DIVIDER CARD The Betty Crocker Recipe Card Library

r
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 Stroganof 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 Stroganof
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/ cup sliced fresh mushrooms, 1 tea
spoon salt and 2 cloves garlic, crushed; cook and stir until
onion is tender.
SESAME BUTTER
Beat 1 cup soft butter or margarine, 1 teaspoon Worcestershire
sauce and 1/ teaspoon garlic salt. Stir in 1 tablespoon toasted
sesame seed.
BLUE CHEESE
Blend 2 ounces blue cheese and 1 teaspoon Worcestershire
sauce.
MUSTARD BUTTER
Mix 2 tablespoons prepared mustard, 1 tablespoon snipped
parsley, 1 teaspoon onion salt and 14 cup soft butter or mar
garine.
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, some
times called family steaks, are cuts of round bone chuck, bot
tom round, heel of round, top round, sirloin tip or rump.
Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
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 teaspoon salt
2 cups milk
11 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/ cup of the milk. Stir in instant puffs
with fork; beat until fluffy.
Gradually stir in remaining 11/ cups milk; heat just to boiling.
Cover and chill. just before serving, stir in cream. Beat vigor
ously. Sprinkle each serving with chives. 4 servings (1 cup each).
OYSTER STEW
14 cup butter or margarine
1 pint fresh oysters
2 cups milk
1/ 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-ills, Inc. All rights reserved. Printed in U.S.A.
MEN'S FAVORITES
2
MAN-PLEASING APPETIZERS
2 cans (1012 ounces each)
condensed beef broth
(bouillon)
POW!
1 cup water
11 teaspoons horseradish
1 teaspoon dill weed
Heat all ingredients to simmering, stirring occasionally. Serve
hot with celery "swizzle sticks." 6 servings (about 1/ 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 14 cup salad oil, 1 cup soy sauce, 2 table
spoons catsup, 1 tablespoon vinegar, 14 teaspoon pepper and
2 cloves garlic, crushed.
Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
MEN'S FAVORITES J
BOUILLABAISSE
4-E The Betty Crocker Recipe Card Library
BOUILLABAISSE
1 cup chopped onion
14 cup diced carrot
1 clove garlic, minced
1/ 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 length
wise 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 (1012 ounces)
condensed beef broth
(bouillon)
1/ cup chopped pimiento
14 cup snipped parsley
1 tablespoon salt
1 tablespoon lemon juice
1 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; sim
mer 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.
Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
MEN'S FAVORITES 4
CHICKEN FRICASSEE WITH DUMPLINGS
4-E The Betty Crocker Recipe Card Library
CHICKEN FRICASSEE WITH DUMPLINGS
212- to 3-pound broiler-
fryer chicken, cut up
1 cup Bisquick baking mix
2 teaspoons salt
1 teaspoon paprika
1 teaspoon pepper
2 tablespoons shortening
1 tablespoon butter
1 can (1012 ounces)
condensed cream of
chicken soup
11/ cups milk
Dumpling dough
12 teaspoon parsley flakes
1 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 mil k
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 serings.
Chicken'n dumplings-the way to a man's heart! The chicken
pieces are browned and the dumplings have the flavor of bread dressing.
Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
MEN'S FAVORITES 5
POT-ROAST WITH SOUR CREAM GRAVY
4-E The Betty Crocker Recipe Card Library
POT -ROAST WITH SOUR CREAM GRAV
2 tablespoons flour
1 teaspoon salt
14 teaspoon pepper
212-pound beef chuck
pot-roast
1 tablespoon shortening
1 cup water
1 tablespoon vinegar
1 teaspoon dill weed
5 small potatoes, pared
5 carrots, quartered
1/ teaspoon salt
1 pound zucchini,
quartered
1 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 car
rots; season with 12 teaspoon salt. Twenty minutes before end
of cooking time, add zucchini; season with 12 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 table
spoon flour. Cook over low heat, stirring until mixture is smooth
and bubbly.
Remove from heat. Measure drippings and add water to meas
ure 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.
Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
MEN'S FAVORITES
6
ITALIAN SPAGHETTI WITH MEAT SAUCE
4-E The Betty Crocker Recipe Card Library
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 (712 ounces) pitted
ripe olives, drained and
sliced
2 envelopes (11/ 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/ 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 sauce 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 rotis
serie, use a baster to force 1 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 neces
sary to maintain even heat. During last 20 minutes of cooking,
brush duckling every 5 minutes with remaining sauce. 2 or 3
servings.

= 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.
Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
MEN'S FAVORITES 8
COOK-OUT STEAK SPECIALS
4-E The Betty Crocker Recipe Card Library
PIRATE STEAK
1 can (12 ounces) beer
1/ cup chili sauce
14 cup salad oil
2 tablespoons soy sauce
1 tablespoon Dijon-style
mustard
1/ teaspoon red pepper
sauce
1 teaspoon liquid smoke
12 cup coarsely chopped
onion
2 cloves garlic, crushed
3-pound beef sirloin steak,
112 to 2 inches thick
1 teaspoon salt
1 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 min
utes 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 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.
@Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
MEN'S FAVORITES 9
PEANUTTY PORK CHOPS
4-E The Betty Crocker Recipe Card Library
PEANUT PORK CHOPS
1 cup croutons
1/ cup finely chopped
salted peanuts
2 tablespoons instant
minced onion
2 tablespoons snipped
parsley
1 teaspoon crushed
red chili pepper
13 cup buter or margarine,
melted
1 tablespoon water
3 teaspoon salt
8 loin pork chops, 114
inches thick (with
pockets)
1 teaspoon salt
1 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 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 boil
ing, 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 serings.
= Perfect for the outdoor chef! Garnish with grilled canta
loupe: 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.
@Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
MEN'S FAVORITES
1
0
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 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 (1312 ounces) pine
apple 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.
Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
MEN'S FAVORITES
1
1
FRESH TOMATO SPECIALS
4-E The Betty Crocker Recipe Card Library
TOMATOES VINAIGRETE
8 to 12 thick tomato slices
1 cup olive oil or salad oil
11 cup wine vinegar
2 teaspoons oregano leaves
1 teaspoon salt
1/ teaspoon pepper
1/ teaspoon dr mustard
2 cloves garlic, crushed
Crisp lettuce
Minced green onion
Snipped parsley
Arrange tomatoes in baking dish, 8x8x2 inches. In tightly cov
ered jar, shake oil, vinegar, oregano, salt, pepper, mustard and
garlic; pour over tomatoes. Cover and chill2 to 3 hours, spoon
ing 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
11 cup butter or margarine
Salt and pepper
Cut tomatoes into 3-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 serings.
@Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
MEN'S FAVORITES
12
POTATOES-THE WAY MEN LOVE THEM
4-E The Betty Crocker Recipe Card Library
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/ 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: teaspoon salt
HASHED BROWNS
1a teaspoon pepper
2 tablespoons butter or
margarine
2 tablespoons salad oil
Pare potatoes. In saucepan, heat 1 inch salted water (12 tea
spoon 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/-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 serings.
@Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
MEN'S FAVORITES
1
3
BURGUNDY BEEF
BURGUNDY BEEF
2 tablespoons shortening
5 medium onions, sliced
1/ 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 teaspoon thyme leaves
1 teaspoon pepper
1 1/ tablespoons flour
3 cup beef broth*
1 1/ cups red Burgundy
Melt shortening in large skillet. Cook and stir onions and mush
rooms until onions are tender; remove vegetables.
In same skillet, brown meat; add shortening if necessary. Sprin
kle 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/ to 2 hours or until
meat is tender. (Liquid should always just cover meat. If neces
sary, 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 tea
spoon instant beef bouillon in 3 cup boiling water. Or use canned
beef broth.
= 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
14 cup butter or margarine
1 can (6 ounces) sliced
mushrooms, drained
2 cans (1012 ounces each)
condensed beef broth
(bouillon)
1J cup instant minced onion
14 cup catsup
112 teaspoons garlic salt
1 cup Gold Medal flour
2 cups dair 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
3x14 inch. Melt 1 cup butter in large skillet. Cook and stir
mushrooms in butter about 5 minutes; remove mushrooms.
In same skillet, brown meat. Reserving 2/ 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 table
spoons butter. Serve with stroganoff. 6 to 8 servings.
= A superb special occasion dish-perfect for a bufet party!
Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
MEN'S FAVORITES
1
S
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/ cup chopped green onion
1 cup sliced celer
1 can (2 ounces) anchovy
fillets, drained
1 cup mayonnaise or salad
dressing
1 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 serings.
Russian Salad: Add 1 cup each diced cooked beets, kidney
beans (drained) and sauerkraut (drained), 1 to 2 tablespoons
minced sardines, 1 medium potato, cooked and diced, and 14
cup each diced cucumber and sweet pickle. Garnish with sieved
hard-cooked egg and caviar.
= A complete meal in a salad bowl-some men prefer the tra
ditional clear oil and vinegar dressing with this.
Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
MEN'S FAVORITES
16
HOT GERMAN POTATO SALAD
HOT GERMAN POTATO SALAD
9 medium potatoes
6 slices bacon
3 cup chopped onion
2 tablespoons flour
2 tablespoons sugar
2 teaspoons salt
1 teaspoon celery seed
Dash pepper
3 cup water
1 cup vinegar
2 packages (12 ounces each)
bratwurst
2 tablespoons shortening
Pare potatoes. In saucepan, heat 1 inch salted water (1/ tea
spoon salt to 1 cup water) to boiling. Add potatoes. Cover;
cook 30 to 35 minutes or until tender. Drain; set aside.
In large skillet, fr 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 serings.
Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
MEN'S FAVORITES
1
7
WAYS WITH CHill
4-E The Betty Crocker Recipe Card Library
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
1 teaspoon cayenne red
pepper
1 teaspoon paprika
1 can (1512 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, stir
ring 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/ 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.
@Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
MEN'S FAVORITES
1
8
WAYS WITH HASH
4-E The Betty Crocker Recipe Card Library
CRUSTY BEEF HASH WITH EGGS
Heat oven to 350. Spread 2 cans (15 ounces each) canned
corned beef or roast beef hash in greased 11 -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 min
utes 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 bak
ing dishes, press about 14 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 serings.
SKILLET HASH
2 cups chopped cooked
beef
2 cups chopped cooked
potatoes
2 cup chopped onion
2 tablespoons snipped parsley
12 teaspoon salt
1a teaspoon pepper
14 cup shortening
2 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 serings.
Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
MEN'S FAVORITES 19
PUMPERNICKEL BREAD
4-E The Betty Crocker Recipe Card Library
PUMPERNICKEL BREAD
3 packages active dry yeast
11/ cups warm water
(105 to 115)
1 cup molasses
4 teaspoons salt
2 tablespoons shortening
2 tablespoons caraway
seed
23/4 cups rye flour
23/4 to 314 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.
Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
MEN'S FAVORITES
2
0
CRUSTY HOT BREADS
4-E The Betty Crocker Recipe Card Library
HICKORY-CHEESE LOAF
1 loaf (1 pound) French
bread
1/ cup soft butter or
margarine
1 cup shredded natural
sharp Cheddar cheese
(4 ounces)
1 tablespoon snipped
parsley
1/ teaspoon hickory smoked
salt
2 teaspoons Worcestershire
sauce
Cut bread diagonally into 1-inch slices. Mix remaining. ingre
dients; 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, turn
ing once. 6 to 8 servings.
SAVORY BUTERED LOAF
Cut 1-pound loaf French bread into 1-inch slices or 1-pound
loaf Vienna bread into 1-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, turn
ing once. 24 to 28 slices or 8 rolls.
Butter Spreads: Cream 1/ 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.
Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
MEN'S FAVORITES
2
1
REUBEN SANDWICHES
4-E The Betty Crocker Recipe Card Library
REUBEN SANDWICHES
1/ cup mayonnaise or salad
dressing
1 tablespoon chili sauce
12 slices rye bread,
buttered
1/ pound sliced Swiss cheese
1/ 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; substi
tute Almond Coleslaw (below) for the sauerkraut.
Almond Coleslaw
212 cups shredded cabbage
1/ cup chopped celery
1/4 cup diced green pepper
1 cup diced cucumber
3 tablespoons minced
onion
1 teaspoon salt
Dash pepper
12 cup mayonnaise or
salad dressing
2 or 3 tablespoons light
cream
1/ cup toasted slivered
almonds
Combine all ingredients except mayonnaise, cream and al
monds. 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.
Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
MEN'S FAVORITES
22
CHOCOLATE CHIP COOKIES
CHOCOLATE CHIP COOKIES
2
/ cup shorening
2
/ 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/ cup flour.)
Drop dough by rounded teaspoonfuls 2 inches apart onto un
greased 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.
@Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
MEN'S FAVORITES
2
3
BUTTERMILK DOUGHNUTS
BUTTERMILK DOUGHNUTS
313 cups Gold Medal flour*
1 cup sugar
2 teaspoons baking powder
1 teaspoon soda
12 teaspoon salt
12 teaspoon cinnamon
14 teaspoon nutmeg
2 tablespoons shortening
2 eggs
3 cup buttermilk
Heat fat or oil (3 to 4 inches) to 375 in deep fat fryer or kettle.
Measure 112 cups flour and the remaining ingredients into large
mixer bowl. Blend 1 minute on low speed, scraping bowl con
stantly. Beat 2 minutes medium speed, scraping bowl occasion
ally. Stir in remaining flour.
Turn dough onto well-floured cloth-covered board; roll around
lightly to coat with flour. Gently roll dough 3 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 sur
face. 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 im
portant for tender, light doughnuts! If too hot, doughnuts brown be
fore 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.
Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
MEN'S FAVORITES
2
4
FAVORITE CHOCOLATE CAKES
PEPPERMINT FUDGE SOUR CREAM CAKE
1 package of our sour cream
chocolate fudge frosting mix
11/ cups whipping cream
1 package of our sour cream
chocolate fudge cake mix
1 teaspoon pepperint
extract
1/ 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/ inches, as di
rected 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/ cup semisweet
chocolate pieces
1/ cup coarsely chopped
nuts
Heat oven to 350. Grease and flour baking pan, 13x9x2 inches.
Blend cake mix (dry), puding and egg, beating by hand or with
mixer 1 to 2 minutes. Pour into pan; sprinkle batter with choco
late pieces and nuts. Bake 35 to 45 minutes or until wooden
pick inserted in center comes out clean. Serve warm or cold.
@Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
MEN'S FAVORITES
2
5
PINEAPPLE UPSIDE-DOWN CAKE
PINEAPPLE UPSIDE-DOWN CAKE
14 cup butter or margarine
12 cup brown sugar (packed)
1 can (812 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/
inches. Sprinkle brown sugar evenly over butter. Arrange pine
apple halves, cherries and pecans over sugar mixture.
Prepare cake mix as directed on package. Pour half the batter*
(about 212 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 pack
age. 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.
@Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
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
12 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 cinna
mon 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/ teaspoon salt into bowl. Cut in 1 cup plus
1 tablespoon shortening thoroughly. Sprinkle in 2 to 3 table
spoons cold water, 1 tablespoon at a time, mixing until all flour
is moistened and dough almost cleans side of bowl (1 to 2 tea
spoons 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 over
hanging 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.
Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
MEN'S FAVORITES
2
7
DEEP DISH APPLE PIE
DEEP DISH APPLE PIE
Pastry for 9-inch One-crust
Pie (below)
1 1/ cups sugar
1/ cup Gold Medal flour*
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon salt
12 cups thinly sliced
pared apples
2 tablespoons butter or
margarine
Heat oven to 425. Prepare pastry. Stir together sugar, flour, nut
meg, 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/ teaspoon salt into bowl. Cut in 1 cup plus 1 table
spoon shortening thoroughly. Sprinkle in 2 to 3 tablespoons
cold water, 1 tablespoon at a time, mixing until all flour is mois
tened 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.
@Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.