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From the Bettty Crocker Recipe Card Library - 1971

Budget Casseroles #C-14

BEEF STEAK-POTATO SCALLOP

1 pound beef round steak, 1 inch thick

Flour

3 tablespoons shortening

3 small onions, thinly sliced

3 tablespoons flour

1 1/2 teaspoons salt

1/4 teaspoon pepper

Dash thyme

Dash garlic salt

2 cups water

3 medium potatoes, pared and thinly sliced

Salt

Paprika

Heat oven to 350 F degrees. Cut meat into 1 inch cubes; coat with flour. 

Melt shortening in skillet; brown meat. Add onion; cook and stir 

until onion is tender.

Pour into ungreased 2 quart casserole; sprinkle with 3 tablespoons flour,

 1 1/2 teaspoons salt, the pepper, thyme and garlic salt. 

Pour water over mixture. Cover; bake 45 to 60 minutes or until meat is tender.

Increase oven temperature to 450 degrees. Arrange potatoes on meat; 

sprinkle with salt and paprika. Bake uncovered about 30 minutes 

longer or until potatoes are tender. 4 to 6 servings.

I have a complete set of the Betty Crocker Recipe Cards from 1971 (Orange box).

If you need a recipe from the set, post a request below and I will post the recipe.

Thank you so much Antilope for offering that up. I am grateful each time you post! Sincerely, CC

Thank you and Betty Crocker for providing this message board and giving us the opportunity to ask questions and share recipes.

I'm glad you're back on the boards posting again Antilope. I always enjoy reading your posts. Sincerely, CC

Oh my gosh, I can't believe I may be able to reacquire my family's favorite mac 'n cheese recipe.

Antilope, from the Betty Crocker Recipe Card Library you have, I am missing card #8 under the category Convenient Oven Meals.  I've lost this card due to pulling it out of that box countless times.  The recipe I would LOVE you to send me on that card is the Macaroni and Cheese.

My family and I will be SOOOO appreciative!

Karen, califbeachgal

MACARONI AND CHEESE WITH SMOKEY SAUSAGES

3 tablespoons butter or margarine
6 or 7 ounces uncooked elbow macaroni (about 2 cups)
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 cups shredded sharp cheese (about 8 ounces)
1 quart milk
1 (12 ounce) package small smoked sausage links

In 350 degree F oven, melt butter in baking dish, 11-1/2 x 7-1/2 x 1-1/2 inches.

Add macaroni, salt and pepper. Stir to coat macaroni with butter.

Sprinkle with cheese. Pour milk over macaroni and cheese.

Bake uncovered 45 minutes. Arrange sausage links on casserole. Bake 15 minutes longer or until sausages are hot.

Source: Betty Crocker Recipe Card Library - 1971 - Card #C8
Convenient Oven Meals - Simple Supper-Special Dessert

Quick question Is the elbow mac. left uncooked before baking?? Thanks...

dak59:

Quick question Is the elbow mac. left uncooked before baking?? Thanks...

dak59, which recipe are you talking about?

dak59:

Quick question Is the elbow mac. left uncooked before baking?? Thanks...

dak59, I see it now.  Yes, it is uncooked before baking.

I am looking for the recipe for Columbian Potatoes. I believe it came from the 1975 set, but could you look?

Thank you

I searched my 1971 Betty Crocker Recipe cards set for "colombian potatoes" and was unable to find the recipe. Can you describe the recipe? Maybe it's listed under another name?

I searched my 1971 Betty Crocker Recipe Cards set and was unable to find a recipe for "colombian potatoes".

Can you describe the recipe or ingredients? Maybe it's listed under a different name?

Columbia - Cheese Potatoes
From Betty Crocker's Step-by-Step Recipes, 1975
World's Fare, Card 683

2 cups water
1 tsp salt
6 small new potatoes
6 hard cooked eggs, sliced
2 green onions (with tops), chopped (about 1/4 cup)
1 jar (2 oz) sliced pimiento, drained (about 2 tbsp)
1 can (10 3/4 oz) condensed cream of chicken soup
1/2 cup milk
1 clove garlic, crushed
1/2 tsp onion salt
1/8 tsp pepper
1 cup shredded Cheddar cheese (about 4 oz)
4 slices bacon, crisply fried and crumbled

Heat water and salt to boiling. Add potatoes; heat to boiling. Cover and cook until tender, 20 to 25 minutes. Drain; cool slightly. Remove skins; cut potatoes into fourths.
Heat oven to 375 degrees. Layer potatoes, eggs, onions and pimiento in ungreased 1 1/2-qt casserole. Mix soup, milk, garlic, onion salt and pepper; pour on top. Sprinkle with cheese and bacon. Bake uncovered until potatoes are hot and cheese is melted, about 25 minutes. 6 Servings
A North American adaptation of Papas Chorriadas.

I am so grateful to have found this website. I am looking for two recipes: creamy rice pudding and a french toast recipe. I would be forever grateful if you have them. Thanks.

Rice-Custard Pudding

1/2 cup water
1/2 cup uncooked instant rice
3 eggs, slightly beaten
1/2 cup sugar
2 teaspoons vanilla
1/4 teaspoon salt
2-1/2 cups milk, scalded
1/2 cup raisins
Cinnamon

Heat oven to 350-F.

Heat water to boiling. Remove from heat; stir in rice. Cover;
let stand 5 minutes. Blend eggs, sugar, vanilla and salt; slowly
stir in milk. Stir in rice and raisins. Pour into 1-1/2 quart
casserole; sprinkle with cinnamon.

Place casserole in baking pan; pour in very hot water
(1-1/4 inches deep). Bake about 70 minutes or until knife inserted
halfay between center and edge comes out clean.
Serve warm or cool.

Source: Betty Crockers Recipe Card Library - 1971; Card #Q-15
Convenient Oven Meals - Like Mother Used to Make But Easier

I'm looking for this recipe for a friend.  She lost her cookbook in a fire.  Is this the one that has a top layer of custard when it is done?   busmimi

Oven French Toast

4 slices white bread, 1 inch thick
3 eggs
3/4 cup milk
1 tablespoon sugar
1/4 teaspoon salt
Jam, honey or Confectioners' sugar

Arrange bread in ungreased baking dish, 13-1/2 x 9 x 2 inches.
Beat eggs, milk, sugar and salt with rotary beater until foamy.
Pour egg mixture over bread, coating each slice. Cover; refrigerate
overnight (If you wish, bread can be dipped into egg mixture
and baked immediately).

Heat oven to 500-F. Arrange dipped bread on greased baking
sheet. Bake about 8 minutes on each side or until golden brown.
Serve with jam. 4 slices.




Fluffy French Toast

6 eggs
2 cups milk
1/2 cup Gold Medal flour*
1-1/2 tablespoons sugar
1/4 teaspoon salt
18 slices day-old French bread, 1 inch thick
1 tablespoon butter

Beat eggs, milk, flour, sugar and salt with rotary beater until
smooth. Soak bread in batter until saturated. Melt butter in
skillet. Transfer each bread slice into skillet; do not overcrowd.
Cook over medium heat 12 minutes on each side or until golden
brown. 18 slices.

* If using self-rising flour, omit salt.

Source: Betty Crockers Recipe Card Library - 1971; Card #U-11
French Toast Breakfasts

Hi.  A friend of mine lost a recipe card.  She is searching for the corned beef recipe, she thinks its under entertaining for a crowd....possibly card #139?  If anyone could help me, that would be greatly appreciated