Betty Crocker Hostess Cookbook 1st Edition
Copyright © 1967 by General Mills, Inc., Minneapolis, Minn. All rights reserved.
Library of congress card number: 66-227735
First edition
First printing
Tenderloin of Beef Wellington
3-pound beef tenderloin
2 tablespoons soft butter
1 teaspoon salt
1/2 teaspoon pepper
3 of our pie crust sticks
Mushroom Filling
1 egg
1 tablespoon water
Brown Sauce
Heat oven to 425˚. Tie a heavy string at several points around tenderloin. Place on rack in shallow pan. Spread butter over top and sides of tenderloin; sprinkle with salt and pepper. Bake 20 minutes. Remove to cooling rack; let stand until cool, about 30 minutes. Removing string; pat tenderloin dry with paper towel. Prepare pie crust sticks as directed on inside wrapper for One-crust Pie except- use three times the designated about of boiling water of cool milk. On aluminum foil, roll pastry into rectangle, 24×18 inches; cut to make edges even. Place tenderloin at edge of longer side of pastry. Spread mushroom filling over remaining surface of pastry, leaving a 1-inch margin on each side. Roll tenderloin and pastry; cut out small designs- flowers, stars or other cutouts. Garnish top of pastry with cutouts. Mix egg and water; brush over top and sides of pastry.
Reduce oven to 400˚. Carefully place pastry-wrapped tenderloin seam side down on baking sheet (use the foil and two spatulas to help transfer tenderloin). Remove foil. Serve Brown sauce over tenderloin. 8 Servings.
Mushroom Filling
In small skillet, cook and stir 1 pound fresh mushrooms, finely chopped, 1/2 cup chopped onion, 1/2 cup dry sherry, 1/4 cup butter, and 1/4 cup snipped parsley until onion is tender and all liquid absorbed.
Brown Sauce
In saucepan combine 2 cups beff bouillon, 1/2 cup dry sherry, 3 tablespoons finely chopped onion, 3 tablespoons finely chopped carrot, 1 tablespoon finely chopped celery, 2 sprigs parsley, 1 bay leaf, crumbled, and 1/8 teaspoon crushed thyme leaves; simmer 30 minutes. Strain mixture through a fine sieve. Discard vegetable mixture. Stir in 3 tablespoons dry sherry; simmer 5 minutes longer. Stir in 2 tablespoons butter a little add a time.
Enchilada Casserole
1 1/2 pounds ground beef
1 medium onion, chopped
1 can (15 1/2 ounces) refried beans
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup salad oil
12 canned or frozen tortillas (** I have never seen canned**)
1 tomato, peeled and chopped
Cheese Sauce
Heat oven to 350˚. Cook and stir ground beef and onion until meat is brown and onion is tender. Stir in beans, salt and pepper. In another skillet heat oil until hot enough to sizzle. Quickly dip each tortilla in hot oil just until is softened. Place about 1/3 cup meat mixture on each softened tortilla; top with chopped tomato and roll tightly. Arrange tortillas seam side down in oblong baking dish, 13 1/2 x 9 x 2 inches. Pour CheeseSauce over tortillas (at this point casserole may be refrigerated).
Bake uncovered 20 25 minutes, or until cheese is bubbly in center. Garnish with pitted whole ripe olives and green pepper rings, if desired. 6 servings.
Cheese Sauce
1/4 cup butter or margarine
1/4 cup Gold Medal Flour (regular or Wondra)
1/2 teaspoon salt
1/4 teaspoon paprika
2 cups milk
1 can (15 ounces) enchilada sauce
3/4 cup sliced pitted ripe olives
4 drops Tabasco
1 1/2 cups shredded natural Cheddar cheese (6 ounces)
Melt butter over low heat in heavy saucepan. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk and enchilada sauce. Heat to boiling, stirring constantly. Boil 1 minute. Add olives, Tabasco and cheese; stir until cheese melts.
Butterscotch Spice Cake
1 1/2 cup Gold Medal Flour (regular or Wondra) Do not use Self-rising Flour in this recipe
1 cup brown sugar (packed)
1/2 cup granulated sugar
1 cup quick-cooking oats
1 1/2 teaspoons soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup shortening
1 cup water
2 eggs (1/2 to 2/3 cup)
2 tablespoons dark molasses
Coconut Topping
Heat oven to 350˚. Grease and flour an oblong pan, 13 x 9 x 2 inches. Measure all ingredients except Coconut Topping into larger mixer bowl. Blend 30 seconds low speed on mixer. Beat 3 minutes on medium speed, scraping bowl often. Pour into prepared pan. Bake 35 to 40 minutes, or until wooded pick inserted in center comes out clean. Let cool slightly. Carefully spread Coconut Topping over top of cake. Set oven control at broil and/or 550˚. Broil 2 to 3 minutes until golden brown.
Coconut Topping
Melt 1/4 cup butter; stir together with 2/3 cup brown sugar (packed). 1/2 flaked coconut, 1/2 cup chopped pecans and 3 tablespoons cream.
Chilled Curried Chicken
Two 3 1/2 to 4 pound broiler fryer chickens
1/4 cup butter or margarine, melted
4 slices bacon, diced
2 tablespoons flour
1 tablespoons sugar
2 tablespoons curry powder
1/4 teaspoon salt
1/4 teaspoon onion salt
1 cup water
2 tablespoons lime juice
1 tablespoon bottled steak sauce
1 jar (4 3/4 ounces) strained apricots (baby food)
heat oven to 375˚. Rinse birds with cold water; drain and pat dry with paper towels. Fasten neck skin to back with skewer. Lift wing tips up and over backs for natural brace. Tie legs securely to tail. Place breast side up on a rack on shallow roasting pan. Brush with melted roast 30 minutes.
In skillet fry bacon until crips. Blend in flour, sugar, curry powder and salts. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in remaining ingredients. Simmer, stirring constantly, 15 minutes. Spoon part of apricot mixture over chickens. Roast 30 minutes; remove string 1/2 to 1 hour, or until leg moves easily, basting occasionally. Cool; cover and chill. 6 servings.
Bibb Lettuce Salad
Wash and dry 3 medium heads Bibb lettuce or 3 small heads Boston lettuce. Remove “heart” from each lettuce head. Place one “heart on each of 3 salad plates; spread out leaves slightly (each “heart” will resemble a whole head of lettuce). Place an outer section of leaves on each of 3 additional salad plates; push leaves together to resemble head of lettuce. Tuck radish slices between lettuce leaves. Serve with Classic French Dressing.
Classic French Dressing
1/4 cup olive oil (or half salad oil)
2 tablespoons wine or tarragon vinegar
3/4 teaspoon salt
1 small clove garlic, crushed
1/8 to 1/4 teaspoon freshly ground pepper
1/8 to 1/4 teaspoon monosodium glutamate
Beat all ingredients with rotary beater or shake well in tightly covered jar. Keep in covered jar in refrigerator. Just before using, shake to blend.
