The Casserole, Perfect for Winter

The best way to fight the winter blues is with comfort food! Every January Betty takes out her pink pyrex casserole dish and gets cooking. After a warm and hardy dinner her family forgets all about the cold weather. This season test out Betty's favorite winter recipe.

Pink Pyrex: www.SunnyDayVintage.etsy.com

Betty Crocker's New Dinner for Two

1964

Shepherd's Pie

1/4 cup (1/2 envelope) of our instant Mashed Potatoes

1 1/2 cups diced cooked beef or lamb

1 cup cooked vegetables

1 cup beef or lamb gravy or 1 can (10 3/4 oz.) mushroom gravy

1/4 tsp. salt

Heat oven to 350 degrees. Prepare potatoes as directed on pkg. for 2 servings; set aside. Stir meat, vegetables, gravy, and salt together. Pour into 1 qt. baking dish. Mound Potatoes in a ring around the edge of dish. Bake 30 min., or until potatoes brown slightly.

2 generous servings.

As American As Pumpkin Pie

Betty knows that the only thing more American than apple pie is pumpkin at Thanksgiving. But Betty puts a twist on this traditional dessert by baking Pumpkin Chiffon Pie. Whether you are carving the turkey at your house or serving potatoes as a guest at someone else's, Betty's recipe will be a hit. Evoke the spirit of mid-century bakers with these retro baking supplies. You may not need a pie bird for this treat, but it is a cute addition to your vintage kitchen and useful with other pies as it lets the steam escape while baking.

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Better Homes and Gardens:

Pies and Cakes

1969

Pumpkin Chiffon Pie

1 envelope unflavored gelatin

1/2 cup sugar

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon allspice

1/4 teaspoon ginger

1/4 teaspoon nutmeg

3/4 cup milk

2 slightly beaten egg yolks

1 cup canned pumpkin

2 egg whites

1/4 cup sugar

1/2 cup whipping cream, whipped

1 9-inch graham-cracker crust

Combine first 7 ingredients in saucepan. Stir in milk, egg yolks, and pumpkin. Cook and stir over medium heat till mixture boils and gelatin dissolves. Remove from heat and chill till partially set. Beat egg whites till soft peaks form; gradually add sugar and beat to stiff peaks. Fold into pumpkin mixture with whipped cream. Pile into crust. Chill till firm. Trim with whipped cream and California walnut halves.

Pumpkin Treats

With Halloween around the corner don’t forget the sweets! Perfect for a party or trick-or-treaters, pumpkin whoopie pies are both retro and irresistible. First created in the 1920’s, this version adds an Autumn twist to the classic dessert. Martha Stewart has two great recipes - one for pumpkin cookies with cream cheese filling, the other for mini chocolate cookies with pumpkin cream cheese frosting (see links below). Betty knows you can’t go wrong with either one. Don’t have time to bake from scratch this year? Pick up a whoopie pie mix (photo above and link below) from Stone Wall Kitchen. With treats this good there will be no need for Halloween tricks.

http://www.marthastewart.com/recipe/pumpkin-whoopie-pies

http://www.marthastewart.com/recipe/mini-pumpkin-whoopie-pies

http://www.stonewallkitchen.com/shop/speciality-foods/baking-mixes/552634.html

A Sunday Drive

Betty and her family savor the season with a Sunday drive in the country. She packs a picnic of seasonal fruits and veggies with hot soup to keep them warm. After a hike, they enjoy baked apples filled with cinnamon and sugar. Betty and her husband spend the rest of the afternoon laying on a blanket reading while their kids play in the leaves.

This weekend plan your own Autumnal picnic. All you need is a basket, blanket and plastic kitchenware. Check out Betty's favorite finds and recipes below.

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Potato-Leep Soup

From: Quick Dishes for the Woman in a Hurry

Shop-Rite Cookbook: 1960's

Bring to boiling in a 2-qt. saucepan having a tight-filling cover 3 cups water.

Meanwhile, wash, pare and dice 3 medium-size (about 1 lb.) potatoes (about 2 1/2 cups, diced)

Add potatoes to boiling water with 1/4 cup (2 or 3) thinly sliced leeks (white part only)

1 teaspoon salt

1/2 teaspoon monosodium glutamate

1/8 teaspoon peper

Cover saucepan and simmer gently about 15 min., or until potatoes are tender.

Meanwhile, dice and panbroil 3 slices bacon.

Remove saucepan from heat and drain vegetables, reserving the broth. Force Vegetables through food mill, ricer or sieve into broth.

Blend in bacon and

1/2 cup cream

1/2 cup milk

2 tablespoons chopped parsley

1 tablespoon butter or margarine

Reheat soup and serve hot.

6 Servings

Baked Apples

From: Betty Crocker's

New Dinner for Two Cook Book 1964

Choose baking apples such as Rome Beauty, Jonathan, Wealthy, or Greening.

Heat oven to 350. Wash and then core apples. Either pare upper half of apples or pare one strip around center. Place in baking dish; fill center of each apple with 1 to 2 tbsp. granulated or brown sugar, 1 tsp. butter, and 1/8 tsp. cinnamon. Cover bottom of an with water about 1/4 " deep. Bake uncovered 45 to 60 min., or until tender when pierced with fork (time varies). Baste occasionally. Serve plain or with cream.

Baked Apples Vermont

Bake apples as directed above-except fill center of each apple with 1 tsp. butter and 1 tbsp. maple syrup.

Good Morning!

Betty knows that breakfast is the most important meal of the day, which is why she serves her family wholesome food every morning. She also knows that it is all about presentation. Toast tastes better when displayed in this cute little rack. Hardboiled eggs are yummier when they are evenly cut and Betty’s famous blueberry pancakes are irresistible after she adds some syrup from her blue pitcher. After drinking a glass of freshly squeezed orange juice, Betty’s family is ready to start their day. Start your day right with these brightly colored breakfast finds!

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Blueberry Pancakes

So Quick with New Bisquick: 1967

2 cups New Bisquick

1 egg

1 1/3 cups milk

2 tbsp. sugar

1 cup blueberries

Beat all ingredients with rotary beater until smooth. Grease griddle if necessary. For uniform pancakes, dip batter with 1/4 measuring cup into hot griddle. Turn when bubbles appear. For thinner pancakes, add more milk. For thicker pancakes, add more Bisquick. Dust pancakes with confectioners' sugar.

Makes about 18 pancakes.

Spring Fever

Betty officially has spring fever and she knows the only cure is sitting in the sun and drinking some seasonal cocktails, her favorite being the Mojito. Betty first tried the drink while vacationing in Cuba with her husband shortly after they were married; now every time she takes a sip she is transported back to Havana. This weekend mix up some fun with bright barware, lime juice, soda, and rum.

When entertaining Betty always takes out her avocado green icemaker. It is a must-have for any cocktail party!

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Classic Mojito:

6 freshly washed mint leaves

2 teaspoons bar sugar

¾ ounces fresh lime juice

Soda water

Muddle the mint, sugar, and lime juice in a tall glass. Add rum. Fill glass with ice. Top with soda. Garnish with mint sprigs.

Happy St. Patrick's Day!

Betty goes green for St. Patrick's Day. She dresses the part and spends her day making special treats for her family. In the evening her husband is served Irish coffee and everyone enjoys some Irish Soda Bread. Follow her recipe below and everyone will want to kiss you, whether you are Irish or not.

So Quick With New Bisquick: 1967

Irish Soda Bread

The pride of Ireland made an easy modern way. A caraway and raisin adaptation. Inexpensive, quick and good.

1 cup New Bisquick

1/4 cup raisins

1 tsp. caraway seed

1/3 cup milk

Butter

Hear oven to 450 degrees. Grease 8-inch pie pan. In small bowl stir together Bisquick, raisins, caraway seed and milk. Spread dough in prepared pan. Bake about 12 minutes or until top is golden. Cut into wedges. Serve hot with butter. 4 to 6 servings.

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In Season

By March Betty is ready for spring. The days are getting longer, the weather is warmer, but, most importantly, it is avocado season! After a dull winter Betty can finally indulge in her favorite fruit. And this year she doesn't even have to head to her local supermarket before making her famous guacamole. With a little help from "The Avocado Pit Grower's Indoor How-to Book" Betty has grown her very own tree! Filled with modern two tone illustrations and simple instructions, this book is beautifully designed and easy to follow. Tonight Betty is making a crabmeat salad served on avocado halfs for dinner. What are you having?

Find this book and lots of other retro items at Betty's Kitschen.

www.bettyskitschen.etsy.com

Betty Crocker's New Dinner for Two Cook Book, 1964

Guacamole

Combine 1 avocado, pitted; 1 small onion, minced; 1 1/2 tsp. vinegar; salt and pepper to taste; and chopped green chili pepper to taste. Beat until smooth on medium mixer speed. Finely chop 1/2 peeled ripe tomato; fold into mixture. Serve Guacamole as a dip with corn chips.

Crabmeat Salad

1/2 cup flaked cooked crabmeat

1/2 tsp. lemon juice

1/2 tsp. finely minced onion

salt and paprika to taste

1/2 cup diced celery

1/2 cup lettuce hearts in small pieces

1 tbsp. mayonnaise

2 avocado halves

Mix all ingredients except mayonnaise and avocado. Chill thoroughly. Just before serving, drain and toss together with mayonnaise to moisten. Server on avocado half. 2 servings.

Kitschy Cupcakes

As winter drags on Betty adds a little color and cheer with festive cupcakes decorated with plastic toppers. Whether she makes chocolate, vanilla, or butter cream who can resist one of her cute confectionary concoctions. These little cakes aren’t just for birthdays or holidays. Betty thinks they are perfect for frosty afternoons. All it takes is one bite and you are reminded that spring is on its way!

Check out Betty’s favorite recipes below!

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Better Homes and Gardens: Pies and Cakes 1966

Yellow Cupcakes

1/3 cup shortening

1 3/4 cups sifted cake flour

3/4 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 egg

3/4 cup milk

1/2 teaspoon vanilla

Place shortening in mixing bowl; sift in dry ingredients. Add egg and 1/2 cup milk; mix till flour is moistened. Beat 2 minutes at medium speed on electric mixer. Add 1/4 cup milk and vanilla; beat 2 minutes longer. Fill paper bake cups in muffin pans half full. Bake at 375 degrees for 20 to 25 minutes. Cool. Frost with Sea Foam Frosting. Makes about 18 cupcakes.

For Lemon Cupcakes: Prepare Yellow Cupcakes; add 1/2 teaspoon grated lemon peel. Frost with Seven Minute Frosting. Top with coconut.

Seven Minute Frosting

A white frosting to crown your best cake. Try the two variations, too, and please your family three ways-

2 unbeaten egg whites

1 1/2 cups granulated sugar

2 teaspoons light corn syrup or 1/4 teaspoon cream of tartar

1/3 cup cold water

Dash salt

1 teaspoon vanilla

Place all ingredients except vanilla in top of double boiler (not over heat); beat 1 minute with electric or rotary beater. Place over, but not touching, boiling water and cook, beating constantly, till frosting forms stiff peaks, about 7 minutes (don't overcook).

Remove from boiling water. Pour into mixing bowl, if you wish. Add vanilla and beat till of spreading consistency, about 2 minutes. Frost tops and sizes of two 8- or 9- layers, top of 13x9 inch cake, or 2 dozen cupcakes.

Sea Foam Frosting

Prepare Seven Minute Frosting, substituting 1 1/2 cups brown sugar for the granulated sugar.

Burnt-Sugar Frosting

Prepare Seven Minute Frosting, using 1 1/4 cups granulated sugar, 1/4 cup cold water, and substituting 3 to 4 tablespoons cooled Burnt-sugar Syrup for the corn syrup.

Burnt Sugar Syrup

Melt (caramelize) 1/3 cup granulated sugar in small, heavy saucepan, stirring constantly. When a deep golden brown syrup, remove from heat and slowly add 1/3 cup boiling water. Heat and stir till all dissolves. Boil to reduce syrup to 1/4 cup. Set aside to cool

Love Is In The Air

In preparation for Valentine’s Day Betty would like to offer you some advice. Make sure your evening is sugary sweet and simply romantic. Betty and her husband head to the most chic French restaurant in town where they start with drinks at the swanky bar. Her husband looks dapper in his fitted suit and she defines classic beauty. After their meal they head home for dessert where they indulge in the Mocha Torte Betty baked that morning. She even makes sure the table is set with heart linens and her favorite pink coffee set. The evening is perfect down to the smallest detail.

With a little work you can have a flawless Valentine’s Day, too. Follow Betty’s decadent Mocha Torte recipe and your honey will surely swoon. Don’t forget dinner reservations for two at your favorite eatery. And, whether you are pretty in pink or ravishing in red, you are sure to turn heads in 1950’s designs.

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Better Homes and Gardens: Pies and Cakes 1966

Mocha Torte

1 package 2 layer-size white cake mix

1 6-ounce package (1 cup) semisweet chocolate pieces

3 cups miniature marshmallows

1/2 cup milk

2 teaspoons instant coffee powder

1 cup whipping cream, whipped

Prepare cake mix according to package directions. Bake in greased 13x9x2-inch pan. Cool; remove from pan. Cool completely.

For Mocha Frosting, combine chocolate pieces, marshmallows, milk and coffee powder in top of double broiler. Heat and stir over hot water till marshmallows melt. Remove from heat; cover and chill. Fold in whipped cream.

Cut cake in half lengthwise; with long knife, split each half of cake into 2 layers, using row of toothpicks to guide knife. Spread chilled Mocha Frosting between layers; frost top and sides. Cover and chill for several hours. Slice about 1 inch thick.

Winter Weekends

Betty and her family love to head outdoors on winter weekends. Even though the air is cool, they spend afternoons ice skating at their neighbor's frozen pond or sledding in the park. When their noses are red and fingertips numb, Betty surprises everyone with homemade marshmallows and hot chocolate. This sweet snack warms her family so that they can head back out for some more fun in the snow. This weekend don't be afraid of the cold weather; just be sure to make plenty of hot cocoa and bring gourmet marshmallows. Everyone will want a second cup!

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Hot Chocolate

Dishes Children Love, 1965

Heat together, stirring constantly, in top of double broiler over low heat.

2 sq. (2 oz.) chocolate

1/2 cup water

When chocolate has melted, add

1/4 cup sugar

1/4 teaspoon salt

Cook 4 min., stirring constantly. Place over simmering water. Stir in

2 cups milk

Heat thoroughly. Beat with rotary beater just before serving.

Float on each serving

1 or 3 marshmallows

Soups On

Watching the snow falling, Betty and her family are warm and toasty sitting in their cozy kitchen. Betty serves steaming soup for dinner, perfect for cold January nights. Betty knows enough recipes to keep her family satisfied all winter long. This week make two of her favorites for your family, classic tomato and chicken noodle. After just one spoonful, you will forget all about the weather outside.

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Chicken Noodle Soup

from Better Homes and Gardens Favorite Ways with Chicken, 1967

1 2-1/2 to 3 pound broiler-fryer, cut up

3 quarts water

1 medium onion, quartered

few sprigs parsley

1 tsp. salt

1 tsp. whole black peppers

2 cups uncooked fine noodles

1 cup diced celery

1/2 cup shredded carrots

2 tsps. salt

1/2 tsp. dried thyme, crushed

1/4 tsp. dried oregano, crushed

Place chicken in Dutch oven or deep kettle. Add next 5 ingredients. Simmer, covered, 1 hour. Remove chicken from broth; cool and remove meat from bones; dice meat. Strain broth; return to kettle. Bring stock to boiling; add remaining ingredients, except chicken. Return to boil; cook covered, stirring occasionally, 10 minutes, or until noodles are tender. Add chicken; heat. Makes 2-1/2 quarts.

Hearty Tomato Soup

From Betty Crocker's Cookbook, 1969

1 medium onion, finely chopped (about 1/2 cup)

2 tbs. butter or margarine

1 package (3 ounces) cream cheese, softened

2 cans (10-3/4 ouncces each) condensed tomato soup

1 soup can milk

1/2 tsp. paprika

1/2 tsp. sweet basil leaves

1/8 tsp. garlic powder

In medium saucepan, cook and stir onion in butter until onion is tender. Stir in cream cheese. Gradually stir in soup and milk; beat with rotary beater until smooth. Add seasonings. Heat, stirring frequently, but do not boil. If desired, garnish each serving with sieved egg yolk.

Merry Christmas!

Betty hopes you get everything you want for Christmas, but if not, mix up a few retro cocktails. After one of these drinks even socks from your great aunt Bertha will look a little sweeter. Perfect for the holidays, this festive Martini will make any party special and any woman happy!

Peppermint Martini

1 peppermint stick, crushed

1 1/2 ounces vodka

1 ounce peppermint schnapps

1 ounce Triple Sec

ice

1 small candy cake

Dip a moistened martini glass into crushed peppermint. Mix the vodka, schnapps, Triple Sec and ice in a retro cocktail shaker. Strain the mix into a vintage martini glass and garnish with the candy cane. Serve to friends or keep it for yourself.

Holiday Baking with Style

Betty begins her holiday baking the first weekend in December. Just because she spends her days in the kitchen doesn't mean she shouldn't look good. With these aprons Betty can keep her clothes nice and her holidays filled with sugar and spice. Speaking of spice, every Christmas Betty makes savory gingerbread. Check out her recipe below!

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Better Homes and Gardens: Pies and Cakes 1966

Gingerbread

Gradually add 1/2 cup sugar to 1/2 cup shortening, creaming till light. Add 1 egg and 1/2 cup light molasses; beat thoroughly. Sift together 1 1/2 cup sifted all-purpose flour, 3/4 teaspoon salt, 3/4 teaspoon soda, 1/2 teaspoon ginger and 1/2 teaspoon cinnamon. Add to creamed mixture alternately with 1/2 cup boiling water, beating after each addition. Bake in well-greased 8x8x2 inch pan in moderate oven (350 degrees) 35-40 minutes or till done. Serve warm with Citrus Fluff.

Citrus Fluff

In small saucepan, beat 1 egg; add 1/2 cup sugar, 1 teaspoon grated orange peel, 1 teaspoon grated lemon peel, and 2 tablespoons lemon juice. Cook and stir over low heat till thick, about 5 minutes. Cool thoroughly. Fold in 1 cup whipping cream, whipped. Chill. Spoon onto squares of warm gingerbread. Garnish with a twist of orange. Makes about 2 cups topping.

Happy Thanksgiving!

This Thanksgiving day, as you wonder how long to cook the turkey and if you have enough food, there is no longer any need to stress. Betty is here to help! With two of her favorite simple side dishes and her turkey time table, you can sit back and enjoy the parade! All you need is her candied carrot and tart green beans with bacon recipes and your dinner will be a hit.

Betty's Turkey Time Table:

Unstuffed

4 to 8 pounds (breast) 1½ to 3¼ hours

8 to 12 pounds 2¾ to 3 hours

12 to 14 pounds 3 to 3¾ hours

14 to 18 pounds 3¾ to 4¼ hours

18 to 20 pounds 4¼ to 4½ hours

20 to 24 pounds 4½ to 5 hours

Stuffed

4 to 6 pounds (breast) Not usually applicable

6 to 8 pounds (breast) 2½ to 3½ hours

8 to 12 pounds 3 to 3½ hours

12 to 14 pounds 3½ to 4 hours

14 to 18 pounds 4 to 4¼ hours

18 to 20 pounds 4¼ to 4¾ hours

20 to 24 pounds 4¾ to 5¼ hours

Quick Dishes for the Woman in a Hurry

Shop-Rite Cookbook: 1960's

Candied Carrots

Set out a small baking dish.

Wash and pare or scrape 6 medium-size (about 2 lbs.) carrots

Cook whole carrots 15-25 min., or until just tender.

Meanwhile, combine in a small saucepan

3/4 cup firmly packed brown sugar

6 tablespoons water

3 tablespoons butter or margarine

Stirring constantly, cook over medium heat until sugar is dissolved. Drain carrots and place in baking dish. Cover with sugar mixture. Bake at 350 degrees about 10 min., or until carrots are completely glazed; baste occasionally.

6 servings

Tart Green Beans with Bacon

Wash, cut off ends and cut into crosswise pieces. 1 lb. green beans.

Cook 15-20 min., or until tender. Meanwhile, panbroil in a skillet

4 slices bacon, cut in 1/2 in. pieces

Add to skillet

1/3 cup finely chopped onion

2 tablespoons vinegar

2 tablespoons sugar

1/4 teaspoon salt

1/4 teaspoon monosodium glutamate

Dash of pepper

Bring to boiling.

Drain cooked beans. Pour bacon mixture over beans and toss lightly together.

4 servings

Happy Halloween!

If you haven't planned a Halloween party, it's not too late to celebrate. Have a few friends over to watch a classic scary movie, like The Birds and make Betty's favorite October treat, spicy pumpkin custard. Happy Halloween!

Betty Crocker's

New Dinner for Two Cook Book 1964

Spicy Pumpkin Custard

1/2 cup mashed cooked or canned pumpkin

1/4 tsp. salt

1/2 cup evaporated milk

1 egg yolk

2 1/2 tbsp. granulated sugar

1 1/2 tsp. butter

1/4 tsp. cinnamon

pinch each of ginger, nutmeg, and cloves

Heat over to 350 degrees. Blend all ingredients together with rotary beater. Pour into 2 custard cups. Place in pan of water 2 inch deep. Bake 45 min., or until silver knife inserted 1 inch from edge of custard cup comes out clean. Cool at least 20 min. Invert oh dessert plates.

2 servings.