Vintage Favorites


Vintage Favorites

We are pleased to share these recipes from the new Betty Crocker Lost Recipes cookbook released last fall. It will surely become a treasure, just like your vintage Betty Crocker cookbooks, as it features 120 recipes accompanied by stories, anecdotes and artwork from Betty Crocker’s history.

Cheese Sandwich Loaf                           

Red Filling

1/4       cup finely chopped cooked ham

3          slices cooked bacon, crumbled

1/4       cup sliced pimientos, drained, chopped

2          tablespoons mayonnaise

Yellow Filling

4          hard-cooked egg yolks, mashed

2          tablespoons mayonnaise

White Filling

2          oz. cream cheese, softened

1/2       cup finely chopped peeled cucumber, well drained

1          tablespoon mayonnaise

Green Filling

1/3       cup finely chopped sweet pickles, well drained (about 4 small)

1/4       cup finely chopped fresh watercress or parsley

3          tablespoons mayonnaise


1          loaf (16 oz.) unsliced sandwich bread

2          tablespoons butter, softened

2          packages (8 oz. each) cream cheese, softened

1/4       cup milk

  1. Mix each filling separately in small bowls. Using serrated knife, slice crusts from bread loaf. Cut loaf lengthwise to make 5 long slices.
  2. Spread top of each slice with butter. Spread one filling on the bottom layer of bread. Top with one bread slice and spread one filling on top of bread. Repeat layers until all filling and bread are used. In medium bowl, mix cream cheese and milk until well blended. Spread cream cheese on outside of loaf, smoothing it as you spread.
  3. Cover and refrigerate 3 hours or until firm. To serve, cut into 3/4-inch slices.

Serves 12.

Tip: Use any of the ingredients in the pretty loaf to garnish the top of the loaf. Sweet pickles, pimiento, cucumber or watercress are a few suggestions.

Chicken Pot Pie                        

1 box refrigerated pie crusts, softened as directed on box

1/3       cup butter

1/3       cup all-purpose flour

1/3       cup chopped onion

1/2       teaspoon salt

1/4       teaspoon pepper

1 3/4  cups chicken broth

2/3       cup milk

2 1/2 to 3 cups cut-up cooked chicken

1   package (10 oz.) frozen peas and carrots, thawed, drained

Heat oven to 425. Remove 1 pie crust from pouch; roll into 13-inch square. Ease into ungreased 8-inch square (2-quart) glass baking dish.

In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt, and pepper. Cook and stir until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and frozen vegetables. Pour mixture into crust-lined dish.

Roll remaining pie crust into 11-inch square. With a 1-inch cookie cutter, cut shapes in crust. Place crust over chicken mixture; seal and flute edges. Arrange cutouts on crust.

Bake 35 to 40 minutes or until filling is bubbly and crust is golden brown.

Serves 6.

Stuffed Peppers                                                               

4          large bell peppers (any color)

1          pound lean ground beef

2          tablespoons chopped onion

1          cup cooked rice

1          teaspoon salt

1          clove garlic, finely chopped

1          can (15 oz.) tomato sauce

3/4       cup shredded mozzarella cheese

Heat oven to 350. Cut a thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven or large saucepan, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.

In 10-inch skillet, cook ground beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic, and 1 cup of the tomato sauce; cook and stir over medium heat until mixture begins to boil. Remove from heat.

Stuff peppers with beef mixture. Stand peppers upright in an ungreased 8-inch square (2-quart) glass baking dish. Pour remaining tomato sauce over peppers.

Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

Serves 4.

Hummingbird Upside-Down Bundt Cake                              


1/2       cup plus 2 tablespoons butter, melted

1/3       cup packed brown sugar

6          pineapple slices (from 20-oz can), drained, juice reserved

1          box Betty Crocker SuperMoist yellow cake mix

1/2       cup reserved pineapple juice

3          eggs

1          cup mashed very ripe bananas (2 medium)

1 1/2    teaspoons ground cinnamon

1/2       teaspoon ground nutmeg


1          cup (from 14 oz. can) canned sweetened condensed milk (not evaporated)

1/4       cup reserved pineapple juice


1/2       cup powdered sugar

2          teaspoons reserved pineapple juice

2          tablespoons chopped pecans, toasted*

Heat oven to 350. Generously spray 12-cup Bundt cake pan with baking spray with flour. Pour 2 tablespoons of the melted butter evenly in bottom of pan. Sprinkle brown sugar over butter. Cut pineapple slices in half. Line bottom of pan with pineapple halves, fitting slices close together. Set aside.

In large bowl, beat cake mix, remaining ¼ cup melted butter, ½ cup reserved pineapple juice, eggs, bananas, cinnamon and nutmeg with electric mixer on medium speed 2 minutes. Pour into pan over pineapple. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Remove from oven; cool 15 minutes.

In small bowl, mix filling ingredients. With handle of wooden spoon (¼ to ½ inch in diameter), poke holes halfway down in cake every inch, wiping spoon handle occasionally to prevent sticking. Carefully pour filling mixture over holes in cake, using spoon to direct mixture into holes. Refrigerate in pan uncovered 2 hours.

Remove from refrigerator and run metal spatula around outer and inside edges of pan to loosen cake; turn upside down onto serving platter. In small bowl, mix powdered sugar and 2 teaspoons reserved pineapple juice. Drizzle on top of cake; sprinkle with pecans.

* To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium-low heat 5 to 7 minutes, stirring frequently until golden brown.