Betty Crocker's Chicken Hat

Another gem from Betty Crocker's New Dinner for Two Cookbook [1972].


This is a narcissistic chicken sporting a jaunty bread-and-pear chapeau.

What more can be said?

Chicken Salad
For variety, use 1/4 cup chopped salted almonds in place of bacon.

1 cup cut-up cooked chicken (large chunks)
1/2 cup cut-up celery (1/4" pieces)
1 1/2 tsp. lemon juice
salt and pepper to taste
1/4 cup mayonnaise
1 or 2 hard-cooked eggs, cut up
1/4 cup finely broken crisp bacon

Toss chicken, celery, lemon juice, salt, and pepper together. Mix in mayonnaise. Carefully fold in eggs. Chill thoroughly. If desired, serve in tomato cups or on drained pineapple or avocado slices on salad greens. Sprinkle with the crisp bacon. 2 servings.

Orange-Cherry Cobbler

There are occasions upon which one needs a dessert. For such occasions, Jiffy Cooking [1967] is here for you!



Look at that picture, read the recipe, and tell me it is not glorious.

Orange-Cherry Cobbler
1 1-pound 5-ounce can cherry pie filling
1/4 cup water
1 tablespoon lemon juice
1 package refrigerated orange Danish rolls with icing (8 rolls)

In saucepan, combine pie filling, water, and lemon juice; heat to boiling. Pour into an 8 1/4 x 1 3/4 inch round ovenware cake dish. Top hot cherries with rolls, flat side down. Bake in hot oven (400 degrees) 15 to 20 minutes or until rolls are done. Spread tops with the icing that comes in the orange-roll package. Serve warm. Makes 6 to 8 servings.



Verdict: Pie filling and pastry. Theirs was a star-crossed love that could not be. Sigh.

When I pulled it out of the oven, the rolls looked perfect, and so I frosted them. But beneath the crispy delicious exterior lurked a cold doughy mess only apparent after I took a bite. I put them back in. They cooked for a solid 10 extra minutes. The top was almost burned, the bottom... still cold and doughy. Siiiiighhhhhhh. We dissected the rolls, separating delicious pastry and cold doughy horror, and ate it anyway.

What could have been.

Teenage Kitchen Fondue with Mini Meatballs and Psychedelic Dessert Fondue

Remember the Betty Crocker Recipe Card Library, from which we discovered the Meal in a Muffin Tin? One of its best features is that there is an entire section labeled "Fondue."

Well! Now it is time for some time travel back to 1971 for some of that business!

I know that were I a teenager, I would not be averse to a party centered around melted cheese.

Menu:
Mock Cheese Fondue
Vegetable Relish Sticks
Psychedelic Dessert Fondue
Milk



Mock Cheese Fondue (Apple Juice)
2 cans (10 3/4 ounces each) condensed Cheddar cheese soup
2 cloves garlic, minced
4 egg yolks, beaten
1/2 cup apple cider or juice
Dippers (below)
In earthenware fondue pot, heat soup and garlic over low heat to just below boiling; remove from heat. Stir half of hot soup into egg yolks*; blend into remaining soup. Stir in cider; heat through, stirring constantly. Transfer pot to source of heat at table. Adjust heat when necessary to keep fondue warm. Swirl dippers in fondue. 4 servings.

Dippers: Cut-up cooked frankfurters, cooked Mini Meatballs (FONDUES card 12), dill pickle chunks, cut up French bread and cauliflowerets.


Mini Meatballs
1 pound ground beef
1/2 cup dry bread crumbs
1/4 cup milk
1 egg
1 tablespoon instant minced onion
1 teaspoon parsley flakes
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/8 teaspoon pepper
Sauces (below)

Mix all ingredients except sauces. Shape mixture by rounded teaspoonfuls into 3/4 inch balls. Prepare sauces. Cover meatballs and sauces; refrigerate. Remove from refrigerator about 15 minutes before serving.

In metal fondue pot, heat salad oil (2 inches) to 375 degrees; transfer pot to source of heat at table. Adjust heat when necessary to maintain temperature of oil.

Spear meatballs with fondue forks and place in hot oil. Cook until crusty on the outside, juicy inside. Dip into sauces. 6 dozen meatballs.

Sweet and Sour Sauce: In small saucepan, heat 1/4 cup chili sauce and 1/4 cup grape or plum jelly, stirring constantly, until jelly melts. 1/2 cup.

Honey-Soy Sauce: Mix 1/2 cup soy sauce, 1/4 cup honey, 1/2 teaspoon monosodium glutamate and 1/2 teaspoon ginger. 3/4 cup.

Sauce O' Gold: Mix 1/4 cup prepared mustard, 1/4 cup honey, 1/2 teaspoon salt, 1/4 teaspoon rosemary leaves and 1/8 teaspoon pepper. 1/2 cup.




Psychedelic Dessert Fondue
In dessert fondue pot, pour 1 cup boiling water over 1 package (6 oz.) fruit-flavored gelatin. Stir to dissolve. Adjust heat when necessary to keep fondue warm. Spear Dippers (below) and swirl in fondue, then dip into whipped cream or chopped nuts. 4 servings.

Dippers: Angel food or pound cake squares, marshmallows, pieces of fresh fruit.


Verdict:

Teenage Kitchen Fondue: It's... hot cheese soup! Hooray! I chose this meal for two reasons: 1.) it uses cider instead of wine or beer, and as I have mentioned before, I'm a teetotaler and b.) Psychedelic Dessert Fondue. I presume the reason it is specifically for teenagers is the absence of alcohol. On the down side, it is made of hot cheese soup. Gahhhh. As a thing to dip other things into, it was pretty tasty. As a fondue, it was terrible. Like a fat-free cheesecake. Still, we happily dipped all the recommended dippers into cheese-flavored sauce. I really love French bread, cauliflower, meatballs, and sausages dipped in cheese.



Husband declared that although it was tasty, next time we did fondue he demanded there be cheese involved. I concurred.

Mini Meatballs: Can't go wrong with a mini meatball! We ate about half with the fondue, and then I saved some for spaghetti the next day. I am clever in this way.

Psychedelic Dessert Fondue: Oh my goodness look at that title. So awesome. Or... groovy? I don't know what the cool kids were saying those days. The very title of this recipe was most of the reason I chose it. On the down side, it is hot Jello water. It was fine, but we decided that our pound cake and stale marshmallows were better without being dipped in the hot Jello water. It sort of dissolved the outside of the stale marshmallows into a slick goo, while keeping the inside much like chewing gum.

On the other hand, I can see how kids would really like this. Kids like dipping their food into things, poking things with sticks, and bright colors, so I really think they'd be into this in a big way. This would go over well at a birthday party or somesuch thing, especially if, as suggested, there was whipped cream (or sprinkles!) to dip the food into AGAIN.

Overall: Pretty satisfying, actually. The hot cheese soup dipping may sound gross, but it's actually pretty good. We probably ate a little too much, including most of a cauliflower.



*This is known as tempering. You sloooowly drizzle hot liquid into eggs, while whisking. The point of this is to gradually bring the temperature of the eggs up so they blend smoothly into the mixture instead of instantly becoming chunks of scrambled egg. I think we can all agree this is a good thing.

Betty Crocker's Chicken Caruso

Glorious. This is the illustration for Chicken Caruso from Betty Crocker's New Dinner for Two Cookbook [1972]. Have you noticed that it is a chicken in a clown costume singing opera? Have you?

For your edification, the recipe itself:

Chicken Caruso
1 slice bacon, finely cut
1/4 cup minced onion
1/4 cup minced green pepper
1 cup cut-up cooked chicken
1 cup grated sharp cheddar cheese (1/4 lb.)
2 tbsp. cut-up pimento (2-oz. jar)
1 cup cooked peas
1/8 tsp. each salt and pepper
1 cup hot drained boiled macaroni (1/2 cup uncooked)
parsley
2 to 3 tbsp. toasted slivered almonds, if desired

In a medium skillet, saute bacon until lightly browned and crisp. Stir in onion and green pepper; cook until almost tender. Stir in chicken cheese, pimento, and peas; season with salt and pepper. Mix in cooked macaroni. Cover ad keep warm over very low heat until ready to serve. Garnish with parsley sprigs; sprinkle with toasted almonds. 2 generous servings.

Note: For best color, use cooked fresh or frozen peas.


Anyone want to try this out?

Chicken and Chips Casserole, Orange-Grapefruit Pinwheel Salad, Extra-quick Butter Sticks, Mint Brownies

[1972]

Since our apartment dates back to the 40's or something, our time traveling this week took us to our same apartment, but in the 70's! That is why the background looks the same, despite the automatic wardrobe adjustment circuit. I feel sure whoever is living in our apartment in the 70's will not mind that we used their kitchen, especially as we left them brownies.






Tuna and Chips Casserole
2 cans (10 1/2 oz. each) cream of mushroom soup
1 cup milk
2 cans (7 oz. each) tuna, drained and flaked
2 1/2 cups crushed potato chips
2 cups (1 lb can) cooked green peas, drained

Heat oven to 350 degrees F. (mod.). Empty soup into 2-qt. baking dish. Add milk and mix well. Add tuna, 2 cups potato chips, and peas; mix lightly. Sprinkle remaining potato chips over top. Bake 25 min., until heated through. 6 to 8 servings.

Planned-over Meal? This dish, reheated the next day, tastes just as good.

Chicken and Chips Casserole
Make Tuna and Chips Casserole (above)--except substitute cream of chicken soup for mushroom soup and use 2 cups cubed cooked chicken for the tuna.




Orange-Grapefruit Pinwheel Salad
Arrange orange and grapefruit sections alternately in pinwheel pattern on lettuce [dang it, I forgot to put it on lettuce!] on each salad plate. Garnish center with sprig of deep green garnish (watercress, mint, parsley). Pass Ruby Red Dressing.


Ruby Red Dressing
1/2 cup currant jelly
1/4 cup vegetable oil
2 tbsp. lemon juice
dash of salt
few drops of onion juice

Beat jelly with fork until smooth. Add remaining ingredients; beat again until smooth. Makes 3/4 cup.




Extra-Quick Butter Sticks
Heat oven to 450 degrees F. (hot). Melt 1/4 cup butter. Pour half into a square pan, 8 x 8 x 2". Roll unbaked biscuits from 1 can refrigerated biscuits, twisting to about 8" lengths. Place in pan. Pour rest of butter over tops. Sprinkle with caraway, poppy, celery, or sesame seeds. Bake 8 to 10 min., or until golden brown. Let stand in pan about 2 min. to absorb butter. Makes 10 sticks.

Leftover Butter Sticks? Wrap in foil; reheat in 375 degree oven for 20 min.


Mint Brownies
Prepare batter using 1 pkg. (15.5 oz.) regular fudge brownie mix adding 1/4 tsp. peppermint flavoring.


Verdict:

Chicken and Chips Casserole: This has got to be the trashiest casserole of all time! I did the chicken option as Husband is not a fan of tuna, but I did use canned chicken, so I feel I should get points for that. I also used frozen peas instead of canned, because baked canned peas are terrible and I just can't be having with that. Trashy as it was though... it was pretty good. It isn't worth the amazing amount of potato chips, but good. Don't serve this to someone with heart disease, but it's worth a try if you're in the mood for something trashy.

Orange-Grapefruit Pinwheel: Look how pretty! I might just keep this on file for when I feel fancy in the future. I made the dressing out of plum jam instead of currant, and it was pretty good actually. It sweetened up the grapefruit a little. If I did it again, I'd just do the jam instead of mixing it with other things though.

Extra-quick Butter Sticks: Oh my lands. These are fantastic. A whole half-stick of butter melted in there! Husband looooooved these. A lot. Really a lot. Look how they glisten!



Mint Brownies: How have I never thought of putting mint flavoring into brownies before? This is a brilliant idea!

Overall: Oh my golly gracious. Individually, all these were good. Most of them were great. Together, they are an unholy abomination of potato chips, melted butter, jam, and brownies. It isn't that they are bad together, it is that each one of them is so... much, that it is overwhelming. I could only finish half a brownie by the end. Husband happily nabbed the rest of my brownie and stuffed it in his mouth, only to sadly remark that it had turned to ashes in his mouth, so great had been the consumption of potato chips, melted butter (rather a lot, in his case!), jam, and brownie.

Banana Chocolate Malted Milk

[1940]

I am a lucky girl, for because I have a grandma who loves me and got a degree in Home Economics in the 40's. As a consequence, I now have a whole stack of little informational booklets on just about every food group! Hooray! Even better, Refrigerator Desserts are a food group.



Banana Milk Shake
1 fully ripe banana
1 cup cold milk

Slice banana into a bowl and beat with rotary beater until creamy, or press banana through coarse sieve. Add milk, mix thoroughly and serve at once. Serve cold. Serves 2. Add 1 large tablespoon vanilla ice cream.
Banana Chocolate Malted Milk--Add 4 teaspoons chocolate malted milk and 1/4 teaspoon vanilla.

There will be no doubt as to whose milk shake is whose if the names are on little parasols

(I forgot to put my name on the parasol, so I am telling you now it is MINE. ALL FOR ME.)

Verdict: Mmmmmmmmmm. This stuff is great. I used a blender instead of messing about with a sieve, because that's just silly. There was no vanilla ice cream in my freezer for garnishing the top, but I did mix about a half tablespoon of heavy cream in. I love cream. It's not a thick ice creamy milkshake, it is just a little thick from the banana. Reminds me of a beverage I had at Jamba Juice once, or like an icy cold banana-y hot chocolate. I plan on making this again, possibly with an ice cube or two blended in.

The ABC of Canning

These pictures are from The ABC of Canning [1942]. And how splendid they are! And once again, it is Caption Time! Caption these photos, please.