Happy Halloween!

Harvest Pumpkin Ball © 1977

4 qts. popped popcorn
1/4 cups water
1 teaspoon pumpkin-pie spice
1/4 teaspoon salt
1 lb. vanilla caramels
35 to 40 in. shoestring licorice
4 to 6 green gumdrops

Place popcorn in a large bowl. Combine water, pumpkin-pie spice and salt in the top of a double boiler. Mix well. Add caramels and cook over hot water, stirring often, until caramels are melted and mixture is smooth. Pour over popcorn. Toss until the pieces are well coated. With lightly buttered hands, form into a pumpkin shape measuring about 8 inches in diameter at the bottom and about 4 1/2 inches high at the center. Make 7 or 8 slight indentions from the center to the bottom to form sections of the pumpkin. Cut strips of shoestring licorice and press down the center of each indentation. Use green gumdrops to make a pumpkin stem. Use as a centerpiece for the table. If desired, arrange with a cornucopia of fresh red and green apples, grapes and nuts. Makes 1 large ball.

Popcorn

Pumpkin Chiffon Tarts © 1962

8 baked tart shells
1 envelope unflavored gelatin (1 oz.)
2/3 cup brown sugar (packed)
1/2 tsp. salt
1/2 tsp. each cinnamon, nutmeg, and ginger
1 1/4 cups cooked or canned pumpkin
3 egg yolks
1/2 cup milk
3 egg whites
1/2 cup sugar
1/4 tsp. cream of tartar


Blend gelatin, sugar, seasonings, pumpkin, egg yolks, and milk in saucepan. Cook over medium heat, stirring constantly, just until it boils. Remove from heat. Chill until mixture mounds slightly when dropped from a spoon. Make meringue of egg whites, sugar, and cream of tartar; fold into pumpkin mixture. Pour into cooled tart shells. Chill 2 hr., until set. Garnish with whipped crea. 8 tarts.

Betty Crocker's Cooking Calendar

You Like Me! You Really Like Me!

Hey gang! I just received notification that Jam Handy! has been chosen as Food Blog of the Week by none other than Anne-Marie over at This Mama Cooks! A heartfelt thanks goes out to Anne-Marie. I couldn't be more honored! Click the button below to be whisked away to This Mama Cooks!

Apple Uglies © 1972

[ Click to enlarge ]
To learn how to make Popcorn Uglies, check out the full-page ad on my other blog, by clicking here.

Woman's Day

A Reminder From the Pumpkin-Eater Family © 1972

[ Click for more detail ]

Family Circle

Honolulu Cooler/Scarlett O'Hara © 1968

1 jigger (1 1/2 oz) Southern Comfort
Juice of 1/2 lime
Hawaiian pineapple juice
-Pack a tall glass with crushed ice. Add lime juice and Southern Comfort. Fill with pineapple juice; stir.

Scarlett O'Hara
1 jigger (1 1/2 oz) Southern Comfort
Juice of 1/4 fresh lime
1 jigger Ocean Spray cranberry juice cocktail
-Shake with cracked ice; strain into glass.

Happy Hour Barguide

Noodles Romanoff © 1970

8 oz. wide egg noodles
2 cups dairy sour cream
1/4 cup grated Parmesan cheese
1 tbsp. snipped chives
1 tsp. salt
1/8 tsp. pepper
1 large clove garlic, crushed
2 tbsp. butter or margarine
1/4 cup grated Parmesan cheese


Cook noodles as directed on pkg. Whole noodles cook, stir together sour cream, 1/4 cup cheese, the chives, salt, pepper and garlic.
Return drained noodles to kettle and stir in butter. Fold in sour cream mixture. Arrange on warm platter; sprinkle with 1/4 cup cheese. 6 to 8 servings.

Betty Crocker's Foods Men Like

Spicy Chicken in Foil © 1967

2 fricassee chickens, quartered
Salt
Flour
Cooking oil
Aluminum foil
1/2 cup California Rosé
1/4 cup soy sauce
1 clove garlic, minced
1/2 teaspoon powdered ginger
1/8 teaspoon powdered cloves
1/4 cup fresh lime or lemon juice
2 tablespoons butter or margarine

Sprinkle chicken with salt and lightly with flour. Brown to rich color in heated oil. Place each quarter, meat side down, on square of aluminum foil (double thickness) pulling up edges for holding sauce. Heat all remaining ingredients and pour over chicken. Fold foil securely, using double fold. Turn ends and fold several times. Bake chicken in hot oven (400º) about 1 1/4 hours. (If fryers are used in place of fricassee chickens reduce cooking time to 35 to 40 minutes.) Serves 8

*For another foil-friendly recipe, check out this recipe in the archives.

California Wine Cookery and Drinks

Pumpkin-Nog Pie © 1966

1 cup Pillsbury's Best-Flour (Regular, Instant Blending or Self-Rising*)
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/3 cup shortening
3 to 4 tablespoons cold water



Oven 400º
Combine flour, salt and pumpkin pie spice in mixing bowl. Cut in shortening until mixture is the size of small peas. Sprinkle water, a little at a time, over mixture while tossing and stirring lightly with fork until dough is just moist enough to hold together. Shape into a ball. Roll out on lightly floured surface to a circle 1 1/2 inches larger than inverted 9-inch pie pan. Fit loosely into pan. Fold edge to form a standing rim; flute. Pour Filling into pastry-lined pan. Bake at 400º for 45 to 50 minutes or until center is form to touch. Cool. Just before serving, spoon Topping around edge of pie.

* For use with Pillsbury's Best Self-Rising Flour, omit salt.

Filling
2 eggs
1 can pumpkin pie filling
1 cup prepared egg nog (reserve 2 tablespoons for Topping)
Combine all ingredients in mixing bowl. Beat until thoroughly blended.

Topping
Combine 1 envelope dessert topping mx, 1/2 cup cold milk, 1/2 teaspoon vanilla extract and reserved egg nog. Beat 2 minutes or until peaks form.

The Pillsbury Busy Lady Bake-Off Recipes

"Come-On-Over" Cake © 1966

2 1/4 cups Pillsbury's Best-Flour (Regular, Instant Blending or Self-Rising*)
2 teaspoons soda
1/2 teaspoon salt
14-ounce can Pillsbury Ready-tp-Spread Creamy Vanilla Frosting
1 egg
1-pound can peach slices, undrained
1/2 cup firmly packed brown sugar
1/2 cup coconut
1/2 cup chopped Diamond Walnuts

Oven 350º
Grease and flour bottom of 13x9-inch pan. Combine flour, soda and salt in mixer bowl. Add 1 1/4 cups frosting, egg and peaches. Beat 2 minutes at medium speed of mixer. Pour into pan. Sprinkle remaining ingredients over batter. Bake at 350º for 40 to 45 minutes until tester inserted into center of cake comes out clean. Cool. Thin remaining frosting with 1 to 2 tablespoons cream; drizzle over cake.

* For use with Pillsbury's Best Self-Rising Flour, omit salt.

The Pillsbury Busy Lady Bake-Off Recipes

Walnut Frosties © 1966

2 cups Pillsbury's Best-Flour (Regular, Instant Blending or Self-Rising*)
1/2 teaspoon soda
1/4 teaspoon salt
1 cup firmly packed brown sugar
1/2 cup Land O'Lakes Butter
1 egg
1 teaspoon vanilla extract



Oven 350º
Combine flour, soda and salt. Gradually add sugar to butter in mixing bowl, creaming until light and fluffy. Add egg and vanilla extract; beat well. Gradually add dry ingredients, mixing well after each addition. Shape into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Make a depression in the center of each cookie; place 1 teaspoonful Topping in depression. Bake at 350º for 12 to 14 minutes or until delicately brown. About 48 cookies

* For use with Pillsbury's Best Self-Rising Flour, omit soda and salt.

Topping
Combine 1 cup chopped Diamond Walnuts, 1/2 cup firmly packed brown sugar and 1/4 cup dairy sour cream.

The Pillsbury Busy Lady Bake-Off Recipes

Apple Ring-A-Round © 1966

14-ounce jar spiced apple rings
1 to 2 tablespoons red cinnamon candies
1/4 cup red apple jelly
1 3/4 cups Pillsbury's Best-Flour (Regular, Instant Blending or Self-Rising*)
2 teaspoons baking powder
1/2 teaspoon salt
3 egg whites

1 cup sugar
1/2 cup shortening
3/4 cup milk
1/2 teaspoon almond extract

Oven 350º
Drain apple rings; reserve 1/2 cup liquid. Combine the reserved liquid and candies in 10-inch ovenproof skillet. Simmer until candies are dissolved. Stir in jelly; blend well. Set aside.

Combine flour, baking powder and salt. Beat egg whites in small mixer bowl at high speed of mixer until soft peaks form. Gradually add 1/4 cup sugar; continue beating until stiff peaks form. In large mixing bowl, cream shortening with 3/4 cup sugar at medum speed of mixer until light and fluffy. Add dry ingredients alternately with milk to creamed mixture, beginning and ending with dry ingredients. Gently but thoroughly, fold in beaten egg whites and almond extract. Arrange apple rings in syrup in bottom of skillet. Gently pour batter over apple rings. Bake at 350º for 35 to 40 minutes. After 2 to 3 minutes, invert onto serving plate. Carefully lift skillet from cake; cool. Makes 10-inch cake

* For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt.

The Pillsbury Busy Lady Bake-Off Recipes

Macaroon Cookie Cake © 1966

2 cups Pillsbury's Best-Flour (Regular, Instant Blending or Self-Rising*)
1 1/4 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon soda
1 cup buttermilk or sour milk
1/2 cup Land O'Lakes Butter
3 eggs
3 envelopes (3 ounces) premelted unsweetened chocolate

1 teaspoon vanilla extract

Oven 350º
Grease and flour bottom of 13x9-inch pan. Combine all ingredients in large mixer bowl. Blend 30 seconds at low speed. Pour batter into pan. Carefully spoon Macaroon Topping over batter. Bake at 350º for 35 to 40 minutes until cake springs back when lightly touched in center.

* For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt; decrease soda to 1/4 teaspoon.

Macaroon Toppings
15-ounce can sweetened condensed milk
2 2/3 cups (7-ounce package) flaked coconut
1 teaspoon vanilla extract

Combine ingredients in mixing bowl, stirring until coconut is completely coated.

Tip: To prepare sour milk, add 1 tablespoon lemon juice or vinegar to 1 cup milk. Let stand 5 minutes.

The Pillsbury Busy Lady Bake-Off Recipes

Meat Balls A Go-Go © 1966

My apologies for not posting this recipe sooner, but the web site that hosts the poll that was supposed to dictate which recipes you most wanted to see, is on the fritz. So, I will be posting the recipes as I remember them.

2 cups shredded sharp Cheddar cheese
1/2 cup Land O'Lakes Butter
1 1/2 cups Pillsbury's Best Flour (Regular, Instant Blending or Self-Rising*)
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
7 1/2-ounce can cocktail meatballs, drained
Paprika (optional)



Oven 425º
Blend cheese and butter in large mixing bowl. Stir in flour, curry powder, salt and pepper sauce. Knead until dough forms a soft ball. Pinch off tablespoonfuls of dough; flatten palm of hand. Wrap around meatball. Roll into ball, sealing well. Place on ungreased cookie sheets. Bake at 425º for 15 to 17 minutes. Dust with paprika. Serve hot on cocktail picks. Makes about 40

* If using Self-Rising Flour, omit salt.

Tip: If desired, 1-pound can plain meatballs, cut into fourths, may be substituted for the cocktail meatballs.

The Pillsbury Busy Lady Bake-Off Recipes