21 Gala Menus - Betty Crocker Recipe Card Library

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DIVIDER CARD

The Betty Crocker Recipe Card Library

about GALA MENUS FROM THE BETTY CROCKER DINING ROOM

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For you r Very Important Parties, do as we do i n the Betty Crocker Ki tchen s-serve these, o u r gal a-best m e n u s, collected an d pu b l i shed here for the very first ti me. These are the l u n cheon party dishes we have served w i th su ccess to the ce l ebri ties and disti ngu i shed gu ests who honor us w i th visi ts-to statesmen and actresses, world travelers and wri ters w i se i n food lore. L u n cheons i n our traditional 18th Ce ntury D i n i ng Room are served to four to fou rteen gu ests, a n d l i ke a l l o u r "Kitche n tested" m e n us, the foods of which they are composed have been sel ected w i th care for balance and vari ety i n fl avors, textures, shapes and col ors that compl e m e n t each other for a beau ti ful and satisfy i n g who l e. We reco mmend these spec i a l occas i o n p a rty foo d s to e a rn p ra i se fro m yo u r m o s t so p h i sticated a n d k n o wl e d g ea b l e g u ests . Cord i ally,

Pictured: The Betty Crocker Dining Room, Golden Valley, Minnesota.

@Copyright

1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Gala Menus from the Betty Crocker Dining Room1. Bacon-wrapped Beef Tenderloins 2. Beef Anchovy Roulades on Brown Rice 3. Beef Provenale on Rice 4. Chianti Beef Roast 5. Cold Plate: Sliced Beef, Turkey and Cheeses 6. Rib Eye Steaks 7. Teriyaki Meatballs 8. Baked Ham with Horseradish Glaze 9. Baked Ham with Maple Glaze 10. Pork Chops Supreme 11. Broiled Saratoga Lamb Chops 12. Marinated Roast Lamb 13. Chicken Crepes Versailles 14. Crusty Curried Chicken 15. Pheasant en Creme 16. Roast Cornish Hens 17. Twin Salad Plate: Chicken Curry, Fresh Fruit 18. Twin Salad Plate: Fruited Chicken, Marinated Vegetables Boston Clam-Rice Bake Cellini Pies Lobster de Jonghe Savory Scallops Shrimp Curry with Condiments 24. Trout Almandine 19. 20. 21. 22. 23. 25. Deviled Ham Quiche 26. Golden Cheese-Shrimp Bake 27. Swiss Cheese Oven Omelet

Recipes for starred foods in menus given on cards.

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The Betty Crocker Recipe Card Library

about OUR DINING ROOM ...This gracious 18th Century room, lighted by a brass and crystal chandelier and sconces, overlooks the terrace with fountains, umbrella tables and blooming flowers in summer, swirling leaves or snowflakes as the seasons change across the Golden Valley countryside. Fresh flowers are always on the rosewood-bordered dining table which, with its gold-upholstered chairs, stands upon a grass green carpet. A rosewood paneled storage wall behind a Louis XV lacquered Chinese chest conceals our treasured china, linens, silver and crystal. Ivory damask covers the opposite wall, against which stands a mahogany sideboard. Nearby, a Roman-shaded window overlooks a Japanese indoor garden. In this room our Gala Menus are served; and since our guests, like yours, are sometimes delayed in arriving, lunch is often preceded with a "starter" course from punch bowl and serving cart in our adjoining indoor patio. Since many of our guests are men, you will find these luncheon tested menus hearty enough to serve at dinner parties; three menus are for popular brunches (cards 25,26 and 27). Enjoy them all with the success they deserve.

@Copyright

1971

by General Mills, Inc. All rights reserved. Printed in U.S.A.

Gala Menus from the Betty Crocker Dining Room8 servings

1

Bacon-wrapped Beef Tenderloins Cherry Tornata-Parsley Garnish Zucchini Continental* Green Salad with Guacamole* Brioches Fresh Peaches and Blueberries with Custard Sauce*

BACO N -WRAPPED BEEF TEN D E R LO I N S

S el ect 8 beef t e n d e rloin fi l ets, 1 t o 11/2 i n c h e s thick. W ra p bacon s lice a ro u n d edge of each fi l e t; secu re wit h woo d e n pic k s . Set o ve n c o n t ro l at b roi l and/or 550. P l ace fi lets o n rack in b roi l e r pan. B roi l wit h tops 3 i n c h e s fro m h e a t 8 min u te s . T u rn; b ro i l 7 min u tes longer. Season w i t h s a l t, p e p p e r a n d o nion s a l t . 8 servi ngs.

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The Betty Crocker Recipe Card Library

ZU CCH I N I CONTI N EN TA

8 small zu cch i n i (about2 pounds) 1/4 cup butter or margarine 2 teaspoons water

1 dove garlic, crushed % teaspoon salt 1/s teaspoon pepper

Cut z ucc h i n i l e n g t h w i s e in h alf. M elt b u tt e r in la rge s k illet ; add rem a i n i n g i n g red i e n t s . Cook and st i r z ucc h i n i in b u tt e r m i xt u re u n t i l sl i g h t l y b row n . Cove r t i g h tly; cook 6 to 8 m i n u te s or u n t i l z ucc h i n i i s c r i sp-te n de r. 8 servi ngs.GREEN SALAD WITH GUACAM O LE

8 cups bite-s i ze p iecesB ibb lett uce 1 cup sliced rad ishes

O i l and vi negar salad d ressing 1 can (7% o u n ces) frozen guacam o le d i p , thawed

Toss lettuce, rad i s h sl ices a n d s a l ad d ress i n g ; d i v i d e a m o n g 8 salad bowl s . Spoon g u acamole d i p onto each s e rv i n g. 8 servi ngs.FRESH PEACHES A ND B LUE B E R R I ES WITH CUSTA RD SAUCE

D i v i d e 4 c u p s fru i t ( s l iced fresh peac h e s a n d fresh b l u eberries) among 8 dessert d i s h es . M i x 1/4 cup rum and 1 can o f o u r ready to-se rve van i lla p u d d i n g (2 c u ps) . Spoon over fru i t i n e ac h d i s h . G a r n i s h w i t h m i n t. Serve i m m e d i a tely. 8 servi n gs.

Copyright

1971 by General M i l l s, I n c. A l l r i g h t s reserved. P r i n ted in U. S . A .

Gala Menus from the Betty Crocker Dining Room 212 servings

Soup Creole* Beef Anchovy Roulades on Brown Rice* Braised Pascal Celery with Pimiento Marinated Artichokes Ripe Olives Italian Peppers Chocolate Cake with Mocha Butter Frosting*

SOUP CREOLE1 can (46 ou nces) tomato ju ice 1 can (101/2 o u n ces) to mato p u ree 2 cups beef b roth 1 o n ion s lice

5 whole c loves 1 b ay leaf 3 tab lespoo n s sugar 1 1/4 teaspoons salt 1/a teaspoon h erb season ing

Heat a l l i n g red i e n t s to bo i l i n g, sti rri n g occas i o n a lly. Red u ce h e a t ; s i m m e r 5 m i n u te s . Stra i n ; se rve i n m u gs w i th l e m o n s l i ce s . 1 2 servings (abou t 3/4 c u p each ).1 0-V The Betty Crocker Recipe Card Library

B E E F A N C H OVY R O U LA DES O N BROWN R I C E

2 cans (2 o u n ces each) 4 8 1 12an chovy fil l ets, d ra i ned large cloves garl ic, m i nced large sprigs parsley, chopped (about 1/4 cup) cu p m i n ced onion s l i ces beef top ro u n d steak (6x6 i nches each) , 1/4 inch thick

3/4 c u p shorte n i n g 2 c a n s (101/2 o u n ces each) condensed beef b roth (bo u i l lon) 1/2 teaspoon pepper 1 cu p l i g ht crea m 2 tablespoons lemon j u ice Hot cooked b rown rice

Mash a n c h ovy f i l l ets to a paste. Mix in ga r l i c, p a rs l ey and o n i o n u n t i l m i xtu re i s m u s hy . S p read o n stea k s l i ces. R o l l u p ; t i e w i t h stri n g . Me l t s h o rte n i ng i n 2 l arge skillets. Brown rolls over m e d i u m heat. D ra i n off fat. Add beef b roth and pepper. Cove r ; s i m m e r 1 h o u r. U n cove r ; sti r i n cream a n d l e m o n j u i ce. S i m m e r a b o u t 3 0 m i n u tes l o n ge r o r u n t i l sauce i s consi ste n cy of t h i n wh i te s a u c e . C u t stri n g a ro u n d ro l l s a n d remove. Se rve ro l ls a n d s a u ce w i t h r i ce . 1 2 servi n g s.MO CHA B UTIER FROSTIN G FO R CH OCOLATE CAKE

Beat 11/J cups soft butter u n t i l l ight and f luffy. B l e n d in 5 c u ps con fect i o n e rs' s u ga r, 1/2 c u p m i lk a n d 2 teas p o o n s i ns ta n t cof fee; beat u n ti l smooth . Cove r ; ref r i g e rate u n t i l m i x t u re is of s p read i n g co n s isten cy. F i l l s and frosts two 8- or 9-inch layers.

Co p y r i g h t

197 1 by General M i l l s, I n c . A l l r i g h t s reserved. P r i n t e d i n U. S . A .

Gala Menus from the Betty Crocker Dining Room 38 servings

Wine Punch Rye Wafers with Smoky Spread* Beef Provem;ale on Rice* Broiled Tomato Garnish * Endive and Boston Lettuce Salad Hot Buttered French Bread Lemon Sherbet with Raspberry Sauce Macaroons

RYE WAFERS WITH S M O KY SPREAD

1/2 cup finely chopped cel ery 1/2 cup d ai ry sou r cream 1 can (8% o u n ces) crushedpineap p l e, d rained

2 cu ps gro u n d cooked h am

1/a teaspoon salt 1/a teaspoon pepper 1/a teaspoon clovesRye wafers

1/4 teaspoon p ap rika

M i x a l l i n gred i e n ts except rye wafe rs; c h i l l . S e rve w i t h rye wafe rs. 2% cup s spre ad.1 0-V The Betty Crocker Recipe Card Library

BEEF PROVENc;:ALE ON RICE

1/4 cup butter or m argarine 1/4 c up s al ad oil 1 1/4 pounds s m al l onions 4 pounds beef chu ck, cut 1/4 cup G o l d Med al flo u r 1 tablespoon tomato paste 3 cups red B u rg u n d yi nto 2-inch cubes

1 teaspoon instant beef 1/2 teaspoon t h y m e leaves 1/2 teaspoon m arjoram l eaves1/4 teaspoon pepper 2 bay leaves % pound s m al l m u s h rooms Sn ipped c h i ves Hot cooked ricebou i l l o n

H eat oven to 325. In D u tch ove n , heat b u tter and o i l . Cook a n d st i r o n i o ns in fat 5 m i n u tes. Set o n i ons asi de. B rown m eat, a th ird at a t i m e . Set meat as i d e . Rem ove D u tch o v e n f r o m h e a t ; p o u r o f f a l l b u t 1 ta b l espoo n fat. B l e n d i n f l o u r a n d tomato paste. Sti r i n B u rg u n dy grad u a l l y ; m i x i n m eat, seaso n i n gs a n d m ush rooms. Cove r ; b a ke 1 1/2 h o u rs. Add o n i o n s ; b a ke 1 h o u r l o n ge r or u n t i l m e a t is t e n d e r. S p ri n k l e w i t h c h i ves. S e rve o n rice. 8 servi ngs.B R O I LED TOMATO GAR N I S H

S e t o v e n control a t b ro i l a n d/o r 550. Dot 8 t o m ato h a