Betty Crocker 1950s Curried Fruit Bake Recipes

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BETTY CROCKER 1950S CURRIED FRUIT BAKE



Betty Crocker 1950s Curried Fruit Bake image

Make and share this Betty Crocker 1950s Curried Fruit Bake recipe from Food.com.

Provided by carrie sheridan

Categories     Breakfast

Time 40m

Yield 12 serving(s)

Number Of Ingredients 8

1 (1 lb) can pear half
6 maraschino cherries
1 (1 lb) can yellow cling peaches or 1 (1 lb) can apricot halves
1 (6 ounce) can pineapple chunks
1/3 cup kerry irish gold unsalted butter, melted
1/2-3/4 cup dark brown sugar, packed
4 teaspoons curry powder
1 cup sour cream, if desired (optional)

Steps:

  • Heat oven to 325 degrees.
  • Drain fruits and arrange in an oblong pan, 13 x 9 x 2.
  • Pour mixture of remaining ingredients over the fruit.
  • Bake for 15 minutes.
  • Baste with the drippings in the pan and bake for an additional 15 minutes.
  • Serve hot as an accompaniment to meat or as a dessert with sour cream on the side.

CURRIED FRUIT



Curried Fruit image

Add curry powder to this fruit salad for flavorful twist - a delicious side dish made in a slow cooker!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h10m

Yield 12

Number Of Ingredients 8

1 can (20 ounces) pineapple chunks in juice or syrup, drained
1 can (15 1/4 ounces) sliced pears, drained
1 can (15 1/4 ounces) sliced peaches, drained
1 can (15 1/4 ounces) apricot halves, drained
1/2 cup maraschino cherries, drained
2/3 cup packed brown sugar
1/3 cup margarine or butter, melted
2 to 3 teaspoons curry powder

Steps:

  • Arrange pineapple, pears, peaches, apricots and cherries in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients; spoon over fruit.
  • Cover and cook on low heat setting 3 to 4 hours to develop the flavors.
  • Serve warm or chilled. To chill, cool about 2 hours, then spoon fruit into container; cover and refrigerate until chilled.

Nutrition Facts : Calories 180, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 80 mg

BETTY CROCKER 1950S BAKED APPLES



Betty Crocker 1950s Baked Apples image

Make and share this Betty Crocker 1950s Baked Apples recipe from Food.com.

Provided by carrie sheridan

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

4 cooking apples, washed and cored
8 tablespoons brown sugar
1 teaspoon butter
1/4-1/2 teaspoon cinnamon
water

Steps:

  • Remove 1 inch strip of peel around the middle of each apple.
  • Place in a saucepan.
  • Fill the center of each apple with a mixture of the botter, sugar and cinnamon.
  • Pour in water to 1/2 inch deep.
  • Cover and cook until almost tender, about 8 minutes.
  • Remove cover and cook until tender, turning the applces once in syrup to glaze.

Nutrition Facts : Calories 184.6, Fat 1.2, SaturatedFat 0.6, Cholesterol 2.5, Sodium 18.9, Carbohydrate 46, Fiber 3.4, Sugar 40.9, Protein 0.4

BETTY CROCKER 1950S SAVORY LIMA BEANS



Betty Crocker 1950s Savory Lima Beans image

Make and share this Betty Crocker 1950s Savory Lima Beans recipe from Food.com.

Provided by carrie sheridan

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 (10 1/2 ounce) package frozen lima beans
1 teaspoon dry mustard
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons kerry irish gold unsalted butter, melted
1 teaspoon lemon juice

Steps:

  • Cook beans as directed on the package with mustard, sugar and salt [or steam with mustard, sugar and salt sprinkled over the beans.
  • Drain.
  • Mix in butter and lemon juice.
  • Serve immediately, garnished with a half-slice of lemon.

BETTY CROCKER 1950S SPANISH RICE



Betty Crocker 1950s Spanish Rice image

Make and share this Betty Crocker 1950s Spanish Rice recipe from Food.com.

Provided by carrie sheridan

Categories     Lunch/Snacks

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7

6 slices bacon, cut up
1/4 cup finely chopped onion
1/4 cup chopped green pepper
3 cups cooked rice (1 cup uncooked)
2 cups canned tomatoes
1 1/2 teaspoons salt
1/8 teaspoon pepper

Steps:

  • In a skillet, fry the bacon until it is crisp; remove from skillet and drain off most of the fat.
  • Add onion and green pepper to bacon fat and cook over medium heat until the onion is yellowed.
  • Add remaining ingredients and cook uncovered over low heat for abou 15 minutes, or until hot.
  • NOTE: you can heat the oven to 400 degrees and combine the cooked bacon, onion and pepper with the rice and tomatoes, salt and pepper, in a baking dish. Bake for 25-30 minutes.
  • ALSO, you can substitute jarred or packaged cooked bacon bits, genuine or soy-imitation.

HAM AND EGGS BAKE-BETTY CROCKER



Ham and Eggs Bake-Betty Crocker image

Yummy breakfast or brunch for a crowd. Can kick it up a notch by adding hot sauce, onion, jalapenos-whatever you personally like!

Provided by um-um-good

Categories     Breakfast

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

6 cups frozen hash browns
2 cups cooked ham
2 cups shredded swiss cheese
1 cup red pepper, chopped
1 cup mushroom, sliced
6 eggs
1/3 cup milk
1 cup cottage cheese
salt & pepper

Steps:

  • preheat oven to 350 degrees.
  • grease a 9x13 baking dish.
  • sprinkle dish with half the hash browns.
  • layer on half ham, cheese, red peppers & mushrooms.
  • repeat layering of remaining ham, cheese, red pepper & mushrooms.
  • top w/ leftover hashbrowns.
  • beat eggs, milk, cottage cheese, salt & pepper to taste w/ whisk.
  • pour over dish.
  • bake uncovered 45-50 minutes (til light brown and the center is set).

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