Pizza Potatoes and Lemon Butter Peas

Betty Crocker Recipe Card Library [1971], Betty Crocker's Good and Easy Cookbook [1972]

I think this will be the end of the 70's for a while. And none too soon, either. Yeeeeesh. The 1970's was not the most wonderful of times in culinary history. I tell you what though, time travelers, they are fun. Just avoid the food and drink lots of water.

Trivia Question: What baked good, invented in the late 60's, became so popular in the 70's that almost every one of you has eaten it?

Hint: One of the main ingredients is green.

Sometimes, one is in the mood for potatoes. Sometimes, one is in the mood for pizza. But what does one do when both moods strike at once? The 70's would not leave us hanging on such an important question.



Pizza Potatoes
A pre-measured time saver that's easy on the budget, too!

1 package of our [Betty Crocker's] scalloped potatoes
1 can (16 ounces) tomatoes
1 1/2 cups water
1/4 teaspoon oregano leaves
1 package (4 ounces) sliced pepperoni [Thank you, Betty, I was going to drop a whole pepperoni sausage on top. My face, how red it would have been.]
1 package (4 ounces) shredded mozzarella cheese

Heat oven to 400 degrees F. 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 pepperoni on top and sprinkle with cheese. Bake uncovered 30 to 35 minutes. 4 servings.

Hamburger Pizza Potatoes: Substitute 1/2 pound ground beef, browned and drained, for pepperoni; stir into potato mixture.

Sausage Pizza Potatoes: Substitute 1/2 pound bulk pork sausage, browned and drained, for pepperoni, stir into potato mixture.




BUTTERS FOR VEGETABLES

Almond Butter: Melt 1 tablespoon butter or margarine; stir in 2 or 3 drops almond extract.

Almondine Butter: Melt 1 tablespoon butter or margarine; add 1 tablespoon toasted slivered almonds.

Lemon Butter: Melt 1 tablespoon butter or margarine; stir in 1 teaspoon lemon juice.

Mustard-Dill Butter: Melt 1 tablespoon butter or margarine; add 1/8 teaspoon dry mustard and 1/4 teaspoon dill weed.

Olive Butter: Melt 1 tablespoon butter or margarine; add 1 tablespoon sliced or chopped ripe olives.

Oriental Butter: Melt 1 tablespoon butter or margarine; stir in 1 teaspoon soy sauce.

Seasoned butter: Melt 1 tablespoon butter or margarine; add 1/4 teaspoon seasoned salt and dash pepper.

Enough for 1 package (9 or 10 ounces) frozen vegetables or 1 can (16 ounces) vegetables.


Verdict:

Pizza Potatoes: Like many things 70's, slightly overwhelming. The processed, pre-made seasoning mix, plus the pepperoni, plus the cheese made it really salty, probably about the same level as ramen with two packets of seasoning. Like other people have done when they were teenagers. Not me. Other people. If it weren't for the saltiness, though, and the anathema I feel towards buying anything packaged that I can make 10x better and cheaper (I am here referring to the boxed scalloped potatoes), I'd make it again. There was sauce, cheese, potatoes, and pepperoni. I have weaknesses. I tried making it again with sliced, boiled potatoes, but the magic was gone. Further research must be done.

Husband loved it, and did not think it was salty at all. However, Husband regularly eats food provided by the military. Let this factor in your judgment.

Lemon Butter Peas: While eating them, I retraced my steps to make sure I had put the lemon juice in. I had. They did not taste of lemon. They tasted of peas. I am intrigued by some of these other variations, though. Almond extract? Soy sauce?