Archive for the ‘Betty Crocker 1961’ Category

Stuffed Green Peppers

100_0257From my 1961 Betty Crocker cookbook.

4 lg green peppers
1 c water with 1 1/2 tsp salt, boiling
8 oz tomato sauce
1/2 lb ground beef
1 c dry bread or cracker crumbs
1 tsp salt
1/4 tsp pepper
1 tbsp chopped onion

Heat oven to 350. Cut a thin slice from the stem end of each pepper. Wash outside and inside, removing all seeds and membrane. Cook peppers in boiling water 5 min. Drain. Mix rest of ingredients. Stuff peppers lightly with meat mix. Stand upright in small baking dish. Bake covered 45 min, uncover and bake 15 min longer. 4 servings.


Spaghetti Pie

100_0257From my 1961 Betty Crocker cookbook.

7-8 oz spaghetti, cooked
1 c cottage cheese
2 eggs, slightly beaten
1 1/2 tsp salt
1/8 tsp pepper
1 c grated sharp cheddar cheese
1 egg, beaten
2 tbsp grated Parmesan

Heat oven to 350. Mix spaghetti, cottage cheese, 2 eggs, salt, pepper and cheddar. Place in buttered 9 inch pie pan. Top with mix of 1 egg and Parmesan. Bake 45-55 min or until silver knife inserted in center comes out clean. Serve warm garnished with parsley.