CORNBREAD A LA BETTY CROCKER, CIRCA 1980
I graduated high school in 1981 and complained to my mom that she didn't teach me to cook like all my friends' mothers had done. She gave me a Betty Crocker cookbook and told me that she made sure I knew how to read. After a flood at my house ruined it, my mom gave me her identical copy 10 years later. And now I need to record a few recipes because this poor, tattered, splotched and dog-eared book doesn't look like it will last much longer.
Provided by Chef AprilAllYear
Categories Breads
Time 40m
Yield 1 pan, 9-12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 450°. Mix all ingredients; beat vigorously 30 seconds. Pour into greased round layer pan, 9X1.5 inches, or square pan, 8x8x2 inches. Bake until golden brown, 25-30 minutes. Serve warm.
Nutrition Facts : Calories 183.8, Fat 7.9, SaturatedFat 2.1, Cholesterol 43, Sodium 474.9, Carbohydrate 23.7, Fiber 1.7, Sugar 2.6, Protein 5.1
CORNBREAD
Cornbread is a great side dish that your family will love to eat on its own or use to wipe their plate clean of all the deliciousness you serve up. This recipe for cornbread works equally as well with yellow, white or blue cornmeal so you can choose the color of cornbread you want! With Gold Medal™ flour and 10 minutes of prep time, you'll be pulling a golden brown cornbread out of the oven before you know it.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
- In a 1-quart saucepan, heat the butter over low heat until melted.
- In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
- Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 10 g, TransFat 0 g
GOLDEN CORNBREAD
Quickly combine all ingredients in one bowl and pour into a pan. In 20 minutes, you'll be taking a hearty cornbread out of the oven!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Grease or spray 8- or 9-inch square pan.
- In large bowl, mix all ingredients. Pour into pan.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Serve warm if desired.
Nutrition Facts : Calories 360, Carbohydrate 54 g, Cholesterol 75 mg, Fat 2, Fiber 2 g, Protein 9 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 11 g, TransFat 0 g
CHICKEN (OR TURKEY) A LA KING
This is the Chicken a la King recipe from my first cookbook, a Betty Crocker version, circa 1980. The pages are dog eared and/or missing, full of rips and tears, and thoroughly used. I am submitting this recipe to keep it past the life of my old beloved cookbook. I have used this recipe for day after Thanksgiving turkey leftovers since I began making my own turkey. It's just as important now to my family as the Thanksgiving bird in its first form.
Provided by Chef AprilAllYear
Categories Meat
Time 30m
Yield 1 pot, 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook and stir mushrooms and green pepper in margarine or butter over medium heat 5 minutes, remove from heat.
- Blend in flour, salt and pepper.
- Cook over low heat, stirring constantly, until the mixture is bubbly; remove from heat.
- Stir in instant bouillon, milk, water and reserved mushroom liquid.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Stir in chicken and pimiento; heat through.
- Serve over toast, hot mashed potatoes, waffles, rice or noodles.
Nutrition Facts : Calories 213.6, Fat 12.9, SaturatedFat 3.6, Cholesterol 8.5, Sodium 1250.8, Carbohydrate 20.6, Fiber 4.5, Sugar 4.8, Protein 6.4
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