Friday, March 17, 2017

Betty Crocker--March 2, 2017


This month's Recipe Club theme was Betty Crocker! So there were many, many options for home cooks to make and share. Members cooked their recipe at home and brought it with to the meeting to share with others. Everyone was pretty familiar with Betty Crocker.

We began with a quick introduction to Betty Crocker. Betty Crocker ultimately came about from a contest hosted by Gold Medal Flour, where WCCO (Washburn Crosby Company--the predecessor to General Mills, Inc.) received many, many responses and questions about baking.  They created Betty Crocker as the name to personalize responses back to the consumers.  For more information about Betty Crocker, visit http://www.bettycrocker.com/.

Margene made Porcupine Meatballs! The rice really makes the porcupine-like texture pop! A good addition to an appetizer spread.


Sue R. brought Slow-Cooker Barbecue Bacon Cheeseburger Meatballs. An interesting spin on meatballs, it tasted like I was eating an actual cheeseburger! Instead of using chopped onion, she used onion seasoning.

Bill brought a Betty Crocker recipe that he changed and altered through the years to become this delicious German Potato Salad. Vinegar, bacon, and sugar combine to make this tangy side dish.

Sue S. made Stuffed Mushrooms! She thought they were going to be difficult to make, but turned out to be much easier! An easy app to pop in your mouth!

Anna couldn't stay, but dropped off this sweet, tangy coleslaw. She found the recipe, New Netherlands Cole Slaw, in her friends cookbook--Betty Crocker's Picture Cook Book--a first edition published in 1950. This older version of coleslaw uses vinegar, butter,mustard, and cream for a creamy and tangy coleslaw.

Pat D. made an entree, Turkey and Corn Bread Casserole! Who doesn't love a good casserole. They are perfect for busy nights. However, she felt that it was a little dry and could use more seasoning/spices.
Sue M. brought a light and refreshing Quick Garden Chicken Salad that would be perfect for summertime.  We were surprised to learn that V8 juice is one of the ingredients. This recipe would be great to use with any fresh veggies you have on hand!

Pat R. brought Slow-Cooker Corned Beef, just in time for St. Patrick's Day. A well-cooked piece of meat, and it even had some beer, too!

Sue S. brought muffins! Flaxseed Morning Glory Muffins were full of hearty ingredients and would make an excellent breakfast or snack. Not too sweet or overpowering on the fruits and veggies.

The Crimson Crumble Bars were made by me (Sarah). It's an oat bar with a fruit filling. The pineapple helps with the tartness of the cranberries. Made with whole grains!

Pat J. brought a rich and creamy Baked Spinach and Artichoke Dip. Full of cheesy flavor, we all agreed we could eat the whole bowl!

With so many recipes to choose from, we had a pretty good selection. I was a little surprised we didn't have more desserts! We definitely left Recipe Club with full stomachs! For more Betty Crocker recipes visit Betty Crocker's website or check-out Betty Crocker cookbooks from a Milwaukee County library.


Getting hungry? Join us April 6 at 6:30pm in Franklin Public Library's Fadrow Room.  The theme is Ina Garten aka the Barefoot Contessa! All you have to do to join is to cook a dish from the monthly theme, and bring the dish and the recipe to the meeting! It's as easy as pie! See you soon!

Slow-Cooker Corned Beef

Ingredients:


Beef and Vegetables
  • 4 medium red potatoes, unpeeled, cut into 1-inch pieces
  • 4 medium carrots, cut into 1-inch pieces
  • 1 medium onion, cut into 6 wedges
  • 1 corned beef brisket with seasoning packet (2 to 2 1/2 lb)
  • 1 (12 oz) can beer or nonalcoholic beer
  • Water
  • 8 thin wedges cabbage
Sauce
  • 1/4 cup applesauce
  • 2 tbsp. Dijon mustard
 Directions: 
  1. Spray 5- to 6-quart slow cooker with cooking spray. In cooker, place potatoes, carrots and onion. Top with corned beef; sprinkle with contents of seasoning packet. Add beer and enough water to just cover corned beef.
  2. Cover; cook on Low heat setting 10 to 12 hours.
  3. Remove corned beef from cooker; place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in cooker. Increase heat setting to High. Cover; cook 30 to 35 minutes longer or until cabbage is crisp-tender.
  4. Meanwhile, in small bowl, mix sauce ingredients.
  5. To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from cooker. If desired, skim fat from juices in cooker. Serve vegetables with juices and corned beef with sauce.
Submitted by Pat Reilly from http://www.bettycrocker.com/menus-holidays-parties/mhplibrary/recipes/this-slow-cooker-corned-beef-recipe-is-pure-gold

Stuffed Mushrooms

Ingredients:
  • 36 medium mushrooms (about 1 lb.)
  • 2 tbsp. margarine or butter
  • 1 small onion, chopped (about 1/4 cup)
  • 1/2 small green bell pepper, chopped (about 1/4 cup)
  • 1-1/2 cups soft bread crumbs
  • 2 tsp. chopped fresh or 1/2 tsp. dried thyme leaves
  • 1/4 tsp. salt
  • 1/4 tsp. ground turmeric
  • 1/4 tsp. pepper
  • 1 tbsp. margarine or butter
Directions:
  1. Heat oven to 350℉.
  2. Remove stems from mushroom caps. Finely chop enough stems to measure 1/3 cup. Reserve mushroom caps.
  3. Melt 2 tbsp. margarine in 10-inch. skillet over medium-high heat. Cook chopped mushroom stems, onion, and bell pepper in margarine about 3 minutes, stirring frequently, until onion is softened; remove from heat. Stir in bread crumbs, thyme, salt, turmeric, and pepper. Fill mushroom caps with bread crumb mixture.
  4. Melt 1 tbsp. margarine in shallow baking dish in oven. Place mushrooms, filled sides up, in dish.
  5. Bake 15 minutes. Set oven control to broil. Broil with tops 3-4 inches from heat about 2 minutes or until tops are light brown. Serve hot.
Submitted by Sue Stoecker, a Betty Crocker recipe, source unknown

Porcupine Meatballs

Ingredients:

Meatballs 
  • 2 lbs. ground beef
  • 2 eggs
  • 1 large onion, chopped fine
  • 2 tsp. salt
  • 1 tsp. celery salt
  • 1/2 tsp. garlic salt
  • 1/4 tsp. black pepper
  • 3 tsp. A-1 Bold sauce
  • 3 tbsp. milk
  • 1 cup bread crumbs
  • cooked rice
 Sauce
  • 1 (15 oz.) can tomato sauce
  • 3 tsp. Worcestershire sauce
  • 3/4 cup water
 Directions: 
  1. Mix all mix all meatball ingredients together adding as much rice to the mixture as you would like. Shape into meatballs. Fry in melted shortening, turning frequently, until light brown but not crusty on all sides. Drain off fat.
  2. Add sauce ingredients, mix well, or use the sauce of your choice. Simmer 45 minutes over low heat.
Submitted by Margene McLoughlin from Betty Crocker's Cooking for Two

Thursday, March 16, 2017

Flaxseed Morning Glory Muffins

Ingredients:
  • 1 cup Fiber One cereal
  • 2/3 cup fat-free (skim) milk
  • 1 cup all-purpose flour
  • 3/4 cup ground flaxseed or flaxseed meal
  • 3/4 cup chopped apple
  • 1/2 cup packed brown sugar
  • 1/2 cup finely shredded carrot
  • 1/4 cup sugar
  • 1/4 cup flaked coconut
  • 1 tbsp. canola or soybean oil
  • 3 tsp. baking powder
  • 2 tsp. ground cinnamon
  • 1 tsp. vanilla
  • 1/2 tsp. salt
  • 4 egg whites
Directions:
  1. Heat oven to 375℉. Line 12 medium muffin cups with paper baking cups and spray bottoms with nonstick baking spray.
  2. Place cereal between waxed paper, plastic wrap, or in plastic bag; crush with rolling pin (or crush in blender or food processor). Mix cereal and milk in large bowl; let stand about 5 minutes or until cereal is softened. Stir in remaining ingredients. Divide batter evenly among muffin cups.
  3. Bake 22-25 minutes or until toothpick inserted in center comes out clean. Immediately remove muffins from pan. Serve warm.
Submitted by Sue Stoecker, a Betty Crocker recipe, source unknown

Slow-Cooker Barbecue Bacon Cheeseburger Meatballs

Ingredients: 

  • 1 lb. lean (at least 85%) ground beef 
  • 2 slices bacon, chopped 
  • 1/2 cup Progresso™ plain panko crispy bread crumbs 
  • 1/2 cup finely chopped onion 
  • 1/4 cup milk 
  • 1 egg, slightly beaten 
  • 1 tbsp. honey 
  • 1 tbsp. Montreal steak grill seasoning 
  • 1 tsp. salt 
  • 24 (1/2-inch) cubes sharp Cheddar cheese (3 oz) 
  • 1 (18 oz.) bottle barbecue sauce 
  • 24 dill pickle slices

Directions:

  1. Spray 3 1/2- or 4-quart slow cooker with cooking spray.
  2. In large bowl, mix beef, bacon, bread crumbs, onion, milk, egg, honey, grill seasoning and salt. Shape into about 24 (1 1/2-inch) meatballs; tuck one piece of cheese in center of each meatball, and seal completely. Add meatballs to slow cooker. Add barbeque sauce, and gently turn to coat.
  3. Cover; cook on Low heat setting 3 to 4 hours or until meatballs are thoroughly cooked (165°F); stir. Thread pickle slices on cocktail picks, and serve with meatballs.

Submitted by Sue Richichi from http://www.bettycrocker.com/recipes/slow-cooker-barbecue-bacon-cheeseburger-meatballs/61179872-40d1-4ebe-bbe1-c9015a9e9089

Baked Spinach and Artichoke Dip

Ingredients:

  • 1 cup mayonnaise or salad dressing
  • 1 cup freshly grated Parmesan cheese  
  • 1 (14 oz.) can artichoke hearts, drained and coarsely chopped
  • 1 (9 oz.) box frozen chopped spinach, thawed and squeezed to drain
  • 1/2 cup chopped red bell pepper
  • 1/4 cup shredded Monterey Jack or mozzarella cheese (1 oz.)
  • Toasted baguette slices or assorted crackers, if desired

Directions

  1. Heat oven to 350ºF. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.
  2. Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese.
  3. Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices.
Submitted by Pat Jepson from:http://www.bettycrocker.com/recipes/baked-spinach-artichoke-dip/3a196a34-b4dc-4688-8877-48f7b61f2183 

Crimson Crumble Bars

Ingredients:
  • 2 cups fresh or frozen cranberries
  • 1 cup sugar
  • 2 tsp. cornstarch
  • 1 (8 oz.) can crushed pineapple in unsweetened juice, undrained
  • 1 cup whole wheat flour
  • 2 cups old-fashioned oats
  • 2/3 cup packed brown sugar
  • 1/4 tsp. salt
  • 3/4 cup butter or margarine, cut into pieces
  • 1/2 cup chopped pecans (optional)
Directions:
  1. Heat oven to 350℉. Spray 13x9-inch pan with cooking spray. In 2-quart saucepan, mix cranberries, sugar, cornstarch, and pineapple. Heat to boiling, stirring frequently; reduce heat. Cover; simmer 10-15 minutes, stirring occasionally, until cranberries pop and sauce is translucent. 
  2. Meanwhile, in large bowl, mix flour, oats, brown sugar, and salt. Cut in butter, using pastry blender or fork, until crumbly. Stir in pecans. Reserve 1 cup mixture for topping. Press remaining crumb mixture in pan.
  3. Pour fruit mixture over crust. Sprinkle with reserved crumb mixture.
  4. Bake 28-32 minutes or until top is golden brown. Cool completely on cooling rack, at least 1 hour. For bars, cut into 6 rows by 6 rows.
Submitted by Sarah Bublitz from Betty Crocker's Whole Grains

Turkey and Corn Bread Casserole

Ingredients:
  • 2 tbsp. butter or margarine
  • 1 medium onion, chopped (1/2 cup)
  • 1 small red bell pepper, chopped (1/2 cup)
  • 4 cups seasoned corn bread stuffing mix
  • 1 cup frozen whole-kernel corn
  • 1-1/2 cups water
  • 2 turkey breast tenderloins (about 3/4 lb. each)
  • 1/2 tsp. chili powder
  • 1/2 tsp. peppered seasoned salt
Directions:
  1. Heat oven to 350℉. Spray 11x7-inch (2 quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, melt butter over medium-high heat. Cook onion and bell pepper in butter 2-3 minutes, stirring frequently, until tender. Stir in stuffing mix, corn, and water. Spread stuffing mixture in baking dish.
  2. Sprinkle both sides of turkey tenderloins with chili powder and peppered seasoned salt. Place on stuffing, pressing into stuffing mixture slightly. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.
  3. Bake 1 hour. Uncover and bake 10-15 minutes longer or until juice of turkey is no longer pink when centers if thickest pieces are cut.
Submitted by Pat Dallmann, a Betty Crocker recipe, source unknown

New Netherlands Cole Slaw

First introduced to America by the Holland Dutch when they settled in New York in 1624. They called it "koolslaa." It was their "great salad dressed with vinegar." 

Ingredients:
  • 1/4 cup mild vinegar
  • 1 tbsp. sugar
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. mustard
  • 1 tbsp. butter
  • 1 egg, slightly beaten
  • 2 tbsp. cream
  • 3 cups finely shredded cabbage
Directions:
  1. Heat vinegar, sugar, salt, pepper, mustard, and butter in a saucepan. Add some of the hot mixture to the egg; stir into hot vinegar mixture in saucepan. Cook until mixture thickens and boils. Remove from heat. Beat in cream.
  2. Pour hot mixture over shredded cabbage. Chill and serve cold.
Submitted by Anna Restivo from Betty Crocker's Picture Cook Book, published in 1950


Quick Garden Chicken Salad

Ingredients:
  • 1 (14 oz.) package fusilli pasta
  • 2 cups cubed cooked chicken
  • 1 cup chopped cucumber (about 1 small)
  • 1 cup chopped yellow or red bell pepper (about 1 medium)
  • 1 cup chopped tomato (about 1 large)
  • 3/4 cup spicy eight-vegetable juice
  • 1/4 cup lemon juice
  • 1/2 tsp. freshly ground pepper
  • 1/4 tsp. salt
  • 1 clove garlic, finely chopped
Directions:
  1. Cook pasta as directed on package. Rinse with cold water; drain.
  2. Mix pasta and remaining ingredients. Serve immediately.
Submitted by Sue Mayer; a Betty Crocker recipe, source unknown

German Potato Salad

Ingredients:
  • 5 lbs. potatoes
  • 1 lb. sliced bacon
  • 3/4 cup chopped onion 
  • 6 tbsp. flour
  • 9 tbsp. sugar
  • 2 tsp. salt
  • 1-1/2 tsp. celery seed
  • Dash of pepper
  • 2-1/4 cups water
  • 9 oz. vinegar
Directions:
  1. Wash potatoes; pare thinly and remove eyes. Heat 1 inch salted water (1/2 tsp. salt to 1 cup water) to boiling. Add potatoes. Cover tightly; heat to boiling and cook 30-35 minutes or until tender. Drain; set aside.
  2. In a large skillet, fry bacon until crisp. Remove and drain. Cook and stir onion in bacon drippings until tender and golden brown. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring until bubbly. Remove from heat; stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute.
  3. Crumble bacon. Thinly slice potatoes. Carefully stir bacon and potatoes into hot mixture. Heat through, stirring lightly to coat potato slices.
Submitted by Bill Stoecker