Betty Crocker's Lemon-Parsley New Potatoes (1960)

• 
  2 1/4 lbs. new potatoes (15 to 18 small)
• 3 tbspns butter
• 1 tspn snipped fresh parsley
• 1 tspn grated lemon peel
• 1/4 tspn salt
• 1/4 tspn pepper

Pare a strip from the center of each potato. Heat 1-inch salt water (1/4 tspn salt to 1 cup water) to boiling in a 3-quart saucepan. 

Add potatoes. Cover and heat to boil. Reduce heat, then cook 20 to 25 minutes or until tender, then drain. Return potatoes to saucepan.

Heat butter until melted, and stir in the parsley, lemon peel, salt, and pepper. Pour over potatoes, and stir gently to coat. Four servings. 

More "Lost" Potato Recipes

Stuffed Cheese Potatoes with Spinach (1987)

Scalloped Potatoes with Fritos (1955)

(Origin - "Betty Crocker's Old-Fashioned Cookbook" published by Prentice Hall Press, 1990.)

Betty Crocker's Fresh Pear Chutney with Cider Vinegar (1962)

• 5 lbs firm ripe Bartlett pears (about 20 medium)
• 1/2 cup finely chopped green peppers
• 1 1/2 cups seedless raisins
• 4 cups sugar
• 1 cup chopped candied ginger
• 3 cups cider vinegar
• 1/2 tspn each salt, whole cloves, and all-spice
• 3 sticks whole cinnamon

Pare, core, and slice pears lengthwise into 1/4-inch slices. Combine with green peppers, raisins, sugar, candied ginger, apple cider vinegar, and salt in 6-quart saucepan. 

Tie cloves, all-spice, and cinnamon sticks in cheese=cloth bag. Add to mixture in saucepan. Simmer uncovered until dark and syrupy, about 3 hours.

Remove spice bag. Spoon into hot sterilized jars and seal at once. Makes about 4 pints.

More "Lost" Pear Recipes

Pear Pecan Crunch Pie (1978)

California Pear Bread Pudding (1976)

(Origin - "Betty Crocker's Cooking Calendar" published by General Mills, 1962.)

Betty Crocker's Sweet-Sour Red Cabbage with Bacon (1969)

• 
  1 medium head red cabbage
•  4 slices bacon, diced
• 1/4 brown sugar, packed
• 2 tbspns flour
• 1/2 cup water
• 1/4 cup vinegar
• 1 tspn salt
• 1/8 tspn pepper
• 1 small onion, sliced
• Salt and pepper, to taste

Prepare and cook 5 cups shredded red cabbage by washing, cutting in quarters, and shredding the cabbage. To a pot of water, add 1/2 teaspoon salt per cup of water, and 2 tablespoons of vinegar or lemon juice. Cover and heat to boiling. Add shredded cabbage, cover, and cook about 10 minutes. Drain.

Fry bacon until crisp; remove and drain. Pour off all but 1 tablespoon of bacon drippings in skillet. Add water, vinegar,brown sugar, salt, pepper, and onion. Cook, stirring frequently, about 5 minutes or until mixture thickens. 

Add bacon and sauce mixture to hot cabbage. Stir together gently and heat through. If desired, garnish with additional crisply friend diced bacon.

More "Lost" Cabbage Recipes

Scalloped Cabbage Casserole (1911)

Mennonite Cabbage with Bacon and Potatoes (1950)

(Origin - "Betty Crocker's Cookbook" by published General Mills, 1969. My cherished copy, printed in 1973, was given to me by my Mother as a wedding gift.) 

Betty Crocker's Classic Pumpkin Cookies (1963)

• 1-1/2 cups brown sugar
• 1/2 cup shortening
• 2 eggs
• 1-3/4 cups canned pumpkin
• 2-3/4 cups Gold Medal flour
• 1 tbspn baking powder
• 1 tspn cinnamon
• 1/2 tspn nutmeg
• 1/2 tspn salt
• 1/4 tspn ginger
• 1 cup raisins
• 1 cup chopped pecans

Heat oven to 400 degrees. Mix sugar, shortening, eggs, and pumpkin thoroughly.

Blend dry ingredients, and add to pumpkin mixture, stirring until well blended. Add raisins and pecans.

Drop batter by teaspoonfuls on ungreased baking sheet. Bake 12 to 15 minutes, or until slightly browned. Cookies may be iced when cool with a thin butter icing. Makes about 6 dozen cookies. 

More "Lost" Cookie Recipes

Sesame Seed Butter Cookies (1958)

Hollywood Bowl Cowboy Cookies (1984)

(Origin - "Betty Crocker's Cooky Book" published by General Mills, 1963. Yes, mine is a First Edition!) 

Betty Crocker's Original Coconut Lemon Bars (1963)

• 2 cups Gold Medal flour
• 1/2 cup butter
• 1/4 cup brown sugar (packed)
• 3 eggs, well beaten
• 2 cups brown sugar (packed)
• 1/2 tspn salt
• 1 cup finely shredded coconut
• 1/2 cup raisins
• 1/2 cup walnuts, chopped
• 12 tspns lemon juice
• 1 tspn grated lemon rind

Heat oven to 350 degrees (moderate). Measure flour after sifting. Mix flour, butter, and 1/4 cup brown sugar thoroughly. Press firmly into bottom of lightly greased oblong pan, 13-x-91/2-x-2-inch. Bake 10 minutes.

Mix eggs, 2 cups brown sugar, and salt together thoroughly. Stir in rest of ingredients. Spread evenly over the partially baked bottom layer. Bake about 25 minutes. Top will be lightly browned. Cut into 3-x-1-inch bars. bars when cool. Makes 28 bars. 

More "Lost" Cookie Recipes

Hollywood Bowl Cowboy Cookies (1984)

Jelly Meringue Bars (1979)

(Origin - "Betty Crocker's Cooky Book" published by General Mills, 1963. Yes, mine is a First Edition!) 

Betty Crocker's Classic Butterscotch Sauce (1950)

"Mix in a saucepan:

• 3/4 cup sugar
• 1/2 cup light corn syrup
• 1/4 tspn salt
• 1/4 cup butter
• 1/2 cup cream

Cook over low heat, stirring, to soft ball stage (234 degrees). 

Stir in another 1/2 cup cream. Cook to thick, smooth consistency (228 degrees). Remove from heat. Stir in 1/2 teaspoon vanilla.

Serve hot or cold. Makes 2 cups.

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More "Lost" Butterscotch Recipes

Hershey's Chocolate Butterscotch Pie (1934)

Butterscotch Tea Bread with Buttermilk (1963)

(Origin - "Betty Crocker's PIcture Cook Book" published by General Mills, Inc and McGraw-Hill Book Company, 1950. Yes, my treasured copy is a First Edition.) 

Betty Crocker's Cinnamon Coffee Bar Cookies (1950)

Cream together thoroughly...

• 1/4 cup soft shortening
• 1 cup brown sugar
• 1 egg

Stir in...

• 1/2 cup hot coffee

Sift together and stir in...

• 1-1/2 cups sifted Gold Medal flour
• 1 tspn baking powder
• 1/4 tspn baking soda
• 1/4 tspn salt
• 1/2 tspn cinnamon

Blend in...

• 1/2 cup seedless raisins
• 1/4 cup chopped nuts

Spread in greased and floured 13-x-9-inch oblong pan. Bake for 15 to 20 minutes at 350 degrees. Cut into bars.   Frost while warm with thin layer of Quick Cream Frosting. (See below.)  Makes 2 dozen 1-1/2"x 3" bar cookies.

Quick Cream Frosting

Blend together 3/4 cup sifted confectioners' sugar, 1/4 teaspoon vanilla, and cream to make easy to spread, about 1 tablespoon.

More "Lost" Cookies

Coffee Chocolate Chunk Cookies (1980)

Peanut Butter Brown Sugar Cookies (1950)

Origin - "Betty Crocker's PIcture Cook Book" published by General Mills, Inc and McGraw-Hill Book Company, 1950. Yes, my treasured copy is a First Edition.) 

Betty Crocker's Easter Butter Cookies (1950)

Mix together thoroughly:

• 1 cup soft butter
• 1/2 cup sugar
• 1 egg

Stir in 3 teaspoons of selected flavoring (vanilla, lemon, or another flavoring of your choice)  Sift in 3 cups sifted Gold Medal flour and 1/2 teaspoon baking powder.

Color dough pink or yellow, then chill dough. Roll very thin, about 1/8-inch, and cut with little scalloped cutters, for petal effect. (Also make flower shapes by forcing the dough through a cookie press.) 

Brush with egg white and sprinkle with pink or yellow sugar before baking. Bit of candied orange peel or yellow gumdrops may be used for yellow centers. 

Bake at 425 degrees for 5 to 7 minutes. Makes 7 dozen 2-inch cookies. 

More "Lost" Holiday Recipes
Candy Easter Eggs (1950)

Creamed Mushrooms Flambe (1941)

(Origin - "Betty Crocker's PIcture Cook Book" published by General Mills, Inc and McGraw-Hill Book Company, 1950. Yes, my treasured copy is a First Edition.) 

Betty Crocker's Original Coffee and Spice Drop Cookies (1950)

Mix together thoroughly:

• 1 cup soft shortening
• 2 cups brown sugar
• 2 eggs

Stir in 1/2 cup cold coffee.

Sift together and stir in:

• 3-1/2 cups sifted Gold Medal flour
• 1 tspn baking soda
• 1 tspn salt
• 1 tspn nutmeg
• 1 tspn cinnamon

Chill at least 1 hour. Drop rounded teaspoonfuls about 2 inches apart on lightly greased baking sheet. 

Bake at 400 degrees 8 to 10 minutes, or until, when touched lightly with finger, almost no imprint remains. Makes bout 6 dozen 2-1/2 inch cookies.

More "Lost" Recipes for Coffee Pastries
Coffee Bread Pudding (1979)

Coffee Chocolate Chunk Cookies (1980)

(Origin - "Betty Crocker's PIcture Cook Book" published by General Mills, Inc and McGraw-Hill Book Company, 1950. Yes, my treasured copy is a First Edition.) 

Original Betty Crocker White Butter Yolk Icing (1950)

Blend together, for a large cake...

• 4 tbspns soft shortening
• 1 large egg yolk
• 3 cups sifted confectioner's sugar
• 3 tbspns cream (about)
• 1-1/2 tspns vanilla

"The egg yolk adds flavor and richness."

More Frostings and Icings

Coffee Cloud Cake with Coffee Butter Frosting (1963)

Kentucky Bourbon Fudge Cake (1983)

(Origin - "Betty Crocker's PIcture Cook Book" published by General Mills, Inc and McGraw-Hill Book Company, 1950. Yes, my copy is a First Edition.)