21 Gala Menus - Betty Crocker Recipe Card Library

DIVIDER CARD The Betty Crocker Recipe Card Library
about GALA MENUS FROM

THE BETTY CROCKER DINING ROOM o o o
For your Very Important Parties, do as we do i n the Betty
Crocker Ki tchens-serve these, our gal a-best menus, col lected
and publ i shed here for the very fi rst ti me.
These are the l uncheon party di shes we have served wi th
success to the cel ebri ti es and di sti ngu i shed guests who honor
us wi th vi si ts-to statesmen and actresses, world travel ers
and wri ters wi se i n food lore.
Luncheons i n our tradi ti onal 18th Century Di ni ng Room
are served to four to fourteen guests, and l i ke al l our "Kitchen
tested" men us, the foods of whi ch they are composed
have been sel ected wi th care for bal ance and vari ety i n fl avors,
textures, shapes and col ors that compl ement each other for
a beauti ful and sati sfyi ng whol e.
We recommend these speci al occas i on party foods to earn
prai se from your most sophi sti cated and knowl edgeabl e guests .
Cordi ally,
Pictured: The Betty Crocker Dining Room, Golden Valley, Minnesota.
@Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
Gala Menus from the Betty Crocker Dining Room
1. Bacon-wrapped Beef
Tenderloins
2. Beef Anchovy Roulades
on Brown Rice
3. Beef Provenale on Rice
4. Chianti Beef Roast
5. Cold Plate: Sliced Beef,
Turkey and Cheeses
6. Rib Eye Steaks
7. Teriyaki Meatballs
8. Baked Ham with
Horseradish Glaze
9. Baked Ham with Maple Glaze
10. Pork Chops Supreme
11. Broiled Saratoga Lamb Chops
12. Marinated Roast Lamb
13. Chicken Crepes Versailles
14. Crusty Curried Chicken
15. Pheasant en Creme
16. Roast Cornish Hens
17. Twin Salad Plate:
Chicken Curry, Fresh Fruit
18. Twin Salad Plate:
Fruited Chicken,
Marinated Vegetables
19. Boston Clam-Rice Bake
20. Cellini Pies
21. Lobster de Jonghe
22. Savory Scallops
23. Shrimp Curry with
Condiments
24. Trout Almandine
25. Deviled Ham Quiche
26. Golden Cheese-Shrimp Bake
27. Swiss Cheese Oven Omelet
Recipes for starred foods in menus given on cards.
10-V The Betty Crocker Recipe Card Library
about OUR DINING ROOM ...
This gracious 18th Century room, lighted by a brass and crystal
chandelier and sconces, overlooks the terrace with fountains,
umbrella tables and blooming flowers in summer, swirling
leaves or snowflakes as the seasons change across the Golden
Valley countryside.
Fresh flowers are always on the rosewood-bordered dining
table which, with its gold-upholstered chairs, stands upon a
grass green carpet. A rosewood paneled storage wall behind a
Louis XV lacquered Chinese chest conceals our treasured
china, linens, silver and crystal.
Ivory damask covers the opposite wall, against which stands a
mahogany sideboard. Nearby, a Roman-shaded window
overlooks a Japanese indoor garden.
In this room our Gala Menus are served; and since our guests,
like yours, are sometimes delayed in arriving, lunch is often
preceded with a "starter" course from punch bowl and serving
cart in our adjoining indoor patio.
Since many of our guests are men, you will find these luncheon
tested menus hearty enough to serve at dinner parties; three
menus are for popular brunches (cards 25,26 and 27). Enjoy
them all with the success they deserve.
@Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
1
8 servings
Bacon-wrapped Beef Tenderloins
Cherry T orata-Parsley Garnish
Zucchini Continental*
Green Salad with Guacamole*
Brioches
Fresh Peaches and Blueberries
with Custard Sauce*
BACON-WRAPPED BEEF TENDERLOI NS
Sel ect 8 beef t enderloin fi l ets, 1 t o 11/ i nches thick. Wrap bacon
s l ice around edge of each fi l et; secu re wit h wooden picks.
Set oven cont rol at broi l and/or 550. Pl ace fi l ets on rack in
broi l er pan. Broi l wit h tops 3 i nches from heat 8 min u tes. Tu rn;
broi l 7 minutes l onger. Season wi t h sal t, pepper and onion sal t .
8 seri ngs.
lOV The Betty Crocker Recipe Card Library
ZUCCHI NI CONTI NENTA
8 smal l zucchi ni (about
2 pounds)
1 cup butter or margari ne
2 teaspoons water
1 dove garl i c, crushed
% teaspoon sal t
1 teaspoon pepper
Cut zucchi ni l engt hwi se i n half. Melt butt er i n large s ki llet ; add
rema i ni ng i ngredi ent s. Cook and st i r zucchi ni i n butt er mi xt ure
unt i l sl i ght l y brown. Cover t i ghtly; cook 6 to 8 mi nu tes or unt i l
zucchi ni i s cr i sp-tender. 8 servi ngs.
GREEN SALAD WITH GUACAMOLE
8 cups bi te-si ze pi eces
Bibb lettuce
1 cup sliced radishes
Oi l and vi negar sal ad
dressi ng
1 can (7% ounces) frozen
guacamole di p, thawed
Toss lettuce, radi sh sl i ces and sal ad dress i ng; di vi de among 8
salad bowl s. Spoon guacamole di p onto each servi ng. 8 seri ngs.
FRESH PEACHES AND BLUEBERRI ES WITH
CUSTARD SAUCE
Di vi de 4 cups fru i t ( sl i ced fresh peaches and fresh bl ueberri es)
among 8 dessert di s hes. Mi x 1/4 cup rum and 1 can of ou r ready
to-serve van i l la puddi ng (2 cups) . Spoon over fru i t i n each di s h.
Gar n i s h wi t h mi nt. Serve i mmedi ately. 8 seri ngs.
Copyr i ght 1971 by General Mi l l s, I n c. Al l r i ght s reserved. Pr i n ted in U. S. A.
Gala Menus from the Betty Crocker Dining Room 2
12 serings
Soup Creole
*
Beef Anchovy Roulades on Brown Rice
*
Braised Pascal Celery with Pimiento
Marinated Artichokes Ripe Olives
Italian Peppers
Chocolate Cake
with Mocha Butter Frosting*
SOUP CREOLE
1 can (46 ounces) tomato
juice
5 whole cloves
1 bay leaf
1 can (101 ounces) tomato
puree
2 cups beef broth
1 onion slice
3 tablespoons sugar
11 teaspoons salt
1 teaspoon herb seasoning
Heat a l l i ngredi ent s to boi l i ng, sti rri ng occas i onal ly. Redu ce
heat ; s i mmer 5 mi nutes. Strai n ; serve i n mu gs wi th l emon s l i ces.
12 servings (about 3 cup each).
10-V
The Betty Crocker Recipe Card Library
BEEF ANCHOVY ROULADES ON BROWN RI CE
2 cans ( 2 ounces each)
anchovy fi l l ets, drai ned
4 l arge cl oves garl i c, mi nced
8 l arge spri gs parsl ey,
chopped (about 1 cup)
1 cup mi nced oni on
12 sl i ces beef top round
steak (6x6 i nches each) ,
1 i nch thi ck
34 cup shorteni ng
2 cans (101 ounces each)
condensed beef broth
( boui l l on)
1 teaspoon pepper
1 cup l i ght cream
2 tabl espoons l emon j ui ce
Hot cooked brown ri ce
Mash a nchovy f i l l ets to a paste. Mi x i n gar l i c, pars l ey and on i on
u nt i l mi xtu re i s mushy. Spread on stea k s l i ces. Rol l up; t i e wi t h
stri ng. Mel t shorteni ng i n 2 l arge skillets. Brown rolls over me
di u m heat. Dra i n of fat.
Add beef broth and pepper. Cover ; s i mmer 1 hou r. Uncover ;
sti r i n cream and l emon j u i ce. Si mmer about 30 mi n u tes l onger
or u nt i l sauce i s consi stency of t hi n wh i te sauce. Cut st r i ng
a round rol l s and remove. Serve rol l s and s auce wi t h r i ce. 1 2
servi ngs.
MOCHA BUTIER FROSTING FOR CHOCOLATE CAKE
Beat 11/ cups soft butter unt i l l i ght and f l uffy. Bl end i n 5 cups
confect i oners' s ugar, 1/ cup mi l k and 2 teaspoons i nstant cof
fee; beat unti l smooth. Cover ; ref r i gerate unt i l mi xt u re is of
spreadi ng cons istency. Fi l l s and frosts two 8- or 9-i nch layers.
Copyr i ght 1971 by General Mi l l s, I nc. Al l ri ght s reserved. Pri nt ed i n U. S. A.
Gala Menus from the Bett Crocker Dining Room 3
8 serings
Wine Punch
Rye Wafers with Smoky Spread
*
Beef Provem;ale on Rice*
Broiled Tomato Garnish
*
Endive and Boston Lettuce Salad
Hot Buttered French Bread
Lemon Sherbet with Raspberry Sauce
Macaroons
RYE WAFERS WITH SMOKY SPREAD
2 cups ground cooked ham
1/ cup fi nel y chopped cel ery
1/ cup dai ry sour cream
1 teaspoon papri ka
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cloves 1 can (8% ounces) crushed
pi neappl e, drai ned Rye wafers
Mi x a l l i ngredi ents except rye wafers; ch i l l . Serve wi t h rye
wafers. 2% cups spread.
BEEF PROVENcALE ON RICE
14 cup s al ad oi l
11 pounds smal l oni ons
4 pounds beef chuck, cut
i nto 2-i nch cubes
1 cup Gol d Medal fl our
1 tabl espoon tomato paste
3 cups red Burgundy
1 teaspoon i nstant beef
boui l l on
1 teaspoon thyme l eaves
1 teaspoon marjoram l eaves
1 teaspoon pepper
2 bay l eaves
% pound smal l mushrooms
Sni pped chi ves
Hot cooked ri ce
Heat oven to 325. I n Dutch oven, heat butter and oi l . Cook
and st i r oni ons i n fat 5 mi n u tes. Set oni ons asi de. Brown meat,
a thi rd at a t i me. Set meat asi de.
Remove Dutch oven f r om heat ; pour of f al l but 1 tabl espoon
fat. Bl end i n f l our and t omato paste. Sti r i n Bu rgundy gradua l l y;
mi x i n meat, season i n gs and mush rooms.
Cover ; bake 1 1/ hours. Add oni ons; bake 1 hou r l onger or u nt i l
meat i s t ender. Spri nkl e wi t h chi ves. Serve on ri ce. 8 seri ngs.
BROI LED TOMATO GARNI SH
Set oven contr ol at broi l and/or 550. Dot 8 t omato hal ves wi t h
butter; season with salt and basil. Broil 5 i nches f r om heat 5
mi nu tes or u nt i l bu bbl y. 8 servi ngs.
To serve dessert, partially thaw frozen raspberries; spoon
over lemon sherbet.
Copyr i ght 1971 by General Mi l l s, Inc. Al l r i ght s reserved. Pri nted in U. S. A.
10 serings
Chianti Beef Roast
*
Sauteed Mushroom Cap-Parsley Garnish
Oven Rice with Peas and Pimiento
*
Tomatoes Vinaigrette*
Hot Baking Powder Biscuits
Double Berry Sundaes
*
CHIANTI BEEF ROAST
3 tablespoons shortening
5-pound rolled beef rump
roast
1 teaspoon salt
1/ teaspoon pepper
2 cups Chianti
Melt shortening in Dutch oven. Brown roast in shortening over
medi u m heat about 15 mi nu tes. Season wi t h sal t and pepper.
Pou r Chi ant i over roast. Cover ; bake i n 325 oven 3 to 312 hours
or unt i l roast i s tender . Serve hot or chi l l and s l i ce. 1 0 servings.
lOV
OVEN RICE WITH PEAS AND PIMIENTO
4 cups boil ing water
2 cups uncooked regul ar rice
2 teaspoons sal t
1 package (10 ounces)
frozen green peas
1 cup chopped pi mi ento
Heat oven to 350. Mi x water, r i ce and sal t i n u ngreased baki ng
di sh, 1 31/x9x2 i nches. Cover ; bake 25 to 30 mi n u tes or u nt i l
l iqu i d i s absorbed and r i ce i s tender. Wh i l e r i ce bakes, cook
peas as di rected on package. Sti r peas and pi mi ento i nto r i ce.
10 to 12 servi ngs.
TOMATOES VINAIGRETTE
10 thick tomato sl i ces
1 cup ol ive oi l
1 cup wi ne vi negar
2 teaspoons oregano
1 teaspoon salt
2 cl oves garl ic, minced
1h teaspoon pepper
1 teaspoon dry mustard
Mi nced oni on
Snipped parsl ey
Pl ace tomatoes i n baki ng pan, 8x8x2 i nches. Mi x rema i ni ng i n
gred i ents except oni on and parsl ey; pou r over tomatoes. Cover ;
refri gerate 2 hours, basti ng occasi onal l y wi t h dress i ng. To serve,
dri zzl e wi t h dressing and spr i nkl e wi th oni on and pars l ey. 10
servi ngs.
DOUBLE BERRY SUNDAES
Heat 2 packages ( 10 ounces each) frozen bl ueber r i es, t hawed.
Serve over raspber ry i ce-cream bal l s. 10 servi ngs.
Copyr i ght 1971 by General Mi l l s, Inc. Al l r i ghts reserved. Pri nt ed i n U. S. A.
12 serings
Hot Bouillon
*
Cold Plate:
Sliced Beef, Turkey and Cheeses*
Marinated Green Beans
and Artichoke Hearts
*
Garden Cottage Cheese in Tomato Cups
*
Hot Bite-size Biscuits
Grasshopper Angel*
HOT BOUI LLON
4 cans (101/ ounces each) 14 teaspoon pepper
condensed beef broth 1 teaspoon salt
(bouillon) 1 teaspoon onion salt
4 soup cans water 14 teaspoon celery salt
1 cup sherry, if you wish 14 teaspoon sweet basil
In large kett l e, heat a l l i ngredi ents to s i mmer i ng. Serve hot.
12 servings (about 3 cup each).
= Our dining room guests find the cold plates already on the
table; hot biscuits are passed.
l OV
INDIVIDUAL COLD PLATES
For each serving, arrange on l eaf l ettu ce, 1 s l i ce col d cooked
t u rkey, 2 t hi n s l i ces roast beef, rol l ed up, 1 stri p caraway cheese
and 1 t r i angl e Cheddar cheese. Al l ow about 1/ pou nd meat per
servi ng.
On Bi bb l ettuce, ar range whol e green beans and canned a rt i
choke hea rts t hat have been mar i nated i n Ital i an sal ad dressi ng.
On a bed of parsl ey, pl ace a t omato stuffed wi t h Garden Cot
tage Cheese ( bel ow) .
Garden Cottage Cheese: Mi x 412 cups (th ree 1 2-ou nce cartons)
creamed cottage cheese, 1 cup s l i ced cucu mber, 1 cu p s l i ced
radishes, dash sal t and pepper.
GRASSHOPPER ANGEL
24 l arge marshmal l ows
3 cup mi l k
2 tabl espoons each green
creme de menthe and
white creme de cacao
1 teaspoon salt
Few drops green food col or
1 pi nt whi ppi ng cream,
whi pped
1 angel food cake
Toasted sl ivered al monds
I n saucepan over l ow heat, mel t marshmal lows i n mi l k, sti r r i ng
constant l y. Remove f rom heat ; cool . Mi x in l i queu rs, sal t and
food col or; ch i l l . Fol d i n whi pped cream.
Spl i t cake to make 3 l ayers. F i l l and f rost cake wi t h 1 cup fi l l i ng
for each l ayer. Gar n ish top wi th al monds.
Copyri ght 1971 by General Mi l l s, Inc . Al l ri ghts reserved. Pri nted i n U. S. A.
6 serings
Rib Eye Steaks
*
Olive-Carrot Garnish*
Herbed Broccoli*
Green Salad with Radishes
and Cauliflowerets
Little Cheese Loaves
*
Warm Pumpkin Pie with
Nutmeg Whipped Cream*
RIB EYE STEAKS
Set oven control at broi l and/or 550. Pl ace 6 r i b eye steaks,
% to 1 i nch t h i ck, on rack i n broi l er pan. Broi l wi t h tops 3
i nches from heat about 8 mi nutes. Tu rn ; broi l 7 mi n u tes l onger
for medi u m doneness. Season wi t h sal t and pepper. 6 serings.
OLIVE-CARROT GARNISH
I nsert several t hi n carrot sti cks i n pi tted r i pe ol i ve. Nestl e 3
ol i ves on a s pr i g 6f parsl ey.
lOV
HERBED BROCCOLI
3 pounds broccoli
2 cups water
3 chicken bouillon cubes
1 cup chopped onion
1 teaspoon marjoram leaves
1 teaspoon basil leaves
3 tablespoons butter,
melted
Tr i m off broccol i l eaves; cut off ends of l ower stems. Cut l arge
stal ks l engthwi se in hal f. In l arge ski l l et, heat water to boi l i ng;
add bou i l l on cu bes, on i on, marjoram, basi l and broccol i . Cover ;
heat to boi l i ng. Cook 1 0 mi nutes or j ust unt i l tender. Drai n ;
drizzl e wi t h butter. 6 servings.
LITTLE CHEESE LOAVES
Heat oven to 400. Grease bottoms of 6 mi ni at u re l oaf pans,
41hx23x1 12 i nches. Prepare 1 package of ou r corn mu ff i n mi x
as di rected except-sti r i n 1 teaspoon seasoned sal t, 2 tea
spoons caraway seed and 1 cup sh redded sharp Cheddar
cheese. F i l l pans 1 h fu l l . Bake about 20 mi nutes. Serve on i ndi
vi dual bread boards. 6 loaves.
NUTMEG WHIPPED CREAM FOR PUMPKIN PIE
In c hi l l ed bowl , beat 1 cup ch i l l ed whi ppi ng cream u nt i l sti ff ;
gradua l l y beat i n 2 tabl espoons honey and 1 teaspoon n utmeg.
About 2 cups.
Bake Little Cheese Loaves earlier in the day, cool and wrap
them in aluminum foil, ready to heat while the steaks are broiling.
Copyri ght 1971 by General Mi l l s, Inc . Al l r i ghts reserved. Pri nted in U. S. A.
7
10 servings
Raspberry Catawba*
T eriyaki Meatballs* Rice
Pea Pods with Carrots
Green Salad with Coconut Chips
Sesame Butter Sticks*
Minted Snowballs*
RASPBERRY CATAVBA
frozen raspberries,
thawed
2 bottles (25. 6 ounces each)
sparkling catawba grape
juice, chilled
Heat raspber ries to boil ing; cook 1 0 minutes. St rain and cool .
Mix with grape juice; pou r over ice in pu nch bowl . 15 servings
(about 1 cup each).
= To make Sesame Butter Sticks, prepare Butter Sticks (RECIPES
CHILDREN CAN MAKE card 16) as directed except-sprinkle with sesame
seed before baking.
TERIYAKI MEATBALLS
3 pounds ground beef
3/4 cup chopped onion
3 cup chopped water
chestnuts
11/ cups soft bread crumbs
3 eggs
3 teaspoons salt
1 teaspoon ginger
3 cup milk
3 tablespoons shortening
11 cups white wine
11/ cups beef broth
14 cup plus 2 tablespoons
cornstarch
3/4 cup sugar
3 cup vinegar
3 tablespoons soy sauce
41 to 6 cups beef broth
Mi x beef, on i on, water chest nuts, cru mbs, eggs, sal t , gi nger and
mi l k. Shape i nto bal l s. Mel t shorteni ng i n 2 l arge ski l l ets ; brown
meatballs. Drain off fat. Add wine and 1 12 cups beef brot h.
Si mmer 30 mi n u tes.
Mi x cornstarch and sugar. St i r i n vi negar, soy sauce and remai n
i ng broth. Pour hal f i n to each ski l l et ; cook over medi u m heat,
sti rri ng constant l y, u nt i l mi xtu re t hi ckens and boi l s. Boi l and
st i r 1 mi n ute. 10 servings.
MINTED SNOWBALLS
Rol l 10 van i l l a i ce-cream bal l s i n shredded coconut. F reeze. At
servi ng t i me, spoon half the Mi nt Sau ce ( bel ow) i nto dessert
dishes. Add ice-cream bal l s and spoon on remai ni ng sauce. 10
servings.
Mint Sauce: Heat 1 j ar (10 ounces) mi nt jel l y and 3 to 4 tabl e
spoons water, sti rri ng occasi onal l y, unt i l jel l y i s mel ted. Strai n i f
foam for ms. Cool .
Copyri gh t 197 1 b y General Mi l l s, Inc . A l l rights reserved. Printed in U. S. A.
8
10 servings
Tangy Cranberry Punch*
Baked Ham with Horseradish Glaze*
Scalloped Potatoes*
Green Beans Almandine*
Watermelon Pickles Carrot Curls
Cucumber Slices
Pumpernickel Rolls
Strawberry Shortcakes
TANGY CRANBERRY PUNCH
2 cans (12 ounces each) % cup water
pi neappl e jui ce
3 cups cranberry cocktai l
1 cup orange j ui ce
2 tabl espoons l emon j ui ce
3 tablespoons sugar
3 cups gi nger ale
1/ l emon, thi nl y sl i ced
1 orange, thi nl y sl i ced
Sti r toget her f ru i t j u i ces, wat er and sugar unt i l sugar i s dissol ved.
Just before servi ng, pou r over i ce i n punch bowl . Add gi nger
al e and gar n i s h wi th fru i t s l i ces. 10 servi ngs (about 1 cup each).
BAKED HAM WITH HORSERADISH GLAZE
S12- to 6-pound fully
cooked boneless ham,
cut into %-inch slices
and tied
*
Whole cloves
1 cup brown sugar (packed)
1 cup horseradish
1 cup lemon juice
Heat oven to 325. Pl ace ham on rack in s hal l ow roast i ng pan.
I nsert cl oves i n ham. Bake 1 t o 112 hou rs.
I n s mal l saucepan, sti r toget her remai ni ng i ngredi ents; heat to
boi l i ng. I ncrease oven temperatu re to 400. Pou r horseradi sh
gl aze over ham. Bake 15 mi nu tes l onger, basti ng occas i onal l y
wi t h gl aze. 10 servings.
*
Ask your meat retailer to cut the ham, reassemble and tie with cord.
SCALLOPED POT A TOES
Prepare 2 packages of our scal l oped potatoes as di rected except
-use 3-quart casserol e. Bake 35 to 40 mi nu tes. 10 servings
(about 1/ cup each).
GREEN BEANS ALMONDINE
Cook 3 packages (10 ounces each) frozen green beans a s di
rected on package. Pou r mel ted butter over beans; spr i n kl e wi t h
toasted s l i vered al monds. 10 servings.
Copyright 197 1 by General Mil l s, Inc . All rights reserved. Pri nt ed in U. S. A.
9
10 serings
Sparkling Pink Catawba
Baked Ham with Maple Glaze*
Squash Rings filled with Peas and Celery*
Avocado-Apple-Grapefruit Salad
Cloverleaf Rolls
Soft Ginger Cookies* Pineapple Sherbet
BAKED HAM WITH MAPLE GLAZE
51-to 6-pound fully cooked
boneless ham, cut into
14-inch slices and tied*
1 cup dark corn syrup
2 tablespoons prepared
mustard
34 cup brown sugar (packed) 1 tablespoon maple flavoring
Heat oven to 325. Bake ham as di rected on card 8. Combi ne
remaining i ngredients. I ncrease oven temperatu re t o 400. Pou r
mapl e gl aze over h a m. Bake 1 5 mi nutes l onger, basti ng occa
s i onal l y wi t h gl aze. 10 servings.
*Ask your meat retailer to cut the ham, reassemble and tie with cord.
SQUASH RINGS FILLED WITH PEAS AND CELERY
Heat oven to 450. Cut 2 l arge acorn squ as h i nto ten 1-i nch
s l i ces; remove seeds and f i bers. Pl ace s l i ces on rack i n roasti ng
pan. Pou r water ( 1 i nch deep) i nt o pan. Cover; bake 30 min
utes. Uncover; br us h wi t h butter and s pri nkl e wi th seasoned
s al t. Bake 15 mi nutes l onger or unti l squash is tender.
Whi l e squash bakes, cook 3 packages (10 ou nces each) frozen
green peas and cel ery as di rected. To s erve, fi l l s quas h ri ngs
wi t h peas and cel ery. 10 servings.
SOFT GINGER COOKIES
1z cup shortening
1 cup sugar
1 cup dark molasses
1z cup water
4 cups Gold Medal flour*
11 teaspoons salt
1 teaspoon soda
11z teaspoons ginger
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon allspice
Mi x t horou gh l y shorteni ng and s ugar. Bl end in remai ni ng i ngre
di ents. Cover dough; chi l l 3 hou rs .
Heat oven t o 375. Rol l dough 1 i nch thi ck on l i ght l y f l ou red
cl ot h-covered board. Cut i nto 3- i nch c i rcl es. Sprinkl e wi t h
s ugar; pl ace on wel l -greased baki ng s heet. Bake 10 t o 12 mi n
utes . Cool cooki es on baki ng s heet 2 min utes; remove to wi re
rack. 31z dozen cookies.
*If using self-rising flour, omit salt and soda.
Copyri ght 1971 by General Mi l l s, Inc. Al l r i ghts reserved. Pri nted in U. S. A.
1
0
8 serings
Green Salad
with Roquefort French Dressing*
Pork Chops Supreme*
Chive-sprinkled Carrots
French Green Beans
Snowflake Rolls
Fresh Peach Melba
*
ROQUEFORT FRENCH DRESSING
% cup vinegar or lemon juice 1 teaspoon pepper
1 cup salad oil or olive oil Dash cayenne red pepper
1 teaspoon salt % cup crumbled roquefort
1 teaspoon paprika cheese
I n t i ghtl y covered j ar, shake al l i ngredi ents except cheese u nt i l
bl ended. Add cheese. Refri gerate several hou r s t o bl end f l avors.
Shake agai n before servi ng. 1 12 cups dressing.
PORK CHOPS SUPREME
Heat oven to 350. Tri m fat from 8 pork chops, 1 1/ i nches t hi ck.
Pl ace chops i n u ngreased jel l y rol l pan, 1 51hx1 01hx1 i nch. Top
each chop wi t h 1 t hi n onion s l ice and 1 thin l emon s l ice. Spoon
1 tabl espoon brown s ugar and 1 tabl espoon cats up on each
chop.
Cover wi t h a l u mi num foi l . Bake 212 hou rs. Uncover; baste
chops and bake 30 min utes l onger, basti ng occasional l y to
gl aze chops. Watch carefu l l y du ri ng l ast 30 minutes. 8 servings.
FRESH PEACH MELBA
Heat 1 12 cups s ugar and 3 cup water to boi l i ng, sti r ri ng u nti l
sugar is di ssol ved. Reduce heat; add 4 peaches, peel ed and
hal ved. Cook just until tender, s pooning syr up over peaches
occasi onal l y. Chi l l .
Spoon pi stachi o i ce cream i nto dessert di shes. Top each servi ng
wi t h peach hal f and Raspberry-Cu rrant Sau ce ( bel ow) . 8 servings
Raspberry-Currant Sauce: Heat 1 package (1 0 ounces) frozen
raspber r i es, thawed, and 12 cup cu rrant jel l y to boi l i ng. Bl end 1
tabl espoon cold water and 1 12 teaspoons cornstarch; sti r i nto
berry mi xtu re. Cook, stirri ng constantl y, unti l mixtu re thickens
and boils. Boil and stir 1 minute. Cool and strai n.
@Copyri gh t 1 97 1 b y General Mi l l s, Inc. A U r i ght s reserved. Pr i nted i n U. S. A.
11
12 serings
Broiled Saratoga Lamb Chops*
Pear Half-Mint l elly Garnish
Fresh Asparagus with Mock Hollandaise*
Golden Relish Molds*
Tiny Cinnamon Rolls
Fresh Fruit Curacao*
BROILED SARATOGA LAMB CHOPS
Di agona l l y s l as h outer edge of fat on 1 2 Saratoga l amb chops,
1 to 1 1/ i nches t hi ck, at 1 - i nch i nt erval s to prevent cur l i ng.
Pl ace chops on rack i n broi l er pan. Set oven cont r ol at broi l
and/or 550. Broi l wi t h tops 3 t o 5 i nches from heat 2 5 t o 30
mi nu tes or u nt i l brown, t urni ng once. Season wi t h sal t and
pepper. 12 serings.
=Ask your meat retailer for rib lamb chops, boned and rolled
around a section of pork tenderloin.
FRESH ASPARAGUS WITH MOCK HOLLANDAISE
Cook 412 pou nds fresh asparagus spears u ncovered in 1 i nch
boil i ng sal ted water 5 mi nutes. Cover ; cook 7 to 1 0 minu tes
l onger or unt i l cri s p-tender. Drai n.
Whi l e as paragus cooks, bl end 1 can ( 101/ ounces) condensed
cream of chicken soup, 14 cup mayonnaise and 1 tabl espoon
l emon j uice. Cook over l ow heat, st i rr i ng occas i onal l y, unt i l
heated through. Serve s auce over asparagus. 12 servings.
GOLDEN RELISH MOLDS
1 package (6 ounces) orange
flavored gelatin
4 or 5 medium carrots
4 celery stalks
10 green onions
1 teaspoon salt
Bibb lettuce
Dairy sour cream
Pimiento strips
Pr epare gel at i n as di rected on package except-decrease water
to 1 1/ cups and ch i l l unti l sl ight l y thickened. F i nel y chop vege
tabl es. Sti r vegetabl es and s al t i nto gel at i n. Pour i nto 12 i ndi
vi dual mol ds. Ch i l l u nt i l fi rm, at l east 6 hours. Unmol d onto
Bibb l ettu ce; top wi t h sour cream and pi mi ento strips. 12
servings.
FRESH FRUIT CURACAO
Mar i nate 2 cups fresh st rawberr i es i n j u st enough curacao to
cover. Mi x wi t h 7 cups cut- up pi neappl e and papaya. Spoon
fru i ts i nto 12 dessert di s hes. Gar ni s h wi t h mi nt . 12 servings.
@Copyr i ght 1971 by General Mi l l s, Inc. Al l r ight s reserved. Print ed in U. S. A.
1
2
12 servings
Athenian Salad*
Marinated Roast Lamb*
Bulgar Pilaf*
Buttered Spinach with Mushrooms
Crusty Rolls
Lime Chiffon Pie
ATHENIAN SALAD
Di vide 6 cups each bi te-si ze pi eces romai ne and head l ettuce,
16 radi s hes, s l i ced, 2 cucumbers, s l i ced, and 8 sca l l i ons, cut u p,
between 2 l arge pl ast i c bags. Add 1 cup pl u s 2 t abl espoons oi l
and vi negar s al ad dressi ng and 18 Greek or r i pe ol i ves t o each
bag.
Cl ose bags and shake unt i l i ngredi ents are coated. Di vide among
1 2 sal ad bowl s; t op wi t h 1 cup cr umbl ed bl ue or feta cheese
and 2 cans (2 ounces each) rol l ed anchovi es wi th capers,
drai ned. 12 serings.
lOV
MARINATED ROAST LAMB
Marinade (below)
5-to 6-pound rolled lamb
shoulder
2 medium carrots, sliced
1 medium onion, sliced
1 cup water
3 tablespoons flour
Pou r Mari nade over meat in glass di s h; cover and refri gerate 24
hou rs, t ur ni ng meat occasi onal l y. Heat oven to 325. Pl ace
meat, Mari nade, carrots and on i ons i n roasti ng pan. Roast un
covered 31 hou rs or u ntil meat i s tender, basti ng 5 or 6 t i mes
wi th Mari nade.
Remove meat and vegetables; keep warm. Strai n brot h; mea
s ure 2 cups and pour i nto pan. Shake water and f l ou r i n cov
ered j ar ; sti r f l ou r mixtu re sl owl y i nto broth. Heat to boili ng,
st i r ri ng constantl y. Boi l and sti r 1 mi nute. Serve over s l i ced
l amb. 12 servings.
Marinade: Heat 2 cans (1012 ounces each) condensed beef
broth (bou i l l on) , 2 tablespoons pi ckl i ng s pi ce, 112 teaspoons
pou l t ry seasoni ng, 1 teaspoon sal t, 2 t abl espoons grated l emon
peel and 3 tabl espoons l emon j ui ce. Cool .
BULGAR PI LAF
Cook and sti r 1 cup each minced oni on, chopped green pep
per and butt er u nt i l oni on i s tender. Sti r i n 6 cups chi cken
broth, 3 cups bul gar wheat, 3 cans ( 3 ou nces each) s l i ced mush
rooms, drai ned, 11 teaspoons s al t and 1 teaspoon pepper.
Cover ; heat to boi l i ng. Reduce heat and s i mmer 15 mi nutes. 12
servings.
Copyr i ght 1971 by General M i l l s, I n c . Al l r i ght s reserved. Pri nted in U . S. A.
Gala Menus from the Betty Crocker Di ni ng Room
1
3
12 servings
Cranberry Cocktail
Chicken Crepes Versailles*
Peas with Water Chestnuts
Pickled Beets Celery and Carrot Curls
Creme de Menthe Parfaits*
CHI CKEN CREPES VERSAI LLES
Crepe Sauce: In saucepan, mel t 2 tabl espoons butt er or mar
gar i ne; bl end i n 2 tabl espoons f l ou r. Cook over l ow heat, st i r
r i ng unt i l bubbl y. Remove from heat ; sti r i n 2 cups l i ght cream.
Heat t o boi l i n g, s t i r ri ng constant l y. Boi l and st i r 1 mi nute. Re
move from heat ; cover and keep warm. ( Cont i nued on back of
t hi s card. )
Crepes can be made ahead and frozen. Cool and stack be
tween layers of waxed paper, wrap in aluminum foil and freeze. To
thaw, separate and let stand at room temperature 10 minutes. Fill and
bake as recipe directs.
CHI CKEN CREPES VERSAI LLES (continued)
Crepe Sauce (front of this
card)
1 can (4 ounces) mushroom
stems and pieces, drai ned
1 / cup chopped green pepper
1 / cup butter or margari ne
1 / cup Gol d Medal fl our
2 teaspoons salt
1 teaspoon pepper
2 cups chi cken broth
2 cups l ight cream
2 cups diced cooked chicken
1/ cup chopped pi mi ento
2 cups Bi squi ck baking mix
2 eggs
2 cups mi l k
2 cups shredded Swiss cheese
Nutmeg
Prepare Crepe Sauce; set asi de. Cook and st i r mus hrooms and
green pepper i n butter unt i l tender. Bl end i n flou r, sal t and
pepper. Cook over l ow heat, st i r r i ng unt i l mi xtu re i s bubbl y.
Sl owl y st i r i n chi cken broth and cream. Heat to boi l i ng, sti rring
constantly. Boil and sti r 1 mi nute. Sti r i n chi cken and pi miento;
heat t h rough.
Prepare crepes: Beat baki ng mi x, eggs and mi l k wi t h rotary
beater unti l smoot h. Spoon 2 t abl espoons batter i nto hot l i ght l y
greased 6- or 7- i nch s ki l l et. Rotate pan unt i l bat t er covers bot
t om. Bake unti l bubbl es appear. Tu rn ; bake ot her s i de.
Heat oven to 350. Spoon 1 cup ch i cken mixtu re on each
crepe; rol l up. Pl ace seam si de down in 2 ungreased baki ng
d i shes, 1 1 1hx71hx1 1h i nches. Cover wit h Crepe Sauce; top with
cheese and nutmeg. Bake u ncovered 20 mi nutes. 12 servings.
To make Creme de Menthe Parfaits, alternate layers of vanilla
ice cream and green creme de menthe in parfait glasses. Top with
whipped cream and pistachio nuts.
@Copyright 1971 by General Mills, I nc. All righ ts reserved. Printed in U.S.A.
Gala Menus from the Betty Crocker Di ning Room
1
4
8 servi ngs
Chilled Tomato Juice
Crabmeat Canapes*
Crusty Curried Chicken*
Chutney Garnish*
Artichoke Hearts with Lemon Butter
Cranberry-Pineapple Mold*
Crescent Rolls
Pink Mint Ice Cream
with Hot Fudge Sauce
CRABMEAT CANAP
E
S
Heat oven to 400. Mi x 1 can (71/ ounces) cr abmeat, drai ned
and cart i l age removed, 1 cup mayonnai se, 1 t easpoon Wor
cestersh i re s auce, 14 cup di ced cel ery and 1 di l l pi ckl e, di ced.
Spread on 24 t oast rou nds. Top each wi t h 1 s l i ce process
cheese. Heat on u ngreased baki ng s heet 15 mi nutes. 24 appe
ti zers.
CHUTNEY GARNISH
F i l l t i ny saki cups wi t h chopped chut ney; s pri n kl e wi t h s ni pped
pars l ey. Su rround cups wi th par sl ey.
10-V
CRUSTY CURRI ED CHI CKEN
8 chi cken breasts, spl i t
14 cup shorteni ng
1 cup Bisqui ck baki ng mi x
11 teaspoons sal t
1 teaspoon pepper
1 teaspoon curry powder
Heat oven to 425. Wash chi cken and pat dry. I n oven, mel t
s horten i ng and bu tter i n baki ng pan, 1 3x9x2 i nches.
Mi x baki ng mi x and seasoni ngs i n pl asti c bag. Shake 2 or 3
chi cken pi eces at a t i me i n bag to coat t horough l y. Pl ace
chi cken ski n s ide down i n s i ngl e l ayer i n pan. Bake 40 mi n u tes.
Reduce oven temperat u re to 375. Tu rn chi cken ; bake 20 mi n
utes l onger. 8 servi ngs.
CRANBERRY-PI NEAPPLE MOLD
2 cups boi l i ng water
raspberry-fl avored
gelati n
1 can (16 ounces) whol e
cranberry sauce
1 can (83 ounces) crushed
pi neappl e
3/4 cup por
1 cup chopped wal nuts
Leaf l ettuce
lemon Mayonnaise (bel ow)
Pou r water over gel at i n in bowl , st i rri n g u nt i l gel at i n is di s
sol ved. Sti r i n cr anberry sauce, pi neappl e (wi t h syru p) , port and
n uts. Pou r i nto 8 mol ds. Chi l l unt i l f i r m. Unmol d on l ett uce;
t op wi t h Lemon Mayonnai se. 8 servings.
lemon Mayonnai se: Mi x 1/ cup mayonnai se or s al ad dress i ng
and 14 cup frozen l emonade concent rate, t hawed. Fol d i n 1/
cup whi ppi ng cream, whi pped.
Copyr i ght 1971 by General Mi l l s, Inc. Al l r i ghts reserved. Pr i nted i n U. S. A.
1
5
12 seri ngs
Pheasant en Creme*
Wild Rice Elegant*
Buttered Peas with Celery
Fresh Fruit Salad*
Angel Food Cake
with Softened Ice Cream
WI LD RI CE ELEGANT
Pou r 8 cups boi l i ng water over 2 cu ps u ncooked wi l d r i ce ;
cover and l e t stand 20 mi nutes. Dra i n. Repeat 3 t i mes, us i ng
fresh boi l i n g water each t i me and addi ng 2 tabl espoons s al t t he
l ast t i me.
F ry 8 s l i ces bacon, di ced, unt i l cr i sp; drai n off a l l but 3 t abl e
spoons f at . Add 8 green oni ons, f i nel y chopped, and 12 f r esh
mus hrooms, t hi nl y s l i ced; cook unt i l tender. Sti r i n ri ce, sal t
and pepper ; heat t h rough. 12 serings.
PHEASANT EN CREME
5 or 6 pheasants, halved
2 cups chicken broth
2 cups cream
3 cup brandy
2 tabl espoons Worcester
shire sauce
1 cup chopped onion
2 cl oves garl ic, mi nced
1 tabl espoon pl us 1
teaspoon sal t
1 teaspoon pepper
Mel ted butter
Papri ka
1 cup water
1 cup Gold Medal fl our
Heat oven to 325. Wash pheasants and pat dry. Pl ace i n 2 roast
i ng pans. Mi x remai ni ng i ngred i ents except butter, papr i ka,
water and fl our ; heat t hrough and pou r over pheasants. Cover ;
b
ake 2 hours.
Decrease oven t emperatu re to 300. Remove pheasants from
sauce ; pl ace s ki n si de up i n 2 jel l y rol l pans, 1 512 x1 01/ x1 i nch.
Brus h wi t h butter ; spri nkl e wi t h papr i ka. Bake 30 mi nu tes or
unt i l tender and brown.
Wh i l e pheasants brown, s ki m fat from sauce; st ra i n sau ce i nto
l arge saucepan. Shake water and fl our i n covered j ar ; sti r s l owl y
i nto s auce. Heat to boi l i ng, sti rri ng constant l y. Boi l and st i r 1
mi nu te. Serve wi t h pheasants. 12 servi ngs.
FRESH FRUIT SALAD
For each servi ng, arrange on l eaf l ettuce 2 water mel on wedges,
3 cantal oupe ba l l s, 2 pl um hal ves and a cl ust er of green grapes.
Spoon on l emon yogurt and garn i s h wi th watercress.
@Copyr i ght 1971 by General M i lls, I nc. Al l r i ght s reserved. Pr i nted in U . S. A.
1
6
12 seri ngs
Hot Madrilene*
Roast Cornish Hens*
Peach Half-Cranberry Relish Garnish
Poppy Seed Noodles
Peas with Mushrooms
Corn Muffins*
Baked Custards with Raspberries*
HOT MADRJLENE
I n l arge saucepan, heat 2 cans(13 ounces each) cl ear madri l ene
and 2 cans ( 13 ounces each) r ed madr i l ene to boi l i n g. Remove
f rom heat. Serve hot. 12 to 15 seri ngs (about 1/ cup each).
CORN MUFFI NS
Ahead of t i me, bake 2 packages of our corn muffi n mi x as
di rected. At servi ng t i me, wrap muff i ns i n foi l ; heat i n 425 oven
10 mi nutes. 24 muffi ns.
10-V
ROAST CORNISH HENS
6 Rock Cornish hens
(about 11/ pounds each),
spl it
11/ cups Gol d Medal flour
3 teaspoons sal t
% teaspoon pepper
11/ cups shortening
( hal f butter)
Melted butter
Paprika
Heat oven to 425. Wash hens and pat dry. Mi x f l our, s al t and
pepper; coat hens wi t h f l our mi xture. I n oven, mel t s horteni ng
i n two baki ng pans, 13x9x2 i nches.
Pl ace hens s ki n s i de down in mel ted s horteni ng. Bake u ncov
ered 45 mi nutes. Turn ; bake 1 5 mi nutes l onger. Brus h wi t h
mel ted butter and spr i nkl e wi t h papri ka. 12 servings.
BAKED CUSTARDS WITH RASPBERRIES
6 eggs, sl ightly beaten
2 cup sugar
1 teaspoon salt
2 teaspoons vanil l a
5 cups mi l k, scal ded
Nutmeg
Sweetened fresh
raspberries
Heat oven to 350. Bl end eggs, s ugar, sal t and van i l l a. Gradual l y
sti r i n mi l k. Pour i nto twel ve 6-ou nce cu stard cups. Spr i nkl e
wi t h nutmeg. Pl ace cups i n 2 baki ng pans, 13x9x2 i nches. Pour
very hot water i nto pans to within 1 / inch of tops of cu ps.
Bake about 45 mi nutes or unt i l kni fe i nserted hal fway between
center and edge comes out cl ean. Remove cups from water.
Ch i l l . Un mol d i nto s herbet di s hes; top wi t h berri es. 12 servings.
Copyri ght 1971 by General Mi l l s, I nc. Al l ri ghts reserved. Pri nted i n U. S. A.
17
12 serings
Sherried Vegetable Bouillon*
Twin Salad Plate:
Chicken Curry Salad*
Fresh Fruit Salad*
Hot Baking Powder Biscuits
Frosted Brownies* Demitasse
SHERRI ED VEGETABLE BOUI LLON
condensed beef broth
( bouil l on)
vegetable juice cocktail
1 cup sherr
Snipped parsley
In large saucepan, heat all ingredients except parsley to sim
mering. Sprinkle with parsley. Serve hot. 12 servings (about %
cup each) .
lOV
CHICKEN CURRY SALAD
4 cups cut-up cooked chicken
2 cups diced cel ery
2 tabl espoons l emon j uice
Sal t and pepper
1 / cup dairy sour cream
12 cup mayonnaise
11 teaspoons curry powder
4 hard-cooked eggs, cut up
lettuce cups
2 hard-cooked eggs, sl iced
Snipped parsl ey
Toss chi cken, celery, l emon j ui ce, salt and pepper. Mi x i n sou r
cream, mayonnai se and cu rry powder. Carefull y fold i n cut - up
eggs. Cover and chi l l . j ust before servi ng, spoon chi cken mi x
t ure i nto lettu ce cups. Garn i sh wi t h egg sl i ces and parsley.
12 servings.
FRESH FRUIT SALAD
For each servi ng, ar range on Boston lettuce 3 sl i ces honeydew
mel on, 3 or 4 dar k sweet cher r i es and 1 peach hal f ; fi ll peach
half wi th sweetened bl ueber r i es. Dri zzle wi th Li me Dressi ng
( below) .
li me Dressi ng: Beat unt i l smooth 1 cup each honey, sal ad oi l
and f rozen l i meade concentrate, thawed, and 12 teaspoon each
celery seed and poppy seed.
FROSTING FOR BROWNIES
Mi x 1/4 cup butter, softened, 1 tabl espoon mi l k, 2 cups confec
t i oners' sugar and 1 teaspoon van i lla. Spread over brown i es.
Chi ll u n ti l fi r m. Dr izzle wi t h 1' ounces u nsweetened choco
late, melted. Refri gerate. Frosts 13 x 9 x 2-i nch pan brownies.
Copyri ght 1971 by General Mi l l s, Inc. Al l r i ght s reserved. Pri n t ed in U. S. A.
1
8
12 servi ngs
Twin Salad Plate:
Fruited Chicken Salad in
Cheese Pastry Shells*
Marinated Asparagus and
T orata Salad*
Hot Popovers
Rainbow Sherbet Dessert*
Thin Sugar Cookies
FRUI TED CHI CKEN SALAD
Cheese Pastry Shel l s : Heat oven to 475. Prepa re pastry for Two
cr ust Pi e as di rected on 1 package of our pi e cr ust mi x except
sti r i n 1 cup s h redded Cheddar chees before add i ng water.
Di vi de dough i nto 1 2 equal parts. Rol l each part i nto 6- i nch
ci rcl e. Eas e ci rcl es i nto 41-i nch tart pans. Fl ute edges. Pr i ck
thoroughl y t o prevent puffi ng; pl ace on baki ng sheet. Bake 8 to
1 0 mi nutes. Cool before removi ng from pans. ( Cont i nued on
back of t hi s card. ) 12 tart shel l s.
FRUI TED CHI CKEN SALAD (continued)
Cheese Pastry Shel l s (front
of this card)
4 cups cut-up cooked chicken
2 cups diced cel ery
Salt and pepper
1/ cup dairy sour cream
1 cup mayonnaise or salad
dressing
2 cups hal ved seedl ess green
grapes
1 cup toasted
sl ivered bl anched al monds
Bake Cheese Pastry Shel l s . Toss chi cken, cel ery, l emon j ui ce, sal t
and pepper. Mi x i n sour cream and mayonnai se. Carefu l l y fol d
i n grapes. Cover and ch i l l . J ust before servi ng, spoon chi cken
mi xtu re i nto pastry s hel l s . Spr i nkl e wi th a l monds. 12 servings.
MARINATED ASPARAGUS AND TOMATO SALAD
For each servi ng, mar inate 3 cooked aspar agus spears and 2
t hi ck tomato s l i ces i n oi l and vi negar sal ad dress i ng 1 hou r. Ar
range on l eaf l ettuce and garn i sh wi th 2 hard-cooked egg s l i ces.
RAINBOW SHERBET DESSERT
F i l l s herbet di shes wi t h s mal l cranberry, l i me and l emon s herbet
bal l s . Garni s h each wi th s pr i g of mi nt; serve wi th th i n s ugar
cooki es.
Copyri ght 1971 by General Mi l l s, Inc . Al l ri ght s reserved. Pr i nted i n U. S. A.
1 9
8 seri ngs
Cranberry Cocktail
Hot Zesty Crackers*
Boston Clam-Rice Bake* Shrimp Sauce*
Fresh Asparagus Spears
Orange-Bermuda Onion Salad
Blueberry Muffins
Honeybee Sundaes*
HOT ZESTY CRACKERS
3 tablespoons soft butter
12 teaspoon onion juice
2 drops Worcestenhire
sauce
1 teaspoon anchovy paste
1 drop red pepper sauce
1 teaspoon snipped parsley
1 teaspoon celery seed
24 crisp crackers
Heat oven to 325 . Mix all ingredients except crackers ; spread
on crackers. Pl ace on ungreased baking sheet. Bake 7 minutes.
Serve hot. 24 serings.
BOSTON CLAM-RICE BAKE
3 eggs, sl i ghtl y beaten
3 cups cooked rice
2 cups mi l k
1 cup shredded sharp
Cheddar cheese
14 cup each mi nced oni on
and parsl ey
2 cans ( 71/ ounces each)
mi nced cl ams, drai ned
1 jar (2 ounces) pi mi ento,
drai ned and chopped
1 teaspoon sal t
1 teaspoon Worcestershi re
sauce
Shri mp Sauce (below)
Heat oven to 325. Mi x t horoughl y eggs, rice, mi l k, cheese,
or i on and par sl ey. Sti r in cl ams, pi mi ento, sal t and Worcester
sh i re sauce. Spread in greased baki ng pan, 1 3 x 9 x 2 i nches. Bake
uncovered 45 mi n utes. Cut i nto s quares and top wi th Shr i mp
Sauce. 8 servi ngs.
Shri mp Sauce : Heat over medi u m heat, st i r r i ng occas i onal l y, 1
can ( 1 01/ ounces) condensed cream of s hr i mp soup, 1 cup
cl eaned cooked sh ri mp, 12 cup dai ry sou r cream, 1 teaspoon
l emon j u i ce and 1/ teaspoon cu rry powder.
HONEYBEE SUNDAES
Mi x 1 12 cups honey and 1 1 cups fru i t-fl avored brandy. Di vide
1 quart chocol ate ch i p i ce cream among 8 dessert dishes. Spr i n
kl e each s ervi ng wi th powdered i nstant coffee and spoon on
honey s auce. Pass any remai n i ng sauce. 8 servi ngs.
@Copyri ght 197 1 by General Mi l l s, Inc. Al l ri ght s reserved. Pr i nted in U . S. A.
20
8 seri ngs
Cellini Pies*
Three Green Salad
Pickle Sticks Carrot Curls
Radish Roses
Breadsticks
Chiffon Cake
with Orange Fluff Topping*
CELLI NI PI ES
Golden Pastry: Measure 2 cups Gold Medal flour, 2 tabl espoons
sugar and 1 teaspoon salt into bowl. Cut i n 3/4 cup butter thor
oughly. Blend 2 egg yolks, 3 tablespoons lemon juice and 2
tablespoons water; mix into flour mixture until all flour is moi st
ened and dough almost cleans side of bowl. Cover and chill.
Divide dough into 8 equal parts ; roll each into round 1 1h i nches
l arger than i nverted 414 -inch tart pan. Ease pastry i nto pans.
Flute edges. (Conti nued on back of this card. )
CELLI NI PI ES (continued)
Gol den Past ry (front of thi s
card)
2 smal l cl oves garl i c, mi nced
2 medi um oni ons, mi nced
8 thi n sl i ces Swiss cheese
8 smal l tomatoes, sl i ced
Flour
24 anchovies, cut up
Capers
2 cups whi ppi ng cream
Heat oven to 400
. Prepare pastry. Mi x garl i c and oni ons; s pread

i n pastry- l i ned tart pans. Cover wi th cheese s l i ces. Di p tomatoes
i nto fl ou r; pl ace on cheese. Spr i nkl e wi th anchovi es and capers.
Pou r cream over pi es.
Cover edges of pastry wi th 1 12 - i nch stri ps of a l u mi n u m foi l to
prevent excessi ve brown i ng; remove foi l l ast 1 5 mi n u tes of bak
i ng. Bake 25 to 30 mi n u tes. 8 servi ngs.
ORANGE FLUFF TOPPI NG FOR CHIFFON CAKE
4 egg yol ks or 2 eggs
1/ cup sugar
1 cup orange j ui ce
1 tabl espoon grated orange
peel
1 cup whi ppi ng cream, stiffly
whi pped
1 cup chopped toasted
bl anched al monds or grated
fresh coconut
I n top of doubl e boi l er, mi x egg yol ks, s ugar and orange j u i ce.
Cook over hot water, sti r r i ng constant l y, u nti l mi xtu re t hi ckens,
about 1 5 mi n utes. Sti r i n or ange peel . Cool . Fol d i n whi pped
cream and al monds. Serve on s l i ces of ch i ffon cake.
Copyri gh t 1971 by General Mi l l s, I nc . Al l r i gh t s reserved. Pr i n ted i n U. S. A.
21
8 serings
Melon Wedges Cheese Crisps* .
Lobster de ]onghe*
Dilled Brussels Sprouts
Green Salad with Water Chestnuts
and Cucumbers
Hard Rolls
Lemon Meringue Pie
CHEESE CRI SPS
Heat oven to 450 . Prepare pastry for One-crust Pie as directed
on 1 package of our pie crust mix except-add 12 cup shredded
sharp natural Cheddar cheese with the water. Rol l dough into
rectangl e, 1 2 x 1 0 i nches.
Pl ace on ungreased baki ng sheet. Cut dough into 2- i nch squares ;
cut hal f the squares diagonal l y in hal f. ( Do not separate squares.;
they wi l l bake apart. ) Sprinkl e with sal t, sesame seed and pap
rika. Bake 8 to 1 0 minutes or unti l gol den brown. About 45 ap
petizers.
LOBSTER DE JONGHE
3 tabl espoons butter or
margari ne
3 tabl espoons fl our
21 cups l ight cream
1 cup pl us 2 tablespoons
brandy
1 teaspoon sal t
Dash cayenne red pepper
2 egg yol ks
4 cups cut-up cooked
l obster
3 to 4 cups hot cooked rice
1 cup butter or margari ne,
mel ted
1 cup soft bread crumbs
1 dove garl i c, mi nced
1 tabl espoon mi nced green
onion or chives
1 tabl espoon sni pped parsl ey
1 1 teaspoons paprika
1 teaspoon Worcestershire
sauce
Mel t 3 tabl espoons butter i n saucepan. Sti r i n fl our. Cook over
l ow heat, sti rr i ng unti l bubbl y, about 2 mi n utes. Remove from
heat. Sti r i n 2 cups of the cream, t he brandy, sal t and red pep
per. Heat to boi l i n g, sti rr i ng constantl y. Boi l and sti r 1 mi n u te.
Remove from heat.
Beat egg yol ks and 14 cup cream. St i r at l east hal f t he hot mi x
ture i nto egg mi xture; bl end egg mi xture i nto rema i ni ng hot
mi xture i n saucepan. Cook over medi u m heat, sti rr i ng con
stant l y, 2 mi n u tes. Sti r i n l obster; heat through. Di vi de hot ri ce
among 8 i ndi vi dual casserol es; top wi t h l obster mi xture. Toss
12 cup butter and the remai ni ng i ngredi ents ; s pr i n kl e on cas
serol es.
Set oven control at broi l and/or 550. Broi l casserol es about 5
i nches from heat 4 to 5 mi nu tes or unt i l toppi ng i s gol den
brown . 8 servings.
Copyr i ght 1971 by Genera l Mi l t s, I nc. Al l r i ght s reserved. Pr i n ted i n U . S. A.
Gal a Menus from the Betty Crocker Dining Room
22
8 serings
Savory Scallops*
Tomato Wedge-Bibb Lettuce Garnish
Whole Green Beans
Green Salad with Clear Salad Dressing
*
Crusty Onion Muffins*
Raspberries and Melon Balls
wi th Custard Sauce*
SAVORY SCALLOPS
2 pi nts scallops, cut up 2 teaspoons salt
1 to 11/ cups l i ght cream
6 cups soft bread crumbs
1 cup butter, melted
1 teaspoon pepper
2 tabl espoons cel ery seed
Papri ka
Heat oven to 400. Arrange scal l ops i n greased baki ng di s h,
111
2
x ?1
2
x 1 1
2
i nches. Pou r on hal f t he cream. Toss remai n
i ng i ngredi ents except cream and papr i ka ; spr i nkl e over scal
l ops. Pou r remai ni ng cream on top. Spr i nkl e wi t h papr i ka. Bake
uncovered about 30 mi n utes. 8 servings.
lOV
GREEN SALAD WI TH CLEAR SALAD DRESSING
Rub sal ad bowl wi th cut cl ove gar l i c. I nto bowl , tear h ead l et
t uce, Boston l ett uce and s pi nach i nto bi te-s i ze pi eces (8 cups) .
Toss greens, 1 j ar (6 ounces) mar i nated art i choke hearts,
drai ned, and Cl ear Sal ad Dressi ng ( bel ow) . 8 servings.
Clear Salad Dressing: In covered j ar, s hake 1 cup ol i ve oi l , 14
cup wi ne vi negar, 1 teaspoon each sal t, pepper and papr i ka
and 1/ teaspoon each s ugar and dry mustard.
CRUSTY ONI ON MUFFI NS
3 cups Bisquick baking mix
1 teaspoon onion salt
3/4 cup shred
d
e
d
Che
dd
ar
cheese
1 can (31 ounces) French frie
d
onion rings, crumbl e
d
1 cup mi l k
1 egg
Heat oven to 400
. Grease 1 6 medi u m muffi n cups. Mi x al l i n
gredi ents ; beat vi gorous l y 1/ mi n u te. Fi l l muffi n cups 2/ fu l l .
Bake 1 5 mi nutes. 1 6 muffins.
RASPBERRI ES AND MELON BALLS WITH CUSTARD SAUCE
Meas ure 4 cups fru i t (raspberri es, cantal oupe and honeydew
mel on bal l s) i nto bowl ; spr i nkl e wi th 1 cup orange-fl avored
l i queur. Cover and refri gerate. Di vi de fru i t among 8 dessert
di shes. Mi x 14 cup mi l k and 1 can of our ready-to-serve van i l l a
puddi ng ( 2 cups) . Spoon puddi ng mi xture over fru i t. 8 servi ngs.
Copyr i ght 1971 by General Mi l l s, I nc. Al l r i ghts reserved. Pri nt ed i n U. S. A.
Gal a Menus from the Betty Crocker Di ni ng Room
23
8 serings
Shrimp Curry with Condi ments*
Green Salad with Sesame Seed Dressing*
Small Crusty Rolls
Fresh Summer Fruit Platter
with Sherbet Balls*
SHRI MP CURRY
Condi ments : Chopped hard-cooked egg whi tes; chopped pea
n uts; chutney; f l aked or grated coconut ; s i eved hard-cooked
egg yol ks; s mal l tomato wedges ; sweet pi ckl e rel i s h. ( Cont i nued
on back of t hi s card.)
In our dining room, condiments in small bowls on a wooden
t ray are passed at the t able. This menu also adapts well to a dramatic
buffet.
lOV
SHRI MP CURRY (continued)
butter or margari ne
1 tabl espoon curry powder
Gold Medal fl our
1 1 teaspoons salt
11/ teaspoons sugar
1 teaspoon gi nger
2 cups chicken broth
2 cups mi l k
4 cups cl eaned cooked shri mp
1 teaspoon l emon j ui ce
6 to 8 cups hot cooked ri ce
Condi ments (front of this
card)
Mel t butter i n l arge saucepan . Cook and st i r on i on and cu rry
powder i n butter unt i l oni on i s tender. Bl end i n fl ou r, s al t,
s ugar and gi nger. Cook over low heat, s t i r r i ng unt i l mi xtu re i s
s mooth and bu bbl y.
Remove from heat ; st i r i n chi cken broth and mi l k. Heat to boi l
i n g, st i r r i ng constant l y. Boi l and sti r 1 mi n ute. St i r i n s hr i mp and
l emon j u i ce; heat th rough. Serve cu rry over r i ce; pass Condi
ments. 8 servi ngs.
SESAME SEED DRESSI NG
Combi ne 1 cup oi l and vi negar s al ad dress i ng, 12 teaspoon bas i l
and 1 t abl espoon toasted sesame seed. About 1 cup dressi ng.
FRESH SUMMER FRUIT PLATTER WITH SHERBET BALLS
On l emon l eaves, ar range a ci rcl e of water mel on wedges, pi ne
appl e ch unks, bl ueber r i es and grape cl usters. Fi l l center of ci rcl e
wi th scoops of raspberry, pi neappl e and l i me sherbet. Gar ni sh
wi th chopped mi nt l eaves.
Copyri ght 1971 by General M i l l s, I nc. Al l r i ghts reserved. Pr i nted i n U . S. A.
Gal a Menus from the Betty Crocker Di ni ng Room
24
12 seri ngs
Trout Almandine
*
Lemon Twist-W ttercress Garnish
Parsleyed New Potatoes
Asparagus with Wine Sauce
*
Preserved Kumquats
Pickled Cauliflowerets Ripe Olives
Light and Dark Rolls
Blueberry Glace Tarts*
TROUT ALMONDI NE
Heat oven t o 425. Season twelve 8- or 9-inch pan-dressed trout
with sal t. Pl ace in greased jel l y rol l pan, 1 51/ x 1 0 '/ x 1 inch.
Dri zzl e with about 1/ cup butter or margari ne, mel ted. Bake
uncovered 20 minutes or until fish fl akes easi ly wi th fork.
Brown 1/ cup butter or margarine i n skil l et; add 1/ cup toasted
slivered blanched al monds, 1/ teaspoon sal t and 1 tabl espoon
plus 1 teaspoon l emon j uice. J ust before servi ng, top fi sh wi th
buttered al monds. 12 servings.
WI NE SAUCE FOR ASPARAGUS
1/ cup sauterne
2 tabl espoons i nstant mi nced
oni on
11 cups mayonnai se
4 hard-cooked eggs, chopped
I n saucepan, mi x wi ne, on i on, l emon j u i ce and mayon nai s e;
heat t o boi l i n g. Fol d i n eggs. Serve over hot cooked aspar agus.
22 cups sauce.
BLUEBERRY GLACE TARTS
2 sticks or 1 packet of our pi e
crust mi x
6 cups bl ueberri es
1 cup sugar
3 tabl espoons cornstarch
1 cup water
1 package (3 ounces) cream
cheese, softened
Heat oven to 475
. Prepare pastry for Two-cr ust Pi e as di rected

except-di vi de dough i nto 12 equal parts. Rol l each part i nto
6- i nch ci rcl e. Ease c i rcl es i nto 41- i nch tart pans. F l ute edges.
Pri ck to prevent puffi ng; pl ace on baki ng sheet. Bake 8 to 10
mi n utes. Cool before removi ng from pans.
Mash enough ber r i es t o meas ure 1 cup. Mi x s ugar and cor n
starch. Gradual l y sti r i n water and cr ushed ber r i es. Cook over
medi u m heat, st i rri ng constantl y, unt i l mi xtu re t h i ckens and
boi l s . Boi l and sti r 1 mi n ute. Cool .
Beat cheese unt i l smooth ; spread on bottoms of tart s hel l s . F i l l
shel l s wi th remai n i n g ber r i es ; pou r berry mi xtu re over tops.
Chi l l 3 hours or unt i l set. 12 tarts.
Copyr i ght 1971 by General Mi l l s, Inc. Al l r i ghts reserved. Pri nt ed i n U. S. A.
25
12 servi ngs for brunch
Winter Fruit Platter*
Deviled Ham Quiche*
Broccoli Spears Sauteed Mushrooms
Coffee Ice-cream Alexanders*
WI NTER FRUI T PLATTER
On l eaf l ettuce, al ternate fi gs, pi nk grapefru i t sect i ons, u n pa red
appl e s l i ces, orange segments, nut- st uffed dates, pear s l i ces,
red pl u ms and whi te grapefr ui t sect i ons. Spr i nkl e fru i t wi th
pomegranate seeds.
lOV
DEVILED HAM QUICHE
Pastry for two 9-i nch
one-crust pi es
3 cans (41/ ounces each)
devi l ed ham
14 cup pl us 2 tabl espoons
dry bread crumbs
2 cups shredded nat ural
Swi ss cheese (8 ounces)
8 eggs
4 cups whi ppi ng cream or
l i ght cream
1 1 teaspoons sal t
1 teaspoon sugar
1 teaspoon cayenne red
pepper
Heat oven to 425 . Prepare pastry. Mi x ham and bread cru mbs.
Spr i nkl e ham mi xtu re, cheese and on i on i n 2 pastry- l i ned pi e
pans . Beat eggs s l i ght l y; beat i n rema i ni ng i ngredi ents. Pou r
i nto pi e pans . Bake 1 5 mi n utes.
Reduce oven temperatu re to 300 and bake 30 mi nutes l onger
or u n t i l kni fe i n serted 1 i nch f rom edge comes out cl ean. Let
pi es stand 1 5 mi n u tes before cutt i ng. Serve i n wedges. 1 2
servi ngs.
COFFEE ICE-CREAM ALEXANDERS
Bl end t horoughl y 1 quart coffee i ce cream, softened, and 2
ounces each brandy and dar k cr eme de cacao. Spoon i nto 1 2
wi ne gl asses. Garn i s h wi t h grated chocol ate and serve wi t h
straws. 12 servi ngs.
Copyr i ght 1971 by Gener a l Mil l s, I nc. Al l ri ght s reserved. Printed i n U . S. A.
Gal a Menus
f
rom the Betty Crocker Di ni ng Room
26
8 servi ngs
f
or brunch
Spiced Fruit Compote*
Golden Cheese-Shrimp Bake*
Asparagus with Lemon Butter
French Breakfast Puffs*
Cafe au Lait*
SPI CED FRUI T COMPOTE
Heat 2 cans ( 1 6 ounces each) fru i ts for sal ad ( wi th syrup) , 1
teaspoon cardamom and 1 teaspoon a l l spi ce to boi l i n g. Serve
wa rm. 8 servi ngs.
CAFE AU LAIT
Pou r equal amou nts of hot coffee and hot mi l k s i mu l taneousl y
f r om separate pot s i nto each cup.
10-V
GOLDEN CHEESE-SHRI MP BAKE
5 cups day-ol d bread cubes
2 cups cl eaned cooked shri mp
1 can (3 ounces) sl i ced
mushrooms, drai ned
2 cups shredded sharp process
Ameri can cheese
3 eggs
2 cups mi l k
12 teaspoon sal t
1 teaspoon dry mustard
Dash pepper
Dash papri ka
Heat oven to 350
. Ar range hal f t he bread cubes i n ungreased

baki ng di s h, 1 1 1x71/ x1 1 i n ches. Top wi t h the s hr i mp, mus h
rooms, ha l f t he cheese and t he rema i n i n g bread cu bes and
cheese. Beat eggs, mi l k and seasoni ngs ; pou r over cheese. Bake
u ncovered 45 to 50 mi n u tes or j u st u n t i l set . 8 servi ngs.
FRENCH BREAKFAST PUFFS
1 cup shorteni ng
1/ cup sugar
1 egg
1 1/ cups Gol d Medal f l our*
1 1/ teaspoons baki ng powder
1/ teaspoon sal t
14 teaspoon nutmeg
1 cup mi l k
1 cup sugar
1 teaspoon ci nnamon
1 cup butter, melted
Heat oven to 350 . Grease 1 5 medi u m mu ff i n cu ps. Mi x s hort
eni ng, 1/ cup s ugar and the egg. St i r i n fl ou r, baki n g powder,
s al t and n u t meg a l ter nat el y wi t h mi l k. F i l l muf f i n cups
2
/ fu l l .
Bake 2 0 t o 2 5 mi n u tes. Mi x 1/ cup s ugar a n d t he ci nna mon. Rol l
hot puffs i n mel ted bu tter, t hen i n ci n namon- s ugar . 1 5 puffs.
* I f u s i ng s el f - r i s i ng f l our, omi t bak i n g powder and s al t .
Copyr i ght 1971 b y General Mi l l s, I n c . Al l r i g h t s reserved . Printed i n U . S. A.
27
10 servings for brunch
Melon Wedges Raspberries
Swiss Cheese Oven Omelet*
Canadian Bacon
Baked T orata Garnish
Assorted Coffee Cakes*
SWISS CHEESE OVEN OMELET
20 eggs 5 cups shredded Swiss
cheese 1 cup dairy sour cream
1 cup sherry
1 teaspoon salt
1 cup sliced ripe olives
1 cup chopped pimiento
Heat oven to 350. Beat eggs on high ,speed until fluffy, about
7 minutes. Fold in sour cream, sherry and salt on low speed.
Fold in cheese, olives and pimiento. Pour into ten greased 1-cup
shallow baking dishes. Bake 30 minutes or until set. 10 servings.
lOV
IRENE'S SOUR CREAM COFFEE CAKE
12 cup butter or margarine,
softened
1 cup sugar
3 eggs
1 teaspoon vanilla
2 cups Softasilk cake flour
1 teaspoon baking powder
1 teaspoon soda
1 cup dairy sour cream
Filling (below)
Heat oven to 350. Grease 12-cup bundt pan. Combine butter,
sugar, eggs and vanilla in large mixer bowl. Beat 2 minutes
medium speed. Mix in flour, baking powder and soda alter
nately with sour cream. Pour into pan, alternating layers of
batter and Filling. Bake 45 to 50 minutes. Serve warm.
Filling: Mix 14 cup brown sugar (packed), 1/ cup chopped nuts
and 112 teaspoons cinnamon.
ORANGE COFFEE CAKE
2 cups Bisquick baking mix
3 tablespoons sugar
% cup orange juice
1 egg
2 tablespoons salad oil
Orange Topping (below)
Heat oven to 400. Grease round layer pan, 9x11h inches. Mix
all ingredients except topping; beat vigorously 12 minute.
Spread in pan; sprinkle with topping. Bake 25 to 30 minutes.
Serve warm.
Orange Topping: Mix 14 cup chopped nuts, 1/ cup brown sugar
(packed), 1 teaspoon cinnamon, 2 tablespoons soft butter and
1 tablespoon grated orange peel.
Copyright 1971 by General Mills, lnc. All rights reserved. Printed in U.S.A.

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21 Gala Menus - Betty Crocker Recipe Card Library

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DIVIDER CARD The Betty Crocker Recipe Card Library

about GALA MENUS FROM

. Prepare pastry. Mi x garl i c and oni ons; s pread

. Prepare pastry for Two-cr ust Pi e as di rected

. Ar range hal f t he bread cubes i n ungreased

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