Tag: Betty Crocker

Chicken Breasts Baked in Cream

Chicken Breasts Baked in Cream

by Andi Cohen-Rabiner ♥ 2 Comments

A Recipe from Betty Crocker’s New Dinner for Two Cook Book (1964)

About the Recipe

Chicken is a staple in our household, but even our favorites can start to get old. I had some chicken breasts in the freezer so I went on a search through my books! Betty Crocker (almost) never fails, and this recipe looked simple enough for a Friday evening. Fair warning though – it takes 2 hours to bake! The cook time on this in total is about 2.5 hours all told.

I made a few adjustments on this one – I substituted olive oil for the shortening and used fat free half and half instead of proper cream. Removing all of the fat from this dish meant getting rid of some of the richness. We ended up with a (more cholesterol friendly) baked chicken, rich in flavor but not in fat. Oh – and as with most recipes, the amount of onion and garlic is just a suggestion. Go to town, with Betty’s blessing I’m sure.

About the Book

I found this book in a giant antiques mall in Virginia on a recent road trip with the husband. There was a whole section just of antique and vintage books and I was in heaven! If you’re in the area (or even just slightly out of the way), the Factory Antique Mall in Verona, VA is well worth the trip.

All of the Betty Crocker books in this time period and format are worth the purchase. The mid-century illustrations are so fantastic, and the recipes, for the most part are excellent. This one is dedicated to small families or “the career girl enjoying her first apartment.” In particular, this recipe comes from the section dedicated to when company comes. The recipes and menus feel like they’re adapted for when you were planning for two… and then surprise! company comes. All in all, this book is wonderful. Snag it if you find it.

The Recipe!

Ingredients:

2 whole chicken breasts (about 2 lb.)
3 T shortening
1/3 cup chopped onion
1 small clove garlic, minced
3/4 cup chicken broth
3/4 cup cream (20% butterfat)
1 1/2 t salt
1/8 t pepper
2 t Worcestershire sauce

Pan Gravy:
2 T fat
2 T flour
1 cup liquid (water, meat stock, or bouillon cube broth)

Directions:

Heat oven to 300*F (slow). Cut chicken breasts in half crosswise, making four serving pieces. In a heavy skillet, brown breasts in shortening until golden. Add remaining ingredients. Cover tightly. Bake about 2 hr. or until tender. Just before serving, remove chicken from skillet; keep warm while making Pan Gravy

Pan Gravy:
Remove meat to warm place. Pour off clear fat (not drippings); measure amount needed into small saucepan. Measure liquid into roasting pan; stir and scrape all of brown drippings loose from pan — heat mixture if necessary; set aside.

Add flour to fat in saucepan; stir together until smooth. Cook over low heat, stirring steadily until it is bubbling.

Take pan off heat. Gradually stir in liquid and drippings from roasting pan. return pan to heat; bring to boil, stirring constantly. Boil 1 min. Season and serve.

Blueberry Peach Pie

Blueberry Peach Pie

by Andi Cohen-Rabiner ♥ 2 Comments

A Recipe from Betty Crocker’s Outdoor Cook Book (1961)

About the Recipe

Nothing quite says summer like a fresh fruit pie. This is a delightfully simple pie recipe, designed for making quickly and toting to a picnic or barbecue. Peach and blueberry is a classic combination, and this pie just works.

I used pre-made Pillsbury pie crusts (because some days there’s just not time to make it from scratch, and that’s okay), but feel free to use your favorite 9-inch crust, anything will do. Two quick adjustments – I doubled the butter, using about 3 tablespoons dotted across the pie. Next time I’ll also toss the blueberries in a little bit of lemon juice. This pie is a little bit on the sweet side, and that little bit of acidity would go a long way.

Don’t make my mistake – let it cool and set before serving to avoid some of the soupy mess you see above. And trust me when I say this is worth the wait. It tasted even better when I had it for breakfast this morning.

Otherwise, I’m pleased to report that my friend Raab (dressed in his ’50’s bowling shirt and toting his adorable daughter, Lila) enjoyed it quite heartily as dessert to our first barbecue of the season.

About the Book

This book is everything you’d look for in a mid-century style cookbook – a little bit absurd, great illustrations, and a little bit of racism (buyer beware…). It came my way via the sister of a good friend of mine who heard through the grapevine that I was also a collector.

It almost seems a shame to start with a pie, as the heart of this cookbook is in all of the great outdoor recipes found within – clambakes, broiled steaks, banana boats. But don’t fret – there will be more coming from this classic as the summer gets on.

The Recipe!

Ingredients:

Pastry for 9″ Two-crust Pie
1 to 1 1/2 cups sugar*
1/3 cup flour
1/2 t cinnamon
2 cups fresh blueberries
2 1/2 cups pared and sliced fresh peaches
1 1/2 T butter

*Use maximum amount of sugar only if berries and peaches are quite tart

Directions:

Heat oven to 425*F (hot). Stir sugar, flour, and cinnamon in small bowl. Pour blueberries in bottom of pastry-lined 9″ pie pan. Sprinkle half of the sugar-flour mixture evenly over berries. Arrange peach slices over berries. Sprinkle with remaining sugar-flour mixture. Dot with butter. Cover with top crust which has slits cut in it for steam to escape. Seal and flute. Bake 40-50 min. Cool and serve.

If using frozen fruit: Use 1 pkg. (16 oz.) frozen blueberries and two pkg. (12 oz. each) frozen peaches, thawed and drained well, saving juice. Mix 1/2 cup sugar, 1/3 cup flour, and 1/2 t cinnamon with 1/2 cup peach juice; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 min. Add blueberries and mix lightly. Pour into pastry-lined pie pan; dot with butter; arrange peaches over blueberries and cover with top crust.

Chicken Tetrazzini

Chicken Tetrazzini

by Andi Cohen-Rabiner ♥ 2 Comments

A Recipe from Betty Crocker’s Dinner in a Dish Cookbook (1965)

About the Recipe

This is one of those recipes that all of a sudden starts to come together and smell amazing as you’re cooking it. It was so quick and simple (don’t let the roux scare you!) and super tasty and comforting on a chilly northeastern night.

Becky and I substituted frozen peas for the mushrooms to great success. I would actually say that you can sub in any veggie here that you’d like and it’ll be equally as tasty. We also added some extra mozzarella to the top. because – why not? And finishing it off in the broiler is definitely the perfect finishing touch.

For more recipes from my Weekend at Becky’s click here!

About the book

When I got to Becky’s house this time around, I was presented with a big, silver-wrapped box. Inside that box was a cornucopia of vintage cookbooks, this one included. I was so excited to see this particular book mixed in with the rest. I’ve been eyeing these Betty Crocker books for awhile and I’m so excited to have it.

Any Meal in a Dish book is good to have on your shelf – this one is great. If the recipes don’t get you, the gorgeous mid-century modern illustrations will. If nothing else, if you see this book give yourself a few minutes to thumb through and enjoy.

The Recipe!

Ingredients:

1/4 cup butter
1/4 cup all purpose flour
1/2 t salt
1/4 t pepper
1 cup chicken broth
1 cup whipping cream
2 T sherry
7 oz. spaghetti, broken into small pieces, cooked and drained
2 cups cubed cooked chicken or turkey
1 can (3 oz.) sliced mushrooms, drained
1/2 cup grated Parmesan cheese

Directions:

Heat oven to 350*F. Melt butter over low heat. Blend in flour and seasonings. Cook, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and cream. Heat to boiling, stirring constantly. Boil 1 min. Add sherry. Stir in spaghetti, chicken, and mushrooms. Pour into a square baking dish, 8x8x2″. Sprinkle with Parmesan cheese. Bake 30 min. or until bubbly in center. If desired, brown top by placing briefly under broiler. Garnish with parsley and green olives, if desired.

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