foamy Lemon Butter Sauce*


TURKEY-RICE ENCORE

2 cups cut-up cooked turkey 1 1/2 to 2 cups cooked regu lar

or brown rice

1 can (1 01/2 ounces) condensed cream of mushroom soup

1/4 cup chopped green pepper

1/J soup can mi lk Salt and pepper

In u n g reased 1 1/2 -q u a rt cassero le, mix a l l i n gred ients. Cover ; bake 30 m i n u tes.

LEMON-CRUNCH PEACH ES

Place can ned peach ha lves c u t s i des u p i n u n g reased baki n g d i s h . D o t w i th b u tter ; spr i n k l e w i t h m ace, g rated l e m o n peel and chopped n uts. H eat u ncovered 30 m i n u tes.


GINGERBREAD RING

G rease 6-cup ring mold. Prepare our gingerbread mix as directed on package except-pour batter into mold. B a ke 20 to 25 m i n u tes. I nvert onto serving p l ate and serve wi th Foamy Lemon B u tter Sauce (below) or Cran berry F luff (below) .

Foamy Lemon Butter Sauce : Beat 1 egg unt i l foamy. B lend in 1/J cup butter or margar ine, mel ted, 1 1/2 cups s i fted confectioners' su gar, g ra ted peel of 1 lemon and 2 to 3 tablespoons lemon jui ce. Beat 1 cup ch il led wh i pping cream until st i ff ; fold i nto egg mi xture.

Cranberry Fluff : Prepa re 1 envelope (about 2 ounces) dessert top ping mix a s d i rected on package. Fold in 1 can (1 6 ounces) whole cranberry sa u ce and 1/2 cup chopped nuts.

Oven Timetable for Dinner at 6 :00 (Baking time : 30 minutes)

Heat oven to 350•

5 :30 Put Tur key- R ice Encore and Lemon-Crunch Peaches in oven.

5 :40 Pu t in G i ngerb read R ing and canned shoestr ing beets.

©Copyri g h t 1971 by G e n er a l M il l s , I n c . A1 1 rights reserved. Pri n ted in U . S . A .


STREAM L I N E D OVEN M EAl

Turkey Puff* Chutney-fi lled Apricots*

Tossed Green Salad

Cheese Brioches*

Quick Date Cake*


TU RKEY PUFF

1 can (1 01/2 ounces) con- 1 can (1 6 ounces) green beans, densed cream of mushroom drained soup 1/4 cup shredded process

1/J cup mi lk American cheese 1 cup cut-up cooked tu rkey 4 egg yolks, well beaten

or chicken 4 egg whites, stiffly beaten

I n greased 1 1/2 -q u a rt cassero l e, b lend sou p, m i l k, tu rkey and beans . Bake u n covered 10 m i n u tes. St i r ch eese i n to egg yo l ks ; fo ld i n to e g g w h i tes. P i l e on h o t sou p m ixtu re. Bake 3 0 m i n u tes longe r.

CH UTN EY-FI LLED APRICOTS

P l ace 1 2 canned apr i cot ha lves cut s i des up in u n g reased bak i n g pan ; spoon about 1 tab l espoon chu tney on e a c h h a l f. H eat u ncove red 1 0 m i n u tes.


C H EESE B R I O C H ES

Thaw 1 package (8 ounces) frozen brioches. Cut around topknot of each and remove. Place about 1 teaspoonful your favor i te pasteurized process cheese spread in each brioche; replace tops. Return brioches to foil package. Heat uncovered 10 minutes.

Q U I C K DATE ,CAKE

1 package of o u r date bar mix

1/2 cup hot water 2 eggs

1 teaspoon baking powder 1/2 cup chopped nuts 1/2 cup orange marmalade

1 teaspoon water

G rease baking pan, 8x8x2 i nches. Mix date filling f rom date bar mix and 1/2 cup hot water. Stir in crum bly mix, eggs, baking powder and nuts . Spread in pan.

B a ke 30 minutes or unt i l wooden pick i n serted in cen ter comes out clean. M i x marmalade and 1 teaspoon water ; sp read on warm cake. Serve warm.

Oven Timetable for Dinner at 6 :00 (Baking t i m e : 40 m i n u tes)

H eat oven to 375•

5 :20 Put Turkey Puff in oven.

5 :30 Add topping to Turkey Puff ; put in Quick Date Cake.

5 :50 Put in Chutney-f i lled Apricots and Cheese Brioches.

@ Copyri g h t 1 9 7 1 by G e n e r a l M i l l s, I nc . A t l r i g h t s reserved . P r i n ted in U . S . A .


ELEGANT BUT SO EASY

Stuffed Rock Cornish Hens*

Succotash

Molded Cranberry Salad

Brown 'n Serve Rolls*

French Apple Pie*


STUFFED ROCK CORN ISH HENS

Thaw fou r 1 -pou nd Rock Co rn i sh hens i f frozen . Wash hens a n d p a t d ry. Prepare 1/2 c u p he rb-seasoned stuffi ng . R u b cav i t ies of hens with sa l t and pepper; f i l l each with 1 1/2 to 2 tab l espoons stu ffi ng.

P lace hens b reast s ide up on rack in open s h a l l ow roasti n g pan. Cri sscross 1 s l i ce bacon, cut i n ha l f, o n each hen. Do not add water. Do not cove r. Roast about 1 hou r o r u nt i l tender.

BROWN 'N SERVE ROLLS

S p l i t b rown a n d serve ro l l s ; sp read wi th soft b u tter. Rep l ace to p s ; b rush tops with b u tter. Bake o n u ng reased ba k i n g sheet 10 to 1 5 m i n u tes or u n t i l b rown.


FRENCH APPLE P IE

2 sticks or 1 packet of our pie crust mix

1/J cup brown sugar (packed)

1 package (6 ounces) butterscotch p ieces

1 can (20 ounces) pie-sl iced apples

P repa re pastry fo r 9- i n ch One-crust P ie as d i rected o n package. Mix rem a i n i n g pie crust st ick o r mix and the s u ga r u n t i l f ine ly c ru m b led. St i r i n b u tterscotch p ieces. Reserve 1 1/2 cups c ru m b ly m ixtu re.

M ix rem a i n i n g cru m b l y m ixtu re and the app les ; po u r i n to pastry- l i ned p i e pan . ,Sp ri n k le with reserved cru m b l y m ixtu re. Cove r edge of pastry with 2- i nch st r ip of a l u m i n u m fo i l to p revent excess ive b rown i n g ; remove fo i l last 1 5 m i n u tes of baki n g. Bake .40 to 45 m i n u tes .

Oven Timetable for D inner at 6 :00 (Baking time : 1 hour)

Heat oven to 425°

5 :00 Put Stu ffed Rock Corn ish Hens and French App le P i e i n oven .

5 :25 Remove a l u m i n u m fo i l s t r ip from p i e .

5 :40 Take o u t F rench Apple P i e ; p u t i n B rown ' n Serve R o l l s and ca n ned su ccotash .

© Copyri g h t 1 9 7 1 b y G e n e r a l M i l l s, I n c . A11 r i g h ts reserve d . Pr inted in U . S . A .

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16 Convenient Oven Meals - Betty Crocker Recipe Card Library

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