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Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
BUDGET CASSEROLES 4
TEXAS HASH
3 The Betty Crocker Recipe Card Library
TEXAS HASH
1 pound ground beef
3 large onions, sliced
1 large green pepper,
chopped
1 can (16 ounces) tomatoes
1/ cup uncooked regular rice
2 teaspoons salt
1 to 2 teaspoons chili
powder
1 teaspoon pepper
Heat oven to 350
Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
BUDGET CASSEROLES
1
3
ROUND STEAK 'N RAVIOLI
3 The Betty Crocker Recipe Card Library
ROUND STEAK 'N RAVIOLI
3 tablespoons flour
1 teaspoon salt
12 teaspoon oregano
1 teaspoon pepper
11 -pound beef round
steak, 11/ inches
thick
1 tablespoon shortening
1 can (151/ ounces) spaghetti
sauce with mushrooms
3 medium zucchini (about
3 pound)
1 can (16 ounces) tiny whole
onions, drained
1 can (151/ ounces) cheese
ravioli in sauce
Heat oven to 375. Mix flour and seasonings. Coat meat with
flour mixture; reserve remaining mixture. Melt shortening in
skillet; brown meat. Place in ungreased baking dish; 111/x71x
11 inches.
Pour spaghetti sauce into skillet; stir in reserved flour mix
ture. Heat to boiling, stirring constantly. Pour over meat; cover
with aluminum foil. Bake 45 minutes.
Cut each zucchini lengthwise in half. Place zucchini and
onions in sauce around meat. Spoon ravioli over meat. Cover;
bake 45 minutes longer or until meat is tender. 6 serings.
= This glorious casserole is a meal in one. It needs only a crisp
green salad with your favorite dressing.
Copyright 1971 by General Mills, Inc. All rights reserved, Printed in U.S.A.
BUDGET CASSEROLES
1
4
BEEF STEAK-POT A TO SCALLOP
The Betty Crocker Recipe Card Library
BEEF STEAK-POTATO SCALLOP
1 pound beef round steak,
1 inch thick
Flour
3 tablespoons shortening
3 small onions, thinly sliced
3 tablespoons flour
11 teaspoons salt
14 teaspoon pepper
Dash thyme
Dash garlic salt
2 cups water
3 medium potatoes, pared
and thinly sliced
Salt
Paprika
Heat oven to 350. Cut meat into 1-inch cubes; coat with flour.
Melt shortening in skillet; brown meat. Add onion; cook and
stir until onion is tender.
Pour into ungreased 2-quart casserole; sprinkle with 3 table
spoons flour, 11/ teaspoons salt, the pepper, thyme and garlic
salt. Pour water over mixture. Cover; bake 45 to 60 minutes or
until meat is tender.
Increase oven temperature to 450. Arrange potatoes on
meat; sprinkle with salt and paprika. Bake uncovered about 30
minutes longer or until potatoes are tender. 4 to 6 serings.
= This plain-on-the-outside casserole has a secret deliciousness
you don't see until you cut into it. But it deserves to look as good as it
is, so add glossy ripe olives and parsley sprigs for a garnis
h; serve it at
the table in a bright container and plan an exciting salad and table set
ting around it.
@Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
BUDGET CASSEROLES
1
5
PIGGYBANK PORK BAKE
3 The Betty Crocker Recipe Card Library
PIGGYBANK PORK BAKE
4 ounces uncooked fine
noodles
2 tablespoons shortening
2 cups cut-up cooked pork
1 can (101/ ounces)
condensed cream of
chicken soup
1 can (8 ounces) whole
kernel corn
1 can (2 ounces) sliced
pimiento
1 cup shredded sharp Cheddar
cheese (about 4 ounces)
1 medium green pepper,
finely chopped
Heat oven to 375 . Cook noodles as directed on package; drain.
Melt shortening in large skillet; brown meat. Drain off fat. Stir
in noodles, soup, corn (with liquid) , pimiento (with liquid) ,
cheese and green pepper.
Pour into ungreased 1-quart casserole. Bake uncovered 45
minutes, stirring occasionally. 6 servings.
c:To make the saucy pimiento garnish (pictured), cut a canned
whole pimiento into a piggybank shape and use a clove for an eye.
@Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
BUDGET CASSEROLE
S 1
6
PLANTATION HAM PIE
3 The .Betty Crocker Recipe Card Library
PLANTATION HAM PIE
2 tablespoons butter or
margarine
3 cups cubed cooked ham
1/ cup chopped green pepper
1 medium onion, sliced
2 cans (101/ ounces each)
condensed cream of chicken
soup
1 cup milk
Parsley Pinwheels (below)
Heat oven to 425. Melt butter in large skillet. Cook and stir
ham, green pepper and onion in butter until ham is golden and
onion is tender. Stir in soup and milk. Heat just to boiling, stir
ring frequently. Pour into ungreased baking dish, 8x8x2 inches;
place in oven. Prepare Parsley Pinwheels; arrange on hot ham
mixture. Bake uncovered 20 to 25 minutes. 6 to 9 servings.
Parsley Pinwheels
2 cups Bisquick baking mix
1/ cup cold water
12 cup snipped parsley
Stir baking mix and water to a soft dough. Shape dough into a
ball; knead lightly 5 times on floured cloth-covered board. Roll
into rectangle, 12x7 inches. Sprinkle parsley over dough. Roll
up tightly, beginning at long side. Cut into 9 equal slices.
= The trick to non-soggy biscuits on meat pies is the filling! Be
sure it's hot when you top it with biscuits, keeping it in the oven-as in
this recipe-while you stir up the biscuits.
Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
BUDGET CASSEROLES
1
7
SAUCY TWIST PORK DISH
3 The Betty Crocker Recipe Card Library
SAUCY TWIST PORK DISH
4 ounces uncooked
corkscrew-shaped
macaroni
1/ cup finely chopped onion
1/ cup chopped green
pepper
1 tablespoon butter or
margarine
1 can (12 ounces) pork luncheon
meat, cut into cubes
1 can (101 ounces)
condensed cream of
mushroom soup
1z cup catsup
1 cup shredded Cheddar
cheese
Heat oven to 400. Cook macaroni as directed on package;
drain. In large skillet, cook and stir onion and green pepper in
butter until onion is tender. Stir in macaroni and remaining
ingredients.
Pour into ungreased 11-quart casserole. Cover; bake 30 min
utes. 4 to 6 servings.
=Our home testers liked this for its "attractive appearance,
nice consistency and delicious flavor."
CopyriQht 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
BUDGET CASSEROLES
1
8
BARBECUED LAMB SHANK DINNER
3
The Betty Crocker Recipe Card Library
BARBECUED LAMB SHANK DINNER
Barbecue Sauce (below)
1 cup Gold Medal flour
1 teaspoon salt
1 teaspoon pepper
4 lamb shanks
2 tablespoons shortening
1 cup water
4 medium potatoes, pared and
sliced 1/ inch thick
Salt
1 can (16 ounces) whole green
beans, drained
Heat oven to 3so. Prepare Barbecue Sauce. Mix flour, 1 tea
spoon salt and the pepper; coat meat with flour mixture. Melt
shortening in Dutch oven; brown meat. Drain off fat. Brush
meat with Barbecue Sauce. Pour water into pan. Cover; bake
1 hour.
Brush meat again with Barbecue Sauce. Add potatoes and
season with salt. Cover; bake 1 hour longer. Brush remaining
Barbecue Sauce on meat. Add beans; bake uncovered 30 min
utes. 4 servings.
Barbecue Sauce
1 cup catsup
2 tablespoons brown sugar
2 tablespoons Worcestershire
sauce
1 tablespoon vinegar
Dash red pepper sauce
1 clove garlic, minced
1 teaspoon dry mustard
1 teaspoon salt
Combine ingredients in saucepan; heat over low heat 5 minutes,
stirring occasionally. Also delicious on hamburgers, chicken
and family steaks.
Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
BUDGET CASSEROLES 19
FLUFFY RICE AND CHICKEN
3 The Betty Crocker Recipe Card Library
FLUFFY RICE AND CHICKEN
1 can (1012 ounces)
condensed cream of
mushroom soup
1 soup can milk
3 cup uncooked regular rice
1 can (4 ounces) mushroom
stems and pieces
1 envelope (about 11/ ounces)
onion soup mix
2 chicken breasts, halved
Heat oven to 3so. Mix mushroom soup and milk; reserve 12
cup of the mixture. Mix remaining soup mixture, the rice, mush
rooms (with liquid) and half the onion soup mix.
Pour into ungreased baking dish, 111/2X712X1 12 inches. Place
chicken breasts on top. Pour reserved soup mixture over chicken
breasts; sprinkle with remaining onion soup mix. Cover with
aluminum foil; bake 1 hour. Uncover; bake 15 minutes longer.
4 servings.
= To make this recipe a real penny-saver, buy a whole chicken
and cut it up yourself, using all the parts. A 2V2- to 3-pound broiler
fryer makes about 4 servings.
Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
BUDGET CASSEROLES
2
0
CHILl-CHICKEN
3
The Betty Crocker Recipe Card Library
CHILI-CHICKEN
16 ounces uncooked medium
noodles
1/ cup chopped onion
2 tablespoons butter or
margarine
3 cans (101/ ounces each)
condensed cream of
mushroom soup
1 can (4 ounces) pimiento,
chopped
2 tablespoons finely chopped
pickled hot green chili
pepper (remove stems and
seeds)
3 to 4 cups cut-up cooked
chicken or turkey
Salt and pepper
2 to 3 cups shredded sharp
Cheddar cheese (8 to 12
ounces)
Heat oven to 350. Cook noodles as directed on package; drain.
In large skillet, cook and stir onion in butter until tender; stir in
soup, pimiento and chili pepper.
In greased 4-quart casserole, layer half the noodles and half
the chicken; season with salt and pepper. Top with half the
soup mixture and half the cheese. Repeat layers. Bake uncov
ered about 45 minutes. 8 to 12 serings.
= Ample and colorful-perfect for a family celebration!
Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
BUDGET CASSEROLES
21
GARDEN SUPPER CASSEROLE
3 The Betty Crocker Recipe Card Library
GARDEN SUPPER CASSEROLE
2 cups cubed soft bread
1/ cup shredded sharp
Cheddar cheese (about
2 ounces)
2 tablespoons butter or
margarine, melted
1 cup cooked peas or other
vegetable
2 tablespoons chopped onion
3 tablespoons butter or
margarine
3 tablespoons flour
1 teaspoon salt
1 teaspoon pepper
112 cups milk
1 cup cut-up cooked meat
1 large tomato, sliced
Heat oven to 3so . Mix bread cubes, cheese and 2 tablespoons
butter; spread half the mixture in greased 1-quart casserole and
top with peas. Cook and stir onion in 3 tablespoons butter until
onion is tender. Blend in flour and seasonings. Cook over low
heat, stirring until mixture is bubbly. Remove from heat. Stir in
milk; heat to boiling, stirring constantly. Boil and stir 1 minute.
Stir in meat; pour over peas. Arrange tomato slices on top and
sprinkle with remaining bread mixture. Bake uncovered 25
minutes. 4 servings.
Stop, look and save those leftovers! Cooked beef, pork, lamb
or chicken are all good with this, or create your own combination. Left
overs and a limited budget have inspired many a famous casserole.
Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
BUDGET CASSEROLES
22
DINNER IN A DISH
3 The Betty Crocker Recipe Card Library
DINNER IN A DISH
11/ cups cut-up celery
4 hard-cooked eggs, halved
2 cups cut-up cooked meat
1 cup butter or margarine
1 cup Gold Medal flour
111 teaspoons salt
1 teaspoon pepper
2 cups milk
1 small onion, thinly sliced
1 cup chopped green pepper
Cheese Crescents (below)
Heat oven to 425 o. Arrange celery, eggs and meat in ungreased
baking pan, 8x8x2 inches. Melt butter over low heat. Blend in
flour, salt and pepper. Cook over low heat, stirring until mix
ture is smooth and bubbly. Remove from heat. Stir in milk. Heat
to boiling, stirring constantly. Boil and stir 1 minute. Stir in
onion and green pepper.
Pour over meat; place in oven. Prepare Cheese Crescents;
arrange 6 on hot mixture. Bake casserole uncovered 25 to 30
minutes, remaining crescents on ungreased baking sheet 12 to
15 minutes. 6 serings.
Cheese Crescents
2 cups Gold Medal flour* 1 cup shredded process
3 teaspoons baking powder American cheese (about
1 teaspoon salt '4 ounces)
1 cup salad oil
2 cup milk
Measure dry ingredients into bowl. Measure oil and milk; pour
all at once into flour mixture. Stir until mixture forms a ball.
Knead dough about 10 times. Roll into circle 1/ inch thick be
tween 2 sheets of waxed paper. Cut into 12 wedges. Roll up,
beginning at wide edges.
*If using self-rising flour, omit baking powder and salt.
Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
BUDGET CASSEROLES
2
3
OVEN CHEESE FONDUE
3 The Betty Crocker Recipe Card Library
OVEN CHEESE FONDUE
10 slices white bread
6 eggs
3 cups milk
2 tablespoons snipped
parsley
1 teaspoon dry mustard
1 teaspoon salt
2 cups shredded process
sharp American cheese
(about 8 ounces)
3 tablespoons finely
chopped onion
Heat oven to 325 o. Remove crusts from bread; cut bread into
cubes. Beat eggs, milk and seasonings with rotary beater. Stir
in bread cubes, cheese and onion. Pour into ungreased baking
dish, 1112 x71h x1V2 inches. Bake uncovered 1 hour or until
center is set. Serve immediately. 8 servings.
Oven Shrimp Fondue: Stir in 2 cups cleaned cooked shrimp.
Have everything ready when you serve this casserole. Second
cousin to a soufle, it is best and lightest just as it comes out of the
oven. Perfect for brunch, lunch, or dinner.
Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
BUDGET CASSEROLES
2
4
CHEESE-EGG BAKE
3 The Betty Crocker Recipe Card Library
CHEESE-EGG BAKE
1 cup sliced onion
1 table:poon butter
8 hard-cooked eggs, sliced
2 cups shredded process Swiss
cheese (about 8 ounces)
1 can (1012 ounces)
condensed cream of
mushroom soup
%cup milk
1 teaspoon prepared mustard
12 teaspoon seasoned salt
1/4 teaspoon dill weed
1 teaspoon pepper
6 slices caraway rye bread,
buttered and cut diagonally
into 4 pieces
Heat oven to 350. Cook and stir onion in butter until onion is
tender; spread in ungreased baking dish, 1112 x71h x112 inches.
Top with egg slices; sprinkle with cheese. Beat remaining in
gredients except bread. Pour soup mixture over cheese; overlap
bread slices buttered side up on top of casserole.
Bake uncovered 30 to 35 minutes or until heated through.
Set oven control at broil and/or 550. Broil 5 inches from heat
1 minute or until bread is toasted. 6 servings.
To make casserole ahead, do not top with bread slices or
bake. Refrigerate several hours or overnight. One hour before serving,
top casserole with bread slices; bake uncovered 40 to 45 minutes.
Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
BUDGET CASSEROLES
2
5
PIZZA POT A TOES
3 The Betty Crocker Recipe Card Library
PIZZA POTATOES
1 package of our
scalloped potatoes
1 can (16 ounces) tomatoes
112 cups water
1 teaspoon oregano leaves
1 package (4 ounces) sliced
pepperoni
1 package (4 ounces) shredded
mozzarella cheese
Heat oven to 400. Empty potato slices and packet of seasoned
sauce mix into ungreased 2-quart casserole. Heat tomatoes,
water and oregano to boiling; stir into potatoes. Arrange pep
peroni on top and sprinkle with cheese. Bake uncovered 30 to
35 minutes. 4 servings.
Hamburger Pizza Potatoes: Substitute 1h pound ground beef,
browned and drained, for pepperoni; stir into potato mixture.
Sausage Pizza Potatoes: Substitute 1h pound bulk pork sau
sage, browned and drained, for pepperoni; stir into potato
mixture.
cA pre-measured time saver that's easy on the budget, too!
Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
BUDGET CASSEROLES
2
6
FRANK-BEAN BAKE
3
The Betty Crocker Recipe Card Library
FRANK-BEAN BAKE
1 can (12 ounces) red kidney
beans, drained
1 can (17 ounces) lima
beans, drained
1 cup spaghetti sauce
with mushrooms
1 small onion, chopped
1 cup shredded Cheddar
cheese (about 4 ounces)
4 to 6 frankfurters
Heat oven to 375. Mix beans, spaghetti sauce, onion and
cheese in ungreased 11/ -quart casserole. Arrange frankfurters
on top. Bake uncovered 30 minutes or until bean mixture is
bubbly and frankfurters are light brown. 4 to 6 servings.
= This little casserole is an emergency shelf special and takes
minimum preparation time. Serve it for lunch with a bowl of pears or
a molded salad and thick slices of fresh bread. Or use it on a cookout
or camping trip-just heat the combination over an open fire.
@Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.
BUDGET CASSEROLES
2
7
BOLOGNA BISCUITS WITH VEGETABLES
The Betty Crocker Recipe Card Library
BOLOGNA BISCUITS WITH VEGETABLES
1 cup sliced onion
2 tablespoons shortening
2 tablespoons flour
1/ teaspoon salt
1 teaspoon pepper
1 can (16 ounces) tomatoes
12 pound bologna, cut into
cubes (2 cups)
3 cup cooked diced carrots
3 cup cooked cut green beans
Bologna Biscuit Dough
(below)
Heat oven to 425. In large skillet, cook and stir onion in short
ening until tender. Remove from heat. Stir in flour, salt and
pepper. Cook over low heat, stirring until mixture is bubbly.
Remove from heat; stir in tomatoes. Heat to boiling, stirring
constantly. Boil and stir 1 minute. Stir in bologna, carrots and
beans. Heat to boiling.
Pour into ungreased baking pan, 8x8x2 inches; place in oven.
Prepare Bologna Biscuit Dough; drop 8 or 9 tablespoonfuls
dough on hot vegetable mixture. Bake uncovered 25 to 30 min
utes or until biscuits are golden brown. 5 serings.
Bologna Biscuit Dough
1 cup Gold Medal flour*
11/ teaspoons baking
powder
12 teaspoon salt
2 tablespoons shortening
1 pound bologna, cut into
1/4-inch cubes (1 cup)
1/ cup milk
Measure dry ingredients into bowl. Cut in shortening until mix
ture looks like meal. Stir in bologna and milk.
*If using self-rising flour, omit baking powder and salt.
Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.